公开(公告)号：US12227597B2

公开(公告)日：2025-02-18

申请号：US16610972

申请日：2018-05-14

Applicant: ROQUETTE FRERES

Inventor： Bernard Pora ,  Jovin Hasjim ,  Jingling Tao ,  Jie Sun

IPC: C08B30/04 ,  A21D2/18 ,  A21D13/80 ,  A23C9/13 ,  A23C9/137 ,  A23L29/212 ,  C08B30/08

Abstract: The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

公开(公告)号：US20230074038A1

公开(公告)日：2023-03-09

申请号：US17801045

申请日：2021-02-22

Applicant: Dupont Nutrition Biosciences APS

Inventor： Helge Henrik Nielsen ,  Ashishkumar Acharya ,  Vernon Manuel ,  Susanne Roed Nielsen ,  Kirsten Lauridsen

IPC: A23C9/137 ,  A23C9/13

Abstract: The present invention is directed to a composition of colloidal microcrystalline cellulose, particularly for developing (uplifting) premium texture in various types of fermented or acidified milk products, preferably, yoghurt types, produced by using a colloidal microcrystalline cellulose and at least one other hydrocolloid, products made therewith and process for production of these products. The present invention is mainly directed to fermented or acidified milk products as yogurt type and ambient stable yogurt.

公开(公告)号：US20220132879A1

公开(公告)日：2022-05-05

申请号：US17573476

申请日：2022-01-11

Applicant: LAND O'LAKES, INC.

Inventor： Thomas Alexander Glenn, III ,  Christina Maria Di Pietro

IPC: A23C9/142 ,  A23C9/13 ,  A23C19/08 ,  A23C3/02 ,  A23C19/04 ,  A23C9/137

Abstract: Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

公开(公告)号：US11291214B2

公开(公告)日：2022-04-05

申请号：US15552372

申请日：2016-01-28

Applicant: DuPont Nutrition Biosciences APS

Inventor： Thomas Eisele ,  Hans Christian Bejder ,  Enrique Guillermo D'Argence Vargas

IPC: A23C9/127 ,  A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23C13/16 ,  A23C9/137 ,  A23C9/142

Abstract: The present disclosure provides compositions, methods, and uses concerning the enzymatic preparation of a fermented milk product.

公开(公告)号：US11259535B2

公开(公告)日：2022-03-01

申请号：US16405476

申请日：2019-05-07

Applicant: LAND O'LAKES, INC.

Inventor： Thomas Alexander Glenn, III ,  Christina Maria Di Pietro

IPC: A23C9/142 ,  A23C9/13 ,  A23C19/08 ,  A23C3/02 ,  A23C19/04 ,  A23C9/137

Abstract: Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

公开(公告)号：US20210145014A1

公开(公告)日：2021-05-20

申请号：US17047594

申请日：2019-06-27

Applicant: Sodima

Inventor： Paula Guiu ,  Arnaud Mimouni

IPC: A23C9/123 ,  A23C21/08 ,  A23C21/02 ,  A23C9/137

Abstract: Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.

公开(公告)号：US20210084953A1

公开(公告)日：2021-03-25

申请号：US16634235

申请日：2018-07-24

Applicant: Firmenich SA

Inventor： Amal Elabbadi ,  Philipp Erni

IPC: A23L29/25 ,  A23L29/275 ,  A23P10/35 ,  A23L27/00 ,  A23C9/137 ,  A23C9/154 ,  A23G9/34 ,  A23L35/00 ,  A23L27/60 ,  A23G1/40

Abstract: Described herein is the method of using a complex coacervate system including Gum Arabic and chitosan as lubricating agents. Also described herein are consumer products including the complex coacervate system.

公开(公告)号：US10463606B2

公开(公告)日：2019-11-05

申请号：US15159718

申请日：2016-05-19

Applicant: BAYER INTELLECTUAL PROPERTY GMBH

Inventor： Claus Frohberg ,  Jens Pilling

IPC: A61K8/00 ,  A23D7/005 ,  A61K8/73 ,  A61Q19/00 ,  A21D2/18 ,  A61K8/98 ,  A23C9/137 ,  A23G1/40 ,  A23G3/42 ,  A23L29/269 ,  A23L7/117 ,  A23L27/60 ,  A23L33/20 ,  A23L33/21 ,  A23L33/115

Abstract: The invention is directed to the use of alternan as texturizing agent, particularly as fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogeneous composition as texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as texturizing agent or a homogeneous composition comprising alternan.

公开(公告)号：US10433567B2

公开(公告)日：2019-10-08

申请号：US15106131

申请日：2014-12-19

Applicant: COMPAGNIE GERVAIS DANONE

Inventor： Guillaume Catonnet ,  Jean-Marc Philippe

IPC: A23C9/12 ,  A23C9/137 ,  A23C19/076 ,  A23L29/212 ,  A23L29/256 ,  A23L29/281 ,  A23C9/123

Abstract: The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture.

公开(公告)号：US10143224B2

公开(公告)日：2018-12-04

申请号：US15194123

申请日：2016-06-27

Applicant: CORN PRODUCTS DEVELOPMENT, INC.

Inventor： Callen Sistrunk ,  Valerie Jezequel ,  Judith Vaz ,  Florian Much ,  Hanna Clune ,  Erhan Yildiz ,  Douglas Hanchett ,  Niketa Lad

IPC: A23L29/219 ,  A23C9/137 ,  C08B31/00 ,  C08B31/06

Abstract: A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.