IP Library › Granted Patent US 12,324,444
Granted Patent B2
US 12,324,444 · App. 17/081,167 · Granted Jun 10, 2025

Compositions comprising a casein and methods of producing the same

Inventors: Ryan Pandya (South San Francisco, CA); Perumal Gandhi (Santa Clara, CA); Shaowen Ji (Ann Arbor, MI); Derek Beauchamp (Dexter, MI); Louis Hom (San Carlos, CA)
Assignee: PERFECT DAY, INC.
A23G9/40A23C9/123A23C9/1307A23C9/1315A23C9/1512A23C11/04A23C11/08A23C15/12A23C19/053A23C19/055A23J3/10A23L9/22C07K14/00C07K14/4717C07K14/4732C07K14/76A23V2002/00
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Quick Facts
Patent No.
US 12,324,444
App. No.
17/081,167
Granted
Jun 10, 2025
Kind
B2
Abstract

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Claims (59)

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.

2. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are essentially free of milk impurities.

3. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins comprises an amino acid sequence that is at least 80% identical to an amino acid sequence of a cow milk protein, sheep milk protein, horse milk protein, or goat milk protein.

4. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins comprises an amino acid sequence that is at least 90% identical to an amino acid sequence of a cow milk protein, sheep milk protein, horse milk protein, or goat milk protein.

5. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins comprises an amino acid sequence that is at least 95% identical to an amino acid sequence of a cow milk protein, sheep milk protein, horse milk protein, or goat milk protein.

6. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins comprises an amino acid sequence that is at least 98% identical to an amino acid sequence of a cow milk protein, sheep milk protein, horse milk protein, or goat milk protein.

7. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins comprises an amino acid sequence that is at least 90% identical to an amino acid sequence of a cow milk protein.

8. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins is produced by a fungal cell.

9. The substitute dairy food composition of claim 8 , wherein the fungal cell is Aspergillus or Trichoderma.

10. The substitute dairy food composition of claim 1 , wherein at least one of the one or more identified recombinant milk proteins is produced by a bacterial cell.

11. The substitute dairy food composition of claim 1 further comprising one or more of calcium, potassium, sodium, citrate, thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamin B6 (pyridoxine), vitamin B12 (cobalamin), vitamin C, folate, vitamins A, vitamin D, vitamin E, and vitamin K.

12. The substitute dairy food composition of claim 1 further comprising one or more sweetening agents selected from the group consisting of brazzein, curculin, mabinlin, miraculin, monelin, pentadin, and thaumatin.

13. The substitute dairy food composition of claim 12 , wherein the one or more sweetening agents comprise brazzein.

14. The substitute dairy food composition of claim 1 further comprising one or more lipids derived from a plant.

15. The substitute dairy food composition of claim 14 , wherein the plant is selected from the group consisting of: soy, sunflower, coconut, peanut, cottonseed, olive, palm, rapeseed, safflower, sesame seed, soybean, almond, beech nut, brazil nut, cashew, hazelnut, macadamia nut, mongongo nut, pecans, pine nut, pistachio, walnut, avocado, corn, canola, safflower, flax seed, palm kernel, palm fruit, babassu, shea butter, mango, cocoa, wheat, and rice.

16. The substitute dairy food composition of claim 1 further comprising one or more monoglycerides, diglycerides, triglycerides, and/or phospholipids comprising a short chain fatty acid selected from the group consisting of butyric acid, caproic acid, caprylic acid, and capric acid.

17. The substitute dairy food composition of claim 16 , wherein at least one of the one or more monoglycerides, diglycerides, triglycerides, and/or phospholipids is a plant-based trans-esterified monoglyceride, diglyceride, triglyceride, and/or phospholipid.

18. The substitute dairy food composition of claim 16 , wherein the one or more monoglycerides, diglycerides, triglycerides, and/or phospholipids comprise fatty acyl chains in a percentage that resembles a percentage of the fatty acyl chains found in a mammal-derived milk or dairy product.

19. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition comprises a plurality of micelles comprising at least one of the identified recombinant milk proteins.

20. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition comprises a polymer matrix gel comprising at least one of the identified recombinant milk proteins.

21. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are a recombinant β-lactoglobulin protein, a recombinant α-lactalbumin protein, a recombinant β-casein protein, a recombinant α-S1-casein protein, a recombinant α-S2-casein protein, and a recombinant κ-casein protein.

22. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are a recombinant β-lactoglobulin protein, a recombinant α-lactalbumin protein, and a recombinant β-casein protein.

23. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are a recombinant β-casein protein and a recombinant α-S1-casein protein.

24. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are a recombinant β-lactoglobulin protein, a recombinant α-lactalbumin protein, and a recombinant κ-casein protein.

25. The substitute dairy food composition of claim 1 , wherein the one or more identified recombinant milk proteins are a recombinant β-casein, a recombinant α-S1-casein protein, and a recombinant α-S2-casein protein.

26. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute ice cream.

27. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is a powder composition.

28. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute cream.

29. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute milk.

30. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute cream cheese.

31. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute cottage cheese.

32. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is a nutritional supplement composition.

33. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute yogurt.

34. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute cheese.

35. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute crème fraiche.

36. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute buttermilk.

37. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute butter.

38. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute frozen custard.

39. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition is substitute curd.

40. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least taste.

41. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least flavor and/or aroma.

42. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least appearance.

43. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least mouthfeel, texture, and/or creaminess.

44. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least density.

45. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least structure, elasticity, and/or springiness.

46. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least coagulation.

47. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least binding.

48. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least leavening, aeration, and/or foaming.

49. The substitute dairy food composition of claim 1 , wherein the one or more characteristics of a dairy product consist of at least emulsification.

50. The substitute dairy food composition of claim 1 , wherein the substitute dairy food composition has an improved storage stability compared to a corresponding dairy food composition.

Assignments (1)
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Nov 2, 2020
From: PANDYA, RYAN; GANDHI, PERUMAL; JI, SHAOWEN; BEAUCHAMP, DEREK; HOM, LOUIS
To: PERFECT DAY, INC.
Reel/Frame 054243/0313 →
Continuity (3)
Continuation 15505557
Provisional Application 62040393 · Aug 21, 2014
Related Publication 20210037849A1 · Feb 11, 2021
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