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公开(公告)号：US20120295009A1
公开(公告)日：2012-11-22
申请号：US13511965
申请日：2010-11-22
申请人： Guillermo Napolitano , Linda J. Erickson , Antonio J. Gutierrez , Alexander A. Sher , Jean-Baptiste Bezelgues
发明人： Guillermo Napolitano , Linda J. Erickson , Antonio J. Gutierrez , Alexander A. Sher , Jean-Baptiste Bezelgues
CPC分类号： A23C11/08 , A23D7/0053 , A23D9/00 , A23L9/22 , A23L29/10 , A23L29/256 , A23V2002/00 , A23V2250/18 , A23V2200/326 , A23V2250/5036 , A23V2250/54246
摘要： Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration of saturated fatty acids that is no more than 80% by weight of the total oil blend and a concentration of trans fatty acids that is no more than 1% by weight of the total oil blend. The oil blend may include, for example, coconut oil, palm oil, palm oil fractions and high oleic sunflower oil, alone or in combinations thereof. The oil blends may be used in liquid creamers and result in oxidative and emulsion stability for the required shelf life of the liquid creamers.
摘要翻译： 提供氧化稳定油和含有它们的混合物和液体奶精。 还提供了制备液体奶精的方法。 在一般实施方案中，本公开提供了一种油混合物，其具有饱和脂肪酸的最终浓度，其不超过总油混合物的80重量％，反式脂肪酸的浓度不超过1重量％ 的总油混合物。 油混合物可以包括例如椰子油，棕榈油，棕榈油馏分和高油酸向日葵油，其单独或组合使用。 油混合物可用于液体奶精，并且对液体奶精所需的保存期限产生氧化和乳化稳定性。
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2.发明申请LOW PROTEIN AND PROTEIN-FREE EXTENDED SHELF LIFE (ESL) AND SHELF-STABLE ASEPTIC LIQUID CREAMERS AND PROCESS OF MAKING THEREOF 审中-公开低蛋白质和蛋白质免费延长寿命（ESL）和保质期无菌液体乳酪及其制备方法公开(公告)号：US20110293800A1
公开(公告)日：2011-12-01
申请号：US13147488
申请日：2010-02-12
申请人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
发明人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
CPC分类号： A23C11/08 , A23C11/00 , A23C11/04 , A23L2/52 , A23L9/22 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/222 , A23V2200/214 , A23V2250/15 , A23V2250/51082 , A23V2250/51084 , A23V2250/02
摘要： The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.
摘要翻译： 本发明提供了低蛋白质和无蛋白质的液体奶精组合物及其制备方法。 液体奶精组合物包括包含至少两种低分子量乳化剂的组合的乳化组分; 包含微晶纤维素（MCC）/羧甲基纤维素（CMC）/角叉菜胶的水胶体系统; 螯合体系，其包含至少一种有机或无机酸或有机或无机酸盐的螯合剂; 包括至少一种缓冲剂的缓冲系统; 和增白剂，其用量足以向加入奶精的水性介质提供额外的增白。 组合物的植物油含量为组合物重量的约0.1％至约33％，蛋白质含量不超过组合物重量的3％。 该组合物是无菌液体奶精的形式，其保存稳定至少九个月，并且当加入到不同pH值的饮料的水性介质中时，提供高的增白能力和令人愉快的口感，没有明显的羽化或脂肪分离 ，硬度和温度。
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公开(公告)号：US09101149B2
公开(公告)日：2015-08-11
申请号：US14111841
申请日：2012-04-12
摘要： The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer includes oil with a high amount of oleic acids and a limited amount of linoleic acid and linolenic acid. The invention further relates to a method of producing the creamer, a beverage composition including the creamer and a method of producing a beverage composition.
摘要翻译： 本发明涉及一种奶精组合物，例如， 用于加入咖啡饮料中，具有改善的氧化和物理稳定性。 奶油中含有大量油酸的油和有限量的亚油酸和亚麻酸。 本发明还涉及一种生产奶精的方法，一种包含该奶精的饮料组合物和一种生产饮料组合物的方法。
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公开(公告)号：US20140037825A1
公开(公告)日：2014-02-06
申请号：US14111841
申请日：2012-04-12
IPC分类号： A23C11/04
摘要： The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer comprises oil with a high amount of oleic acids and a limited amount of linoleic acid and linolenic acid. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer and a method of producing a beverage composition.
摘要翻译： 本发明涉及一种奶精组合物，例如， 用于加入咖啡饮料中，具有改善的氧化和物理稳定性。 该奶精包括具有大量油酸的油和有限量的亚油酸和亚麻酸。 本发明还涉及一种生产奶精的方法，一种包含该奶精的饮料组合物和一种生产饮料组合物的方法。
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公开(公告)号：US5393552A
公开(公告)日：1995-02-28
申请号：US225112
申请日：1994-04-08
CPC分类号： A23L19/18
摘要： A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips may be partially dried in hot air and are then frozen. The frozen potato strips are prepared for consumption by finish frying under suitable time-temperature conditions. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.5 results in the production of potato strips which upon finish frying have a strong potato flavor and a crisp surface with the finish fried strips retaining their crispness for an extended period of time.
摘要翻译： 冷冻马铃薯条的制备方法，在油炸完成后，长时间保持脆性。 已经切成条状并经过漂白的马铃薯与含有水解淀粉产物如糊精或麦芽糖糊精的约5.5至8.5范围内的pH的水溶液接触。 通过加入碱性碱盐将水溶液的pH保持在所需范围内。 常规的螯合剂和还原糖也可以包含在水溶液中。 在与水溶液接触之后，例如通过浸渍，喷雾等，马铃薯条可以在热空气中部分干燥，然后冷冻。 通过在合适的时间 - 温度条件下通过油炸来制备冷冻的马铃薯条。 将含有水解淀粉产品的水溶液与pH5.5-8.5的水溶液接触，导致马铃薯条的生产，其在油炸完成后具有强烈的马铃薯风味和酥脆的表面，其中涂有油炸条 保持长时间的脆性。
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公开(公告)号：US5302410A
公开(公告)日：1994-04-12
申请号：US89470
申请日：1993-07-12
CPC分类号： A23L19/18
摘要： A process for preparing frozen par-fried potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips are par-fried and frozen, and are prepared for consumption by finish frying. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.5 results in the production of par-fried potato strips which upon finish frying have a crisp surface and which retain their crispness for extended periods of time.
摘要翻译： 制作冷冻油炸马铃薯条的方法，在油炸完成后，长时间保持脆性。 已经切成条状并经过漂白的马铃薯与含有水解淀粉产物如糊精或麦芽糖糊精的约5.5至8.5范围内的pH的水溶液接触。 通过加入碱性碱盐将水溶液的pH保持在所需范围内。 常规的螯合剂和还原糖也可以包含在水溶液中。 在与水溶液接触之后，例如通过浸渍，喷雾等方式，马铃薯条被油炸和冷冻，并通过油炸来制备食物。 将含有水解淀粉产品的水溶液与pH值在5.5-8.5范围内接触，使得油炸马铃薯条的生产在油炸完成后具有清脆的表面并保持其脆性以延长 一段时间。
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