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 |
|---|---|---|---|---|---|---|
| 121 | Stable homogeneous drink composition including particulate cereal product | US10037821 | 2001-11-09 | US20030091716A1 | 2003-05-15 | Simpey Kuramoto; Deborah Boudreau; C. A. McCampbell |
| A ready-to-drink stable and homogeneous drink composition has particulated ready-to-eat cereal product in a liquid carrier. The drink mix composition can incorporate milk or milk-type products as the liquid carrier in either a refrigerated or shelf stable non-refrigerated format, wherein food stabilizers can be added. | ||||||
| 122 | Grain based dairy beverage | US09887290 | 2001-06-22 | US20020197378A1 | 2002-12-26 | Martin Andrade |
| A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors. The beverage possesses an adequate shelf life to permit mass distribution to consumers. | ||||||
| 123 | Preparation of yogurt | US774415 | 1977-03-04 | US4163802A | 1979-08-07 | Robert B. Redfern; Samir F. Rizk |
| A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen state. Flavoring can be added to the base yogurt at the retail outlet to give greater versatility to the retailer while eliminating the logistical problem of multiflavored shipments. | ||||||
| 124 | Thickening and stabilizing agents | US18214050 | 1950-08-29 | US2665212A | 1954-01-05 | ROLAND CHARLES T |
| 125 | Method of producing a lacteal beverage | US72093347 | 1947-01-08 | US2507482A | 1950-05-09 | SCOTT EVERETTE C |
| 126 | Stabilization of foods and oils | US30632539 | 1939-11-27 | US2282798A | 1942-05-12 | SIDNEY MUSHER |
| 127 | Stabilization of milk and other dairy products derived therefrom against protein and fat decomposition | US22845438 | 1938-09-03 | US2176023A | 1939-10-10 | SIDNEY MUSHER |
| 128 | Food product and method of making the same | US55407731 | 1931-07-30 | US2045782A | 1936-06-30 | KESEL WILLIAM P |
| 129 | Food product | US73522024 | 1924-08-30 | US1548493A | 1925-08-04 | THOMPSON LIVINGSTON A |
| 130 | Prepared flour | US34040519 | 1919-11-24 | US1428628A | 1922-09-12 | GRELCK WILLIAM P M |
| 131 | STABILIZED STARCH | US15779223 | 2016-11-16 | US20180355068A1 | 2018-12-13 | Dirk FONTEYN |
| The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction. | ||||||
| 132 | FOAMING PRESSURIZED BEVERAGE | US15571295 | 2016-05-06 | US20180352824A1 | 2018-12-13 | Todd CARMICHAEL; Patrick LIBOIS; Edward GREEN |
| A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide. | ||||||
| 133 | COMPOSITION COMPRISING CASEIN FIBRILS | US15312982 | 2015-05-06 | US20170181453A1 | 2017-06-29 | Christophe Joseph Etienne Schmitt; Daniel Baier; Dietrich Knorr |
| The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition. | ||||||
| 134 | FROTH BEVERAGE COMPOSITION AND PREPARATION METHOD THEREFOR | US14442371 | 2013-07-22 | US20160192692A1 | 2016-07-07 | Hyun Woo LEE; Eun Jung LEE |
| A froth beverage composition and a preparation method therefor are disclosed. The disclosed froth beverage composition contains a flavoring agent containing a milk element and/or an excipient, and a cellulose ether-based compound, wherein the solid content of the cellulose ether-based compound is about 1 part to about 5 parts by weight with respect to 100 parts by weight of the solid content of the flavoring agent. | ||||||
| 135 | FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THERE OF | US14577250 | 2014-12-19 | US20160174597A1 | 2016-06-23 | Virender KUMAR; Mangesh Pandurang VARADE; Appa Baban KAMBLE; Jose Anibal Trujillo QUIJANO |
| The present invention relates to a spray dried 20-65% of natural mango pulp base powder which is composed of 21-55% of fat which can be used as an alternative to mango based desserts, soft serve ice creams and fillings. A functional fat filled natural mango powder comprise of 21-55% by weight of fat, 1-5% by weight of one or more proteins, 0.5-5% by weight of one or more emulsifier system, 1.5-2.0% by weight of buffers, 1-5% by weight of water and the balance is made up of non-starchy carbohydrates, antioxidants and stabilizers. Optionally flavor, color and anticaking agents can be supplemented to the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as desserts, fillings, mango shake. A functional fat filled natural mango powder can be conveniently used to develop processed food products such as soft serve ice cream, mango whipped toppings, mango mousse, mango puddings, kheer, custard, shrikhand, mango lassi. | ||||||
| 136 | Improved Drink Stabilizer Composition and Stabilized Drink Compositions | US14836450 | 2015-08-26 | US20160058042A1 | 2016-03-03 | Aaron Chip Venables; David Letinski |
| Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions. | ||||||
| 137 | REDUCED CALORIE FLAVORED MILK OR DAIRY BEVERAGE | US13029667 | 2011-02-17 | US20110200723A1 | 2011-08-18 | Adam A. Southwick; Manoj G. Nair; Peter T. Zoltai |
| The products and methods of the invention relate to reduced-calorie flavored milk products, such as chocolate milk. In particular, the products described herein have all natural sweeteners, and have less than 135 calories per serving. Also described are methods of producing reduced-calorie flavored milk products. | ||||||
| 138 | Reduced Calorie Soy Beverage | US12858191 | 2010-08-17 | US20110070337A1 | 2011-03-24 | Michael Anthony Chiaverini |
| In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The selected ingredients are added to a mixing chamber and mixed to yield a formulation with the ingredients dispersed substantially evenly throughout. | ||||||
| 139 | FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT | US12920079 | 2009-02-27 | US20110045157A1 | 2011-02-24 | Markus Alexander Stieger; Johannes Hendrikus Franciscus Bult; Robert Jan Hamer; Martijn Willem Jan Noort |
| 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. | ||||||
| 140 | FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT | US12920094 | 2009-02-27 | US20110045156A1 | 2011-02-24 | Markus Alexander Stieger; Johannes Hendrikus Franciscus Bult; Robert Jan Hamer; Martijn Willem Jan Noort |
| 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. | ||||||
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