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公开(公告)号：US20150374004A1
公开(公告)日：2015-12-31
申请号：US14851636
申请日：2015-09-11
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译： 蛋白质含量高于15％，有时大于25％的乳制品酸奶产品具有光滑丰富的质感和无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。
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公开(公告)号：US09040107B2
公开(公告)日：2015-05-26
申请号：US14270536
申请日：2014-05-06
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译： 蛋白质含量高于15％，有时大于25％的乳制品酸奶产品具有光滑丰富的质感和无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。
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公开(公告)号：US09723853B2
公开(公告)日：2017-08-08
申请号：US14851649
申请日：2015-09-11
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/12 , A23C9/13 , A23C9/00 , A23C9/15 , A23C9/123 , A23C3/02 , A23C9/154 , A23C21/00 , A23C9/133
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
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公开(公告)号：US09675100B2
公开(公告)日：2017-06-13
申请号：US14986208
申请日：2015-12-31
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
CPC分类号： A23L33/19 , A23G9/52 , A23L2/66 , A23L3/36 , A23L27/36 , A23L33/185 , A23L33/21 , A23V2002/00
摘要： Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.
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公开(公告)号：US20170035090A1
公开(公告)日：2017-02-09
申请号：US15220238
申请日：2016-07-26
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23L33/19 , A23L2/66 , A23L33/185
CPC分类号： A23L33/19 , A23G9/52 , A23L2/66 , A23L3/36 , A23L27/36 , A23L33/185 , A23L33/21 , A23V2002/00
摘要： Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.
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公开(公告)号：US20150118358A1
公开(公告)日：2015-04-30
申请号：US14270536
申请日：2014-05-06
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/13
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
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公开(公告)号：US10925305B2
公开(公告)日：2021-02-23
申请号：US16433255
申请日：2019-06-06
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
摘要： Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.
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公开(公告)号：US20150320062A1
公开(公告)日：2015-11-12
申请号：US14699433
申请日：2015-04-29
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译： 蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。
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公开(公告)号：US09167826B1
公开(公告)日：2015-10-27
申请号：US14699433
申请日：2015-04-29
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译： 蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。
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公开(公告)号：US20190281877A1
公开(公告)日：2019-09-19
申请号：US16433255
申请日：2019-06-06
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
摘要： Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.
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