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    NON-DAIRY CREAMER FORMULATION
    1.
    发明申请
    NON-DAIRY CREAMER FORMULATION 审中-公开
    非乳制奶油配方

    公开(公告)号：WO2018085323A1

    公开(公告)日：2018-05-11

    申请号：PCT/US2017/059439

    申请日：2017-11-01

    Applicant: THE WHITEWAVE FOODS COMPANY

    Inventor： OWEN, James Matthew ,  BELL, Brandon Eugene

    IPC: A23C11/00 ,  A23L2/52

    CPC classification number: A23L2/52 ,  A23C11/04 ,  A23C11/06 ,  A23C2210/30 ,  A23C2270/10 ,  A23F5/46 ,  A23L27/80 ,  A23V2002/00

    Abstract: Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage ("foaming") and a portion of the non-dairy composition is mixed into and remains in the beverage ("creaming").

    Abstract translation: 描述了可以通常通过致动器从加压容器排出到饮料中的加压非乳品组合物。 在将非乳品组合物与饮料组合时，一部分非乳品组合物在饮料顶部提供稳定的泡沫（“发泡”），并且一部分非乳品组合物混入并保持在 饮料（“乳化”）。

    CREAMERS AND METHODS OF MAKING SAME
    2.
    发明申请
    CREAMERS AND METHODS OF MAKING SAME 审中-公开
    乳酪及其制造方法

    公开(公告)号：WO2012146777A1

    公开(公告)日：2012-11-01

    申请号：PCT/EP2012/057891

    申请日：2012-04-30

    Applicant: NESTEC S.A. ,  BEZELGUES, Jean-Baptiste ,  GUTIERREZ, J. Antonio ,  LESER, Martin, Erwin

    Inventor： BEZELGUES, Jean-Baptiste ,  GUTIERREZ, J. Antonio ,  LESER, Martin, Erwin

    IPC: A23C11/00 ,  A23L1/19 ,  A23F5/40 ,  A23G1/56

    CPC classification number: A23C13/14 ,  A23C11/00 ,  A23C11/06 ,  A23L9/20

    Abstract: Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4 °C and a shear rate of 75 s -1 .

    Abstract translation: 提供美白食品的奶精。 奶精可以具有长期的稳定性，高的美白能力和令人愉快的口感。 在一般实施方案中，本公开提供了一种天然乳制奶油，其包括糖，脂肪，具有约75％至约98％之间的球状蛋白变性度的蛋白质，以及约10cP至约70cP之间的粘度范围 在4℃的温度和75s -1的剪切速率下测量。

    PREPARATION OF LIQUID CONCENTRATE MILK-SUBSTITUTE
    3.
    发明申请
    PREPARATION OF LIQUID CONCENTRATE MILK-SUBSTITUTE 审中-公开
    液体浓缩乳制品的替代品

    公开(公告)号：WO2010049704A1

    公开(公告)日：2010-05-06

    申请号：PCT/GB2009/002590

    申请日：2009-10-30

    Applicant: WRIGHT-AGRI INDUSTRIES LIMITED ,  PRIEST, Leslie ,  WRIGHT, John

    Inventor： PRIEST, Leslie ,  WRIGHT, John

    IPC: A23C21/02 ,  A23C21/04 ,  A23C21/08 ,  A23K1/08 ,  A23K1/18

    CPC classification number: A23C21/023 ,  A23C11/06 ,  A23C21/04

    Abstract: A method is disclosed in which milk-substitute in liquid concentrate form is manufactured by: hydrolysing lactose within whey or a whey derivative to create simple sugars; adding protein; and reducing the pH of the resultant liquid to a pH at or below pH 4.5. The whey derivative can be whey permeate and the loss of protein which arises as a result of its use can be compensated for by the addition of soya or other vegetable protein. Further steps include the use of an enzyme for hydrolising the lactose, which then has an action of subsequently recombining the simple sugars into oligosaccharide polymers. Organic acid can be added to compensate for the resulting reduction in osmolarity.

    Abstract translation: 公开了一种通过以下步骤制造液体浓缩物形式的乳替代物：在乳清或乳清衍生物中水解乳糖以产生简单的糖; 加蛋白质; 并将所得液体的pH降低至pH 4.5以下。 乳清衍生物可以是乳清渗透物，并且由于其使用而导致的蛋白质的损失可以通过加入大豆或其它植物蛋白来补偿。 进一步的步骤包括使用酶来水解乳糖，其然后具有随后将简单糖重新结合到寡糖聚合物中的作用。 可以加入有机酸以补偿由此导致的渗透压降低。

    SOYA OR GRAIN FIBER PARTICULATES AND METHODS OF PREPARATION
    5.
    发明申请
    SOYA OR GRAIN FIBER PARTICULATES AND METHODS OF PREPARATION 审中-公开
    大豆或粮食纤维颗粒和制备方法

    公开(公告)号：WO2004091314B1

    公开(公告)日：2005-04-28

    申请号：PCT/US2004009366

    申请日：2004-03-26

    Applicant: ARCHER DANIELS MIDLAND CO ,  GOTTEMOLLER THOMAS

    Inventor： GOTTEMOLLER THOMAS

    IPC: A23C11/06 ,  A23C11/10 ,  A23L1/10 ,  A23L1/20 ,  A23L1/36 ,  A23L1/03

    CPC classification number: A23C11/06 ,  A23C11/103 ,  A23L7/115 ,  A23L7/198 ,  A23L11/05 ,  A23L11/07 ,  A23L25/30 ,  A23L33/22 ,  A23P10/40 ,  A23V2002/00 ,  A23V2250/5488

    Abstract: The present invention belongs to the field of processing techniques used in the manufacture of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese. The invention further relates to fiber particulate compositions made from grains like flax, sunflower, rice, canola, corn, wheat, rapeseed or lupin.

    Abstract translation: 本发明属于用于制造大豆食品的加工技术领域。 本发明涉及从优质光滑质地，营养品质和风味的去皮大豆制备大豆纤维颗粒的方法。 本发明可用于获得粒径为约0.01微米至约100微米的大豆纤维颗粒，其中至少约50％至约100％的大豆纤维颗粒的尺寸范围为约 0.01微米至约35微米。 本发明还涉及用于制造食品的用途，所述食品包括但不限于饮料，干混合物，酸奶，酸奶油和奶油奶酪。 本发明进一步涉及由谷物如亚麻，向日葵，大米，油菜籽，玉米，小麦，油菜籽或羽扇豆制成的纤维颗粒组合物。

    SOY AND IMMUNOGLOBULIN COMPOSITIONS
    7.
    发明申请
    SOY AND IMMUNOGLOBULIN COMPOSITIONS 审中-公开
    大豆和免疫球蛋白组成

    公开(公告)号：WO0024266A3

    公开(公告)日：2000-07-13

    申请号：PCT/US9922657

    申请日：1999-09-29

    Applicant: GALAGEN INC

    Inventor： BOSTWICK EILEEN F

    IPC: A23C9/13 ,  A23C11/06 ,  A23C11/10 ,  A23L1/30 ,  A23J3/08 ,  A23J3/16 ,  A23L1/305

    CPC classification number: A23C9/1307 ,  A23C11/06 ,  A23C11/103 ,  A23C11/106

    Abstract: The present invention is directed to compositions including a soy product and an active immunoglobulin for nutrition and overall health benefits to humans and animals. The compositions of the invention can be in the form of a tablet, capsule, powder, liquid, functional food, beverage or special use food.

    Abstract translation: 本发明涉及包含大豆产品和活性免疫球蛋白的组合物，用于营养和对人类和动物的整体健康益处。 本发明的组合物可以是片剂，胶囊，粉末，液体，功能食品，饮料或特殊用途食品的形式。

    LIQUID NUTRITIONAL COMPOSITIONS WITH IMPROVED OXIDATIVE STABILITY
    10.
    发明申请
    LIQUID NUTRITIONAL COMPOSITIONS WITH IMPROVED OXIDATIVE STABILITY 审中-公开
    具有改善的氧化稳定性的液体营养组合物

    公开(公告)号：WO2014160261A1

    公开(公告)日：2014-10-02

    申请号：PCT/US2014/026188

    申请日：2014-03-13

    Applicant: ABBOTT LABORATORIES

    Inventor： JOHNS, Paul ,  PATEL, Gaurav ,  FAWCETT, Susan

    IPC: A23L1/305 ,  A23L1/30 ,  A23L1/29 ,  A23C9/20

    CPC classification number: A23C11/06 ,  A23C11/02 ,  A23L33/12 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40

    Abstract: A nutritional composition in the form of an oil-in-water emulsion contains about 0.5 to 50 wt.% protein, about 0.1 to 25 wt.% fat, about 0.1 to 50 wt.% carbohydrate, and about 50 to 95 wt.% water. At least 40 wt.% of the protein in the composition is cold water soluble. In addition, at least 50 wt.% of the cold water soluble protein in the composition is derived from a cold water soluble milk protein concentrate containing at least 50 wt.% cold water soluble protein.

    Abstract translation: 水包油乳液形式的营养组合物包含约0.5至50重量％的蛋白质，约0.1至25重量％的脂肪，约0.1至50重量％的碳水化合物和约50至95重量％ 水。 组合物中至少40重量％的蛋白质是冷水溶解的。 此外，组合物中至少50重量％的冷水可溶性蛋白质来自含有至少50重量％冷水可溶性蛋白质的冷水可溶性乳蛋白浓缩物。

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