公开(公告)号：EP2317873A1

公开(公告)日：2011-05-11

申请号：EP09800919.4

申请日：2009-07-22

申请人： GENERAL MILLS, INC.

发明人： VAN LENGERICH, Bernhard, H. ,  WALTHER, Goeran

IPC分类号： A23L1/05 ,  A23L1/30

CPC分类号： A23L33/12 ,  A23L7/117 ,  A23L7/17 ,  A23L19/09 ,  A23L29/20 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/224 ,  A23V2200/242 ,  A23V2200/244 ,  A23V2250/032 ,  A23V2250/186 ,  A23V2250/5072 ,  A23V2250/51 ,  A23V2250/5108 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2250/6406 ,  A23V2250/642 ,  A23V2250/70

摘要： A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces.

公开(公告)号：EP2300330A1

公开(公告)日：2011-03-30

申请号：EP09763531.2

申请日：2009-06-10

申请人： GENERAL MILLS, INC.

发明人： ZOSS, Robert, A. ,  BAGGIO, Linda ,  ENZ, Jeffrey ,  ENGSTROM, Michael, J. ,  SCHOLTES, Bryan

IPC分类号： B65D21/032 ,  B65D81/32 ,  B65D85/80

CPC分类号： B65D81/3205 ,  B65D11/04 ,  B65D77/245 ,  B65D81/3216 ,  B65D85/80 ,  B65D2543/00046

摘要： Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

公开(公告)号：EP1900283A3

公开(公告)日：2010-02-10

申请号：EP07024107.0

申请日：1999-03-23

申请人： GENERAL MILLS, INC.

发明人： Van Lengerich Bernard

IPC分类号： A21D13/00 ,  A23L1/00 ,  A23L1/03 ,  A21D13/08 ,  A23L1/164 ,  A23L1/22 ,  A61K9/00 ,  A61K9/16

CPC分类号： A21D8/042 ,  A21D8/04 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L27/72 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

摘要： An edible composition that has a chewable texture and contains at least one encapsulated component is disclosed. The encapsulated component is a heat sensitive encapsulant. The encapsulated component may be a biologically active component, a pharmaceutical component, a nutraceutical component or a microorganism. In preferred embodiments, a free-flowing mixture is obtained by grinding cookies. The free flowing mixture and a plasticizer such as oil and water are mixed with an encapsulant to obtain a formable dough or crumbly mass. The dough is shaped or formed in pieces or pellets and dried to a shelf-stable moisture content. Processing is conducted at temperature sufficiently low so as to prevent thermal degradation of the encapsulant and pressures sufficiently high to enable the formation of coherent pieces.

公开(公告)号：EP2094108A1

公开(公告)日：2009-09-02

申请号：EP07865686.5

申请日：2007-12-14

申请人： General Mills, Inc.

发明人： KIRIHARA, Terry

IPC分类号： A23L1/164 ,  A23L1/221 ,  A23L1/222 ,  C11B9/02

CPC分类号： C11B9/025 ,  A23L7/126 ,  A23L7/135 ,  A23L27/11 ,  A23L27/115 ,  A23L27/12 ,  A23V2002/00 ,  C11B9/027 ,  A23V2300/14

摘要： Non-allergenic natural nut essential oil is derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.

公开(公告)号：EP1119345B1

公开(公告)日：2009-04-29

申请号：EP99951433.4

申请日：1999-10-06

申请人： GENERAL MILLS, INC.

发明人： VAN LENGERICH, Bernhard, H.

IPC分类号： A21D13/00 ,  A23L1/00 ,  A23L1/03 ,  A21D13/08 ,  A23L1/164 ,  A23L1/22 ,  A61K9/00 ,  A61K9/16

CPC分类号： A23L27/72 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

摘要翻译： 含有溶解或分散在液体增塑剂中的活性敏感包封剂（例如活微生物或酶）的液体包封剂组分与可塑性基质材料混合。 基质材料可通过液体增塑剂塑化，并且活性密封剂的封装在低温和低剪切条件下完成。 活性组分被封装和/或嵌入可塑化基体组分或材料中以连续过程产生不连续的固体颗粒。 液体密封剂组分的液体含量提供基本上全部或完全全部增塑基质组分所需的液体增塑剂，以获得可成形的，可挤出的，可切割的，混合物或面团。 在挤出之前除去液体增塑剂不需要调节混合物的可成形性的粘度。 从矩阵中释放有源组件可能会随着时间的推移而被延迟或控制，以便在需要执行其预期功能的时间和地点交付有源组件。 包含包封和/或嵌入组分的控制释放的不连续的固体颗粒，如热敏或易于氧化的药学，生物学或营养学活性组分连续生产而基本上不破坏基质材料或包封剂。

公开(公告)号：EP1218498B1

公开(公告)日：2009-03-18

申请号：EP00954113.7

申请日：2000-08-17

申请人： GENERAL MILLS, INC.

发明人： VAN LENGERICH, Bernhard, H.

IPC分类号： C12N11/10 ,  B01J13/02

CPC分类号： B01J13/02 ,  B01J13/04 ,  C12N9/96 ,  C12N11/10

摘要： A solid active, sensitive encapsulant component is admixed with at least one plasticizable matrix material, a matrix component which is substantially non-plasticizable at temperatures lower than the decomposition temperature of the encapsulant and which increases the rate of release of the encapsulant from the matrix, and a liquid plasticizer, to obtain a formable, extrudable, cuttable mixture or dough.

公开(公告)号：EP1973414A2

公开(公告)日：2008-10-01

申请号：EP06849252.9

申请日：2006-12-14

申请人： GENERAL MILLS, INC.

发明人： ZIETLOW, Philip K.

IPC分类号： A23D7/005

CPC分类号： A23D7/005

摘要： A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200°F (82.2 to about 93.3°C), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120°F (26.7 to about 48.9°C) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.

公开(公告)号：EP1322174B1

公开(公告)日：2007-08-08

申请号：EP01975467.0

申请日：2001-09-25

申请人： GENERAL MILLS, INC.

发明人： FLICKINGER, Gregory ,  ZIETLOW, Philip, K. ,  STINSON, James, L. ,  VAN LENGERICH, Bernhard ,  ROY, Soumya

IPC分类号： A23G3/02

CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/0273 ,  A23G3/0284 ,  A23G3/42

摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositining the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

公开(公告)号：EP1578212A1

公开(公告)日：2005-09-28

申请号：EP03783501.4

申请日：2003-11-17

申请人： GENERAL MILLS, INC.

发明人： PLANK, David ,  LEWANDOWSKI, Daniel, J.

IPC分类号： A23L1/0522 ,  A23L1/29 ,  A23L1/30 ,  A21D8/04 ,  A21D2/18 ,  A23L1/09

CPC分类号： C12Y204/01019 ,  A21D2/186 ,  A21D8/042 ,  A23L7/101 ,  A23L7/107 ,  A23L7/126 ,  A23L7/135 ,  A23L29/35 ,  A23L33/10 ,  A23L33/40

摘要： The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin in the preparation of food products to lower harmful cholesterol levels. The food product provides beneficial hypocholesterolemic activity through increased bile acid and lipid binding activity while simultaneously delivering a food product, which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects. The invention is also directed to communicating the benefit of the particular food product.

公开(公告)号：EP1047306B1

公开(公告)日：2005-06-08

申请号：EP99903060.4

申请日：1999-01-12

申请人： GENERAL MILLS, INC.

发明人： VAN LENGERICH, Bernhard ,  LARSON, Merle, K.

IPC分类号： A23L1/0528 ,  A23L1/164 ,  A23L1/18

CPC分类号： A23L7/165 ,  A23L7/117 ,  A23L7/122 ,  A23L7/13 ,  A23L7/135 ,  A23L29/244

摘要： Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other beta -2-1 fructofuranose. The cereals contain about 0.1 to 17 % added inulin. The inulin ingredient can be incorporated into the dough and/or topically applied. Also provided are methods for preparing such cooked cereal doughs and finished farinaceous products.