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2.发明公开
公开(公告)号：EP3639672A1
公开(公告)日：2020-04-22
申请号：EP19215882.2
申请日：2016-01-22
IPC分类号： A23D9/00 , A23D9/013 , A23D9/02 , A23G3/34 , A23G9/52 , A23L9/20 , A23L29/10 , A23P10/40 , A23P30/40
摘要： The invention pertains to a whipping agent which is free from palm based bulk edible oil and fat and free from palm based emulsifiers for use in the preparation of edible toppings comprising on a dry weight basis:
- 25 to 75% by weight of a non-palm based edible oil or fat;
- 5 to 30 % by weight of a non-palm based alpha tending emulsifier;
- 1 to 15% by weight of a proteinaceous emulsifier; and
- 25 to 60% by weight carbohydrates;
wherein the non-palm based alpha tending emulsifier is an acetic acid ester of a non-palm based vegetable oil; and which non-palm based alpha tending emulsifier has been prepared from hydrogenated non-palm vegetable oils and more than 75% by weight of the fatty acid residues are stearic acid.
The invention further pertains a process of preparing an instant edible powder composition comprising the whipping agent, to a method of preparing the whipping agent and to a method of preparing a whipped topping.-
公开(公告)号：EP2046139B8
公开(公告)日：2020-04-01
申请号：EP07825863.9
申请日：2007-06-29
申请人： SOREMARTEC S.A. , Ferrero S.p.A.
发明人： MARASSO, Teresio
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公开(公告)号：EP3386315A1
公开(公告)日：2018-10-17
申请号：EP16798121.6
申请日：2016-11-14
申请人： Nestec S.A.
摘要： The present invention relates to a frozen confection mix comprising 9 to 13,5 wt. % added sugar, below 8,5 wt. % fat, protein and emulsifier, and having a total solid content between 35% to 41,5%; wherein the frozen confection mix has a protein to emulsifier ratio of 10 to 11 and comprises 1 to 8 wt. % non-digestible fibers. The frozen confection mix according to the invention mix may have calories
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公开(公告)号：EP3247218B1
公开(公告)日：2018-10-03
申请号：EP16700381.3
申请日：2016-01-13
申请人： Unilever PLC , Unilever NV
CPC分类号： A23G9/327 , A23G9/38 , A23G9/40 , A23G9/52 , A23G2200/06 , A23G2200/08 , A23G2200/12 , A23P10/20
摘要： Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof; (iii) providing an aqueous liquid; and (iv) combining the emulsion, adjunct composition and aqueous liquid.
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公开(公告)号：EP3236767A1
公开(公告)日：2017-11-01
申请号：EP15826105.7
申请日：2015-12-22
发明人： DECLERCQ, Fabien , DE PAEPE, Jeroen
摘要： The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.
摘要翻译： 本发明涉及脂相中水相的稳定乳液，其中非脂肪可可固体和/或非脂乳固体存在于脂相中。 本发明进一步涉及制备乳液的方法，所述方法包括分两步添加脂质相。
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8.发明公开
公开(公告)号：EP3078276A1
公开(公告)日：2016-10-12
申请号：EP15157263.3
申请日：2015-03-02
发明人： Diekhaus, Martin , Drunat, Carolin
CPC分类号： A23C9/16 , A23C1/01 , A23C1/08 , A23C9/152 , A23C9/1528 , A23G9/32 , A23G9/327 , A23G9/34 , A23G9/40 , A23G9/52 , A23V2002/00
摘要： Vorgeschlagen wird eine pulverförmige Nahrungsmittelzusammensetzung, die dadurch erhältlich ist, dass man eine Zubereitung enthaltend oder bestehend aus
(i) Kohlenhydraten,
(ii) Lipiden,
(iii) Milchprodukten sowie
(iv) Emulgatoren,
(a) zunächst einer Temperaturbehandlung unterwirft,
(b) das temperaturbehandelte Produkt homogenisiert,
(c) das homogenisierte Produkt aufkonzentriert
(d) das aufkonzentrierte Produkt zur Kristallisation bringt,
(e) und das kristallisierte Produkt auf einem Vakuumbandtrockner von restlichem Wasser befreit.摘要翻译： 提出的是粉末形式的食物组合物，其可通过将包含（i）碳水化合物，（ii）脂质，（iii）乳制品和（iv）乳化剂（a））或（iv）乳化剂（a）或（iv）的制剂首先进行至温度处理 b）均化温度处理产物，（c）浓缩均质产物，（d）使浓缩产物结晶，（e）并将真空带式干燥器上的结晶产物从残余水中释出。
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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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10.发明公开
公开(公告)号：EP2811840A2
公开(公告)日：2014-12-17
申请号：EP13704575.3
申请日：2013-02-06
申请人： Arla Foods Amba
发明人： ERIKSEN, Allan , BALDURSSON, Bjørn
CPC分类号： A23G9/40 , A23G9/32 , A23G9/52 , A23L33/19 , A23V2002/00
摘要： The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat content of at least 5% w/w, where neither organoleptic properties nor the melting property of the frozen confectionery product have been compromised.
摘要翻译： 本发明涉及冷冻糖食产品。 特别地，本发明涉及蛋白质含量在0.050-1.25％w / w范围内且食用脂肪含量至少为5％w / w的低蛋白质冷冻糖食产品，其中既不具有感官特性也不具有熔融性 的冷冻糖果产品已被妥协。
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