Milk powder composition
US-2024074447-A1 · Mar 7, 2024 · US
Solid food and solid milk
US2023354839A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2023354839-A1 |
| Application number | US-202118018673-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 suitable solubility 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, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food.
First claim
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1 . A solid food having a solid form obtained by compression molding a food powder, wherein a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food. 2 . The solid food according to claim 1 , wherein the depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.87 mm or less. 3 . A solid milk having a solid form obtained by compression molding a powdered milk, wherein a depth from a surface of the solid milk at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid milk relative to a crystal ratio in an inner part of the solid milk. 4 . The solid milk according to claim 3 , wherein the depth from the surface of the solid milk at which the increase in total crystallization rate is zero or minimal is 0.87 mm or less.
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- What does patent US2023354839A1 cover?
- Provided are a solid food and a solid milk which have suitable solubility 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, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crysta…
- 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).