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Patent Agency Ranking
公开(公告)号：WO2012175466A1
公开(公告)日：2012-12-27
申请号：PCT/EP2012/061635
申请日：2012-06-19
Applicant: NESTEC S.A. , BEZELGUES, Jean-Baptiste , CHENG, Pu-Sheng , SANZ-VALERO, Juan
Inventor： BEZELGUES, Jean-Baptiste , CHENG, Pu-Sheng , SANZ-VALERO, Juan
CPC classification number: A23C11/106 , A23C11/08 , C12P7/6481
Abstract: The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers.
Abstract translation: 本发明涉及包含磷脂乳化剂的水包油乳液，所述乳化剂包含溶血磷脂，以及制备乳液的方法。 乳液可用作食品和饮料产品的基质，例如， 咖啡和茶奶油，并且在不使用合成乳化剂的情况下具有良好的稳定性。
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公开(公告)号：WO2012059554A1
公开(公告)日：2012-05-10
申请号：PCT/EP2011/069358
申请日：2011-11-03
Applicant: NESTEC S.A. , SANZ-VALERO, Juan , CHENG, Pu-Sheng
Inventor： SANZ-VALERO, Juan , CHENG, Pu-Sheng
Abstract: The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.
Abstract translation: 本发明涉及通过在足以酶促转化内在糖的条件下使食品与足够量的至少一种转糖苷酶接触来降低食品如果汁或即食饮料中的糖含量的内含糖含量的方法 在食品中不可消化的碳水化合物和不消化的寡糖，如低聚果糖和葡萄糖寡糖，从而形成更加营养的产品。 本发明还涉及通过本发明的方法生产的营养食品。
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公开(公告)号：WO2017032677A1
公开(公告)日：2017-03-02
申请号：PCT/EP2016/069564
申请日：2016-08-18
Applicant: NESTEC S.A.
Inventor： SANZ-VALERO, Juan , CILLIERS, Corietha , RAHMANI, Rachid , NAPOLITANO, Guillermo , KUSNADI, Chitra , CHENG, Pu-Sheng
IPC: A23F5/24 , A23L33/105 , A61K36/74
Abstract: The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w;c) a viscosity modifier ranging between 1-15 w/w%; d) an emulsifier ranging between 0.1 to 1%; and e) a β-mannanase ranging between 0.1 to 1% w/w.
Abstract translation: 本发明涉及用于制备饮料的组合物，该组合物包含a）咖啡液或干燥咖啡提取物，其范围为1-40％w / w; b）1-20％w / w范围内的奶油; c）粘度调节剂在1-15w / w％之间; d）乳化剂为0.1至1％; 和e）0.1-1％w / w范围内的β-甘露聚糖酶。
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公开(公告)号：WO2016173929A1
公开(公告)日：2016-11-03
申请号：PCT/EP2016/058948
申请日：2016-04-21
Applicant: NESTEC S.A.
Inventor： VAFEIADI, Christina , JOHANSSON, Simon , SANZ-VALERO, Juan , CHENG, Pu-Sheng , GANCEL, Charlotte , AUSTIN, Sean, Christopher , BOURDIN, Gilles
CPC classification number: A23L2/02 , A23G3/366 , A23L33/175 , A23V2002/00 , C12N9/1051 , C12P19/18 , C12Y204/01005
Abstract: A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.
Abstract translation: 一种用于降低食品材料中单糖和/或二糖含量的方法，该方法包括使食品材料与包含与SEQ ID NO：1具有至少95％同一性的氨基酸序列的葡糖基转移酶接触。
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公开(公告)号：WO2014023805A1
公开(公告)日：2014-02-13
申请号：PCT/EP2013/066647
申请日：2013-08-08
Applicant: NESTEC S.A.
Inventor： SANZ-VALERO, Juan , CHENG, Pu-Sheng , PASCUAL, Teresita, Bautista
CPC classification number: A23C13/125 , A23C11/04 , A23D7/0053 , A23L29/10 , A23V2002/00 , C12Y305/01044
Abstract: The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emulsifier. The invention also relates to a method of producing an oil-in-water emulsion comprising deamidated protein.
Abstract translation: 本发明涉及水包油乳液，例如水包油乳液。 以食品或饮料组合物或食品或饮料组合物的成分（例如奶精）的形式。 水包油乳剂包含脱酰氨基蛋白作为乳化剂。 本发明还涉及一种生产包含脱酰氨基蛋白质的水包油乳液的方法。
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