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公开(公告)号：US10292405B2
公开(公告)日：2019-05-21
申请号：US13813784
申请日：2011-07-22
Applicant: Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
Inventor： Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
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公开(公告)号：US09387158B2
公开(公告)日：2016-07-12
申请号：US12294447
申请日：2007-03-26
CPC classification number: A61K8/64 , A61K8/0291 , A61K2800/28 , A61Q5/02 , A61Q19/00 , A61Q19/10
Abstract: The present invention relates to use of whey protein micelles as a cosmetic agent or abrasive agents, and in particular to the use of such micelles in cosmetic compositions as well as to a method for obtaining such compositions.
Abstract translation: 本发明涉及乳清蛋白胶束作为化妆剂或研磨剂的用途，特别涉及在化妆品组合物中使用这种胶束以及获得这种组合物的方法。
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公开(公告)号：US09253993B2
公开(公告)日：2016-02-09
申请号：US13813603
申请日：2011-07-22
Applicant: Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
Inventor： Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
CPC classification number: A23G9/40 , A23G9/38 , A23V2002/00
Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
Abstract translation: 本发明涉及一种用于生产冷冻糖食产品的方法，其包括凝结蛋白质系统，其有助于改善糖果的纹理和感官属性，特别是基于较低脂肪配方的产品。 根据本发明，这种蛋白质系统用于通过常规冷冻单独制备的冷冻甜食或与低温冷冻相结合，其中其提高了冷冻产品的微结构和稳定性。
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公开(公告)号：US20140161939A1
公开(公告)日：2014-06-12
申请号：US14233060
申请日：2012-07-13
Applicant: Ana Luiza Braga , Eric Kolodziejczyk , Christophe Joseph Etienne Schmitt
CPC classification number: A23P10/30 , A23L29/20 , A23L33/16 , A23L33/17 , A23V2002/00 , B01J13/0065 , C08J3/126 , C08J2305/06 , C08J2389/00 , C08L5/00 , C08L89/00 , C08L89/005 , A23V2200/224 , A23V2250/5424 , C08L5/04
Abstract: A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage.
Abstract translation: 公开了包含与微量营养素，优选膳食矿物质相关联的胶凝蛋白的食品级包封物以及用于生产包封物的方法，其在储存期间具有低的微量营养素渗漏。
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公开(公告)号：US20130136842A1
公开(公告)日：2013-05-30
申请号：US13813795
申请日：2011-07-22
Applicant: Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
Inventor： Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
IPC: A23G9/40
CPC classification number: A23G9/40 , A23G9/38 , A23V2002/00
Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
Abstract translation: 本发明涉及货架稳定且适用于静止冷冻以形成冷冻糖果产品的糖果产品。 特别地，本发明涉及包含凝固的蛋白质系统的未冷冻包装糖果，其特别是当在室温或冷藏温度下储存时，有助于糖果的稳定性。 生产这种糖果产品的方法和从该方法获得的产品也是本发明的一部分。 用于提供冷冻甜点的产品的使用也构成了本发明的一部分。
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Patent Agency Ranking
公开(公告)号：US20130129900A1
公开(公告)日：2013-05-23
申请号：US13813879
申请日：2011-08-04
Applicant: Sandhya Sridhar , Stephen Mark , Christian Milo , Alexander A. Sher , Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt
Inventor： Sandhya Sridhar , Stephen Mark , Christian Milo , Alexander A. Sher , Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt
IPC: A23L2/66
CPC classification number: A23L2/66 , A23C11/10 , A23C11/103 , A23L2/56 , A23L2/68 , A23L33/17 , A23L33/185 , A23V2002/00 , A23V2200/254 , A23V2250/5428 , A23V2250/548 , A23V2250/5486 , A23V2250/5488 , A23V2250/02
Abstract: The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.
Abstract translation: 本发明涉及一种非乳制饮料产品，其包括具有优异奶油的制品。 特别地，本发明涉及通过控制的蛋白质变性诱导的部分变性的蛋白质系统，其赋予突出的感官属性RTD饮料。 从该方法获得的这种饮料和产品的制造方法也是本发明的一部分。
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公开(公告)号：US20130122176A1
公开(公告)日：2013-05-16
申请号：US13813603
申请日：2011-07-22
Applicant: Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
Inventor： Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt , Joumana Saikali
IPC: A23G9/40
CPC classification number: A23G9/40 , A23G9/38 , A23V2002/00
Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
Abstract translation: 本发明涉及一种用于生产冷冻糖食产品的方法，其包括凝结蛋白质系统，其有助于改善糖果的纹理和感官属性，特别是基于较低脂肪配方的产品。 根据本发明，这种蛋白质系统用于通过常规冷冻单独制备的冷冻甜食或与低温冷冻相结合，其中其提高了冷冻产品的微结构和稳定性。
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公开(公告)号：US08936821B2
公开(公告)日：2015-01-20
申请号：US13148360
申请日：2010-02-11
Applicant: Madhavi Ummadi , Madansinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt
Inventor： Madhavi Ummadi , Madansinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Christophe Joseph Etienne Schmitt
CPC classification number: A23G9/38 , A23G9/04 , A23G9/20 , A23G9/40 , A23G9/46 , A23L15/00 , A23L33/17 , A23L33/19 , A23V2002/00 , A23V2250/54252 , A23V2250/54246 , A23V2250/54244 , A23V2200/06 , A23V2200/3324
Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
Abstract translation: 本发明涉及冷冻充气产品，包括通过具有优异奶油的低温挤出制造的产品。 特别地，本发明涉及通过乳蛋白的受控凝结诱导的部分凝固的蛋白质系统，其在包括低温挤出冷冻产品的冷冻糖食上具有突出的感官特性，特别是当含有低脂肪时。 制造这种冷冻充气糖果产品的方法和从该方法获得的产品也是本发明的一部分。
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公开(公告)号：US20120276243A1
公开(公告)日：2012-11-01
申请号：US13391169
申请日：2010-08-10
Applicant: Eric Kolodziejczyk , Concetta Tedeschi , Simone Acquistapace , Lionel Jean Rene Bovetto , Christophe Joseph Etienne Schmitt , Veronique Clement , Thomas Raab
Inventor： Eric Kolodziejczyk , Concetta Tedeschi , Simone Acquistapace , Lionel Jean Rene Bovetto , Christophe Joseph Etienne Schmitt , Veronique Clement , Thomas Raab
CPC classification number: A23J3/08 , A23D7/0053 , A23L33/115 , A23L33/19 , A23V2002/00 , A23V2200/326 , A23V2200/332 , A23V2200/328 , A23V2250/5424
Abstract: The present invention relates generally to the field of food and drink compositions containing a lipid fraction. Embodiments of the present invention relate to compositions and uses to retard fat uptake from consumed products. For example, the present invention relates to a specific proteose peptone fraction and its use to retard fat hydrolysis.
Abstract translation: 本发明一般涉及含有脂质部分的食品和饮料组合物领域。 本发明的实施方案涉及用于延缓消费产品的脂肪吸收的组合物和用途。 例如，本发明涉及特定的蛋白胨蛋白质部分及其用于延缓脂肪水解的用途。
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公开(公告)号：US20110319318A1
公开(公告)日：2011-12-29
申请号：US13255737
申请日：2010-03-03
Applicant: Koraljka Rade-Kukic , Christophe Joseph Etienne Schmitt
Inventor： Koraljka Rade-Kukic , Christophe Joseph Etienne Schmitt
CPC classification number: A23J3/08 , A23D7/0053 , A23D7/0056 , A23K20/10 , A23K20/147 , A23L3/3535 , A23L33/105 , A23V2002/00 , A23V2250/54244 , A23V2250/21 , A23V2200/10 , A23V2200/222 , A23V2200/16 , A23V2200/226
Abstract: The present invention relates to the field of complexes. Embodiments of the present invention relate to food-grade covalent complexes containing at least one milk protein and at least one ITC-compound and to the uses of such complexes, e.g., to reduce the perceived pungency of ITC-compounds, to produce antimicrobial effects and/or to form and stabilize emulsions and/or foams.
Abstract translation: 本发明涉及复合物领域。 本发明的实施方案涉及含有至少一种乳蛋白质和至少一种ITC化合物的食品级共价络合物以及这种复合物的用途，例如降低感觉到的ITC化合物的刺激性以产生抗微生物效果， /或形成和稳定乳液和/或泡沫。
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