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    Methods and systems for delivering foamed beverages from liquid concentrates
    2.
    发明授权
    Methods and systems for delivering foamed beverages from liquid concentrates 失效
    从液体浓缩物中提供发泡饮料的方法和系统

    公开(公告)号：US07537138B2

    公开(公告)日：2009-05-26

    申请号：US11156922

    申请日：2005-06-20

    申请人： Rafaella Saggin ,  Martin Leser ,  Jean-Baptiste Bezelgues ,  Simon Livings ,  Alexander A. Sher

    发明人： Rafaella Saggin ,  Martin Leser ,  Jean-Baptiste Bezelgues ,  Simon Livings ,  Alexander A. Sher

    IPC分类号： B67D5/56

    CPC分类号： A47J31/002 ,  A47J31/401 ,  A47J31/41

    摘要： Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).

    摘要翻译： 提出了通过分配器从液体浓缩物提供泡沫饮料的方法和系统。 在一个实施方案中，通过产生具有所需质地，稳定性和气泡尺寸分布的泡沫来改善泡沫质量的方法和系统包括使用低粘度液体以产生初级泡沫，然后通过将其与液体混合而稳定 （s）较高的粘度。 为了产生高质量的泡沫，使用不同的给药方案，包括两种方法，例如以不同浓度递送发泡液浓缩物，或通过改变给水时间和/或流速获得不同的浓度。 对于在特定分配条件（流速和时间）下使用牛奶和其他液体浓缩物的分配系统，发现了积极的结果。

    CREAMERS AND METHODS OF MAKING SAME
    3.
    发明申请
    CREAMERS AND METHODS OF MAKING SAME 审中-公开
    乳酪及其制造方法

    公开(公告)号：US20140044855A1

    公开(公告)日：2014-02-13

    申请号：US14113161

    申请日：2012-04-20

    申请人： Alexander A. Sher ,  Jean-Baptiste Bezelgues

    发明人： Alexander A. Sher ,  Jean-Baptiste Bezelgues

    IPC分类号： A23C11/02

    CPC分类号： A23C11/02 ,  A23C11/08 ,  A23V2002/00 ,  A23V2250/1578

    摘要： Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight.

    摘要翻译： 提供美白食品的奶精。 奶油可以保持稳定和无菌。 奶精可以具有高的美白能力和令人愉快的口感。 在一般实施方案中，本公开提供了包含水胶体，不溶性二价盐，蛋白质，乳化剂和油的奶精。 奶精不需要包括二氧化钛以提供美白效果。 该奶精可以是一种无脂肪的液体奶精，包括约50％至约90％重量的水。

    CREAMERS AND METHODS OF MAKING SAME
    8.
    发明申请
    CREAMERS AND METHODS OF MAKING SAME 审中-公开
    乳酪及其制造方法

    公开(公告)号：US20140044854A1

    公开(公告)日：2014-02-13

    申请号：US14114435

    申请日：2012-04-30

    申请人： Jean-Baptiste Bezelgues ,  J. Antonio Gutierrez ,  Martin Erwin Leser

    发明人： Jean-Baptiste Bezelgues ,  J. Antonio Gutierrez ,  Martin Erwin Leser

    IPC分类号： A23C13/14

    CPC分类号： A23C13/14 ,  A23C11/00 ,  A23C11/06 ,  A23L9/20

    摘要： Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s−1.

    摘要翻译： 提供美白食品的奶精。 奶精可以具有长期的稳定性，高的美白能力和令人愉快的口感。 在一般实施方案中，本公开提供了一种天然乳制奶油，其包括糖，脂肪，具有约75％至约98％之间的球状蛋白变性度的蛋白质和约10cP至约70cP之间的粘度，当 在4℃的温度和75s -1的剪切速率下测量。