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    YOGURT-BASED FOOD PRODUCT AND METHODS OF FORMING THE SAME
    2.
    发明申请
    YOGURT-BASED FOOD PRODUCT AND METHODS OF FORMING THE SAME 审中-公开
    基于酸奶的食物产品及其形成方法

    公开(公告)号：WO2018022879A1

    公开(公告)日：2018-02-01

    申请号：PCT/US2017/044169

    申请日：2017-07-27

    申请人： KANSAS STATE UNIVERSITY RESEARCH FOUNDATION

    发明人： ARAMOUNI, Fadi

    IPC分类号： A23C9/13 ,  A23C9/152 ,  A23L33/10

    CPC分类号： A23L33/10 ,  A23C1/12 ,  A23C9/1307 ,  A23C9/1322 ,  A23C9/137 ,  A23C2260/05 ,  A23L29/238 ,  A23L29/27 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/3324

    摘要： Yogurt-based food products, and methods of forming the same, are provided herein. The yogurt-based product provides a low-fat and low-calorie alternative to full-fat products yet has the desired texture and appearance of full sat products. The method of forming the inventive product comprises mixing non-fat strained yogurt, water, sugar, food grade gum, and condensed milk, and dehydrating the mixture at a low enough temperature so as to avoid killing the live and active yogurt cultures present in the product. The inventive product provides a ready-to-eat product that can be made to resemble the appearance, texture, and flavor of a number of high-fat or high-calorie food products but contains significantly fewer calories and fat per serving when compared to traditional products.

    摘要翻译： 本文提供基于酸奶的食品及其形成方法。 基于酸奶的产品提供全脂肪产品的低脂肪和低热量替代品，并具有全饱和产品的所需质地和外观。 形成本发明产品的方法包括将非脂肪酸奶，水，糖，食品级口香糖和炼乳混合，并在足够低的温度下使混合物脱水以避免杀死存在于所述产品中的活性和活性酸奶培养物 产品。 本发明产品提供即食产品，其可制成类似于许多高脂肪或高热量食品的外观，质地和风味，但与传统食品相比，每份食品的卡路里和脂肪含量显着更少 产品

    DAIRY COMPOSITIONS
    4.
    发明申请
    DAIRY COMPOSITIONS 审中-公开
    乳制品

    公开(公告)号：WO2016149818A1

    公开(公告)日：2016-09-29

    申请号：PCT/CA2016/050330

    申请日：2016-03-22

    申请人： KRAFT FOODS GROUP BRANDS LLC ,  LU, Sabrina

    发明人： LU, Sabrina ,  LAYE, Isabella ,  KIMMEL, Jennifer Louise ,  LEVINE, Ilse D.

    IPC分类号： A23C9/00 ,  A23C13/16 ,  A23C19/076 ,  A23C3/02 ,  A23C9/12 ,  A23C9/152 ,  A23L33/00

    CPC分类号： A23C3/02 ,  A23C9/1307 ,  A23C9/1542 ,  A23C19/076

    摘要： A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another aspect, a dairy composition comprises at least one acceptable organoleptic property and has a pH of from about 5.5 to about 6.6. The dairy composition may be a cultured dairy composition. Uses of the compositions and methods of making the compositions are provided.

    摘要翻译： 乳制品组合物包含至少一种可接受的感官特性，并且如果在超高和/或巴氏消毒温度下热处理，组合物不会经受不可接受的凝结和/或沉淀。 在另一方面，乳制品组合物包含至少一种可接受的感官特性，并且具有约5.5至约6.6的pH。 乳制品组合物可以是培养的乳制品组合物。 提供了组合物和制备组合物的方法的用途。

    A FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THEREOF
    7.
    发明申请
    A FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THEREOF 审中-公开
    功能脂肪填充天然芒果粉末组合物及其制品

    公开(公告)号：WO2016098034A1

    公开(公告)日：2016-06-23

    申请号：PCT/IB2015/059710

    申请日：2015-12-17

    申请人： INTERNATIONAL FOODSTUFFS CO. LLC

    发明人： KUMAR, Virender ,  VARADE, Mangesh Pandurang ,  KAMBLE, Appa Baban ,  QUIJANO, Dr. Jose Anibal Trujillo ,  SUGANDH, Dipti Vishin

    IPC分类号： A23L19/00 ,  A23L29/00 ,  A23L21/12

    CPC分类号： A23L1/2121 ,  A23C9/1307 ,  A23C9/1315 ,  A23C9/133 ,  A23C9/1524 ,  A23C9/154 ,  A23C9/156 ,  A23C2210/30 ,  A23G9/327 ,  A23G9/42 ,  A23L2/52 ,  A23L2/56 ,  A23L9/10 ,  A23L19/01 ,  A23L33/105 ,  A23L33/40 ,  A23V2002/00

    摘要： The invention is functional fat filled natural mango powder which can be used for mango based desserts and soft serve ice cream, fillings, mango shake, mango mousse, mango whipped topping, custard, shrikhand, mango lassi. The powder comprises about 1 to 5% by weight water, about 20 to 60% by weight of fat, about 20 to 60% mango pulp, about 2 to 5% by weight of one or more proteins, 0.5 to 5% by weight of one or more of emulsifier. Preferably a functional fat filled Natural Mango powder may contain effective amount of stabilizers and buffers. The invention is a functional fat filled natural mango powder product which has good solubility and is able to give rich and creamy taste to finished products like mango shakes, mango whipped toppings, mango puddings, mango mousses, custard, shrikhand and desserts that uses mango pulp or other fruits such as passion fruit, strawberry, papaya and other pulpy fruits.

    摘要翻译： 本发明是功能性脂肪填充的天然芒果粉，可用于芒果甜点和软冰淇淋，馅料，芒果摇粒，芒果慕斯，芒果鞭打顶，乳蛋糕，鲱鱼，芒果凉拌。 粉末包含约1至5重量％的水，约20至60重量％的脂肪，约20至60重量％的芒果果肉，约2至5重量％的一种或多种蛋白质，0.5至5重量％ 一种或多种乳化剂。 优选地，功能性脂肪填充天然芒果粉可含有有效量的稳定剂和缓冲剂。 本发明是功能性脂肪填充天然芒果粉末产品，其具有良好的溶解性，并且能够对成品产生丰富的奶油味，如芒果摇粒，芒果鞭打的浇头，芒果布丁，芒果摩丝，乳蛋糕，使用芒果果肉的手工和甜点 或其他水果，如百香果，草莓，木瓜和其他水果。

    YOGHURT COMPOSITION
    9.
    发明申请
    YOGHURT COMPOSITION 审中-公开
    YOGHURT组合物

    公开(公告)号：WO2016086263A1

    公开(公告)日：2016-06-09

    申请号：PCT/AU2015/000732

    申请日：2015-12-03

    申请人： FREMANTLE GOURMET PTY LTD

    发明人： JACKA, Shaun

    IPC分类号： A23C9/13

    CPC分类号： A23C9/1234 ,  A23C9/1307 ,  A23C9/1315 ,  A23C9/137

    摘要： A yoghurt composition comprising 70 - 95 % animal based milk, 5 - 30 % coconut cream and/or coconut milk and yoghurt producing culture.

    摘要翻译： 一种酸奶组合物，其包含70-95％的动物基乳，5-30％椰子奶油和/或椰奶以及产生酸奶的培养物。