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30 条记录 (耗时 0.024 秒)

    Amorphous water-soluble calcium citrate salts and method of making and using same
    11.
    发明授权
    Amorphous water-soluble calcium citrate salts and method of making and using same 失效
    无定形水溶性柠檬酸柠檬酸盐及其制备和使用方法

    公开(公告)号：US07713559B2

    公开(公告)日：2010-05-11

    申请号：US11829289

    申请日：2007-07-27

    申请人： Bary Lyn Zeller ,  Robert Charles Dinwoodie ,  Ahmad Akashe ,  Cheryl Jean Baldwin

    发明人： Bary Lyn Zeller ,  Robert Charles Dinwoodie ,  Ahmad Akashe ,  Cheryl Jean Baldwin

    IPC分类号： A23L1/304

    CPC分类号： C07C59/265 ,  A23L2/39 ,  A23L33/165 ,  C07C51/412

    摘要： Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

    摘要翻译： 提供钙与柠檬酸盐的摩尔比小于2.5:2的无定形水溶性柠檬酸钙盐，以及用这些无定形水溶性柠檬酸钙盐作为钙源强化的粉状饮料混合物和液体组合物。 根据本发明的用柠檬酸钙强化的液体组合物具有优异的分散性，溶解性，外观和储存稳定性。 这些液体组合物通过在干燥粉末状盐中提供和保持稳定的无定形特性的新方法制备。 本发明还涉及一种施用这种柠檬酸钙强化液体组合物以增加个体中膳食钙摄入量的方法。

    Cappuccino creamer with improved foaming characteristics
    14.
    发明授权
    Cappuccino creamer with improved foaming characteristics 有权
    卡布奇诺奶油具有改善的发泡特性

    公开(公告)号：US06168819A

    公开(公告)日：2001-01-02

    申请号：US09286705

    申请日：1999-04-06

    申请人： Bary Lyn Zeller ,  Raymond Martin McGarvey ,  James Anthony Schulok

    发明人： Bary Lyn Zeller ,  Raymond Martin McGarvey ,  James Anthony Schulok

    IPC分类号： A23C104

    CPC分类号： A23C11/04 ,  A23C2260/20 ,  A23F5/40

    摘要： A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. The foaming creamer composition, when added to a brewed hot coffee beverage, produces a large amount of a creamy and semi-solid foam. The creamer is preferably prepared by heat treating a slurry comprising the protein, lipid and carrier constituents of the creamer to effect denaturation of the whey protein, followed by spray drying the slurry. The creamer may also be employed in dry mix instant cappuccino compositions.

    摘要翻译： 包含蛋白质，脂质和载体的颗粒状奶精，其中超过50重量％的蛋白质部分变性乳清蛋白，部分变性的乳清蛋白质为40-90％变性。 奶精特别适用于发泡乳膏组合物。 当加入到冲泡的热咖啡饮料中时，发泡乳膏组合物产生大量的乳状和半固体泡沫。 奶精优选通过热处理包含奶精的蛋白质，脂质和载体成分的浆液来实现乳清蛋白的变性，然后喷雾干燥浆料来制备。 奶油也可以用于干混瞬间卡布奇诺组合物中。

    Soluble coffee having intensified flavor and color and method of making same
    15.
    发明授权
    Soluble coffee having intensified flavor and color and method of making same 有权
    可溶性咖啡具有强烈的风味和颜色及其制造方法

    公开(公告)号：US6120831A

    公开(公告)日：2000-09-19

    申请号：US149979

    申请日：1998-09-09

    申请人： Bary Lyn Zeller ,  Joanne Marie Langdon ,  Gregory Aaron Wiseman ,  Evan Joel Turek

    发明人： Bary Lyn Zeller ,  Joanne Marie Langdon ,  Gregory Aaron Wiseman ,  Evan Joel Turek

    IPC分类号： A23F5/24 ,  A23F5/04 ,  A23F5/36 ,  A23F5/46 ,  A23F5/00 ,  A23B4/03

    CPC分类号： A23F5/36

    摘要： A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.

    摘要翻译： 增强可溶性咖啡风味的方法。 可溶性咖啡在足以加强咖啡风味的温度下加热一段时间，而不会引起以二氧化碳释放为特征的碳水化合物热解。 将加热的咖啡冷却以产生具有增强风味的可溶性咖啡产品。 可以增加可溶性咖啡的风味强度，而不会在不引起以生成二氧化碳为特征的碳水化合物热解的条件下的温度下加热咖啡而有害地改变咖啡风味。

    Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same
    18.
    发明申请
    Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same 有权
    货架稳定，酿造饮料浓缩物和制作方法

    公开(公告)号：US20130064956A1

    公开(公告)日：2013-03-14

    申请号：US13417029

    申请日：2012-03-09

    申请人： Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    发明人： Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    IPC分类号： A23F5/28 ,  A23F5/26 ,  A23F3/18 ,  A23L2/00 ,  A23F3/22

    CPC分类号： A23F3/18 ,  A23F3/163 ,  A23F3/225 ,  A23F5/243 ,  A23F5/26 ,  A23F5/262 ,  A23F5/28

    摘要： Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.

    摘要翻译： 本发明提供液体酿造的饮料浓缩物和制备浓缩物的方法。 浓缩物在室温下是液态的并且是可流动的，并且可以在含水液体中稀释以提供具有新鲜酿制的饮料的一般外观，风味和香气的饮料。 浓缩物包括低水含量，高非水性液体含量，特别是非挥发性非水性液体含量，以及高风味固体含量，其量是平衡的，以提供具有很少或没有风味的所需风味特征的浓缩物 在室温下在密封容器中储存至少约三个月后的降解。

    Non-carbohydrate foaming compositions and methods of making the same
    19.
    发明授权
    Non-carbohydrate foaming compositions and methods of making the same 有权
    非碳水化合物发泡组合物及其制备方法

    公开(公告)号：US08323719B2

    公开(公告)日：2012-12-04

    申请号：US13019458

    申请日：2011-02-02

    申请人： Bary Lyn Zeller

    发明人： Bary Lyn Zeller

    IPC分类号： A23L2/54

    CPC分类号： A23J3/00 ,  A23C11/08 ,  A23C11/10 ,  A23C2260/20 ,  A23F5/40 ,  A23J3/06 ,  A23J3/342 ,  A23P30/40

    摘要： A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

    摘要翻译： 发泡组合物包括不含碳水化合物的粉末状可溶性组合物，其包括具有多个内部空隙的蛋白质颗粒，所述内部空隙含有夹带的加压气体。 在一种形式中，通过在将颗粒加热到至少玻璃化转变温度的温度之前或之后使颗粒处于超过大气压的外部气体压力，然后将颗粒冷却至低于玻璃化转变温度 在释放外部压力之前或之后，以有效地将加压气体捕获在内部空隙内的方式的温度。

    NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME
    20.
    发明申请
    NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME 有权
    非碳酸酯泡沫组合物及其制备方法

    公开(公告)号：US20110212242A1

    公开(公告)日：2011-09-01

    申请号：US13019458

    申请日：2011-02-02

    申请人： Bary Lyn Zeller

    发明人： Bary Lyn Zeller

    IPC分类号： A23J3/00

    CPC分类号： A23J3/00 ,  A23C11/08 ,  A23C11/10 ,  A23C2260/20 ,  A23F5/40 ,  A23J3/06 ,  A23J3/342 ,  A23P30/40

    摘要： A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

    摘要翻译： 发泡组合物包括不含碳水化合物的粉末状可溶性组合物，其包括具有多个内部空隙的蛋白质颗粒，所述内部空隙含有夹带的加压气体。 在一种形式中，通过在将颗粒加热到至少玻璃化转变温度的温度之前或之后使颗粒处于超过大气压的外部气体压力，然后将颗粒冷却至低于玻璃化转变温度 在释放外部压力之前或之后，以有效地将加压气体捕获在内部空隙内的方式的温度。