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    Heat sterilized high protein spoonable nutritional compositions with whey protein which comprises whey protein micelles and a source of casein
    4.
    发明授权
    Heat sterilized high protein spoonable nutritional compositions with whey protein which comprises whey protein micelles and a source of casein 有权

    公开(公告)号：US11957147B2

    公开(公告)日：2024-04-16

    申请号：US16462455

    申请日：2018-01-11

    申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

    发明人： Giulia Marchesini ,  Nadine Haussmann ,  Kirstine Mette Sveje ,  Celine Loussert ,  Bertrand Schmitt ,  Christoph Widmer

    IPC分类号： A23L33/19 ,  A23L3/16 ,  A23L3/46 ,  A23L33/00 ,  A23L33/175

    CPC分类号： A23L33/19 ,  A23L3/16 ,  A23L3/46 ,  A23L33/175 ,  A23L33/40 ,  A23V2002/00

    摘要： The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s−1. The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized spoonable nutritional composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein consisting of whey protein containing whey protein micelles and casein, which comprises the steps of: (i) Providing an aqueous solution of a protein source consisting of whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing an indirect UHT heat treatment step; (v) Optionally performing a homogenization treatment step, wherein following steps (i) to (v) a heat sterilized spoonable nutritional composition is obtained having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s−1. Finally, the invention concerns the use of a protein source consisting of whey protein containing whey protein micelles and a source of casein, for preparing a spoonable nutritional composition and/or for controlling the viscosity of a liquid or semi-liquid spoonable nutritional composition, wherein the spoonable nutritional composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized spoonable nutritional composition.

    LOW SODIUM SALT COMPOSITION
    5.
    发明公开
    LOW SODIUM SALT COMPOSITION 审中-公开

    公开(公告)号：US20230217973A1

    公开(公告)日：2023-07-13

    申请号：US18175028

    申请日：2023-02-27

    申请人： Salarius Ltd.

    发明人： Javier Contreras ,  Victor Hugo Manzanilla

    IPC分类号： A23L27/40 ,  A23L7/122 ,  A23L19/18 ,  A23L3/46 ,  A23L25/00

    CPC分类号： A23L27/40 ,  A23L7/122 ,  A23L19/18 ,  A23L3/46 ,  A23L25/25 ,  A23V2002/00

    摘要： Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.

    PARTICULATE PRODUCTS AND METHOD FOR PRODUCTION THEREOF
    6.
    发明申请
    PARTICULATE PRODUCTS AND METHOD FOR PRODUCTION THEREOF 有权

    公开(公告)号：US20230000115A1

    公开(公告)日：2023-01-05

    申请号：US17778041

    申请日：2020-11-25

    申请人： SYMRISE AG

    发明人： Jenny WEISSBRODT ,  Alexander DIRING ,  Christopher SABATER

    IPC分类号： A23L3/46 ,  A23L27/12 ,  A23L27/00

    摘要： The present invention relates to a process for the production of an agglomerated particulate product containing one or more flavorant(s) and/or odorant(s). By spraying with certain binders, the storage stability of the particulate product is significantly improved, and the flavorant(s) and/or odorant(s) are protected, in particular, from oxidation. The present invention also relates to particulate products containing one or more flavorant(s) and/or odorant(s), preferably produced by a process according to the invention, and to the use of certain substances for improving the storage stability of particulate products containing one or more flavorant(s) and/or odorant(s).

    STABLE, SPRAY-DRIED FLAVOR COMPOSITIONS
    7.
    发明申请
    STABLE, SPRAY-DRIED FLAVOR COMPOSITIONS 有权

    公开(公告)号：US20220295850A1

    公开(公告)日：2022-09-22

    申请号：US17619032

    申请日：2020-06-18

    申请人： Givaudan SA

    发明人： Gregory Alan SHERMAN ,  Aloysius Lambertus DOORN

    IPC分类号： A23L27/00 ,  A23L3/46

    摘要： Spray-dried flavor compositions are provided. The stable spray-dried flavor compositions include a water-soluble matrix including a filler; at least about 1% of a fat component encapsulated in the matrix, based on the total weight of the matrix; and a combination of soluble rice bran and oat oil, the combination providing emulsification and improved antioxidant activity for the spray-dried flavor compositions.