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1. 发明申请

US20100323078A1 SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF 有权
标题翻译：保护稳定的液体白勺及其制备方法
公开(公告)号：US20100323078A1
公开(公告)日：2010-12-23
申请号：US12745388
申请日：2008-11-26
申请人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
发明人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
IPC分类号： A23L1/277
CPC分类号： A23F3/163 , A23C11/045 , A23C11/08 , A23L2/52 , A23L3/16 , A23L9/20 , A23L29/10 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/628 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/1634 , A23V2250/54246 , A23V2250/194 , A23V2250/5086 , A23V2200/046 , A23V2250/502 , A23V2200/222
摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译：公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中，足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性单独和在含水介质中。稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。

2. 发明申请

US20090142469A1 PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME 审中-公开
标题翻译：无蛋白乳蛋白，稳定系统及其制备方法
公开(公告)号：US20090142469A1
公开(公告)日：2009-06-04
申请号：US11947532
申请日：2007-11-29
申请人： Alexander A. SHER , Winnie OCTAVIA , Edsel N. PALAG , James TUOT
发明人： Alexander A. SHER , Winnie OCTAVIA , Edsel N. PALAG , James TUOT
IPC分类号： A23L1/03
CPC分类号： A23L2/52 , A23C11/10 , A23F3/163 , A23L3/16 , A23L9/20 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/5036 , A23V2250/51082
摘要： Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.
摘要翻译：其中含有无蛋白的奶精组合物和稳定体系。该奶精组合物包含至少两种低分子量乳化剂的乳化组分，其量足以提供稳定的乳液，纤维素组分包括微晶纤维素和羧甲基纤维素的混合物，其量足以保持组合物的均匀性; 和角叉菜胶组分以足以保持组合物均匀性的量存在。奶油组合物可以是稳定的至少约9个月的保存稳定的无菌液体奶精的形式，在冷藏时稳定至少约四个月的延长保质期（ESL）液体奶精，或粉末在环境条件下稳定至少24个月。奶油组合物提供足够的增白能力和令人愉快的口感，没有可辨别的羽化，并且当添加到液体饮料中时没有可辨别的脂肪分离。

3. 发明申请

US20110189372A1 PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME 审中-公开
标题翻译：无蛋白乳蛋白，稳定系统及其制备方法
公开(公告)号：US20110189372A1
公开(公告)日：2011-08-04
申请号：US12745378
申请日：2008-11-26
申请人： Alexander A. Sher , Winnie Octavia , Edsel Nicolas Palag , James Tuot
发明人： Alexander A. Sher , Winnie Octavia , Edsel Nicolas Palag , James Tuot
IPC分类号： A23L2/385 , A23G1/00 , A23F5/00 , A23F3/00 , A23L2/02 , A23L2/39
CPC分类号： A23L2/52 , A23C11/10 , A23F3/163 , A23L3/16 , A23L9/20 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/5036 , A23V2250/51082
摘要： Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.
摘要翻译：其中含有无蛋白的奶精组合物和稳定体系。该奶精组合物包含至少两种低分子量乳化剂的乳化组分，其量足以提供稳定的乳液，纤维素组分包括微晶纤维素和羧甲基纤维素的混合物，其量足以保持组合物的均匀性; 和角叉菜胶组分以足以保持组合物均匀性的量存在。奶油组合物可以是稳定的至少约9个月的保存稳定的无菌液体奶精的形式，在冷藏时稳定至少约四个月的延长保质期（ESL）液体奶精，或粉末在环境条件下稳定至少24个月。奶油组合物提供足够的增白能力和令人愉快的口感，没有可辨别的羽化，并且当添加到液体饮料中时没有可辨别的脂肪分离。

4. 发明申请

US20090142468A1 SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF 审中-公开
标题翻译：保护稳定的液体白勺及其制备方法
公开(公告)号：US20090142468A1
公开(公告)日：2009-06-04
申请号：US11947490
申请日：2007-11-29
申请人： Alexander A. SHER , Winnie OCTAVIA , Leticia Maria MICHEL , James TUOT
发明人： Alexander A. SHER , Winnie OCTAVIA , Leticia Maria MICHEL , James TUOT
IPC分类号： A23L1/03
CPC分类号： A23L3/16 , A23C11/08 , A23F3/163 , A23L2/58 , A23L9/20 , A23V2002/00 , A23V2250/5036 , A23V2250/51082 , A23V2250/50362 , A23V2250/50364 , A23V2250/5086 , A23V2250/1634 , A23V2250/54246 , A23V2200/044 , A23V2250/51084 , A23V2200/046
摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译：公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中，足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性单独和在水性介质中。稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。

5. 发明授权

US08399039B2 Shelf stable liquid whitener and process of making thereof 有权
标题翻译：稳定液体增白剂及其制备方法
公开(公告)号：US08399039B2
公开(公告)日：2013-03-19
申请号：US12745388
申请日：2008-11-26
申请人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
发明人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
IPC分类号： A23L2/58
CPC分类号： A23F3/163 , A23C11/045 , A23C11/08 , A23L2/52 , A23L3/16 , A23L9/20 , A23L29/10 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/628 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/1634 , A23V2250/54246 , A23V2250/194 , A23V2250/5086 , A23V2200/046 , A23V2250/502 , A23V2200/222
摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译：公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中，足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性单独和在水性介质中。稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。

6. 发明申请

US20110293800A1 LOW PROTEIN AND PROTEIN-FREE EXTENDED SHELF LIFE (ESL) AND SHELF-STABLE ASEPTIC LIQUID CREAMERS AND PROCESS OF MAKING THEREOF 审中-公开
标题翻译：低蛋白质和蛋白质免费延长寿命（ESL）和保质期无菌液体乳酪及其制备方法
公开(公告)号：US20110293800A1
公开(公告)日：2011-12-01
申请号：US13147488
申请日：2010-02-12
申请人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
发明人： Alexander A. Sher , Guillermo Napolitano , Linda J. Erickson , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
IPC分类号： A23C11/04 , A23L1/0534 , A23G1/56 , A23F3/00 , A23L2/02 , A23C11/00 , A23F5/00
CPC分类号： A23C11/08 , A23C11/00 , A23C11/04 , A23L2/52 , A23L9/22 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/222 , A23V2200/214 , A23V2250/15 , A23V2250/51082 , A23V2250/51084 , A23V2250/02
摘要： The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.
摘要翻译：本发明提供了低蛋白质和无蛋白质的液体奶精组合物及其制备方法。液体奶精组合物包括包含至少两种低分子量乳化剂的组合的乳化组分; 包含微晶纤维素（MCC）/羧甲基纤维素（CMC）/角叉菜胶的水胶体系统; 螯合体系，其包含至少一种有机或无机酸或有机或无机酸盐的螯合剂; 包括至少一种缓冲剂的缓冲系统; 和增白剂，其用量足以向加入奶精的水性介质提供额外的增白。组合物的植物油含量为组合物重量的约0.1％至约33％，蛋白质含量不超过组合物重量的3％。该组合物是无菌液体奶精的形式，其保存稳定至少九个月，并且当加入到不同pH值的饮料的水性介质中时，提供高的增白能力和令人愉快的口感，没有明显的羽化或脂肪分离，硬度和温度。

7. 发明申请

US20130260001A1 LIQUID CREAMERS AND METHODS OF MAKING SAME 审中-公开
标题翻译：液体乳酪及其制造方法
公开(公告)号：US20130260001A1
公开(公告)日：2013-10-03
申请号：US13990689
申请日：2011-11-23
申请人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
发明人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
IPC分类号： A23C11/02
CPC分类号： A23C11/02 , A23C11/00 , A23L5/42 , A23L9/20 , A23L29/10 , A23L29/256 , A23L29/262
摘要： Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan:iota carrageenan weight ratio of about 3:1 to about 1:10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1:(0.005-8):(0.05-20):(0.025-5), respectively.
摘要翻译：提供液体奶精和制备液体奶精的方法。在一般实施方案中，本公开提供了一种液体奶精，其包括1）着色剂，2）油，3）包含足以悬浮着色剂的量的纤维素组分和胶组分的水解胶体稳定体系，以及4）乳化稳定体系包括乳化剂和蛋白质，其量足以保持乳液在乳液中的稳定性。口香糖组分可以包括卡拉卡拉酮和具有卡拉卡拉胶的ι角叉菜胶：ι角叉菜胶重量比约为3:1至约1:10。纤维素成分，树胶成分，乳化剂和蛋白质的重量比分别为约1：（0.005-8）：（0.05-20）：（0.025-5）。

8. 发明申请

US20130122178A1 LIQUID CREAMER COMPOSITION AND PROCESS 审中-公开
标题翻译：液体乳化剂组合物和方法
公开(公告)号：US20130122178A1
公开(公告)日：2013-05-16
申请号：US13811858
申请日：2011-06-21
申请人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , J. Antonio Gutierrez
发明人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , J. Antonio Gutierrez
IPC分类号： A23C11/08
CPC分类号： A23C11/08
摘要： The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.
摘要翻译：本发明涉及一种具有良好美白效果，愉快感官特性的液体奶精，并且在无菌处理和随后在环境温度下储存期间是稳定的。奶精是有用的，例如用于加入热或冷饮料。奶油，其中包括植物油，蛋白质，麦芽糖糊精，λ角叉菜胶，阿拉伯树胶和乳化剂。

9. 发明申请

US20120321766A1 ANTIOXIDANT CONTAINING LIQUID CREAMERS 审中-公开
标题翻译：含抗氧化剂的液体乳酪
公开(公告)号：US20120321766A1
公开(公告)日：2012-12-20
申请号：US13502927
申请日：2010-10-15
申请人： James Tuot , Winnie Octavia , Alexander A. Sher
发明人： James Tuot , Winnie Octavia , Alexander A. Sher
IPC分类号： A23C11/00 , A23D7/005 , A23L1/19 , A23L2/52
CPC分类号： A23D7/011 , A23C11/08 , A23D7/0053 , A23L2/52 , A23L9/20 , A23L29/10 , A23L29/25 , A23L29/262 , A23L33/15
摘要： Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.
摘要翻译：具有改善的耐氧化性的液体奶精组合物，其包括乳化组分，其包含至少两种不同的低分子量乳化剂，其相对量足以提供稳定的乳液; 纤维素组分，其包含足以保持组合物均匀性的两种不同纤维素化合物的共混物; 存在足以保持组合物均匀性的量的角叉菜胶组分; 植物油和任选的增白剂，其量足以提供添加到奶精中的水性介质的白化; 足以制成液体奶精的水和包含阿拉伯树胶和类胡萝卜素组分的抗氧化剂体系的量足以提供液体奶精具有改善的耐光温诱导氧化的能力。

10. 发明申请

US20120288611A1 LIQUID CREAMERS AND METHODS OF MAKING SAME 审中-公开
标题翻译：液体乳酪及其制造方法
公开(公告)号：US20120288611A1
公开(公告)日：2012-11-15
申请号：US13511966
申请日：2010-11-10
申请人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
发明人： Alexander A. Sher , Christine Ann Beeson , Winnie Octavia , Antonio J. Gutierrez
IPC分类号： A23C11/02 , A23C11/06 , A23C11/08 , A23C11/04
CPC分类号： A23C11/02 , A23C11/045 , A23C11/06 , A23C11/08 , A23L9/22 , A23L9/24 , A23V2002/00 , A23V2200/222 , A23V2250/1634 , A23V2250/5036
摘要： Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages.
摘要翻译：提供液体奶精和制备液体奶精的方法。在一般实施方案中，本发明公开了一种具有胶组分，蛋白质，乳化剂体系和油的特定组合的液体奶精。乳化剂系统为液体奶精提供了良好的乳液稳定性和可控的粘度，在产品的整个使用寿命期间，在不同的储存条件下都没有相分离。当添加到饮料中时，液体奶精具有良好的物理化学稳定性，不会发生羽化，絮凝，沉淀和其它相分离问题。

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