Erika Palmquist Smith

US Patent:

7815957, Oct 19, 2010

Filed:

Mar 15, 2006

Appl. No.:

11/376047

Inventors:

Erika B. Smith - Champlin MN, US
Larry M. Rasmussen - Plymouth MN, US
Melissa A. Haase - Burnsville MN, US
David M. Walsh - Edina MN, US

Assignee:

General Mills Marketing, Inc. - Minneapolis MN

International Classification:

A23C 19/00

US Classification:

426582, 426580, 426656, 426661

Abstract:

Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e. g. , about 5% or less of trans-fat by weight of the fat component) while at the same time substantially maintaining and/or improving properties (e. g. , processing properties, organoleptic properties, combinations of these, and the like) of the cheese composition.

US Patent:

20050106303, May 19, 2005

Filed:

Nov 17, 2003

Appl. No.:

10/715734

Inventors:

Victor Huang - Brooklyn Center MN, US
Fern Panda - White Bear Lake MN, US
Erika Smith - Champlin MN, US

International Classification:

A23C019/00

US Classification:

426582000

Abstract:

The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.

US Patent:

20110256296, Oct 20, 2011

Filed:

Apr 15, 2011

Appl. No.:

13/087655

Inventors:

James S. Thorson - Scandia MN, US
Erika B. Smith - Champlin MN, US

International Classification:

A23C 19/00

US Classification:

426582, 426474

Abstract:

Aerated cheeses and methods of making aerated cheeses. Aerated cheese is formed of a solidified aerated molten cheese mixture. The cheese is prepared by aerating a molten cheese mixture with a gas in a high shear, aeration device to form an aerated molten cheese mixture and then cooling the mixture to form the aerated cheese.

US Patent:

20200323244, Oct 15, 2020

Filed:

Jun 29, 2020

Appl. No.:

16/915260

Inventors:

- Minneapolis MN, US
Erika Smith - Maple Grove MN, US
Jon Firebaugh - Minneapolis MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 2/66
A23L 2/08
A23L 2/46
A23L 2/52
A23L 2/56
A23L 2/68

Abstract:

Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139 C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

US Patent:

20170251703, Sep 7, 2017

Filed:

Mar 3, 2016

Appl. No.:

15/060146

Inventors:

- Minneapolis MN, US
Erika Smith - Maple Grove MN, US
Jon Firebaugh - Minneapolis MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 2/66
A23L 2/68
A23L 2/52
A23L 2/46
A23L 2/08
A23L 2/56

Abstract:

Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139 C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

US Patent:

20140348979, Nov 27, 2014

Filed:

Dec 23, 2013

Appl. No.:

14/138621

Inventors:

- Minneapolis MN, US
Erika B. Smith - Maple Grove MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 1/308

US Classification:

426 41, 426 71

Abstract:

A method includes contacting yogurt whey with an enzyme to form a soluble fiber. An oligosaccharide product that includes inactive yogurt cultures is also described.