公开(公告)号：US09826756B2

公开(公告)日：2017-11-28

申请号：US15228730

申请日：2016-08-04

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Nathusinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt ,  Joumana Saikali ,  Paola Olmos

IPC分类号： A23G9/04 ,  A23G9/38 ,  A23G9/40

CPC分类号： A23G9/40 ,  A23G9/38 ,  A23V2002/00

摘要： Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.

公开(公告)号：US10219526B2

公开(公告)日：2019-03-05

申请号：US14512006

申请日：2014-10-10

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt

IPC分类号： A23G9/28 ,  A23G9/38 ,  A23G9/20 ,  A23G9/40 ,  A23G9/46 ,  A23G9/04 ,  A23L33/17 ,  A23L33/19 ,  A23L15/00

摘要： The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

公开(公告)号：US10477880B2

公开(公告)日：2019-11-19

申请号：US14989063

申请日：2016-01-06

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Nathusinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Cristophe Joseph Etienne Schmitt ,  Joumana Saikali

IPC分类号： A23G9/40 ,  A23G9/38

摘要： A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

公开(公告)号：US20150099050A1

公开(公告)日：2015-04-09

申请号：US14512006

申请日：2014-10-10

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt

IPC分类号： A23G9/38 ,  A23G9/04

CPC分类号： A23G9/38 ,  A23G9/04 ,  A23G9/20 ,  A23G9/40 ,  A23G9/46 ,  A23L15/00 ,  A23L33/17 ,  A23L33/19 ,  A23V2002/00 ,  A23V2250/54252 ,  A23V2250/54246 ,  A23V2250/54244 ,  A23V2200/06 ,  A23V2200/3324

摘要： The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

摘要翻译： 本发明涉及冷冻充气产品，包括通过具有优异奶油的低温挤出制造的产品。 特别地，本发明涉及通过乳蛋白的受控凝结诱导的部分凝固的蛋白质系统，其在包括低温挤出冷冻产品的冷冻糖食上具有突出的感官特性，特别是当含有低脂肪时。 制造这种冷冻充气糖果产品的方法和从该方法获得的产品也是本发明的一部分。

公开(公告)号：US20160338378A1

公开(公告)日：2016-11-24

申请号：US15228730

申请日：2016-08-04

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Nathusinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt ,  Joumana Saikali ,  Paola Olmos

IPC分类号： A23G9/40 ,  A23G9/38

CPC分类号： A23G9/40 ,  A23G9/38 ,  A23V2002/00

摘要： Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.

摘要翻译： 糖果产品可以保持稳定，适用于静止冷冻以形成冷冻糖果产品。 特别地，未冷冻的包装甜食可以包含凝固的蛋白质系统，其有助于糖果的稳定性，特别是当在室温或冷藏温度下储存时。 还包括生产这种糖果产品的方法，可从该方法获得的产品以及用于提供冷冻甜食的产品的使用也构成本发明的一部分。

公开(公告)号：US20160135479A1

公开(公告)日：2016-05-19

申请号：US14989063

申请日：2016-01-06

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Nathusinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Cristophe Joseph Etienne Schmitt ,  Joumana Saikali

IPC分类号： A23G9/40 ,  A23G9/38

CPC分类号： A23G9/40 ,  A23G9/38 ,  A23V2002/00

摘要： A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

摘要翻译： 包含凝固蛋白质系统的冷冻糖果产品的制造方法有助于提高甜点的纹理和感官特性，特别是基于较低脂肪配方的产品。 这种蛋白质系统用于通过常规冷冻单独制备或与低温冷冻组合制备的冷冻甜食，其中其提高了冷冻产品的微结构和稳定性。