公开(公告)号：US20180000143A1

公开(公告)日：2018-01-04

申请号：US15701903

申请日：2017-09-12

Applicant: Dow Global Technologies LLC

Inventor： Anne Adden ,  Roland Adden ,  Britta Huebner-Keese

IPC: A23L29/256 ,  A23L29/262 ,  A23G9/34 ,  A23L2/52

CPC classification number: A23L29/256 ,  A23G9/34 ,  A23L2/52 ,  A23L29/262 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5036 ,  A23V2250/5108

Abstract: A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

公开(公告)号：US09730464B2

公开(公告)日：2017-08-15

申请号：US14611835

申请日：2015-02-02

Applicant: Cargill, Incorporated

Inventor： Lawrence E. Fosdick ,  Scott Helstad ,  Yauching W. Jasinski ,  Guo-hua Zheng

IPC: A23L1/09 ,  A23C9/13 ,  A23C9/156 ,  A23L2/60 ,  A23G1/40 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A21D2/18 ,  A21D13/062 ,  C12P19/02 ,  C12P19/04 ,  C12P19/12 ,  C12P19/14 ,  C13K1/06 ,  A23K20/163 ,  A23L21/10 ,  A23L29/30 ,  A23L7/126 ,  A23L27/60 ,  A23L13/40 ,  A23L13/50 ,  A23L23/00

CPC classification number: A23L13/50 ,  A21D2/181 ,  A21D13/062 ,  A23C9/1307 ,  A23C9/156 ,  A23G1/40 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23K20/163 ,  A23L2/60 ,  A23L7/126 ,  A23L13/428 ,  A23L21/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/30 ,  A23L29/35 ,  C12P19/02 ,  C12P19/04 ,  C12P19/12 ,  C12P19/14 ,  C13K1/06

Abstract: The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

公开(公告)号：US20160255860A1

公开(公告)日：2016-09-08

申请号：US15029819

申请日：2014-10-17

Applicant: VALIO LTD

Inventor： Ulla HELLE ,  Varpu LAPPALAINEN

IPC: A23G9/46 ,  A23G9/34 ,  A23G9/32 ,  A23G9/20

Abstract: The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product. The present invention also relates to a method of producing a premix for an aerated dairy product. The present invention relates also to a premix for an aerated dairy product.

Abstract translation: 本发明涉及一种生产充气乳制品的方法。 具体地说，本发明涉及一种生产曝气乳制品的方法。 本发明还涉及充气乳制品。 本发明还涉及一种生产充气乳制品预混物的方法。 本发明还涉及一种用于充气乳制品的预混物。

公开(公告)号：US20160255849A1

公开(公告)日：2016-09-08

申请号：US15053566

申请日：2016-02-25

Applicant: DMK Deutsches Milchkontor GmbH

Inventor： Martin Diekhaus ,  Carolin Drunat

IPC: A23C9/16 ,  A23G9/32 ,  A23G9/40 ,  A23C1/08 ,  A23G9/34

CPC classification number: A23C9/16 ,  A23C1/01 ,  A23C1/08 ,  A23C9/152 ,  A23C9/1528 ,  A23G9/32 ,  A23G9/327 ,  A23G9/34 ,  A23G9/40 ,  A23G9/52 ,  A23V2002/00

Abstract: What is proposed is a food composition in powder form, obtainable by subjecting a preparation comprising or consisting of (i) carbohydrates, (ii) lipids, (iii) milk products and (iv) emulsifiers (a) first to a temperature treatment, (b) homogenizing the temperature-treated product, (c) concentrating the homogenized product, (d) crystallizing the concentrated product, (e) and freeing the crystallized product from residual water on a vacuum belt dryer.

Abstract translation: 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）并在真空带式干燥器上从残余水中释出结晶产物。

公开(公告)号：US20140303264A1

公开(公告)日：2014-10-09

申请号：US14241497

申请日：2012-08-31

Applicant: Zheng Tan ,  Michael Sestrick ,  William Matakas ,  Aaron Chip Venables

Inventor： Zheng Tan ,  Michael Sestrick ,  William Matakas ,  Aaron Chip Venables

IPC: C08B15/00 ,  A23G9/34 ,  A61K47/38

CPC classification number: C08B15/00 ,  A23G9/34 ,  A23L17/60 ,  A23L29/262 ,  A61K8/731 ,  A61K8/9706 ,  A61K36/03 ,  A61K47/38 ,  A61K2236/30 ,  A61K2800/10 ,  A61K2800/805 ,  A61Q19/00 ,  B29K2001/00 ,  C08B15/08 ,  C08B37/0003 ,  C08B37/0042 ,  C08L1/04 ,  C08L5/00 ,  C08L2205/18 ,  D21H17/30 ,  D21H27/30 ,  Y10T428/2982 ,  C08L1/286 ,  C08L5/04

Abstract: The present invention is directed to a process comprising: (i) extracting ≧50% by weight of all carrageenan from a carrageenan-containing seaweed material to obtain a cellulose-containing seaweed residue; and (ii) purifying the cellulose-containing seaweed residue by at least one of hydrolysis or bleaching. The present invention is also directed to the cellulose obtained from the process, as well as products containing the cellulose-containing seaweed material.

Abstract translation: 本发明涉及一种方法，其包括：（i）从含角叉菜胶的海藻材料中提取≥50重量％的所有角叉菜胶，得到含纤维素的海藻残渣; 和（ii）通过水解或漂白中的至少一种纯化含纤维素的海藻残渣。 本发明还涉及由该方法获得的纤维素以及含有含纤维素的海藻材料的产品。

公开(公告)号：US20110236551A1

公开(公告)日：2011-09-29

申请号：US13049840

申请日：2011-03-16

Applicant: James P. Hammond ,  Douglas R. Svenson ,  Roxanne Resch ,  Darrell Gerdes

Inventor： James P. Hammond ,  Douglas R. Svenson ,  Roxanne Resch ,  Darrell Gerdes

IPC: A23L1/221 ,  A23G9/34 ,  A23L1/39 ,  A21D13/00

CPC classification number: C13B50/004 ,  A23L27/30 ,  A23L27/36 ,  A23V2002/00 ,  C13B30/021 ,  C13B50/002 ,  A23V2250/628 ,  A23V2250/262 ,  A23V2250/24

Abstract: Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.

Abstract translation: 描述了生产具有天然甜味剂如甜菊糖苷（例如莱鲍迪甙A）和蔗糖作为主要组分的降低热量的甜味组合物的方法，以及具有独特物理和感官特征的这些方法的产物。 特别地，公开了制造包含蔗糖和至少一种天然甜味剂作为共结晶产物的降低热量的甜味组合物的共结晶方法，以及由此产生的自由流动的粉末产品。

公开(公告)号：US20110027413A1

公开(公告)日：2011-02-03

申请号：US12672822

申请日：2008-08-07

Applicant: Zhonghua Jia ,  Xiaogen Yang

Inventor： Zhonghua Jia ,  Xiaogen Yang

IPC: A23L1/221 ,  C07J17/00 ,  A23L1/236 ,  A23L2/60 ,  C12G3/06 ,  A23L2/02 ,  A23G1/40 ,  A23L1/40 ,  A23L1/10 ,  A21D13/00 ,  A23L1/29 ,  A21D13/08 ,  A23G3/42 ,  A23G4/10 ,  A23C9/156 ,  A23C9/123 ,  A23C9/127 ,  A23G9/34 ,  A23C19/076 ,  A23C11/10

CPC classification number: A23G4/10 ,  A23L2/60 ,  A23L27/33 ,  A23L27/36 ,  A23V2002/00 ,  C07J17/005

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract translation: 提供新型甜味剂和甜味增强剂异罗汉果苷V，包含用于消费品的甜味剂/甜味增强剂（食品和口腔中的食品和产品，包括漱口水和其他牙科卫生用品），以及甜味或甜味增强食品 包含新型甜味剂/甜味增强剂的产品。

公开(公告)号：US20110003041A1

公开(公告)日：2011-01-06

申请号：US12919662

申请日：2009-02-03

Applicant: Marco Garbi ,  Gabriele Gnaccarini

Inventor： Marco Garbi ,  Gabriele Gnaccarini

IPC: A23G9/48 ,  A23G9/38 ,  A23G9/34

CPC classification number: A23G9/42 ,  A23G9/48 ,  A23G9/503

Abstract: Disclosed is a frozen aqueous-based ice confectionary product including a center of water ice with a fruit content of 60 to 95 wt.-% and having a degree of overrun of 20 to 80% and an outer shell and top coating of water ice with a fruit content of 60 to 95 wt.-%.

Abstract translation: 公开了一种冷冻水性冰糖果产品，其包括水果中心为60至95重量％，水分含量为20至80重量％，水壳外壳和顶部涂层为冰， 水果含量为60〜95重量％。

公开(公告)号：US20100196541A1

公开(公告)日：2010-08-05

申请号：US12696772

申请日：2010-01-29

Applicant: Noel F. Galluch ,  Susan Franz ,  Elsie Gaite

Inventor： Noel F. Galluch ,  Susan Franz ,  Elsie Gaite

IPC: A23G9/24 ,  A23G9/34 ,  A23G9/44

CPC classification number: A23G3/0097 ,  A23G3/0063 ,  A23G3/343 ,  A23P20/11 ,  A23V2002/00 ,  A23G2200/08 ,  A23G2200/06 ,  A23V2200/22 ,  A23V2250/51084 ,  A23V2250/5028 ,  A23V2250/5054

Abstract: A frozen sheeted icing comprising 2 to 10% by weight water; 10-30% by weight fat; 60-75% by weight sweetener solids; and 0.2 to 5.2% by weight of one or more gums. The composition can be prepared by mixing the ingredients to form an icing composition. The composition is then sheeted into desired shape, size and thickness. The sheeted icing is frozen and can be stored in the freezer until use. Also a method for icing a food product comprising the steps of providing a frozen sheet of icing; disposing the frozen sheet of icing on a surface of the food product; and exposing the disposed frozen sheet of icing to a temperature such that the frozen sheet of icing becomes sufficiently pliable and conforms or can be conformed to a surface of the food product. This results in forming an icing layer on the desired surfaces of the food product.

Abstract translation: 包含2至10重量％水的冷冻片状结冰; 10-30％重量的脂肪; 60-75％重量的甜味剂固体; 和0.2〜5.2重量％的一种或多种树胶。 组合物可以通过混合成分以形成结冰组合物来制备。 然后将组合物成片形成所需的形状，尺寸和厚度。 片状结冰被冷冻，可以储存在冰箱中直到使用。 还有一种用于结冰食品的方法，包括以下步骤：提供冷冻的结冰片; 将冷冻的结冰片放置在食品的表面上; 并将处理好的结冰的冷冻片暴露于使冷冻的结冰片变得足够柔软并且符合食品或与食品的表面一致的温度。 这导致在食品的期望表面上形成结冰层。

公开(公告)号：US20100166679A1

公开(公告)日：2010-07-01

申请号：US12684130

申请日：2010-01-08

Applicant: Varuzhan ABELYAN ,  Avetik Markosyan ,  Lidia Abelyan

Inventor： Varuzhan ABELYAN ,  Avetik Markosyan ,  Lidia Abelyan

IPC: A61K8/18 ,  A23G9/34 ,  A23L2/60 ,  A23L2/02 ,  A23G3/42 ,  A23C9/152 ,  A23L1/09 ,  A23G4/10 ,  A23F5/14 ,  A23G1/40 ,  A23C9/20 ,  C12G3/00 ,  C12P19/56 ,  C07H15/24 ,  A61Q11/00 ,  A61K47/00

CPC classification number: A23C9/1307 ,  A21D2/181 ,  A21D13/062 ,  A23G1/32 ,  A23G1/40 ,  A23G3/36 ,  A23G3/42 ,  A23G3/48 ,  A23G4/06 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23G9/42 ,  A23L2/02 ,  A23L2/40 ,  A23L2/60 ,  A23L27/36 ,  A23V2002/00 ,  C12G3/06 ,  C12G2200/21 ,  A23V2250/032 ,  A23V2250/708 ,  A23V2250/262

Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.