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US 6,406,729 B1Granted
Method and process for producing an improved milk replacer
AssigneeLand O' Lakes, Inc.
InventorsBill L. Miller, Mary R. Higgins, Paul Casey
Life of this patent
Estimating the term…
Abstract
A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone, applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, where the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, and drying the agglomerates to form the milk replacer product.
Claims58
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- forming a coating in each agglomerate, the coating comprising an emulsifying agent;
- and
- drying the agglomerates to form the milk replacer product.
3 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product, the milk replacer product, when rehydrated at the ratio of 100 grams of the milk replacer product to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibits about 6 volume percent, or less, of fat separation, based upon the total volume of the rehydrated milk replacer product.
2 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product, wherein:
- the concentration of fat in the milk replacer product ranges from about 25 weight percent to about 52 weight percent, based on the total weight of the milk replacer product;
- and
- the concentration of total solids in the rehydrated milk replacer product ranges from about 10 weight percent to about 20 weight percent, based on the total weight of the rehydrated milk replacer product.
5 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone, the powdered nutritional composition comprising:
- a proteinaceous ingredient;
- and
- a fat base, the fat base comprising fat, the fat selected from animal fat, vegetable fat, fatty acid, and any of these in any combination;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
5 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone, the powdered nutritional composition comprising:
- about 20 weight percent to about 90 weight percent of a proteinaceous ingredient, based upon the total weight of the powdered nutritional composition;
- about 5 weight percent to about 55 weight percent fat, based upon the total weight of the powdered nutritional composition;
- and
- 0 weight percent to about 8 weight percent water;
- based upon the total weight of the powdered nutritional composition;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
7 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, wherein applying the agglomerating aid to the powdered nutritional composition comprises:
- applying water to the powdered nutritional composition;
- and
- applying steam to the powdered nutritional composition, the steam applied after applying the water;
- and
- drying the agglomerates to form the milk replacer product.
5 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- mixing an emulsifying agent with the powdered nutritional composition, the emulsifying agent selected from the group consisting of animal fat, lecithin, polyethylene glycol, propylene glycol, a monoglyceride, a diglyceride, and any combination of any of these;
- applying an agglomerating aid to particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
3 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent in a region of agitated air flow within a mixing apparatus, the agglomerating aid comprising water;
- dispersing an emulsifying agent in the region of agitated air flow within the mixing apparatus, the emulsifying agent dispersed separately from the agglomerating agent,
- dispersing particles of the powdered nutritional composition in the region of agitated air flow within the mixing apparatus;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent and the emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture.
2 more elements
A method of producing a milk replacer product, the method comprising:
- placing a powdered nutritional composition in a mixer;
- applying atomized water to the powdered nutritional composition in the mixer;
- applying steam to the powdered nutritional composition in the mixer, the steam applied after applying the atomized water;
- agglomerating the powdered nutritional composition in the mixer to produce particles of an agglomerated intermediate.
1 more element
A method of producing a milk replacer product, the method comprising:
- placing a powdered nutritional composition in a mixer;
- applying an agglomerating aid and an emulsifying agent to the powdered nutritional composition in the mixer;
- agglomerating the powdered nutritional composition in the mixer to produce the milk replacer product, the milk replacer product, when rehydrated at the ratio of 100 grams of the milk replacer product to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibiting about 6 volume percent or less of fat separation, based upon the total volume of the rehydrated milk replacer product.
A milk replacer product, the milk replacer product comprising:
- about 20 weight percent to about 90 weight percent of a proteinaceous ingredient, based upon the total weight of the milk replacer product;
- about 5 weight percent to about 52 weight percent fat, based upon the total weight of the milk replacer product;
- about 3.3 weight percent to about 9.5 weight percent water;
- based upon the total weight of the milk replacer product;
- and;
- wherein the milk replacer product, when rehydrated at the ratio of 100 grams of the milk replacer product to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibits about 6 volume percent or less of fat separation, based upon the total volume of the rehydrated milk replacer product.
3 more elements
A milk replacer product, the milk replacer product comprising:
- a proteinaceous ingredient;
- fat;
- and
- a coating, the coating comprising an emulsifying agent, the emulsifying agent comprising polyethylene glycol, propylene glycol, a monoglyceride, a diglyceride, or any combination of any of these, the coating effective to bond the proteinaceous ingredient and the fat within particles of the milk replacer product, the milk replacer product, when rehydrated at the ratio of 100 grams of the milk replacer product to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibiting about 3 volume percent, or less, of fat separation, based upon the total volume of the rehydrated milk replacer product.
1 more element
A milk replacer product, the milk replacer product comprising:
- about 20 weight percent to about 90 weight percent of a proteinaceous ingredient, based upon the total weight of the milk replacer product;
- about 5 weight percent to about 52 weight percent fat, based upon the total weight of the milk replacer product;
- and
- wherein the milk replacer product is in the form of particles, the particles of the milk replacer product comprising the fat, the proteinaceous ingredient, and the coating, the coating comprising an emulsifying agent, the coating surrounding the fat, the coating extending between the fat and the proteinaceous ingredient, and the coating effective to secure the fat and the proteinaceous ingredient within each particle of the milk replacer product.
1 more element
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, the agglomerates exiting the mixer at a temperature of about 75° F. to about 100° F.;
- and
- drying the agglomerates to form the milk replacer product.
2 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates outside of the mixer to form the milk replacer product.
2 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone, the powdered nutritional composition comprising:
- a proteinaceous ingredient;
- and
- a fat base, the fat base comprising fat and an additional substance, the additional substance comprising sugar, starch, or any combination of sugar and starch;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
5 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone wherein:
- the agglomerating aid comprises water and steam that are sequentially applied to the powdered nutritional composition, a sugar solution, or any of these in any combination;
- the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
4 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone wherein:
- the agglomerating aid comprises water and steam that are separately applied to the powdered nutritional composition, a sugar solution, or any of these in any combination;
- the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying the agglomerates to form the milk replacer product.
4 more elements
A method of producing a milk replacer product, the method comprising:
- creating a pattern of air flow in a mixing zone of a mixer;
- gravity feeding a powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone wherein:
- the agglomerating aid comprises water;
- the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- applying an emulsifying agent to the particles of the powdered nutritional composition in the mixing zone, the agglomerating aid and the emulsifying agent sequentially applied to the particles of the powdered nutritional composition;
- and
- drying the agglomerates to form the milk replacer product.
5 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent, an emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus;
- coating particles of the powdered nutritional composition with the agglomerating agent and the emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture;
- and
- drying or cooling the intermediate mixture to form a milk replacer;
- wherein:
- the concentration of fat in the milk replacer ranges from about 5 weight percent to about 52 weight percent, based on the total weight of the milk replacer;
- and
- the milk replacer, when rehydrated at the ratio of 100 grams of the milk replacer to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibits about 3 volume percent, or less, of fat separation, based upon the total volume of the rehydrated milk replacer.
5 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent, an emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent and the emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture;
- wherein the agglomerating aid and the emulsifying agent are sequentially applied to the particles of the powdered nutritional composition.
1 more element
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent, a first emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus,
- the powdered nutritional composition comprising:
- a proteinaceous ingredient;
- and
- a fat base, the fat base comprising fat and a second emulsifying agent;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent and the first emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture.
4 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent, a first emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus,
- the powdered nutritional composition comprising:
- a proteinaceous ingredient;
- and
- sugar, corn syrup, starch, a second emulsifying agent, or any of these in any combination, the sugar selected from the group consisting of glucose, fructose, sucrose, galactose and any of these in any combination;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent and the first emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture.
4 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus wherein:
- the powdered nutritional composition comprises:
- a proteinaceous ingredient;
- a fat base, the fat base comprising fat, the fat comprising animal fat, vegetable fat, fatty acid, or any of these in any combination;
- an emulsifying agent, the emulsifying agent comprising polyethylene glycol, propylene glycol, a monoglyceride, a diglyceride, or any combination of any of these;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture.
4 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent an emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus;
- coating particles of the powdered nutritional composition with the agglomerating agent and the emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture;
- and
- drying the intermediate mixture, cooling the intermediate mixture, or drying and cooling the intermediate mixture to form a milk replacer, wherein:
- the concentration of fat in the milk replacer ranges from about 25 weight percent to about 52 weight percent, based on the total weight of the milk replacer;
- the milk replacer, when rehydrated at the ratio of 100 grams of the milk replacer to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibits about 6 volume percent, or less, of fat separation, based upon the total volume of the rehydrated milk replacer;
- and
- the concentration of total solids in the rehydrated milk replacer ranges from about 10 weight percent to about 20 weight percent, based on the total weight of the rehydrated milk replacer.
5 more elements
A method of producing a milk replacer product, the method comprising:
- placing a powdered nutritional composition in a mixer;
- applying an agglomerating aid and an emulsifying agent to the powdered nutritional composition in the mixer;
- agglomerating the powdered nutritional composition in the mixer to produce the milk replacer product, wherein:
- the milk replacer product, when rehydrated at the ratio of 100 grams of the milk replacer product to 350 milliliters of water and allowed to rest for at least about 60 minutes, exhibiting about 6 volume percent or less of fat separation, based upon the total volume of the rehydrated milk replacer product;
- the concentration of fat in the milk replacer product ranges from about 25 weight percent to about 52 weight percent, based on the total weight of the milk replacer product;
- and
- the concentration of total solids in the rehydrated milk replacer product ranges from about 10 weight percent to about 20 weight percent, based on the total weight of the rehydrated milk replacer product.
4 more elements
A method of producing a milk replacer product, the method comprising:
- feeding a powdered nutritional composition into a mixing zone of a mixer;
- creating a pattern of air flow in the mixing zone, the pattern of air flow created separately from the feeding of the powdered nutritional composition into the mixing zone;
- applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, the agglomerating aid, in combination with the pattern of air flow, effective to cause particles of the powdered nutritional composition to stick together and form agglomerates;
- and
- drying or cooling the intermediate mixture to form the milk replacer product.
2 more elements
A method of agglomerating a powdered nutritional composition, the method comprising:
- dispersing an agglomerating agent, an emulsifying agent, and particles of the powdered nutritional composition in a region of agitated air flow within a mixing apparatus, the region of agitated air flow created separately from introduction of the powdered nutritional composition into the mixing apparatus;
- and
- coating particles of the powdered nutritional composition with the agglomerating agent and the emulsifying agent, the agitated air flow effective to agglomerate the coated particles and create particles of an intermediate mixture.
Dependencies are inferred from the claim text.