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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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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 4942. Отображено 100.
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: 1
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: 2
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: 3
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: 4
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: 5
30-05-2013 дата публикации

Pressure Vessel, System and/or Method for Dispensing a Comestible Mixture

Номер: US20130136835A1
Автор: Fiedler Armin
Принадлежит:

A pressure vessel, a system and/or a method dispense a comestible mixture. The pressure vessel, the system and/or the method are used to cool, freeze and/or entrain a gas into the comestible mixture before dispensing the same. The pressure vessel may have a lid and a body that are connected to form an air-tight compartment. The compartment is sized to receive a deformable bag of the comestible mixture. The bag has an opening to communicate the comestible mixture from the bag and/or the compartment through a hole in, the lid. The pressure vessel, the system and/or the method has a compressor or other source of a compressed gas a hose to communicate the compressed gas from the compressor into the compartment. Further, the hose communicates the compressed gas to a freezing chamber and/or a cooling chamber of the machine. The pressure vessel, the system and/or the method has a tube to communicate the comestible mixture from the bag to the freezing chamber and/or the cooling chamber. 1. A machine for dispensing a comestible frozen mixture , the machine having:a pressure tight chamber sealable to retain air pressure;a collapsible bag containing a liquid mixture freezable to form the comestible frozen mixture and having an outlet, wherein the bag is removably disposed within the pressure tight chamber;a hose providing a coupling attachable to the outlet to permit the mixture to flow outward from the collapsible bag therethrough;a refrigeration system communicating with the hose to receive the liquid mixture therefrom to form the comestible frozen mixture, the refrigeration system providing a chamber for holding the comestible frozen mixture in communication with a dispensing valve; anda source of pressurized gas communicating with the pressure tight chamber to inflate a space between walls of the pressure tight chamber and the collapsible bag to expel the liquid from the collapsible bag.2. The machine of wherein the source of pressurized gas is a single air compressor also ...

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Номер записи: 6
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: 7
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: 8
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: 9
12-09-2013 дата публикации

FROZEN CONFECTIONS COMPRISING CITRUS FIBRE

Номер: US20130236602A1
Автор: Judge David John, Litchfield David John, WIX Loyd
Принадлежит:

A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided. 1. A frozen confection comprising citrus fibre , characterised in that the citrus fibre has been treated with a glycosidase enzyme.2. A product according to claim wherein the enzyme is a cellulase , a mannanase or a mixture thereof.3. A product according to wherein the enzyme is a cellulase.4. A product according to wherein the product comprises from 0.01 to 5 wt % of citrus fibre.5. A product according to wherein the product comprises no other stabiliser.6. A product according to wherein the product is an ice cream.7. A process for the production of a frozen confection comprising the steps of:a) contacting citrus fibre with a glycosidase enzyme;b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix;c) homogenising the mix at a pressure of from 50 to 500 bar; andd) freezing the mix to form the frozen confection,wherein step a) can take place before, during or after step b).8. A process according to wherein the citrus fibre is contacted with the enzyme for between 10 seconds and 2 hours.9. A process according to wherein the citrus fibre is contacted with the enzyme after step c).10. A process according to wherein the enzyme is deactivated after being contacted with the citrus fibre.11. A process according to wherein the enzyme is a cellulase claim 1 , a mannanase or a mixture thereof.12. Use of citrus fibre that has been treated with a glycosidase enzyme for enhancing the ...

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Номер записи: 10
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: 11
19-09-2013 дата публикации

APPARATUS FOR THE PRODUCTION OF FROZEN CONFECTIONS

Номер: US20130243918A1
Автор: ROMANO Gianfelice
Принадлежит:

An apparatus for the manufacture of frozen confections comprising: a forming element () having one or more open cavities () on its surface; a nozzle () for filling said cavities with a frozen aerated material; and means for moving the forming element () relative to the nozzle () so that the end of the nozzle shears the frozen confection and thereby cuts it; characterised in that the internal surface () of the nozzle () facing into the direction of movement of the forming element relative to the nozzle is at an angle of at most 55° relative to the surface of the forming element () is provided. A process for the manufacture of frozen confections comprising inclusions, the process comprising: extruding a frozen confection containing inclusions from a nozzle into a cavity () of a forming element (); moving the cavity () relative to the nozzle () so that the end of the nozzle shears the frozen confection and thereby cuts it; and then removing the frozen confection from the cavity.

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Номер записи: 12
03-10-2013 дата публикации

FROZEN CONFECTIONARY PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN

Номер: US20130259975A1
Автор: Bailleul Beatrice Jeannine, Lebleu Anne-Cecile Agnes, Roger Olivier Yves, Schaffer-Lequart Christelle, Wavreille Anne-Sophie
Принадлежит:

The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and/or emulsifier, wherein said frozen confectionery further comprises a hydrolysed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state. 1. A frozen confectionary product comprising: 0 to 20% by weight fat , up to 25% by weight milk solids non fat (MSNF) , 5 to 35% sweetening agent and up to 3% of stabiliser and/or emulsifier , and further comprises:a hydrolysed whole grain composition; andan alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.2. The frozen confectionary product according to claim 1 , comprising a protease or fragments thereof claim 1 , comprising 0.001-5% by weight of the total whole grain content claim 1 , which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.3. The frozen confectionary product according to claim 1 , containing protease.4. The frozen confectionary product according to claim 1 , comprising an amyloglucosidase or fragments thereof claim 1 , which amyloglucosidase or fragments thereof show no hydrolytic activity towards dietary fibers when in the activate state.5. The frozen confectionary product according to claim 1 , comprising a glucose isomerase or fragments thereof claim 1 , which glucose isomerase or fragments thereof show no hydrolytic activity towards dietary fibers when in the activate state.6. The frozen confectionary product according to claim 1 , wherein the hydrolysed whole grain composition has a substantial intact beta-glucan structure relative to the starting material.7. The frozen confectionary product according to claim 1 , wherein the hydrolysed ...

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Номер записи: 13
17-10-2013 дата публикации

MACHINE FOR MAKING, STORING AND DISPENSING YOGURT

Номер: US20130269540A1
Автор: COCCHI Andrea, LAZZARINI Roberto
Принадлежит: ALI S.p.A. - CARPIGIANI GROUP

This invention relates to a machine for making, storing and dispensing yogurt, comprising a tank for processing a certain quantity of milk, a device for inoculating milk ferments inside the tank, a cylinder for keeping and storing the yogurt, which is connected to the processing tank, a tap for dispensing the yogurt coming from the keeping and storing cylinder; the machine also comprises a heating and cooling unit connected to the processing tank and capable of causing the milk to reach a first pasteurization temperature, a second inoculation temperature, at which a certain quantity of milk ferments is inoculated in the processing tank through the inoculating device, and a third fermentation temperature of the milk ferments; the heating and cooling unit is also connected to the keeping and storing cylinder to cool the yogurt coming from the processing tank and to bring it to a fourth cooling temperature and to a fifth storing and dispensing temperature. 1. A machine for making , storing and dispensing yogurt , characterized in that it comprises at least one tank for processing a certain quantity of milk , a device for inoculating milk ferments , a tap for dispensing yogurt , a first mixer inside the tank for processing and mixing the milk and the yogurt; a heating and cooling unit connected to the tank; the heating and cooling unit being capable of causing the milk to reach a first pasteurization temperature , a second inoculation temperature , at which a certain quantity of milk ferments is inoculated in the processing tank , and a third fermentation temperature of the milk ferments; the heating and cooling unit being capable of cooling the yogurt inside the processing tank and of bringing it to a fourth cooling temperature and to a fifth storing and dispensing temperature; a unit for adjusting and controlling the heating and cooling unit being capable of adjusting each value of the first , the second , the third , the fourth and the fifth temperatures based on a ...

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Номер записи: 14
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: 15
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: 16
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: 17
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: 18
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: 19
23-01-2014 дата публикации

BITE-SIZED ICES COMPOSED OF NATURAL INGREDIENTS AND METHOD FOR PROCESSING AND APPARATUS FOR PACKAGING THE SAME

Номер: US20140023775A1
Автор: Fox Paulette Suzanne
Принадлежит:

The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present inventive composition preferably comes in multiple flavors; each flavor preferably comprising a unique ingredient profile. The ingredients are mixed using a thermal process involving a hot fill hold such that the composition and the packaging are sterilized at the same time. The packaging allows the composition to be sold shelf stable and to be a freeze and eat product, thereby providing convenience to the consumer. 1. A shelf stable , freezable liquid composition comprising the following ingredients: water , agave syrup , guar or gellan or pectin gum , fruit or vegetable concentrate , powder or puree , and natural flavor.2. The liquid composition of wherein the fruits or vegetable concentrate comprises one or more of the following ingredients: coconut water concentrate claim 1 , orange juice concentrate claim 1 , apple juice concentrate claim 1 , cherry juice concentrate claim 1 , kale juice claim 1 , yumberry juice concentrate claim 1 , blueberry juice concentrate claim 1 , blackberry juice concentrate claim 1 , and black currant concentrate.3. The liquid composition of wherein the powder or puree comprises one or more of the following ingredients: cocoa powder claim 3 , green tea extract claim 3 , spirulina powder claim 3 , chlorella powder claim 3 , banana puree claim 3 , mangosteen puree claim 3 , lemon puree claim 3 , and minced ginger.4. The liquid composition of wherein the natural flavor comprises one or more of the following ingredients: blood orange flavor claim 4 , lemon flavor extract claim 4 , chocolate flavor claim 4 , vanilla extract claim 4 , green tea flavor claim 4 , and blueberry flavor.5. A method of forming a liquid composition of comprising the steps of:mixing the ingredients into a homogeneous mixture;heating ...

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Номер записи: 20
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: 21
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: 22
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: 23
10-04-2014 дата публикации

PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS

Номер: US20140099422A1
Автор: Chan Hoo Tung Vincent, Joshi Nishant Ashok, Panyam Dinakar, Vaghela Madansinh Nathusinh
Принадлежит: NESTEC S.A.

A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. 1. A packaged ready to use frozen ice drink product which comprises a container and aerated ice confection particles prepared according to a process comprising:preparing an elongated frozen stream of an aerated ice confection;freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties;exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles; andexposing the hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles that have a Tg of −5° C. to −35° C.2. The product of claim 1 , wherein the process comprises coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the ...

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Номер записи: 24
03-01-2019 дата публикации

DUAL VALVE INJECTOR ASSEMBLY FOR DISPENSING A FOOD PRODUCT

Номер: US20190000110A1
Автор: Newton Robert K.
Принадлежит: Taylor Commercial Foodservice Inc.

A dual valve injector assembly having a base; a passageway in the base for receiving a food product; a first draw valve in communication with the passageway and a first spout, the first spout dispensing the food product at a first draw rate; and a second draw valve in communication with the passageway and a second spout, the second spout dispensing the food product at a second draw rate; wherein the second draw rate is lower than the first draw rate. 1. A dual valve injector assembly comprising:a base;a passageway in the base for receiving a food product;a first draw valve in communication with the passageway and a first spout, the first spout dispensing the food product at a first draw rate; anda second draw valve in communication with the passageway and a second spout, the second spout dispensing the food product at a second draw rate;wherein the second draw rate is lower than the first draw rate.2. The dual valve injector assembly of further comprising:a first draw handle for actuating the first draw valve to supply the food product to the first spout.3. The dual valve injector assembly of further comprising;a second draw handle for actuating the second draw valve to supply the food product to the second spout.4. The dual valve injector assembly of further comprising:a confectionery injector for attachment to the second spout, the confectionery injector for injecting the food product into a confectionery.5. The dual valve injector assembly of wherein:the confectionery injector is disposable.6. The dual valve injector assembly of wherein:the confectionery injector includes a mounting end that mounts on to the second spout and an injection end for insertion in the confection.7. The dual valve injector assembly of wherein:an exterior surface of the injector tapers from the mounting end to the injection end.8. The dual valve injector assembly of wherein:the first spout dispenses the food product in a generally vertical direction.9. The dual valve injector assembly of ...

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Номер записи: 25
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: 26
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: 27
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: 28
04-01-2018 дата публикации

METHOD AND APPARATUS FOR THE MANUFACTURE OF A FROZEN PRODUCT

Номер: US20180000115A1
Автор: BIRD Hannah, BIRD Sean
Принадлежит:

A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment. 1. A method of producing a frozen product comprising a solid matrix throughout which particulates are distributed using an apparatus comprising at least one compartment which is rotatable about an axis , the method comprising the steps of:a) adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein;b) reducing the temperature around the compartment to a temperature below the freezing point of the liquid;c) rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix; andd) removing the frozen product from the compartment.2. A method as claimed in claim 1 , in which the compartment is bounded by one or more walls claim 1 , including a freeze initiation wall claim 1 , at least some of the walls being insulated and the freeze initiation wall being substantially uninsulated such that freezing of the liquid begins at the freeze initiation wall and progresses through the compartment away from the freeze initiation wall.3. A method as claimed in claim 1 , in which the compartment includes an inlet and an air valve and the method includes the step of adding liquid through the inlet and allowing air to escape through the air valve.4. A method as ...

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Номер записи: 29
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: 30
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: 31
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: 32
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: 33
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: 34
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: 35
19-01-2017 дата публикации

Soft Food and Beverage Dispenser

Номер: US20170015541A1
Автор: Northuis Scott, Vulpitta Erwin, Vulpitta Tracy
Принадлежит:

A dispenser machine for storing and dispensing viscous foods and beverages and provides for the efficient and safe dispensation of a viscous food or beverage product that is contained in a flexible product container and which does not come into direct contact with the dispenser equipment. The dispenser includes an evacuation system which includes a weighted roller or slidable weight in contact with one or more sides of the product container and which operates by force of gravity to pressure and direct the food or beverage product contained in the container toward and out of the bag or container tube spout. A pump unit, which is configurable to provide for the dispensation of both food and beverage products with different viscosities by the addition or removal of one or pump pins, draws product from the container as desired and the pump unit pins operate to pinch and prevent the flow of product from the container tube spout after the pump is shut off. 1. A method for dispensing a soft food or beverage product , comprising:attaching a product container containing the soft food or beverage product to a container tray, said product container having a tube spout attached thereto;positioning a roller against an exterior surface of the product container;inserting the container tray into a temperature controlled dispenser unit;retaining the tube spout in proximity between a pump unit and a pinch deck:unsealing the tube spout attached to the product container; and,dispensing the soft food or beverage product by actuating the dispenser unit.2. The method of claim 1 , wherein the roller comprises:a magnetic tip coupled to a roller pin.3. The method of claim 2 , further comprising:activating an indicator light when the magnetic tip is in proximity to the indicator light.4. The method of claim 1 , further comprising:activating an indicator light when the product container is substantially empty.5. The method of further comprising:providing a heating or cooling circuit to heat or ...

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Номер записи: 36
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: 37
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: 38
25-01-2018 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: US20180020694A1
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;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 aligned with a substantially vertical surface of the edifice while in the closed position;wherein the dispenser framework extends out from the surface of the edifice while in the open position.2. The dispenser of claim 1 , wherein the dispenser comprises a cover for entirely covering the dispenser framework and spouts while in the closed position; and wherein the cover is deployed as a drip catch while the dispenser is in the open position.3. The dispenser of claim 2 , wherein the cover is detachably connected to the edifice while the dispenser is in the closed position.4. The dispenser of claim 2 , 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 the dispenser from within the edifice.8. The dispenser of claim 1 , wherein the linkage is a pivot having a single degree of freedom of movement.9. The dispenser of ...

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Номер записи: 39
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: 40
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: 41
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: 42
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: 43
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: 44
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: 45
01-02-2018 дата публикации

DISPENSING SYSTEM

Номер: US20180027841A1
Автор: Gates Matthew
Принадлежит: FBD Partnership, LP

An improved beverage dispensing system includes a main system structure and an improved dispensing structure. The main system structure includes a freezing chamber for freezing a food item to be dispensed by the system and elements for conveying the unfrozen food item into the freezing chamber, for freezing the food item within the chamber and maintaining the overall proper operation of the system. The food item to be dispensed by the main system structure may be a frozen carbonated beverage. The improved dispensing structure that operates such that the venturi effect will create a pressure differential across a venturi insert tending to pull (or push) dispensed product through a venturi insert and out of the dispensing portion of a faceplate. 1. A food or beverage dispensing device , comprising: at least one convergent area,', 'at least one divergent area below the at least one convergent area,', 'a shaft area with substantially vertical sides above the at least one convergent area,', 'an outside disposed to cooperate with the food dispensing device,', 'wherein the venturi insert is removably retained within the dispensing flow path sealably preventing food from flowing around the venturi insert; and, 'a venturi insert defining a dispensing flow path and a substantially vertical channel through a body with'}a valve stem structure comprising an elongate member with an outside, and a first is end disposed to cooperate with the venturi insert to form a seal.2. The food or beverage dispensing device of claim 1 , wherein the seal is formed between the sides of the shaft area of the venturi insert and the sides of the first end of the valve stem structure.3. The food or beverage dispensing device of claim 1 , wherein the first end of the valve stem structure comprises a needle-like feature.4. The food or beverage dispensing device of claim 3 , wherein the seal is formed between the needle-like feature and the at least one convergent area of the venturi insert.5. The food ...

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Номер записи: 46
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: 47
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: 48
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: 49
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: 50
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: 51
30-01-2020 дата публикации

FROZEN CONFECTION KIOSK AND LIQUID-DISPENSING ASSEMBLY FOR USE THEREWITH

Номер: US20200029588A1
Автор: Tollefson Brian J., Tollefson David S.
Принадлежит: TIKIZ FRANCHISING, LLC

An apparatus has a kiosk for selling frozen confections such as shaved ice or ice cream. The apparatus includes a liquid topping dispenser assembly having liquid dispensing faucets that are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confection. The liquid topping dispenser assembly is mounted onto a sidewall of the kiosk such that an open space is formed. A gasket assembly is positioned within the open space. 1. An apparatus comprising:a kiosk comprising a first sidewall, a second sidewall, and a back wall defining an interior chamber;an axial axis of the kiosk defined as horizontally extending from the back wall between the first sidewall and the second sidewall;a mounting bracket extending external to the first sidewall or the second sidewall;a liquid topping dispenser assembly including a support and a plurality of liquid dispensing faucets carried by the support, wherein the dispenser assembly is seated on the mounting bracket, the dispenser assembly secured to the mounting bracket so that the dispenser assembly is fixed with respect to the first sidewall or the second sidewall to form an open space between the dispenser assembly and the first or second sidewall;a gasket assembly positioned within the open space between the dispenser assembly and the first or second sidewall; anda plurality of fasteners to further mount the dispenser assembly to the first or second sidewall.2. The apparatus of claim 1 , wherein the plurality of fasteners includes one or more fasteners to mount the mounting bracket to the first or second sidewall.3. The apparatus of claim 1 , further comprising at least one upper mounting piece to secure the dispenser assembly to the first or second sidewall using at least one of the plurality of fasteners.4. The apparatus of claim 3 , wherein a width of the open space corresponds to the at least one upper mounting piece.5. The apparatus of claim 1 , wherein the gasket assembly comprises at least one seal ...

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Номер записи: 52
04-02-2021 дата публикации

ICE CREAM, METHOD FOR MANUFACTURING SAME AND SOFT ICE CREAM MIX

Номер: US20210030020A1
Автор: Tsuchiya Kuniyasu, YAMAGUCHI Miki
Принадлежит: YANMAR POWER TECHNOLOGY CO., LTD.

A purpose of the present invention is to provide ice cream to which new oral texture is imparted. According to the embodiment of the present invention, ice cream is provided which contains high-amylose rice that has been cooked, in which the content ratio of the high-amylose rice is 0.1-20.0% by mass. 1. An ice cream comprising high-amylose rice that has been cooked ,wherein a content ratio of the high-amylose rice is 0.1 to 20.0% by mass.2. The ice cream according to claim 1 , wherein the content ratio of the high-amylose rice is 1 to 10% by mass.3. The ice cream according to claim 1 ,wherein the ice cream is a soft serve ice cream, andwherein the content ratio of the high-amylose rice is 1.5 to 4.5% by mass.4. The ice cream according to claim 3 , wherein a stirring-gelled product obtained by stirring the high-amylose rice that has been cooked is kneaded in the ice cream along with other raw materials claim 3 , the stirring-gelled product containing water that constitutes 12.0 to 17.5% by mass of total raw materials.5. A method of manufacturing a soft serve ice cream claim 3 , comprising:heating to solate a stirring-gelled product of cooked high-amylose rice at a temperature of 80 to 90° C. for one or more minutes to obtain a solated product; andmixing the solated product with other raw materials for the soft serve ice cream at a high speed to obtain a soft serve ice cream mix.6. The method of manufacturing a soft serve ice cream according to claim 5 , further comprising freezing after the mixing claim 5 , in which the soft serve ice cream mix is cooled at a temperature of −10 to −4° C. while mixed at a low speed.7. A soft serve ice cream mix comprising a stirring-gelled product of high-amylose rice that has been cooked claim 5 ,wherein a content ratio of the stirring-gelled product is 10 to 30% by mass. The present invention relates to ice cream and a method of manufacturing the same and soft serve ice cream mix by use of high-amylose rice that has been cooked.Ice ...

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Номер записи: 53
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: 54
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: 55
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: 56
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: 57
01-05-2014 дата публикации

ROBOTIC VENDING MACHINE

Номер: US20140120235A1
Автор: Beckwith Ward, Brain David E., Jones Allan S., Marcil Eric F., Redington Jeffrey L., Smith Todd A., Wolf James S.
Принадлежит:

A system and method for preparing treats is presented. A vending machine for building custom ordered treats includes an enclosed housing with windows. A robot is inside the housing and first and second user interfaces are attached to the housing. The first and second user interfaces accept inputs from first and second users respectively. The robot has left and right arms as well as a simulated head to make it appear somewhat human like. The left and right arms work together to assemble a single treat when only one treat has been requested at the vending machine. However, when two different treats have been requested the left arm can work independently, at least sometimes, of the right arm on a custom treat for the first user. Similarly, the right arm can, at least sometimes, work independently of the left arm on a custom treat for the second user. 1. A method of building a multi-layered edible treat at a kiosk comprising:receiving payment at the kiosk from a first user for a first edible treat for the first user;receiving payment at the kiosk from a second user for a second edible treat for the second user;providing a robot having left and right arms;using the left arm to maneuver a first holder for the first edible treat to a first location to receive a first edible portion of the first edible treat;dispensing the first edible portion of the first edible treat into the first holder;using the right arm to maneuver a second holder for the second edible treat to a second location to receive a first edible portion of the second edible treat; anddispensing the first edible portion of the second edible treat into the second holder.2. The method of further comprising:using the left arm of the robot to maneuver the first holder to a third location to receive a second edible portion of the first edible treat, wherein the first location is different than the third location;dispensing the second edible portion of the first edible treat into the first holder;using the right ...

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Номер записи: 58
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: 59
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: 60
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: 61
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: 62
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: 63
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: 64
18-02-2016 дата публикации

FROZEN CONFECTION KIOSK AND LIQUID-DISPENSING ASSEMBLY FOR USE THEREWITH

Номер: US20160044936A1
Автор: Tollefson Brian J., Tollefson David S.
Принадлежит:

A kiosk for selling frozen confections such as shaved ice or ice cream may include with a liquid-topping dispenser assembly having liquid-dispensing faucets which are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confections. 1. An apparatus comprising:a kiosk comprising a sidewall defining an interior chamber;a mounting bracket extending external to the sidewall; anda liquid-topping dispenser assembly comprising a support and a plurality of liquid-dispensing faucets carried by the support; wherein the dispenser assembly is secured to the mounting bracket so that the dispenser assembly is fixed with respect to the sidewall, entirely external to the sidewall, and spaced outwardly from the sidewall.2. The apparatus of wherein the mounting bracket is secured to the sidewall.3. The apparatus of further comprising a threaded fastener which extends from the mounting bracket to the sidewall.4. The apparatus of wherein the sidewall has a back wall; a bumper extends rearward of the back wall; and the mounting bracket is secured to the bumper.5. The apparatus of further comprising a threaded fastener which extends from the mounting bracket to the bumper.6. The apparatus of wherein the sidewall has left and right walls; the mounting bracket extends one of (a) to the right from the bumper beyond the right wall and (b) to the left from the bumper beyond the left wall.7. The apparatus of wherein the mounting bracket has an upwardly facing surface; and the dispenser assembly is seated on and extends upwardly from the upwardly facing surface.8. The apparatus of wherein the kiosk has front and back ends defining therebetween a longitudinal direction; and the mounting bracket comprises a longitudinally elongated bar which defines the upwardly facing surface.9. The apparatus of wherein the dispenser assembly has a downwardly facing bottom surface which is seated on the upwardly facing surface.10. The apparatus of wherein the dispenser assembly is ...

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Номер записи: 65
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: 66
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: 67
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: 68
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: 69
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: 70
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: 71
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: 72
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: 73
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: 74
21-02-2019 дата публикации

FOOD PRODUCT SERVING DEVICE AND SERVING CONTAINERS

Номер: US20190053515A1
Автор: Stojkovski Nenad, Stojkovski Sandy
Принадлежит:

A device, container, and method for dispensing a semi-solid flowable food product from within a container comprising. The device may include a receptacle adapted for retaining the container and a plunger. The plunger and/or receptacle may toward the other to compress the container and extrude the semi-solid flowable product. The container may include a compressible wall and an insert. The insert may include an opening from which the semi-solid flowable product may be dispensed. 1. A container comprising:(i) one or more walls which have a wall thickness of at least about 1.4 mil define a hollow interior, are compressible and deformable, and are adapted to encapsulate a flowable food product within the hollow interior;(ii) one or more wall openings formed in at least one of the one or more walls;(iii) one or more insert thickness that is greater than the wall thickness in a ration of at least about 10:1, is substantially rigid, generally planar, and is located adjacent and in direct contact with one of the one or more walls within the hollow interior; wherein the one or more walls are adapted to be compressed so as to extrude the flowable food product from the one or more wall openings and the one or more insert openings;', 'wherein the one or more insert openings are adapted to transfer an amount of flowable food product from within the container to a location exterior of the container; and', 'wherein the flowable food product is semi-solid., '(iv) one or more insert openings formed in the one or more inserts and centered with the one or more wall openings;'}2. (canceled)3. The container of claim 1 , wherein the wall thickness of the one or more walls is from at least about 1.5 to less than about 4.5 mil.4. (canceled)5. (canceled)6. The container of claim 1 , wherein the container includes a removable tab or cap that covers the one or more insert openings.7. (canceled)8. The container of claim 1 , where the one or more wall openings and the one or more insert ...

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Номер записи: 75
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: 76
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: 77
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: 78
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: 79
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: 80
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: 81
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: 82
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: 83
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: 84
19-03-2015 дата публикации

FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS

Номер: US20150079263A1
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 US Provisional Patent Applications 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. No. 12/603,087 filed Oct. 21, 2009 (US Patent Publication No. 2010/0098818 published Apr. 22, 2010), Ser. No. 12/923,897 filed Oct. 13, 2010 (US Patent Publication No. 2011/0038993 published Feb. 17, 2011) and ...

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Номер записи: 85
18-03-2021 дата публикации

SYSTEM FOR TREATING FOOD PRODUCTS AND CORRESPONDING METHOD

Номер: US20210076702A1
Автор: COCCHI Andrea, LAZZARINI Roberto, STEFANELLI Cesare, TORTONESI Mauro
Принадлежит:

Described is a system for treating food products, the system comprising at least one machine comprising: 1. A system for treating food products , comprising: a first container for treating a food product;', 'at least one temperature sensor adapted to detect a temperature inside the container;', 'a processing and control unit, operatively connected to the at least one sensor to receive the temperature detected and comprising a module for receiving and transmitting at least the temperature detected; and, 'at least one machine comprisinga plurality of processing nodes defining an information write module configured to write to a distributed architecture database of the distributed ledger type information indicating at least the temperature received from the receiving and transmitting module.2. The system according to claim 1 , wherein the distributed architecture database is of the blockchain ledger type and comprises information grouped in a plurality of interconnected blocks claim 1 , each block of the plurality of blocks being associated with a time stamp such that each temperature written to the database is certified by a time stamp.3. The system according to claim 1 , comprising a memory containing data which indicate temperature intervals conforming to one or more standards according to HACCP procedures.4. The system according to claim 1 , wherein the distributed architecture database of the distributed ledger type is a certified electronic register.5. The system according to claim 1 , wherein the database is accessible at least partly to one or more between a manufacturer of the machine claim 1 , a manufacturer of the food products for the machine and/or an end user of the machine.6. The system according to claim 1 , wherein the processing unit of the machine defines a processing node of the distributed architecture database of the distributed ledger type.7. The system according to claim 1 , wherein the machine for treating food products is a machine for ...

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Номер записи: 86
18-03-2021 дата публикации

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

Номер: US20210076715A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

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Номер записи: 87
18-03-2021 дата публикации

POROUS PARTICLES FOR REDUCING SUGAR IN FOOD

Номер: US20210076723A1
Автор: Dupas-Langlet Marina, Forny Laurent, Mahieux Julien Philippe Nicolas, Meunier Vincent Daniel Maurice
Принадлежит:

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate. 1. Porous particles comprising an amorphous continuous phase , the amorphous continuous phase comprising a sweetener , a bulking agent and a non-dairy protein , wherein the porous particles have a closed porosity of between 10 and 80%.2. Porous particles according to wherein the amorphous continuous phase of the particles has a glass transition temperature of 40° C. or higher.3. Porous particles according to in which the D90 particle size distribution of the porous particles is between 30 and 140 microns.4. Porous particles according to wherein the porous particles have been refined.5. Porous particles according to in which the amorphous continuous phase of the porous particles comprises sucrose claim 1 , bulking agent and non-dairy protein claim 1 , wherein the sucrose is present at a level of at least 30 wt. % and the ratio of sucrose to bulking agent is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.68-. (canceled)9. A process of making the porous particles comprising the steps of:subjecting a mixture comprising sweetener, bulking agent and non-dairy protein to high pressure;adding gas to the mixture;drying the mixture to form porous particles comprising an amorphous continuous phase; andreducing the particle size of the porous particles.10. (canceled)11. A process according to wherein the gas is selected from the group consisting of nitrogen claim 9 , air claim 9 , carbon dioxide claim 9 , argon and nitrous oxide.12. A process according to wherein the drying is spray-drying.13. A process according to wherein the amorphous ...

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Номер записи: 88
05-06-2014 дата публикации

FROZEN DESSERT COMPOSITIONS AND METHODS OF PREPARATION THEREOF

Номер: US20140154372A1
Автор: CHEN PENGYIN, Hetiarachchy Navam
Принадлежит: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS

The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors. 1. A method for manufacturing a frozen dessert composition , said method comprising the steps of:a. preparing an edamame soybean in a food grade color fixing solution, said food grade color fixing solution containing at least one divalent cation salt selected from the group consisting of a magnesium salt, a zinc salt, a calcium salt and a combination thereof;b. separately preparing a leafy vegetable in water;c. homogenizing the prepared edamame soybean and the prepared leafy vegetable into a fine emulsion;d. homogenizing said fine emulsion with a dessert ingredient to form a dessert base;e. sonicating said dessert base; andf. preparing said frozen dessert composition from said sonicated dessert base.2. The method of wherein said step of preparing said edamame soybean further comprises the step of cooking said edamame soybean in said food grade color fixing solution or soaking said edamame soybean in said food grade color fixing solution for a predetermined amount of time.3. The method of wherein said step of cooking said edamame soybean further comprises the step of cooking said edamame soybean for about 15 minutes at a temperature of about 126° C. and at a pressure of about 20 psi in said food grade color fixing solution.4. The method of wherein said step of preparing said edamame soybean further comprises the step of cooking said edamame soybean in said food grade color fixing solution at 1:2 w/v.5. The method of further comprising the step of homogenizing said prepared edamame soybean claim 1 , said prepared vegetable and an ...

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Номер записи: 89
14-03-2019 дата публикации

METHOD TO PRODUCE ICE CREAM AND FROZEN DESSERT DRY MIX WITH ENHANCED SOLUBILITY AND HYDRATION PROPERTIES

Номер: US20190075816A1
Автор: ABU-ALI Jareer Mansour
Принадлежит: TANGENT FOODS INTERNATIONAL LIMITED

A method produces a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate, no ice cream machine needed, ice cream and frozen desserts and products made. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. A product produced from this mix consists of a (protein-concentrate and emulsifier)—stabilized, protein-based foam created by combining a powder mix with one or a combination of a large range of above freezing temperature liquids then immediately whisking the mixture at room temp to a target overrun without pre-aging, and then freezing that product statically till desired hardness is achieved. The process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined without pre-treatment, freezing homogenization or aging. 113-. (canceled)14. A process for producing an ice cream or frozen dessert powder mix , the process comprising:grinding or blending a plurality of ingredients at 300 to 1000 rotations per minute (RPM) and at a low shear angle;grinding or blending the plurality of ingredients at 3500 to 5000 RPM and at a high shear angle;ambient cooling the plurality of ingredients;grinding the plurality of ingredients at 300 to 1000 RPM and at the low shear angle; andmixing the plurality of ingredients at 300 to 1000 RPM and at the low shear angle to produce a powder mix from the ingredients having a particle size between 0.3 millimeters to 0.6 millimeters.15. The process of claim 14 , wherein the plurality of ingredients includes a first mixture of a high purity powdered protein source having between 70-99% protein by weight claim 14 , a high-melt powdered emulsifier claim 14 , and at least one of a powdered form of Arabic gum claim 14 , locust bean gum claim 14 , guar gum claim 14 , and powdered salt.16. The process of claim 15 , wherein the first mixture is ...

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Номер записи: 90
23-03-2017 дата публикации

METHOD FOR MANUFACTURING A FROZEN CONFECTION

Номер: US20170079307A1
Автор: COX Andrew Richard, SCHUETZ Peter Conrad, SINGLETON Scott
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.5 to 10, preferably 1 to 8, more preferably 2 to 5% w/w stabilising particles, wherein the frozen confection has an overrun of at least 10, preferably at least 15, most preferably at least 30% v/v when comprising aerating agent, wherein the surface of the stabilising particles is hydrophobic, the method comprising the steps of: (a) Providing ice and/or frozen fruit and/or frozen vegetable particles at least partially coated with the stabilising particles; (b) Providing one or more non-frozen concentrate components comprising any remaining ingredients, wherein one or more of the concentrate components is optionally aerated, wherein the temperature of the one or more concentrate components is independently no higher than 10, preferably 5 degrees centigrade; (c) Mixing the ice and/or frozen fruit and/or frozen vegetable particles provided in step (a) with the one or more of the non-frozen concentrate components provided in step (b); (d) Optionally hardening the mixture of step (c) by cooling it to a temperature of −15 to −25 degrees centigrade; thereby to form the frozen confection, wherein the ice and/or frozen fruit and/or frozen vegetable particles are selected from the group consisting of: (a) A size distribution of number average length 1-500, preferably 5-200, most preferably 0-100 microns; (b) A size distribution of number average length 100-3000, preferably 250-3000, most preferably 500-3000 microns; (c) A size ...

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Номер записи: 91
22-03-2018 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20180079767A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising steps of: (a) passing a feed solution of steviol glycosides through a column packed with a polymer resin; and (b) eluting fraction(s) with high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide an eluted solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio is higher than Reb DEMNO/T13SG ratio of feed solution.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) feed solution of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent comprising either pure water claim 1 , or aqueous acid claim 1 , or alcohol-water claim 1 , or alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to elute fraction(s) with high content of Reb D claim 1 , Reb E claim 1 , Reb M claim 1 , Reb N and Reb O.4. The method of claim 1 , further comprising removal of the solvent to give a dry solid containing higher Reb DEMNO/T13SG ...

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Номер записи: 92
31-03-2022 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20220098226A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

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Номер записи: 93
25-03-2021 дата публикации

GUM ARABIC/CHITOSAN COACERVATE SYSTEM

Номер: US20210084953A1
Автор: Elabbadi Amal, Erni Philipp
Принадлежит:

Described herein is the method of using a complex coacervate system including Gum Arabic and chitosan as lubricating agents. Also described herein are consumer products including the complex coacervate system. 1. A method of using a complex coacervate system , the method comprising using the complex coacervate system as a lubricating agent in a consumer product , said complex coacervate system comprising a first biopolymer and a second biopolymer , wherein the first biopolymer is Gum Arabic and wherein the second biopolymer is chitosan.2. The method according to claim 1 , wherein the complex coacervate system is a complex coacervate droplets slurry comprising at least one complex coacervate droplet made of the first biopolymer and the second biopolymer.3. The method according to claim 1 , wherein the complex coacervate system is a complex coacervate microcapsules slurry comprising at least one microcapsule having an oil-based core comprising a hydrophobic active ingredient and a coacervate shell made of the first biopolymer and the second biopolymer.4. The method according to claim 2 , wherein the complex coacervate droplets slurry is obtainable by a process comprising the step of mixing a first and second biopolymer in an aqueous vehicle under conditions sufficient to form a suspension of complex coacervate droplets claim 2 , wherein this step is performed under acidic conditions.5. The method according to claim 3 , wherein the complex coacervate microcapsule slurry is obtainable by a process comprising the steps of:(i) mixing a first and second biopolymer in an aqueous vehicle under conditions sufficient to form a suspension of complex coacervate droplets, wherein this step is performed under acidic conditions, and(ii) adding a hydrophobic core material to the complex coacervate droplets to form core/shell capsules each containing the core material encapsulated by a coacervate shell made of chitosan and Gum Arabic.6. The method according to claim 1 , wherein the ...

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Номер записи: 94
29-03-2018 дата публикации

FROZEN AERATED CONFECTIONERY PRODUCT AND A METHOD FOR PREPARING SUCH A PRODUCT

Номер: US20180084801A1
Автор: Alting Aart Cornelis, BARTELS-ARNTZ Marjoleine Maria Theodora Gerarda, Westerbeek Johannes Martinus Maria
Принадлежит: FrieslandCampina Nederland B.V

The present invention relates to a method for preparing an aerated frozen confectionery product, preferably ice cream. A further aspect of the present invention further relates to an aerated frozen confectionery product obtainable by said method and to the use of an ingredient mix for preparing an aerated frozen confectionery product. 119.-. (canceled)20. A method for preparing an aerated frozen confectionery product , comprising: (i) 1 to 15% by weight fat;', '(ii) 5 to 40% by weight carbohydrates;', '(iii) 0.1 to 5% by weight of a stabilizer and/or emulsifier;', '(iv) 0.1 to 1.5% by weight protein, whereof at least 30% by weight is caseinate;, '(a) providing an ingredient mix, comprising(b) pasteurizing and homogenizing the ingredient mix;(c) ripening the ingredient mix of step (b) for at least one hour at a temperature between 0 and 100° C.;(d) freezing while aerating the ingredient mix of step (c) up to an overrun of 75 to 150%; and(e) hardening the frozen aerated ingredient mix.21. The method according to claim 20 , wherein the ripening is for 3 to 24 hours at a temperature between 0 and 100° C.22. The method according to claim 20 , wherein the hardening by freezing to a temperature of −180° C. or lower.23. The method according to claim 20 , wherein on a weight basis the ratio fat to protein in the ingredient mix of step (a) is 5 or higher.24. The method according to claim 23 , wherein on a weight basis the ratio fat to protein in the ingredient mix of step (a) is 10 or higher.25. The method according to claim 20 , wherein the ingredient mix of step (a) comprises 0.25 to 1.25% by weight protein.26. The method according to claim 20 , wherein the ingredient mix of step (a) at least 95% by weight of the total amount of protein is caseinate.27. The method according to claim 20 , wherein the protein in the ingredient mix of step (a) further comprises skim milk powder claim 20 , nonfat dry milk solids and/or whey protein.28. The method according to claim 20 , wherein ...

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Номер записи: 95
19-06-2014 дата публикации

CUTTING OR EMBOSSING TOOL FOR FROZEN CONFECTIONERY PRODUCTS

Номер: US20140170255A1
Автор: Amend Thomas Aloisius Valentinus, Ma Changpu, Sridama Visit
Принадлежит:

The present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be cut or embossed. At least one of the elements comprises at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void. The tool can be used to cut lines or a line pattern shape into the surface of a frozen confectionery product, in particular in coating. 1. Cutting or embossing tool for frozen confectionery products comprising at least two elements , each element comprising a void with an inner contour corresponding to the outer contour of the product to be cut or embossed , and at least one of the elements comprising at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void.2. Cutting or embossing tool according to claim 1 , wherein each element comprises a set of knives extending in parallel along the inner contour of the void claim 1 , and wherein the sets of knives of the at least two elements form together a cutting line extending spirally over a surface of the frozen confectionery product.3. Cutting or embossing tool according to claim 1 , wherein at least one element comprises at least one knife defining a cutting line forming a window-like cut-out.4. Cutting or embossing tool according to claim 1 , wherein each element comprises two sets of parallel knives with a first set of knives extending substantially perpendicularly to a second set of knives claim 1 , so that a grid of cutting lines extending over the surface of the product is formed.5. Cutting or embossing tool according to claim 1 , at least one element comprises embossers with an embossing surface forming a decorative shape.6. Cutting or embossing tool according to claim 1 , comprising an insert holding the product during cutting and during removal of the ...

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Номер записи: 96
12-05-2022 дата публикации

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

Номер: US20220142202A1
Автор: Bovetto Lionel Jean Rene, Dave Rajiv Indravadan, Kolodziejczyk Eric Stanisias, 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 D(mean 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 D(as measured by laser diffraction. 116-. (canceled)1. A food or beverage product comprising:agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;6-40 wt. % milk solids; and3-8 mM free divalent cations,{'sub': '(4,3)', 'the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter Dof 10-40 microns as measured by laser diffraction.'}2. The food or beverage product of claim 1 , wherein the divalent cations are selected from the group consisting of Ca claim 1 , Mg and combinations thereof.3. The food or beverage product of claim 1 , wherein the divalent cations are Ca.4. The food or beverage product of comprising 3.5-6.5 mM of ...

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Номер записи: 97
05-04-2018 дата публикации

Composition for coating frozen confectionery and a process for manufacturing same

Номер: US20180092378A1
Автор: Christel WEBERING, Olga Smirnova, Shantha Nalur CHANDRASEKARAN
Принадлежит: Nestec SA

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

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Номер записи: 98
09-04-2015 дата публикации

FROZEN AERATED PRODUCTS

Номер: US20150099050A1
Автор: Butterworth Aaron Beth, McCune Bridgett Lynn, Pandya Nirav Chandrakant, Schmitt Christophe Joseph Etienne, Ummadi Madhavi, Vaghela Madansinh
Принадлежит:

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. 1. A frozen aerated confectionery product comprising protein aggregates comprising kappa-casein and beta-lactoglobulin , the protein aggregates having a particle size of more than 10 μm , the product having a pH between 5.6 and 6.3 when melted and centrifuged at 50 ,000 g for 30 min and measured at 25° C.2. The product of wherein claim 1 , when melted and centrifuged at 50 claim 1 ,000 g for 30 min claim 1 , the content of soluble protein is not greater than 60% claim 1 , the ratio of soluble kappa-casein to total content of kappa-casein is not greater than 0.12 and the ratio of soluble beta-lactoglobulin to total content of beta-lactoglobulin is not greater than 0.57.3. The product of claim 1 , comprising 0-20% by weight of fat claim 1 , 5-15% by weight of milk solids non-fat claim 1 , 5-30% by weight of sweetening agent claim 1 , and 0 to 6% by weight of a stabiliser system comprising an emulsifier.4. The product of claim 3 , comprising 0.5 to 1.4% by weight of egg yolk solids.5. The product of claim 1 , having an overrun of at least 20%.6. The product of claim 1 , wherein the product is essentially free of any artificial or non-natural emulsifier or stabilizer.7. A method of producing an aerated frozen confectionery product comprising:providing an ingredient mix having a pH between 5.6 and 6.3 and comprising milk solids non-fat;homogenizing the ingredient mix;pasteurizing the ingredient ...

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Номер записи: 99
28-03-2019 дата публикации

FROZEN BEVERAGE COMPOSITION CONTAINING HYDROLYZED PEA PROTEIN

Номер: US20190090505A1
Автор: Ryan Sandra C.
Принадлежит: The Coca-Cola Company

A frozen beverage composition containing hydrolyzed pea protein, and methods of making the same. The addition of hydrolyzed pea protein to non-carbonated frozen beverages has been found to produce aeration, density, and mouth feel similar to that of a carbonated frozen beverage. 1. A frozen beverage composition comprising:hydrolyzed pea protein;at least one beverage constituent;at least one diluent.2. The frozen beverage composition of claim 1 , comprising about 0.01-3 wt % hydrolyzed pea protein.34.-. (canceled)5. The frozen beverage composition of claim 1 , wherein the frozen beverage composition is non-carbonated.6. The frozen beverage composition of claim 1 , wherein the frozen beverage composition is carbonated.7. (canceled)8. The frozen beverage composition of claim 1 , wherein the at least one beverage constituent and the at least one diluent are non-carbonated.9. The frozen beverage composition of claim 1 , wherein at least one of the at least one beverage constituent and the at least one diluent is carbonated.1011.-. (canceled)12. A frozen beverage component comprising:hydrolyzed pea protein;at least one beverage constituent.13. The frozen beverage component of claim 12 , comprising about 0.1-5 wt % hydrolyzed pea protein.1415.-. (canceled)16. The frozen beverage component of claim 12 , wherein the frozen beverage component is non-carbonated.17. The frozen beverage component of claim 12 , wherein the frozen beverage component is carbonated.1821.-. (canceled)22. A method of making a frozen beverage comprising:blending at least one beverage constituent, at least one diluent, hydrolyzed pea protein, and ice.23. The method of claim 22 , wherein the at least one beverage constituent claim 22 , at least one diluent claim 22 , hydrolyzed pea protein claim 22 , sweetener claim 22 , and ice are blended in a blended ice machine.24. The method of claim 22 , wherein the at least one beverage constituent claim 22 , at least one diluent claim 22 , hydrolyzed pea protein ...

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Номер записи: 100