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公开(公告)号：EP2600731B1
公开(公告)日：2018-08-22
申请号：EP11736350.7
申请日：2011-07-22
申请人： Nestec S.A.
发明人： UMMADI, Madhavi , VAGHELA, Madansinh, Nathusinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , McCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne , SAIKALI, Joumana , OLMOS, Paola
CPC分类号： A23G9/40 , A23G9/38 , A23V2002/00
摘要： The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
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公开(公告)号：EP2887818A1
公开(公告)日：2015-07-01
申请号：EP13739719.6
申请日：2013-07-23
申请人： Nestec S.A.
摘要： The invention relates to a shelf-or chilled-stable mix of food ingredients for the preparation of a frozen dessert, wherein i) the ingredients mix is in a non-frozen state and contained in an aseptic, closed, preferably sealed, packaging, and wherein ii) the ingredient mix comprises propylene glycol monoester of fatty acid, preferably propylene glycol monostearate (PGMS) as sole emulsifier or in combination with at least one further emulsifier for frozen desserts; iii) the salt content of the non-frozen mix is at least 70mg/100 g product, and iiii) the non-frozen mix having a total solids content of less than 30%, preferably from 20 to 28%, and wherein optionally the ingredient mix may be aerated. The invention also relates to a method of making such a product.
摘要翻译： 本发明涉及用于制备冷冻甜食的食品成分的搁置或冷冻稳定的混合物，其中i）所述成分混合物处于非冷冻状态并且包含在无菌，封闭，优选密封的包装中，和 其中ii）成分混合物包含脂肪酸的丙二醇单酯，优选丙二醇单硬脂酸酯（PGMS）作为唯一乳化剂，或与至少一种用于冷冻甜点的另外的乳化剂组合; iii）非冷冻混合物的盐含量为至少70mg / 100g产品，和iiii）总固体含量小于30％，优选20-28％的非冷冻混合物，其中任选地 配料混合物可以充气。 本发明还涉及制造这种产品的方法。
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公开(公告)号：EP2600731A2
公开(公告)日：2013-06-12
申请号：EP11736350.7
申请日：2011-07-22
申请人： Nestec S.A.
发明人： UMMADI, Madhavi , VAGHELA, Madansinh, Nathusinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , McCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne , SAIKALI, Joumana , OLMOS, Paola
CPC分类号： A23G9/40 , A23G9/38 , A23V2002/00
摘要： The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
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4.发明公开LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPERATION 审中-公开液体组成冷冻甜食，方法用于制备PRODUCING和方法
公开(公告)号：EP3139767A1
公开(公告)日：2017-03-15
申请号：EP15724186.0
申请日：2015-05-06
申请人： Nestec S.A.
CPC分类号： A23G9/40 , A23G9/045 , A23G9/42 , A23L3/16 , A23V2002/00
摘要： The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2 % whey protein by weight based on the total composition (wt.); 0.01 to 3 % wt of stabilizers, below 4.5 % wt of fat, below 15 % wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10 % wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.
摘要翻译： 本发明涉及用于冷冻甜食的液体组合物，尤其涉及一种储存稳定的组合物，所有这些都适用于制造新鲜制备的冰冻甜食。 用于冷冻甜食，其包括基于组合物总重量的0点01分至2％乳清蛋白的液体组合物（重量计）; 0点01分〜3稳定剂的重量％，低于4.5％（重量）的脂肪，在15％以下（重量）的甜味剂，至少25重量％的水果和具有pH范围3.5至4.2，优选在3.6至3.8的范围内和 高于10重量％的固体含量。本发明因此涉及到生产液体组合物的方法和在制备所述冷冻组合物的方法。
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5.发明公开LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPERATION 审中-公开液体组成冷冻甜食，方法进行生产和研制
公开(公告)号：EP3139766A1
公开(公告)日：2017-03-15
申请号：EP15722989.9
申请日：2015-05-06
申请人： Nestec S.A.
CPC分类号： A23G9/52 , A23G9/045 , A23G9/327 , A23G9/34 , A23G9/363 , A23G9/40 , A23G9/42 , A23G9/46 , A23G2200/08 , A23G2200/12 , A23L3/16 , A23V2002/00
摘要： The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.
摘要翻译： 本发明涉及用于冷冻甜食的液体组合物，尤其涉及一种储存稳定的组合物，所有这些都适用于制造新鲜制备的冰冻甜食。 用于冷冻甜食由基于总组合物（重量）的重量，其包括以下的脂肪4.5％（重量）的液体组合物，低于15重量甜味剂，0点01至3％（重量）的稳定剂，任选的酸奶，并且具有凝固点为0℃ 。因此至-3℃，优选为-1℃至-2.2℃，并在20％以上（重量）的固体含量。本发明涉及一种生产液体组合物的方法和制备方法 的冷冻组合物。
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公开(公告)号：EP2675284A1
公开(公告)日：2013-12-25
申请号：EP12703309.0
申请日：2012-02-08
申请人： Nestec S.A.
发明人： OLMOS, Paola , PUAUD, Max Michel
摘要： The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.
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