公开(公告)号：EP2651245B1

公开(公告)日：2015-12-16

申请号：EP11794796.0

申请日：2011-12-16

申请人： United Pharmaceuticals S.A.

发明人： MARGOSSIAN, Jonathan Albert ,  PRADEAU, Nicolas ,  FALLOURD, Yannick

IPC分类号： A23L1/0524 ,  A23L1/29 ,  A61P1/04 ,  A23L1/054

CPC分类号： A61K31/732 ,  A23L29/231 ,  A23L29/238 ,  A23L29/262 ,  A23L29/27 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/717 ,  A61K31/723 ,  A23V2200/244 ,  A23V2250/50724 ,  A23V2250/5086

公开(公告)号：EP2692240A1

公开(公告)日：2014-02-05

申请号：EP12764076.1

申请日：2012-03-30

申请人： Nihon Kraft Foods Limited

发明人： KAMAKURA, Yoshimitsu ,  SEGAWA, Hiroshi

IPC分类号： A23G3/34 ,  A23G1/00 ,  A23G1/30 ,  A23G4/00

CPC分类号： A23G3/38 ,  A23G1/54 ,  A23G1/56 ,  A23G3/346 ,  A23G3/36 ,  A23G3/42 ,  A23G4/20 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/6406 ,  A23V2250/6416 ,  A23V2250/6422 ,  A23V2250/642

摘要： The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water content is low; and a confection which is obtained using the flowable food composition. This flowable food composition comprises glycerol, xylitol, which is contained in an amount effective for sweetness, and one or more sugar alcohols excluding xylitol and glycerol. The sugar alcohols preferably comprise one or more compounds selected from the group consisting of sorbitol, maltitol, and reduced palatinose. This confection comprises a center composition which comprises the flowable food composition and a shell composition with which at least some of the center composition is surrounded, the shell composition being selected from the group consisting of candy, chewing gum, and chocolate.

摘要翻译： 本发明的目的在于提供：含有木糖醇的食用组合物，其含量足以获得优异的甜味，并且即使在水分含量低时也能长时间保持流动性; 以及使用该可流动的食物组合物获得的甜食。 该可流动食物组合物包含甘油，含有有效甜味量的木糖醇和除木糖醇和甘油外的一种或多种糖醇。 糖醇优选包含一种或多种选自山梨醇，麦芽糖醇和还原帕拉金糖的化合物。 该甜食包括中心组合物，其包含可流动食物组合物和包含至少一些中心组合物的壳组合物，壳组合物选自糖果，口香糖和巧克力。

公开(公告)号：EP2651245A1

公开(公告)日：2013-10-23

申请号：EP11794796.0

申请日：2011-12-16

申请人： United Pharmaceuticals S.A.

发明人： MARGOSSIAN, Jonathan Albert ,  PRADEAU, Nicolas ,  FALLOURD, Yannick

IPC分类号： A23L1/0524 ,  A23L1/29 ,  A61P1/04 ,  A23L1/054

CPC分类号： A61K31/732 ,  A23L29/231 ,  A23L29/238 ,  A23L29/262 ,  A23L29/27 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/717 ,  A61K31/723 ,  A23V2200/244 ,  A23V2250/50724 ,  A23V2250/5086

摘要： The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastrooesophageal reflux phenomena affecting an individual. Anti-regurgitation and/or anti-reflux infant formulae and milks intended for feeding newborn babies, infants and young children are particularly described.

公开(公告)号：EP2623109A1

公开(公告)日：2013-08-07

申请号：EP11829241.6

申请日：2011-09-29

申请人： Terumo Kabushiki Kaisha

发明人： TANI Yasuyo ,  ARIIZUMI Tsuyoshi

IPC分类号： A61K38/00 ,  A61P3/02

CPC分类号： A23L1/296 ,  A23L33/16 ,  A23L33/18 ,  A23L33/185 ,  A23L33/40 ,  A23V2002/00 ,  A61K38/011 ,  A61K38/168 ,  A23V2200/244 ,  A23V2200/30 ,  A23V2250/06 ,  A23V2250/1578 ,  A23V2250/1588 ,  A23V2250/1592 ,  A23V2250/16 ,  A23V2250/161 ,  A23V2250/1614 ,  A23V2250/1642 ,  A23V2250/5488 ,  A23V2250/55 ,  A23V2250/70 ,  A23V2250/708

摘要： Provided is an enteral nutrient which, although containing a soy protein as a protein source, does not cause a rapid increase in viscosity and inhomogeneity due to aggregation or thermal denaturation by heating for sterilization or formulation step and is thus stable, and shows a good taste without giving any sense of bitterness and coarseness on the throat inherent to soybean. The enteral nutrient is an enteral nutrient of acidic type which comprises a protein, a fat, a carbohydrate, a vitamin, a mineral and a food fiber and has a pH of 3.0 to 4.5, wherein a soy protein containing 20 to 40% of a peptide fraction having a molecular weight of less than 6000 is formulated in an amount of 5 to 65% of the total protein.

摘要翻译： 提供了虽然含有作为蛋白质源的大豆蛋白质的肠内营养素，但是由于通过加热灭菌或制剂步骤而导致的聚集或热变性，不会引起粘度和不均匀性的快速增加，因此稳定，并且显示出良好的味道 对大豆固有的喉咙没有任何的痛苦和粗糙感。 肠内营养素是酸​​性型的肠内营养素，其包含蛋白质，脂肪，碳水化合物，维生素，矿物质和食品纤维，并且pH为3.0〜4.5，其中，含有20〜40％ 分子量小于6000的肽级分配制成总蛋白质的5至65％的量。

公开(公告)号：EP2081444A1

公开(公告)日：2009-07-29

申请号：EP07820121.7

申请日：2007-09-11

申请人： Unilever N.V. ,  Unilever PLC

发明人： BLIJDENSTEIN, Theodorus Berend Jan ,  CAO, Jian ,  DE GROOT, Petrus Wilhelmus N. de ,  LIU, Weichang ,  STOYANOV, Simeon Dobrev ,  ZHOU, Weizheng

IPC分类号： A23L1/00 ,  A23P1/16 ,  A23L1/308 ,  A23L1/0522 ,  A23L1/0534 ,  A23L1/24 ,  A23L1/39 ,  A23L2/54 ,  A23C13/12

CPC分类号： A23F5/243 ,  A23C13/12 ,  A23L2/54 ,  A23L23/00 ,  A23L27/60 ,  A23L33/24 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/226 ,  A23V2200/244 ,  A23V2250/101 ,  A23V2250/51084 ,  A23V2250/51086 ,  A23V2250/54

摘要： A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt% and less than 95 wt% of water, at least 0.5 wt% and less than 20 wt% of protein, at least 1 vol.% and less than 70 vol.% of gas, at least 0.001 wt% and less than 10 wt% fibre particles and at least 0.001 wt% and less than 10 wt% surface active particles. Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

公开(公告)号：EP2002727A1

公开(公告)日：2008-12-17

申请号：EP07740338.4

申请日：2007-03-29

申请人： POKKA CORPORATION

发明人： GOTO, Takaki ,  IKEDA, Seiichiro ,  HIRAMATSU, Kumiko

IPC分类号： A23C13/14

CPC分类号： A23C13/12 ,  A23C9/1544 ,  A23G3/36 ,  A23G9/327 ,  A23G9/40 ,  A23L9/10 ,  A23L9/20 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2200/244

摘要： Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 µm, and the viscosity of the cream composition at 20°C is 100 to 2,500 mPa·s.

摘要翻译： 提供了可处理性优异的乳膏组合物。 奶油组合物含有乳脂肪，糖和水。 乳脂的含量超过5质量％以上30质量％以下。 糖的含量为40〜65质量％。 奶油组合物的中值粒径为0.2〜4.0μm，乳剂组合物在20℃下的粘度为100〜2500mPa·s。

公开(公告)号：EP1514908B1

公开(公告)日：2007-08-01

申请号：EP04019881.4

申请日：2004-08-21

申请人： Kraft Foods R&D, Inc. ,  Emmi Schweiz AG

发明人： Windhab, Erich, Prof.Dr. ,  Marti, Irene, Dipl.Ing.

IPC分类号： A23G1/00

CPC分类号： A23G1/44 ,  A23G1/46 ,  A23G1/56 ,  A23G2200/10 ,  A23G2200/12 ,  A23V2002/00 ,  C09C3/00 ,  A23V2200/244 ,  A23V2250/5424

公开(公告)号：EP1372414B1

公开(公告)日：2007-01-03

申请号：EP02708360.9

申请日：2002-03-15

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： WUERSCH, Pierre ,  BURRI, Josef

IPC分类号： A23L2/39 ,  A23L1/308

CPC分类号： A23L2/66 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/39 ,  A23L2/52 ,  A23L7/115 ,  A23L33/175 ,  A23L33/21 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5106 ,  A23V2250/5034

摘要： A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 νm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4 % to about 1.5 % by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa.s but which rapidly develops a final viscosity of above about 1000 mPa.s at body temperature.

公开(公告)号：EP3403514A1

公开(公告)日：2018-11-21

申请号：EP17738530.9

申请日：2017-01-13

申请人： Mizkan Holdings Co., Ltd. ,  Mizkan Co., Ltd.

发明人： OHIKE, Masaki

IPC分类号： A23L27/00 ,  A23L25/00 ,  A23L27/60

CPC分类号： A23L27/18 ,  A23L5/30 ,  A23L25/00 ,  A23L25/20 ,  A23L27/00 ,  A23L27/60 ,  A23L29/212 ,  A23L29/27 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2300/31

摘要： Provided is a spherical ingredient-containing condiment, which does not allow a spherical ingredient in a condiment liquid to flow down to a bottom of a container, and is favorably placed on a foodstuff, and with which the texture of the spherical ingredient is felt. A spherical ingredient-containing topping condiment, including: (A) a 4 -mesh-pass to 16 -mesh-on ingredient in an amount of 1 to 50% by weight of a whole condiment on a wet basis; and (B) a 16-mesh-pass to 100-mesh-on ingredient in an amount of 0.1 to 50% by weight of the whole condiment on a wet basis, wherein the ingredient (A) in an amount of 10 to 100% by weight on a wet basis is a spherical ingredient having a repose angle α (°) of 20°

公开(公告)号：EP2789245B1

公开(公告)日：2018-01-17

申请号：EP12855854.1

申请日：2012-04-23

申请人： San-Ei Gen F.F.I., INC.

发明人： SAKATA, Makoto ,  NISHINO, Masayuki ,  NAKAO, Tomohiro ,  MIYAMOTO, Kanako

IPC分类号： A23L29/10 ,  A23L29/25 ,  A23L2/52 ,  A23L2/56 ,  A23L2/58 ,  A23L27/00 ,  A23D7/00 ,  A61K8/06 ,  A61K8/73 ,  A61Q13/00

CPC分类号： A23D7/0053 ,  A23L2/52 ,  A23L2/56 ,  A23L2/58 ,  A23L27/80 ,  A23L29/10 ,  A23L29/25 ,  A23L33/15 ,  A23V2002/00 ,  A61K8/062 ,  A61K8/73 ,  A61K2800/10 ,  A61K2800/262 ,  A61Q13/00 ,  A61Q19/00 ,  A23V2200/222 ,  A23V2200/244 ,  A23V2250/5056

摘要： The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa€¢s, which is measured by preparing a 15 wt% aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20°C and 30 rpm using a Brookfield viscometer.