Lacteal Butter Patents (Class 426/664)
  • Patent number: 8642105
    Abstract: The present invention relates to a butter making device comprising a butter containing section containing a basic butter product to be processed further, a dosing unit for adding additives to the basic butter product, and a flow restricting and generating device disposed at the butter containing section for passing butter from the butter containing section for further processing the basic butter product to the dosing unit, wherein at least one further dosing unit and at least one further flow restricting and generating device disposed at the butter containing portion for passing basic butter containing section to the at least one further dosing unit.
    Type: Grant
    Filed: November 9, 2007
    Date of Patent: February 4, 2014
    Assignee: SPX Flow Technology Danmark A/S
    Inventors: Erik Dons Soerensen, Ernst Noergaard Petersen
  • Publication number: 20130251852
    Abstract: A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat.
    Type: Application
    Filed: March 20, 2012
    Publication date: September 26, 2013
    Inventors: Todd Landon, Cara Nelson, Glenn H. Ward
  • Patent number: 8329245
    Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
    Type: Grant
    Filed: July 31, 2009
    Date of Patent: December 11, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8323714
    Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.
    Type: Grant
    Filed: March 1, 2011
    Date of Patent: December 4, 2012
    Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
  • Patent number: 8293311
    Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquefied stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.
    Type: Grant
    Filed: April 18, 2011
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8293310
    Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
    Type: Grant
    Filed: August 21, 2007
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8216626
    Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: July 10, 2012
    Assignee: Basic American, Inc.
    Inventors: William H. McArthur, Steven D. Elliott, Kimberly A. Killian
  • Patent number: 8017173
    Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.
    Type: Grant
    Filed: March 7, 2006
    Date of Patent: September 13, 2011
    Assignee: Basic American, Inc.
    Inventors: William H. McArthur, Steven D. Elliott, Kimberly A. Killian
  • Patent number: 7927646
    Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.
    Type: Grant
    Filed: November 3, 2006
    Date of Patent: April 19, 2011
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 7919130
    Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.
    Type: Grant
    Filed: October 26, 2005
    Date of Patent: April 5, 2011
    Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
  • Publication number: 20090098258
    Abstract: The invention includes a disposable container with a lid and a base. The base includes an amount of seal-forming liquid, such as water. The lid includes a butter reservoir and cooperates with the base to enclose the butter reservoir and the water. The water and the butter reservoir form a seal to keep butter in the butter reservoir fresh at room temperature.
    Type: Application
    Filed: October 11, 2007
    Publication date: April 16, 2009
    Inventor: Rosemarie Arnold
  • Patent number: 7507432
    Abstract: A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent.
    Type: Grant
    Filed: May 22, 2006
    Date of Patent: March 24, 2009
    Assignee: Green Rabbit, LLC
    Inventor: Rose Anne Jarrett
  • Patent number: 7279191
    Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
    Type: Grant
    Filed: August 16, 2002
    Date of Patent: October 9, 2007
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 6620451
    Abstract: A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, contains from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a milk constituent which has from 0.0% to 0.5% by weight thereof of milk fat content, from 4.0% to 8.0% by weight thereof of MSNF content, and from 0.02% to 0.2% by weight of phospholipid content, which is primarily lecithin. Typically, the milk constituent is real buttermilk derived from a butter churn, but it may also be made from dried buttermilk powder; skim milk to which lecithin has been added; or rehydrated skim milk or rehydrated condensed skim milk, to which lecithin has been added.
    Type: Grant
    Filed: December 24, 2002
    Date of Patent: September 16, 2003
    Inventor: Van Miller
  • Publication number: 20010028914
    Abstract: A hard butter composition comprising 50 to 80% by weight of SUS type triglycerides, less than 2% by weight of SSS type triglycerides and at least 1% by weight of a polyglycerol fatty acid ester (wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids). The composition further comprises SSU type triglycerides in an amount of at least 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides. The hard butter composition is a non-tempering type hard butter composition having good meltability in the mouth, which is free from trans acids and lauric acid. A process for producing the hard butter composition is also discloses.
    Type: Application
    Filed: February 22, 2001
    Publication date: October 11, 2001
    Inventors: Tadayuki Okada, Kazuhisa Yamada, Atsushi Nago
  • Patent number: 6294207
    Abstract: A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium amino acid malic acid chelate complexes of the present invention are also disclosed. The calcium amino acid malic acid chelate complex is prepared by reacting a calcium source, an amino acid ligand, and malic acid in an aqueous environment.
    Type: Grant
    Filed: November 1, 1999
    Date of Patent: September 25, 2001
    Assignee: Albion International, Inc.
    Inventors: Earl C. Christiansen, Stephen D. Ashmead, Clayton Ericson
  • Patent number: 6129945
    Abstract: A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to precipitate the FFA from the animal fat. Preferably, a cyclodextrin is used in the process to remove cholesterol. Liquid vegetable fats are used in blends with the processed animal fat to produce a spreadable mixture for table use. The processed animal fat can be reconstituted to whole milk with the FFA and cholesterol removed for various commercial uses.
    Type: Grant
    Filed: December 10, 1998
    Date of Patent: October 10, 2000
    Assignee: Michael E. George
    Inventors: Aziz Chafic Awad, James Ian Gray
  • Patent number: 5340602
    Abstract: A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195.degree. to 250.degree. C. and at a pressure of from 0.5 to 5 mbar, the steam is injected from one or more steam pipes arranged parallel with each other which extend through the layer which conducts the liquid fat (oil) along the entire length of the reaction pipe and having boreholes in the pipe wall as outlet apertures for the steam, into the oil stream flowing in the reaction pipe axial direction, the vapors are separated and the fat is cooled, to which optionally fat recombination substances may be added.
    Type: Grant
    Filed: September 7, 1993
    Date of Patent: August 23, 1994
    Inventor: Hermann Hoche
  • Patent number: 5264241
    Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.
    Type: Grant
    Filed: October 31, 1991
    Date of Patent: November 23, 1993
    Assignee: Roquette Freres
    Inventors: Jean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
  • Patent number: 5118522
    Abstract: The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process. An object of the invention is to prepare spreads with an inhomogeneous structure and improve properties. The invention provides a process for the preparation of a spread by churning of a cream wherein the cream is formed by admixture of two creams at differing temperature shortly before churning, and does not equilibrate before churning begins.
    Type: Grant
    Filed: June 16, 1989
    Date of Patent: June 2, 1992
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Karel T. Vermaat, Jean C. Martine
  • Patent number: 5112636
    Abstract: Hypoallergenic milk products, and processes for preparing the same, which have the flavor and smell of natural whole mammalian milk products, are disclosed herein. The process for preparing one of the hypoallergenic milk products includes the steps of (a) melting a salt-free anhydrous milk fat in boiling water to produce a mixture of sterilized butter oil and boiling water, and (b) removing the resulting sterilized butter oil from the mixture.
    Type: Grant
    Filed: August 3, 1990
    Date of Patent: May 12, 1992
    Assignee: Immunopath Profile, Inc.
    Inventor: Leonard S. Girsh
  • Patent number: 4959239
    Abstract: A process for preparing an edible plastified dispersion comprising a continuous fat phase and a dispersed aqueous phase, said process comprising the steps of:(a) working buttermilk with a non-dairy fat to obtain an emulsion, and,(b) mixing the emulsion obtained in step (a) with butter under mild working conditions.By employing such a process, it is possible to obtain a melange product in which the characteristic microstructure of butter has not been destroyed. Moreover, only a proportion of the total fat content of the final product need be passed through the churn, enabling a higher production figure to be obtained with a fixed size of churn.
    Type: Grant
    Filed: November 2, 1988
    Date of Patent: September 25, 1990
    Assignee: Lever Brothers Company
    Inventors: Peter B. Ernsting, Jan Van Heteren, Tjaard R. J. Niemeyer
  • Patent number: 4820539
    Abstract: A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.
    Type: Grant
    Filed: September 14, 1987
    Date of Patent: April 11, 1989
    Assignee: Westfalia Separator AG
    Inventors: Hanno Lehmann, Werner Vennewald, Wolfram Hoffmann
  • Patent number: 4447464
    Abstract: Margarine or other foodstuff with similar physical properties is warmed to room temperature and placed in a mixing bowl (10). The margarine is blended by stirring with paddles (12). Then, the margarine is mixed until it has a substantially uniform viscosity by a recirculating pump (14), extrusion of the margarine from the recirculating pump through a screen (16), and continued stirring with the paddles. A 15 to 30 second burst of steam is applied into jacket (20) liquifying but not clarifying the margarine contiguous with the edge of the vessel. The recirculating pump draws the liquified margarine from the edge of the mixing bowl and pumps it into the top center of the margarine where it is blended into substantially unheated margarine. The process is repeated until the margarine attains a viscosity in the range of 16,000 to 18,000 centipoise. Once this viscosity range is reached, the margarine is pumped into a holding tank (26).
    Type: Grant
    Filed: December 20, 1982
    Date of Patent: May 8, 1984
    Assignee: Sar-A-Lee, Inc.
    Inventors: Charles A. Schwartz, Kenyon L. Cornwell
  • Patent number: 4296135
    Abstract: A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of the desired thickness is separated from the scraped-off amount, the resultant portions being then joined one behind the other to form the desired layer, whereby owing to the scraping treatment of the emulsion-like substance the structure thereof is broken up and further treatment of the substance is facilitated even at lower temperatures without a change of the desired properties of the substance.
    Type: Grant
    Filed: June 6, 1979
    Date of Patent: October 20, 1981
    Assignee: Machinefabriek C. Rijkaart B.V.
    Inventor: Jacques P. Rutten
  • Patent number: 4046874
    Abstract: A unique shaving cream containing no soap, fat or oil which functions without pre-wetting the skin is formed from an aqueous foam containing 0.5 to 7.5% by weight of a polyglycerol ester and from 2 to 10% by weight of a water insoluble pulverulent bodying agent to provide the desired texture.
    Type: Grant
    Filed: November 17, 1975
    Date of Patent: September 6, 1977
    Assignee: Mead Johnson & Company
    Inventors: John Lester Gabby, Dennis Dale Corbin, Jack Bruner Lowe