公开(公告)号：WO2019152703A1

公开(公告)日：2019-08-08

申请号：PCT/US2019/016136

申请日：2019-01-31

Applicant: THE HERSHEY COMPANY

Inventor： SANTHANAM, Balaji ,  SHAH, Utkarsh ,  YOU, Yumin ,  TEETS, Dennis ,  BROWN, Burton Douglas ,  WANG, Xiaoying

IPC: A23P20/10 ,  A23P20/18 ,  A23G1/54 ,  A23G1/10 ,  A23J3/08

Abstract: A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 µm to about 250 µm. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

公开(公告)号：WO2017027659A1

公开(公告)日：2017-02-16

申请号：PCT/US2016/046465

申请日：2016-08-11

Applicant: THE HERSHEY COMPANY

Inventor： SHAH, Utkarsh ,  MONGIA, Gagan ,  SIRIS, Supapong

IPC: A21D13/06 ,  A21D13/08 ,  A21D2/36 ,  A21D10/00 ,  A21D10/02 ,  A21D2/18

CPC classification number: A21D2/36 ,  A21D2/186 ,  A21D2/266 ,  A21D13/066

Abstract: A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23 °C.

Abstract translation: 由面团至少包含50重量％的水果和/或植物，淀粉和脂肪形成脆性纹理环境的货架稳定的食品。 该食品的含水量小于4重量％，并且具有降低的吸湿性，使得食品在暴露于23℃的50％湿度的环境条件2周后具有小于7重量％的水分含量 。

公开(公告)号：WO2017147059A1

公开(公告)日：2017-08-31

申请号：PCT/US2017/018685

申请日：2017-02-21

Applicant: THE HERSHEY COMPANY

Inventor： SHAH, Utkarsh ,  MONGIA, Gagan ,  PASCUA CUBIDES, Yvette Thibault

IPC: A23L2/40 ,  A23L2/52 ,  A23L2/60 ,  A23G1/56

CPC classification number: A23G1/56 ,  A23G1/52 ,  A23L2/66 ,  A23P30/40 ,  A23G2220/02 ,  A23G2200/10

Abstract: An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Abstract translation: 空气稳定的食用固体泡沫产品包含至少一种甜味剂。 在一些实施方案中，空气稳定的可食用固体泡沫体不含搅打剂，并且发泡通过真空膨胀发生。 在一些实施方案中，空气稳定的可食用泡沫产品包含至少一种源自植物来源的蛋白质鞭打剂，并且通过搅打来发泡。 增强饮料的方法包括使包含至少一种甜味剂和至少一种调味剂的固体泡沫饮料增强剂与饮料接触并在预定时间段内使饮料中的固体泡沫饮料增强剂崩解。 还公开了制造空气稳定的可食用固体泡沫产品的方法。