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    Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks
    1.
    发明授权
    Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks 失效
    蛋白质稳定剂系统，包括用于弱酸性调味乳饮料的角叉菜胶

    公开(公告)号：US08663728B2

    公开(公告)日：2014-03-04

    申请号：US12821518

    申请日：2010-06-23

    Applicant: Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    Inventor： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    IPC: A23L2/00

    CPC classification number: A23C9/1542 ,  A23C11/103

    Abstract: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

    Abstract translation: 本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。 酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。 在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。 在实施方案中，酸化乳和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白和/或大豆蛋白，稳定剂 系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。 角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

    PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS
    4.
    发明申请
    PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS 失效
    蛋白质稳定剂系统，包含卡路里汀用于弱酸性牛奶饮料

    公开(公告)号：US20110020507A1

    公开(公告)日：2011-01-27

    申请号：US12821518

    申请日：2010-06-23

    Applicant: Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    Inventor： Chienkuo Ronnie Yuan ,  Michelle Nicole Steele ,  Neil Argo Morrison ,  Barbara Louise Chinn

    IPC: A23C17/00 ,  A23C11/10 ,  G01N33/04

    CPC classification number: A23C9/1542 ,  A23C11/103

    Abstract: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

    Abstract translation: 本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。 酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。 在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。 在实施方案中，酸化牛奶和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白质和/或大豆蛋白，以及稳定剂 系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。 角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

    High-amylose starch-emulsifier composition and methods of making
    9.
    发明授权
    High-amylose starch-emulsifier composition and methods of making 有权
    高直链淀粉 - 乳化剂组合物及其制备方法

    公开(公告)号：US06228419B1

    公开(公告)日：2001-05-08

    申请号：US09175520

    申请日：1998-10-20

    Applicant: Chienkuo Ronnie Yuan ,  Noel G. Rudie

    Inventor： Chienkuo Ronnie Yuan ,  Noel G. Rudie

    IPC: A23L10522

    CPC classification number: C08L3/12 ,  A23C19/052 ,  A23C19/054 ,  A23C2250/25 ,  A23L29/10 ,  A23L29/219 ,  C08L3/02 ,  Y10S426/804

    Abstract: A method of producing high-amylose based starch-emulsifier compositions by heating a high-amylose starch in the presence of an emulsifier to form a complex with unique properties is described. High-amylose starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the high-amylose starch-emulsifier composition are also described.

    Abstract translation: 描述了通过在乳化剂存在下加热高直链淀粉以形成具有独特性质的复合物来生产高直链淀粉基淀粉 - 乳化剂组合物的方法。 还描述了通过该方法生产的高直链淀粉 - 乳化剂组合物（例如，粉末，凝胶，糊剂）和含有高直链淀粉 - 乳化剂组合物的食品。

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