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1. WO2020117927 - NON-DAIRY ANALOGS WITH SUCCINYLATED PLANT PROTEINS AND METHODS USING SUCH PRODUCTS

Publication Number WO/2020/117927
Publication Date 11.06.2020
International Application No. PCT/US2019/064455
International Filing Date 04.12.2019
IPC
A23C 11/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
A23C 11/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
A23C 11/04 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
04containing non-milk fats but no non-milk proteins
A23C 11/06 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
06containing non-milk proteins
A23L 9/20 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
9Puddings; Cream substitutes; Preparation or treatment thereof
20Cream substitutes
A23J 3/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
Applicants
  • RIPPLE FOODS, PBC [US]/[US]
Inventors
  • STILES, Amanda
  • HOMYAK, Celia
  • ASTOR, Savina
  • SMITH, Bridget
Agents
  • BOYD, Victoria L.
Priority Data
62/775,61205.12.2018US
62/799,49431.01.2019US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) NON-DAIRY ANALOGS WITH SUCCINYLATED PLANT PROTEINS AND METHODS USING SUCH PRODUCTS
(FR) ANALOGUES NON LAITIERS AVEC DES PROTÉINES VÉGÉTALES SUCCINYLÉES ET PROCÉDÉS UTILISANT DE TELS PRODUITS
Abstract
(EN)
The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refined protein. In certain embodiments, these non-dairy analogs improve the stability of the non-dairy analog when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, these non-dairy analogs reduce, substantially reduce or eliminate feathering when the non-dairy analog is added to acidic and/or hot beverages, for example, coffee or tea.
(FR)
La présente invention concerne des analogues non laitiers et un procédé d'utilisation de tels produits. Certains modes de réalisation concernent des analogues non laitiers dans lesquels au moins une partie de la protéine utilisée dans l'analogue non laitier est une protéine raffinée succinylée. Dans certains modes de réalisation, ces analogues non laitiers améliorent la stabilité de l'analogue non laitier lorsqu'ils sont utilisés en tant que substitut d'un produit laitier dans des produits alimentaires comprenant, mais sans y être limités, du yogourt, de la crème sure, de la crème glacée, du colorant à café, de la crème riche en matière grasse, de la crème à fouetter, du flan, du fromage à pâte molle ou du fromage à pâte dure. Dans certains modes de réalisation, ces analogues non laitiers réduisent, réduisent sensiblement ou éliminent la mise en drapeau lorsque l'analogue non laitier est ajouté à des boissons acides et/ou chaudes, par exemple du café ou du thé.
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