公开(公告)号：US20180192678A1

公开(公告)日：2018-07-12

申请号：US15737528

申请日：2016-06-21

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Stephan Georg SCHUMM ,  Sabrina SILVA PAES

IPC分类号： A23L23/10 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/00 ,  A23L29/212

CPC分类号： A23L23/10 ,  A23L23/00 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/235 ,  A23L27/82 ,  A23L29/212 ,  A23L29/30 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2200/242 ,  A23V2250/032 ,  A23V2250/042 ,  A23V2250/0618 ,  A23V2250/5118 ,  A23V2250/606 ,  A23V2250/61 ,  A23V2250/628

摘要： A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

公开(公告)号：US20180199603A1

公开(公告)日：2018-07-19

申请号：US15746523

申请日：2016-06-30

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Theodorus Berend Jan BLIJDENSTEIN ,  Michel MELLEMA ,  Marcelo Camilo de OLIVEIRA ,  Sabrina SILVA PAES

IPC分类号： A23L23/10 ,  A23L29/269 ,  A23L29/00

CPC分类号： A23L23/10 ,  A23L29/015 ,  A23L29/272 ,  A23P10/20 ,  A23V2002/00 ,  A23V2250/0618 ,  A23V2250/5054 ,  A23V2250/5118

摘要： The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

公开(公告)号：US20220000136A1

公开(公告)日：2022-01-06

申请号：US17293257

申请日：2019-10-24

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Julius Wouter Johannes DE FOLTER ,  Petrus Wilhelmus N de GROOT ,  Sabrina SILVA PAES ,  Stephan Georg SCHUMM

IPC分类号： A23D7/015 ,  A23D7/005 ,  A23D7/01 ,  A23L29/219 ,  A23L29/10 ,  A23L27/60

摘要： A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same.

公开(公告)号：US20180153200A1

公开(公告)日：2018-06-07

申请号：US15737511

申请日：2016-06-21

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Vishmai Chapara ,  Stephan George SCHUMM ,  Sabrina SILVA PAES

IPC分类号： A23L23/10 ,  A23L29/212 ,  A23L27/22 ,  A23L27/23 ,  A23L27/00

CPC分类号： A23L23/10 ,  A23L23/00 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/82 ,  A23L29/212 ,  A23L29/238 ,  A23L29/30 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2200/242 ,  A23V2250/5118

摘要： A food concentrate in the form of a paste is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

公开(公告)号：US20210186072A1

公开(公告)日：2021-06-24

申请号：US17054241

申请日：2019-05-15

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Gerrit NEIMAN ,  Sabrina SILVA PAES ,  Stephan Georg SCHUMM ,  Evelien Maria Mathilda VANDEVENNE

IPC分类号： A23L27/60 ,  A23L27/00

摘要： A food composition in the form of an emulsion comprising a continuous water phase which comprises a water-in-oil emulsion which is emulsified in the continuous water phase, and oil droplets without an internal water phase emulsified in the continuous water phase, polyglycerol polyricinoleate, and an oil-in-water emulsifier.

公开(公告)号：US20150359248A1

公开(公告)日：2015-12-17

申请号：US14409786

申请日：2013-06-20

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Sabrina SILVA PAES ,  Stephan Georg SCHUMM

IPC分类号： A23L1/0524 ,  A23L1/40

CPC分类号： A23L29/231 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23V2002/00 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/50724

摘要： The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish.

摘要翻译： 本发明涉及一种浓缩食品组合物以及用于制备肉汤，汤，酱汁，肉汁或调味菜的食品组合物。 已知的高盐食物浓缩物在水中或通过培养皿的溶解或分散常常需要几分钟，而通过培养皿的快速溶解和分散是非常重要的。 因此，需要一种食物浓缩物，其可以保持高的稀释率，同时保持味觉冲击，并且哪些食物浓缩物在热水或热菜中相对快速地溶解。 已经发现，含有水，钠盐和胶凝果胶的pH低于3.5的凝胶形式的食物浓缩物可快速溶解在热水或热菜中。