MUMBAI, India, Aug. 8 -- Intellectual Property India has published a patent application (202527069022 A) filed by Formo Foods Gmbh, Berlin, on July 19, for 'artificial protein compositions.'
Inventor(s) include Wilde Sandra Catharina; Schubert Thomas; Bruckner Guehmann Monika; Kumar Sowmya Krishna; Antuma Laurens Jans; Keppler Julia Katharina; and Boom Remco Marcel.
The application for the patent was published on Aug. 8, under issue no. 32/2025.
According to the abstract released by the Intellectual Property India: "Micellar solutions of artificial casein micelles comprising isolated non human ?? casein and isolated non human ?? casein and substantially free of ??s caseins including methods of making same methods of coagulating same and compositions comprising same; processes for the preparation of curd compositions from ?? casein (whether phosphorylated dephosphorylated or non phosphorylated) with or without ?? casein (whether phosphorylated dephosphorylated or non phosphorylated) useful for the manufacture of downstream derived products such as cheeses having functional properties comparable to those of equivalent products produced from milk; casein and non animal derived protein emulsions curds compositions and cheese products and methods for producing same; and a process for treating non micellar casein to form a pasta filata style cheese product such as a mozzarella style cheese product comprising treatment of dephosphorylated casein or caseinate with a transglutaminase combining with an oil or fat to form an emulsion which can be used to form cheese product for example using acid induced or chymosin induced coagulation and processing using standard cheese processing steps to produce different styles of cheese product."
The patent application was internationally filed on Dec. 22, 2023, under International application No.PCT/IB2023/063166.
Disclaimer: Curated by HT Syndication.
