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. 发明申请

US20100055266A1 STABLE FOAM AND PROCESS FOR ITS MANUFACTURE 审中-公开
标题翻译：稳定的泡沫及其制造工艺
公开(公告)号：US20100055266A1
公开(公告)日：2010-03-04
申请号：US12374280
申请日：2007-07-12
申请人： Erich Josef Windhab , Natalie Béatrice Janine Dürr-Auster , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
发明人： Erich Josef Windhab , Natalie Béatrice Janine Dürr-Auster , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
IPC分类号： A23G9/20 , A23P1/16 , A23G9/04 , A23G9/46 , A23G9/32
CPC分类号： A23G9/46 , A23G9/20 , A23G9/327 , A23L29/015 , A23L29/288 , A23P30/40
摘要： A stable foam of a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture to the foam. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain and stabilize the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix as well as coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to multiple heat shocks.
摘要翻译：液体基质的稳定泡沫，气泡和结构化剂，其形成层状或囊状笼状结构，而不产生赋予泡沫的橡胶质地的凝胶。层状笼结构至少包含大部分气泡和液体基质，以保持和稳定气泡和液体，其结构足够紧凑，基本上防止了液体基质的排出以及气泡的聚结和乳化以保持泡沫的稳定性，即使当泡沫受到多次热冲击时。

2. 发明申请

US20090311406A1 PRODUCTS CONTAINING SMART FOAM AND METHOD OF MAKING 审中-公开
标题翻译：含有智能泡沫的产品及其制备方法
公开(公告)号：US20090311406A1
公开(公告)日：2009-12-17
申请号：US12374271
申请日：2007-07-12
申请人： Karl Uwe Tapfer , Erich Josef Windhab
发明人： Karl Uwe Tapfer , Erich Josef Windhab
IPC分类号： A23G9/46 , C09K3/00 , A61K9/00 , A61K47/42 , A61K47/26 , A61K8/02 , A61K47/36 , A23L1/00 , A61Q19/00 , A61K9/12 , A61K8/04
CPC分类号： A61K9/122 , A23G9/46 , A23L2/52 , A23L23/00 , A23P30/40
摘要： A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to heat shock. Combined with the stable foam structure the distribution and release of the additive during application is significantly improved.
摘要翻译：具有至少两个组分的发泡递送系统：泡沫和与泡沫相关联或由泡沫输送的添加剂。泡沫是具有液体基质，气泡和结构化剂的稳定的泡沫，其形成层状或囊状笼状结构，而不产生赋予橡胶质地的凝胶。层状笼状结构将至少大部分的气泡和液体基质夹在其中，以将气泡和液体保持在足够紧密的结构中，从而基本上防止液体基质的排出和气泡的聚结和乳化，以保持气泡和液体的稳定性泡沫即使泡沫受到热冲击也是如此。结合稳定的泡沫结构，添加剂在使用过程中的分布和释放显着提高。

3. 发明授权

US08231263B2 Cylindrical membrane apparatus for forming foam 有权
标题翻译：用于形成泡沫的圆柱形膜装置
公开(公告)号：US08231263B2
公开(公告)日：2012-07-31
申请号：US12374284
申请日：2007-07-12
申请人： Erich Josef Windhab , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
发明人： Erich Josef Windhab , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
IPC分类号： B01F3/04
CPC分类号： B01F3/04269 , B01F3/04453 , B01F5/0451 , B01F5/0476 , B01F7/008 , B01F7/00816 , B01F7/12 , B01F2003/04404 , B01F2215/0021
摘要： An apparatus and process for making a foam having a controlled size distribution of gas bubbles in a liquid matrix. The invention utilizes a porous material having a controlled pore size and pore distance to produce a substantially uniform size distribution of gas bubbles; a gas pumping device for directing a flow of gas to and through the porous material to form the gas bubbles; a fluid pumping device for directing a flow of liquid matrix past the porous material and a rotating element moving in the vicinity of the membrane surface causing an additional flow to detach, collect accumulate and entrain the gas bubbles in the liquid matrix to form a foam having gas bubbles of generally uniform size and a substantially uniform gas bubble size distribution. Advantageously, the pore size and pore distance of the porous material, the gas flow from the gas pumping device, the flow field generated by the rotating element and the liquid flow from the fluid pumping device cooperate to provide gas bubbles having a mean diameter X50,0 that is less than 2-2.5 times, preferably less than 1.25-1.5 times the mean pore diameter of the membrane and to provide the foam with a gas bubble diameter distribution ratio X90,0/X10,0 that is less than 5, preferably less than 3.
摘要翻译：一种用于制造泡沫的装置和方法，其具有在液体基质中气泡的可控尺寸分布。本发明利用具有受控孔径和孔距离的多孔材料来产生基本均匀的气泡尺寸分布; 用于将气体流引导到多孔材料并通过多孔材料以形成气泡的气体抽吸装置; 用于引导液体基质流过多孔材料的流体泵送装置和在膜表面附近移动的旋转元件，引起额外的流动分离，收集积聚并将气泡夹带在液体基质中以形成具有气泡尺寸大致均匀，气泡尺寸分布基本均匀。有利地，多孔材料的孔径和孔隙距离，来自气体抽吸装置的气体流量，由旋转元件产生的流场和来自流体泵送装置的液体流动相配合以提供具有平均直径X50的气泡， 0小于膜的平均孔径的2-2.5倍，优选小于1.25-1.5倍，并且为泡沫提供小于5的气泡直径分布比X90,0 / X10,0，优选小于3。

4. 发明申请

US20090323459A1 CYLINDRICAL MEMBRANE APPARATUS FOR FORMING FOAM 有权
标题翻译：用于形成泡沫的圆柱形膜装置
公开(公告)号：US20090323459A1
公开(公告)日：2009-12-31
申请号：US12374284
申请日：2007-07-12
申请人： Erich Josef Windhab , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
发明人： Erich Josef Windhab , Nadina Patrizia Müller-Fischer , Karl Uwe Tapfer
IPC分类号： B01F3/04 , B01F5/04 , B01F7/00
CPC分类号： B01F3/04269 , B01F3/04453 , B01F5/0451 , B01F5/0476 , B01F7/008 , B01F7/00816 , B01F7/12 , B01F2003/04404 , B01F2215/0021
摘要： An apparatus and process for making a foam having a controlled size distribution of gas bubbles in a liquid matrix. The invention utilizes a porous material having a controlled pore size and pore distance to produce a substantially uniform size distribution of gas bubbles; a gas pumping device for directing a flow of gas to and through the porous material to form the gas bubbles; a fluid pumping device for directing a flow of liquid matrix past the porous material and a rotating element moving in the vicinity of the membrane surface causing an additional flow to detach, collect accumulate and entrain the gas bubbles in the liquid matrix to form a foam having gas bubbles of generally uniform size and a substantially uniform gas bubble size distribution. Advantageously, the pore size and pore distance of the porous material, the gas flow from the gas pumping device, the flow field generated by the rotating element and the liquid flow from the fluid pumping device cooperate to provide gas bubbles having a mean diameter X50,0 that is less than 2-2.5 times, preferably less than 1.25-1.5 times the mean pore diameter of the membrane and to provide the foam with a gas bubble diameter distribution ratio X90,0/X10,0 that is less than 5, preferably less than 3.
摘要翻译：一种用于制造泡沫的装置和方法，其具有在液体基质中气泡的可控尺寸分布。本发明利用具有受控孔径和孔距离的多孔材料来产生基本均匀的气泡尺寸分布; 用于将气体流引导到多孔材料并通过多孔材料以形成气泡的气体抽吸装置; 用于引导液体基质流过多孔材料的流体泵送装置和在膜表面附近移动的旋转元件，引起额外的流动分离，收集积聚并将气泡夹带在液体基质中以形成具有气泡尺寸大致均匀，气泡尺寸分布基本均匀。有利地，多孔材料的孔径和孔隙距离，来自气体抽吸装置的气体流量，由旋转元件产生的流场和来自流体泵送装置的液体流动相配合以提供具有平均直径X50的气泡， 0小于膜的平均孔径的2-2.5倍，优选小于1.25-1.5倍，并且为泡沫提供小于5的气泡直径分布比X90,0 / X10,0，优选小于3。

5. 发明申请

US20090263555A1 HEALTHY AND NUTRITIOUS LOW CALORIE, LOW FAT FOODSTUFFS 审中-公开
标题翻译：健康和营养低CALORIE，低脂肪食品
公开(公告)号：US20090263555A1
公开(公告)日：2009-10-22
申请号：US12374266
申请日：2007-07-12
申请人： Karl Uwe Tapfer , Erich Josef Windhab
发明人： Karl Uwe Tapfer , Erich Josef Windhab
IPC分类号： A23L1/00 , A23G9/00 , A23J3/00
CPC分类号： A23G9/46 , A23G9/20 , A23G9/327 , A23L23/00 , A23L29/10 , A23L33/20 , A23P30/40 , A23V2002/00 , A23V2200/3324
摘要： A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar/vesicular cage structure entraps a substantial portion of the bubbles and liquid matrix therein in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the bubbles to maintain stability of the foam even when the foam is subjected to heat shock. The food product contains less than 0.5 grams of fat, and provides a caloric density of less than 200 kcal per each 100 ml serving of gas bubble-free liquid matrix.
摘要翻译：食物的低热量，低脂肪食品和稳定的泡沫。泡沫体具有液体基质，气泡和结构化剂，其形成层状或囊泡笼结构，而不产生赋予橡胶纹理的凝胶。层状/囊状笼状结构以足够紧密的结构捕获其中的大部分气泡和液体基质，其基本上防止液体基质的引流和气泡的聚结和乳化，以保持泡沫体的稳定性，即使泡沫经受热休克。食品中含有少于0.5克的脂肪，并且每100毫升不含气泡的液体基质提供低于200千卡的热量密度。

6. 发明授权

US08394441B2 Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses 有权
标题翻译：低温挤压工艺和能量优化装置，适用于冷冻充气块的粘度适应微结构
公开(公告)号：US08394441B2
公开(公告)日：2013-03-12
申请号：US10597402
申请日：2005-01-20
申请人： Erich Josef Windhab , Johann Wildmoser
发明人： Erich Josef Windhab , Johann Wildmoser
IPC分类号： A23G9/20
CPC分类号： A23G9/16 , A23G9/14 , A23G9/22 , A23G9/28 , A23G9/285 , B29C47/825
摘要： The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).
摘要翻译：本发明描述了一种低温挤出工艺和用于能量优化和粘度适应性的微结构化冷冻充气系统如冰淇淋的相应装置。在优化的基于粘性摩擦的机械能量耗散平衡（1）和耗散热和额外的相变（冷冻）热（2）转移到制冷剂到非常高的冷冻水分率的非常低的条件下达到非常细微的分散的微结构温度。通过这种新工艺和设备，充气的质量在最小化/优化的机械能量输入下连续冷冻和最佳微结构化。这种类似处理物质的显微组织一方面支持即使在非常低的温度下也导致改进的成型，分配和舀取性能的优选的流变性能，另一方面导致改善的保质期（热冲击稳定性）和口感（如奶油，熔化行为）。

7. 发明申请

US20080187629A1 MILK CHOCOLATE CONTAINING WATER 有权
标题翻译：奶油巧克力含水
公开(公告)号：US20080187629A1
公开(公告)日：2008-08-07
申请号：US11461995
申请日：2006-08-02
申请人： Stephen Thomas Beckett , Daniel Hugelshofer , Junkuan Wang , Erich Josef Windhab
发明人： Stephen Thomas Beckett , Daniel Hugelshofer , Junkuan Wang , Erich Josef Windhab
IPC分类号： A23G1/32 , A23G1/54 , A23G9/48 , A23G9/04
CPC分类号： A23G1/36 , A23G1/325
摘要： A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
摘要翻译：通过制备含有高达30重量％水的黑巧克力制备含有高于正常含水量的牛奶巧克力产品的方法，任选地与可可脂或可可脂当量的晶种一起加入奶粉悬浮液，并在低剪切。本发明还涉及高含水牛奶巧克力产品，制备具有这种产品的巧克力涂层冰淇淋制品的方法以及所得到的巧克力涂层冰淇淋制品。

8. 发明申请

US20110212209A1 LOW TEMPERATURE EXTRUSION PROCESS AND DEVICE FOR ENERGY OPTIMIZED AND VISCOSITY ADAPTED MICRO-STRUCTURING OF FROZEN AERATED MASSES 有权
标题翻译：低温挤压工艺和能量优化和粘度的装置适应冷冻质量的微结构
公开(公告)号：US20110212209A1
公开(公告)日：2011-09-01
申请号：US13039905
申请日：2011-03-03
申请人： Erich Josef Windhab , Johann Wildmoser
发明人： Erich Josef Windhab , Johann Wildmoser
IPC分类号： B29C47/78
CPC分类号： A23G9/16 , A23G9/14 , A23G9/22 , A23G9/28 , A23G9/285 , B29C47/825
摘要： The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation and transfer of dissipation heat and additional phase transition (freezing) heat to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).
摘要翻译：本发明描述了一种低温挤出工艺和用于能量优化和粘度适应性的微结构化冷冻充气系统如冰淇淋的相应装置。在优化的基于粘性摩擦的机械能量耗散和耗散热的传递以及在非常低的温度下向制冷剂进行额外的相变（冷冻）热到高达非常高的冷冻水部分的平衡下，达到非常细微的分散的微结构。通过这种新工艺和设备，充气的质量在最小化/优化的机械能量输入下连续冷冻和最佳微结构化。这种类似处理物质的显微组织一方面支持即使在非常低的温度下也导致改进的成型，分配和舀取性能的优选的流变性能，另一方面导致改善的保质期（热冲击稳定性）和口感（如奶油，熔化行为）。

9. 发明申请

US20110027423A1 ICE CONTAINING PARTICLES FOR USE IN MAKING FROZEN ICE DRINKS 审中-公开
标题翻译：用于制作冷冻冰淇淋的含ICE的微粒
公开(公告)号：US20110027423A1
公开(公告)日：2011-02-03
申请号：US12937184
申请日：2009-03-13
申请人： Kendra Nicole Ellis , Madansinh Vaghela , Dinakar Panyam , Erich Josef Windhab , Natalie Béatrice Janine Dürr-Auster , Peter Walter Bigler
发明人： Kendra Nicole Ellis , Madansinh Vaghela , Dinakar Panyam , Erich Josef Windhab , Natalie Béatrice Janine Dürr-Auster , Peter Walter Bigler
IPC分类号： F25C1/00 , A23L2/00
CPC分类号： A23G9/045 , F25D3/10
摘要： A process for preparing ice containing particles by preparing a liquid formulation that includes water, a glass transition temperature (Tg) elevating agent, a sweetener and a surfactant so that the formulation has a Tg of −5° C. to −15° C.; and spraying the liquid formulation into a cryogenicatmosphere that is at least 10° C. below the Tg of the formulation to form a frozen mass to form ice containing particles. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the ice containing particles and methods of making frozen ice drinks from the ice particles.
摘要翻译：一种通过制备包含水，玻璃化转变温度（Tg）升高剂，甜味剂和表面活性剂的液体制剂来制备含冰颗粒的方法，使得该制剂的Tg为-5℃至-15℃。 ; 并将液体制剂喷射到低于制剂的Tg至少10℃的低温气氛中，以形成冷冻物料以形成含冰颗粒。这些颗粒可以用于各种目的，但优选用于以简单，快速和方便的方式形成冷冻冰饮料。当需要单次饮料时，这是特别有用的，因为不需要特殊的设备来制作饮料。本发明还涉及含冰颗粒的包装和从冰颗粒制备冰冻冰饮料的方法。

10. 发明授权

US07186435B2 Milk chocolate containing water 有权
标题翻译：牛奶巧克力含水
公开(公告)号：US07186435B2
公开(公告)日：2007-03-06
申请号：US10318305
申请日：2002-12-13
申请人： Stephen Thomas Beckett , Daniel Hugelshofer , Junkuan Wang , Erich Josef Windhab
发明人： Stephen Thomas Beckett , Daniel Hugelshofer , Junkuan Wang , Erich Josef Windhab
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/325
摘要： A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
摘要翻译：通过制备含有高达30重量％水的黑巧克力制备含有高于正常含水量的牛奶巧克力产品的方法，任选地与可可脂或可可脂当量的晶种一起加入奶粉悬浮液，并在低剪切。本发明还涉及高含水牛奶巧克力产品，制备具有这种产品的巧克力涂层冰淇淋制品的方法以及所得到的巧克力涂层冰淇淋制品。

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