公开(公告)号：WO2008082953A1

公开(公告)日：2008-07-10

申请号：PCT/US2007/087927

申请日：2007-12-18

申请人： KRAFT FOODS HOLDINGS, INC. ,  ZELLER, Bary, Lyn ,  LUDWIG, Cathy, Jean ,  PREININGER, Martin ,  OXFORD, Philip, James ,  REHN, Nadine ,  MASSEY, Aybe, Tulay ,  WINDSOR, Nicole, Lee ,  GAONKAR, Anilkumar, Ganapati

发明人： ZELLER, Bary, Lyn ,  LUDWIG, Cathy, Jean ,  PREININGER, Martin ,  OXFORD, Philip, James ,  REHN, Nadine ,  MASSEY, Aybe, Tulay ,  WINDSOR, Nicole, Lee ,  GAONKAR, Anilkumar, Ganapati

IPC分类号： A23F5/40 ,  A23F5/46 ,  A23L2/56

CPC分类号： A23F5/40 ,  A23F5/465 ,  A23L2/56 ,  A23L2/66 ,  A23V2002/00 ,  A23V2250/54 ,  A23V2250/502 ,  A23V2250/5104 ,  A23V2250/5112

摘要： The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

摘要翻译： 本发明提供了一种制备用于制备具有改善的香味释放特性的饮料组合物和用于其中的组合物的方法。 提供了一种制备用于制备具有增强的香味释放和降低的残留风味的饮料的组合物的方法，包括提供包含包含脂溶性挥发性风味成分的香味源的第一组分，其中所述第一组分基本上不含脂肪; 提供包含含脂成分的第二组分; 以及配置和布置第一和第二组分以在制备饮料时抑制脂肪可溶性挥发性风味成分在含脂成分中的溶解，从而促进将脂溶性挥发性风味成分释放到 当饮料准备好提供增强的香味释放并由于脂溶性挥发性风味成分而在饮料中具有降低的残留风味时，顶部空间上方。

公开(公告)号：WO2008082953A9

公开(公告)日：2008-09-18

申请号：PCT/US2007087927

申请日：2007-12-18

申请人： KRAFT FOODS HOLDINGS INC ,  ZELLER BARY LYN ,  LUDWIG CATHY JEAN ,  PREININGER MARTIN ,  OXFORD PHILIP JAMES ,  REHN NADINE ,  MASSEY AYBE TULAY ,  WINDSOR NICOLE LEE ,  GAONKAR ANILKUMAR GANAPATI

发明人： ZELLER BARY LYN ,  LUDWIG CATHY JEAN ,  PREININGER MARTIN ,  OXFORD PHILIP JAMES ,  REHN NADINE ,  MASSEY AYBE TULAY ,  WINDSOR NICOLE LEE ,  GAONKAR ANILKUMAR GANAPATI

IPC分类号： A23F5/40 ,  A23L27/00 ,  A23F5/46 ,  A23L2/56

CPC分类号： A23F5/40 ,  A23F5/465 ,  A23L2/56 ,  A23L2/66 ,  A23V2002/00 ,  A23V2250/54 ,  A23V2250/502 ,  A23V2250/5104 ,  A23V2250/5112

摘要： The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

摘要翻译： 本发明提供了制备用于制备具有改善的芳香释放特性的饮料的组合物和用于其中的组合物的方法。 提供了一种制备用于制备具有增强的芳香释放和减少的残留风味的饮料的组合物的方法，包括提供包含芳香源的第一组分，所述芳香源包含脂溶性挥发性风味成分，其中所述第一组分基本上不含脂肪; 提供包含含脂肪成分的第二组分; 以及配置和排列第一和第二组分以在制备饮料时抑制脂溶性挥发性风味成分在含脂肪成分中的溶解并由此促进脂溶性挥发性风味成分释放成 当制备饮料时，在饮料上方的顶部空间提供增强的香味释放，并由于脂溶性挥发性风味成分而降低饮料中的残留风味。

公开(公告)号：WO2008083152A2

公开(公告)日：2008-07-10

申请号：PCT/US2007/088814

申请日：2007-12-26

申请人： KRAFT FOODS HOLDINGS, INC. ,  LUDWIG, Cathy Jean ,  WINDSOR, Nicole Lee ,  GAONKAR, Anilkumar Ganapati ,  KIM, Nam-Cheol ,  MATUSHESKI, Nathan V. ,  WEST, Leslie George ,  FONTES, Maria Carolina De Almeida ,  ZELLER, Bary Lyn ,  VELLUCCI, Dominic J., JR. ,  KIJOWSKI, Mark ,  KOPP, Gabriele Margarete

发明人： LUDWIG, Cathy Jean ,  WINDSOR, Nicole Lee ,  GAONKAR, Anilkumar Ganapati ,  KIM, Nam-Cheol ,  MATUSHESKI, Nathan V. ,  WEST, Leslie George ,  FONTES, Maria Carolina De Almeida ,  ZELLER, Bary Lyn ,  VELLUCCI, Dominic J., JR. ,  KIJOWSKI, Mark ,  KOPP, Gabriele Margarete

CPC分类号： A23G1/32 ,  A23G1/46 ,  A23L2/52 ,  A23L27/72 ,  A23L27/84 ,  A23L27/86 ,  A23L33/10 ,  A23L33/105 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2250/2132 ,  A23V2200/224

摘要： Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

摘要翻译： 提供了适用于食品和饮料产品的微囊化多酚组合物。 微囊化显着降低多酚组合物的涩味和/或苦味，并保护多酚组合物免于氧化，成分相互作用，酶降解等，同时保持消化系统内的胃肠生物利用度。

公开(公告)号：WO2008083152A3

公开(公告)日：2008-11-13

申请号：PCT/US2007088814

申请日：2007-12-26

申请人： KRAFT FOODS HOLDINGS INC ,  LUDWIG CATHY JEAN ,  WINDSOR NICOLE LEE ,  GAONKAR ANILKUMAR GANAPATI ,  KIM NAM-CHEOL ,  MATUSHESKI NATHAN V ,  WEST LESLIE GEORGE ,  FONTES MARIA CAROLINA DE ALMEIDA ,  ZELLER BARY LYN ,  VELLUCCI DOMINIC J JR ,  KIJOWSKI MARK ,  KOPP GABRIELE MARGARETE

发明人： LUDWIG CATHY JEAN ,  WINDSOR NICOLE LEE ,  GAONKAR ANILKUMAR GANAPATI ,  KIM NAM-CHEOL ,  MATUSHESKI NATHAN V ,  WEST LESLIE GEORGE ,  FONTES MARIA CAROLINA DE ALMEIDA ,  ZELLER BARY LYN ,  VELLUCCI DOMINIC J JR ,  KIJOWSKI MARK ,  KOPP GABRIELE MARGARETE

IPC分类号： A23L1/00 ,  A23G1/32 ,  A23G1/46 ,  A23L1/30

CPC分类号： A23G1/32 ,  A23G1/46 ,  A23L2/52 ,  A23L27/72 ,  A23L27/84 ,  A23L27/86 ,  A23L33/10 ,  A23L33/105 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2250/2132 ,  A23V2200/224

摘要： Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

摘要翻译： 提供了适用于食品和饮料产品的微胶囊化多酚组合物。 微胶囊化显着降低多酚组合物的涩味和/或苦味，并保护多酚组合物免受氧化，成分相互作用，酶促降解等，同时保持消化系统内的胃肠生物利用度。