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    Pre-mix formulations comprising ingredients for dairy products
    3.
    发明申请
    Pre-mix formulations comprising ingredients for dairy products 审中-公开
    包含乳制品成分的预混合制剂

    公开(公告)号：WO2004017742A1

    公开(公告)日：2004-03-04

    申请号：PCT/NZ2003/000189

    申请日：2003-08-26

    Applicant: NEW ZEALAND DAIRY BOARD ,  BELL, Craig

    Inventor： BELL, Craig

    IPC: A23C9/00

    CPC classification number: A23C20/00 ,  A23C9/1504 ,  A23C9/1512 ,  A23C9/1565 ,  A23C13/125 ,  A23C13/14 ,  A23C19/055 ,  A23C19/082 ,  A23C19/09 ,  A23C19/093

    Abstract: Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, nutrition bars, cream cheese, dairy desserts and sour cream.

    Abstract translation: 使用成分生产基于乳制品的食品的成分和方法。 成分可以包括乳蛋白浓缩物，含脂肪的粉末和其它化合物，包括甜味剂，香料，防腐剂，盐和乳化剂。 根据本发明可制成的食品包括酸奶，奶酪，奶酪酱，甜味酱，营养棒，奶油干酪，乳制品甜点和酸奶油。

    SNACK FOOD PRODUCT AND METHOD OF PREPARING SAME
    7.
    发明申请
    SNACK FOOD PRODUCT AND METHOD OF PREPARING SAME 审中-公开
    SNACK食品及其制备方法

    公开(公告)号：WO2003034834A1

    公开(公告)日：2003-05-01

    申请号：PCT/US2001/050381

    申请日：2001-11-07

    Applicant: DAIRY FARMERS OF AMERICA, INC.

    Inventor： KERRIGAN, Kerry, L. ,  SCHROEDER, Craig, J. ,  BARHAM, Roy, A. ,  STRANDHOLM, John, J. ,  PAGEL, Michael, J.

    IPC: A23G3/12

    CPC classification number: A23C9/133 ,  A23C9/1315 ,  A23C9/137 ,  A23C13/125 ,  A23C19/082 ,  A23C19/084 ,  A23C2260/05 ,  A23G1/22 ,  A23G3/0268 ,  A23L9/12 ,  A23L29/284 ,  A23P20/25 ,  A23P30/10

    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies made from a heated mixture comprising dairy product (cheese, yogurt or pudding), gelatin fat and water. The product bodies are small and bite sized, having a mss to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding there of. The molding process includes creating a heated flowable mixture including cheese, gelatin, fat an water (22) which is deposited into molding depressions (20) formed in powdered starch (10) or resilient rubber mold resulting in a resilient, molded, self-sustaining bodies which are then separated from the mold.

    Abstract translation: 一种改良的以由乳制品（奶酪，酸奶或布丁），明胶脂肪和水组成的加热混合物制成的弹性，模塑，自持体形式的小吃食品。 产品体积小巧，尺寸适中，表面积比为约0.05-5g / cm2，有利于成型。 模制过程包括产生加热的可流动混合物，其包括干酪，明胶，脂肪和水（22），其沉积到形成于粉末状淀粉（10）中的模制凹部（20）中或弹性橡胶模具中，形成弹性，模制的自维持 然后与模具分离的主体。

    A FUNCTIONAL CREAM BASE POWDER COMPOSITION AND PRODUCTS MADE THEREOF
    8.
    发明申请
    A FUNCTIONAL CREAM BASE POWDER COMPOSITION AND PRODUCTS MADE THEREOF 审中-公开
    功能性粉末基础粉末组合物及其制品

    公开(公告)号：WO2015056203A1

    公开(公告)日：2015-04-23

    申请号：PCT/IB2014/065359

    申请日：2014-10-16

    Applicant: INTERNATIONAL FOODSTUFFS CO. LLC

    Inventor： KUMAR, Virinder ,  MOHIDEEN, Fathima Waheeda ,  QUIJANO, Jose Anibal Trujillo

    IPC: A23L1/035 ,  A23L1/0522 ,  A23L1/0562 ,  A23L1/09 ,  A23C13/12

    CPC classification number: A23C13/125 ,  A23C2210/30 ,  A23G9/20 ,  A23G9/32 ,  A23G9/52 ,  A23L9/10 ,  A23L9/22 ,  A23L9/24 ,  A23L23/10 ,  A23V2002/00 ,  A23V2200/246

    Abstract: The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non- starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings.

    Abstract translation: 本发明涉及喷雾干燥的奶油基础粉末，其可以用作奶油和其它液体烹饪奶油的替代品。 粉末烹调奶油组合物包含20-60重量％脂肪，1-5重量％的一种或多种蛋白质，0.5-5重量％的一种或多种乳化剂体系，1-6重量％的天然/改性淀粉，1 -5％（重量）水，余量由非淀粉碳水化合物，缓冲剂和稳定剂组成。 任选的风味剂，颜色和抗结块剂均可掺入组合物中。 上述组合物可直接使用或用水重构后使用，制备食品如咖喱，肉汁，汤和酱汁。 奶油粉末可以方便地用于开发加工食品，如软冰淇淋，鞭打的浇头，摩丝，即时干混汤产品和牛奶基布丁。

    OIL-IN-WATER EMULSION COMPRISING DEAMIDATED PROTEIN
    9.
    发明申请
    OIL-IN-WATER EMULSION COMPRISING DEAMIDATED PROTEIN 审中-公开
    包含脱水蛋白的水包油乳液

    公开(公告)号：WO2014023805A1

    公开(公告)日：2014-02-13

    申请号：PCT/EP2013/066647

    申请日：2013-08-08

    Applicant: NESTEC S.A.

    Inventor： SANZ-VALERO, Juan ,  CHENG, Pu-Sheng ,  PASCUAL, Teresita, Bautista

    IPC: A23C11/00 ,  A23L1/035 ,  A23L1/19

    CPC classification number: A23C13/125 ,  A23C11/04 ,  A23D7/0053 ,  A23L29/10 ,  A23V2002/00 ,  C12Y305/01044

    Abstract: The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emulsifier. The invention also relates to a method of producing an oil-in-water emulsion comprising deamidated protein.

    Abstract translation: 本发明涉及水包油乳液，例如水包油乳液。 以食品或饮料组合物或食品或饮料组合物的成分（例如奶精）的形式。 水包油乳剂包含脱酰氨基蛋白作为乳化剂。 本发明还涉及一种生产包含脱酰氨基蛋白质的水包油乳液的方法。

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