US 11,457,649 C1 (12,589th)
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)
Filed by Perfect Day, Inc., Berkeley, CA (US)
Assigned to Perfect Day, Inc.
Reexamination Request No. 90/019,151, Jan. 24, 2023.
Reexamination Certificate for Patent 11,457,649, issued Oct. 4, 2022, Appl. No. 17/406,885, Aug. 19, 2021.
Application 90/019,151 is a continuation of application No. 17/081,167, filed on Oct. 27, 2020.
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.
Ex Parte Reexamination Certificate issued on Apr. 22, 2024.
Int. Cl. A23G 9/40 (2006.01); A23C 9/123 (2006.01); A23C 9/13 (2006.01); A23C 9/15 (2006.01); A23C 11/04 (2006.01); 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)]
AS A RESULT OF REEXAMINATION, IT HAS BEEN DETERMINED THAT:
The patentability of claims 1-49 is confirmed.
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,
ii. a recombinant β-lactoglobulin protein and a recombinant α-lactalbumin protein,
iii. a recombinant β-lactoglobulin protein and a recombinant κ-casein protein, or
iv. a recombinant β-lactoglobulin protein and a recombinant β-casein protein, and
(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.