公开(公告)号：US20200305453A1

公开(公告)日：2020-10-01

申请号：US16902470

申请日：2020-06-16

申请人： Kraft Foods Group Brands LLC

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C9/142 ,  A23C9/152

摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

公开(公告)号：US20160073651A1

公开(公告)日：2016-03-17

申请号：US14947501

申请日：2015-11-20

申请人： Kraft Foods Group Brands LLC

发明人： Jimbay Peter Loh ,  Yeong-Ching Albert Hong ,  Yinqing Ma ,  Alice Shen Cha ,  Iksoon Kang

IPC分类号： A23C19/068 ,  A23L1/315 ,  A23C19/076 ,  A23L1/31

CPC分类号： A23C19/0686 ,  A23C19/076 ,  A23C19/082 ,  A23L13/03 ,  A23L13/50 ,  A23L13/52 ,  A23V2002/00 ,  B01J13/0052

摘要： This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

摘要翻译： 本发明涉及使用两个或更多个同时多重捕食机制制备结构化聚合物基质的方法。 此外，本文所述的方法提供了用于从聚合物的几乎任何组合形成结构化聚合物基质的柔性方法，优选但不限于食品聚合物。 同时施加两种或更多种捕食机制意外地给出了具有改进的质地和/或工艺效率的新型基质，其优于单独或依次进行的成像机制产生的聚合物基质。

公开(公告)号：US09320292B2

公开(公告)日：2016-04-26

申请号：US13835559

申请日：2013-03-15

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Olaf C. Kortum ,  Yinqing Ma ,  Amanda Jane Criezis ,  Kelly K. Harman ,  Edward Charles Coleman ,  Juan R. Peebles

IPC分类号： A23L1/164 ,  A23C13/12 ,  A23C19/076 ,  A23C19/09

CPC分类号： A23L1/1643 ,  A23C13/12 ,  A23C19/0765 ,  A23C19/09 ,  A23L7/126 ,  A23V2002/00 ,  A23V2250/54246 ,  A23V2200/21 ,  A23V2250/5114

摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

摘要翻译： 提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。