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    COMPOSITIONS
    1.
    发明申请
    COMPOSITIONS 审中-公开

    公开(公告)号：WO2023061954A1

    公开(公告)日：2023-04-20

    申请号：PCT/EP2022/078133

    申请日：2022-10-10

    申请人： GIVAUDAN SA

    发明人： HAYES, Mariaelena Zuniga

    IPC分类号： A23C9/13 ,  A23C9/137 ,  A23L7/10 ,  A23L33/21 ,  A23L29/20 ,  A23C9/154

    摘要： A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable are disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.

    FLAVORED FIBER BLENDS AND THEIR COMESTIBLE USE
    3.
    发明申请
    FLAVORED FIBER BLENDS AND THEIR COMESTIBLE USE 审中-公开

    公开(公告)号：WO2022248405A1

    公开(公告)日：2022-12-01

    申请号：PCT/EP2022/063903

    申请日：2022-05-23

    申请人： FIRMENICH SA

    发明人： GELIN, Jean-Luc ,  ROZCZKA, Caroline ,  ERNI, Philipp ,  THIEBAUT, Nathalie ,  ELABBADI, Amal

    IPC分类号： A23C9/13 ,  A23L9/20 ,  A23L27/00 ,  A23L33/21

    摘要： The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some embodiments, the fiber blends include one or more hydrocolloids. In some such embodiments, the fiber blends include psyllium fiber and, optionally, one or more other plant-based fibers. In some embodiments, the fiber blends also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or a combination thereof. In some embodiments, the fiber blends include flavor or taste modifiers, which improve mouthfeel, mask bitter tastes, and the like. In some aspects, the disclosure provides the use of such fiber blends in various ingestible compositions. Such ingestible compositions include various additional components, such as animal proteins (such as milk proteins), non-animal proteins, and the like. Such ingestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products or dairy analogue products.

    METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT.
    5.
    发明申请
    METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT. 审中-公开

    公开(公告)号：WO2022182236A1

    公开(公告)日：2022-09-01

    申请号：PCT/NL2022/050106

    申请日：2022-02-24

    申请人： COÖPERATIE KONINKLIJKE AVEBE U.A.

    发明人： BRINKSMA, Jelle ,  HELMENS, Harm Jaap

    IPC分类号： A23C9/12 ,  A23C9/13 ,  A23C9/154 ,  A23L29/212

    摘要： The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50- 80ºC, preferably 60-75 ºC, more preferably 70-75ºC, followed by (ii) cooling the solution to a temperature in the range of 2-45 ºC, preferably 4 - 25 ºC, more preferably 4-8 ºC, to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.

    LOW SUGAR ACIDIFIED PRODUCT
    7.
    发明申请
    LOW SUGAR ACIDIFIED PRODUCT 审中-公开

    公开(公告)号：WO2022157421A1

    公开(公告)日：2022-07-28

    申请号：PCT/FI2022/050040

    申请日：2022-01-21

    申请人： VALIO LTD

    发明人： TYNKKYNEN, Soile ,  HALLAMAA, Katri

    IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/13

    摘要： It is disclosed a method for producing a low sugar acidified milk product, comprising the steps of: providing a milk base having a protein content of about 2.5% to about 8%, a fat con-tent of about 0% to about 10%, a lactose content of about 0.6% to about 2.5% and an ash content of about 0.6% to about 0.9%; adding a citrate preparation to the milk base; optionally homogenizing the milk base; pasteurizing the base milk; fer-menting the milk base with a starter culture to provide a low sugar acidified milk product having a pH of about 4.4 to about 4.7. It is also disclosed a low sugar acidified milk product com-prising added citrate preparation in an amount of about 0.1% to about 0.18%, calculated as a pure citrate. It is also disclosed a low sugar acidified milk product, wherein the total citrate concentration of the product in the range of about 0.1% to about 0.25 %, calculated as pure citrate.