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 |
|---|---|---|---|---|---|---|
| 181 | CAPSULES DE PRODUIT LAITIER ET LEUR PROCEDE DE FABRICATION | EP99950897.1 | 1999-11-02 | EP1124432A1 | 2001-08-22 | BARBEAU, Jean-Yves; GAUTHIER, Pierre; LAM, David; NOBLE, Olivier |
| The invention concerns dairy product capsules and the method for making them. The capsules comprise a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy product. The capsules are characterised in that they have a breaking force higher than 0.5 N. The invention is applicable in the food processing industry. | ||||||
| 182 | MOLKENKÄSE- UND DESSERTPRODUKTE AUF MILCHBASIS | EP97915446.5 | 1997-03-27 | EP0891138B1 | 2000-12-06 | CORDTS, Hans-Ulrich |
| The invention concerns dessert products based on milk or whey products which are characterized by the amount of milk protein mixture, which contains more than 65 % whey protein by weight, a 10 % aqueous solution of which forms a gel when heated to 90 DEG C for 10 minutes and, during the production of which, no hydrocolloids have been added. | ||||||
| 183 | Verfahren zur Herstellung eines sterilen Milchbreiprodukts | EP94100208.1 | 1994-01-08 | EP0662284B1 | 1999-03-24 | Kuehner, Holger |
| 184 | MOLKENKÄSE- UND DESSERTPRODUKTE AUF MILCHBASIS | EP97915446.0 | 1997-03-27 | EP0891138A1 | 1999-01-20 | CORDTS, Hans-Ulrich |
| The invention concerns dessert products based on milk or whey products which are characterized by the amount of milk protein mixture, which contains more than 65 % whey protein by weight, a 10 % aqueous solution of which forms a gel when heated to 90 °C for 10 minutes and, during the production of which, no hydrocolloids have been added. | ||||||
| 185 | OAT SOLUBLE DIETARY FIBER COMPOSITIONS | EP90910216.2 | 1990-06-26 | EP0431139B1 | 1995-02-08 | INGLETT, George E. |
| Water-soluble dietary fiber compositions can be prepared by treatment of oat-milled products with α-amylase. The dietary fiber compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods. | ||||||
| 186 | OAT SOLUBLE DIETARY FIBER COMPOSITIONS | EP90910216.0 | 1990-06-26 | EP0431139A1 | 1991-06-12 | INGLETT, George E. |
| Des compositions de fibres diététiques solubles dans l'eau peuvent être préparées en traitant des produits d'avoine moulus avec de l'amylase-alpha. Les compositions de fibres diététiques sont incolores et dénuées de goûts indésirables inhérents et sont donc exceptionnellement adaptées à l'usage dans divers aliments. | ||||||
| 187 | PACKAGED, AMBIENT-STABLE DAIRY BEVERAGE | EP15787598.0 | 2015-10-30 | EP3212005B1 | 2018-09-19 | KAPCHIE, Virginie; PRABHAKAR, Veena; ROUSSET, Philippe; SHER, Alexander A. |
| A packaged product consisting essentially of an aseptic dairy beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant foamy texture. | ||||||
| 188 | READY-TO-DRINK MILK BEVERAGES WITH IMPROVED TEXTURE/MOUTHFEEL BY CONTROLLED PROTEIN AGGREGATION, AND METHOD OF MAKING THEREOF | EP15816182.8 | 2015-12-21 | EP3236761A1 | 2017-11-01 | KAPCHIE, Virginie; FU, Jun-Tse Ray; VAGHELA, Madansinh Nathusinh; WANG, Lu; ROUSSET, Philippe; SHER, Alexander A. |
| The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. | ||||||
| 189 | VERFAHREN UND UHT-ANLAGE ZUR HERSTELLUNG EINER TRINKFÄHIGEN MISCHUNG AUS EINER TRÄGERFLÜSSIGKEIT UND WENIGSTENS EINER ZEREALIE UNTER ASEPTISCHEN BEDINGUNGEN | EP15703870.4 | 2015-01-24 | EP3099180A1 | 2016-12-07 | SCHWENZOW, Uwe; SCHLÖSSER, Wolfgang; LÜTKE SUNDERHAUS, Ludger; GEHLING, Jürgen; ROLLE, Ulrich |
| The invention relates to methods and to a device for producing a drinkable mixture (M) from a carrier liquid (TF) and at least one cereal (Z), preferably a solid-like, particulate, and swellable cereal, and/or other small-sized admixtures under aseptic conditions. The problem addressed by the invention is to specify a method and a device of the type defined above that produce, in particular, a drinkable mixture from drinking milk as a carrier liquid and rice and/or oats as a cereal or cereals and by means of which the content of the at least one cereal is increased beyond the extent hitherto achieved in the prior art, the desired properties that can be sensorily experienced, such as perceptible lumpiness and even distribution of the admixtures, are ensured, the use of virgin, commonly available cereals is enabled, and sedimentation of the cereal and/or of the admixtures is prevented. This problem is solved, among other things, by means of a method in which an unbranched pipe flow (RS) in the respective sub-regions of a UHT heat treatment (VW; VE, HE, HH, K) is broken down into a group of pipe-flow sections (rs1; rs2) strung together in a meandering manner and remains unbranched as a pipe flow (RS), and in which, following the objective of preventing sedimentation of the at least one cereal (Z) and/or of the admixtures in the region of the pre-swelling (VQ), an average first dwell time (t1) of the mixtures (G) in associated first pipe-flow sections (rs1) in the region of the pre-swelling (VQ) is shorter than an average second dwell time (t2) in associated second pipe-flow sections (rs2) in the region of the final swelling (EQ) and the subsequent regions of the heat treatment (W). | ||||||
| 190 | WHIPPABLE MILK PRODUCT AND A METHOD FOR ITS PRODUCTION | EP14725747.1 | 2014-04-28 | EP2996483A1 | 2016-03-23 | KOKKONEN, Sirkka; ÅKERLUND, Riitta-Leena; HAMINA, Seppo |
| The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is further related to a method for producing whippable milk product, and to a unit package containing said whippable milk product. | ||||||
| 191 | FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM | EP12783203.8 | 2012-11-02 | EP2779843A1 | 2014-09-24 | SHER, Alexander, A.; SRIDHAR, Sandhya; MARK, Stephen; ZHENG, Ying; FU, Jun-Tse, Ray |
| Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1. | ||||||
| 192 | FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT | EP09714154.3 | 2009-02-27 | EP2247194B1 | 2011-08-31 | STIEGER, Markus Alexander; BULT, Johannes Hendrikus Franciscus; HAMER, Robert Jan; NOORT, Martijn Willem Jan |
| The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product. | ||||||
| 193 | FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT | EP09715014.8 | 2009-02-27 | EP2257189B1 | 2011-08-17 | STIEGER, Markus Alexander; BULT, Johannes Hendrikus Franciscus; HAMER, Robert Jan; NOORT, Martijn Willem Jan |
| The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product. | ||||||
| 194 | Produit lacté et procédé de préparation | EP10193994.0 | 2010-12-07 | EP2338351A1 | 2011-06-29 | Boudier, Patrick |
La présente invention a pour objet un produit lacté, notamment un dessert lacté comprenant des marquants, lesdits marquants étant répartis de manière homogène et stable au sein dudit dessert lacté en absence de gélifiant et/ou d'épaississant. L'invention se rapporte également au procédé de préparation du produit lacté. |
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| 195 | STABLE OIL IN WATER EMULSION | EP03735570.8 | 2003-06-04 | EP1515617B1 | 2010-02-17 | ANTHEUNISSE, Willem, Unilever R & D Vlaardingen; BOUWENS, E. C. M., Unilever R & D Vlaardingen; BRUGGEMAN, Y. E., Unilever R & D Vlaardingen |
| The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion. | ||||||
| 196 | Shelf stable homogeneous suspension | EP08152510.7 | 2004-11-10 | EP1946644A3 | 2009-11-18 | DIKS, Robertus Martinus Maria; GALLOWAY, Ian Stewart; MELLEMA, Michel; PERSSON, Helena |
Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16. |
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| 197 | Shelf stable homogeneous suspension | EP08152510.7 | 2004-11-10 | EP1946644A2 | 2008-07-23 | DIKS, Robertus Martinus Maria; GALLOWAY, Ian Stewart; MELLEMA, Michel; PERSSON, Helena |
Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16. |
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| 198 | STABLE OIL IN WATER EMULSION | EP03735570.8 | 2003-06-04 | EP1515617A1 | 2005-03-23 | ANTHEUNISSE, Willem,Unilever R & D Vlaardingen; BOUWENS, E. C. M.,Unilever R & D Vlaardingen; BRUGGEMAN, Y. E.,Unilever R & D Vlaardingen |
| The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion. | ||||||
| 199 | Cuisson en continu de graines | EP96201534.3 | 1996-06-04 | EP0811325B1 | 2002-03-20 | Bauer, Rudolf; Daenzer-Alloncle, Martine; Engel, Hans; Hugelshofer, Willy |
| 200 | VERFAHREN UND UHT-ANLAGE ZUR HERSTELLUNG EINER TRINKFÄHIGEN MISCHUNG AUS EINER TRÄGERFLÜSSIGKEIT UND WENIGSTENS EINER ZEREALIE UNTER ASEPTISCHEN BEDINGUNGEN | EP15703870.4 | 2015-01-24 | EP3099180B1 | 2018-06-06 | SCHWENZOW, Uwe; SCHLÖSSER, Wolfgang; LÜTKE SUNDERHAUS, Ludger; GEHLING, Jürgen; ROLLE, Ulrich |
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