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    STABILIZATION OF MILK-BASED PRODUCTS
    2.
    发明申请
    STABILIZATION OF MILK-BASED PRODUCTS 审中-公开
    基于乳制品的稳定性

    公开(公告)号：WO2005058052A1

    公开(公告)日：2005-06-30

    申请号：PCT/US2004/042444

    申请日：2004-12-15

    申请人： WILD FLAVORS, INC. ,  GRAY, Kimberley, H. ,  HURSONG, Michelle, D. ,  DE LA HUERGA, Victoria ,  FOSS, Jeffrey, W.

    发明人： GRAY, Kimberley, H. ,  HURSONG, Michelle, D. ,  DE LA HUERGA, Victoria ,  FOSS, Jeffrey, W.

    IPC分类号： A23C3/08

    CPC分类号： A23L2/52 ,  A23C3/085 ,  A23C9/13 ,  A23C9/1322 ,  A23C9/152 ,  A23C9/1522 ,  A23L27/66 ,  A23L33/165

    摘要： Dairy-derived food products comprising about 0,01 - 20% dairy protein, particularly beverages, such as milk/juice blends, yogurt-based drinks, fermented milk beverages, and soft drinks, are disclosed. These compositions contain a stabilizing mixture comprising metal (in the form of ions, salts or oxides) such as zinc or magnesium, either alone or together with an adjunct component such as ascorbic acid. These beverage products do not form off-flavors when they are exposed to sunlight or fluorescent light. This provides for more efficient and inexpensive manufacture of the products and eliminates the need for expensive opaque packing materials.

    摘要翻译： 公开了包含约0.01至20％乳蛋白，特别是饮料，例如牛奶/果汁混合物，酸奶基饮料，发酵乳饮料和软饮料的乳制品食品。 这些组合物含有包含单独的金属（以离子，盐或氧化物的形式）如锌或镁的稳定混合物，或与辅助成分如抗坏血酸一起。 这些饮料产品在暴露于阳光或荧光灯时不会形成异味。 这提供了更有效和便宜的产品制造，并且消除了对昂贵的不透明包装材料的需要。

    FLAVOURED OIL-IN-WATER EMULSIONS FOR FOOD APPLICATIONS
    4.
    发明申请
    FLAVOURED OIL-IN-WATER EMULSIONS FOR FOOD APPLICATIONS 审中-公开
    用于食品应用的高效水包油乳液

    公开(公告)号：WO2003096824A1

    公开(公告)日：2003-11-27

    申请号：PCT/IB2003/001882

    申请日：2003-05-07

    申请人： FIRMENICH SA ,  GELIN, Jean-Luc

    发明人： GELIN, Jean-Luc

    IPC分类号： A23L1/24

    CPC分类号： A23C13/12 ,  A23C21/06 ,  A23D7/001 ,  A23D7/003 ,  A23D7/0053 ,  A23D7/0056 ,  A23L27/20 ,  A23L27/66 ,  A23L27/80 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/50722 ,  A23V2250/54252 ,  A23V2250/712

    摘要： The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabiliser of these emulsions. These systems can be advantageously used for the flavouring of various food applications, in particular for dairy products.

    摘要翻译： 本发明涉及一种亲脂性物质的酸性黄油油包水乳液，其能赋予，改善或改变其所添加的组合物的风味特性。 这些乳液由于在其连续相中存在高甲氧基果胶和乳清蛋白的组合而特别稳定，该组合作为这些乳液的乳化剂和稳定剂。 这些系统可以有利地用于各种食品应用的调味，特别是用于乳制品。

    PREPARATION OF A GELLED AQUEOUS COMPOSITION BY MEANS OF MICROBIAL ACIDIFICATION
    5.
    发明申请
    PREPARATION OF A GELLED AQUEOUS COMPOSITION BY MEANS OF MICROBIAL ACIDIFICATION 审中-公开
    通过微生物酸化制备凝胶状水性组合物

    公开(公告)号：WO2003011040A1

    公开(公告)日：2003-02-13

    申请号：PCT/NL2002/000518

    申请日：2002-07-31

    申请人： WAGENINGEN CENTRE FOR FOOD SCIENCES ,  ALTING, Aart, Cornelis ,  VISSCHERS, Ronald, Willem ,  HUGENHOLTZ, Jeroen

    发明人： ALTING, Aart, Cornelis ,  VISSCHERS, Ronald, Willem ,  HUGENHOLTZ, Jeroen

    IPC分类号： A23C21/02

    CPC分类号： A23J3/04 ,  A23C21/02 ,  A23C21/026 ,  A23J3/08 ,  A23J3/16 ,  A23L27/66

    摘要： The present invention relates to a novel process for preparing a gelled aqueous composition, which process employs a gel-forming globular protein such as whey protein, ovalbumin or soy protein. More particularly the present invention concerns a process for preparing a product comprising a gelled aqueous composition, said composition containing at least 50 wt.% water, wherein the process comprises: a. preparing an aqueous solution of a gel-forming globular protein comprising at least 3%, preferably at least 4.5% of the globular protein by weight of water; b. if necessary, adjusting the pH of the solution to at least 1 unit above the iso-electric point of the globular protein; c. heating and/or pressurising said aqueous solution so as to obtain a suspension of aggregates of the globular protein, which aggregates have a number weighted average particle size in the range of 10-300 nanometers, preferably in the range of 15-200 nanometers; d. optionally, diluting the suspension to a concentration of at least 1% globular protein by weight of water; e. inoculating the suspension with a micro-organism capable of acidifying the suspension; f. fermenting the suspension with the micro-organism so as to reduce the pH by at least 0.5 units to between 1 unit above and 1.5 units below the iso-electric point of the globular protein, preferably to between 0.8 units above and 1.0 unit below the iso-electric point. The invention also relates to products obtainable by the above process.

    摘要翻译： 本发明涉及一种制备胶凝水性组合物的新方法，该方法采用凝胶形成球状蛋白如乳清蛋白，卵清蛋白或大豆蛋白。 更具体地，本发明涉及一种制备包含凝胶水性组合物的产品的方法，所述组合物含有至少50重量％的水，其中所述方法包括：a。 制备凝胶形成球状蛋白的水溶液，其包含水重量的至少3％，优选至少4.5％的球状蛋白; 湾 如果需要，将溶液的pH调节至高于球状蛋白质等电点1个单位; C。 加热和/或加压所述水溶液以获得球状蛋白质的聚集体的悬浮液，该聚集体的数均加权平均粒径在10-300纳米范围内，优选在15-200纳米范围内; 天。 任选地，将悬浮液稀释至至少1重量％水球蛋白的浓度; 即 用能够使悬浮液酸化的微生物接种悬浮液; F。 用微生物发酵悬浮液，以便将pH降低至少0.5单位至低于球状蛋白质等电点之间的1单位和1.5单位之间，优选在0.8以上和1.0单位低于iso 电点。 本发明还涉及通过上述方法可获得的产品。