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公开(公告)号：WO2006094999A1
公开(公告)日：2006-09-14
申请号：PCT/EP2006/060568
申请日：2006-03-08
申请人： NESTEC S.A. , ERDMANN, Peter , PFALLER, Werner , MAURER, Giovanna, Armida, Ines , FANKHAUSER, Peter
IPC分类号： A23D9/00 , A23L1/30 , A23L1/29 , A23C9/00 , A23C11/00 , A23C11/02 , A23C11/06 , A23C11/08 , A23L1/00 , A23L1/19 , A23L1/22 , A23L1/234
摘要： The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in water emulsion that is stable under the conditions required to prepare such a solid product. Furthermore, in contrast to traditional spray- and freeze- dried powder based foodstuff additives like creamers, the solid product of the present invention spontaneously disperses when added to a aqueous media, i.e. stirring is not required. Furthermore, it may generate a foam without any foaming agents.
摘要翻译： 本发明涉及包含水包油乳液和固体基质的可挤出混合物的固体产品。 固体产品可以用于食品例如食品中。 作为饮料添加剂或即时饮料产品或。 本发明还提供了在制备这种固体产物所需的条件下稳定的水包油乳液。 此外，与传统的基于喷雾和冷冻干燥粉末的食品添加剂如奶精相反，当加入到水性介质中时，本发明的固体产物自发分散，即不需要搅拌。 此外，它可以产生没有任何发泡剂的泡沫。
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公开(公告)号：WO2012056006A1
公开(公告)日：2012-05-03
申请号：PCT/EP2011/069002
申请日：2011-10-28
申请人： NESTEC S.A. , BECEL, Patricia , GEROMINI, Osvaldo , GIROT, Pierre-Marc , PFALLER, Werner , CHANVRIER, Hélène
摘要： A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70 % which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés.
摘要翻译： 以片状形式均匀组成的脱水食品，其中薄片的孔隙率为30-70％，有助于它们迅速溶解和/或分散在水中。 这些薄片通常用于制备调味汁，汤，食品，肉馅，库存和配料。
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公开(公告)号：WO2016091917A1
公开(公告)日：2016-06-16
申请号：PCT/EP2015/079049
申请日：2015-12-09
申请人： NESTEC S.A.
CPC分类号： A23C9/1548 , A23C2210/30 , A23G3/46 , A23L33/40 , A23P30/34
摘要： The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process for obtaining the snack.
摘要翻译： 本发明涉及一种以牛奶为基础的小吃，其被蒸煮成真空，其特征在于快速熔化口腔形状。 本发明还涉及一种涂布挤压的基于牛奶的小吃和获得小吃的方法。
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公开(公告)号：WO2006094995A1
公开(公告)日：2006-09-14
申请号：PCT/EP2006/060558
申请日：2006-03-08
IPC分类号： A23D9/00 , A23L1/30 , A23L1/29 , A23C9/00 , A23C11/00 , A23C11/02 , A23C11/06 , A23C11/08 , A23L1/00 , A23L1/19 , A23L1/22 , A23L1/234
摘要： A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion and extruding the emulsion together with a solid matrix comprising the protein and the carbohydrate in a ratio between 1 part emulsion:0.5 parts matrix to 1 part emulsion:5 parts matrix into a vacuum chamber at a temperature at or above the melting point of the mixture of emulsion and matrix to obtain a solid product having a maximum water content of 10%.
摘要翻译： 用于制备包含蛋白质，脂肪和碳水化合物的营养组合物的方法包括用乳化剂将水分乳化，以形成固体含量至少为70％的乳液，使乳液均匀化并将乳液与包含 蛋白质和碳水化合物以1份乳液：0.5份基质与1份乳液：5份基质的比例在乳液和基质混合物的熔点或以上的温度下进入真空室，得到具有 最大含水量10％。
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