子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | PROCESS AND ASSEMBLY FOR FORMULATING A FOOD PRODUCT | EP14805208.7 | 2014-11-19 | EP3071079A1 | 2016-09-28 | PÅLSSON, Håkan |
| A process and an assembly for formulating a liquid food product are provided. The process comprises the steps providing a slurry of food solids, said slurry being prepared by mixing food powder and liquids with water, blending and standardizing the slurry by in-line injection of water and additional ingredients, and heat treating the formulated liquid food product. The blending and standardization step and heat treatment step may be continuous. | ||||||
| 162 | LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS | EP13817809.0 | 2013-12-16 | EP2934160A1 | 2015-10-28 | CHAPMAN, Timothy; DEWILLE, Normanella; LOWE, Kelley; MAZER, Terrence |
| Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density. | ||||||
| 163 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF | EP08843425.3 | 2008-10-24 | EP2157867B2 | 2015-10-14 | DALEMANS, Daniel |
| 164 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME | EP11851027 | 2011-12-07 | EP2654441A4 | 2014-10-22 | ROBINSON URANO A; DA CRUZ J MARCIO; VU DIEN VAN |
| 165 | METHOD FOR PREPARING GREEN MILK POWDER | EP11794385 | 2011-03-30 | EP2474231A4 | 2014-08-20 | XU XINYUE |
| The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2ˆ¼5cm, away from the ground when the tender plant grows to 25-45cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | ||||||
| 166 | Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof. | EP12151351.9 | 2008-10-24 | EP2443936A3 | 2014-04-16 | 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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| 167 | LACTOSE-REDUCED MILK-RELATED PRODUCT, AND A PROCESS AND MILK PROCESSING PLANT FOR ITS MANUFACTURE | EP11745512.1 | 2011-07-22 | EP2595492A1 | 2013-05-29 | HOLST, Hans Henrik; SUNDGREN, Anja; RAUH, Valentin |
| The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method. | ||||||
| 168 | METHOD FOR PREPARING GREEN MILK POWDER | EP11794385.2 | 2011-03-30 | EP2474231A1 | 2012-07-11 | Xu, Xinyue |
The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2∼5cm, away from the ground when the tender plant grows to 25-45cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. |
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| 169 | PROCESS FOR PRODUCING WELL-PRESERVING LOW-LACTOSE OR LACTOSE-FREE MILK PRODUCT | EP08775513 | 2008-06-26 | EP2166866A4 | 2012-03-21 | 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. | ||||||
| 170 | A METHOD OF IMPROVING THE EFFICIENCY OF FAT SEPARATION IN THE SEPARATION OF A LIQUID FOOD PRODUCT | EP08724155.0 | 2008-04-01 | EP2161984A1 | 2010-03-17 | MÅNSSON, Rolf |
| The invention relates to 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 method step that the liquid food product is caused to pass two separators connected in parallel, a first (1) and a second (2), in which the product is divided up into a lighter and a heavier phase. The first separator (1) is regulated so that the lighter phase will have a fat content which is less than 15 %. The lighter phase from the first (1) of the separators connected in parallel is led into the inlet conduit (4) to the second (2) of the separators connected in parallel. | ||||||
| 171 | NOVEL PREBIOTICS | EP08761303.0 | 2008-06-23 | EP2157870A1 | 2010-03-03 | DIJK, VAN, Albertus, Alard; EFIMOVA, Yulia M.; SCHOONEVELD-BERGMANS, Margot, Elisabeth, Francoise |
| The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid. | ||||||
| 172 | Procédé de reduction de la teneur en acides gras saturés de la matiere grasse du lait , produits obtenus et applications de ceux-ci. | EP07119534.1 | 2007-10-29 | EP2055195A1 | 2009-05-06 | Dalemans, Daniel |
La présente invention est relative à un procédé de réduction de la teneur en acides gras saturés de la matière grasse du lait, une matière grasse de lait qui comporte une teneur réduite en acides gras saturés, de préférence obtenue par le procédé de l'invention ainsi que des compositions alimentaires comprenant ladite matière grasse. |
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| 173 | A CONCENTRATE DERIVED FROM A MILK PRODUCT ENRICHED IN NATURALLY OCCURRING SIALYLLACTOSE AND A PROCESS FOR PREPARATION THEREOF | EP06805547.4 | 2006-11-03 | EP1951060A1 | 2008-08-06 | Holst, Hans Henrik, c/o Arla Foods Amba; Gunther, William S., c/o Arla Foods Amba; Mogensen, Mette Toft, c/o Arla Foods Amba; Jorgensen, Anders Steen, c/o Arla Foods Amba |
| A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products. | ||||||
| 174 | IMPROVED MILK POWDER AND METHOD OF MANUFACTURE | EP05793920.9 | 2005-10-13 | EP1809117A1 | 2007-07-25 | PHILLIPS, Michael, John |
| A method for the processing of milk ultrafiltration permeate created during the manufacture of milk protein concentrate (MPC) and/or whey protein concentrate (WPC) to produce a reduced-protein milk powder, which nevertheless has useful functional and sensory properties. | ||||||
| 175 | Process for producing calcium-supplemented milk drinks | EP96401009.4 | 1996-05-10 | EP0741976B1 | 2000-08-23 | Komatsu, Yoshinori; Nakatsubo, Tadashi; Ohtomo, Hideo; Kuwata, Tamotsu; Davis, Mark Mitchell; Davis, Martin Edward |
| 176 | PROCESS FOR PREPARING CHEESE MILK | EP95924267.0 | 1995-06-16 | EP0769912A1 | 1997-05-02 | Blesinger, Ludwig Stephan; Neumann, Emmy |
| A process for preparing cheese milk for cheese production, the process comprising providing a fat-in-water emulsion enriched with membrane substance, pressure homogenizing the emulsion to increase the fat globule surface area whilst maintaining the increased surface area covered by membrane substance, and mixing the homogenized emulsion with aqueous liquid to yield the cheese milk of required fat content. | ||||||
| 177 | Procédé de préparation d'une composition pulvérulente pour boisson | EP85101333.4 | 1985-02-08 | EP0154192A1 | 1985-09-11 | Kuypers, Theo Walter |
Composition pulvérulente pour boisson comprenant essentiellement des matières grasses, des protéines, du lactose et autres hydrates de carbone, dans laquelle le rapport pondéral protéines lactose est compris entre 1/3,5 et 1/5. |
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| 178 | MILK MINERAL WATER, PROCESSES FOR MANUFACTURING THEREOF AND BEVERAGES CONTAINING MILK MINERAL WATER | EP06828739.0 | 2006-12-15 | EP1986510B1 | 2018-11-21 | 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. | ||||||
| 179 | LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS | EP13817809.0 | 2013-12-16 | EP2934160B1 | 2018-11-14 | CHAPMAN, Timothy; DEWILLE, Normanella; LOWE, Kelley; MAZER, Terrence |
| Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density. | ||||||
| 180 | A DAIRY PRODUCT | EP16828728.2 | 2016-12-21 | EP3393263A1 | 2018-10-31 | 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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