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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
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.
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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.
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公开(公告)号：US09888706B2
公开(公告)日：2018-02-13
申请号：US14439707
申请日：2013-10-17
申请人： NESTEC S.A.
CPC分类号： A23G9/46 , A23G9/20 , A23G9/38 , A23V2002/00
摘要： The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.
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4.发明申请NATURAL TEXTURE MODIFIER DELIVERING BODY AND SWEETNESS TO FROZEN CONFECTION PRODUCTS 审中-公开自然纹理修饰器向冷冻食品提供身体和健康公开(公告)号：US20150296833A1
公开(公告)日：2015-10-22
申请号：US14649300
申请日：2013-12-06
申请人： NESTEC S.A.
IPC分类号： A23G9/34
CPC分类号： A23G9/34 , A23G9/42 , A23V2002/00
摘要： The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product.
摘要翻译： 本发明涉及包含燕麦浆，天然甜味剂的冷冻甜食产品。 优选地，通过使用标准冷冻步骤然后低温挤出并通过酸化成分混合物来制备冷冻甜食产品来制备冷冻甜食产品。 此外，本发明涉及一种制备冷冻甜食产品的方法。
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公开(公告)号：US20150282502A1
公开(公告)日：2015-10-08
申请号：US14439712
申请日：2013-10-17
申请人： NESTEC S.A.
摘要： The present invention relates to a frozen confection product comprising one or more proteins and a whey protein phospholipid concentrate. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. The present invention also relates to a method of preparing such product.
摘要翻译： 本发明涉及包含一种或多种蛋白质和乳清蛋白质磷脂浓缩物的冷冻甜食产品。 优选地，通过使用标准冷冻步骤然后低温挤出并通过酸化成分混合物来制备冷冻甜食产品来制备冷冻甜食产品。 本发明还涉及一种制备该产品的方法。
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公开(公告)号：US20150245638A1
公开(公告)日：2015-09-03
申请号：US14439707
申请日：2013-10-17
申请人： NESTEC S.A.
CPC分类号： A23G9/46 , A23G9/20 , A23G9/38 , A23V2002/00
摘要： The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.
摘要翻译： 本发明涉及包含葡萄糖酸-δ-内酯的冷冻甜食产品。 本发明还涉及通过向成分混合物中加入葡萄糖酸-δ-内酯，然后均化，巴氏灭菌和冷冻混合物来生产冷冻甜食产品的方法。 优选地，该方法包括后巴氏灭菌酸化步骤。 优选地，该方法使用标准冷冻步骤，然后进行低温冷冻。
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公开(公告)号：US10477880B2
公开(公告)日：2019-11-19
申请号：US14989063
申请日：2016-01-06
申请人： NESTEC S.A.
发明人： Madhavi Ummadi , Madansinh Nathusinh Vaghela , Aaron Beth Butterworth , Nirav Chandrakant Pandya , Bridgett Lynn McCune , Cristophe Joseph Etienne Schmitt , Joumana Saikali
摘要： A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
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公开(公告)号：US20150289538A1
公开(公告)日：2015-10-15
申请号：US14439702
申请日：2013-10-17
申请人： NESTEC S.A.
发明人： Madhavi Ummadi , Sinan Imer
CPC分类号： A23G9/04 , A23C9/123 , A23C2260/152 , A23G9/40 , A23G9/46
摘要： The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method.
摘要翻译： 本发明涉及具有改善的冻融稳定性的冷冻甜食产品的制造方法。 特别地，本发明涉及一种包括后巴氏消毒酸化步骤的方法。 本发明还涉及通过这种方法可获得的产品。
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公开(公告)号：US20150099050A1
公开(公告)日：2015-04-09
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
CPC分类号： A23G9/38 , A23G9/04 , A23G9/20 , A23G9/40 , A23G9/46 , A23L15/00 , A23L33/17 , A23L33/19 , A23V2002/00 , A23V2250/54252 , A23V2250/54246 , A23V2250/54244 , A23V2200/06 , A23V2200/3324
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.
摘要翻译： 本发明涉及冷冻充气产品，包括通过具有优异奶油的低温挤出制造的产品。 特别地，本发明涉及通过乳蛋白的受控凝结诱导的部分凝固的蛋白质系统，其在包括低温挤出冷冻产品的冷冻糖食上具有突出的感官特性，特别是当含有低脂肪时。 制造这种冷冻充气糖果产品的方法和从该方法获得的产品也是本发明的一部分。
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公开(公告)号：US20160338378A1
公开(公告)日：2016-11-24
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
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.
摘要翻译： 糖果产品可以保持稳定，适用于静止冷冻以形成冷冻糖果产品。 特别地，未冷冻的包装甜食可以包含凝固的蛋白质系统，其有助于糖果的稳定性，特别是当在室温或冷藏温度下储存时。 还包括生产这种糖果产品的方法，可从该方法获得的产品以及用于提供冷冻甜食的产品的使用也构成本发明的一部分。
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