| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | Process of making aerated food products | US4222535 | 1935-09-26 | US2294172A | 1942-08-25 | CHARLES GETZ |
| 22 | food foam stabilised by small, solid particles | EP04078371.4 | 2004-12-13 | EP1668992B1 | 2009-04-29 | Schokker, Erik Peter; Poortinga, Albert Thijs; Jongsma, Tjeerd; Spelmans, Luc Bart; Wijnen, Maria Elisabeth; Koman-Boterblom, Hendrika |
| 23 | Milk foam preparation in pressurized packaging | EP05447147.9 | 2005-06-23 | EP1609742A2 | 2005-12-28 | Cruysberghs, Rudiger Jozef Charles |
Cylindrical packaging receptacle containing milk foam hereafter also called frothed milk preparation under pressure generated by propellant, for the making of cappuccino, for warm beverages, for cold beverages, for toppings, desserts, ice creams, ice, cakes and pastries, sabayon, milk shakes, smoothies, characterized in that it is manufactured from rigid material and comprises at least 1 enclosed product chamber (1) in which the preparations are packaged, at least 1 valve (5) on said product chamber (1) for the emptying and if applicable filling of said product chamber (1), a pressure chamber containing a propellant for pressurizing of the product in the product chamber (1) for the emptying of the product chamber (1) via the valve (5). |
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| 24 | Aerosol system for cream or an aerated dessert | EP00202121.0 | 2000-06-16 | EP1061006A1 | 2000-12-20 | Clauwert, Werner; Spelmans, Luc; Custinne, Marc Jacques Christian Maurice; Knuts, Heidi |
The invention relates to an aerosol system for preparing spray cream or an aerated dessert. The aerosol system according to the invention comprises an aerosol can having at least two compartments (A) and (B), which compartments are gastightly separated from each other by an at least partially movable wall, compartment (A) containing a propellant and compartment (B) containing a cream or dessert composition comprising a blowing agent which is at least partially incorporated into said cream composition, compartment (B) being provided with a metering valve. With the aerosol system according to the invention, a spray cream can be obtained which, in respect of firmness, stability and mouth feel, bears a strong resemblance to genuine whipping cream. Moreover, the aerosol system according to the invention has a high spraying percentage. During spraying of the spray cream in the aerosol system according to the invention, this cream does not sputter. |
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| 25 | SHELF-STABLE AEROSOL DISPENSABLE YOGURT PRODUCTS | EP88908839 | 1988-09-29 | EP0396551A4 | 1991-06-19 | AMEN, RONALD, JOSEPH; SMITH, CHRISTINE, FOLTYN; BAKAL, ABRAHAM, I. |
| Shelf-stable aerosol dispensable yogurt products are disclosed. These products contain a stabilizer system comprising a preponderant amount of microcrystalline cellulose together with carboxymethylcellulose and a hydrophilic gum or colloid such as xanthan gum, and can be used as desserts and as toppings for other dessert items. | ||||||
| 26 | 휘핑 가능한 식품 제품, 휘핑된 식품 제품 및 이들의 제조 방법 | KR1020177008747 | 2015-09-25 | KR1020170069206A | 2017-06-20 | 더빈,제이콥,마이클; 호이다,데이비드,레너드 |
| 본발명은일반적으로휘핑가능한식품제품및 상기휘핑가능한식품제품의제조방법및 그로부터휘핑된식품제품의제조방법에관한것이다. 일실시형태에서, 휘핑가능한식품제품은 5중량% 미만의지방을가지며, 약 0.5중량% 내지약 30중량%의식이섬유; 약 50중량% 내지약 95중량%의물; 약 5중량% 이하의단백질; 약 5중량% 이하의식품전분; 약 5중량% 이하의유화제; 및약 5중량% 이하의하이드로콜로이드를포함한다. 단백질, 식품전분, 유화제및 하이드로콜로이드의총량은약 0.25중량% 내지약 20중량% 범위내이다. 특정실시형태에서, 휘핑가능한식품제품에는유화제가실질적으로존재하지않는다. 이러한휘핑가능한식품제품은, 예를들어, 100% 내지 700%의범위의오버런을갖는안정한거품으로통기될수 있다. | ||||||
| 27 | FILLING SYSTEM FOR A TEXTURED BEVERAGE | US15989563 | 2018-05-25 | US20180338509A1 | 2018-11-29 | Todd Carmichael |
| A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled with the mixture. During the mixing and filling steps of the process, the liquid-gas mixture is subjected to pressures that are higher than atmospheric pressure. Unfortunately, such pressure cannot be maintained when the container is transferred from the filling station to the sealing station causing dissolved gas to leave the liquid and foam to overflow the container during the transfer. To prevent such an overflow, prior to the transfer, the dissolved gas is put to sleep by reducing the temperature of the liquid to below 0° C. (32° F.) and optionally allowing the liquid-gas mixture to rest. The liquid beverage may include milk, coffee, tea, fruit juice, chocolate or mixtures thereof, and may include a gum. | ||||||
| 28 | NON-DAIRY CREAMER FORMULATION | US15798684 | 2017-10-31 | US20180116251A1 | 2018-05-03 | Brandon Eugene Bell; James Matthew Owen |
| Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”). | ||||||
| 29 | Whippable Food Products, Whipped Food Products, and Methods of Making the Same | US15514357 | 2015-09-25 | US20170295835A1 | 2017-10-19 | Jacob Michael Durbin; David Leonard Hoyda |
| This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%. | ||||||
| 30 | PRESSURIZED SPRAY DEVICE CONTAINING A LOW FAT FERMENTED DAIRY PRODUCT | US15329616 | 2014-07-28 | US20170215448A1 | 2017-08-03 | Guillaume CATONNET; Laurent SCHMITT; Paula MONTES CUEVAS; Esther SANMARTIN SIERRA; Izaskun PEREZ SIMON; Iñigo MARTINEZ DE MARANON IBABE |
| The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam. | ||||||
| 31 | Stabilized edible foams | US11482555 | 2006-07-07 | US20070065555A1 | 2007-03-22 | David Soane; Michael Berg; William Mowers; Bright Walker |
| The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide. The formulations are versatile and can be adapted to create foams of various fat content, textures, and foam stabilities. The foams can be created with simple aeration systems such as disposable, pressurized canisters, as well as high-speed, bulk dispensation systems that are currently used in high turnover restaurants and convenience stores. | ||||||
| 32 | Method of producing a frothed liquid | US09367754 | 1999-08-18 | US06403137B1 | 2002-06-11 | Bernard Derek Frutin |
| The method involves the steps of filling a plastic container to between 20% to 50% capacity, then filling the remaining headspace with pressurized gas, for example between 20 psi and 150 psi, and sealing the container. Once the contents have reached equilibrium, the seal is breached to produce the frothed liquid. The method, and containers, disclosed have many significant advantages over known arrangements, in particular, there are significant cost savings associated with the method and containers of the present invention. | ||||||
| 33 | Whipped cream dispenser | US489121 | 1995-06-09 | US5553755A | 1996-09-10 | Chris Bonewald; Robert A. Coerver |
| In a whipped cream dispenser incorporating a tilt-type aerosol valve the tubular actuator has at its base a downwardly facing annular shoulder. This shoulder, by butting against the metal of the valve pedestal, prevents further tilting and further stress on the tubular valve spout. Further, ribs on the stem and actuator keep the actuator in fully installed position on the valve stem. | ||||||
| 34 | Shelf-stable aerosol dispensable yogurt products | US102472 | 1987-09-29 | US4851239A | 1989-07-25 | Ronald C. Amen; Christine F. Smith; Abraham I. Bakal |
| Shelf-stable aerosol dispensable yogurt products are disclosed. These products contain a stabilizer system comprising a preponderant amount of microcrystalline cellulose together with carboxymethylcellulose and a hydrophillic gum or colloid such as xanthan gum, and can be used as desserts and as toppings for other dessert items. | ||||||
| 35 | Edible composition and aerosol package containing the same | US3622354D | 1968-07-29 | US3622354A | 1971-11-23 | DIAMOND GEORGE BERNARD |
| The invention relates to syrups whose viscosity has been reduced to such a degree that they not only can be discharged from a valved pressurized container through a standard nozzle as distinguished from the special small diameter nozzle made necessary by known higher viscosity syrups, in the form of a high-velocity stream into a portable liquid, but will allow a sufficiently high sugar content to render the mix selfsterilizing.
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| 36 | Packaging and dispensing beverage concentrates | US983960 | 1960-02-19 | US2977231A | 1961-03-28 | IRVING FOX; SIDNEY PALLEY |
| Examples of beverage concentrates dispensable from a pressurized container in a manner so that the concentrate thoroughly agitates the aqueous liquid into which it is dispensed so that mechanical agitation is unnecessary (see Group XXVIII) includes the following: (1) A chocolate syrup containing the following ingredients per gallon of syrup. .90 ozs..liquid invert syrup (41 DEG Be) .34 ozs..water .2 ozs..malt .10 ozs..cocoa (Dutch Process, 18-20% fat) .2 ozs..milk powder .0.002 oz..H.F. stabilizer .0.031 oz..salt .0.031 oz..disodium phosphate .0.031 oz..vanillin (powder) (2) A pure fruit cherry syrup containing the following ingredients for each 100 gallons of finished syrup. .18.gallons of water .78.gallons of sugar syrup (41 DEG Be) .8.lbs. of citric acid .1 1/4 .ozs. red colour . 1/2 .oz. deep red colour .32.fluid ozs. sugar colour .4.gallons pure fruit cherry flavour .6.ozs. oil of almond flavour .100.fluid ozs. sodium benzoate solution (20 ozs ..per gallon of water) The cherry flavour used consisted of an aqueous alcoholic extract of about 24 to 40 pounds of cherries per gallon of extract. A small amount of pit oil is also included. Examples of other dispensable fruit syrups, included a strawberry flavour in which 2 gallons 16 fluid ozs. of pure fruit strawberry flavour are added for each 100 gallons of finished syrup and a grape flavour in which 1 1/2 gallons of grape flavour are added per 100 gallons of finished syrup. In each instance aqueous alcoholic extract of actual fruit is used in the fruit flavours. (3) A coffee syrup containing the following ingredients for each 100 gallons of finished syrup. .49.gallons water .540.lbs. white sugar .15.gallons sweetose (corn syrup 43 DEG Be) .18.lbs. soluble coffee extract (powder) .10.ozs. salt by weight .100.fluid ozs. sodium benzoate solution (20 ozs ..to the gallon of water) (4) A chocolate skim milk concentrate in which 15 ozs. by weight of chocolate are thoroughly mixed with a quart of skimmed milk. The chocolate being in the form of a syrup containing the following ingredients per 1000 lbs. of syrup. .23.gallons water .6.lbs. H.F. stabilizer powder .16.lbs. sugar .60.gallons 76 Brix invert sugar syrup .50.lbs. Ambrosia cocoa-18 to 20% butter- ..fat .60.lbs. Hillderbrand cocoa-10 to 12% but- ..terfat .0.32.oz. salt .0.27.oz. disodium phosphate .25.lbs. malt diastase . 1/2 .lb. vanillin .0.08.oz. ethyl vanillin Tea concentrates may also be packaged in the pressurized container. The foaming tendency of those tea concentrates which contain a foaming agent can be reduced by the addition of defoaming agents, or thickening agents, such as carboxymethyl cellulose. | ||||||
| 37 | Treatment of cream | US295635 | 1935-01-22 | US2137899A | 1938-11-22 | PHELPS GUY W; PIERIE DONALD C |
| 38 | Foamable dairy product | EP03075184.6 | 2003-01-20 | EP1329162B1 | 2006-07-05 | Van Hekezen, Maria Adriana; Wierstra, Jan |
| 39 | VERPACKUNG MIT EINEM MILCH- BZW. MILCHERSATZPRODUKT | EP98950043.4 | 1998-09-16 | EP1017600B1 | 2002-07-03 | KUEHNER, Holger; WILD, Otto-Michael; SCHWAN, Michael; HASLINGER, Franz |
| The invention relates to packaging and the contents thereof comprised of the following combination: A liquid phase in which a driving gas is dissolved, an aerosol can provided with a valve (3) and containing said liquid phase, and a nozzle (1) located directly after the valve enabling the spraying out and foaming of the liquid phase. Said nozzle has a central hole and at least one side opening. The liquid phase is selected from the group of pure, concentrated milk, condensed milk, partial milk substitute products and total milk substitute products having a fat content between 0 and 20 % and a non-fat dry portion between 6 and 25 %. | ||||||
| 40 | Aerosol can containing cream | EP01202008.7 | 1996-06-10 | EP1151940A1 | 2001-11-07 | Vanrusselt, Marleen Hubertine Paola |
The present invention relates to an aerosol can comprising a viscous, gel-like or paste-like food having a viscosity of at least 20 mPa.s at a shearing rate of less than 400 s-1, and in particular an aerosol can filled with cream, and a propellant, the propellant being formed for at least 15 percent by weight, based on the total propellant, of a first gas selected from nitrogen gas and/or compressed air, which propellant further contains a second gas being acceptable from the viewpoint of food technology, which substantially dissolves in the food, which aerosol can has an initial pressure of at least 5 atmospheres |
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