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    Creamer compositions and methods of making and using the same
    1.
    发明授权
    Creamer compositions and methods of making and using the same 有权
    奶精组合物及其制备和使用方法

    公开(公告)号：US06824810B2

    公开(公告)日：2004-11-30

    申请号：US10262451

    申请日：2002-10-01

    申请人： Jeffrey Alan Sargent ,  Francisco Valentino Villagran ,  Douglas Craig Hardesty ,  Peter Yau Tak Lin ,  Michael Jerome Picca

    发明人： Jeffrey Alan Sargent ,  Francisco Valentino Villagran ,  Douglas Craig Hardesty ,  Peter Yau Tak Lin ,  Michael Jerome Picca

    IPC分类号： A21D915

    CPC分类号： A23F5/40 ,  A23C9/1512 ,  A23C11/00 ,  A23C11/04 ,  A23C13/14 ,  A23J3/00 ,  A23L9/22 ,  A23L9/24

    摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.

    摘要翻译： 本发明涉及粉末和液体，乳制品和非乳制奶精组合物。 这些奶精组合物可以以浓缩和即用形式制备。 粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。 本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。 本发明的奶精组合物包含微粒成分组分和次要成分组分。 微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。 本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。 微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内 为约1:10至约5:1，甚至更优选为约1:5至约5:1。 本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。

    Fortified beverages with improved texture and flavor impact at lower dosage of solids
    2.
    发明授权
    Fortified beverages with improved texture and flavor impact at lower dosage of solids 有权
    强化的饮料，在较低的固体剂量下具有改善的质地和风味的影响

    公开(公告)号：US06730336B2

    公开(公告)日：2004-05-04

    申请号：US09911336

    申请日：2001-07-23

    申请人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    发明人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    IPC分类号： A23L1302

    CPC分类号： A23L2/66 ,  A23L2/38 ,  A23L2/52 ,  A23L2/56 ,  A23L27/72

    摘要： A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.

    摘要翻译： 公开了一种风味即食或即饮饮料产品，其可以提供具有清洁，改善的口感和厚度而不粘稠的富含，优选泡沫状的泡沫饮料，以及在较低剂量的固体物下具有更高的风味影响。 这些产品包括水不溶性组分，其包括微粒组分，脂肪/油组分，乳化剂，维生素和矿物质混合物，以及任选的微晶纤维素; 包括可溶性饮料组分，增稠剂和任选的缓冲剂的水溶性组分; 泡沫稳定剂; 和任选的酸式碳酸盐/碳酸氢盐; 甜味剂 牛奶固体; 加工助剂; 和香料; 和任选地，优选地在即饮制剂中，高达95％的水。 水溶性与水不溶性成分的比例约为3.3以下（即，水不溶性与水溶性（I / S）成分的比例为0.30以上）和/或水不溶性成分 每单位体积的产品至少约0.019g / cc。 这些产品优选包括糖和高强度甜味剂的组合以有助于降低饮料中的固体含量。 该产品还优选含有泡沫奶精，泡沫产生系统和蛋白质泡沫稳定剂，以提供泡沫状泡沫饮料。

    Higher density foamable instant coffee products for preparing cappuccino like beverages
    6.
    发明授权
    Higher density foamable instant coffee products for preparing cappuccino like beverages 失效
    更高密度的可发泡速溶咖啡产品，用于制备卡布奇诺咖啡如饮料

    公开(公告)号：US6048567A

    公开(公告)日：2000-04-11

    申请号：US796356

    申请日：1997-02-07

    申请人： Francisco Valentino Villagran ,  Glenn James Dria ,  David Joseph Bruno, Jr. ,  Leonard Edwin Small

    发明人： Francisco Valentino Villagran ,  Glenn James Dria ,  David Joseph Bruno, Jr. ,  Leonard Edwin Small

    IPC分类号： A23F5/36 ,  A23F5/40 ,  A23F5/00 ,  A23J3/00

    CPC分类号： A23F5/40

    摘要： A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam stabilizer, and other optional ingredients such as sweeteners, milk solids, flavorants, thickeners, etc. This product is preferably made by compacting the non-foaming creamer, acid, carbonate/bicarbonate salt and instant coffee and then combining this compacted, densified material with the remaining ingredients. Alternatively, this product can be made by compacting the non-foaming creamer, acid and carbonate/bicarbonate salt, extruding the instant coffee and sweetener (e.g., sugar) and then combining the compacted and extruded materials with the remaining ingredients.

    摘要翻译： 一种具有至少约0.4g / cc密度的可发泡速溶咖啡产品，其包含速溶咖啡，致密化的无泡沫奶精，酸和碳酸盐或碳酸氢盐以产生二氧化碳，泡沫奶精，蛋白质泡沫稳定剂 ，和其它任选成分如甜味剂，乳固体，调味剂，增稠剂等。该产品优选通过压制非泡沫奶精，酸，碳酸盐/碳酸氢盐和速溶咖啡来制备，然后将该压实的致密材料与 剩余成分。 或者，该产品可以通过压制非泡沫乳剂，酸和碳酸盐/碳酸氢盐，挤出速溶咖啡和甜味剂（例如糖），然后将压实和挤出的材料与剩余成分组合来制备。

    Low fat creamer compositions
    9.
    发明授权
    Low fat creamer compositions 有权
    低脂奶油组合物

    公开(公告)号：US07018668B2

    公开(公告)日：2006-03-28

    申请号：US10359899

    申请日：2003-02-06

    申请人： Francisco Valentino Villagran ,  John Michael Baughman

    发明人： Francisco Valentino Villagran ,  John Michael Baughman

    IPC分类号： A21D9/15

    CPC分类号： A23F5/40 ,  A23C11/00 ,  A23C21/08 ,  A23F5/243 ,  A23L9/20 ,  A23L29/262 ,  A23V2002/00 ,  A23V2250/51084 ,  A23V2250/54252 ,  A23V2250/154 ,  A23V2200/124 ,  A23V2200/254 ,  A23V2250/628 ,  A23V2250/242 ,  A23V2200/16 ,  A23V2250/54 ,  A23V2250/264

    摘要： A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use.

    摘要翻译： 包含约10％至约90％的微粒蛋白质组分和约10％至约90％的不溶性微晶纤维素组分的无脂奶精组合物。 在水合状态下，微粒化蛋白质组分颗粒具有范围为约0.1微米至约10.0微米的平均直径粒度分布，优选小于总粒数超过约10.0微米直径的约5％。 此外，奶精组合物含有少于约2％的脂肪和油。 这些非脂肪乳膏组合物可以是粉末状的，液体的，乳制的和非乳制的，并且可以以浓缩和即用形式制备。 粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。

    Beverages with improved texture and flavor impact at lower dosage of solids
    10.
    发明授权
    Beverages with improved texture and flavor impact at lower dosage of solids 有权
    具有改善质地和风味的饮料在较低剂量固体下的影响

    公开(公告)号：US06290997B1

    公开(公告)日：2001-09-18

    申请号：US09603330

    申请日：2000-06-26

    申请人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    发明人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    IPC分类号： A23L1302

    CPC分类号： A23F5/40 ,  A23F3/163 ,  A23F3/30 ,  A23F5/243 ,  A23L2/38 ,  A23L2/52 ,  A23L2/56 ,  A23L2/66 ,  A23L27/72

    摘要： A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.

    摘要翻译： 公开了一种风味即食或即饮饮料产品，其可以提供具有清洁，改善的口感和厚度而不粘稠的富含，优选泡沫状的泡沫饮料，以及在较低剂量的固体物下具有更高的风味影响。 这些产品包括水不溶性组分，其包括微粒组分，脂肪/油组分，乳化剂和任选的微晶纤维素; 包含可溶性饮料组分，增稠剂和任选的缓冲剂的水溶性组分; 泡沫稳定剂; 和任选的酸式碳酸盐/碳酸氢盐; 甜味剂 牛奶固体; 加工助剂; 和香料; 和任选地，优选地在即饮制剂中，高达95％的水。 水溶性与水不溶性成分的比例约为3.3以下（即，水不溶性与水溶性（I / S）成分的比例为0.30以上）和/或水不溶性成分 每单位体积的产品至少约0.019g / cc。 这些产品优选包括糖和高强度甜味剂的组合以有助于降低饮料中的固体含量。 该产品还优选含有泡沫奶精，泡沫产生系统和蛋白质泡沫稳定剂，以提供泡沫状泡沫饮料。