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    LIQUID CREAMERS AND METHODS OF MAKING SAME
    3.
    发明申请
    LIQUID CREAMERS AND METHODS OF MAKING SAME 审中-公开
    液体乳酪及其制造方法

    公开(公告)号：WO2013092693A1

    公开(公告)日：2013-06-27

    申请号：PCT/EP2012/076123

    申请日：2012-12-19

    Applicant: NESTEC S.A.

    Inventor： BEZELGUES, Jean-Baptiste ,  XU, Yichi ,  LESER, Martin Erwin ,  SHER, Alexander A. ,  ALAHVERDZHIEVA, Veneta

    IPC: A23C11/04 ,  A23L1/0532 ,  A23L1/19

    CPC classification number: A23C11/00 ,  A23L29/256

    Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan:iota carrageenan weight ratio of between about 1:2.5 and about 1:33.

    Abstract translation: 提供液体奶精和制备液体奶精的方法。 在一般实施方案中，本公开提供了一种液体奶精，其包含：约0.1％至10％的油; 约0.1％至约35％的糖; 以及包含κ角叉菜胶和具有卡拉胶角蛋白的iota角叉菜胶的水胶体稳定体系：ι角叉菜胶重量比为约1:2.5至约1:33。

    LIQUID CREAMERS AND METHODS OF MAKING SAME
    6.
    发明申请
    LIQUID CREAMERS AND METHODS OF MAKING SAME 审中-公开
    液体乳酪及其制造方法

    公开(公告)号：WO2012072456A1

    公开(公告)日：2012-06-07

    申请号：PCT/EP2011/070750

    申请日：2011-11-23

    Applicant: NESTEC S.A. ,  SHER, Alexander A. ,  BEESON, Christine Ann ,  OCTAVIA, Winnie ,  GUTIERREZ, Antonio J.

    Inventor： SHER, Alexander A. ,  BEESON, Christine Ann ,  OCTAVIA, Winnie ,  GUTIERREZ, Antonio J.

    IPC: A23C11/00 ,  A23L1/0532 ,  A23L1/0534 ,  A23L1/19 ,  A23L1/275

    CPC classification number: A23C11/02 ,  A23C11/00 ,  A23L5/42 ,  A23L9/20 ,  A23L29/10 ,  A23L29/256 ,  A23L29/262

    Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan: iota carrageenan weight ratio of about 3: 1 to about 1 :10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1 :(0.005 - 8):(0.05 - 20):(0.025 - 5), respectively.

    Abstract translation: 提供液体奶精和制备液体奶精的方法。 在一般实施方案中，本公开提供了一种液体奶精，其包括1）着色剂，2）油，3）包含足以悬浮着色剂的量的纤维素组分和胶组分的水解胶体稳定体系，以及4） 乳化稳定体系包括乳化剂和蛋白质，其量足以保持乳液在乳液中的稳定性。 口香糖组分可以包括卡拉卡拉酮和具有卡拉卡拉胶的ι角叉菜胶：ι角叉菜胶重量比为约3:1至约1:10。 纤维素成分，树胶成分，乳化剂和蛋白质的重量比分别为约1：（0.005〜8）：（0.05〜20）：（0.025〜5）。

    LOW PROTEIN AND PROTEIN-FREE LIQUID, LIQUID CONCENTRATE AND POWDER CREAMERS. AND PROCESS OF MAKING THEREOF
    10.
    发明申请
    LOW PROTEIN AND PROTEIN-FREE LIQUID, LIQUID CONCENTRATE AND POWDER CREAMERS. AND PROCESS OF MAKING THEREOF 审中-公开
    低蛋白质和无蛋白质液体，液体浓缩物和粉末状霜剂。 及其制造过程

    公开(公告)号：WO2010040727A2

    公开(公告)日：2010-04-15

    申请号：PCT/EP2009/062934

    申请日：2009-10-06

    Applicant: NESTEC S.A. ,  BEESON, Christine Ann ,  ERICKSON, Ken Robert ,  SHER, Alexander A.

    Inventor： BEESON, Christine Ann ,  ERICKSON, Ken Robert ,  SHER, Alexander A.

    IPC: A23C11/00 ,  A23L2/02 ,  A23L2/38

    CPC classification number: A23L2/38 ,  A23C11/10 ,  A23F3/14 ,  A23F5/40 ,  A23G1/56

    Abstract: The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

    Abstract translation: 本发明提供低蛋白质和无蛋白质的奶精组合物及其制备方法。 奶精组合物包含至少一种乳化剂的乳化组分; 至少一种缓冲剂的缓冲体系; 和至少一种有机酸或有机酸盐的螯合剂的螯合体系。 奶精任选地含有足够量的增白剂，以向添加了奶精的含水介质提供额外的增白作用。 该组合物具有约0.5重量％至约50重量％的脂肪或油含量和不超过3重量％的蛋白质含量。 奶精组合物可以是液体，液体浓缩物或粉末形式，并且当加入到不同pH，硬度和温度的饮料的水性介质中时具有高的增白能力和令人愉快的口感，没有可辨别的羽化或脂肪分离。 / p>

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