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Patent Agency Ranking
1.发明申请公开(公告)号：US20120107479A1
公开(公告)日：2012-05-03
申请号：US13344228
申请日：2012-01-05
Applicant: I. Edward Salinas , Eduardo Segovia
Inventor： I. Edward Salinas , Eduardo Segovia
CPC classification number: A23C9/14 , A23C7/046 , A23C13/12 , A23V2002/00 , A23V2200/00 , A23V2200/3262
Abstract: A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.
Abstract translation: 100％不含非乳制品添加剂的降低胆固醇奶油的胆固醇含量为每100克具有36％脂肪含量的奶油约40mg至110mg胆固醇。
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公开(公告)号：US08110235B2
公开(公告)日：2012-02-07
申请号：US12151392
申请日：2008-05-06
Applicant: I. Edward Salinas , Eduardo Segovia Cantu , Jacquelyn S. Brandenburg
Inventor： I. Edward Salinas , Eduardo Segovia Cantu , Jacquelyn S. Brandenburg
IPC: A23C1/00
Abstract: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties.
Abstract translation: 根据本发明的系统和方法产生具有降低的胆固醇的乳制品。 根据本发明的方法包括以下步骤：将食用油添加到与全脂牛奶分离的脱脂中; 标准化脱脂油混合物的粒度; 将脱脂和混合物与从全脂牛奶分离的均质奶油组合; 并将油与降低胆固醇的乳膏和脱脂物分离。 根据本发明的方法还可以包括以下步骤：分离降低的胆固醇霜和脱脂，然后将其重新组合以形成具有所需性质的降低胆固醇的乳制品。
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公开(公告)号：US20090285962A1
公开(公告)日：2009-11-19
申请号：US12145925
申请日：2008-06-25
Applicant: I. Edward Salinas , Eduardo Segovia
Inventor： I. Edward Salinas , Eduardo Segovia
CPC classification number: A23C9/14 , A23C7/046 , A23C13/12 , A23V2002/00 , A23V2200/00 , A23V2200/3262
Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.
Abstract translation: 与常规制备的奶油相比，通过在将全脂牛奶分离成脱脂乳和奶油之前加压和剪切全脂乳制成降低的胆固醇奶油。 脱脂牛奶的胆固醇含量增加，奶油的胆固醇含量降低。
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公开(公告)号：US20090280233A1
公开(公告)日：2009-11-12
申请号：US12151392
申请日：2008-05-06
Applicant: I. Edward Salinas , Eduardo Segovia Cantu , Jacquelyn S. Brandenburg
Inventor： I. Edward Salinas , Eduardo Segovia Cantu , Jacquelyn S. Brandenburg
IPC: A23C9/152
Abstract: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties.
Abstract translation: 根据本发明的系统和方法产生具有降低的胆固醇的乳制品。 根据本发明的方法包括以下步骤：将食用油添加到与全脂牛奶分离的脱脂中; 标准化脱脂油混合物的粒度; 将脱脂和混合物与从全脂牛奶分离的均质奶油组合; 并将油与降低胆固醇的乳膏和脱脂物分离。 根据本发明的方法还可以包括以下步骤：分离降低的胆固醇霜和脱脂，然后将其重新组合以形成具有所需性质的降低胆固醇的乳制品。
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公开(公告)号：US08092852B2
公开(公告)日：2012-01-10
申请号：US12145925
申请日：2008-06-25
Applicant: I. Edward Salinas , Eduardo Segovia
Inventor： I. Edward Salinas , Eduardo Segovia
IPC: A23C1/00
CPC classification number: A23C9/14 , A23C7/046 , A23C13/12 , A23V2002/00 , A23V2200/00 , A23V2200/3262
Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.
Abstract translation: 与常规制备的奶油相比，通过在将全脂牛奶分离成脱脂乳和奶油之前加压和剪切全脂乳制成降低的胆固醇奶油。 脱脂牛奶的胆固醇含量增加，奶油的胆固醇含量降低。
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