公开(公告)号：EP2866589A1

公开(公告)日：2015-05-06

申请号：EP13727908.9

申请日：2013-06-11

申请人： Unilever N.V. ,  Unilever Plc.

发明人： SILVA PAES, Sabrina ,  BOUWENS, Elisabeth, Cornelia, Maria ,  MELLEMA, Michel

IPC分类号： A23L1/39 ,  A23L1/40 ,  A23L1/24 ,  A23L1/0524

CPC分类号： A23L1/0524 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/231 ,  A23V2002/00 ,  C12Y301/01011 ,  A23V2250/1578 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/50724

摘要： The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape- stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water,sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.

公开(公告)号：EP2010007B1

公开(公告)日：2011-01-12

申请号：EP07727862.0

申请日：2007-04-05

申请人： Nestec S.A.

发明人： SERRE, Jean-Emmanuel ,  MUNCK, Michel

IPC分类号： A23L1/187 ,  A23C9/154 ,  A23L1/0524

CPC分类号： A23C9/1544 ,  A23L9/12 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/5428 ,  A23V2250/50722 ,  A23V2250/50724

摘要： The invention relates to a cooked milk food composition containing eggs, comprising at least one pectin, the egg content of which can be reduced. The invention also relates to a process for the preparation thereof.

公开(公告)号：EP2037764A2

公开(公告)日：2009-03-25

申请号：EP07812387.4

申请日：2007-06-27

申请人： MARS, INCORPORATED

发明人： TOMASSO, Jennifer ,  BELLODY, William, J., Jr. ,  SHASTRY, Arun, V.

IPC分类号： A23L1/307 ,  A23L1/308 ,  A23G1/34 ,  A23G1/36 ,  A23G1/40 ,  A23G1/46

CPC分类号： A23G1/32 ,  A23G1/40 ,  A23L29/212 ,  A23L33/20 ,  A23L33/24 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/51084 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2200/15 ,  A23V2200/10

摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22°C of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec-1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45°C or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45°C or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

摘要翻译： 本发明涉及一种放弃的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95淀粉与水混合时的淀粉 ，在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s; （b）在水中基本上水合并不会凝结的含蛋白质成分; （c）甜味剂，其在基本水合时在所述可食用组合物中至少不含晶体90％; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且具有约0至约12的HLB值，其中所述可食用组合物的总水分含量为组合物重量的约10％至约50％。

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：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：EP1641355A2

公开(公告)日：2006-04-05

申请号：EP04750281.0

申请日：2004-04-15

申请人： Welch Foods Inc.

发明人： Kuhns, Barbara Ann ,  Pace, Colin Brian

IPC分类号： A23L1/238

CPC分类号： A23L23/00 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/1578 ,  A23V2250/5086 ,  A23V2200/242

摘要： A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a fresh fruit flavor with a unique texture and mouth feel.

公开(公告)号：EP1588629A1

公开(公告)日：2005-10-26

申请号：EP05103294.4

申请日：2002-12-20

申请人： N.V. Nutricia

发明人： Navarro Y Koren, Peter Antonio ,  Van Laere, Katrien Maria Jozefa ,  De Lange, Maria Elisabeth Hermien ,  Minor, Marcel

IPC分类号： A23L1/29 ,  A23L1/308 ,  A61K31/732 ,  A23L1/30 ,  A61P3/04 ,  A61P3/10

CPC分类号： A23L2/52 ,  A23L2/62 ,  A23L29/231 ,  A23L29/244 ,  A23L29/256 ,  A23L29/35 ,  A23L33/105 ,  A23L33/16 ,  A23L33/21 ,  A23L33/30 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/715 ,  A61K31/732 ,  Y10S514/909 ,  Y10S514/91 ,  Y10S514/911 ,  A23V2250/5072 ,  A23V2250/28 ,  A23V2250/5026 ,  A23V2250/1578 ,  A23V2250/032 ,  A23V2250/5488 ,  A23V2250/5114 ,  A23V2250/606 ,  A23V2250/18 ,  A23V2250/1638 ,  A23V2250/26 ,  A23V2250/246 ,  A23V2250/264 ,  A23V2250/5036 ,  A23V2250/50724 ,  A23V2250/628 ,  A23V2250/16 ,  A23V2250/61 ,  A23V2200/04

摘要： One aspect of the present invention relates to a liquid edible composition comprising pectin and oligosaccharides, wherein the weight ratio oligosaccharides to pectin exceeds 0.25.
Another aspect of the invention relates to the use of the aforementioned composition for the manufacture of a composition for use in a method for the treatment and/or prevention of diabetes type II, said method comprising administering to a subject an effective dose of the composition.
Yet another aspect of the invention relates to the use of such composition for the manufacture of a composition for the prophylactic or curative treatment of overweight in a mammal.

摘要翻译： 本发明的一个方面涉及包含果胶和寡糖的液体可食用组合物，其中寡糖与果胶的重量比超过0.25。 本发明的另一方面涉及上述组合物在制备用于治疗和/或预防II型糖尿病的方法中的组合物的用途，所述方法包括向受试者施用有效剂量 的组成。 本发明的另一方面涉及这样的组合物在制备用于预防或治疗哺乳动物超重的组合物中的用途。

公开(公告)号：EP1410722A1

公开(公告)日：2004-04-21

申请号：EP02079289.1

申请日：2002-10-16

申请人： Nutricia N.V.

发明人： van Leare, Katrien Maria Jozefa ,  de Lange, Maria Elisabeth Hermien

IPC分类号： A23L1/29 ,  A23L1/305 ,  A23L1/308

CPC分类号： A61K31/715 ,  A23L2/52 ,  A23L2/62 ,  A23L29/231 ,  A23L29/244 ,  A23L29/256 ,  A23L29/35 ,  A23L33/16 ,  A23L33/21 ,  A23L33/30 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2250/5026 ,  A23V2250/5072 ,  A23V2250/28 ,  A23V2250/50724 ,  A23V2250/032 ,  A23V2250/5488 ,  A23V2250/5114 ,  A23V2250/606 ,  A23V2250/18 ,  A23V2250/1638 ,  A23V2250/16 ,  A23V2250/61 ,  A23V2200/04 ,  A23V2250/628 ,  A23V2250/26 ,  A23V2250/246 ,  A23V2250/264 ,  A23V2250/5036

摘要： There is provided a weight loss kit containing a first, a second and a third packaged edible composition, wherein the first edible composition contains caffeine, the second edible composition contains proteins and carbohydrates, and the third edible composition contains an appetite reducing ingredient.
Also provided herein is a method for the treatment or prevention of overweight in mammals, said method comprising sequentially administering to the human a diet comprising the first, the second and the third edible composition within a period of one day.

摘要翻译： 液体可食用组合物具有≥= 0.05重量％的甲氧基化度为2-50的果胶和/或藻酸盐，> = 5mg钙/ 100ml，> = 0.1重量％的难消化的寡聚糖，其聚合度为2- 60。 该组合物具有大于6的pH，在剪切速率为100 / s和20℃下的粘度低于600mPas，并且在pH低于5和37℃时粘度≥125％的第一粘度。

公开(公告)号：EP3319615A1

公开(公告)日：2018-05-16

申请号：EP16736461.1

申请日：2016-07-08

申请人： DSM IP Assets B.V.

发明人： ARIE SCHOLS, Hendrik ,  DE VOS, Paulus ,  VAN DEN BERG, Marco, Alexander ,  BRUGGEMAN, Geert ,  BRUININX, Erik, Martinus, Adrianus, Maria ,  SAHASRABUDHE, Neha, Mohan ,  SCHOLTE, Jan ,  TIAN, Lingmin ,  SCHEURINK, Anton, Johannes

IPC分类号： A61K31/732 ,  A61P29/00 ,  A61P37/00 ,  A61P37/02 ,  A61P39/00 ,  A23L35/00

CPC分类号： A61K31/732 ,  A23K20/163 ,  A23L29/231 ,  A23L33/21 ,  A23V2002/00 ,  A61P29/00 ,  A23V2200/324 ,  A23V2250/50724

摘要： This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

公开(公告)号：EP3319457A1

公开(公告)日：2018-05-16

申请号：EP16736213.6

申请日：2016-07-08

申请人： Nutrition Sciences N.V. ,  Royal Agrifirm Group B.V. ,  Rijksuniversiteit Groningen ,  Academisch Ziekenhuis Groningen ,  Wageningen Universiteit

发明人： BRUGGEMAN, Geert ,  BRUININX, Erik ,  VAN DEN BERG, Marco ,  DE VOS, Paulus ,  SAHASRABUDHE, Neha Mohan ,  SCHEURINK, Antonius Johannes Willibrordus ,  SCHOLS, Hendrik Arie ,  SCHOLTE, Jan ,  TIAN, Lingmin

IPC分类号： A23K20/163 ,  A23L29/231 ,  A23L33/00

CPC分类号： A23K20/163 ,  A23K50/30 ,  A23K50/40 ,  A23K50/50 ,  A23K50/60 ,  A23L29/231 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/332 ,  A23V2250/50724

摘要： A composition includes a carbohydrate, which is pectin with an esterification degree less than 65%. A feed can include the composition. The composition or feed can be used for improving the feed intake pattern in animals and non-human animals or for improving the leanness of meat and other derived animal products.