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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 for the preparation of an edible emulsion	US10567049	2004-07-09	US20070065563A1	2007-03-22	Freek Reckweg; Christel Reiffers-Magnani; Cornelis van Vliet
The invention provides a process for the preparation of an edible emulsion having a reduced oxidative metal content which comprises an oil phase and an aqueous phase, the process comprising the steps of (a) providing a starting material containing a protein material; (b) removing metal from the starting material; and (c) using the product of step (b) to form an edible emulsion. An edible emulsion obtainable by such a process and a food product comprising such an edible emulsion are also provided.
22	Method of producing a heat stable oil-in-water emulsion and the products made therefrom	US11247374	2005-10-11	US20060029713A1	2006-02-09	Jason Eckert
A method of forming a heat stable oil-in-water emulsion comprises providing a selected amount of an aqueous component comprising more than 50 weight percent water. The aqueous component is optionally heated and a selected amount of a solids component is added to the aqueous component under agitation to form a first intermediate. A selected amount of a milk fat containing component is heated to a temperature sufficient to predominantly melt the fat prior to being to the first intermediate to form a second intermediate. The second intermediate is optionally heated for a selected period of time. The second intermediate is homogenized at between about 250 psig and 5000 psig to form the heat stable oil-in-water emulsion comprising less than 30 weight percent milk fat. A thickening agent is added to the homogenized oil-in-water emulsion to form the heat stable oil-in-water emulsion of the present invention.
23	Method of producing a heat stable oil-in-water emulsion and the products made therefrom	US11150976	2005-06-13	US20050226986A1	2005-10-13	Joseph Pinski; Bill Fox
A method of forming a heat stable oil-in-water emulsion comprises providing a selected amount of an aqueous component comprising more than 50 weight percent water. The aqueous component is optionally heated and a selected amount of a solids component is added to the aqueous component under agitation to form a first intermediate. A selected amount of a milk fat containing component is heated to a temperature sufficient to predominantly melt the fat prior to being to the first intermediate to form a second intermediate. The second intermediate is optionally heated for a selected period of time. The second intermediate is homogenized at between about 250 psig and 5000 psig to form the heat stable oil-in-water emulsion comprising at least 20 weight percent milk fat. The second intermediate may be heated to between about 130° F. and 150° F. for a selected period of time. The second intermediate is homogenized at between about 250 psig and 5000 psig to form a third intermediate oil-in-water emulsion comprising at least 20 weight percent fat. A selected amount of shear sensitive component is added to the third intermediate to form the heat stable oil-in-water emulsion on the present invention.
24	Water continuous edible spread	US954899	1997-10-21	US6071548A	2000-06-06	Carolina Maria Hilhorst; Ronald Albert Schotel; Jozephus Johannes Verschuren
Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.
25	Fat free, reduced fat and low fat margarine-like spreads and cream cheese	US324511	1994-10-14	US5679395A	1997-10-21	Eugene Terry Finocchiaro
Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.
26	Starch-based texturizing agent	US459401	1995-06-02	US5547513A	1996-08-20	Francis M. Mallee; Joel A. Stone; Eugene T. Finocchiaro
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
27	Method for producing an edible gel	US949543	1978-10-10	US4251562A	1981-02-17	Charles G. G. R. LeGrand; Roger A. E. C. Paul
A gel having rheology characteristics comparable to those of an egg-white gel or a gelatin gel is prepared by forming a mixture of a sol of seroprotein such as whey protein, glucides such as saccharose or hydrolyzed lactose and water, and heating the mixture under pressure at a temperature and for a time sufficient to convert the mixture into a gel.
28	Production of high protein low calorie dairy spread	US42473373	1973-12-14	US3922376A	1975-11-25	STRINNING OLOF BO SVEN; THURELL KARL-ERIK
High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38-50* C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20-14 while working the emulsion as it solidifies, and then to storage temperature, e.g., 12-8 C.
29	Preparation of a lactic spread	US3749583D	1971-12-06	US3749583A	1973-07-31	COX C; HEPBURN J
A LACTIC SPREAD IS PREPARED BY A PROCESS USING THE STEPS OF INCUBATING UNDER MICROAEROPHILIC CONDITIONS WITH THERMOBACTERIA AN AQUEOUS DISPERSION CONTAINING 0.5% TO 25% PROTEIN AND 15% TO 70% FAT, AND A DRY MATTER CONTENT OF 20% TO 75%, TO OBTAIN A PH OF 4.8 TO 5.4, PASTEURIZING THE INCUBATED MIXTURE, COOLING THE PASTEURIZED MIXTURE, AND WORKING THE COOLED MIXTURE TO FORM A COHESIVE PLASTIC MASS.
30	Food product and method of making the same	US55407731	1931-07-30	US2045782A	1936-06-30	KESEL WILLIAM P

31	Process for the manufacture of soft cheese	US21044827	1927-08-03	US1661601A	1928-03-06	DAHLBERG ARTHUR C

32	SLICEABLE DAIRY PRODUCT WITH EXTENDED SHELF LIFE	US14899714	2014-07-03	US20160135473A1	2016-05-19	Christina Carøe Tjørnelund; Klaus Juhl Jensen; Mads Friis Østergaard-Clausen
The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods.
33	SPREADABLE DAIRY PRODUCT	US12520200	2007-12-20	US20100297329A1	2010-11-25	Ernst Beutler; Caroline Niederreiter; Sylvie Langorieux; Carla Delannoy
The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.
34	Pre-mix formulations comprising ingredients for dairy products	US10525835	2003-08-26	US20060134297A1	2006-06-22	Craig Bell
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, nutrition bars, cream cheese, dairy desserts and sour cream.
35	Method for preparing cheese products and process cheese bases	US09737096	2000-12-12	US06773740B2	2004-08-10	Michael Anthony Hyde; Lisa M. Carruthers; John James McGeown; Gary William Trecker
The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.
36	Method for preparing solid milk product	US09992912	2001-11-14	US06667068B2	2003-12-23	Gary Francis Smith
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.
37	Method for preparing solid milk product	US09992912	2001-11-14	US20020146500A1	2002-10-10	Gary Francis Smith
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.
38	Method for preparing cheese products and process cheese bases	US09737096	2000-12-12	US20020071897A1	2002-06-13	Michael Anthony Hyde; Lisa M. Carruthers; John James McGeown; Gary William Trecker
The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally comprises mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.
39	Starch-based texturizing agent	US138541	1993-10-15	US5470391A	1995-11-28	Francis M. Mallee; Eugene T. Finocchiaro
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
40	Method of making a yogurt spread	US453860	1989-12-20	US4968512A	1990-11-06	N. Michael Kharrazi
The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form.

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