-
1.发明公开
公开(公告)号：EP4344551A1
公开(公告)日：2024-04-03
申请号：EP22198455.2
申请日：2022-09-28
申请人： Arla Foods amba
摘要： The present invention pertains to a new method of producing butter-like products based on warm shearing of high fat concentrates of milk fat globules that contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such.
-
公开(公告)号：EP3675644A1
公开(公告)日：2020-07-08
申请号：EP18852454.0
申请日：2018-08-31
申请人： The Hershey Company
发明人： ST. JOHN, James F.
-
公开(公告)号：EP2409574B1
公开(公告)日：2019-10-09
申请号：EP11175066.7
申请日：2011-07-22
-
公开(公告)号：EP3427592A1
公开(公告)日：2019-01-16
申请号：EP17180618.5
申请日：2017-07-10
发明人： DÖRING, Sven-Rainer
摘要： Vorgeschlagen wird eine Butter, enthaltend oder bestehend aus
(a) eine(r) ersten Butterphase mit einem Fettgehalt von weniger als 90 Gew.-% und
(b) eine(r) zweiten Butterphase mit einem Fettgehalt von mindestens 90 Gew.-%.
Die erfindungsgemäße Butter verleiht den Backwaren ungewöhnliche sensorische Eigenschaften.-
5.发明公开
公开(公告)号：EP3425041A1
公开(公告)日：2019-01-09
申请号：EP18188210.1
申请日：2006-01-05
申请人： Chr. Hansen A/S
发明人： Kringelum, Börge Windel , Sörensen, Niels Martin , Garrigues, Christel , Pedersen, Martin B. , Grön, Susanne
IPC分类号： C12N1/38 , C12N1/20 , A23C9/123 , A23C15/12 , A23C19/032 , A23K10/18 , A23L13/70 , A23L27/24 , A23L33/135
摘要： Microbial starter cultures. More specifically, a method for preparing a microbial starter culture wherein the microorganism is inoculated in a culture medium comprising at least one yield enhancing agent selected from the group consisting of a purine base, a pyrimidine base, a nucleoside and a nucleotide. Such microbial starter cultures are useful in the manufacturing of food, feed and pharmaceutical products.
-
公开(公告)号：EP2826380B1
公开(公告)日：2016-11-30
申请号：EP13176456.5
申请日：2013-07-15
发明人： Schomacker, Marina , Hahn, Michael
CPC分类号： A23C15/12 , A23C15/02 , A23C15/126 , A23D7/001 , A23D7/0056
-
公开(公告)号：EP1978811B1
公开(公告)日：2011-06-01
申请号：EP07701084.1
申请日：2007-01-15
CPC分类号： A23D7/001 , A23C15/126
摘要： The subject of the present invention is linseed butter and a method of manufacturing linseed butter. The subject of the present invention is meant for consumption, wherein it is characterized by its lower saturated lipid and cholesterol content compared to butter, combined with higher levels of mono- and polyunsaturated fatty acids. No additives are used in the technological process (stabilizers, emulsifiers or preservatives), and the product is not heat treated.
-
公开(公告)号：EP1395131A1
公开(公告)日：2004-03-10
申请号：EP02739253.9
申请日：2002-06-12
申请人： C.P. Kelco U.S. Inc.
发明人： STUCHELL, Yvonne, M.
CPC分类号： A23C9/1512 , A23C13/14 , A23L9/12 , A23L9/22 , A23L23/00 , A23V2002/00 , A23V2250/54252 , A23V2250/507 , A23V2250/5086 , A23V2250/5432 , A23V2250/51082
摘要： An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute.
-
公开(公告)号：EP1245156A3
公开(公告)日：2003-12-17
申请号：EP02075887.6
申请日：2002-03-07
申请人： Loders Croklaan B.V.
摘要： The invention concerns with an edible anhydrous fat-based fat system which comprises from 0% to 2 % by weight of moisture, from 0 % to 15 % by weight of a natural flavouring agent, from 25% to 60 % by weight of fat phase, from 0.5% to 35 % of a structured particulate system having a mean weight diameter of 25 to 500 microns, which comprises one or more active sub-particles with an individual size of 2 to 275 microns, in a matrix material in a weight ratio of 99:1 to 1:99, preferably 80:20 to 20:80, most preferably 60:40 to 40:60. balance other components selected from the group consisting of flavouring agents, carbohydrates and fillers and which upon use in a food product results into the occurrence of a refreshing and fizzy oral sensation in the food product.
摘要翻译： 本发明涉及可食用的无水脂肪基脂肪系统，其包含0％至2％重量的水分，0％至15％重量的天然调味剂，25％至60％重量的脂肪相 ，0.5％至35％的平均重量直径为25至500微米的结构化颗粒体系，其包含一种或多种具有2至275微米的个体尺寸的活性亚颗粒，重量比为基质材料 为99:1〜1:99，优选为80:20〜20:80，最优选为60:40〜40:60。 平衡选自调味剂，碳水化合物和填充剂的其它组分，并且在食品中使用时，会导致在食品中出现清新和嘶嘶的口感。
-
10.发明公开
公开(公告)号：EP0256911A1
公开(公告)日：1988-02-24
申请号：EP87401709.8
申请日：1987-07-22
申请人： MONSERBIO
CPC分类号： A23C15/145 , A23L5/27 , C11B3/02
摘要： La présente invention concerne un nouveau procédé d'élimination du cholestérol contenu dans une matière grasse d'origine animale par complexation à l'aide de cyclodextrines.
L'invention concerne aussi la matière grasse appauvrie en cholestérol ainsi obtenue.
-
-
-
-
-
-
-
-
-
搜索结果
67 条记录 (耗时 0.017 秒)
