US3780182A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for imparting cheese-like flavor to proteinaceous materials
Assignee: Kraft Inc
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Filing: 1971-01-18
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Granted: 1973-12-18
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Expires: 1991-01-18
Abstract
Abstract METHOD FOR IMPARTING AN ENHANCED CHEESE-LIKE FLAVOR TO PROTEINACEOUS MATERIALS. A CHEESE PROTEIN SOURCE AND A FAT SOURCE ARE MIXED TOGETHER TO PROVIDE A SUBSTRATE. THE FAT SOURCE IS A TRIGLYCERIDE FAT HAVING AT LEAST ABOUT 3 PERCENT BY WEIGHT OF THE FAT OF C10 OR LOWER SATURATED FATTY ACID MOIETIES. THE SUBSTRATE IS THEN SUBJECTED TO ELEVATED TEMPERATURE CONDITIONS AND IS THEREAFTER INOCULATED WITH AN ESTERASE. THE INOCULATED SUBSTRATE IS FERMENTED TO SPLIT OFF AND FREE AT LEAST PART OF THE C10 AND LOWER FATTY ACID MOIETIES. THE FERMENTED SUBSTRATE IS THEN COMBINED WITH A PROTEINACEOUS MATERIAL AND IS DRIED TO PROVIDE A POWDERED PRODUCT WITH AN ENHANCED CHEESELIKE FLAVOR.
Inventors
- 👤 J Johnson
- 👤 D Southworth
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 12:01
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/086; A23C19/063
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-12-17 | 1977-06-18 | 1977-12-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-12-17 | 1981-06-18 | 1981-12-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-12-17 | 1985-06-18 | 1985-12-18 | $7700.00 | Window Closed / Lapsed |