US 12,324,444 B2
Compositions comprising a casein and methods of producing the same
Ryan Pandya, South San Francisco, CA (US); Perumal Gandhi, Santa Clara, CA (US); Shaowen Ji, Ann Arbor, MI (US); Derek Beauchamp, Dexter, MI (US); and Louis Hom, San Carlos, CA (US)
Assigned to PERFECT DAY, INC., Berkeley, CA (US)
Filed by Perfect Day, Inc., Berkeley, CA (US)
Filed on Oct. 27, 2020, as Appl. No. 17/081,167.
Application 17/081,167 is a continuation of application No. 15/505,557, granted, now 11,076,615, previously published as PCT/US2015/046428, filed on Aug. 21, 2015.
Claims priority of provisional application 62/040,393, filed on Aug. 21, 2014.
Prior Publication US 2021/0037849 A1, Feb. 11, 2021
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 9/40 (2006.01); A23C 9/123 (2006.01); A23C 9/13 (2006.01); A23C 9/15 (2006.01); A23C 9/152 (2006.01); A23C 11/04 (2025.01); A23C 11/08 (2006.01); A23C 15/12 (2006.01); A23C 19/05 (2006.01); A23C 19/055 (2006.01); A23J 3/10 (2006.01); A23L 9/20 (2016.01); C07K 14/00 (2006.01); C07K 14/47 (2006.01); C07K 14/76 (2006.01)
CPC A23G 9/40 (2013.01) [A23C 9/123 (2013.01); A23C 9/1307 (2013.01); A23C 9/1315 (2013.01); A23C 9/1512 (2013.01); A23C 11/04 (2013.01); A23C 11/08 (2013.01); A23C 15/12 (2013.01); A23C 19/053 (2013.01); A23C 19/055 (2013.01); A23J 3/10 (2013.01); A23L 9/22 (2016.08); C07K 14/00 (2013.01); C07K 14/4717 (2013.01); C07K 14/4732 (2013.01); C07K 14/76 (2013.01); A23V 2002/00 (2013.01)] 50 Claims
 
1. A substitute dairy food composition, wherein:
(a) the substitute dairy food composition comprises one or more identified recombinant milk proteins;
(b) the substitute dairy food composition is essentially free of milk proteins other than the one or more identified recombinant milk proteins;
(c) the one or more identified recombinant milk proteins are:
i. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, a recombinant β-casein protein, a recombinant I-S1-casein protein, a recombinant I-S2-casein protein, and a recombinant P-casein protein;
ii. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, and a recombinant β-casein protein;
iii. a recombinant β-casein protein and a recombinant I-S1-casein protein;
iv. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, and a recombinant P-casein protein; or
v. a recombinant β-casein, a recombinant I-S1-casein protein, and a recombinant I-S2-casein protein;
(d) the one or more identified recombinant milk proteins confer on the substitute dairy food composition one or more characteristics of a dairy product selected from the group consisting of: taste, flavor, aroma, appearance, mouthfeel, density, structure, texture, elasticity, springiness, coagulation, binding, leavening, aeration, foaming, creaminess, and emulsification.