公开(公告)号：US20210144993A1

公开(公告)日：2021-05-20

申请号：US17091489

申请日：2020-11-06

申请人： Board of Trustees of the University of Arkansas

发明人： Jin-Woo Kim ,  Gurshagan Kandhola ,  Joseph Batta-Mpouma

IPC分类号： A01N25/04 ,  A01N25/10 ,  A61K9/16 ,  A61K9/107 ,  A61K8/06 ,  A61K47/44 ,  A61K8/73 ,  A61K8/92 ,  C08B1/00 ,  C08B3/24 ,  C09D5/02 ,  C09D101/10 ,  A23D7/005 ,  A23D7/04 ,  A23L29/00 ,  A23L29/10 ,  A23L5/30

摘要： This invention relates generally to cellulose nanocrystal-based emulsions that can serve as a spray adjuvant for improved agrochemical application efficiency. More particularly, the cellulose nanocrystal-based emulsions are nanocellulose-stabilized Pickering emulsions having a semi-liquid formulation of colloidal cellulose nanocrystals and biopolymers that can substitute currently used surfactants and drift reducing agents in agrochemicals. The cellulose nanocrystal-based emulsions are suitable with both water soluble and oil soluble active ingredient chemistries, and the shear characteristics of the emulsions make them suitable for oil in water-based spray applications. Droplet size distribution can be tuned by changing the ingredient concentrations, thus helping control particle drift. Moreover, a stable cross-linked network formation facilitates the entrapment and encapsulation of volatile agrochemical chemistries, thus preventing their volatilization and reducing vapor drift.

公开(公告)号：US20210000149A1

公开(公告)日：2021-01-07

申请号：US17003466

申请日：2020-08-26

申请人： Kraft Foods Group Brands LLC

发明人： John Benjamin Topinka ,  Stacey A. Prager ,  Paul Victor Gass ,  Daniel G. Lis ,  Peter Harris Brown ,  Robert F. Class ,  Richard Stuart Silver ,  Steven Donald Zbylut

IPC分类号： A23L15/00 ,  A23L27/60 ,  A23L29/10

摘要： Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

公开(公告)号：US20210000147A1

公开(公告)日：2021-01-07

申请号：US16971421

申请日：2019-02-12

申请人： Dow Global Technologies LLC

发明人： Xue Chen ,  Michael L. Tulchinsky ,  Stephen W. King

IPC分类号： A23L5/20 ,  A23L19/12 ,  A23L19/10 ,  A23L29/10 ,  B01D19/04

摘要： A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent.

公开(公告)号：US20200289382A1

公开(公告)日：2020-09-17

申请号：US16646318

申请日：2018-09-10

申请人： OLEON NV

发明人： Hilde PEETERS

IPC分类号： A61K8/06 ,  A61K8/39 ,  A01N25/06 ,  A23L29/10

摘要： The present invention relates to an emulsifying combination, a composition comprising this combination, and the use of this emulsifying combination in small quantities to obtain a low viscosity water-in-oil emulsion.

公开(公告)号：US10736344B2

公开(公告)日：2020-08-11

申请号：US15645173

申请日：2017-07-10

申请人： Exceldor Foods Canada Ltd.

发明人： Murray Thomas Hundt ,  Megan Dawn Kraus ,  Ryan David Mercey

IPC分类号： A23L13/70 ,  A23L13/40 ,  A23L27/00 ,  A23L29/10

摘要： The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

公开(公告)号：US20200178552A1

公开(公告)日：2020-06-11

申请号：US16335236

申请日：2017-09-25

申请人： Minaba Tech S.R.L.

发明人： Amalia Conte ,  Cristina Costa ,  Matteo Alessandro Del Nobile ,  Annalisa Lucera

IPC分类号： A23C19/068 ,  A23C19/093 ,  A23L29/10 ,  A23L33/115

摘要： Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.

公开(公告)号：US10645957B2

公开(公告)日：2020-05-12

申请号：US15538539

申请日：2015-12-17

申请人： NESTEC S.A.

发明人： Martin Leser ,  Christoph Reh ,  Stephan Palzer ,  Lennart Fries ,  Gerhand Niederreiter ,  Cecile Gehin-Delval ,  Christine Haider

IPC分类号： A23L2/66 ,  A23D7/005 ,  A21D2/26 ,  A21D2/36 ,  A23L29/10 ,  A23L2/395 ,  A23C11/00 ,  A23L2/62 ,  A23L33/21 ,  A21D2/16 ,  A23L33/22 ,  A23L33/20 ,  A23L29/20 ,  A23L29/294 ,  A23C11/04

摘要： The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

公开(公告)号：US20190329199A1

公开(公告)日：2019-10-31

申请号：US16462160

申请日：2017-11-16

申请人： PANASONIC INTELLECTUAL PROPERTY MANAGEMENT CO., LTD

发明人： Kou SUGANO ,  Yuichi MIYOSHI ,  Shigeru TSUZUKI ,  Sachiko INAZATO

IPC分类号： B01F17/00 ,  B01F3/04 ,  B01F5/02 ,  A23L29/10 ,  C12G3/04 ,  B08B3/08 ,  A61K49/22 ,  A01N25/24 ,  A61Q19/00 ,  A61K8/67 ,  A61K8/31 ,  A61K8/36 ,  A61K8/06 ,  C11D3/00 ,  C11D3/20

摘要： A fine bubble generation promoter includes: one of a fatty acid and a fat-soluble vitamin in an amount within a range of 2.4 wt % to 33 wt %, inclusive; and a hydrocarbon in an amount within a range of 67 wt % to 97 wt %, inclusive. A total concentration of (i) one of the fatty acid and the fat-soluble vitamin and (ii) the hydrocarbon is 99 wt % or more.

公开(公告)号：US20190200660A1

公开(公告)日：2019-07-04

申请号：US16325382

申请日：2017-09-25

申请人： SAN-EI GEN F.F.I., INC.

发明人： Kanako MIYAMOTO ,  Makoto SAKATA

IPC分类号： A23L29/10 ,  A23L5/43 ,  A23L29/00

CPC分类号： A23L29/10 ,  A23L5/43 ,  A23L29/035 ,  A23V2002/00 ,  A23V2200/044 ,  A23V2200/222 ,  A23V2250/2112 ,  A23V2250/5028 ,  A23V2250/5118 ,  A61K8/34 ,  A61K8/73 ,  A61K9/10 ,  A61K31/12 ,  A61K47/10 ,  A61K47/36 ,  C08B11/08 ,  C08B15/10 ,  C08B31/04 ,  C08B37/00 ,  C09B61/00

摘要： The present invention provides a curcumin-containing composition in which aggregation upon storage is suppressed or prevented.The object can be attained by a composition comprising curcumin, gum arabic, modified starch, and water, and having a median diameter of 1 μm or less.

公开(公告)号：US20190174787A1

公开(公告)日：2019-06-13

申请号：US16301038

申请日：2017-05-08

申请人： Zaida Maria SALAZAR ,  Jurek WOLLER ,  Nicole ZWETS

发明人： Zaida Maria SALAZAR ,  Jurek WOLLER ,  Nicole ZWETS

IPC分类号： A23D7/005 ,  A23D7/04 ,  A23L27/60 ,  A23L27/00 ,  A23L29/10 ,  A23L29/219 ,  A23L29/225 ,  A23L29/231

摘要： The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.