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1. 发明申请

WO2022147094A1 DAIRY CREAMER WITH A LOW CARBOHYDRATE CONTENT 审中-公开
公开(公告)号：WO2022147094A1
公开(公告)日：2022-07-07
申请号：PCT/US2021/065475
申请日：2021-12-29
申请人： WHITEWAVE SERVICES, INC.
发明人： KRISHNANKUTTY NAIR, Pulari , NGUYEN, Duc
IPC分类号： A23C13/14 , A23L9/20
摘要： The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than 3.3 wt%. A skim milk having a protein content ranging from 2.5 to 4.5 wt% and a carbohydrate content ranging from 4.5 to 5.5 wt% is used as the starting material in the disclosed process.

2. 发明专利

RU2741811C1 СИСТЕМА И СПОСОБ ПОЛУЧЕНИЯ НЕМОЛОЧНОГО СЫРНОГО ПРОДУКТА 未知
公开(公告)号：RU2741811C1
公开(公告)日：2021-01-28
申请号：RU2019135844
申请日：2018-04-10
申请人： WHITEWAVE SERVICES INC
发明人： MIN XIAOYU , SMITH JOSHUA JAMES , BEHR WENDY KAY , ALESHIRE JENNIFER LYNN , ROSSO-GONZALEZ DIEGO , GRAY JONATHAN
IPC分类号： A23C20/02
摘要： Изобретениеотноситсяк молочнойпромышленности. Способполучениянемолочногосыравключаетферментациюискусственногомолокаи смешениеферментированногомолокас сухимиингредиентами. Сухиеингредиентывключаютоднуилиболеекамедейи одинилиболеекрахмалов. Дальнейшеенагреваниесмесидо 180°F идобавлениемаслав ферментированноеискусственноемолокововстроеннойв производственнуюлиниюмешалкус высокимисдвиговымиусилиямис получениемсмесимасло/искусственноемолокос определеннымразмеромчастиц. Крометого, способвключаетциркуляциюсмесимасло/искусственноемолокочерезвстроеннуюмешалкус высокимисдвиговымиусилиямидополученияразмеракапельмаслав искусственноммолоке 15 мкмилименьше, удалениевоздухаизсмесимасло/искусственноемолокои упаковкусмесимасло/искусственноемолокос получениемнемолочногосырногопродукта. Такжеописанпродукт, полученныйтакимспособом, исистемадляполучениянемолочногосырногопродукта. Изобретениепозволяетобеспечитьстабильностьпродуктаи оптимальноевкусовоевпечатлениевортуи консистенцию, сходнуюс молочнымсыром. 4 н. и 18 з.п. ф-лы, 2 ил., 2 табл.

3. 发明专利

BR112019021326A2 método de fabricação de produto de queijo não lácteo, produto de queijo não lácteo e sistema 未知
公开(公告)号：BR112019021326A2
公开(公告)日：2020-06-16
申请号：BR112019021326
申请日：2018-04-10
申请人： WHITEWAVE SERVICES INC
发明人： DIEGO ROSSO-GONZALEZ , JENNIFER LYNN ALESHIRE , JONATHAN GRAY , JOSHUA JAMES SMITH , WENDY KAY BEHR , XIAOYU MIN
IPC分类号： A23C20/02
摘要： método de fabricação de queijos não lácteos inclui a fermentação de leite não lácteo com bactérias do ácido láctico e mistura do leite não lácteo fermentado com ingredientes secos. os ingredientes secos incluem uma ou mais gomas e um ou mais amidos. o método inclui adicionalmente o aquecimento do leite não lácteo fermentado e ingredientes secos a 82 °c e mistura de óleo com leite não lácteo fermentado em um misturador de alto cisalhamento conectado, criando uma mistura de óleo e leite não lácteo. o método inclui ainda a circulação de leite não lácteo e óleo através do misturador de alto cisalhamento conectado até que o tamanho de gotículas do óleo no leite não lácteo seja de 15 micrômetros ou menos, remoção do ar da mistura de óleo e leite não lácteo e embalagem da mistura de óleo e leite não lácteo para gerar um produto de queijo não lácteo.

4. 发明专利

CA3058199A1 SYSTEM AND METHOD FOR PRODUCING A NON-DAIRY CHEESE PRODUCT 未知
公开(公告)号：CA3058199A1
公开(公告)日：2018-10-18
申请号：CA3058199
申请日：2018-04-10
申请人： WHITEWAVE SERVICES INC
发明人： MIN XIAOYU , SMITH JOSHUA JAMES , BEHR WENDY KAY , ALESHIRE JENNIFER LYNN , ROSSO-GONZALEZ DIEGO , GRAY JONATHAN
IPC分类号： A23C20/02
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.

5. 发明申请

WO2018191205A1 SYSTEM AND METHOD FOR PRODUCING A NON-DAIRY CHEESE PRODUCT 审中-公开
公开(公告)号：WO2018191205A1
公开(公告)日：2018-10-18
申请号：PCT/US2018/026797
申请日：2018-04-10
申请人： WHITEWAVE SERVICES, INC.
发明人： MIN, Xiaoyu , SMITH, Joshua, James , BEHR, Wendy, Kay , ALESHIRE, Jennifer, Lynn , ROSSO-GONZALEZ, Diego , GRAY, Jonathan
IPC分类号： A23C20/02
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.

6. 发明公开

US20230147949A1 METHODS OF MAKING SELF-FOAMING NON-DAIRY CREAMER COMPOSITIONS 审中-公开
公开(公告)号：US20230147949A1
公开(公告)日：2023-05-11
申请号：US18053166
申请日：2022-11-07
申请人： WhiteWave Services, Inc.
发明人： Pulari Krishnankutty Nair , Luke Michael Chavez
IPC分类号： A23C11/08
CPC分类号： A23C11/08
摘要： The invention describes foamable non-dairy creamers and frothing compositions that do not require the use of steam or a compressed gas to afford the foamed composition useful in a hot beverage such as coffee.

7. 发明授权

US11311022B2 System and method for mixing polyunsaturated fatty acids into a fluid food product 有权
公开(公告)号：US11311022B2
公开(公告)日：2022-04-26
申请号：US15438410
申请日：2017-02-21
申请人： WhiteWave Services, Inc.
发明人： Elle Ann Clarke , Dennis Keith Chapman , Gary Thomas Jerger
IPC分类号： A23C9/152 , B01F3/08 , B01F15/00 , B01F5/10 , A23C11/02
摘要： A method for producing a mixture of oil and fluid food product includes placing a funnel into a pressure tank such that a stem of the funnel extends at least halfway down into the pressure tank. The pressure tank is flushed with nitrogen. Oil flows into the pressure tank through the funnel. A flow of nitrogen into the pressure tank is maintained through a side inlet of the pressure tank. Oil is dispensed from a pressure tank into the transfer line flowing a flow of fluid food product from a batch tank. The dispensed oil is dispersed into the flow of fluid food product in a inline shear mixer creating oil-in-fluid food product droplets. The oil-in-fluid food product droplets flow to the batch tank with the flow of fluid food product. The oil-in-fluid food product droplets are distributed in a volume of fluid food product in the batch tank.

8. 发明申请

US20210092977A1 SYSTEMS AND METHODS USING PHYSICAL ENERGY TECHNOLOGY TO PRODUCE NON-DAIRY PROTEIN BASE AND VALUE-ADDED UTILIZATION OF THE CO-PRODUCT 有权
公开(公告)号：US20210092977A1
公开(公告)日：2021-04-01
申请号：US16620209
申请日：2018-06-05
申请人： WhiteWave Services, Inc.
发明人： Huimin Krystal Zhang , Jonathan Arthur Gray , Luke Michael Chavez , Wendy Kay Behr
IPC分类号： A23J1/14 , A23J3/14 , A23L29/212 , A23L33/22 , A23L5/20 , A23L5/30 , A23L7/10
摘要： A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

9. 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).

10. 发明申请

WO2020247753A1 PLANT-BASED PROTEIN MIXTURES AND NUTRITIONAL COMPOSITIONS 审中-公开
公开(公告)号：WO2020247753A1
公开(公告)日：2020-12-10
申请号：PCT/US2020/036328
申请日：2020-06-05
申请人： WHITEWAVE SERVICES INC.
发明人： BOLSTER, Douglas , BRENNAN, Jessica , KEERATI-U-RAI, Maneephan , YIN, Huaixia
IPC分类号： A23J1/14 , A23J3/34 , A23J3/14
摘要： The present invention relates to plant-based protein mixture and nutritional compositions and supplements comprising said mixtures.

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