公开(公告)号：US20240343837A1

公开(公告)日：2024-10-17

申请号：US18454400

申请日：2023-08-23

Applicant: CARGILL, INCORPORATED

Inventor： Dirk FONTEYN

IPC: C08B31/04 ,  A23C9/137 ,  A23C9/154 ,  A23C13/12 ,  A23C15/12 ,  A23C19/05 ,  A23G9/34 ,  A23L29/212 ,  A23L29/219 ,  C08B30/12 ,  C08B31/18

CPC classification number: C08B31/04 ,  A23C9/137 ,  A23C9/154 ,  A23C9/1544 ,  A23C19/054 ,  A23G9/34 ,  A23L29/212 ,  A23L29/219 ,  C08B30/12 ,  C08B31/18 ,  C08B31/185 ,  A23C13/12 ,  A23C15/12

Abstract: The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction.

公开(公告)号：US12037356B2

公开(公告)日：2024-07-16

申请号：US18365370

申请日：2023-08-04

Applicant: PURECIRCLE USA INC.

Inventor： Avetik Markosyan ,  Siew Yin Chow ,  Khairul Nizam Bin Nawi

IPC: C07H1/08 ,  A21D2/18 ,  A23C9/13 ,  A23C9/156 ,  A23C19/09 ,  A23G1/32 ,  A23G1/40 ,  A23G3/36 ,  A23G3/42 ,  A23G4/06 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/30 ,  A61K8/60 ,  A61K31/7034 ,  A61K31/704 ,  A61K36/28 ,  A61L27/30 ,  A61Q11/00 ,  B01D15/08 ,  B01D15/18 ,  C07H1/06 ,  C07H15/256 ,  A23L27/50 ,  B01D15/42

CPC classification number: C07H1/08 ,  A21D2/181 ,  A23C9/1307 ,  A23C9/156 ,  A23C19/0925 ,  A23G1/32 ,  A23G1/40 ,  A23G3/36 ,  A23G3/42 ,  A23G4/06 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/36 ,  A61K8/602 ,  A61K31/7034 ,  A61K31/704 ,  A61K36/28 ,  A61Q11/00 ,  B01D15/08 ,  B01D15/1871 ,  C07H1/06 ,  C07H15/256 ,  A23C2240/15 ,  A23L27/50 ,  A23V2002/00 ,  A23V2250/258 ,  A61K2236/00 ,  B01D15/426 ,  A23V2250/258 ,  A23V2002/00 ,  A23V2250/046 ,  A23V2250/11 ,  A23V2250/154 ,  A23V2250/60

Abstract: Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

公开(公告)号：US11758921B2

公开(公告)日：2023-09-19

申请号：US16754163

申请日：2018-10-11

Applicant: SOCIETE DES PRODUITS NESTLE S.A.

Inventor： Nilesh Desai ,  Stephen Gene Mark ,  Madansinh Nathusinh Vaghela ,  Rajiv Indravadan Dave ,  Nirav Chandrakant Pandya

IPC: A23G9/38 ,  A23G9/04 ,  A23G9/34 ,  A23G9/46

CPC classification number: A23G9/38 ,  A23G9/04 ,  A23G9/34 ,  A23G9/46

Abstract: The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

公开(公告)号：US20230116604A1

公开(公告)日：2023-04-13

申请号：US17913426

申请日：2021-03-15

Applicant: Conopco, Inc., d/b/a UNILEVER

Inventor： Dorothy Margaret CHAMBERLAIN ,  Rafaella SAMMOUTI ,  Paul Leonard SHERWOOD

IPC: A23G9/32 ,  A23G9/38 ,  A23G9/34 ,  A23G9/28

Abstract: A frozen confection comprising: 25 wt% to 40 wt% freezing point depressants having a number average molecular weight of 200 g mol-1 to 275 g mol-1; distilled monoglycerides in an amount of 0.04 wt% to 1 wt%; and soluble fibre in an amount of 1.4 wt% to 15 wt%.

公开(公告)号：US20220225634A1

公开(公告)日：2022-07-21

申请号：US17595951

申请日：2020-06-04

Applicant: SOCIETE DES PRODUITS NESTLE S.A.

Inventor： MARTIN LESER ,  VINCENT DANIEL MAURICE MEUNIER ,  ZUZANA SEDIVA ,  ERICH JOSEF WINDHAB

IPC: A23G9/20 ,  A23G9/46 ,  A23G9/34

Abstract: Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.

公开(公告)号：US20220225628A1

公开(公告)日：2022-07-21

申请号：US17705127

申请日：2022-03-25

Applicant: Eclipse Foods Co.

Inventor： Thomas Bowman ,  Aylon Steinhart

IPC: A23C11/06 ,  A23C20/02 ,  A23G9/32 ,  A23G9/42 ,  A23G9/38 ,  A23G9/34

Abstract: A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

公开(公告)号：US20220217991A1

公开(公告)日：2022-07-14

申请号：US17146559

申请日：2021-01-12

Applicant: Roses Confections, LP

Inventor： Brent Meyer ,  Yaacov Afek

IPC: A23G9/08 ,  A23G9/40 ,  A23G9/34 ,  A23L3/44 ,  A23L3/3418 ,  B65B25/00 ,  G01N33/04

Abstract: A method of manufacturing shelf-stable gelato is provided. The method may include blending cream and sugar in a proportion. The blend may be frozen into units. The units may be freeze-dried in order to remove water content.

公开(公告)号：US20220151257A1

公开(公告)日：2022-05-19

申请号：US17440237

申请日：2020-02-27

Applicant: Conopco, Inc., d/b/a UNILEVER

Inventor： Julian Francis BENT ,  William James FRITH

IPC: A23G9/32 ,  A23G9/38 ,  A23G9/34

Abstract: The invention provides a frozen confection product comprising oil bodies and from 2 to 35 wt % total fat; at most 15 wt % protein; and from 5 to 40 wt % sugars; wherein at least 25 wt % of the fat is present as oil bodies; and wherein the oil in the oil bodies has an iodine value of less than 100 and comprises at least 45% C18:1 fatty acids.

公开(公告)号：US20220061351A1

公开(公告)日：2022-03-03

申请号：US17273403

申请日：2019-08-28

Applicant: Conopco, Inc., d/b/a UNILEVER

Inventor： Bastiaan DOMBURG ,  Robert Dick GROOT ,  David Matthew LLOYD ,  Thomas James MILES ,  Alois Konrad POPP ,  Rafaella SAMMOUTI ,  Harmannus TAMMES ,  Pieter Broer van der WEG

IPC: A23G9/32 ,  A23D7/01 ,  A23D7/005 ,  A23D7/04 ,  A23G9/34

Abstract: The invention provides a water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a weight ratio of water phase to oil phase of from 94:6 to 70:30 wherein: the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5; the water phase comprises at least water and one or more freezing point depressors; the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where: W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and A is 0.0001; the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where: O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion; the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is less than temperature at which the water phase contains 25 wt % ice by weight of the water phase.

公开(公告)号：US11246835B2

公开(公告)日：2022-02-15

申请号：US16882346

申请日：2020-05-22

Applicant: DOUXMATOK LTD

Inventor： Avraham Baniel ,  Michael Zviely ,  Shay Eliyahu ,  Noa Gelbart ,  Eran Baniel ,  Ronit Romm

IPC: A61K9/16 ,  A23L27/30 ,  A23L2/60 ,  A23L29/30 ,  A23L27/00 ,  A23G3/42 ,  A23G1/40 ,  A23G9/34 ,  A61K47/36

Abstract: Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.