Abstract

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins. including. for example, recombinant single variants of alpha casein proteins.

IPC Classes  ?

• A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
• A23C 20/00 - Cheese substitutes

Abstract

Provided herein are consumable compositions, such as cheese analogues, and the methods of making the same using certain amounts of a recombinant single alpha casein variant, which imparts certain desirable properties, such as stretch, to the compositions.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 33/195 - Proteins from microorganisms
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• C12N 15/74 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
• C12N 15/75 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus
• C12R 1/125 - Bacillus subtilis
• C12R 1/19 - Escherichia coli
• C12R 1/46 - Streptococcus

Abstract

Provided herein are daily-like analogue compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23J 3/10 - Casein
• A23L 9/20 - Cream substitutes
• A23L 33/19 - Dairy proteins

Abstract

Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• C12N 9/10 - Transferases (2.)
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• C12N 15/74 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
• A23J 3/10 - Casein
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23J 3/28 - Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres

Abstract

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 33/195 - Proteins from microorganisms
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• C12N 15/74 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
• C12N 15/75 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus
• C12R 1/125 - Bacillus subtilis
• C12R 1/19 - Escherichia coli
• C12R 1/46 - Streptococcus

Abstract

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• A23J 3/10 - Casein
• A23J 3/28 - Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes

Abstract

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23L 33/19 - Dairy proteins
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
• A23C 20/00 - Cheese substitutes
• A23L 9/20 - Cream substitutes
• A23L 33/19 - Dairy proteins
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23J 3/10 - Casein

Abstract

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins, including, for example, recombinant single variants of alpha casein proteins.

IPC Classes  ?

• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 33/195 - Proteins from microorganisms
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 15/75 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus

Abstract

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins, including, for example, recombinant single variants of alpha casein proteins.

IPC Classes  ?

• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• C12N 15/74 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
• C12N 15/75 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus
• C12R 1/125 - Bacillus subtilis
• C12R 1/19 - Escherichia coli
• C12R 1/46 - Streptococcus
• A23C 20/00 - Cheese substitutes
• A23L 33/195 - Proteins from microorganisms
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/20 - Proteins from microorganisms or unicellular algae

Abstract

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23L 33/19 - Dairy proteins
• A23J 3/20 - Proteins from microorganisms or unicellular algae

Abstract

Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.

IPC Classes  ?

• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
• A23C 20/00 - Cheese substitutes
• A23J 3/10 - Casein
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 9/20 - Cream substitutes
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli

Abstract

Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.

IPC Classes  ?

• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• A23C 20/00 - Cheese substitutes
• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
• A23J 3/10 - Casein
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 9/20 - Cream substitutes

Abstract

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 19/02 - Making cheese curd
• A23G 9/40 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by the dairy products used
• A23J 3/10 - Casein
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 9/20 - Cream substitutes

Abstract

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• A23C 19/02 - Making cheese curd
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/10 - Casein
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23G 9/40 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by the dairy products used
• A23L 9/20 - Cream substitutes

Goods & Services

Animal-free foods, namely, dairy substitutes, cheese substitutes, butter substitutes, yogurt substitutes and egg substitutes; animal-free beverages, namely, milk substitutes, yogurt drinks, and creamers for beverages; milk kefir; water kefir. Ice cream substitutes; kombucha. Animal-free beverages, namely, non-alcoholic cider, tepache, beet kvass and whey sodas.

Goods & Services

dairy substitutes in the nature of artificial cream, cheese substitutes, butter substitutes, yogurt substitutes, egg substitutes, milk substitutes, yogurt drinks, and creamers for beverages; milk; kefir

Goods & Services

Animal-free foods, namely, dairy substitutes in the nature of artificial cream, cheese substitutes, butter substitutes, yogurt substitutes, and egg substitutes; animal-free beverages, namely, milk substitutes, kefir, yogurt drinks, and creamers for beverages Animal-free beverages, namely, non-alcoholic cider, non-alcoholic water-based, fermented beverages in the nature of water kefir, tepache, beet kvass and whey sodas

Goods & Services

Fermentation extract for use in the manufacture of food and beverages; microorganisms for use in food manufacture. Dairy products made by recombinant microbial fermentation. Non-alcoholic beverages made by recombinant microbial fermentation.

Goods & Services

(1) Fermentation extract for use in the manufacture of food and beverages; microorganisms for use in food manufacture. (2) Dairy products made by recombinant microbial fermentation. (3) Non-alcoholic beverages made by recombinant microbial fermentation of animal-free dairy protein.

Goods & Services

Fermentation extract for use in the manufacture of food and beverages; Cultures of microorganisms, other than for medical or veterinary use, namely, for use in food manufacture

Abstract

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23J 3/10 - Casein
• A23J 3/20 - Proteins from microorganisms or unicellular algae

Abstract

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

IPC Classes  ?

• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23J 3/10 - Casein
• A23C 20/00 - Cheese substitutes