US 11825860

Here's a concise summary of US patent 11825860:

• Title: Denatured milk proteins and methods of making them
• Assignee: Leprino Foods Co
• Inventors: Paulos Tesfe, Jiancai Li, Bradley Maier, Richard K. Merrill
• Filing Date: 2023-01-13
• Issue Date: 2023-11-28
• Abstract: The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Litigation Note:
The patent is currently active and is involved in litigation. A PTAB (Patent Trial and Appeal Board) case, IPR2025-01199, was filed and has been instituted, indicating it is pending. No direct CAFC 2026 dockets specifically mentioning US11825860 were found in the provided search results, although PTAB decisions can be appealed to the CAFC.

Plain-Language Overview of Independent Claims:

The patent contains three independent claims: Claim 1, Claim 15, and Claim 24.

Independent Claim 1: Denatured Whey Protein Composition (Low Fat)
This claim describes a denatured whey protein composition with specific characteristics:

• It contains at least 60% protein by dry weight.
• It has less than 8% native glycomacropeptide (GMP) relative to the total protein weight.
• It includes more than 2% enzymatically hydrolyzed GMP relative to the total protein weight.
• It has a proteolysis index of at least 8%.
• More than 50% of the whey proteins in the composition are denatured relative to the total protein weight.
• The composition contains at most 7% fat by dry weight.

Independent Claim 15: Method of Making a Denatured Whey Protein Composition (Enzymatic Reduction)
This claim outlines a method for producing a denatured whey protein composition:

• First, cheese whey is filtered from enzymatically coagulated milk, separating it into a retentate and a permeate.
• Next, the cheese whey retentate is combined with one or more enzymes that specifically break down GMP (glycomacropeptide) to create a reduced-GMP cheese whey retentate composition.
• Finally, this reduced-GMP cheese whey retentate composition is heated to form the denatured whey protein composition.
• The resulting composition must meet the following criteria: at least 60% protein on a dry weight basis, less than 8% native GMP, greater than 2% enzymatically hydrolyzed GMP (both relative to total protein weight), a proteolysis index of at least 8%, and greater than 50% denatured whey proteins (relative to total protein weight).

Independent Claim 24: Denatured Whey Protein Composition (High Fat)
This claim describes another type of denatured whey protein composition, characterized by:

• At least 60% protein on a dry weight basis.
• Less than 11% native GMP relative to the total protein weight.
• Greater than 7% fat on a dry basis.
• A beta-lactoglobulin to alpha-lactalbumin ratio greater than 5.00.
• More than 50% denatured whey proteins relative to the total protein weight.