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1. 发明申请

WO2017207686A1 FROZEN CONFECTION COATING COMPOSITION WITH TWO STEP SOLIDIFICATION AND PROCESS FOR MANUFACTURING SAME 审中-公开
标题翻译：具有两步固化的冷冻保鲜涂层组合物及制造该组合物的方法
公开(公告)号：WO2017207686A1
公开(公告)日：2017-12-07
申请号：PCT/EP2017/063290
申请日：2017-06-01
申请人： NESTEC S.A.
发明人： RAY, Joydeep , SCHAFER, Olivier , SANDOZ, Laurence , CHANDRASEKARAN, Shantha, Nalur , WEBERING, Christel
IPC分类号： A23G1/30 , A23D9/00 , A23G9/24 , A23G9/32 , A23G9/48
CPC分类号： A23G1/30 , A23D9/007 , A23D9/013 , A23D9/04 , A23G9/24 , A23G9/322 , A23G9/48
摘要： The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of non- interesterified fat, preferably 40-65 wt.% of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25 - 65 wt.% of non-fat solids, preferably 35-60 wt.% of non-fat solids, wherein, the coating composition comprises, less than 35 wt.% of saturated fatty acid, preferably less than 30 wt.% of saturated fatty acids 15-50 wt.%, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40 %, preferably between 50-70 %, of solid fat content at 20°C, and medium soft fat has 54-60 % of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below -15°C and displays a solid fat content of 30 - 50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.
摘要翻译：本发明涉及一种冷冻甜食包衣组合物，所述组合物包含基于所述包衣的总重量以重量％表示的35-75重量％的非酯交酯化脂肪，优选40-75重量％ 65重量％的非酯交换脂肪，其包含中等软脂肪和液体油的脂肪共混物，和25-65重量％的非脂肪固体，优选35-60重量％的非脂肪固体，其中，该涂料组合物包含小于35重量％的饱和脂肪酸，优选小于30重量％的饱和脂肪酸，15-50重量％，优选18-30％的单不饱和脂肪酸和小于10％，优选少于5％的多不饱和脂肪酸，并且其中中等软脂肪在20℃具有超过40％，优选50-70％的固体脂肪含量，中等软脂肪具有54-60％饱和脂肪酸，并且其中涂层中的脂肪共混物在低于-15℃的温度下在第一和第二结晶步骤中结晶并显示出固体脂肪 2分钟内含量为30 - 50％。 60分钟后结晶和固体脂肪含量为40-70％。的结晶。本发明还涉及制备该组合物的方法和至少部分地用组合物涂覆的冷冻甜食。

2. 发明申请

WO2016150968A1 FOOD COMPOSITION COMPRISING GAS BUBBLES 审中-公开
标题翻译：包含气体泡沫的食品组合物
公开(公告)号：WO2016150968A1
公开(公告)日：2016-09-29
申请号：PCT/EP2016/056269
申请日：2016-03-22
申请人： NESTEC S.A.
发明人： GEHIN-DELVAL, Cécile , CHISHOLM, Helen , GUNES, Zeynel Deniz , DEYBER, Hélène , PELLOUX, Cindy , SCHAFER, Olivier , APPOLONIA NOUZILLE, Corinne , DESTRIBATS, Mathieu Julien
IPC分类号： A23D9/04 , A23L33/21
CPC分类号： A23L27/60 , A23D7/001 , A23D7/003 , A23D7/04 , A23G1/56 , A23L2/54 , A23L23/00 , A23L29/10 , A23L29/30 , A23L33/20 , A23L35/10 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2200/3324 , A23V2250/194 , A23G2200/08 , A23G2220/02
摘要： The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.
摘要翻译：本发明一般涉及食品和饮料领域。特别地，本发明涉及包含水包油乳液的食品组合物，其中气体以泡沫形式分散在脂质中。甘油三酯晶体存在于气 - 脂界面处。本发明还提供了一种形成这种食物组合物的方法。

3. 发明申请

WO2017055520A1 COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME 审中-公开
标题翻译：用于涂覆冷冻食品的组合物及其制造方法
公开(公告)号：WO2017055520A1
公开(公告)日：2017-04-06
申请号：PCT/EP2016/073375
申请日：2016-09-29
申请人： NESTEC S.A.
发明人： RAY, Joydeep , SCHAFER, Olivier , BUCZKOWSKI, Johann
IPC分类号： A23G9/32 , A23G9/48
CPC分类号： A23G9/322 , A23G9/48 , A23G2200/08
摘要： The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt% of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt% of non-fat solids, wherein, the coating composition comprises, less than 25 wt% of saturated fatty acid, 10-60 wt%, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.
摘要翻译：本发明涉及一种用于涂覆冷冻甜食的组合物，该组合物包含基于涂层总重量的重量％表示的30至80重量％的脂肪，其包含硬脂和液体油的脂肪混合物，以及 20至70重量％的非脂肪固体，其中所述涂料组合物包含小于25重量％的饱和脂肪酸，10-60重量％，优选20-40重量％的单不饱和脂肪酸和小于10重量％少于5％的多不饱和脂肪酸，并且其中饱和脂肪酸包含12-24℃原子，不饱和脂肪酸含有18个C原子或多于18个C原子。本发明还涉及制备该组合物的方法和至少部分地涂覆有该组合物的冷冻甜食。

4. 发明申请

WO2017055519A1 METHOD OF MANUFACTURING A FROZEN CONFECTION WITH LOW SFA COATING AND PRODUCT OBTAINED 审中-公开
标题翻译：使用低SFA涂层和产品获得的冷冻冷冻制造方法
公开(公告)号：WO2017055519A1
公开(公告)日：2017-04-06
申请号：PCT/EP2016/073374
申请日：2016-09-29
申请人： NESTEC S.A.
发明人： RAY, Joydeep , SCHAFER, Olivier , BUCZKOWSKI, Johann
IPC分类号： A23G9/32 , A23G9/48
CPC分类号： A23G9/48 , A23G9/322
摘要： The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of -15°C, at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.
摘要翻译：本发明涉及一种制造冷冻甜食的方法，包括提供待涂层的冷冻甜食，提供包含少于25％的饱和脂肪酸的液体涂料组合物，并且在-15℃的温度下在两步结晶中固化至少部分地涂覆冷冻甜食，使涂料组合物进行第一次结晶事件，并使至少部分涂覆的冷冻甜点进行第二次结晶事件。本发明还涉及通过该制造方法获得的至少部分涂覆的冷冻甜点。

5. 发明申请

WO2016150978A1 LIPID BASED FOAM 审中-公开
标题翻译：基于脂肪的泡沫
公开(公告)号：WO2016150978A1
公开(公告)日：2016-09-29
申请号：PCT/EP2016/056290
申请日：2016-03-22
申请人： NESTEC S.A.
发明人： GUNES, Zeynel Deniz , SCHAFER, Olivier , CHISHOLM, Helen , DEYBER, Hélène , PELLOUX, Cindy
IPC分类号： A23D9/04 , A23L33/21 , A61K8/04
CPC分类号： A21D13/068 , A21D2/165 , A21D10/002 , A23D9/007 , A23D9/04 , A23G1/32 , A23G1/52 , A23L33/20 , A23V2002/00 , A23V2200/226 , A61K8/046 , A61K8/375 , A61K8/922 , A61Q19/00 , B01F17/0021 , B01F17/0092 , B01J13/0069
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.
摘要翻译：本发明一般涉及泡沫领域。本发明的一个方面提供了具有连续脂质相和孔隙率在80％之间的泡沫体，其中在脂质相具有0.1至80％的固体脂质含量的温度下，泡沫体包含具有至少50个它们的表面占据了包含甘油三酯的晶体的％。本发明的其它方面是包括泡沫和形成泡沫的方法的产品。

6. 发明申请

WO2007025756A1 LOW-FAT CONFECTIONERY PRODUCT BEING A WATER-IN-OIL EMULSION 审中-公开
标题翻译：低密度食品产品是一种油脂乳液
公开(公告)号：WO2007025756A1
公开(公告)日：2007-03-08
申请号：PCT/EP2006/008526
申请日：2006-08-31
申请人： NESTEC S.A. , REY, Brigitte , ROSSI-VAUTHEY, Patricia , ROUSSET, Philippe , SCHAFER, Olivier
发明人： REY, Brigitte , ROSSI-VAUTHEY, Patricia , ROUSSET, Philippe , SCHAFER, Olivier
IPC分类号： A23G1/00
CPC分类号： A23G1/325 , A23D7/003 , A23D7/0053 , A23G1/30 , A23G1/36 , A23G1/40 , A23G1/44 , A23G3/34 , A23L33/26
摘要： The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil emulsion. The invention further relates to processes of manufacture of said low fat confectionery product.
摘要翻译：本发明涵盖低脂糖食产品，其包含至多20％的脂肪相，至少60％的水相，可可颗粒和结构化剂，该产品是油包水乳液。本发明还涉及所述低脂糖食产品的制造方法。

7. 发明申请

WO2005122799A1 SELF-FOAMING LIQUID CREAMERS AND PROCESSES 审中-公开
标题翻译：自发泡沫乳酪和工艺
公开(公告)号：WO2005122799A1
公开(公告)日：2005-12-29
申请号：PCT/EP2005/006435
申请日：2005-06-15
申请人： NESTEC S.A. , DESTAILLATS, Frédéric , BEZELGUES, Jean-Baptiste , GOLAY, Pierre-Alain , SCHAFER, Olivier , BEAULIEU, Martin
发明人： DESTAILLATS, Frédéric , BEZELGUES, Jean-Baptiste , GOLAY, Pierre-Alain , SCHAFER, Olivier , BEAULIEU, Martin
IPC分类号： A23L2/40
CPC分类号： A23C11/00 , A23C11/04 , A23C11/08 , A23C2210/30 , A23C2260/20 , A23P30/40
摘要： Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid creamer is combined with the beverage, a portion of the creamer melts or disperses in less than about 20 seconds in the beverage to impart a creaming flavor and whitening color to the beverage with the remainder of the creamer forming a foam having a density that is less than that of the beverage so as to reside on top of the beverage as a visible foam layer, and methods of making foamed beverages therewith. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.
摘要翻译：自发泡型液体奶精，包括包含可食用酸组分的第一液体组分和包含食用盐的第二液体组分，每种液体是稳定的并且可操作地相关联，使得当第一和第二种液体组合时，二氧化碳产生以帮助提供泡沫，使得当液体奶精与饮料组合时，一部分奶精在饮料中少于约20秒钟内熔化或分散，以向饮料赋予奶油香精和增白颜色，其余部分的奶油形成密度小于饮料的泡沫，以便作为可见泡沫层位于饮料的顶部上，以及制造泡沫饮料的方法。在饮料中产生的泡沫的量取决于发泡液体奶精的溢出。

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