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    Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks
    1.
    发明授权
    Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks 失效
    蛋白质稳定剂系统，包括用于弱酸性调味乳饮料的角叉菜胶

    公开(公告)号：US08663728B2

    公开(公告)日：2014-03-04

    申请号：US12821518

    申请日：2010-06-23

    申请人： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    发明人： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    IPC分类号： A23L2/00

    CPC分类号： A23C9/1542 ,  A23C11/103

    摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

    摘要翻译： 本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。 酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。 在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。 在实施方案中，酸化乳和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白和/或大豆蛋白，稳定剂 系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。 角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

    Low-sediment acidic protein beverages
    4.
    发明申请
    Low-sediment acidic protein beverages 审中-公开
    低沉积酸性蛋白饮料

    公开(公告)号：US20070026125A1

    公开(公告)日：2007-02-01

    申请号：US11194811

    申请日：2005-08-01

    申请人： Ronnie Yuan ,  Michelle Kazmierski

    发明人： Ronnie Yuan ,  Michelle Kazmierski

    IPC分类号： A23L2/00

    CPC分类号： A23L2/52 ,  A23L2/38 ,  A23L33/16 ,  A23L33/17

    摘要： Specific types of low pH protein-based beverages (such as soy- and/or dairy-based types) that are properly suspended to prevent undesirable sedimentation of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component provides a network forming structure that suspends the target proteins and prevents any appreciable sedimentation of such proteins. Additionally, this system is capable of improving the suspension of acidic protein beverages fortified with insoluble calcium. The beverages encompassed within this invention exhibit certain stability benefits under typical storage conditions and may, depending upon the pH of the overall system, include additives that coat the proteins to prevent, or at least retard, aggregation of such constituent proteins when the pH level approaches their pertinent isoelectric point.

    摘要翻译： 提供了适当悬浮以防止储存期间这种蛋白质成分的不希望的沉淀的特定类型的低pH蛋白质基的饮料（例如大豆和/或乳制品类型）。 这种饮料包括包含用不同水溶性助剂涂覆的细菌纤维素（BC）的增稠体系，使得基于BC的组分提供悬浮靶蛋白的网络形成结构并防止任何明显的沉淀。 此外，该系统能够改善用不溶性钙强化的酸性蛋白质饮料的悬浮液。 包含在本发明内的饮料在典型的储存条件下显示出一定的稳定性益处，并且根据整个系统的pH值，可以包括在pH值接近时涂覆蛋白质以防止或至少延迟这些组分蛋白的聚集的添加剂 它们的相关等电点。

    PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS
    7.
    发明申请
    PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS 失效
    蛋白质稳定剂系统，包含卡路里汀用于弱酸性牛奶饮料

    公开(公告)号：US20110020507A1

    公开(公告)日：2011-01-27

    申请号：US12821518

    申请日：2010-06-23

    申请人： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    发明人： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    IPC分类号： A23C17/00 ,  A23C11/10 ,  G01N33/04

    CPC分类号： A23C9/1542 ,  A23C11/103

    摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

    摘要翻译： 本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。 酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。 在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。 在实施方案中，酸化牛奶和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白质和/或大豆蛋白，以及稳定剂 系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。 角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。