Land O'Lakes, Inc.
|Land O'Lakes, Inc. Patent applications|
|Patent application number||Title||Published|
|20120237663||Composition and Methods for Soft Butter - The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.||09-20-2012|
|20100080884||Multiphase oil continuous flavor and ingredient delivery system - A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.||04-01-2010|
|20090291194||Method of forming a non-fractionated, room-temperature pourable butter - A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.||11-26-2009|
|20090106272||Methods and tools for evaluating a mixture of turfgrass seeds - One embodiment of a method for evaluating a mixture of turfgrass seed includes storing turfgrass seed information in a database (e.g., a computer readable storage medium). A user provides computer input indicative of a mixture of turfgrass seeds Information related to the indicated mixture is retrieved from the database. Based at least in part on the retrieved data, a user interface is created and presented to the user. In one embodiment, the user interface is a graph format display that enables the user to directly compare characteristics of the indicated mixture with characteristics of one or more different mixtures.||04-23-2009|
|20080299279||Calcium fortification of food powders - Calcium fortified dairy powders are produced using spray drying methods. The spray drying method includes adding a calcium supplement to dairy powder in a slurry tank. The slurry with the calcium supplement and the dairy powder is heated and further processed. The processed slurry is spray dried to form a powder. The method can also include allowing the powder to fall onto a fluid bed wherein additional moisture is removed. The methods described herein use a seaweed calcium.||12-04-2008|
|20080268116||METHOD OF LAP SEALING A MOLTEN CHEESE PRODUCT WITH NON-WAX FILM - A method of sealing a non-wax-coated film pouch contained within an enclosure includes forming an enclosure, positioning a piece of non-wax-coated film within the enclosure to form a floor and side walls of a pouch within the enclosure, dispensing a flowable dairy-based product into the pouch, overlapping portions of the film onto one another to produce a top wall over the dairy-based product, and heat sealing the overlapping portions of the top wall to each other.||10-30-2008|
Patent applications by Land O'Lakes, Inc.