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公开(公告)号：US5496574A
公开(公告)日：1996-03-05
申请号：US382364
申请日：1995-02-01
摘要： A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.
摘要翻译： 用于包封饮料的香气或风味的方法。 由水解植物油，水性介质和水溶性碳水化合物形成剂形成水包油乳液。 添加足够量的成膜剂，使得乳液的水相含有至少50重量％的成膜剂。 将水包油乳剂喷射到可溶性饮料粉末上，由此每个液滴的水层迅速干燥以形成胶囊; 可溶性饮料粉末喷雾后的含水量小于5重量％。 在使用中，将可溶性饮料粉末溶解在热水中以释放香气或风味。
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公开(公告)号：US06872416B2
公开(公告)日：2005-03-29
申请号：US09908216
申请日：2001-07-18
申请人： Oliver Chmiel , Marc Furrer , Hanspeter Maier , Heinz Wyss
发明人： Oliver Chmiel , Marc Furrer , Hanspeter Maier , Heinz Wyss
摘要： The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.
摘要翻译： 本发明涉及芳香化的可溶性奶精粉末。 奶精颗粒由一种或多种蛋白质，脂肪和碳水化合物的基质以及芳香体系形成。 香气系统由含水咖啡香气组分和可溶性咖啡固体以优选的比例形成，以帮助稳定不稳定的含水咖啡香气组分。 可以使用奶精粉末，例如在可溶性咖啡饮料粉末中。
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公开(公告)号：US5576044A
公开(公告)日：1996-11-19
申请号：US382326
申请日：1995-02-01
CPC分类号： A23F5/48
摘要： An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.
摘要翻译： 含有水解咖啡油和咖啡香气的乳液预浓缩物。 将乳液预浓缩物与可溶咖啡粉末混合以提供可溶性咖啡产品。 当可溶性咖啡产物溶解在热水中时，乳液预浓缩物自发形成包含微乳液混合物中的液滴的水包油乳液; 分散的油相含有香气。 这提供了一阵香气。
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公开(公告)号：US5928703A
公开(公告)日：1999-07-27
申请号：US86734
申请日：1998-05-29
申请人： Oliver Chmiel , Heinz Wyss , Hanspeter Maier
发明人： Oliver Chmiel , Heinz Wyss , Hanspeter Maier
IPC分类号： A23C9/18 , A23C11/08 , A23F5/14 , A23F5/40 , A23L2/38 , A23L2/39 , A23F5/00 , A23C9/16 , A23C17/00 , A23C1/187
CPC分类号： A23F5/40
摘要： A soluble beverage powder which, upon reconstitution with water, provides a beverage simulating a coffee drink which contains a small amount of cream. The soluble beverage powder is made up of a soluble coffee powder; and a soluble creamer-containing powder. The creamer-containing powder contains pre-flocculated creamer solids and at least about 10% by weight of soluble coffee solids. The soluble creamer-containing powder has a color similar to that of the soluble coffee powder such that the soluble beverage powder has a substantially homogeneous color. The soluble beverage powder contains a total amount of soluble coffee of at least 25% by weight.
摘要翻译： 一种可溶性饮料粉末，在与水重构时，提供模拟含有少量奶油的咖啡饮料的饮料。 可溶性饮料粉末由可溶性咖啡粉末组成; 和可溶的含奶精的粉末。 含奶油的粉末含有预絮凝的奶油固体和至少约10重量％的可溶性咖啡固体。 可溶性奶油粉末具有与可溶咖啡粉末相似的颜色，使得可溶性饮料粉末具有基本均匀的颜色。 可溶性饮料粉末含有至少25重量％的可溶咖啡的总量。
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公开(公告)号：US06953592B2
公开(公告)日：2005-10-11
申请号：US10235671
申请日：2002-09-04
IPC分类号： A61K9/36 , A23F5/38 , A23G3/00 , A23G3/02 , A23G3/10 , A23G3/34 , A23G3/36 , A23G3/44 , A23G3/52 , A23K1/00 , A23K1/18 , A23L1/00 , A23L2/395 , A23P1/02 , A61K9/00 , A61K9/20 , C11D3/22 , C11D17/00 , A61K9/14
CPC分类号： A23G3/36 , A23F5/385 , A23G3/0221 , A23G3/10 , A23G3/346 , A23G3/44 , A23G3/52 , A23G2200/00 , A23G2200/10 , A23G2220/02 , A23K40/10 , A23K40/20 , A23K40/25 , A23K50/40 , A23L2/395 , A23L5/55 , A23P10/28 , A23V2002/00 , A61K9/0056 , A61K9/2009 , A61K9/2018 , A61K9/2059 , C11D3/221 , C11D3/222 , C11D17/0073 , A23V2200/226 , A23V2250/5114 , A23V2250/54246 , A23V2250/10 , A23V2250/124 , A23V2200/224
摘要： The invention relates to water soluble or water dispersible powders, tablets, or precursors therefor based on a carbohydrate matrix with improved dissolution properties in water. These components are subjected to treatment with a gas so that gas is entrapped therein, and sufficient closed porosity is provided so that gas entrapped therein promotes dissolution or dispersion upon contact with water. The powders or tablets may be pharmaceuticals or foods that optionally contain an active ingredient therein.
摘要翻译： 本发明涉及基于具有改善的在水中的溶解性质的碳水化合物基质的水溶性或水分散性粉末，片剂或其前体。 将这些组分用气体进行处理，使得气体被截留在其中，并且提供足够的闭孔，使得截留在其中的气体促进与水接触时的溶解或分散。 粉末或片剂可以是任选地含有活性成分的药物或食品。
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公开(公告)号：US5989599A
公开(公告)日：1999-11-23
申请号：US427544
申请日：1995-04-24
CPC分类号： C12P9/00 , C12N11/18 , C12P13/001
摘要： Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and better emulsifying properties than regular lecithin and may be used in emulsion systems or in coatings for instantized powders.
摘要翻译： 通过使用含有固定化脂肪酶和固定化磷脂酶的酶系来获得具有三酰基甘油的磷脂酯交换的改进方法。 获得的磷脂具有比常规卵磷脂更好的热稳定性和更好的乳化性能，并且可以用于乳液体系或用于实例化粉末的涂层中。
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公开(公告)号：US5674549A
公开(公告)日：1997-10-07
申请号：US603002
申请日：1996-02-16
申请人： Oliver Chmiel , Helmut Traitler , Kai Voepel
发明人： Oliver Chmiel , Helmut Traitler , Kai Voepel
IPC分类号： A23D7/00 , A21D2/16 , A21D6/00 , A21D13/00 , A23D7/005 , A23L2/56 , A23L27/00 , A23L35/00 , C11C1/04 , C11C3/00 , C11C3/10
CPC分类号： A21D13/007 , A21D2/16 , A21D6/001 , A23D7/0053 , A23L2/56 , A23L27/80 , C11C1/04 , C11C1/045 , C11C3/10
摘要： An emulsion preconcentrate which contains a hydrolyzed fat and an aroma or flavor. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate spontaneously forms an emulsion having microemulsion characteristics with aqueous media in the food product to rapidly release the aroma or flavor.
摘要翻译： 乳状液预浓缩物，含有水解的脂肪和香气或香味。 乳液预浓缩物包含在冷冻或冷冻食品中。 在将食品加热到高于水解脂肪的熔点之后，乳液预浓缩物在食品中自发形成具有微乳液特性的乳液特性，以便快速释放香料或风味。
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公开(公告)号：US06548101B2
公开(公告)日：2003-04-15
申请号：US10187837
申请日：2002-07-03
申请人： Agustin Cevallos , Oliver Chmiel , Daniela Doris Munz-Schaerer , Stefan Bodenstab , Cristin Knoblich , Martinas Kuslys
发明人： Agustin Cevallos , Oliver Chmiel , Daniela Doris Munz-Schaerer , Stefan Bodenstab , Cristin Knoblich , Martinas Kuslys
IPC分类号： A23F500
摘要： A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.
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公开(公告)号：US06447830B1
公开(公告)日：2002-09-10
申请号：US09558064
申请日：2000-04-26
申请人： Agustin Cevallos , Oliver Chmiel , Daniela Doris Munz-Schaerer , Stefan Bodenstab , Cristin Knoblich , Martinas Kuslys
发明人： Agustin Cevallos , Oliver Chmiel , Daniela Doris Munz-Schaerer , Stefan Bodenstab , Cristin Knoblich , Martinas Kuslys
IPC分类号： A23F500
摘要： A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.
摘要翻译： 稳定的，增白的咖啡浓缩物，其是固体浓度高于约25重量％的乳固体，可溶咖啡固体和咖啡香气的混合物，以及制备浓缩物的方法。 咖啡香气使浓缩液稳定。
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公开(公告)号：US5393538A
公开(公告)日：1995-02-28
申请号：US43656
申请日：1993-04-06
申请人： Oliver Chmiel , Eric Raetz , Helmut Traitler
发明人： Oliver Chmiel , Eric Raetz , Helmut Traitler
CPC分类号： A23G1/30 , A23G1/36 , A23G1/423 , A23G1/46 , A23G1/56 , A23L27/2028 , A23L27/25 , C12Y301/01003 , C12Y301/01004 , A23G2200/12
摘要： A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and .alpha.-linolenic acid, or by incorporating a lysolecithin lysate or a milk treated with a modified lipase which preferentially releases unsaturated long-chain fatty acids.
摘要翻译： 通过掺入选自油酸，亚油酸和α-亚麻酸的游离脂肪酸，或通过掺入溶血卵磷脂裂解物或用改性脂肪酶处理的乳，优选释放不饱和长链脂肪酸， 链脂肪酸。
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