Difference between revisions of "Cheese analog"
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[[Media:product patent mapping temp CA.xls|*Click here to download patent to product mapping sheet- Cheese Analog]] | [[Media:product patent mapping temp CA.xls|*Click here to download patent to product mapping sheet- Cheese Analog]] | ||
Latest revision as of 03:00, 19 January 2012
Contents
Objective
To create a technology landscape report on Cheese Analog
- Identify market players with prolific IP activity in the technology area
- Segment the players by the industry they belong to
Note: This report is just a template and gives an indication of what the paid report contains.
Click here for information to purchase the report'
Introduction
Cheese is widely used as one of the preferential ingredient in fast foods and readymade conventional meals. However, high costs associated with natural cheese production and storage has prompted industry to search for alternatives. Attempts to reduce cheese cost have led to the development of cheese substitute called cheese analogues (Mounsey & Oriordan, 2001). Cheese analogues are usually defined as products made by blending individual constituents, to produce a cheese-like product to meet specific requirements. In cheese analogues, milk protein and milk fats are partially or wholly replaced with vegetable proteins and vegetable fats and oils. Cheese analogue are formulated and produced with desired nutritional, functional and storage properties as per the market and consumer needs.
Sales of cheese analogues are closely linked to developments in the convenience food sector (H.P. Bachmann, 2001). Cheese analogs are being used increasingly due to
- Cost effectiveness (due to low cost of vegetable oils compared with butter fat)
- Simplicity of their manufacture (no maturation)
- Can be tailor made
- Offer diverse functionality range (e.g. flowability, melt resistance, shredability, etc)
- Improved shelf life and exhibits high functional stability during storage
- Consistent in quality without seasonal variations
Classification of cheese analogues
Cheese analogs are categorized into three categories as dairy, partial dairy or non dairy, depending upon whether the fat and or protein components are from dairy or vegetable sources (Rupesh & Jana, 2007).
Concept table
| S.No | English Keywords | German Keywords | French Keywords |
| Cheese Analog | Analog kase | Analogues fromage | |
| 1 | Cheese analog | Analog kase | analogues fromage |
| 2 | Cheese substitutes | Kase ersatz | analogique fromage |
| 3 | ***** | ****** | ******** |
- An indicative list of terms to show how a concept table is generated. View paid report for complete list.
- Concept Table was enriched by searches related to phytosterols and phytostanols, relevant patents, scientific articles and various thesauri
Relevant class codes and definitions
| IPC / ECLA | |
| A23C | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF |
| A23C 20/00 | Cheese substitutes |
| ****** | ********** |
| ****** | **************** |
| ****** | ************** |
| 426 | FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS |
| 426104 | IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY |
| ***** | ************** |
| ******* | ****************** |
Search strategy
Patents
| THOMSON INNOVATION | ||||
| Time line: 1.1.1991 to 10.11.2011 | ||||
| Database: US Grant, GB App, US App, FR App, WO App, DE Util, EP Grant, DE Grant, EP App, DE App, JP Util, JP Grant, JP App, CN Util, CN App, KR Util , KR Grant, KR App, DWPI | ||||
| S. No | Concept | Scope | Search String | No. of hits |
| ENGLISH QUERY | ||||
| 1 | Cheese analog keywords | CTAB | ((analog*3 OR **************)) | ### hits |
| 2 | Class for ingredients | Any IPC or ECLA | A23C0019*********** | #### hits |
| US Class | ***** OR 426***** | |||
| 3 | IPC or US class of ingredients and Cheese analog KW | Combined query | 1 AND 2 | ####hits |
| 4 | Class for cheese analogs | Any IPC or ECLA | A23C0020*** | ####hits |
| 5 | Final Combined query in English | 1 OR 3 OR 4 | #####(No relevant hits) | |
| GERMAN QUERY | ||||
| 1 | Cheese analog keywords | CTAB | ((Analog*3 or ********) | ## hits |
| 2 | Class for ingredients | Any IPC or ECLA | A23C0019********** | ### hits |
| 3 | IPC or US class of ingredients and Cheese analog KW | Combined query | 1 AND 2 | ## hits |
| 4 | Class for cheese analogs | Any IPC or ECLA | A23C002000 | ##### hits |
| 5 | Final Combined query in German | 1 OR 3 OR 4 | #### (No relevant hits) | |
| FRENCH QUERY | ||||
| 1 | Cheese analog keywords | CTAB | ((analogues or ********)) | ## hits |
| 2 | Class for ingredients | Any IPC or ECLA | A23C0019093 OR ******* | ##### hits |
| 3 | IPC or US class of ingredients and Cheese analog KW | Combined query | 1 AND 2 | ### hits |
| 4 | Class for cheese analogs | Any IPC or ECLA | A23C0020** | ####hits |
| 5 | Final Combined query in French | 1 OR 3 OR 4 | ####(No relavent hits) | |
| Final combination of all languages search query | ####(### No relevant hits) | |||
| 1 | Not keywords | Title | Machine or device or (beancurd) or *********** | ######## hits |
| 2 | Final all lanuages Query NOT (Not Keywords) | #### (#### no relevant hits) | ||
Interactive taxonomy
Relevant patents
| S.No. | Patent/Publication No. | Assignee / Applicant | Publication Year | Title | Focus | Dolcera Summary |
| 1 | WO2007136291A1 | KRAFT FOODS | 2007 | COMPOSITION FOR PRODUCING ARTIFICIAL CHEESE | Preparation of cheese substitute composition | Artificial cheese composition was formulated using hardened vegetable fat and proteins like casein and collagen. It is less expensive because the high cost milk fat is replaced with vegetable fat. It has improved functionality and long storage life. |
| 2 | US20050220976A1 | DAIRY CREST, UK | 2005 | Cheese substitutes | Preparation cheese substitute to imitate grated parmesan cheese | Parmesan cheese substitute with same smell, colour, flavour, appearance and texture of natural counterpart was formulated using plant based ingredients for food seasoning. |
Analysis sheet
Click here to download the sample patents analysis sheet-Cheese Analog
Assignee analysis and IP activity
Top assignees
IP activity
Geographical distribution
Dash board
Assignees were categorized based on the type of their products viz. food,food ingredients, Personal care, Health care,other industries, research and educational institutions etc and their patents have been shown in the Dolcera Interactive Dashboard.
A data preview of the dashboard is shown below:
Cheese Analog-Dashboard
 |
- NOTE:
- Flash Player is essential to view the Dolcera dashboard.
- Patents for which data is not available are analysed based on DWPI data which can not be disclosed due to legal issues.
Patent product mapping
Some products with respect to this technology area were identified and mapped to the patents from their respective assignees.
| S.No | Publication/Patent No. | Title | Assignee | Products |
| 1 | EP1240828A1 | Consumable, viscoelastic, stringy composition, process for its production and dry product for use in the process | UNILEVER | Doriana |
| 2 | DE69605668T2 | PROCESSED CHEESE TYPE PRODUCT AND PROCESS THEREFOR | UNILEVER | |
| 3 | ********** | ******************* | ************** | *************** |
*Click here to download patent to product mapping sheet- Cheese Analog
Scientific articles
- Database : Scirus
- Timeline : 1991 - 2011
- Subject Areas : Agricultural and Biological Sciences; Chemistry and Chemical Engineering; Engineering, Energy and Technology; Life Sciences; Medicine and Pharmacology.
- Information Types : Abstracts, Articles, Articles in Press, Books, Conferences and Reviews.
| S.No | Scope | Concept | Search String | Total Hits |
| 1 | Complete documents | Cheese Analog | "Cheese analog*" or "analog cheese*" or ******** | #### (### Rrelevant articles) |
Relevant scientific articles
- The following graphs explain the placement of different Research Institutes and Universities in this technological area.
Purchase Information
Contact information for purchasing this report:
- Email: info@dolcera.com
- Phone: +1-650-269-7952, +91-40-2355-3493
