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    MILK POWDER, PROCESS FOR PREPARING SAID POWDER AND USE THEREOF
    2.
    发明申请
    MILK POWDER, PROCESS FOR PREPARING SAID POWDER AND USE THEREOF 审中-公开
    奶粉，制备所述粉末的方法及其用途

    公开(公告)号：WO2018002138A1

    公开(公告)日：2018-01-04

    申请号：PCT/EP2017/065995

    申请日：2017-06-28

    Applicant: NESTEC S.A.

    Inventor： GEHIN-DELVAL, Cécile ,  CHAVEZ MONTES, Bruno ,  KREUSS, Markus ,  KOPTUR, Hasan ,  BSSISS, El Mokhtar ,  SCHMITT, Christophe Joseph Etienne

    IPC: A23C1/03 ,  A23C9/154 ,  A23C9/15 ,  A23J1/20 ,  A23J3/08

    CPC classification number: A23C1/03 ,  A23C9/1508 ,  A23C9/1542 ,  A23C9/16 ,  A23G3/346 ,  A23J1/207 ,  A23J3/08 ,  A23L2/66 ,  A23V2002/00 ,  A23V2200/254 ,  A23G2200/12

    Abstract: The present invention relates to a milk powder obtained by a process wherein controlled protein aggregation is performed during a drying step of said milk powder and wherein the milk powder upon reconstitution in an aqueous medium comprises casein-whey proteins-fat aggregates having a mean diameter value Dv50 of at least 1 micrometer as measured by laser diffraction. The present invention also relates to the process for preparing the claimed milk powder and to the use thereof. The process comprises the steps of: a) Providing a milk composition comprising milk at TS of at least 15 wt% at a temperature below 15°C; b) Adjusting pH between 5.7 and 6.4; c) Drying the milk composition of step b) on a roller dryer for a residence time of between 1 and 30 seconds; and d) Milling to obtain a milk powder. Between steps b) and c) a heat treatment may take place.

    Abstract translation: 本发明涉及通过其中在所述奶粉的干燥步骤期间进行受控蛋白质聚集的方法获得的奶粉，并且其中在水性介质中重构后的奶粉包含酪蛋白 - 乳清蛋白 - 通过激光衍射测量的平均直径值Dv50为至少1微米的脂肪聚集体。 本发明还涉及制备要求保护的奶粉的方法及其用途。 该方法包括以下步骤：a）在低于15℃的温度下提供包含至少15重量％TS的牛奶的乳组合物; b）调节pH在5.7和6.4之间; c）在滚筒式干燥器上干燥步骤b）的乳组合物1至30秒的停留时间; 和d）研磨以获得奶粉。 在步骤b）和c）之间可以进行热处理。

    SOLUBLE AGGLOMERATED CHOCOLATE POWDER
    3.
    发明申请
    SOLUBLE AGGLOMERATED CHOCOLATE POWDER 审中-公开
    可溶性巧克力粉

    公开(公告)号：WO2017013084A1

    公开(公告)日：2017-01-26

    申请号：PCT/EP2016/067111

    申请日：2016-07-19

    Applicant: NESTEC S.A.

    Inventor： CHAVEZ MONTES, Bruno ,  WOOSTER, Timothy James ,  JACCARD, Dominique ,  LEFAIT, Hugues

    IPC: A23G1/56 ,  A23G1/00

    CPC classification number: A23G1/56 ,  A23G1/0016 ,  A23G2200/08 ,  A23G2200/12 ,  A23G2220/00

    Abstract: The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of : - preparing an aqueous emulsion of cocoa fat, - loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, - spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.

    Abstract translation: 本发明涉及一种用于生产可溶性聚集的巧克力粉末的方法，所述粉末包含可可和其它巧克力粉末成分，包括甜味剂和/或包含蛋白质的白色组分粉末，所述方法包括以下步骤： - 制备可可脂的水性乳液 ， - 用除了可可之外的巧克力粉末固体成分装载流化床聚结器， - 将可可脂的乳液喷射到流化床凝结器中以形成附聚物。 本发明还涉及可可脂的水性乳液的使用来聚集可溶性聚集的巧克力粉末的巧克力粉末成分。

    MILK COMPONENT-BASED SWEET COMPRISING DEFINED EDIBLE FAT AGGLOMERATES, AND METHOD AND DEVICE FOR THE PRODUCTION THEREOF
    6.
    发明申请
    MILK COMPONENT-BASED SWEET COMPRISING DEFINED EDIBLE FAT AGGLOMERATES, AND METHOD AND DEVICE FOR THE PRODUCTION THEREOF 审中-公开
    牛乳为基础的具有确定SPEISEFETTAGGLOMERATEN及方法和设备用于生产鲜品

    公开(公告)号：WO2004071204A3

    公开(公告)日：2005-01-06

    申请号：PCT/EP2004001307

    申请日：2004-02-12

    Applicant: FERRERO OHG ,  FERRERO SPA ,  SOREMARTEC SA ,  VENNERI SALVATORE

    Inventor： VENNERI SALVATORE

    IPC: A23C9/13 ,  A23G20060101 ,  A23G3/00 ,  A23G3/34 ,  A23G3/44 ,  A23G3/46 ,  A23G3/52 ,  A23L1/00 ,  A23L1/19

    CPC classification number: A23G3/34 ,  A23G3/346 ,  A23G3/44 ,  A23G3/46 ,  A23G3/52 ,  A23G2200/10 ,  A23G2200/12 ,  A23G2220/02

    Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20 % by weight while the fat-free dry milk content ranges between 14 and 55 % by weight and the degree of denaturation of the whey protein amounts to

    Abstract translation: 本发明涉及一种长期持久的甜味产品在软的，乳脂状的形式，尺寸稳定的和泡沫质量，包括乳组分，食用脂肪，糖和/或糖替代品和水，其中的可食用脂肪的至少一部分是在一个结晶形式室温，其中，所述的糖食 没有显着的由消费者乳糖晶体，并且其中的5.5乳蛋白含量wt到20％以重量计，非脂乳固体在14至第55％是，与乳清蛋白的变性是<= 10％，其特征在于基于体积的粒径D50 ，可食用，结晶，从3.5至18微米的非结晶的3。

    THERMAL AND PH STABLE PROTEIN THICKENING AGENT AND METHOD OF MAKING THE SAME
    8.
    发明申请
    THERMAL AND PH STABLE PROTEIN THICKENING AGENT AND METHOD OF MAKING THE SAME 审中-公开
    热和pH稳定的蛋白质增稠剂及其制备方法

    公开(公告)号：WO0105247A8

    公开(公告)日：2003-10-23

    申请号：PCT/US0017975

    申请日：2000-06-30

    Applicant: UNIV NORTH CAROLINA STATE ,  HUDSON HEATHER M ,  DAUBERT CHRISTOPHER R ,  FOEGEDING EDWARD A

    Inventor： HUDSON HEATHER M ,  DAUBERT CHRISTOPHER R ,  FOEGEDING EDWARD A

    IPC: A23G9/52 ,  A23J3/34 ,  A23L1/00 ,  A23L1/0562

    CPC classification number: A23G9/52 ,  A23G2200/10 ,  A23G2200/12 ,  A23J3/343 ,  A23L29/281 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2200/226

    Abstract: A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen or refrigerated foods, at room temperature, and in cooking applications. When reconstituted the product preferably has a creamy, non-gritty texture, although texture and consistency of the product can be adjusted depending upon the desired application. The dry powder of the invention may be prepared by hydrolyzing a protein preparation (typically, a whey protein preparation) to produce a hydrolyzed whey protein preparation; then gelling the hydrolyzed whey protein preparation to form a whey protein gel; then drying the whey protein gel; and powdering the whey protein gel. Food products containing the powder in hydrated form, including both frozen dessert products, beverages and cooked products, are also disclosed.

    Abstract translation: 提供了可用作增稠剂和脂肪替代物的干蛋白产品。 粉末可以在室温或冷藏条件下容易地重构，并且可以在室温和烹饪应用中用于冷冻或冷藏食品中。 当重新配制时，产品优选具有乳状的，非粗糙的质地，尽管产品的质地和稠度可以根据所需的应用而调整。 本发明的干粉可以通过水解蛋白质制剂（通常为乳清蛋白制剂）制备水解的乳清蛋白制剂来制备; 然后凝胶化水解的乳清蛋白制剂以形成乳清蛋白凝胶; 然后干燥乳清蛋白凝胶; 并粉化乳清蛋白凝胶。 还公开了含有水合形式的粉末的食品，包括冷冻甜点产品，饮料和熟制品。

    FERRIC FORTIFICATION FOR FOODS AND DRINKS
    9.
    发明申请
    FERRIC FORTIFICATION FOR FOODS AND DRINKS 审中-公开
    食品和饮料的法定食品

    公开(公告)号：WO00051446A1

    公开(公告)日：2000-09-08

    申请号：PCT/EP2000/001737

    申请日：2000-02-28

    IPC: A23C9/152 ,  A23G1/00 ,  A23G1/56 ,  A23J3/10 ,  A23L1/304 ,  A23L2/52 ,  A23L1/305

    CPC classification number: A23G1/56 ,  A23C9/1522 ,  A23G2200/12 ,  A23G2210/00 ,  A23J3/10 ,  A23L2/52 ,  A23L33/165

    Abstract: An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

    Abstract translation: 铁强化复合体，可用于强化食物和饮料与铁。 络合物由铁离子和酪蛋白酸盐形成。 复合物足够稳定，适用于蒸馏产品。 然而，尽管稳定性，配合物中的铁具有与硫酸亚铁基本上相同的生物利用度。

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