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1.发明公开EMULSION COMPRISING A GELLED AQUEOUS OUTER PHASE, A NON-AQUEOUS INTERMEDIATE PHASE AND AN AQUEOUS INNER PHASE 无效乳液含有胶状水相之外，非水ZZWISCHENPHASE和内水相
公开(公告)号：EP0759743A1
公开(公告)日：1997-03-05
申请号：EP95920832.0
申请日：1995-05-17
发明人： FITZPATRICK, John , MELLOR, Adrian
CPC分类号： A61K9/107 , A61K8/042 , A61K8/066 , A61Q15/00 , Y10S514/847
摘要： The present invention relates to an emulsion comprising an aqueous gelled outer phase, a non-aqueous intermediate phase and an aqueous inner phase containing an active ingredient incompatible with the gelled outer phase, wherein the inner phase containing the active ingredient is encapsulated by the intermediate phase. Said emulsion finds suitable application in an antiperspirant, as a sustained release drug or personal hygiene products.
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公开(公告)号：EP0447100A1
公开(公告)日：1991-09-18
申请号：EP91301806.5
申请日：1991-03-05
CPC分类号： A61K9/1658 , A23L27/70 , A61K9/1652
摘要： A controlled release formulation based on a gel matrix for controlled release of a pharmaceutical, a foodstuff, or as a component of a diagnostic assay apparatus.
摘要翻译： 基于用于控制释放药物，食品或作为诊断测定装置的组分的凝胶基质的控释制剂。
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公开(公告)号：EP0345886A3
公开(公告)日：1991-02-27
申请号：EP89201418.4
申请日：1989-06-05
CPC分类号： A23C9/1546 , A23L13/422 , A23L13/52 , A23L19/19 , A23L29/256
摘要： This invention relates to calcium alginate gels and in particular to encapsulated calcium salts dispersed in soluble alginate systems. In this way, homogeneous calcium alginate gels can be prepared without precipitation of the alginate as fibrous calcium alginate. These gels are useful in a variety of food products.
摘要翻译： 本发明涉及海藻酸钙凝胶，特别涉及分散在可溶藻酸盐体系中的胶囊化钙盐。 通过这种方式，可以制备均匀的海藻酸钙凝胶，而藻酸盐不沉淀为纤维状海藻酸钙。 这些凝胶适用于各种食品。
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公开(公告)号：EP0250186A3
公开(公告)日：1988-06-08
申请号：EP87305275
申请日：1987-06-15
IPC分类号： A23L01/32
CPC分类号： A23L15/20
摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-chloresterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavour of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
摘要翻译： 通过调节其pH值，从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去黄体化或人造混合物，或两种或更多种前述物质的任意组合 ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如 硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需的形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速 加热，以形成煎蛋的形式准备消费。 通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的风味。 优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。
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公开(公告)号：EP0345886A2
公开(公告)日：1989-12-13
申请号：EP89201418.4
申请日：1989-06-05
CPC分类号： A23C9/1546 , A23L13/422 , A23L13/52 , A23L19/19 , A23L29/256
摘要： This invention relates to calcium alginate gels and in particular to encapsulated calcium salts dispersed in soluble alginate systems. In this way, homogeneous calcium alginate gels can be prepared without precipitation of the alginate as fibrous calcium alginate. These gels are useful in a variety of food products.
摘要翻译： 本发明涉及藻酸钙凝胶，特别涉及分散在可溶性藻酸盐体系中的包封钙盐。 以这种方式，可以制备均匀的藻酸钙凝胶，而不会将藻酸盐沉淀成纤维状海藻酸钙。 这些凝胶在各种食品中是有用的。
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公开(公告)号：EP0345886B1
公开(公告)日：1993-10-20
申请号：EP89201418.4
申请日：1989-06-05
CPC分类号： A23C9/1546 , A23L13/422 , A23L13/52 , A23L19/19 , A23L29/256
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公开(公告)号：EP0250186A2
公开(公告)日：1987-12-23
申请号：EP87305275.7
申请日：1987-06-15
IPC分类号： A23L1/32
CPC分类号： A23L15/20
摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-chloresterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavour of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
摘要翻译： 通过调节其pH值，从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去黄体化或人造混合物，或两种或更多种前述物质的任意组合 ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如 硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需的形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速 加热，以形成煎蛋的形式准备消费。 通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的风味。 优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。
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公开(公告)号：EP0173555B1
公开(公告)日：1992-03-11
申请号：EP85306076.2
申请日：1985-08-27
发明人： Clare, Kenneth , Gibson, William
CPC分类号： D06P5/001 , A23K20/163 , A23K50/48 , A23L9/10 , A23L29/206 , C08L5/04 , D06P1/48 , C08L2666/02
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公开(公告)号：EP0173555A3
公开(公告)日：1987-06-24
申请号：EP85306076
申请日：1985-08-27
发明人： Clare, Kenneth , Gibson, William
CPC分类号： D06P5/001 , A23K20/163 , A23K50/48 , A23L9/10 , A23L29/206 , C08L5/04 , D06P1/48 , C08L2666/02
摘要： lons are controllably released into solution by novel blends of a hydrocolloid that is one or a combination of guar, oxidized guar, carboxymethyl guar, depolymerized guar, hydroxyalkyl guar, polyvinyl alcohol, carboxymethyl cellulose, xanthan gum, cold-water-soluble locust bean gum, cold-water-soluble starch, hydroxyethylated starch, and hydroxypropylated starch, and a calcium, barium, or strontium salt, in which the ratio of salt to hydrocolloid ranges from 10:1 to 1:20, based on total dry weights. They are mixed with a soluble alginate in relative amounts such that the bivalent cation level is the amount theoretically necessary to convert 16-60% of the soluble atginate. The mixtures are especially useful in alginate print paste compositions and in preparation of various foods for humans and animals.
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