Настройки

Укажите год
-

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее
-

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 22245. Отображено 100.
23-09-2020 дата публикации

Бургер

Номер: RU0000199860U1
Автор: Михаил Леонидович Климовицкий
Принадлежит: Михаил Леонидович Климовицкий

Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру.Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например - мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких кусочков рыбы, или морепродуктов, и/или мяса, и/или ветчины, и т.д.Указанный технический результат достигается за счет того, что в бургере, содержащем хлебную булочку, содержащую нижнюю часть хлебной булочки и верхнюю часть хлебной булочки, и котлету, расположенную между нижней и верхней частями хлебной булочки, котлета имеет кольцеобразную форму и в её центральной части сформировано отверстие, заполненное пищевым наполнителем. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 199 860 U1 (51) МПК A23L 5/00 (2016.01) A21D 13/19 (2017.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 5/00 (2020.05); A21D 13/19 (2020.05) (21)(22) Заявка: 2020110393, 12.03.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Климовицкий Михаил Леонидович (RU) Дата регистрации: 23.09.2020 Приоритет(ы): (22) Дата подачи заявки: 12.03.2020 (45) Опубликовано: 23.09.2020 Бюл. № 27 1 9 9 8 6 0 R U (54) БУРГЕР (57) Реферат: Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру. Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/ или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких Стр.: 1 кусочков рыбы, или морепродуктов, и/или мяса ...

Подробнее
Номер записи: 1
23-02-2012 дата публикации

Agent for cooked rice

Номер: US20120045564A1
Автор: Makoto Tachibe, Shozo Sugano, Yoshiaki Maeda
Принадлежит: Matsutani Chemical Industries Co Ltd

It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice. As a result, improving effect on loosening properties, anti-aging property, and/or water retentivity is imparted to cooked rice, while cooked rice having the original texture and taste of cooked rice is produced. Examples of the degradation product of substituted modified starch include degradation products obtained using, as a base material, substituted modified starch(s) of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate.

Подробнее
Номер записи: 2
08-03-2012 дата публикации

Stabilizer System for a Ready-to-Drink Whole Grain Beverage

Номер: US20120058239A1
Автор: Ricardo Pereyra, William Mutilangi
Принадлежит: Tropicana Products Inc

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Подробнее
Номер записи: 3
03-05-2012 дата публикации

High strength carbo substances

Номер: US20120107378A1
Автор: Klaus Koehler, Martin Kensoe
Принадлежит: Chr Hansen AS

A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.

Подробнее
Номер записи: 4
07-06-2012 дата публикации

Emulsifying preparation

Номер: US20120142774A1
Автор: Yasushi Ichimi, Yoko Shimagami
Принадлежит: Ajinomoto Co Inc

An emulsifying preparation for an oil-soluble component, which is sensorily superior when applied to an aqueous phase, can maintain stability for a long time, and imposes less restriction for formulation or production is provided. The emulsifying preparation of the present invention contains (A) an oil phase component containing an oil-soluble component, (B) an aqueous phase component containing a polyol, and (C) an emulsifier containing polyglycerol fatty acid monoester having an average degree of polymerization of not less than 10, and having an HLB value of not less than 14 and not more than 18 or showing a transmittance of 1 wt % aqueous solution at 600 nm of not less than 80%.

Подробнее
Номер записи: 5
14-06-2012 дата публикации

Acidic oil-in-water type emulsified seasoning and the method for manufacturing the same, and salad comprising the acidic oil-in-water type emulsified seasoning

Номер: US20120148722A1
Автор: Kaori Oguchi, Masahiro Ariizumi, Satoshi Teraoka, Tomofumi Kimura
Принадлежит: Kewpie Corp

Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C., and then is stirred with a homomixer at 10,000 rpm for 5 minutes.

Подробнее
Номер записи: 6
09-08-2012 дата публикации

Brewable coffee product containing soluble fiber

Номер: US20120201930A1
Автор: Edwin Henry Fisher, III
Принадлежит: GREEN LEAF FOODS LLC

A brewable coffee product that, when brewed, produces a coffee beverage having an increased amount of dietary fiber as compared to a coffee beverage brewed from traditional ground coffee. The brewable coffee product includes ground coffee beans and at least one plant-derived soluble fiber ingredient.

Подробнее
Номер записи: 7
09-08-2012 дата публикации

Enhanced natural sweetener and method of making

Номер: US20120201952A1
Автор: Juan L. Navia, Steven J. Catani
Принадлежит: Mcneil Nutritionals Llc

A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.

Подробнее
Номер записи: 8
04-10-2012 дата публикации

Devices and methods for weight control and weight loss

Номер: US20120251589A1
Автор: Paolo Costa
Принадлежит: TERATEKNE Inc

The present invention provides, compositions, devices; and methods for affecting, among other things, weight loss and/or weight control, by sequestering nutrients or other compounds such as toxins from absorption in the digestive tract. The compositions, devices, and methods employ one or more members made of a compressible, absorbent matrix material. In various embodiments, the matrix material is suitable for routine use. The compressible absorbent matrix material has a size, shape and/or geometry configured for efficient packing into a small space, and/or configured to absorb and substantially retain digested material in the stomach. The devices and compositions may further comprise one or more hydrogel(s), soluble or insoluble fibers, waxes and/or gums to provide the desired mechanical properties and/or absorptive or shielding properties.

Подробнее
Номер записи: 9
18-10-2012 дата публикации

Plants and seeds of corn variety cv589900

Номер: US20120266318A1
Автор: Nathaniel J. Page, Richard G. Stelpflug
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV589900. The invention thus relates to the plants, seeds and tissue cultures of the variety CV589900, and to methods for producing a corn plant produced by crossing a corn plant of variety CV589900 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV589900 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV589900.

Подробнее
Номер записи: 10
25-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch841046

Номер: US20120272366A1
Автор: Belgin Cukadar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH841046. The invention thus relates to the plants, seeds and tissue cultures of the variety CH841046, and to methods for producing a corn plant produced by crossing a corn plant of variety CH841046 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH841046.

Подробнее
Номер записи: 11
15-11-2012 дата публикации

Edible Surface-Modifying Particles and Methods for Their Manufacture

Номер: US20120288590A1
Автор: David S. Soane, George Courville, Lauren Fortin
Принадлежит: DuraFizz LLC

Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

Подробнее
Номер записи: 12
06-12-2012 дата публикации

Drink

Номер: US20120308711A1
Автор: Bettina Schwaier, Jürgen Gierke, Katja Beck, Peter Horlacher, Sandra Reitlinger
Принадлежит: Cognis IP Management GmbH

The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.

Подробнее
Номер записи: 13
06-12-2012 дата публикации

Green tea beverage packed in a container

Номер: US20120308712A1
Автор: Fuyuki Fujihara, Kazunobu Tsuru, Keisuke Numata, Masami Sasame
Принадлежит: Ito En Ltd

Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being refreshing. The green tea beverage packed in a container has a caffeine concentration of less than 90 ppm, and a total sugar concentration (obtained by adding the concentration of nonreducing sugars and the concentration of reducing sugars) that falls within the range of 100 ppm to 300 ppm; a ratio of the concentration of nonreducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) that falls within the range of 13.0 to 23.0, and a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.4 to 1.1.

Подробнее
Номер записи: 14
13-12-2012 дата публикации

Indulgent edible composition

Номер: US20120315367A1
Автор: Arun V. Shastry, Jennifer Tomasso, William J. Bellody, Jr.
Принадлежит: Mars Inc

The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

Подробнее
Номер записи: 15
14-02-2013 дата публикации

Puffed protein based snack food

Номер: US20130040040A1
Автор: John E. Fannon, Phillip I. Yakubu
Принадлежит: SOLAE LLC

A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Подробнее
Номер записи: 16
28-02-2013 дата публикации

Egg substitute and method of producing same

Номер: US20130052304A1
Автор: Weili Li
Принадлежит: Individual

An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.

Подробнее
Номер записи: 17
11-04-2013 дата публикации

Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses

Номер: US20130090391A1
Автор: Maurice Gerard Lynch, Michael SESTRICK, Thomas Ruszkay, Zheng Tan
Принадлежит: FMC Corp

Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.

Подробнее
Номер записи: 18
06-06-2013 дата публикации

Edible adhesive

Номер: US20130142926A1
Автор: Olga Romero Busqué, Rafael Alfredo Fernandez De Muniain Comajuncosa
Принадлежит: Individual

The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.

Подробнее
Номер записи: 19
11-07-2013 дата публикации

Method for Producing Maize Flour

Номер: US20130177694A1
Автор: Markus Nussbaumer, Noël Girardet, Walter Wäspi
Принадлежит: BUEHLER AG

This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.

Подробнее
Номер записи: 20
01-08-2013 дата публикации

Beverage Concentrates

Номер: US20130196036A1
Автор: Adrian Harold Massey, Ayse Tulay Massey, Clemence Michaut, Helen Blangy
Принадлежит: Individual

The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm 2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.

Подробнее
Номер записи: 21
12-09-2013 дата публикации

Gel composition

Номер: US20130236623A1
Автор: Andreea Tolea, Sabrina Grassi Heitz, Sophie Lagarrigue
Принадлежит: Nestec SA

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least iota-carrageenan and xanthan.

Подробнее
Номер записи: 22
26-09-2013 дата публикации

Natural biocomposite powder prepared from pichia pastoris biomass, method of preparation and its use as excipient

Номер: US20130251806A1
Автор: Bárbara FERREIRA CHAGAS, Christophe Francois Aime Roca, Fernando Miguel Da Silva Cruz, Inês DA SILVA FARINHA, Maria D'ASCENSÃO CARVALHO FERNANDES DE MIRANDA REIS, Maria Filomena Andrade De Freitas, Rui Manuel Freitas Oliveira
Принадлежит: Pharma73 SA

The present invention concerns a natural biocomposite powder prepared from the biomass of yeast Pichia pastoris , comprising chitin-glucan complex (CGC) and mannose-containing polysaccharides. In a second aspect, the invention concerns the method of preparation of the natural biocomposite powder. The invention also concerns the method to obtain Pichia pastoris biomass with increased CGC content, as well as increased chitin to glucan content in the CGC. Finally, the invention concerns the use of the natural biocomposite powder, prepared from the cell wall of yeast Pichia pastoris by the method according to the invention, as excipient in the pharmaceutical, cosmetics or food industries.

Подробнее
Номер записи: 23
10-10-2013 дата публикации

Comestible compositions comprising high potency savory flavorants, and processes for producing them

Номер: US20130266708A1
Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo
Принадлежит: Senomyx Inc

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

Подробнее
Номер записи: 24
24-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch462271

Номер: US20130283417A1
Автор: Allen C. Faue, Fufa H. Birru, Richard G. Stelpflug
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH462271. The invention thus relates to the plants, seeds and tissue cultures of the variety CH462271, and to methods for producing a corn plant produced by crossing a corn plant of variety CH462271 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH462271.

Подробнее
Номер записи: 25
24-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch379602

Номер: US20130283446A1
Автор: Chris Eichhorn, Christopher L. Souder, Daniel J. Lubich, Duane A. Potrzeba, Gregory J. Holland, Hector Ramirez De Leon, Jeffrey L. McElroy, Kevin D. Eichelberger, Laron L. Peters, Mark J. Brinkman, Michael A. Josephs, Michael Dragonuk, Sarah Gehlhar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH379602. The invention thus relates to the plants, seeds and tissue cultures of the variety CH379602, and to methods for producing a corn plant produced by crossing a corn plant of variety CH379602 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH379602.

Подробнее
Номер записи: 26
24-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch900774

Номер: US20130283454A1
Автор: Kevin Cook, Louis R. Reeder
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH900774. The invention thus relates to the plants, seeds and tissue cultures of the variety CH900774, and to methods for producing a corn plant produced by crossing a corn plant of variety CH900774 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH900774.

Подробнее
Номер записи: 27
24-10-2013 дата публикации

Plants and seeds of corn variety cv355838

Номер: US20130283469A1
Автор: Nathaniel J. Page
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV355838. The invention thus relates to the plants, seeds and tissue cultures of the variety CV355838, and to methods for producing a corn plant produced by crossing a corn plant of variety CV355838 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV355838 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV355838.

Подробнее
Номер записи: 28
31-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch504577

Номер: US20130291169A1
Автор: Allen C. Faue, L. John Frederickson, Rafael A. Mateo, Richard G. Stelpflug
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CHS04577. The invention thus relates to the plants, seeds and tissue cultures of the variety CHS04577, and to methods for producing a corn plant produced by crossing a corn plant of variety CHS04577 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CHS04577.

Подробнее
Номер записи: 29
31-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch508984

Номер: US20130291172A1
Автор: Fufa H. Birru, Peter Guzman, Richard G. Stelpflug, Scott A. Bergemann
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH508984. The invention thus relates to the plants, seeds and tissue cultures of the variety CH508984, and to methods for producing a corn plant produced by crossing a corn plant of variety CH508984 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH508984.

Подробнее
Номер записи: 30
31-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch952833

Номер: US20130291183A1
Автор: Chris Eichhorn, Christopher L. Souder, Gregory J. Holland, Hector Ramirez De Leon, Laron L. Peters, Michael Dragonuk, Peter Guzman
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH952833. The invention thus relates to the plants, seeds and tissue cultures of the variety CH952833, and to methods for producing a corn plant produced by crossing a corn plant of variety CH952833 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH952833.

Подробнее
Номер записи: 31
07-11-2013 дата публикации

Gel composition comprising low-methoxy pectin

Номер: US20130295264A1
Автор: Andreea Tolea, Sophie Lagarrigue
Принадлежит: Nestec SA

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least pectin.

Подробнее
Номер записи: 32
16-01-2014 дата публикации

Oil-in-water dispersion type oil-containing liquid food

Номер: US20140017385A1
Автор: Satoshi Toyoizumi, Yasuyuki Morita
Принадлежит: San Ei Gen FFI Inc

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

Подробнее
Номер записи: 33
23-01-2014 дата публикации

Pre-thickened compact liquid nutritional composition for dysphagia patients

Номер: US20140024581A1
Автор: Audrey Claire Lilie Le Fur, Christiaan Thedoor Van Ravesteijn, Edward Lucian Sliwinski, Esther Jacqueline Petra De Kort
Принадлежит: Nutricia NV

The invention pertains to a liquid enteral nutritional composition with an energy density between 1.0 and 4.0 kcal/ml, a viscosity between 150 and 1800 mPas measured at a shear rate of 50/second at 20° C., comprising digestible carbohydrates and fat, wherein the composition further comprises at least one of (a1)) between 8-20 g protein per 100 ml of the composition, where micellar casein comprises at least 50 wt % of the total protein content of the composition, or (a2) between 16-45 en % protein, where micellar casein comprises at least 50% of the protein caloric content; and (b) anionic fibers capable of sequestering of calcium, and (c) carrageenan between 0.015 and 0.25 g per 100 ml of the composition, and its use for preventing/treating dysphagia, and/or treating/preventing malnourishment or undernourishment associated with dysphagia.

Подробнее
Номер записи: 34
13-02-2014 дата публикации

Polypeptides Having Isoamylase Activity and Polynucleotides Encoding Same

Номер: US20140045223A1
Автор: Barrie Edmund Norman, Carsten Sjoeholm, Tine Hoff
Принадлежит: Novozymes AS

The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.

Подробнее
Номер записи: 35
06-03-2014 дата публикации

Oral compositions comprising creatine

Номер: US20140066512A1
Автор: Edward O'Gorman
Принадлежит: PATENTNAV IRELAND LTD

The present invention relates to rehydration and nutritional products comprising creatine and/or its salts, or analogues or precursors thereof, in ready to use aqueous oral compositions, such as gels, pastes and the like, and products for reconstitution in water, for use by humans and animals, together with processes for their preparation and uses thereof.

Подробнее
Номер записи: 36
06-01-2022 дата публикации

EMULSIFIED FOOD COMPOSITION

Номер: US20220000136A1
Автор: DE FOLTER Julius Wouter Johannes, de Groot Petrus Wilhelmus N, SCHUMM Stephan Georg, Silva Paes Sabrina
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same. 2. The food composition according to claim 1 , wherein the oil-in-water emulsifier is octenyl succinic anhydride (OSA)-modified starch.3. The food composition according to claim 1 , wherein the OSA-modified starch is present in an amount of from 0.5 to 3.5 wt % based on the weight of the food composition.4. The food composition according to claim 1 , wherein the vegetable oil is present in an amount of from 5 to 70 wt % claim 1 , preferably of from 5 to 65 wt % claim 1 , even more preferably of from 5 to 50 wt % claim 1 , most preferably of from 5 to 45 wt % claim 1 , based on the weight of the composition.5. The food composition according to claim 1 , wherein the water content contained within the oil phase is present in an amount of more than 25 wt % claim 1 , preferably more than 30 wt % claim 1 , preferably more than 35 wt % claim 1 , even more preferably more than 38 wt % claim 1 , based on the weight of the primary emulsion (W1/O).6. The food composition according to claim 1 , wherein the composition is free of egg yolk.7. The food composition according to claim 1 , wherein the composition comprises less than 0.15 wt % phospholipid based on the total weight of the composition.8. The food composition according to claim 1 , wherein the oil-in-water emulsifier comprises less than 5 wt % phospholipid based on the total weight of the oil-in-water emulsifier.9. The food composition according to claim 1 , wherein the composition is free from polyglycerol polyricinoleate.10. The food composition according to claim 1 , wherein the pH is less than 4.11. The food composition according to claim 1 , wherein the amount of fat crystals is from 1 to 12 wt % claim 1 , even more preferably ...

Подробнее
Номер записи: 37
06-01-2022 дата публикации

METHODS OF BINDING FOOD PARTICLES WITH EDIBLE BEAN PRODUCTS AND PRODUCTS PRODUCED THEREFROM

Номер: US20220000166A1
Автор: Rhode Olivia, Strehlow Dena
Принадлежит:

Systems and apparatus for performing laser kerfing operations in boreholes. Systems and apparatus for providing a plurality of laser beams in a concentric ring laser beam pattern to create holes in the bottom of a borehole surface in a pattern correspond to the laser beam pattern. The system having mechanical devices to remove laser weakened rock that is associate with the laser created holes, the mechanical devices forming a removal pattern that is the negative of the concentric ring pattern. 1. A high power optical slip ring comprising:a. a base defining a cavity;b. an input fiber that is fixed and non-rotating with respect to the base;wherein the laser beam is launched from the input fiber into free space within the cavity, the input fiber in optical communication with a high power laser;c. a pair of lenses that are fixe and non-rotating with respect to the base and the input fiber; and,d. a output fiber that is rotatable with respect to input fiber;e. wherein the optical slip ring is configured to transmit a high power laser beam from a non-rotating optical fiber to a rotating output optical fiber.2. The optical slip ring of claim 1 , wherein the input fiber has a core of about 200 μm.3. The optical slip ring of claim 2 , wherein the output fiber has a core of about 400 μm.4. The optical slip ring of claim 1 , wherein the output fiber has a core of about 200 to about 700 μm.5. The optical slip ring of claim 1 , wherein the output fiber has a core of about 600 sum.6. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 95% or greater.7. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 98% or greater.8. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 99.5% or greater.9. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , ...

Подробнее
Номер записи: 38
03-01-2019 дата публикации

Imitation Cheese With Improved Melt

Номер: US20190000103A1
Автор: Andrew Edward Mcpherson, Brian E. Levine, Judith Gulten Moca, Patricia J. DIEGO, Stacey Ann Hirt
Принадлежит: Kraft Foods Group Brands LLC

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Подробнее
Номер записи: 39
02-01-2020 дата публикации

DRIED HYDROGEL CO-GEL

Номер: US20200000114A1
Автор: Acquistapace Simone, Fellay Thierry, Pollien Philippe Rene, Wooster Timothy James
Принадлежит:

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

Подробнее
Номер записи: 40
03-01-2019 дата публикации

Processed Leguminous Materials

Номер: US20190000120A1
Автор: Cherian George, Hossen Monjur, Pinkston John David, Tenea Alina Ruxandra
Принадлежит:

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials. 1. A deflavored pea composition comprising:protein, but no more than about 60 weight percent protein; andabout 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of about 25 kDa or greater; andwherein the deflavored pea composition has substantially no pea flavor or bitter tastes.2. The deflavored pea composition of claim 1 , wherein the protein content is in an amount of about 25 percent to about 40 percent by weight of the deflavored pea composition.3. The deflavored pea composition of claim 1 , further including about 10 to about 1500 ppm of total saponins including the bound saponins and free saponins.4. The deflavored pea composition of claim 1 , wherein the bound saponins are associated with compounds having a molecular weight between about 25 kDa and about 50 kDa.5. The deflavored pea composition of claim 1 , wherein the bound saponins are reduced by about 50 percent to about 95 percent as compared to an unprocessed pea composition.6. The deflavored pea composition of claim 1 , wherein the deflavored pea composition is made by a process that includes steam cooking a raw pea slurry to form a cooked pea slurry and then drying the cooked pea slurry to form the deflavored pea composition.7. The deflavored pea composition of claim 6 , wherein the step of steam cooking is at one or more of a temperature of about 150° F. to about 300° F. a time of about 30 seconds to about 10 minutes claim 6 , a pressure of about 5 psi to about 25 ...

Подробнее
Номер записи: 41
07-01-2016 дата публикации

Composition, batter material using same, food or drink and feed, and method of producing composition

Номер: US20160000122A1
Автор: Isao Kobayashi, Junpei Kubota, Masaru Goto, Yuya Nagahata
Принадлежит: J Oil Mills Inc

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×10 3 and equal to or lower than 5×10 4 , wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

Подробнее
Номер записи: 42
02-01-2020 дата публикации

METHOD OF MAKING A PUFFED, DEHYDRATED FOOD PRODUCT

Номер: US20200000134A1
Автор: Durance Timothy D., NOORBAKHSH Reihaneh, SAENZ GARZA Natalia E., ZHANG Guopeng
Принадлежит:

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure. 1. A method of making a puffed , dehydrated food product , comprising:(a) mixing ingredients comprising a high amylopectin starch and a selected food ingredient to form a dough;(b) forming the dough into pieces; and(c) exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product.2. A method according to or , wherein the dough is formed without addition of any starch hydrolysates.3. A method according to or , where the dough is formed in the absence of starch hydrolysates.4. A method according to any preceding claim , wherein the high amylopectin starch is a pre-gelatinized starch.5. A method according to any preceding claim , wherein the high amylopectin starch is selected from the group consisting of pre-gelatinized waxy rice starch , pre-gelatinized corn starch and pre-gelatinized waxy tapioca starch.6. A method according to any one of - , wherein the high amylopectin starch is a native starch , and the method further comprises the step of cooking the mixed ingredients to gelatinize the native starch therein before step (c).7. A method according to claim 6 , wherein the native starch is selected from the group consisting of waxy rice starch claim 6 , ...

Подробнее
Номер записи: 43
07-01-2021 дата публикации

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS

Номер: US20210000134A1
Автор: Jetton Jeffrey R., Levitsky Stan A., Williams Tyler L.
Принадлежит:

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub. 1. A pod spike of a device for preparing gelatin-based products , comprising: an outer tube, where a first end of the outer tube is coupled to the hub; and', 'an inner tube, where a first end of the inner tube is coupled to the hub., 'a hub;'}2. The pod spike of claim 1 , wherein the outer tube surrounds the inner tube for a portion of a length of the inner tube.3. The pod spike of claim 2 , wherein the outer tube is tapered at a second end of the outer tube claim 2 , where the second end of the outer tube is opposite the first end of the outer tube.4. The pod spike of claim 1 , further comprising a splash guard that surrounds and is coupled to the outer tube.5. The pod spike of claim 4 , wherein a diameter of the splash guard is greater than a diameter of the hub.6. The pod spike of claim 4 , wherein the splash guard comprises silicon.7. The pod spike of claim 1 , wherein the outer tube comprises one or more vertical grooves.8. The pod spike of claim 1 , wherein the hub comprises at least one port claim 1 , the at least one port fluidly coupled to a hot water tank.9. A method of operating a pod spike of a device for preparing gelatin-based products claim 1 , comprising:puncturing a pod with the pod spike, the pod spike having a hub, an outer tube, where a first end of the outer tube is coupled to the hub, and an inner tube, where a first end of the inner tube is coupled to the hub.10. The method of claim 9 , wherein the outer tube ...

Подробнее
Номер записи: 44
07-01-2021 дата публикации

PROTEIN COMPOSITION

Номер: US20210000135A1
Автор: JINNO Nobuko, Toyama Yoshio
Принадлежит: Meiji Co., Ltd.

Provided are a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90° or less within 60 seconds. The protein powder having a contact angle of 90° or less within 60 seconds is evaluated as a protein powder that is easy to eat without water. 1. A protein powder which has a contact angle with water of 90° or less within 60 seconds from the time point of contact with water.2. The protein powder according to claim 1 , wherein when 0.3 g of the protein powder is placed on the center of a tongue of a subject claim 1 , an upper jaw of the subject is brought into contact with the tongue and allowed to stand claim 1 , and after a lapse of 10 seconds from the standing claim 1 , the subject is made to eat the protein powder immediately and swallow all of the protein powder claim 1 , a period of time from when 10 seconds have elapsed from the standing to when the subject swallows all of the protein powder measured as the oral processing time is 70 seconds or less.3. A protein-containing composition comprising a mixture of the protein powder according to and a saccharide.4. A method for producing a food claim 1 , the method comprising:a determination step of measuring a contact angle of a protein powder with water to determine whether or not a contact angle condition is satisfied on the condition that the measured contact angle of the protein powder is 90° or less within 60 seconds from the time point of contact with ...

Подробнее
Номер записи: 45
05-01-2017 дата публикации

Pasty or liquid culinary flavor concentrate

Номер: US20170000174A1
Автор: Christoph HANLE, Martina SCHWAEGERL, Ramona Jasmin FEZER
Принадлежит: Nestec SA

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 μm or less to an aqueous composition comprising flavor compounds.

Подробнее
Номер записи: 46
05-01-2017 дата публикации

Edible adhesives and ingestible compositions including the same

Номер: US20170000179A1
Автор: Anuj Patel, Kevin Cheng, Patricia Johnson, Raymond Schmidt
Принадлежит: Proteus Digital Health Inc

Edible adhesives and ingestible compositions that include the same are provided. Aspects further include methods of making and using the compositions.

Подробнее
Номер записи: 47
07-01-2021 дата публикации

FOAM CONTROL

Номер: US20210000147A1
Автор: Chen Xue, King Stephen W., Tulchinsky Michael L.
Принадлежит:

A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent. 2. The method of claim 1 , wherein the foam control agent contains 0.5 to 100 percent claim 1 , by weight claim 1 , of the composition as shown in Equation (1).3. The method of claim 1 , wherein the foam control agent contains 30 to 100 percent claim 1 , by weight claim 1 , of the composition as shown in Equation (1).4. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 1 , by weight.5. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.1 to 1 percent claim 1 , by weight.6. The method of claim 1 , wherein the foam control agent further comprises a solvent.7. The method of claim 1 , wherein the foam control agent further comprises a surfactant or an emulsifier.8. The method of claim 1 , wherein the food processing comprises one or more of washing claim 1 , slicing claim 1 , fermenting claim 1 , grating claim 1 , crushing claim 1 , peeling claim 1 , or mixing.9. The method of claim 1 , wherein the foam control agent further comprises an additive comprising an ethylene oxide/propylene oxide block copolymer claim 1 , butylene oxide/propylene oxide block copolymer claim 1 , ethylene oxide/butylene oxide block copolymer claim 1 , a wax claim 1 , or a silicone-based material.10. The method of claim 1 , wherein the foodstuff comprises potato derivatives or beet derivatives.12. The food composition of claim 11 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 11 , by weight.13. The food composition claim 11 , wherein the foam control agent further comprises a solvent.14. The food composition of claim 11 , wherein the foam control agent further comprises an additive ...

Подробнее
Номер записи: 48
07-01-2021 дата публикации

Process and Formulation for Making An Egg Product With Increased Functionality and Flavor

Номер: US20210000149A1
Автор: Brown Peter Harris, Class Robert F., Gass Paul Victor, Lis Daniel G., Prager Stacey A., Silver Richard Stuart, Topinka John Benjamin, Zbylut Steven Donald
Принадлежит:

Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality. 130-. (canceled)31. A method for preparing an emulsion-based food product having a reduced egg yolk content , the method comprising:replacing an amount of egg yolk and/or whole egg in the emulsion-based food product with a lesser amount of an egg yolk enhancer while maintaining a same egg flavor intensity and emulsification of the food product, an egg yolk peptide mixture including at least about 6000 ppm peptides of less than about 13 kDa, at least about 2500 ppm peptides of about 14 to about 105 kDa, and less than about 2500 ppm peptides of about 106 to about 240 kDa, and', 'phospholipids, wherein at least about 50 percent of phospholipids in the egg yolk enhancer are lysophospholipids., 'the egg yolk enhancer comprising32. The method according to claim 31 , wherein the emulsion-based food product is in the form of a water-continuous emulsion.33. The method according to claim 31 , wherein the emulsion-based food product has a lipid content of about 5 to about 80 percent.34. The method according to claim 31 , wherein the emulsion-based food product is selected from mayonnaise claim 31 , salad dressing claim 31 , and custard.35. The method according to claim 31 , wherein the emulsion-based food product is mayonnaise. ...

Подробнее
Номер записи: 49
07-01-2021 дата публикации

Fruit Sauce and Process for Making Same

Номер: US20210000150A1
Автор: Macrie Nicholas
Принадлежит:

A method for creating a fruit jelly food product having a viscous consistency, including weighing and proportioning initial ingredients, modulating the size, texture, or temperature of the initial ingredients, combining the initial ingredients into a fruit mixture and heating, adding a gelling agent to the fruit mixture to obtain a gel-enhanced mixture, adding citric acid and lemon juice to the gel-enhanced mixture to obtain a citrus-enhanced mixture and heating, allowing the citrus-enhanced mixture to achieve thermodynamic equilibrium, and confirming the pH of the citrus-enhanced mixture is less than or equal to about 3.6 and sugar content of about 25 degrees Brix. 1. A method for creating a fruit jelly food product having a viscous consistency , the method comprising the steps of: i) blueberries at approximately 15% wt.;', 'ii) blueberry puree at approximately 15% wt.;', 'iii) blueberry concentrate at approximately 4.5% wt.;', 'iv) water at approximately 42.9% wt.;', 'v) calcium water at approximately 1.4% wt.; and', 'vi) sugar at approximately 15% wt.;, 'a) weighing and proportioning initial ingredients comprisingb) modulating the size, texture, or temperature of the initial ingredients;c) combining the initial ingredients into a fruit mixture and heating to approximately 180 F;d) adding a gelling agent comprising hydrated pectin at 1.4% wt. to the fruit mixture to obtain a gel-enhanced mixture;e) adding citric acid at 0.8% wt. and lemon juice 4.0% wt. to the gel-enhanced mixture to obtain a citrus-enhanced mixture and heating to approximately 212 F;f) allowing the citrus-enhanced mixture to achieve thermodynamic equilibrium; andg) confirming the pH of the citrus-enhanced mixture is less than or equal to about 3.6 and sugar content of about 25 degrees Brix.2. The method of claim 1 , wherein the blueberries are frozen.3. The method of claim 1 , wherein the hydrated pectin is obtained by hydration under high shear.4. A fruit jelly food product created using the ...

Подробнее
Номер записи: 50
07-01-2021 дата публикации

EXTRUDATE COMPRISING VITAMIN A

Номер: US20210000157A1
Автор: ACHKAR Jihane, BULBARELLO Andrea, CONNOLLY Alan, KIRCHEN Stefanie, Rieger Henry, SPREITER Simon, Urban Kai
Принадлежит:

The present invention relates to extrudates comprising a matrix and vitamin A palmitate. The matrix comprises or consists of octenyl succinate starch and dextrin. Such water-soluble or water-dispersible extrudates have an excellent storage stability and may comprise further components such as other fat-soluble vitamins. 1. Extrudate comprising a matrix and vitamin A palmitate , wherein said matrix comprises or consists of octenyl succinate starch and dextrin.2. Extrudate according to claim 1 , wherein the weight ratio between octenyl succinate starch and dextrin is from 2:1 to 1:2 and is preferably from 1.5:1 to 1:1.5.3. Extrudate according to claim 1 , wherein said extrudate is water-soluble or water-dispersible and has preferably a length from 50 μm to 2000 μm.4. Extrudate according to claim 1 , wherein said extrudate comprises at least one fat-soluble antioxidant.5. Extrudate according to claim 1 , wherein said extrudate comprises α-tocopherol and δ-tocopherol and preferably comprises α-tocopherol claim 1 , β-tocopherol claim 1 , γ-tocopherol and δ-tocopherol.7. Container claim 1 , comprising multiple extrudates according to .8. Container according to claim 7 , wherein said container is a sachet claim 7 , a bag or a stick pack and/or wherein each of said extrudates comprise at least 1 weight-% vitamin A palmitate claim 7 , based on the total weight of the extrudate claim 7 , not including any residual water.9. Method for manufacturing an extrudate comprising at least one fat-soluble vitamin claim 7 , said method comprising the steps:feeding a mixture of octenyl succinate starch and dextrin into a first barrel of an extruderinjecting water into a second barrel being located downstream of said first barrelinjecting said at least one fat-soluble vitamins into a third barrel being located downstream of said first barrel and said second barrel.10. Method according to claim 9 , wherein the weight ratio between octenyl succinate starch and dextrin is from 2:1 to 1:2 and ...

Подробнее
Номер записи: 51
04-01-2018 дата публикации

OIL FILLER COMPOSITIONS AND USES THEREOF

Номер: US20180000134A1
Автор: Fries Lennart, Gehin-Delval Cecile, Haider Christine, LESER MARTIN, Niederreiter Gerhand, Palzer Stephan, Reh Christoph
Принадлежит:

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage. 1. A process for providing an oil filler composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition;whereina) mixing in a first mixing step an oil component with oil-filler compounds (OFC) and grinding the OFC in oil thereby providing a first composition comprising micronized OFC particles with an average particle size below 100 micrometers (μm) incorporated in the oil component, wherein the OFC are low calorific substances comprising dietary fibers, hydrocolloids and/or inorganic salts;b) providing an aqueous component comprising milk proteins, plant proteins or combinations thereof thereby providing a second composition;c) mixing in a second mixing step the first composition with the second composition; andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the protein comprised in the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises the steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin and the sweetener agent is selected from the group consisting of sugar claim 3 , and combination of carbohydrates.5. The process according to claim 1 , wherein the process comprises the steps of:drying the oil-in-water emulsion; andproviding a fiber ...

Подробнее
Номер записи: 52
04-01-2018 дата публикации

STABILIZER COMPOSITION FOR FOOD AND BEVERAGE PRODUCTS

Номер: US20180000143A1
Автор: Adden Anne, Adden Roland, Huebner-Keese Britta
Принадлежит:

A stabilizer composition for food and beverage products comprises 1. A food product designed for frozen consumption or a frozen or semi-frozen food product comprising(a) from 0.02 to 0.30 weight percent of a methylcellulose,(b) from 0.03 to 0.30 weight percent of a carboxymethyl cellulose, and(c) from 0.01 to 0.1 weight percent of a carrageenan, all percentages being based on the total weight of the food product.2. The food product of wherein the weight ratio between the methylcellulose (a) and the carboxymethyl cellulose (b) claim 1 , w(a)/w(b) claim 1 , is (0.7-1.5)/1.0.3. The food product of wherein the methylcellulose (a) has a viscosity of from 500 to 60 claim 1 ,000 mPa·s claim 1 , determined in a 2% by weight aqueous solution at 20° C. using an Ubbelohde capillary viscometer.4. The food product of wherein the methylcellulose (a) has a viscosity of from 700 to 25 claim 1 ,000 mPa·s.5. The food product of wherein the methylcellulose has a degree of the methoxyl substitution claim 1 , DS(methoxyl) claim 1 , of from 1.50 to 2.25.6. The food product of comprising from 5 to 50 weight percent of one or more mono- claim 1 , di- and/or oligosaccharides claim 1 , based on the total weight of the food product.7. The food product of comprising from 1 to 20 weight percent of one or more proteins claim 1 , based on the total weight of the food or beverage product.8. The food product of comprising from 1 to 25 weight percent of one or more milk solids not-fat claim 1 , based on the total weight of the food or beverage product.9. The food product of comprising from 0 to 30 of one or more fats claim 1 , based on the total weight of the food product.10. The food product of comprising from 30 to 90 weight percent of water claim 1 , based on the total weight of the food product.11. The food product of being selected from ice creams. The present invention relates to a stabilizer composition for food and beverage products as well as to food and beverage products comprising the ...

Подробнее
Номер записи: 53
04-01-2018 дата публикации

OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF

Номер: US20180000145A1
Автор: GEREMIA John M., GIDDING Michael J., MARDIROSIAN Raffi
Принадлежит:

Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such food ingredients in food products. The present application addresses this need in the art by providing oligosaccharide compositions that have similar physical characteristics to commercially available carbohydrate sources, such as fiber, but lower metabolic energy. Methods of producing such oligosaccharide compositions suitable for use in food products are also provided herein. 1. A food ingredient , comprising an oligosaccharide composition , wherein: at least 10 mol % α-(1,3) glycosidic linkages; and', 'at least 10 mol % β-(1,3) glycosidic linkages; and, '(a) the oligosaccharide composition has a glycosidic bond type distribution of(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.2. The food ingredient of claim 1 , wherein the oligosaccharide composition has a glycosidic bond type distribution of less than 9 mol % α-(1 claim 1 ,4) glycosidic linkages claim 1 , and less than 19 mol % α-(1 claim 1 ,6) glycosidic linkages.3. A food ingredient claim 1 , comprising an oligosaccharide composition claim 1 , wherein: less than 9 mol % α-(1,4) glycosidic linkages; and', 'less than 19 mol % α-(1,6) glycosidic linkages; and, '(a) the oligosaccharide composition has a glycosidic bond type distribution of(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.4. The food ingredient of any one of to claim 1 , wherein the oligosaccharide composition has a glycosidic bond type distribution of at least 15 mol % β-(1 claim 1 ,2) glycosidic linkages.5. The food ingredient of any one of to claim 1 , wherein the oligosaccharide composition has a ...

Подробнее
Номер записи: 54
05-01-2017 дата публикации

MICROCAPSULES WITH POLYMERIC COATING COMPRISING A LIPID AND AN ACTIVE AGENT

Номер: US20170000741A1
Автор: BETZ Michael, BRITO DE LA FUENTE Edmundo, GALLEGOS-MONTES Crispulo
Принадлежит:

The present invention relates to microcapsules and to methods for preparing them. The microcapsules comprise a polymeric coating that is at least partly crosslinked with a polymeric matrix comprising a polysaccharide. In the matrix, a lipid and an active agent or a prodrug or salt thereof are embedded, the lipid preferably having a melting point of at least 30° C. The microcapsules can be used as a medicament, dietary supplement or food additive, the microcapsules comprising a polymeric coating that is at least partly crosslinked with a polymeric matrix comprising a polysaccharide. As above, a lipid and an active agent or a prodrug or salt thereof are embedded in the matrix, with the lipid preferably having a melting point of at least 30° C. Methods for treating diarrhea or preventing colon cancer comprising administering such microcapsules are also disclosed. 1. Microcapsules comprising a polymeric coating , the polymeric coating being at least partly crosslinked with a polymeric matrix comprising a polysaccharide , wherein in the matrix a lipid and an active agent or a prodrug or salt thereof are embedded , the lipid preferably having a melting point of at least 30° C.2. The microcapsules according to claim 1 , wherein the polysaccharide is selected from the group consisting of pectins claim 1 , alginates claim 1 , carrageenans claim 1 , xanthan claim 1 , gellan claim 1 , tragacanth claim 1 , hyaluronic acid claim 1 , gums claim 1 , celluloses claim 1 , starches claim 1 , agar claim 1 , arabinoxylans claim 1 , curdlan claim 1 , beta-glucan claim 1 , glucomannans claim 1 , pullulan claim 1 , chondroitin sulfate claim 1 , dextrans claim 1 , chitosans claim 1 ,aminodextran and dimethylaminodextran and derivatives of the aforementioned polysaccharides.3. The microcapsules according to claim 1 , wherein the embedded lipid has a melting point of from 30° C. to 80° C. claim 1 , and wherein the lipid preferably crystallizes upon cooling in the beta prime crystal form.4. ...

Подробнее
Номер записи: 55
07-01-2021 дата публикации

SEAWEED-BASED POWDER

Номер: US20210000896A1
Автор: AGODA-TANDJAWA Gueba, LEROY Helene Christelle Odette, LOAEC Aurelie, MAZOYER Jacques André Christian
Принадлежит:

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder. 1. A seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C) of at most 0.1 wt %.2. The powder according to claim 1 , having a moisture content of at most 25 wt % based on the total weight of the powder.3. The powder according to claim 1 , wherein the G′ is at least 50 Pa claim 1 ,4. The powder according to claim 1 , wherein the Cis between 0.001 and 0.100 wt %.5. The powder according to claim 1 , said powder having a CIELAB L* value of at least 50.6. The powder according to claim 1 , said powder comprising at least 1 wt % of a dietary fibre component based on the powder's total weight.7. The powder according to claim 1 , said powder containing at least 0.1 wt % of a protein component based on the powder's total weight.8. The powder according to claim 1 , said powder having a Cl content of at most 20 wt % relative to the weight of the powder.9. The powder according to claim 1 , said powder having an amount of acid insoluble material (AIM) of at most 50 wt % relative to the weight of the powder.10. The powder according to claim 1 , said powder having an amount of acid insoluble ashes (AIA) of at most 5.0 wt % relative to the weight of the powder.11PorphyraPalmaria palmata, Eucheuma spinosum, Eucheuma denticulatum, EucheumaEucheuma cottoniiKappaphycus alvareziiKappaphycus striatus, KappaphycusChondrus crispusFucus crispus, ChondrusSarcothalia crispata, Mazzaella laminaroides, MazzaellaChondracanthus acicularis, Chondracanthus chamissoi, ...

Подробнее
Номер записи: 56
07-01-2021 дата публикации

COMPOSITION AS AUXILIARY MEANS FOR ORAL MEDICATION

Номер: US20210000961A1
Автор: BRUIJNS Ron
Принадлежит:

Compositions, specifically a jelly, are provided the use of which composition as an auxiliary means eases the taking of oral medication in solid form, which composition comprises iota-carrageenan as a jellifying agent and citric acid as a salivating agent, characterized in that the composition further comprises maltodextrin. In another aspect, the composition comprises a calcium sequestrant for adjusting Ca-ion activity of the composition. In one embodiment, the composition comprises iota-carrageenan in 0.7-1.0% in mass, citric acid in 0.06-0.07% in mass, maltodextrin in 1.5% in mass, all relative to the total mass of the composition, and an amount of a calcium sequestrant such that the Ca-ion activity of the composition is between 20 ppm and 80 ppm. 1. An oral composition in the form of a jelly to aid in the delivery of a solid-form oral medication , wherein the oral composition comprises:(i) iota-carrageenan,(ii) citric acid, and(iii) maltodextrin, whereinthe oral composition comprises the iota-carrageenan and the citric acid in an amount within a range of 0.5-2.0 mass %, based on the total mass of the oral composition so that the oral composition exhibits a yield stress of 15 Pa or higher at 20° C. as measured using a Brookfield DX3TRVT rheometer that makes use of a controlled-stress ramp to gradually increase the amount of force on the sample until flow is initiated.2. The oral composition according to claim 1 , wherein the maltodextrin is added as a separate component to a nascent composition comprising the iota-carrageenan.3. The oral composition according to claim 1 , wherein hydroxypropyl methylcellulose claim 1 , gelatin claim 1 , spilanthol claim 1 , jambu oleoresin claim 1 , agar claim 1 , carob claim 1 , carboxy methylcellulose or xanthan gum are not present in the composition.4. The composition according to claim 1 , wherein the maltodextrin is present in the composition in an amount of 1.3-1.8 mass % claim 1 , based on the total mass of the composition ...

Подробнее
Номер записи: 57
02-01-2020 дата публикации

POLYPHENOL GLYCOSIDE-CONTAINING COMPOSITION

Номер: US20200000834A1
Автор: HARADA Kayo, KUSAKARI TAKASHI, SONO Yoko
Принадлежит: SUNSTAR INC.

The present invention provides a method of efficiently promoting AMPK and/or ACC phosphorylation. Specifically, the present invention provides a composition comprising trifolin and astragalin, wherein the content mass ratio of trifolin and astragalin is 1:0.2 to 3. 1. A composition comprising trifolin and astragalin , wherein the content mass ratio of trifolin and astragalin is 1:0.2 to 3.2. The composition according to claim 1 , wherein the content mass ratio of trifolin and astragalin is 1:0.5 to 2.3. The composition according to claim 1 , further comprising hyperoside and/or isoquercitrin.4. The composition according to for use in foods claim 1 , quasi-drugs claim 1 , or drugs.5. A method of activating AMP-activated protein kinase in a skeletal muscle cell claim 1 , comprising administering the composition according to to a subject in need of sugar metabolism improvement.6. A method of inactivating acetyl-CoA carboxylase in a skeletal muscle cell claim 1 , comprising administering a required amount of the composition according to to a subject in need of sugar metabolism improvement.7. A method of reducing blood sugar levels claim 1 , comprising administering a required amount of the composition according to to a subject in need of reduction in blood sugar levels.8. A method of reducing blood sugar levels claim 2 , comprising administering a required amount of the composition according to to a subject in need of reduction in blood sugar levels.9. A method of reducing blood sugar levels claim 3 , comprising administering a required amount of the composition according to to a subject in need of reduction in blood sugar levels. The present invention relates to a composition comprising polyphenol glycoside (in particular, trifolin and astragalin) etc.AMP-activated protein kinase (AMPK) is one of the serine/threonine kinases (serine/threonine phosphoenzymes) that are highly conserved in eukaryotic cells, and plays an important role as an intracellular energy sensor. ...

Подробнее
Номер записи: 58
13-01-2022 дата публикации

METHOD FOR PRODUCING FOOD

Номер: US20220007697A1
Автор: ISHIKAWA Chihiro, IWABUCHI Koji, KUBOTA Junpei, NAGAHATA Yuya, SAGARA Koji, SAITO Sanshiro
Принадлежит:

Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10and equal to or less than 5×10; and (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and the component (A2) is pregelatinized starch. 1. A method for producing a food comprising:a step of mixing a component (A) below with a food material to obtain a mixture for an outer layer;a step of mixing a food material to obtain a mixture for an inner layer; anda step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition,component (A): one or two selected from the group consisting of a component (A1) and a component (A2),component (A1): a starch composition satisfying conditions of (1) to (3) below,(1) a starch content is equal to or more than 75% by mass,{'sup': 3', '4, '(2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10and equal to or less than ...

Подробнее
Номер записи: 59
13-01-2022 дата публикации

GREEN METHOD TO PREPARE PLAIN WATER-BASED POLYSACCHARIDE CHITOSAN SOLUTIONS

Номер: US20220010076A1
Автор: LI Boxuan, Wang Juan, YANG Hu
Принадлежит: Virginia Commonwealth University

A method is provided for producing a composition comprising chitosan and water, comprising dissolving chitosan powder in an ionic liquid, to prepare a first composition comprising chitosan and ionic liquid; and contacting the first composition with water under conditions sufficient to solvent-exchange all or substantially all of the ionic liquid with water; to form a composition comprising chitosan and water. Compositions produced thereby and methods of using the compositions are provided. 1. A method for producing a composition comprising chitosan and water , comprising:dissolving chitosan powder in an ionic liquid, to prepare a first composition comprising chitosan and ionic liquid; andcontacting the first composition with water under conditions sufficient to solvent-exchange all or substantially all of the ionic liquid with water;to form a composition comprising chitosan and water.2. The method of claim 1 , further comprising claim 1 , after the dissolving and prior to the contacting claim 1 , freezing the first composition to form a frozen composition comprising chitosan and the ionic liquid claim 1 , wherein said contacting the first composition comprises contacting the frozen composition.3. The method of claim 1 , further comprising vortexing the composition comprising chitosan and water.4. The method of claim 1 , wherein the composition comprising chitosan and water comprises chitosan solutes having a size in the range of 1 to 1 claim 1 ,000 nm.5. The method of claim 1 , further comprising removing excess water from the composition comprising chitosan and water.6. The method of claim 1 , wherein the ionic liquid is hydrophilic.7. The method of claim 1 , wherein the ionic liquid is one or more of 1-allyl-3-methyl-imidazolium bromide; 1-allyl-3-methyl-imidazolium chloride; 1-butyl-3-methyl-imidazolium acetate; 1-butyl-3-methyl-imidazolium chloride; 1-ethyl-3-methyl-imidazolium acetate; 1-ethyl-3-methyl-imidazolium chloride; 1-ethyl-3-methyl-imidazolium dimethyl ...

Подробнее
Номер записи: 60
20-01-2022 дата публикации

MULTI-TEXTURED GRAIN- OR LEGUME-BASED BAKED SNACK

Номер: US20220015400A1
Автор: Brands Daphne, Renken Shelly, Vemulapalli Vani
Принадлежит:

A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided. 1. A method of preparing a multi-textured , grain-based , baked snack , the method comprising:combining ingredients including a grain that is cooked, a crispy form of the grain, a pre-gelatinized starch, syrup, water, oil, and seasoning, and mixing the ingredients to form an agglomerated mixture, wherein the cooked grain, the crispy form of the grain, and the seasoning comprise at least 50 wt. % of the agglomerated mixture;sheeting the agglomerated mixture to form at least one sheet for baking;baking the at least one sheet to a moisture level of about 2% to about 5% to form a baked product; andbreaking the baked product to form a plurality of pieces of the multi-textured, grain-based snack.2quinoa. The method of claim 1 , wherein the grain is selected from a group consisting of: rice claim 1 , claim 1 , sorghum claim 1 , amaranth claim 1 , millet claim 1 , wheat claim 1 , spelt claim 1 , Khorasan claim 1 , emmer claim 1 , einkorn claim 1 , faro claim 1 , rye claim 1 , barley claim 1 , oat claim 1 , corn claim 1 , triticale claim 1 , legumes claim 1 , or the like claim 1 , and combinations thereof.3. The method of claim 2 , wherein the crispy form of the grain comprises rice crisps.4. The method of claim 1 , wherein the syrup comprises one or more chicory root fiber syrups.5. The method of claim 1 , wherein the agglomerated mixture has a moisture level of about 15 wt. % to about 30 wt. %.6. The method of claim 1 , wherein the agglomerated mixture comprises about 17-22 wt. % of the cooked grain claim 1 , about 15-19 wt. % of the syrup claim 1 , about 1-5 wt. % of the water claim 1 , about 3-7 wt. % of the oil claim 1 , about 17-22 wt. % of ...

Подробнее
Номер записи: 61
20-01-2022 дата публикации

SPHINGAN OLIGOSACCHARIDES

Номер: US20220017649A1
Автор: Andersen Bastian Borum, Baldwin, JR. Willis C., Larsen Jan, MA Lan, Petersen Sune Allan, Rosas JeRay Jay, Ryder Andrew John, Thompson Justin Bradford
Принадлежит: CP KELCO U.S., INC.

Disclosed herein is a sphingan oligosaccharide composition, its uses, and a process for preparing the same. 1. A process for preparing a sphingan oligosaccharide composition , comprising:(a) providing a sphingan composition comprising a sphingan and a liquid medium comprising a water;(b) contacting the sphingan composition with an effective amount of a solid acid to obtain an exchanged solid acid and an acidified sphingan composition;(c1) separating the acidified sphingan composition from the exchanged solid acid and hydrolyzing the acidified sphingan composition in the absence of the exchanged solid acid to obtain a sphingan hydrolysate composition; or(c2) hydrolyzing the acidified sphingan composition in the presence of the exchanged solid acid to obtain a sphingan hydrolysate composition and separating the exchanged solid acid from the sphingan hydrolysate composition;(d) adding a base to the sphingan hydrolysate composition to obtain the sphingan oligosaccharide composition having a pH of about 4 to about 8; and(e) optionally, contacting the sphingan composition and/or the sphingan oligosaccharide composition with a solid base.2. The process of claim 1 , wherein the sphingan oligosaccharide composition is optionally subjected to one or more of the following steps: (f) contacting with a filter system; (g) concentrating; (h) centrifugation; (i) drying; and (j) packaging.3. The process of claim 1 , wherein the sphingan is present in an amount of from about 0.1% w/w to about 15% w/w based on the sphingan composition.4. The process of claim 1 , wherein the sphingan is a native sphingan; an unclarified sphingan; a low acyl claim 1 , unclarified sphingan; a low acyl claim 1 , clarified sphingan; or a combination thereof.5. The process of claim 1 , wherein the sphingan is gellan (S-60) claim 1 , welan (S-130) claim 1 , rhamsan (S-194) claim 1 , diutan (S-657) claim 1 , S-88 claim 1 , S-198 claim 1 , S-7; or a combination thereof.6. The process of claim 1 , wherein the ...

Подробнее
Номер записи: 62
14-01-2016 дата публикации

Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof

Номер: US20160007634A1
Автор: Frederic Rousseau
Принадлежит: Ambrosia Foods Inc

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

Подробнее
Номер записи: 63
14-01-2021 дата публикации

Freeze-dried food products and process of preparing same

Номер: US20210007377A1
Автор: Gil DE PICCIOTTO
Принадлежит: Strauss Group Ltd

Freeze-dried food products and processes of preparing same are provided herein. The freeze-dried food products include gelatinized starch, in an amount of at least 20% by weight of the total weight of the food product; and an oily food substance, in an amount of at least 5%, or at least 8%, by weight, of the total weight of the food product, and may further comprise additional food ingredients.

Подробнее
Номер записи: 64
14-01-2021 дата публикации

METHOD FOR MANUFACTURING SOYBEAN PASTE FOOD OR GEL FOOD

Номер: US20210007378A1
Автор: IKEBUCHI Rumi, Nakano Tatsuro, YANAGISAWA Masanobu
Принадлежит: FUJI OIL HOLDINGS INC.

The purpose of the present invention is to provide a method for manufacturing a soybean paste food or gel food that has a good taste and favorable smooth texture. It was found that a soybean paste food or gel food that has a good taste and favorable smooth texture can be obtained by statically heating a liquid food comprising a dietary fiber-containing soybean emulsion composition, said dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5 wt % or more, a protein content of 25 wt % or more in terms of dry matter, a lipid content (the content of an extract with a chloroform/methanol mixture solvent) of 25 wt % or more in terms of dry matter, an average particle diameter of 10-100 μm, a moisture content of 70-90 wt %, and a viscosity of 3000 mPa·s or lower. 1. A method for producing a soybean paste-like food or soybean gel-like food , comprising subjecting statically heating treatment to a soybean emulsion composition containing dietary fiber having 2.5% by weight or more of dietary fiber content , 25% by weight or more of protein content on a dry matter basis , 25% by weight or more of fat content (referred to as a chloroform/methanol mixed solvent extract) on a dry matter basis , 10 to 100 μm of average particle diameter , 70% by weight to 90% by weight of water content , and 3000 mPa·s or less of viscosity.2. The method for producing a soybean paste-like food or soybean gel-like food according to claim 1 , wherein the soybean emulsion composition containing dietary fiber has 10 to 30 μm of average particle diameter and 1000 mPa·s or less of viscosity.3. The method for producing a soybean paste-like food or soybean gel-like food according to claim 1 , wherein the fat content of the soybean emulsion composition containing dietary fiber is 100% by weight or more relative to the protein content.4. The method for producing a soybean paste-like food or soybean gel-like food according to claim 2 , wherein the fat content of the ...

Подробнее
Номер записи: 65
14-01-2021 дата публикации

METHOD FOR PRODUCING MEAT PROCESSED FOOD

Номер: US20210007379A1
Автор: HARA Shoichi, IWASA Toru, KURIYAMA Yuta, MAMIYA Minoru, SHIGA Makiko, TAKASUGI Shigetoshi
Принадлежит: NICHIREI FOODS INC.

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material. 1. A method for producing a meat processed food , comprising the steps of:cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; andfilling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.2. The method for producing a meat processed food according to claim 1 , wherein the gel-like material has a viscosity of 1.0 to 17.0 Pa·s.3. The method for producing a meat processed food according to claim 1 , wherein the filling of the gel-like material is carried out by an injection method.4. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is deacylated gellan gum.5. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with gelatin.6. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with a metal salt.7. The method for producing a meat processed food according to claim 1 , wherein the concentration of the gelling agent in the gelling agent solution is 0.01% to 2.00% by weight.8. The method for producing a meat processed food according to claim 1 , which further comprises a step of cooking the meat-containing raw material filled with the gel-like material claim 1 , after completion of the filling step.9. The method ...

Подробнее
Номер записи: 66
14-01-2021 дата публикации

APPLE CIDER VINEGAR NUTRITIONAL SUPPLEMENT

Номер: US20210007382A1
Автор: Agarwal Deepak, Bitensky Michael, Dahm Olivia Joan, Hoffman Sharon, Korner-Bitensky Nicol, Tyre Roger Arthur
Принадлежит: Goli Nutrition Inc.

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water. 1. A food product comprising apple cider vinegar at about 6% to 35% by weight , a gelling agent , an oligosaccharide , a disaccharide at about 10% to 80% by weight , water , sodium citrate , citric acid , a natural flavor , carrot , apple , beet root , pomegranate , vitamin B9 , and vitamin B12.2. The food product of claim 1 , wherein the food product is a gummy.3. The food product of claim 1 , wherein the gelling agent is pectin.4. The food product of claim 1 , wherein the oligosaccharide is selected from the group consisting of glucose syrup claim 1 , corn syrup claim 1 , rice syrup claim 1 , invert syrup claim 1 , isomaltooligosaccharide (IMO) sugar claim 1 , tapioca claim 1 , fructooligosaccharide (FOS) syrup claim 1 , starch claim 1 , fiber syrup claim 1 , inulin claim 1 , fruit puree claim 1 , fruit concentrate claim 1 , high maltose syrup claim 1 , agave syrup claim 1 , and combinations thereof.5. The food product of claim 1 , wherein the disaccharide is cane sugar.6. The food product of claim 1 , wherein the food product further comprises vitamin B6.7. The food product of claim 6 , wherein the vitamin B6 is by weight between about trace amount to 0.10%.8. The food product of claim 1 , wherein the vitamin B9 is by weight between about trace amount to 0.10%.9. The food product of claim 1 , wherein the vitamin B12 is by weight between about trace amount to 0.10%.10. The food product of claim 1 , wherein the apple cider vinegar is by weight between about 7% and 30%.11. The food product of claim 1 , wherein the apple cider vinegar is by weight between about 8% to 25%.12. The food ...

Подробнее
Номер записи: 67
11-01-2018 дата публикации

Confectionery Composition and A Method of Manufacturing Thereof

Номер: US20180007929A1
Автор: Bernard Emile
Принадлежит:

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass. 1. A confectionery composition comprising an alcohol-containing phase and a sweet-containing phase , wherein the composition , when set , is in the form of a single-phase amorphous mass.2. The confectionery composition according to claim 1 , wherein the composition claim 1 , when set claim 1 , comprises an alcohol concentration of about 5% to about 8% by volume.3. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one setting agent selected from a group consisting of thickening agents claim 1 , gelling agents claim 1 , solidifying agents and a mixture thereof.4. (canceled)5. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one alcohol in a concentration ranged from about 36% to 60% by total volume of the phase.6. The confectionery composition according to claim 1 , wherein the sweet-containing phase comprises at least one sweet-flavoured substance selected from a group consisting of glucose claim 1 , sugar claim 1 , artificial sweeteners and a mixture thereof.7. (canceled)8. (canceled)9. (canceled)10. A method of manufacturing a confectionery composition claim 1 , comprising steps of:preparing an alcohol-containing phase at a first temperature;preparing an sweet-containing phase at a second temperature; ...

Подробнее
Номер записи: 68
11-01-2018 дата публикации

OIL-IN-WATER EMULSIONS FOR MEAT AND POULTRY PRODUCTS AND METHODS OF PRODUCING SAME

Номер: US20180007942A1
Автор: Hundt Murray Thomas, Kraus Megan Dawn, Mercey Ryan David
Принадлежит:

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein. 1. A method of preparing a food product comprising:a) preparing a first liquid phase comprising at least one water soluble component dissolved in water;b) preparing a second liquid phase comprising an edible fat, wherein the second liquid phase is at a temperature above the melting point of the edible fat;c) homogenizing the first liquid phase and the second liquid phase together to provide an emulsified product; andd) providing the emulsified product to the food product.2. The method of claim 1 , wherein the temperature of the first liquid phase is not more than 10 claim 1 , 9 claim 1 , 8 claim 1 , 7 claim 1 , 6 or 5 degrees Celsius lower than the temperature of the second liquid phase.3. The method of claim 1 , wherein the emulsified product is injected into the food product.4. The method of claim 1 , wherein the mean size of the particles in the emulsified product is less than 10 μM claim 1 , optionally less than 9.5 claim 1 , 9.0 claim 1 , 8.5 or 8.0 μM.5. The method of claim 1 , wherein the emulsified product is free from an emulsifying agent.6. The method of claim 1 , wherein the emulsified product is at a temperature that allows injection of the emulsified product into the food.7. The method of claim 1 , wherein the first liquid phase and second liquid phase are combined immediately prior to claim 1 , or during claim 1 , homogenization.8. The method of claim 1 , wherein the emulsified product solidifies in the food product.9. The method of claim 1 , further comprising:e) vacuum packaging and/or quick freezing the food product.10. The method of wherein the food product is meat or poultry claim 1 , optionally ...

Подробнее
Номер записи: 69
11-01-2018 дата публикации

Peach-colored seasoning

Номер: US20180007944A1
Автор: Tomiko FUKUSHIMA
Принадлежит: Brilliant Associates Co Ltd

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

Подробнее
Номер записи: 70
11-01-2018 дата публикации

VITAMIN A COMPOSITION

Номер: US20180007946A1
Автор: Gancel Charlotte, Martiel Isabelle, Moccand Cyril, Sagalowicz Laurent
Принадлежит:

The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition. 1. Composition comprising triglycerides , surfactant , self-assembled structures and vitamin A or provitamin A wherein the self-assembled structures are selected from the group consisting of L2 phase , reversed microemulsion , reversed micellar cubic structure , reversed bicontinuous cubic structure , reversed sponge phase , reversed hexagonal structure , lamellar phase and combinations of these.2. A composition according to wherein at least part of the vitamin A or provitamin A is dissolved in the triglycerides.3. A composition according to wherein the surfactant is selected from the group consisting of monoglycerides claim 1 , galactolipids claim 1 , phospholipids claim 1 , polyoxyethylene sorbitan fatty acid esters and combinations of these.4. A composition according to wherein the surfactant is present at a level of between 0.1 and 30 wt. % in the triglycerides.5. A composition according to wherein the composition further comprises an antioxidant.6. A composition according to wherein the antioxidant is selected from the group consisting of rosemary extract claim 5 , green tea extract claim 5 , a butylated phenol and combinations of these.7. A composition according to further comprising water and having a water activity greater than 0.3.8. Food product comprising a composition comprising triglycerides claim 1 , surfactant claim 1 , self-assembled structures and vitamin A or provitamin A wherein the self-assembled structures are selected from the group consisting of L2 phase claim 1 , reversed microemulsion claim 1 , reversed micellar cubic structure claim 1 , ...

Подробнее
Номер записи: 71
10-01-2019 дата публикации

Process Recipe Cheese Product With Improved Melt And Firmness And Method For Manufacture

Номер: US20190008178A1
Автор: AGARWAL Shantaun, CELIS Marlene, HORAN Kathryn Jeanne, REEVE Jonathan L.
Принадлежит:

In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg·s and provide a melt in a range of 1″ to 1½″ as measured by heating a disc of cheese 0.875″ in diameter and 0.25″ thick in a double boiler containing water and heated over medium heat for 4 minutes. 1. A process recipe cheese product composition comprising:about 1 to about 10 wt. % vegetable oil;about 0.5 to about 10 wt. % corn-derived starch; andabout 0 to about 10 wt. % potato-derived starch.2. The process recipe cheese product composition of wherein the corn-derived starch is cross-linked and acetylated.3. The process recipe cheese product composition of wherein the corn-derived starch comprises at least one of hydroxylated distarch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch.4. The process recipe cheese product composition of wherein the corn-derived starch has a particle size of about 25 to about 40 microns.5. The process recipe cheese product composition of wherein the corn-derived starch is provided in a ratio of about 1:1 to about 6:1 relative to the potato-derived starch.6. The process recipe cheese product composition of wherein the composition has a mechanical firmness in range of 6.5 to 12 Kg·s.7. The process recipe cheese product composition of wherein the process recipe cheese product contains oil droplets therein where at least 40% of the oil droplets are smaller than 10 micrometers.8. A process recipe cheese product composition comprising:vegetable oil;corn-derived starches; andpotato-derived starches,wherein the process recipe cheese product has a mechanical firmness in a range of about 6.5 to about 12 Kg·s and ...

Подробнее
Номер записи: 72
10-01-2019 дата публикации

COMPOSITION FOR IMPROVING MOUTHFEEL

Номер: US20190008195A1
Автор: Greenberg Norman Alan, Holton Sarah, Slocum Sherri Ann
Принадлежит:

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouthfeel, of nutritional compositions. The composition contains a combination of partially hydrogenated guar gum (PHGG) and acacia gum (AG). These may also be used to promote a healthy gut flora and treat or prevent digestive diseases when included in a nutritional composition. 1. A combination of acacia gum (AG) and partially hydrolysed guar gum (PHGG) for improving mouthfeel of a nutritional composition , wherein AG and PHGG are present in a weight ratio of AG:PHGG of about 5:1 to about 1:5.2. A combination according to wherein AG and PHGG are present in a weight ratio of AG:PHGG of about 5:1 to about 1:3.3. A combination according to claim 1 , wherein the amount of AG and PHGG is: about 0.6 to about 2.5 wt % of the nutritional composition.4. A combination according to claim 1 , further comprising a starch hydrolysate.5. A combination according to claim 4 , wherein the ratio of starch hydrolysate claim 4 , preferably maltodextrin claim 4 , to total AG and PHGG is: about 5:1 to about 1:5.6. A combination according to claim 1 , wherein the nutritional composition has an energy density of less than about 1 kcal/g.7. A combination according to claim 1 , wherein the nutritional composition has a total solids content of: about 12 to about 20 wt %.8. A combination according to claim 1 , wherein the nutritional composition comprises protein claim 1 , fat and carbohydrate.9. A combination according to claim 8 , wherein the amount of solids from the protein claim 8 , fat and carbohydrate in the nutritional composition is about 12 to about 20 wt %.10. A combination according to claim 8 , wherein the amount of carbohydrates in the nutritional composition is: about 10-17 wt %.11. A combination according to claim 8 , wherein the amount of carbohydrates in the form of sugars in the nutritional composition is: about 7 wt % or less.12. A combination according to claim 8 , wherein ...

Подробнее
Номер записи: 73
27-01-2022 дата публикации

DRESSING

Номер: US20220022506A1
Автор: Bouwens Elisabeth Cornelia Maria, Schwenzfeier Anja
Принадлежит: Conopco Inc., d/b/a UNILEVER

Food composition in the form of an oil-in-water emulsion, comprising: 1. A food composition in the form of an oil-in-water emulsion , comprising:65 to 85 wt % of vegetable oil,Water,Hydrolyzed protein selected from the group consisting of pea protein, lentil protein, chick pea protein, lupine protein and mixtures thereof,wherein the composition is free from egg-derived ingredients,wherein the hydrolysed protein has a degree of hydrolyzation of 2.2 to 5%, according to the TCA test;wherein the amount of hydrolysed protein is of between 0.5 and 2.5 wt %, based on the weight of the composition,wherein all pea protein, lentil protein, chickpea protein, lupine protein and mixtures thereof in the emulsion consists of hydrolysed protein.2. The food composition according to claim 1 , wherein the hydrolysed protein has a degree of hydrolyzation of between 2.2 and 4% claim 1 , according to the TCA test.3. The food composition according to claim 1 , wherein the globulin level in the protein is more than 80 wt % claim 1 , based on the weight of the protein.4. (canceled)5. The food composition according to claim 1 , wherein the hydrolysed protein comprises pea protein claim 1 , lentil protein or mixtures thereof claim 1 , preferably wherein the hydrolysed protein comprises pea protein.6. The food composition according to claim 1 , wherein the amount of hydrolysed protein is of between 0.66 and 1 wt % claim 1 , based on the weight of the composition.7. The food composition according to claim 1 , wherein the amount of oil is of from 65 to 80 wt % claim 1 , based on the weight of the composition.8. The food composition according to claim 1 , wherein the pH of the composition is of between 2.4 and 4.5.9. The food composition according to claim 1 , wherein the G′ (in Pa) is between 1000 and 4000 Pa claim 1 , as measured at 20° C. claim 1 , determined from oscillatory measurements performed at 1 Hz frequency; strain set at 0.1% claim 1 , and recorded after 5 minutes.10. The food ...

Подробнее
Номер записи: 74
27-01-2022 дата публикации

AGGLOMERATED COMPOSITION COMPRISING AN EDIBLE SOLID PARTICULATE COMPONENT AND A POTATO STARCH

Номер: US20220022510A1
Автор: Kinkelin Thomas Jürgen, Merkl Susanne Kerstin, Romann Joachim, Rupp Winfried
Принадлежит: Conopco Inc., d/b/a UNILEVER

The objective of the present invention is to provide a composition containing an edible solid particulate component, for example a starch, which is free from additives like maltodextrin, lactose and flowability improvers. Nevertheless, the removal of such additives should not lead to inferior qualities of such composition when in use. The objective of this invention is to provide an alternative to such additives, which has a natural image for consumers, and which can lead to benefits like good dissolution of the starch, no clumping during dissolution, good flowability of a dry mixture in a factory, and which does not lead to a dusty dry powder mixture. This problem has been solved by agglomerating an edible solid particulate component, preferably containing a starch, with particulate, expanded, gelatinized potato starch, to create a dry, particulate, agglomerated composition. The combination of these ingredients leads to improvement of the free-flowability of such mixture, and/or decrease of the dustiness and/or improvement of the solubility of a mixture comprising such ingredients. 1. A composition comprising from 5% by weight to 75% by weight of a particulate , expanded , gelatinized potato starch and 25% to 95% by weight of an edible solid particulate component , and wherein the composition is in an agglomerated , particulate , dry form.2. The composition according to claim 1 , wherein the expanded claim 1 , gelatinized potato starch is a foamed pregelatinized starch product produced by the process of European patent application EP 0 087 847 A1.3. The composition according to claim 1 , wherein the expanded claim 1 , gelatinized potato starch is obtainable from an extrusion process claim 1 , wherein a starch material claim 1 , preferably starch comprising potato material claim 1 , is fed into an extruder claim 1 , where the said material is heated in the presence of water claim 1 , and optionally a gas forming expanding agent claim 1 , to gelatinize the starch and ...

Подробнее
Номер записи: 75
09-01-2020 дата публикации

Powder emulsifying agent composition, method for producing powder emulsifying agent composition, and food including powder emulsifying agent composition

Номер: US20200008454A1
Автор: Hiroshi Hatano, Keisuke Kusui
Принадлежит: Dai Ichi Kogyo Seiyaku Co Ltd

To provide a powder emulsifying agent composition having such a low bulk specific gravity that it is suitably stored and transported, having high water dispersibility, and being produced at high efficiency (in particular, drying efficiency), a method for producing a powder emulsifying agent composition, and a food including a powder emulsifying agent composition. A powder emulsifying agent composition includes a saccharide (A), an ester (B) that is at least one of a sucrose fatty acid ester (B1) or a glycerin fatty acid ester (B2), and an inorganic salt (C).

Подробнее
Номер записи: 76
09-01-2020 дата публикации

METHOD AND SYSTEM FOR TREATING OR PREVENTING TYPE II DIABETES AND/OR REDUCING INFLAMMATION AND BODY WEIGHT/WAIST CIRCUMFERENCE

Номер: US20200008459A1
Автор: Angelo, JR. Patrick
Принадлежит:

The present disclosure describes methods and systems for decreasing inflammation, overcoming addiction to processed sugars and excess carbohydrates, reversing or stabilizing diabetes, and/or reducing body weight or waist circumference in a human being by way of a dietary program. The dietary program involves a participant ingesting either (1) a prescribed formula or (2) a meal, at regular intervals between 2.5 and 4.5 hours throughout the day. The prescribed formula contains (a) between 3 g and 9 g of natural sugar provided by an appropriate serving of fruit or fruit juice, and (b) at least 8 ounces of water. Each meal may have relatively few restrictions, though in some embodiments the meal may contain a cap on the amount and/or type of carbohydrates. When the dietary program is followed for a number of successive days, participants have reported significant losses in weight and waist circumference, a significant reduction in inflammation, a reduced addiction cycle of cravings for processed sugars and excess carbohydrates, and significantly improved blood sugar levels. 1. A method for decreasing inflammation , overcoming addiction to processed sugars and excess carbohydrates , reversing or stabilizing diabetes , and/or reducing body weight or waist circumference in a human being comprising: [ (a) between 3 g and 9 g of natural sugar, the 3 g and 9 g of natural sugar being provided by fruit or fruit juice, and', '(b) at least 8 ounces of water, and, 'wherein the prescribed formula contains'}, 'wherein each meal comprises a carbohydrate component that does not cause a significant blood sugar spike, and, 'ingesting either (1) a prescribed formula or (2) a meal, at regular intervals between 2.5 and 4.5 hours,'}repeating for a period of successive days.2. The process of claim 1 , wherein each meal comprises at most 80 g carbohydrates.3. The process of claim 2 , wherein each meal comprises at most 60 g carbohydrates.4. The process of claim 1 , wherein there are no ...

Подробнее
Номер записи: 77
10-01-2019 дата публикации

FEED COMPOSITIONS FOR PREVENTING AND TREATING INFLAMMATORY DISEASES

Номер: US20190008890A1
Автор: Bruggeman Geert, Bruininx Erik, DE VOS Paulus, SAHASRABUDHE Neha Mohan, Scheurink Antonius Johannes Willibrordus, Schols Hendrik Arie, SCHOLTE Jan, TIAN Lingmin, Van Den Berg Marco
Принадлежит:

Compositions and methods are for combating inflammatory disease and particularly for use in feed or food compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts. The compositions include at least one specific pectin. 1. A method for treatment of immune-mediated diseases or inflammatory diseases in a patient in need thereof , comprising administering a composition comprising , administering a composition to the patient , wherein the composition comprises administering esterified pectin or a mixture of esterified pectins , and wherein the esterified pectin or the esterified pectins in the mixture have a degree of esterification (DE) of less than 65%.2. The method according to claim 1 , wherein the DE of the pectin is less than 60%.3. The method according to claim 1 , wherein the DE of the pectin is less than 55%.4. The method according to claim 1 , wherein the DE of the pectin is less than 50%.5. The method according to claim 1 , wherein the pectin is not amidated.6. The method according to claim 1 , wherein the DE of the pectin is at least 1%.7. The method according to claim 1 , wherein the immune-mediated disease and inflammatory disease is caused by activation of TLR2 by an excessive or undesirable permeability of a tissue containing tight junctions.8. A method for preventing negative side effects of drugs in a patient in need thereof claim 1 , comprising administering a composition to the patient claim 1 , wherein the composition comprises administering esterified pectin or a mixture of esterified pectins claim 1 , and wherein the esterified pectin or the esterified pectins in the mixture have a degree of esterification (DE) of less than 65%.9. The method according to claim 8 , wherein the patient is a human or other animal likely to develop or suffering from inflammatory disease10. The method according to claim 1 , wherein the patient is a human claim 1 , avian claim 1 , bovine claim 1 , canine claim 1 , equine claim ...

Подробнее
Номер записи: 78
03-02-2022 дата публикации

CREAM CHEESE

Номер: US20220030901A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile. 1. A vegetable food product similar to Cream Cheese , comprising:crushed nuts, preferably in the form of a puree;with the addition of:at least one vegetable fat;at least one source of starch;at least one source of vegetable dietary fibres;a natural acidifying ingredient; andwater;wherein the vegetable food product contains no added additives and has a median particle size D50 of less than 50 microns.2. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 40% of crushed nut puree;from 5 to 30% of vegetable fat;up to 8% of saturated fatty acids;up to 1.5% of food salt;optionally, up to 1% of ferments;0.5% to 20% of a source of starch;up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavours, Lithothamnium powder or herbs;up to 8% of vegetable dietary fibres;up to 3.5% of acidifier such as concentrated lemon juice; andbetween 50% and 75% water.3. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 10 to 30% of crushed nut puree;from 5 to 20% of vegetable fat;up to 3% saturated fatty acids;up to 1% of food salt;optionally, up to 1% of ferments;1% to 15% of a source of starch;up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavourings, Lithothamniun powder or herbs;up to 8% of vegetable dietary fibres;up to 1.2% acidifier such as concentrated lemon juice; andbetween 50% and 75% water.4. The vegetable food product according to claim 1 , further comprising:a dry extract content of between 20 and 50%; anda white colour, a smooth appearance, a spreadable rheology, a ...

Подробнее
Номер записи: 79
03-02-2022 дата публикации

CREAM

Номер: US20220030921A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products. 2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3.5%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of:the at least one vegetable fat selected from the vegetable oils liquid at 20° C., including rapeseed oil, sunflower oil, olive oil, grape seed oil, linseed oil, hemp oil and mixtures thereof;optionally, ferments;{'i': 'psyllium', 'the at least one source of vegetable food fibres, selected from soluble fibres, including chicory fibres, resistant dextrins and or other mucilaginous fibres including linseed or chia seed fibres, and mixtures thereof.'}5. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of ferments.6. The vegetable food product according to claim 1 , not comprising soybean.7. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 30% of crushed nut puree;from 5 to 40% of vegetable fat;from 0.5% to 10% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds, aromas, coloring foods, sugars, Lithothamnium powder or herbs;up to 8% of vegetable food fibres;optionally, a natural source of calcium, of the Lithothamnion type, at a content of between 0.5 and 1%;up to 3.5% of acidifier of the concentrated lemon juice type;up to 1.5% of food salt; ...

Подробнее
Номер записи: 80
19-01-2017 дата публикации

PECTIN BASED NANOPARTICLES

Номер: US20170014445A1
Автор: LIVNEY Yoav
Принадлежит:

This invention provides (a) nanoparticle made of: sugar-beet pectin; and a bioactive compound (such as a nutraceutical or a drug) bound to sugar-beet pectin. The invention further provides foods, beverages, including clear ones, or pharmaceutical preparations, which are supplemented with the nanoparticles made of: sugar-beet pectin; and a hydrophobic bioactive compound bound to sugar-beet pectin. The process of making the nanoparticles of the invention, and methods for supplementing foods or beverages or pharmaceutical preparations with bioactive compounds via the nanoparticles of the invention are also provided. 129-. (canceled)30. A nanoparticle comprising: (a) sugar-beet pectin; and (b) a bioactive compound bound to said sugar-beet pectin , wherein said bioactive compound is a compound having a maximal aqueous solubility below 1 g/l in its free form.31. The nanoparticle of claim 30 , wherein said bioactive compound is an oil-soluble vitamin claim 30 , a polyunsaturated fatty acid or its ester claim 30 , an antioxidant claim 30 , or a phytochemical.32. The nanoparticle of claim 30 , wherein said bioactive compound is an essential fatty acid or its ester claim 30 , an Omega-3 fatty acid or its ester claim 30 , docosahexaenoic acid (DHA) or its ester claim 30 , eicosapetaenoic acid (EPA) or its ester claim 30 , or any combination thereof33. The nanoparticle(s) of claim 30 , wherein said bioactive compound is: vitamin D claim 30 , vitamin E claim 30 , vitamin A claim 30 , vitamin K claim 30 , curcumin; coenzyme Q-10 claim 30 , a carotenoid claim 30 , an isoflavone or polyphenol claim 30 , or any combination thereof.34. The nanoparticle of claim 30 , having a diameter of 10 to 100 nm.35. The nanoparticle of claim 30 , wherein said sugar beet pectin is an unfractioned sugar beet pectin.36. A dry powder comprising the nanoparticle of .37. A composition comprising an aqueous liquid claim 30 , and a nanoparticle claim 30 , said nanoparticle comprises: (a) sugar-beet ...

Подробнее
Номер записи: 81
21-01-2016 дата публикации

Process for preparing an aqueous solution of saccharides and methylcellulose

Номер: US20160015058A1
Автор: Kathryn Brown, Matthias Knarr, Puspendu Deo, Robert L. Sammler, Roland Adden
Принадлежит: Dow Global Technologies LLC

An aqueous solution comprising (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, is produced by i) mixing the methylcellulose with an aqueous liquid comprising one or more mono-, di- and/or oligosaccharides at a shear rate of at least 1000 s −1 or ii) mixing one or more mono-, di- and/or oligosaccharides with the methylcellulose and/or an aqueous liquid before, simultaneously with or after mixing the methylcellulose with the aqueous liquid at a shear rate of at least 1000 s −1 .

Подробнее
Номер записи: 82
15-01-2015 дата публикации

Method and system for entrapping pressurized gas in powdered food or beverage products

Номер: US20150017298A1
Автор: Aaron R. Colmerauer, Bary Lyn Zeller, Evan J. Turek, Gerald Olean Fountain, Philip James Oxford, Vijay K. Arora
Принадлежит: Intercontinental Great Brands LLC

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

Подробнее
Номер записи: 83
15-01-2015 дата публикации

Emulsified dispersant and emulsified composition

Номер: US20150017306A1
Автор: Daisuke MASHIMO, Fumiko Harada, Kazuo Tajima, Osamu Mori, Susumu Yamaguchi, Yoko Imai
Принадлежит: Ajinomoto Co Inc, KANAGAWA UNIVERSITY

Emulsifying dispersants, comprising an amphipathic substance and an electrolyte, wherein the amphipathic substance forms two or more layers, are capable of stably dispersing a large amount of oil even when used in a small amount. Emulsion compositions containing such an emulsifying dispersant show high emulsion stability even when added to a food or drink containing an electrolyte, and can be used to prepare a final product without the need for a complicated operation.

Подробнее
Номер записи: 84
16-01-2020 дата публикации

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

Номер: US20200015490A1
Автор: Klamczynska Beata, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana
Принадлежит: Corbion Biotech, Inc.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. 162.-. (canceled)63. A baked good comprising:{'i': 'Chlorella protothecoides', '(a) heterotrophically produced algal cells of the species , the cells comprising less than 500 ppm chlorophyll and more than 20% by dry weight oil, wherein less than 5% by weight of the oil is docosahexaenoic acid (DHA), and wherein more than 50% of the algal cells are lysed;'}(b) at least one additional ingredient; and 'wherein the baked good comprises a continuous phase, a discontinuous gas phase, and wherein the percent of the volume of the baked good contributed by the gas is between 1% and 50%.', '(c) gas;'}64. The baked good of claim 63 , wherein the cells comprise less than 200 ppm chlorophyll.65. The baked good of claim 63 , further comprising a leavening agent.66. The baked good of claim 63 , wherein the algal cells provide gas holding and/or gas stabilizing capacity.67. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks.68. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks and has the same texture as a conventional baked good which comprises butter or egg yolks and which lacks algal cells.69. The baked good of claim 63 , wherein the baked good is a cake claim 63 , brownie claim 63 , bread claim 63 , cookie claim 63 , biscuit or pie.70. The baked good of claim 63 , wherein the baked good is gluten-free.71. The baked good of claim 63 , wherein the algal cells are cells of an alga that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.72. The baked good of claim 63 , wherein the at least one additional ingredient is selected from the group consisting of sugar claim 63 , water claim 63 , milk claim 63 , cream claim 63 , fruit juice claim 63 , fruit juice concentrate claim 63 , whole eggs claim 63 , egg whites claim 63 , grains ...

Подробнее
Номер записи: 85
21-01-2021 дата публикации

NUTRITIONAL SUPPLEMENTS

Номер: US20210015125A1
Автор: AHNOFF Martin, Fryknas Märten
Принадлежит:

The present invention provides nutritional supplements consisting of an alginate hydrogel with sub-saturating amounts of calcium ions and comprising an aqueous solution comprising active ingredients, selected from sugars, complex carbohydrates, electrolytes, caffeine, and amino acids. The nutritional supplements allow for intake of carbohydrates without causing oral pH lowering and risk of dental caries, and without causing gastrointestinal discomfort while maintaining a high rate of intestinal uptake and oxidation of carbohydrates. 1. A nutritional supplement consisting of an alginate hydrogel , said hydrogel comprisinga) 0.1 to 5 wt % alginate, wherein the alginate is 20% to 80% calcium saturated, andb) an aqueous solution comprising 1 to 75 wt % active ingredients,where the active ingredients are selected from one or more of the ingredients sugars, complex carbohydrates, electrolytes, caffeine, and amino acids.2. The nutritional supplement according to claim 1 , wherein the alginate is at least 30% calcium saturated.3. The nutritional supplement according to claim 2 , wherein the alginate is at least 38% calcium saturated.4. The nutritional supplement according to claim 1 , wherein the alginate is not more than 65% calcium saturated.5. The nutritional supplement according to claim 4 , wherein the alginate is not more than 55% calcium saturated.6. The nutritional supplement according to claim 5 , wherein the alginate is not more than 50% calcium saturated.7. The nutritional supplement according to claim 6 , wherein the alginate is not more than 46% calcium saturated.8. The nutritional supplement according to claim 7 , wherein the alginate is not more than 38% calcium saturated.9. The nutritional supplement according to claim 1 , wherein the hydrogel is comprising at least 0.2 wt % alginate.10. The nutritional supplement according to claim 9 , wherein the hydrogel is comprising at least 0.3 wt % alginate.11. The nutritional supplement according to claim 1 , wherein ...

Подробнее
Номер записи: 86
21-01-2021 дата публикации

PROCESS FOR THE PREPARATION OF THERMALLY INHIBITED STARCH AND/OR THERMALLY INHIBITED FLOUR

Номер: US20210015131A1
Автор: BERNARD Joerg, DE VLEESCHOUWER Kristel, HAJI BEGLI Alireza, LEVECKE Bart
Принадлежит:

Disclosed is a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. %, having the following steps: 1. A process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % , comprising:a slurrying step, wherein thermally inhibited starch and/or thermally inhibited flour is combined with an aqueous phase to form a slurry, such that the slurry has water as continuous phase and contains between 5 and 60 wt. %, expressed as percentage of dry matter on total weight of the slurry, of particles of thermally inhibited starch and/or thermally inhibited flour; anda drying step, wherein the aqueous phase of the slurry is separated off from the thermally inhibited starch and/or thermally inhibited flour to such an extent that thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % is formed,wherein in the slurrying step the pH of the slurry is brought to a value between 2.0 and 7.5.2. The process according to claim 1 , wherein in the slurrying step the slurry is formed such that the slurry has water as continuous phase and contains between 5 and 40 wt. % claim 1 , expressed as percentage of dry matter on total weight of the slurry claim 1 , of particles of thermally inhibited starch and/or thermally inhibited flour.3. The process according to claim 1 , wherein the thermally inhibited starch and/or thermally inhibited flour is not pregelatinized and has claim 1 , when entering the slurrying step claim 1 , a moisture content of at most 8 wt. % or at most 2 wt. %.4. The process according to claim 1 , wherein the slurrying step is done within three months of preparation of the thermally inhibited starch and/or thermally inhibited flour claim 1 , or wherein the slurrying step is done immediately following preparation of the thermally inhibited starch and/or ...

Подробнее
Номер записи: 87
21-01-2021 дата публикации

CONSUMABLES

Номер: US20210015134A1
Автор: HANSEN Chad Allen, SIMONS Christopher Todd, SLACK Jay Patrick
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. 1. A sweetened consumable comprising:a) at least 0.0001% of at least one sweetener comprising sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, xylitol, erythritol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose or saccharine, wherein said at least one sweetener is present in a concentration above the sweetness detection threshold in a concentration isosweet to 2% to 15% sucrose; andb) a sweetness enhancer comprising Mogroside IV, wherein the sweetness enhancer is present in a concentration below its sweetness detection threshold, wherein the concentration below its sweetness detection threshold excludes concentrations where the sweetness enhancer is perceptible as a sweetener.2. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises naringin dihydrochalcone.3. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises neohesperidin dihydrochalcone.4. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises naringin dihydrochalcone and neohesperidin dihydrochalcone.5. The sweetened consumable of claim 1 , wherein said sweetened consumable comprises a beverage.6. The sweetened consumable of claim 5 , wherein said sweetened consumable comprises a carbonated beverage.7. The sweetened ...

Подробнее
Номер записи: 88
16-01-2020 дата публикации

Edible Concentrate Comprising Microfibrillated Cellulose

Номер: US20200015504A1
Автор: Suijker Michael Jacobus, VELIKOV Krassimir Petkov, Voudouris Panayiotis
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an edible concentrate comprising, by weight of the concentrate: 2. The edible concentrate according to claim 1 , wherein the oil and the texturizing particles together represent at least 30 wt. % claim 1 , preferably at least 50 wt. % of the concentrate.3. The edible concentrate according to claim 1 , wherein the MFC and water-soluble filler together represent at least 40 wt. % of the texturizing particles.4. The edible concentrate according to claim 1 , said concentrate further comprising 3-50 wt. % of salt selected from sodium chloride claim 1 , potassium chloride and combinations thereof.5. The edible concentrate according to claim 1 , wherein the MFC originates from parenchymal tissue from fruits claim 1 , roots claim 1 , bulbs claim 1 , tubers claim 1 , seeds claim 1 , stalks or a combination thereof.6. The edible concentrate according to claim 1 , wherein the water-soluble filler is selected from maltodextrin claim 1 , sucrose claim 1 , lactose claim 1 , glucose claim 1 , fructose claim 1 , pectin claim 1 , starch claim 1 , salt claim 1 , monosodium glutamate claim 1 , sodium citrate and combinations thereof.7. The edible concentrate according to claim 6 , wherein the water-soluble filler is selected from maltodextrin claim 6 , sucrose claim 6 , lactose claim 6 , glucose claim 6 , fructose and combinations thereof.8. The edible concentrate to claim 1 , wherein the texturizing particles contain at least 5 wt. % of MFC and at 30 wt. % of water-soluble filler.9. The edible concentrate according to claim 1 , wherein the concentrate is a granulate or a shaped article.10. The edible concentrate according to claim 9 , wherein the concentrate is a granulate comprising at least 70 wt. % of granules having a diameter in the range of 100-5 claim 9 ,000 μm.11. A particulate savoury food product comprising 1-90 wt. % of a granulate according to and one or more other particulate edible ingredients.12. The particulate savoury food product according ...

Подробнее
Номер записи: 89
21-01-2021 дата публикации

METHOD FOR PREPARING DOUBLE-LAYERED BURSTING BEADS WITH MILK TEA FLAVOR

Номер: US20210015142A1
Автор: CHEN Maoshen, Liu Fei, LIU Hongxiang, XU Feifei, ZHONG Fang
Принадлежит:

The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof. 1. A method for preparing double-layered bursting beads with milk tea flavor comprising:preparing an inner and/or outer shell forming solutions for the inner and/or outer shells of the bursting beads;preparing an inner and/or outer core material solutions for the inner and/or outer core materials of the bursting beads;preparing an inner and/or outer shell curing solutions for the inner and/or outer shells of the bursting beads;adding the inner core material solution into the inner shell forming solution, incubating, and curing in the inner shell curing solution, followed by filtering to obtain inner bursting beads; andadding the inner bursting beads and the outer core material solution into the outer shell forming solution, curing in the outer shell curing solution to obtain the double-layered bursting beads.2. The method of claim 1 , wherein said preparing the inner and/or outer shell forming solutions comprises dissolving at least one alginate and ...

Подробнее
Номер записи: 90
16-01-2020 дата публикации

PREPACKAGED FLUID FOOD PORTIONS AND METHOD

Номер: US20200017287A1
Автор: Magnusson Marta, Magnusson Maxine
Принадлежит:

A novel configuration for individual pre-packaged portions of fluid foods and a method of preparing them is disclosed. Also disclosed is a method of preparing individual pre-packaged portions of fluid foods wherein a portion of a fluid food, optionally including thickening and/or preservative agents, is extruded into a wrapper in a predetermined portion. The wrapper is then sealed to protect the fluid food portion. Multiple methods, resulting in a variety of configurations of the individual pre-packaged portion of fluid food, are disclosed. 1) A pre-packaged individual serving of fluid food comprising:a) An individual serving of fluid food; and,b) A hermetically sealed non-porous wrapper, the hermetically sealed non-porous wrapper containing the individual serving of fluid food in a thin and substantially flat form.2) A pre-packaged individual serving of fluid food as in claim 1 , wherein a thickening agent is added to the fluid food claim 1 , the thickening agent causing the fluid food to substantially maintain a fixed shape within a temperature range.3) A pre-packaged individual serving of fluid food as in claim 1 , wherein a preservative agent is added to the fluid food claim 1 , the preservative agent preventing the fluid food from degrading as quickly as the fluid food would otherwise degrade absent the preservative agent.4) A pre-packaged individual serving of fluid food as in claim 2 , wherein a preservative agent is added to the fluid food claim 2 , the preservative agent preventing the fluid food from degrading as quickly as the fluid food would otherwise degrade absent the preservative agent.5) A method of preparing a pre-packaged individual serving of fluid food comprising the steps of:a) Selecting a fluid food;b) Determining an individual portion size;c) Selecting a wrapper material, the wrapper material being non-porous and substantially non-reactive to the fluid food;d) Creating a wrapper from the wrapper material;e) Dispensing the fluid food in the ...

Подробнее
Номер записи: 91
16-01-2020 дата публикации

GELLAN GUM WITH DOUBLE SETTING TEMPERATURES AND THE PREPARATION METHOD AND USE THEREOF

Номер: US20200017609A1
Автор: Liu Guojun, Yuan Chienkuo, Zhao Jie
Принадлежит:

A gellan gum product having double setting temperatures, its preparation method and use thereof are provided. The obtained product has low setting temperatures, and the provided preparation method has the advantages of simple pretreatment of fermentation broth, shortened production cycle and direct extraction of such gellan gum product from the fermentation broth 1. A gellan gum product , characterized in that the gellan gum product has double setting temperatures.2. The gellan gum product according to claim 1 , wherein the double setting temperatures are: the first setting temperature in the range of 30° C. to 40° C. claim 1 , and the second setting temperature in the range of 40° C. to 65° C.3. A method for preparing the gellan gum product according to claim 1 , wherein the method comprises the following steps:(1) Pretreatment of gellan gum fermentation broth: adding an alkali metal salt into gellan gum fermentation broth, and stirring to obtain pretreated fermentation broth;(2) Deacylation of fermentation broth: adjusting pH of the pretreated fermentation broth with an alkali, stirring, adjusting pH back with an acid, and stirring to obtain deacylated fermentation broth;(3) Removal of metal ions from fermentation broth: adding a metal ion chelating agent into the deacylated fermentation broth, and stirring to obtain fermentation broth with metal ions removed;(4) pH adjustment back of fermentation broth: adjusting back pH of the fermentation broth with metal ions removed with an acid, and stirring to obtain fermentation broth with pH adjusted back;(5) Heating of fermentation broth: heating the fermentation broth with pH adjusted back of step (4), and keeping the temperature to obtain hot gel solution; and(6) Alcohol precipitation, separation, drying and milling of fermentation broth: precipitating the hot gel solution of step (5) by using alcohol, separating, drying, and milling to obtain the gellan gum product.4. The method according to claim 3 , wherein said ...

Подробнее
Номер записи: 92
21-01-2021 дата публикации

METHOD FOR PREPARING STARCH PHOSPHATE USING PHYTATE

Номер: US20210017298A1
Автор: LIM Seung-Taik, PARK Eun Young
Принадлежит: KOREA UNIVERSITY RESEARCH AND BUSINESS FOUNDATION

Disclosed is method for preparation of a starch phosphate using phytate. The method enables the preparation of a starch phosphate with improved physical properties such as high transparency, solubility, swelling power, and storage stability by the phosphorylation of a starch using naturally occurring phytate rather than using a synthetic chemical. Due to these advantages, the starch phosphate is expected to replace conventional chemically modified starches. In addition, the method enables the preparation of a starch phosphate based on a simple modification. The use of the starch phosphate greatly contributes to improvements in the quality and storage stability of various starchy foods. Therefore, the starch phosphate is expected to find application in the food industry, including starchy foods. 1. A method for preparing a starch phosphate comprising (a) dispersing a mixture of phytate and starch in a solution to prepare a phytate-starch dispersion , (b) drying the phytate-starch dispersion to obtain a phytate-starch powder , and (c) heating the phytate-starch powder to induce a reaction between the phytate and the starch.2. The method according to claim 1 , further comprising (d) neutralizing and washing the phytate-starch reaction product obtained in step (c).3. The method according to claim 1 , further comprising (e) drying and pulverizing the washed phytate-starch reaction product.4. The method according to claim 1 , wherein the starch is selected from the group consisting of native starches claim 1 , comprising normal corn starch claim 1 , waxy corn starch claim 1 , high amylose starch claim 1 , rice starch claim 1 , waxy rice starch claim 1 , high amylose rice starch claim 1 , potato starch claim 1 , sweet potato starch claim 1 , tapioca starch claim 1 , sorghum starch claim 1 , wheat starch claim 1 , sago starch claim 1 , chestnut starch claim 1 , bean starch claim 1 , and mixtures claim 1 , and modified starches thereof.5. The method according to claim 1 , ...

Подробнее
Номер записи: 93
26-01-2017 дата публикации

Low protein yogurts containing modified starches

Номер: US20170020150A1
Автор: Callen Sistrunk, Douglas Hanchett, Erhan Yildiz, Florian Much, Hanna Clune, Judith Vaz, Valerie Jezequel
Принадлежит: Corn Products Development Inc Brazil

A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.

Подробнее
Номер записи: 94
25-01-2018 дата публикации

XANTHAN GUM GRANULATED MATERIAL AND COMPOSITION FOR THICKENING USE

Номер: US20180020690A1
Автор: GOURO Masaki, MORIMOTO Tomonori, Okazaki Tomokazu
Принадлежит: MATSUTANI CHEMICAL INDUSTRY CO., LTD.

The use of a granulated xanthan gum comprising, relative to 100% by mass of the granulated xanthan gum: xanthan gum granules having a degree of hardness of 2 N or higher and lower than 8 N in an amount of 5% by mass or higher; and xanthan gum granules having a degree of hardness of 8 N or higher in an amount of 20% by mass or lower makes it possible to provide a granulated xanthan gum and a thickening composition comprising the granulated xanthan gum which undergo suppressed formation of unmixed lumps in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods, even when the xanthan gum concentration is 50% by mass or higher. 1: A granulated xanthan gum for thickening composition , comprising , relative to 100% by mass of the granulated xanthan gum:xanthan gum granules having a degree of hardness of 2 N or higher and lower than 8 N in an amount of 5% by mass or higher; andxanthan gum granules having a degree of hardness of 8 N or higher in an amount of 20% by mass or lower.2: A thickening composition comprising the granulated xanthan gum according to .3: The thickening composition according to claim 2 , further comprising a water-soluble dispersant.4: The thickening composition according to claim 3 , whereina mass ratio of the xanthan gum:the water-soluble dispersant in the thickening composition is 45:55 to 98:2.5: The thickening composition according to claim 3 , whereinthe water-soluble dispersant is a metal salt-enclosing dextrin.6: The thickening composition according to claim 3 , which is obtained by granulating the granulated xanthan gum and the water-soluble dispersant.7: The thickening composition according to claim 2 , which is used for a swallowing aid.8: A food comprising the thickening composition according to .9: A method for producing a thickening composition claim 2 , comprising the step of mixing or granulating a granulated xanthan gum and a water-soluble dispersant claim 2 , ...

Подробнее
Номер записи: 95
25-01-2018 дата публикации

COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS

Номер: US20180020698A1
Автор: GAO Fujun, GUO Elsie, LIAO Jianping, SHAO Shuyan, Wang David, ZHU Sheng Kui
Принадлежит:

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls. 1. A dual-texture food composition comprising:an outer layer including high G-type alginate and high M-type alginate or pectin; andan inner layer including (i) fruit juice or puree, (ii) a gum, (iii) calcium irons, and (iv) an insoluble calcium salt.2. The composition of claim 1 , wherein the inner layer mixture further comprises xanthan gum to produce a liquid texture.3. The composition of claim 2 , wherein the inner layer mixture further comprises konjac and xanthan gum combined to produce a solid.4. The composition of claim 1 , wherein the fruit juice or puree is from a fruit selected from the group consisting of grapefruit claim 1 , cherry claim 1 , rhubarb claim 1 , banana claim 1 , passion fruit claim 1 , lychee claim 1 , grape claim 1 , apple claim 1 , orange claim 1 , mango claim 1 , plum claim 1 , prune claim 1 , cranberry claim 1 , pineapple claim 1 , peach claim 1 , pear claim 1 , apricot claim 1 , blueberry claim 1 , raspberry claim 1 , strawberry claim 1 , blackberry claim 1 , huckleberry claim 1 , boysenberry claim 1 , mulberry claim 1 , gooseberry claim 1 , prairie berry claim 1 , elderberry claim 1 , loganberry claim 1 , dewberry claim 1 , pomegranate claim 1 , papaya claim 1 , lemon claim 1 , line claim 1 , tangerine claim 1 , passion fruit claim 1 , kiwi claim 1 , persimmon claim 1 , currant claim 1 , quince claim 1 , and guava claim 1 , or combinations thereof.5. The composition of claim 1 , further comprising a non-nutritive sweetener.6Stevia rebaudiana. The composition of ...

Подробнее
Номер записи: 96
25-01-2018 дата публикации

METHOD FOR THE CULTIVATION OF PLURIENNIAL PLANTS BELONGING TO THE CARDUEAE TRIBE AND FOR THE INTEGRATED RECOVERY OF INULIN, SEEDS AND BIOMASS FROM THE SAID PLANTS

Номер: US20180020711A1
Автор: Bastioli Catia, Capuzzi Luigi
Принадлежит:

This invention relates to a method for cultivating pluriennial plants belonging to the Cardueae tribe and for the integrated recovery of inulin, seeds and biomass from the said plants. 1. A method for cultivating polyannual plants belonging to the Cardueae tribe , which comprises the steps of:a) sowing the seeds of said plants with a crop density of at least 4 plants per square meter of soil;b) optionally adjusting the content of N in the soil on which said seeds were planted at a content of N of less than 50 Kg/(ha*year);c) collecting at least a portion of the underground part and at least a portion of the aerial part of the plants raised from the sowing of step a) starting from the third year of cultivation, between the phenological stage of flowering and the phenological stage of senescence of such plants.2. The method according to claim 1 , comprising claim 1 , after step a) and before step b) or after step b) and before step c) claim 1 , the step of collecting in the first year of cultivation at least a portion of the aerial part of the plants raised from the sowing of step a) claim 1 , between the phenological stage of flower induction and the phenological stage of senescence of such plants.3. The method according to claim 1 , comprising claim 1 , after step a) and before step b) or after step b) and before step c) claim 1 , the step of collecting in the second year of cultivation at least a portion of the aerial part of the plants raised from the sowing of step a) claim 1 , between the phenological stage of flowering and the phenological stage of senescence of such plants.4. The method according to claim 2 , comprising the step of separating the seeds from the biomass of said aerial part.5. The method according to claim 4 , comprising the step of extracting the oil from said seeds.6. Inulin claim 1 , seeds and biomass obtained from collected portions of polyannual plants belonging to the Cardueae tribe obtainable by means of the method according to .7. A ...

Подробнее
Номер записи: 97
25-01-2018 дата публикации

MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS

Номер: US20180020715A1
Автор: Karremans Adrianus Rutgerus Antonius, van Oort Martinus Gerardus
Принадлежит:

The invention relates to a granular de-dusting material comprising 1. Granular de-dusting material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.2. Granular material according to claim 1 , comprising30-45 wt. % cold-swelling potato starch,30-35 wt. % vegetable oil,20-30 wt. % flour.3. Granular material according to claim 1 , essentially consisting of vegetable ingredients.4. Granular material according to claim 1 , wherein the cold-swelling potato starch is pre-gelatinised.5. Granular material according to claim 1 , wherein the vegetable oil comprises at least one oil or at least one fraction of an oil selected from the group of soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , peanut oil claim 1 , cottonseed oil claim 1 , coconut oil claim 1 , palm oil claim 1 , and rice bran oil.6. Granular material according to claim 5 , wherein the vegetable oil comprises sunflower oil claim 5 , preferably 50-100% sunflower oil claim 5 , in particular 75-99% sunflower oil claim 5 , more in particular 80-95% sunflower oil.7. Granular material according to claim 5 , wherein the vegetable oil is refined (dewatered) oil.8. Granular material according to claim 5 , wherein the vegetable oil comprises high oleic acid sunflower oil.9. Granular material according to claim 1 , wherein the vegetable oil comprises at least one saturated fatty acid claim 1 , at least one mono-unsaturated fatty acid and at least one poly-unsaturated fatty acid.10. Granular material according to claim 9 , wherein the saturated fatty acid content is 5-10 wt. % claim 9 , the monounsaturated fatty acid content is 80-90 wt. % claim 9 , and the poly-unsaturated fat content is 5-10 wt. % claim 9 , based on total fatty acids.11. Granular material according to claim 1 , wherein the flour is cereal flour or Fabaceae flour.12. Granular material according to ...

Подробнее
Номер записи: 98
10-02-2022 дата публикации

MICROEMULSIONS CARRYING ANTIOXIDANTS

Номер: US20220039418A1
Автор: Baseeth Shireen, Matlock Mark, Swinehart Kirby, Wicklund Lori
Принадлежит: ARCHER DANIELS MIDLAND COMPANY

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants. 1. A microemulsion comprising:a plant-based antioxidant;water;at least one surfactant; anda non-polar solvent.2. The microemulsion of claim 1 , wherein the plant-based antioxidant is water soluble.3. The microemulsion of claim 1 , wherein the plant-based antioxidant is oil soluble.4. The micremulsion of claim 1 , wherein the at least one surfactant is lecithin.5. The microemulsion of claim 1 , further comprising a co-surfactant.6. The microemulsion of claim 1 , wherein the plant-based antioxidant is selected from the group consisting of green tea extract claim 1 , mint extract claim 1 , rosemary claim 1 , apple claim 1 , acerola claim 1 , olive claim 1 , curcumin claim 1 , phenolic acids claim 1 , phenolic diterpenes claim 1 , flavonoids claim 1 , volatile oils claim 1 , limonene claim 1 , and combinations of any thereof.7. The microemulsion of claim 1 , further comprising an organic acid selected from the group consisting of ascorbic acid claim 1 , citric acid claim 1 , lactic acid claim 1 , and combinations of any thereof.8. The microemulsion of claim 1 , wherein the non-polar solvent is selected from the group consisting of a vegetable oil claim 1 , medium chain triglycerides claim 1 , and combinations thereof.9. The microemulsion of claim 1 , wherein the co-surfactant is selected from the group consisting of mono and diglycerides claim 1 , polysorbates claim 1 , sorbitan esters claim 1 , polyglyceril esters claim 1 , sucrose esters claim 1 , alkyl polyglucosides claim 1 , alkyl polyglycosides claim 1 , polaxmers claim 1 , pluronics claim 1 , ethoxylated fatty acids claim 1 , ethoxylated monoglycerides claim 1 , propylene glycol claim 1 , polyethylene glycol esters claim 1 , sodium dodecyl sulfate (SDS) claim 1 , sodium lauryl sulfate (SLS) claim 1 , quillaja claim 1 , rhamnolipids claim 1 , sophorolipids claim 1 , sucrose esters claim 1 , polyglycerol ...

Подробнее
Номер записи: 99
10-02-2022 дата публикации

A COLORED BEVERAGE HAVING A LOW PH

Номер: US20220039434A1
Автор: LEEB Elena, MACDONALD Jane Lee
Принадлежит:

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff. 1. A liquid foodstuff comprisinga. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. a solvent,wherein the amount of the at least one multi-sulphated carrageenan is between 0.005 and 0.6 wt. %,wherein the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 200:1,wherein the liquid foodstuff has a pH between 2.0-4.6,wherein the solvent consists of water and optionally ethanol,wherein the amount of h solvent ranges between 75-99 wt. %,wherein the wt. % are relative to the total weight of the liquid foodstuff.2. The liquid foodstuff according to claim 1 , wherein the foodstuff contains other pigments selected from the group consisting of safflomin (safflower) claim 1 , anthocyanin claim 1 , carotenoid claim 1 , betanin claim 1 , annatto claim 1 , lycopene claim 1 , curcumin and chlorophyll.3. The liquid foodstuff according to claim 1 , wherein the phycocyanin content of the liquid foodstuff is between 0.003-0.15 wt. %.4. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff has a solvent content of 75-99 wt. %.5. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff contains between 0.1-40 wt. % ethanol.6. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff is a juice claim 1 ...

Подробнее
Номер записи: 100