Patents by Inventor Ted Riley Lindstrom
Ted Riley Lindstrom has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 8613967Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: August 2, 2012Date of Patent: December 24, 2013Assignee: Intercontinental Great Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20130064944Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: August 2, 2012Publication date: March 14, 2013Inventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 8236362Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: January 12, 2011Date of Patent: August 7, 2012Assignee: Kraft Foods Global Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20110104344Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: January 12, 2011Publication date: May 5, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 7887864Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: July 21, 2005Date of Patent: February 15, 2011Assignee: Kraft Foods Global Brands LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinging Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 7709037Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: GrantFiled: October 28, 2003Date of Patent: May 4, 2010Assignee: Kraft Foods Global Brands LLCInventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Patent number: 7611743Abstract: The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.Type: GrantFiled: February 22, 2005Date of Patent: November 3, 2009Assignee: Kraft Foods Global Brands LLCInventors: Isabelle Marie-Francoise Laye, Alice S. Cha, Jimbay P. Loh, Ted Riley Lindstrom, Ana Patricia Rodriguez
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Publication number: 20090169690Abstract: Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.Type: ApplicationFiled: December 28, 2007Publication date: July 2, 2009Inventors: Yinqing Ma, Ted Riley Lindstrom, Ana Patricia Rodriguez, Fu-I Mei
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Patent number: 7250183Abstract: This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.Type: GrantFiled: December 30, 2003Date of Patent: July 31, 2007Assignee: Kraft Foods Holdings, Inc.Inventors: Ted Riley Lindstrom, Amanda Dees Mehring, Heather Michelle Hudson
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Patent number: 6893674Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.Type: GrantFiled: July 29, 2002Date of Patent: May 17, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Ted Riley Lindstrom, Isabelle Laye, Glenn MacBlane, Fu-I Mei
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Publication number: 20040126473Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: ApplicationFiled: October 28, 2003Publication date: July 1, 2004Applicant: Kraft Foods Holding, Inc.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Publication number: 20040018292Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.Type: ApplicationFiled: July 29, 2002Publication date: January 29, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Ted Riley Lindstrom, Isabelle Laye, Glenn MacBlane, Fu-I Mei
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Patent number: 6669978Abstract: The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: GrantFiled: June 15, 2001Date of Patent: December 30, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Publication number: 20020192348Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: ApplicationFiled: June 15, 2001Publication date: December 19, 2002Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz Castillo, Jordan Dolande, Steven Havlik, Viadimir Rueda
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Patent number: 6419975Abstract: The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g.Type: GrantFiled: October 25, 2000Date of Patent: July 16, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Xiao-Qing Han, John A. Gregg, Ted Riley Lindstrom, Jimbay P. Loh
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Patent number: 6303160Abstract: A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.Type: GrantFiled: December 14, 2000Date of Patent: October 16, 2001Assignee: Kraft Foods Holdings, Inc.Inventors: Isabelle Marie-Francoise Laye, Jimbay P. Loh, David Glenn Pechak, Alice Shen Cha, Bruce Edward Campbell, Ted Riley Lindstrom, Matthew Zwolfer