| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 201 | A REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | EP10717281.9 | 2010-04-15 | EP2418960B1 | 2018-07-18 | CARRIGAN, Denis; CURRAN, Erika; KEEHAN, Denise; WHITE, Richard |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk. | ||||||
| 202 | VERFAHREN ZUR HERSTELLUNG VON LACTOSEFREIEN MILCHPRODUKTEN | EP15190470.3 | 2015-10-19 | EP3158871B1 | 2018-06-06 | Aschemann, Jan; Oehlckers, Thorben; Döring, Sven-Rainer |
| 203 | A METHOD OF IMPROVING THE EFFICIENCY OF FAT SEPARATION IN THE SEPARATION OF A LIQUID FOOD PRODUCT | EP08724155.0 | 2008-04-01 | EP2161984B1 | 2018-05-23 | MÅNSSON, Rolf |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 204 | PROCESS FOR PRODUCING WELL-PRESERVING LOW-LACTOSE OR LACTOSE-FREE MILK PRODUCT | EP17178944.9 | 2008-06-26 | EP3254567A1 | 2017-12-13 | Tossavainen, Olli; Kallioinen, Harri |
The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products, wherein sugars and proteins in a milk raw material or milk and whey raw material mixture are separated into a sugar fraction and a protein fraction by ultrafiltration; at least the protein fraction obtained as ultrafiltration retentate is thermally treated at a temperature ranging from 60°C to 80°C for 10 minutes to 10 hours to inactivate the natural plasmin enzyme system and other harmful enzymes therein; the thermally treated protein fraction and the sugar fraction are heat treated; and the milk product is composed from the heat-treated protein fraction and from optional other preparation components into a milk product with a desired composition and sweetness. |
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| 205 | AN IMPROVED BEVERAGE AND METHOD OF MANUFACTURE | EP14875441 | 2014-05-07 | EP3086652A4 | 2017-08-02 | DAS SHANTANU; OLNEY SONYA DIANNE; SINGH HARJINDER; TANEJA NAMRATA; YE AIQIAN |
| 206 | A DAIRY PRODUCT | EP15202203.4 | 2015-12-22 | EP3183973A1 | 2017-06-28 | MIHATSCH, Walter; KELLY, Phil; PROOS, Sinead |
A dairy product produced by a method comprising steps of: a) passing skim milk through an ultrafiltration membrane to produce an ultrafiltration permeate; and b) combining one part of the ultrafiltration permeate with whole milk; wherein the dairy product is low in protein and retains total solids content similar to a cow's milk. |
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| 207 | TREATMENT DEVICE FOR DISPERSING, DISSOLVING, COMPATIBILIZING, OR EMUSIFYING GAS/LIQUID OR LIQUID/LIQUID | EP10825064 | 2010-10-22 | EP2492002A4 | 2015-08-19 | KATAYAMA SEIJI; KATAYAMA YUMIKO |
| 208 | Procédé de préparation d'une poudre fromagère, et procédé de préparation d'un produit fromager par reconstitution. | EP12290421.2 | 2012-12-03 | EP2737803A1 | 2014-06-04 | Batisse, Marc |
L'invention porte principalement sur un procédé de préparation d'une poudre fromagère en vue de la reconstitution d'un produit fromager qui est essentiellement caractérisé en ce qu'il comporte au moins les étapes de : L'invention porte en outre sur un procédé de préparation d'un produit fromager qui comprend au moins une étape de reconstitution consistant en au moins une opération de mélange (8) d'un composant liquide avec la poudre fromagère (7).
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| 209 | LIPID SUPPLEMENTS FOR MAINTAINING HEALTH AND THE TREATMENT OF ACUTE AND CHRONIC DISORDERS | EP11751684.9 | 2011-08-12 | EP2603090A1 | 2013-06-19 | SETTINERI, Robert, A.; PALMER, James, F. |
| Nutritional supplement formulations suitable for specific enhancement of cell and mitochondrial function comprise enriched formulations of phospholipids and chemical precursors containing specifically identified concentrations of phosphatidylglycerol, phosphatidic acid and phosphatidylcholine, and mitochondrial and cell membrane phospholipid molecules as well as other desirable constituents. Methods of enriching extracted sources of cell and mitochondrial membrane molecules and precursors from microbes, plants and other sources are also set forth. The formulae can be combined with nutritional, prebiotic, and probiotic (microbial) factors that increase bioavailability through the digestive tract and increase absorption at the cellular and subcellular levels. These lipid combinations can be used to treat mitochondrial disorders associated with medical pathologies, chronic illnesses and syndromes, or to maintain lipid balance for normal mitochondrial function, and can be administered in many different forms. The various combinations specifically enriched in the correct phospholipid and correct fatty acid residues can be used to treat organ, tissue, cell or system. | ||||||
| 210 | Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof. | EP12151351.9 | 2008-10-24 | EP2443936A2 | 2012-04-25 | Dalemans, Daniel |
The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat. |
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| 211 | A REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | EP10717281.9 | 2010-04-15 | EP2418960A1 | 2012-02-22 | CARRIGAN, Denis; CURRAN, Erika; KEEHAN, Denise; WHITE, Richard |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk. | ||||||
| 212 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF | EP08843425.3 | 2008-10-24 | EP2157867B1 | 2012-01-18 | DALEMANS, Daniel |
| The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat. | ||||||
| 213 | SYSTEMS AND METHODS FOR REDUCING CHOLESTEROL IN A MILK PRODUCT | EP09743030.0 | 2009-05-05 | EP2285227A1 | 2011-02-23 | SALINAS, I., Edward; CANTU, Eduardo, Segovia; BRANDENBURG, Jacquelyn, S. |
| Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties. | ||||||
| 214 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF | EP08843425.3 | 2008-10-24 | EP2157867A1 | 2010-03-03 | DALEMANS, Daniel |
| The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat. | ||||||
| 215 | IMPROVED MILK POWDER AND METHOD OF MANUFACTURE | EP05793920 | 2005-10-13 | EP1809117A4 | 2009-09-23 | PHILLIPS MICHAEL JOHN |
| 216 | MILK MINERAL WATER, PROCESSES FOR MANUFACTURING THEREOF AND BEVERAGES CONTAINING MILK MINERAL WATER | EP06828739.0 | 2006-12-15 | EP1986510A2 | 2008-11-05 | FRIIS, Torben, Lohse; HOLST, Hans, Henrik; JEPPESEN, Karsten; NYMARK, Katrine; SLOT, Carsten, Hallund; LAURITZEN, Karsten |
| Milk mineral water having a low energy level, manufacturing thereof using different filtration methods and beverages containing such mineral water as essentially sole liquid. | ||||||
| 217 | LOW-CARBOHYDRATE MILK WITH ORIGINAL CALCIUM | EP07700146.9 | 2007-01-05 | EP1973412A1 | 2008-10-01 | LAURITZEN, Karsten; HOLST, Hans, Henrik |
| A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior to ultrafiltration; nanofiltration of the permeate; and mixing of the nanofiltration permeate and part of the ultrafiltration retentate and water; whereafter pH is adjusted to the normal pH of the milk. | ||||||
| 218 | Use of high lactose, high pH whey in the preparation of milk products | EP06018499.1 | 2006-09-04 | EP1894470A1 | 2008-03-05 | Andersen, Kim Toft |
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s),animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enables a more direct utilization of the valuable constituents of whey obtained from cheese production. The dairy products obtainable by the process has a lower ratio casein:whey proteins, compared to traditionally dairy products.
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| 219 | BEVERAGE WHITENER FORMULATION | EP02774990.2 | 2002-11-11 | EP1443826A1 | 2004-08-11 | CHARMAN, Elizabeth,39 Downspark Crescent |
| A powdered beverage whitener composition comprising, by weight based on the dry weight of the composition: from about 50% to about 80% of a milk powder; from about 5% to about 30% of whey solids, and from about 10% to about 30% of one or more added sugars. The invention therefore further provides a beverage whitener composition comprising, based on the dry weight of the whitener, from about 10% to about 60% of milk proteins and from about 25% to about 85% of sugars, wherein the milk proteins include added whey proteins. Preferably the whitener comprises less than about 2% by weight of fats. Also provided are beverage brewing capsules containing the whitener, and a method of brewing foamy beverages by dispersing the whitener in water and mixing the dispersion with high shear. The whitener compositions are especially suitable for preparing foamy beverages, such as cappuccino coffee. | ||||||
| 220 | Procédé de préparation d'un produit laitier évaporé | EP91109634.5 | 1991-06-12 | EP0517941B1 | 1995-09-13 | Schwan Michael, |
