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    BEVERAGE CONTAINING CITRUS FIBER AND PREPARATION METHOD THEREFOR
    1.
    发明公开
    BEVERAGE CONTAINING CITRUS FIBER AND PREPARATION METHOD THEREFOR 审中-公开

    公开(公告)号：US20240292853A1

    公开(公告)日：2024-09-05

    申请号：US18577834

    申请日：2022-07-11

    申请人： THE COCA-COLA COMPANY

    发明人： Boya LIU ,  Jia LI ,  Fujun GAO ,  Tushar JOSHI ,  Chunbo DENG

    IPC分类号： A23C9/154 ,  A23C9/156

    CPC分类号： A23C9/1544 ,  A23C9/156

    摘要： Described is a beverage comprising a milk base and 0.3‰ to 5‰ of citrus fiber based on the milk base; wherein a citrus fiber raw material used to prepare the beverage contains 50% to 100% of total dietary fiber and has a particle size D99 of 100 μm-300 μm. Methods for preparing the beverage are also disclosed. Since the indicators of the citrus fiber raw material and the ratio of the citrus fiber raw material to the milk base are strictly controlled in a preparation process, the beverage has a moderate viscosity and a good taste, and it can maintain a long-term stability without adding stabilizers such as gum.

    COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION
    8.
    发明申请
    COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION 审中-公开
    复合奶酪制剂及其制备方法

    公开(公告)号：US20150342209A1

    公开(公告)日：2015-12-03

    申请号：US14654001

    申请日：2013-12-19

    申请人： NESTEC S.A.

    发明人： Theodora Panagiotou ,  Marie-Line Cauneille ,  Jean Moreau

    IPC分类号： A23C9/154

    CPC分类号： A23C9/1544 ,  A23C2270/05 ,  A23L9/12 ,  A23P20/25

    摘要： A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes.

    摘要翻译： 公开了具有中性pH的复合甜点，以及制备甜点的方法。 复合甜点包括外相和内相，其中外相和内相的组成具有相似的密度和不同的粘度，凝胶强度和感官特性。

    PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT
    9.
    发明申请
    PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT 有权
    制备高蛋白乳制品的方法

    公开(公告)号：US20150320062A1

    公开(公告)日：2015-11-12

    申请号：US14699433

    申请日：2015-04-29

    申请人： Twin Cups, LLC

    发明人： Craig Bennett ,  Nathan Carey ,  Jacob Israelachvili

    IPC分类号： A23C9/13 ,  A23C9/123

    CPC分类号： A23C9/1307 ,  A23C3/02 ,  A23C9/00 ,  A23C9/12 ,  A23C9/123 ,  A23C9/133 ,  A23C9/15 ,  A23C9/1544 ,  A23C21/00

    摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

    摘要翻译： 蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。

    Process for making high-protein dairy product
    10.
    发明授权
    Process for making high-protein dairy product 有权
    制备高蛋白乳制品的方法

    公开(公告)号：US09167826B1

    公开(公告)日：2015-10-27

    申请号：US14699433

    申请日：2015-04-29

    申请人： Twin Cups, LLC

    发明人： Craig Bennett ,  Nathan Carey ,  Jacob Israelachvili

    IPC分类号： A23C9/12 ,  A23C9/13 ,  A23C9/123 ,  A23C9/00 ,  A23C21/00 ,  A23C9/154 ,  A23C9/15

    CPC分类号： A23C9/1307 ,  A23C3/02 ,  A23C9/00 ,  A23C9/12 ,  A23C9/123 ,  A23C9/133 ,  A23C9/15 ,  A23C9/1544 ,  A23C21/00

    摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

    摘要翻译： 蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。 酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。 另外，选择巴氏消毒温度，时间和方法以避免凝胶化。 起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。 可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。