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公开(公告)号：EP4304363A1
公开(公告)日：2024-01-17
申请号：EP21729615.1
申请日：2021-03-12
申请人： General Mills, Inc.
发明人： MIMOUNI, Arnaud , AUBERT, Sophie , MAYEUX, Lucile
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2.发明授权
公开(公告)号：EP2932855B1
公开(公告)日：2023-12-13
申请号：EP15163333.6
申请日：2015-04-13
发明人： Cocchi, Andrea , Lazzarini, Roberto
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公开(公告)号：EP4125407A1
公开(公告)日：2023-02-08
申请号：EP21711000.6
申请日：2021-03-15
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公开(公告)号：EP3424340A1
公开(公告)日：2019-01-09
申请号：EP18179088.2
申请日：2010-02-11
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
摘要： The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
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公开(公告)号：EP2083639B1
公开(公告)日：2016-04-06
申请号：EP07819246.5
申请日：2007-10-23
申请人： Nestec S.A.
发明人： BRAUN, Marcel
CPC分类号： A23C9/1322 , A23C9/1203 , A23C9/1206 , A23C9/1209 , A23C9/1216 , A23C9/1236 , A23G9/40 , A23L27/25 , A23P10/40
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公开(公告)号：EP2366293B1
公开(公告)日：2016-01-20
申请号：EP11159520.3
申请日：2007-10-23
申请人： Nestec S.A.
发明人： Braun, Marcel
CPC分类号： A23C9/1322 , A23C9/1203 , A23C9/1206 , A23C9/1209 , A23C9/1216 , A23C9/1236 , A23G9/40 , A23L27/25 , A23P10/40
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公开(公告)号：EP1913819B1
公开(公告)日：2010-12-08
申请号：EP07118669.6
申请日：2007-10-17
申请人： Unilever PLC , Unilever N.V.
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公开(公告)号：EP2083639A1
公开(公告)日：2009-08-05
申请号：EP07819246.5
申请日：2007-10-23
申请人： Nestec S.A.
发明人： BRAUN, Marcel
CPC分类号： A23C9/1322 , A23C9/1203 , A23C9/1206 , A23C9/1209 , A23C9/1216 , A23C9/1236 , A23G9/40 , A23L27/25 , A23P10/40
摘要： The present invention relates to a method for promoting natural tastes and flavours in milk-based products, to a method for manufacturing said milk products and to the products thus obtainable.
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公开(公告)号：EP1917865A1
公开(公告)日：2008-05-07
申请号：EP06022065.4
申请日：2006-10-20
申请人： Nestec S.A.
摘要： The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.
摘要翻译： 本发明涉及乳酸来源的肽作为冰结构化试剂的用途，它们在制造冷冻产品中的用途以及包含它们的冷冻产品。
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10.发明公开
公开(公告)号：EP0581880A4
公开(公告)日：1994-06-08
申请号：EP92912104
申请日：1992-04-23
IPC分类号： A23C19/06 , A23C19/076 , A23C19/082 , A23G3/34 , A23G9/32 , A23G9/40 , A23J3/00 , A23J3/08 , A23J3/10 , A23L1/00 , A23L1/0524 , A23L1/0528 , A23L1/0534 , A23L1/09 , A23L1/314 , A61K9/127 , B01J13/02
CPC分类号： A23G9/40 , A23C19/063 , A23C19/0765 , A23C19/082 , A23C2250/25 , A23G3/346 , A23G2200/08 , A23J3/04 , A23J3/08 , A23J3/10 , A23L13/424 , A23L29/231 , A23L29/244 , A23L29/262 , A23L29/35 , A23P10/35 , A61K9/127 , Y10S426/804
摘要： Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globules mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposomal encapsulated food additives and the method of making and using same are described. Also described is a method of making a fat substitute from whey curd. The whey may include a protein additive such as caseinate. The preferred method of curd formation involves denaturing and curd formation using steam. A typical liposome encapsulated protein particle may also include microcrystalline cellulose. Additionally a second layer of casein may also be used to encapsulate the particle.
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