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公开(公告)号：WO2014018937A1
公开(公告)日：2014-01-30
申请号：PCT/US2013/052407
申请日：2013-07-26
发明人： WANG, Zebin , GU, Yeun S. , SMITH, William C. , BROWN, John A. , MADSEN, Finn , CHRISTENSEN, Finn Hjort
CPC分类号： A23L1/0097 , A21D13/50 , A21D13/80 , A23G3/44 , A23G3/52 , A23G9/38 , A23G9/46 , A23G9/52 , A23G2200/10 , A23G2220/02 , A23J3/16 , A23L2/66 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2250/54252
摘要： A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.
摘要翻译： 包含一定量的大豆乳清蛋白的发泡剂在本文中公开，大豆乳清蛋白已经从处理流中分离出来。 发泡剂特别适用于生产食品。
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公开(公告)号：WO2017005931A1
公开(公告)日：2017-01-12
申请号：PCT/EP2016/066419
申请日：2016-07-11
发明人： MADSEN, Finn , MÜLLER, Hubert
CPC分类号： A23G9/327 , A23L29/10 , B01F17/0085
摘要： The present invention provides an emulsifier composition comprising: (i) propylene glycol monoester; and (ii) an ionic emulsifier selected from: (a) diacetyl tartaric acid ester of mono- and diglycerides, (b) a salt of behenic acid, (c) a sodium stearoyl lactylate (SSL); or (d) a mixture thereof. The invention also related to the use of the emulsifier composition for inhibiting ice-crystal growth and reducing hardness of an aerated frozen food product that has been subjected to heat shock.
摘要翻译： 本发明提供一种乳化剂组合物，其包含：（i）丙二醇单酯; 和（ii）选自以下的离子乳化剂：（a）甘油单酯和甘油二酯的二乙酰酒石酸酯，（b）山萮酸盐，（c）硬脂酰乳酸钠（SSL）; 或（d）它们的混合物。 本发明还涉及乳化剂组合物用于抑制冰晶生长并降低经受热休克的充气冷冻食品的硬度。
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公开(公告)号：WO2019042994A1
公开(公告)日：2019-03-07
申请号：PCT/EP2018/073121
申请日：2018-08-28
摘要： A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.
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公开(公告)号：WO2013182518A3
公开(公告)日：2013-12-12
申请号：PCT/EP2013/061378
申请日：2013-06-03
摘要： There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and the water soluble particulate material are integrated with each other.
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公开(公告)号：WO2014184134A1
公开(公告)日：2014-11-20
申请号：PCT/EP2014/059637
申请日：2014-05-12
发明人： MADSEN, Finn , LIOT, Frédéric
CPC分类号： A23L1/19 , A23L9/20 , A23L29/272 , A23P30/40 , A23V2002/00 , A23V2200/246 , A23V2250/5054
摘要： Use of high acyl gellan in whipping cream.
摘要翻译： 在搅打奶油中使用高酰基结冷胶。
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公开(公告)号：WO2013050412A1
公开(公告)日：2013-04-11
申请号：PCT/EP2012/069530
申请日：2012-10-03
CPC分类号： A23G9/327 , A23G9/38 , A23G9/40 , A23G9/42 , A23J3/14 , A23L29/10 , A23P30/40 , A23V2002/00 , A23V2200/246 , A23V2250/182 , A23V2250/548 , A23V2250/192
摘要： The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
摘要翻译： 本发明涉及包含用于充气食品的蛋白质和乳化剂的搅打剂，例如用于冰糕和果汁冻的应用。 本发明还涉及鞭打食品，例如包含该搅打剂的果汁冰糕和果汁冰糕及其制造方法。 本发明还涉及蛋白质与乳化剂之间的配合物，其用途及其制备方法。
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公开(公告)号：WO2012126655A1
公开(公告)日：2012-09-27
申请号：PCT/EP2012/051588
申请日：2012-01-31
申请人： DUPONT NUTRITION BIOSCIENCES APS , LUND, Casper , O'SULLIVAN, Geoffrey , JENSEN, Henrik, Aabye , KRAGH, Henrik , LUND, Susanne, Budde , MADSEN, Finn
发明人： LUND, Casper , O'SULLIVAN, Geoffrey , JENSEN, Henrik, Aabye , KRAGH, Henrik , LUND, Susanne, Budde , MADSEN, Finn
CPC分类号： A23G3/52 , A23G3/0012 , A23P30/20 , A23P30/40
摘要： The present invention relates to a method for the preparation of aerated food products, such as marshmallows and marbits.
摘要翻译： 本发明涉及一种制备充气食品的方法，例如棉花糖和水貂。
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