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公开(公告)号：US20100086664A1
公开(公告)日：2010-04-08
申请号：US12514832
申请日：2007-11-15
CPC分类号： A61K9/107 , A23C9/1307 , A23C19/09 , A23C2210/40 , A23L27/84 , A23P10/30 , A23V2002/00 , A61K9/1075 , A61K9/5089 , A23V2200/224 , A23V2250/54246 , A23V2250/5026 , A23V2250/54252 , A23V2250/51088
摘要： The invention relates to a method of preparing a double emulsion comprising a) preparing an emulsion comprising at least two liquid phases by bringing a first polymer (A) and a second polymer (B) into contact with each other in a solvent, wherein the concentrations of the polymers are chosen such that, upon bringing them into contact, a phase separation occurs, thereby forming drops of a first liquid phase in a second liquid phase, wherein, in the first phase, the weight concentration of the polymer A (CA) is higher and the weight concentration of the polymer B (CB) is lower than the respective concentrations in the second phase; b) dispersing the emulsion in a third liquid phase, which third phase comprises the polymer A in a CA which is higher than in the second phase and the polymer B in a CB which is lower than in the second phase, thereby forming the double emulsion, comprising at least one discontinuous phase (1)—with a relatively high CA and a relatively low CB—enclosed by a surrounding phase (2)—with a relatively low CA and a relatively high CB—which discontinuous and surrounding phase are dispersed in a continuous phase (3)—with a relatively high CA and a relatively low CB; and wherein the solvent in said liquid phases is the same or the solvents are at least, in the absence of the polymers, soluble in one another or completely miscible at 25° C.
摘要翻译： 本发明涉及一种制备双重乳液的方法，其包括：a）通过使第一聚合物（A）和第二聚合物（B）在溶剂中彼此接触来制备包含至少两个液相的乳液，其中浓度 选择聚合物，使得当它们接触时，发生相分离，从而在第二液相中形成第一液相的液滴，其中在第一相中，聚合物A（CA）的重量浓度 聚合物B（CB）的重量浓度低于第二相中的相应浓度; b）将乳液分散在第三液相中，该第三相包含在高于第二相的CA中的聚合物A和CB中低于第二相的聚合物B，从而形成双重乳液 包括至少一个不连续相（1） - 具有相对较高的CA和相对较低的CB-由周围相（2）包围 - 具有相对较低的CA和相对较高的CB - 该不连续和周围相分散在 连续相（3） - 具有较高的CA和较低的CB; 并且其中所述液相中的溶剂相同或溶剂至少在不存在聚合物的情况下彼此相溶或在25℃完全混溶。
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公开(公告)号：US20100055248A1
公开(公告)日：2010-03-04
申请号：US12305247
申请日：2006-06-28
IPC分类号： A23C9/152 , A23L2/38 , A23L2/46 , A23L2/52 , A23C3/02 , A23C9/154 , A23C9/156 , A23C9/158 , A23C21/00
CPC分类号： A23C9/156 , A23G1/32 , A23G1/56 , A23L33/105 , A23L33/11 , A23V2002/00 , A23V2250/2116 , A23V2250/21166
摘要： Shelf-stable products, particularly beverages, containing polyphenols and optionally sterol and/or stanol esters are disclosed. Loss of polyphenols during the heat processing of the products is prevented by reducing the pH of the product by at least 0.2 after mixing and prior to heat processing. The pH of the final beverage should be about pH 4.6 to about pH 6.8. The preferred products are low fat cocoa beverages containing at least 0.2-5 micrograms of cocoa polyphenols per gram of the beverage.
摘要翻译： 公开了含有多酚和任选的甾醇和/或甾烷醇酯的稳定稳定的产品，特别是饮料。 通过在混合之后和热处理之前将产物的pH降低至少0.2来防止在产品的热处理过程中多酚的损失。 最终饮料的pH应为约pH4.6至约pH6.8。 优选的产品是每克饮料含有至少0.2-5微克可可多元酚的低脂可可饮料。
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公开(公告)号：US20090169650A1
公开(公告)日：2009-07-02
申请号：US12006387
申请日：2008-01-02
申请人： Richard S. Wilkes
发明人： Richard S. Wilkes
IPC分类号： A61K36/00 , A23L1/28 , A23L1/221 , A23C21/00 , A23C13/00 , A23D9/00 , A23L1/20 , A23C15/00 , A21D10/00 , A23C9/154 , A23L2/00
CPC分类号： A23D7/003 , A21D2/16 , A23C11/103 , A23D7/001 , A23K10/30 , A23K20/158 , A23K50/10 , A23K50/30 , A23K50/75 , A23K50/80 , A23L2/52 , A23L3/3454 , A23L27/60 , A23L27/66 , A23L33/12 , Y02A40/818
摘要： The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.
摘要翻译： 本发明涉及通过增加植物来源的十八碳四烯酸的利用来改善食品。 许多长链脂肪酸已经被归类为欧米加3，已被证明可以提供许多健康益处，包括心脏健康。 根据本发明，植物来源的十八碳四烯酸（18:4omega3）已经通过使用由具有增强水平的十八碳四烯酸的大豆加工的油或面粉而被掺入到广泛的食品中。 这些食物包括油性制品（沙拉酱，蛋黄酱），乳制品（牛奶，奶酪）和预制食品（主菜，配菜）。 除了改善健康益处之外，本发明提供富含Omega-3脂肪酸的食物，其具有增强的储存和/或保质期特征。
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24.发明申请Protein-Containing Food Product and Coating for a Food Product and Method of Making Same 审中-公开含蛋白质的食品和食品涂料及其制作方法公开(公告)号：US20090162520A1
公开(公告)日：2009-06-25
申请号：US12388478
申请日：2009-02-18
申请人： Monoj Sarma , Roger L. Daniels
发明人： Monoj Sarma , Roger L. Daniels
CPC分类号： A23G3/001 , A23G3/343 , A23G2200/08 , A23G2200/10 , A23G2200/12 , A23J3/08 , A23L29/10 , A23P20/10
摘要： A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product. When used as a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar. A method for making the composition includes the steps of adding finely ground particulate protein matter to a fat composition with heat and high shear, then cooling the composition.
摘要翻译： 包含约10-65重量％的蛋白质颗粒材料，约35-90重量％的含脂质材料和不超过少量的乳化剂的组合物可用作食品的涂料组合物， 或作为食品用涂料组合物中的成分。 当用作诸如含蛋白质的能量棒的零食食品的涂层时，涂层可以增加棒的营养价值，并且保持棒的水分含量。 制备组合物的方法包括以下步骤：将细磨碎的颗粒蛋白物质加入具有热和高剪切力的脂肪组合物中，然后冷却组合物。
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公开(公告)号：US20090087538A1
公开(公告)日：2009-04-02
申请号：US12294039
申请日：2007-03-23
申请人： Palatasa Havea
发明人： Palatasa Havea
CPC分类号： A23C19/082 , A23J3/08
摘要： A dried denatured whey protein concentrate or isolate having at least 50% of the total solids as whey protein is prepared. The method uses heat-treating of whey protein in the presence of calcium.
摘要翻译： 干燥的变性乳清蛋白浓缩物或具有至少50％的总固体的分离物作为乳清蛋白质被制备。 该方法在钙的存在下使用乳清蛋白的热处理。
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26.发明申请PROCESS FOR MAKING WHEY PROTEINS HAVING IMPROVED THERMAL STABILITY IN BEVERAGE APPLICATIONS AT NEUTRAL pH 失效在中性pH值下，在饮食应用中制备具有改善的热稳定性的蛋白质的方法公开(公告)号：US20090074918A1
公开(公告)日：2009-03-19
申请号：US12212995
申请日：2008-09-18
CPC分类号： A23J3/08 , A23L2/66 , A23V2002/00 , A23V2250/54252
摘要： The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage. The present invention is also directed to a method for producing a thermal stable whey protein beverage comprising adding at least one anionic polysaccharide. Additionally, the present invention provides thermal stable whey protein beverages made by the methods provided herein.
摘要翻译： 本发明涉及一种制备热稳定乳清蛋白饮料的方法，其包括：（a）提供至少2％（w / w）乳清蛋白的水溶液并具有中性pH; 然后（b）加热乳清蛋白水溶液; 然后（c）冷却乳清蛋白水溶液; 然后（d）在中性pH下加入至少一种矿物盐; 然后（e）加热乳清蛋白水溶液以产生热稳定的乳清蛋白饮料本发明还涉及一种在无菌加工条件或巴氏杀菌或超低温灭菌条件下制备热稳定乳清蛋白饮料的方法，包括：（a ）提供至少2％乳清蛋白的水溶液并具有中性pH; 然后（b）加热乳清蛋白水溶液; 然后（c）冷却乳清蛋白水溶液; 然后（d）加入至少一种矿物盐以产生热稳定的乳清蛋白饮料。 本发明还涉及一种制备热稳定性乳清蛋白饮料的方法，包括加入至少一种阴离子多糖。 此外，本发明提供了通过本文提供的方法制备的热稳定的乳清蛋白饮料。
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27.发明申请公开(公告)号：US20080230051A1
公开(公告)日：2008-09-25
申请号：US12088361
申请日：2005-09-30
申请人： Johnny Bonke
发明人： Johnny Bonke
摘要： The invention relates to an apparatus for drying a liquid predominately containing solid matter of carbohydrates to a non-sticky powder. The apparatus comprises a spray drying chamber (5) in the upper part of which a spraying element (4) capable of atomizing liquid predominately containing solid matter of carbohydrates to droplets is positioned, means (6) for supplying a drying gas to the atomized droplets for partially drying thereof to moist particles, and a residence device (9) for post-crystallisation of the moist particles received from the drying chamber to a non-sticky powder. The apparatus further comprises a filter element (7) arranged internally in the spraying chamber, and means (16) for withdrawing the spent drying gas through the filter element. The apparatus is suitable for treating liquids with a high content of carbohydrates such as whey and whey permeate. Also disclosed is a process for producing non-sticky powders.
摘要翻译： 本发明涉及一种用于将主要含有碳水化合物固体物质的液体干燥成非粘性粉末的装置。 该装置包括一个喷雾干燥室（5），其上部设有能够主要将含有碳水化合物固体物质的液体雾化成液滴的喷射元件（4），用于将干燥气体供应至雾化液滴的装置（6） 用于将其部分干燥成湿颗粒;以及用于将从干燥室接收的湿颗粒后结晶至非粘性粉末的停留装置（9）。 该装置还包括布置在喷雾室内部的过滤元件（7），以及用于通过过滤器元件抽出废的干燥气体的装置（16）。 该设备适用于处理高含量碳水化合物如乳清和乳清渗透物的液体。 还公开了生产非粘性粉末的方法。
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公开(公告)号：US20080095886A1
公开(公告)日：2008-04-24
申请号：US11958684
申请日：2007-12-18
申请人： Zuoxing Zheng , David Mehnert , Susan Monckton
发明人： Zuoxing Zheng , David Mehnert , Susan Monckton
IPC分类号： A23C19/068 , A23C19/097 , A23C21/00
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译： 本发明涉及一种发酵和澄清的乳链菌肽乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。
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公开(公告)号：US20080050498A1
公开(公告)日：2008-02-28
申请号：US11859715
申请日：2007-09-21
申请人： Shawn Sherwood , David Jenkins , Steven Rittmanic
发明人： Shawn Sherwood , David Jenkins , Steven Rittmanic
CPC分类号： A23L2/39 , A23C9/1526 , A23C11/02 , A23L2/66
摘要： An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.
摘要翻译： 可以提供约0.01重量％至约15重量％的相对高蛋白质含量的改进的蛋白质饮料，同时任选地使用约0.1体积％的碳酸化（每体积液体饮料）至约6体积的碳酸化浓度 的碳酸化。 优选地，蛋白质是蛋白质，优选如乳清蛋白质或其它蛋白质。 蛋白质饮料可以含有提供能量产生增强的果汁和/或添加剂。 蛋白质饮料可以在碳酸化的存在下进行热处理以灭活致病微生物，其可用于为饮料提供口味和口感。 通常，用于病毒微生物灭活的处理在用于储存和处理蛋白质饮料的单个包装中进行。 蛋白质饮料可以由蛋白质饮料浓缩物制备，蛋白质饮料浓缩物可以是糖浆浓缩物或粉末浓缩物的形式。
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公开(公告)号：US20060088642A1
公开(公告)日：2006-04-27
申请号：US10541074
申请日：2003-12-30
申请人： Antonius Boersen , Lucas Veldmeijer
发明人： Antonius Boersen , Lucas Veldmeijer
IPC分类号： A23C21/00
摘要： The invention relates to a method for producing whey powder. In this method, whey concentrate with a dry matter content of at least 45% is heated to a temperature of at least 75, and preferably at least 85° C. before, after preliminary crystallization, being dried to a moisture content of at least 9%, in a spray-drying process. The result is a powder with reduced stickiness during drying on account of further crystallization being carried out much more quickly and more completely. The end product obtained is non-caking. The invention also relates to a device for carrying out the method, which also comprises means for treating the discharged drying gases in order to make particles entrained therein less sticky, so that a filter can be used instead of a cyclone.
摘要翻译： 本发明涉及一种生产乳清粉的方法。 在该方法中，干物质含量至少为45％的乳清浓缩物在预结晶之前被加热至至少75℃，优选至少85℃的温度，干燥至至少9的水分含量 ％，在喷雾干燥过程中。 结果是在干燥过程中由于进一步快速而更完全地进行进一步结晶而具有降低的粘性的粉末。 获得的最终产品是非结块的。 本发明还涉及一种用于实施该方法的装置，其还包括用于处理排出的干燥气体的装置，以使夹带在其中的颗粒较少粘性，使得可以使用过滤器来代替旋风分离器。
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