公开(公告)号：EP2871975A1

公开(公告)日：2015-05-20

申请号：EP13731772.3

申请日：2013-06-26

申请人： Unilever N.V. ,  Unilever PLC

发明人： POPP, Alois, Konrad ,  SILVA PAES, Sabrina ,  VREEKER, Robert

IPC分类号： A23L1/0524 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/212 ,  A23L1/24 ,  A23L1/39 ,  A23L1/40

CPC分类号： A23L23/10 ,  A23L19/00 ,  A23L23/00 ,  A23L27/60 ,  A23L29/231 ,  A23L29/256 ,  A23L29/272 ,  A23V2002/00 ,  A23V2250/5026 ,  A23V2250/50362 ,  A23V2250/5054 ,  A23V2250/50724

摘要： The present invention relates to a gelled food concentrate, in particular a gelled food concentrate to prepare a ready-to-eat end product like a soup, a sauce, or a gravy. It is an object to provide a gelled food concentrate, which upon dilution in an aqueous liquid provides a viscous ready-to-eat end product, most desirably agelled food concentrate with a homogenous texture and ingredient distribution. Surprisingly, these complications were overcome by a gelled food concentrate comprising water, asaltsensitive gum, salt and a gelling pectin.

公开(公告)号：EP2866590A1

公开(公告)日：2015-05-06

申请号：EP13730251.9

申请日：2013-06-20

申请人： Unilever N.V. ,  Unilever Plc.

发明人： SILVA PAES, Sabrina ,  SCHUMM, Stephan Georg

IPC分类号： A23L1/39 ,  A23L1/40 ,  A23L1/24 ,  A23L1/0524

CPC分类号： A23L1/0524 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/50724

摘要： The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish.

公开(公告)号：EP1641355A4

公开(公告)日：2009-12-09

申请号：EP04750281

申请日：2004-04-15

申请人： WELCH FOODS INC

发明人： KUHNS BARBARA ANN ,  PACE COLIN BRIAN

IPC分类号： A23L20060101 ,  A23L19/00 ,  A23L21/12 ,  A23L21/15 ,  A23L23/00 ,  A23L27/50 ,  A23L29/231 ,  A23L29/269

CPC分类号： A23L23/00 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/1578 ,  A23V2250/5086 ,  A23V2200/242

公开(公告)号：EP1855544A2

公开(公告)日：2007-11-21

申请号：EP06716667.8

申请日：2006-02-23

申请人： CSM Nederland B.V.

发明人： VAN DE VELDE, Freddie

IPC分类号： A23L1/0524

CPC分类号： C08B37/0033 ,  A23L29/231 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L29/281 ,  A23L29/284 ,  A23V2002/00 ,  A61K8/64 ,  A61K8/73 ,  A61K2800/5424 ,  A61Q19/00 ,  C08B37/0042 ,  C08B37/0045 ,  C08B37/006 ,  C08L5/00 ,  C08L89/00 ,  C08L2666/26 ,  A23V2250/5086 ,  A23V2250/54 ,  A23V2200/242 ,  A23V2250/5054 ,  A23V2250/50724 ,  A23V2250/5024 ,  A23V2250/5036

摘要： According to the present invention hydrocolloid compositions are provided comprising anionic polysaccharides as well as an amount of peptide material. These hydrocolloid compositions can suitably be used to gel and/or viscosify aqueous systems. Interactions between said anionic polysaccharides and said peptides in aqueous systems result in cross-linked polymer networks. According to the present invention the peptides are typically obtained by hydrolysing protein compositions and optionally subsequently isolating or purifying a cationic fraction therefrom. The use of the present gelled and/or viscosified aqueous systems in e.g. foodstuffs, beverages, encapsulates and pharmaceutical and/or cosmetic compositions are disclosed herein.

公开(公告)号：EP1788891A2

公开(公告)日：2007-05-30

申请号：EP05793037.2

申请日：2005-09-27

申请人： Pregel S.p.A.

发明人： RABBONI, Luciano

IPC分类号： A23L1/0522 ,  A23L1/0524 ,  A21D2/00

CPC分类号： A21D2/183 ,  A21D2/186 ,  A21D15/00 ,  A23L29/219 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2250/061 ,  A23V2250/708 ,  A23V2250/032

摘要： The present invention relates to a water-absorbing composition based on a mixture of one or more starches and pectins having thickening and/or gelling properties, for preventing water from getting out from food products before, while and after baking. Said composition has proved particularly useful in the field of catering for preparing baked products, both sweet and salty, coated or stuffed with fruit, vegetables, cheese and/or other foods that tend to release water.

公开(公告)号：EP1633211A1

公开(公告)日：2006-03-15

申请号：EP03741645.0

申请日：2003-06-18

申请人： N.V. Nutricia

发明人： VAN LAERE, Katrien, Maria, Josefa ,  RAGGERS, Rene, John ,  ELBERSE, Johanna, Maria, Martina

IPC分类号： A23L2/40 ,  A23L1/05 ,  A23L1/308 ,  A61K9/00 ,  A23L1/0524 ,  A23L1/0532 ,  A61K31/732 ,  A61K31/734 ,  A61K31/715 ,  A23L2/385

CPC分类号： A61K31/715 ,  A23V2002/00 ,  A61K31/732 ,  A61K31/734 ,  A23V2250/50724 ,  A23V2250/11 ,  A23V2250/5026 ,  A23V2250/1578 ,  A23V2200/332

摘要： The present invention relates to a process for the preparation of a hot liquid fiber product that may advantageously be used in the treatment or prevention of a diet responsive condition. The process according to the invention comprises admixing: a. a serving of a reconstitutalbe composition comprising (i) between 0.1 gram and 75 grams fiber; and (ii) and effervescent system; and b. a liquid with a temperature that exceeds 35°.

公开(公告)号：EP1587375A1

公开(公告)日：2005-10-26

申请号：EP04705000.0

申请日：2004-01-24

申请人： DSM IP Assets B.V.

发明人： CARLE, Reinhold ,  SCHIEBER, Andreas ,  MUTTER, Susanne

IPC分类号： A23L1/00 ,  A61K9/16 ,  A23L1/0524 ,  A23L2/02

CPC分类号： A61K9/0095 ,  A23L2/02 ,  A23L5/44 ,  A23L29/231 ,  A23P10/30 ,  A23V2002/00 ,  A61K9/1652 ,  A61K47/36 ,  A23V2250/211 ,  A23V2250/50724 ,  A23V2200/224

摘要： A novel composition for delivering carotenoids (e.g. α- and &bgr;-carotene, lycopene) and/or other physiologically active ingredients to the colon of humans after ingestion and for producing liquid food compositions insusceptible to polyphenol-protein reactions can be obtained by encapsulating said active ingredients with pectin, in particular with low-methoxylated pectin.

公开(公告)号：EP1465504B1

公开(公告)日：2005-05-04

申请号：EP02793590.7

申请日：2002-12-20

申请人： N.V. Nutricia

发明人： NAVARRO Y KOREN, Peter, Antonio ,  VAN LAERE, Katrien, Maria, Jozefa ,  DE LANGE, Maria, Elisabeth, Hermien ,  MINOR, Marcel

IPC分类号： A23L1/29 ,  A23L1/30 ,  A61K31/715

CPC分类号： A23L2/52 ,  A23L2/62 ,  A23L29/231 ,  A23L29/244 ,  A23L29/256 ,  A23L29/35 ,  A23L33/105 ,  A23L33/16 ,  A23L33/21 ,  A23L33/30 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/715 ,  A61K31/732 ,  Y10S514/909 ,  Y10S514/91 ,  Y10S514/911 ,  A23V2250/5072 ,  A23V2250/28 ,  A23V2250/5026 ,  A23V2250/1578 ,  A23V2250/032 ,  A23V2250/5488 ,  A23V2250/5114 ,  A23V2250/606 ,  A23V2250/18 ,  A23V2250/1638 ,  A23V2250/26 ,  A23V2250/246 ,  A23V2250/264 ,  A23V2250/5036 ,  A23V2250/50724 ,  A23V2250/628 ,  A23V2250/16 ,  A23V2250/61 ,  A23V2200/04

公开(公告)号：EP1494545A1

公开(公告)日：2005-01-12

申请号：EP03745644.9

申请日：2003-03-31

申请人： Bon Coeur, Inc.

发明人： MIKAELIAN, Garegin ,  TEISSIER, Pierre

IPC分类号： A23L1/20 ,  A23J1/12 ,  A23J1/14

CPC分类号： A23G3/48 ,  A21D2/266 ,  A23C11/103 ,  A23G3/346 ,  A23G3/44 ,  A23G9/38 ,  A23G9/42 ,  A23G9/52 ,  A23G2200/04 ,  A23G2200/10 ,  A23G2200/14 ,  A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23L7/109 ,  A23L7/126 ,  A23P10/30 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/5072 ,  A23V2250/5058 ,  A23V2250/50724 ,  A23V2200/224 ,  A23V2250/5022 ,  A23V2250/54246 ,  A23V2250/5062 ,  A23V2250/54252 ,  A23V2250/548 ,  A23V2250/5486

摘要： Disclosed is a method for improving flavor quality and reducing water absorption of protein isolates, particularly soy protein concentrates. The method involves a surface treatment of the protein isolates with an aqueous solution containing a polysaccharide, in order to coat the protein isolates and block off the flavor of the protein molecule as well as serving as a moisture barrier. The treated protein isolates are then dried to a powder form. The resulting protein isolates are bland in taste, have a reduced water adsorption ratio as compared to the untreated protein isolate and can be used in a wide range of food products without flavor reversion.

摘要翻译： 本发明公开了改善蛋白质分离物，特别是大豆蛋白质浓缩物的风味品质和降低水分吸收的方法。 该方法包括用含有多糖的水溶液对蛋白质分离物进行表面处理，以涂覆蛋白质分离物并阻断蛋白质分子的风味以及用作防潮层。 然后将处理过的蛋白质分离物干燥成粉末形式。 所得到的蛋白质分离物味道平淡，与未处理的蛋白质分离物相比具有降低的吸水率，并且可以用于广泛范围的食品中而没有回味。

公开(公告)号：EP2227966B1

公开(公告)日：2016-07-27

申请号：EP09173129.9

申请日：2009-10-15

申请人： Coöperatie Avebe U.A.

发明人： Giuseppin, Marco Luigi Federico ,  Nieuwenhuijzen, Nelly Hermina ,  Tromp, Robert Hans

IPC分类号： A23D7/005 ,  A23L33/185 ,  A23L33/10 ,  A23L27/60

CPC分类号： A23D7/0053 ,  A23D7/0056 ,  A23L27/60 ,  A23L33/10 ,  A23L33/185 ,  A23V2002/00 ,  A23V2250/18 ,  A23V2250/548 ,  A23V2250/5086 ,  A23V2250/50722 ,  A23V2250/50724 ,  A23V2250/5118