PORTION-CONTROLLED NUTRITION SYSTEM AND METHOD USING CAPSULES
    32.
    发明申请
    PORTION-CONTROLLED NUTRITION SYSTEM AND METHOD USING CAPSULES 有权
    部分控制的营养系统和使用胶囊的方法

    公开(公告)号:US20110262601A1

    公开(公告)日:2011-10-27

    申请号:US13003474

    申请日:2009-07-02

    IPC分类号: A47J31/41 A23L1/29 A23L2/52

    摘要: Nutritional delivery system using single-serve capsules comprising: a dispenser for a nutritional composition comprising means for providing water into a single-use capsule containing a portion-controlled serving of a nutritional formula; different types of capsules (10,11,12,13,14,15,16) being designed according to a nutritional feeding plan corresponding to persons or categories of persons to be fed, each type comprising capsules containing a nutritional formula; the capsules of different types having at least one differentiating characteristic so that each type of capsules corresponds to a feeding time period determined by the feeding plan; control operation means associated to each type of capsules, said means comprising information relating to at least one differentiating operational parameter relevant to produce and deliver a differentiated nutritional liquid in the dispenser according to the feeding plan.

    摘要翻译: 使用单一服务胶囊的营养输送系统包括:用于营养组合物的分配器,其包含用于将水提供到含有部分控制的营养配方的一次性胶囊中的装置; 不同类型的胶囊(10,11,12,13,14,15,16)根据与待喂养的人的个体或类别相对应的营养喂养计划设计,每种类型包含含有营养配方的胶囊; 不同类型的胶囊具有至少一个微分特征,使得每种类型的胶囊对应于由进给计划确定的进料时间段; 控制操作装置,其与每种类型的胶囊相关联,所述装置包括与根据进给计划产生和递送分配器中的差异营养液相关的至少一个微分操作参数的信息。

    Process for the manufacture of an evaporated milk substitute
    33.
    发明授权
    Process for the manufacture of an evaporated milk substitute 有权
    蒸发牛奶替代品的制造方法

    公开(公告)号:US06706308B2

    公开(公告)日:2004-03-16

    申请号:US10077089

    申请日:2002-02-15

    申请人: Heinz Wyss Hans Engel

    发明人: Heinz Wyss Hans Engel

    IPC分类号: A23C900

    摘要: Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of reducing the presence of free calcium ions in the solution which are capable of destabilizing the casein micelle. The process includes the dissolution of the whey product in an aqueous medium, mixing with fresh milk, ensuring heat stability for the product in spite of the presence, in a substantial quantity, of whey proteins, then concentrating the mixture by evaporation, leading to a product whose taste is similar to that of fresh milk.

    摘要翻译: 用于从乳清产品制备蒸发的奶制品的方法,其中乳清任选地部分地被乳糖取代。 将乳清以水溶液的形式加入到新鲜的全脂乳中,具有避免或减少溶液中游离钙离子的存在的优点,其能够使酪蛋白胶束不稳定。 该方法包括将乳清产物溶解在水性介质中,与新鲜的牛奶混合,确保产品的热稳定性,尽管存在大量的乳清蛋白,然后通过蒸发浓缩混合物,导致 其味道类似于新鲜牛奶的产品。