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1. 发明申请

US20170295835A1 Whippable Food Products, Whipped Food Products, and Methods of Making the Same 审中-公开
公开(公告)号：US20170295835A1
公开(公告)日：2017-10-19
申请号：US15514357
申请日：2015-09-25
申请人： Tate & Lyle Custom Ingredients LLC
发明人： Jacob Michael Durbin , David Leonard Hoyda
IPC分类号： A23L29/10 , A23L29/206 , A23P30/40
CPC分类号： A23L29/10 , A23C2270/10 , A23G3/00 , A23L9/10 , A23L29/206 , A23P30/40 , A23V2002/00 , B65D83/14 , A23V2200/226 , A23V2200/246 , A23V2200/3324 , A23V2250/5072 , A23V2250/5086 , A23V2250/5118 , A23V2250/54246 , A23V2250/61 , A23V2250/506 , A23V2250/507 , A23V2250/54252 , A23V2250/5066
摘要： This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

2. 发明授权

US11350656B2 Whippable food products, whipped food products, and methods of making the same 有权
公开(公告)号：US11350656B2
公开(公告)日：2022-06-07
申请号：US15514357
申请日：2015-09-25
申请人： Tate & Lyle Custom Ingredients LLC
发明人： Jacob Michael Durbin , David Leonard Hoyda
IPC分类号： A23L29/10 , A23P30/40 , A23L29/206 , A23L9/10 , B65D83/14 , A23G3/00
摘要： A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

3. 发明申请

US20160249636A1 METHOD OF PREPARING AN ALKALIZED CAROB 审中-公开
标题翻译：制备碱性CAROB的方法
公开(公告)号：US20160249636A1
公开(公告)日：2016-09-01
申请号：US15033526
申请日：2014-10-29
申请人： TATE & LYLE CUSTOM INGREDIENTS LLC
发明人： Larry Dean Ellis , Mark Gerald Robert
IPC分类号： A23G1/48 , A23G1/56 , A23G1/40 , A23G1/34
CPC分类号： A23G1/48 , A23G1/002 , A23G1/32 , A23G1/34 , A23G1/40 , A23G1/56 , A23V2002/00
摘要： The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder; (b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between about 65° C. and about 150° C.; (d) optionally maintaining the reaction mixture at a temperature of between about 65° C. and about 150° C.; and (e) drying the reaction mixture to obtain an alkalized carob. The present invention also relates to an alkalized carob and to blends of the alkalized carob with one or more of unalkalized carob, natural cocoa and alkalized cocoa. The present invention also relates to use of the alkalized carob or blend as a cocoa substitute or cocoa extender, and to a food or beverage product comprising the alkalized carob or blend.
摘要翻译：本发明提供一种制备碱化角豆的方法，该方法包括：（a）提供包含水和角豆粉的浆料; （b）向（a）的浆料中加入碱以提供反应混合物; （c）将反应混合物加热至约65℃至约150℃的温度; （d）任选地将反应混合物保持在约65℃至约150℃的温度下; 和（e）干燥反应混合物以获得碱化的角豆。本发明还涉及碱化角叉豆和碱化角豆与一种或多种非碱化角豆，天然可可和碱化可可粉的混合物。本发明还涉及碱化角叉豆或混合物作为可可替代物或可可粉增长剂以及包含碱化角豆或混合物的食品或饮料产品的用途。

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