公开(公告)号：US20230180786A1

公开(公告)日：2023-06-15

申请号：US17998596

申请日：2021-05-12

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： GUILLERMO E. NAPOLITANO ,  SRAVANTI PALURI

IPC分类号： A23G9/32 ,  A23G9/48 ,  A23G9/40

CPC分类号： A23G9/322 ,  A23G9/40 ,  A23G9/48 ,  A23G9/327

摘要： A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil softfractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 µm to about 200 µm, preferably about 90 µm to about 120 µm, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.

公开(公告)号：US20180132506A1

公开(公告)日：2018-05-17

申请号：US15422092

申请日：2017-02-01

申请人： SHAKEUP NUTRITION SOLUTIONS, LLC

发明人： Tammar Meiron ,  Boaz Maor ,  Tsachee Zilberfarb

IPC分类号： A23G9/32 ,  A23G9/34 ,  A23G9/40 ,  A23G9/38

CPC分类号： A23G9/32 ,  A23G9/34 ,  A23G9/38 ,  A23G9/40 ,  A23G9/52 ,  A23V2002/00

摘要： A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80-125 kcal/100 grams of pre-mix; protein: 3-8 g/100 grams of pre-mix; fat: 0.5-2.5 g/100 grams of pre-mix; carbohydrates: 10-40 g/100 grams of pre-mix; sugar 4.5-6.5 g/100 grams of pre-mix; and dietary fiber: 0.5-4.5 g/100 grams of pre-mix; wherein, comprises the taste profile comparable to a reference pre-mix: sweetness (GL1) −70-(−80); bitterness (COO) −72-(−74); richness (CPA (AAE)) −13-(−16); after-taste (AAE) −19-(−20); and (AE1) −18-(−20); saltiness (CTO) −5-(−7) and wherein, the taste profile is measured by the E-tongue test. The pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product. At the same time, the consumer experience of the present invention is at least as good as the reference product (e.g. taste and appearance and mouth feel).

公开(公告)号：US09968108B2

公开(公告)日：2018-05-15

申请号：US15495571

申请日：2017-04-24

申请人： CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL ,  Peter Papadakis

发明人： Emmanouil Domazakis ,  Peter Papadakis

IPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/32 ,  A23G9/40 ,  A23L9/10 ,  C12C7/165

CPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/327 ,  A23G9/40 ,  A23L9/12 ,  A23V2002/00 ,  C12C7/165

摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

公开(公告)号：US09783789B2

公开(公告)日：2017-10-10

申请号：US14649819

申请日：2013-12-09

申请人： North Carolina State University

发明人： Jose M. Bruno-Barcena ,  Suzanne Dagher ,  Maria Azcarate-Peril

IPC分类号： C12N9/24 ,  C12N9/10 ,  A23G9/34 ,  A23G9/40 ,  C07K14/395 ,  A23C9/12 ,  A23L29/00 ,  A23L19/00

CPC分类号： C12N9/1051 ,  A23C9/1216 ,  A23G9/34 ,  A23G9/40 ,  A23L19/00 ,  A23L29/06 ,  A23V2002/00 ,  C07K14/395 ,  C07K2319/02 ,  C07K2319/03 ,  C12N9/2402 ,  C12Y204/01 ,  C12Y302/01023

摘要： This invention relates generally to the discovery of novel recombinant forms of β-hexosyl-transferases (BHT) and uses thereof to produce galacto-ligosaccharides (GOS) or as food additives.

公开(公告)号：US20160165921A1

公开(公告)日：2016-06-16

申请号：US14907884

申请日：2014-07-31

申请人： GENERAL MILLS, INC.

发明人： Kaori ANDO ,  Kanae TSUKAMOTO ,  Shoko KOIZUMI ,  Masaru HIRAMATSU ,  Kazuhiko SEKINE ,  Masashi SAGAWA ,  Akira SHINOZAKI ,  Jun ARATANI ,  Hajime MATSUDA

IPC分类号： A23G9/48 ,  A23G9/28 ,  A23G9/24

CPC分类号： A23G9/48 ,  A23G9/22 ,  A23G9/245 ,  A23G9/283 ,  A23G9/288 ,  A23G9/40 ,  A23G9/42 ,  A23G9/44

摘要： This invention concerns a surface patterned frozen dessert having a streamlined pattern of multiple colors of sauce material on the top surface of an ice cream layer, such that no bleeding of the sauce material colors into the ice cream layer is apparent from the outside in normal ice cream storage conditions and the ice cream material is not exposed to the outside to become unsightly, as well as a manufacturing method and apparatus for same. The surface patterned frozen dessert has, within a cup, an ice cream layer, a first sauce material layer on said ice cream layer, and a second sauce layer of a different color from the first sauce layer, partially injected on the top surface of the first sauce layer after the first sauce material, whereby the first sauce layer and second sauce layer are stirred together to form an inscribed pattern.

摘要翻译： 本发明涉及一种在冰淇淋层顶表面上具有多种颜色的调味料材料的流线型图案的表面图案化冷冻甜点，使得酱汁材料的颜色不会渗透到冰淇淋层中，在正常冰中从外部显而易见 奶油储存条件和冰淇淋材料不会暴露于外部变得不美观，以及其制造方法和装置。 表面图案化的冷冻甜食在杯内具有冰淇淋层，所述冰淇淋层上的第一调味料层，以及与第一调味汁层不同颜色的第二调味汁层，部分地注射在第一酱汁层的顶表面上 在第一酱料之后的第一酱汁层，由此将第一酱汁层和第二酱汁层一起搅拌以形成刻印图案。

公开(公告)号：US09185922B2

公开(公告)日：2015-11-17

申请号：US13046361

申请日：2011-03-11

申请人： Moni Eino ,  Larry Milligan ,  John Osborne

发明人： Moni Eino ,  Larry Milligan ,  John Osborne

IPC分类号： A23C9/13 ,  A23C9/152 ,  A23C13/12 ,  A23C15/12 ,  A23C19/05 ,  A23C19/076 ,  A23G9/36 ,  A23K1/16 ,  A23K1/18 ,  A23L1/30 ,  A61K35/20 ,  A23G9/40

CPC分类号： A23C9/1315 ,  A23C9/1528 ,  A23C13/12 ,  A23C15/126 ,  A23C19/054 ,  A23C19/076 ,  A23C2230/10 ,  A23G9/36 ,  A23G9/40 ,  A23K20/158 ,  A23K50/10 ,  A23L33/12 ,  A23V2002/00 ,  A61K35/20 ,  A23V2250/1882

摘要： The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation.

摘要翻译： 本发明提供了包含天然分泌的哺乳动物乳的新型乳制品，其包含至少约0.3％的长链ω-3脂肪酸/ g的总乳脂肪酸。 还提供了一种获得乳的方法，其包括向包含至少约2-10％长链ω-3脂肪酸wt / wt的长链ω-3脂肪酸源和哺乳动物的保护剂 可防止脂肪酸生物脱氢。

公开(公告)号：US20150305358A1

公开(公告)日：2015-10-29

申请号：US14260735

申请日：2014-04-24

申请人： Lallemand Specialties Inc.

发明人： William K. Vanderkooi

IPC分类号： A23C7/00 ,  A23K1/16 ,  A23C9/123 ,  A23K1/18 ,  A23C19/00

CPC分类号： A23G9/366 ,  A23C9/1322 ,  A23C9/158 ,  A23C13/00 ,  A23C15/12 ,  A23C19/00 ,  A23C19/076 ,  A23C2230/10 ,  A23G9/40 ,  A23K10/16 ,  A23K10/30 ,  A23K10/37 ,  A23K20/158 ,  A23K20/174 ,  A23K20/30 ,  A23K50/10 ,  Y02P60/877

摘要： Methods are provided for manufacturing dairy products comprising vitamin D. In general, the methods can include feeding dairy animals with a feed composition comprising a dairy animal feed and inactive yeast comprising vitamin D2. Milk produced by the dairy animals is thereby provided which can include an increased vitamin D content. In some embodiments, milk produced by the dairy animals can be processed to form a dairy product comprising vitamin D.

摘要翻译： 提供用于制造包含维生素D的乳制品的方法。通常，所述方法可以包括用含有乳制品动物饲料的饲料组合物和包含维生素D 2的无活性酵母饲喂奶牛。 由此提供由乳制品生产的乳汁，其可以包括增加的维生素D含量。 在一些实施方案中，乳制品生产的乳可以加工成形成包含维生素D的乳制品。

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

IPC分类号： A23G9/04 ,  A23G9/46 ,  A23C9/123 ,  A23G9/40

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。

公开(公告)号：US09011958B2

公开(公告)日：2015-04-21

申请号：US14025357

申请日：2013-09-12

申请人： Perlman Consulting, LLC

发明人： Daniel Perlman

IPC分类号： A23C9/00 ,  A23C9/152 ,  A23G9/32 ,  A23L1/24 ,  A23L1/30 ,  A23C9/13 ,  A23C13/16 ,  A23C15/12 ,  A23L1/32 ,  A23C17/00 ,  A23C19/093 ,  A23G9/40 ,  A23D7/00

CPC分类号： A23C9/1528 ,  A23C9/1315 ,  A23C13/16 ,  A23C15/12 ,  A23C17/00 ,  A23C19/093 ,  A23D7/003 ,  A23G9/32 ,  A23G9/327 ,  A23G9/40 ,  A23L15/20 ,  A23L15/30 ,  A23L15/35 ,  A23L27/60 ,  A23L33/115 ,  A23L33/12

摘要： An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.

摘要翻译： ω-3脂肪酸补充脂肪混合物包括1重量份含有EPA和/或DHA脂肪酸的ω-3富集油，其已经被组合和稀释至少二分之一重量的低亚油酸含量 氧化稳定饱和脂肪。 将ω-3补充脂肪混合物掺入稳定的水性悬浮液中，包括饮料和食物。

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

IPC分类号： A23G9/38 ,  A23G9/04

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。