公开(公告)号：US20050249866A1

公开(公告)日：2005-11-10

申请号：US11181758

申请日：2005-07-15

Applicant: E. Murray

Inventor： E. Murray

IPC: A23L1/30 ,  A21D2/26 ,  A21D13/00 ,  A21D13/08 ,  A23G3/00 ,  A23G3/34 ,  A23G3/44 ,  A23J20060101 ,  A23J1/14 ,  A23J3/14 ,  A23J3/22 ,  A23L1/24 ,  A23L1/305 ,  A23L2/66

CPC classification number: A21D2/266 ,  A21D13/60 ,  A23G3/346 ,  A23G3/44 ,  A23G2200/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/22 ,  A23L2/66 ,  A23L27/60 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/548 ,  A23V2200/122 ,  A23V2250/5424 ,  A23V2250/628 ,  A23V2250/61 ,  A23V2250/032 ,  A23V2200/128 ,  A23V2250/5118

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract translation: 蛋白质含量为至少约100重量％（Nx6.25）的卡诺拉蛋白分离物被用作至少一种在食物组合物中提供功能的组分的至少部分替代物。

公开(公告)号：US20050163904A1

公开(公告)日：2005-07-28

申请号：US10958926

申请日：2004-10-04

Applicant: Bright Walker ,  David Soane

Inventor： Bright Walker ,  David Soane

IPC: A23F5/40 ,  A23F5/42 ,  A23L1/00

CPC classification number: A23F5/42 ,  A23F5/40 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/032 ,  A23V2250/54252 ,  A23V2250/511

Abstract: A composition is formed by compounding a first substance with a second substance. The first substance includes a bicarbonate, an acid or a combination thereof. The second substance includes a frothing agent, a coating agent or a combination thereof. The composition may be formed into coated particles or a mass of particles coated by a matrix, such as a matrix of the frothing agent. The particles or mass of particles may have more than one coating. The compound is used for preparing a stable froth on a beverage, such as a hot cup of cappuccino. The frothing agent may include not only compounds that enhance the stability of the foam but also compounds that enhance other characteristics of a desirable froth. The coating agent may be used to delay the reaction between a bicarbonate and an acid when the compound is added to water, such that a large volume of froth is produce, but undesirable flocculation, turbidity and increases in viscosity are avoided.

Abstract translation: 通过将第一物质与第二物质混合形成组合物。 第一物质包括碳酸氢盐，酸或其组合。 第二物质包括起泡剂，包衣剂或其组合。 组合物可以形成被包覆的颗粒或由基质例如发泡剂的基质涂覆的颗粒团。 颗粒或颗粒的质量可以具有多于一个的涂层。 该化合物用于在饮料（例如热杯卡布奇诺咖啡）上制备稳定的泡沫。 发泡剂不仅可以包括增强泡沫稳定性的化合物，还可以包括增强所需泡沫的其它特性的化合物。 当将化合物加入到水中时，涂层剂可用于延迟碳酸氢盐和酸之间的反应，从而产生大量的泡沫，但是避免了不期望的絮凝，浊度和粘度增加。

公开(公告)号：US06750331B1

公开(公告)日：2004-06-15

申请号：US10019197

申请日：2001-12-31

Applicant: Akihisa Takaichi ,  Toshihiko Okamoto ,  Toshiaki Matsumoto ,  Takuya Kishimoto

Inventor： Akihisa Takaichi ,  Toshihiko Okamoto ,  Toshiaki Matsumoto ,  Takuya Kishimoto

IPC: C07H300

CPC classification number: A23G3/42 ,  A23G3/362 ,  A23G3/52 ,  A23L29/206 ,  A23L29/262 ,  A23L29/30 ,  A23L33/125 ,  A23L33/24 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/28 ,  A23V2250/708 ,  A23V2250/51084

Abstract: The present invention provides an oligosaccharide-supplying composition which contains 10 to 80% by weight of oligosaccharide, 0.3 to 10% by weight of a foaming component and 0.9 to 30% by weight of a neutralizing component and is in the form of foaming chewable tablets. The composition is highly useful in practice, has a uniform composition, excellent texture and high stability and can be easily taken.

Abstract translation: 本发明提供一种供给低聚糖的组合物，其含有10〜80重量％的寡糖，0.3〜10重量％的发泡成分和0.9〜30重量％的中和成分，为发泡咀嚼片 。 该组合物在实践中非常有用，具有均匀的组成，优异的质感和高稳定性，并且可以容易地使用。

公开(公告)号：US20030170376A1

公开(公告)日：2003-09-11

申请号：US10274886

申请日：2002-10-22

Inventor： Shelley Hiron ,  Ronald W. Martens ,  E. Donald Murray

IPC: A23J001/00 ,  C07K014/415

CPC classification number: A21D2/266 ,  A23G3/346 ,  A23G3/44 ,  A23G2200/10 ,  A23J1/14 ,  A23J3/14 ,  A23L27/60 ,  A23P20/12 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2200/238 ,  A23V2200/122 ,  A23V2250/548

Abstract: A canola protein isolate having a protein content of at least about 90 wt % (Nnull6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form of an amorphous protein mass formed by settling the solid phase of a dispersion of protein micelles and mixing the amorphous mass with concentrated supernatant from the setting step and drying the mixture.

Abstract translation: 使用蛋白质含量至少约90重量％（Nx6.25）的卡诺拉蛋白分离物作为至少一种在食物组合物中提供功能的组分的部分替代物。 卡诺拉蛋白分离物是通过沉淀蛋白质胶束分散体的固相形成的无定形蛋白质块形式的卡诺拉蛋白分离物的混合物，并将来自凝固步骤的无定形物质与浓缩的上清液混合并干燥该混合物。

公开(公告)号：US20030026836A1

公开(公告)日：2003-02-06

申请号：US10235671

申请日：2002-09-04

Inventor： John Darbyshire ,  Oliver Chmiel ,  Johan Bernard Ubbink ,  Annemarie Schoonman

IPC: A61K009/20

CPC classification number: A23G3/36 ,  A23F5/385 ,  A23G3/0221 ,  A23G3/10 ,  A23G3/346 ,  A23G3/44 ,  A23G3/52 ,  A23G2200/00 ,  A23G2200/10 ,  A23G2220/02 ,  A23K40/10 ,  A23K40/20 ,  A23K40/25 ,  A23K50/40 ,  A23L2/395 ,  A23L5/55 ,  A23P10/28 ,  A23V2002/00 ,  A61K9/0056 ,  A61K9/2009 ,  A61K9/2018 ,  A61K9/2059 ,  C11D3/221 ,  C11D3/222 ,  C11D17/0073 ,  A23V2200/226 ,  A23V2250/5114 ,  A23V2250/54246 ,  A23V2250/10 ,  A23V2250/124 ,  A23V2200/224

Abstract: The invention relates to water soluble or water dispersible powders, tablets, or precursors therefor based on a carbohydrate matrix with improved dissolution properties in water. These components are subjected to treatment with a gas so that gas is entrapped therein, and sufficient closed porosity is provided so that gas entrapped therein promotes dissolution or dispersion upon contact with water. The powders or tablets may be pharmaceuticals or foods that optionally contain an active ingredient therein.

Abstract translation: 本发明涉及基于具有改善的在水中的溶解性质的碳水化合物基质的水溶性或水分散性粉末，片剂或其前体。 将这些组分用气体进行处理，使得气体被截留在其中，并且提供足够的闭孔，使得截留在其中的气体促进与水接触时的溶解或分散。 粉末或片剂可以是任选地含有活性成分的药物或食品。

公开(公告)号：US20020012720A1

公开(公告)日：2002-01-31

申请号：US09360887

申请日：1999-07-23

Inventor： SHENGI A. CHEN

IPC: A23C009/12

CPC classification number: A21D2/262 ,  A21D2/268 ,  A23J1/205 ,  A23J3/08 ,  A23J3/343 ,  A23V2002/00 ,  A23V2200/226

Abstract: The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparations and and food products that comprise them.

Abstract translation: 本发明提供了利用有限的蛋白水解水解改性乳清蛋白制剂以改善其发泡和其它功能性质的方法。 本发明还提供了修饰的乳清蛋白制剂和包含它们的食品。

公开(公告)号：US11766049B2

公开(公告)日：2023-09-26

申请号：US16985463

申请日：2020-08-05

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： Zeynel Deniz Gunes ,  Olivier Schafer ,  Helen Chisholm ,  Helene Deyber ,  Cindy Pelloux ,  Bernard Paul Binks

IPC: A23D9/04 ,  A23L33/20 ,  A21D2/16 ,  A23G1/52 ,  A61K8/04 ,  A61K8/92 ,  A61Q19/00 ,  A23D7/05 ,  A21D13/068

CPC classification number: A23D9/04 ,  A21D2/165 ,  A21D13/068 ,  A23D7/05 ,  A23G1/52 ,  A23L33/20 ,  A61K8/046 ,  A61K8/922 ,  A61Q19/00 ,  A23V2002/00 ,  A23V2200/226

Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

公开(公告)号：US09968107B2

公开(公告)日：2018-05-15

申请号：US13562753

申请日：2012-07-31

Applicant: Richard Dinesen ,  Clint Garoutte ,  Kevin Schwartz

Inventor： Richard Dinesen ,  Clint Garoutte ,  Kevin Schwartz

IPC: A23C19/00 ,  A23C19/084 ,  A23G3/52 ,  A23G3/34 ,  A23P30/30

CPC classification number: A23C19/084 ,  A23C2250/10 ,  A23G3/0012 ,  A23G3/52 ,  A23P30/30 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/226 ,  A23V2250/11

Abstract: Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

公开(公告)号：US20170156350A1

公开(公告)日：2017-06-08

申请号：US15313595

申请日：2015-05-26

Applicant: FrieslandCampina Nederland B.V.

Inventor： Paul Bastiaan VAN SEEVENTER ,  Albert Thijs POORTINGA ,  Abhay Vasant MARKANDE ,  Nicolaev Luben ARNAUDOV ,  Simeon Dobrev STOYANOV

IPC: A21D10/00 ,  A23C9/154 ,  A23F5/40 ,  A23G1/56 ,  A23G9/52 ,  A23P30/40 ,  A23L2/39 ,  A23L2/40 ,  A23L9/10 ,  A23L29/20 ,  A23L33/00 ,  A23P10/35 ,  A21D8/02 ,  A23K50/00

CPC classification number: A21D10/005 ,  A21D8/025 ,  A23C9/1544 ,  A23C11/103 ,  A23C2260/20 ,  A23F5/40 ,  A23G1/56 ,  A23G9/52 ,  A23G2220/02 ,  A23K40/10 ,  A23K50/00 ,  A23L2/39 ,  A23L2/40 ,  A23L9/10 ,  A23L29/20 ,  A23L33/30 ,  A23L33/40 ,  A23P10/35 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/10 ,  A23V2250/124 ,  A23V2250/1628 ,  A23V2250/5114 ,  A23V2250/5118

Abstract: The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.

公开(公告)号：US09648897B2

公开(公告)日：2017-05-16

申请号：US14566363

申请日：2014-12-10

Applicant: Mario Sandoval Huertas ,  Marta Miguel Castro ,  Marta Garces Rimon ,  Rosina Lopez Fandiño

Inventor： Mario Sandoval Huertas ,  Marta Miguel Castro ,  Marta Garces Rimon ,  Rosina Lopez Fandiño

IPC: A23J1/08 ,  A23J3/34 ,  A23L33/18 ,  A23C20/02 ,  A23G3/44 ,  A23G3/52 ,  A23P30/40 ,  A23L9/10

CPC classification number: A23J1/08 ,  A23C20/02 ,  A23G3/44 ,  A23G3/52 ,  A23J3/341 ,  A23L9/12 ,  A23L33/18 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/5428 ,  A23V2250/55

Abstract: The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient.These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.