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1. 发明申请

WO2008083152A3 REDUCTION OF ASTRINGENCY IN POLYPHENOL COMPOSITIONS 审中-公开
标题翻译：减少多酚成分中的抑制作用
公开(公告)号：WO2008083152A3
公开(公告)日：2008-11-13
申请号：PCT/US2007088814
申请日：2007-12-26
申请人： KRAFT FOODS HOLDINGS INC , LUDWIG CATHY JEAN , WINDSOR NICOLE LEE , GAONKAR ANILKUMAR GANAPATI , KIM NAM-CHEOL , MATUSHESKI NATHAN V , WEST LESLIE GEORGE , FONTES MARIA CAROLINA DE ALMEIDA , ZELLER BARY LYN , VELLUCCI DOMINIC J JR , KIJOWSKI MARK , KOPP GABRIELE MARGARETE
发明人： LUDWIG CATHY JEAN , WINDSOR NICOLE LEE , GAONKAR ANILKUMAR GANAPATI , KIM NAM-CHEOL , MATUSHESKI NATHAN V , WEST LESLIE GEORGE , FONTES MARIA CAROLINA DE ALMEIDA , ZELLER BARY LYN , VELLUCCI DOMINIC J JR , KIJOWSKI MARK , KOPP GABRIELE MARGARETE
IPC分类号： A23L1/00 , A23G1/32 , A23G1/46 , A23L1/30
CPC分类号： A23G1/32 , A23G1/46 , A23L2/52 , A23L27/72 , A23L27/84 , A23L27/86 , A23L33/10 , A23L33/105 , A23P10/30 , A23P10/35 , A23V2002/00 , A23V2250/2132 , A23V2200/224
摘要： Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.
摘要翻译：提供了适用于食品和饮料产品的微胶囊化多酚组合物。微胶囊化显着降低多酚组合物的涩味和/或苦味，并保护多酚组合物免受氧化，成分相互作用，酶促降解等，同时保持消化系统内的胃肠生物利用度。

2. 发明申请

WO2008082817A1 FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME 审中-公开
标题翻译：泡沫组合物及其制备方法
公开(公告)号：WO2008082817A1
公开(公告)日：2008-07-10
申请号：PCT/US2007/085519
申请日：2007-11-26
申请人： KRAFT FOODS HOLDINGS, INC. , ZELLER, Bary Lyn , IMISON, Thomas Phillip , CERIALI, Stefano , OXFORD, Phillip James
发明人： ZELLER, Bary Lyn , IMISON, Thomas Phillip , CERIALI, Stefano , OXFORD, Phillip James
IPC分类号： A23C11/00 , A23P1/16
CPC分类号： A23P1/16 , A23F5/42 , A23L2/54 , A23L23/00 , A23P30/40
摘要： A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10 °C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10 °C is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.
摘要翻译：提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有具有至少约10℃的临界温度的截留的超临界流体。此外，提供了制备这种发泡组合物的方法。具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中颗粒成分包括多个内部空隙。颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。

3. 发明申请

WO2006043104A3 FLEXIBLE PAD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的柔性垫片
公开(公告)号：WO2006043104A3
公开(公告)日：2006-07-27
申请号：PCT/GB2005004108
申请日：2005-10-24
申请人： KRAFT FOODS R & D INC , MACMAHON JOHN , NORTON MARK , BROWN PHIL , BODETT SUSAN , TROUILLOT AUDREY , LAUDANO RAY , FENNEL ADAM , PANESAR SATWINDER , ROWAN LEE , FERGUSON JAMES , HUDSON HEATHER , GAONKAR ANILKUMAR , ZELLER BARY
发明人： MACMAHON JOHN , NORTON MARK , BROWN PHIL , BODETT SUSAN , TROUILLOT AUDREY , LAUDANO RAY , FENNEL ADAM , PANESAR SATWINDER , ROWAN LEE , FERGUSON JAMES , HUDSON HEATHER , GAONKAR ANILKUMAR , ZELLER BARY
IPC分类号： B65D81/00 , A47J31/06 , B65D85/804
CPC分类号： B65D85/8046
摘要： The present invention provides a flexible pad (10) for preparing a beverage comprising: a filter bag (11, 12) defining a storage volume; the storage volume (13) containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains one or more absorbent elements (20).
摘要翻译：本发明提供一种用于制备饮料的柔性垫（10），包括：限定存储容积的过滤袋（11,12）; 所述储存容积（13）含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物; 其中所述存储容积还包含一个或多个吸收元件（20）。

4. 发明申请

WO2006043103A1 PAD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的PAD
公开(公告)号：WO2006043103A1
公开(公告)日：2006-04-27
申请号：PCT/GB2005/004106
申请日：2005-10-24
申请人： KRAFT FOODS R & D, INC. , MACMAHON, John , NORTON, Mark , FENNEL, Adam , PANESAR, Satwinder , ROWAN, Lee , TROUILLOT, Audrey , HUDSON, Heather , GAONKAR, Anilkumar , ZELLER, Bary , BROWN, Phil , BODETT, Susan , GIACONE, Joseph
发明人： MACMAHON, John , NORTON, Mark , FENNEL, Adam , PANESAR, Satwinder , ROWAN, Lee , TROUILLOT, Audrey , HUDSON, Heather , GAONKAR, Anilkumar , ZELLER, Bary , BROWN, Phil , BODETT, Susan , GIACONE, Joseph
IPC分类号： B65D81/00 , B65D85/804 , A47J31/06
CPC分类号： B65D85/8043 , B65D85/8046
摘要： The present invention provides a pad for preparing a beverage comprising: an upper part comprising a rigid or semi-rigid upper element (20′) containing one or more apertures (25) forming an inlet of the pad; a flexible lower element (12) depending from the upper part and formed at least partially from filtering material, the filtering material forming an outlet of the pad; the upper part and lower element together defining a storage volume (31) containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage, wherein the upper part comprises a flexible water-impermeable layer (11) joined to the rigid or semi-rigid upper element (20′).
摘要翻译：本发明提供了一种用于制备饮料的垫，包括：上部，其包含刚性或半刚性上部元件（20'），其包含形成所述垫的入口的一个或多个孔（25）柔性下部元件（12），其从上部悬垂并且至少部分地由过滤材料形成，所述过滤材料形成所述垫的出口; 所述上部和下部元件一起限定含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物的储存容积（31），其中所述上部包括接合的柔性不透水层（11）到刚性或半刚性上部元件（20'）。

5. 发明申请

WO0249446A3 COFFEE AROMA COMPOSITION FOR COFFEE BEVERAGES 审中-公开
标题翻译：咖啡的咖啡组合物
公开(公告)号：WO0249446A3
公开(公告)日：2003-01-23
申请号：PCT/US0149174
申请日：2001-12-19
申请人： KRAFT FOODS HOLDINGS INC , ZELLER BARY L , GAONKAR ANILKUMAR G , WRAGG ANTHONY , CERIALI STEFANO
发明人： ZELLER BARY L , GAONKAR ANILKUMAR G , WRAGG ANTHONY , CERIALI STEFANO
IPC分类号： A23F5/24 , A23F5/40 , A23F5/46 , A23F5/48 , C11B9/00
CPC分类号： A23F5/465 , A23F5/40 , A23F5/483 , A23F5/486
摘要： A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25 DEG C, and has a vapor pressure of at least 0.01 mm Hg at 25 DEG C, a boiling point in the range of 25 to 250 DEG C, a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25 DEG C.
摘要翻译：咖啡香气组合物和颗粒状咖啡饮料制备香气组合物。芳香组合物包括咖啡香气成分和挥发性有机载体成分。载体在25℃处于液态，25℃蒸气压至少为0.01mmHg，沸点在25〜250℃，密度小于1.0g / cc ，水溶性在25℃下不超过约10重量％

6. 发明申请

WO2012082897A1 INSTANT COFFEE 审中-公开
标题翻译：速溶咖啡
公开(公告)号：WO2012082897A1
公开(公告)日：2012-06-21
申请号：PCT/US2011/064912
申请日：2011-12-14
申请人： KRAFT FOODS R & D, INC. , FISK, Ian Denis , IMISON, Tom Philip , ZELLER, Bary
发明人： FISK, Ian Denis , IMISON, Tom Philip , ZELLER, Bary
IPC分类号： A23F5/40
CPC分类号： A23F5/36 , A23F5/405
摘要： An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided.
摘要翻译：提供了具有可溶性咖啡颗粒的速溶咖啡组合物。颗粒具有内部孔，并且至少一些内部孔含有加压气体。此外，可溶性咖啡颗粒在可溶性咖啡颗粒的外表面上提供细磨的不溶性咖啡材料。还提供了形成速溶咖啡组合物的方法，用于组合物的容器和饮料分配系统。

7. 发明申请

WO2006043096A1 POD AND PAD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的POD和PAD
公开(公告)号：WO2006043096A1
公开(公告)日：2006-04-27
申请号：PCT/GB2005/004090
申请日：2005-10-24
申请人： KRAFT FOODS R & D, INC. , MACMAHON, John , BODETT, Susan , NORTON, Mark , PANESAR, Satwinder , ROWAN, Lee , HUDSON, Heather , ZELLER, Bary , GAONKAR, Anilkumar
发明人： MACMAHON, John , BODETT, Susan , NORTON, Mark , PANESAR, Satwinder , ROWAN, Lee , HUDSON, Heather , ZELLER, Bary , GAONKAR, Anilkumar
IPC分类号： A47J31/06 , B65D85/804 , B65D81/00
CPC分类号： B65D85/8043 , B65D85/8046
摘要： The present invention provides a pod or pad (10) for preparing a beverage comprising: a body defining a storage volume (31) having an inlet (25) for entry of water and an outlet for outflow of beverage; the storage volume (31) containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the outlet comprising filtering means (12); wherein the storage volume further contains a dispersion plate (30) associated with the outlet for creating a non-vertical flow of water, in use, within the storage volume wherein the dispersion plate is freely suspended within the storage volume (31).
摘要翻译：本发明提供了一种用于制备饮料的荚或垫（10），其包括：主体，其限定具有用于进入水的入口（25）和用于饮料流出的出口的储存容积（31）所述储存容积（31）含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物; 所述出口包括过滤装置（12）; 其中所述存储体积还包含与所述出口相关联的分散板（30），用于在使用中在所述存储容积内产生不垂直的水流，其中所述分散板自由地悬挂在所述存储容积（31）内。

8. 发明申请

WO2013036287A2 SHELF STABLE, BREWED BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME 审中-公开
标题翻译：保鲜稳定，烧烤饮料浓缩液及其制备方法
公开(公告)号：WO2013036287A2
公开(公告)日：2013-03-14
申请号：PCT/US2012028579
申请日：2012-03-09
申请人： KRAFT FOODS GROUP BRANDS LLC , ZELLER BARY LYN , TOPINKA JOHN B , KYSER DALE ANTHONY
发明人： ZELLER BARY LYN , TOPINKA JOHN B , KYSER DALE ANTHONY
CPC分类号： A23F3/18 , A23F3/163 , A23F3/225 , A23F5/243 , A23F5/26 , A23F5/262 , A23F5/28
摘要： Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.
摘要翻译：本发明提供液体酿造的饮料浓缩物和制备浓缩物的方法。浓缩物在室温下是液态的并且是可流动的，并且可以在含水液体中稀释以提供具有新鲜酿制的饮料的一般外观，风味和香气的饮料。浓缩物包括低水含量，高非水性液体含量，特别是非挥发性非水性液体含量，以及高风味固体含量，其量是平衡的，以提供具有很少或没有风味的所需风味特征的浓缩物在室温下在密封容器中储存至少约三个月后的降解。

9. 发明申请

WO2013025251A1 SHELF STABLE, LOW WATER LIQUID BEVERAGE CONCENTRATES AND METHODS OF MAKING THE SAME 审中-公开
标题翻译：保持稳定的低水饮料浓缩液及其制备方法
公开(公告)号：WO2013025251A1
公开(公告)日：2013-02-21
申请号：PCT/US2012/028472
申请日：2012-03-09
申请人： KRAFT FOODS GROUP BRANDS LLC , ZELLER, Bary Lyn , TOPINKA, John P. , RAGNARSSON, Karl , KYSER, Dale Anthony
发明人： ZELLER, Bary Lyn , TOPINKA, John P. , RAGNARSSON, Karl , KYSER, Dale Anthony
IPC分类号： A23L2/385 , A23L2/52 , A23L2/68 , A23L2/56
CPC分类号： A23L2/52 , A23L2/385 , A23L2/56 , A23L2/68
摘要： Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.
摘要翻译：本文描述了提供对香料，人造甜味剂，维生素和/或着色成分增强稳定性的液体饮料浓缩物。更具体地，本文所述的液体饮料浓缩物提供了增强的风味稳定性，尽管酸含量高（即至少约5重量％酸化剂）。在一个方面，液体饮料浓缩物具有低水含量（即，小于约30％的水），并且在另一方面，基本上不含水。在一些方法中，本文公开的液体饮料浓缩物保持稳定至少约三个月，并且可以稀释以制备具有所需风味特征并且很少或没有风味降解的风味饮料。

10. 发明申请

WO2012082631A1 DELIVERY OF FUNCTIONAL COMPOUNDS 审中-公开
标题翻译：递送功能化合物
公开(公告)号：WO2012082631A1
公开(公告)日：2012-06-21
申请号：PCT/US2011/064438
申请日：2011-12-12
申请人： KRAFT FOODS GLOBAL BRANDS LLC , AKASHE, Ahmad , WEST, Leslie G. , GAONKAR, Anilkumar Ganapati , LAWRENCE, Les , LOPEZ, Amado R. , HAAS, George W. , SEBESTA, Dana , WANG, Yan , ZELLER, Bary Lyn
发明人： AKASHE, Ahmad , WEST, Leslie G. , GAONKAR, Anilkumar Ganapati , LAWRENCE, Les , LOPEZ, Amado R. , HAAS, George W. , SEBESTA, Dana , WANG, Yan , ZELLER, Bary Lyn
IPC分类号： A23L1/00 , A23L1/22 , A61K9/50 , A61K9/00
CPC分类号： A23L27/72 , A23P10/30
摘要： Functional ingredients including a modified portion are microencapsulated in an enteric matrix. The modified functional ingredient portion increases the microencapsulation efficiency and reduces undesired organoleptic properties of the microencapsulated material while providing a desired release rate. The process includes forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.
摘要翻译：包括改性部分的功能成分被微胶囊化在肠溶基质中。改进的功能成分部分增加了微胶囊化效率并降低了微囊化材料的不希望的感官特性，同时提供了所需的释放速率。该方法包括在水中形成乳液并用沉淀剂滴定乳液以产生颗粒沉淀物。

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