公开(公告)号：WO2010067059A1

公开(公告)日：2010-06-17

申请号：PCT/GB2009/002839

申请日：2009-12-09

Applicant: THE UNIVERSITY OF BIRMINGHAM ,  NORTON, Ian, Timothy ,  COX, Philip, William

Inventor： NORTON, Ian, Timothy ,  COX, Philip, William

IPC: A23J3/04 ,  A23L1/0562 ,  A23L1/00 ,  A23L1/025 ,  A23L1/24 ,  A23P1/16

CPC classification number: A23D7/005 ,  A23J3/04 ,  A23L5/32 ,  A23L23/00 ,  A23L27/60 ,  A23L29/281 ,  A23P30/40 ,  A23P2030/405

Abstract: The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5μm to 10 μm in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6°C of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.

Abstract translation: 本发明公开了一种搁置稳定的食品。 该产品包括连续水相，分散在连续水相中的液体油滴和蛋白质包覆的气泡。 连续水相占食品的20〜80体积％（重量），液面油滴和蛋白质包覆气泡的直径为0.5μm〜10μm。 蛋白质包含半胱氨酸氨基酸残基，但不是疏水蛋白。 本发明还公开了一种形成适于形成上述食品的蛋白质包覆气泡的水性分散体的方法。 该方法包括在搅拌下将能形成涂覆气泡的蛋白质溶解在水中，在蛋白质的变性温度低于但在6℃的温度下在氧气存在下超声波处理蛋白质溶液，并将温度控制在这些限度内。 来自所产生的蛋白质包覆气泡的分散体的任何蛋白质碎片被分离出来。

公开(公告)号：WO2010146350A1

公开(公告)日：2010-12-23

申请号：PCT/GB2010/001170

申请日：2010-06-15

Applicant: THE UNIVERSITY OF BIRMINGHAM ,  NORTON, Ian, Timothy ,  COX, Philip, William ,  LE REVEREND, Benjamin, Jean, Didier ,  NORTON, Jennifer, Elizabeth

Inventor： NORTON, Ian, Timothy ,  COX, Philip, William ,  LE REVEREND, Benjamin, Jean, Didier ,  NORTON, Jennifer, Elizabeth

IPC: A23L1/0532 ,  A23L1/0562 ,  A23G1/50 ,  A23G1/32 ,  A23G1/40

CPC classification number: A23G1/32 ,  A23G1/40 ,  A23G1/50 ,  A23L29/256 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/222 ,  A23V2250/5036

Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.

Abstract translation: 本申请描述了包含油包水乳液的可食用产品，包含可可脂的油包水乳液和基本上分散在可可脂连续相中以及任选的一种或多种另外的巧克力成分的脂肪结晶稳定的水相。 水胶体，如凝胶或角叉菜胶通常用于稳定水相。 还提供制作食品的方法。