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    FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME
    2.
    发明申请
    FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME 审中-公开
    泡沫组合物及其制备方法

    公开(公告)号：WO2008082817A1

    公开(公告)日：2008-07-10

    申请号：PCT/US2007/085519

    申请日：2007-11-26

    Applicant: KRAFT FOODS HOLDINGS, INC. ,  ZELLER, Bary Lyn ,  IMISON, Thomas Phillip ,  CERIALI, Stefano ,  OXFORD, Phillip James

    Inventor： ZELLER, Bary Lyn ,  IMISON, Thomas Phillip ,  CERIALI, Stefano ,  OXFORD, Phillip James

    IPC: A23C11/00 ,  A23P1/16

    CPC classification number: A23P1/16 ,  A23F5/42 ,  A23L2/54 ,  A23L23/00 ,  A23P30/40

    Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10 °C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10 °C is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.

    Abstract translation: 提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有具有至少约10℃的临界温度的截留的超临界流体。 此外，提供了制备这种发泡组合物的方法。 具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中颗粒成分包括多个内部 空隙。 颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。 随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。

    SHELF STABLE, BREWED BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME
    3.
    发明申请
    SHELF STABLE, BREWED BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME 审中-公开
    保鲜稳定，烧烤饮料浓缩液及其制备方法

    公开(公告)号：WO2013036287A2

    公开(公告)日：2013-03-14

    申请号：PCT/US2012028579

    申请日：2012-03-09

    Applicant: KRAFT FOODS GROUP BRANDS LLC ,  ZELLER BARY LYN ,  TOPINKA JOHN B ,  KYSER DALE ANTHONY

    Inventor： ZELLER BARY LYN ,  TOPINKA JOHN B ,  KYSER DALE ANTHONY

    CPC classification number: A23F3/18 ,  A23F3/163 ,  A23F3/225 ,  A23F5/243 ,  A23F5/26 ,  A23F5/262 ,  A23F5/28

    Abstract: Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.

    Abstract translation: 本发明提供液体酿造的饮料浓缩物和制备浓缩物的方法。 浓缩物在室温下是液态的并且是可流动的，并且可以在含水液体中稀释以提供具有新鲜酿制的饮料的一般外观，风味和香气的饮料。 浓缩物包括低水含量，高非水性液体含量，特别是非挥发性非水性液体含量，以及高风味固体含量，其量是平衡的，以提供具有很少或没有风味的所需风味特征的浓缩物 在室温下在密封容器中储存至少约三个月后的降解。

    SHELF STABLE, LOW WATER LIQUID BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME
    4.
    发明申请
    SHELF STABLE, LOW WATER LIQUID BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME 审中-公开
    保持稳定的低水饮料浓缩液及其制备方法

    公开(公告)号：WO2013025251A1

    公开(公告)日：2013-02-21

    申请号：PCT/US2012/028472

    申请日：2012-03-09

    Applicant: KRAFT FOODS GROUP BRANDS LLC ,  ZELLER, Bary Lyn ,  TOPINKA, John P. ,  RAGNARSSON, Karl ,  KYSER, Dale Anthony

    Inventor： ZELLER, Bary Lyn ,  TOPINKA, John P. ,  RAGNARSSON, Karl ,  KYSER, Dale Anthony

    IPC: A23L2/385 ,  A23L2/52 ,  A23L2/68 ,  A23L2/56

    CPC classification number: A23L2/52 ,  A23L2/385 ,  A23L2/56 ,  A23L2/68

    Abstract: Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

    Abstract translation: 本文描述了提供对香料，人造甜味剂，维生素和/或着色成分增强稳定性的液体饮料浓缩物。 更具体地，本文所述的液体饮料浓缩物提供了增强的风味稳定性，尽管酸含量高（即至少约5重量％酸化剂）。 在一个方面，液体饮料浓缩物具有低水含量（即，小于约30％的水），并且在另一方面，基本上不含水。 在一些方法中，本文公开的液体饮料浓缩物保持稳定至少约三个月，并且可以稀释以制备具有所需风味特征并且很少或没有风味降解的风味饮料。

    NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME
    9.
    发明申请
    NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME 审中-公开
    非碳酸酯泡沫组合物及其制备方法

    公开(公告)号：WO2006023565A1

    公开(公告)日：2006-03-02

    申请号：PCT/US2005/029262

    申请日：2005-08-17

    Applicant: KRAFT FOODS HOLDINGS, INC. ,  ZELLER, Bary, Lyn

    Inventor： ZELLER, Bary, Lyn

    IPC: A23L1/00

    CPC classification number: A23J3/00 ,  A23C11/08 ,  A23C11/10 ,  A23C2260/20 ,  A23F5/40 ,  A23J3/06 ,  A23J3/342 ,  A23P30/40

    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

    Abstract translation: 发泡组合物包括不含碳水化合物的粉末状可溶性组合物，其包含具有多个内部空隙的蛋白质颗粒，所述内部空隙含有夹带的加压气体。 在一种形式中，通过在将颗粒加热到至少玻璃化转变温度的温度之前或之后使颗粒处于超过大气压的外部气体压力，然后将颗粒冷却至低于玻璃化转变温度 在释放外部压力之前或之后，以有效地将加压气体捕获在内部空隙内的方式的温度。

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