公开(公告)号：US08445050B2

公开(公告)日：2013-05-21

申请号：US10573349

申请日：2004-09-29

申请人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Richard Brouwer ,  Paul Shane Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

发明人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Richard Brouwer ,  Paul Shane Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

IPC分类号： A23L1/22

CPC分类号： C12C5/02 ,  A23C9/152 ,  A23G3/32 ,  A23G3/346 ,  A23G3/36 ,  A23G2200/00 ,  A23L2/58 ,  A23L2/60 ,  A23L3/3544 ,  A23L5/41 ,  A23L5/42 ,  A23L5/47 ,  A23L27/215

摘要： One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.

摘要翻译： 本发明的一个方面涉及包含焦糖化碳水化合物的组合物，该组合物当干固体含量为0.1重量％时溶于水。 ％，展品：i。 280nm处的吸收（A280）超过0.01，优选超过0.05，更优选超过0.1，最优选超过0.3; 和ii。 吸收比A280 / 560为至少200，优选至少250.本发明的其它方面涉及一种制造对光诱导的风味变化具有抗性的饮料或食品的方法，所述方法包括将所述饮料或食品引入所述饮料或食品 如上所定义的组合物; 以及制备所述组合物的方法。

公开(公告)号：US07989014B2

公开(公告)日：2011-08-02

申请号：US10573348

申请日：2004-09-29

申请人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Richard Brouwer ,  Paul Shane Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

发明人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Richard Brouwer ,  Paul Shane Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

IPC分类号： A23L1/226

CPC分类号： A23C9/152 ,  A23G3/32 ,  A23G3/346 ,  A23G3/36 ,  A23G2200/00 ,  A23L3/3526 ,  A23L3/3544 ,  A23L29/045 ,  C12C5/02 ,  C12C5/04

摘要： One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.

摘要翻译： 本发明的一个方面涉及可适当地用作饮料和食品中的添加剂的组合物，其组成如下：i。 含有至少0.5重量％，优选至少1.0重量％的干物质，根据式（I）的吡嗪衍生物：其中R 1 -R 4独立地表示氢; 羟基烃基残基; 羟基烃基残基的酯; 或羟基烃基残基的醚; 并且至少一个R 1 -R 4是羟基烃基残基或其酯或醚，和ii。 表现出至少80，优选至少250的吸收比A280 / 560.本发明还涉及一种制造对光诱导的风味变化有抵抗性的饮料或食品的方法，所述方法包括将所述饮料或食品引入所述饮料或食品 上述光稳定组合物和制造这种光稳定组合物的方法。

公开(公告)号：US20070116817A1

公开(公告)日：2007-05-24

申请号：US10573349

申请日：2004-09-29

申请人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Brouwer ,  Paul Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

发明人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Brouwer ,  Paul Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

IPC分类号： A23L1/22

CPC分类号： C12C5/02 ,  A23C9/152 ,  A23G3/32 ,  A23G3/346 ,  A23G3/36 ,  A23G2200/00 ,  A23L2/58 ,  A23L2/60 ,  A23L3/3544 ,  A23L5/41 ,  A23L5/42 ,  A23L5/47 ,  A23L27/215

摘要： One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.

摘要翻译： 本发明的一个方面涉及包含焦糖化碳水化合物的组合物，该组合物当干固体含量为0.1重量％时溶于水。 ％，展品：i。 超过0.01，优选超过0.05，更优选超过0.1，最优选超过0.3的280nm处的吸收（A <280℃） 和ii。 至少200，优选至少250的吸收比A 280/560 。本发明的其它方面涉及制造耐光诱导的风味变化的饮料或食品的方法，所述方法 方法，包括向所述饮料或食品中引入如上所定义的组合物; 以及制备所述组合物的方法。

公开(公告)号：US20070071850A1

公开(公告)日：2007-03-29

申请号：US10573348

申请日：2004-09-29

申请人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Brouwer ,  Paul Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

发明人： Richard Van Der Ark ,  Peter Blokker ,  Louise Bolshaw ,  Eric Brouwer ,  Paul Hughes ,  Henk Kessels ,  Fred Olierook ,  Marcel Van Veen

IPC分类号： C12C11/00

CPC分类号： A23C9/152 ,  A23G3/32 ,  A23G3/346 ,  A23G3/36 ,  A23G2200/00 ,  A23L3/3526 ,  A23L3/3544 ,  A23L29/045 ,  C12C5/02 ,  C12C5/04

摘要： One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.

摘要翻译： 本发明的一个方面涉及可适当地用作饮料和食品中的添加剂的组合物，其组成如下：i。 含有至少0.5重量％，优选至少1.0重量％的干物质，根据式（I）的吡嗪衍生物：其中R 1 -R 4独立地表示 氢; 羟基烃基残基; 羟基烃基残基的酯; 或羟基烃基残基的醚; 并且至少一个R 1 -R 4是羟基烃基残基或其酯或醚，和ii。 表现出至少80，优选至少250的吸收比A 280/560。本发明还涉及制造对光诱导的风味变化具有抗性的饮料或食品的方法，所述方法 方法，包括向所述饮料或食品中引入前述的光稳定化组合物和制造这种光稳定组合物的方法。