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    PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME
    77.
    发明申请
    PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME 审中-公开
    无蛋白乳蛋白，稳定系统及其制备方法

    公开(公告)号：US20110189372A1

    公开(公告)日：2011-08-04

    申请号：US12745378

    申请日：2008-11-26

    申请人： Alexander A. Sher ,  Winnie Octavia ,  Edsel Nicolas Palag ,  James Tuot

    发明人： Alexander A. Sher ,  Winnie Octavia ,  Edsel Nicolas Palag ,  James Tuot

    IPC分类号： A23L2/385 ,  A23G1/00 ,  A23F5/00 ,  A23F3/00 ,  A23L2/02 ,  A23L2/39

    CPC分类号： A23L2/52 ,  A23C11/10 ,  A23F3/163 ,  A23L3/16 ,  A23L9/20 ,  A23L29/256 ,  A23L29/262 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/5036 ,  A23V2250/51082

    摘要： Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.

    摘要翻译： 其中含有无蛋白的奶精组合物和稳定体系。 该奶精组合物包含至少两种低分子量乳化剂的乳化组分，其量足以提供稳定的乳液，纤维素组分包括微晶纤维素和羧甲基纤维素的混合物，其量足以保持组合物的均匀性; 和角叉菜胶组分以足以保持组合物均匀性的量存在。 奶油组合物可以是稳定的至少约9个月的保存稳定的无菌液体奶精的形式，在冷藏时稳定至少约四个月的延长保质期（ESL）液体奶精，或粉末 在环境条件下稳定至少24个月。 奶油组合物提供足够的增白能力和令人愉快的口感，没有可辨别的羽化，并且当添加到液体饮料中时没有可辨别的脂肪分离。

    Method of Producing Acid Stable Protein Products and Products so Produced
    78.
    发明申请
    Method of Producing Acid Stable Protein Products and Products so Produced 审中-公开
    生产酸性稳定蛋白质产品和产品的方法

    公开(公告)号：US20110159165A1

    公开(公告)日：2011-06-30

    申请号：US12682466

    申请日：2008-08-08

    申请人： Lalitha Nair ,  Ramsamy Annamalay Nair

    发明人： Lalitha Nair ,  Ramsamy Annamalay Nair

    IPC分类号： A23C19/00 ,  A23C9/152 ,  A23L2/00 ,  A23J1/00

    CPC分类号： A23C9/137 ,  A23C9/1542 ,  A23C19/054 ,  A23C19/076 ,  A23L2/66 ,  A23L2/68 ,  A23L29/262 ,  A23V2002/00 ,  A23V2250/51082 ,  A23V2250/02 ,  A23V2250/5424

    摘要： This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component.

    摘要翻译： 本发明涉及一种在酸性介质中稳定的含有乳蛋白质的粉末和液体的制造方法。 特别地，本发明涉及可以与水，牛奶或果汁混合以形成稳定的，酸化的高蛋白质饮料的粉末的制造方法。 此外，本发明还涉及在酸性介质中稳定的碳酸化调味乳饮料或碳酸化酸化调味乳饮料的制备方法。 本发明还公开了通过混合稳定的酸组分和稳定的蛋白质组分以形成酸化的蛋白质组分来生产酸奶样饮料和奶油干酪的方法。