Laurie L Nelson

US Patent:

6620450, Sep 16, 2003

Filed:

Oct 12, 2000

Appl. No.:

09/689069

Inventors:

Martin E. Davis - Tonka Bay MN
Pauline M. Olson - Savage MN
Laurie Nelson - Bloomington MN

Assignee:

Davisco Foods International, Inc. - LeSueur MN

International Classification:

A21D 1300

US Classification:

426549, 426 94, 426656

Abstract:

A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e. g. , from about 2 to about 10% of the modified whey will improve the stability of baked goods having moisture contents as high as 50%.

US Patent:

20020051843, May 2, 2002

Filed:

Oct 15, 2001

Appl. No.:

09/977320

Inventors:

Lois Baker - Jordan MN, US
Martin Davis - Tonka Bay MN, US
Pauline Olson - Savage MN, US
Laurie Nelson - Minneapolis MN, US

International Classification:

A23C017/00

US Classification:

426/583000, 426/551000, 426/564000

Abstract:

A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70 C. to 85 C., and can include holding at this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided.

US Patent:

20020061359, May 23, 2002

Filed:

Nov 19, 2001

Appl. No.:

10/001884

Inventors:

Lois Baker - Eagan MN, US
Martin Davis - Tonka Bay MN, US
Laurie Nelson - Bloomington MN, US
Pauline Olson - Savage MN, US

International Classification:

A21D010/00

US Classification:

426/583000, 426/564000, 426/555000

Abstract:

A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70 to 85 C., and can include holding ath this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided.

US Patent:

6544567, Apr 8, 2003

Filed:

Oct 10, 1997

Appl. No.:

08/948877

Inventors:

Martin E. Davis - Tonka Bay MN
Jean Claude Bruneau - Londonderry NH
Laurie Nelson - Bloomington MN

Assignee:

Davisco Foods International, Inc. - LeSueur MN

International Classification:

A23C 912

US Classification:

426 34, 426 41, 426 43, 426 74, 426583

Abstract:

A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.