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    REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE
    96.
    发明公开
    REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE 审中-公开
    REFINED PFLANZENISOLATE及其制造方法的这种PFLANZENISOLAT功能性食品成分

    公开(公告)号：EP2645879A1

    公开(公告)日：2013-10-09

    申请号：EP11784459.7

    申请日：2011-11-10

    申请人： Unilever N.V. ,  Unilever PLC

    发明人： MAVROUDIS, Nikolaos ,  MAZZOTTI, Marco, Giuseppe

    IPC分类号： A23L1/212 ,  A23L1/222 ,  A23L1/30 ,  A23L2/56 ,  A23L1/22 ,  A23L1/015 ,  A23L1/221 ,  A23L1/228

    CPC分类号： A23L33/105 ,  A23L2/082 ,  A23L5/27 ,  A23L5/273 ,  A23L19/09 ,  A23L27/10 ,  A23L27/12 ,  A23L27/22 ,  A23L33/16 ,  A23L33/175 ,  A23L33/18 ,  A23L33/185 ,  A23V2002/00

    摘要： The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: .contains at least 0.3 wt % of glutamate; .contains at least 500 ppm of K+; .contains less than 300 ppm of Ca2+; .contains less than 700 ppm of Mg .contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K-] does not exceed 5:100, each of said cation concentrations being expressed in ppm.

    摘要翻译： 通过对隔离processthat采用离子排斥色谱如味道增强剂：在本发明涉及提供精制计划菌株确实可以用作起始材料用于生产功能性食品成分，颜色。 更具体地，本发明提供了一种精制计划以隔离组合物重量的果糖，葡萄糖，植物来源，酸和钾的蛋白质类物质中选择的水溶性植物成分的干物质包含至少30％，所述分离物的进一步特征在于在没有在 40°白利糖度的浓度隔离：•含有谷氨酸的至少0.3重量％; •含有至少500ppm的K +的; •含有钙离子的小于300ppm; •包含小于700ppm的镁2+; •包含能够通过在具有切断250 kDa的分子量超滤膜的组分小于1重量％。 worin的浓度比（[钙离子] + [Mg 2+的]）/ [K +]的大小限制5：100中，每个以ppm表示所述阳离子是浓度的。

    Compositions for improving flavor and safety or marinated meat products
    98.
    发明公开
    Compositions for improving flavor and safety or marinated meat products 有权
    组合物改善的腌制肉制品的口感和安全

    公开(公告)号：EP2502497A1

    公开(公告)日：2012-09-26

    申请号：EP12004418.5

    申请日：2006-09-06

    申请人： Triad Resource Technologies LLC

    发明人： Toledo, Mo, Mui

    IPC分类号： A23B4/12 ,  A23B4/20 ,  A23L1/222 ,  A23L1/318

    CPC分类号： A23L13/72 ,  A23B4/12 ,  A23B4/20 ,  A23L27/13 ,  A23L27/82 ,  A23V2002/00

    摘要： The present invention relates to a buffered vinegar concentrate comprising concentrated, neutralized 200 to 300 grain vinegar and unreacted vinegar admixed to provide the buffered vinegar concentrate, wherein the buffered vinegar concentrate comprises about 30% to about 50% of acetic acid salt and acetic acid and comprises a molar amount of acetic acid salt in excess of the molar amount of acetic acid.

    摘要翻译： 本发明涉及一种缓冲醋精包括浓缩，中200到300粒醋和混合以提供缓冲的醋精，worin缓冲的醋浓缩物包括约30％至乙酸盐和乙酸和大约50％未反应的醋 包括过量的乙酸的摩尔量的醋酸盐的摩尔量。

    PRODUCTION D'AROMES NATURELS DE TRUFFE A PARTIR DE MYCELIUM TRUFFIER
    99.
    发明公开
    PRODUCTION D'AROMES NATURELS DE TRUFFE A PARTIR DE MYCELIUM TRUFFIER 有权
    生产D'AROMES NATURELS DE TRUFFE PARTIR DE MYCELIUM TRUFFIER

    公开(公告)号：EP2448430A1

    公开(公告)日：2012-05-09

    申请号：EP10734822.9

    申请日：2010-06-25

    申请人： Splivallo, Richard ,  Maier, Christophe

    发明人： Splivallo, Richard ,  Maier, Christophe

    IPC分类号： A23L1/221 ,  A23L1/222 ,  A23L1/235

    CPC分类号： A23L1/221 ,  A23L27/10 ,  A23L31/00

    摘要： The present invention relates to a method for producing natural truffle (
    Tuber ssp.) flavours from truffle mycelium in culture, and to the use of at least one flavour precursor for inducing the production of volatile compounds of the natural flavour of truffle (
    Tuber ssp.) fruiting bodies from truffle mycelium in culture. The invention also relates to the truffle (
    Tuber ssp.) mycelium cultured according to the method of the invention, to the aromatic products having the odour and the natural taste of the truffle fruiting body, which are extracted from said truffle mycelium, and to the flavoured bodies containing same.

    摘要翻译： 本发明涉及一种从培养中的松露菌丝体生产天然松露（块茎）风味的方法，以及涉及至少一种风味前体用于诱导产生松露天然风味的挥发性化合物（块茎（Strawer ssp。））的用途。 ）松露菌丝体的子实体。 本发明还涉及根据本发明的方法培养的松露（块茎支链菌）菌丝体，具有从松露菌丝体中提取的松露子实体的气味和天然味道的芳香产品，以及涉及 含有相同味道的香味。