公开(公告)号：US20240164400A1

公开(公告)日：2024-05-23

申请号：US18282794

申请日：2022-03-24

申请人： FUJI OIL HOLDINGS INC.

发明人： Yurina TOBA ,  Sachiko INUI

IPC分类号： A23G1/36 ,  A23G1/46

CPC分类号： A23G1/36 ,  A23G1/46

摘要： The present invention is to improve a texture of a chocolate containing 15 wt. % or more of a non-fat milk solid content because such a chocolate exhibits significant stickiness when chewed and/or swallowed. The problem is solved by adding 0.85 wt. % or more of a medium-chain-bound triglyceride in the chocolate, the medium-chain-bound triglyceride being derived from a randomized oil and/or fat. With such a chocolate, the stickiness can be reduced and a clean texture can be achieved.

公开(公告)号：US11812762B2

公开(公告)日：2023-11-14

申请号：US17572967

申请日：2022-01-11

申请人： MARS, INCORPORATED

发明人： Aditya Josyula ,  Dale Slesser ,  John Kaiser ,  Rogaite Shafi ,  Matthew Kelley ,  Jose Gonzalez

IPC分类号： A23G1/00 ,  A23G1/46

CPC分类号： A23G1/0006 ,  A23G1/002 ,  A23G1/0033 ,  A23G1/0036 ,  A23G1/46 ,  A23V2002/00

摘要： Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

公开(公告)号：US11730175B2

公开(公告)日：2023-08-22

申请号：US17743834

申请日：2022-05-13

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： Vincent Daniel Maurice Meunier ,  Marina Dupas-Langlet ,  Julien Philippe Nicolas Mahieux ,  Andrew Steven Whitehouse ,  Laurent Forny

IPC分类号： A23G1/40 ,  A23L29/30 ,  A23L27/30 ,  A23P10/40 ,  A23G3/42 ,  A23G9/34 ,  A23G1/36 ,  A23G1/46 ,  A23L3/46 ,  C13B50/00 ,  A23P10/20

CPC分类号： A23G1/40 ,  A23G1/36 ,  A23G1/46 ,  A23G3/42 ,  A23G9/34 ,  A23L3/46 ,  A23L27/33 ,  A23L29/30 ,  A23L29/35 ,  A23P10/20 ,  A23P10/40 ,  C13B50/002 ,  A23V2002/00

摘要： The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

公开(公告)号：US20230240320A1

公开(公告)日：2023-08-03

申请号：US18001925

申请日：2021-06-30

申请人： Cargill, Incorporated

发明人： Vanessa Barey ,  Gaelle Colette Marie-Hélène Gautier

IPC分类号： A23G1/48 ,  A23G1/50 ,  A23G1/40 ,  A23G1/46

CPC分类号： A23G1/48 ,  A23G1/50 ,  A23G1/40 ,  A23G1/46

摘要： The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a pulse flour that has been subjected to particle size reduction (e.g., milling and/or micronization).

公开(公告)号：US20160000112A1

公开(公告)日：2016-01-07

申请号：US14755379

申请日：2015-06-30

申请人： DMK Deutsches Milchkontor GmbH

发明人： Martin Diekhaus

IPC分类号： A23G3/34 ,  A23G3/42 ,  A23G3/46

CPC分类号： A23G3/0014 ,  A23G1/0009 ,  A23G1/305 ,  A23G1/40 ,  A23G1/46 ,  A23G1/56 ,  A23G3/343 ,  A23G3/42 ,  A23G3/46 ,  A23G2200/12

摘要： Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

摘要翻译： 提出的是焦糖前体和含巧克力的焦糖前体，其具有低粘度和易于分配，泵和米，但是以使所得焦糖或含巧克力的焦糖具有足够高的粘度的方式在煮沸时变稠，以及 也是其制造方法。

公开(公告)号：US20150282508A1

公开(公告)日：2015-10-08

申请号：US14439392

申请日：2013-10-30

申请人： ROUSSELOT B.V.

发明人： Claude Capdepon ,  Paul Stevens ,  Marine Maugenet

IPC分类号： A23L1/035 ,  A23G1/52 ,  A23L1/24 ,  A23L1/0562 ,  A23C9/154

CPC分类号： A23C9/1544 ,  A23C9/1526 ,  A23C2210/30 ,  A23G1/44 ,  A23G1/46 ,  A23G1/52 ,  A23G3/46 ,  A23L9/12 ,  A23L27/60 ,  A23L29/10 ,  A23L29/284

摘要： The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food products comprising the said novel emulsifier and to the use of the said emulsifier.

摘要翻译： 本发明涉及一种新颖的乳化剂，其包括水解明胶和低亮度明胶，其制备方法，其中将水解明胶和低亮度明胶溶解并随后干燥至包含所述新型乳化剂的食品中，以及使用 的所述乳化剂。

公开(公告)号：US20090035437A1

公开(公告)日：2009-02-05

申请号：US12280244

申请日：2007-03-27

申请人： Lionel Jean Rene Bovetto ,  Christophe Schmitt ,  Frederic Robin ,  Matthieu Pouzot

发明人： Lionel Jean Rene Bovetto ,  Christophe Schmitt ,  Frederic Robin ,  Matthieu Pouzot

IPC分类号： A23C9/16 ,  C07K14/00 ,  C08H1/02 ,  B32B9/00 ,  A23C9/154

CPC分类号： A23J1/205 ,  A23C11/04 ,  A23C21/026 ,  A23C21/08 ,  A23C2210/30 ,  A23G1/44 ,  A23G1/46 ,  A23G9/38 ,  A23G9/40 ,  A23J3/08 ,  A23L23/00 ,  A23L27/72 ,  A23L33/19 ,  A23P10/30 ,  A23P10/40 ,  A23V2002/00 ,  A23V2200/25 ,  Y10T428/2984 ,  A23V2200/226 ,  A23V2250/54252 ,  A23V2250/54244 ,  A23V2250/1842 ,  A23V2200/254

摘要： The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.

摘要翻译： 本发明涉及乳清蛋白胶束，特别涉及乳清蛋白胶束浓缩物或其粉末及其制备方法。 本发明还涉及这些胶束浓缩物或其粉末在营养和/或化妆品和/或药物中的用途。

公开(公告)号：US20040191389A1

公开(公告)日：2004-09-30

申请号：US10819180

申请日：2004-04-07

发明人： Sunil Kochhar ,  Christopher Budwig ,  Carl Erik Hansen ,  Marcel Alexandre Juillerat ,  Jean-Claude Spadone ,  Pierre Nicolas ,  Robert Redgwell ,  Euan Armstrong ,  Dietmar Sievert

IPC分类号： A23G001/00

CPC分类号： A23G1/30 ,  A23G1/04 ,  A23G1/36 ,  A23G1/40 ,  A23G1/44 ,  A23G1/46 ,  A23G1/48

摘要： A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

摘要翻译： 用于操作单一巧克力块的风味的方法，其包括首先从巧克力成分或巧克力物料中还原或除去天然香料，然后向巧克力块中加入有效量的风味剂。 风味提供以下任何特性：可可/乳制品，烤，甜，苦，面包屑，焦糖，果香，花香，饼干，烘焙，熟食，麦片，麦芽，爆米花，涩味或果仁酸。

公开(公告)号：US06576252B2

公开(公告)日：2003-06-10

申请号：US09853429

申请日：2001-05-10

申请人： Robert Schwartz ,  Jean-Christophe Anton ,  Sylvie Chantereau

发明人： Robert Schwartz ,  Jean-Christophe Anton ,  Sylvie Chantereau

IPC分类号： A61K3578

CPC分类号： A23G1/46 ,  A23G1/48 ,  A23L33/105 ,  A23L33/12 ,  A23L33/175 ,  A23V2002/00 ,  A61K31/20 ,  A61K31/201 ,  A61K31/202 ,  A61K2300/00 ,  A23V2250/1872 ,  A23V2250/1874 ,  A23V2250/2116 ,  A23V2250/065 ,  A23V2250/2124

摘要： A composition to provide a calming stress hormone regulating and immune stimulation effect, which includes a combination of linoleic and linolenic acids, within certain ratios; at least one flavenoid; and at least one component having calming properties.

摘要翻译： 一种组合物，提供一定比例的平静应激激素调节和免疫刺激作用，其包括亚油酸和亚麻酸的组合; 至少一个萤火虫; 和至少一个具有平静特性的组件。

公开(公告)号：US5932277A

公开(公告)日：1999-08-03

申请号：US38937

申请日：1998-03-12

申请人： Karin Dubberke

发明人： Karin Dubberke

IPC分类号： A23G1/30 ,  A23G1/00 ,  A23G1/02 ,  A23G1/12 ,  A23G1/36 ,  A23G1/46

CPC分类号： A23G1/46 ,  A23G1/12 ,  A23G1/36

摘要： A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.

摘要翻译： 一种制备减脂牛奶巧克力的方法，其包括制备基本上所有非脂肪成分的粉末预混物，将高达96％的含脂肪成分加入到粉末状预混物中并混合，得到含有18至 24重量％的脂肪，基于质量的总重量，精炼质量在精炼辊上，得到25至35微米的粒度，加入剩余的含脂肪成分和卵磷脂，精炼，回火以减少 含有少于27％（重量）脂肪的脂肪牛奶巧克力。