公开(公告)号：US20080292768A1

公开(公告)日：2008-11-27

申请号：US12187972

申请日：2008-08-07

申请人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barabara Gutierrez

发明人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barabara Gutierrez

IPC分类号： A23C9/12

CPC分类号： A23C9/1422 ,  A23C9/133 ,  A23C2210/202

摘要： A reduced carbohydrate fermented dairy product having less than 4.9% carbohydrate, a viscosity ranging from 900-1,600 mPa·s and a pH ranging from 4.1 to 4.5 which may be a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation.

摘要翻译： 具有小于4.9％碳水化合物的降低的碳水化合物发酵乳制品，粘度范围为900-1,600mPa.s，pH范围为4.1-4.5，其可以是使用超滤乳，低碳水化合物或低增糖甜味剂产生的发酵乳制品 和水果制剂。

公开(公告)号：US20060057247A1

公开(公告)日：2006-03-16

申请号：US10939421

申请日：2004-09-14

申请人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barbara Gutierrez

发明人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barbara Gutierrez

IPC分类号： A23C9/12

CPC分类号： A23C9/1422 ,  A23C9/133 ,  A23C2210/202

摘要： A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

摘要翻译： 一种生产低碳水化合物乳制品的方法，包括生产低碳水化合物发酵乳制品，特别是使用超滤乳，低碳水化合物或低升糖甜味剂和水果制剂生产的发酵乳制品。 该方法利用酸奶产品的天然酸性质和酶性质以及产生具有适当粘度，pH和其它感官特性的产品的特定混合步骤。 低碳水化合物乳制品，例如具有小于4.9％碳水化合物的发酵乳制品。

公开(公告)号：US20090061047A1

公开(公告)日：2009-03-05

申请号：US12264707

申请日：2008-11-04

申请人： Duc NGUYEN ,  Noe Rizo ,  Jamie Shepard ,  Barbara Gutierrez

发明人： Duc NGUYEN ,  Noe Rizo ,  Jamie Shepard ,  Barbara Gutierrez

IPC分类号： A23C9/12

CPC分类号： A23C9/1307

摘要： A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

摘要翻译： 一种补充有纤维，特别是纯化的消化抗性纤维如麦芽糖糊精，菊糖或低聚果糖的发酵乳制品的方法。 该方法利用发酵乳制品如酸奶的天然酸性和酶性质，以及产生具有优良感官和结构性质的产品的特定混合和混合步骤。 补充有至少1-5％纤维，特别是纯化的消化抗性纤维如麦芽糖糊精，菊粉或低聚果糖的发酵乳制品。

公开(公告)号：US20060240148A1

公开(公告)日：2006-10-26

申请号：US11104565

申请日：2005-04-13

申请人： Duc Nguyen ,  Noe Rizo ,  Jamie Shepard ,  Barbara Gutierrez

发明人： Duc Nguyen ,  Noe Rizo ,  Jamie Shepard ,  Barbara Gutierrez

IPC分类号： A23C9/12

CPC分类号： A23C9/1307

摘要： A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

摘要翻译： 一种补充有纤维，特别是纯化的消化抗性纤维如麦芽糖糊精，菊糖或低聚果糖的发酵乳制品的方法。 该方法利用发酵乳制品如酸奶的天然酸性和酶性质，以及产生具有优良感官和结构性质的产品的特定混合和混合步骤。 补充有至少1-5％纤维，特别是纯化的消化抗性纤维如麦芽糖糊精，菊粉或低聚果糖的发酵乳制品。