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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Применить Всего найдено 6126. Отображено 100.

10-05-2012 дата публикации

Aerated food products and methods of making same

Номер: US20120114798A1

Автор: Jeremy Zobrist

Принадлежит: Individual

A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.

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Номер записи: 1

07-03-2013 дата публикации

Polypeptide shaving transgalactosylating activity

Номер: US20130059034A1

Автор: Charlotte Horsmans Poulsen, Morten Krog Larsen

Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.

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Номер записи: 2

21-03-2013 дата публикации

ICE CONFECTION COMPRISING GELATIN

Номер: US20130071526A1

Автор: Judge David John

Принадлежит:

An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection. 1. An ice confection comprising at least 0.025 wt % gelatine , and further comprising locust bean gum and xanthan gum wherein the total amount of locust bean gum in combination with xanthan gum is at least 0.05 wt % of the ice confection and wherein the weight ratio of locust bean gum to xanthan gum is from 4:1 to 1:4.2. An ice confection according to wherein the total amount of locust bean gum in combination with xanthan gum is at least 0.1 wt if the ice confection.3. An ice confection according to wherein the weight ratio of locust bean gum to xanthan gum is from 2:1 to 1:2.4. An ice confection according to comprising up to 2 wt % gelatin.5. An ice confection according to wherein the ice confection is a water ice.6. An ice confection according to wherein the ice confection is a formed around a supporting member.7. A frozen confectionery product comprising ice confection according to .8. A process for the manufacture of the product according to comprising:preparing an aqueous ice confection mixture comprising at least 0.025 wt % gelatin, and further comprising locust bean gum and xanthan gum wherein the total amount of locust bean gum in combination with xanthan gum is at least 0.05 wt % of the ice confection and wherein the weight ratio of locust bean gum to xanthan gum is from 4:1 to 1:4,mixing the aqueous ice confection mixture, and thenfreezing the mixture.9. A process according to wherein the freezing is quiescent.10. A method of reducing foaming in the production of an ice confection comprising geltine claim 8 , the method comprising: ...

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Номер записи: 3

21-03-2013 дата публикации

Frozen products

Номер: US20130071529A1

Автор: Andrew Richard Cox, Deborah Lynne Aldred, Deryck Jozef Cebula, Mark Emmett Malone, Mark John Berry, Matthew Duncan Golding, Robert Daniel Keenan, Sarah Golding, Sarah Twigg

Принадлежит: Conopco Inc

A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

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Номер записи: 4

04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1

Автор: Avetik Markosyan, Siddhartha Purkayastha

Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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Номер записи: 5

25-04-2013 дата публикации

WATER-BASED COATING FOR FROZEN CONFECTION

Номер: US20130101702A1

Автор: Nalur Shantha Chandrasekaran

Принадлежит: NESTEC S.A.

The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery. 1. A water-based coating for frozen confectionery which comprises 75% to 95% water 0.5% and 10% fat , 0.5% to 5% of an emulsifier , 0.5% to 10% gelatinised starch and 0.5% to 10% denatured protein.2. A water-based coating according to claim 1 , wherein it comprises less than 10% sugar or sweetening agent.3. A water-based coating according to claim 1 , wherein it comprises from 0.5 to 5% of a component selected from the group consisting of cocoa powder claim 1 , cocoa liquor and mixtures thereof.4. A water-based coating according to claim 1 , wherein it comprises 0.5 to 10% of fibers.5. A water-based coating according to claim 1 , wherein the starch is selected from the group consisting of plant starches claim 1 , cellulose claim 1 , pectin claim 1 , chitin claim 1 , chitosan claim 1 , fibers claim 1 , alginates and gums.6. A water-based coating according to claim 1 , wherein the protein is selected from the group consisting of egg protein claim 1 , dairy protein claim 1 , meat protein and plant proteins from legumes claim 1 , nuts claim 1 , oilseed claim 1 , and grains.7. A water-based coating according to claim 1 , wherein the fat is selected from the group consisting of cocoa butter claim 1 , cocoa butter equivalent claim 1 , cocoa butter substitute claim 1 , cocoa fat improver and cocoa butter replacer.8. A water-based coating according to claim 1 , wherein the emulsifier is selected from the group consisting of sugar esters claim 1 , emulsifying waxes such as beeswax claim 1 , carnauba wax claim 1 , candedilla wax claim 1 , plant claim 1 , fruit waxes and animal waxes claim 1 , polyglycerol fatty acid esters claim 1 , polyglycerol polyricinoleate (PGPR) claim 1 , polysorbates (polyoxyethylene sorbitan esters) ...

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Номер записи: 6

09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1

Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski

Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

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Номер записи: 7

23-05-2013 дата публикации

FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE

Номер: US20130129896A1

Автор: Butterworth Aaron Beth, McCune Bridgett Lynn, Pandya Nirav Chandrakant, Saikali Joumana, Schmitt Christophe Joseph Etienne, Ummadi Madhavi, Vaghela Madansinh Nathusinh

Принадлежит: NESTEC S.A.

The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. 1. A method for producing a frozen confectionery product , comprising the steps of:providing an ice confection mix comprising dairy proteins, at a pH of between 5.6 and 6.5;heating the mix at a temperature of between 90° C. and 140° C. for 5 seconds to 30 minutes to at least partially form a coagulated protein system including casein and whey protein;homogenising the mix before or after the heat treatment;cooling the mix; andfreezing the mix to form the aerated frozen confectionery product.2. A method according to claim 1 , wherein the freezing step is followed by subjecting the confectionery product to a dynamic cooling at a temperature below −11° C. in a single or twin screw extruder.3. A method according to claim 1 , wherein the ice confection mix comprises fat in an amount of 0.5-20 wt % claim 1 , milk solids non-fat in an amount of 5-15 wt % claim 1 , a sweetening agent in an amount of 5-30 wt % claim 1 , and a stabiliser system in an amount up to 6 wt %.4. A method according to wherein the ice confection mix comprises ingredients selected from the group consisting of flavors claim 1 , colorings claim 1 , proteins claim 1 , water claim 1 , acidifying components claim 1 , and ...

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Номер записи: 8

23-05-2013 дата публикации

FROZEN CONFECTIONERY PRODUCT WITH A NATURAL STABILISER

Номер: US20130129897A1

Автор: Barniol Gutierrez Alina Maria, Heng Lynn, Lacout Jean-Michel, Lallemand Maud Isabelle, Le Borgne Nathalie Francoise, Penet Sylvie, Puaud Max Michel

Принадлежит: NESTEC S.A.

A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described. 1. An aerated frozen confectionary product comprising:3% to 12%, fat by weight;1% to 3%, protein by weight;0% to 29%, sugars by weight; 31% to 45%, total solids by weight;and a stabiliser composition comprising:egg yolk,at least one natural gum; andthe frozen confectionary product has an overrun of at least 80%.2. The aerated frozen confectionery product of claim 1 , comprising per 100 ml serving:1 g to 8 g fat;0.4 g to 1.9 g protein; and0 to 18 g sugars.3. The frozen confectionary product of which is selected from the group consisting of ice cream claim 1 , milk shake claim 1 , Mellorine claim 1 , frozen yogurt claim 1 , frozen mousse claim 1 , frozen fudge claim 1 , frozen custard and sherbet.4. The frozen confectionery product of claim 1 , comprising:0.7% to 1.6% egg yolk by weight;0% to 10% of at least one acidifier by weight; and0.01% to 0.4%, of at least one natural gum by weight.5. The frozen confectionary product of having a pH value of 5.6 to 6.5.6. The frozen confectionery product of claim 1 , wherein the stabiliser composition comprises at least one acidifier selected from the group consisting of an acidic fruit juice claim 1 , an acidic fruit puree claim 1 , citric acid claim 1 , brown sugar claim 1 , molasses claim 1 , dried sugar cane extract claim 1 , lactic acid claim 1 , malic acid ascorbic acid and mixtures thereof.7. The frozen confectionary product of claim 1 , wherein the at least one natural gum is selected from the group consisting of pectin claim 1 , guar gum claim 1 , locust bean ...

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Номер записи: 9

13-06-2013 дата публикации

AERATED FROZEN PRODUCTS

Номер: US20130149421A1

Автор: Groh Bjorn, Schlegel Myriam, Sharkasi Tawfik Yousef, Vaghela Madansinh Nathusinh, Vieira Joselio Batista

Принадлежит: NESTEC S.A.

An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. 1. A method for enhancing heat shock resistance of an aerated frozen confection , the method comprising:preparing a mixture of ingredients for forming the aerated frozen confection, wherein the mixture of ingredients comprises a fat present in an amount of about 0.5% to 18% by weight of the mixture; a sweetener present in an amount of about 3% to 15% by weight of the mixture; a stabilizer in an amount of about 0.1% to about 1% by weight based on the total weight of the mixture; and non-fat milk solids present in an amount from about 6% to 15% by weight of the mixture;regulating the formation and growth of ice crystals by including in the mixture an ice crystal growth regulating agent comprising a primary emulsifier of a polyol monoester of a fatty acid and a secondary emulsifier of a saturated mono-diglyceride, unsaturated monoglyceride, lactylated monoglyceride or acetylated monoglyceride in an amount sufficient to regulate ice crystal growth when the confection experiences heat shock; andforming the aerated frozen confection from the mixture for consumption, wherein the aerated frozen confection has an average air cell size of less than 50 microns, and an average ice crystal size of about 25 microns or less in mean diameter after ice crystal formation;wherein when subjected to heat shock the ice crystal size of the frozen aerated confection is regulated to impart a creamier and more desirable ...

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Номер записи: 10

27-06-2013 дата публикации

ICE CREAM FORMULATIONS AND METHODS OF MANUFACTURE

Номер: US20130164428A1

Автор: Gordon Jon, Johnston Candice

Принадлежит:

The present invention relates to an improved ice cream formation and method of making said formulation where the formulation is sugar free. The inventive ice cream is made through a complex, multi-phase process utilizing fat globules, ice crystals and air cells producing a highly viscous frozen concentrate. 1. A pasteurized , homogenized naturally sugar free ice cream comprising in a 4 oz portion about 13 g of polyol mixture , milk fat content of about 20% , over run of about 40-75% , 0 g of sugar , no trans fat , about 1 g protein , about 14 g fibersol maltodextrin and a natural stabilizer.2. The ice cream of wherein the polyol mixture comprises a mixture of xylitol and maltitol.3. The ice cream of which has a glycemic level of 5.5 - 13.4. The ice cream of with a milk fat content of 20%.5. The ice cream of claim 1 , wherein said over run is about 70%.6. A method of making a pasteurized claim 1 , homogenized naturally sugar free ice cream comprising claim 1 , in a 4 oz portion claim 1 , about 13 g of polyol mixture claim 1 , milk fat content of about 20% claim 1 , over run of about 40-75% claim 1 , about 1 g of protein claim 1 , about 14 g fibersol maltodextrin and a natural stabilizer claim 1 , said method comprising:a. mixing said ingredients together;b. pasteurizing said mixture;c. freezing said mixture; andd. forcing air into said mixture in an amount sufficient to provide for an over run of about 40-75%7. The method of wherein the air is forced into the mixture while the mixture is freezing.8. The method of wherein the polyol mixture comprises a mixture of xylitol and maltitol.9. The method of claim 6 , where the over run is about 70%.10. The method of claim 6 , wherein the ice cream has a glycerin level of 5.5-13.11. The method of claim 6 , wherein the ice cream has a milk fat content of 20%.12. The method of claim 6 , wherein after the air is forced into the mixture to provide for the over run claim 6 , the mixture is then placed into a Variable Time ...

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Номер записи: 11

08-08-2013 дата публикации

Method for producing gardenia blue pigment

Номер: US20130202703A1

Автор: Shin Sadano

Принадлежит: Riken Vitamin Co Ltd

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

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Номер записи: 12

15-08-2013 дата публикации

FROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS

Номер: US20130209654A1

Автор: Medina Sarah, Schweizer Martin, Segall Kevin I.

Принадлежит:

A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix. 1. A frozen dessert mix having a composition that includes protein , fat , flavourings , sweetener , stabilizers and emulsifiers in sufficient proportions to provide a desired composition of frozen dessert product , wherein the protein component is provided at least in part by a canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b. and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step.2. The mix of wherein said mix has a composition that includes:0 to about 30 wt % fat0.1 to about 18 wt % protein0 to about 45 wt % sweetener0 to about 3 wt % stabilizer0 to about 4 wt % emulsifier3. The mix of wherein said mix has a composition that includes:0 to about 18 wt % fat0.1 to about 6 wt % protein0 to about 35 wt % sweetener0 to about 1 wt % stabilizer0 to about 2 wt % emulsifier4. The mix of which contains no dairy ingredients and can be classified as a dairy analogue frozen dessert mix.5. The mix of which contains a blend of plant and dairy ingredients. This application claims priority pursuant to 35 USC 119(e) from U.S. Provisional Patent Application No. 61/599,048 filed Feb. 15, 2012 and 61/739,037 filed Dec. 19, 2012.The invention relates to mixes used in the preparation of dairy analogue frozen dessert products and frozen dessert products that are plant/dairy blends, prepared using a canola protein product, particularly an isolate.Canola oil seed protein isolates having protein contents of at least 100 wt % (N×6.25) can be formed from oil seed meal by a process as described in copending U.S. patent ...

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Номер записи: 13

22-08-2013 дата публикации

Foaming agents comprising hydrophobin

Номер: US20130216655A1

Автор: Andrew Richard Cox

Принадлежит: Conopco Inc

A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

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Номер записи: 14

12-09-2013 дата публикации

FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS

Номер: US20130236581A1

Автор: Mercenier Annick, Nutten Sophie, Prioult Guenolee

Принадлежит: NESTEC S.A.

The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms. 1. Frozen yoghurt composition comprising about 10to 10cfu of non-replicating probiotic micro-organisms per serving , wherein the non-replicating probiotic micro-organisms were rendered non-replicating by a heat treatment or an extrusion shear treatment.2. Frozen yoghurt composition in accordance with comprising about 0-12 weight-% fat claim 1 , about 5-15 weight-% non fat milk solids claim 1 , about 5-32 weight-% carbohydrates claim 1 , about 1-5 weight-% proteins and a total solid content of about 30-45 weight-%.3. Frozen yoghurt composition in accordance with claim 1 , comprising about 1-25 weight-% sugar.4. Frozen yoghurt composition in accordance with claim 1 , comprising an edible support associated with the frozen yoghurt claim 1 , the support being edible by humans and comprising prebiotics.5. Frozen yoghurt composition in accordance with comprising prebiotics.6. Frozen yoghurt composition in accordance with claim 4 , wherein the edible support comprises about 0.1% to about 10% of prebiotics selected from the group consisting of vegetable pectins; chito- claim 4 , fructo- claim 4 , gentio- claim 4 , galacto- claim 4 , isomalto- claim 4 , manno- and xylo-oligosaccharides; soya bean claim 4 , Polymnia sonchifolia claim 4 , artichoke claim 4 , oat claim 4 , onion and asparagus oligosaccharides; and combinations thereof.7. Frozen yoghurt composition in accordance with claim 1 , wherein the probiotic micro-organisms were rendered non-replicating by a high temperature treatment at at least 71.5° C. for at least 1 second.8. Frozen yoghurt composition in ...

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Номер записи: 15

12-09-2013 дата публикации

FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS

Номер: US20130236628A1

Автор: Medina Sarah, Segall Kevin I., Tergesen Johann F.

Принадлежит:

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix. 1. A frozen dessert mix having a composition that includes protein , fat , flavourings , sweetener , stabilizers and emulsifiers in sufficient proportions to provide a desired composition of frozen dessert product , wherein the protein component is provided at least in part by a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. and being completely soluble at said pH values of less than 4.4 and heat stable at such pH values.2. The mix of wherein said mix has a composition that includes:0 to about 30 wt % fat0.1 to about 18 wt % protein0 to about 45 wt % sweetener0 to about 3 wt % stabilizer0 to about 4 wt % emulsifier3. The mix of wherein said mix has a composition that includes:0 to about 18 wt % fat0.1 to about 6 wt % protein0 to about 35 wt % sweetener0 to about 1 wt % stabilizer0 to about 2 wt % emulsifier4. The mix of which contains no dairy ingredients and can be classified as a dairy analogue frozen dessert mix.5. The mix of which contains a blend of plant and dairy ingredients. This application claims priority under 35 USC 119(e) from U.S. Provisional Patent Application Ser. Nos. 61/608,136 filed Mar. 8, 2012 and 61/739,031 filed Dec. 19, 2012.The invention relates to mixes used in the preparation of dairy analogue frozen dessert products and frozen dessert products that are plant/dairy blends, prepared using a soy protein product, particularly an isolate.In U.S. patent application Ser. Nos. 12/603,087 filed Oct. 21, 2009 (US Patent Publication No. 2010/0098818 published Apr. 22, 2010), 12/923,897 filed Oct. 13, 2010 (US Patent Publication No. 2011/0038993 published Feb. 17, 2011) and 12 ...

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Номер записи: 16

17-10-2013 дата публикации

Supplement Bar

Номер: US20130273227A1

Автор: Hallaby Steve

Принадлежит:

An ice-cream bar comprising protein and having improved organoleptic properties is provided, wherein the ice-cream bar is in the form of a wrap style bar and is not attached to a supporting means such as a stick or biscuit base supports. The ice-cream bar comprises 10% to 35% protein by weight. 1. An ice-cream bar comprising protein and having improved organoleptic properties wherein said bar comprises from 10% to 35% protein by weight.2. The ice-cream bar of comprising protein and having improved organoleptic properties claim 1 , wherein said ice-cream bar is in the form of a wrap style bar and is not attached to a supporting means such as a stick or biscuit base support.3. The ice-cream bar of comprising protein and having improved organoleptic properties claim 1 , wherein said ice-cream bar is in the form of a wrap style bar and is not attached to a supporting means such as a stick or biscuit base supports wherein said bar comprises 10% to 35% protein by weight.4. The ice-cream bar according to wherein said bar comprises 20% to 31% protein by weight and less than 20% sugar by weight.5. The ice-cream bar according to wherein said bar comprises less than or equal to 6% sugar by weight.6. The ice-cream bar according to comprising from 10% to 35% protein by weight with either (a) less than or equal to 6% sugar by weight claim 2 , or (b) with an artificial sweetener and no sugar.7. The ice-cream bar according to comprising from 10% to 20% protein by weight with either (a) less than or equal to 6% sugar by weight claim 6 , or (b) with an artificial sweetener and no sugar.8. The ice-cream bar according to wherein said bar comprises less than or equal to 17% of carbohydrates.9. The ice-cream bar according to comprising up to 9% carbohydrates.10. The ice-cream bar according to comprising 27% protein and 10% to 25% carbohydrate.11. The ice-cream bar according to comprising 25% protein and 20% carbohydrate.12. The ice-cream bar according to comprising 31% protein and 31% ...

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Номер записи: 17

05-12-2013 дата публикации

AERATED FOOD PRODUCTS

Номер: US20130323392A1

Автор: ARNAUDOV Luben Nikolaev, BLIJDENSTEIN Theodorus Berend Jan, COX Andrew Richard, Kim Hyun-jung, STOYANOV Simeon Dobrev

Принадлежит:

The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active. 1. An aerated food product comprising 0.001% to 2% w/w hydrophobin and 0.1% to 20% w/w protein particles , wherein an aqueous dispersion of said protein particles at a concentration of 1% by weight at 25° C. has a surface tension of at least 60 mN·m , and the aerated food product contains less than 1% w/w , preferably less than 0.1% w/w , even more preferably less than 0.01% w/w of proteins on top of hydrophobin and said protein particles.2. Aerated food product according to which is a frozen aerated food product.3. Aerated food product according to wherein the protein particles are selected from the group consisting of aggregated protein particles claim 1 , cross-linked casein particles or any mixture thereof.4. Aerated food product according to wherein the protein particles are aggregated protein particles.5. An aerated food product according to claim 4 , wherein the aggregated protein particles are obtainable by a method for preparation of aggregated protein particles claim 4 , comprising the steps:a) dissolving or dispersing a protein in an aqueous solution at a concentration between 4% and 15% by weight;b) aggregating the proteins into particles having a volume weighted mean diameter between 200 nanometer and 20 micrometer, preferably between 1 micrometer and 4 micrometer;{'sup': '−1', 'c) separating aggregated protein particles from non-aggregated protein, wherein an aqueous dispersion of aggregated protein particles at a concentration of 1% by weight at 25° C. has a surface tension of at least 60 mN·m.'}6. An aerated food product according to claim 4 , wherein the protein is selected from the group consisting of dairy whey protein ...

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Номер записи: 18

05-12-2013 дата публикации

STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT

Номер: US20130323393A1

Автор: Olmos Paola, Puaud Max Michel

Принадлежит: NESTEC S.A.

The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts. 1. A method for producing a frozen dessert ,the method comprising the steps ofproviding, in a closed packaging, a shelf- or chilled-stable non-frozen mix of ingredients, the ingredients comprising propylene glycol monoester of fatty acid, andquiescently freezing the mix at a temperature between −12° C. and −24° C.2. The method of claim 1 , wherein the non-frozen mix is essentially free from any acidic component.3. The method of claim 1 , comprising the step of aseptically packaging the mix of ingredients prior to the quiescent freezing.4. The method according to claim 1 , wherein the propylene glycol monoester of fatty acid claim 1 , is present in an amount of 0.08 weight % to 0.5 weight %.5. The method according to claim 1 , wherein one or more of sorbitan tristearate claim 1 , diglycerides claim 1 , mono-diglycerides and monoglycerides are provided as additional emulsifiers.6. A shelf- or chilled-stable mix of food ingredients for the preparation of a frozen dessert claim 1 , whereinthe ingredients mix is in a non-frozen state and contained in an aseptic, closed packaging, andthe ingredient mix comprises propylene glycol monoester of fatty acid.7. The mix of claim 6 , wherein the propylene glycol monoester of fatty acid is present in an amount of 0.08 weight % to 0.5 weight %.8. The mix of claim 6 , comprising an emulsifier selected from the group consisting of sorbitan tristearate claim 6 , diglycerides claim 6 , mono-diglycerides and monoglycerides.9. The mix of wherein the mix is free of fat.10. The mix of claim 6 , comprising protein.11. The mix of claim 6 , which is shelf stable over a period of at ...

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Номер записи: 19

12-12-2013 дата публикации

Highly soluble stevia sweetener

Номер: US20130330463A1

Автор: Avetik Markosyan

Принадлежит: PureCircle USA Inc

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

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Номер записи: 20

19-12-2013 дата публикации

Process and Composition for Making an Alcohol-Containing Frozen Comestible

Номер: US20130337139A1

Автор: Melvin David H.

Принадлежит: 2029067 ONTARIO LTD.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about −15° C. to about −30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided. 1. A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component , alcohol-containing liquid composition , said process comprising:a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components to produce a single-phase solid alcohol-containing composition;b) raising the temperature of said single-phase solid alcohol-containing composition to a temperature in the range of from about −30° C. to about −15° C. so as to soften said substantially single-phase solid alcohol-containing composition to form at least one single mass; andc) cooling said at least one single mass to a temperature of below about −35° C. to form said alcohol-containing frozen comestible.2. The process as defined in claim 1 , wherein said freezing to attain said substantially single-phase solid alcohol-containing composition of step a) is provided at a temperature below at least about −28° C.3. The process as defined in claim 2 , wherein ...

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Номер записи: 21

09-01-2014 дата публикации

FROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS

Номер: US20140010947A1

Автор: Medina Sarah, Segall Kevin I.

Принадлежит:

Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix. 1. A frozen dessert mix having a composition that includes protein , fat , flavourings , sweetener , stabilizers and emulsifiers in sufficient proportions to provide a desired composition of frozen dessert product , wherein the protein component is provided at least in part by(a) a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. and being soluble at said pH values of less than 4.4 and heat stable at such pH values, or(b) alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product or heat treating the product and recovering and drying any precipitated pulse protein material.2. The mix of wherein said mix has a composition that includes:0 to about 30 wt % fat0.1 to about 18 wt % protein0 to about 45 wt % sweetener0 to about 3 wt % stabilizer0 to about 4 wt % emulsifier3. The mix of wherein said mix has a composition that includes:0 to about 18 wt % fat0.1 to about 6 wt % protein0 to about 35 wt % sweetener0 to about 1 wt % stabilizer0 to about 2 wt % emulsifier4. The mix of which contains no dairy ingredients and can be classified as a dairy analogue frozen dessert mix.5. The mix of which contains no dairy ingredients and can be ...

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Номер записи: 22

16-01-2014 дата публикации

AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL

Номер: US20140017382A1

Автор: Gunes Zeynel Deniz, Jung Jin-Mi, Limbach Hans Jorg Werner, Schmitt Christophe Joseph Etienne

Принадлежит: NESTEC S.A.

The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel. 1. An aerated food product , comprising from 0.001 to 1.5 of protein fibrils , from 0.01 to 0.2 mol/L of monovalent salt , areversible gel obtained by heating a protein solution containing from 0.1 to 5 wt % of globular protein,for 30 min to 48 hours,at a temperature from 60° to 100° C. and,a pH below 2.5to produce protein aggregates in the form of fibrils,and thenmixing the fibrils with an aqueous salt solution or with salt in powder, at a pH of from 2.5 to 8 and{'b': '1.5 of protein fibers in the food product.', 'diluting to provide 0.001 to'}2. An aerated food product according to claim 1 , wherein no salt is added during the formation of protein fibrils.3. An aerated food product according to claim 1 , wherein the final divalent cation concentration is less than 0.017 mol/L.4. An aerated food product according to claim 1 , having an overrun of between 20% and 250%.5. An aerated food product according to claim 1 , which is frozen.6. An aerated food product according to selected from the group consisting of ice cream claim 5 , sorbet claim 5 , mellorine claim 5 , frozen yoghurt claim 5 , milk ice claim 5 , slush claim 5 , frozen beverage claim 5 , milk shake and frozen dessert.7. An aerated food product according to comprising 5 to 15% milk solids non fat claim 5 , 0 to 20% fat claim 5 , 5 to 30% a sweetening agent and from 0.1 to 3% of a stabilizer system.8. An aerated food product according to claim 1 , wherein the globular protein is selected from the group consisting of whey proteins claim 1 , blood globulins claim 1 , soy proteins claim 1 , soluble wheat proteins claim 1 , potato proteins claim 1 , lupin proteins claim 1 , canola proteins and pea proteins.9. An aerated food product according to claim 8 , wherein the globular protein is β-lactoglobulin or ...

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Номер записи: 23

30-01-2014 дата публикации

Stabilized masticated frozen dessert

Номер: US20140030403A1

Автор: David John Feldpausch

Принадлежит: Individual

A process for preparing a frozen dessert having stabilized ice crystals to imitate the taste of ice cream, which process comprises: (A) providing a KEY ingredient, (B) adding a freeze inhibitor, in suitable amounts, and adequate sweetness to attain a stabilized starting freezing point of about 27° F. and melting point at about 17° F.; (C) adding a stabilizer in suitable amounts to create a microcrystalline ice particles; (D) rapidly freezing the mix until frozen solid at the temperature at which ice cream freezes; (E) masticating the frozen product to yield a soft serve dessert product for immediate consumption, said product having a contantometer rate significantly less than that of prior art desserts.

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Номер записи: 24

30-01-2014 дата публикации

Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections

Номер: US20140030416A1

Автор: Brown John A., SABBAGH DAVID, Smith William C.

Принадлежит: SOLAE, LLC

The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus. 1. A frozen confection , the frozen confection comprising:(a) a protein hydrolysate composition comprising a mixture of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus, the composition having a degree of hydrolysis of at least about 0.2% and a soluble solids index of at least about 80% at a pH of greater than about 6.0; and(b) an edible material.2. The frozen confection of claim 1 , wherein the protein hydrolysate composition is derived from a protein selected from the group consisting of soy claim 1 , barley claim 1 , canola claim 1 , lupin claim 1 , maize claim 1 , oat claim 1 , pea claim 1 , potato claim 1 , rice claim 1 , wheat claim 1 , animal claim 1 , egg claim 1 , and combinations thereof.3. The frozen confection of claim 1 , wherein the protein hydrolysate composition is derived from soy in combination with at least one protein selected from the group consisting of barley claim 1 , canola claim 1 , lupin claim 1 , maize claim 1 , oat claim 1 , pea claim 1 , potato claim 1 , rice claim 1 , wheat claim 1 , animal claim 1 , dairy claim 1 , and egg.4. The frozen confection of claim 1 , wherein the protein hydrolysate composition is derived from soy claim 1 , and the degree of hydrolysis is from about 0.2% to about 14%.5. The frozen confection of claim 1 , wherein the edible material is selected from the group consisting of skim milk claim 1 , whole milk claim 1 , cream claim 1 , dried milk powder claim 1 , non-fat dry milk powder claim 1 , caseinate claim 1 , soy protein concentrate claim 1 , soy protein ...

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Номер записи: 25

13-02-2014 дата публикации

Freeze tolerant cream and method for producing same

Номер: US20140044853A1

Автор: Kiyoyuki Nakajima, Masaru Shoji, Takayo Yamada, Yasuhiro Ozawa

Принадлежит: VITAMIN MILK PRODUCTS CO Ltd

A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

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Номер записи: 26

27-02-2014 дата публикации

Anti-androgenic agent, sebum secretion blocker, hair growth stimulant, and food or beverage

Номер: US20140057840A1

Автор: Atsushi Narise, Hiroaki Higuchi, Koji Sakurai, Yushi Kodama

Принадлежит: Lotte Corp

Provision of an anti-androgenic agent which has a strong anti-androgenic action, is free of side effects and very safe, and a sebum secretion blocker and a hair growth stimulant containing the anti-androgenic agent as an active ingredient. Provided are the anti-androgenic agent comprising lactoferrin, the sebum secretion blocker containing the anti-androgenic agent as an active ingredient, the hair growth stimulant containing the anti-androgenic agent as an active ingredient, and a food or drink product comprising the anti-androgenic agent containing lactoferrin as an active ingredient.

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Номер записи: 27

13-03-2014 дата публикации

PROBIOTIC FUNCTIONAL FOOD SUITABLE FOR IMMUNOCOMPROMISED INDIVIDUALS UNDERGOING TREATMENT SUCH AS CHEMOTHERAPY AND/OR RADIOTHERAPY

Номер: US20140072541A1

Автор: Borquez Yanez Rodrigo, Castro Inostroza Erica, Gonzalez Riquelme Margarita, Ormeno Saavedra Maria Loreto, Toledo Aguilar Natalia, Vera Garcia Rodrigo

Принадлежит:

The invention relates to a probiotic functional food comprising: a biomass of spp. strains conditioned to withstand temperatures of between −30 and −40° C., and cryoprotective agents. Said food comprises jellies, desserts, juices and/or milk derivatives, preferably ice cream. This functional food is intended for patients undergoing therapies such as chemotherapy and/or radiotherapy, since it counteracts the side effects of the cancer treatment. 1. A probiotic functional food , suitable for patients on therapies such as chemotherapy and/or radiotherapy , its formulation including:{'i': 'Lactobacillus', 'as active principle, a biomass of viable probiotic strains that produce lactic acid, spp, preferably but not exclusively the strain DSM 22105, which is conditioned to withstand temperatures from −30 to −40° C., and'}cryoprotectant agents.2. A probiotic functional food claim 1 , according to claim 1 , wherein the strain DSM 22105 is isolated from breast milk.3. A probiotic functional food claim 1 , according to claim 1 , wherein the strain DSM 22105 increases the title of antibodies and reactivates the humoral immune response in immunocompromised individuals.4. A probiotic functional food claim 1 , according to claim 1 , wherein the biomass of DSM 22105 is found in a concentration range of 106-109 CFU/ml claim 1 , preferably 108 CFU/ml claim 1 , for at least 120 days.5. A probiotic functional food claim 1 , according to claim 1 , wherein the cryoprotectant agents include:lactoserum permeate; at a concentration of 10-70 g/L, preferably 30-50 g/L and,sorbitan derivatives, preferably polyoxyethylene (20) sorbitan monooleate, at a concentration of 0.1-3 g/L, preferably 0.5-1.5 g/L.6. A probiotic functional food claim 1 , according to claim 1 , wherein the said food includes jellos claim 1 , desserts claim 1 , juices and/or milk derivatives claim 1 , preferably ice cream.7Salmonella enteritidis, ShigellaCampylobacter jejuni.. A method of using a probiotic functional food ...

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Номер записи: 28

03-01-2019 дата публикации

CANNABIS PLANT NAMED MR. GRASS WEEDLY

Номер: US20190000029A1

Автор: Freitas Shawn Robert, LEO DANIEL MICHAEL

Принадлежит: INSECTERGY, LLC

The present disclosure relates to a new and distinct hybrid plant named ‘Mr. Grass Weedly’ characterized by a hybrid between L. ssp. L. ssp. (Lam.), characterized by a L. ssp. content ranging from 3 weight percent to 90 weight percent, L. ssp. (Lam.) content ranging from 8 weight percent to 80 weight percent, a cannabidiol content ranging from 0.00005 weight percent to 15 weight percent, a tetrahydrocannabinol ranging from 5 weigh percent to 63 weigh percent, and a volatiles content ranging from between 30 weight percent to 90 weight percent. Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce Mr. Grass Weedly for human consumption with minimal water and environmental impact. A FSS system may comprise modules including liquid distribution and plant growing. A FSS may be configured to be constructed out of a plurality of containerized modules. 1151-. (canceled)153. The alimentary multifunctional composition according to claim 152 , wherein:the alimentary multifunctional composition includes an insect mass ratio that ranges from between 25 pounds of insects per ton of alimentary multifunctional composition to 1500 pounds of insects per ton of alimentary multifunctional composition.154. The alimentary multifunctional composition according to claim 152 , further comprising:{'i': azotobacter vinelandii, clostridium pasteurianu', 'glomus aggrefatum, glomus etunicatum, glomus intraradices, rhizophagus irregularis, glomus mosseae, 'a microorganism, the microorganism includes one or more microorganisms selected from the group consisting of bacteria, diazotroph bacteria, diazotrop archaea, , fungi, arbuscular mycorrhizal fungi, , and combinations thereof.'}155. The alimentary multifunctional composition according to claim 152 , further comprising:treated water, the treated water is treated with one or more water treatment units selected from the group consisting of an ...

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Номер записи: 29

02-01-2020 дата публикации

Dairy gluten free no sugar added coconut milk frozen desert compositions and products

Номер: US20200000121A1

Автор: Aquirre Cleary Daisy M., Gehring Abigail R., Lawrence Timothy W., Zahora Edward P.

Принадлежит:

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products. 1. A dairy gluten free no sugar added coconut milk composition suitable for preparing a frozen desert product , comprised of organic coconut milk comprising organic coconut solids and water , a sweetening agent and organic vegetable glycerin , the composition being free of added stabilizing gums , wherein the composition is capable of substantially retaining creaminess with substantially reduced iciness under conditions of freezing when the composition is aerated and frozen or is quiescently frozen providing a smooth , non greasy mouth feel.2. The composition of claim 1 , wherein the composition can be stored for up to 1 year at temperatures about −20 degrees F. (−28.9 degrees C.) and have ice crystals sized between about 30 and 80 microns.3. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , coconut solids of about 22-40 wt % or a combination thereof claim 1 , the weight percentages being based on the total weight of the composition.4. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , water in amount effective to achieve a total solids content of about 30-50% claim 1 , wherein the coconut solids are present in an amount of at least of about 22-40 wt % claim 1 , and the vegetable glycerin is present in an amount of about 5 ...

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Номер записи: 30

05-01-2017 дата публикации

REDUCED SUGAR FROZEN CONFECTION COMPOSITION

Номер: US20170000162A1

Автор: Bertini Stefano, Jung Jin-Mi, Lallemand Maud Isabelle

Принадлежит:

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition, comprising an added sugar content not exceeding 15 wt.-% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup. 1. A frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition , comprising an added sugar content not exceeding 15 wt.-% based on the total composition , which added sugar comprises a combination of sucrose and glucose syrup.2. A frozen confection composition according to which is substantially free of intense sweetener and polyols.3. A frozen confection composition according to wherein the added sugar content does not exceed 13 wt. % based on the total composition.4. A frozen confection composition according to wherein the total carbohydrates content is comprised from 16.4 to 19 based on the total composition.5. A frozen confection composition according to wherein the added sugar is delivered essentially of a combination of sucrose and glucose syrup.6. A frozen confection composition according to further comprising glycerol in an amount of from 0.5 to 2 based on the total composition.7. A frozen confection composition according to further comprising a multifunctional flavour is in an amount of from 0.05 to 4 wt.-% based on the total composition.8. A frozen confection composition according to having a total solids content above 17% based on the weight of the total composition.9. A frozen confection composition according to having a total oligosaccharides and polysaccharides content of less than 10 wt.-% based on the total composition.10. A frozen confection composition according to further comprising added fructose in an amount of not exceeding 4 wt.-% based on the total composition.11. A frozen confection composition according to which is frozen.12. A frozen confection composition according to ...

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Номер записи: 31

04-01-2018 дата публикации

MECHANICAL SEAL DEVICE

Номер: US20180000114A1

Автор: GRAMPASSI Enrico

Принадлежит:

The mechanical seal device comprises a rotating unit () and a stationary unit () respectively comprising a ring of ceramic material () associated with the bottom of a support element () of polymeric material shaping a respective sealing face. The rotating unit () and the stationary unit () are suitable to be coaxially mounted on a shaft () of a rotating member (), in specular position, so that said rings () of ceramic material have said seal faces in mutual contact on a plane substantially perpendicular to the axis of the shaft (). 1. Mechanical seal device in combination with an apparatus for preparing and dispensing fluid or creamy food products , comprising{'b': '2', 'a tank () of containment of the product to be dispensed;'}{'b': 3', '2', '8', '2', '2, 'a mixing device () arranged inside said tank () and provided with a shaft () predisposed to be brought in rotation according to an axis longitudinal to said tank () for causing the circulation of said product inside said tank ();'}{'b': '2', 'means for the heat-treatment of the product contained inside said tank ();'}{'b': 23', '2, 'a dispensing device () of said product frontally associated with said tank ();'}{'b': '10', 'characterized in that said mechanical seal device () comprises'}{'b': 11', '13', '14, 'a rotating unit () comprising a first seal ring () associated with the bottom of a first support element () of polymeric material being cup-shaped and defining a first seal face;'}{'b': 12', '15', '16, 'a stationary unit () comprising a second seal ring () associated with the bottom of a second support element () of polymeric material being cup-shaped and defining a second seal face;'}{'b': 11', '12', '8', '3', '13', '15', '8', '3, 'said rotating unit () and said stationary unit () being predisposed to be coaxially mounted on said shaft () of the mixing device (), facing each other, so as to have said first and second seal ring (, ) arranged with said first and second seal face in mutual contact on a plane ...

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Номер записи: 32

04-01-2018 дата публикации

STABILIZER COMPOSITION FOR FOOD AND BEVERAGE PRODUCTS

Номер: US20180000143A1

Автор: Adden Anne, Adden Roland, Huebner-Keese Britta

Принадлежит:

A stabilizer composition for food and beverage products comprises 1. A food product designed for frozen consumption or a frozen or semi-frozen food product comprising(a) from 0.02 to 0.30 weight percent of a methylcellulose,(b) from 0.03 to 0.30 weight percent of a carboxymethyl cellulose, and(c) from 0.01 to 0.1 weight percent of a carrageenan, all percentages being based on the total weight of the food product.2. The food product of wherein the weight ratio between the methylcellulose (a) and the carboxymethyl cellulose (b) claim 1 , w(a)/w(b) claim 1 , is (0.7-1.5)/1.0.3. The food product of wherein the methylcellulose (a) has a viscosity of from 500 to 60 claim 1 ,000 mPa·s claim 1 , determined in a 2% by weight aqueous solution at 20° C. using an Ubbelohde capillary viscometer.4. The food product of wherein the methylcellulose (a) has a viscosity of from 700 to 25 claim 1 ,000 mPa·s.5. The food product of wherein the methylcellulose has a degree of the methoxyl substitution claim 1 , DS(methoxyl) claim 1 , of from 1.50 to 2.25.6. The food product of comprising from 5 to 50 weight percent of one or more mono- claim 1 , di- and/or oligosaccharides claim 1 , based on the total weight of the food product.7. The food product of comprising from 1 to 20 weight percent of one or more proteins claim 1 , based on the total weight of the food or beverage product.8. The food product of comprising from 1 to 25 weight percent of one or more milk solids not-fat claim 1 , based on the total weight of the food or beverage product.9. The food product of comprising from 0 to 30 of one or more fats claim 1 , based on the total weight of the food product.10. The food product of comprising from 30 to 90 weight percent of water claim 1 , based on the total weight of the food product.11. The food product of being selected from ice creams. The present invention relates to a stabilizer composition for food and beverage products as well as to food and beverage products comprising the ...

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Номер записи: 33

14-01-2021 дата публикации

New high stearic oilseed stearin fat and process for its preparation

Номер: US20210007364A1

Автор: Eija Piispa, Enrique Martinez Force, Joaquin J. SALAS LINAN, Laszlo Hornyak, Miguel Angel Bootello Garcia, Rafael Garces Mancheño

Принадлежит: Bunge Noevenyolajipari Zrt, Consejo Superior de Investigaciones Cientificas CSIC

A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same.

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Номер записи: 34

11-01-2018 дата публикации

FROZEN CONFECTION MANUFACTURE

Номер: US20180007930A1

Автор: ANSARI Mansoor Ahmed, JANSSEN Johannes Jozef Marie, TETRADIS-MAIRIS Georgios

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof; (iii) providing an aqueous liquid; and (iv) combining the emulsion, adjunct composition and aqueous liquid. 1. A process for manufacturing a premix for a frozen confection , the process comprising the steps of:{'sub': '3,2', '(i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion, preferably from 48 to 87%, wherein the fat droplets in the emulsion have an average particle size (D) of less than 1 micron;'}(ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof;(iii) providing an aqueous liquid, preferably water; and(iv) combining the emulsion, adjunct composition and aqueous liquid.2. The process as claimed in wherein the emulsion comprises from 50 to 70% fat by weight of the emulsion claim 1 , preferably from 53 to 65%.3. The process as claimed in wherein the fat droplets in the emulsion have an average particle size (D) of from 0.1 to 0.7 micron.4. The process as claimed in wherein the emulsion comprises caseinate claim 1 , preferably sodium caseinate.5. The process as claimed in wherein the emulsion is substantially free from whey protein claim 1 , preferably comprises less than 0.1% whey protein by weight of the emulsion.6. The process as claimed in wherein step (i) comprises homogenisation with a Controlled Deformation Dynamic Mixer and/or a Cavity Transfer Mixer claim 1 , preferably a Controlled Deformation Dynamic Mixer.7. The process as claimed in wherein the adjunct composition is powder.8. The process as claimed in wherein the adjunct composition is powder and the powder and emulsion are combined in a ...

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Номер записи: 35

27-01-2022 дата публикации

FROZEN CONFECTION

Номер: US20220022488A1

Автор: MAYES Daniel Matthew, MUTLU Hatice Sena

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 20 to 40% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is less than 230 g mol. The frozen confection also comprises lactic acid ester of mono and/or diglyceride. 1. A frozen confection comprising:{'sub': 'n', 'sup': '−1', 'freezing point depressants in an amount of from 20 to 40% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is less than 230 g mol; and'}lactic acid ester of mono and/or diglyceride.2. The frozen confection as claimed in wherein the amount of the lactic acid ester of mono and/or diglyceride is from 0.05% to 2% by weight of the frozen confection.3. The frozen confection as claimed in wherein the frozen confection is aerated.4. The frozen confection as claimed in wherein the frozen aerated confection has an overrun of from 50 to 135%.5. The frozen confection as claimed in wherein the amount of freezing point depressants is from 25 to 35% by weight of the frozen confection.6. The frozen confection as claimed in wherein the amount of freezing point depressants is from 26 to 33% by weight of the frozen confection.7. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 200 to 230 g mol.8. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 205 to 220 g mol.9. The frozen confection as claimed in wherein the freezing point depressants comprise erythritol.10. The frozen confection as claimed in wherein the frozen confection comprises erythritol in an amount of from 0.25 to 7% by weight of the frozen confection.11. The frozen confection as claimed in wherein the freezing point depressants comprise at least 90% by weight of the freezing point depressants of mono claim 1 , di and ...

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Номер записи: 36

27-01-2022 дата публикации

A method of producing fermented non-dairy frozen confectionery

Номер: US20220022489A1

Автор: Christoph Josef Bolten, Juan Du, Liang Wei Wilson Lee, Niiesh Desai

Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts.

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Номер записи: 37

10-01-2019 дата публикации

MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

Номер: US20190008749A1

Автор: "DElia Orlando Jose", Austin Jeremy R., Breeden David Lee, Carlson Derek Alexander, Chorley Marie Jane, HARRIS Stephen Herbert, Kosa Matyas, Lahanas Konstantinos M., Moesler Frederick J., Sanderson Charles Sebastian

Принадлежит:

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention. 1. A food product comprising particles , wherein the particles:comprise cellulose; [{'sub': '75', '(1) a dof less than about 8 microns;'}, {'sub': '50', '(2) a dof about 0.4 microns to about 5 microns;'}], 'have at least one ofhave an aspect ratio of about 1 to about 1.5; andhave a non-spherical shape; andwherein at least a portion of the cellulose is type-II cellulose.2. The food product of claim 1 , wherein the food product is a leavened or leavenable food product.3. The food product of claim 1 , wherein the food product is a meat or meat analog composition.4. The food product of claim 1 , wherein the particles are present at a level of at least 0.5 wt. % of particles based on the total weight of the food product on a dry basis.5. The food product of claim 1 , wherein the particles further comprise lignin.6. The food product of claim 1 , wherein the particles ...

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Номер записи: 38

03-02-2022 дата публикации

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

Номер: US20220030897A1

Автор: Gurin Michael H., Konopacki Andrew

Принадлежит: Omega Foods, LLC

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

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Номер записи: 39

19-01-2017 дата публикации

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

Номер: US20170013855A1

Автор: HONDA Kazumitsu, MINOSHIMA Ryoichi, SUYAMA Daisuke, TAGI Masaki, Yamaguchi Takahiro

Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

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Номер записи: 40

03-02-2022 дата публикации

RECOMBINANT COMPONENTS AND COMPOSITIONS FOR USE IN FOOD PRODUCTS

Номер: US20220033788A1

Автор: Geistlinger Timothy, Jensen Heather, Jhala Ravirajsinh, Johnson Timothy Scott, Manea Francesca, Meerman Hendrik, Ramesh Balakrishnan, Wagoner Ty, Wu Vincent Wei-Xiang

Принадлежит:

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods. 1104-. (canceled)105. A recombinant microbial host cell that is capable of producing a recombinant component and that comprises a genetic modification that decreases or essentially eliminates activity or expression of an esterase compared to activity or expression of the esterase comprised in a corresponding recombinant microbial host cell , wherein the esterase comprises a cutinase.106. The recombinant microbial host cell of claim 105 , wherein the esterase consists of a cutinase.107. The recombinant microbial host cell of claim 106 , wherein the cutinase comprises an amino acid sequence that is at least 80% identical to a sequence selected from UniProt sequences G0RH85 claim 106 , A2QBP1 claim 106 , A0A2T4BJB5 claim 106 , A5ABE6 claim 106 , A2R2W3 claim 106 , G0R6X2 claim 106 , and G2QH51.108. The recombinant microbial host cell of claim 107 , wherein the cutinase comprises an amino acid sequence that is at least 80% identical to a sequence selected from UniProt sequence G0RH85.109. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a carboxylic ester hydrolase.110. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a triacylglycerol lipase.111. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a phospholipase A2.112. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a lysophospholipase.113. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises an acetylesterase.114. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a phospholipase C.115. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a GDSL lipase.116. The recombinant microbial host cell of ...

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Номер записи: 41

16-01-2020 дата публикации

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

Номер: US20200015490A1

Автор: Klamczynska Beata, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana

Принадлежит: Corbion Biotech, Inc.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. 162.-. (canceled)63. A baked good comprising:{'i': 'Chlorella protothecoides', '(a) heterotrophically produced algal cells of the species , the cells comprising less than 500 ppm chlorophyll and more than 20% by dry weight oil, wherein less than 5% by weight of the oil is docosahexaenoic acid (DHA), and wherein more than 50% of the algal cells are lysed;'}(b) at least one additional ingredient; and 'wherein the baked good comprises a continuous phase, a discontinuous gas phase, and wherein the percent of the volume of the baked good contributed by the gas is between 1% and 50%.', '(c) gas;'}64. The baked good of claim 63 , wherein the cells comprise less than 200 ppm chlorophyll.65. The baked good of claim 63 , further comprising a leavening agent.66. The baked good of claim 63 , wherein the algal cells provide gas holding and/or gas stabilizing capacity.67. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks.68. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks and has the same texture as a conventional baked good which comprises butter or egg yolks and which lacks algal cells.69. The baked good of claim 63 , wherein the baked good is a cake claim 63 , brownie claim 63 , bread claim 63 , cookie claim 63 , biscuit or pie.70. The baked good of claim 63 , wherein the baked good is gluten-free.71. The baked good of claim 63 , wherein the algal cells are cells of an alga that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.72. The baked good of claim 63 , wherein the at least one additional ingredient is selected from the group consisting of sugar claim 63 , water claim 63 , milk claim 63 , cream claim 63 , fruit juice claim 63 , fruit juice concentrate claim 63 , whole eggs claim 63 , egg whites claim 63 , grains ...

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Номер записи: 42

21-01-2021 дата публикации

Bacillus compositions and uses thereof

Номер: US20210017612A1

Автор: Caroline Helen BEST, Christopher S. Penet, Christopher Schuler, Deborah S. Winetzky, Jessica SPEARS, Robert Daniel LITTLE, JR., Sebhat GEBRECHRISTOS

Принадлежит: BIO-CAT Inc

A spore-forming Bacillus species, and more particularly, a Bacillus subtilis strain identified as MB40 is provided. Compositions comprising the MB40 strain, methods of making products comprising the same, and methods of using the same are also provided.

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Номер записи: 43

28-01-2016 дата публикации

FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY

Номер: US20160021912A1

Автор: Des Champs De Boishebert Virginie Marie Genevieve, Lallemand Maud Isabelle

Принадлежит:

A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved stability. A method for the manufacture of the frozen confectionery product as well as a process for improving the stability of mainstream ice cream with clean label is also described. 1. An aerated frozen confectionery product with an overrun of at least 80% , comprising from 4 to 14 wt % fat , less than 3 wt % protein , from 5 to 35 wt % of a sweetening agent and from 0 to 3 wt % of natural stabilizer and/or natural emulsifier; and the ratio of fat:protein in the product is greater than 3.9.2. A product according to claim 1 , wherein the product does not contain egg yolk.3. A product according to claim 1 , wherein the product does not contain any stabilizer.4. A product according to claim 1 , wherein the product does not contain starch.5. A product according to claim 1 , wherein the product is essentially free from additives selected from the group consisting of mono- and diglycerides of fatty acids claim 1 , sucrose esters of fatty acids claim 1 , polyglycerol esters of fatty acids claim 1 , polyglycerol polyricinoleate claim 1 , polyethylene sorbitan mono-oleate claim 1 , polysorbate 80 claim 1 , chemically extracted lecithin and modified starch.6. A product according to claim 1 , wherein the product is essentially free from of carrageenan and/or gelatine.7. A product according to claim 1 , wherein the ratio of fat:protein is greater than 4.5.8. A product according to claim 1 , wherein the protein is present in an amount less than 2.7 wt %.9. A product according to claim 1 , wherein the overrun is between 100 and 180%.10. A product according to claim 1 , wherein the protein is of a milk origin.11. A product according to claim 1 , wherein the fat is selected from the group consisting of dairy and vegetable fats.12. A process for ...

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Номер записи: 44

25-01-2018 дата публикации

EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS

Номер: US20180020689A1

Автор: BELTRÁN PINA Maria Teresa, MIRET CARCELLER Jordi, MOLINOS GÓMEZ Alberto D.

Принадлежит:

It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above. 1. An edible emulsion consisting of:a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers,b) from 40 to 50 wt % of one or more vegetable oils,c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0,d) from 0.02 to 0.5 wt % of an anionic naturally occurring polysaccharide of vegetal or microbiological origin selected from the group consisting of xanthan gum, gellan gum, bamboo fiber, citric fiber, green pea fiber, oat fiber, wheat fiber, and potato fiber,e) from 45 to 60 wt % of water,f) one or more additives selected from the group consisting of preservatives, antioxidants, colouring agents, aromas, and combinations thereof;wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %; andwherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%.2. The edible emulsion according to claim 1 , wherein the cellulose ethers are selected from the group consisting of methyl cellulose claim 1 , hydroxypropylmethyl-cellulose claim 1 , and ...

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Номер записи: 45

10-02-2022 дата публикации

METHOD FOR MAKING LIQUID OR SEMI-LIQUID FERMENTED MILK PRODUCTS

Номер: US20220039426A1

Автор: COCCHI Andrea, LAZZARINI Roberto

Принадлежит: ALI GROUP S.R.L. - CARPIGIANI

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: 1. A method for making a soft ice cream product of the yogurt-style fermented milk type , characterised in that it comprises the following steps:{'b': '3', 'a) placing a milk-based mixture comprising an amount of sugar of 20-30 wt. % with respect to the weight of the mixture in a container ();'}b) heating the milk-based mixture to a temperature value of between 41° C. and 43° C. and keeping said milk-based mixture stationary for a time between 5 and 15 minutes at a temperature value of between 41° C. and 43° C.; e1) a first sub-step in which the milk-based mixture containing the added lactic acid bacterial strains is subjected to stirring for less than 10 minutes; and', 'e2) a subsequent second sub-step in which the milk-based mixture containing the lactic bacterial strains is kept stationary, without stirring;, 'c) adding lactic acid bacterial strains to said milk-based mixture according to a concentration of at least 10{circumflex over (\u2003)}8 CFU/ml of milk-based mixture, and subjecting said milk-based mixture containing the added lactic acid bacterial strains to a thermal treatment for a predetermined time, wherein the step c) consists of a step e) of keeping the milk-based mixture at a temperature of 41° C.-43° C., the step e) consisting of'}{'b': '3', 'i': Lactobacillus bulgaricus', 'Streptococcus thermophiles, 'd) stirring said milk-based mixture containing the added lactic bacterial strains in order to break a coagulated mass which formed in said milk-based mixture containing the added lactic bacterial strains, thereby making a yogurt-style product of the fermented milk type in the container () in less than 3 hours, said lactic bacterial strains consisting of a mixture of and to obtain a yogurt-style fermented milk;'}adding sugar to the yogurt-style fermented milk;wherein the yogurt-style fermented milk is subsequently subjected to a step of ...

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Номер записи: 46

24-01-2019 дата публикации

Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase

Номер: US20190021352A1

Автор: Jacob Flyvholm Cramer, Jeremy LABARGE, Karina Hansen Kjaer, Morten Krog Larsen, Thomas Eisele

Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

A host cell capable of expressing a polypeptide having β-galactosidase and/or transgalactosylating activity and which host cell is modified to be cellulase, mannanase and pectinase deficient.

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Номер записи: 47

24-01-2019 дата публикации

Granulation of a stevia sweetener

Номер: US20190021356A1

Автор: Avetik Markosyan, Siddhartha Purkayastha

Принадлежит: PureCircle Sdn Bhd

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

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Номер записи: 48

24-01-2019 дата публикации

FROZEN CONFECTION

Номер: US20190021361A1

Автор: MAYES Daniel Matthew, OPPONG Felix Kwadwo, WIX Loyd

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection. 1. A frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection , wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol , and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 7% by weight of the frozen confection.2. The frozen confection as claimed in wherein the frozen confection is aerated claim 1 , preferably wherein the frozen aerated confection has an overrun of from 70 to 135%.3. The frozen confection as claimed in wherein the amount of freezing point depressants is from 26 to 32% by weight of the frozen confection claim 1 , preferably from 27 to 31%.4. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 205 to 230 g mol claim 1 , preferably from 210 to 220 g mol5. The frozen confection as claimed in wherein the amount of erythritol is from 0.5 to 6% claim 1 , preferably 0.7 to 3% by weight of the frozen confection.6. The frozen confection as claimed in wherein the freezing point depressants comprise at least 90% by weight of the freezing point depressants of mono claim 1 , di and oligosaccharides claim 1 , preferably at least 92%.7. The frozen confection as claimed in wherein the total amount of mono claim 6 , di and oligosaccharides and erythritol in the freezing point depressants is at least 98% by weight of the freezing point depressants claim 6 , preferably 99 to 100%.8. The frozen confection as claimed in wherein the freezing point depressants comprise lactose ...

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Номер записи: 49

23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1

Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen

Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 50

28-01-2021 дата публикации

Hydrocarbon / lipid - carotenoid complexes

Номер: US20210023223A1

Автор: Ivan Petyaev

Принадлежит: IP Science Ltd

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

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Номер записи: 51

24-04-2014 дата публикации

MODULAR BLENDING SYSTEM

Номер: US20140109770A1

Автор: Boozer Richard D., Hobbs Joe, Kolar Dave, Mayer Susan, Mehlman Fred, Zale Casey

Принадлежит:

A modular blending system is shown and described. The modular blending system may include a storage device capable of storing a plurality of flavoring products, and an ice shaving mechanism removably attached to the storage device, the ice shaving mechanism including an ice dispenser. The modular blending system may also include a fluid dispensing unit in fluid communication with the flavoring products, where the fluid dispensing unit is separate from the ice dispenser. 1. A modular blending system comprising:a storage device capable of storing a plurality of flavoring products;an ice shaving mechanism removably attached to the storage device, the ice shaving mechanism including an ice dispenser; anda fluid dispensing unit in fluid communication with the flavoring products, wherein the fluid dispensing unit is separate from the ice dispenser.2. The modular blending system of claim 1 , wherein the storage unit is refrigerated.3. The modular blending system of claim 1 , further comprising:a support removably attached with the storage device;a container removably engaged with the support in an operative position relative to at least one of the ice shaving mechanism and fluid dispensing unit.4. The modular blending system of claim 3 , further comprising a container cleaner adjacent the support.5. The modular blending system of claim 1 , further comprising a housing claim 1 , wherein at least a portion of the ice shaving mechanism is positioned within the housing.6. The modular blending system of claim 5 , further comprising an ice shoot extending from the housing and operatively coupled with the ice shaving mechanism.7. The modular blending system of claim 6 , further comprising a water dispenser extending from the housing in proximity to the ice shoot.8. The modular blending system of claim 1 , further comprising a water dispenser claim 1 , wherein the water dispenser is separate from the fluid dispensing unit.9. The modular blending system of claim 1 , further ...

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Номер записи: 52

02-02-2017 дата публикации

SUGAR REPLACEMENT COMPOSITION

Номер: US20170027207A1

Автор: De Baets Sophie

Принадлежит: AEGIS NV

The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, including excellent taste, sweetness of sucrose, superior structural properties, e.g. in cake, sorbet and ice cream, improved crunchiness of biscuits, excellent organoleptic properties, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects or lowering blood sugar and slowing down the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, and at least one polyol, wherein the content of the at least one polyol is from 20 weight % to 70 weight %, wherein at least one of the polyol components is erythritol, wherein the content of erythritol is from 20 weight % to 60 weight %, and wherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %. 1. A sugar replacement composition comprising:a polydextrose, and at least one polyolwherein the content of the at least one polyol is from 10 weight % to 70 weight %,wherein at least one polyol is erythritol,wherein the content of erythritol is from 10 weight % to 70 weight %, andwherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %.2. A sugar replacement composition according to claim 1 , wherein said sugar replacement composition further comprises resistant maltodextrin claim 1 , wherein said resistant maltodextrin is present in an amount of up to 6 weight %.3. A sugar replacement composition according to claim 1 , wherein ...

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Номер записи: 53

04-02-2016 дата публикации

Frosty Swirl Machine

Номер: US20160029661A1

Автор: Dong Chundong, Dong Lingyu

Принадлежит:

A frosty swirl machine includes a housing, a funnel, an auger for swirling ice-cream with other additives to become a mixture, and a protective cap. The protective cap has a passage opening movably mounted at a mixture outlet of the funnel, in such a manner that the protective cap is capable of moving between a opened position and a closed position, wherein in the opened position, the protective cap is moved to align the passage opening with the mixture outlet of the funnel so as to allow the mixture to pour out of the funnel through the mixture outlet and the passage opening, wherein in the closed position, the protective cap is moved to block the mixture outlet so as to prevent the mixture from being poured out of the funnel. 1. A frosty swirl machine , comprising:a housing;a funnel supported by said housing, wherein said funnel has a mixture outlet and a storing cavity for containing a mixture of ice-cream and additives;an auger being driven to rotate in said storing cavity for swirling said ice-cream and said additives therein; anda protective cap, which is coupled at said mixture outlet of said funnel, comprising a cap body having an aesthetic slot aligned with said mixture outlet of said funnel, and a cap slider slidably mounted on said cap body to move said protective cap between an opened position and a closed position, wherein in said opened position, said cap slider is moved to open up said aesthetic slot for dispensing said mixture out of said funnel through said mixture outlet and said aesthetic slot, wherein in said closed position, said cap slider is moved to close said aesthetic slot to block said mixture outlet for preventing said mixture from being released out of said funnel.2. The frosty swirl machine claim 1 , as recited in claim 1 , wherein said cap body has an engaging compartment indently formed thereon to define a bottom wall and a sidewall of said engaging compartment claim 1 , wherein said aesthetic slot is formed on said bottom wall of ...

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Номер записи: 54

17-02-2022 дата публикации

PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY

Номер: US20220046939A1

Автор: Park Donkeun

Принадлежит: Steuben Foods, Inc.

Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. A composition comprising:a synergistic combination of a plant material, an endoprotease and a divalent cationic salt;wherein the plant material includes at least one plant protein;wherein the composition comprises a hydrolyzed plant based liquid; andwherein the hydrolyzed plant based liquid has synergistically improved functionality in at least one of feathering, foaming or organoleptic properties.17. The composition of claim 16 , wherein the hydrolyzed plant based liquid comprises a base for producing a plant based product.18. The composition of claim 17 , wherein the plant based product comprises at least one of a plant based creamer claim 17 , a plant based ice cream or any other dairy counterpart product.19. The composition of claim 18 , wherein when the hydrolyzed plant based liquid is used in a plant based creamer and a synergistic effect on reduction of feathering in a highly acidic beverage is observed;wherein a viscosity of the composition is below 500 cPs; andwherein a starting pH of the highly acidic ...

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Номер записи: 55

17-02-2022 дата публикации

FLOW BALANCING IN FOOD PROCESSOR CLEANING SYSTEM

Номер: US20220046946A1

Автор: Smith Nathan E., Tuchrelo Robert

Принадлежит:

A plurality of bypass lines are configured to selectively engage a corresponding plurality of food flow paths in a food processor. Each bypass line fluidly communicates with an inlet of a pressure regulating valve such that a common pressure occurs at a spaced position in each food flow path providing an equal pressure at the pressure regulating valve. 121-. (canceled)22. A food processor comprising:(a) a first food flow path extending from an first upstream input end to a first downstream output end;(b) a first freezer chamber in the first food flow path intermediate the first upstream input end the first downstream output end;(c) a first bypass line configured to connect to the first food flow path intermediate the first upstream input end and the first downstream output end to receive a flow from the first food flow path into the first bypass line; and(e) a first pressure regulating valve having a pressure regulating valve inlet and a pressure regulating valve outlet, wherein the pressure regulating valve inlet fluidly communicates with the first bypass line.23. The food processor of claim 22 , wherein the first food flow path includes an upstream portion including the first upstream input end claim 22 , and wherein the first bypass line is connected to the upstream portion of first food flow path.24. The food processor of claim 22 , wherein the first food flow path includes a downstream portion including the first downstream output end claim 22 , and wherein the first bypass line is connected to the downstream portion of first food flow path.25. The food processor of claim 22 , wherein the first bypass line is releasably connected to the first food flow path.26. The food processor of claim 22 , wherein the first bypass line is integrally connected to the first food flow path.27. The food processor of claim 22 , wherein the first pressure regulating valve has one of a predetermined claim 22 , fixed claim 22 , dynamic claim 22 , self-adjusting and adjustable ...

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Номер записи: 56

02-02-2017 дата публикации

ICE STRUCTURING PROTEIN

Номер: US20170029476A1

Автор: De Jong Rene Marcel, THEODORUS Petrus Jacobus

Принадлежит: DSM IP ASSETS B.V.

The present invention relates to a nucleic acid construct comprising: a nucleic acid sequence encoding an ice structuring protein (ISP) comprising the sequence set out in SEQ ID NO: 1 or a sequence at least 80% identical thereto or comprising the sequence set out in amino acids 21 to 261 of SEQ ID NO: 1 or a sequence at least 80% identical thereto; and, linked operably thereto, control sequences permitting expression of the nucleic acid sequence in a filamentous fungal host cell. The construct may be used in a method for the production of an ISP, wherein the ISP is expressed in a filamentous fungal host cell. 1. A nucleic acid construct comprising:a nucleic acid sequence encoding an ice structuring protein (ISP) comprising the sequence set out in SEQ ID NO: 1 or a sequence at least 80% identical thereto or comprising the sequence set out in amino acids 21 to 261 of SEQ ID NO: 1 or a sequence at least 80% identical thereto; and, linked operably thereto,control sequences permitting expression of the nucleic acid sequence in a filamentous fungal host cell.2. A nucleic acid construct according to claim 1 , wherein the nucleic acid sequence encodes an ISP comprising the sequence set out in SEQ ID NO: 1 or a sequence at least 85% claim 1 , at least 90% claim 1 , at least 95% claim 1 , at least 98% or at least 99% identical thereto or comprising the sequence set out in amino acids 21 to 261 of SEQ ID NO: 1 or a sequence at least 85% claim 1 , at least 90% claim 1 , at least 95% claim 1 , at least 98% or at least 99% identical thereto.3. A nucleic acid construct according to claim 1 , wherein the nucleic acid encodes an ISP having an amino acid sequence obtainable from an arctic yeast of the genus Leucosporidium.4. A nucleic acid construct according to claim 1 , wherein the control sequences comprise a promoter not natively associated with the nucleic acid encoding an ISP.5. A nucleic acid construct according to claim 1 , wherein the nucleic acid is codon pair optimized for ...

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Номер записи: 57

17-02-2022 дата публикации

COMPOSITION COMPRISING ALLULOSE AS ACTIVE INGREDIENT FOR SKIN WHITENING

Номер: US20220047488A1

Автор: Byun Sung Bae, KIM Su Jeong, LIM Joo Hee, Park Ji Eun, PARK Youn Kyung

Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a cosmetic composition for skin whitening. 1. A composition for skin whitening comprising allulose as an active ingredient.2. The composition for skin whitening of claim 1 , wherein the allulose is contained in an amount of 0.2-60 wt % with respect to 100 wt % of the composition.3. The composition for skin whitening of claim 1 , wherein the skin whitening is performed by inhibiting pigmentation caused by melanogenesis or inhibiting tyrosinase activity.4. The composition for skin whitening of claim 1 , wherein the composition is a cosmetic claim 1 , food claim 1 , or pharmaceutical composition.5. A composition for preventing claim 1 , inhibiting or treating a pigmentation disease comprising allulose as an active ingredient.6. A composition for inhibiting tyrosinase activity comprising allulose.7. A method for whitening skin claim 1 , the method comprising administering to a subject an effective amount of allulose.8. A method for preventing or treating a pigmentation disease claim 1 , the method comprising administering to a subject an effective amount of allulose.910-. (canceled) The present invention relates to a cosmetic composition for skin whitening, containing allulose as an active ingredient.“Skin whitening” is to ameliorate the change in skin color caused by excessive pigmentation in the skin due to environmental changes such as ultraviolet rays, stress, abnormal hormone secretion, and pregnancy. The most important factor in this regard is melanin that is a pigment of skin.Hyperpigmentation of the skin is caused by abnormal melanin pigment synthesis and distribution, and is caused by various factors such as free radical, hormone abnormalities in the body after inflammatory reactions of the skin, and genetic diseases. Excessive melanin deposition can cause pathological issues of skin, etc. and is recognized as a cosmetic issue such as melasma, freckles, nevus, and age spots. Therefore, interest in whitening agents that can ...

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Номер записи: 58

01-02-2018 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20180030489A1

Автор: Harrison Michael D., Hoffman Andrew J.

Принадлежит: Tate & Lyle Ingredients Americas LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the concentration of non-linear saccharide oligomers is at least twice as high as the concentration of linear saccharide oligomers, and in which the ...

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Номер записи: 59

30-01-2020 дата публикации

HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED

Номер: US20200029585A1

Автор: Ishiwata Akiyuki, Kato Masaharu, Morikawa Miwako, YOSHINO Yuriko

Принадлежит: FUJI OIL HOLDINGS INC.

The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material. 1. A chocolate-like food product , comprising:0.02 to 10% by mass of highly polyunsaturated fatty acids; and0.01 to 1% by mass of a material having a chelate effect.2. The chocolate-like food product according to claim 1 , wherein the material having the chelate effect is one or more selected from citric acid claim 1 , lactoferrin claim 1 , rutin claim 1 , gallic acid claim 1 , and phytic acid.3. A method for suppressing off-flavor generation claim 1 , comprising:incorporating 0.01 to 1% by mass of one or more materials having a chelate effect which are selected from citric acid, lactoferrin, rutin, gallic acid, and phytic acid in a chocolate-like food product containing 0.02 to 10% by mass of highly polyunsaturated fatty acids. The present invention relates to a highly polyunsaturated fatty acids-containing chocolate-like food product wherein generation of off-flavor is suppressed.Chocolate-like food products represented by chocolate are foods which are preferred by children. Accordingly, by blending a specific nutrient component into a chocolate-like food product, children can naturally ingest the nutrient component.Highly polyunsaturated fatty acids represented by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are materials of which physiological effects are attracting attention. However, highly polyunsaturated fatty acids are likely to be degraded oxidatively, and blending them into general foods is difficult in many cases.Patent Literature 1 discloses a “chocolate composition ...

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Номер записи: 60

30-01-2020 дата публикации

FROZEN CONFECTION

Номер: US20200029613A1

Автор: SCHIMOLER Kirsten Anne, SKRZESZEWSKA-HOFS Paulina Janina

Принадлежит: Ben & Jerry's Homemade, Inc.

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer. 118-. (canceled)19. A frozen confection comprising:6-10 wt % saturated oil selected from the group of coconut oil, cocoa butter, illipe, shea, palm oil, palm kernel oil, sal and mixtures thereof;0.5-4 wt % vegetable protein selected from the group of pea protein, chickpea beans, soy protein, wheat protein, cotton seed protein, sunflower seed, oat protein, lentil protein, sesame seed protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein and corn protein;1-8 wt % nut solids selected from the group of almonds, cashews, pecans, peanuts, macademia nuts, brazil nuts, pine nuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios and mixtures thereof;10-30 wt % sugar solids;0.1-1 wt % emulsifier; and0.1-1 wt % stabilizer, the frozen confection being essentially free of dairy ingredients, said frozen confection being solidified under freezing conditions to a hardpack or pumpable consistency which is not fluid or semi-fluid and having an ice content of more than 15% but less than 45% when measured at −18° C., the frozen confection being a water-continuous emulsion.20. The frozen confection according to wherein the vegetable protein comprises pea protein.21. The frozen confection ...

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Номер записи: 61

04-02-2021 дата публикации

LIQUID FUNCTIONALLY IMPROVED ISOMALT

Номер: US20210030038A1

Автор: Bernard Jorg

Принадлежит:

The present invention relates to a liquid isomalt composition comprising 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-mannitol (6′-g-1, 1-GPM), 6-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-sorbitol (6′-g-1,6-GPS), 1,6-di-O-alpha-D-glucopyranosyl-D-sorbitol (1-g-1,6-GPS) and 1,6-di-O-alpha-D-glucopyranosyl-D-mannitol (6-g-1,1-GPM). 1. A liquid isomalt composition , comprising glycosylated isomalt components 1-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-mannitol (6′-g-1 ,1-GPM) , 6-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-sorbitol (6′-g-1 ,6-GPS) , 1 ,6-di-O-alpha-D-glucopyranosyl-D-sorbitol (1-g-1 ,6-GPS) and 1 ,6-di-O-alpha-D-glucopyranosyl-D-mannitol (6-g-1 ,1-GPM) , wherein the weight ratio of 6′-g-1 ,1-GPM:6′-g-1 ,6-GPS:1-g-1 ,6-GPS:6-g-1 ,1-GPM in the liquid isomalt composition is 1:(0.7-1.3):(0.3-1.1):(1-2) (each based on wt. % and dry substance (DS) of the glycosylated isomalt components).2. The liquid isomalt composition according to claim 1 , wherein the weight ratio of 6′-g-1 claim 1 ,1-GPM:6′-g-1 claim 1 ,6-GPS:1-g-1 claim 1 ,6-GPS:6-g-1 claim 1 ,1-GPM in the liquid isomalt composition is 1:(0.8-1):(0.7-1):(1.2-1.8).3. The liquid isomalt composition according to claim 1 , wherein the liquid isomalt composition comprises 0.01 to 0.2 wt. % 6′-g-1 claim 1 ,1-GPM based on the total weight (DS) of the liquid isomalt composition.4. The liquid isomalt composition according to claim 1 , wherein the liquid isomalt composition comprises 0.01 to 0.2 wt. % of 6′-g-1 claim 1 ,6-GPS based on the total weight (DS) of the liquid isomalt composition.5. The liquid isomalt composition according to claim 1 , wherein the liquid isomalt composition comprises 0.01 to 0.2 wt. % of 1-g-1 claim 1 ,6-GPS based on the total weight (DS) of the liquid isomalt composition.6. The ...

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Номер записи: 62

30-01-2020 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20200032309A1

Автор: Andrew J. Hoffman, Michael D. Harrison

Принадлежит: TATE AND LYLE INGREDIENTS AMERICAS LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

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Номер записи: 63

05-02-2015 дата публикации

SYSTEM AND METHOD FOR DELIVERING HEALTH-PROMOTING SUBSTANCES INTO A HUMAN BODY

Номер: US20150037456A1

Автор: Derin Anatoly

Принадлежит:

A system of delivering a health promoting substance into a human body that includes butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients at least one flavor ingredient; and a desired health promoting substance. The above ingredients, the flavor ingredient and the desired health promoting substance are formulated as a combined solidified frozen dessert for human consumption. 1. A method for delivering a health promoting substance into a human body , the method comprising , the steps of:combining a desired health promoting substance with butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients in a cooking tank and cooking all combined ingredients together;thereafter, forming an enhanced liquid frozen dessert by cooling the cooked combined ingredients in a first cooling step;after the first cooling step is completed, combining the enhanced liquid frozen dessert with at least one flavor ingredient in a flavor tank to form a flavored enhanced liquid frozen dessert;thereafter, solidifying the flavored enhanced liquid frozen dessert by cooling it in a second cooling step; andeating the solidified flavored enhanced frozen dessert by a human.2. The method according to claim 1 , wherein the desired health promoting substance comprises Vitamin A Palmitate and Vitamin D3.3Garcinia CambogiaMangifera IndicaEchinaceaMelissa OfficinalisGinkgo Biloba. The method according to claim 1 , wherein the desired health promoting substance comprises at least one of a Damiana flower extract claim 1 , a extract claim 1 , a extract claim 1 , a Fenugreek extract claim 1 , a Bilberry extract claim 1 , a Cinnamon extract claim 1 , a Jambul Berry extract claim 1 , a Hibiscus extract claim 1 , a Kava Kava extract claim 1 , a Bilberry root extract claim 1 , an flower extract claim 1 , a extract claim 1 , and a extract.4. method for ...

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Номер записи: 64

05-02-2015 дата публикации

Frozen dessert mixes using canola protein products

Номер: US20150037490A1

Автор: Kevin I. Segall, Martin Schweizer, Sarah Medina

Принадлежит: Individual

A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

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Номер записи: 65

11-02-2016 дата публикации

AUTOMATED CLEANING SYSTEM FOR FOOD PROCESSOR AND METHOD

Номер: US20160037963A1

Автор: Aab Richard T., Cahoon Jeffrey, III Edward F., Mustardo Alfred S., Parisi Jacob R., Ruppel, Russotti Gary M., Salminen William, Smith Nathan E., Tuchrelo Robert

Принадлежит:

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly. 120-. (canceled)21. A food processor comprising:(a) a food flow path extending from a food flow path input to a food flow path output, wherein food product passes in a forward direction along the food flow path from an upstream portion of the food flow path to a downstream portion of the food flow path; and(b) a control valve fluidly connected to the food flow path, the control valve adapted to receive a pressurized solution, the control valve moveable between an open position permitting fluid flow of the pressurized solution to the food flow path and a closed position precluding fluid flow of the pressurized solution through the control valve to the food flow path.22. The food processor of claim 21 , wherein the pressurized solution is a pressurized cleaning solution.23. The food processor of claim 21 , further comprising a source of pressurized solution fluidly connected to the control valve.24. The food processor of claim 21 , further comprising control circuitry operably connected to the control valve ...

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Номер записи: 66

08-02-2018 дата публикации

BETA-HEXOSYL-TRANSFERASES AND USES THEREOF

Номер: US20180037873A1

Автор: Azcarate-Peril Maria, BRUNO-BARCENA JOSE M., DAGHER Suzanne

Принадлежит:

This invention relates generally to the discovery of novel recombinant forms of β-hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives. 1. An isolated DNA encoding a recombinant β-hexosyl-transferase (rBHT) protein having the amino acid sequence set forth in SEQ ID NO: 4 , 6 , 8 , 10 , 12 , 14 , 16 , 18 or 20.2. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of having the amino acid sequence set forth in SEQ ID NO: 12 or 14.3. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of claim 1 , wherein the DNA has at least 97% sequence identity with the nucleic acid sequence set forth in SEQ ID NO: 3 claim 1 , 5 claim 1 , 7 claim 1 , 9 claim 1 , 11 claim 1 , 13 claim 1 , 15 claim 1 , 17 or 19.4. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of claim 3 , wherein the DNA has at least 97% sequence identity with the nucleic acid sequence set forth in SEQ ID NO: 13 or 15.5. An enzymatically active recombinant β-hexosyl-transferase (rBHT) protein wherein the protein has the amino acid sequence set forth in SEQ ID NO: 4 claim 3 , 6 claim 3 , 8 claim 3 , 10 claim 3 , 12 claim 3 , 14 claim 3 , 16 claim 3 , 18 or 20.6. The enzymatically active rBHT protein of claim 5 , wherein the protein is membrane bound.7. The enzymatically active rBHT protein of claim 5 , wherein the protein is a soluble enzyme.8. A method for producing enzymatically active recombinant β-hexosyl-transferase (rBHT) protein in a cultured eukaryotic host cell which comprises transforming the eukaryotic host cell with a plasmid under the control of a suitable promotor wherein the plasmid contains an isolated DNA encoding a rBHT protein having the amino acid sequence set forth in SEQ ID NO: 4 claim 5 , 6 claim 5 , 8 claim 5 , 10 claim 5 , 12 claim 5 , 14 claim 5 , 16 claim 5 , 18 or 20 wherein the promoter is operably linked to the isolated DNA claim 5 , and culturing ...

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Номер записи: 67

07-02-2019 дата публикации

Receptacle and valve assembly

Номер: US20190037878A1

Автор: Alberto GARCIA NARANJO, Paul Scott

Принадлежит: Conopco Inc

Disclosed is a receptacle and valve assembly (100) for use in a device (1) for dispensing frozen confection (13). The receptacle (8) comprises a product compartment (20) containing the frozen confection located inside a bottle and having a tubular outlet (22). The valve (7) comprises a tubular inlet (41) having a deformable gasket (43) on an outer surface thereof. The tubular inlet (41) of the valve is receivable within the tubular outlet (22) of the receptacle to allow the deformable gasket (43) to form a fluid-tight seal with an inner wall of the tubular outlet.

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Номер записи: 68

06-02-2020 дата публикации

A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION

Номер: US20200037632A1

Автор: Bovetto Lionel Jean Rene, Dave Rajiv lndravadan, Kolodziejczyk Eric Stanislas, Kreuss Markus, Schmitt Christophe Joseph Etienne, Sharp Michael Dennis, Syrbe Axel, Vaghela Madansinh Nathusinh

Принадлежит:

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by Dmean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter Das measured by laser diffraction. 1. A method of producing a food or beverage product , comprising the steps of:providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40;adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition;homogenising the ingredient composition; and subsequently{'sub': '(4,3)', 'pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a ...

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Номер записи: 69

09-02-2017 дата публикации

Smoothie Delivery Vending System

Номер: US20170039797A1

Автор: Elmery Ramy

Принадлежит:

The invention relates to a smoothie delivery vending machine that provides the consumer with the option of choosing ingredients of their choice, using a computer touchscreen that is connected to a computing system. The ingredients chosen are delivered using a frozen food delivery system. The ingredients are blended using a blender of blending system and dispensed through solenoid valves inside a disposable cup, which is dispended by a cup-dispenser unit. The ingredients are mixed inside the disposable cup using a sanitary mixer. The consumer has the option of payment for the drink in cash, by debit card and/or credit card. 1. A delivery system for a blended drink , comprising:a cabinet having a refrigerator compartment and a freezer compartment;a computer touch-screen operative connected to a computing system locating inside said cabinet;a frozen food delivery system located in said freezer compartment;a refrigerated food delivery system located in said refrigerator compartment;a blending device located in said cabinet;a cup dispensary system; anda payment device, connected to said computing system, allowing a user to pay for a blended drink.2. The delivery system for a blended drink claim 1 , according to claim 1 , wherein said refrigerated food delivery system provides cool water and milk to be added for making a customized drink.3. The delivery system for a blended drink claim 1 , according to claim 1 , wherein said blending device located in said cabinet is flushed with a sanitized solution or water to prevent the transfer of flavors and germs.4. The delivery system for a blended drink claim 1 , according to claim 1 , wherein said cup dispensary system dispenses a disposable cup.5. The delivery system for a blended drink claim 1 , according to claim 1 , wherein said payment device claim 1 , connected to said computing system claim 1 , allowing the user to pay for the blended drink by receiving cash claim 1 , accepting a debit card and a credit card.6. The ...

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Номер записи: 70

12-02-2015 дата публикации

ICE CREAM WITH A LOW SUGAR CONTENT COMPRISING PREBIOTICS PARTLY OR TOTALLY FERMENTED BY PROBIOTICS AND METHOD FOR MAKING THE ICE CREAM

Номер: US20150044331A1

Автор: COCCHI Andrea, LAZZARINI Roberto

Принадлежит:

The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera and , or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>10/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes. 1. An ice cream comprising at least one prebiotic ingredient and prepared with a small or no amount of added sugars , partially or totally substituted for the at least one prebiotic ingredient.2. The ice cream according to claim 1 , wherein the prebiotic ingredient is a mixture of prebiotic ingredients.3. The ice cream according to claim 1 , wherein the at least one prebiotic ingredient is partially or totally fermented by at least one probiotic ingredient or is hydrolyzed by at least one enzyme.4. The ice cream according to claim 1 , comprising from 0 to 20% by weight of added sugars claim 1 , obtainable by partial or total substitution of the added sugars normally used for preparing ice cream claim 1 , for at least one prebiotic ingredient or a mixture of prebiotic ingredients claim 1 , optionally partially or totally fermented by at least one probiotic ingredient or hydrolyzed by at least one enzyme.5. The ice cream according to claim 1 , comprising from 1% to 20% by weight claim 1 , preferably between 3% and 20% by weight claim 1 , more preferably between 5% and 15% by weight of at least one prebiotic or mixture of prebiotics.6. The ice cream according to claim 1 , wherein the ...

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Номер записи: 71

18-02-2021 дата публикации

FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS

Номер: US20210045400A1

Автор: Bowman Thomas, Steinhart Aylon

Принадлежит:

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture. 1. A method comprising:treating a volume of water with a first set of ingredients to form a first mixture, the first set of ingredients comprising a salt and soluble in the volume of water;mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients comprising a protein-starch blend;adding a third set of ingredients to the second mixture to form a third mixture, the third set of ingredients comprising sweeteners;pasteurizing the third mixture within a first temperature range and for a second duration;blending an oil into the third mixture, regulated within a second temperature range, to form an emulsion comprising a dispersion of oil droplets within the volume of water;homogenizing the emulsion, regulated within a third temperature range, over a third duration to form a base mixture; andcooling the base mixture from within the third temperature range to within a fourth temperature range.2. The method of :wherein treating the volume of water with the first set of ingredients to form the first mixture comprises treating the volume of water ...

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Номер записи: 72

18-02-2021 дата публикации

Self cleaning flow control valve in clean in place system

Номер: US20210045408A1

Автор: Nathan E. Smith, Richard T. Aab, Robert Tuchrelo

Принадлежит: Rta Associates LLC

A self-contained food processor is provided for treating a food flow path in the food processor with a solution. The food flow path can be treated without requiring disassembly and reassembly of the food processor and without requiring direct operator input. The food processor includes a controller for directing passage of a solution through at least portions of the food flow path without requiring constant operator oversight. The food processor can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through the food flow path in the food processor.

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Номер записи: 73

18-02-2016 дата публикации

A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION

Номер: US20160044935A1

Автор: Aldred Deborah Lynne, Bramley Allan Sidney

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention provides a process for the manufacture of a frozen confection with a peelable coating comprising the steps of: a) Providing a frozen confection core; and b) Dipping the frozen confection core in liquid nitrogen and then applying a coating material comprising a chemically setting gelling biopolymer to the frozen confection core, wherein a second material comprising a source of divalent cations is applied to the product between steps a) and b) or after step b). 1. A process for the manufacture of a frozen confection with a peelable coating comprising the steps of:a) Providing a frozen confection core andb) Dipping the frozen confection core in liquid nitrogen and then applying a coating material comprising a chemically setting gelling biopolymer to the frozen confection corewherein a second material comprising a source of divalent cations is applied to the product between steps a) and b) or after step b).2. A process according to wherein the frozen confection core is a water ice or a milk ice.3. A process according to or wherein the coating material comprises from 0.1 wt % to 5 wt % of a chemically setting gelling biopolymer.4. A process according to any of the preceding claims wherein the chemically setting gelling biopolymer is selected from the group consisting of alginates claim 1 , iota-carrageenan claim 1 , kappa-carrageenan and pectin.5. A process according to any of the preceding claims wherein the chemically setting gelling biopolymer is sodium alginate.6. A process according to wherein the coating material comprises from 0.05 wt % to 2 wt % pectin.7. A process according to any of the preceding claims wherein the coating material comprises from 10 wt % to 60 wt % total solids.8. A process according to any of the preceding claims wherein the second material comprises from 0.25 wt % to 10 wt % of a source of divalent cations.9. A process according to any of the preceding claims wherein the divalent cations are selected from the group ...

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Номер записи: 74

16-02-2017 дата публикации

COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT

Номер: US20170042183A1

Автор: Dose Steffen, Jiraruangkiat Sirichit, Littoz-Baritel Francois-Xavier, Puaud Max

Принадлежит:

The present invention relates to a method for the manufacture of composite frozen confectioneries that provide an enhanced refreshing sensation upon consumption, the confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating. 1. A method for the manufacture of the composite frozen confectionery , the method comprising the steps of:providing an ingredient mix for an ice confection block, the mix comprising at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.11 to 1:0.2 respectively;freezing the mix and providing a degree of overrun of between 20 and 200%;dosing portions of the frozen confection with a defined shape onto a continuously transported tray;hardening the frozen ice confection;applying an aqueous-based coating covering the ice confection to provide a composite confectionery; andhardening the composite confectionery.2. The method according to claim 1 , wherein the dosing step is performed using an extruder equipped with a dosing device.3. The method according to claim 1 , wherein the aqueous-based coating is applied by a step selected from the group consisting of enrobing claim 1 , dipping claim 1 , showering claim 1 , water fall and spraying.4. The method according to claim 1 , wherein the aqueous-based coating is applied by bottoming or water fall.5. The method according to claim 1 , wherein the hardening of the frozen ice confection step is followed by providing the composite frozen confection with an additional layer of ice crystals.6. The method according to claim 1 , wherein the aqueous-based coating has a thickness of between 300 and 600 μm7. The method according to claim 1 , wherein the composite frozen confectionery is in a form of a bite-size product with a volume of between 2 and 10 ml.8. The method according to claim 1 , wherein the ice confection is a sorbet.9. The method according to claim 1 , wherein the defined shape is selected from the ...

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Номер записи: 75

16-02-2017 дата публикации

LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPARATION

Номер: US20170042184A1

Автор: Florentin Emmanuelle, North Andre, Olmos Paola, Sunderland Charles-Austin

Принадлежит:

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition. 1. A liquid composition for frozen confection comprising:less than 4.5% wt of fat by weight based on the total composition (wt);less than 15% wt of sweetener;0.01 to 3% wt of stabilizers; andhaving a freezing point from 0° C. to −3° C. and a solid content above 20% wt.2. A liquid composition according to claim 1 , having a freezing point from −1° C. to −2.2° C.3. A liquid composition according to claim 1 , wherein the fat content is less than 2% wt.4. A liquid composition according to claim 1 , wherein the pH of the liquid composition is less than 4.2.5. A liquid composition according to claim 1 , having total solids content between 20 to 40% based on the weight of the total composition.6. A liquid composition according to claim 1 , wherein the sweetener is a carbohydrate and the total carbohydrates content is less than 15% wt based on the total composition7. A liquid composition according to claim 1 , wherein the liquid composition is pasteurized.8. A liquid composition according to claim 1 , wherein the liquid comprises at least 30% yoghurt.9. A liquid composition according to claim 7 , wherein the liquid composition has been subjected to a temperature treatment with a temperature in the range from 90° C. to 160° C.10. A liquid composition according to claim 1 , wherein the composition is packed in a container.11. A method of production ...

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Номер записи: 76

15-02-2018 дата публикации

WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF

Номер: US20180042263A1

Автор: Andersen Leo, Christensen Finn Hjort, Madsen Finn

Принадлежит:

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes. 1. A whipping agent comprising an emulsifier and a protein.2. The whipping agent according to claim 1 , wherein the emulsifier and protein are capable of forming complexes.3. The whipping agent according to claim 1 , wherein the protein is a vegetable protein.4. The whipping agent according to claim 1 , wherein the protein is an undenaturated or partly denaturated protein.5. The whipping agent according to claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein claim 1 , soy protein and potato protein and mixtures thereof.6. The whipping agent according to claim 1 , wherein the vegetable protein is potato protein.7. The whipping agent according to claim 1 , wherein the emulsifier is ionic or non-ionic.8. The whipping agent according to claim 1 , wherein the emulsifier is non-ionic.9. The whipping agent according to claim 1 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.10. The whipping agent according to claim 1 , wherein the weight ratio of the emulsifier to the protein is between 10 and 0.01.1118-. (canceled)19. A whipped food product comprising a whipping agent claim 1 , which whipping agent is as defined in .20. The whipped food product according to claim 19 , which product is frozen.21. The whipped food product according to comprising the emulsifier in a range of 0.01-1% (w/w).22. The whipped food product according to comprising the protein in a range of 0.01-5% (w/w).23. The whipped food product ...

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Номер записи: 77

16-02-2017 дата публикации

Automated cleaning system for food processor and method

Номер: US20170042369A1

Автор: Alfred S. Mustardo, Edward F. Ruppel, III, Gary M. Russotti, Jacob R. Parisi, Jeffrey Cahoon, Nathan E. Smith, Richard T. Aab, Robert Tuchrelo, William Salminen

Принадлежит: Idea Boxx LLC

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly.

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Номер записи: 78

06-02-2020 дата публикации

BACILLUS COMPOSITIONS AND USES THEREOF

Номер: US20200040412A1

Автор: BEST Caroline Helen, GEBRECHRISTOS Sebhat, JR. Robert Daniel, Little, PENET Christopher S., SCHULER Christopher, SPEARS Jessica, Winetzky Deborah S.

Принадлежит:

A spore-forming species, and more particularly, a strain identified as MB40 is provided. Compositions comprising the MB40 strain, methods of making products comprising the same, and methods of using the same are also provided. 146-. (canceled)47Bacillus subtilis. A method for inhibiting the growth of pathogenic bacteria in a human in need thereof comprising administering an effective amount of MB40 , a sample of which has been deposited under ATCC Accession No. PTA-122264 , to said human in need thereof.48Staphylococcus, Enterococcus, Listeria, Salmonella, Straptococcus, Pseudomonas, Campylobacter, Clostridium, Klebsiella, Escherichia, Acinetobacter, Aeromonas, PasteurellaBordetella.. The method of claim 47 , wherein the pathogenic bacteria is a species from claim 47 , or49Staphylococcus. The method of claim 47 , wherein the pathogenic bacteria is a species.50StaphylococcusS. aureusS. aureusS. aureusS. aureusS. aureus.. The method of claim 49 , wherein the species is claim 49 , methicillin-resistant claim 49 , vancomycin-intermediate claim 49 , vancomycin-resistant (VRSA) claim 49 , or linezolid-resistant51Streptococcus. The method of claim 47 , wherein the pathogenic bacteria is a species.52StreptococcusS. pneumoniae. The method of claim 51 , wherein the species is53Listeria. The method of claim 47 , wherein the pathogenic bacteria is a species.54ListeriaL. monocytogenes.. The method of claim 53 , wherein the species is55Campylobacter. The method of claim 47 , wherein the pathogenic bacteria is a species.56CampylobacterC. jejuni.. The method of claim 55 , wherein the species is57Clostridium. The method of claim 47 , wherein the pathogenic bacteria is a species.58ClostridiumC. difficileC. perfringens.. The method of claim 57 , wherein the species is or59Enterococcus. The method of claim 47 , wherein the pathogenic bacteria is an species.60EnterococcusE. faecalisE. faeciumE. faecium.. The method of claim 59 , wherein the species is claim 59 , vancomycin-resistant or ...

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Номер записи: 79

03-03-2022 дата публикации

FROZEN CONFECTION

Номер: US20220061351A1

Автор: DOMBURG Bastiaan, GROOT Robert Dick, LLOYD David Matthew, MILES Thomas James, Popp Alois Konrad, SAMMOUTI Rafaella, TAMMES Harmannus, van der WEG Pieter Broer

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The invention provides a water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a weight ratio of water phase to oil phase of from 94:6 to 70:30 wherein: the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5; the water phase comprises at least water and one or more freezing point depressors; the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where: W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and A is 0.0001; the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where: O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion; the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is less than temperature at which the water phase contains 25 wt % ice by weight of the water phase.

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Номер записи: 80

19-02-2015 дата публикации

AMYLOSE AND AMYLOPECTIN DERIVATIVES

Номер: US20150050384A1

Автор: NICKEL Gary B.

Принадлежит:

Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. 1. A process for preparing a manufactured food product comprising combining hydrophobic ingredients into hydrophilic; the process comprising the steps of:providing an unfinished food product consisting of one or more hydrophobic ingredients in a hydrophilic environment;providing a first amount of a host molecule product;incorporating the host molecule product into the unfinished food product; andcompleting the manufacture of the food product,where the host molecule product modifies a lipid composition or a protein composition in the unfinished food product, andwherein the host molecule product is prepared by reacting an amylose or amylose-like end of an amylopectin-chain with a 1,4-alpha-D-glucan glucano-hydrolase after the amylose or amylopectin A-chain chain has been chemically modified by esterification to uniformly insert steric hindrance substituents along the chain.2. The process of further comprising the step of incorporating a second amount of a hydrophobic ingredient into the host molecule product prior to incorporating the host molecule product into the unfinished food product.3. The process of wherein the hydrophobic ingredient is selected from the group consisting of butter oil claim 2 , fatty acids claim 2 , diglycerides claim 2 , triglycerides claim 2 , flavorings claim 2 , paraffin claim 2 , and a vegetable oil.4. The process of wherein the molar ratio of the first amount and the second amount is about 1.0.5. The process of wherein the first amount is from about 1% to about 10% claim 1 , from about 10% to about 25% claim 1 , or from about 25% to about 60% by weight of the manufactured food product.6. The process of wherein the host molecule product replaces from about 5% to about 15% claim 1 , from about 15% to about 30% claim 1 , from about 30% to ...

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Номер записи: 81

03-03-2022 дата публикации

MICROALGAE-CONTAINING PRODUCT AND PRODUCTION METHOD THEREFOR

Номер: US20220064587A1

Автор: FUJIWARA Takeshi, KANAMOTO Akihiko, Watanabe Takafumi

Принадлежит:

The present invention provides a microalgae product and a production method for the microalgae product. In one embodiment, the present invention provides a method for treating microalgae without an increase in pheophorbide. By this method, provided is a safe microalgae product having reduced pheophorbide. Such a microalgae product provides various healthy, nutritional, and/or cosmetic effects. The present invention also provides a culturing device that enables high-concentration culturing with less bacterial contamination, and thereby enables highly useful culturing of microalgae. 1. A method for manufacturing a microalgal product , comprising:(A) a step of maintaining microalgae under a condition where an amount of stress applied to the microalgae from after culture to step (B) is controlled to a predetermined value or less, wherein the step maintains a density of the microalgae at or below a predetermined value and/or does not concentrate the microalgae by a predetermined factor or greater; and 'wherein the microalgae are microalgae of the class Haptophyceae.', '(B) a step of subjecting the microalgae to treatment for inactivating a chlorophyllase, and'}2. The method of claim 1 , wherein the predetermined value of the density and/or the predetermined factor of the concentration is determined based on an increase in pheophorbide upon concentrating the microalgae.3. The method of claim 1 , wherein the predetermined value of the density is less than or equal to about 10 g/L (dry weight).4. (canceled)5. The method of claim 1 , wherein the predetermined factor of the concentration is greater than or equal to about 100-fold.6. (canceled)7. The method of claim 1 , wherein the predetermined value of the amount of stress is less than or equal to about 5.8. (canceled)9. (canceled)10. The method of claim 1 , wherein treatment for concentrating the microalgae is not performed in step (A).11. The method of claim 1 , wherein a step of culturing the microalgae comprises growing ...

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Номер записи: 82

25-02-2021 дата публикации

CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF

Номер: US20210051975A1

Автор: DE PICCIOTTO Gil, NATANI BEN CHAIM Nitzan, Shmulewitz Ascher

Принадлежит:

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt % to 80 wt % of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt % to 30 wt % of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt % to 5 wt % chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt % protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar. 119-. (canceled)20. A chickpea protein product comprising at least 50 w % chickpea protein and further comprising chickpea fat in a w % amount that is greater than its amount in raw chickpea flour , said chickpea protein product being in a form of a powder.21. The chickpea protein product of claim 20 , comprising at least 60 wt % chickpea protein.22. The chickpea protein product of claim 20 , having between 65 wt % protein to 95 wt % protein.23. The chickpea protein product of claim 20 , comprising less than 10% moisture claim 20 , a pH of 7±1 and at least 65 wt % protein.24. The chickpea protein product of claim 20 , comprising at least 15.9% w/w fat.25. The chickpea protein product of claim 20 , for use as a food ingredient.26. The chickpea protein product for use according to claim 20 , wherein said chickpea protein product is used as an emulsifier.27. An emulsified food product comprising the chickpea protein product of .28. The emulsified food product of claim 27 , being a vegan food product.29. The chickpea protein product of claim 27 , being free of externally added emulsifiers. This application claims the priority of U.S. provisional application Ser. No. U.S. Ser. No. 62/440,409, entitled “PROTEIN RICH CHICKPEA COMPOSITION AND USE THEREOF” filed Dec. 30, 2016, which is ...

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Номер записи: 83

13-02-2020 дата публикации

FROZEN CONFECTION SAUCE COMPOSITION

Номер: US20200045993A1

Автор: JOHANNSEN Lena, NEUMAIER-LADD Ingeborg

Принадлежит: Kerry Luxembourg S.A. R.L.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom. 1. A frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C. , from 24 to 32 wt % vegetable fat that is liquid at 4° C. , from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar.2. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is solid at 4° C. is selected from the group consisting of coconut oil claim 1 , palm oil claim 1 , palm kernel oil claim 1 , hydrogenated oils and mixtures thereof.3. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is solid at 4° C. comprises coconut oil.4. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is liquid at 4° C. is selected from the group consisting of soya bean oil claim 1 , cottonseed oil claim 1 , peanut oil claim 1 , safflower oil claim 1 , corn oil claim 1 , canola oil and mixtures thereof.5. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is liquid at 4° C. comprises soya bean oil.6. A frozen confection sauce composition according to claim 1 , wherein the nut paste comprises hazelnut paste.7. A frozen confection sauce composition according to claim 1 , wherein the sugar is selected from the group consisting of glucose claim 1 , fructose and sucrose and mixtures thereof.8. A frozen confection sauce composition according to claim 1 , wherein the sugar comprises sucrose.9. A frozen confection sauce composition according to claim 1 , wherein the frozen confection sauce further comprises an additive selected from one or more of the group consisting of cocoa powder claim 1 , cocoa butter claim 1 , fruit claim ...

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Номер записи: 84

13-02-2020 дата публикации

FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES

Номер: US20200045994A1

Автор: Loduca Caterina, Naguleswaran Nagul, Ozer Canan, Roa Brandon, Uzunalioglu Dilek, Wu Bicheng, YANG XIN, Yildiz Erhan

Принадлежит:

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream. 1. A foodstuff comprising a heat moisture treated fava bean protein concentrate having between 50% and 73% protein , a denaturation enthalpy of 5.5 and 7.0 J/g , or between 6 and 6.5 J/g and a second edible ingredient.2. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter of between about 5 and 20 microns claim 1 , and a volume mean diameter of between about 20 and 100 microns.3. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a denaturation enthalpy is between 10% and 30% less than an untreated fava bean protein concentrate.4. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter at least than 1.5 times the surface mean diameter of particles of an untreated fava bean protein concentrate.5. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a volume mean diameter at least 3 time volume mean diameter of particles of an untreated fava protein concentrate.6. The foodstuff of wherein a heat moisture treated fava bean protein concentrate has a peak denaturation temperature of between 85 and 88.5° C.7. The foodstuff of wherein the heat moisture treated fava bean protein can be characterized by the following test: the interfacial elasticity of a 40 μL droplet of soy oil within a solution of 0.1% w/v solution of said concentrate at pH 3 is between 20 and 30 mN/m claim 1 , or between 21 and 25 mN/m or between 22 and 24 mN/m as measured by the Interfacial tension and interfacial rheology procedure over a frequency range of between 0.01 and 0.2 Hz.8. The foodstuff of wherein ...

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Номер записи: 85

04-03-2021 дата публикации

Bioreactor system for the cultivation of filamentous fungal biomass

Номер: US20210059287A1

Автор: AVNIEL Yuval C., HAMILTON Maximilian DeVane, KOZUBAL Mark A., MACUR Richard E.

Принадлежит:

A one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium is provided. 130-. (canceled)31. A method of producing a filamentous fungal biomass , comprising:placing a feedstock and a porous membrane in a container;inoculating the feedstock with a fungal inoculum;incubating the feedstock and fungal inoculum in the container to form a filamentous fungal biomass on the porous membrane.32. The method of producing a filamentous fungal biomass of claim 31 , wherein the feedstock is inoculated with the fungal inoculum before the feedstock is placed in the container.33. The method of producing a filamentous fungal biomass of claim 31 , wherein the feedstock is inoculated with the fungal inoculum after the feedstock is placed in the container.34. The method of producing a filamentous fungal biomass of claim 31 , further comprising harvesting the filamentous fungal biomass by removing it from the porous membrane.35. The method of producing a filamentous fungal biomass of claim 31 , wherein the container comprises a cover.36. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane has a pore size of the greater than 0.05 μm.37. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane is selected from the group consisting of cloth-like material and paper-like material.38. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane comprises a polymeric material.39. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane comprises a polymeric material selected from the group consisting of polypropylene claim 31 , polyethylene claim 31 , polytetrafluorethylene claim 31 , polycarbonate claim 31 , polyamide claim 31 , polypyrrolone claim ...

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Номер записи: 86

15-05-2014 дата публикации

Dessert compositions comprising soy whey proteins that have been isolated from processing streams

Номер: US20140134316A1

Автор: John A. Brown, Michael A. Jincks, William C. Smith

Принадлежит: SOLAE LLC

A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

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Номер записи: 87

05-03-2015 дата публикации

SYSTEM AND METHOD FOR MOVING A DISPENSER FROM A CLOSED MODE INTO A DISPENSING MODE FOR USE WITH A MOBILE CONFECTIONARY EDIFICE OR VEHICLE

Номер: US20150060488A1

Автор: Rupp Carl A.

Принадлежит: Snowie LLC

The disclosure extends to methods, systems, and devices for producing a shaved ice or snow cone products and providing toppings thereto. The system may comprise an ice shaving or snow cone machine, a mobile edifice, and a topping dispenser attached to the mobile edifice. 1. A liquid confection topping dispenser for mounting to an edifice comprising:a dispenser framework having a plurality of spouts mounted thereto, wherein the plurality of spouts are configured to dispense a topping;a plurality of topping reservoirs corresponding to the plurality of spouts and wherein the topping reservoirs are in fluid communication with the plurality of spouts;wherein the dispenser framework is mounted to the edifice via a linkage allowing the dispenser to be deployed from a closed position to an open position and from an open position to a closed position;wherein the dispenser framework is substantially vertical and substantially aligned with a substantially vertical surface of the edifice while in the closed position;wherein the dispenser framework protrudes out from the surface of the edifice while in the open position; anda cover for substantially covering the dispenser framework and spouts while in the closed position.2. The dispenser of claim 1 , wherein the cover is deployed as a drip catch while the dispenser is in the open position.3. The dispenser of claim 1 , wherein the cover is detachably connected to the edifice while the dispenser is in the closed position.4. The dispenser of claim 1 , wherein the cover is detachably connected to the framework while the dispenser is in the closed position.5. The dispenser of claim 1 , further comprising a deployment mechanism for opening and closing the dispenser from within the edifice.6. The dispenser of claim 5 , wherein the deployment mechanism comprises a lever for opening and closing the dispenser from within the edifice.7. The dispenser of claim 5 , wherein the deployment mechanism comprises a cable for opening and closing ...

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Номер записи: 88

05-03-2015 дата публикации

AERATED FROZEN CONFECTIONARY PRODUCT

Номер: US20150064330A1

Автор: Moffitt Kenneth Richard, Pandya Nirav Chandrakant, Ummadi Madhavi

Принадлежит: NESTEC S.A.

The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed. 1. An aerated frozen confection with an overrun of between 120% and 160% , comprising from 0.5 to 20 wt % fat , from 5 to 15 wt % milk solids-non-fat , from 5 to 35 wt % of sweetening agent , up to 6 wt % of stabilizer and up to 0.5 wt % of a natural emulsifier , and the natural emulsifier comprises acacia gum.2. An aerated frozen confection according to claim 1 , wherein the confection does not contain starch claim 1 , egg yolk or lecithin.3. An aerated frozen confection according to claim 1 , comprising protein-fat aggregates claim 1 , wherein the percentage in volume of the aggregates with a D[3 claim 1 ,2] between 2.28 and 30 microns is between 10 and 50%.4. An aerated frozen confection according to claim 1 , comprising up to 6% fat claim 1 , and wherein the averaged equivalent diameter (D21) of fat globules or fat globule agglomerates is less than 10 microns.5. An aerated frozen confection according to claim 3 , wherein the protein-fat aggregates are formed in situ claim 3 , during the processing of a frozen confection base mix.6. An aerated frozen confection according to claim 5 , wherein the protein-fat aggregates are obtainable by lowering the pH of a frozen confection base mix to a value of between 5.8 and 6.3 before pasteurizing the mix.7. An aerated frozen confection according to claim 1 , with an overrun of between 125% and 160%.8. An aerated frozen confection according to claim 1 , comprising from 0.5 to 12 wt % fat.9. An aerated frozen confection according to claim 1 , wherein it is essentially free from non-natural ingredients.10. An aerated frozen confection according to claim 1 , wherein the emulsifier consists essentially of acacia gum.11. A method for preparing an aerated frozen confection comprising the ...

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Номер записи: 89

28-02-2019 дата публикации

SEALED PACK OF INGREDIENTS FOR AN INDIVIDUAL SMOOTHIE, AND ASSOCIATED METHODS AND APPARATUSES

Номер: US20190059416A1

Автор: Delle Coste Riccardo Dario

Принадлежит: Barfresh Inc.

A sealed pack () contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient () such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid () such as water, fruit juice, milk, coffee or tea; and a consistency ingredient () such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion. 1. A method for preparing an individual portion of a smoothie , the method comprising steps of:transferring contents of a sealed pack to a container, the contents of the sealed pack comprising a flavour ingredient, a frozen ingredient, and at least one consistency ingredient, respective quantities of the flavour ingredient, the frozen ingredient and the at least one consistency ingredient being selected of a quantity suitable when combined together to produce the individual portion of the smoothie and of a quantity when combined together to fill a cup of a standard cup size for serving to a consumer; andblending the contents of the container.2. The method of wherein transferring the contents of the sealed pack of the container comprises transferring as the frozen ingredient a plurality of frozen individual pieces sized to contribute through blending to predetermined product consistency of the individual portion of the smoothie.3. The method of further comprising:adding a portion of a liquid to the container prior to blending the contents of the container, a quantity of ...

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Номер записи: 90

08-03-2018 дата публикации

AERATED CONFECTIONERY MATERIAL

Номер: US20180064127A1

Автор: Appolonia Nouzille Corinne, Binks Barnard Paul, Chandrasekaran Shantha Nalur, Chisholm Helen, Destribats Mathieu Julien, Garvey Emma, Gehin-Delval Cecile, German Jamey, Gunes Zeynel Deniz, Vieira Joselio Batista

Принадлежит:

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material. 1. Aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80% , wherein , at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% , the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals , the crystals comprising a glyceride selected from the group consisting of monoglycerides , diglycerides , triglycerides , esters of monoglycerides , esters of diglycerides and combinations of these.2. An aerated fat-based confectionery material according to wherein the crystals comprising a glyceride occupying the surface of the gas bubbles form layers having an average thickness below 5 μm.3. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more fats and the crystals comprising glycerides occupying the surface of the gas bubbles comprise glycerides from all the one or more fats.4. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more higher melting-point lipid ingredients and one or more lower melting-point lipid ...

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Номер записи: 91

15-03-2018 дата публикации

AUTOMATED CLEANING SYSTEM FOR FOOD PROCESSOR AND METHOD

Номер: US20180070763A1

Автор: Aab Richard T., Cahoon Jeffrey, III Edward F., Mustardo Alfred S., Parisi Jacob R., Ruppel, Russotti Gary M., Salminen William, Smith Nathan E., Tuchrelo Robert

Принадлежит:

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly. 120-. (canceled)21. A soft serve machine comprising:(a) a first food flow path having an upstream section and a downstream section for passing a first food product in a forward flow direction from the upstream section to the downstream section;(b) a first temperature change station in the first food flow path intermediate the upstream section and the downstream section, and(c) a manifold assembly having an input receiving a solution into the manifold assembly and a first output passing the solution from the manifold assembly, the manifold assembly configured to engage the soft serve machine to locate the first output within the first food flow path to introduce the solution into the first food flow path, wherein the solution passes along a portion of the first food flow path in a reverse flow direction.22. The soft serve machine of claim 21 , wherein the manifold assembly includes a control valve for selectively passing the solution from the input to the first output.23. The soft serve machine of claim 21 , ...

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Номер записи: 92

15-03-2018 дата публикации

AUTOMATED CLEANING SYSTEM FOR FOOD PROCESSOR AND METHOD

Номер: US20180070764A1

Автор: Aab Richard T., Cahoon Jeffrey, Mustardo Alfred S., Parisi Jacob R., Ruppel Edward F., Russotti Gary M., Salminen William, Smith Nathan E., Tuchrelo Robert

Принадлежит:

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly. 120-. (canceled)21. A soft serve machine comprising:(a) a first food flow path having an upstream section and a downstream section for passing a first food product in a forward flow direction from the upstream section to the downstream section; and(b) a manifold assembly having an input receiving a solution into the manifold assembly and a first output passing the solution from the manifold assembly, the manifold assembly configured to engage the soft serve machine to locate the first output within the first food flow path to introduce the solution into the first food flow path, wherein the solution passes along a portion of the first food flow path in a reverse flow direction to exit the first food flow path at an exit location, the exit location being upstream, relative to the forward flow direction, from the first output of the manifold assembly.22. The soft serve machine of claim 21 , wherein the manifold assembly is configured to releasably engage the soft serve machine.23. The soft serve machine of ...

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Номер записи: 93

15-03-2018 дата публикации

Automated cleaning system for food processor and method

Номер: US20180070765A1

Автор: Alfred S. Mustardo, Edward F. Ruppel, Gary M. Russotti, Jacob R. Parisi, Jeffrey Cahoon, Nathan E. Smith, Richard T. Aab, Robert Tuchrelo, William Salminen

Принадлежит: Idea Boxx LLC

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly.

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Номер записи: 94

15-03-2018 дата публикации

AUTOMATED CLEANING SYSTEM FOR FOOD PROCESSOR AND METHOD

Номер: US20180070766A1

Автор: Aab Richard T., Cahoon Jeffrey, Mustardo Alfred S., Parisi Jacob R., Ruppel Edward F., Russotti Gary M., Salminen William, Smith Nathan E., Tuchrelo Robert

Принадлежит:

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly. 120-. (canceled)21. An apparatus comprising:(a) a manifold assembly configured to engage a downstream section of a first food flow path in a soft serve machine, the first food flow path having with a forward flow direction for processing a first food product from an upstream section through a first temperature change station to the downstream section, the manifold assembly including a first wash barrel sized to be received within the first food flow path, the first wash barrel having an outlet; and(b) a pressurized solution input in the manifold assembly to receive a solution to pass from the outlet of the first wash barrel and flow along a portion of the first food flow path in a reverse flow direction.22. The apparatus of claim 21 , further comprising a bypass line configured to connect to the first food flow path and isolate a portion of the food flow path from the solution.23. The apparatus of claim 21 , wherein the manifold assembly further comprises a second wash barrel sized to be received within a ...

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Номер записи: 95

15-03-2018 дата публикации

AUTOMATED CLEANING SYSTEM FOR FOOD PROCESSOR AND METHOD

Номер: US20180070767A1

Автор: Aab Richard T., Cahoon Jeffrey, Mustardo Alfred S., Parisi Jacob R., Ruppel Edward F., Russotti Gary M., Salminen William, Smith Nathan E., Tuchrelo Robert

Принадлежит:

A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly. 120-. (canceled)21. An apparatus comprising:(a) a manifold assembly configured to engage a downstream section of a first food flow path in a soft serve machine, the first food flow path having with a forward flow direction for processing a first food product from an upstream section to the downstream section, the manifold assembly including a first wash barrel sized to be received within the first food flow path, the first wash barrel having an outlet; and(b) a pressurized solution input in the manifold assembly to receive a solution to pass from the outlet of the first wash barrel and flow along a portion of the first food flow path in a reverse flow direction for exiting the first flood flow path at an exit location, wherein the exit location is upstream, relative to the forward flow direction, of the first wash barrel.22. The soft serve machine of claim 21 , wherein the manifold assembly includes a control valve for selectively passing the solution from the pressurized solution input to the first wash ...

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Номер записи: 96

07-03-2019 дата публикации

Compositions and Methods for Reducing Ice Crystal Formation

Номер: US20190069537A1

Автор: Wei Xiaoxi

Принадлежит: X-Therma, Inc.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein. 150-. (canceled)52. The cryoprotectant solution of claim 51 , further comprising a compound selected from the group consisting of an ionic species claim 51 , a penetrating cryoprotectant claim 51 , a non-penetrating cryoprotectant claim 51 , an antioxidant claim 51 , a cell membrane stabilizing compound claim 51 , an aquaporin or other channel forming compound claim 51 , an alcohol claim 51 , a sugar claim 51 , a sugar derivative claim 51 , a nonionic surfactant claim 51 , a protein claim 51 , dimethyl sulfoxide (DMSO) claim 51 , polyethylene glycol (PEG) claim 51 , Ficoll® claim 51 , polyvinylpyrrolidone claim 51 , polyvinyl alcohol claim 51 , hyaluronan claim 51 , formamide claim 51 , a natural or synthetic hydrogel claim 51 , and a combination thereof.53. The cryoprotectant solution of claim 52 , wherein the alcohol is selected from the group consisting of propylene glycol claim 52 , ethylene glycol claim 52 , glycerol claim 52 , methanol claim 52 , butylene glycol claim 52 , adonitol claim 52 , ethanol claim 52 , trimethylene glycol claim 52 , diethylene glycol claim 52 , polyethylene oxide claim 52 , erythritol claim 52 , sorbitol claim 52 , xythyritol claim 52 , polypropylene glycol claim 52 , 2-methyl-2 claim 52 ,4-pentanediol (MPD) claim 52 , mannitol claim 52 , inositol claim 52 , dithioritol ...

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Номер записи: 97

16-03-2017 дата публикации

PROTEIN BASED FROZEN DESSERT USING ALTERNATIVE SUGARS AND METHODS OF MAKING THE SAME

Номер: US20170071229A1

Автор: BERNETT Noah

Принадлежит:

The present document describes a process for the preparation of a protein-fortified frozen dessert formulation, which comprises the steps of mixing a first mix comprising water and a source of fat; mixing in the first mix a stabilizing agent, a sweetening agent, a first protein mix, to obtain a second mix, pasteurizing the second mix, cooling the second mix to produce a cooled second mix, adding a second protein mix into the cooled second mix, before, after, or before and after step cooling the second mix; ageing the cooled second mix to produce an aged mix; and freezing the aged mix to prepare the protein-fortified frozen dessert formulation. 2. The process of claim 1 , wherein step b) further comprises mixing in a flavoring agent.3. The process of claim 1 , wherein step c) further comprises subjecting said second mix to two stage pressure homogenization.4. The process of claim 1 , wherein said source of fat includes a pasteurized cream claim 1 , an unpasteurized cream claim 1 , a biological cream claim 1 , a processed cream claim 1 , a coconut cream claim 1 , a standardized cream claim 1 , an unstandardized cream claim 1 , a pasteurized milk claim 1 , an unpasteurized milk claim 1 , a milk fat solid claim 1 , a coconut milk claim 1 , a buttermilk claim 1 , a buttermilk solids claim 1 , a dairy based solid claim 1 , a non-dairy based solid claim 1 , a butter based fat claim 1 , an omega fatty acids claim 1 , a palm oil claim 1 , a corn oil claim 1 , and a rapeseed oil claim 1 , or combinations thereof.5. The process of claim 1 , wherein said suitable stabilizing agents comprises gelatin claim 1 , pectin claim 1 , calcium chloride claim 1 , lecithin claim 1 , mono and diglycerides claim 1 , monoglyceride derivatives claim 1 , fatty acid derivatives claim 1 , guar gum claim 1 , gum arabic claim 1 , tara gum claim 1 , acacia claim 1 , acetan claim 1 , acetylated distarch phosphate claim 1 , acetylated starch claim 1 , acid-thinned starch claim 1 , adipic starch claim ...

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Номер записи: 98

05-03-2020 дата публикации

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

Номер: US20200068927A1

Автор: IMAMIYA Ryo

Принадлежит:

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. 1. A surface-baked food item comprising:a first food item; anda second food item containing fat and oil,part or all of a surface of the second food item being coated with a heated product of sugar.2. The surface-baked food item according to claim 1 , wherein at least part of a surface of the first food item is coated with the second food item.3. The surface-baked food item according to claim 1 , wherein the second food item is at least one type of food item selected from the food item group consisting of chocolates and fats and oils.4. The surface-baked food item according to claim 1 , wherein the first food item is at least one type of food item selected from the food item group consisting of pudding claim 1 , crème brulee claim 1 , custard pudding claim 1 , ice cream claim 1 , cake claim 1 , other western unbaked confectionery claim 1 , iced milk claim 1 , lacto ice claim 1 , sherbet claim 1 , other baked confectionery claim 1 , cheese claim 1 , yogurt claim 1 , pasta claim 1 , meat claim 1 , and bread.5. The surface-baked food item according to claim 1 , wherein the second food item is placed so as to coat a surface of the first food item filled in a container having an opening claim 1 , the surface being located on an opening side of the container.6. A method for manufacturing a surface-based food including a first food item and a second food item that coats at least part of a surface of the first food item and contains fat and oil claim 1 , the method comprising the step of heating sugar attached to a surface of the second food item to obtain a heated product of sugar.7. The method for manufacturing a surface-based food according to claim 6 , wherein the heated product of sugar is obtained by caramelizing the sugar by heating. The present invention relates to a surface-baked food item and a method for manufacturing the same.A method ...

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Номер записи: 99

15-03-2018 дата публикации

FLAVOR MODULATOR HAVING PYRIDINE DERIVATIVE OR SALT THEREOF AS ACTIVE INGREDIENT

Номер: US20180072670A1

Автор: Haraguchi Kenji, MIYAZAWA Yamato, OHKUBO Yasutaka, TAKAHASHI Michinaga, Yoshida Shogo

Принадлежит:

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing. 3. The flavor modulator according to claim 1 , wherein the flavor modulation is flavor impartment or enhancement.4. The flavor modulator according to claim 1 , wherein the flavor modulation is umami impartment.5. The flavor modulator according to claim 1 , wherein the flavor modulation is umami enhancement.6. The flavor modulator according to claim 1 , wherein the flavor modulation is sweetness enhancement.7. The flavor modulator according to claim 1 , wherein the flavor modulation is saltiness enhancement.8. The flavor modulator according to claim 1 , wherein the flavor modulation is milk richness enhancement for a milk or dairy product claim 1 , a food or drink product containing a milk or dairy product claim 1 , or a dairy replacement product.9. A flavor composition for food and drink claim 1 , comprising the flavor modulator according to as an active ingredient.10. A food or drink product comprising the flavor modulator according to .11. The flavor composition for cosmetics comprising the flavor modulator according to as an active ingredient.12. A cosmetic product comprising the flavor modulator according to .13. A flavor imparting or enhancing method for food and drink or cosmetics claim 1 , wherein a compound represented by the formula (1) or a salt thereof in is contained in a food or drink product or in a cosmetic product.14. An umami imparting or enhancing method for food and drink claim 1 , wherein a compound ...

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Номер записи: 100