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11. 发明申请

US20170135379A1 Taste Characteristics in Soy-Based Food Products Using High-Protein Soybeans 审中-公开
公开(公告)号：US20170135379A1
公开(公告)日：2017-05-18
申请号：US14942480
申请日：2015-11-16
申请人： WhiteWave Services, Inc.
发明人： Neal Allan Bringe
IPC分类号： A23L1/20 , A23L1/211
CPC分类号： A23L11/31 , A23C11/103 , A23C11/106 , A23J3/16 , A23L11/07 , A23V2002/00 , A23V2200/15 , A23V2250/21
摘要： In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180° F. and 190° F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).

12. 发明授权

US11452299B2 Plant based allergen-free coffee creamer or whitener composition 有权
公开(公告)号：US11452299B2
公开(公告)日：2022-09-27
申请号：US16511564
申请日：2019-07-15
申请人： WhiteWave Services, Inc.
发明人： Pamela Kyle Schultz , Aaron Shawn Malone
IPC分类号： A23C11/10 , A23F5/46
摘要： A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

13. 发明授权

US10952457B2 Taste characteristics in soy-based food products using high-protein soybeans 有权
公开(公告)号：US10952457B2
公开(公告)日：2021-03-23
申请号：US14942480
申请日：2015-11-16
申请人： WhiteWave Services, Inc.
发明人： Neal Allan Bringe
IPC分类号： A23L11/30 , A23L11/00 , A23C11/10 , A23J3/16
摘要： In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180° F. and 190° F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).

14. 发明申请

US20200015491A1 PLANT BASED ALLERGEN-FREE COFFEE CREAMER OR WHITENER COMPOSITION 审中-公开
公开(公告)号：US20200015491A1
公开(公告)日：2020-01-16
申请号：US16511564
申请日：2019-07-15
申请人： WhiteWave Services, Inc.
发明人： Pamela Kyle Schultz , Aaron Shawn Malone
IPC分类号： A23C11/10 , A23F5/46
摘要： A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

15. 发明申请

US20180289028A1 System and Method for Producing a Non-Dairy Cheese Product 审中-公开
公开(公告)号：US20180289028A1
公开(公告)日：2018-10-11
申请号：US15484375
申请日：2017-04-11
申请人： WhiteWave Services, Inc.
发明人： Xiaoyu Min , Joshua James Smith , Wendy Kay Behr , Jennifer Lynn Aleshire
IPC分类号： A23C20/02 , A23C19/097 , A01J99/00
摘要： A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

16. 发明申请

US20160157513A1 FRUIT SNACKS FORTIFIED WITH POLYUNSATURATED FATTY ACIDS 审中-公开
标题翻译：用聚脂肪酸食用的水果酱
公开(公告)号：US20160157513A1
公开(公告)日：2016-06-09
申请号：US14564669
申请日：2014-12-09
申请人： WhiteWave Services, Inc.
发明人： Angela Renee Kohut
IPC分类号： A23L1/30 , B29C39/02 , A61K9/00 , B29C39/38 , B29C37/00 , A61K31/202 , A23L1/068 , B29C39/26
CPC分类号： B29C37/0032 , A23L19/09 , A23L21/15 , A23L21/18 , A23L33/12 , A23V2002/00 , B29C37/0067 , B29C39/02 , B29C39/26 , B29C39/38 , B29C2037/0035 , B29K2033/00 , B29K2995/0037 , B29L2031/772
摘要： According to some embodiments, a method comprises mixing a plurality of first ingredients into a slurry, cooking the slurry, and cooling the slurry to a temperature less than approximately 100° C. A polyunsaturated fatty acid (PUFA) is added to the cooled slurry, and the PUFA-fortified slurry is deposited into metal mold trays that have been coated with wax. The metal mold trays are cooled until the slurry sets into fruit snacks.
摘要翻译：根据一些实施方案，一种方法包括将多种第一成分混合成浆料，蒸煮浆料，并将浆料冷却至低于约100℃的温度。将多不饱和脂肪酸（PUFA）加入冷却的浆料中，并且将PUFA强化的浆料沉积到已经涂覆有蜡的金属模具托盘中。将金属模具托盘冷却直到浆料成为水果小吃。

17. 外观设计

USD708950S1 Closure 有权
公开(公告)号：USD708950S1
公开(公告)日：2014-07-15
申请号：US29432946
申请日：2012-09-24
申请人： WhiteWave Services, Inc.
设计人： Sarah Zeid , Dale Hess , Frederick G. Melms, Jr.

18. 发明申请

US20140193369A1 ANTI-INFLAMMATORY FOOD PRODUCT 审中-公开
标题翻译：抗炎食品
公开(公告)号：US20140193369A1
公开(公告)日：2014-07-10
申请号：US13735547
申请日：2013-01-07
申请人： WHITEWAVE SERVICES, INC.
发明人： Neal Allan Bringe
IPC分类号： C12Q1/02 , G01N33/68 , G01N33/573
CPC分类号： C12Q1/025 , G01N33/573 , G01N33/6863 , G01N33/6869 , G01N33/88 , G01N2333/525 , G01N2333/5412 , G01N2333/545 , G01N2333/90254 , G01N2800/7095
摘要： According to some embodiments, a method selects one or more inflammatory markers to evaluate. The one or more inflammatory markers selected from the group consisting of iNOS, COX-2, TNF-alpha, NO, PGE2, IL-6, and IL-1β. The method determines a first expression level and a second expression level of the one or more inflammatory markers. The first expression level is associated with a positive control sample comprising a type of human macrophages. The second expression level is associated with a test sample obtained by exposing a food product to a digest, the type of human macrophages, and a pro-inflammatory compound. The method performs a comparison between the first expression level and the second expression level and designates the food product according to an anti-inflammatory standard based on the comparison.
摘要翻译：根据一些实施方案，一种方法选择一种或多种炎性标志物进行评估。选自iNOS，COX-2，TNF-α，NO，PGE2，IL-6和IL-1和bgr的一种或多种炎性标志物。该方法确定一种或多种炎性标志物的第一表达水平和第二表达水平。第一表达水平与包含一种人类巨噬细胞的阳性对照样品相关。第二表达水平与通过将食物暴露于消化物，人类巨噬细胞的类型和促炎症化合物而获得的测试样品相关联。该方法在第一表达水平和第二表达水平之间进行比较，并且基于比较来指定根据抗炎标准的食品。

19. 发明申请

WO2020123915A1 METHODS FOR THE PREPARATION OF A PLANT PROTEIN COMPOSITION 审中-公开
公开(公告)号：WO2020123915A1
公开(公告)日：2020-06-18
申请号：PCT/US2019/066182
申请日：2019-12-13
申请人： WHITEWAVE SERVICES INC.
发明人： ZHANG, Huimin , GRAY, Jonathan , BALES, Matthew , CHAVEZ, Luke , YIN, Huaixia
IPC分类号： A23C9/123 , A23J1/14 , A23J3/14
摘要： The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment.

20. 发明申请

WO2018156541A1 SYSTEM AND METHOD FOR MIXING POLYUNSATURATED FATTY ACIDS INTO A FLUID FOOD PRODUCT 审中-公开
公开(公告)号：WO2018156541A1
公开(公告)日：2018-08-30
申请号：PCT/US2018/018889
申请日：2018-02-21
申请人： WHITEWAVE SERVICES, INC.
发明人： CLARKE, Elle, Ann , CHAPMAN, Dennis, Keith , JERGER, Gary, Thomas
IPC分类号： A23C9/20 , A23L33/12
摘要： An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. The transfer line is in fluid connection with the batch tank. The pressure tank holds a volume of oil. The funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank. The funnel includes at least one vent. The oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank. The inline shear mixer mixes the fluid food product and the oil. The flow line flows the fluid food product-and-oil mixture to the batch tank.

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