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1. 发明申请

WO2015169522A3 METHOD FOR MANUFACTURING A FROZEN CONFECTION 审中-公开
标题翻译：制冷剂冷冻方法
公开(公告)号：WO2015169522A3
公开(公告)日：2015-12-30
申请号：PCT/EP2015057618
申请日：2015-04-08
申请人： UNILEVER PLC , UNILEVER NV , CONOPCO INC DBA UNILEVER
发明人： COX ANDREW RICHARD , SCHUETZ PETER CONRAD , SINGLETON SCOTT
IPC分类号： A23G9/42
CPC分类号： A23G9/42 , A23G9/34 , A23G9/46 , A23V2002/00
摘要： 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 0.3to 16% w/w first fat; (c) 5to 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 distribution with a number average length of a first population 500-5000, preferably 750-5000, most preferably 1000-5000 microns, and (d) A size distribution of the combination of the distributions of (a) and (c).
摘要翻译：已知冰粒随时间烧结。然而，本发明人已经观察到涂覆疏水颗粒的冰颗粒是储存稳定的。因此，制造冷冻甜食的方法包括以下成分：（a）液体和冷冻形式的40至85，优选55至75％w / w的水; （b）0至30，优选0.2至20，更优选0.3至16％w / w的第一脂肪; （c）5至45，优选10至40，更优选12至35％w / w凝固点抑制剂; （d）0至7，优选0.3至6，更优选0.5至5％w / w曝气剂; 和（e）0.5至10，优选1至8，更优选2至5％w / w的稳定颗粒，其中所述冷冻甜食具有至少10，优选至少15，最优选至少30％v / v包含曝气剂，其中稳定颗粒的表面是疏水性的，所述方法包括以下步骤：（a）提供至少部分涂覆有稳定颗粒的冰和/或冷冻水果和/或冷冻植物颗粒; （b）提供一种或多种包含任何剩余成分的非冷冻浓缩物组分，其中一种或多种浓缩组分任选地充气，其中一种或多种浓缩组分的温度独立地不高于10℃，优选5摄氏度 ; （c）将步骤（a）中提供的冰和/或冷冻水果和/或冷冻蔬菜颗粒与步骤（b）中提供的一种或多种非冷冻浓缩物组分混合; （d）通过将步骤（c）的混合物冷却至-15至-25摄氏度的温度来任选地硬化; 从而形成冷冻甜食，其中冰和/或冷冻果实和/或冷冻植物颗粒选自：（a）数均粒径1-500，优选5-200，最优选的尺寸分布 0-100微米; （b）数均粒径100-3000，优选250-3000，最优选500-3000微米的尺寸分布; （c）具有数均平均长度为500-5000，优选750-5000，最优选1000-5000微米的尺寸分布，以及（d）（a）和（d）的分布的组合的尺寸分布 C）。

2. 发明申请

WO2009050222A8 METHOD FOR PRODUCING A FOAMING AGENT 审中-公开
标题翻译：生产泡沫剂的方法
公开(公告)号：WO2009050222A8
公开(公告)日：2010-07-08
申请号：PCT/EP2008063930
申请日：2008-10-16
申请人： UNILEVER PLC , UNILEVER NV , UNILEVER HINDUSTAN , COX ANDREW RICHARD , RUSSELL ANDREW BAXTER , TIER CHRISTOPHER MARK
发明人： COX ANDREW RICHARD , RUSSELL ANDREW BAXTER , TIER CHRISTOPHER MARK
IPC分类号： C12N1/34 , C12N1/00 , C12P1/00
CPC分类号： C12P21/02
摘要： A method for producing a foaming agentis provided, the methodcomprising cultivating a host cell in a fermentation medium wherein the host cell extra- cellularly secretes a foaming agentandwherein the fermentation medium contains an antifoam which has a cloud point;and then removing the antifoam5 while the temperature of the fermentation medium is above the cloud point.
摘要翻译：提供了发泡剂的制造方法，其特征在于，在发酵培养基中培养宿主细胞的方法，其中所述宿主细胞细胞分泌发泡剂，所述发酵培养基中含有具有浊点的消泡剂，然后除去所述消泡剂5，同时温度的发酵培养基高于浊点。

3. 发明申请

WO2011015504A3 AERATED PRODUCTS 审中-公开
标题翻译：航空产品
公开(公告)号：WO2011015504A3
公开(公告)日：2011-04-07
申请号：PCT/EP2010060950
申请日：2010-07-28
申请人： UNILEVER PLC , UNILEVER NV , UNILEVER HINDUSTAN , BLIJDENSTEIN THEODORUS BEREND JAN , COX ANDREW RICHARD , KIM HYUN-JUNG , STOYANOV SIMEON DOBREV
发明人： BLIJDENSTEIN THEODORUS BEREND JAN , COX ANDREW RICHARD , KIM HYUN-JUNG , STOYANOV SIMEON DOBREV
IPC分类号： A23L1/00 , A23L1/054 , A23L1/24 , A61K8/64 , A61Q5/02 , A61Q5/12 , A61Q19/00 , A61Q19/10 , C11D3/00 , C11D3/38 , C11D17/00
CPC分类号： A61K8/046 , A23L27/60 , A23L33/195 , A23P30/40 , A23V2002/00 , A61K8/64 , A61Q5/02 , A61Q19/10 , A23V2250/546 , A23V2200/226
摘要： Aerated products containing crosslinked hydrophobin exhibit increased foam stability in presence of surface active agents.
摘要翻译：含有交联疏水蛋白的加气产品在表面活性剂存在下表现出增加的泡沫稳定性。

4. 发明申请

WO2005058054A3 CONFECTIONERY PRODUCT 审中-公开
标题翻译：糖果产品
公开(公告)号：WO2005058054A3
公开(公告)日：2005-08-25
申请号：PCT/EP2004013870
申请日：2004-12-06
申请人： UNILEVER PLC , UNILEVER NV , LEVER HINDUSTAN LTD , BIRKETT NEIL RICHARD , COX ANDREW RICHARD , KEENAN ROBERT DANIEL , WATTS KAREN MARGARET
发明人： BIRKETT NEIL RICHARD , COX ANDREW RICHARD , KEENAN ROBERT DANIEL , WATTS KAREN MARGARET
IPC分类号： A23G3/00 , A23G3/20 , A23G9/00 , A23G9/04 , A23G9/08 , A23G9/16 , A23G9/32 , A23G9/46 , A23G9/52 , A23L29/231 , C08L1/02 , C08L1/08 , C08L1/28 , C08L5/00 , C08L5/04 , C08L5/06 , C08L5/12 , C08L89/06 , A23G9/02 , A23L1/0524
CPC分类号： A23G3/34 , A23G9/325 , A23G9/46 , A23G9/52 , A23G2210/00 , C08L1/286 , C08L5/00 , C08L5/04 , C08L5/06 , C08L5/12 , C08L89/06
摘要： A dry confectionery premix is provided for the preparation of an aerated confectionery product which premix comprises: (i) a carbon dioxide generating composition comprising an acid and a carbonate; and (ii) a stabiliser; such that when the premix is mixed with water to give a final solids content of at least about 20 wt%, an aerated confectionery product is formed, in the absence of mechanical aeration, having an overrun of at least about 30% and a pH of greater than about 5.4.
摘要翻译：提供干糖果预混物用于制备充气糖果产品，该预混物包含：（i）包含酸和碳酸盐的产生二氧化碳的组合物; 和（ii）稳定剂; 使得当预混物与水混合以得到至少约20重量％的最终固体含量时，在没有机械通气的情况下形成充气糖食产品，其膨胀率为至少约30％，pH值为大于约5.4。

5. 发明专利

CA2666111C EDIBLE FOAM PRODUCT FOR THE TREATMENT OR PREVENTION OF OBESITY 未知
公开(公告)号：CA2666111C
公开(公告)日：2017-06-13
申请号：CA2666111
申请日：2007-10-01
申请人： UNILEVER PLC
发明人： COX ANDREW RICHARD , DE GROOT PETRUS WILHELMUS NICOLAAS , MELNIKOV SERGEY MICHAILOVICH , STOYANOV SIMEON DOBREV
IPC分类号： A23L33/00 , A23C13/00 , A23G9/46 , A23L2/54 , A23L9/00 , A23L23/00 , A23L27/60 , A23L29/262 , A23L33/115 , A23L33/125 , A23L33/17 , A23L33/20 , A23P30/40 , A47J43/12 , A61K9/12 , A61K47/36 , A61P3/04 , B65D83/14
摘要： The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt.% of water, from 1 to 7 wt.% of protein and from 1 to 20 wt.% of carbohydrates, and further being characterised by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½ > 30 minutes, t½ representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t½ > 30 minutes. Yet another aspect of the invention concerns a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam producthaving a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t½ > 30 minutes.

6. 发明专利

CA2612799C AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM 未知
公开(公告)号：CA2612799C
公开(公告)日：2015-09-22
申请号：CA2612799
申请日：2007-11-29
申请人： UNILEVER PLC
发明人： BURMESTER SABINA SILVIA HAENEL , CAGNOL FLORENCE CLOTILDE , COX ANDREW RICHARD , RUSSELL ANDREW BAXTER
IPC分类号： A23C13/12 , A23G3/52 , A23G9/46 , A23L9/10 , A23L23/00 , A23L27/60 , A23L29/00 , A23L29/10 , A23L29/281 , A23L35/00 , A23P1/10 , A23P30/40
摘要： An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20µm. Processes for producing such an aerated food product are also provided.

7. 发明专利

AU2012213549A1 Aerated food products 未知
公开(公告)号：AU2012213549A1
公开(公告)日：2013-08-15
申请号：AU2012213549
申请日：2012-01-31
申请人： UNILEVER PLC
发明人： ARNAUDOV LUBEN NIKOLAEV , BLIJDENSTEIN THEODORUS BEREND JAN , COX ANDREW RICHARD , KIM HYUN-JUNG , STOYANOV SIMEON DOBREV
IPC分类号： A23L1/00 , A23G9/32 , A23J3/08 , A23L23/00 , C07K14/37
摘要： 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.

8. 发明专利

ES2400631T3 Dulces helados aireados y procedimientos de producción de los mismos 未知
公开(公告)号：ES2400631T3
公开(公告)日：2013-04-11
申请号：ES09751930
申请日：2009-11-16
申请人： UNILEVER PLC , UNILEVER NV
发明人： CAGNOL FLORENCE CLOTILDE , COX ANDREW RICHARD , RUSSELL ANDREW BAXTER
IPC分类号： A23G9/38 , A23G9/46
摘要： Un dulce helado aireado que comprende al menos el 0,2% en peso de ß-caseína libre, en el que la ß-caseína libre constituye más del 45% de la ß-caseína total presente en el producto de dulce helado, y que contiene una población de burbujas de gas, en la que al menos el 65% de las burbujas de gas tienen un diámetro de menos de 20 μm.

9. 发明专利

CA2826248A1 AERATED FOOD PRODUCTS 未知
公开(公告)号：CA2826248A1
公开(公告)日：2012-08-09
申请号：CA2826248
申请日：2012-01-31
申请人： UNILEVER PLC
发明人： ARNAUDOV LUBEN NIKOLAEV , BLIJDENSTEIN THEODORUS BEREND JAN , COX ANDREW RICHARD , KIM HYUN-JUNG , STOYANOV SIMEON DOBREV
IPC分类号： A23L1/00 , A23G9/32 , A23J3/08 , A23L23/00 , C07K14/37
摘要： 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.

10. 发明专利

NZ565855A Aerated compositions comprising hydrophobin 未知
公开(公告)号：NZ565855A
公开(公告)日：2011-01-28
申请号：NZ56585507
申请日：2007-01-05
申请人： UNILEVER PLC
发明人： COX ANDREW RICHARD , RUSSELL ANDREW BAXTER , WATTS KAREN MARGARET
IPC分类号： A23L1/00 , A23G9/32 , A23G9/38 , A23J3/20 , A23L9/20 , A23L27/60
摘要： Disclosed is an aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% by weight of the fat is liquid at 5°C, characterized in that the composition comprises hydrophobin.

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