Mary M Doyle

US Patent:

7674489, Mar 9, 2010

Filed:

Sep 30, 2005

Appl. No.:

11/241645

Inventors:

James W. Moran - Antioch IL, US
Chad Galer - Glenview IL, US
Mary C. Doyle - Chicago IL, US
Benjamin Dias - Chicago IL, US
Leslie Kopko - Chicago IL, US
Paul Gass - Glenview IL, US
Hermann Eibel - Freising, DE
Ludmilla Gimelfarb - Highland Park IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 19/076

US Classification:

426 36, 426 39, 426 43, 426519, 426522

Abstract:

The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

US Patent:

7687095, Mar 30, 2010

Filed:

Sep 30, 2005

Appl. No.:

11/241859

Inventors:

Yinqing Ma - Arlington Heights IL, US
Ted R. Lindstrom - Punta Gorda FL, US
Isabelle Laye - Wheeling IL, US
Ana P. Rodriguez - Evanston IL, US
Gavin M. Schmidt - Chicago IL, US
Mary C. Doyle - Chicago IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 19/00

US Classification:

426582, 426 36, 426 39, 426 41

Abstract:

The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.

US Patent:

20070231429, Oct 4, 2007

Filed:

Mar 31, 2006

Appl. No.:

11/394754

Inventors:

Chad Galer - Glenview IL, US
James Moran - Antioch IL, US
Benjamin Dias - Chicago IL, US
Mary Doyle - Chicago IL, US
Orlando Herrera - Evanston IL, US
Shaia Anderson - Des Plaines IL, US
Meghan McIlroy - Des Plaines IL, US

International Classification:

A23C 9/12

US Classification:

426036000

Abstract:

A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

US Patent:

20230126786, Apr 27, 2023

Filed:

Dec 22, 2022

Appl. No.:

18/087552

Inventors:

- Chicago IL, US
Mary C. Doyle - Chicago IL, US
Lacey Ann Thomas - Frankfort IL, US
Alexis Marie Fye - Hawthorn Woods IL, US
Samy Darwan - Chicago IL, US
Andrew Edward McPherson - Mount Prospect IL, US

International Classification:

A23C 20/02
A23L 29/212
A23L 29/256

Abstract:

A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50 F. and 0% to about 10% at 92 F. A flexibility enhancing agent may also be included.