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公开(公告)号：US20080145497A1
公开(公告)日：2008-06-19
申请号：US11611479
申请日：2006-12-15
IPC分类号： A23C3/00
CPC分类号： A23L3/3454 , A23C9/1422 , A23C9/1427 , A23C9/1504 , A23C9/1522 , A23C19/052 , A23C19/076 , A23C19/0904 , A23G1/002 , A23L5/23 , A23L5/27 , A23V2002/00 , A23V2200/10 , A23V2200/06
摘要： Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.
摘要翻译： 本文描述的是有机酸还原的食品成分和制备有机酸的食品成分的方法，所述食品成分在低pH下具有较低的酸味，并且具有比具有较高总有机酸含量的常规食品成分更好的感官特性。 通过对食品成分进行有机酸/有机酸盐还原方法，可以实现本发明的食品成分的酸度降低。
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公开(公告)号：US20100028503A1
公开(公告)日：2010-02-04
申请号：US12182674
申请日：2008-07-30
IPC分类号： A23L1/025 , A23L1/48 , A23C19/00 , A23J1/00 , A23L1/31 , A23L1/20 , A23L1/22 , A23L1/39 , A23G3/34
CPC分类号： A23C19/0686 , A23C19/076 , A23C19/082 , A23L13/03 , A23L13/50 , A23L13/52 , A23V2002/00 , B01J13/0052
摘要： This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.
摘要翻译： 本发明涉及使用两个或更多个同时的多个acervation机制制备结构化的聚合物基质的过程。 此外，本文描述的方法用于从聚合物，优选的几乎任何组合形成结构化的聚合物基质提供了灵活的处理，尽管不限于，食物聚合物。 的两个或更多个acervation机制同时施加意外产生了具有改善的质地和/或过程效率是优于通过单独地或顺序地进行acervation机制产生的聚合物基质新颖矩阵。
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3.发明授权Heat-stable flavoring components and cheese flavoring systems incorporating them 有权加热稳定的调味组分和含有它们的奶酪香料系统公开(公告)号：US07776370B2
公开(公告)日：2010-08-17
申请号：US11217830
申请日：2005-09-01
IPC分类号： A23C9/12
CPC分类号： A23C21/02 , A23C21/026 , A23C21/06 , A23L27/25 , A23L27/70
摘要： Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.
摘要翻译： 热稳定的风味成分，其可用于奶酪调味系统中以制备具有所需风味特征的食品，包括奶酪。 通过添加产生香味的乳清来获得调味组分，作为其中乳清源提供风味来源的发酵过程的一部分，并且加入捕集并稳定的脂质源，从而保留发酵的调味剂中的风味化合物 在随后的用于培养失活的热处理中的混合物。 还提供了在食品中制造和使用这些调味组分和调味体系的方法，例如奶酪产品。
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公开(公告)号：US06669977B2
公开(公告)日：2003-12-30
申请号：US09797225
申请日：2001-03-01
IPC分类号： A23L105
CPC分类号： A23L29/284 , A23L29/231 , A23L29/25 , A23L29/256 , A23L29/27 , A23L29/272 , A23V2002/00 , A23V2250/5432 , A23V2250/5086 , A23V2250/5054
摘要： The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.
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