公开(公告)号：EP4355118A1

公开(公告)日：2024-04-24

申请号：EP22728886.7

申请日：2022-05-12

申请人： Unilever IP Holdings B.V.

发明人： CLIFFORD, Ryan, Michael ,  KIM, Hyunjung

IPC分类号： A23L27/60 ,  A23L29/10 ,  A23L29/212 ,  A23L35/00 ,  A23L23/00

CPC分类号： A23L27/60 ,  A23L29/10 ,  A23L29/212 ,  A23L35/10 ,  A23L23/00

公开(公告)号：EP3307089B1

公开(公告)日：2018-12-05

申请号：EP16730785.9

申请日：2016-06-13

申请人： Unilever N.V. ,  Unilever PLC, a company registered in England and Wales under company no. 41424 of

发明人： KIM, Hyun-Jung ,  LEMMERS, Marc ,  ROSINSKI, Mariusz ,  SAILER, Winfried

IPC分类号： A23L23/00 ,  A23L29/238

CPC分类号： A23L29/284 ,  A23L23/00

摘要： The present invention relates to a pourable liquid oil-in-water emulsion comprising relatively high amounts of salt.

公开(公告)号：EP3393275A1

公开(公告)日：2018-10-31

申请号：EP16805375.9

申请日：2016-11-30

申请人： Unilever NV ,  Unilever PLC

发明人： DONSI, Francesco ,  VELIKOV, Krassimir, Petkov ,  VOUDOURIS, Panayiotis ,  JANSEN, Jeoffrey, Nikolai

IPC分类号： A23L33/10 ,  A23L33/16

CPC分类号： A23L33/16 ,  A23L23/00 ,  A23L23/10

摘要： The present invention relates to a savoury concentrate containing: • 30-80 wt.% of salt particles, including at least 0.002 wt.% of iron-containing salt particles comprising: 0.03-30 mol% of iron cation selected from Fe2+, Fe3+ and combinations thereof; 10-49.97 mol% of non-iron cations selected from Na+, K+, Ca2+, NH4 + and combinations thereof; 16-70.2 mol% of CI-; 0-30 mol% of anions selected from SO4 2-, citrate, fumarate and combinations thereof; • at least 3 wt.% of taste imparting components selected from glutamate, sugars, pieces of plant material and combinations thereof; • 0-30 wt.% of oil; • 0-10 wt.% water. The savoury concentrate of the present invention offers the advantage that the iron contained therein is highly bioavailable. Furthermore, the iron-containing salt particles contained in the savoury concentrate do not give rise to unacceptable colour changes.

公开(公告)号：EP3378334A1

公开(公告)日：2018-09-26

申请号：EP18161336.5

申请日：2018-03-12

申请人： DSM IP Assets B.V.

发明人： MOREL, Bernadette Theresia ,  VAN DEN BERG, Marco, Alexander

IPC分类号： A23L27/24 ,  A23L33/14 ,  A23L27/21 ,  A23L27/23 ,  A23L27/30 ,  A23L2/60 ,  A23C9/154 ,  A23C9/156 ,  A23L23/00

CPC分类号： A23L27/201 ,  A23C9/1544 ,  A23C9/156 ,  A23L2/60 ,  A23L23/00 ,  A23L27/21 ,  A23L27/23 ,  A23L27/24 ,  A23L27/36 ,  A23L27/84 ,  A23L33/14 ,  C12Y302/01 ,  C12Y304/21 ,  C12Y304/21026 ,  C12Y304/22 ,  C12Y304/23 ,  C12Y304/24

摘要： The present invention relates to a Method for producing a flavour composition comprising providing a composition substantially comprising disrupted yeast cell walls and contacting the composition substantially comprising disrupted yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid / liquid separation to provide the flavour composition. Preferred enzymes are proline specific endoprotease and laminaripentaose-producing-beta-1,3-glucanase (LPHase).

公开(公告)号：EP2219474B2

公开(公告)日：2018-08-01

申请号：EP08863479.5

申请日：2008-12-19

申请人： Unilever N.V. ,  Unilever PLC, A Company Registered in England and Wales under Company no. 41424

发明人： DUBBELMAN, Sander ,  MAVROUDIS, Nikolaos Sr. Lecturer and Programme Leader in Food Science ,  OLIEHOEK, Leandro ,  RAVESTEIN, Peter

IPC分类号： A23L27/12 ,  A23L27/22

CPC分类号： A23L19/09 ,  A23L23/00 ,  A23L23/10 ,  A23L27/12 ,  A23L27/88 ,  A23V2002/00

摘要： The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.

公开(公告)号：EP3235811B1

公开(公告)日：2018-07-25

申请号：EP17174409.7

申请日：2007-04-19

申请人： Senomyx, Inc.

发明人： SHIGEMURA, Rhondi ,  CHEN, Qing ,  DARMOHUSODO, Vincent ,  DEAN, Aaron, R.

IPC分类号： C07D213/81 ,  C07C233/56 ,  A23L27/20

CPC分类号： A23L27/204 ,  A23L2/56 ,  A23L13/428 ,  A23L19/18 ,  A23L23/00 ,  A23L27/205 ,  A23L27/2052 ,  A23L27/2054 ,  A23L27/26 ,  A23L27/70 ,  A23L29/219 ,  A23L29/238

摘要： The present invention relates to the use of certain high potency savory ('umami') taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

公开(公告)号：EP3073841B1

公开(公告)日：2018-05-30

申请号：EP14796066.0

申请日：2014-11-07

申请人： Nestec S.A.

发明人： CHANVRIER, Hélène Michèle Jeanne ,  DAUTREMONT, Christophe ,  GEROMINI, Osvaldo ,  KAUL, Pushkar Nath ,  PELLEGRINI, Stéphane

IPC分类号： A23L7/117 ,  A23L7/143 ,  A23L23/00 ,  A23L23/10 ,  A23L33/00 ,  A23L2/39 ,  A23L2/52 ,  A23K10/10

CPC分类号： A23L2/52 ,  A23K50/42 ,  A23L2/39 ,  A23L7/135 ,  A23L7/143 ,  A23L23/00 ,  A23L23/10 ,  A23L33/40

摘要： A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.

公开(公告)号：EP3323297A1

公开(公告)日：2018-05-23

申请号：EP16824592.6

申请日：2016-05-23

申请人： Cj Cheiljedang Corporation

发明人： CHO, Won Il ,  MOON, Sang Young ,  CHOI, Su Hee ,  CHOI, Yoon Jung

IPC分类号： A23L3/015 ,  A23L3/02 ,  A23L3/10 ,  A23L3/34 ,  A23L23/00

CPC分类号： A23L3/015 ,  A23L3/02 ,  A23L3/10 ,  A23L3/34 ,  A23L23/00

摘要： Provided herein is a method of sterilizing a seasoning sauce which includes performing sterilization at an ultra-high pressure. The method of sterilizing a seasoning sauce according to an embodiment has a more excellent sterilization effect on a seasoning sauce than that of an existing heat sterilization method and enhances taste and flavor of the seasoning sauce.

公开(公告)号：EP3313204A1

公开(公告)日：2018-05-02

申请号：EP16733367.3

申请日：2016-06-21

申请人： Unilever N.V. ,  Unilever PLC, a company registered in England and Wales under company no. 41424

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

IPC分类号： A23L29/212 ,  A23L23/00 ,  A23L23/10 ,  A23L27/00 ,  A23L29/30 ,  A23L29/20

CPC分类号： A23L23/10 ,  A23L23/00 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/82 ,  A23L29/212 ,  A23L29/238 ,  A23L29/30

摘要： A food concentrate in the form of a paste is provided with high amounts of non- gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

公开(公告)号：EP3004317B1

公开(公告)日：2018-04-18

申请号：EP14805077.6

申请日：2014-05-16

申请人： Frito-Lay North America, Inc.

发明人： GANJYAL, Girish

IPC分类号： C12C5/04 ,  A23L5/00 ,  A01D46/00 ,  A23P10/40 ,  A23P30/20 ,  A23L29/00 ,  A23L19/00 ,  A23L23/00

CPC分类号： A23L23/00 ,  A23L19/09 ,  A23L29/212 ,  A23P10/40 ,  A23P30/20

摘要： An expanded food product made using supercritical fluid extrusion is disclosed. The food product comprises particular characteristics that demonstrate a light, porous, crispy texture has been obtained.