Back to results
US 10,542,763 B2Granted
Non-browning lactose-free milk powder and methods of making same
Assigneefairlife, LLC
InventorsShakeel Ur Rehman, Brandon Kopesky, Calvin White, Scott Backinoff, Timothy Peter Doelman
Life of this patent
Estimating the term…
Abstract
Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.
Claims20
A process for preparing a dry dairy composition, the process comprising:
- (i) (a) adding lactase enzyme and from about 25 to about 750 ppm green tea extract polyphenols to a dairy product to form a fluid dairy composition containing less than or equal to about 0.5 wt. % lactose;
- or
- (i) (b) adding lactase enzyme to a dairy product to form a fluid dairy composition containing less than or equal to about 0.5 wt. % lactose, and adding from about 25 to about 750 ppm green tea extract polyphenols to the fluid dairy composition;
- (ii) removing at least a portion of water from the fluid dairy composition to form a concentrated dairy composition;
- and
- (iii) drying the concentrated dairy composition to form the dry dairy composition, wherein the dry dairy composition comprises:
- from about 35 to about 90 wt. % protein;
- from about 10 to about 35 wt. % carbohydrates;
- less than or equal to about 1.5 wt. % lactose;
- and
- from about 100 to about 3,500 ppm green tea extract polyphenols;
- wherein a reconstituted milk product prepared from the dry dairy composition has less cooked flavor, sulfur odor, and/or brown color than that of an otherwise identical reconstituted dairy composition prepared without the polyphenols.
9 more elements
A dry dairy composition comprising:
- from about 35 to about 90 wt. % protein;
- from about 10 to about 35 wt. % carbohydrates;
- less than or equal to about 1.5 wt. % lactose;
- and
- from about 100 to about 7,500 ppm green tea extract polyphenols;
- wherein a reconstituted milk product prepared from the dry dairy composition has less cooked flavor, sulfur odor, and/or brown color than that of an otherwise identical reconstituted dairy composition prepared without the polyphenols.
3 more elements
A process for preparing a dry dairy composition, the process comprising:
- (i) adding lactase enzyme to a dairy product to form a fluid dairy product containing less than or equal to about 0.5 wt. % lactose;
- (ii) removing at least a portion of water from the fluid dairy product to form a concentrated dairy product;
- (iii) adding from about 25 to about 750 ppm green tea extract polyphenols to the concentrated dairy product to form a concentrated dairy composition;
- and
- (iv) drying the concentrated dairy composition to form the dry dairy composition, wherein the dry dairy composition comprises:
- from about 35 to about 90 wt. % protein;
- from about 10 to about 35 wt. % carbohydrates;
- less than or equal to about 1.5 wt. % lactose;
- and
- from about 100 to about 3,500 ppm green tea extract polyphenols;
- wherein a reconstituted milk product prepared from the dry dairy composition has less cooked flavor, sulfur odor, and/or brown color than that of an otherwise identical reconstituted dairy composition prepared without the polyphenols.
8 more elements
Dependencies are inferred from the claim text.