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    DEEP EUTECTIC SOLVENTS AND FLAVOUR GENERATION
    2.
    发明申请
    DEEP EUTECTIC SOLVENTS AND FLAVOUR GENERATION 审中-公开
    深层保护溶剂和花生产

    公开(公告)号：WO2015044139A1

    公开(公告)日：2015-04-02

    申请号：PCT/EP2014/070250

    申请日：2014-09-23

    Applicant: NESTEC S.A.

    Inventor： OERTLING, Heiko ,  VITON, Florian ,  MENOZZI, Candice Marie ,  FORNY, Laurent ,  MATTHEY-DORET, Walter

    IPC: A23L1/226 ,  A23L1/227

    CPC classification number: A23L27/201 ,  A21D2/14 ,  A23C9/156 ,  A23G3/36 ,  A23K20/10 ,  A23L7/10 ,  A23L27/215

    Abstract: The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavour precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25 °C and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25 °C individually, or in an amount such that all the compounds solid at 25 °C are simultaneously saturated at 25 °C. The flavour precursors may comprise the compounds solid at 25 °C on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

    Abstract translation: 本发明涉及风味生成。 特别地，本发明涉及一种制备风味组合物的方法。 该方法包括形成深的共晶溶剂，制备包含深共晶溶剂和风味前体的反应混合物，并加热反应混合物以形成芳香化合物。 深共晶溶剂是基于25℃固体的至少两种化合物的组合的液体，并且包含水和/或甘油的量不足以溶解所有固体在25℃单独固化的量，或者使得 所有在25℃下固化的化合物在25℃下同时饱和。 风味前体可以包含在25℃下固体的化合物，其中深共晶溶剂基于此。 本发明的另一方面是包含可通过本发明的方法获得的风味组合物的食品。

    REDUCED SODIUM BAKERY PRODUCT
    5.
    发明申请
    REDUCED SODIUM BAKERY PRODUCT 审中-公开
    减肥的SODIUM BKERY产品

    公开(公告)号：WO2016058995A1

    公开(公告)日：2016-04-21

    申请号：PCT/EP2015/073572

    申请日：2015-10-12

    Applicant: NESTEC S.A.

    Inventor： FORNY, Laurent ,  LI, Jian ,  STROTHCAMP, Mary ,  DUPAS-LANGLET, Marina ,  DEVI, Anjna

    IPC: A21D13/00

    CPC classification number: A21D13/06 ,  A21D2/08 ,  A21D13/22 ,  A21D13/41

    Abstract: The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based material and a salty tastant.A further aspect of the invention is a process for manufacturing a bakery product.

    Abstract translation: 本发明涉及一种含有咸味的面包店产品。 特别地，本发明涉及一种具有施用于至少一个表面的粉末的面包店产品，所述粉末颗粒包含淀粉基材料和咸味者。本发明的另一方面是制造面包店产品的方法。

    AN INSTANT BEVERAGE TABLET FOR PRODUCING A LAYERED BEVERAGE
    6.
    发明申请
    AN INSTANT BEVERAGE TABLET FOR PRODUCING A LAYERED BEVERAGE 审中-公开
    用于生产层状饮料的现成饮料片

    公开(公告)号：WO2016020367A1

    公开(公告)日：2016-02-11

    申请号：PCT/EP2015/067913

    申请日：2015-08-04

    Applicant: NESTEC S.A.

    Inventor： FORNY, Laurent ,  FRIES, Lennart ,  MEUNIER, Vincent ,  NIEDERREITER, Gerhard ,  PALZER, Stefan ,  REH, Christoph

    IPC: A23F5/38 ,  A23L2/395 ,  A23G1/56 ,  A23C9/18

    CPC classification number: A23F5/385 ,  A23C9/18 ,  A23C11/00 ,  A23G1/56 ,  A23L2/39 ,  A23L2/395

    Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and / or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm 3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm 3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.

    Abstract translation: 一种多层片剂形式的速溶饮料片剂，用于生产具有一种或多种乳膏层，咖啡和/或可可层以及任选的泡沫体的层状饮料，所述层状饮料在包含具有糖的黑色组分的液体中重新构成， 咖啡和/或可可颗粒以产生暗层; 一种具有乳白色和白糖的白色组分，用于生产白色层; 其中所述暗组分的密度在0.5至0.7g / cm 3的范围内，并且其中所述白色组分具有在0.74至0.9g / cm 3范围内的密度，并且其中所述暗组分以至少250的压实压力被压缩 kPa，并且其中白色组分以至少1250kPa的压实压力被压缩。

    AMORPHOUS POROUS PARTICLES FOR REDUCING SUGAR IN FOOD
    10.
    发明申请
    AMORPHOUS POROUS PARTICLES FOR REDUCING SUGAR IN FOOD 审中-公开
    用于减少食物中糖的无定形多孔颗粒

    公开(公告)号：WO2017093309A1

    公开(公告)日：2017-06-08

    申请号：PCT/EP2016/079264

    申请日：2016-11-30

    Applicant: NESTEC S.A.

    Inventor： DE ACUTIS, Rodolfo ,  WHITEHOUSE, Andrew Steven ,  FORNY, Laurent ,  MEUNIER, Vincent Daniel Maurice ,  DUPAS-LANGLET, Marina ,  MAHIEUX, Julien Philippe, Nicolas

    IPC: A23G1/40 ,  A23G3/42 ,  A23G9/34

    CPC classification number: A23L29/30 ,  A23G1/40 ,  A23G3/42 ,  A23G9/34 ,  A23L29/35

    Abstract: The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

    Abstract translation: 本发明涉及包含糖，填充剂和表面活性剂的无定形多孔颗粒，其闭孔率为20-60％。 本发明的其他方面涉及包含无定形多孔颗粒的食品; 制造无定形多孔颗粒和含有它们的基于脂肪的糖食产品的方法; 以及使用无定形多孔颗粒作为食品中的散装糖代用品，例如基于脂肪的糖果产品，例如巧克力。

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