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    ARRAY OF AGE-TAILORED INFANT FORMULA WITH OPTIMUM PROTEIN CONTENT AND LACTOSE CONTENT
    1.
    发明申请
    ARRAY OF AGE-TAILORED INFANT FORMULA WITH OPTIMUM PROTEIN CONTENT AND LACTOSE CONTENT 审中-公开
    适龄蛋白质含量和乳糖含量的定制婴儿配方奶粉阵列

    公开(公告)号：WO2015086171A1

    公开(公告)日：2015-06-18

    申请号：PCT/EP2014/068589

    申请日：2014-09-02

    Applicant: NESTEC S.A.

    Inventor： DE CASTRO, Carlos Antonio ,  WANG, Junkuan ,  XIA, Ying ,  LIAO, Yongcheng ,  NING, Celia

    IPC: A23L1/30 ,  A23L1/305 ,  A23L1/29 ,  A23L1/304

    CPC classification number: A23L33/40 ,  A23L33/10 ,  A23L33/115 ,  A23L33/12 ,  A23L33/125 ,  A23L33/135 ,  A23L33/16 ,  A23L33/17 ,  A23L33/19 ,  A23V2002/00 ,  A23Y2220/03 ,  A23Y2220/63 ,  A23Y2300/29 ,  A23Y2300/55

    Abstract: The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 100 days, a second infant formula between 100 to 180 days, and an optional third infant formula between 180 days to 1 year, wherein the content of protein in the second infant formula is lower than in the first infant formula; the content of lactose in the second infant formula is higher than in the first infant formula; the content of protein in the optional third infant formula is lower than in the second infant formula; and the content of lactose in the optional third infant formula is higher than in the second infant formula array of infant formula for providing an age-tailored nutrition system to an infant comprising a first infant formula between 0 to 100 days and a second infant formula between 100 to 180 days, wherein the content of protein in the second infant formula is lower than in the first infant formula; and the content of lactose in the second infant formula is higher than in the first infant formula. The array of the invention also relates to its preparation method and uses.

    Abstract translation: 本发明涉及用于为婴儿提供适合年龄的营养体系的婴儿配方食品，其包含0至100天之间的第一婴儿配方食品，100至180之间的第二婴儿配方食品 天，以及可选的第三婴儿配方食品，其在180天至1年之间，其中第二婴儿配方食品中的蛋白质含量低于第一婴儿配方食品中的蛋白质含量; 第二种婴儿配方食品中乳糖的含量高于第一种婴儿配方食品中的乳糖含量; 任选的第三婴儿配方食品中的蛋白质含量低于第二婴儿配方食品中的蛋白质含量; 并且任选的第三婴儿配方食品中的乳糖含量比婴儿配方食品的第二婴儿配方食品配方中的乳糖含量高，用于向包含0至100天之间的第一婴儿配方和婴儿配方之间的第二婴儿配方的婴儿提供适合年龄的营养体系 100至180天，其中第二婴儿配方食品中的蛋白质含量低于第一婴儿配方食品中的蛋白质含量; 并且第二婴儿配方食品中的乳糖含量高于第一婴儿配方食品中的乳糖含量。 本发明的阵列还涉及其制备方法和用途。

    A METHOD FOR MINIMISING POST-ACIDIFICATION IN CULTURED PRODUCT
    2.
    发明申请
    A METHOD FOR MINIMISING POST-ACIDIFICATION IN CULTURED PRODUCT 审中-公开
    用于最小化培养产物中后期酸化的方法

    公开(公告)号：WO2013169205A1

    公开(公告)日：2013-11-14

    申请号：PCT/SG2013/000121

    申请日：2013-03-27

    Applicant: NANYANG POLYTECHNIC

    Inventor： TSAO, M.L., Marlene

    IPC: G01N33/04 ,  A23C3/00 ,  C12Q1/00

    CPC classification number: G01N33/04 ,  A23C9/1234 ,  A23C9/1307 ,  A23C9/1315 ,  A23C9/1322 ,  A23Y2220/03 ,  A23Y2220/17 ,  A23Y2220/73

    Abstract: The invention relates to a method for minimising post-acidification in cultured product. The method comprises the steps of controlling the amount of protein and lactose present in a cultured product within a predetermined ratio, controlling buffering capacity of the protein ingredients in the cultured product within a predetermined value, and maintaining pH of the cultured product within a predetermined pH.

    Abstract translation: 本发明涉及一种使培养产物中酸化后最小化的方法。 该方法包括以规定的比例控制存在于培养物中的蛋白质和乳糖的量，将培养物中蛋白成分的缓冲能力控制在规定值内的步骤，将培养物的pH保持在规定的pH范围内 。

    METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION
    10.
    发明申请
    METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION 审中-公开
    从冷冻组合物制备冷冻DESSERT的方法

    公开(公告)号：WO2008135687A3

    公开(公告)日：2008-12-31

    申请号：PCT/FR2008050528

    申请日：2008-03-27

    Applicant: GERVAIS DANONE SA ,  RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

    Inventor： RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

    IPC: A23C9/123 ,  A23G9/04 ,  A23G9/28 ,  A23G9/36 ,  A23G9/42

    CPC classification number: A23G9/48 ,  A23C2260/152 ,  A23G9/32 ,  A23G9/363 ,  A23G9/366 ,  A23G9/42 ,  A23G9/44 ,  A23V2002/00 ,  A23Y2220/03 ,  A23V2250/70 ,  A23V2250/5062

    Abstract: The invention relates to a method for preparing a frozen dessert that comprises the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, said additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing said frozen composition with added liquid and/or powder in a texturing device with grinding means and optionally aeration means,; and (c) texturing said frozen composition with added liquid and/or powder in said texturing device.

    Abstract translation: 本发明涉及一种制备冷冻甜点的方法，其包括以下步骤：（a）相对于冷冻组合物重量，向容器中加入至少一种另外的粉末组合物和/或3至18重量％的冷冻组合物， 的至少一种另外的液体组合物，所述另外的组合物不仅含有任选与水混合的糖，而且还提供至少一种营养益处，以获得具有添加的液体和/或粉末的冷冻组合物; （b）将含有加入的液体和/或粉末的所述冷冻组合物的容器放置在具有研磨装置和任选的曝气装置的变形装置中; 和（c）在所述纹理装置中使用添加的液体和/或粉末对所述冷冻组合物进行纹理化。

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