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    MEASUREMENT INSTRUMENT SUPPORT INTERPOSED BETWEEN A DRIVE UNIT AND AN AIR INTAKE OF AN AIRCRAFT NACELLE
    1.
    发明申请
    MEASUREMENT INSTRUMENT SUPPORT INTERPOSED BETWEEN A DRIVE UNIT AND AN AIR INTAKE OF AN AIRCRAFT NACELLE 审中-公开
    测量仪器支持插入驱动器单元与航空器NACELLE的进气口之间

    公开(公告)号：WO2010001009A3

    公开(公告)日：2010-03-18

    申请号：PCT/FR2009051049

    申请日：2009-06-03

    Applicant: AIRBUS OPERATIONS SAS ,  CHELIN FREDERIC ,  LECONTE CEDRIC ,  MONTETAGAUD FABIENNE

    Inventor： CHELIN FREDERIC ,  LECONTE CEDRIC ,  MONTETAGAUD FABIENNE

    IPC: B64F5/00 ,  B64D33/02

    CPC classification number: A23G9/46 ,  A23G1/003 ,  A23G3/0012 ,  A23G9/20 ,  A23P30/40 ,  B64D33/02 ,  B64D2033/0206 ,  B64D2033/0286 ,  B64F5/40 ,  B64F5/60

    Abstract: The subject of the invention is an aircraft nacelle comprising an air intake (40) able to channel an airstream (42) towards a drive unit (44), the said air intake (40) comprising an interior duct (48) forming an aerodynamic surface (52) in contact with the airstream (42), extended towards the rear by an aerodynamic surface (54) of a duct (56) of the drive unit, characterized in that it comprises a support (66) for at least one measurement instrument (68), the said support (66), of annular shape, being removably interposable between the air intake (40) and the drive unit (44) and comprising a surface (70) said to be aerodynamic and able to ensure the continuity of the aerodynamic surfaces (52, 54) positioned upstream and downstream of it in the direction in which the airstream (42) flows.

    Abstract translation: 本发明的主题是飞机机舱，其包括能够朝向驱动单元（44）引导气流（42）的进气口（40），所述进气口（40）包括内部管道（48），所述内部管道形成空气动力学表面 （52）与气流（42）接触，由驱动单元的导管（56）的空气动力学表面（54）向后延伸，其特征在于其包括用于至少一个测量仪器 （68），环形形状的所述支撑件（66）可拆卸地插置在进气口（40）和驱动单元（44）之间并且包括表面（70），所述表面（70）被称为空气动力学的并且能够确保 空气动力学表面（52,54）沿气流（42）流动的方向位于其上游和下游。

    APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT
    2.
    发明申请
    APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT 审中-公开
    用于食品生产的装置和方法

    公开(公告)号：WO2017067965A1

    公开(公告)日：2017-04-27

    申请号：PCT/EP2016/075050

    申请日：2016-10-19

    Applicant: NESTEC S.A.

    Inventor： CLAVIER, Luis ,  CHEVALIER, Jean-François ,  MARCILLA, Rafael

    IPC: A23G1/00 ,  A23G1/10 ,  A23G3/34 ,  A23G3/02

    CPC classification number: A23P30/40 ,  A23G1/003 ,  A23G3/0012 ,  A23G3/0221 ,  A23G9/20

    Abstract: An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

    Abstract translation: 一种用于给食品充气的设备（300,300），所述设备（300,300）包括具有用于所述食品的入口（100）和用于所述充气食品的出口的壳体（10），以及 ，所述壳体（10）内具有转子和定子的第一和第二对（210,220,240），每个所述转子和所述定子具有在所述轴向方向上相反取向的互补齿形边缘，以及气体注射器（1），所述气体注射器 （210,220）的上游位置处，所述食物产品中的气体被充气，其中设置有另一个入口（310），用于在一对（210,220） 220）和转子和定子的相邻的一对（240），另外的组合物与食品混合。

    HIGHLY AERATED CONFECTION
    4.
    发明申请
    HIGHLY AERATED CONFECTION 审中-公开
    高度安全的约会

    公开(公告)号：WO2006122823A1

    公开(公告)日：2006-11-23

    申请号：PCT/EP2006/004770

    申请日：2006-05-19

    Applicant: NESTEC S.A. ,  HAEDELT, Josefin ,  COOKE, Peter ,  HARGREAVES, Jeremy

    Inventor： HAEDELT, Josefin ,  COOKE, Peter ,  HARGREAVES, Jeremy

    IPC: A23G1/52

    CPC classification number: A23G1/52 ,  A23G1/00 ,  A23G1/003 ,  A23G1/30 ,  A23G2220/02

    Abstract: This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm 3 and at least equal to 0.1 g/cm 3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent gas is incorporated into the confectionery material at an elevated pressure, the confectionery material deposited at a reduced pressure and then further expanded by reducing the pressure still further as the confectionery material cools.

    Abstract translation: 本发明涉及高度充气的脂肪连续相糖果材料及其生产方法。 该材料具有低于0.2g / cm 3的非常低的密度，并且至少等于0.1g / cm 3，具有改进的柔软质感和感官特性。 在此过程中，将氮气或等效气体在高压下并入糖果材料中，糖果材料以减压的方式沉积，然后通过在糖果材料冷却时进一步降低压力进一步膨胀。

    EDIBLE PRODUCT COMPRISING FAT CRYSTALS OF COCOA BUTTER AND METHOD FOR MAKING THE SAME
    5.
    发明申请
    EDIBLE PRODUCT COMPRISING FAT CRYSTALS OF COCOA BUTTER AND METHOD FOR MAKING THE SAME 审中-公开
    包含COCOA BUTTER的FAT水晶的可食用产品及其制造方法

    公开(公告)号：WO2016097326A1

    公开(公告)日：2016-06-23

    申请号：PCT/EP2015/080558

    申请日：2015-12-18

    Applicant: NESTEC S.A.

    Inventor： WINDHAB, Erich Josef ,  KOLLER, Cornelia

    IPC: A23G1/00 ,  A23D7/015 ,  A23D9/02 ,  A23G1/52 ,  A23G1/36

    CPC classification number: A23G1/003 ,  A23G1/36 ,  A23G1/52

    Abstract: The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass comprising cocoa butter; b) cooling the fat-based mass at a temperature comprised between -25 and 25°C.

    Abstract translation: 本发明涉及在基于脂肪的可食用产品中产生稳定的可可脂晶体的新方法，其包括：a）将压力下的二氧化碳引入包含可可脂的至少部分液体的基于脂肪的组合物中; b）在-25至25℃之间的温度下冷却基于脂肪的物质。

    METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL
    7.
    发明申请
    METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL 审中-公开
    用于制造激励信号壳的方法

    公开(公告)号：WO2013006412A1

    公开(公告)日：2013-01-10

    申请号：PCT/US2012/044857

    申请日：2012-06-29

    Applicant: KRAFT FOODS R & D, INC. ,  GUSTAV, Thorsten ,  CASTRILLON, Paula Mora ,  HAUGER, Rudolf

    Inventor： GUSTAV, Thorsten ,  CASTRILLON, Paula Mora ,  HAUGER, Rudolf

    IPC: A23G1/00 ,  A23G3/00 ,  A23G1/52 ,  A23G1/20 ,  A23G1/21 ,  A23G3/20 ,  A23G3/52

    CPC classification number: A23G1/0073 ,  A23G1/003 ,  A23G1/0076 ,  A23G1/52 ,  A23G3/0082 ,  A23G3/52

    Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2 - M1) /M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

    Abstract translation: 本发明提供了一种制造充气糖果壳的方法，包括以下步骤：（i）对可食用液体进行充气; （ii）将充气的可食用液体沉积到模腔中; 和（iii）使用具有低于可食用液体的凝固温度的表面温度的印模将模具腔中的充气可食用液体压制成形状并使液体至少部分固化，从而形成充气的壳层; 其中充气壳层具有至少5％的总气体含量，气体含量使用下式（1）计算：充气壳层的气体含量=（M2-M1）/ M2其中M1是 具有体积V1的充气壳层，M2是具有体积V1的非充气壳层的质量，并且由与充气壳层相同的可食用液体和与充气壳层相同的方式形成。 还提供了可通过该方法获得的充气糖果壳。

    AERATED FAT-BASED PRODUCT AND PREPARATION THEREOF
    9.
    发明申请
    AERATED FAT-BASED PRODUCT AND PREPARATION THEREOF 审中-公开
    基于脂肪的产品及其制备

    公开(公告)号：WO2016097330A1

    公开(公告)日：2016-06-23

    申请号：PCT/EP2015/080566

    申请日：2015-12-18

    Applicant: NESTEC S.A.

    Inventor： PALZER, Stefan ,  WINDHAB, Erich Josef ,  KOLLER, Cornelia ,  GERMAN, Jamey

    IPC: A23G1/00 ,  A23D7/015 ,  A23D9/02 ,  A23G1/52 ,  A23G1/36

    CPC classification number: A23G1/003 ,  A23G1/36 ,  A23G1/52

    Abstract: The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based edible mass comprising dissolved gas under pressure and/or cooling to achieve a solid fat content of at least 10% by weight of the total fat mass.

    Abstract translation: 本发明涉及一种制备充气（优选微通气）脂肪基可食用产品，特别是糖果产品的新方法和装置，以及使用种子促进在基于脂肪的可食用物质中的气泡成核，其包括在压力下的溶解气体，以及 /或冷却以达到总脂肪重量的至少10重量％的固体脂肪含量。

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