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公开(公告)号:EP2925156B1
公开(公告)日:2020-10-28
申请号:EP13858986.6
申请日:2013-05-28
申请人: General Mills, Inc.
发明人: ARORA, Akshay , CONLEY, Jill , WAITE, Danielle , ENZ, Jeffrey F.
IPC分类号: A23G3/54
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公开(公告)号:EP3366677B1
公开(公告)日:2020-09-09
申请号:EP18164825.4
申请日:2014-02-07
申请人: GENERAL MILLS, INC.
发明人: VAN LENGERICH, Bernhard H. , GRUESS, Olaf , HANS, Joachim , HAUSTEDT, Lars Ole , HOCHHEIMER, Andreas , KROHN, Michael , MULLER, Jens-Peter , NOWAKOWSKI, Christine M. , PECORE, Suzanne Denise , RATHJEN-NOWAK, Candace Michelle , SCARABOTTOLO, Lia , SIEMS, Karsten
IPC分类号: C07D215/227 , A23L27/40 , C07D407/02
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103.
公开(公告)号:EP3694337A1
公开(公告)日:2020-08-19
申请号:EP17792245.7
申请日:2017-10-13
申请人: General Mills, Inc.
发明人: GUGGER, Eric, T. , GALUSKA, Pete
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公开(公告)号:EP3485736A1
公开(公告)日:2019-05-22
申请号:EP18209995.2
申请日:2013-10-08
申请人: GENERAL MILLS, INC.
发明人: Alcantar, Paula B. , Barragan-Perez, Katya , McGuire, James E. , Murphy, Maeve C. , Yunger, Greg J.
摘要: The present invention relates to a frozen cultured dairy bar product, comprising a cultured dairy composition having
a) total solids content of at least 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content,
b) a gelatin content of from 0.7 to 1.5% by weight of the cultured dairy composition, and
c) a viscosity of from 200,000 mPa*s (200,000 cP) to 700,000 mPa*s (700,000 cP) as determined using a Brookfield viscometer model DV-II+, equipped with a helipath T-bar spindle, size F with a lowering vertical motion at 4° C, wherein the spindle operates for 30 seconds at 10 rpm.-
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公开(公告)号:EP3468371A1
公开(公告)日:2019-04-17
申请号:EP17768570.8
申请日:2017-09-01
申请人: General Mills, Inc.
IPC分类号: A21D13/066 , A21D13/42
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公开(公告)号:EP3429364A1
公开(公告)日:2019-01-23
申请号:EP17767381.1
申请日:2017-03-15
申请人: General Mills, Inc.
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公开(公告)号:EP2464244B1
公开(公告)日:2019-01-09
申请号:EP09848335.7
申请日:2009-08-14
申请人: GENERAL MILLS, INC.
发明人: BINDZUS, Wolfgang , HAHN, Stephanie
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公开(公告)号:EP3366677A1
公开(公告)日:2018-08-29
申请号:EP18164825.4
申请日:2014-02-07
申请人: GENERAL MILLS, INC.
发明人: VAN LENGERICH, Bernhard H. , GRUESS, Olaf , HANS, Joachim , HAUSTEDT, Lars Ole , HOCHHEIMER, Andreas , KROHN, Michael , MULLER, Jens-Peter , NOWAKOWSKI, Christine M. , PECORE, Suzanne Denise , RATHJEN-NOWAK, Candace Michelle , SCARABOTTOLO, Lia , SIEMS, Karsten
IPC分类号: C07D215/227 , A23L27/40 , C07D407/02
摘要: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.
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