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    LIQUID CREAMERS AND METHODS OF MAKING SAME
    31.
    发明申请
    LIQUID CREAMERS AND METHODS OF MAKING SAME 审中-公开
    液体乳酪及其制造方法

    公开(公告)号：US20150320065A1

    公开(公告)日：2015-11-12

    申请号：US14367663

    申请日：2012-12-19

    申请人： NESTEC S.A.

    发明人： Jean-Baptiste Bezelgues ,  Yichi Xu ,  Martin Erwin Leser ,  Alexander A. Sher ,  Veneta Alahverdzhieva ,  Jun-Tse Ray Fu

    IPC分类号： A23C11/00 ,  A23L1/0532

    CPC分类号： A23C11/00 ,  A23L29/256

    摘要： Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan:iota carrageenan weight ratio of between about 1:2.5 and about 1:33.

    摘要翻译： 提供液体奶精和制备液体奶精的方法。 在一般实施方案中，本公开提供了一种液体奶精，其包含：约0.1％至10％的油; 约0.1％至约35％的糖; 以及包含κ角叉菜胶和具有卡拉胶角蛋白的iota角叉菜胶的水胶体稳定体系：ι角叉菜胶重量比为约1:2.5至约1:33。

    Chocolate coated beverage creamer
    36.
    发明申请
    Chocolate coated beverage creamer 失效
    巧克力涂层饮料奶精

    公开(公告)号：US20050244544A1

    公开(公告)日：2005-11-03

    申请号：US10508098

    申请日：2003-03-14

    申请人： Brian Lloyd ,  Pablo Coronel ,  Mandy Flint

    发明人： Brian Lloyd ,  Pablo Coronel ,  Mandy Flint

    IPC分类号： A23C11/00 ,  A23C11/02 ,  A23C13/12 ,  A23G1/00 ,  A23G1/30 ,  A23G1/56 ,  A23G3/34 ,  A23L1/00 ,  A23L1/36

    CPC分类号： A23G1/56 ,  A23C11/00 ,  A23C11/02 ,  A23C13/125 ,  A23G1/305 ,  A23G3/346 ,  A23G2220/12 ,  A23G2220/20 ,  A23P20/11 ,  A23P20/17

    摘要： An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating.

    摘要翻译： 适用于将咖啡或茶基饮料等热饮料加入奶精基料的制品可以包括（a）包含奶精基料（例如，优选含有高强度甜味剂和保湿剂的奶精基料）的中心核心， 和（b）至少部分地包封中心芯的外涂层，外涂层包括巧克力。 在优选的实施方案中，巧克力包含不超过10重量％的可可脂和至少20重量％的植物油，并且巧克力涂层优选具有至少约100°F的软化点。在优选实施方案中 ，该制品还包括（c）具有远端部分的细长搅拌构件，其远端部分连接到外涂层。

    Beverage whitener formulation
    37.
    发明申请
    Beverage whitener formulation 审中-公开
    饮料增白剂配方

    公开(公告)号：US20050008752A1

    公开(公告)日：2005-01-13

    申请号：US10494106

    申请日：2002-11-11

    申请人： Elizabeth Charman

    发明人： Elizabeth Charman

    IPC分类号： A23C9/15 ,  A23C9/152 ,  A23C9/18 ,  A23C11/00 ,  A23C21/06 ,  A23L2/00 ,  A23L9/20 ,  C12C1/00

    CPC分类号： A23C9/15 ,  A23C9/1524 ,  A23C11/00 ,  A23C21/06 ,  A23C2210/30

    摘要： A powdered beverage whitener composition comprising, by weight based on the dry weight of the composition: from about 50% to about 80% of a milk powder; from about 5% to about 30% of whey solids, and from about 10% to about 30% of one or more added sugars. The invention therefore further provides a beverage whitener composition comprising, based on the dry weight of the whitener, from about 10% to about 60% of milk proteins and from about 25% to about 85% of sugars, wherein the milk proteins include added whey proteins. Preferably the whitener comprises less than about 2% by weight of fats. Also provided are beverage brewing capsules containing the whitener, and a method of brewing foamy beverages by dispersing the whitener in water and mixing the dispersion with high shear. The whitener compositions are especially suitable for preparing foamy beverages, such as cappuccino coffee.

    摘要翻译： 一种粉末状饮料增白剂组合物，其包含按所述组合物的干重计重量：约50％至约80％的奶粉; 约5％至约30％的乳清固体，以及约10％至约30％的一种或多种添加的糖。 因此，本发明进一步提供一种饮料增白剂组合物，其包含基于增白剂干重的约10％至约60％的乳蛋白和约25％至约85％的糖，其中所述乳蛋白包括添加的乳清 蛋白质。 优选地，增白剂包含小于约2重量％的脂肪。 还提供了含有增白剂的饮料冲泡胶囊，以及通过将增白剂分散在水中并将分散体与高剪切剂混合来酿造泡沫饮料的方法。 增白剂组合物特别适用于制备泡沫饮料，如卡布奇诺咖啡。

    Foaming cappuccino creamer containing gasified carbohydrate
    38.
    发明授权
    Foaming cappuccino creamer containing gasified carbohydrate 有权
    发泡卡布奇诺奶油含气化碳水化合物

    公开(公告)号：US06129943A

    公开(公告)日：2000-10-10

    申请号：US338483

    申请日：1999-06-22

    申请人： Bary Lyn Zeller ,  Thomas Richard Kiessling

    发明人： Bary Lyn Zeller ,  Thomas Richard Kiessling

    IPC分类号： A23L9/20 ,  A23C11/00 ,  A23C11/04 ,  A23F5/40 ,  A23C11/02 ,  A23C23/00

    CPC分类号： A23C11/045 ,  A23F5/40

    摘要： A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a lipid in an amount of from 0 to 30%, all amounts based upon the weight of the composition. The creamer can be added to brewed coffee to produce a cappuccino-type whitened coffee with a surface layer of foam or it can be added to instant coffee and optionally a sweetener to produce a particulate, dry-mix instant cappuccino product.

    摘要翻译： 一种颗粒状干混泡沫乳膏组合物，其包含1至30％量的颗粒蛋白组分，发泡量的颗粒状，气化碳水化合物，优选20至90％的所述碳水化合物，其堆积密度为 小于0.3g / cc，脂质为0至30％，所有量均为基于组合物的重量。 可将奶精加入到冲泡的咖啡中以生产具有表面泡沫泡沫的卡布奇诺型增白咖啡，或者将其加入到速溶咖啡和任选的甜味剂中以产生颗粒状的干混即食卡布奇诺产品。

    Preparation of a concentrated-milk-base flavoring agent
    39.
    发明授权
    Preparation of a concentrated-milk-base flavoring agent 失效
    浓缩乳基调味剂的制备

    公开(公告)号：US6060105A

    公开(公告)日：2000-05-09

    申请号：US943736

    申请日：1997-10-03

    申请人： Niklaus Meister ,  Martin Vikas

    发明人： Niklaus Meister ,  Martin Vikas

    IPC分类号： A23C9/152 ,  A23C1/12 ,  A23C9/00 ,  A23C9/156 ,  A23C9/18 ,  A23C11/00 ,  A23F5/40 ,  A23L9/20 ,  A23C1/14 ,  A23C1/16

    CPC分类号： A23C9/156 ,  A23C1/12 ,  A23C9/005

    摘要： A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skimmed milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form, and in one embodiment, a flavorant agent is added also to the cooled milk base and then the composition is heated to sterilize it, the sterilized composition is homogenized and then is filled in a package, and in another embodiment, a flavorant composition is added aseptically to the sterilized composition before homogenizing.

    摘要翻译： 制备包括稳定盐，糖和调味剂成分的浓缩乳基组合物用于调味饮料，特别是用于调味咖啡或茶饮料。 通过将乳脂与脱脂乳混合均匀，得到牛奶基，蒸发奶基，得到浓缩乳碱，匀浆浓缩乳碱，冷却均匀的乳基，加入稳定盐和 蔗糖为干燥形式，并且在一个实施方案中，还将风味剂添加到冷却的牛奶基质中，然后将组合物加热灭菌，灭菌的组合物均化，然后填充在包装中，在另一个实施方案中， 在均化之前将无味组合物无菌加入灭菌的组合物中。