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公开(公告)号：US07534462B2
公开(公告)日：2009-05-19
申请号：US11021761
申请日：2004-12-23
IPC分类号： A23L2/52
CPC分类号： A23L2/02 , A23L27/13 , A23L29/212
摘要： The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.
摘要翻译： 本发明涉及一种改进的饮料增稠剂系统和饮料，其在改善饮料的口感特性的同时，实现所需的感知粘度水平和口感，同时减少量的增稠剂。 饮料和饮料增稠剂体系包括增稠剂，优选改性的食品淀粉和不是增稠剂的增稠剂佐剂。 改性食品淀粉与增稠剂佐剂的重量比通常在约40:1至约10:1的范围内。
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公开(公告)号：US20060141127A1
公开(公告)日：2006-06-29
申请号：US11021761
申请日：2004-12-23
IPC分类号： A23G3/00
CPC分类号： A23L2/02 , A23L27/13 , A23L29/212
摘要： The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.
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公开(公告)号：US07175866B2
公开(公告)日：2007-02-13
申请号：US10661711
申请日：2003-09-12
IPC分类号： A23L1/302
摘要： Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.
摘要翻译： 提供了添加有油溶性风味抗氧化剂的柑橘汁饮料。 除了α-生育酚以外的生育酚抗氧化剂被添加到柑橘汁饮料如橙汁中，以保持所储存的果汁的风味感官特性，而不会降低果汁的初始风味感官特性。
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公开(公告)号：US20050058764A1
公开(公告)日：2005-03-17
申请号：US10661711
申请日：2003-09-12
申请人： Kristin Parshall , Richard McArdle , Cindy Hart , Renee Mellican
发明人： Kristin Parshall , Richard McArdle , Cindy Hart , Renee Mellican
摘要： Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.
摘要翻译： 提供了添加有油溶性风味抗氧化剂的柑橘汁饮料。 除了α-生育酚以外的生育酚抗氧化剂被添加到柑橘汁饮料如橙汁中，以保持所储存的果汁的风味感官特性，而不会降低果汁的初始风味感官特性。
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公开(公告)号：US20060115568A1
公开(公告)日：2006-06-01
申请号：US11331536
申请日：2006-01-13
申请人： Albert Bolles , Beata Klamczynska , Cindy Hart , Renee Mellican , Kristin Parshall , Jennifer DiCicco , Richard McArdle
发明人： Albert Bolles , Beata Klamczynska , Cindy Hart , Renee Mellican , Kristin Parshall , Jennifer DiCicco , Richard McArdle
IPC分类号： A23L1/05
CPC分类号： A23L2/385 , A23L2/02 , A23L2/38 , A23L21/15 , A23L29/238 , A23L29/256 , A23V2002/00 , A23V2250/5036 , A23V2250/507
摘要： A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed.
摘要翻译： 本文公开了包含水果或蔬菜汁和角叉菜胶并且可口，稳定且可形成所需形状的凝胶汁产品。 还公开了制备这种凝胶状果汁产品的方法。
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公开(公告)号：US20060093705A1
公开(公告)日：2006-05-04
申请号：US11303685
申请日：2005-12-16
IPC分类号： C12C5/02
摘要： A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0≧RP−(A−B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter calorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified water composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, and pantathonic acid.
摘要翻译： 用至少一种矿物质强化并具有约2.5至9.5之间的pH的水组合物。 水组成具有满足以下等式的氧化还原电位：<？in-line-formula description =“In-line formula”end =“lead”？> 0> = RP-（AB * pH）<？ -formulae description =“在线公式”end =“tail”？>其中RP是含矿物质水组合物的毫伏的氧化还原电位，pH是含矿物水组合物的pH，A是400和B 矿物质优选选自钙，铁，锌，铜，锰，碘，镁及其混合物。 此外，矿物强化水组合物优选基本上不含风味剂或甜味剂化合物。 甚至更优选地，水组合物没有金属味道或后味，亨特量热“b”读数小于5.0，NTU浊度值小于5.0。 矿物强化水组合物可以任选地含有其它营养物质和维生素，例如维生素A，维生素C，维生素E，烟酸，硫胺素，维生素B6，维生素B2，维生素B12，叶酸，硒和潘可康酸。
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公开(公告)号：US08440248B2
公开(公告)日：2013-05-14
申请号：US12167678
申请日：2008-07-03
IPC分类号： A23L2/02
摘要： Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
摘要翻译： 配制柑橘汁饮料产品及其生产方法以降低饮料的糖含量，而饮料产品具有模仿整个柑橘汁的感官，口味，口感和质地特征。 橙汁饮料产品是特别优选的。 饮料产品的白利糖度相对较低，约为7至约8白利糖度。 还包括在饮料产品中的是甜味剂，其不会对饮料产品增加显着的热量负荷。 向饮料产品中添加一定量的下沉纸，以达到整个果汁的质地和其它感官特性。
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公开(公告)号：US20090011092A1
公开(公告)日：2009-01-08
申请号：US12167678
申请日：2008-07-03
摘要： Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
摘要翻译： 配制柑橘汁饮料产品及其生产方法以降低饮料的糖含量，而饮料产品具有模仿整个柑橘汁的感官，口味，口感和质地特征。 橙汁饮料产品是特别优选的。 饮料产品的白利糖度相对较低，约为7至约8白利糖度。 还包括在饮料产品中的是甜味剂，其不会对饮料产品增加显着的热量负荷。 向饮料产品中添加一定量的下沉纸，以达到整个果汁的质地和其它感官特性。
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公开(公告)号：US20050058763A1
公开(公告)日：2005-03-17
申请号：US10661179
申请日：2003-09-12
申请人： Therese Cetrulo , Osvaldo Chu , Richard McArdle , Renee Mellican , Keith Seaman
发明人： Therese Cetrulo , Osvaldo Chu , Richard McArdle , Renee Mellican , Keith Seaman
摘要： Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
摘要翻译： 配制柑橘汁饮料产品及其生产方法以降低饮料的糖含量，而饮料产品具有模仿整个柑橘汁的感官，口味，口感和质地特征。 橙汁饮料产品是特别优选的。 饮料产品的白利糖度相对较低，约为7至约8白利糖度。 还包括在饮料产品中的是甜味剂，其不会对饮料产品增加显着的热量负荷。 向饮料产品中添加一定量的下沉纸，以达到整个果汁的质地和其它感官特征。
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