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 |
|---|---|---|---|---|---|---|
| 141 | Shelf stable homogeneous suspension | US10581380 | 2004-11-10 | US20070110876A1 | 2007-05-17 | Robertus Diks; Ian Galloway; Michel Mellema; Helena Persson |
| 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. | ||||||
| 142 | Stable oil in water emulsion | US10457789 | 2003-06-10 | US07052729B2 | 2006-05-30 | Willem Antheunisse; Elisabeth Cornelia Bouwens; Yvonne Evelien Bruggeman |
| 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. | ||||||
| 143 | Stable oil in water emulsion | US10457789 | 2003-06-10 | US20040009285A1 | 2004-01-15 | Willem Antheunisse; Elisabeth Cornelia Bouwens; Yvonne Evelien Bruggeman |
| 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. | ||||||
| 144 | Method for making dairy product capsules | US09830890 | 2001-08-08 | US06627236B1 | 2003-09-30 | Jean-Yves Barbeau; Pierre Gauthier; David Lam; Olivier Noble |
| The invention concerns dairy product capsules and the method for making them. The capsules contain 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. | ||||||
| 145 | Grain based dairy beverage | US09887290 | 2001-06-22 | US06599552B2 | 2003-07-29 | 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. | ||||||
| 146 | Tricalcium phosphate to generate smoothness and opaqueness in reduced fat liquid food products and method | US984155 | 1992-12-02 | US5292544A | 1994-03-08 | Antoine F. Coutant; Philip Wong |
| A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan. | ||||||
| 147 | Method of making soluble dietary fiber compositions from cereals | US622590 | 1990-12-05 | US5082673A | 1992-01-21 | George E. Inglett |
| Soluble dietary fiber-and-maltodextrin-containing products can be prepared by hydrolyzing a cereal flour or a blend of cereal flour and starch with an .alpha.-amylase and recovering the soluble fraction. The recovered material comprises .beta.-glucans and/or pentosans as the dietary fiber. These compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods. | ||||||
| 148 | Method of preparing enzyme stable starch and product | US55690366 | 1966-06-13 | US3332786A | 1967-07-25 | EDLIN RAY L |
| 149 | FOAMING PRESSURIZED BEVERAGE | US16037551 | 2018-07-17 | US20180317511A1 | 2018-11-08 | Todd Carmichael; Patrick Libois; Edward Green |
| A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof. | ||||||
| 150 | Foaming pressurized beverage | US14982583 | 2015-12-29 | US10051874B2 | 2018-08-21 | Todd Carmichael; Patrick Libois; Edward Green |
| A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof. | ||||||
| 151 | SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME | US15540650 | 2016-01-05 | US20170367379A1 | 2017-12-28 | Eric Edward GRAF |
| A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed. | ||||||
| 152 | READY-TO-DRINK MILK BEVERAGES WITH IMPROVED TEXTURE/MOUTHFEEL BY CONTROLLED PROTEIN AGGREGATION, AND METHOD OF MAKING THEREOF | US15538108 | 2015-12-21 | US20170367361A1 | 2017-12-28 | Virginie Kapchie; Jun-Tse Ray Fu; Madansinh Nathusinh Vaghela; Lu Wang; Philippe Rousset; Alexander A. Sher |
| 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. | ||||||
| 153 | SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME | US14988023 | 2016-01-05 | US20160192693A1 | 2016-07-07 | Eric Edward Graf |
| A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed. | ||||||
| 154 | Beverage lowering serum cholesterol | US13146282 | 2010-01-26 | US09295267B2 | 2016-03-29 | Ritva Lahtinen; Paivi Kuusisto; Leena Koponen |
| A beverage including protein, plant sterol ester and/or plant stanol ester, a fruit and/or vegetable preparation, and a stabilizer. | ||||||
| 155 | GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF | US14549070 | 2014-11-20 | US20150079266A1 | 2015-03-19 | Zhiping DONG; Jianzhang QUAN; Jianfeng XIE; Xiaolin HUANG; Li DONG; Jifang MA; Lei LIU; Zhiyong LI; Hui BAI; Yanbin ZHU; Zhi ZENG |
| The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately. | ||||||
| 156 | THERMALLY PROCESSED SHELF-STABLE DAIRY-BASED COMPOSITION AND METHODS FOR MAKING SAME | US14363799 | 2013-01-03 | US20140349000A1 | 2014-11-27 | Elizabeth Ann-Clubbs Koenig; Eric Edward Graf |
| The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, and the compositions are thermally processed and shelf-stable. Methods for reducing or inhibiting browning of dairy-based compositions are also provided. The methods include, for example, thermally processing a dairy composition including particulates such as fruits and/or grains at a temperature that is less than about 240° F. The compositions and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation/browning of the compositions during processing and storage. | ||||||
| 157 | FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM | US14358371 | 2012-11-02 | US20140314924A1 | 2014-10-23 | Alexander A. Sher; Sandhya Sridhar; Stephen Mark; Ying Zheng; Jun-Tse Ray Fu |
| 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. | ||||||
| 158 | BEVERAGE LOWERING SERUM CHOLESTEROL | US13146282 | 2010-01-26 | US20110288018A1 | 2011-11-24 | Ritva Lahtinen; Paivi Kuusisto; Leena Koponen |
| A beverage including protein, plant sterol ester and/or plant stanol ester, a fruit and/or vegetable preparation, and a stabiliser. | ||||||
| 159 | Stable hemogeneous drink composition including particulate cereal product | US10894605 | 2004-07-20 | US20050084594A1 | 2005-04-21 | Deborah Boudreau; Simpey Kuramoto; 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. | ||||||
| 160 | Portable, stacked container and method for separately storing and dispensing two consumable products, especially cereal and milk | US09781581 | 2001-02-12 | US20020114870A1 | 2002-08-22 | John P. Rebhorn; Mayank T. Patel; Peter C. Erickson |
| A portable, single-use container for separately containing a dry consumable product and a liquid consumable product. The container includes a first, outer compartment; a second, inner compartment; and a cover. The first compartment includes a bottom, a first compartment side wall and an annular rim. The first compartment side wall extends from the bottom and defines a first compartment internal storage region. The annular rim is formed at a top of the first compartment side wall. The second compartment similarly includes a base, a second compartment side wall, and an annular lip. The second compartment side wall extends from the base and defines a second compartment internal storage region. The annular lip is formed at the top of a second compartment side wall, defining a dry product opening and forming a pour opening. The dry product opening provides access to the internal storage region. The pour opening is positioned along the annular lip so as to be offset from the dry product opening. Finally, the cover is secured to the lip, encompassing both the dry product opening and the pour opening. Upon final assembly, the second compartment nests within the first compartment such that the lip abuts the rim. Further, a fluid passageway is established between an interior surface of the first compartment side wall and an exterior surface of the second compartment side wall. The fluid passageway fluidly connects the first compartment internal storage region and the pour opening. During use, a liquid consumable product, otherwise disposed within the first compartment, can be dispensed through the pour opening substantially concurrently with dispensement of a dry consumable product from the dry product opening. | ||||||
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