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公开(公告)号：US20110300264A1
公开(公告)日：2011-12-08
申请号：US13152402
申请日：2011-06-03
CPC分类号： A23L2/385 , A23G9/045 , A23G9/40 , A23G9/42 , A23L2/52 , A23L2/60 , A23L29/37 , A23V2002/00 , C12G3/005 , A23V2200/3202 , A23V2200/3204 , A23V2250/264 , A23V2250/5062 , A23V2250/51088 , A23V2250/6422
摘要： A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.
摘要翻译： 一种制备冷冻速溶饮料产品的方法是通过（a）提供一种冷冻溶液来进行的，该冷冻溶液包含水和一个凝固点抑制剂; （b）将冷却的溶液与固体颗粒（例如冰颗粒和风味颗粒）混合以产生其混合物，混合步骤在冷冻冰颗粒在冷冻溶液中不熔化的温度下进行; 然后（c）将糊状物形成冷冻速溶饮料产品。 冷冻速溶饮料产品可以以冷冻形式储存以供后续使用，此时，其与一种或多种饮料组合以制备用于消费的半冷冻饮料。
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2.发明申请Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications 审中-公开微乳液浓缩物和纳米乳液调味剂组合物用于食品应用公开(公告)号：US20130064954A1
公开(公告)日：2013-03-14
申请号：US13227708
申请日：2011-09-08
申请人： Maria Ochomogo , Ritu Garg , Edith Ramos da Conceicao Neta , Yuming Yang , Lachelle Arnt , Adelmo Monsalve-Gonzalez
发明人： Maria Ochomogo , Ritu Garg , Edith Ramos da Conceicao Neta , Yuming Yang , Lachelle Arnt , Adelmo Monsalve-Gonzalez
摘要： Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.
摘要翻译： 食品纳米乳剂组合物，其包含食品安全非离子表面活性剂，疏水性食品香料（例如精油），糖醇聚异构体和水。 糖醇类似物与疏水性食品香料的比例至少为8:1（重量），并且组合物有利地需要少量的一元醇用于稳定性，并且除了糖醇之外也不含多元醇。 这种纳米乳液组合物由微乳液浓缩物形成，具有很少或不具有动能输入。 用额外的水稀释后，微乳液相转向纳米乳剂。 在水和油中无限稀释是可能的。 糖醇与调味剂的高比例控制了纳米乳液组合物的粒度分布，并且有利地改变了纳米乳液的感官特性，以便在腭反应结束附近插入食用香料的感觉。
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