US 11,785,960 B2
Dairy product analogs and processes for making same
Lance Kizer, Berkeley, CA (US); Neil Renninger, Berkeley, CA (US); and Michael Schelle, Berkeley, CA (US)
Assigned to Ripple Foods, PBC, Berkeley, CA (US)
Filed by Ripple Foods, PBC, Berkeley, CA (US)
Filed on Dec. 22, 2022, as Appl. No. 18/87,243.
Application 18/087,243 is a continuation of application No. 16/095,117, granted, now 11,571,002, previously published as PCT/US2017/029167, filed on Apr. 24, 2017.
Claims priority of provisional application 62/326,403, filed on Apr. 22, 2016.
Prior Publication US 2023/0125846 A1, Apr. 27, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. A23J 1/14 (2006.01); A23C 11/10 (2021.01); A23J 3/14 (2006.01); A23L 29/206 (2016.01); A23J 3/34 (2006.01); A23L 11/65 (2021.01); A23L 11/00 (2021.01)
CPC A23C 11/106 (2013.01) [A23J 1/14 (2013.01); A23J 3/14 (2013.01); A23J 3/34 (2013.01); A23J 3/346 (2013.01); A23L 11/05 (2016.08); A23L 11/65 (2021.01); A23L 29/206 (2016.08); A23V 2002/00 (2013.01)] 14 Claims
OG exemplary drawing
 
1. A cultured dairy-free plant-based yogurt analog comprising between about 1% and about 10% by weight of a pea protein and wherein the percentage of lactic acid in the plant-based yogurt analog is between about 0.25% and about 1.15% by weight.