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1. 发明授权

US11553722B2 Aerated confectionery material 有权
公开(公告)号：US11553722B2
公开(公告)日：2023-01-17
申请号：US17153560
申请日：2021-01-20
申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
发明人： Helen Chisholm , Zeynel Deniz Gunes , Cecile Gehin-Delval , Corinne Appolonia Nouzille , Emma Garvey , Mathieu Julien Destribats , Shantha Nalur Chandrasekaran , Joselio Batista Vieira , Jamey German , Bernard Paul Binks
IPC分类号： A23G1/30 , A23G1/36 , A23G1/52 , A23G3/34 , A23G3/40 , A23G3/52 , A23G9/32
摘要： The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

2. 发明授权

US10925295B2 Aerated confectionery material 有权
公开(公告)号：US10925295B2
公开(公告)日：2021-02-23
申请号：US15559994
申请日：2016-03-22
申请人： NESTEC S.A.
发明人： Helen Chisholm , Zeynel Deniz Gunes , Cecile Gehin-Delval , Corinne Appolonia Nouzille , Emma Garvey , Mathieu Julien Destribats , Shantha Nalur Chandrasekaran , Joselio Batista Vieira , Jamey German , Bernard Paul Binks
IPC分类号： A23G3/34 , A23G1/30 , A23G1/36 , A23G1/52 , A23G3/40 , A23G3/52 , A23G9/32
摘要： The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

3. 发明申请

US20180070598A1 LIPID BASED FOAM 审中-公开
公开(公告)号：US20180070598A1
公开(公告)日：2018-03-15
申请号：US15559982
申请日：2016-03-22
申请人： NESTEC S.A.
发明人： Zeynel Deniz Gunes , Olivier Schafer , Helen Chisholm , Helene Deyber , Cindy Pelloux , Bernard Paul Binks
IPC分类号： A21D13/068 , A23L33/20 , A21D2/16 , A21D10/00 , A23D9/007 , A23D9/04 , A23G1/32 , A23G1/52 , B01F17/00 , B01J13/00
摘要： The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

4. 发明授权

US09603383B2 Gas entrainment in flowable foods 有权
公开(公告)号：US09603383B2
公开(公告)日：2017-03-28
申请号：US14795924
申请日：2015-07-10
申请人： George Emanuel
发明人： George Emanuel
IPC分类号： A23L1/00 , B01F3/04 , A23P1/16 , A47J43/04 , A21D8/02 , B01F5/04 , B01F5/06 , A23G1/00 , A23G1/52 , A23G3/34 , A23G9/20 , A23G9/22 , A23G9/46 , A23L5/00 , A23P30/40 , A23L33/20
CPC分类号： A23L33/125 , A21D8/025 , A23C2210/30 , A23G1/0073 , A23G1/52 , A23G3/0042 , A23G9/20 , A23G9/22 , A23G9/46 , A23L5/00 , A23L33/20 , A23P30/40 , A47J43/04 , B01F3/04099 , B01F3/04262 , B01F3/04439 , B01F3/04446 , B01F5/0473 , B01F5/0476 , B01F5/0652
摘要： A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.

5. 发明申请

US20160165918A1 PROCESS FOR PRODUCING DARK BROWN NATURAL COCOA 审中-公开
标题翻译：生产深褐色天然椰子的方法
公开(公告)号：US20160165918A1
公开(公告)日：2016-06-16
申请号：US14392141
申请日：2014-06-04
申请人： OLAM INTERNATIONAL LIMITED
发明人： Leanne DE MUIJNCK
IPC分类号： A23G1/52 , A23G1/56
CPC分类号： A23G1/52 , A23C9/1307 , A23G1/0009 , A23G1/0016 , A23G1/002 , A23G1/0023 , A23G1/305 , A23G1/56 , A23G9/42 , A23V2002/00
摘要： Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products.
摘要翻译：披露了天然的深棕色可可制品。还公开了生产这种天然的深棕色可可制品的方法以及包括这种可可制品的食品。

6. 发明申请

US20150282508A1 EMULSIFIER 审中-公开
公开(公告)号：US20150282508A1
公开(公告)日：2015-10-08
申请号：US14439392
申请日：2013-10-30
申请人： ROUSSELOT B.V.
发明人： Claude Capdepon , Paul Stevens , Marine Maugenet
IPC分类号： A23L1/035 , A23G1/52 , A23L1/24 , A23L1/0562 , A23C9/154
CPC分类号： A23C9/1544 , A23C9/1526 , A23C2210/30 , A23G1/44 , A23G1/46 , A23G1/52 , A23G3/46 , A23L9/12 , A23L27/60 , A23L29/10 , A23L29/284
摘要： The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food products comprising the said novel emulsifier and to the use of the said emulsifier.
摘要翻译：本发明涉及一种新颖的乳化剂，其包括水解明胶和低亮度明胶，其制备方法，其中将水解明胶和低亮度明胶溶解并随后干燥至包含所述新型乳化剂的食品中，以及使用的所述乳化剂。

7. 发明申请

US20150150276A1 AERATED CHOCOLATE COMPOSITION 有权
标题翻译：合成巧克力组合物
公开(公告)号：US20150150276A1
公开(公告)日：2015-06-04
申请号：US14387763
申请日：2013-03-20
申请人： Conopco, Inc., d/b/a UNILEVER
发明人： Nooshin Louise Haj Hassan , Andrew Hoddle
IPC分类号： A23G1/52
CPC分类号： A23G1/52 , A23G1/003 , A23G1/32
摘要： Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.
摘要翻译：具有超过25％至150％，优选低于100％的充气巧克力组合物，其红色和黑色非水性颜料的含量为0.05％w / w以上且小于1.5％w / w，红/黑比例在3：1和1：1之间。

8. 发明申请

US20090142467A1 Aerated fat-continuous products 审中-公开
标题翻译：加气脂肪连续产品
公开(公告)号：US20090142467A1
公开(公告)日：2009-06-04
申请号：US12287957
申请日：2008-10-15
申请人： Deborah Lynne Aldred , James Francis Crilly , Jennifer Elizabeth Homan
发明人： Deborah Lynne Aldred , James Francis Crilly , Jennifer Elizabeth Homan
IPC分类号： A23D9/007 , A23G1/52 , A23G1/44 , A23D9/04 , A23P1/10
CPC分类号： A23D7/0056 , A23G1/003 , A23G1/44 , A23G1/52 , A23L33/195 , A23P30/40
摘要： An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.
摘要翻译：提供了包含疏水蛋白的充气脂肪连续产品。还提供了生产该产品的方法。

9. 发明申请

US20050142275A1 Non-lauric, non-trans, non-temper fat compositions 有权
标题翻译：非月桂酸，非反式，非回火脂肪组合物
公开(公告)号：US20050142275A1
公开(公告)日：2005-06-30
申请号：US10832344
申请日：2004-04-27
申请人： Mogens Bach , Bjarne Juul
发明人： Mogens Bach , Bjarne Juul
IPC分类号： A23C13/14 , A21D2/16 , A21D13/00 , A21D13/08 , A23D9/00 , A23G1/00 , A23G1/30 , A23G1/36 , A23G1/38 , A23G1/52 , A23G1/56 , A23G3/00 , A23G3/34 , A23G3/40 , A23G3/50 , A23L1/30 , A61K8/00 , A61K8/30 , A61K8/37 , A61K8/92 , A61K31/23 , A61Q1/00 , A61Q1/04 , A61Q1/06 , A61Q19/00 , C11B7/00 , C11C3/00 , C11C3/10 , C12P7/64 , A23C13/00
CPC分类号： A23L33/12 , A21D2/165 , A21D13/38 , A23D9/00 , A23G1/305 , A23G1/36 , A23G1/38 , A23G1/52 , A23G1/56 , A23G3/343 , A23G3/346 , A23G3/40 , A23G2200/08 , A23G2220/02 , A23L33/115 , A61K8/375 , A61K8/922 , A61K31/23 , A61Q19/00 , A61Q19/001 , C11B7/0016 , C11B7/0075 , C11C3/10
摘要： A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36° C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20° C. for 24 h): above 25% by weight at 20° C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.304: 40-75% by weight, preferably 45-70% by weight; (3) total content of arachidic and behenic acids: 3-40% by weight, preferably 5-35% by weight, and total content of palmitic and stearic acids: 25-60% by weight, preferably 25-50% by weight, both measured according to IUPAC 2.301 and 2.304; (4) total content of triglycerides having triglyceride composition (TGC) of C56-C60 measured by number of total carbon atoms of constituent fatty acids according to IUPAC 2.323: min. 9% by weight, preferably min. 15% by weight; (5) total content of S2U-type triglycerides: min. 25% by weight, preferably min. 35% by weight, where S=saturated fatty acids and U=unsaturated fatty acids.
摘要翻译：非月桂酸，非反式，非回火（非LTT）脂肪组合物，其包含从随机甘油三酯混合物获得的级分，构成脂肪酸的90重量％是：棕榈酸（C16：0），硬脂酸（C18：0），花生酸（C20：0）山萮酸（C22：0），油酸（C18：1）和亚油酸（C18：2 ）酸，花生酸和山萮酸的总含量为3-40重量％，棕榈酸和硬脂酸的总含量为25-60重量％，所述部分具有以下物理和化学性质：（1）滑移熔融根据AOCS Cc 3-25测量的点：低于36℃，固体脂肪含量（SFC）根据IUPAC 2.150 mod测量。（在20℃下稳定24小时）：在20℃下高于25重量％。（2）根据IUPAC 2.301和2.304：40-75重量％，优选45-70重量％测量的饱和脂肪酸的总含量; （3）花生酸和山萮酸的总含量：3-40重量％，优选5-35重量％，棕榈酸和硬脂酸的总含量：25-60重量％，优选25-50重量％均根据IUPAC 2.301和2.304测量; （4）根据IUPAC 2.323：分钟，通过按构成脂肪酸的总碳原子数量测定的具有C56-C60的甘油三酯组成（TGC）的甘油三酯的总含量。 9重量％，优选最小。 15％（重量）; （5）S 2 U型甘油三酯的总含量：分钟。 25重量％，优选最小。 35重量％，其中S =饱和脂肪酸，U =不饱和脂肪酸。

10. 发明授权

US5985341A Chocolate articles 失效
标题翻译：巧克力制品
公开(公告)号：US5985341A
公开(公告)日：1999-11-16
申请号：US68994
申请日：1998-10-13
申请人： Wolfgang Ahlschwede
发明人： Wolfgang Ahlschwede
IPC分类号： A23G1/30 , A23G1/00 , A23G1/52 , A23G1/54 , A23G3/00 , A23G3/52 , A23G3/54
CPC分类号： A23G1/52 , A23G1/54 , A23G3/52 , A23G3/54
摘要： Chocolate articles, especially a chocolate sweet, with an improved, new kind of taste sensation are described. For this purpose, the chocolate article contains a first filling and a second filling capable of reacting with one another and separated by a barrier which is adapted to be destroyed when the chocolate article is eaten.
摘要翻译： PCT No.PCT / EP96 / 05296 Sec。 371日期：1998年10月13日 102（e）1998年10月13日PCT PCT 1996年11月29日PCT公布。 WO97 / 19602 PCT公开号日期：1997年6月5日描述了具有改进的新型味觉的巧克力制品，特别是巧克力甜品。为此目的，巧克力制品包含第一填充物和第二填充物，其能够彼此反应并且被阻挡物隔开，该阻挡物适于在巧克力制品被食用时被破坏。

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