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1. 发明申请

WO2018001817A1 STABILITY AND MOUTHFEEL ENHANCEMENT OF FORTIFIED, ASEPTICALLY PROCESSED BEVERAGES 审中-公开
标题翻译：稳定性和口感增强强化，特别加工的饮料
公开(公告)号：WO2018001817A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065210
申请日：2017-06-21
申请人： NESTEC S.A.
发明人： VAGHELA, Madansinh Nathusinh , SHER, Alexander , SLOCUM, Sherri Ann , REYO, Joshua
IPC分类号： A23L29/269 , A23C9/15
摘要： A fortified dairy-based ready-to-drink beverage includes a dairy component containing aggregates of kappa-casein covalently bonded to beta-lactoglobulin and having a particle size of 5 to 10 µm; and an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage. The ready-to-drink beverage does not contain gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer. A method of making a fortified dairy-based ready-to-drink beverage includes forming a mixture by mixing a dairy component with an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage; adjusting the pH of the mixture; homogenizing the pH-adjusted mixture; and subjecting the homogenized mixture to a heat treatment at 80-150° C for 3 to 300 seconds. Neither the mixture nor the fortified dairy- based ready-to-drink beverage contains gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer.
摘要翻译：增强的基于乳品的即饮饮料包括乳制品成分，其含有与β-乳球蛋白共价结合并具有5至10微米粒度的κ-酪蛋白聚集体; 和足以提供即饮饮料强化的维生素和矿物质的量。即饮饮料不含阿拉伯胶; 瓜尔豆胶; 黄原胶; 角叉菜胶; 纤维素胶; 乳化剂; 或缓冲区。制备强化的基于乳品的即饮饮料的方法包括通过将乳品成分与足以提供即饮饮品强化的量的维生素和矿物质混合来形成混合物; 调节混合物的pH值; 匀化pH调节的混合物; 并使均质混合物在80-150℃下进行热处理。 C持续3到300秒。混合物和加强的基于乳制品的即饮饮料都不含阿拉伯胶; 瓜尔豆胶; 黄原胶; 角叉菜胶; 纤维素胶; 乳化剂; 或缓冲区。

2. 发明申请

WO2018002140A1 MILK POWDER, PROCESS FOR ITS PREPARATION AND USE THEREOF 审中-公开
标题翻译：奶粉，其制备方法及其用途
公开(公告)号：WO2018002140A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065997
申请日：2017-06-28
申请人： NESTEC S.A.
发明人： NG, Yun Ting Sherrilyn , HAAS, Stefan , VAGHELA, Madansinh Nathusinh , SCHMITT, Christophe Joseph Etienne
IPC分类号： A23J3/08 , A23J1/20 , A23C1/12
CPC分类号： A23C9/16 , A23C1/14 , A23G1/56 , A23J1/207 , A23J3/08 , A23L23/10 , A23L33/40 , A23V2002/00 , A23V2200/254 , A23G2200/12
摘要： A process for preparing a milk powder with improved mouthfeel is disclosed. The process comprising the steps of (a) providing a milk concentrate having a total solids content of about 50-65 % at a temperature below 25°C; (b) adjusting pH to 5.9 and 6.5; (c) vacuum drying the milk concentrate to provide a dry cake; (d) cooling the dry cake; and (e) comminuting the dry cake to a powder. A milk powder and its use are also disclosed.
摘要翻译：公开了一种制备口感改善的奶粉的方法。该方法包括以下步骤：（a）提供在低于25℃的温度下总固体含量为约50-65％的乳浓缩物; （b）调节pH至5.9和6.5; （c）真空干燥奶浓缩物以提供干饼; （d）冷却干饼; 和（e）将干饼粉碎成粉末。还公开了奶粉及其用途。

3. 发明申请

WO2016102500A1 MILK CONCENTRATES WITH IMPROVED MOUTH FEEL 审中-公开
标题翻译：具有改善的感觉的乳汁浓度
公开(公告)号：WO2016102500A1
公开(公告)日：2016-06-30
申请号：PCT/EP2015/080845
申请日：2015-12-21
申请人： NESTEC S.A.
发明人： KREUSS, Markus , ROHRER, Nicole , SCHMITT, Christophe Joseph Etienne , KOLODZIEJCZYK, Eric , VAGHELA, Madansinh Nathusinh
IPC分类号： A23C9/15 , A23C9/154 , A23C21/06 , A23J1/20 , A23J3/08
CPC分类号： A23C9/1512 , A23C9/1542 , A23J1/207 , A23J3/08 , A23J3/10 , A23V2002/00 , A23V2200/254
摘要： The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 µm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300s at 80-150°C and cooling to
摘要翻译：本发明涉及含有比例为90:10至60:40的酪蛋白和乳清蛋白的乳浓缩物，其中酪蛋白/乳清蛋白聚集体具有通过激光衍射测量的体积基平均直径值Dv50至少为1μm 。本发明还涉及一种制备乳浓缩物的方法，其包括以下步骤：提供液体乳浓缩物，将pH调节至5.7-6.4，在80-150℃下热处理3-300s并冷却至<70℃。此外，描述了使用乳浓缩物来生产即饮饮料，烹饪酱汁和浓缩浓缩的浓缩乳汁。

4. 发明申请

WO2012016854A1 FROZEN CONFECTIONERY PRODUCTS 审中-公开
标题翻译：冷冻食品产品
公开(公告)号：WO2012016854A1
公开(公告)日：2012-02-09
申请号：PCT/EP2011/062623
申请日：2011-07-22
申请人： NESTEC S.A. , UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
发明人： UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
IPC分类号： A23G9/38 , A23G9/40
CPC分类号： A23G9/40 , A23G9/38 , A23V2002/00
摘要： The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
摘要翻译：本发明涉及一种用于生产冷冻糖食产品的方法，其包括凝结蛋白质系统，其有助于改善糖果的纹理和感官属性，特别是基于较低脂肪配方的产品。根据本发明，这种蛋白质系统用于通过常规冷冻单独制备的冷冻甜食或与低温冷冻相结合，其中其提高了冷冻产品的微结构和稳定性。

5. 发明申请

WO2018001998A9 SHELF STABLE RTD COCOA MILK BEVERAGE WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING SAME 审中-公开
公开(公告)号：WO2018001998A9
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065773
申请日：2017-06-27
申请人： NESTEC S.A
发明人： PRABHAKAR, Veena , YE, Yubin , ALDAPE FARIAS, Guadalupe Del Carmen , BAILEY, Valerie Jean , VAGHELA, Madansinh Nathusinh , ROUSSET, Philippe , SHER, Alexander
IPC分类号： A23G1/56
摘要： The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.

6. 发明申请

WO2012017042A1 NON-DAIRY PROTEIN BEVERAGE PRODUCTS 审中-公开
标题翻译：非奶类蛋白饮料产品
公开(公告)号：WO2012017042A1
公开(公告)日：2012-02-09
申请号：PCT/EP2011/063461
申请日：2011-08-04
申请人： NESTEC S.A. , SRIDHAR, Sandhya , MARK, Stephen , MILO, Christian , SHER, Alexander A. , UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne
发明人： SRIDHAR, Sandhya , MARK, Stephen , MILO, Christian , SHER, Alexander A. , UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne
IPC分类号： A23L1/305 , A23L2/66 , A23L2/68
CPC分类号： A23L2/66 , A23C11/10 , A23C11/103 , A23L2/56 , A23L2/68 , A23L33/17 , A23L33/185 , A23V2002/00 , A23V2200/254 , A23V2250/5428 , A23V2250/548 , A23V2250/5486 , A23V2250/5488 , A23V2250/02
摘要： The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.
摘要翻译：本发明涉及一种非乳制饮料产品，其包括以优异奶油制成的产品。特别地，本发明涉及通过控制的蛋白质变性诱导的部分变性的蛋白质系统，其赋予突出的感官属性RTD饮料。从该方法得到的这种饮料和制品的制造方法也是本发明的一部分。

7. 发明申请

WO2012016853A1 FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE 审中-公开
标题翻译：具有改进纹理的冷冻食品
公开(公告)号：WO2012016853A1
公开(公告)日：2012-02-09
申请号：PCT/EP2011/062621
申请日：2011-07-22
申请人： NESTEC S.A. , UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
发明人： UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
IPC分类号： A23G9/38 , A23G9/40
CPC分类号： A23G9/38 , A23G9/40
摘要： The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90°C and 140°C for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
摘要翻译：本发明涉及一种生产冷冻糖果产品的方法。特别地，本发明涉及一种有助于改善其获得的糖果的纹理和感官特性的方法，特别是基于较低脂肪配方的产品。该方法包括在酸化冰糕混合物（pH 5.6至6.5）之间使用受控热（在90℃和140℃之间5秒至30分钟），以至少部分地形成包含酪蛋白乳清蛋白的凝固蛋白质系统。根据本发明，这种蛋白质系统在通过常规冷冻单独制备的冷冻甜食中使用或与低温冷冻结合使用，其中其提高了冷冻产品的微结构和稳定性。

8. 发明申请

WO2018002139A1 WHIPPED CREAM AND MANUFACTURING METHOD 审中-公开
标题翻译：奶油和制造方法
公开(公告)号：WO2018002139A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065996
申请日：2017-06-28
申请人： NESTEC S.A.
发明人： SAVIN, Gabriela , KREUSS, Markus , CHEVALIER, Jean-François , MARCILLA, Rafael , HERNANDEZ GARCIA, Irma Lidia , VAGHELA, Madansinh Nathusinh
IPC分类号： A23C13/12 , A23C13/14 , A23C9/152 , A23C13/08 , A23L19/00 , A23L33/20 , A23P20/10 , A23P20/20 , A23G3/34 , A23G3/46 , A23G3/52 , A23G3/54 , A23G3/56 , A23C19/076 , A23C9/154
CPC分类号： A23C13/14 , A23C19/09 , A23C2210/254 , A23C2210/30 , A23C2270/05 , A23G3/343 , A23G3/46 , A23G3/52 , A23G3/54 , A23G3/566 , A23L19/00 , A23L29/284 , A23L33/20 , A23P20/10 , A23P20/20 , A23V2002/00 , A23V2250/507 , A23V2250/5432
摘要： A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition comprising 18 to 24 wt% of fat; heat-treating the cream composition, cooling it, and then storing it for a period of from 4 to 10 hours; and then, aerating the heat-treated cream composition to obtain a whipped cream composition having an overrun of from 100% to 200%. A whipped cream composition, and a food product comprising the whipped cream composition are also disclosed.
摘要翻译：公开了一种制造搅打奶油组合物的方法。它包括以下步骤：提供热处理的酸化乳基成分; 将所述成分与奶油成分混合，以获得包含18至24重量％的脂肪的奶油组合物; 对奶油组合物进行热处理，冷却，然后储存4至10小时; 然后对经过热处理的奶油组合物进行充气，以获得膨胀率为100％至200％的搅打奶油组合物。还公开了一种搅打奶油组合物和一种包含该搅打奶油组合物的食品。

9. 发明申请

WO2018001999A1 READY-TO-DRINK COCOA MALT BEVERAGES AND METHODS FOR MAKING THEREOF 审中-公开
标题翻译：准备饮用可可麦芽糖饮料及其制备方法
公开(公告)号：WO2018001999A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065774
申请日：2017-06-27
申请人： NESTEC S.A
发明人： SHER, Alexander , PRABHAKAR, Veena , KAPCHIE, Virginie , VAGHELA, Madansinh Nathusinh , ROUSSET, Philippe
IPC分类号： A23G1/56
CPC分类号： A23G1/56 , A23L2/66 , A23V2002/00 , A23G2200/12 , A23G2200/08 , A23G2200/10 , A23G2200/14 , A23V2200/124 , A23V2200/132 , A23V2200/14 , A23V2200/254 , A23V2250/042 , A23V2250/1842 , A23V2250/194 , A23V2250/5036 , A23V2250/5054 , A23V2250/51082 , A23V2250/51084 , A23V2250/54246 , A23V2250/54252
摘要： The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
摘要翻译：本发明涉及即饮饮料产品。具体而言，本发明涉及通过乳蛋白质的受控聚集诱导的蛋白质系统，其赋予饮料产品优异的感官属性和改善的物理稳定性，特别是当含有低脂肪和/或低糖时。生产这种饮料的方法和从该方法获得的产品也是本发明的一部分。

10. 发明申请

WO2018001998A1 SHELF STABLE RTD COCOA MILK BEVERAGE WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING SAME 审中-公开
标题翻译：具有改善的纹理/口感的架子稳定RTD可可乳饮料及其制备方法
公开(公告)号：WO2018001998A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065773
申请日：2017-06-27
申请人： NESTEC S.A
发明人： PRABHAKAR, Veena , YE, Yubin , ALDAPE FARIAS, Guadalupe Del Carmen , BAILEY, Valerie Jean , VAGHELA, Madansinh Nathusinh , ROUSSET, Philippe , SHER, Alexander
IPC分类号： A23G1/56
摘要： The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.
摘要翻译：本发明涉及即饮型可可乳饮料产品。具体而言，本发明涉及通过乳蛋白的受控聚集诱导的蛋白质系统，其赋予饮料产品优异的感官属性和改善的物理稳定性，特别是当含有低脂肪和/或低糖时。生产这种饮料的方法和从该方法获得的产品也是本发明的一部分。

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