公开(公告)号：US20240341318A1

公开(公告)日：2024-10-17

申请号：US18755076

申请日：2024-06-26

申请人： LAND O'LAKES, INC.

发明人： Thomas Alexander Glenn, III ,  Christina Maria Di Pietro

IPC分类号： A23C9/142 ,  A23C3/02 ,  A23C9/13 ,  A23C9/137 ,  A23C19/04 ,  A23C19/08

CPC分类号： A23C9/1422 ,  A23C3/02 ,  A23C9/1322 ,  A23C9/137 ,  A23C9/1427 ,  A23C19/043 ,  A23C19/08

摘要： Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

公开(公告)号：US12048316B2

公开(公告)日：2024-07-30

申请号：US16403163

申请日：2019-05-03

申请人： EPC Natural Products Co., Ltd.

发明人： Jingang Shi ,  Hansheng Wang ,  Xin Shi ,  Yi Wang ,  Wei Lyu ,  Yingxiang Xin ,  Thomas Eidenberger ,  Weiyao Shi

IPC分类号： A23L33/105 ,  A21D2/18 ,  A21D2/24 ,  A21D2/26 ,  A23C9/13 ,  A23C9/152 ,  A23C9/156 ,  A23F5/46 ,  A23L2/02 ,  A23L2/38 ,  A23L2/54 ,  A23L2/56 ,  A23L2/60 ,  A23L2/66 ,  A23L27/00 ,  A23L27/10 ,  A23L27/21 ,  A23L27/30 ,  A23L33/125 ,  A23L33/145 ,  A23L33/175 ,  A23L33/18 ,  A23F3/40 ,  A23G3/36 ,  A23L2/58

CPC分类号： A23L2/60 ,  A21D2/181 ,  A21D2/245 ,  A21D2/26 ,  A23C9/1307 ,  A23C9/1526 ,  A23C9/156 ,  A23F5/465 ,  A23L2/02 ,  A23L2/38 ,  A23L2/54 ,  A23L2/56 ,  A23L2/66 ,  A23L27/11 ,  A23L27/215 ,  A23L27/31 ,  A23L27/33 ,  A23L27/34 ,  A23L27/36 ,  A23L27/88 ,  A23L33/105 ,  A23L33/125 ,  A23L33/145 ,  A23L33/175 ,  A23L33/18 ,  A23F3/405 ,  A23G3/36 ,  A23L2/58 ,  A23V2002/00 ,  A23V2250/262 ,  A23V2250/266 ,  A23V2250/54 ,  A23V2250/60

摘要： Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

公开(公告)号：US12037356B2

公开(公告)日：2024-07-16

申请号：US18365370

申请日：2023-08-04

申请人： PURECIRCLE USA INC.

发明人： Avetik Markosyan ,  Siew Yin Chow ,  Khairul Nizam Bin Nawi

IPC分类号： C07H1/08 ,  A21D2/18 ,  A23C9/13 ,  A23C9/156 ,  A23C19/09 ,  A23G1/32 ,  A23G1/40 ,  A23G3/36 ,  A23G3/42 ,  A23G4/06 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/30 ,  A61K8/60 ,  A61K31/7034 ,  A61K31/704 ,  A61K36/28 ,  A61L27/30 ,  A61Q11/00 ,  B01D15/08 ,  B01D15/18 ,  C07H1/06 ,  C07H15/256 ,  A23L27/50 ,  B01D15/42

CPC分类号： C07H1/08 ,  A21D2/181 ,  A23C9/1307 ,  A23C9/156 ,  A23C19/0925 ,  A23G1/32 ,  A23G1/40 ,  A23G3/36 ,  A23G3/42 ,  A23G4/06 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/36 ,  A61K8/602 ,  A61K31/7034 ,  A61K31/704 ,  A61K36/28 ,  A61Q11/00 ,  B01D15/08 ,  B01D15/1871 ,  C07H1/06 ,  C07H15/256 ,  A23C2240/15 ,  A23L27/50 ,  A23V2002/00 ,  A23V2250/258 ,  A61K2236/00 ,  B01D15/426 ,  A23V2250/258 ,  A23V2002/00 ,  A23V2250/046 ,  A23V2250/11 ,  A23V2250/154 ,  A23V2250/60

摘要： Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

公开(公告)号：US20240122192A1

公开(公告)日：2024-04-18

申请号：US18278240

申请日：2022-02-24

申请人： Coöperatie Koninklijke Avebe U.A.

发明人： Jelle BRINKSMA ,  Harm Jaap HELMENS

IPC分类号： A23C9/137 ,  A23C9/12 ,  A23C9/13 ,  A23C9/154 ,  A23L29/212

CPC分类号： A23C9/137 ,  A23C9/1216 ,  A23C9/1307 ,  A23C9/1542 ,  A23L29/212 ,  C12Y204/01025 ,  A23C2220/106

摘要： The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50-80° C., preferably 60-75° C., more preferably 70-75° C., followed by (ii) cooling the solution to a temperature in the range of 2-45° C., preferably 4-25° C., more preferably 4-8° C., to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.

公开(公告)号：US20240099320A1

公开(公告)日：2024-03-28

申请号：US17766980

申请日：2020-10-16

申请人： Arla Foods Amba

发明人： Jannik Ejnar Elverløv-Jakobsen ,  Jeppe Schøler

IPC分类号： A23C9/13 ,  A23C9/123 ,  A23C21/06 ,  A23P30/20

CPC分类号： A23C9/1307 ,  A23C9/123 ,  A23C21/06 ,  A23P30/20

摘要： The present invention relates to a method for preparing a high-protein dairy-based product, a high-protein dairy-based product prepared by the method, a method for producing a food product, the food product prepared by the method and use of the dairy-based product.

公开(公告)号：US11918005B1

公开(公告)日：2024-03-05

申请号：US17223197

申请日：2021-04-06

申请人： Chobani LLC

发明人： Amrish Chawla ,  Sarah Allred ,  Zeina Jouni ,  Ragavendra Hari ,  Yucheng Hu

IPC分类号： A23C9/142 ,  A23C3/02 ,  A23C9/12 ,  A23C9/123 ,  A23C9/127 ,  A23C9/13

CPC分类号： A23C9/1422 ,  A23C3/02 ,  A23C9/1206 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/1216 ,  A23C9/1234 ,  A23C9/1238 ,  A23C9/1275 ,  A23C9/1307 ,  A23C9/1315 ,  A23C2210/202 ,  A23C2210/252 ,  A23C2210/254

摘要： Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

公开(公告)号：US20240057651A1

公开(公告)日：2024-02-22

申请号：US18380829

申请日：2023-10-17

申请人： ROQUETTE FRERES

发明人： Manuel BARATA ,  Marilyne Guillemant ,  Emmanuelle Moretti ,  Elsa Muller ,  Marie Delebarre

IPC分类号： A23L33/185 ,  A23L2/66 ,  A23J3/14 ,  A23L9/10 ,  A23L9/20 ,  A23L11/00 ,  A23C9/123 ,  A23C13/12 ,  A23C9/13 ,  A23C11/06 ,  A23C19/093 ,  A23L11/60 ,  A23L11/30 ,  A23L33/19 ,  A23J3/34 ,  A23L2/395

CPC分类号： A23L33/185 ,  A23L2/66 ,  A23J3/14 ,  A23L9/12 ,  A23L9/24 ,  A23L11/05 ,  A23C9/1232 ,  A23C13/125 ,  A23C9/1315 ,  A23C11/06 ,  A23C19/093 ,  A23L11/60 ,  A23L11/30 ,  A23L33/19 ,  A23J3/34 ,  A23L2/395 ,  A23C2260/152 ,  A23C2260/154 ,  A23C9/13 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/5424 ,  A23V2250/548

摘要： The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:



contains between 0.5 and 2% of free amino acids,
has a viscosity:

from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,


has a solubility:

from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.


The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

公开(公告)号：US11896024B2

公开(公告)日：2024-02-13

申请号：US17687786

申请日：2022-03-07

申请人： Novozymes A/S

发明人： Jeppe Wegener Tams

IPC分类号： A23C9/12 ,  A23C9/13 ,  A23C9/15 ,  C12P19/18 ,  C12P19/04

CPC分类号： A23C9/1206 ,  A23C9/1307 ,  A23C9/1512 ,  C12P19/04 ,  C12P19/18 ,  C12Y302/01023 ,  C12Y302/01108

摘要： The present invention relates to compositions, particularly liquid compositions, comprising enzymes, methods of making the compositions, and uses of the same for making, e.g., dairy products.

公开(公告)号：US11856967B2

公开(公告)日：2024-01-02

申请号：US17503400

申请日：2021-10-18

申请人： ALI GROUP S.R.L.—CARPIGIANI

发明人： Andrea Cocchi ,  Roberto Lazzarini

IPC分类号： A23G9/36 ,  A23C9/12 ,  A23C9/13 ,  A23G9/08 ,  A23C9/123 ,  A23G9/40

CPC分类号： A23G9/363 ,  A23C9/123 ,  A23C9/1223 ,  A23C9/1307 ,  A23G9/08 ,  A23G9/40

摘要： Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps:



a) placing a milk-based mixture in a container (3);
b) subjecting the basic mixture to a heating thermal treatment;
c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time;
d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

公开(公告)号：US11849742B2

公开(公告)日：2023-12-26

申请号：US16402448

申请日：2019-05-03

申请人： EPC Natural Products Co., Ltd.

发明人： Jingang Shi ,  Hansheng Wang ,  Xin Shi ,  Yi Wang ,  Wei Lv ,  Yingxiang Xin ,  Thomas Eidenberger ,  Weiyao Shi

IPC分类号： A21D2/18 ,  A21D2/24 ,  A21D2/26 ,  A23L2/56 ,  A23L2/60 ,  A23L2/66 ,  A23L27/00 ,  A23L27/10 ,  A23L27/21 ,  A23L27/30 ,  A23L33/105 ,  A23L33/145 ,  A23L33/175 ,  A23L33/18 ,  A23C9/13 ,  A23C9/152 ,  A23C9/156 ,  A23F5/46 ,  A23L2/02 ,  A23L2/38 ,  A23L2/54 ,  A23L33/125 ,  A23F3/40 ,  A23G3/36 ,  A23L2/58

CPC分类号： A23L2/60 ,  A21D2/181 ,  A21D2/245 ,  A21D2/26 ,  A23C9/1307 ,  A23C9/156 ,  A23C9/1526 ,  A23F5/465 ,  A23L2/02 ,  A23L2/38 ,  A23L2/54 ,  A23L2/56 ,  A23L2/66 ,  A23L27/11 ,  A23L27/215 ,  A23L27/31 ,  A23L27/33 ,  A23L27/34 ,  A23L27/36 ,  A23L27/88 ,  A23L33/105 ,  A23L33/125 ,  A23L33/145 ,  A23L33/175 ,  A23L33/18 ,  A23F3/405 ,  A23G3/36 ,  A23L2/58 ,  A23V2002/00 ,  A23V2250/262 ,  A23V2250/266 ,  A23V2250/54 ,  A23V2250/60

摘要： The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.