US20100233317A1 - Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof - Google Patents
Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof Download PDFInfo
- Publication number
- US20100233317A1 US20100233317A1 US12/599,321 US59932108A US2010233317A1 US 20100233317 A1 US20100233317 A1 US 20100233317A1 US 59932108 A US59932108 A US 59932108A US 2010233317 A1 US2010233317 A1 US 2010233317A1
- Authority
- US
- United States
- Prior art keywords
- dairy
- freeze
- composition
- mono
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
Definitions
- Aerated milk compositions such as aerated yogurt products are known in the art. Aeration can provide desirable characteristics such as light, fluffy textures. It is also known in the art that aerated products are subject to physical and chemical instability and therefore can destabilize over time.
- One solution to such instability issues in aerated milk-based products includes the addition of a hydrated emulsifier to already cultured dairy products before aeration (See e.g. U.S. Pat. No. 7,005,157, hereinafter “the '157 patent”). Specifically, the '157 patent teaches against adding ingredients directly to the milk blend prior to fermentation because such ingredients can adversely affect processing considerations such as fermentation times.
- the '157 patent teaches that the addition of a hydrated emulsifier post-fermentation avoids adversely lengthening fermentation times while contributing to stability. Freeze-drying is a process well known in the food industry. It is critical in further drying aerated products that the resulting product retain sensory attributes that are important to consumers. Using the invention taught in the '157 patent, hydration of the aerated product before freeze-drying can detrimentally affect physical stability. For example, a hydrated, aerated product when freeze-dried may result in increased fragility during shipping and handling of the product.
- dissolvability is an important issue in a freeze-dried product.
- the aerated product which has been dried and treated with air, nitrogen or other gases, must still remain readily dissolvable upon consumption at such a rate as to transfer flavor to the consumer's taste buds.
- the product should be readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions.
- increasing the aeration can improve dissolvability.
- increased aeration has the negative effect of reducing the hardness of the end product. When the hardness is reduced beyond a certain level, the physical stability of product can be compromised.
- the present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient, an emulsifier, wherein said dairy or dairy-substitute composition is pasteurized, and methods of making thereof.
- ranges are used as a shorthand for describing each and every value that is within the range. Any value within the range can be selected as the terminus of the range.
- the phrase “at least one of” refers to the selection of any one member individually or any combination of the members.
- the conjunction “and” or “or” can be used in the list of members, but the “at least one of” phrase is the controlling language.
- at least one of A, B, and C is shorthand for A alone, B alone, C alone, A and B, B and C, A and C, or A and B and C.
- Freeze-dry is a dehydration process that works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to gas.
- “Aeration” is the process of introducing air to increase gas concentration in liquids. Aeration may be performed by bubbling a gas through the liquid, spraying the liquid into the gas or agitation of the liquid to increase surface absorption.
- Dissolvability is defined as the change in hardness of a product in going from a dry to a wet state.
- Hardness is defined as the peak stress prior to fracturing a material. Universal Tester model 4465 with 100 N static load cell, manufactured by Instron in Canton, Mass., is used. The probe used for testing is a compression anvil #2830-011. Initial settings for speed of probe were 1 mm/second to approximately 90% compression. Speed based upon journal article in J. Texture Studies, 36 (2005), pp 157-173, “Effects of Sample Thickness of Bite Force for Raw Carrots and Fish Gels.” Testing is repeated on 10-15 replicate samples for each variable.
- Viscosity is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. Viscosity aids in holding the shape of a substance through aeration and deposit.
- the present invention comprises a dairy or dairy substitute composition useful in the preparation of a freeze-dried, aerated product.
- the first component of the composition comprises a dairy or dairy substitute ingredient.
- the dairy or dairy substitute ingredient is selected from any dairy or dairy substitute ingredient ordinarily known in the art. Specifically, the dairy ingredient is selected from the group including but not limited to milk, milk powder, yogurt, skim milk and milk proteins and combinations thereof.
- the dairy substitute ingredient is selected from but not limited to soy proteins and rice proteins and combinations thereof.
- the dairy or dairy substitute ingredient is present in amount of from 50% to 98%, preferably from 60% to 90% and most preferably from 70% to 85% of the composition.
- the second component of the present composition comprises an emulsifier. While not wishing to be bound by any theories, it is believed that the emulsifier reduces the surface tension at the air-liquid interface, therefore allowing for stable dispersion of air bubbles within the viscous liquid matrix.
- the emulsifier is preferably a lactylated mono and diglyceride.
- the lactylated mono and diglyceride is selected from the group consisting of but not limited to lactic and citrate acid esters of mono- and diglycerides, distilled monoglycerides, and combinations thereof.
- the lactic acid moiety of the whipping agent resides in the aqueous phase at the interface of the aqueous phase and the hydrophobic phase while the mono and diglycerides reside in hydrophobic phase of the whipped dairy foam.
- the lactylated mono and diglycerides are present in an amount of from 0.001 to 1%, preferably from 0.01 to 0.5%, and most preferably from 0.1 to 0.4% of the composition. It is believed that the lactylated mono and diglyceride component of the present invention promotes stabilization of the final aerated composition.
- the combination of the first component and the second component are then pasteurized through procedures commonly used in the industry. Pasteurization can take between 1 to 10 minutes between 170 F to 210 F, preferably between 180 F to 205 F.
- composition of the present invention can further comprise optional ingredients such as starch, including but not limited to corn starch, rice starch (native, physically or chemically modified) and tapioca starch; sugar/sweetners, stabilizers, flavors, colors, fruit purees, prebiotics, probiotics, vegetable purees, fibers, fortificants such as DHA, minerals and vitamins, and gelatins such as porcine, fish and bovine.
- starch including but not limited to corn starch, rice starch (native, physically or chemically modified) and tapioca starch
- sugar/sweetners stabilizers, flavors, colors, fruit purees, prebiotics, probiotics, vegetable purees, fibers
- fortificants such as DHA, minerals and vitamins
- gelatins such as porcine, fish and bovine.
- Viscosity is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. It is believed that while the viscosity aids in holding the shape of a substance through aeration and deposit, the hardness aids in physical stability.
- the dissolvability also a hardness measurement, is the change in hardness of a product in going from a dry to a wet state.
- compositions and methods of the present invention have unexpectedly discovered the optimum balance between viscosity, hardness and dissovability to provide a physically stable and consumer acceptable product.
- the composition of the present invention has a hardness value of from 0.5 to 8 pounds force, preferably from 1.5 to 5.5 peak load. Peak load force can be measured using an Instron Universal Testing Machine fitted with a 100N load cell and a #2830-011 compression anvil. The traveling is at a speed of 1 mm/sec until initial piece fraction occurs.
- composition of the present invention has a dissolvability in the range of from 0.1 to 8 peak load, preferably from 0.1 to 30 pounds force.
- the composition of the present invention has a viscosity of from 1,000 to 150,000 cp, dependent upon the temperature and speed of the viscometer used to measure the viscosity.
- the viscosity of the wet composition ranges from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer. The most preferred range is from 35,000 to 50,000 cp.
- the present invention has a viscosity of from 1,000 to 700,000 cp, dependent upon the temperature and speed of the viscometer used to measure the viscosity.
- the viscosity of the wet composition ranges from 100,000 to 400,000 cp at a 5 RPM speed of the spindle 6 in a Brookfield Viscometer.
- the most preferred range for the alternate embodiment is from 200,000 to 350,000 cp. It should be noted that the viscosity can be adjusted based on the RPM and is dependent upon dissolvability and the stabilizer.
- a method of preparing a freeze-dried, aerated, milk product comprising the steps of (a) providing a dairy or dairy substitute blend, (b) adding an emulsifier, (c) thermally processing the dairy or dairy substitute blend, (d) fermenting the blend, (e) admixing a gas with the blend; (f) simultaneously aerating the gas and the dairy or dairy substitute blend to form an aerated product, and (f) cooling the product; and (g) freeze-drying the product.
- Pasteurized lowfat milk is transferred from a tanker truck to large hold tank.
- All dry ingredients sucgar, gelatin, starch, nonfat dry milk, emulsifier, as well as functional ingredients such as prebiotics
- a high shear blender such as Bredo Liqwifier
- the mixture is agitated for 30 minutes at 35-38 deg F.
- the mixture is transferred to the HTST plate heat exchanger for thermal processing.
- the thermal process conditions used require that all achieve and maintain a minimum temperature of 191 deg F. at the end of a 4.5 minutes hold time.
- This temperature and hold time can vary depending upon the mechanics of the process, for example it is possible to go slightly higher in temperature and have a 7 or 8 minute hold time. 5.
- homogenizing of the mixture can occur.
- the typical homogenization pressures are 2000 to 2500 psi at a first stage and 200-600 psi at a second stage.
- the mix is cooled to 100-112 deg F., and transferred to the culturing vat.
- the yogurt culture is added (for example, a freeze-dried culture, ABY-2C, supplied by Danisco Ingredients, or other vendors).
- the culture is blended with the pasteurized mix for 30-60 minutes, the mixing is stopped and the vat is maintained at 104-107 deg F. for 4-6 hours.
- Yogurt is allowed to acidify to pH 4.5 to 4.6, and is then agitated (broken) and cooled to 60 deg F. in the culture tank. Final pH will range from is 4.1-4.4. 7.
- Yogurt is transferred to 250 gal. blending tanks by pumping through a cooling press, which lowers temp to 37-45 deg F.
- Pasteurized fruit puree, flavors and any desired color will be added. Mixture will be blended with gentle agitation and recirculation for 10-15 minutes. Blended fruit yogurt is transferred to 275 gallon totes.
- Yogurt will be conveyed/pumped from 275 gallon totes (previously stored at 34-40 deg F.) to the aerator (in this case, a Mondomix aerator, although other brands exist).
- Nitrogen gas is admixed to the yogurt via the Mondo mixer (connected to plant ice water circulation system, to maintain mixing head temperature at 35-45 deg F.).
- Product overrun can range from 20% to 80%. However, preferably, the overrun target will be between 30% and 50% and most preferably between 35% and 45%. This process happens continuously. 3.
- Aerated yogurt is pumped, maintained at 38-50 deg F., under pressure, to a depositor manifold, where it is distributed to multiple nozzles which, via a metering pump, create the appropriately shaped deposit form (in this case, a large chocolate chip shape, although other shapes/forms are possible).
- the current target shape has a diameter of 13-22 mm (ideal is 15-20 mm), a height of 7-12 mm (ideal is 8-10), and a weight of 0.8-1.3 grams (ideal is 1.0-1.1 g). 4.
- Drops are deposited onto a solid, stainless steel freezer belt (in this case, the maker of the belt and freezer is Sandvik). 5.
- Freezer tunnel air temperature is approximately ⁇ 20 to ⁇ 30 deg F., with high velocity air circulation.
- Dwell time in the tunnel can range from 3-5 minutes. Frozen pieces exit the tunnel with an internal temperature of 24-28 deg F. 6. Products are removed from the freezer belt and conveyed to a bulk case packer, where they are filled into 20-30 lb, plastic bag lined cases. Cases are closed, taped and stored at ⁇ 20 deg F. until shipment to OFD.
- composition of the present invention can be prepared. The percentages listed are based on the total weight of the composition.
- composition described above is made using the methods described herein.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Fodder In General (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/599,321 US20100233317A1 (en) | 2007-05-09 | 2008-05-09 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US91694907P | 2007-05-09 | 2007-05-09 | |
PCT/US2008/063312 WO2008141233A1 (en) | 2007-05-09 | 2008-05-09 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US12/599,321 US20100233317A1 (en) | 2007-05-09 | 2008-05-09 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2008/063312 A-371-Of-International WO2008141233A1 (en) | 2007-05-09 | 2008-05-09 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US15/067,446 Continuation US10159261B2 (en) | 2007-05-09 | 2016-03-11 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
US20100233317A1 true US20100233317A1 (en) | 2010-09-16 |
Family
ID=39540532
Family Applications (6)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/599,321 Abandoned US20100233317A1 (en) | 2007-05-09 | 2008-05-09 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US12/482,252 Active 2033-02-11 US10206409B2 (en) | 2007-05-09 | 2009-06-10 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US13/357,364 Abandoned US20120121762A1 (en) | 2007-05-09 | 2012-01-24 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US13/357,357 Abandoned US20120128829A1 (en) | 2007-05-09 | 2012-01-24 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US15/067,446 Active 2029-09-08 US10159261B2 (en) | 2007-05-09 | 2016-03-11 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US15/207,926 Active 2028-06-03 US10143211B2 (en) | 2007-05-09 | 2016-07-12 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
Family Applications After (5)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/482,252 Active 2033-02-11 US10206409B2 (en) | 2007-05-09 | 2009-06-10 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US13/357,364 Abandoned US20120121762A1 (en) | 2007-05-09 | 2012-01-24 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US13/357,357 Abandoned US20120128829A1 (en) | 2007-05-09 | 2012-01-24 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US15/067,446 Active 2029-09-08 US10159261B2 (en) | 2007-05-09 | 2016-03-11 | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof |
US15/207,926 Active 2028-06-03 US10143211B2 (en) | 2007-05-09 | 2016-07-12 | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
Country Status (18)
Country | Link |
---|---|
US (6) | US20100233317A1 (de) |
EP (1) | EP2154982B1 (de) |
JP (1) | JP2010526538A (de) |
CN (1) | CN101707868A (de) |
AR (1) | AR066525A1 (de) |
AU (1) | AU2008251339B2 (de) |
BR (1) | BRPI0811302A8 (de) |
CA (1) | CA2686582C (de) |
CL (1) | CL2008001383A1 (de) |
ES (1) | ES2482091T3 (de) |
MX (1) | MX2009012011A (de) |
MY (1) | MY148286A (de) |
PL (1) | PL2154982T3 (de) |
PT (1) | PT2154982E (de) |
RU (1) | RU2491823C2 (de) |
TW (1) | TWI486127B (de) |
WO (1) | WO2008141233A1 (de) |
ZA (1) | ZA200908722B (de) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090220644A1 (en) * | 2005-10-26 | 2009-09-03 | Sophie Vaslin Nee Reimann | Microfoamed fresh dairy product and method for making same |
US20170215448A1 (en) * | 2014-07-28 | 2017-08-03 | Compagnie Gervais Danone | Pressurized spray device containing a low fat fermented dairy product |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2727417T3 (es) | 2007-05-09 | 2019-10-16 | Nestle Sa | El uso de una composición de fruta o de verdura en un procedimiento para la preparación de un producto liofilizado, aireado, de fruta o de verdura |
US20110300255A9 (en) * | 2007-05-09 | 2011-12-08 | Nestec S.A. | Freeze-dried, dairy or dairy-substitute compositions and methods of using same |
EP2154982B1 (de) * | 2007-05-09 | 2014-06-04 | Nestec S.A. | Gefriergetrocknete, lufthaltige milch- oder milchersatzzusammensetzungen und herstellungsverfahren derselben |
CN102791138B (zh) | 2009-12-17 | 2016-06-15 | 里奇产品有限公司 | 酸奶顶料 |
ES2619589T3 (es) * | 2010-07-19 | 2017-06-26 | Nestec S.A. | Productos liofilizados texturizados y métodos para su obtención |
MX352901B (es) | 2010-12-09 | 2017-12-13 | Nestec Sa | Productos de bocadillo liofilizados que comprenden grano entero hidrolizado. |
CN103125597B (zh) * | 2011-11-29 | 2014-06-25 | 光明乳业股份有限公司 | 富氧动物乳及其制造方法 |
WO2014058873A2 (en) * | 2012-10-08 | 2014-04-17 | General Mills, Inc. | Cultured dairy products having excellent freeze/thaw properties |
FI128499B (en) * | 2013-10-17 | 2020-06-30 | Valio Oy | Method for making a foamed dairy product |
CN104585329B (zh) * | 2013-10-31 | 2017-07-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种常温固体乳制品及其制备方法 |
CN104585312B (zh) * | 2013-10-31 | 2017-11-03 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种常温固体乳制品及其制备方法 |
CN107455481A (zh) * | 2017-09-14 | 2017-12-12 | 吉林市广泽乳品有限公司 | 一种冷冻干燥乳清奶酪溶豆及其制备方法 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
US10966439B2 (en) * | 2019-01-27 | 2021-04-06 | Vinamit Usa Llc | Concentrated fruit juice powder and method for preparing the same using a non-linear screw press juicer and convection current freeze drying apparatus |
US10921058B2 (en) * | 2019-01-27 | 2021-02-16 | Vinamit Usa Llc | Fully automatic convection current vacuum freeze drying method |
US10676797B1 (en) * | 2019-01-27 | 2020-06-09 | Vinamit Usa Llc | Concentrated sugarcane juice powder and method for preparing the same using the convection current freeze drying apparatus |
CN110179042A (zh) * | 2019-05-28 | 2019-08-30 | 稳健医疗用品股份有限公司 | 制备模拟饼干的冻干食品制品的方法及所制冻干食品制品 |
US20240074469A1 (en) | 2021-01-26 | 2024-03-07 | Societe Des Produits Nestle S.A. | Aerated freeze-dried baby-snack |
Citations (51)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2955943A (en) * | 1958-12-16 | 1960-10-11 | Jr Arthur I Morgan | Dehydration of fruit and vegetable juices |
US3313032A (en) * | 1966-07-28 | 1967-04-11 | George J Malecki | Freeze-drying process and apparatus |
US3492126A (en) * | 1966-11-09 | 1970-01-27 | Maryland Cup Corp | Soft-frozen whipped aqueous extract concentrate of coffee or tea |
US3806610A (en) * | 1969-09-11 | 1974-04-23 | Us Army | Method for making a compressed, freeze-vacuum-dehydrated blueberry product of increased density |
US4055675A (en) * | 1976-12-13 | 1977-10-25 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of puffed fruit |
US4080477A (en) * | 1972-10-23 | 1978-03-21 | Fuji Oil Co., Ltd. | Processed cheese-like product containing soy cheese |
US4244981A (en) * | 1979-05-31 | 1981-01-13 | General Mills, Inc. | Non-dairy, aerated frozen dessert containing citrus juice vesicles |
US4368211A (en) * | 1981-11-23 | 1983-01-11 | General Mills, Inc. | Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation |
US4386211A (en) * | 1981-08-25 | 1983-05-31 | G. D. Searle & Co. | Anti-ulcer urea compounds |
US4515822A (en) * | 1983-08-29 | 1985-05-07 | General Mills, Inc. | Hollow, puffed fruit products and methods of preparation |
US4542035A (en) * | 1984-03-16 | 1985-09-17 | The Pillsbury Company | Stable aerated frozen dessert with multivalent cation electrolyte |
US4587130A (en) * | 1982-12-10 | 1986-05-06 | Cpc International Inc. | Storable product which can be whipped up to a dessert mousse, and a process for its preparation |
US4624853A (en) * | 1983-02-07 | 1986-11-25 | S. C. Johnson & Son, Inc. | Instant yogurt food product |
US4631196A (en) * | 1985-04-15 | 1986-12-23 | Zeller Clifford L | Low calorie dairy product |
US4851239A (en) * | 1987-09-29 | 1989-07-25 | Kathleen M. Dalziel | Shelf-stable aerosol dispensable yogurt products |
US4855155A (en) * | 1986-08-19 | 1989-08-08 | Ferrero Ohg M.B.H. | Sweets and process for their manufacture |
US4889730A (en) * | 1988-02-18 | 1989-12-26 | The Procter & Gamble Company | Crisp fruit or vegetable snack product and process |
US4891235A (en) * | 1985-12-27 | 1990-01-02 | House Food Industrial Company Limited | Method for expansion treatment of foods |
US4946697A (en) * | 1988-11-25 | 1990-08-07 | University Of Kentucky Research Foundation | Puffing biological material |
US4948609A (en) * | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
US4956185A (en) * | 1989-04-26 | 1990-09-11 | Milpak Inc. | Instant yogurt composition and process |
US5000974A (en) * | 1986-11-12 | 1991-03-19 | International Flavors & Fragrances, Inc. | Process of the preparation of fruit, vegetable or spicy aerated foods |
US5093137A (en) * | 1990-10-17 | 1992-03-03 | Shazer Jr William H | Reduced calorie frozen dairy desserts and processes for producing them |
US5143096A (en) * | 1991-02-04 | 1992-09-01 | The Boc Group, Inc. | Method and apparatus for expanding cellular materials |
US5147668A (en) * | 1987-08-21 | 1992-09-15 | Munk Werner Georg | Process of producing a reconstitutable solid lactic acid dried product |
US5176928A (en) * | 1988-08-04 | 1993-01-05 | The Nutrasweet Company | Reduced calorie diary mix |
US5451419A (en) * | 1993-05-12 | 1995-09-19 | General Mills, Inc. | Dried food foam products |
US5518740A (en) * | 1990-12-13 | 1996-05-21 | Innovative Freeze-Drying Products (Ifdp) N.V. | Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process |
US5665413A (en) * | 1992-08-17 | 1997-09-09 | Rossiter; Michael Joseph Paul | Food composition derived from fruit of genus actinidia |
US5959128A (en) * | 1996-03-13 | 1999-09-28 | Cargill Incorporated | Method for preparation of purified glycerides and products |
US6183803B1 (en) * | 1999-06-11 | 2001-02-06 | Biosante Pharmaceuticals, Inc. | Method for processing milk |
US6361813B1 (en) * | 1998-03-20 | 2002-03-26 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
US20020192345A1 (en) * | 2001-03-13 | 2002-12-19 | John Kepplinger | Aerated food component |
US20030113436A1 (en) * | 2001-10-30 | 2003-06-19 | Amano Jitsugyo Co., Ltd. | Dehydrated frozen confections |
US20030194468A1 (en) * | 2002-04-12 | 2003-10-16 | Amy Konkoly | Dairy beverage and method of preparation thereof |
US20030224089A1 (en) * | 2001-09-28 | 2003-12-04 | Engesser Eric R. | Whipped yogurt products and method of preparation |
US6713100B1 (en) * | 1999-08-17 | 2004-03-30 | Nestec S.A. | Confectionery product comprising vegetables solids |
US20040109933A1 (en) * | 2002-10-31 | 2004-06-10 | Pradip Roy | Aerated confection containing high levels of fruit solids and method of making same |
US20040110442A1 (en) * | 2002-08-30 | 2004-06-10 | Hannong Rhim | Stretchable nonwoven materials with controlled retraction force and methods of making same |
US20040161522A1 (en) * | 2001-03-08 | 2004-08-19 | Toves Frances Ann | Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same |
US6841181B2 (en) * | 1999-12-22 | 2005-01-11 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Encapsulated multifunctional biologically active food component, process for its production and its use |
US20060013925A1 (en) * | 2004-07-13 | 2006-01-19 | Bauman Michael N | Vacuum puffed and expanded fruit |
US6998146B2 (en) * | 2001-09-11 | 2006-02-14 | General Mills, Inc. | Food products and their method of preparation |
US7005175B2 (en) * | 2001-11-02 | 2006-02-28 | Airbus Deutschland Gmbh | Ventilated double-walled composite aircraft fuselage shell |
US7118772B2 (en) * | 2003-09-18 | 2006-10-10 | General Mills, Inc. | Inulin infused fruit and method of preparation |
US20060286270A1 (en) * | 2005-04-08 | 2006-12-21 | Grainnovation, Inc. | Ready-to-eat dry fruit products and process |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
US20070071866A1 (en) * | 2005-09-23 | 2007-03-29 | Conopco Inc, D/B/A Unilever | Process for producing a frozen aerated composition |
US7264835B2 (en) * | 2002-08-01 | 2007-09-04 | General Mills, Inc. | Food product and method of preparation |
US20090324773A1 (en) * | 2007-05-09 | 2009-12-31 | Nestec S.A. | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US20110183041A1 (en) * | 2008-07-30 | 2011-07-28 | Nestec S.A. | Frozen confectionery having high protein and low fat content |
Family Cites Families (60)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1190044A (fr) | 1957-11-04 | 1959-10-08 | Expl Des Ferments Et Produits | Poudre de légumes ou de fruits |
DE1149975B (de) | 1959-12-04 | 1963-06-06 | Ledoga Spa | Verfahren zur Herstellung von Frucht- und Gemuesesaeften in Pulverform |
FI40675B (de) | 1964-11-13 | 1968-12-31 | American Potato Co | |
GB1070060A (en) | 1965-07-29 | 1967-05-24 | Kellog Co | Process for preparing dried fruit products |
JPS4811568B1 (de) | 1968-10-03 | 1973-04-14 | ||
FR2079766A6 (en) | 1970-02-12 | 1971-11-12 | Courtaulds Ltd | Knitting on hosiery machines - esp sleeved garments eg pullovers |
FR2079776A5 (en) | 1970-02-12 | 1971-11-12 | Etna | Fruit preservation - with addition of a lyophilisation agent before freeze-drying |
FR2080271A5 (de) | 1970-02-27 | 1971-11-12 | Irab | |
CA994158A (en) | 1972-02-09 | 1976-08-03 | Rex J. Sims | Protein-free oil in water emulsions |
GB1484167A (en) | 1975-11-13 | 1977-09-01 | Kraftco Corp | Milk product |
SU800538A1 (ru) * | 1978-12-19 | 1981-01-30 | Московский Технологический Ин-Ститут Мясной И Молочной Промыш-Ленности | Способ сублимационной сушки иуСТРОйСТВО дл ЕгО ОСущЕСТВлЕНи |
JPS55159752A (en) * | 1979-05-31 | 1980-12-12 | Morinaga & Co Ltd | Preparation of solid fermentation milk |
US4289789A (en) | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt drink composition |
US4427701A (en) | 1980-11-26 | 1984-01-24 | Landwide Foods, Inc. | Frozen yogurt product |
CA1209845A (en) | 1983-02-07 | 1986-08-19 | Richard E. Rudin | Instant yogurt food product |
EP0166600A2 (de) | 1984-06-26 | 1986-01-02 | General Foods Corporation | Verfahren zum Herstellen von gefriergetrockneten Erdbeerscheiben |
US4702923A (en) | 1985-10-08 | 1987-10-27 | Sennosuke Tokumaru | Lyophilized kefir yoghurt health food |
JPS6283842A (ja) | 1985-10-08 | 1987-04-17 | Sennosuke Tokumaru | 凍結乾燥ヨ−グルトとその製造方法 |
HU195094B (en) | 1985-11-26 | 1988-04-28 | Ferenc Berki | Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits |
JPH0789854B2 (ja) | 1986-07-07 | 1995-10-04 | ハウス食品株式会社 | 乾燥カツト野菜の製造法 |
ES2001820A6 (es) | 1986-12-31 | 1988-06-16 | Fruits Secs Puigdellivol S A | Procedimiento para deshidratar y envasar frutos secos y frutos obtenidos por este procedimiento |
FR2620904A1 (fr) | 1987-09-24 | 1989-03-31 | Deshylaon Cooperative Agricole | Procede de deshydratation de produits alimentaires, en particulier de produits vegetaux |
IT1219663B (it) * | 1988-06-20 | 1990-05-24 | Agrofil Coop Sarl | Procedimento per la preparazione di un prodotto alimentare in forma solida,a base di yogurt e/o latte e/o frutta liofilizzati,e relativo prodotto cosi' ottenuto |
NL9001325A (nl) | 1990-06-12 | 1992-01-02 | Preservenbedrijf Bv | Werkwijze voor het puffen van groenten, knolgewassen en peulvruchten, alsmede de verkregen gepufte groenten, knolgewassen en peulvruchten. |
US5445844A (en) | 1993-08-19 | 1995-08-29 | Electric Power Research Institute | Formulated food containing a freeze concentrated liquid dairy product |
JP3153899B2 (ja) * | 1993-09-14 | 2001-04-09 | 森永乳業株式会社 | ホイップヨーグルト及びその製造方法 |
DE69324490T2 (de) * | 1993-10-25 | 1999-12-23 | Skw Biosystems | Stabilisierungszusammensetzung zur Herstellung eines zähflussigen lufthaltigen Milchdessert |
US5486372A (en) | 1994-03-08 | 1996-01-23 | Kraft Foods, Inc. | Frozen dairy product containing polyol polyesters |
US5759653A (en) * | 1994-12-14 | 1998-06-02 | Continental Pet Technologies, Inc. | Oxygen scavenging composition for multilayer preform and container |
ATE179049T1 (de) | 1995-01-12 | 1999-05-15 | Hama Foodservice Gmbh | Nahrungsmittel |
JP3240917B2 (ja) | 1995-05-10 | 2001-12-25 | 不二製油株式会社 | ヨーグルト類の製造法及びヨーグルト類加工品 |
US6030650A (en) | 1996-11-22 | 2000-02-29 | Princeton Nutrition, L.L.C. | Complete nutritional milk compositions and products |
US5820903A (en) | 1997-06-30 | 1998-10-13 | General Mills, Inc. | Calcium fortified yogurt and methods of preparation |
CA2331218A1 (en) | 1998-05-07 | 1999-11-11 | Ajinomoto Co., Inc. | Method for producing dried instant soup or sauce |
JP3884875B2 (ja) | 1999-01-22 | 2007-02-21 | 株式会社 フード インスティテュート インターナショナル | 乾燥野菜およびその製造法 |
HUP0103895A3 (en) | 1999-04-13 | 2003-02-28 | Sigma Tau Healthscience Spa | Dietary supplement derived from fermented milks for the prevention of osteoporosis |
ATE297662T1 (de) | 1999-04-28 | 2005-07-15 | Nestle Sa | Ein trockenes und verdichtetes milchprodukt |
EP1584241B2 (de) | 2004-04-08 | 2015-12-02 | Nestec S.A. | Aufgeschlagene, gefrorene Süssware |
US6596333B1 (en) * | 1999-07-21 | 2003-07-22 | Nestec S.A. | Process for producing aerated frozen products |
JP3650711B2 (ja) | 1999-08-03 | 2005-05-25 | 株式会社ヤクルト本社 | 低脂肪ヨーグルトの製造方法および当該方法により得られる低脂肪ヨーグルト |
US6368645B2 (en) | 1999-09-16 | 2002-04-09 | The Pillsbury Company | Reheating tolerant icing composition |
AU2001238589A1 (en) | 2000-02-25 | 2001-09-03 | Arthur D. Little, Inc. | Edible product with live and active probiotics |
JP2002034462A (ja) | 2000-07-18 | 2002-02-05 | Taiyo Corp | フローズンヨーグルトの製造法 |
US20020192435A1 (en) | 2001-06-14 | 2002-12-19 | Poe William D. | Towel with segregated body part areas |
US20030211218A1 (en) | 2002-05-13 | 2003-11-13 | Cote Antoine J. | Yogurt production process and products |
EP1369041A1 (de) * | 2002-06-07 | 2003-12-10 | Campina B.V. | Gelatine-freies Milchdessert |
JP4106487B2 (ja) | 2002-10-24 | 2008-06-25 | 株式会社日立グローバルストレージテクノロジーズ | 位置決め制御装置 |
US20040086615A1 (en) | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
ITMI20022439A1 (it) | 2002-11-18 | 2004-05-19 | Rimarchio 14 S R L Ora Yogurtal S P A | Yogurt gelato. |
JP4497446B2 (ja) * | 2003-01-27 | 2010-07-07 | 三栄源エフ・エフ・アイ株式会社 | ヨーグルト及びその製造方法 |
JP4217080B2 (ja) | 2003-02-07 | 2009-01-28 | 群栄化学工業株式会社 | 果実加工品の製造方法、果実加工品及び糖果 |
GB0312147D0 (en) | 2003-05-27 | 2003-07-02 | Danisco | A composition of lactic acid esters of mono- and diglycerides of fatty acids, an emulsifier containing the same and its use |
JP2005050499A (ja) | 2003-07-16 | 2005-02-24 | Sanyo Electric Co Ltd | 光ディスクおよびその廃棄方法 |
JP4183125B2 (ja) | 2003-08-01 | 2008-11-19 | 株式会社ブリヂストン | タイヤ取出装置を有する加硫装置 |
EA012327B1 (ru) | 2003-12-19 | 2009-08-28 | Даниско А/С | Способ изготовления замороженного пищевого продукта |
US20090317523A1 (en) | 2005-03-15 | 2009-12-24 | Innovative Foods Inc. | Methods for preparing freeze dried foods |
ES2727417T3 (es) | 2007-05-09 | 2019-10-16 | Nestle Sa | El uso de una composición de fruta o de verdura en un procedimiento para la preparación de un producto liofilizado, aireado, de fruta o de verdura |
JP5386157B2 (ja) | 2007-11-30 | 2014-01-15 | 日本エフディ株式会社 | 凍結乾燥成型品の製造方法 |
JP5301384B2 (ja) | 2009-07-30 | 2013-09-25 | シロキ工業株式会社 | 車両開閉体の制御装置 |
JP6314658B2 (ja) | 2014-05-27 | 2018-04-25 | 株式会社豊田自動織機 | 蓄電装置 |
-
2008
- 2008-05-09 EP EP08780638.6A patent/EP2154982B1/de active Active
- 2008-05-09 MY MYPI20094693A patent/MY148286A/en unknown
- 2008-05-09 JP JP2010507707A patent/JP2010526538A/ja active Pending
- 2008-05-09 PL PL08780638T patent/PL2154982T3/pl unknown
- 2008-05-09 CL CL2008001383A patent/CL2008001383A1/es unknown
- 2008-05-09 TW TW097117362A patent/TWI486127B/zh not_active IP Right Cessation
- 2008-05-09 RU RU2009145539/10A patent/RU2491823C2/ru active
- 2008-05-09 AR ARP080101989A patent/AR066525A1/es unknown
- 2008-05-09 WO PCT/US2008/063312 patent/WO2008141233A1/en active Application Filing
- 2008-05-09 PT PT87806386T patent/PT2154982E/pt unknown
- 2008-05-09 US US12/599,321 patent/US20100233317A1/en not_active Abandoned
- 2008-05-09 MX MX2009012011A patent/MX2009012011A/es active IP Right Grant
- 2008-05-09 ES ES08780638.6T patent/ES2482091T3/es active Active
- 2008-05-09 BR BRPI0811302A patent/BRPI0811302A8/pt active Search and Examination
- 2008-05-09 AU AU2008251339A patent/AU2008251339B2/en not_active Ceased
- 2008-05-09 CA CA2686582A patent/CA2686582C/en active Active
- 2008-05-09 CN CN200880015156A patent/CN101707868A/zh active Pending
-
2009
- 2009-06-10 US US12/482,252 patent/US10206409B2/en active Active
- 2009-12-08 ZA ZA2009/08722A patent/ZA200908722B/en unknown
-
2012
- 2012-01-24 US US13/357,364 patent/US20120121762A1/en not_active Abandoned
- 2012-01-24 US US13/357,357 patent/US20120128829A1/en not_active Abandoned
-
2016
- 2016-03-11 US US15/067,446 patent/US10159261B2/en active Active
- 2016-07-12 US US15/207,926 patent/US10143211B2/en active Active
Patent Citations (54)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2955943A (en) * | 1958-12-16 | 1960-10-11 | Jr Arthur I Morgan | Dehydration of fruit and vegetable juices |
US3313032A (en) * | 1966-07-28 | 1967-04-11 | George J Malecki | Freeze-drying process and apparatus |
US3492126A (en) * | 1966-11-09 | 1970-01-27 | Maryland Cup Corp | Soft-frozen whipped aqueous extract concentrate of coffee or tea |
US3806610A (en) * | 1969-09-11 | 1974-04-23 | Us Army | Method for making a compressed, freeze-vacuum-dehydrated blueberry product of increased density |
US4080477A (en) * | 1972-10-23 | 1978-03-21 | Fuji Oil Co., Ltd. | Processed cheese-like product containing soy cheese |
US4055675A (en) * | 1976-12-13 | 1977-10-25 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of puffed fruit |
US4244981A (en) * | 1979-05-31 | 1981-01-13 | General Mills, Inc. | Non-dairy, aerated frozen dessert containing citrus juice vesicles |
US4386211A (en) * | 1981-08-25 | 1983-05-31 | G. D. Searle & Co. | Anti-ulcer urea compounds |
US4368211A (en) * | 1981-11-23 | 1983-01-11 | General Mills, Inc. | Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation |
US4587130A (en) * | 1982-12-10 | 1986-05-06 | Cpc International Inc. | Storable product which can be whipped up to a dessert mousse, and a process for its preparation |
US4624853A (en) * | 1983-02-07 | 1986-11-25 | S. C. Johnson & Son, Inc. | Instant yogurt food product |
US4515822A (en) * | 1983-08-29 | 1985-05-07 | General Mills, Inc. | Hollow, puffed fruit products and methods of preparation |
US4542035A (en) * | 1984-03-16 | 1985-09-17 | The Pillsbury Company | Stable aerated frozen dessert with multivalent cation electrolyte |
US4631196A (en) * | 1985-04-15 | 1986-12-23 | Zeller Clifford L | Low calorie dairy product |
US4891235A (en) * | 1985-12-27 | 1990-01-02 | House Food Industrial Company Limited | Method for expansion treatment of foods |
US4855155A (en) * | 1986-08-19 | 1989-08-08 | Ferrero Ohg M.B.H. | Sweets and process for their manufacture |
US5000974A (en) * | 1986-11-12 | 1991-03-19 | International Flavors & Fragrances, Inc. | Process of the preparation of fruit, vegetable or spicy aerated foods |
US5147668A (en) * | 1987-08-21 | 1992-09-15 | Munk Werner Georg | Process of producing a reconstitutable solid lactic acid dried product |
US4851239A (en) * | 1987-09-29 | 1989-07-25 | Kathleen M. Dalziel | Shelf-stable aerosol dispensable yogurt products |
US4948609A (en) * | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
US4889730A (en) * | 1988-02-18 | 1989-12-26 | The Procter & Gamble Company | Crisp fruit or vegetable snack product and process |
US5176928A (en) * | 1988-08-04 | 1993-01-05 | The Nutrasweet Company | Reduced calorie diary mix |
US4946697A (en) * | 1988-11-25 | 1990-08-07 | University Of Kentucky Research Foundation | Puffing biological material |
US4956185A (en) * | 1989-04-26 | 1990-09-11 | Milpak Inc. | Instant yogurt composition and process |
US5093137A (en) * | 1990-10-17 | 1992-03-03 | Shazer Jr William H | Reduced calorie frozen dairy desserts and processes for producing them |
US5518740A (en) * | 1990-12-13 | 1996-05-21 | Innovative Freeze-Drying Products (Ifdp) N.V. | Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process |
US5143096A (en) * | 1991-02-04 | 1992-09-01 | The Boc Group, Inc. | Method and apparatus for expanding cellular materials |
US5665413A (en) * | 1992-08-17 | 1997-09-09 | Rossiter; Michael Joseph Paul | Food composition derived from fruit of genus actinidia |
US5451419A (en) * | 1993-05-12 | 1995-09-19 | General Mills, Inc. | Dried food foam products |
US5959128A (en) * | 1996-03-13 | 1999-09-28 | Cargill Incorporated | Method for preparation of purified glycerides and products |
US6361813B1 (en) * | 1998-03-20 | 2002-03-26 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
US6183803B1 (en) * | 1999-06-11 | 2001-02-06 | Biosante Pharmaceuticals, Inc. | Method for processing milk |
US6713100B1 (en) * | 1999-08-17 | 2004-03-30 | Nestec S.A. | Confectionery product comprising vegetables solids |
US6841181B2 (en) * | 1999-12-22 | 2005-01-11 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Encapsulated multifunctional biologically active food component, process for its production and its use |
US20040161522A1 (en) * | 2001-03-08 | 2004-08-19 | Toves Frances Ann | Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same |
US20020192345A1 (en) * | 2001-03-13 | 2002-12-19 | John Kepplinger | Aerated food component |
US7005157B2 (en) * | 2001-09-11 | 2006-02-28 | General Mills, Inc. | Food products and their method of preparation |
US6998146B2 (en) * | 2001-09-11 | 2006-02-14 | General Mills, Inc. | Food products and their method of preparation |
US20030224089A1 (en) * | 2001-09-28 | 2003-12-04 | Engesser Eric R. | Whipped yogurt products and method of preparation |
US7011861B2 (en) * | 2001-09-28 | 2006-03-14 | General Mills, Inc. | Whipped yogurt products and method of preparation |
US7033634B2 (en) * | 2001-09-28 | 2006-04-25 | General Mills, Inc. | Whipped yogurt products and method of preparation |
US20030113436A1 (en) * | 2001-10-30 | 2003-06-19 | Amano Jitsugyo Co., Ltd. | Dehydrated frozen confections |
US7005175B2 (en) * | 2001-11-02 | 2006-02-28 | Airbus Deutschland Gmbh | Ventilated double-walled composite aircraft fuselage shell |
US20030194468A1 (en) * | 2002-04-12 | 2003-10-16 | Amy Konkoly | Dairy beverage and method of preparation thereof |
US7264835B2 (en) * | 2002-08-01 | 2007-09-04 | General Mills, Inc. | Food product and method of preparation |
US20040110442A1 (en) * | 2002-08-30 | 2004-06-10 | Hannong Rhim | Stretchable nonwoven materials with controlled retraction force and methods of making same |
US20040109933A1 (en) * | 2002-10-31 | 2004-06-10 | Pradip Roy | Aerated confection containing high levels of fruit solids and method of making same |
US7118772B2 (en) * | 2003-09-18 | 2006-10-10 | General Mills, Inc. | Inulin infused fruit and method of preparation |
US20060013925A1 (en) * | 2004-07-13 | 2006-01-19 | Bauman Michael N | Vacuum puffed and expanded fruit |
US20060286270A1 (en) * | 2005-04-08 | 2006-12-21 | Grainnovation, Inc. | Ready-to-eat dry fruit products and process |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
US20070071866A1 (en) * | 2005-09-23 | 2007-03-29 | Conopco Inc, D/B/A Unilever | Process for producing a frozen aerated composition |
US20090324773A1 (en) * | 2007-05-09 | 2009-12-31 | Nestec S.A. | Freeze-dried, dairy or dairy-substitute compositions and methods of making and using |
US20110183041A1 (en) * | 2008-07-30 | 2011-07-28 | Nestec S.A. | Frozen confectionery having high protein and low fat content |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090220644A1 (en) * | 2005-10-26 | 2009-09-03 | Sophie Vaslin Nee Reimann | Microfoamed fresh dairy product and method for making same |
US20170215448A1 (en) * | 2014-07-28 | 2017-08-03 | Compagnie Gervais Danone | Pressurized spray device containing a low fat fermented dairy product |
US10827764B2 (en) * | 2014-07-28 | 2020-11-10 | Compagnie Gervais Danone | Pressurized spray device containing a low fat fermented dairy product |
Also Published As
Publication number | Publication date |
---|---|
MX2009012011A (es) | 2010-01-14 |
BRPI0811302A2 (pt) | 2014-09-30 |
US20160192670A1 (en) | 2016-07-07 |
RU2009145539A (ru) | 2011-06-20 |
US10206409B2 (en) | 2019-02-19 |
EP2154982B1 (de) | 2014-06-04 |
ZA200908722B (en) | 2011-02-23 |
BRPI0811302A8 (pt) | 2017-02-21 |
AU2008251339A1 (en) | 2008-11-20 |
AR066525A1 (es) | 2009-08-26 |
US20090324773A1 (en) | 2009-12-31 |
PL2154982T3 (pl) | 2014-12-31 |
US20160316775A1 (en) | 2016-11-03 |
EP2154982A1 (de) | 2010-02-24 |
TWI486127B (zh) | 2015-06-01 |
PT2154982E (pt) | 2014-07-24 |
JP2010526538A (ja) | 2010-08-05 |
US10159261B2 (en) | 2018-12-25 |
AU2008251339B2 (en) | 2011-03-24 |
CL2008001383A1 (es) | 2009-09-25 |
US20120121762A1 (en) | 2012-05-17 |
CN101707868A (zh) | 2010-05-12 |
ES2482091T3 (es) | 2014-08-01 |
TW200926988A (en) | 2009-07-01 |
CA2686582C (en) | 2014-09-02 |
US10143211B2 (en) | 2018-12-04 |
US20120128829A1 (en) | 2012-05-24 |
MY148286A (en) | 2013-03-29 |
RU2491823C2 (ru) | 2013-09-10 |
CA2686582A1 (en) | 2008-11-20 |
WO2008141233A1 (en) | 2008-11-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10159261B2 (en) | Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof | |
US10076133B2 (en) | Freeze-dried aerated fruit and/or vegetable compositions and methods of making thereof | |
US20120114798A1 (en) | Aerated food products and methods of making same | |
US10010091B2 (en) | Freeze-dried, dairy or dairy-substitute compositions and methods of using same | |
WO2017081305A1 (en) | Foamed dairy beverage | |
WO2017081303A1 (en) | Dairy product | |
CN104938622A (zh) | 冷冻干燥且充气的乳品或乳替代品组合物及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NESTEC S.A., NEW JERSEY Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:PETERSON, SCOTT;WELCH, FRANK;BURKHOLDER, TOM;AND OTHERS;SIGNING DATES FROM 20080606 TO 20080611;REEL/FRAME:021149/0690 |
|
AS | Assignment |
Owner name: NESTEC S.A., SWITZERLAND Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:PETERSON, SCOTT;WELCH, FRANK;BURKHOLDER, THOMAS;AND OTHERS;SIGNING DATES FROM 20091208 TO 20091218;REEL/FRAME:023865/0313 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |