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11. 发明申请

WO2012021837A2 METHOD OF IMPROVING STABILITY OF SWEET ENHANCER AND COMPOSITION CONTAINING STABILIZED SWEET ENHANCER 审中-公开
标题翻译：增强甜味剂稳定性的方法和含稳定甜味剂增强剂的组合物
公开(公告)号：WO2012021837A2
公开(公告)日：2012-02-16
申请号：PCT/US2011047636
申请日：2011-08-12
申请人： SENOMYX INC , TACHDJIAN CATHERINE , KARANEWSKY DONALD S , TANG XIAO-QING , LIU HANGHUI
发明人： TACHDJIAN CATHERINE , KARANEWSKY DONALD S , TANG XIAO-QING , LIU HANGHUI
IPC分类号： A23L2/60 , A23L27/20 , A23L2/62 , A23L27/00 , A23L27/30
CPC分类号： A23L1/22678 , A23L2/56 , A23L27/2054 , A23L27/88 , A23V2002/00 , A61K47/22 , A61K47/26
摘要： The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.
摘要翻译：本发明包括当将一种或多种甜味增强剂暴露于光源时稳定的方法以及含有一种或多种甜味增强剂和一种或多种光稳定剂的液体组合物。

12. 发明申请

WO2012005998A3 STABILIZER SYSTEM FOR A READY-TO-DRINK WHOLE GRAIN BEVERAGE 审中-公开
公开(公告)号：WO2012005998A3
公开(公告)日：2012-01-12
申请号：PCT/US2011/041947
申请日：2011-06-27
申请人： TROPICANA PRODUCTS, INC. , PEREYRA, Ricardo , MUTILANGI, William
发明人： PEREYRA, Ricardo , MUTILANGI, William
IPC分类号： A23L1/0534 , A23L1/054 , A23L2/52 , A23L2/62 , A23L1/10 , A23L2/02 , A23C9/13 , A23C9/154
摘要： A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

13. 发明申请

WO2011063386A1 THICK JUICE BEVERAGES 审中-公开
标题翻译：厚果汁饮料
公开(公告)号：WO2011063386A1
公开(公告)日：2011-05-26
申请号：PCT/US2010/057778
申请日：2010-11-23
申请人： TROPICANA PRODUCTS, INC. , JORDAN, Rachel, L. , HITCHCOCK, Bryan , STEPHEN, Jeanette , OMUETI, Lisa , MATHEWS, Jeffrey, D.
发明人： JORDAN, Rachel, L. , HITCHCOCK, Bryan , STEPHEN, Jeanette , OMUETI, Lisa , MATHEWS, Jeffrey, D.
IPC分类号： A23L2/06 , A23L2/62
CPC分类号： A23L2/06 , A23L2/52
摘要： A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.
摘要翻译：增稠的果汁饮料含有果汁和匀浆纸浆和/或匀浆的固化剂。饮料在制造时具有约50至约125cps的测量粘度，并且纸浆或固体不显着改变果汁的平滑度或味道特征。均质浆和匀浆的固化剂固体分别具有小于1000微米和1500微米的平均粒度。任选地，果汁饮料符合100％果汁的标准，例如橙汁。

14. 发明申请

WO2011048026A1 ANTIOXIDANT CONTAINING LIQUID CREAMERS 审中-公开
标题翻译：含抗氧化剂的液体奶油
公开(公告)号：WO2011048026A1
公开(公告)日：2011-04-28
申请号：PCT/EP2010/065539
申请日：2010-10-15
申请人： NESTEC S.A. , TUOT, James , OCTAVIA, Winnie , SHER, Alexander A.
发明人： TUOT, James , OCTAVIA, Winnie , SHER, Alexander A.
IPC分类号： A23C11/00 , A23L2/58 , A23L2/62 , A23C11/08 , A23D7/005 , A23L1/053 , A23L1/19 , A23L1/275
CPC分类号： A23D7/011 , A23C11/08 , A23D7/0053 , A23L2/02 , A23L2/52 , A23L2/58 , A23L5/42 , A23L5/44 , A23L29/10 , A23L29/25 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/216 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/628 , A23V2250/1634 , A23V2200/02 , A23V2250/5028 , A23V2250/211 , A23V2250/5036 , A23V2200/222
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：具有改善的抗氧化性的液体奶精组合物，其包含乳化组分，所述乳化组分包含至少两种不同的低分子量乳化剂，其量足以提供稳定的乳液; 纤维素组分，其包含足以维持组合物均匀性的量的两种不同纤维素化合物的共混物; 以足以维持组合物均匀性的量存在的角叉菜胶胶组分; 植物油和任选的增白剂，其量足以使添加了奶精的含水介质变白; 其用量足以制备液体奶精和包含阿拉伯树胶和类胡萝卜素组分的抗氧化剂体系，其量足以使液体奶精具有改善的耐光和温度诱导的氧化作用。

15. 发明申请

WO2010139754A1 LIQUID BEVERAGE WHITENER AND METHOD OF PREPARING SAME 审中-公开
标题翻译：液体饮料白酒及其制备方法
公开(公告)号：WO2010139754A1
公开(公告)日：2010-12-09
申请号：PCT/EP2010/057774
申请日：2010-06-03
申请人： NESTEC S.A. , KUROKAWA, Masayuki
发明人： KUROKAWA, Masayuki
IPC分类号： A23C9/142 , A23C11/00 , A23L1/19 , A23L2/58 , A23L2/62 , A23L2/66
CPC分类号： A23C11/00 , A23C9/1422
摘要： There is provided a liquid beverage whitener containing water, an emulsifier and ultrafiltrated, concentrated milk proteins dispersed in the water with the emulsifier, wherein the fat content is less than 0.5% by mass, as well as a method of preparing a liquid beverage whitener, the method including the steps of adding ultrafiltrated, concentrated milk proteins and an emulsifier to water; and then homogenizing it to obtain a white suspension.
摘要翻译：本发明提供一种液体饮料增白剂，其含有水，乳化剂和超滤浓缩乳蛋白，其分散在乳化剂的水中，其中脂肪含量小于0.5质量％，以及制备液体饮料增白剂的方法，该方法包括将超滤，浓缩乳蛋白和乳化剂加入水中的步骤; 然后均化，得到白色悬浮液。

16. 发明申请

WO2007149719A3 ACIDIFIED PROTEIN BEVERAGES CONTAINING SUSPENDED PARTICULATES AND METHODS OF MAKING SAME 审中-公开
公开(公告)号：WO2007149719A3
公开(公告)日：2007-12-27
申请号：PCT/US2007/070844
申请日：2007-06-11
申请人： JACKSON, Phillip, Henry , YUAN, Chienko, Ronnie , KAZMIERSKI-STEELE, Michelle, Nicole
发明人： JACKSON, Phillip, Henry , YUAN, Chienko, Ronnie , KAZMIERSKI-STEELE, Michelle, Nicole
IPC分类号： A23L1/0534 , A23L1/054 , A23L2/62 , A23C9/152 , A23L2/38 , A23L2/66 , A23C11/10 , A23L2/52 , A23L2/68
摘要： The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum and gellan gum and methods to prepare these beverages are also described.

17. 发明申请

WO0197629A8 INSOLUBLE PROTEIN PARTICLES 审中-公开
标题翻译：不育蛋白颗粒
公开(公告)号：WO0197629A8
公开(公告)日：2003-11-06
申请号：PCT/US0119829
申请日：2001-06-21
申请人： PROCTER & GAMBLE
发明人： VILLAGRAN FRANCISCO VALENTINO , DRIA GLENN JAMES , YOUNG HERBERT THOMAS , BAUGHMAN JOHN M , CHEN JING
IPC分类号： A23F5/24 , A23J3/00 , A23J3/08 , A23J3/16 , A23L1/307 , A23L2/62 , A23L2/66 , A23J1/00 , A23C21/00 , A23D7/015 , A23J3/04 , A23J3/14 , A23L1/305
CPC分类号： A23F3/163 , A23F5/243 , A23J3/08 , A23J3/16 , A23L2/66 , A23L33/20 , A23V2002/00 , A23V2200/14 , A23V2300/08 , A23V2200/124 , A23V2250/54 , A23V2250/54252
摘要： Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.
摘要翻译：不溶性，变性，热稳定蛋白质颗粒用于食品和饮料产品。颗粒易于分散在水溶液中并采取基本上非聚集的大分子胶体的形式。在水合状态下，不溶性，变性的热稳定颗粒的优选平均直径粒径分布范围为约0.1微米至约3.0微米，其中小于直径总计超过约3.0微米的颗粒总数的约5％。大部分颗粒的形状基本上是球形的，并且具有类似于高卡路里脂肪和油的基本平滑的类似乳液的感官特征。此外，这些颗粒具有至少约80％的蛋白质不溶性程度，这在热处理中提供了加工优点。

18. 发明申请

WO0196590A3 DEESTERIFIED PECTINS, PROCESSES FOR PRODUCING SUCH PECTINS, AND STABILIZED ACIDIC LIQUID SYSTEMS COMPRISING THE SAME 审中-公开
标题翻译：脱模剂，生产这种制剂的方法和包含其的稳定的酸性液体体系
公开(公告)号：WO0196590A3
公开(公告)日：2002-10-10
申请号：PCT/US0118555
申请日：2001-06-08
申请人： CP KELCO APS
发明人： LUZIO GARY , FORMAN SUSAN , GERRISH TIMOTHY
IPC分类号： A23L2/62 , A23L2/02 , A23L2/52 , A23L29/231 , A23L33/00 , A61K8/64 , A61K8/72 , A61K8/73 , A61K8/90 , A61K47/36 , A61K47/42 , C08B37/00 , C08B37/06 , C12P19/04 , A23L1/0524 , A61K31/715 , C12N9/14
CPC分类号： C08B37/0045 , A23L2/02 , A23L29/231 , A23L33/40 , A23V2002/00 , C12P19/04 , A23V2250/50722
摘要： Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Processes for suspending particulates using enzymatically blocked-deesterified pectins enzymatically blocked-deesterified pectins prepared by deesterifying isolated methoxyl pectins with enzymes. Compositions and stabilized aqueous systems containing enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes.
摘要翻译：在包含至少一种多价阳离子的水溶液中显示假塑性并基本上不相分离的酶促封闭脱酯化果胶及其制备方法。通过用酶去分离高甲氧基果胶制备的酶封闭的脱酯化果胶。使用酶促封闭的脱酯化果胶悬浮颗粒的方法通过将分离的甲氧基果胶与酶脱酯化制备的酶封闭的脱酯化果胶。组合物和稳定的含有酶分解的高甲氧基果胶与酶分离制备的酶封闭脱酯果胶的含水体系。

19. 发明申请

WO02043509A1 BEVERAGE EMULSION STABILIZER 审中-公开
标题翻译：饮料乳化稳定剂
公开(公告)号：WO02043509A1
公开(公告)日：2002-06-06
申请号：PCT/US2001/044799
申请日：2001-11-30
IPC分类号： A23L2/62 , A23L1/0522 , A23L1/0532 , A23L1/09 , A23L2/52 , C08L3/02 , A23L2/00 , A23L2/38
CPC分类号： A23L2/52 , A23L29/219 , A23L29/256 , A23V2002/00 , A23V2250/5026
摘要： A composition useful as a stabilizer for beverage emulsions and a method for its preparation are disclosed. The stabilizer composition contains co-processed modified starch and propylene glycol alginate. The ratio by weight of modified starch to propylene glycol alginate is about 60:40 to about 95:5; and the propylene glycol alginate has a degree of esterification of about 40 % to about 95 %. The co-processed stabilizer composition is prepared by forming an aqueous dispersion of the modified starch and the propylene glycol alginate and drying the aqueous dispersion. Beverage emulsions comprising the stabilizer, beverage products comprising the beverage emulsions, and the methods for their preparation are also disclosed.
摘要翻译：公开了可用作饮料乳液稳定剂的组合物及其制备方法。稳定剂组合物含有共加工改性淀粉和海藻酸丙二醇酯。改性淀粉与丙二醇藻酸盐的重量比为约60:40至约95:5; 海藻酸丙二醇酯具有约40％至约95％的酯化度。通过形成改性淀粉和丙二醇藻酸盐的水分散体并干燥水分散体来制备共加工的稳定剂组合物。还公开了包含稳定剂的饮料乳液，包含饮料乳液的饮料产品及其制备方法。

20. 发明申请

WO01030170A1 PROCESS FOR PRODUCING ACIDIC DRINKS CONTAINING LOW-CALORIE MILK 审中-公开
标题翻译：生产含低卡路里乳酸的酸性饮料的方法
公开(公告)号：WO01030170A1
公开(公告)日：2001-05-03
申请号：PCT/JP2000/007311
申请日：2000-10-20
IPC分类号： A23C9/156 , A23C9/13 , A23C9/137 , A23C9/154 , A23L2/00 , A23L2/02 , A23L2/38 , A23L2/44 , A23L2/62 , A23L2/66 , A23C9/133 , A23L1/30 , A23L1/308 , A23L2/68
CPC分类号： A23L2/44 , A23C9/1307 , A23C9/137 , A23C9/1542 , A23L2/02
摘要： A process for easily producing acidic drinks containing milk, acidic drinks containing low-calorie milk and acidic drinks containing milk together with fruit juice, vegetable juice, etc. in which the aggregation and precipitation of protein can be sufficiently inhibited and which have a favorable taste and a high keeping stability during storage time. This process comprises: preparing starting materials including at least milk, soybean dietary fiber, pectin and a souring agent; forming a mixture containing the milk and the soybean dietary fiber but free from pectin; adding the souring agent thereto to thereby give a primary mixture having a pH value of 3.0 to 4.2; then adding the above pectin thereto to give a secondary mixture; and homogenizing the secondary mixture to thereby give an acidic drink containing milk.
摘要翻译：本发明涉及容易生产含乳酸饮料，含有低热量牛奶的酸饮料和含牛奶酸性饮料以及果汁，蔬菜汁等的方法。在这个过程中，可以充分防止结块和蛋白质沉淀，并且这些饮料在储存期间具有令人愉快的味道和高稳定性。该方法包括：制备至少含有牛奶，大豆膳食纤维，果胶和酸味剂的原料; 形成含有牛奶和大豆膳食纤维但不含果胶的混合物; 向该混合物中加入酸化剂以产生pH值为3.0至4.2的主要混合物; 然后添加果胶，以产生第二混合物; 然后均化该第二混合物以产生含有牛奶的酸性饮料。

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