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1. 发明授权

US08663728B2 Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks 失效
标题翻译：蛋白质稳定剂系统，包括用于弱酸性调味乳饮料的角叉菜胶
公开(公告)号：US08663728B2
公开(公告)日：2014-03-04
申请号：US12821518
申请日：2010-06-23
申请人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
发明人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
IPC分类号： A23L2/00
CPC分类号： A23C9/1542 , A23C11/103
摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
摘要翻译：本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。在实施方案中，酸化乳和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白和/或大豆蛋白，稳定剂系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

2. 发明申请

US20110020507A1 PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS 失效
标题翻译：蛋白质稳定剂系统，包含卡路里汀用于弱酸性牛奶饮料
公开(公告)号：US20110020507A1
公开(公告)日：2011-01-27
申请号：US12821518
申请日：2010-06-23
申请人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
发明人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
IPC分类号： A23C17/00 , A23C11/10 , G01N33/04
CPC分类号： A23C9/1542 , A23C11/103
摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
摘要翻译：本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。在实施方案中，酸化牛奶和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白质和/或大豆蛋白，以及稳定剂系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

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