公开(公告)号：EP1292196B2

公开(公告)日：2015-08-05

申请号：EP01946621.8

申请日：2001-06-21

Applicant: The Folgers Coffee Company

Inventor： VILLAGRAN, Francisco, Valentino ,  DRIA, Glenn, James ,  YOUNG, Herbert, Thomas ,  BAUGHMAN, John, M. ,  CHEN, Jing

IPC: A23J1/00 ,  A23J3/00 ,  A23J3/08 ,  A23L1/305 ,  A23D7/015 ,  A23J3/04 ,  A23J3/14 ,  A23C21/00

CPC classification number: A23F3/163 ,  A23F5/243 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/14 ,  A23V2300/08 ,  A23V2200/124 ,  A23V2250/54 ,  A23V2250/54252

公开(公告)号：EP2476315A3

公开(公告)日：2014-10-08

申请号：EP12163602.1

申请日：2008-01-30

Applicant: DSM IP Assets B.V.

Inventor： Mastenbroek, José ,  Hille, Jan Dirk Rene

IPC: A21D2/02 ,  A21D2/18 ,  A21D8/04 ,  A21D13/06 ,  A21D2/26

CPC classification number: A21D2/02 ,  A21D2/186 ,  A21D2/26 ,  A21D8/042 ,  A21D8/047 ,  A21D10/04 ,  A21D13/068 ,  A23L15/25 ,  A23V2002/00 ,  C12Y301/01004 ,  A23V2200/122 ,  A23V2200/124

Abstract: The invention relates to the use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume, wherein calcium is added during pre-incubation or during the preparation of the batter.
The invention also relates to the use of a phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

Abstract translation: 本发明涉及磷脂酶A在蛋糕生产中的用途，以改善选自以下的至少一种性质：（i）面糊粘度，（ii）比重密度，（iii）初始面包软度，（ iv）碎屑孔隙均匀性，（v）碎屑孔直径，（vi）储存时的脆性柔软度，（vii）保质期和/或（viii）饼块体积，其中在预培养期间或在制备面糊期间加入钙 。 本发明还涉及磷脂酶A在生产蛋糕中的用途，以减少食谱中使用的蛋和/或脂肪的量。

公开(公告)号：EP2177111A4

公开(公告)日：2014-06-04

申请号：EP08790827

申请日：2008-07-02

Applicant: SAN EI GEN FFI INC

Inventor： HOSOMI TOMOHIRO ,  MITSUNAGA KENSHI ,  IWAI KAZUMI ,  TOMITA CHIHIRO ,  ITO DAISAKU ,  KONDA TAKASHI ,  MURAMORI KYOKO ,  OSHITA JURI ,  HIRAI CHIHARU ,  NAGAYASU KEIKO ,  WADA SATORU ,  TOYOIZUMI SATOSHI ,  FUJITA YASUYUKI ,  NAKAJIMA KOHEI ,  MARUOKA HIROKAZU ,  MIYAWAKI AYA

IPC: A23L29/00 ,  A23C20/00 ,  A23D7/00 ,  A23L9/10 ,  A23L9/20 ,  A23L13/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/20 ,  A23L29/256 ,  A23L33/20

CPC classification number: A23D7/0056 ,  A23C9/137 ,  A23C13/12 ,  A23C20/00 ,  A23D7/0053 ,  A23G3/42 ,  A23G9/34 ,  A23L2/02 ,  A23L2/52 ,  A23L9/10 ,  A23L9/20 ,  A23L13/426 ,  A23L21/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  A23L29/35 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2250/5114

公开(公告)号：EP2106706B1

公开(公告)日：2012-12-05

申请号：EP09156228.0

申请日：2009-03-25

Applicant: Kraft Foods Global Brands LLC

Inventor： Topinka, John Benjamin ,  Prager, Stacey A. ,  Gass, Paul Victor ,  Lis, Daniel G. ,  Brown, Peter Harris ,  Class, Robert F. ,  Silver, Richard Stuart ,  Zbylut, Steven Donald

IPC: A23L1/32 ,  A23L1/24 ,  A23L1/035

CPC classification number: A23L15/25 ,  A23L15/00 ,  A23L27/60 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/124 ,  A23V2200/16 ,  A23V2250/5428

公开(公告)号：EP2476315A2

公开(公告)日：2012-07-18

申请号：EP12163602.1

申请日：2008-01-30

Applicant: DSM IP Assets B.V.

Inventor： Mastenbroek, José ,  Hille, Jan Dirk Rene

IPC: A21D2/02 ,  A21D2/18 ,  A21D8/04 ,  A21D13/06 ,  A21D2/26

CPC classification number: A21D2/02 ,  A21D2/186 ,  A21D2/26 ,  A21D8/042 ,  A21D8/047 ,  A21D10/04 ,  A21D13/068 ,  A23L15/25 ,  A23V2002/00 ,  C12Y301/01004 ,  A23V2200/122 ,  A23V2200/124

Abstract: The invention relates to the use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume, wherein calcium is added during pre-incubation or during the preparation of the batter.
The invention also relates to the use of a phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

公开(公告)号：EP2073649B1

公开(公告)日：2011-11-02

申请号：EP07842649.1

申请日：2007-09-18

Applicant: The Coca-Cola Company

Inventor： HIRANO, Masahiro ,  TSURUTA, Akifumi

IPC: A23L1/308 ,  A23L1/305 ,  A23L1/307 ,  A23L2/52

CPC classification number: A23L2/38 ,  A23F5/243 ,  A23L2/52 ,  A23L29/244 ,  A23L33/175 ,  A23L33/20 ,  A23L33/21 ,  A23L33/22 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2200/332 ,  A23V2250/5062

Abstract: A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredient and polyglutamic acid.

公开(公告)号：EP2027161B9

公开(公告)日：2011-09-14

申请号：EP07724952.2

申请日：2007-04-27

Applicant: Bayer CropScience AG

Inventor： MEUSER, Friedrich ,  BAUER, Ingo ,  HELLWEGE, Elke ,  PILLING, Jens

IPC: C08B37/18 ,  A23L1/00 ,  A23L1/308 ,  A61K8/73

CPC classification number: A61K8/73 ,  A23L33/21 ,  A23P30/20 ,  A23V2002/00 ,  A61K8/97 ,  A61Q19/00 ,  C08B37/0054 ,  C08L5/00 ,  A23V2250/5062 ,  A23V2200/244 ,  A23V2200/3202 ,  A23V2200/124

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

公开(公告)号：EP2027161B1

公开(公告)日：2011-04-20

申请号：EP07724952.2

申请日：2007-04-27

Applicant: Bayer CropScience AG

Inventor： MEUSER, Friedrich ,  BAUER, Ingo ,  HELLWEGE, Elke ,  PILLING, Jens

IPC: C08B37/18 ,  A23L1/00 ,  A23L1/308 ,  A61K8/73

CPC classification number: A61K8/73 ,  A23L33/21 ,  A23P30/20 ,  A23V2002/00 ,  A61K8/97 ,  A61Q19/00 ,  C08B37/0054 ,  C08L5/00 ,  A23V2250/5062 ,  A23V2200/244 ,  A23V2200/3202 ,  A23V2200/124

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Abstract translation: 本发明涉及一种菊芋根长链菊粉及其制备方法，其用于食品和化妆品制剂以及包含长链菊粉的食品和化妆品制剂。

公开(公告)号：EP1351578B1

公开(公告)日：2009-11-18

申请号：EP01271151.1

申请日：2001-12-19

Applicant: Nandi Proteins Limited

Inventor： CAMPBELL, Lydia, Johanna

IPC: A23C1/04 ,  A23C21/00 ,  A23L1/24 ,  A23J1/08 ,  A23J1/20 ,  A23J3/04 ,  A23J3/08 ,  A23L1/307

CPC classification number: A23J3/08 ,  A23C21/08 ,  A23C21/10 ,  A23J3/04 ,  A23L27/60 ,  A23L27/66 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2300/08 ,  Y10S426/804 ,  A23V2200/124 ,  A23V2250/54252 ,  A23V2250/5428 ,  A23V2250/628 ,  A23V2250/194

Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100 % denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

公开(公告)号：EP2115107A1

公开(公告)日：2009-11-11

申请号：EP08716077.6

申请日：2008-02-27

Applicant: LODERS CROKLAAN B.V.

Inventor： SCHWEITZER, Erik ,  BOUWER, Sietze ,  BHAGGAN, Krishnadath

IPC: C11C3/10 ,  A23L1/30

CPC classification number: C11C3/10 ,  A23D9/02 ,  A23L33/115 ,  A23L33/12 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2200/124 ,  A23V2250/1942 ,  A23V2250/1868 ,  A23V2250/187

Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Abstract translation: 制备包含1,3-二油酰-2-棕榈酰甘油酯（OPO）的组合物的方法包括：提供一种或多种包含三棕榈酰基甘油酯并且碘值在约18至约40之间的棕榈油硬脂精级分; 使一种或多种棕榈油硬脂精馏分交联以形成随机酯交换的棕榈油硬脂精; 使用对甘油酯的1-位和3-位具有选择性的酶，使随机调配的棕榈油硬脂精与油酸或其非甘油酯进行酶转酯酶反应; 并从（iii）中获得的产物中分离出棕榈酸或棕榈酸非甘油酯，形成包含OPO甘油酯的组合物。