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公开(公告)号：EP1839492B1
公开(公告)日：2011-09-14
申请号：EP06006295.7
申请日：2006-03-27
申请人： Nestec S.A.
CPC分类号： A23J1/205 , A23C11/04 , A23C21/026 , A23C21/08 , A23C2210/30 , A23G1/44 , A23G1/46 , A23G9/38 , A23G9/40 , A23J3/08 , A23L23/00 , A23L27/72 , A23L33/19 , A23P10/30 , A23P10/40 , A23V2002/00 , A23V2200/25 , Y10T428/2984 , A23V2200/226 , A23V2250/54252 , A23V2250/54244 , A23V2250/1842 , A23V2200/254
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公开(公告)号：EP1838163A4
公开(公告)日：2011-07-20
申请号：EP04808930
申请日：2004-12-24
发明人： ANEMA SKELTE GERALD , LEE SIEW KIM
IPC分类号： A23J3/08
CPC分类号： A23C9/1522 , A23C19/082 , A23C19/084 , A23J1/20 , A23J3/08 , A23V2002/00 , A23V2300/34 , A23V2250/54246 , A23V2250/54252
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公开(公告)号：EP2007213A4
公开(公告)日：2011-07-06
申请号：EP07747687
申请日：2007-03-23
发明人： HAVEA PALATASA
CPC分类号： A23C19/082 , A23J3/08
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公开(公告)号：EP1968395B1
公开(公告)日：2010-07-14
申请号：EP06829783.7
申请日：2006-12-18
申请人： Unilever N.V. , Unilever PLC
发明人： BIALEK, Jadwiga, Malgorzata , GOLDING, Matthew, Duncan , REGISMOND, Sudarshi, Tanuja, Angelique
CPC分类号： A23J3/04 , A23D7/0053 , A23D7/015 , A23L27/60 , A23V2002/00 , A23V2300/40 , A23V2200/254 , A23V2250/5428
摘要： A process to prepare a protein aggregate is provided comprising the steps of decreasing the pH of an aqueous protein solution of one or more undenatured proteins and shearing said solution, whereby the temperature is less than 70 degrees C.
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公开(公告)号：EP1505886B1
公开(公告)日：2010-04-21
申请号：EP03719040.2
申请日：2003-05-07
申请人： FIRMENICH SA
发明人： GELIN, Jean-Luc
IPC分类号： A23L1/24 , A23D7/00 , A23C21/06 , A23C21/08 , A23C13/14 , A23C9/15 , A23L1/226 , A23L1/0524 , A23L1/0562 , A23J1/20 , A23J3/08 , A23C9/13 , A23C9/137
CPC分类号： A23C13/12 , A23C21/06 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23L27/20 , A23L27/66 , A23L27/80 , A23L29/231 , A23V2002/00 , A23V2250/50722 , A23V2250/54252 , A23V2250/712
摘要： The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabiliser of these emulsions. These systems can be advantageously used for the flavouring of various food applications, in particular for dairy products.
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36.发明授权
公开(公告)号：EP1643851B1
公开(公告)日：2010-03-24
申请号：EP04748716.0
申请日：2004-07-08
IPC分类号： A23J3/08 , A23J3/10 , A23J3/22 , A23J3/26 , A23C19/09 , A23L1/16 , A23L1/0532 , A23L1/0524 , A23L1/054
CPC分类号： A23J3/10 , A23C19/09 , A23J3/08 , A23J3/222 , A23J3/265 , A23L29/231 , A23L29/256 , A23L29/269 , A23V2002/00 , A23V2250/5424 , A23V2250/5026
摘要： The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one another in aqueous solution in the presence of a quantity of a material which is able to complex calcium ions, 2) the composition from 1) is made into a homogenous mixture, 3) the homogenous mixture from 2) is given a selected three dimensional shape with the aid of a shaping process, 4) the three-dimensional shape from 3) is brought into contact with an aqueous solution of a metal cation with a valency of at least 2 to form a product that comprises precipitated hydrocolloid. The material that is able to complex calcium ions is in particular a phosphate material. It is expedient for the three-dimensional shape to be selected from a strand and a ball shape. According to one specific embodiment of the method, it is possible to obtain a fibre-comprising food product with a three-dimensional shape in which there is a skin comprising precipitated milk protein/hydrocolloid fibres, while the core of the three dimensional shape has retained the properties of the original homogenous mixture. The invention also relates to a fibre-comprising food product which is packaged; if desired, the food product may be pasteurized before or after it is packaged.
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37.发明授权
公开(公告)号：EP1643850B1
公开(公告)日：2010-03-24
申请号：EP04748715.2
申请日：2004-07-08
IPC分类号： A23J3/08 , A23J3/10 , A23J3/22 , A23J3/26 , A23L1/0532 , A23L1/0524 , A23L1/054 , A23G1/00 , A23G3/00 , A23C19/09 , A23L2/66
CPC分类号： A23G1/44 , A23G1/46 , A23G1/48 , A23G3/44 , A23G3/46 , A23G3/48 , A23J3/08 , A23J3/10 , A23J3/222 , A23J3/265 , A23L2/66 , A23L29/231 , A23L29/256 , A23L29/269 , A23V2002/00 , A23V2250/5026 , A23V2250/54246 , A23V2250/54252
摘要： The invention relates to a food product which comprises fibres that are composed of milk protein material, a hydrocolloid that is made water-insoluble by metal cations, material that has complexed calcium ions and optionally moisture, as well as additional edible material that differs from the composition of the fibres and is in contact with at least some of the fibres, the fibres optionally comprising food-grade materials selected from colour, odour and flavourings. Also is described a method for forming such a food product in which the fibres, optionally comprising food-grade materials, are mixed with an additional edible material and the mixture thus obtained is brought into the desired form chosen from the candy and burger form. The application also describes the use of a food product as the basis for a breakfast product that can be upgraded by the consumer with food materials of his choice.
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公开(公告)号：EP2150126A2
公开(公告)日：2010-02-10
申请号：EP08738145.5
申请日：2008-05-02
申请人： BOPA IRELAND LIMITED
CPC分类号： A23K50/40 , A23K20/147 , A23K20/163 , A23K50/00 , A23K50/20 , A23K50/70 , A23L33/19 , A23V2002/00 , A23V2200/316 , A23V2250/5062 , A23V2250/54252
摘要： Use of whey protein isolate in the preparation of a composition for increasing mean aerobic capacity, enhanced hemoglobin production, enhanced red blood cell production and increased mean corpuscular hemoglobin concentration in competitive species, such as equine species, involved in strenuous activity. The composition may further comprise a prebiotic such as a fructo-oligosaccharide for example inulin.
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39.发明授权Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product 有权一种用于制备肉类替代产品，通过该方法获得，并准备使用肉替代产品肉类替代产品的方法
公开(公告)号：EP1588626B1
公开(公告)日：2008-10-08
申请号：EP05105866.7
申请日：2002-09-17
IPC分类号： A23J3/08 , A23J3/10 , A23J3/22 , A23L1/0524 , A23L1/0532 , A23L1/054
CPC分类号： A23J3/227 , A23J3/08 , A23J3/10 , A23L29/231 , A23L29/256 , A23L29/272 , A23V2002/00 , A23V2250/54252 , A23V2250/5026 , A23V2250/54246
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公开(公告)号：EP1199946B1
公开(公告)日：2007-08-15
申请号：EP00945884.5
申请日：2000-07-05
CPC分类号： A23L33/19 , A23L33/10 , A23L33/15 , A23L33/16 , A23V2002/00 , A23V2250/54252 , A23V2250/5114 , A23V2250/5118 , A23V2250/628 , A23V2250/606 , A23V2250/061 , A23V2250/70 , A23V2250/156
摘要： A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein; a carbohydrate source; minerals; and vitamins. The composition may have a viscosity of about 5000 cp to about 40000 cp and an energy density of about 800 kcal/l to about 1200 kcal/l. The composition is suitable for dysphagia patients, children and athletes.
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