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 | Frozen edible product | EP04257806.2 | 2004-12-15 | EP1557092A1 | 2005-07-27 | Evans, Victoria Suzanne Elizabeth; Heredero, Conchita; Paesano, Anna |
In a frozen edible product in a cartridge, the cartridge comprises a hollow body (1) with a bore and two ends, of which one end is open and the other end is closed by an end wall (5,6) containing a dispensing aperture (7) through which the frozen edible product is dispensed, the hollow body (1), the end wall (5, 6) and the open end delimiting a cavity wherein a frozen aerated product (8) is located; and at least one food inclusion (9), distinct from the frozen aerated product (8), is located in the cavity, said food inclusion representing between 5%, and 20% of the volume of the cavity. |
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| 182 | Frozen aerated confection | EP03028001.0 | 2002-12-05 | EP1396193A3 | 2004-05-19 | Malone, Mark Emmett; Underdown, Jeffrey; Wix, Loyd |
Frozen aerated confection having an overrun of above 80% and below 150%, and containing less than 0.5% w/w glycerol, freezing point depressants in an amount of between 25 % and 37 % w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 250 |
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| 183 | MODEL-BASED ALARMING | EP02729051.9 | 2002-04-29 | EP1393034A1 | 2004-03-03 | SINGH, Abtar; WICKBERG, Paul; STARLING, Neal; MATHEWS, Thomas J. |
| A system and method for managing energy consumption of a building system includes a source of actual energy consumption data (430), a source of actual weather data (440), and a database (420) correlating discrete weather data values with expected energy consumption values for at least one component of the building system. A computer accesses the actual weather data, actual energy consumption data (430) and database (420), wherein the computer compares (450) the expected energy consumption values with actual energy consumption data and generates an output (470) based on the comparison. The expected energy consumption values are generated for the discrete weather data values using an energy consumption model that functionally relates discrete weather data values and design information for the buiding system component. | ||||||
| 184 | Pectin process and composition | EP94119080.3 | 1994-12-02 | EP0664300B1 | 2002-04-17 | Glahn, Poul-Egede |
| A process is provided for treating a solution, gel, or suspension of pectin starting material having a degree of esterification greater than about 60% with a cation-containing preparation to obtain at least a first fraction having a higher degree of calcium sensitivity and a second fraction having a lower degree of calcium sensitivity than said pectin starting material. The resultant composition has a degree of esterification greater than about 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. Compositions using citrus pectin have a degree of esterification less than about 80% and a ratio on non-calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. These compositions are used, for example, in admixture with foodstuffs, in personal hygienic devices, and in cosmetics. | ||||||
| 185 | FROZEN CONFECTIONERY PRODUCTS | EP97932793.0 | 1997-07-04 | EP0959689A2 | 1999-12-01 | BYASS, Louise, Jane, The University of York; DARLING, Donald, Frank; DOUCET, Charlotte, Juliette, The University; FENN, Richard, Anthony; LILLFORD, Peter, John; McARTHUR, Andrew, John; NEEDHAM, David; SIDEBOTTOM, Christopher; SMALLWOOD, Keith; SMALLWOOD, Margaret, Felicia, The University |
| Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals | ||||||
| 186 | CONFECTION DISTRIBUTION VEHICLE | EP81902618.0 | 1981-09-21 | EP0060281A1 | 1982-09-22 | HATZIORFANOS, Peter |
| Le vehicule est dote dans sa section posterieure (4) d'un guichet de vente (10) permettant de distribuer des produits de confiserie congeles provenant de deux dispositifs de distribution refrigeres (12 et 13) et des boissons froides provenant du refrigerateur (44). L'equipement est concu de maniere a pouvoir etre entraine au moyen d'une transmission mecanique par un moteur a combustion interne (14) de maniere telle que le vehicule puisse etre utilise pour se deplacer jusqu'aux differents points de vente. En outre, des moteurs electriques sont prevus pour entrainer l'equipement lorsque le vehicule se trouve a l'arret a un emplacement pourvu de courant electrique. Des moyens de commande (54) reglent le fonctionnement selectif des batteurs dans les chambres de refrigeration des dispositifs de distribution, des compresseurs dans leur equipement de refrigeration associe et d'une serie de ventilateurs faisant circuler l'air autour de l'equipement et au travers de la section posterieure (4) du vehicule. Le moyen de commande (54) est sensible a la temperature et a la viscosite du produit de confiserie a l'interieur des chambres de refrigeration des dispositifs de distribution du produit de confiserie, ainsi qu'aux temperatures exterieure et interieure du vehicule, cette disposition permettant de porter au maximum le rendement des dispositifs de distribution de produits de confiserie et d'optimiser leurs conditions de fonctionnement. Le fluide provenant du systeme de refroidissement du moteur a combustion interne (14) au travers d'un echangeur thermique, ou un element de chauffage electrique, est utilise pour chauffer de l'eau dans un recipient de stockage d'eau, cette eau alimentant le robinet (22) au-dessus de l'evier (23) au moyen d'une pompe a eau fonctionnant en continu, et circulant pour chauffer un dispositif de chauffage d'aliments (24). | ||||||
| 187 | METHOD AND SYSTEM FOR THE CONTINUOUS OR SEMI-CONTINUOUS PRODUCTION OF FLAVORED ICE | PCT/US2011041673 | 2011-06-23 | WO2012012086A1 | 2012-01-26 | ERBS DARYL G; MYERS JOHN P; PIESKALLA CARY J |
| An ice making system includes a flavored liquid, an ice machine and a refrigerated storage bin. The ice making system provides for the continuous production of flavored ice pieces with features to facilitate stabilization of the flavored ice and maintain the quality. | ||||||
| 188 | FOOD-QUALITY AND SAFETY MODEL FOR REFRIGERATED FOOD | PCT/US0213458 | 2002-04-29 | WO02090841A3 | 2003-03-06 | SINGH ABTAR; MATHEWS THOMAS J; STARLING NEAL; WICKBERG PAUL |
| A system (10) is provided for monitoring the food product and refrigeration system performance of a remote location. The system (10) includes a management center (12) in communication with a remote location (14) through a communications network (16). The management center (12) receives performance information of the remote location (14) with respect to operational parameters of components of a refrigeration system of the remote location (14), and temperature data, at which food product has been stored. The management center (12) utilizes software modules (22) to analyze the performance information and provide alarms for scenarios such as food safety and quality issues, failure of a component of the refrigeration system or preventative maintenance for components of the refrigeration system. A third party computer may also communicate with the management center (12) and the remote location (14) for reviewing performance information. | ||||||
| 189 | SYSTEM AND METHOD FOR THE PREPARATION OF COOLED EDIBLE PRODUCTS | EP13748514 | 2013-02-11 | EP2775855A4 | 2015-12-02 | BETH HALACHMI BARAK |
| A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream. | ||||||
| 190 | METHOD AND DEVICE FOR OPERATING AND WASHING A DESSERT MAKER | EP12748235.4 | 2012-08-21 | EP2750516B1 | 2015-05-27 | HANSEN SR., Asbjørn |
| 191 | USE OF LOW-GLYCEMIC SWEETENERS IN FOOD AND BEVERAGE COMPOSITIONS | EP03795690.1 | 2003-09-11 | EP1545243B1 | 2010-06-09 | CARLSON, Ting, Liu; WOO, Anton |
| There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. | ||||||
| 192 | MODEL-BASED ALARMING | EP02729051.9 | 2002-04-29 | EP1393034B1 | 2007-12-12 | SINGH, Abtar; WICKBERG, Paul; STARLING, Neal; MATHEWS, Thomas J. |
| A system and method for managing energy consumption of a building system includes a source of actual energy consumption data (430), a source of actual weather data (440), and a database (420) correlating discrete weather data values with expected energy consumption values for at least one component of the building system. A computer accesses the actual weather data, actual energy consumption data (430) and database (420), wherein the computer compares (450) the expected energy consumption values with actual energy consumption data and generates an output (470) based on the comparison. The expected energy consumption values are generated for the discrete weather data values using an energy consumption model that functionally relates discrete weather data values and design information for the buiding system component. | ||||||
| 193 | FROZEN CONFECTION WITH POLYOL AND VEGETABLE FIBRE AND METHOD OF PRODUCTION | EP05707460.1 | 2005-02-17 | EP1833305A2 | 2007-09-19 | AMBROGI, Mario; BERTINI, Stefano |
| Frozen aerated packaged ice confection with very high softness at - 18° C which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fibre. | ||||||
| 194 | FROZEN CONFECTIONERY PRODUCTS | EP97932793.9 | 1997-07-04 | EP0959689B1 | 2007-01-17 | BYASS, Louise, Jane, The University of York; DARLING, Donald, Frank; DOUCET, Charlotte, Juliette, The University; FENN, Richard, Anthony; LILLFORD, Peter, John; McARTHUR, Andrew, John; NEEDHAM, David; SIDEBOTTOM, Christopher; SMALLWOOD, Keith; SMALLWOOD, Margaret, Felicia, The University |
| Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals | ||||||
| 195 | FOOD-QUALITY AND SHELF-LIFE PREDICTING METHOD AND SYSTEM | EP02731544.9 | 2002-04-29 | EP1393276B1 | 2007-01-03 | SINGH, Abtar; MATHEWS, Thomas, J.; STARLING, Neal; WICKBERG, Paul |
| A system is provided for monitoring the food product of a remote food product retailer. The system includes a management center in communication with the remote food product retailer via a communication network. The communication network is accessible via a user interface that may be located at any of the management center, the remote location or some other location. The management center gathers food product temperature information and uses that information to determine whether the shelved food product is within acceptable food safety and quality limits. If the food product exceeds these limits, an alarm is sounded at either the management center and the remote location. The user interface is operable to monitor the status of the food product via a selection of screens and remotely respond to the alarms. | ||||||
| 196 | Squeezable assembly for pasty products | EP04024811.4 | 2004-10-19 | EP1650133A1 | 2006-04-26 | Bertini,Stefano; Ambrogi, Mario; Schlegel, Myriam; Vieira, Josélio Batista; Funnel, Bruce |
A squeezable assembly (1) for shelf-stable, chilled or frozen pasty products comprising
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| 197 | Food item, method and kit for preparing the same | EP03256273.8 | 2003-10-03 | EP1415541A3 | 2005-10-12 | Wilson, Timothy J.R. |
The invention relates to a packaged item of food, a kit for forming said item of food (23) and a method for forming said item. The item of food comprises a series of articles of foodstuffs (24,26,28), at least one of which is a frozen confection (24), with the articles placed together in a predefined format once removed from the package in which the same are provided. By using the predefined format each item of food can be prepared in the same condition each time, even by unskilled personnel, or persons, from preformed articles of foodstuff (24,26). |
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| 198 | USE OF LOW-GLYCEMIC SWEETENERS IN FOOD AND BEVERAGE COMPOSITIONS | EP03795690.1 | 2003-09-11 | EP1545243A1 | 2005-06-29 | CARLSON, Ting, Liu; WOO, Anton |
| There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. | ||||||
| 199 | MODEL-BASED ALARMING | EP02729051 | 2002-04-29 | EP1393034A4 | 2005-04-13 | SINGH ABTAR; WICKBERG PAUL; STARLING NEAL; MATHEWS THOMAS J |
| A system and method for managing energy consumption of a building system includes a source of actual energy consumption data (430), a source of actual weather data (440), and a database (420) correlating discrete weather data values with expected energy consumption values for at least one component of the building system. A computer accesses the actual weather data, actual energy consumption data (430) and database (420), wherein the computer compares (450) the expected energy consumption values with actual energy consumption data and generates an output (470) based on the comparison. The expected energy consumption values are generated for the discrete weather data values using an energy consumption model that functionally relates discrete weather data values and design information for the buiding system component. | ||||||
| 200 | INSTALLATION DE DÉLIVRANCE D UN PRODUIT CONGELÉ ; ET SON PROCÉDÉ D UTILISATION | EP03722661.0 | 2003-02-18 | EP1478890A1 | 2004-11-24 | GAFFET, Luc; CHASTEL, Cédric; BURBAN, Damien |
| The invention concerns a method for using an installation for delivering a frozen product comprising a feed line (3) connected to a storage container (1) or to an installation producing said frozen product. Prior to introducing said product into said feed line (3) or during an interruption in the operation of said installation, a cold fluid is circulated in said feed line (3) bringing the feed line (3) to a temperature capable of maintaining said product frozen during its stay in said feed line (3) or of maintaining said channel at said temperature. The invention also concerns an installation for delivering a frozen product and a delivery feed line (3). It comprises means (5) for circulating a cold fluid in said feed line (3) from a point (6) located proximate to one of its ends. The invention is applicable to the food industry. | ||||||
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