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    Stabilized acidified milk products
    3.
    发明授权
    Stabilized acidified milk products 有权
    稳定的酸化乳制品

    公开(公告)号：US08821952B2

    公开(公告)日：2014-09-02

    申请号：US13196194

    申请日：2011-08-02

    申请人： Yoko Izumi ,  Irene Ding

    发明人： Yoko Izumi ,  Irene Ding

    IPC分类号： A23C3/00 ,  A23L1/0524 ,  A23C9/154

    CPC分类号： A23C9/1542 ,  A23L29/231 ,  A23V2002/00 ,  A23V2200/20 ,  A23V2250/50724 ,  A23V2250/5424

    摘要： Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.

    摘要翻译： 本申请的实施方案涉及温和酸性乳饮料和用于制备pH在约4.7至约5.4之间的温和酸性乳饮料的方法。 酸奶饮料通常包括乳制品和低酯果胶（LM-果胶）。 乳制品可以以足以提供小于或等于酸化牛奶饮料的约8.5重量％的量的乳固体非脂肪（MSNF）含量的量存在。 LM果胶可以具有在约25％至约45％范围内的酯化度（DE），并且酰胺化度在约10％至约20％的范围内。

    Indulgent edible composition
    4.
    发明授权
    Indulgent edible composition 有权
    丰富的食用成分

    公开(公告)号：US08263168B2

    公开(公告)日：2012-09-11

    申请号：US11769562

    申请日：2007-06-27

    申请人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

    发明人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

    IPC分类号： A23L1/05 ,  A23D7/00 ,  A23G3/00

    CPC分类号： A23G1/32 ,  A23G1/40 ,  A23L29/212 ,  A23L33/20 ,  A23L33/24 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/51084 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2200/15 ,  A23V2200/10

    摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

    摘要翻译： 本发明涉及一种放松的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95的淀粉与水组合时的淀粉 在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s; （b）在水中基本上水合并不会凝结的含蛋白质的组分; （c）当所述可食用组合物中基本上水合至少90％时不含晶体的甜味剂; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且HLB值为约0至约12，其中所述可食用组合物的总水分含量为所述组合物重量的约10％至约50％。

    CONCENTRATE FOOD COMPOSITION COMPRISING ACID PECTIN GEL
    7.
    发明申请
    CONCENTRATE FOOD COMPOSITION COMPRISING ACID PECTIN GEL 审中-公开
    浓缩食品组合物包含酸性皮肤凝胶

    公开(公告)号：US20150359248A1

    公开(公告)日：2015-12-17

    申请号：US14409786

    申请日：2013-06-20

    申请人： Conopco, Inc., d/b/a UNILEVER

    发明人： Sabrina SILVA PAES ,  Stephan Georg SCHUMM

    IPC分类号： A23L1/0524 ,  A23L1/40

    CPC分类号： A23L29/231 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23V2002/00 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/50724

    摘要： The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish.

    摘要翻译： 本发明涉及一种浓缩食品组合物以及用于制备肉汤，汤，酱汁，肉汁或调味菜的食品组合物。 已知的高盐食物浓缩物在水中或通过培养皿的溶解或分散常常需要几分钟，而通过培养皿的快速溶解和分散是非常重要的。 因此，需要一种食物浓缩物，其可以保持高的稀释率，同时保持味觉冲击，并且哪些食物浓缩物在热水或热菜中相对快速地溶解。 已经发现，含有水，钠盐和胶凝果胶的pH低于3.5的凝胶形式的食物浓缩物可快速溶解在热水或热菜中。

    LOW-CALORIE, NO LAXATION BULKING SYSTEM
    10.
    发明申请
    LOW-CALORIE, NO LAXATION BULKING SYSTEM 审中-公开
    低卡路里，无升降机系统

    公开(公告)号：US20080166453A1

    公开(公告)日：2008-07-10

    申请号：US12037813

    申请日：2008-02-26

    申请人： George E. Steele ,  Donna Henry

    发明人： George E. Steele ,  Donna Henry

    IPC分类号： A23L1/236 ,  A23L1/29 ,  A23P1/10 ,  A23G3/36

    CPC分类号： A23G3/346 ,  A23G2200/06 ,  A23L27/34 ,  A23L27/35 ,  A23V2002/00 ,  A23V2250/5054 ,  A23V2250/6402 ,  A23V2250/50362 ,  A23V2250/5028 ,  A23V2250/264 ,  A23V2250/5086 ,  A23V2250/5432 ,  A23V2250/50724

    摘要： A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A first liquid mixture comprising modified polydextrose is formed. The first liquid mixture is added to the first mix to form a second mix, and the second mix is heated to a second temperature. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is then preferably stirred constantly and held in a kettle or mixing tank for panning or molding as desired.

    摘要翻译： 公开了一种低热量，无泻化膨胀体系及其制备方法。 将Erithoritol和至少一种口香糖混合形成干混混合物。 将干混合物加入水中，形成第一混合物，将第一混合物加热至第一温度。 形成包含改性聚右旋糖的第一液体混合物。 将第一液体混合物加入到第一混合物中以形成第二混合物，并将第二混合物加热至第二温度。 将包含至少一种酸的第二液体混合物加入到第二混合物中，并将所得溶液保持在预定温度范围内。 然后优选将所得溶液恒定搅拌并保持在釜或混合罐中，以便根据需要进行淘选或模塑。