公开(公告)号：US20090142468A1

公开(公告)日：2009-06-04

申请号：US11947490

申请日：2007-11-29

申请人： Alexander A. SHER ,  Winnie OCTAVIA ,  Leticia Maria MICHEL ,  James TUOT

发明人： Alexander A. SHER ,  Winnie OCTAVIA ,  Leticia Maria MICHEL ,  James TUOT

IPC分类号： A23L1/03

CPC分类号： A23L3/16 ,  A23C11/08 ,  A23F3/163 ,  A23L2/58 ,  A23L9/20 ,  A23V2002/00 ,  A23V2250/5036 ,  A23V2250/51082 ,  A23V2250/50362 ,  A23V2250/50364 ,  A23V2250/5086 ,  A23V2250/1634 ,  A23V2250/54246 ,  A23V2200/044 ,  A23V2250/51084 ,  A23V2200/046

摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

摘要翻译： 公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。 稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中， 足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性 单独和在水性介质中。 稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。

公开(公告)号：US20090142469A1

公开(公告)日：2009-06-04

申请号：US11947532

申请日：2007-11-29

申请人： Alexander A. SHER ,  Winnie OCTAVIA ,  Edsel N. PALAG ,  James TUOT

发明人： Alexander A. SHER ,  Winnie OCTAVIA ,  Edsel N. PALAG ,  James TUOT

IPC分类号： A23L1/03

CPC分类号： A23L2/52 ,  A23C11/10 ,  A23F3/163 ,  A23L3/16 ,  A23L9/20 ,  A23L29/256 ,  A23L29/262 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/5036 ,  A23V2250/51082

摘要： Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.

摘要翻译： 其中含有无蛋白的奶精组合物和稳定体系。 该奶精组合物包含至少两种低分子量乳化剂的乳化组分，其量足以提供稳定的乳液，纤维素组分包括微晶纤维素和羧甲基纤维素的混合物，其量足以保持组合物的均匀性; 和角叉菜胶组分以足以保持组合物均匀性的量存在。 奶油组合物可以是稳定的至少约9个月的保存稳定的无菌液体奶精的形式，在冷藏时稳定至少约四个月的延长保质期（ESL）液体奶精，或粉末 在环境条件下稳定至少24个月。 奶油组合物提供足够的增白能力和令人愉快的口感，没有可辨别的羽化，并且当添加到液体饮料中时没有可辨别的脂肪分离。