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1. 发明申请

US20190069580A1 CONSUMABLES 审中-公开
公开(公告)号：US20190069580A1
公开(公告)日：2019-03-07
申请号：US16182347
申请日：2018-11-06
申请人： GIVAUDAN SA
发明人： Zhonghua JIA , Xiaogen YANG , Chad Allen HANSEN , Charles Benjamin NAMAN , Christopher Todd SIMONS , Jay Patrick SLACK , Kimberley GRAY
IPC分类号： A23L2/60 , A23L5/00
CPC分类号： A23L2/60 , A23C9/1307 , A23C9/156 , A23C11/10 , A23C11/103 , A23C13/12 , A23C17/00 , A23C19/0925 , A23C2260/152 , A23G1/32 , A23G1/40 , A23G1/48 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/068 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L5/00 , A23L7/126 , A23L27/30 , A23L27/34 , A23L29/30 , A23L33/125 , A23V2002/00 , A23V2250/25 , A23V2250/60 , A23V2200/16 , A23V2250/628
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

2. 发明申请

US20180303108A1 Cultured Dairy Products Having Excellent Freeze/Thaw Properties 审中-公开
公开(公告)号：US20180303108A1
公开(公告)日：2018-10-25
申请号：US16021797
申请日：2018-06-28
申请人： General Mills, Inc.
发明人： Paula Alcantar , Katya Barragan-Perez , James McGuire , Maeve Murphy , Gregory J. Yungner
IPC分类号： A23C9/123 , A23C9/13 , A23C9/137
CPC分类号： A23C9/1238 , A23C9/123 , A23C9/1315 , A23C9/137 , A23C2260/152 , A23V2002/00 , A23Y2220/15 , A23Y2240/75 , A23V2200/22 , A23V2250/18
摘要： Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.

3. 发明授权

US09968106B2 Yogurt topping 有权
公开(公告)号：US09968106B2
公开(公告)日：2018-05-15
申请号：US12969777
申请日：2010-12-16
申请人： Shri K. Sharma
发明人： Shri K. Sharma
IPC分类号： A23C9/123 , A23C13/12 , A23C9/13 , A23C9/137 , A23G3/52 , A23G9/20 , A23G3/34
CPC分类号： A23C9/123 , A23C9/1307 , A23C9/1315 , A23C9/137 , A23C2240/10 , A23C2260/152 , A23G3/343 , A23G3/52 , A23G9/20 , A23V2002/00
摘要： Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

4. 发明申请

US20150289538A1 METHOD OF PRODUCING FROZEN CONFECTION PRODUCT 审中-公开
标题翻译：生产冷冻食品的方法
公开(公告)号：US20150289538A1
公开(公告)日：2015-10-15
申请号：US14439702
申请日：2013-10-17
申请人： NESTEC S.A.
发明人： Madhavi Ummadi , Sinan Imer
IPC分类号： A23G9/04 , A23G9/46 , A23C9/123 , A23G9/40
CPC分类号： A23G9/04 , A23C9/123 , A23C2260/152 , A23G9/40 , A23G9/46
摘要： The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method.
摘要翻译：本发明涉及具有改善的冻融稳定性的冷冻甜食产品的制造方法。特别地，本发明涉及一种包括后巴氏消毒酸化步骤的方法。本发明还涉及通过这种方法可获得的产品。

5. 发明授权

US08715758B2 Bite sized refrigerated yogurt products 有权
标题翻译：叮咬大小的冷藏酸奶产品
公开(公告)号：US08715758B2
公开(公告)日：2014-05-06
申请号：US13112149
申请日：2011-05-20
申请人： Lisa K. Pannell , Logan Merkwae
发明人： Lisa K. Pannell , Logan Merkwae
IPC分类号： A23L1/00 , A23B7/16
CPC分类号： A23C9/1315 , A23C9/123 , A23C2260/152 , A23G9/04 , A23G9/36 , A23P20/11 , A23V2002/00 , A23V2200/20 , A23V2250/194
摘要： Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
摘要翻译：通过在各个服务部分中提供冷冻酸奶组合物并且在45°F下用固体脂肪基涂层涂覆冷冻酸奶部分来制备适合于用手指食用的小型冷冻酸奶产品，从而完全包裹冷冻的酸奶组合物酸奶部分。允许涂覆的冷冻酸奶部分解冻以形成冷藏的酸奶产品，并且在约32°F至约45°F的温度下储存。酸奶组合物的最终粘度为约35,000至约150,000cP，并且具有至少约22％的总固体含量和/或在两次冷冻/融化循环后在45°F下的粘度降低小于10％。描述方法和产品。

6. 发明申请

US20130236581A1 FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS 有权
标题翻译：含有生物微生物的冷冻食品
公开(公告)号：US20130236581A1
公开(公告)日：2013-09-12
申请号：US13884547
申请日：2011-11-11
申请人： Annick Mercenier , Guenolee Prioult , Sophie Nutten
发明人： Annick Mercenier , Guenolee Prioult , Sophie Nutten
IPC分类号： A61K35/74 , A23G9/36
CPC分类号： A61K35/741 , A23C9/1234 , A23C2260/152 , A23G9/36 , A23G9/363 , A23L33/135 , A23L33/21 , A23V2002/00 , A23V2200/30 , A23V2200/3202 , A23V2200/3204 , A23Y2220/43 , A23Y2220/49 , A23Y2220/73 , A23Y2280/51 , A23Y2300/55 , A61K35/744 , A61K35/745 , A61K35/747 , A23V2250/064
摘要： The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms.
摘要翻译：本发明涉及冷冻酸奶领域。特别地，本发明提供包含非复制益生菌微生物的冷冻酸奶组合物。这些非复制益生菌微生物可以是例如生物活性热处理的益生菌微生物。本发明还涉及由这些非复制益生菌微生物提供的健康益处。

7. 发明申请

US20090186124A1 FERMENTED FROZEN DESSERT 有权
标题翻译：发烧的冷冻DESSERT
公开(公告)号：US20090186124A1
公开(公告)日：2009-07-23
申请号：US12299254
申请日：2007-03-29
申请人： Christelle Schaffer-Lequart , Steffen Dose , Sylvie Tournade , Dac Thang Ho
发明人： Christelle Schaffer-Lequart , Steffen Dose , Sylvie Tournade , Dac Thang Ho
IPC分类号： A23G9/36 , A23G9/34 , A23C9/123 , C12N1/20
CPC分类号： C12P19/04 , A23C9/1238 , A23C2220/206 , A23C2260/152 , A23G9/34 , A23G9/363 , C12R1/225
摘要： The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.
摘要翻译：本发明涉及不含添加剂的冷冻甜点。它还涉及制造这种冷冻甜点的方法，该方法包括发酵乳蛋白的微生物产生杂多糖的步骤，从而避免使用添加剂如增稠剂或稳定剂。

8. 发明授权

US4163802A Preparation of yogurt 失效
标题翻译：准备酸奶
公开(公告)号：US4163802A
公开(公告)日：1979-08-07
申请号：US774415
申请日：1977-03-04
申请人： Robert B. Redfern , Samir F. Rizk
发明人： Robert B. Redfern , Samir F. Rizk
IPC分类号： A23C9/13 , A23C9/15 , A23C9/154 , A23C9/12
CPC分类号： A23C9/154 , A23C9/1307 , A23C9/15 , A23C2260/152
摘要： A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen state. Flavoring can be added to the base yogurt at the retail outlet to give greater versatility to the retailer while eliminating the logistical problem of multiflavored shipments.
摘要翻译：制备酸奶基料并与甜味混合基料结合以产生酸奶产品。酸奶基地可以从加工厂运送到液体，非冷冻状态的零售店。调味品可以添加到零售店的基础酸奶中，为零售商提供更多的通用性，同时消除了多品种出货的后勤问题。

9. 发明授权

US4110476A Preparation of liquid and frozen yogurt products 失效
标题翻译：液体和冷冻产品的制备
公开(公告)号：US4110476A
公开(公告)日：1978-08-29
申请号：US758045
申请日：1977-01-10
申请人： Kenneth H. Rhodes
发明人： Kenneth H. Rhodes
IPC分类号： A23C9/123 , A23C9/133 , A23C9/15 , A23G9/32 , A23G9/40 , A23C9/12 , A23C21/00 , A23G5/00
CPC分类号： A23G9/40 , A23C9/123 , A23C9/133 , A23C9/1512 , A23C2260/152
摘要： A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen.

10. 发明申请

US20160374358A1 Yogurt Topping 审中-公开
标题翻译：酸奶顶
公开(公告)号：US20160374358A1
公开(公告)日：2016-12-29
申请号：US15259592
申请日：2016-09-08
申请人： Rich Products Corporation
发明人： Shri K. Sharma
IPC分类号： A23C9/123 , A23G3/34 , A23G3/52 , A23C9/13 , A23C9/137
CPC分类号： A23C9/123 , A23C9/1307 , A23C9/1315 , A23C9/137 , A23C2240/10 , A23C2260/152 , A23G3/343 , A23G3/52 , A23G9/20 , A23V2002/00
摘要： Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.
摘要翻译：本文提供包含酸奶的可打包的顶部组合物。组合物包含酸奶和鞭打顶部乳液的混合物。酸奶可以用常规，低脂肪或无脂肪的牛奶制成。鞭打乳液的脂肪含量也可以变化，以提供具有光滑质地和期望稠度的各种脂肪含量的顶部组合物。

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