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1. (WO2012125896) COMPOSITION AND METHODS FOR SOFT BUTTER
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2012/125896 International Application No.: PCT/US2012/029370
Publication Date: 20.09.2012 International Filing Date: 16.03.2012
IPC:
A23C 15/02 (2006.01) ,A23C 15/14 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
15
Butter; Butter preparations; Making thereof
02
Making thereof
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
15
Butter; Butter preparations; Making thereof
12
Butter preparations
14
Butter powder; Butter oil, i.e. melted butter, e.g. ghee
Applicants: GNANASAMBANDAM, Ravin[US/US]; US (UsOnly)
BEDI, Arti[US/US]; US (UsOnly)
LAND O'LAKES, INC.[US/US]; 4001 Lexington Avenue N. Arden Hills, MN 55126, US (AllExceptUS)
Inventors: GNANASAMBANDAM, Ravin; US
BEDI, Arti; US
Agent: HAYDEN, Bridget, M.; Dorsey & Whitney LLP 50 South Sixth Street, Suite 1500 Minneapolis, MN 55402, US
Priority Data:
13/049,17816.03.2011US
Title (EN) COMPOSITION AND METHODS FOR SOFT BUTTER
(FR) COMPOSITION DE BEURRE MOU ET PROCÉDÉS DE FABRICATION
Abstract:
(EN) The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
(FR) La présente invention comprend une composition de beurre mou dans laquelle les constituants matière grasse sont dérivés de la crème. Le beurre mou comprend une matrice unique de cristaux de matière grasse et s'étale mieux du fait de sa structure cristalline et de ses points de fusion modifiés. De même, le beurre mou s'équilibre à température ambiante plus rapidement que le beurre baratté classique. Il est fabriqué par un procédé qui consiste à séparer la graisse et les constituants sériques de la crème, à éliminer la mémoire cristalline de la fraction matière grasse, et à recombiner la fraction matière grasse et la fraction aqueuse par un procédé qui met en oeuvre un processus graduel de refroidissement et de cisaillement. Le beurre mou est ensuite placé dans des récipients de géométrie variable.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)