Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product
US11980203B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 19, 2016 |
| Grant date | May 14, 2024 |
| Priority date | — |
| Expiry date | Jul 3, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/47
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.