专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US09386784B2 Method and system for entrapping pressurized gas in powdered food or beverage products 有权
标题翻译：在粉状食品或饮料产品中捕获加压气体的方法和系统
公开(公告)号：US09386784B2
公开(公告)日：2016-07-12
申请号：US13885970
申请日：2011-11-14
申请人： Aaron R. Colmerauer , Vijay K. Arora , Gerald Olean Fountain , Philip James Oxford , Evan J. Turek , Bary Lyn Zeller
发明人： Aaron R. Colmerauer , Vijay K. Arora , Gerald Olean Fountain , Philip James Oxford , Evan J. Turek , Bary Lyn Zeller
IPC分类号： A23L2/40 , A23L1/00 , A23G9/46 , A23C9/152 , A23G9/52 , A23F5/36 , A23F5/42 , A23L1/0522 , A23L1/09
CPC分类号： A23L1/0035 , A23C9/1524 , A23C2210/15 , A23C2240/20 , A23C2260/20 , A23F5/36 , A23F5/42 , A23G9/46 , A23G9/52 , A23G2220/02 , A23L2/40 , A23L5/00 , A23L29/212 , A23L29/30 , A23P10/40 , A23P30/40 , A23V2002/00 , A23V2200/224 , A23V2200/226 , A23V2250/124 , A23V2250/1628 , A23V2250/5114 , A23V2250/5118
摘要： 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.
摘要翻译：提供从粉末，颗粒和/或颗粒连续生产发泡组合物的方法和系统和/或包含高压气体的粉末，颗粒和/或颗粒。这些方法和系统被配置为降低能量成本和总体处理时间，并且因此提供优于先前的间歇过程的优点，由于使用大的压力容器的缺点，其具有长时间的温度升高和冷却时间。

2. 发明申请

US20150017298A1 METHOD AND SYSTEM FOR ENTRAPPING PRESSURIZED GAS IN POWDERED FOOD OR BEVERAGE PRODUCTS 有权
标题翻译：用于在粉状食品或饮料产品中加压加压气体的方法和系统
公开(公告)号：US20150017298A1
公开(公告)日：2015-01-15
申请号：US13885970
申请日：2011-11-14
申请人： Intercontinental Great Brands LLC
发明人： Aaron R. Colmerauer , Vijay K. Arora , Gerald Olean Fountain , Philip James Oxford , Evan J. Turek , Bary Lyn Zeller
IPC分类号： A23L1/00 , A23F5/36
CPC分类号： A23L1/0035 , A23C9/1524 , A23C2210/15 , A23C2240/20 , A23C2260/20 , A23F5/36 , A23F5/42 , A23G9/46 , A23G9/52 , A23G2220/02 , A23L2/40 , A23L5/00 , A23L29/212 , A23L29/30 , A23P10/40 , A23P30/40 , A23V2002/00 , A23V2200/224 , A23V2200/226 , A23V2250/124 , A23V2250/1628 , A23V2250/5114 , A23V2250/5118
摘要： 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.
摘要翻译：提供从粉末，颗粒和/或颗粒连续生产发泡组合物的方法和系统和/或包含高压气体的粉末，颗粒和/或颗粒。这些方法和系统被配置为降低能量成本和总体处理时间，并且因此提供优于先前的间歇过程的优点，由于使用大的压力容器的缺点，其具有长时间的温度升高和冷却时间。

3. 发明申请

US20090162489A1 EFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND METHOD OF MAKING SAME 审中-公开
标题翻译：用作热咖啡或热水中的添加剂的有效片剂及其制备方法
公开(公告)号：US20090162489A1
公开(公告)日：2009-06-25
申请号：US12340099
申请日：2008-12-19
申请人： Harjit Singh
发明人： Harjit Singh
IPC分类号： A23C11/00 , A23P1/02 , A23F5/42 , A23C9/18 , A23C13/00 , A23F5/38
CPC分类号： A23F5/385 , A23C9/18 , A23C11/02 , A23C13/125 , A23C2260/20 , A23F5/40 , A23F5/42 , A23P10/28
摘要： An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.
摘要翻译：直接用作热咖啡或热水中的添加剂的泡腾片剂包括一种或多种助剂，pH稳定剂，泡腾剂和溶解剂。在一个实施方案中，片剂包括干咖啡，在另一个实施方案中，片剂不包括它。奶精添加剂可以是乳制品和/或非乳制品。泡腾剂包括足够的泡腾以在将片剂放入热咖啡或水中分离片剂，并且在一个实施方案中，进一步在咖啡表面上产生泡沫，以产生即时泡沫拿铁咖啡或卡布奇诺咖啡。 pH稳定剂使咖啡的pH稳定，并且溶解剂促进片剂快速溶解在咖啡或水中。可以在片剂中包含各种其他成分和试剂，以增强风味，改善口感，增强泡沫产生，或达到其它期望的特征或结果。

4. 发明申请

US20020136802A1 Beverage compositions comprising arabinogalactan and defined minerals 失效
标题翻译：包含阿拉伯半乳聚糖和定义的矿物质的饮料组合物
公开(公告)号：US20020136802A1
公开(公告)日：2002-09-26
申请号：US09939386
申请日：2001-08-24
申请人： The Procter & Gamble Co.
发明人： Haile Mehansho , Renee Irvine Mellican , Scott Edward Manchuso , Raul Victorino Nunes , Kris Eugene Spence
IPC分类号： A23K001/175
CPC分类号： A23G1/56 , A23C9/1542 , A23C9/1544 , A23F5/40 , A23F5/42 , A23G2200/06 , A23G2200/10 , A23G2200/12 , A23L2/02 , A23L2/52 , A23L33/16 , A23L33/165 , A23L33/21 , A23V2002/00 , A23V2250/503 , A23V2250/214 , A23V2250/708 , A23V2250/1592 , A23V2250/032 , A23V2250/61 , A23V2250/5114 , A23V2250/5086 , A23V2250/1642 , A23V2250/161 , A23V2250/1578 , A23V2250/1626 , A23V2250/1598 , A23V2250/159 , A23V2250/7042 , A23V2250/7052
摘要： The present invention is directed to beverage compositions comprising: a) a first component which is arabinogalactan; and b) a second component comprising one or more minerals selected from the group consisting of zinc, iron, magnesium, calcium, selenium, iodine, and fluorine. The present compositions are useful to provide beverage compositions which deliver adequate levels of water soluble dietary fiber and important minerals without affecting the product appearance, product taste, and mineral bioavailability. At the same time, the compositions herein deliver the benefits of fiber, one or more of the defined minerals, and/or provide other health benefits, including fighting infection, promoting healthy bacteria, and providing a desired dietary fiber benefit. These and other benefits of the present invention are described herein.
摘要翻译：本发明涉及饮料组合物，其包含：a）第一组分，其为阿拉伯半乳聚糖; 和b）包含一种或多种选自锌，铁，镁，钙，硒，碘和氟的矿物的第二组分。本发明的组合物可用于提供饮料组合物，该饮料组合物在不影响产品外观，产品味道和矿物生物利用度的情况下提供适量水溶性膳食纤维和重要矿物质。同时，本文的组合物提供纤维，一种或多种所定义的矿物质的益处和/或提供其他健康益处，包括抗击感染，促进健康细菌，以及提供所需的膳食纤维益处。本文描述了本发明的这些和其它益处。

5. 发明授权

US5665415A Composition and method for increasing the pH of acid foods 失效
标题翻译：增加酸性食物pH值的组成和方法
公开(公告)号：US5665415A
公开(公告)日：1997-09-09
申请号：US507095
申请日：1995-07-26
申请人： Alan E. Kligerman , Sarah Hartzell
发明人： Alan E. Kligerman , Sarah Hartzell
IPC分类号： C12G1/00 , A23F5/14 , A23F5/24 , A23F5/42 , A23L1/03 , A23L1/226 , A23L1/304 , A23L2/00 , A23L2/52 , A23L2/68 , C12C5/02 , A23F3/20 , A23F5/22
CPC分类号： A23F5/42 , A23F5/14 , A23F5/243 , A23L2/52 , A23L29/05 , A23L33/16
摘要： A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
摘要翻译：提供了一种提高酸性食品和饮料的pH值的方法，从而减少了这种食物对消费者的胃灼热和其他胃肠道痛苦的倾向。将酸性食品或饮料（例如咖啡）与一定量的有助于提高食物或饮料的pH的磷酸钙（CGP）组合，优选至少约0.5pH单位，更优选至约约pH 5.4和7.0。得到包含CGP的食用组合物，其pH值大于约5.4。 CGP也可以添加到酸性食物中以除去这些食物具有的咬味，因此CGP用作调味剂。在容器中包含CGP的包装，其中容器可以容易地打开以提供单剂量的CGP，在该方法和形成可食用组合物中是有用的。

6. 发明申请

US20150140187A1 Foaming Coffee Composition 有权
标题翻译：发泡咖啡成分
公开(公告)号：US20150140187A1
公开(公告)日：2015-05-21
申请号：US14606433
申请日：2015-01-27
申请人： Kraft Foods R & D, Inc.
发明人： Thomas Philip Imison
IPC分类号： A23F5/32
CPC分类号： A23F5/32 , A23F5/40 , A23F5/42
摘要： The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.
摘要翻译：本发明提供了一种发泡速溶咖啡组合物，其包含堆积密度为0.16至0.45g / cm 3的颗粒，所述颗粒包含连续相，其包含速溶咖啡基质和非连续相，其包含含有气体的可发泡组分的颗粒。

7. 发明授权

US08980357B2 Foaming compositions and methods of making the same 有权
标题翻译：发泡组合物及其制造方法
公开(公告)号：US08980357B2
公开(公告)日：2015-03-17
申请号：US11943758
申请日：2007-11-21
申请人： Thomas Philip Imison , Philip James Oxford , Stefano Ceriali , Bary Lyn Zeller
发明人： Thomas Philip Imison , Philip James Oxford , Stefano Ceriali , Bary Lyn Zeller
IPC分类号： A23P1/16 , A23L1/48 , A23F5/42 , A23L1/39 , A23L1/00 , A23L2/54
CPC分类号： A23P1/16 , A23F5/42 , A23L2/54 , A23L23/00 , A23P30/40
摘要： A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.
摘要翻译：提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有临界温度为至少约10℃的截留的超临界流体。另外，提供了制备这种发泡组合物的方法。具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中所述颗粒成分包括多个内部空隙。颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。

8. 发明申请

US20100221388A1 INSTANTLY SOLUBLE COMPOSITIONS FOR CALCIUM FORTIFICATION OF BEVERAGES 审中-公开
标题翻译：用于钙饮用水的完全可溶组合物
公开(公告)号：US20100221388A1
公开(公告)日：2010-09-02
申请号：US12723665
申请日：2010-03-14
申请人： Yael Policker , Shai Policker
发明人： Yael Policker , Shai Policker
IPC分类号： A23L1/304 , A23F3/30 , A23L1/303 , B65B29/02 , A23F5/42
CPC分类号： A23F5/42 , A23F3/14 , A23F5/40 , A23L33/15 , A23L33/16 , A61K31/19 , A61K31/191 , A61K31/375 , A61K31/59 , A61K33/00 , A61K33/06 , A61K45/06 , A61K2300/00
摘要： The invention provides soluble calcium supplement compositions that provide a clinically significant amount of calcium and optionally sweeteners and/or vitamins, while overcoming the issue of calcium-mediated coagulation in casein-containing beverages, such as coffee or tea with milk, and the issue of visible calcium oxalate particle formation in oxalate-containing beverages, such as black tea. Also provided are prepackaged articles containing the compositions of the invention in multiple and single beverage amounts and methods of using said compositions.
摘要翻译：本发明提供了提供临床上显着量的钙和任选的甜味剂和/或维生素的可溶性钙补充剂组合物，同时克服了含酪蛋白的饮料（例如咖啡或茶与牛奶）中钙介导的凝血的问题，含草酸盐饮料中可见的草酸钙颗粒形成，如红茶。还提供了包含多重和单一饮料量的本发明组合物的预包装制品和使用所述组合物的方法。

9. 发明申请

US20090175985A1 Food Comprising Silicon 审中-公开
标题翻译：食品包括硅
公开(公告)号：US20090175985A1
公开(公告)日：2009-07-09
申请号：US11988716
申请日：2006-07-27
申请人： Leigh Trevor Canham
发明人： Leigh Trevor Canham
IPC分类号： A23D9/06 , A23G9/04 , A23F5/42 , A23L1/302 , A23L1/305 , A23L1/304 , A23L1/22 , A23L1/272
CPC分类号： A21D2/02 , A23D7/0053 , A23D9/007 , A23D9/06 , A23F5/385 , A23F5/42 , A23L5/47 , A23L27/72 , A23L27/77 , A23L29/015 , A23P10/30 , A23V2002/00 , A23V2250/1628 , A23V2200/044 , A23V2250/213 , A23V2200/224 , A23V2200/16 , A23V2250/712 , A23V2200/22
摘要： The invention relates to the use of silicon in food.
摘要翻译：本发明涉及在食品中使用硅。

10. 发明授权

US5869119A Method of reducing distress in mammals due to ingestion of acidic foods and beverages 失效
标题翻译：由于摄取酸性食物和饮料而减少哺乳动物的痛苦的方法
公开(公告)号：US5869119A
公开(公告)日：1999-02-09
申请号：US913132
申请日：1997-09-08
申请人： Alan E. Kligerman , Sarah Hartzell
发明人： Alan E. Kligerman , Sarah Hartzell
IPC分类号： C12G1/00 , A23F5/14 , A23F5/24 , A23F5/42 , A23L1/03 , A23L1/226 , A23L1/304 , A23L2/00 , A23L2/52 , A23L2/68 , C12C5/02 , A23F3/20 , A23F5/22
CPC分类号： A23F5/42 , A23F5/14 , A23F5/243 , A23L2/52 , A23L29/05 , A23L33/16
摘要： A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pHl of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator, Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
摘要翻译： PCT No.PCT / US96 / 12105 Sec。 371日期：1997年9月8日 102（e）1997年9月8日PCT PCT 1996年7月23日PCT公布。出版物WO97 / 04661 日期1997年2月13日提供了一种提高酸性食品和饮料的pH值的方法，从而减少这种食品对消费者的胃灼热和其他食道和/或胃肠道痛苦的倾向。将酸性食品或饮料（例如咖啡）与一定量的有助于提高食物或饮料的pH的磷酸钙（CGP）组合，优选至少约0.5pH单位，更优选至约约pH 5.4和7.0。得到包含pH1大于约5.4的CGP的食用组合物。 CGP也可以加入到酸性食物中以除去这些食物具有的咬味，因此CGP用作风味调节剂，在容器内包含CGP的包装，容器可以容易地打开以提供单剂量的CGP，可用于该方法和形成可食用组合物。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式