公开(公告)号：WO2018224537A1

公开(公告)日：2018-12-13

申请号：PCT/EP2018/064874

申请日：2018-06-06

Applicant: NESTEC S.A.

Inventor： DUPAS-LANGLET, Marina ,  DEDISSE, Anne-Juliette ,  GEHIN-DELVAL, Cécile ,  KREUSS, Markus ,  MEUNIER, Vincent, Daniel, Maurice ,  PUECH-RULLIÈRE, Celie ,  SCHMITT, Christophe, Joseph, Etienne ,  VAGHELA, Madansinh, Nathusinh

IPC: A23C11/00 ,  A23L33/20 ,  A23L2/39 ,  A23F5/40 ,  A23G1/52 ,  A23P10/40 ,  A23P30/40 ,  A23L23/10 ,  A23L29/30 ,  A23L2/40

CPC classification number: A23L33/20 ,  A23C9/1524 ,  A23C9/16 ,  A23C11/06 ,  A23C2240/20 ,  A23F5/40 ,  A23G1/52 ,  A23J3/08 ,  A23J3/14 ,  A23L2/39 ,  A23L2/40 ,  A23L2/66 ,  A23L23/10 ,  A23L29/30 ,  A23L29/35 ,  A23P10/40 ,  A23P30/40

Abstract: The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfactant, wherein the porous particles have a closed porosity of between 10 and 80 %. A further aspect of the invention is a process for manufacturing a beverage powder.

公开(公告)号：WO2012016852A3

公开(公告)日：2012-02-09

申请号：PCT/EP2011/062617

申请日：2011-07-22

Applicant: NESTEC S.A. ,  UMMADI, Madhavi ,  VAGHELA, Madansinh, Nathusinh ,  BUTTERWORTH, Aaron, Beth ,  PANDYA, Nirav, Chandrakant ,  McCUNE, Bridgett, Lynn ,  SCHMITT, Christophe, Joseph, Etienne ,  SAIKALI, Joumana ,  OLMOS, Paola

Inventor： UMMADI, Madhavi ,  VAGHELA, Madansinh, Nathusinh ,  BUTTERWORTH, Aaron, Beth ,  PANDYA, Nirav, Chandrakant ,  McCUNE, Bridgett, Lynn ,  SCHMITT, Christophe, Joseph, Etienne ,  SAIKALI, Joumana ,  OLMOS, Paola

IPC: A23G9/38 ,  A23G9/40

Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.

公开(公告)号：WO2018114834A1

公开(公告)日：2018-06-28

申请号：PCT/EP2017/083365

申请日：2017-12-18

Applicant: NESTEC S.A.

Inventor： SHER, Alexander, A ,  YE, Yubin ,  SCHNEIDER, Margaret ,  ROUSSET, Philippe ,  VAGHELA, Madansinh, Nathusinh

IPC: A23C3/02 ,  A23C9/15 ,  A23C9/152 ,  A23C9/154 ,  A23C9/156 ,  A23L2/38 ,  A23G1/56 ,  A23J1/20 ,  A23G1/44 ,  A23L2/46 ,  A23L2/56 ,  A23L2/58 ,  A23L2/60 ,  A23L2/62 ,  A23L2/66

Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5 - 8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10 - 60/40, adding divalent cations to provide a concentration of 3 - 20 mM free divalent cations in the ingredient composition, and 0.025 - 0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135 -150°C for 3 - 30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5 - 30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6 - 7.2, 1.5 - 8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 20 mM divalent cations, and the aggregates are of 5 - 30 microns mean diameter D(4,3) as measured by laser diffraction.

公开(公告)号：WO2018114826A1

公开(公告)日：2018-06-28

申请号：PCT/EP2017/083353

申请日：2017-12-18

Applicant: NESTEC S.A.

Inventor： SCHMITT, Christophe, Joseph, Etienne ,  BOVETTO, Lionel, Jean, René ,  SYRBE, Axel ,  KREUSS, Markus ,  VAGHELA, Madansinh, Nathusinh ,  KOLODZIEJCZYK, Eric, Stanislas

IPC: A23C9/154 ,  A23C9/156 ,  A23G1/56 ,  A23G3/34 ,  A23J1/20 ,  A23J3/08

Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 wt.% of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40, adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 105°C for a period of 0.5 – 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3 - 50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 – 7.1, a concentration of 6 - 55 wt.% milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction.

公开(公告)号：WO2018114818A1

公开(公告)日：2018-06-28

申请号：PCT/EP2017/083344

申请日：2017-12-18

Applicant: NESTEC S.A.

Inventor： SCHMITT, Christophe, Joseph, Etienne ,  BOVETTO, Lionel, Jean, René ,  SYRBE, Axel ,  SHARP, Michael, Dennis ,  VAGHELA, Madansinh, Nathusinh ,  DAVE, Rajiv, Indravadan ,  KREUSS, Markus ,  KOLODZIEJCZYK, Eric, Stanislas

IPC: A23C9/154 ,  A23C9/156 ,  A23G1/56 ,  A23G3/34 ,  A23J1/20 ,  A23J3/08

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 1 - 15 wt.% of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40,adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 100°C for a period of 0.5 – 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5 - 50 microns as measured by D (4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 – 7.1, a concentration of 6 - 40 wt.% milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D (4, 3) as measured by laser diffraction.