Charles I Wang

US Patent:

7887864, Feb 15, 2011

Filed:

Jul 21, 2005

Appl. No.:

11/186543

Inventors:

Kenneth W. Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie A. Hestekin - Morton Grove IL, US
Heather M. Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinging Ma - Arlington Heights IL, US
Fu-I Mei - Wheeling IL, US
Danielle E. Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

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 Fof 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.

US Patent:

8236362, Aug 7, 2012

Filed:

Jan 12, 2011

Appl. No.:

13/005305

Inventors:

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

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 Fof 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.

US Patent:

8613967, Dec 24, 2013

Filed:

Aug 2, 2012

Appl. No.:

13/565561

Inventors:

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Intercontinental Great Brands LLC - East Hanover NJ

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

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 Fof 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.