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1505 条记录 (耗时 0.032 秒)

    Steviol Glycoside Compositions for Oral Ingestion or Use
    3.
    发明公开
    Steviol Glycoside Compositions for Oral Ingestion or Use 审中-公开

    公开(公告)号：US20240298685A1

    公开(公告)日：2024-09-12

    申请号：US18604126

    申请日：2024-03-13

    申请人： CARGILL, Incorporated

    发明人： Ting Liu Carlson ,  Dan S. Gaspard ,  Michael Alan Mortenson

    IPC分类号： A23L27/30 ,  A23L2/60 ,  C07H15/256

    CPC分类号： A23L27/36 ,  A23L2/60 ,  C07H15/256

    摘要： Compositions and uses for steviol glycoside compounds having four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds SG101-104. A steviol glycoside composition including one or more of compounds SG101-104 in combination with other steviol glycosides including other rebaudiosides can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

    BEVERAGE
    5.
    发明公开
    BEVERAGE 审中-公开

    公开(公告)号：US20240277010A1

    公开(公告)日：2024-08-22

    申请号：US18567410

    申请日：2022-06-03

    申请人： MORINAGA & CO., LTD.

    发明人： Ayaka OKUBO ,  Masaaki NISHIMURA ,  Yusuke NOGUCHI

    IPC分类号： A23L2/60 ,  A23L2/66

    CPC分类号： A23L2/60 ,  A23L2/66

    摘要： An object of the present invention is to provide a highly palatable collagen-rich beverage. An object of a preferred embodiment of the present invention is to provide a beverage having both an improved collagen-specific taste and a balanced sweetness. The present invention to solve the above problems is a beverage containing 5 mass % or more of collagen, which contains 0.0003 mass % to 0.15 mass % of a stevia extract and 0.1 mass % to 16 mass % of sugar (sucrose) in a content mass ratio of from 1:40000 to 1:0.6.

    RAPID ONSET CANNABINOID COMPOSITIONS
    7.
    发明公开
    RAPID ONSET CANNABINOID COMPOSITIONS 审中-公开

    公开(公告)号：US20240245086A1

    公开(公告)日：2024-07-25

    申请号：US18421313

    申请日：2024-01-24

    申请人： PAX LABS, INC.

    发明人： Richard RUCKER

    IPC分类号： A23L29/00 ,  A23L2/38 ,  A23L2/395 ,  A23L2/60

    CPC分类号： A23L29/035 ,  A23L2/38 ,  A23L2/395 ,  A23L2/60

    摘要： The present application describes cannabis formulations for oral ingestion that provide rapid onset time of cannabinoid effects. The cannabinoid formulations can be in solid form (e.g., tablet or powder) or liquid form (e.g., beverage or tincture). In certain embodiments, the solid composition is intended to be ingested directly into the user's mouth, such as on or under the tongue. In other embodiments, the solid composition is intended to be dissolved in a liquid, such as water or another beverage, prior to consumption.

    SUGAR REDUCED CEREAL EXTRACT
    8.
    发明公开
    SUGAR REDUCED CEREAL EXTRACT 审中-公开

    公开(公告)号：US20240245071A1

    公开(公告)日：2024-07-25

    申请号：US18565653

    申请日：2022-03-18

    申请人： SOCIETE DES PRODUITS NESTLE S.A.

    发明人： VISHIST KUMAR JAIN ,  HOOI KHIM TEOH ,  STEFAN WALTER HAAS ,  KELVIN YONG

    IPC分类号： A23G1/40 ,  A23G1/36 ,  A23G1/46 ,  A23G1/48 ,  A23G1/56 ,  A23L2/38 ,  A23L2/60 ,  A23L7/25

    CPC分类号： A23G1/40 ,  A23G1/36 ,  A23G1/46 ,  A23G1/48 ,  A23G1/56 ,  A23L2/382 ,  A23L2/60 ,  A23L7/25

    摘要： The present invention relates to a method for producing a cocoa and/or malt beverage product comprising: a) suspending cereal in an aqueous liquid to produce a mash; b) suspending adjunct in an aqueous liquid to produce a slurry; c) hydrolysing the slurries of steps a) with hydrolytic enzymes and b) with alpha-amylase; d) optionally adding transglucosidase to the mash and allowing the transglucosidase to react; c) inactivating the hydrolytic enzymes for example alpha amylase and the optional transglucosidase by increasing the temperature of the mash to a temperature above 90° C. and below 98° C. preferably above 92° C. and below 97° C. more preferably to 95° C.; f) passing the mash from step e) through a filter press to separate spent cereal grain and obtain a wort; g) combining the wort from step f) with hydrolysed adjunct slurry from step b); h) evaporating the mixed wort to high total solids to make a syrup liquid; i) combining the high total solids syrup obtained in step h) with non-fat milk solids, cocoa solids, sucrose, vegetable oil and/or milk fat to obtain a cocoa and/or malt beverage powder.