公开(公告)号：US20160227806A1

公开(公告)日：2016-08-11

申请号：US15134017

申请日：2016-04-20

申请人： Kraft Foods Group Brands LLC

发明人： Jennifer Louise Kimmel ,  Amanda Jane Criezis ,  Olugbenga Diyaolu ,  Tracy Joella Sanborn

IPC分类号： A23C19/082

CPC分类号： A23C19/082 ,  A23C19/08 ,  A23C2250/054

摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

摘要翻译： 本文从剪切和非剪切量脂肪的混合物中获得无盐乳制品，加工干酪的乳化和制备这种无乳化无乳化加工干酪的方法，以形成具有独特双峰粒度分布的奶酪产品。 方法和奶酪在加工奶酪中实现脂肪对蛋白质的稳定性，其在不加乳化盐的情况下提供良好的熔融性和低加油量。

公开(公告)号：US09833008B2

公开(公告)日：2017-12-05

申请号：US15134017

申请日：2016-04-20

申请人： Kraft Foods Group Brands LLC

发明人： Jennifer Louise Kimmel ,  Amanda Jane Criezis ,  Olugbenga Diyaolu ,  Tracy Joella Sanborn

IPC分类号： A23C19/082 ,  A23C19/08

CPC分类号： A23C19/082 ,  A23C19/08 ,  A23C2250/054

摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

公开(公告)号：US20140255584A1

公开(公告)日：2014-09-11

申请号：US13789404

申请日：2013-03-07

申请人： Kraft Foods Group Brands LLC

发明人： Jennifer Louise Kimmel ,  Amanda Jane Criezis ,  Olugbenga Diyaolu ,  Tracy Joella Sanborn

IPC分类号： A23C19/084

CPC分类号： A23C19/082 ,  A23C19/08 ,  A23C2250/054

摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

摘要翻译： 本文从剪切和非剪切量脂肪的混合物中获得无盐乳制品，加工干酪的乳化和制备这种无乳化无乳化加工干酪的方法，以形成具有独特双峰粒度分布的奶酪产品。 方法和奶酪在加工奶酪中实现脂肪对蛋白质的稳定性，其在不加乳化盐的情况下提供良好的熔融性和低加油量。

公开(公告)号：US09320292B2

公开(公告)日：2016-04-26

申请号：US13835559

申请日：2013-03-15

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Olaf C. Kortum ,  Yinqing Ma ,  Amanda Jane Criezis ,  Kelly K. Harman ,  Edward Charles Coleman ,  Juan R. Peebles

IPC分类号： A23L1/164 ,  A23C13/12 ,  A23C19/076 ,  A23C19/09

CPC分类号： A23L1/1643 ,  A23C13/12 ,  A23C19/0765 ,  A23C19/09 ,  A23L7/126 ,  A23V2002/00 ,  A23V2250/54246 ,  A23V2200/21 ,  A23V2250/5114

摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

摘要翻译： 提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。