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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 5652. Отображено 100.
19-01-2012 дата публикации

Method and machine for continuous coating of cores of products, in particular, confectionary products

Номер: US20120015085A1
Автор: Mauro Liberatore
Принадлежит: Individual

A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation.

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Номер записи: 1
10-05-2012 дата публикации

Aerated food products and methods of making same

Номер: US20120114798A1
Автор: Jeremy Zobrist
Принадлежит: Individual

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

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Номер записи: 2
21-03-2013 дата публикации

ICE CONFECTION COMPRISING GELATIN

Номер: US20130071526A1
Автор: Judge David John
Принадлежит:

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

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Номер записи: 3
18-04-2013 дата публикации

Texture and Flavor Enhancer and Use in Food Preparation

Номер: US20130095213A1
Автор: Jeffrey Walters
Принадлежит: Individual

Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.

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Номер записи: 4
25-04-2013 дата публикации

WATER-BASED COATING FOR FROZEN CONFECTION

Номер: US20130101702A1
Автор: Nalur Shantha Chandrasekaran
Принадлежит: NESTEC S.A.

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

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Номер записи: 5
16-05-2013 дата публикации

FROZEN CONFECTIONERY PRODUCTS

Номер: US20130122176A1
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 comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. 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 of producing a frozen confectionery product , comprising the steps of:subjecting a composition comprising at least 7 wt % of dairy protein with a pH of between 5.6 and 6.5, to a heat treatment at a temperature between 80° and 140° C. for a time period of 5 seconds to 30 minutes to at least partially form a coagulated protein system including casein and whey protein;mixing the composition with further ingredients to form an ice confectionery mix;pasteurizing the confectionery mix; andfreezing the confectionery mix to form the frozen confectionery product.2. A method according to claim 1 , wherein the composition comprises at least 7 wt % of dairy protein essentially consisting of a mixture of whey protein claim 1 , skim milk powder and acidic component in water.3. A method according to claim 1 , wherein the composition comprising at least 7 wt % of dairy protein has a pH of between 5.6 and 6.5 and is subjected to a heat treatment at a temperature between 80 and 90° C. for a time period of 5 seconds to 30 minutes.4. A method according to claim 1 , wherein the composition comprises at least 7 wt % of dairy protein has a pH of between 5.6 and 6.5 and is subjected to a heat treatment at a temperature above 90° C. up to 140° C. for a time period of 5 seconds to 30 minutes.5. A method according to claim 1 , wherein the composition comprises at least 7 wt % of dairy protein is not a fermented composition.6. A method according to claim 1 , wherein the further ...

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Номер записи: 6
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: 7
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: 8
30-05-2013 дата публикации

SHELF-STABLE CONFECTIONERY PRODUCTS

Номер: US20130136842A1
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 confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention. 1. An unfrozen packaged confectionery product for the preparation of a statically frozen confection comprising a coagulated protein system comprising casein and whey protein , the coagulated protein system is produced by subjecting a composition comprising dairy proteins having a pH between 5.6 and 6.5 to a heat treatment at 80-160° C. , for a time period of 1 seconds to 60 minutes.2. Confectionery product according to claim 1 , wherein the coagulated protein system is present in an amount of 0.5 to 4% by weight.3. Confectionery product according to claim 1 , which is not fermented.4. Confectionery product according to claim 1 , comprising 0.5-20% by weight of fat claim 1 , 5-15% of milk solids non-fat by weight claim 1 , 5-30% of sweetening agent by weight claim 1 , and a stabiliser system including an emulsifier claim 1 , in an amount up to 6% by weight.5. Confectionery product according to claim 1 , which is shelf-stable.6. Confectionery product according to claim 1 , which is aerated to an overrun of at least 20%.7. Method for producing an unfrozen packaged confectionery product comprising the steps of:providing a confectionery mix comprising dairy proteins at a pH of between 5.6 and 6.5;subjecting the mix to a heat treatment, at a temperature of 80-160° C., for a time period of 5 seconds to 60 minutes, to at least partially form a coagulated protein system ...

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Номер записи: 9
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: 10
18-07-2013 дата публикации

METHOD FOR PRODUCING AN EDIBLE GAS HYDRATE

Номер: US20130183407A1
Автор: Cebula Deryck Jozef, Telford Julia Helen, Williams Andrea, Zhu Shiping
Принадлежит:

A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided. 1. An edible composite of carbon dioxide or nitrous oxide gas hydrate and ice , characterized in that it comprises from 0.0001 to 2 wt % of an ice structuring protein.2. A method for producing an edible composite of gas hydrate and ice , the method comprising the steps of:a) contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and thenb) reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein.3. A method according to wherein the gas is carbon dioxide.4. A method according to wherein the ice structuring protein is a type III ice structuring protein.5. A method according to wherein the ice structuring protein is present in an amount of from 0.001 to 1 wt %.6. A method according to wherein the ice structuring protein is present in an amount of 0.01 to 0.5 wt %.7. A method according to wherein the aqueous solution consists essentially of water claim 2 , the gas and the ice structuring protein.8. A method according to wherein step a) is performed in a pressure vessel which is then placed in a freezer in step b).9. A method according to wherein in step b) the aqueous solution is passed under pressure through an extruder with a refrigerated barrel.10. A method according to followed by combining the ...

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Номер записи: 11
01-08-2013 дата публикации

Frozen Food Product and Method for Depositing A Sauce Into A Frozen Food Product

Номер: US20130196035A1
Автор: Le Pennec Nadege, Passet Loïc, Vieira Da Silva Eric
Принадлежит: GENERAL MILLS MARKETING, INC.

Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to a depth below the surface of a frozen food product, such as ice cream or frozen yogurt, contained in a package. The sauce is injected laterally outward from the one or more openings in the nozzle. In some embodiments, the sauce deposit generally has a cross-sectional profile with a lateral dimension that is greater than its vertical dimension as opposed to a more bulbous shape. 1. A sauce deposition method for frozen food products contained in a package , comprising the steps of:inserting a nozzle to a depth below an exposed product surface, the nozzle having a lateral surface and one or more openings in the lateral surface, the frozen product having a vertical thickness, the one or more openings being located below the exposed product surface when inserted; andinjecting a sauce into the frozen food product outward from the nozzle openings to form a sauce deposit.2. The method of wherein the nozzle has a closed one end and an open end and the one or more openings are in flow through communication with the open end which is connected to a sauce delivery apparatus configured to delivery pressurized sauce to the nozzle.3. The method of wherein the sauce is injected at a predetermined pressure or flow rate based on the temperature and viscosity of both the frozen food product and the sauce.4. The method of wherein the frozen food product is an ice cream-like dessert.5. The method of wherein the frozen food product is an ice cream.6. The method of wherein the sauce comprises chocolate claim 1 , caramel claim 1 , butterscotch claim 1 , fruit claim 1 , honey claim 1 , or other fluid confection.7. The method of wherein the frozen food product is ice cream and both the ice cream and sauce are prepared from all natural ingredients claim 1 , without artificial additives.8. The method ...

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Номер записи: 12
15-08-2013 дата публикации

FROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS

Номер: US20130209654A1
Автор: Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

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

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Номер записи: 13
22-08-2013 дата публикации

Foaming agents comprising hydrophobin

Номер: US20130216655A1
Автор: Andrew Richard Cox
Принадлежит: Conopco Inc

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

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Номер записи: 14
12-09-2013 дата публикации

FROZEN CONFECTIONS 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: 15
12-09-2013 дата публикации

FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS

Номер: US20130236628A1
Автор: Medina Sarah, Segall Kevin I., Tergesen Johann F.
Принадлежит:

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

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Номер записи: 16
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: 17
10-10-2013 дата публикации

Frozen confection product comprising an aerated coating and a process for making such a product

Номер: US20130266695A1
Автор: Andrew Hoddle, Shiping Zhu
Принадлежит: Conopco Inc

This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.

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Номер записи: 18
17-10-2013 дата публикации

PELLET SYSTEMS FOR PREPARING BEVERAGES

Номер: US20130273210A1
Автор: Aimutis William, Cavallini Vincent, Dea Peter, Metin Serpil, Nelson Karla, Sweeney John
Принадлежит:

Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described. 120-. (canceled)21. A frozen , packaged milkshake product comprising a covered container containing frozen dairy based pellets ,wherein the container has instructions for adding milk or juice to the frozen pellets in the container and shaking the container after adding the milk or juice, at least one fill point indicator for a volume of added milk or juice in order to provide a headspace of 20-150% of the combined volume of the frozen pellets and added milk or juice allowing the frozen pellets to be shaken for a time from about 15-60 seconds with the added milk or juice to provide a substantially homogenous, rich, creamy mouth feel, milk shake product and the frozen pellets are not significantly undissolved,wherein the container includes a cover providing positive closure to prevent leaking during vigorous shaking, andwherein the frozen pellets comprise 25-78 wt % milk, 10-25 wt % sweetener, 0.1-2 wt % flavoring, and 0.15-2 wt % a stabilizer mix.22. The packaged milk shake product of wherein the container has a martini shaker configuration.23. The packaged milk shake product of wherein the milk or juice is selected from the group consisting of milk claim 21 , skim milk claim 21 , 1% milk claim 21 , 2% milk claim 21 , heavy cream claim 21 , light cream claim 21 , half and half claim 21 , soy milk claim 21 , rice milk claim 21 , oat milk claim 21 , fruit juice claim 21 , vegetable juice claim 21 , yogurt juice claim 21 , and mixtures thereof.24. The ...

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Номер записи: 19
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: 20
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: 21
26-12-2013 дата публикации

Taste improvement agent

Номер: US20130344222A1
Автор: Tadahiro Hiramoto, Tadamasa Ohmiya
Принадлежит: Takasago International Corp

The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.

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Номер записи: 22
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: 23
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: 24
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: 25
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: 26
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: 27
06-02-2014 дата публикации

REDUCED-FAT CHOCOLATE COATING FORMED BY SPRAYING

Номер: US20140033969A1
Автор: LEAS Alain, MAUL Gary Pierre, NOS Samnang
Принадлежит: NESTEC S.A.

A device for forming a frozen confectionary product having a reduced-fat chocolate coating. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. These features are obtained by the use of the spray coating device in a process for applying the coating. 1. A device for applying a thin layer of chocolate to frozen confectionery substrate , comprising:a plurality of nozzles directed toward a target area;a conveying member configured to move the frozen confectionery substrate into and out of the target area;a reservoir configured to retain a supply of chocolate;a supply line arranged between the reservoir and the plurality of nozzles for carrying a volume of the chocolate from the reservoir to the nozzles, the supply line including a pump therein to cause the chocolate to flow from the reservoir to the nozzles and to be expelled therefrom into the target area; anda heater configured to provide heat to the chocolate within the reservoir such that the chocolate is at a predetermined initial temperature when leaving the reservoir.2. The device of further including a heat exchanger configured to heat the chocolate to a predetermined spraying temperature prior to the chocolate being expelled from the nozzle into the target area.3. The device of claim 2 , wherein the initial temperature is between 95° F. and 140° F. claim 2 , and wherein the spraying temperature is between 95° F. and 140° F.4. The device of claim 1 , wherein the supply line is configured to operate under a substantially constant pressure between 500 and 1500 psi.5. The device of claim 4 , wherein the nozzles include valves configured to alternately change the valves from an open state to a closed state claim 4 , wherein in the open state the chocolate is projected out of the nozzles claim 4 , and wherein in the closed state the chocolate is prevented from projecting out of the nozzles.6. The device of claim 4 , wherein the ...

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Номер записи: 28
13-02-2014 дата публикации

Freeze tolerant cream and method for producing same

Номер: US20140044853A1
Автор: Kiyoyuki Nakajima, Masaru Shoji, Takayo Yamada, Yasuhiro Ozawa
Принадлежит: VITAMIN MILK PRODUCTS CO Ltd

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

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Номер записи: 29
13-03-2014 дата публикации

SYSTEMS AND METHODS FOR MAKING POPSICLES

Номер: US20140072681A1
Автор: Dent Nicholas R.
Принадлежит:

Systems and method for making popsicles are disclosed. The system for making popsicles, includes: a dewar for storing a cooling agent; and a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includes: a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids, a second end comprising an attachment portion configured to attach to an opening in the dewar, and a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold, wherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick. 1. A system for making popsicles , the system comprising:a dewar for storing a cooling agent; and a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids,', 'a second end comprising an attachment portion configured to attach to an opening in the dewar, and', 'a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold,, 'a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includeswherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick.2. The system of claim 1 , further comprising a probe thermometer inserted into the popsicle mold and attached to the dipping apparatus claim 1 , wherein the dipping apparatus is removed from the dewar once a temperature reading on the thermometer reaches a threshold temperature range.3. The system of claim 2 , wherein the threshold temperature range is 10° F. to 25° F. (degrees Fahrenheit).4. The system of claim 1 , wherein the ingredients in the mixture comprise one or more of: fruit claim 1 , ...

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Номер записи: 30
20-03-2014 дата публикации

FREEZABLE DAIRY PRODUCT

Номер: US20140079848A1
Автор: Garcia Antolin Maria Luisa, Sanchez Rams Cristina, Torrella Latorre Blanca, Vela Roca Elena
Принадлежит: DANONE S.A.

The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 25% to 150%. 1. The use of a dairy composition comprising milk , stored at a temperature of from 0.5 to 10° C. , for preparing a frozen composition by freezing at a temperature of from −25° C. to −0.5° C. , the composition comprises gas inclusions, and', 'the composition has an overrun of from 25% to 150%, preferably of from 25% to 50% or of from 50% to 150% or of from 75% to 125%., 'wherein2. The use according to claim 1 , wherein the composition is a fermented or non fermented dairy composition.3. The use according to claim 1 , wherein the composition comprises:a) milk,b) cream,c) a polyol,d) an emulsifier,e) optionally a gelling and/or thickening agent, andf) optionally a taste additive.4. The use according to wherein the polyol is xylitol.5. The use according to claim 3 , wherein the emulsifier is an ester of a fatty acid glyceride.6. The use according to claim 3 , wherein the emulsifier is a lactic acid ester of mono- and diglycerides of fatty acids.7. The use according to claim 3 , wherein the composition comprises a gelling and/or thickening agent which is gelatin and/or xanthan.8. The use according to claim 1 , wherein the composition comprises a taste additive comprising sugar.9. The use according to claim 3 , wherein the composition comprises:from 2% to 12% by weight, preferably from 2% to 4%; or from 4% to 12%, or from 5% to 10%, of a polyol c),from 0.1 to 3% by weight, preferably from 0.25 to 1.5%, of an emulsifier d),if present, from 0.1 to 3% by weight, preferably from 0.25 to 1.5%, of a gelling and/or thickening agent e), a dry matter of from 25 to 67% by weight, and', 'a fat content of from higher than 0% to 20% by weight, preferably from higher than 0% to 3% or from 3% to 20%., 'and wherein the composition comprises10. The use according to claim 3 , wherein the ...

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Номер записи: 31
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: 32
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: 33
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: 34
04-01-2018 дата публикации

Liquid Nitrogen Dispenser for Frozen Treats

Номер: US20180000113A1
Автор: Fernandez Miguel Antonio
Принадлежит:

A liquid nitrogen dispenser is an apparatus that safely dispenses liquid nitrogen. The apparatus allows a user to create frozen food within a kitchen setting. The apparatus includes an anodized cover, an anodized mount, an anodized mount, a dispensing tube, a primary flow valve, a phase separator, an inlet, and an outlet. The anodized cover and the anodized mount house the primary flow valve. The dispensing tube defines a path for liquid nitrogen from the primary flow valve to the phase separator. The dispensing tube also positions and mounts the phase separator. The primary flow valve controls the flow liquid nitrogen. The phase separator provides better control of the liquid nitrogen dispensed from apparatus. The inlet and the outlet allow the primary flow valve to connect to a liquid nitrogen tank and to the phase separator, respectively, while housed within the anodized cover and the anodized mount. 1. A liquid nitrogen dispenser for frozen treats comprises:an anodized cover;an anodized mount;a dispensing tube;a primary flow valve;a phase separator;an inlet;an outlet;the anodized cover being detachably attached onto the anodized mount;the inlet being integrated into the anodized cover;the outlet being integrated into the anodized cover, opposite the inlet;the primary flow valve being mounted in between the anodized cover and the anodized mount;the inlet and the outlet being in fluid communication with each other through the primary flow valve;the phase separator being externally mounted to the anodized cover by the dispensing tube; andthe outlet and the phase separator being in fluid communication with each other by the dispensing tube.2. The liquid nitrogen dispenser for frozen treats as claimed in comprises:the anodized mount comprises a base plate, a first lateral wall, and a second lateral wall;the first lateral wall and the second lateral wall being positioned offset from each other across the base plate;the first lateral wall and the second lateral wall ...

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Номер записи: 35
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: 36
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: 37
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: 38
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: 39
19-01-2017 дата публикации

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

Номер: US20170013855A1
Автор: HONDA Kazumitsu, MINOSHIMA Ryoichi, SUYAMA Daisuke, TAGI Masaki, Yamaguchi Takahiro
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

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

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Номер записи: 40
18-01-2018 дата публикации

APPARATUS FOR THE PRODUCTION AND DISPENSING OF FOOD PRODUCTS SUCH AS ICE CREAM AND THE LIKE

Номер: US20180014553A1
Автор: Ugolini Marco Corrado
Принадлежит:

An apparatus () for the production and dispensing of chilled food products, such as ice cream or the like, comprises a refrigerated top tank () intended to contain a liquid preparation, and an underlying refrigerated cylinder () which contains a motor-driven scraper () and which receives the liquid preparation from the top tank () in order to produce from it the final product and dispense it controllably through a tap () at one end of the cylinder (). The liquid preparation passes between the top tank () and the refrigerated cylinder () via a mixer pipe () which mixes air with the passing preparation. The top tank () contains a motor-driven screw () rotating about a horizontal axis so as to push the product inside the tank () towards the mixer pipe (). 110121415121614121421212412261221. Apparatus () for the production and dispensing of chilled food products , comprising a refrigerated top tank () intended to contain a liquid preparation , and an underlying refrigerated cylinder () which contains a motor-driven scraper () and which receives the liquid preparation from the top tank () so as to produce from it the final product and dispense it controllably via a tap () at one end of the cylinder () , the liquid preparation passing between the top tank () and the refrigerated cylinder () via a mixer pipe () which mixes air with the passing preparation , characterized in that the mixer pipe () has at least one inlet passage () for the liquid preparation and that the top tank () has a motor-driven screw () which rotates about a horizontal axis so as to push the product inside the tank () towards this passage in the mixer pipe ().22122242612. Apparatus according to claim 1 , characterized in that the mixer pipe () projects vertically from the bottom of the tank claim 1 , so as to have a top end () which is open close to the top edge of the tank and which forms an inlet for the air and has at least the inlet passage () for the liquid preparation claim 1 , which is directed ...

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Номер записи: 41
17-01-2019 дата публикации

Dairy products from human mother's milk

Номер: US20190014790A1
Автор: Lida Aghdam
Принадлежит: Individual

A dairy product, including drinking milk, yogurt, cheese, sour cream, whipping cream, dry milk powder, coffee creamer, ice-cream, kefir, or butter, made from a human mother's milk as its base component. Where the milk has been tested for absence of undesirable chemicals, including prescription medication, illicit drugs, nicotine, and alcohol. With the prescription medication including lithium, chemo therapy agents, Ergotamine, and Bromocriptine, and the illicit drugs including any mind altering substances including marijuana, cocaine, heroin, and Lysergic acid diethylamide (LSD). Where the milk is further exposed to an Ultraviolet (UV) radiation of 260 nm to 270 nm wavelength, disinfecting any undesirable bacteria that was not present in the milk at the time it was expressed. The UV radiation exposure includes placing the milk in a vessel with a mixing mechanism gently agitating the milk, enhancing exposure of a substantial volume of the milk to the UV radiation.

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Номер записи: 42
15-01-2015 дата публикации

Method and system for entrapping pressurized gas in powdered food or beverage products

Номер: US20150017298A1
Автор: Aaron R. Colmerauer, Bary Lyn Zeller, Evan J. Turek, Gerald Olean Fountain, Philip James Oxford, Vijay K. Arora
Принадлежит: Intercontinental Great Brands LLC

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

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Номер записи: 43
15-01-2015 дата публикации

ANTHOCYANIN-BASED COLORANT

Номер: US20150017303A1
Автор: CHANFORAN Céline, JOUENNE Eric, LEMMONIER Patrick, MANE Carine
Принадлежит: CHR. HANSEN A/S

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant. 1. A composition , which is an anthocyanin-based colorant composition comprising 50-90 mol-% , based on the total amount of anthocyanins , of pelargonidin-based anthocyanins , and wherein(i) ≧70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and(ii) ≧20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;and wherein the composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg.2. The composition of claim 1 , which contains no or only trace amounts of sulfur compounds.3. The composition of claim 1 , wherein 4-15 mol-% of all anthocyanins are peonidin-based anthocyanins.4. The composition of claim 1 , wherein ≧80 mol-% claim 1 , preferably ≧85 mol-% claim 1 , and more preferably ≧90 mol-% claim 1 , of all anthocyanins are acylated with at least one phenolic acid.5. The composition of claim 1 , wherein up to 80 mol-% claim 1 , preferably 25-75 mol-% claim 1 , more preferably 30-70 mol-% claim 1 , and especially preferably ...

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Номер записи: 44
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: 45
10-02-2022 дата публикации

METHOD FOR MAKING LIQUID OR SEMI-LIQUID FERMENTED MILK PRODUCTS

Номер: US20220039426A1
Автор: COCCHI Andrea, LAZZARINI Roberto
Принадлежит: ALI GROUP S.R.L. - CARPIGIANI

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

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Номер записи: 46
17-04-2014 дата публикации

Method and Apparatus for Making an Air-Containing Mixture

Номер: US20140106043A1
Автор: Petersen Tage
Принадлежит: Gram Equipment A/S

A new method for making an air-containing mixture introduces air into a viscous mass of raw mixture for forming the air-containing mixture. The introduction of air is performed in connection with introducing the mixture in a treating unit. The raw mixture is pumped under pressure through a nozzle for forming at least one jet which is sprayed through an air space against the surface of the mixture. Air is entrained in the jet of the mixture. The air-entraining jet enters the mixture, forming the air-containing mixture. The air-containing mixture formed thereby is subsequently introduced into the treatment unit. 1. A method for making an air-containing mixture , comprising introducing air into a viscous mass of raw mixture for forming the air-containing mixture , and where the introduction of air is performed in connection with introducing the mixture in a treating unit , where the raw mixture under pressure is pumped through a nozzle , wherein by pumping the raw mixture through the nozzle , at least one mixing jet is formed which is sprayed through an air space against the surface of the air-containing mixture in a mixing step , so that air is entrained in the mixture and that the air-containing mixture formed thereby is subsequently introduced into the treatment unit.2. A method according to claim 1 , wherein the viscous mass is chosen as an ice mixture claim 1 , and the treatment unit is chosen as a freezer.3. A method according to claim 1 , wherein the formed jet is imparted such a speed that a foam of raw mixture and air is formed in the surface of the mixture in the region of impact.4. A method according to claim 1 , wherein there is maintained a largely constant jet speed across a range of flow rates as the nozzle is imparted a variable geometry.5. A method according to claim 1 , wherein a bundle of jets is formed which is sprayed against various points of the surface claim 1 , while a substantial part of the surface is utilised for the introducing of air.6. A ...

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Номер записи: 47
24-01-2019 дата публикации

Granulation of a stevia sweetener

Номер: US20190021356A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

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

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Номер записи: 48
24-01-2019 дата публикации

FROZEN CONFECTION

Номер: US20190021361A1
Автор: MAYES Daniel Matthew, OPPONG Felix Kwadwo, WIX Loyd
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

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

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Номер записи: 49
22-01-2015 дата публикации

Apparatus and Methods For Making Frozen Banana Food Products

Номер: US20150024098A1
Автор: Pheterson Charles J.
Принадлежит: Totally Bananas Inc.

An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged. 1. A method for making frozen food products , comprising: wherein the puree includes banana meat, and at least one antioxidant, and', 'wherein the banana meat has not become meal through a de-watering process;, 'a) providing a puree formed under less than one atmosphere of pressure and at least ambient temperature,'} wherein the heat exchanger is adapted to cool the puree so the puree is cooled to a workable temperature range for making frozen food products having a pre-determined volume, shape, and weight, and', 'wherein the workable temperature range for molding the puree is from about 12° F. to about 22° F., and the workable temperature range for extruding the puree is from about 0° F. to about 12° F., 'b) passing the oxidation-resistant puree into a scraped surface heat exchanger,'}2. The method of claim 1 , wherein the puree comprises a stabilizer.3. The method of claim 1 , wherein the antioxidant is an organic acid.4. The method of claim 1 , wherein the antioxidant is selected from the group consisting of citric acid claim 1 , ascorbic acid claim 1 , lemon juice claim 1 , and lime juice.5. The method of claim 1 , wherein the puree has been pasteurized to retard ...

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Номер записи: 50
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: 51
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: 52
24-04-2014 дата публикации

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

Номер: US20140113866A1
Автор: Hirofumi Kugitani, Jiro Kanamori, Kumiko Yoshioka, Mai Kanda, Masahiko Samoto, Masanobu Yanagisawa, Masashi Asanoma, Masayuki Shibata, Mitsutaka Kohno, Sayuri Kitagawa, Shigeru Ashida, Takayasu Motoyama, Tsukasa Kiyama, Yuusuke Shishido
Принадлежит: Fuji Oil Co Ltd

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

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Номер записи: 53
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: 54
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: 55
30-01-2020 дата публикации

FROZEN CONFECTION

Номер: US20200029613A1
Автор: SCHIMOLER Kirsten Anne, SKRZESZEWSKA-HOFS Paulina Janina
Принадлежит: Ben & Jerry's Homemade, Inc.

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

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Номер записи: 56
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: 57
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: 58
09-02-2017 дата публикации

MACHINE AND METHOD FOR MAKING LIQUID OR SEMI-LIQUID FOOD PRODUCTS

Номер: US20170035074A1
Автор: COCCHI Andrea, LAZZARINI Roberto
Принадлежит:

A machine for making liquid or semi-liquid food products includes a plurality of supply containers containing a basic mixture and deformable wall, so the space occupied by each first container depends on a quantity of basic mixture therein. A processing container includes a stirrer and thermal treatment system, operating with one another to convert the basic mixture into a liquid or semi-liquid product. A connecting system connects the supply containers to the processing container to transfer the basic mixture from one of the supply containers to the processing container and includes a plurality of pneumatically operated closing valves, where each of the valves is associated with one of the supply containers and can be activated and deactivated independently of the remaining valves to allow the placement of one of the containers in connection with the processing container. 1. A machine for making liquid or semi-liquid food products , comprising:a frame;a plurality of supply containers containing a liquid or semi-liquid basic mixture and comprising a deformable wall, so that the space occupied by each first container depends on a quantity of basic mixture in the self-same first container;a processing container forming a processing chamber for the basic mixture and provided with a stirrer and with thermal treatment means for the basic mixture, operating in conjunction with one another to convert the basic mixture into a liquid or semi-liquid product;connecting means for connecting the supply containers to the processing container, configured to allow the operative connection of each of the supply containers to the processing container and to transfer the basic mixture from each of the supply containers to the processing container;supporting means for the supply containers, operatively associated with the frame,an electronic drive and control unit, the machine wherein the connecting means comprise a plurality of pneumatically operated closing valves, where each of the ...

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Номер записи: 59
11-02-2016 дата публикации

CONFECTION EXTRACTOR APPARATUS AND METHOD

Номер: US20160037799A1
Автор: SWARTZ Kent
Принадлежит:

An apparatus for engaging and releasably retaining a fragile or brittle food product for forming a confection on the food product. The apparatus comprising an elastomeric grommet having a radially flexible body defining an aperture having an open position for receiving the food product and a closed position for engaging and releasably retaining the food product. 1. An elastomeric grommet having an aperture dimensioned to receive an object having a predefined cross-sectional shape , the elastomeric grommet comprising: (a) an outer wall surface; and', (1) a first inner wall portion having a first end and a second end, the first inner wall portion extending between the first and second ends and having a shape contoured to correspond to the pre-defined cross-sectional shape of the object and configured to engage an adjacent surface of object;', '(2) a second inner wall portion having a first end and a second end and configured to engage at least of a portion of an adjacent surface of the object; and', '(3) a channel disposed between the first inner wall portion and the second inner wall portion, the channel having a mouth extending between an end of the first inner wall portion and an end of the second inner wall portion;, '(b) an inner wall surface defined by the aperture and comprising], 'a radially flexible body comprisingwherein the elastomeric body is sufficiently rigid such that the aperture is configured to maintain a normally open configuration defined by the first inner wall portion, channels and second inner wall portion; andwherein the channel mouth is configured to compress when a transverse force is applied to the outer wall surface of the elastomeric grommet body such that the first inner wall portion and the second inner wall portion engage and apply a compression force to adjacent portions of the object received in the elastomeric grommet aperture.2. The elastomeric grommet of wherein the radially flexible body comprises an FDA-compliant food grade ...

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Номер записи: 60
11-02-2016 дата публикации

CONFECTIONERY PRODUCT AND METHOD OF MAKING

Номер: US20160037800A1
Автор: SPAAR Keith
Принадлежит:

A confectionery product combines cottage cheese and yogurt blended together into a frozen product having a texture and taste similar to ice cream, but with a higher nutritional value. Fat free cottage cheese can be used to provide a lower-calorie substitute for ice cream. With the addition of a suitable sweetener and flavoring, a wide range of confections are possible. Use of artificial sweetener can further lower the caloric value of the confection. 1. A confectionery product comprising cottage cheese and yogurt blended together into a smooth mass and frozen.2. The confectionery product of wherein the cottage cheese and yogurt are present in an approximately 1 to 1 ratio either by weight or by volume.3. The confectionery product of further comprising a sweetener and a flavoring.4. The confectionery product of wherein the cottage cheese in fat-free cottage cheese and the yogurt is Greek-style yogurt.5. The confectionery product of wherein the sweetener is sugar and is present in an approximate 0.5 to 1 ratio by volume to the cottage cheese.6. A method for the creation of a frozen confectionery product claim 3 , comprising the steps of:blending a given volume of cottage cheese until smooth;adding approximately an equal volume of yogurt and further blending until smooth;optionally adding a sweetener and a flavoring and further blending until smooth; andchurning and freezing the mixture until set.7. The method of wherein the sweetener is added at a ratio of approximately 0.5 the volume of the cottage cheese. The present invention is directed to food products, and in particular to a new and improved frozen dairy confection.Frozen dairy desserts, such as ice cream and frozen yogurt, are immensely popular but often carry with them high caloric loads. While there have been advances in the field to produce variants with reduced calories, such as low-fat and low or sugar free formulations, it remains generally recognized that a healthy diet demands that such confections be ...

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Номер записи: 61
08-02-2018 дата публикации

HIGHLY STABLE AERATED OIL-IN-WATER EMULSION

Номер: US20180035691A1
Автор: DANN Orelia Elizabeth, Hart Andrew Richard, HESLER William Michael
Принадлежит: CSM Bakery Solutions Europe Holding B.V.

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 2. The emulsion according to claim 1 , wherein the polysaccharides comprise 1-30% by weight of water of polysaccharide component selected from polysaccharide filler claim 1 , polysaccharide viscosifier and combinations thereof claim 1 , said polysaccharide filler being selected from hydrolysed starch claim 1 , starch claim 1 , inulin and combinations thereof.3. The emulsion according to claim 2 , wherein the polysaccharides comprise 1-25% by weight of water of the polysaccharide filler.4. The emulsion according to claim 3 , wherein the polysaccharides comprise at least 4% by weight of water of the polysaccharide filler.5. The emulsion according to claim 2 , wherein the polysaccharide filler is hydrolysed starch.6. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 1 to 20.7. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 5 to 18.8. The emulsion according to claim 2 , wherein the polysaccharides comprise 0.1-10% by weight of water of polysaccharide viscosifier.9. The emulsion according to claim 8 , wherein the polysaccharides comprise not more than 15% by weight of water of the polysaccharide filler.10. The emulsion according to claim 8 , wherein the polysaccharide viscosifier is selected from natural gums claim 8 , pectins claim 8 , carboxymethyl cellulose claim 8 , cellulose fibres and combinations thereof.11. The emulsion according to claim 10 , wherein the polysaccharide viscosifier is natural gum.12. The emulsion according to claim 11 , wherein the natural gum is a polyelectric natural gum selected from gum arabic claim 11 , gellan gum and combinations thereof.13. ...

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Номер записи: 62
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: 63
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: 64
09-02-2017 дата публикации

Smoothie Delivery Vending System

Номер: US20170039797A1
Автор: Elmery Ramy
Принадлежит:

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

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Номер записи: 65
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: 66
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: 67
18-02-2016 дата публикации

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

Номер: US20160044935A1
Автор: Aldred Deborah Lynne, Bramley Allan Sidney
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

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

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Номер записи: 68
16-02-2017 дата публикации

LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPARATION

Номер: US20170042182A1
Автор: Noth André, Olmos Paola, Sunderland Charles-Austin
Принадлежит: NESTEC S.A.

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 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% 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:0.01 to 2% whey protein by weight based on the total composition (wt.);0.01 to 3% wt of stabilizers;less than 4.5% wt of fat;less than 15% wt of sweetener;at least 25% wt fruit; andhaving pH in the range from 3.5 to 4.2 and solid content above 10% wt.2. A liquid composition according to claim 1 , wherein the product is substantially free of casein.3. A liquid composition according to claim 1 , wherein the liquid composition comprises from 35 to 70% fruit by weight.4. A liquid composition according to claim 1 , wherein the fruit is in a form selected from the group consisting of fruit pieces claim 1 , juice claim 1 , puree claim 1 , concentrate and combinations thereof.5. 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 composition.6. A liquid composition according to claim 1 , having a total solids content between 10 to 40% based on the weight of the total composition.7. A liquid composition according to claim 1 , wherein the fat content is less than 1% wt.8. A liquid composition according to claim 1 , wherein the liquid composition has been subjected to a temperature treatment with a temperature in the range from 90° C. to 160° C.9. A liquid ...

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Номер записи: 69
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: 70
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: 71
14-02-2019 дата публикации

Flavor station assembly

Номер: US20190045808A1
Автор: Carl A. RUPP, David Rupp
Принадлежит: Snowie LLC

A flavor station assembly can be employed to dispense snow cone flavors or other types of flavoring syrups or liquids. The flavor station assembly can include one or more saucer assemblies where each saucer assembly is configured to dispense a number of flavors. Each saucer assembly can be coupled to a support assembly that is configured to pivot thereby enabling the saucer assemblies to be positioned in a desired location relative to the structure to which the support assembly is mounted.

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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
26-02-2015 дата публикации

APPARATUS AND PROCESS FOR THE MANUFACTURE OF A COMPOSITE FROZEN PRODUCT

Номер: US20150056350A1
Автор: Bartkowska Beata, BURGESS Geoffrey Alec, Doehren Paul Michael, Hall Richard Andrew, Luck Richard Henry
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element having an external surface corresponding to the internal shape of the container, the forming element being further characterised by a passage running through the forming element from an upper opening to a lower opening, the apparatus further comprising means for removing material from the passage of the forming element. The invention also provides a process for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, the process comprising the steps of: at least partially filling the container with particles of a casing material having an average diameter of at most 3 mm; inserting a forming element into the container, the forming element having an external surface corresponding to the internal shape of the container, and being further characterised by a passage running through the forming element from an upper opening to a lower opening; removing excess casing material from the passage of the forming element; removing the forming element; and then at least partially filling the container with a frozen confection. 1. An apparatus for the production of a composite frozen product in a container , the product being comprised of a frozen confection within an edible casing , wherein the apparatus comprises:a forming element having an external surface corresponding to the internal shape of the container, the forming element being further characterised by a passage running through the forming element from an upper opening to a lower openingthe apparatus further comprisingmeans for removing material from the passage of the forming element.2. An apparatus according to wherein the means for removing material comprise a suction device.3. An apparatus according to ...

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Номер записи: 74
15-05-2014 дата публикации

FROZEN CONFECTION WITH GEL COATING

Номер: US20140134300A1
Автор: Bramley Allan Sidney, Mayes Sarah Jane
Принадлежит:

A frozen confectionery product is provided. The product comprises a core of a frozen confection, which is at least partially coated with a gel, characterized in that the core of frozen confection comprises an ice structuring protein. 1. A frozen confectionery product comprising a core of a frozen confection , which is at least partially coated with a gel , characterized in that the core of frozen confection comprises an ice structuring protein in an amount of from 0.0001 wt % to 0.05 wt %.2. A frozen confectionery product according to wherein the ISP is a type III ISP.3. A frozen confectionery product according to wherein the ISP is type III HPLC-12.4. (canceled)5. A frozen confectionery product according to wherein the gel is an alginate gel.6. A frozen confectionery product according to wherein the product is a stick product.7. A frozen confectionary product according to wherein the core is substantially covered by a layer of gel.8. A frozen confectionery product according to wherein scores or notches are present in the gel layer.9. A frozen confectionery product according to wherein the core is partially covered by pieces of gel.10. A frozen confectionery product according to wherein the gel is arranged as a helical stripe around the core.11. A frozen confectionery product according to wherein there are gaps between the turns of the helical stripe. The present invention relates to a frozen confectionery product. In particular, it relates to a frozen confectionery product at least partially coated with a gel.Consumers (especially children) are always looking for frozen confectionery products which provide interesting eating experiences. Products consisting of a core of frozen confection with a jelly-like coating have been known for some years, for example as described in WO 01/30175 and U.S. Pat. No. 3,752,678. CN 101120714A discloses a variation on this in which the jelly coating can be peeled off the frozen confection core, in a manner similar to that of peeling ...

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Номер записи: 75
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: 76
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: 77
28-02-2019 дата публикации

EMULSION AND PROCESS FOR MAKING SAME

Номер: US20190059414A1
Автор: DE CLERCQ Nathalie, De Paepe Jeroen, HUIZENGA Ellen
Принадлежит: Cargill, Incorporated

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products. 1. An emulsion of an aqueous phase in a lipid phase , wherein the lipid phase comprises lipids in crystalline form together with non-fatty cocoa and/or milk solids , and the aqueous phase comprises a sweetener composition and is dispersed throughout the lipid phase in the form of droplets , characterized in that , at −18° C. , the hardness of the emulsion , measured according to Method 1 , is at least 3000 g.2. The emulsion according to claim 1 , characterised in that the lipid phase comprises lipids that have been tempered claim 1 , fractionated claim 1 , and/or interesterified.3. The emulsion according to claim 1 , characterised in that the aqueous phase is substantially non-liquid at −18° C.4. The emulsion according to claim 3 , characterised in that the aqueous phase comprises a gelling agent or is substantially crystalline at −18° C.5. The emulsion according to claim 4 , characterised in that the aqueous phase comprises a gelling agent and the lipid phase comprises an ion.6. The emulsion according to claim 1 , characterised in that the emulsion comprises a higher melting point emulsifier.7. The emulsion according to characterized in that the emulsion comprises:From 10 to 70 wt % of aqueous phase, based on the total weight of the emulsion,From 30 to 90 wt % of lipid phase, based on the total weight of the emulsion.8. A food product comprising the emulsion of and further food ingredients.9. The food product according to claim 8 , characterized in that the emulsion is present as a coating of and/or as a filling in said food product.10. The food product according to claim 9 , characterized in that the food product is an ice cream product.11. A process to produce an ...

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Номер записи: 78
28-02-2019 дата публикации

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

Номер: US20190059416A1
Автор: Delle Coste Riccardo Dario
Принадлежит: Barfresh Inc.

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

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Номер записи: 79
17-03-2022 дата публикации

DEVICE FOR DISPENSING AND CONSUMING A FLUID SUBSTANCE

Номер: US20220079185A1
Автор: JR. William Robert, Reinhardt, Reinhardt Tracy
Принадлежит:

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. in some embodiments, the device can include a handle assembly and a variable-volume chamber configured to store at least a portion of the fluid substance, the variable-volume chamber removably connected to the handle assembly. A cover can be removably coupled with the handle assembly. The cover can have an open end and a closed end and can at least partially define a mold cavity for molding the freezable substance.) 1. A device for molding a freezable substance and dispensing a fluid substance , the device comprising:a handle assembly comprising a base unit;a variable-volume chamber configured to hold at least a portion of the fluid substance, the variable-volume chamber removably coupled with the handle assembly; anda cover removably coupled with the base unit, the cover having an open end and a closed end and at least partially defining a mold cavity for molding the freezable substance.2. The device of claim 1 , wherein the cover has a shaft extending from the closed end.3. The device of claim 2 , wherein a length of the shaft is at least half a length of the cover.4. The device of claim 3 , wherein the length of the shaft is greater than the length of the cover.5. The device of claim 1 , wherein the handle assembly further comprises a plunger configured to dispense the fluid substance from the variable-volume chamber.6. (canceled)7. The device of claim 5 , wherein the variable-volume chamber includes at least one wall that the plunger moves to dispense the fluid substance from the variable-volume chamber.8. The device of claim 1 , wherein the variable-volume chamber is squeezable to dispense the fluid substance from the variable-volume chamber when squeezed in a transverse direction that is non-parallel to a longitudinal axis of the device.9. The device of claim 1 , further comprising a puncture device configured to puncture the variable-volume chamber to ...

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Номер записи: 80
10-03-2016 дата публикации

APPARATUS AND PROCESS FOR COATING EDIBLE RECEPTACLES

Номер: US20160066598A1
Автор: Bartkowska Beata, BRIGGS Amy Lisa, WILLMOTT Mark
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat-based coating onto the internal surface of the edible receptacle; and introducing a gas-dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating. 1. An apparatus for coating an edible receptacle , the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.2. An apparatus according to wherein the aperture is in gas communication with a source of cooled gas.3. An apparatus according to wherein the cooled gas is at a temperature of from −20° C. to −200° C.4. An apparatus according to wherein the cooled gas is nitrogen or a noble gas.5. A process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of:providing an edible receptacle,at least partially ...

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Номер записи: 81
27-02-2020 дата публикации

SOFT ICE CREAM DISPENSER CONFIGURED FOR INJECTING DOUGHNUTS

Номер: US20200060306A1
Автор: Evans Robert
Принадлежит:

Apparatus for injecting ice cream through a sleeve and nozzle into pastries receives ice cream from soft-serve ice-cream machines. The sleeve is temperature controlled by electric heating element, temperature sensor, and controller. The nozzle has a pointed tip and deposits an ice cream stream, optionally including a flavored syrup injected into its center as it flows through the nozzle, into a ball in a pastry. Another nozzle formed with openings on opposite sides of the tip deposits ice cream with ripple effect. A method of injecting ice cream into pastries includes positioning a pastry with injector nozzle tip in the pastry; flowing ice cream through a temperature controlled injection device and nozzle into the pastry; and removing the pastry. In embodiments, the method includes injecting flavored syrup into a center of a stream of ice cream and deposits the ice cream in a ball or rippled stream within a pastry. 1. An apparatus configured for injection of ice cream into pastries , the apparatus comprising:a sleeve adapted to receive flowing ice cream from a soft-serve ice cream freezing-dispensing machine and direct the flowing ice cream into a nozzle;the nozzle adapted to receive the flowing ice cream and inject it into the pastries;the sleeve configured with an electric heating element adapted to adjust temperature of a circumferential portion of the flowing ice cream as the flowing ice cream is directed through the sleeve;a temperature sensor coupled to sense temperature of the sleeve;a controller adapted to regulate heat provided by the electric heating element in accordance with temperature sensed by the temperature sensor;at least one injection inlet and injection nozzle adapted to inject a flavored syrup into a center of the flowing ice cream as it flows through the sleeve and nozzle; anda syrup pump and syrup pump controller adapted to control a ratio of the flavored syrup to the flowing ice cream as the flowing ice cream flows through the sleeve and ...

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Номер записи: 82
11-03-2021 дата публикации

Apparatus and method for making a layered frozen confectionary product

Номер: US20210068418A1
Автор: Sanjay Gupta
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The invention relates to an apparatus ( 1 ) for making a frozen confectionery product ( 3 ) by rotary vertical extrusion into a container ( 2 ), said apparatus comprising a nozzle ( 3 ) comprising a frozen confectionery passage ( 4 ) with one inlet port ( 5 ) and a single outlet port ( 6 ) having an elongated cross-section, two coating passages ( 7 ) with two coating inlet ports ( 8 ) and two corresponding coating outlet ports ( 9 ) having elongated cross-sections, wherein the frozen confectionery passage inlet port ( 5 ) and the single elongated outlet port ( 6 ) are joined by a funnel passage ( 10 ) expanding at an angle of at least 35-25°, preferably 32-27°, relative to the flow direction in the nozzle ( 3 ) and a land length passage ( 11 ) having walls parallel to the flow direction of the nozzle, and wherein the coating outlet ports ( 9 ) are positioned on the inside walls of the land length passage ( 11 ) upstream of the frozen confectionery outlet port ( 6 ) and extends in parallel to the frozen confectionery outlet port ( 6 ), so as to form an annular or helical coating layer ( 12 ) in or on the frozen confectionery ( 13 ) upon rotation of the nozzle ( 3 ) and the container ( 2 ) with respect to one another. The invention also relates to a method of making frozen confectionery product with large inclusions and to the product as such.

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Номер записи: 83
11-03-2021 дата публикации

MICROWAVE ACTIVE PACKAGING FOR SELECTIVE HEATING OF CONTENTS

Номер: US20210070526A1
Автор: Ingoglia Anna Rose, JR. Fermin P., Resurreccion
Принадлежит: Tillamook County Creamery Association

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed. 1. A microwavable food , comprising:a first food layer comprising a food to be maintained within a first predetermined temperature range;a second food layer comprising a second food to be maintained within a second predetermined temperature range higher than the first predetermined temperature range; anda microwave active container at least partially enclosing the first and second food layers,wherein the microwave active container is configured to selectively heat, when the food is placed into a microwave oven, the first layer to a temperature within the first predetermined temperature range and the second food layer to a temperature within the second predetermined temperature range.2. The microwaveable food of claim 1 , wherein the microwave active container comprises a microwave shield layer arranged to attenuate an amount of microwave radiation that reaches the first food layer.3. The microwaveable food of claim 2 , wherein the microwave shield layer comprises a metallic foil claim 2 , the metallic foil further comprising a plurality of apertures sized to maintain microwave reflectance while reducing local conductivity.4. The microwaveable food of claim 3 , wherein the microwave shield layer further comprises a first polymer sheet that is disposed on a first side of the metallic foil claim 3 , and a second polymer sheet that is disposed on a second side of the metallic foil.5. The microwaveable food ...

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Номер записи: 84
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: 85
05-03-2020 дата публикации

CONFECTIONERY ITEM

Номер: US20200068918A1
Автор: Rocha Mark
Принадлежит:

Products and associated methods relate to a confectionery item having a boundary layer configured to prevent spun sugar of the confectionery item from breaking down. In an illustrative example, a confectionery item may include a frozen food core, a boundary layer configured to wrap the frozen food core, and a spun sugar layer configured to surround the boundary layer. In some embodiments, the boundary layer may be pliable at room temperature and hard at freezing temperatures. By adding the boundary layer, the frozen food core may, in some embodiments, not dissolve (e.g., “burn” or “eat” through) the spun sugar. 1. A confectionery item comprising:a frozen food core that comprises ice cream;a boundary layer configured to wrap the frozen food core; and,a spun sugar layer configured to surround the boundary layer,wherein the boundary layer is pliable at room temperature and hard at freezing temperatures.2. The confectionery item of claim 1 , wherein the boundary layer comprises a thin and sugar-based substance.3. The confectionery item of claim 1 , wherein the boundary layer comprises a fruit-flavored snack.4. The confectionery item of claim 1 , wherein the boundary layer comprises a fruit roll-up.5. The confectionery item of claim 1 , wherein the spun sugar layer comprises cotton candy.6. The confectionery item of claim 1 , wherein the spun sugar layer comprises machine-spun cotton candy.7. A confectionery item comprising:a first frozen food core;a first boundary layer configured to wrap the first frozen food core; and,a spun sugar layer configured to surround the first boundary layer,wherein the boundary layer is pliable at room temperature and hard at freezing temperatures.8. The confectionery item of claim 7 , wherein the frozen food core comprises frozen yogurt.9. The confectionery item of claim 7 , wherein the boundary layer comprises a thin and sugar-based substance.10. The confectionery item of claim 7 , wherein the boundary layer comprises a fruit-flavored ...

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Номер записи: 86
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: 87
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: 88
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: 89
22-03-2018 дата публикации

ICE CREAM ROLL MAKER

Номер: US20180077949A1
Автор: LAI KIN MAN
Принадлежит: CONAIR CORPORATION

An ice cream roll maker includes a housing, a freezer wheel mounted within the housing and configured for rotation about a horizontal axis, and a reservoir within the housing for holding a liquid ingredient. An outer peripheral surface of the freezer wheel is configured to receive the liquid ingredient from the reservoir and transform the liquid ingredient into a frozen coating layer on the outer peripheral surface. 1. An ice cream roll maker , comprising:a housing;a freezer wheel mounted within said housing and configured for rotation about a horizontal axis; anda reservoir within said housing for holding a liquid ingredient;wherein an outer peripheral surface of said freezer wheel is configured to receive said liquid ingredient from said reservoir and transform said liquid ingredient into a frozen coating layer on said outer peripheral surface.2. The ice cream roll maker of claim 1 , further comprising:a scraping device having a leading edge and being movable between a first position in which said leading edge is spaced from said outer peripheral surface of said freezer wheel, and a second position in which said leading edge is adjacent to said outer peripheral surface of said freezer wheel for scraping said frozen coating layer from said outer peripheral surface and for forming said frozen coating layer into a roll upon rotation of said freezer wheel.3. The ice cream roll maker of claim 2 , wherein:said scraping device includes a plurality of slicing blades oriented perpendicular to said leading edge for creating strips from said roll.4. The ice cream maker of claim 2 , further comprising:a pump configured to pump said liquid ingredient to a coating device positioned in association with said outer peripheral surface of said reservoir.5. The ice cream roll maker of claim 4 , further comprising:a motor configured to rotate said freezer wheel about said horizontal axis.6. The ice roll cream maker of claim 1 , further comprising:a cover engageable with said housing ...

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Номер записи: 90
23-03-2017 дата публикации

ARRANGEMENT AND METHOD FOR MIXING OF PARTICULATE FILLING INTO CONSUMER ICE MASS

Номер: US20170079306A1
Автор: Ubbesen Jonas
Принадлежит:

An arrangement is disclosed for mixing of particulate filling material into a consumer ice mass. The arrangement includes a rotor cylinder having: a first rotor blade, a second rotor blade and a third rotor blade for the mixing-in of the consumer ice mass and the particulate filling material by rotation, wherein: the first rotor blade has a first notch configured to accommodate the second blade and the third blade, and a second notch configured to accommodate the front bearing, the second rotor blade has a first notch configured to accommodate the first rotor blade, a second notch configured to accommodate the third blade, and a third notch configured to accommodate the front bearing, and the third rotor blade has a first notch configured to accommodate the first rotor blade and the second rotor blade, and a second notch configured to accommodate the front bearing. 114-. (canceled)15. An arrangement for mixing of particulate filling material into a consumer ice mass , the arrangement comprising: at least one supply opening for the consumer ice mass;', 'at least one inlet for the particulate filling material to a cavity in the housing; and', 'an outlet opening; and, 'a housing including 'a first rotor blade, a second rotor blade and a third rotor blade for the mixing-in of the consumer ice mass and the particulate filling material by rotation,', 'a rotor cylinder having the first, second, and third rotor blades create a number of cells in the cavity by being pressed against the surface of the cavity,', 'the rotor cylinder is supported from two opposing sides of the cavity by bearings in the form of a rear bearing and a front bearing,', 'the first rotor blade has a first notch configured to accommodate the second blade and the third blade, and a second notch configured to accommodate the front bearing,', 'the second rotor blade has a first notch configured to accommodate the first rotor blade, a second notch configured to accommodate the third blade, and a third notch ...

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Номер записи: 91
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: 92
31-03-2022 дата публикации

METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE

Номер: US20220095643A1
Автор: Murray Taz
Принадлежит:

A method of applying a thin layer of a chocolate coating onto a frozen food product, in some instances a piece of pineapple, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate. In some instances, the chocolate coating is a white chocolate, and coconut inclusions and flavoring are incorporated directly into the chocolate coating. 1. A process of applying an untempered chocolate coating onto a frozen food product to form a thin layer of the chocolate coating and prevent the chocolate coating from becoming cloudy and frangible , comprising:obtaining a frozen food product;obtaining a chocolate coating, wherein the chocolate coating comprises a low viscosity, untempered, chocolate containing pure cocoa butter and a plurality of coconut inclusions;applying a layer of the chocolate coating by conveying the frozen food product along an enrobing belt under a curtain of the chocolate coating to envelop the frozen food product in the chocolate coating thereby creating an enrobed frozen food product;conveying the enrobed frozen food product along a vibrating perforated belt having pressurized air passing up through the belt to remove all the chocolate coating in excess of a thin layer;flash cooling the enrobed frozen food product to a temperature below 1.7° C.; andfreezing the enrobed frozen food product to a temperature below −18° C.2. The process as recited in claim 1 , wherein the frozen food product is a fruit.3. The process as recited in claim 1 , wherein the frozen food product is a piece of pineapple.4. The process as recited in claim 1 , wherein the chocolate coating comprises a white chocolate.5. The process as recited in claim 1 , wherein the plurality of coconut inclusions is a plurality of solid claim 1 , desiccated claim 1 , unsulfated claim 1 , medium gem coconut inclusions.6. The process as recited in claim 1 , further comprising coconut flavored seed oil.7. The process of claim 1 , further ...

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Номер записи: 93
12-03-2020 дата публикации

Citrus fibers and applications thereof

Номер: US20200077685A1
Автор: Angese PANOZZO, Christina DESMET, Joe WALLECAN, Katleen Lucien Fiane Daisy WILLEMSEN, Katlijn MOELANTS, Marc Evarist Gustaaf HENDRICKX, Stephane Jules Jerome Debon
Принадлежит: Cargill Inc, Katholieke Universiteit Leuven

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G′) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

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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

COMPOSITIONS

Номер: US20140170270A1
Автор: Campanile Fabio, DOORN Aloysius Lambertus, Patrick Ruth, Potineni Rajesh Venkata
Принадлежит: Givaudan S.A.

A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof. 1. A frozen confectionary product comprising a particulate composition comprising a core containing a flavourant , flavour-enhancing agent ingredient , colourant or other beneficial ingredient , and one or more coatings around said core , wherein said coatings comprise gelatine , a fat or wax , ethyl cellulose or mixtures thereof.2. The product according to selected from the group consisting of ice cream claim 1 , water-ice and sorbet.3. The product according to wherein the coating weight is 0.5 to 50 wt % of the particulate composition.4. The product according to wherein the coating is ethyl cellulose and the coating weight is 1 to 20 wt %.5. The ice cream product according to comprising a particulate composition comprising a core containing a flavourant claim 2 , flavour-enhancing agent ingredient claim 2 , colourant or other beneficial ingredient claim 2 , and one or more coatings around said core claim 2 , wherein said coating comprises ethyl cellulose and the coating weight is 1 to 15 wt %.6. The water-ice product according to comprising a particulate composition comprising a core containing a flavourant claim 2 , flavour-enhancing agent ingredient claim 2 , colourant or other beneficial ingredient claim 2 , and one or more coatings around said core claim 2 , wherein said coating comprises ethyl cellulose and the coating weight is 1 to 15 wt %.7. The sorbet product according to wherein the coating comprises ethyl cellulose and the coating weight is 1 to 15 wt %.8. The ice cream product according to claim 2 , wherein the coating comprises gelatine and the coating weight is 20 to 30 wt %.9. The water-ice product according to wherein the coating comprises ...

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Номер записи: 96
05-05-2022 дата публикации

Method for reducing lactose at high temperatures

Номер: US20220132878A1
Автор: Cristina Bongiorni, Jacob Flyvholm Cramer, Karina Hansen Kjaer, Tina Krogh JENSEN, Tomoharu Sato
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

This specification relates to a method for reducing the amount of lactose in a milk-based substrate containing lactose, wherein said method comprises contacting said substrate with an enzyme having neutral lactase activity at a temperature of more than about 50° C., and wherein said lactase reduces the amount of lactose in said substrate by at least about 70%.

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Номер записи: 97
01-04-2021 дата публикации

GRANULATION OF A STEVIA SWEETENER

Номер: US20210092971A1
Автор: MARKOSYAN Avetik, PURKAYASTHA Siddhartha
Принадлежит:

A method for making a granulated sweetener is described. The resulting sweetener has a desirably high solubility level. 19-. (canceled)10. A method for producing a sweetener comprising the steps of:{'i': 'Stevia', 'A) introducing a sweetener powder with a solubility of at least about 1 g per 100 g of water at ambient temperature to a roll compaction apparatus to produce a compacted material;'}B) introducing the compacted material to a size reducing apparatus to obtain a granule mixture; and{'i': Stevia', 'Stevia, 'C) fractionating the granule mixture to obtain a granulated sweetener having a particle size ranging from about 140 μm to about 680 μm and having a dissolution rate greater than a dissolution rate of the powder.'}11Stevia. The method of claim 10 , wherein the dissolution rate of the granulated sweetener is at least about 0.75 grams per minute.12. The method of claim 10 , wherein the roll compaction apparatus operates at between about 5 rpm and about 20 rpm claim 10 , and at a roll pressure of between about 10 bar to about 60 bar to produce the compacted material; and the size reducing apparatus comprises a set of sequentially located granulators equipped with rotors rotating at between about 50 rpm to about 2000 rpm to obtain the granule mixture.13SteviaStevia rebaudiana. The method of wherein the sweetener powder is selected from a group consisting of: Stevioside claim 10 , Rebaudioside A claim 10 , Rebaudioside B claim 10 , Rebaudioside C claim 10 , Rebaudioside D claim 10 , Rebaudioside E claim 10 , Rebaudioside F claim 10 , Rebaudioside M claim 10 , Rebaudioside N claim 10 , Rebaudioside O claim 10 , Steviolbioside claim 10 , Dulcoside A claim 10 , Rubusoside claim 10 , other minor glycosides found in plants claim 10 , and a mixture thereof.14Stevia. The method of claim 10 , further comprising the step of combining the sweetener powder with an additional ingredient before introducing the powder to the roll compaction apparatus.15. The method of claim ...

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Номер записи: 98
01-04-2021 дата публикации

COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

Номер: US20210092975A1
Автор: Aebi Marcel, Chandrasekaran Shantha Nalur, Opet Nathan
Принадлежит:

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), 50 to 60 wt % of non-fat solids, 40 to 50 wt % of fat, which comprises a fat blend of hardening fat and liquid oil, wherein the fat blend consisting of 45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat, and wherein the hardening fat comprises at least 8% anhydrous milk fat, preferably 8 to 22% milk fat, and wherein the composition is free from water. The invention also relates to a method for making the coating composition. 1. A composition for coating a frozen confection , the composition comprising , expressed in weight % (based on the total weight of the coating) ,50 to 60 wt % of non-fat solids,40 to 50 wt % of fat, which comprises a fat blend of hardening fat and liquid oil,wherein the fat blend comprises45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat, and wherein the hardening fat comprises at least 8% anhydrous milk fat, preferably 8 to 22% milk fat,and wherein the composition is free from water.2. A composition according to claims 1 , wherein the fat blend comprises 45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat.3. A composition according to claim 1 , wherein the composition has a plastic viscosity of 100 to 455 centipoise (cps) (mPas).4. A composition according to claim 1 , wherein the coating composition has a solid fat content of 30-50% at 0° C.5. A composition according to claim 1 , wherein the structuring agent is present in an amount of between about 0.2% and 3% by weight of the coating.6. A composition according to claim 1 , wherein the hardening fat in addition to the milk fat comprises fat selected from the group consisting of: palm oil mid fractions claim 1 , palm oil soft fractions and a combination thereof.7. A composition according to claim 1 , wherein the liquid oil is selected from the group consisting of: rapeseed oil such as canola oil ...

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Номер записи: 99
12-05-2022 дата публикации

APPARATUS FOR PREPARATION OF FROZEN CONFECTION PRODUCTS

Номер: US20220142199A1
Автор: EVANS Victoria Suzanne Elizabeth, JEATT William Douglas, NOBLE Deborah Jane
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

An apparatus for the preparation of frozen confectionery products comprising a filling head () comprising one or more frozen confection inlets () connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber () and an outlet (), a first housing () comprising a nozzle () is connectable to, and rotatable in relation to, the filling head outlet (), and the outlet of the nozzle () has a cross section comprising a central section () and peripheral sections (), wherein an annular shape () can be superimposed on the central section () and the diameter of the annular shape () has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process. 1134256267789898. An apparatus for the preparation of a frozen confection product comprising a filling head () comprising one or more frozen confection inlets () connectable to a source of one or more frozen confections comprising one or more inclusions , a mixing chamber () and a filling head outlet () , a first housing () connectable to a nozzle () is connectable to , and rotatable in relation to , the filling head outlet () , wherein the nozzle () comprises a nozzle outlet () and the cross section of the nozzle outlet () comprises a central section () and peripheral sections () , wherein the width of the central section () is from 6 mm to 60 mm and the width of the peripheral sections () is from 5% to 50% in length of the width of the central section ().28. An apparatus for the preparation of frozen confection products according to claim 1 , wherein the width of the central section () is from 6 mm to 30 mm.3. (canceled)489. An apparatus for the preparation of frozen confection products according to claim 1 , wherein the cross section of the central ...

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Номер записи: 100