Milk powder composition
US-2024074447-A1 · Mar 7, 2024 · US
Solid food and solid milk
US2023354838A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2023354838-A1 |
| Application number | US-202118018672-A |
| Country | US |
| Kind code | A1 |
| Filing date | Mar 12, 2021 |
| Priority date | Jul 31, 2020 |
| Publication date | Nov 9, 2023 |
| Grant date | — |
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Abstract
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Provided are a solid food and a solid milk which have a suitable adhesive force and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, the solid food containing monohydrate crystals and anhydride crystals, in which an increase ratio β/(α+β) of a crystallization rate of an increase β (% by weight) in crystallization rate that is a difference of a ratio of the anhydride crystals with respect to a total weight on a surface of the solid food relative to a ratio of the anhydride crystals in an inner part of the solid food to the sum (α+β) of an increase α (% by weight) in crystallization rate that is a difference of a ratio of the monohydrate crystals with respect to the total weight on the surface of the solid food relative to a ratio of the monohydrate crystals in the inner part of the solid food and the increase β (% by weight) in crystallization rate is 0.15 or more, and a peel and shear stress on a flat face is 0.020 N/mm 2 or less.
First claim
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1 . A solid food having a solid form obtained by compression molding a food powder, the solid food comprising monohydrate crystals and anhydride crystals, wherein an increase ratio β/(α+β) of a crystallization rate of an increase β (% by weight) in crystallization rate that is a difference of a ratio of the anhydride crystals with respect to a total weight on a surface of the solid food relative to a ratio of the anhydride crystals in an inner part of the solid food to the sum (α+β) of an increase α (% by weight) in crystallization rate that is a difference of a ratio of the monohydrate crystals with respect to the total weight on the surface of the solid food relative to a ratio of the monohydrate crystals in the inner part of the solid food and the increase β (% by weight) in crystallization rate is 0.15 or more, and a peel and shear stress on a flat face is 0.020 N/mm 2 or less. 2 . The solid food according to claim 1 , wherein the increase α in crystallization rate is 2.5% by weight or less. 3 . A solid milk having a solid form obtained by compression molding a powdered milk, the solid milk comprising α-lactose crystals and β-lactose crystals, wherein an increase ratio β/(α+β) of a crystallization rate of an increase β (% by weight) in crystallization rate that is a difference of a ratio of the β-lactose crystals with respect to a total weight on a surface of the solid milk relative to a ratio of the β-lactose crystals in an inner part of the solid milk to the sum (α+β) of an increase α (% by weight) in crystallization rate that is a difference of a ratio of the α-lactose crystals with respect to the total weight on the surface of the solid milk relative to a ratio of the α-lactose crystals in the inner part of the solid milk and the increase β (% by weight) in crystallization rate is 0.15 or more, and a peel and shear stress on a flat face is 0.020 N/mm 2 or less. 4 . The solid milk according to claim 3 , wherein the increase α in crystallization rate is 2.5% by weight or less.
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- What does patent US2023354838A1 cover?
- Provided are a solid food and a solid milk which have a suitable adhesive force and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, the solid food containing monohydrate crystals and anhydride crystals, in which an increase ratio β/(α+β) of a crystallization rate of an increase β (% by weight…
- Who is the assignee on this patent?
- Meiji Co Ltd
- What technology area does this patent fall under?
- Primary CPC classification A23C9/18. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu Nov 09 2023 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).