| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Spreadable fat product and method for its production | US467485 | 1983-02-09 | US4511591A | 1985-04-16 | Kenneth L. Andersson |
| Fat product which is spreadable at refrigerator temperature and contains 35-55% fat, 4-7% protein and 41-58% water. The protein has been obtained from an ultra-filtrated milk product, at which the fat product after mixing the protein concentrate with the fat raw material and homogenization of the fat spheres consists of a stable oil-in-water emulsion. The emulsion is stabilized by the milk protein. The fat product is free from additives in the form of stabilizing agents and emulsifiers. The method to manufacture the fat product is seen from the attached flow-chart, which shows the steps in the process. | ||||||
| 42 | Process for producing a low fat spread and the product thereof | US35939564 | 1964-04-13 | US3407075A | 1968-10-22 | BARKER EARDLEY M |
| 43 | Milk food product | US72228447 | 1947-01-15 | US2565098A | 1951-08-21 | SHARP PAUL F; HOECKER WESLEY H |
| 44 | Method of making a cheese-like product | US7144436 | 1936-03-28 | US2224720A | 1940-12-10 | BUTTERWORTH THERON H; SOMMER WILLIAM A |
| 45 | Food Products Containing Powdered Yogurt, Whole Grains and Fruit | US14221735 | 2014-03-21 | US20140287126A1 | 2014-09-25 | Anna Meta Bauer; Brian Sambor |
| A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt. | ||||||
| 46 | Spreadable Dairy Product | US11994898 | 2006-06-26 | US20090004344A1 | 2009-01-01 | Ernst Beutler; Marlou Basco Constantino; Veronique Lagadec; Elisabeth Liechti |
| The present invention provides a dairy based spreadable product that does not need any emulsifying or thickening additives. This shelf stable spread includes sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight. It is substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured by a Texture Analyser TA.HDi equipped with a 5 kg load cell. | ||||||
| 47 | Food Ingredients With Reduced Sourness At Low pH | US11611479 | 2006-12-15 | US20080145497A1 | 2008-06-19 | Jimbay Peter Loh; Yeong-Ching Albert Hong; Alice Shen Cha |
| Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods. | ||||||
| 48 | Modified milk protein concentrates and their use in making gels and dairy products | US10122702 | 2002-04-12 | US07192619B2 | 2007-03-20 | Stephen Thomas Dybing; Ganugapati Vijaya Bhaskar; Francis Patrick Dunlop; Anthony Michael Fayerman; Michael John Whitton |
| The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products. | ||||||
| 49 | Modified milk protein concentrates and their use in making gels and dairy products | US10122702 | 2002-04-12 | US20030054068A1 | 2003-03-20 | Stephen Thomas Dybing; Ganugapati Vijaya Bhaskar; Francis Patrick Dunlop; Anthony Michael Fayerman; Michael John Whitton |
| The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products. | ||||||
| 50 | Method of preparing a dairy spread | US09170918 | 1998-10-13 | US06217917B1 | 2001-04-17 | Janos Bodor; Jan Kuiper; Adrianus Marinus Ledeboer; Marinus Theodorus Pleijsier; Jan Cornelis De Smit; Yvon Maria Ijsseldijk; Robert Vreeker |
| Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread. | ||||||
| 51 | Dairy based spread and process of making | US686791 | 1996-07-26 | US5916608A | 1999-06-29 | Feico Lanting; Albert Johann Biggel; Freek Reckweg |
| Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat. | ||||||
| 52 | Packed dairy spread and process of making | US843046 | 1997-04-11 | US5895685A | 1999-04-20 | Janos Bodor; Mettina Maria G. Koning; Jacqueline Adrienne Lanting-Marijs; Angela Magnus |
| The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties. | ||||||
| 53 | Starch-based texturizing agent | US460223 | 1995-06-02 | US5584937A | 1996-12-17 | 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. | ||||||
| 54 | Process of preparing an extra lowfat spread | US847974 | 1992-03-06 | US5252352A | 1993-10-12 | Gerald Banach; Leendert H. Wesdorp; Frank S. Fiori |
| Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating. | ||||||
| 55 | Process for the preparation of a stable food product from lacteal components | US141672 | 1980-04-18 | US4347258A | 1982-08-31 | Karl Merkenich; Wilhelm Koch; Kaete Glandorf; Gerd Uhlmann; Guenther Scheurer |
| A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P.sub.2 O.sub.5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50.degree.-120.degree. C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process. | ||||||
| 56 | High protein low calorie dairy spread and its production | US567012 | 1975-04-10 | US4000332A | 1976-12-28 | Olof Bo Sven Strinning; Karl-Erik Thurell |
| 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.degree.-50.degree. C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20.degree.-14.degree. while working the emulsion as it solidifies, and then to storage temperature, e.g., 12.degree.-8.degree. C. | ||||||
| 57 | Cheese-milk fat food product and method of producing the same | US15300250 | 1950-03-30 | US2617730A | 1952-11-11 | LONG HENRY F; ERICKSON JAMES S |
| 58 | Concentrated milk food product and process of preparing same | US68615646 | 1946-07-25 | US2501445A | 1950-03-21 | HOECKER WESLEY H; HAMMER BERNARD W |
| 59 | Process of manufacturing butter-fat products | US10617626 | 1926-05-01 | US1605009A | 1926-11-02 | SPAETH THEODORE A |
| 60 | 貯蔵寿命の長いスライス可能な乳製品 | JP2016522635 | 2014-07-03 | JP6328754B2 | 2018-05-23 | クリスティーナ カレエ チャーネルンド; クラウス ユール イェンスン; マス フリース ウスタゴー−クラウスン |
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