公开(公告)号：US20090220644A1

公开(公告)日：2009-09-03

申请号：US12091358

申请日：2006-10-26

申请人： Sophie Vaslin Nee Reimann ,  Celine Valentini ,  Catherine Schorsch ,  Jerome Casalinho

发明人： Sophie Vaslin Nee Reimann ,  Celine Valentini ,  Catherine Schorsch ,  Jerome Casalinho

IPC分类号： A23C13/12 ,  A23G3/52 ,  A23C9/12

CPC分类号： A23C9/1307 ,  A23C9/137 ,  A23C2210/30 ,  A23V2002/00 ,  A23V2250/51084 ,  A23V2250/101 ,  A23V2250/54252

摘要： The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20%, the average diameter of the bubbles being less than 200 μm and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10° C. The invention also concerns a method for making same.

摘要翻译： 本发明涉及一种含有天然脱脂可溶性丝氨酸蛋白和微晶纤维素的微泡新鲜乳制品，其超限小于20％，泡沫的平均直径小于200μm，微泡新鲜乳制品在 12天和6周，温度在1至10℃之间。本发明还涉及其制备方法。

公开(公告)号：US20080317910A1

公开(公告)日：2008-12-25

申请号：US12091360

申请日：2006-10-26

申请人： Sophie Vaslin ,  Celine Valentini ,  Celine Balerin

发明人： Sophie Vaslin ,  Celine Valentini ,  Celine Balerin

IPC分类号： A23L1/212

CPC分类号： A23C19/09 ,  A23C9/133 ,  A23C11/106 ,  A23C2270/05 ,  A23L19/09 ,  A23L29/231 ,  A23L29/256 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2200/246 ,  A23V2200/20 ,  A23V2250/54252 ,  A23V2250/5034 ,  A23V2250/5072

摘要： The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.

摘要翻译： 本发明涉及一种含有天然脱脂可溶性丝氨酸蛋白质和任选的增纹剂的微泡水果或蔬菜泥，超过不超过50％，气泡的平均直径小于200μm，微泡水果或蔬菜泥是稳定的 在1至10℃的温度下至少28天。本发明还涉及其制备方法。