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1. 发明申请

WO2006099987A1 PROCESS FOR MANUFACTURING AERATED FROZEN CONFECTIONS 审中-公开
标题翻译：制造冷冻冷冻食品的方法
公开(公告)号：WO2006099987A1
公开(公告)日：2006-09-28
申请号：PCT/EP2006/002394
申请日：2006-03-15
申请人： NESTEC S.A. , VIEIRA, Josélio, Batista , SCHLEGEL, Myriam , WILLE, Hans-Juergen, Erich
发明人： VIEIRA, Josélio, Batista , SCHLEGEL, Myriam , WILLE, Hans-Juergen, Erich
IPC分类号： A23G9/16 , A23G9/32
CPC分类号： A23G9/327 , A23G9/16
摘要： A process for manufacturing aerated frozen confection incorporating a step of low temperature freezing while preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock is described, in which the frozen confection comprises fat, sweetener, milk solids-not-fat and water, and wherein an emulsifier is used comprising propylene glycol monoester of fatty acid.
摘要翻译：描述了一种制造充气冷冻甜食的方法，其中包括低温冷冻步骤，同时保持其光滑度并且在暴露于热休克之后显示减少的冰晶生长，其中冷冻甜食包括脂肪，甜味剂，不含乳固体的脂肪和水，并且其中使用包含脂肪酸的丙二醇单酯的乳化剂。

2. 发明申请

WO2018189275A1 PROCESS FOR REDUCING THE VISCOSITY OF FAT BASED COMPOSITIONS 审中-公开
公开(公告)号：WO2018189275A1
公开(公告)日：2018-10-18
申请号：PCT/EP2018/059346
申请日：2018-04-11
申请人： NESTEC S.A.
发明人： VIEIRA, Josélio, Batista , MASANI, Ruzbeh, Feroze , PARKER, Ritchie, David , NICHOLSON, Elizabeth , KHOMYN, Ostap , CHONG, Peng-Siong
IPC分类号： A23G1/00
摘要： The invention relates to a process for lowering the viscosity of a fat based edible material by imparting specific work into the material comprising the steps of: (a) imparting specific work into the material using an energy delivery means (such as a mixer or extruder) operated by one or more control parameter(s), the rate at which specific work is imparted to the material being determined by the one or more control parameter(s); (b) stopping the energy delivery means from imparting further specific work into the fat based edible material once the viscosity of the fat based edible material reaches a target viscosity (preferably from 2 to 6 Pa.s), where the rate of specific work imparted to the fat based material is determined by setting and/or adjusting one or more of the control parameter(s), to satisfies the relationship given in equation 1: ln η = 0.5919 − 0.4268 ln ω where η denotes the viscosity ratio of the initial to final viscosity of the material and ω denotes ratio a theoretical to actual work imparted to the material. Apparatus and methods using this process are also described.

3. 发明申请

WO2005112656A1 USE OF POLYOL ESTERS OF FATTY ACIDS IN AERATED FROZEN CONFECTION WITH IMPROVED NUTRITIONAL ATTRIBUTES 审中-公开
标题翻译：脂肪酸多糖在食用冷冻食品中的应用与改进的营养特性
公开(公告)号：WO2005112656A1
公开(公告)日：2005-12-01
申请号：PCT/EP2005/002679
申请日：2005-03-14
申请人： NESTEC S.A. , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
发明人： SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G9/02
CPC分类号： A23G9/327
摘要： A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is produced comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid.
摘要翻译：产生冷冻甜食，其保持其光滑度并且在暴露于热休克处理和改善的营养特性之后显示减少的冰晶生长，其包含脂肪，甜味剂，不含乳固体的脂肪和水，其中使用包含丙二醇单酯的乳化剂的脂肪酸。

4. 发明申请

WO2018050615A1 METHOD FOR PROCESSING FAT-BASED FLAVOUR CONCENTRATE 审中-公开
标题翻译：加工基于脂肪的风味浓缩物的方法
公开(公告)号：WO2018050615A1
公开(公告)日：2018-03-22
申请号：PCT/EP2017/072817
申请日：2017-09-12
申请人： NESTEC S.A
发明人： JALMASCO, Cecilia , VIEIRA, Josélio, Batista , NEWELL, John , KERLER, Josef
IPC分类号： A23L27/21 , A23L27/20 , A23L29/00
摘要： The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.
摘要翻译：本发明涉及一种制备基于脂肪的调味浓缩物的方法，其包括以下步骤：（i）提供40-75％w / w的脂肪/油基，并进一步提供包含至少一种添加的多元醇，至少一种添加的氨基化合物，至少一种乳品成分和至少一种颗粒加工助剂的风味前体组合物，其中所述乳品成分与所述颗粒加工助剂的比例为1：1至 4：1（以w / w测量）; （ii）用悬浮在脂肪/油基料中的颗粒加工助剂对风味前体组合物进行连续热加工以产生基于脂肪的风味浓缩物，其中加热步骤在低含水量范围为0至100的连续油相中进行 5％加水; 和（iii）冷却脂肪基风味浓缩物。

5. 发明申请

WO2005115164A1 USE OF POLYOL ESTERS OF FATTY ACIDS IN AERATED FROZEN CONFECTION WITH DECREASED FREEZING POINT 审中-公开
标题翻译：脂肪酸多糖在冷冻冷冻保鲜中的应用
公开(公告)号：WO2005115164A1
公开(公告)日：2005-12-08
申请号：PCT/EP2005/002678
申请日：2005-03-14
申请人： NESTEC S.A. , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
发明人： SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G9/02
CPC分类号： A23L29/10
摘要： A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifierr is used comprising propylene glycol monoester of fatty acid.
摘要翻译：冷冻甜食保持其光滑度并且在暴露于热休克处理之后显示出减少的冰晶生长，并且产生包含脂肪，甜味剂，不含乳固体的脂肪和水，其中使用包含丙二醇单酯的乳化剂的脂肪酸。

6. 发明申请

WO2006045370A1 SQUEEZABLE SSSEMBLY FOR PASTY PRODUCTS 审中-公开
公开(公告)号：WO2006045370A1
公开(公告)日：2006-05-04
申请号：PCT/EP2005/009559
申请日：2005-09-06
申请人： NESTEC S.A. , BERTINI, Stefano , AMBROGI, Mario , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista , FUNNELL, Bruce
发明人： BERTINI, Stefano , AMBROGI, Mario , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista , FUNNELL, Bruce
IPC分类号： B65D21/08 , A23G9/00 , B65D85/78 , A23G9/20 , A23G9/28
CPC分类号： A23G9/20 , A23G9/00 , A23G9/28 , B65D1/0292 , B65D21/086 , B65D85/72 , B65D85/78
摘要： A squeezable assembly (9) for shelf-stable, chilled or frozen pasty products comprising - a body formed by a tube or a container presenting a bottom (11), lateral walls (15) and a rim (12) in the accordion form, - a rigid plastic cap (13) attached to the end of the tube or the rim (12) of the container comprising an aperture (16), - a cover seal (14) to close the aperture (16) and - a product (2) contained in the assembly (19).
摘要翻译：一种用于货架稳定，冷冻或冷冻的糊状产品的可挤压组件（9），包括：由手柄形式的具有底部（11），侧壁（15）和边缘（12）的管或容器形成的主体， - 刚性塑料盖（13），其附接到所述管的端部或所述容器的边缘（12），所述端部包括孔（16）， - 封闭所述孔（16）的盖密封件（14）和 - 产品 2）包含在组件（19）中。

7. 发明申请

WO2005096833A1 AERATED FROZEN CONFECTIONS WITH WHEY AND PROPYLENE GLYCOL MONOESTER OF FATTY ACIDS 审中-公开
标题翻译：与冰淇淋和丙烯酸脂肪酸单酯的冷冻冷冻食物
公开(公告)号：WO2005096833A1
公开(公告)日：2005-10-20
申请号：PCT/EP2005/003156
申请日：2005-03-24
申请人： NESTEC S.A. , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
发明人： SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G9/02
CPC分类号： A23G9/04 , A23G9/32 , A23L29/10
摘要： Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid and process for manufacturing such a frozen confection.
摘要翻译：冷冻甜食保持其光滑度并且在暴露于热休克处理之后显示减少的冰晶生长，其包括脂肪，甜味剂，不含脂肪和乳的固体 - 脂肪和水，其中使用包含脂肪酸的丙二醇单酯和制造方法的乳化剂这样的冷冻甜食。

8. 发明公开

EP1865791A1 PROCESS FOR MANUFACTURING AERATED FROZEN CONFECTIONS 失效转让
标题翻译： VERFAHREN ZUR HERSTELLUNG VONBELÜFTETENGEFRORENEN KONFEKTEN
公开(公告)号：EP1865791A1
公开(公告)日：2007-12-19
申请号：EP06707573.9
申请日：2006-03-15
申请人： Nestec S.A.
发明人： WILLE, Hans-Juergen Erich , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G9/00
CPC分类号： A23G9/327 , A23G9/16
摘要： A process for manufacturing aerated frozen confection incorporating a step of low temperature freezing while preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock is described, in which the frozen confection comprises fat, sweetener, milk solids-not-fat and water, and wherein an emulsifier is used comprising propylene glycol monoester of fatty acid.
摘要翻译：描述了一种制造充气冷冻甜食的方法，其中包括低温挤出步骤，同时保持其平滑度并在暴露于热休克之后显示减少的冰晶生长，其中，冷冻甜食包括脂肪，甜味剂，不含乳固体的脂肪和水，并且其中使用包含脂肪酸的丙二醇单酯的乳化剂。

9. 发明授权

EP1865791B1 PROCESS FOR MANUFACTURING AERATED FROZEN CONFECTIONS 失效转让
标题翻译：生产冷冻糖果的方法
公开(公告)号：EP1865791B1
公开(公告)日：2017-08-02
申请号：EP06707573.9
申请日：2006-03-15
申请人： Nestec S.A.
发明人： WILLE, Hans-Juergen Erich , SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G9/00
CPC分类号： A23G9/327 , A23G9/16

10. 发明公开

EP1753300A1 USE OF POLYOL ESTERS OF FATTY ACIDS IN AERATED FROZEN CONFECTION WITH DECREASED FREEZING POINT 审中-公开
标题翻译：多元醇脂肪酸空气的使用穿插冷冻KONFEKT降低其防冻
公开(公告)号：EP1753300A1
公开(公告)日：2007-02-21
申请号：EP05716024.4
申请日：2005-03-14
申请人： NESTEC S.A.
发明人： SCHLEGEL, Myriam , VIEIRA, Josélio, Batista
IPC分类号： A23G20060101
CPC分类号： A23L29/10
摘要： A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifierr is used comprising propylene glycol monoester of fatty acid.

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