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    PROCESS FOR PREPARING CHILLED BEVERAGE PRODUCTS CONTAINING MILK AND A FOOD ACID
    13.
    发明公开
    PROCESS FOR PREPARING CHILLED BEVERAGE PRODUCTS CONTAINING MILK AND A FOOD ACID 失效
    工艺对牛奶的研制和高兴ACID ENTHALDEN CHILLED饮料产品

    公开(公告)号：EP0817571A1

    公开(公告)日：1998-01-14

    申请号：EP96907879.0

    申请日：1996-02-20

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： YANG, David, Kee ,  HEISEY, Matthew, Thomas ,  NUNES, Raul, Victorino

    IPC分类号： A23C9 ,  A23L2

    CPC分类号： A23C9/1542

    摘要： Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time are disclosed. These products contain from about 5 to about 99.8 % milk, from about 0.05 to about 0.8 % of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30 °C.

    MINERAL FORTIFIED WATER WITH DEFINED REDOX POTENTIAL
    16.
    发明授权
    MINERAL FORTIFIED WATER WITH DEFINED REDOX POTENTIAL 有权
    矿物质浓缩水WHICH一个定义良好的氧化还原电位拥有

    公开(公告)号：EP1539647B1

    公开(公告)日：2011-01-19

    申请号：EP03752558.1

    申请日：2003-09-18

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： MEHANSHO, Haile ,  MELLICAN, Renee, Irvine ,  NUNES, Raul, Victorino ,  MONSALVE, Adrian

    IPC分类号： C02F1/461 ,  A23L1/304 ,  A23L2/52

    CPC分类号： A23L2/52 ,  A23L33/15 ,  A23L33/16

    摘要： A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0≥RP-(A-B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is (400) and B is (20). The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric 'b' reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified water composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, and pantathonic acid.

    PROCESS FOR PREPARING CHILLED BEVERAGE PRODUCTS CONTAINING MILK AND A FOOD ACID
    18.
    发明授权
    PROCESS FOR PREPARING CHILLED BEVERAGE PRODUCTS CONTAINING MILK AND A FOOD ACID 失效
    工艺对牛奶的研制和高兴ACID ENTHALDEN CHILLED饮料产品

    公开(公告)号：EP0817571B1

    公开(公告)日：2000-08-23

    申请号：EP96907879.9

    申请日：1996-02-20

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： YANG, David, Kee ,  HEISEY, Matthew, Thomas ,  NUNES, Raul, Victorino

    IPC分类号： A23C9/154

    CPC分类号： A23C9/1542

    摘要： Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time are disclosed. These products contain from about 5 to about 99.8 % milk, from about 0.05 to about 0.8 % of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30 DEG C.