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公开(公告)号：US20080026104A1
公开(公告)日：2008-01-31
申请号：US11880792
申请日：2007-07-24
CPC分类号： A23G9/04 , A23G9/327 , A23G9/363 , A23P30/20 , A23V2002/00 , A23V2250/54252 , A23V2250/28
摘要： An aerated frozen confectionery product having at least 3 wt % milk solids non fat and 6 wt % or less fat which product comprises at least 107 colony forming units of probiotic bacteria per gram of product and has a mean ice crystal size of less than 55 μm.
摘要翻译： 具有至少3重量％乳固体非脂肪和6重量％或更少脂肪的充气冷冻糖食产品，其产品包含每克产品至少10个以上的益生菌菌落形成单位，并具有平均值 冰晶尺寸小于55粒。
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公开(公告)号：US5656323A
公开(公告)日：1997-08-12
申请号：US586782
申请日：1996-01-23
申请人： Jeffrey Underdown
发明人： Jeffrey Underdown
CPC分类号： A23D7/015
摘要： A water-continuous spread containing from 0.1 to 20 wt. % of fat, said spread being a W/O/W emulsion comprising hydrolysed starch with a DE of 1-6 in the external phase at a concentration above its critical gelling concentration, said spread having a stress strain relation with a maximum stress occurring at a strain of 0.001-1, the maximum stress at this strain being 0.01 to 100 kPa and with a ratio of plastic stress and the maximum stress of 0.1 to 1.
摘要翻译： PCT No.PCT / EP94 / 02396 371日期1996年1月23日 102（e）日期1996年1月23日PCT 1994年7月20日PCT公布。 公开号WO95 / 03707 日期1995年2月9日含有0.1-20重量％ 所述扩散是W / O / W乳液，其包含在高于其临界胶凝浓度的浓度下在外相中DE为1-6的水解淀粉，所述扩散与应力应变关系发生在最大应力 应变为0.001-1，该应变下的最大应力为0.01〜100kPa，塑性应力与最大应力的比为0.1〜1。
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公开(公告)号：US5413802A
公开(公告)日：1995-05-09
申请号：US148473
申请日：1993-11-08
IPC分类号： A23L1/31 , A23L1/05 , A23L1/052 , A23L1/0532 , A23L1/09 , A23L1/314 , A23L1/315 , A23L1/317 , A23L1/325 , A23L1/0522
CPC分类号： A23L17/70 , A23L13/422 , A23L13/52 , A23L13/65 , A23L13/67 , A23L29/206 , A23L29/256 , A23L29/35
摘要： A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40.degree. C.
摘要翻译： 一种肉制品，其包含肉相和水相，所述水相包含至少两种形成至少两种不同凝胶相的胶凝剂，每种胶凝剂的凝胶熔融温度至少为40℃。
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公开(公告)号：US20080286432A1
公开(公告)日：2008-11-20
申请号：US12151672
申请日：2008-05-08
摘要： Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavours 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%
摘要翻译： 制造冷冻充气甜食的方法，包括以下步骤：制备包含乳/乳或植物脂肪的预混物，其中1至15％（w / w），优选3至12％乳固体非脂肪0至20％（w / w） ，优选3至12％的糖和其它甜味剂0.01至35％（w / w）植物蛋白0至5％（w / w）调味剂0至5％（w / w）水30至85％（w / w） 加入浓缩血浆级分的0.25至15重量％（以湿预混合物的干血浆表示），预混合物将预混合物冷冻并充气至20至150％
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公开(公告)号：US20080075827A1
公开(公告)日：2008-03-27
申请号：US11867223
申请日：2007-10-04
IPC分类号： A23G9/04
摘要： A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.
摘要翻译： 超过约10％至约250％的膨胀的冷冻充气产品，当熔化时的pH在约3.5至约5.2的范围内，包含水，0至约20w / w％的脂肪，约0.25至约20 w / w％不含脂肪的乳固体，约0.05至约1.5w / w％可溶性膳食纤维和约0.1至约5w / w％不溶性膳食纤维，约0.1至约35w / w％甜味剂，但不含附加稳定剂 或本文定义的乳化剂。 可溶性和不溶性膳食纤维可以来自水果或蔬菜，例如来自一种或多种水果泥，一种或多种植物糊或其混合物。
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公开(公告)号：US5508056A
公开(公告)日：1996-04-16
申请号：US265286
申请日：1994-06-24
IPC分类号： A23B7/015 , A23D7/00 , A23D7/005 , A23L29/231 , A23L29/281
CPC分类号： A23D7/0056 , A23B7/015 , A23L29/231 , A23L29/284
摘要： A fat-continuous spread comprising:(A) from 0.1 to 10 wt % of gelatin;(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;and(C) from 10 to 60 wt % of fat.The balance of the above being traditional constituents of spreads.
摘要翻译： 脂肪连续铺展，包括：（A）0.1至10重量％的明胶; （B）0.1〜7重量％的不是淀粉的凝胶多糖; 和（C）10〜60重量％的脂肪。 以上的平衡是传播中的传统成分。
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公开(公告)号：US08980358B2
公开(公告)日：2015-03-17
申请号：US11975485
申请日：2007-10-19
摘要： A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.
摘要翻译： 提供冷冻充气甜食，包括水; 其中脂肪组分中脂肪组分的重量百分比为1至15重量％，其中大于20重量％且小于35重量％的脂肪组分中的脂肪酸是多不饱和的，小于65重量％ 脂肪酸饱和; 哺乳动物乳蛋白; 和甜味剂; 其特征在于，冷冻甜食含有低于冻干甜点重量的0.04％的乳化剂。 还提供了制造这种冷冻充气甜食的方法。
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公开(公告)号：US08021706B2
公开(公告)日：2011-09-20
申请号：US10664101
申请日：2003-09-17
申请人： Beata Bartkowska , Timothy John Foster , Sarah Jane Gray , Sudarshi Tanuja Regismond , Jeffrey Underdown
发明人： Beata Bartkowska , Timothy John Foster , Sarah Jane Gray , Sudarshi Tanuja Regismond , Jeffrey Underdown
IPC分类号： A23G9/00
摘要： A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.
摘要翻译： 超过约10％至约250％的膨胀的冷冻充气产品，当熔化时的pH在约3.5至约5.2的范围内，包含水，0至约20w / w％的脂肪，约0.25至约20 w / w％不含脂肪的乳固体，约0.05至约1.5w / w％可溶性膳食纤维和约0.1至约5w / w％不溶性膳食纤维，约0.1至约35w / w％甜味剂，但不含附加稳定剂 或本文定义的乳化剂。 可溶性和不溶性膳食纤维可以来自水果或蔬菜，例如来自一种或多种水果泥，一种或多种植物糊或其混合物。
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公开(公告)号：US20080220141A1
公开(公告)日：2008-09-11
申请号：US11975485
申请日：2007-10-19
摘要： A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterised in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.
摘要翻译： 提供冷冻充气甜食，包括水; 其中脂肪组分中脂肪组分的重量百分比为1至15重量％，其中大于20重量％且小于35重量％的脂肪组分中的脂肪酸是多不饱和的，小于65重量％ 脂肪酸饱和; 哺乳动物乳蛋白; 和甜味剂; 其特征在于，冷冻甜食含有低于冻干甜点重量的0.04％的乳化剂。 还提供了制造这种冷冻充气甜食的方法。
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公开(公告)号：US20060141103A1
公开(公告)日：2006-06-29
申请号：US11316019
申请日：2005-12-21
申请人： Anita Heritage , Jeffrey Underdown , Loyd Wix
发明人： Anita Heritage , Jeffrey Underdown , Loyd Wix
IPC分类号： A23G3/20
CPC分类号： A23G9/36 , A23G9/327 , A23G9/34 , A23L29/30 , A23L33/20 , A23V2002/00 , A23V2200/3202 , A23V2200/3204 , A23V2200/02 , A23V2250/2136 , A23V2250/1882
摘要： A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.
摘要翻译： 提供一种冷冻甜食，其每100g冷冻甜食具有150至350千卡（628至1460kJ）的总能量含量。 冷冻甜食包括脂肪和碳水化合物。 碳水化合物包含游离糖，脂肪包含饱和脂肪酸。 脂肪，碳水化合物，饱和脂肪和游离糖中的每一种都能为冷冻甜食提供特定的能量。 甜食具有改善的饮食因素的营养平衡而不损失适口性。 还提供了适用于制造冷冻甜食的方法，该方法包括形成包含葡萄糖浆的预混物，葡萄糖浆的葡萄糖当量为20至40DE，然后冷冻预混物从而形成冷冻甜食。
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