Valio has been granted a patent for a milk-based formulation with reduced carbohydrates and a high protein content. The formulation can be used to produce a recombined milk product with reduced lactose content, while maintaining the taste and properties of normal milk. The patent also includes a method for preparing the formulation. GlobalData’s report on Valio gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Valio, milk processing techniques was a key innovation area identified from patents. Valio's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
A recently granted patent (Publication Number: US11653662B2) describes a process for producing a recombined milk product. The process involves recombining milk powder with a liquid to create the final product. The milk powder used in the process has specific characteristics, including a weight ratio of lactose to protein of at most 1.1, a protein content of at least 45% by weight on a dry matter basis, and 10 to 13% ash by weight.
The carbohydrate content of the recombined milk product is between about 4.6% and 41% by weight on a non-fat total solid basis. The patent also provides various additional claims and variations of the process. For example, the weight ratio of lactose to protein in the milk powder can be at most 0.9 or at most 0.4. The milk powder can be derived from processes such as ultrafiltration, reverse osmosis, or chromatographic separation of a milk raw material.
The milk powder can have a protein content ranging from 45% to 65% by weight and a lactose content ranging from 4.6% to 41% by weight on a non-fat total solid basis. The amount of milk powder used in the recombined milk product can range from 0.5% to 15% by weight or from 2% to 7% by weight. The dry matter content of the milk powder is between 94% and 100% by weight.
The recombined milk product can be a beverage and may undergo a heat treatment. Any residual lactose in the recombined milk product can be hydrolyzed, either before or after the heat treatment. The carbohydrate content of the recombined milk product is at most 3.1% by weight.
Overall, this patent provides a detailed process for producing a recombined milk product with specific characteristics and variations. The process allows for the customization of the milk powder composition and the carbohydrate content of the final product. The patent also mentions the potential for heat treatment and lactose hydrolysis in the production process.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
