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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
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.
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公开(公告)号：US09661863B2
公开(公告)日：2017-05-30
申请号：US13892846
申请日：2013-05-13
IPC分类号： A23C20/00 , A23C19/055 , A23C19/068 , A23G9/32 , A23G9/40 , A23L9/10 , C12C7/165
CPC分类号： A23C20/00 , A23C19/055 , A23C19/068 , A23G9/327 , A23G9/40 , A23L9/12 , A23V2002/00 , C12C7/165
摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
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公开(公告)号：US20140370173A1
公开(公告)日：2014-12-18
申请号：US14008907
申请日：2012-03-19
申请人： NESTEC S.A.
发明人： Zeynel Deniz Gunes , Jin-Mi Jung , Hans Jörg Werner Limbach , Christophe Joseph Etienne Schmitt , Cédric Dubois
IPC分类号： A23G9/38
CPC分类号： A23G9/38 , A23C2260/152 , A23G9/40 , A23J3/08 , A23L29/281 , A23V2002/00 , A23V2200/226 , A23V2250/54244
摘要： The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.
摘要翻译： 本发明涉及一种用于提高冷冻甜食耐热冲击性的方法，其包括在冷冻混合物之前将蛋白质聚集体以原纤维的形式加入用于冷冻甜食的均化和巴氏杀菌混合物中。
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4.发明申请COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME 审中-公开用于掩蔽营养物质的组合物及其制备方法公开(公告)号：US20140342040A1
公开(公告)日：2014-11-20
申请号：US14450940
申请日：2014-08-04
申请人： NESTEC S.A.
CPC分类号： A23J3/24 , A23C9/1238 , A23C9/1526 , A23C11/04 , A23C11/045 , A23C21/026 , A23C21/06 , A23C21/08 , A23C21/10 , A23G1/46 , A23G9/40 , A23J3/08 , A23L2/02 , A23L2/38 , A23L2/382 , A23L2/66 , A23L3/44 , A23L3/46 , A23L5/15 , A23L5/51 , A23L23/00 , A23L27/66 , A23L27/84 , A23L33/10 , A23L33/135 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/19 , A23V2002/00 , A61K31/198 , A61K38/1722 , A23V2200/224 , A23V2250/54252 , A23V2250/0628
摘要： Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.
摘要翻译： 提供营养组合物和制备和使用营养组合物的方法。 在一般实施方案中，本公开提供了具有乳清蛋白胶束和亮氨酸的营养组合物。 营养组合物提供足够量的亮氨酸以改善人类的蛋白质合成，同时还保持低粘度流体基质和可接受的感官特性。
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5.发明授权公开(公告)号：US08853148B2
公开(公告)日：2014-10-07
申请号：US13583712
申请日：2011-03-09
IPC分类号： A61K38/00 , A61P3/02 , C07K2/00 , A23C21/10 , A23L1/305 , A23C21/08 , A23C11/04 , A23L1/00 , A23L1/304 , A23L1/22 , A23C9/152 , A23L1/30 , A23L1/39 , A23L2/02 , A23L2/38 , A23L1/24 , A61K38/17 , A23L1/01 , A61K31/198 , A23L3/46 , A23L1/302 , A23C21/06 , A23C21/02 , A23L1/303 , A23L3/44
CPC分类号： A23J3/24 , A23C9/1238 , A23C9/1526 , A23C11/04 , A23C11/045 , A23C21/026 , A23C21/06 , A23C21/08 , A23C21/10 , A23G1/46 , A23G9/40 , A23J3/08 , A23L2/02 , A23L2/38 , A23L2/382 , A23L2/66 , A23L3/44 , A23L3/46 , A23L5/15 , A23L5/51 , A23L23/00 , A23L27/66 , A23L27/84 , A23L33/10 , A23L33/135 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/19 , A23V2002/00 , A61K31/198 , A61K38/1722 , A23V2200/224 , A23V2250/54252 , A23V2250/0628
摘要： Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.
摘要翻译： 提供营养组合物和制备和使用营养组合物的方法。 在一般实施方案中，本公开提供了具有乳清蛋白胶束和亮氨酸的营养组合物。 营养组合物提供足够量的亮氨酸以改善人类的蛋白质合成，同时还保持低粘度流体基质和可接受的感官特性。
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公开(公告)号：US20140178554A1
公开(公告)日：2014-06-26
申请号：US14129318
申请日：2012-06-29
申请人： Jonas Bohn
发明人： Jonas Bohn
摘要： A process for the preparation of a frozen dairy-based product such as ice-cream is described. In at least one embodiment, the product requires no addition of artificial emulsifiers, stabilisers or milk powder and exhibits an excellent mouthfeel, no sandiness and/or a long shelf-life.
摘要翻译： 描述了制备冷冻乳制品如冰淇淋的方法。 在至少一个实施方案中，产品不需要添加人造乳化剂，稳定剂或奶粉，并且表现出良好的口感，无沙质和/或长保质期。
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7.发明申请Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content 有权在亚油酸含量低的饱和脂肪微粒中稳定Omega-3脂肪酸公开(公告)号：US20140057039A1
公开(公告)日：2014-02-27
申请号：US14025357
申请日：2013-09-12
发明人： Daniel Perlman
CPC分类号： A23C9/1528 , A23C9/1315 , A23C13/16 , A23C15/12 , A23C17/00 , A23C19/093 , A23D7/003 , A23G9/32 , A23G9/327 , A23G9/40 , A23L15/20 , A23L15/30 , A23L15/35 , A23L27/60 , A23L33/115 , A23L33/12
摘要： An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
摘要翻译： ω-3脂肪酸补充脂肪混合物包括1重量份含有EPA和/或DHA脂肪酸的ω-3富集油，其已经被组合和稀释至少二分之一重量的低亚油酸含量 氧化稳定饱和脂肪。 将ω-3补充脂肪混合物掺入稳定的水性悬浮液中，包括饮料和食物。
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公开(公告)号：US20140017382A1
公开(公告)日：2014-01-16
申请号：US14008889
申请日：2012-03-19
申请人： Zeynel Deniz Gunes , Jin-Mi Jung , Hans Jorg Werner Limbach , Christophe Joseph Etienne Schmitt
发明人： Zeynel Deniz Gunes , Jin-Mi Jung , Hans Jorg Werner Limbach , Christophe Joseph Etienne Schmitt
IPC分类号： A23G9/38
CPC分类号： A23G9/38 , A23G9/40 , A23G9/52 , A23G2200/10 , A23L29/281 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2250/54244
摘要： The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel.
摘要翻译： 本发明涉及具有改善的稳定性和质地的充气食品，包括蛋白原纤维和单价盐。 产物的特征在于存在可逆的凝胶。
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公开(公告)号：US20110300264A1
公开(公告)日：2011-12-08
申请号：US13152402
申请日：2011-06-03
CPC分类号： A23L2/385 , A23G9/045 , A23G9/40 , A23G9/42 , A23L2/52 , A23L2/60 , A23L29/37 , A23V2002/00 , C12G3/005 , A23V2200/3202 , A23V2200/3204 , A23V2250/264 , A23V2250/5062 , A23V2250/51088 , A23V2250/6422
摘要： A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.
摘要翻译： 一种制备冷冻速溶饮料产品的方法是通过（a）提供一种冷冻溶液来进行的，该冷冻溶液包含水和一个凝固点抑制剂; （b）将冷却的溶液与固体颗粒（例如冰颗粒和风味颗粒）混合以产生其混合物，混合步骤在冷冻冰颗粒在冷冻溶液中不熔化的温度下进行; 然后（c）将糊状物形成冷冻速溶饮料产品。 冷冻速溶饮料产品可以以冷冻形式储存以供后续使用，此时，其与一种或多种饮料组合以制备用于消费的半冷冻饮料。
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公开(公告)号：US08057839B2
公开(公告)日：2011-11-15
申请号：US11691705
申请日：2007-03-27
申请人： Lionel Jean René Bovetto , Christophe Joseph Etienne Schmitt , Martin Beaulieu , Nicolas Carlier , Gerlinde Unterhaslberger
发明人： Lionel Jean René Bovetto , Christophe Joseph Etienne Schmitt , Martin Beaulieu , Nicolas Carlier , Gerlinde Unterhaslberger
CPC分类号： A23G9/40 , A23C21/00 , A23C21/026 , A23C21/04 , A23J1/20 , A23J3/08 , A23V2002/00 , A23V2200/25 , A61K9/0009 , A61K9/7015 , A23V2250/54252 , A23V2200/254 , A23V2200/124 , A23V2200/222 , A23V2200/20
摘要： The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and/or filling agents.
摘要翻译： 本发明涉及一种制备纳米颗粒形式的乳清蛋白和由此获得的纳米颗粒乳清蛋白的方法。 具体地，本发明涉及这些纳米颗粒乳清蛋白作为乳化剂，脂肪替代物，胶束酪蛋白替代品，增白剂，起泡剂，组织化和/或填充剂的用途。
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