公开(公告)号：EP2094097A1

公开(公告)日：2009-09-02

申请号：EP07847781.7

申请日：2007-12-04

申请人： Unilever N.V. ,  Unilever PLC

发明人： ANTON, Marc, Joaquin, Antoine ,  BEAUMAL, Valérie, Anne, Marie ,  BIALEK, Jadwiga, Malgorzata ,  HAMM, Donald, Joseph ,  SIRVENTE, Helga, Françoise

IPC分类号： A23D7/00 ,  A23L1/00 ,  A23L1/035

CPC分类号： A23D7/0053 ,  A23J1/08 ,  A23L27/60 ,  A23L29/10 ,  A23P30/40 ,  A23V2002/00 ,  A23V2300/04 ,  A23V2250/5428

摘要： One aspect of the invention relates to an aerated water- continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt.% of an oil phase; 10-95 wt.% of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.

公开(公告)号：EP1725122A4

公开(公告)日：2009-08-19

申请号：EP05706308

申请日：2005-02-25

申请人： BYRON FOOD SCIENCE PTY LTD

发明人： LEWIS DAVID ADRIAN ,  LEWIS DEBORAH ANN

IPC分类号： A23L15/00

CPC分类号： A23L15/35 ,  A23L15/20 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/122 ,  A23V2250/548 ,  A23V2250/5482 ,  A23V2250/5428

摘要： The present process is directed to an egg-like food product which comprises a soy protein containing component and egg white, the average particle size being less than about 100 microns, the soy protein containing component being present in at least 10% by weight of the composition and to the process of preparing same.

公开(公告)号：EP2031986A1

公开(公告)日：2009-03-11

申请号：EP07786738.0

申请日：2007-06-14

申请人： Nestec S.A.

发明人： FRITSCHE, Rodolphe ,  SCHALLER, Raphael

IPC分类号： A23L1/305 ,  A61K38/01 ,  A61P37/08

CPC分类号： A61K38/012 ,  A23J3/341 ,  A23K10/14 ,  A23K20/147 ,  A23K50/40 ,  A23L7/109 ,  A23L9/10 ,  A23L33/18 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/5428

摘要： The use of enzymatically hydrolysed egg proteins with a degree of hydrolysis between 15 and 28% in the manufacture of a composition for induction of oral tolerance to egg proteins in a mammal.

公开(公告)号：EP1931223A1

公开(公告)日：2008-06-18

申请号：EP05808556.4

申请日：2005-10-07

申请人： N.V. Nutricia

发明人： PETERS, Johannes, Adrianus, Cornelis ,  VAN NORREN, Klaske ,  GORSELINK, Marchel ,  HAGEMAN, Robert, Johan, Joseph

IPC分类号： A23L1/30 ,  A23L2/52 ,  A61P21/06

CPC分类号： A61K31/205 ,  A23L2/52 ,  A23L33/10 ,  A23V2002/00 ,  A23V2250/54 ,  A23V2250/18 ,  A23V2250/314 ,  A23V2250/7052 ,  A23V2250/7058 ,  A23V2250/5424 ,  A23V2250/187 ,  A23V2250/1868 ,  A23V2250/5428 ,  A23V2250/5114 ,  A23V2250/54246 ,  A23V2250/0628 ,  A23V2250/704 ,  A23V2250/211 ,  A23V2250/708 ,  A23V2250/712 ,  A23V2250/71 ,  A23V2250/714

摘要： The invention relates to the treatment or the reduction of the incidence of muscle wasting in humans and to a complete nutritional composition patients suffering from muscle wasting comprising betaine and preferably coenzyme Q10.

公开(公告)号：EP1806975A1

公开(公告)日：2007-07-18

申请号：EP05796750.7

申请日：2005-10-03

申请人： UNILEVER N.V.

发明人： BODOR, Janos Unilever R & D Vlaardingen ,  PETTEN, Arjan, Merijn

IPC分类号： A23L1/20 ,  A23J3/16 ,  A23J3/08 ,  A23L1/307 ,  A23L1/32

CPC分类号： A23J3/08 ,  A23J3/16 ,  A23J3/227 ,  A23L19/05 ,  A23L29/281 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/122 ,  A23V2250/1842 ,  A23V2250/5488 ,  A23V2250/5428 ,  A23V2250/54252 ,  A23V2250/50724 ,  A23V2250/032 ,  A23V2250/0622

摘要： A method is provided to prepare a food product with a favorable nutritional composition that is easy to prepare and can suitably be used in for example fast food outlets. Cooked patties are stored in packaging at a temperature below 10°C. The cooked patties have a moisture content of 70-90 wt% and a fat content of 1-15 wt%. They comprise gelled protein and vegetable particles, and they comprise protein and carbohydrate in a weight ratio of at least 1.5:1. In the method a patty is separated from the packaging and taken from the storage and is subsequently subjected to a dry heat treatment to raise the temperature of the interior of the patty to above 40°C. Also provided is a pack containing frozen semi-finished food product suitable for use in the present method. The pack comprises cooked patties with a moisture content of 70-90 wt% and a fat content of 1-15 wt%, which comprise gelled protein and vegetable particles, which comprise protein and carbohydrate in a weight ratio of at least 1.5:1 and which have an interior temperature of less than -4°C.

公开(公告)号：EP1757189A2

公开(公告)日：2007-02-28

申请号：EP06118952.8

申请日：2006-08-15

申请人： KRAFT FOODS HOLDINGS, INC.

发明人： Cha, Alice S. ,  Loh, Jimbay P. ,  Crowley, Colin P.

IPC分类号： A23C21/10 ,  A23C1/16 ,  A23C19/076 ,  A23C9/154 ,  A23J3/08 ,  B01D61/44 ,  A23C19/10 ,  A23C3/08 ,  A23L3/358 ,  A23L1/39 ,  A23L1/24 ,  A21D2/02 ,  A23J3/04

CPC分类号： A23C9/1542 ,  A21D2/02 ,  A21D2/145 ,  A23C1/16 ,  A23C3/085 ,  A23C9/1544 ,  A23C19/076 ,  A23C19/105 ,  A23C21/10 ,  A23C2210/30 ,  A23G3/346 ,  A23G2200/12 ,  A23J3/04 ,  A23J3/08 ,  A23J3/16 ,  A23J3/18 ,  A23L3/3454 ,  A23L3/3508 ,  A23L3/358 ,  A23L7/198 ,  A23L11/07 ,  A23L27/60 ,  A23V2002/00 ,  B01D61/445 ,  A23V2250/54252 ,  A23V2250/5062 ,  A23V2250/507 ,  A23V2250/5086 ,  A23V2250/054 ,  A23V2250/2136 ,  A23V2200/10 ,  A23V2250/5428 ,  A23V2250/02 ,  A23V2200/18 ,  A23V2200/06

摘要： Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole/liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, induding in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

摘要翻译： 提供低pH值，高含水量，耐储存稳定的食品组合物和减少酸味的方法。 该食品组合物用具有至少约0.005摩尔/升酸化力的低酸度酸化剂酸化，其pH值为4.0，对于提供具有约0.90或更高的Aw的食品组合物是有效的，其最终pH 为5.0以下，特别是4.2以下。 特别地，低pH食物组合物可以含有总有机酸含量为每1000克食物组合物0.22摩尔或更少，这有助于避免不必要的酸味。 本发明还提供了新的或改进的低pH值，高含水量货架稳定的食品组分和酸味降低的产品，以及它们的制备方法，一方面包括用于制备用于食品制备的ED组合物的改进的电渗析方法和系统。

公开(公告)号：EP1367907B1

公开(公告)日：2007-02-28

申请号：EP02707977.1

申请日：2002-03-13

申请人： KELLOGG COMPANY

发明人： KEPPLINGER, John ,  BATH, Deirdre, Eileen

IPC分类号： A23L1/064 ,  A23L1/068 ,  A23P1/16 ,  A23L1/0532 ,  A23L1/0524 ,  A23L1/164

CPC分类号： A23L7/122 ,  A23L7/117 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/256 ,  A23P30/40 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2250/5428 ,  A23V2200/246 ,  A23V2250/5114 ,  A23V2250/5026 ,  A23V2250/51088 ,  A23V2250/54 ,  A23V2250/5108

摘要： An aerated food component is disclosed. The aerated food component is formed from a mixture of sweeteners, a fruit concentrate, an ionic hydrocolloid, a calcium source, an edible acid, a cation source, and a whipping protein. Also disclosed is a method for forming the aerated food component. The aerated food component can be used as a semi-moist fruit supplement in a variety of consumer food products. Alternatively, the aerated food component can be extruded, cut into pieces and dried to form a low moisture aerated cereal additive that remains crisp in a liquid. The disclosed formulation also permits high levels of fruit to be incorporated into the aerated food component.

公开(公告)号：EP1689241A1

公开(公告)日：2006-08-16

申请号：EP04819634.9

申请日：2004-11-30

申请人： NESTEC S.A.

发明人： BEST, Eric, Thomas ,  OAKENFULL, David, George ,  BARWICK, Darryl, Richard ,  KIBLER, Lawrence, Allan ,  BUDWIG, Christopher, E.

IPC分类号： A23G1/00 ,  A23G3/00 ,  A23P1/08

CPC分类号： A23G1/305 ,  A23G3/34 ,  A23G3/343 ,  A23G9/322 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/20 ,  A23L29/238 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/506 ,  A23V2250/5428 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2200/22 ,  A23V2200/124

摘要： A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40°C, and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

公开(公告)号：EP1528864A2

公开(公告)日：2005-05-11

申请号：EP03784137.6

申请日：2003-08-01

申请人： Nestec S.A.

发明人： KASTENMAYER, Peter ,  BARCLAY, Denis ,  OFFORD CAVIN, Elizabeth ,  PRIDMORE-MERTEN, Sylvie

IPC分类号： A23L1/305 ,  A23L1/304 ,  A23L1/30 ,  A23L1/32

CPC分类号： A23C9/1522 ,  A23C9/152 ,  A23K50/40 ,  A23L2/02 ,  A23L23/10 ,  A23L33/105 ,  A23L33/16 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2250/5428 ,  A23V2250/2116 ,  A23V2250/1872 ,  A23V2250/1874 ,  A23V2250/54 ,  A23V2250/612 ,  A23V2250/1582 ,  A23V2250/1618

摘要： The invention relates to a calcium absorption enhancer comprising as an active ingredient calcium and at least one of the components selected from the group of egg white, egg white proteins and isoflavones, as well as to an orally ingestible composition comprising it, and its use for different purposes, such as attenuating obesity, or increasing mobility.

公开(公告)号：EP1156719A1

公开(公告)日：2001-11-28

申请号：EP00910743.4

申请日：2000-03-01

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： SHER, Alexander ,  JACOBSON, Mark Randolph ,  MALLANGI, Chandrasekhara Reddy ,  VADEHRA, Dharam Vir ,  WEDRAL, Elaine Regina

IPC分类号： A23L1/304 ,  A23G1/00 ,  A23J3/34

CPC分类号： A23G1/56 ,  A23J3/341 ,  A23L33/165 ,  A23V2002/00 ,  A23G2210/00 ,  A23G2200/10 ,  A23V2250/5428

摘要： An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.