公开(公告)号：US20170181453A1

公开(公告)日：2017-06-29

申请号：US15312982

申请日：2015-05-06

申请人： NESTEC S.A.

发明人： Christophe Joseph Etienne Schmitt ,  Daniel Baier ,  Dietrich Knorr

IPC分类号： A23L2/66 ,  A23P30/40 ,  A23J3/24 ,  A23L3/015 ,  A23C9/154 ,  A23J3/08

CPC分类号： A23L2/66 ,  A23C9/154 ,  A23C2210/15 ,  A23C2210/30 ,  A23J3/08 ,  A23J3/24 ,  A23J3/245 ,  A23L3/0155 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2200/246 ,  A23V2250/54246 ,  A23V2300/46

摘要： The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.

公开(公告)号：US09826756B2

公开(公告)日：2017-11-28

申请号：US15228730

申请日：2016-08-04

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Nathusinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt ,  Joumana Saikali ,  Paola Olmos

IPC分类号： A23G9/04 ,  A23G9/38 ,  A23G9/40

CPC分类号： A23G9/40 ,  A23G9/38 ,  A23V2002/00

摘要： Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.

公开(公告)号：US20150320868A1

公开(公告)日：2015-11-12

申请号：US14652218

申请日：2013-12-12

申请人： NESTEC S.A.

发明人： Cecile Gehin-Delval ,  Christophe Joseph Etienne Schmitt ,  Bernard Paul Brinks ,  Mathieu Julien Destribats

IPC分类号： A61K47/36 ,  A23L2/52 ,  A23L1/035 ,  A61Q19/00 ,  A61K8/06 ,  A61K8/02 ,  A61K8/64 ,  A23L1/48 ,  A61K9/107

CPC分类号： A61K47/36 ,  A23L2/52 ,  A23L29/10 ,  A23L35/10 ,  A23V2002/00 ,  A61K8/0291 ,  A61K8/062 ,  A61K8/64 ,  A61K9/107 ,  A61K47/42 ,  A61K2800/52 ,  A61Q19/00 ,  A23V2200/222 ,  A23V2250/54252

摘要： The present invention relates to emulsions. In particular, it relates to an emulsion comprising whey protein micelles, water and dispersed oil droplets wherein the emulsion is stabilized by the whey protein micelles. The oil droplets may have an average diameter between 40 and 1000 μm. Further aspects of the invention are a composition comprising the emulsion and a composition obtainable by drying the emulsion.

摘要翻译： 本发明涉及乳液。 特别地，本发明涉及包含乳清蛋白胶束，水和分散油滴的乳液，其中乳液由乳清蛋白胶束稳定。 油滴的平均直径可以在40和1000μm之间。 本发明的另外方面是包含乳液和通过干燥乳液获得的组合物的组合物。

公开(公告)号：US20140370173A1

公开(公告)日：2014-12-18

申请号：US14008907

申请日：2012-03-19

申请人： NESTEC S.A.

发明人： Zeynel Deniz Gunes ,  Jin-Mi Jung ,  Hans Jörg Werner Limbach ,  Christophe Joseph Etienne Schmitt ,  Cédric Dubois

IPC分类号： A23G9/38

CPC分类号： A23G9/38 ,  A23C2260/152 ,  A23G9/40 ,  A23J3/08 ,  A23L29/281 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/54244

摘要： The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.

摘要翻译： 本发明涉及一种用于提高冷冻甜食耐热冲击性的方法，其包括在冷冻混合物之前将蛋白质聚集体以原纤维的形式加入用于冷冻甜食的均化和巴氏杀菌混合物中。

公开(公告)号：US10219526B2

公开(公告)日：2019-03-05

申请号：US14512006

申请日：2014-10-10

申请人： NESTEC S.A.

发明人： Madhavi Ummadi ,  Madansinh Vaghela ,  Aaron Beth Butterworth ,  Nirav Chandrakant Pandya ,  Bridgett Lynn McCune ,  Christophe Joseph Etienne Schmitt

IPC分类号： A23G9/28 ,  A23G9/38 ,  A23G9/20 ,  A23G9/40 ,  A23G9/46 ,  A23G9/04 ,  A23L33/17 ,  A23L33/19 ,  A23L15/00

摘要： The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

公开(公告)号：US20180344772A1

公开(公告)日：2018-12-06

申请号：US15527804

申请日：2015-11-09

申请人： NESTEC S.A.

发明人： Christophe Joseph Etienne Schmitt ,  Etienne Pouteau ,  Simina Florentina Popa Nita ,  Laurence Donato-Capel ,  Lionel Jean Rene Bovetto

IPC分类号： A61K35/20 ,  A61K9/107 ,  A61P3/10 ,  A23L33/19

CPC分类号： A61K35/20 ,  A23C9/1307 ,  A23C9/137 ,  A23C21/08 ,  A23L33/19 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/328 ,  A23V2250/50366 ,  A23V2250/5072 ,  A23V2250/54252 ,  A61K9/10 ,  A61K9/1075 ,  A61K31/718 ,  A61K31/723 ,  A61K31/731 ,  A61K31/732 ,  A61K31/734 ,  A61K38/018 ,  A61K47/36 ,  A61K2300/00 ,  A61P3/10 ,  A23V2250/50

摘要： The present invention relates to a composition comprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.

公开(公告)号：US20200037632A1

公开(公告)日：2020-02-06

申请号：US16462436

申请日：2017-12-18

申请人： NESTEC S.A.

发明人： Christophe Joseph Etienne Schmitt ,  Lionel Jean Rene Bovetto ,  Axel Syrbe ,  Michael Dennis Sharp ,  Madansinh Nathusinh Vaghela ,  Rajiv lndravadan Dave ,  Markus Kreuss ,  Eric Stanislas Kolodziejczyk

IPC分类号： A23J3/10 ,  A23C9/152 ,  A23G9/38 ,  A23G9/32

摘要： The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(4, 3) as measured by laser diffraction.

公开(公告)号：US10251913B2

公开(公告)日：2019-04-09

申请号：US15527804

申请日：2015-11-09

申请人： NESTEC S.A.

发明人： Christophe Joseph Etienne Schmitt ,  Etienne Pouteau ,  Simina Florentina Popa Nita ,  Laurence Donato-Capel ,  Lionel Jean Rene Bovetto

IPC分类号： A61K35/20 ,  A61P3/10 ,  A23L33/19 ,  A61K9/107 ,  A61K31/723 ,  A61K31/731 ,  A61K31/732 ,  A61K31/734 ,  A61K31/718

摘要： The present invention relates to a composition comprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.

公开(公告)号：US20170367363A1

公开(公告)日：2017-12-28

申请号：US15538135

申请日：2015-12-21

申请人： NESTEC S.A.

发明人： Markus Kreuss ,  Nicole Rohrer ,  Christophe Joseph Etienne Schmitt ,  Eric Kolodziejczyk ,  Madansinh Nathusinh Vaghela

IPC分类号： A23C9/15 ,  A23J1/20 ,  A23C9/154 ,  A23J3/10

CPC分类号： A23C9/1512 ,  A23C9/1542 ,  A23J1/207 ,  A23J3/08 ,  A23J3/10 ,  A23V2002/00 ,  A23V2200/254

摘要： The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 μm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to

公开(公告)号：US20170150731A1

公开(公告)日：2017-06-01

申请号：US15327081

申请日：2015-07-03

申请人： NESTEC S.A.

发明人： Rafael Berrocal ,  Maria Magdalena Dotzauer ,  Jurg Schlaginhaufen ,  Christophe Joseph Etienne Schmitt ,  Lucile Waksman ,  Alexandra Weingand-Ziade ,  Peter Zeltner

IPC分类号： A23C11/04 ,  A23C1/04 ,  A23F3/40 ,  A23C11/00 ,  A23F5/46

摘要： Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.