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330 条记录 (耗时 0.031 秒)

    USE OF NOVEL CARBOHYDRATES AND CARBOHYDRATE BLENDS TO PROVIDE A SPORTS BEVERAGE WITH INCREASED ABSORPTION
    94.
    发明申请
    USE OF NOVEL CARBOHYDRATES AND CARBOHYDRATE BLENDS TO PROVIDE A SPORTS BEVERAGE WITH INCREASED ABSORPTION 有权
    使用新型碳水化合物和碳水化合物来提供运动饮料，增加吸收

    公开(公告)号：US20100129497A1

    公开(公告)日：2010-05-27

    申请号：US12276976

    申请日：2008-11-24

    申请人： Vincent Rinaldi ,  Jeff Zachwieja ,  Xiaocai Shi ,  Zeinab Ali

    发明人： Vincent Rinaldi ,  Jeff Zachwieja ,  Xiaocai Shi ,  Zeinab Ali

    IPC分类号： A23L2/60 ,  A23L2/52 ,  A23L2/56 ,  A23L2/58

    CPC分类号： A23L2/52 ,  A23G3/42 ,  A23L2/60 ,  A23L29/35 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2200/15 ,  A23V2200/044 ,  A23V2250/606 ,  A23V2250/61

    摘要： A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solution having 6% by weight of the carbohydrate blend has a measured osmolality of 230-300 mOsm/kg. Further, the measured osmolality of the carbohydrate solution is substantially stable during storage for up to six months. Also, a rehydration/sports beverage composition is provided, including water, a carbohydrate blend, electrolytes, and optionally edible acids, coloring agents, flavoring agents and the like. The beverage composition may have a measured osmolality of about 230-260 mOsm/kg, which provides faster absorption by the gastrointestinal system of a subject than a beverage composition with a higher osmolality.

    摘要翻译： 提供了一种碳水化合物混合物，至少包括果糖和葡萄糖。 一些或全部葡萄糖可以由具有包含多达十度糖聚合的结构的葡糖低聚糖提供。 具有6重量％碳水化合物共混物的水溶液具有230-300mOsm / kg的测量的重量摩尔渗透压浓度。 此外，测量的碳水化合物溶液的重量摩尔渗透压浓度在储存期间基本上稳定长达六个月。 此外，提供了补水/运动饮料组合物，包括水，碳水化合物混合物，电解质和任选的食用酸，着色剂，调味剂等。 饮料组合物可以具有约230-260mOsm / kg的测量的重量摩尔渗透压浓度，其比具有较高重量克分子渗透压浓度的饮料组合物更好地吸收受试者的胃肠系统。

    Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage
    97.
    发明申请
    Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage 审中-公开
    基于乳的饮料和在牛奶基饮料中防止异味的方法

    公开(公告)号：US20090214712A1

    公开(公告)日：2009-08-27

    申请号：US12371639

    申请日：2009-02-16

    申请人： Young C. Kang ,  Matthew N. Lecky

    发明人： Young C. Kang ,  Matthew N. Lecky

    IPC分类号： A23L1/302 ,  A23C9/00 ,  A23L1/303 ,  A23L1/304

    CPC分类号： A23L3/3472 ,  A23C9/1516 ,  A23C9/152 ,  A23C9/156 ,  A23F3/163 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/214

    摘要： The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The catechin-containing component, wherein the catechin-containing component prevents off-flavors in the milk-based beverage. A method for preventing off-flavors in a milk-based beverage comprising a milk component including milk fat in an amount of at least about 0.2% by weight of the milk-based beverage is also provided.

    摘要翻译： 本公开内容涉及包含乳成分和含儿茶素成分的乳基饮料。 牛奶组分包括乳脂饮料的至少约0.2重量％的乳脂肪。 含儿茶素的成分，其中所述含儿茶素成分防止所述基于乳的饮料中的异味。 还提供了一种用于防止乳基饮料中的异味的方法，其包括含有至少约0.2重量％的乳基饮料的乳脂的乳成分。

    NOVEL USE OF CAPSAICIN
    98.
    发明申请
    NOVEL USE OF CAPSAICIN 审中-公开
    新药使用CAPSAICIN

    公开(公告)号：US20090196976A1

    公开(公告)日：2009-08-06

    申请号：US12306369

    申请日：2007-06-29

    申请人： Szilvia Levaine Papp. ,  Judit Papp ,  Attila Zoltai

    发明人： Szilvia Levaine Papp. ,  Judit Papp ,  Attila Zoltai

    IPC分类号： A23L1/221

    CPC分类号： A23L33/165 ,  A23L27/84 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/708 ,  A23V2250/1592 ,  A23V2250/1642 ,  A23V2200/15

    摘要： The invention concerns a new application of capsaicin found in peppers. More precisely, the invention is based on a system with the help of which capsaicin present in peppers is introduced into foodstuff that is suitable for human consumption, for example water, mineral water, fruit juices, dairy products or wines. The invention also deals with the process that introduces capsaicin into foods, as well as with the capsaicin-containing products produced this way.

    摘要翻译： 本发明涉及在辣椒中发现的辣椒素的新应用。 更准确地说，本发明是基于一种系统，借助于辣椒中存在的辣椒素被引入适合于人类消费的食品中，例如水，矿泉水，果汁，乳制品或葡萄酒。 本发明还涉及将辣椒素引入食物以及以这种方式生产的含辣椒素的产品的方法。

    Flavor or Fragrance Capsules
    99.
    发明申请
    Flavor or Fragrance Capsules 审中-公开
    风味或香料胶囊

    公开(公告)号：US20090047434A1

    公开(公告)日：2009-02-19

    申请号：US12091427

    申请日：2006-10-30

    申请人： Gil Trophardy

    发明人： Gil Trophardy

    IPC分类号： B05D3/04

    CPC分类号： B01J13/04 ,  A23G4/20 ,  A23L27/72 ,  A23L27/77 ,  A23L27/80 ,  A23P10/30 ,  A23V2002/00 ,  A61K8/11 ,  A61K8/732 ,  A61K2800/412 ,  A61K2800/56 ,  A61Q11/00 ,  A61Q13/00 ,  A61Q19/00 ,  C11D3/505 ,  C11D17/0039 ,  A23V2200/224 ,  A23V2200/15

    摘要： The present invention relates to capsules encapsulating a flavor or fragrance ingredient, the capsules being obtainable by a method in which an emulsion comprising the ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of 121 to 250° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together. The capsules have a high ingredient load of about 18-40 wt. % and a particle size in the range of 100 to 2000 μm. The method for obtaining the capsules has the advantage of substantially less loss of ingredient during drying compared to similar processes of the prior art.

    摘要翻译： 本发明涉及包封香料或香料成分的胶囊，该胶囊可通过以下方法获得，其中包含该成分的乳液以喷雾塔中的液滴形式分散并暴露于121至250范围内的温度 在塔中，悬浮粉剂的云提供涂层并防止胶囊粘在一起。 胶囊具有约18-40重量％的高成分负荷。 ％，粒径在100〜2000μm的范围内。 与现有技术的类似方法相比，获得胶囊的方法具有干燥时成分损失明显减少的优点。