公开(公告)号：EP2825053B1

公开(公告)日：2017-07-19

申请号：EP13761245.3

申请日：2013-03-14

申请人： Land O'Lakes, Inc.

发明人： THOMPSON, Jason

IPC分类号： A23L29/238 ,  A23L9/20 ,  A23C13/14 ,  A23L29/269

CPC分类号： A23L1/0526 ,  A23C13/14 ,  A23L9/20 ,  A23L29/238 ,  A23L29/27

公开(公告)号：EP2893814B1

公开(公告)日：2017-06-21

申请号：EP13836168.8

申请日：2013-09-06

申请人： Kaneka Corporation

发明人： TANAKA Tatsushi ,  ISOBE Toshihide ,  MIYASHITA Yuji ,  YASUTAKE Kiichi ,  YOSHIDA Takashi

IPC分类号： A23D7/005 ,  A23L9/20 ,  A23D7/01 ,  A23D7/00

CPC分类号： A23D7/003 ,  A23D7/0053 ,  A23D7/011 ,  A23L9/20 ,  A23V2002/00 ,  A23V2200/246

公开(公告)号：EP2736352B1

公开(公告)日：2016-12-28

申请号：EP11757417.8

申请日：2011-07-29

申请人： Biotti, Jean ,  Serfaty, Yves

发明人： Parkoo, Koudjo Dodzi Selom

IPC分类号： A23L9/20 ,  A23L2/00 ,  A23L7/161

CPC分类号： A23L9/20 ,  A23L7/165 ,  A23P30/40

公开(公告)号：EP2996483A1

公开(公告)日：2016-03-23

申请号：EP14725747.1

申请日：2014-04-28

申请人： Valio Oy

发明人： KOKKONEN, Sirkka ,  ÅKERLUND, Riitta-Leena ,  HAMINA, Seppo

IPC分类号： A23C13/14 ,  A23C9/154 ,  A23C9/152 ,  A23L9/20

CPC分类号： A23C13/14 ,  A23C9/1522 ,  A23C9/1524 ,  A23C9/154 ,  A23C2210/30 ,  A23L9/22 ,  A23L9/24

摘要： The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is further related to a method for producing whippable milk product, and to a unit package containing said whippable milk product.

公开(公告)号：EP2068646A4

公开(公告)日：2011-08-03

申请号：EP07834836

申请日：2007-08-28

申请人： FONTERRA CO OPERATIVE GROUP

发明人： BHASKAR GANUGAPATI VIJAYA

IPC分类号： A23C9/13 ,  A23C9/142 ,  A23C9/146 ,  A23C11/00 ,  A23G3/32 ,  A23J3/08 ,  A23L9/20 ,  A23L13/40 ,  A23L27/60 ,  A23L29/00

CPC分类号： A23J3/08 ,  A23C9/123 ,  A23C9/1422 ,  A23C9/146 ,  A23C11/02 ,  A23F5/243 ,  A23G1/44 ,  A23G1/46 ,  A23G3/44 ,  A23G3/46 ,  A23G9/38 ,  A23G9/40 ,  A23L13/424 ,  A23L13/65 ,  A23L23/00 ,  A23L33/19

公开(公告)号：EP1643848A4

公开(公告)日：2010-07-07

申请号：EP04777651

申请日：2004-07-07

申请人： KRAFT FOODS GLOBAL BRANDS LLC

发明人： ZIMERI JEANNY ,  WANG CHI-FEN ,  YAN ZHEN-YI ,  LEVINE HAROLD IRA ,  SLADE LOUISE ,  YU WEIZHU ,  DESROCHERS JULIA L

IPC分类号： A23G3/00 ,  A21D13/00 ,  A23C19/093 ,  A23C20/00 ,  A23G3/34 ,  A23L20060101 ,  A23L9/20

CPC分类号： A23G3/343 ,  A21D2/181 ,  A21D13/17 ,  A21D13/19 ,  A21D13/22 ,  A21D13/24 ,  A21D13/28 ,  A21D13/31 ,  A21D13/32 ,  A21D13/38 ,  A23C19/093 ,  A23C20/00 ,  A23L9/20

公开(公告)号：EP1929881A4

公开(公告)日：2010-03-24

申请号：EP06798434

申请日：2006-09-28

申请人： SAN EI GEN FFI INC ,  PHILLIPS HYDROCOLLOIDS RES LTD

发明人： HIROE MIKA ,  KATAOKA YOHEI ,  FUNAMI TAKAHIRO ,  KONDA TAKASHI ,  TOMITA CHIHIRO ,  TOYOIZUMI SATOSHI ,  HOSOMI TOMOHIRO ,  ISHIHARA SAYAKA

IPC分类号： A23L29/20 ,  A23L9/20 ,  A23L21/10 ,  A23L27/60 ,  A23L29/00 ,  A23L29/10 ,  A23L29/231

CPC分类号： A23C9/1544 ,  A23D7/0053 ,  A23F5/243 ,  A23L9/10 ,  A23L9/20 ,  A23L21/10 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/5072

摘要： This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150°C at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.

公开(公告)号：EP2059135A4

公开(公告)日：2010-02-17

申请号：EP07794202

申请日：2007-08-30

申请人： AARHUSKARLSHAMN SWEDEN AB

发明人： HANSSON ULF ,  KARLSSON STEFAN

IPC分类号： A23L9/20 ,  A23C13/12 ,  A23D7/00 ,  A23D9/02 ,  C11C3/10

CPC分类号： C11C3/10 ,  A23C9/1528 ,  A23C2210/30 ,  A23D7/003 ,  A23D9/02 ,  A23L9/22

公开(公告)号：EP1665937A4

公开(公告)日：2007-04-25

申请号：EP04773080

申请日：2004-09-15

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  TOBE JUNKO

IPC分类号： A23C9/154 ,  A23D7/005 ,  A23D7/02 ,  A23L9/20 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10

CPC分类号： A23D7/02 ,  A23C9/1544 ,  A23C2210/30 ,  A23D7/0056 ,  A23L9/22 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2200/06 ,  A23V2250/51 ,  A23V2200/222

摘要： With respect to conventional oil-in-water emulsified compositions, the state of emulsion has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. Thus, there has been the problem of resulting in flat flavor or blurry featureless flavor. According to the invention, there is provided the technology of obtaining an oil-in-water emulsified composition having the median diameter of emulsified particles regulated to a relatively large particle diameter such as 5 to 100 μm by the use of a water soluble polysaccharide derived from soybean, which composition is stable. Consequently, there can be obtained an emulsified composition that while realizing good body and delicious taste attributed to fat or oil component, is stable over time. The water soluble polysaccharide derived from soybean can be obtained by carrying out hot extraction from soybean or soybean processing products at a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4 to 4.0 and still preferably 3.0 to 3.5 at temperature over 100°C.

公开(公告)号：EP0609465A4

公开(公告)日：1996-05-29

申请号：EP94908120

申请日：1993-08-16

申请人： FUJI OIL CO LTD

发明人： INAYOSHI KUNIAKI ,  YABUUCHI SAYOKO

IPC分类号： A23D7/00 ,  A23G3/34 ,  A23L9/10 ,  A23L9/20 ,  A23L1/19 ,  A23G3/00

CPC分类号： A23G3/346 ,  A23D7/003 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2220/02 ,  A23L9/12 ,  A23L9/20

摘要： A custard cream which forms a body by utilizing the crystallizability of SUS-type fat (by utilizing the phenomenon of an oil-in-water emulsion composition turning into a plastic state). It has a very good meltability in the mouth and a smooth texture realized by utilizing the crystallizability of the fat without using any polysaccharide such as starch or gelling agent at all and without forming a body by utilizing a foaming power unlike whipped cream.

摘要翻译： 通过利用SUS型脂肪的结晶性（利用水包油型乳化组合物成为塑性状态的现象）而形成体部的乳蛋糕奶油。 通过不使用淀粉，胶凝剂等多糖类而利用脂肪的结晶性，并且不使用与发泡奶油不同的发泡力来形成体，从而具有非常好的口感熔敷性和光滑感。