公开(公告)号：EP1210880B8

公开(公告)日：2009-06-03

申请号：EP99951111.6

申请日：1999-10-28

Applicant: SAN-EI GEN F.F.I., INC.

Inventor： INOUE, Maki ,  IWAI, Kazumi ,  OJIMA, Naoto ,  KAWAI, Takuya ,  KAWAMOTO, Mitsumi ,  KURIBI, Shunsuke ,  SAKAGUCHI, Miho ,  SASAKI, Chie ,  SHIZU, Kazuhito ,  SHINGURYOU, Mariko ,  HIRAO, Kazutaka ,  FUJII, Miki ,  MORITA, Yoshito ,  YASUNAMI, Nobuharu ,  YOSHIFUJI, Junko

IPC: A23L1/236 ,  A23C9/13 ,  A23G3/00 ,  A23L2/60 ,  A23J3/16

CPC classification number: A23G3/42 ,  A23C9/1307 ,  A23C9/1522 ,  A23C9/156 ,  A23C11/04 ,  A23F3/163 ,  A23F3/30 ,  A23F5/243 ,  A23G4/10 ,  A23G9/34 ,  A23J3/04 ,  A23J3/16 ,  A23J3/18 ,  A23L2/60 ,  A23L13/428 ,  A23L15/00 ,  A23L27/37 ,  A23L27/60 ,  A23L27/63 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2250/264 ,  A23V2250/28 ,  A23V2250/606 ,  A23V2250/636 ,  A23V2250/262 ,  A23V2250/624 ,  A23V2250/044

Abstract: Novel utilization of sucralose which is a sweetener having a high sweetness. Compositions containing sucralose including: sweet compositions having excellent sweetness qualities based on the characteristics of sucralose; food compositions having masked offensive smell/offensive taste; functional food compositions (viscous food compositions, gelling food compositions, emulsifiable food compositions); food compositions with improved flavor; preservatives and food compositions with improved taste characteristics; and perfume compositions having improved flavor. Novel utilization of sucralose as a sweetness improver, a masking agent for offensive smell/offensive taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

公开(公告)号：EP1210880B1

公开(公告)日：2008-12-31

申请号：EP99951111.6

申请日：1999-10-28

Applicant: SAN-EI GEN F.F.I., INC.

Inventor： INOUE, Maki ,  IWAI, Kazumi ,  OJIMA, Naoto ,  KAWAI, Takuya ,  KAWAMOTO, Mitsumi ,  KURIBI, Shunsuke ,  SAKAGUCHI, Miho ,  SASAKI, Chie ,  SHIZU, Kazuhito ,  SHINGURYOU, Mariko ,  HIRAO, Kazutaka ,  FUJII, Miki ,  MORITA, Yoshito ,  YASUNAMI, Nobuhara ,  YOSHIFUJI, Junko

IPC: A23L1/236 ,  A23C9/13 ,  A23G3/00 ,  A23L2/60 ,  A23J3/16

CPC classification number: A23G3/42 ,  A23C9/1307 ,  A23C9/1522 ,  A23C9/156 ,  A23C11/04 ,  A23F3/163 ,  A23F3/30 ,  A23F5/243 ,  A23G4/10 ,  A23G9/34 ,  A23J3/04 ,  A23J3/16 ,  A23J3/18 ,  A23L2/60 ,  A23L13/428 ,  A23L15/00 ,  A23L27/37 ,  A23L27/60 ,  A23L27/63 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2250/264 ,  A23V2250/28 ,  A23V2250/606 ,  A23V2250/636 ,  A23V2250/262 ,  A23V2250/624 ,  A23V2250/044

Abstract: Novel utilization of sucralose which is a sweetener having a high sweetness. Compositions containing sucralose including: sweet compositions having excellent sweetness qualities based on the characteristics of sucralose; food compositions having masked offensive smell/offensive taste; functional food compositions (viscous food compositions, gelling food compositions, emulsifiable food compositions); food compositions with improved flavor; preservatives and food compositions with improved taste characteristics; and perfume compositions having improved flavor. Novel utilization of sucralose as a sweetness improver, a masking agent for offensive smell/offensive taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

公开(公告)号：EP1259119B1

公开(公告)日：2007-04-11

申请号：EP01909908.4

申请日：2001-02-27

Applicant: CEPRODI-Compagnie Européenne de Produits Diététiques

Inventor： Allouche, Reginald

IPC: A23G9/34 ,  A23L1/29 ,  A23L1/305 ,  A23G9/04 ,  A23G9/38

CPC classification number: A23G9/38 ,  Y10S426/804

Abstract: . The invention concerns a frozen dessert with very high protein and very low calorie content having a protein content ranging between 8 and 15 %, a carbohydrate content ranging between 6 and 14 % and a lipid content ranging between 1 and 5 %, those percentages being expressed by weight relative to the total weight of the commercial product. The invention also concerns the method for making said frozen dessert with very high protein and very low calorie content.

公开(公告)号：EP1681943A2

公开(公告)日：2006-07-26

申请号：EP04795440.9

申请日：2004-10-18

Applicant: The United States of America, represented by The Secretary of Agriculture

Inventor： ONWULATA, Charles, I.

IPC: A23L1/00

CPC classification number: A23J3/265 ,  A23L33/19 ,  A23P30/30 ,  Y10S426/804

Abstract: The present invention relates to a dietary composition produced by a process involving extruding a milk containing product (e.g., milk, milk concentrate, milk protein concentrate, whey, whey concentrate, whey protein isolate, whey protein concentrate) through an extruder at about 50 about 450 rpm and at a temperature of about 40° to about 120°C to produce the dietary fiber composition (which contains partially or totally denatured milk containing product). The present invention also concerns a food product containing at least one food ingredient and the dietary composition described herein; for example the dietary composition containing partially denatured proteins may be used to create a fully cooked, totally expanded or puffed ready-to-eat snack food product (or pellets or half products). In addition, the present invention relates to a method of making a food product, involving adding the dietary composition described herein to one or more food ingredients or adding one or more food ingredients to the dietary composition described herein. Furthermore, the present invention concerns a method of increasing fiber in the diet of a mammal, involving feeding to the mammal the fiber enriched food product described herein.

公开(公告)号：EP1130975A4

公开(公告)日：2005-02-02

申请号：EP99921525

申请日：1999-04-29

Applicant: KELLOG CO

Inventor： KEPPLINGER JOHN ,  GUTHRIE BRIAN

IPC: A21D2/14 ,  A21D2/16 ,  A21D13/08 ,  A23D7/005 ,  A23D9/007 ,  A23G3/00 ,  A23G3/40 ,  A23G3/48 ,  A23G9/32 ,  A23G9/42 ,  A23G9/52 ,  A23L1/18 ,  A23L1/30

CPC classification number: A23G3/48 ,  A21D2/14 ,  A21D2/16 ,  A21D13/80 ,  A23D7/0056 ,  A23D9/007 ,  A23G3/40 ,  A23G9/327 ,  A23G9/42 ,  A23G9/52 ,  A23G2200/08 ,  A23G2200/14 ,  A23L7/183 ,  A23L33/105 ,  A23L33/11 ,  Y10S426/804

Abstract: A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. The plasticized Shea nut extract maintains the taste and manufacturability of the full fat prepared food product. In addition, the plasticized Shea nut extract reduces the fat content of the prepared food product because the components of Shea nut extract are not fats. In a preferred embodiment the Shea nut extract is blended with sunflower oil to produce the plasticized Shea nut extract. The plasticized Shea nut extract can be utilized in a wide range of fat containing prepared food products including cookies, brownies, popcorn, and ice cream.

公开(公告)号：EP1351578A1

公开(公告)日：2003-10-15

申请号：EP01271151.1

申请日：2001-12-19

Applicant: HERIOT-WATT UNIVERSITY

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：EP0727947B1

公开(公告)日：2003-08-27

申请号：EP95900974.7

申请日：1994-11-08

Applicant: GRAMINEER AB

Inventor： OLIN, Thomas

IPC: A23L2/38 ,  A23L2/39 ,  A23L2/52 ,  A61K31/19

CPC classification number: A61K31/19 ,  A23L2/39 ,  A23L2/68 ,  Y10S426/804 ,  Y10S426/81 ,  A61K2300/00

Abstract: PCT No. PCT/SE94/01048 Sec. 371 Date Jun. 28, 1996 Sec. 102(e) Date Jun. 28, 1996 PCT Filed Nov. 8, 1994 PCT Pub. No. WO95/12991 PCT Pub. Date May 18, 1995The present invention is related to an energy supply composition particularly suitable for use before, during and after physical exertion. The composition is a beverage, or a dry composition therefore, useful as an energy source in situations which demand a large and rapid energy supply to a healthy mammal including man. The beverage comprises an effective amount of alpha-ketoglutaric acid or a water-soluble innocuous salt thereof together with a nutritionally acceptable water-soluble carrier.

公开(公告)号：EP1267643A2

公开(公告)日：2003-01-02

申请号：EP01920657.2

申请日：2001-03-23

Applicant: THE PROCTER & GAMBLE COMPANY

Inventor： WONG, Vincent, York-Leung ,  SACKENHEIM, Richard, Joseph ,  SIU, Susana, R., Waimin

IPC: A23L1/38

CPC classification number: A23L25/10 ,  Y10S426/804

Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The 'protein containing oil suspension' comprises high amounts of protein and fiber. The 'sugar containing oil suspension' comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

公开(公告)号：EP1171290A4

公开(公告)日：2002-08-21

申请号：EP00921472

申请日：2000-03-28

Applicant: PENFORD CORP

Inventor： ROGOLS SAUL ,  SIROVATKA DENISE M ,  WIDMAIER ROBERT G

IPC: A23L1/0522 ,  A23L1/20 ,  A23L1/212 ,  A23L1/216 ,  A23L1/2165 ,  A23L1/31 ,  B32B7/12 ,  B32B9/02 ,  C08B30/10 ,  C08L97/02 ,  C08L99/00 ,  C09J103/02 ,  C09J199/00 ,  B32B5/16 ,  A23L1/052 ,  B05D3/02 ,  B32B9/00 ,  B32B9/04 ,  B32B15/04 ,  B32B21/06 ,  B32B23/04 ,  B32B23/06 ,  B32B29/00 ,  C09J4/00 ,  C09J101/00 ,  C09J103/00 ,  C09J105/00

CPC classification number: B32B9/04 ,  A23L11/07 ,  A23L13/06 ,  A23L19/07 ,  A23L19/12 ,  A23L19/15 ,  A23L29/225 ,  B32B7/12 ,  B32B9/005 ,  B32B9/02 ,  B32B2315/02 ,  B32B2317/20 ,  C08B30/10 ,  C08L97/02 ,  C08L99/00 ,  C08L101/00 ,  C08L2666/26 ,  C09D189/04 ,  C09J103/02 ,  C09J199/00 ,  Y10S426/804

Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Abstract translation: 本发明提供了包含马铃薯皮产品的粘合剂和粘合剂组合物，所述马铃薯皮产品的特征在于基于干固体的至少30％淀粉，至少5％蛋白质和至少2％纤维。

公开(公告)号：EP1171290A1

公开(公告)日：2002-01-16

申请号：EP00921472.7

申请日：2000-03-28

Applicant: PENFORD CORPORATION

Inventor： ROGOLS, Saul ,  SIROVATKA, Denise, M. ,  WIDMAIER, Robert, G.

IPC: B32B5/16 ,  B32B9/04 ,  B32B15/04 ,  B32B29/00 ,  B32B23/04 ,  B32B21/06 ,  C09J105/00 ,  C09J4/00 ,  C09J101/00 ,  B05D3/02 ,  C08L97/02 ,  C08L1/00

CPC classification number: B32B9/04 ,  A23L11/07 ,  A23L13/06 ,  A23L19/07 ,  A23L19/12 ,  A23L19/15 ,  A23L29/225 ,  B32B7/12 ,  B32B9/005 ,  B32B9/02 ,  B32B2315/02 ,  B32B2317/20 ,  C08B30/10 ,  C08L97/02 ,  C08L99/00 ,  C08L101/00 ,  C08L2666/26 ,  C09D189/04 ,  C09J103/02 ,  C09J199/00 ,  Y10S426/804

Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Abstract translation: 本发明提供粘合剂和粘合剂组合物，其包含以干燥固体为基础的至少30％的淀粉，至少5％的蛋白质和至少2％的纤维的马铃薯剥离产品。