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公开(公告)号：US20060141102A1
公开(公告)日：2006-06-29
申请号：US11315966
申请日：2005-12-21
申请人： Caroline Fleming , Anita Heritage , Jeffrey Underdown , Loyd Wix
发明人： Caroline Fleming , Anita Heritage , Jeffrey Underdown , Loyd Wix
IPC分类号： A23G3/20
摘要： A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose by weight of the frozen confection. Also provided is a process for manufacturing the frozen confection.
摘要翻译： 提供了一种基本上不含非糖甜味剂的低热量冷冻甜食。 冷冻甜食包含小于14.5重量％的总糖和7至30重量％的可消化的复合糖。 总糖包含至少4％的冷冻甜食重量的果糖。 还提供了用于制造冷冻甜食的方法。
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公开(公告)号：US20050042333A1
公开(公告)日：2005-02-24
申请号：US10920536
申请日：2004-08-18
摘要： A frozen aerated product comprising water, 0.1 to 35 w/w % sweetener and 2 to 20 w/w % vegetable fat component of which up to 20% by weight of the fatty acids are polyunsaturated fatty acids, less than 15% by weight of the fatty acid is linoleic acid and up to 50% by weight of the fatty acids are saturated fatty acids; said frozen aerated product being characterised in that the amount of de-emulsified fat expressed as a percentage of the total fat present is greater than 20% by weight.
摘要翻译： 包含水，0.1至35w / w％甜味剂和2至20w / w％植物脂肪组分的冷冻充气产品，其中至多20重量％的脂肪酸是多不饱和脂肪酸，小于15重量％ 脂肪酸是亚油酸，高达50％（重量）的脂肪酸是饱和脂肪酸; 所述冷冻充气产品的特征在于以占总脂肪的百分比表示的去乳化脂肪的量大于20重量％。
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公开(公告)号：US06607775B2
公开(公告)日：2003-08-19
申请号：US09360906
申请日：1999-07-26
申请人： Alex Aldred , Ingrid Anne Appelqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton , Jeffrey Underdown
发明人： Alex Aldred , Ingrid Anne Appelqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton , Jeffrey Underdown
IPC分类号： A23G900
摘要： Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
摘要翻译： 冷冻的低脂食品乳液包含连续的水相和分散相，其包含脂肪颗粒，凝胶颗粒和脂溶性风味分子; 基本上所有的脂肪颗粒位于凝胶颗粒内，至少35％的风味分子位于多个凝胶颗粒中。 风味分子从冷冻乳液中的释放速度延迟，从而赋予全脂乳液的味道。
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公开(公告)号：US08906443B2
公开(公告)日：2014-12-09
申请号：US11793943
申请日：2005-12-19
CPC分类号： A23G9/327
摘要： A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.
摘要翻译： 具有至少40％的超过率的脂肪组分和2至20％的脂肪组分（以冷冻充气糖果的重量计）的冷冻充气糖果，所述脂肪组分包含脂肪酸的甘油三酯，其不超过55％（由 甘油三酸酯中的脂肪酸的重量是饱和的，甘油三酸酯的甘油三酸酯的少于8％（甘油三酯的重量）是长链SSS甘油三酸酯; 其特征在于，在5℃下固体的脂肪百分比与饱和甘油三酸酯中的脂肪酸的百分比（以脂肪酸的重量计）的比例大于1，并且脂肪组分包含 至多60％（重量）的可可脂或牛油果油。
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公开(公告)号：US08574654B2
公开(公告)日：2013-11-05
申请号：US12151672
申请日：2008-05-08
IPC分类号： A23G9/04
摘要： Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavors 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.
摘要翻译： 制备冷冻充气甜食的方法，包括步骤5，其制备包含乳/乳或植物脂肪的预混物，其中1至15％（w / w），优选3至12％乳固体非脂肪0至20％（w / w ），优选3至12％的糖和其它甜味剂0.01至35％（w / w）植物蛋白0至5％（w / w）调味剂0至5％（w / w）水30至85％（w / w ）将富含血浆级分的0.25至15重量％（以湿预混合物的干血浆表示）加入到预混物中，将预混物冷冻并充气至20至150％的超速。
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公开(公告)号：US08124164B2
公开(公告)日：2012-02-28
申请号：US11867223
申请日：2007-10-04
申请人： Beata Bartkowska , Timothy John Foster , Sarah Jane Gray , Sudarshi Tanuja Regismond , Jeffrey Underdown
发明人： Beata Bartkowska , Timothy John Foster , Sarah Jane Gray , Sudarshi Tanuja Regismond , Jeffrey Underdown
IPC分类号： A23G9/04
摘要： A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.
摘要翻译： 超过约10％至约250％的膨胀的冷冻充气产品，当熔化时的pH在约3.5至约5.2的范围内，包含水，0至约20w / w％的脂肪，约0.25至约20 w / w％不含脂肪的乳固体，约0.05至约1.5w / w％可溶性膳食纤维和约0.1至约5w / w％不溶性膳食纤维，约0.1至约35w / w％甜味剂，但不含附加稳定剂 或本文定义的乳化剂。 可溶性和不溶性膳食纤维可以来自水果或蔬菜，例如来自一种或多种水果泥，一种或多种植物糊或其混合物。
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公开(公告)号：US20110262599A1
公开(公告)日：2011-10-27
申请号：US13140024
申请日：2009-11-19
摘要： A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a S2U:SU2 ratio of >2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.
摘要翻译： 提供了一种用于涂覆冷冻甜食的组合物，所述组合物包含63至70重量％的脂肪组分，其包含：70至95重量％的棕榈油级分或含有至多8重量％的S3甘油三酯的级分的混合物和 S2U：SU2比> 2.5; 5至15％的液体油; 和0至15％的可可脂。 还提供了用组合物涂覆冷冻甜食的方法，以及涂覆有组合物的冷冻甜食。
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公开(公告)号：US20080069940A1
公开(公告)日：2008-03-20
申请号：US11901071
申请日：2007-09-14
申请人： Jeffrey Underdown
发明人： Jeffrey Underdown
摘要： A process for making a frozen aerated confection is provided, the process comprising: preparing a mixture comprising water, sugar, protein, and at least 2 wt % milk fat; pasteurising and homogenizing the mixture; ageing the mixture at a temperature of from 0 to 6° C. to produce a mix; aerating and at least partially freezing the mix; the milk fat having (by weight of the fatty acids) a SAFA content of at most 60 wt % and a C18:0 content of at least 10 wt %, as well as to a mix for making frozen aerated confections, such as ice cream, based on milk fat which contains a low amount of saturated fatty acids.
摘要翻译： 提供了制备冷冻充气糖果的方法，该方法包括：制备包含水，糖，蛋白质和至少2重量％乳脂的混合物; 将混合物巴氏灭菌并均化; 将混合物在0至6℃的温度下老化以产生混合物; 充气并至少部分冷冻混合物; 乳脂肪（脂肪酸的重量）SAFA含量为至多60重量％，C18：0含量为至少10重量％，以及用于制备冷冻充气甜食的混合物，例如冰淇淋 基于含有少量饱和脂肪酸的乳脂肪。
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公开(公告)号：US20080026104A1
公开(公告)日：2008-01-31
申请号：US11880792
申请日：2007-07-24
CPC分类号： A23G9/04 , A23G9/327 , A23G9/363 , A23P30/20 , A23V2002/00 , A23V2250/54252 , A23V2250/28
摘要： An aerated frozen confectionery product having at least 3 wt % milk solids non fat and 6 wt % or less fat which product comprises at least 107 colony forming units of probiotic bacteria per gram of product and has a mean ice crystal size of less than 55 μm.
摘要翻译： 具有至少3重量％乳固体非脂肪和6重量％或更少脂肪的充气冷冻糖食产品，其产品包含每克产品至少10个以上的益生菌菌落形成单位，并具有平均值 冰晶尺寸小于55粒。
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公开(公告)号：US5306517A
公开(公告)日：1994-04-26
申请号：US904911
申请日：1992-06-26
申请人： Ian T. Norton , Jeffrey Underdown
发明人： Ian T. Norton , Jeffrey Underdown
CPC分类号： A23D7/05 , A23D7/015 , Y10S426/804
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.
摘要翻译： 本发明涉及制备包含连续脂肪相和分散凝胶水相的分散体的方法，其中含有至少1％明胶重量的水的水连续组合物从凝胶凝固温度以上冷却 的水连续组合物低于所述凝胶凝固温度并经受这样的剪切条件使得水连续组合物转化成小胶凝水性珠粒，然后在保持温度低于凝胶的同时形成脂肪连续分散体 熔点温度。 本发明的另一方面是包含小于23重量％的连续脂肪相和分散的凝胶水相，其含有浓度为其临界浓度的1至7倍的明胶和任选地一种或多种胶凝剂的组合 浓度低于其临界浓度的明胶。
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