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公开(公告)号：US20190017038A1
公开(公告)日：2019-01-17
申请号：US15753223
申请日：2016-08-18
Applicant: NESTEC S.A.
Inventor： Juan Sanz-Valero , Corietha Cillier , Rachid Rahmani , Guillermo Napolitano , Chitra Kusnadi , Pu-Sheng Cheng
Abstract: The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w; c) a viscosity modifier ranging between 1-15 w/w %; d) an emulsifier ranging between 0.1 to 1%; and e) a β-mannanase ranging between 0.1 to 1% w/w.
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公开(公告)号：US20180000109A1
公开(公告)日：2018-01-04
申请号：US15537150
申请日：2015-12-15
Applicant: NESTEC S.A.
Inventor： Pu-Sheng Cheng
CPC classification number: A23F5/486 , A23C13/00 , A23L2/56 , A23L27/28 , A23V2002/00
Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.
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Patent Agency Ranking
公开(公告)号：US20190328000A1
公开(公告)日：2019-10-31
申请号：US15741330
申请日：2016-06-28
Applicant: NESTEC S.A.
Inventor： Yipin Zhou , Pu-Sheng Cheng
Abstract: The present invention relates to a beverage composition comprising green coffee solids and hops solids.
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公开(公告)号：US20150257403A1
公开(公告)日：2015-09-17
申请号：US14418546
申请日：2013-08-08
Applicant: NESTEC S.A.
Inventor： Juan Sanz-Valero , Pu-Sheng Cheng , Teresita Bautista Pascual
CPC classification number: A23C13/125 , A23C11/04 , A23D7/0053 , A23L29/10 , A23V2002/00 , C12Y305/01044
Abstract: The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emulsifier. The invention also relates to a method of producing an oil-in-water emulsion comprising deamidated protein.
Abstract translation: 本发明涉及水包油乳液，例如水包油乳液。 以食品或饮料组合物或食品或饮料组合物的成分（例如奶精）的形式。 水包油乳剂包含脱酰氨基蛋白作为乳化剂。 本发明还涉及包含脱酰氨基蛋白质的水包油乳液的生产方法。
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公开(公告)号：US10285414B2
公开(公告)日：2019-05-14
申请号：US15537150
申请日：2015-12-15
Applicant: NESTEC S.A.
Inventor： Pu-Sheng Cheng
Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.
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公开(公告)号：US20140120209A1
公开(公告)日：2014-05-01
申请号：US14127086
申请日：2012-06-19
Applicant: NESTEC S.A
Inventor： Jean-Baptiste Bezelgues , Pu-Sheng Cheng , Juan Sanz-Valero
IPC: A23C11/10
CPC classification number: A23C11/106 , A23C11/08 , C12P7/6481
Abstract: The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers.
Abstract translation: 本发明涉及包含磷脂乳化剂的水包油乳液，所述乳化剂包含溶血磷脂，以及制备乳液的方法。 乳液可用作食品和饮料产品的基质，例如， 咖啡和茶奶油，并且在不使用合成乳化剂的情况下具有良好的稳定性。
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公开(公告)号：US20180146699A1
公开(公告)日：2018-05-31
申请号：US15569139
申请日：2016-04-21
Applicant: NESTEC S.A.
Inventor： Christina Vafeiadi , Simon Johansson , Juan Sanz-Valero , Pu-Sheng Cheng , Charlotte Gancel , Sean Christopher Austin , Gilles Bourdin
IPC: A23L2/02 , A23L33/175 , A23G3/36
CPC classification number: A23L2/02 , A23G3/366 , A23L33/175 , A23V2002/00 , C12N9/1051 , C12P19/18 , C12Y204/01005
Abstract: A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.
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