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公开(公告)号：US20200296981A1
公开(公告)日：2020-09-24
申请号：US16897791
申请日：2020-06-10
摘要： A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.
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公开(公告)号：US10709147B2
公开(公告)日：2020-07-14
申请号：US15320066
申请日：2015-06-19
申请人： NESTEC S.A.
摘要： The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.
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公开(公告)号：US20180206513A1
公开(公告)日：2018-07-26
申请号：US15320066
申请日：2015-06-19
申请人： NESTEC S.A.
摘要： The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.
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公开(公告)号：US20170150731A1
公开(公告)日：2017-06-01
申请号：US15327081
申请日：2015-07-03
申请人： NESTEC S.A.
发明人： Rafael Berrocal , Maria Magdalena Dotzauer , Jurg Schlaginhaufen , Christophe Joseph Etienne Schmitt , Lucile Waksman , Alexandra Weingand-Ziade , Peter Zeltner
摘要： Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.
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5.发明申请LOW PROTEIN AND PROTEIN-FREE EXTENDED SHELF LIFE (ESL) AND SHELF-STABLE ASEPTIC LIQUID CREAMERS AND PROCESS OF MAKING THEREOF 审中-公开低蛋白质和蛋白质免费延长寿命（ESL）和保质期无菌液体乳酪及其制备方法公开(公告)号：US20110293800A1
公开(公告)日：2011-12-01
申请号：US13147488
申请日：2010-02-12
申请人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
发明人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
CPC分类号： A23C11/08 , A23C11/00 , A23C11/04 , A23L2/52 , A23L9/22 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/222 , A23V2200/214 , A23V2250/15 , A23V2250/51082 , A23V2250/51084 , A23V2250/02
摘要： The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.
摘要翻译： 本发明提供了低蛋白质和无蛋白质的液体奶精组合物及其制备方法。 液体奶精组合物包括包含至少两种低分子量乳化剂的组合的乳化组分; 包含微晶纤维素（MCC）/羧甲基纤维素（CMC）/角叉菜胶的水胶体系统; 螯合体系，其包含至少一种有机或无机酸或有机或无机酸盐的螯合剂; 包括至少一种缓冲剂的缓冲系统; 和增白剂，其用量足以向加入奶精的水性介质提供额外的增白。 组合物的植物油含量为组合物重量的约0.1％至约33％，蛋白质含量不超过组合物重量的3％。 该组合物是无菌液体奶精的形式，其保存稳定至少九个月，并且当加入到不同pH值的饮料的水性介质中时，提供高的增白能力和令人愉快的口感，没有明显的羽化或脂肪分离 ，硬度和温度。
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公开(公告)号：US20050276898A1
公开(公告)日：2005-12-15
申请号：US11151539
申请日：2005-06-14
IPC分类号： A23C11/00 , A23C11/04 , A23C11/08 , A23F5/00 , A23F5/40 , A23L1/00 , A23L1/19 , A23L2/40 , C08K3/26
CPC分类号： A23C11/00 , A23C11/04 , A23C11/08 , A23C2210/30 , A23C2260/20 , A23P30/40
摘要： Foamed liquid creamers including first and second components that cooperate when combined with a water-containing beverage to cream the beverage while forming a foam layer thereon, with a portion of the foam layer residing on the beverage and the remainder at least partly melting or dispersing in less than about 20 seconds after combination with the beverage to provide a whitening color and creamer flavor to the beverage. The liquid creamer, and methods of making and using the same, typically includes a liquid component containing entrapped gas, such as air. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.
摘要翻译： 发泡液体奶精，包括第一和第二组分，当与含水饮料组合以在饮料上形成泡沫层时配合，同时在其上形成泡沫层，泡沫层的一部分位于饮料上，其余部分至少部分地熔化或分散在 与饮料组合后少于约20秒，以向饮料提供美白的颜色和奶油味。 液体奶精及其制造和使用方法通常包括含有截留气体（例如空气）的液体成分。 在饮料中产生的泡沫的量取决于发泡液体奶精的溢出。
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公开(公告)号：US06872416B2
公开(公告)日：2005-03-29
申请号：US09908216
申请日：2001-07-18
申请人： Oliver Chmiel , Marc Furrer , Hanspeter Maier , Heinz Wyss
发明人： Oliver Chmiel , Marc Furrer , Hanspeter Maier , Heinz Wyss
摘要： The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.
摘要翻译： 本发明涉及芳香化的可溶性奶精粉末。 奶精颗粒由一种或多种蛋白质，脂肪和碳水化合物的基质以及芳香体系形成。 香气系统由含水咖啡香气组分和可溶性咖啡固体以优选的比例形成，以帮助稳定不稳定的含水咖啡香气组分。 可以使用奶精粉末，例如在可溶性咖啡饮料粉末中。
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公开(公告)号：US6034130A
公开(公告)日：2000-03-07
申请号：US114318
申请日：1998-07-13
IPC分类号： A23C9/20 , A23C9/00 , A23C11/04 , A23D9/00 , A23D9/007 , A23D9/02 , A23L1/29 , A23L1/30 , C11C3/00 , C11C3/08 , C11C3/10 , C12P7/64 , A01N37/00 , C12P13/16
摘要： Synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-positions and in particular predominantly at the 2-position of the triacylglycerols.
摘要翻译： 合成脂质组合物，其中脂肪酸的含量和分布与含有少于2重量％游离脂肪酸的人乳脂肪的含量和分布相似，其中棕榈酸主要位于三酰基甘油的2位， 花生四烯酸和二十二碳六烯酸分布在三酰基甘油的1-，2-和3-位之间，特别是主要分布在2-位。
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公开(公告)号：US5935627A
公开(公告)日：1999-08-10
申请号：US883343
申请日：1997-06-26
IPC分类号： A23C11/04 , A23D7/00 , A23D9/00 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/40 , A23G3/52 , A23G3/54 , A23L9/20 , C11C3/10
摘要： A novel fat-blend for low trans filling fat compositions or for wrapper margarine that upon use do not display posthardening comprise: SUS, SSU and SU.sub.2 -triglyceriden, wherein:i) the transcontent
摘要翻译： 一种用于低反式脂肪组合物或包装人造黄油的新型脂肪混合物，其在使用时不显示后硬化，包括：SUS，SSU和SU2-三甘油三酯，其中：i）横向含量<5％ii）SUS / SSU- 2 iii）SUS <34wt％iv）SU2 <55wt％S =饱和脂肪酸16-18C-原子U =具有18个C原子的单/二不饱和脂肪酸。
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公开(公告)号：US5792501A
公开(公告)日：1998-08-11
申请号：US633869
申请日：1996-04-15
申请人： Allan Lepine
发明人： Allan Lepine
CPC分类号： A23C11/04 , A23K50/48 , Y10S426/805
摘要： An artificially produced feline milk substitute composition is provided. The composition comprises casein, whey, and as expressed on a dry matter basis, from about 30 to about 50 percent protein, from about 25 to about 50 percent fat, and from about 10 to about 25 percent lactose. The casein and whey in the composition have a ratio of about 1:1.
摘要翻译： 提供人造生产的猫牛奶替代品组合物。 组合物包含酪蛋白，乳清，以干物质表示，约30至约50％的蛋白质，约25至约50％的脂肪和约10至约25％的乳糖。 组合物中酪蛋白和乳清的比例约为1:1。
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