公开(公告)号：US07179460B2

公开(公告)日：2007-02-20

申请号：US10310549

申请日：2002-12-05

Applicant: Véronique Dennin ,  Gregory John Leyer ,  Annick Mercenier ,  Sophie Nutten ,  Bruno Pot

Inventor： Véronique Dennin ,  Gregory John Leyer ,  Annick Mercenier ,  Sophie Nutten ,  Bruno Pot

IPC: A01N63/00 ,  C12N1/20

CPC classification number: C12R1/225 ,  A23L33/135 ,  A23Y2220/00 ,  A23Y2220/67 ,  A23Y2300/49 ,  A61K35/742 ,  A61K35/745 ,  A61K35/747 ,  C12N1/20 ,  C12R1/01 ,  C12R1/23 ,  C12R1/25 ,  Y10S435/822 ,  Y10S435/853 ,  Y10S435/854 ,  Y10S435/857

Abstract: The subject of the present invention is a bacterial composition having immunomodulation properties comprising at least one strain selected from the group consisting of Lactobacillus acidophilus PTA-4797, Lactobacillus plantarum PTA-4799, Lactobacillus salivarius PTA-4800, Lactobacillus paracasei PTA-4798, Bifidobacterium bifidum PTA-4801 and Bifidobacterium lactis PTA-4802. An other subject of the invention is an immunomodulation method comprising the step of using the at least one strain selected from the preceding group.

公开(公告)号：US20060100124A1

公开(公告)日：2006-05-11

申请号：US10985610

申请日：2004-11-10

Applicant: Charles Mostoller

Inventor： Charles Mostoller

IPC: C11D3/48

CPC classification number: A23L3/3463 ,  A01N59/26 ,  A23B4/20 ,  A23B4/22 ,  A23B4/24 ,  A23B7/154 ,  A23B7/155 ,  A23B7/157 ,  A23L3/34635 ,  A23L3/3508 ,  A23L3/358 ,  A61L2/18 ,  Y02A40/943 ,  Y02A40/944 ,  A01N2300/00

Abstract: Provided is an antibacterial aqueous solution comprising a phosphate, a citrate, and a silicate; a method of controlling bacterial contamination and/or growth in food substance; a method of prohibiting the formation of, and/or facilitating the removing of, silicate aggregation on metal article; and a method of reducing phosphate usage in industrial antibacterial process.

Abstract translation: 提供了包含磷酸盐，柠檬酸盐和硅酸盐的抗菌水溶液; 控制食物中细菌污染和/或生长的方法; 一种禁止在金属制品上形成和/或促进去除硅酸盐聚集的方法; 以及减少工业抗菌过程中磷酸盐使用的方法。

公开(公告)号：US07005287B1

公开(公告)日：2006-02-28

申请号：US10018604

申请日：2000-06-15

Applicant: Tove Martel Ida Else Christensen ,  Jette Dina Kreiberg

Inventor： Tove Martel Ida Else Christensen ,  Jette Dina Kreiberg

IPC: C12N9/16 ,  C12N9/18 ,  C12N9/24 ,  C12N1/20 ,  C07H21/04

CPC classification number: C12N15/8249 ,  A23C9/137 ,  A23C9/1542 ,  A23L29/231 ,  C12N9/16

Abstract: A process for modifying a pectin comprising providing a host having PME activity and PG activity; transforming said host by silencing PG activity thereby to provide an increased PME to PG ratio; preparing a PME extract from the transformed host; using the PME extract to modify pectin.

Abstract translation: 一种修饰果胶的方法，包括提供具有PME活性和PG活性的宿主; 通过沉默PG活性来转化所述宿主，从而提供增加的PME至PG比例; 从转化的宿主制备PME提取物; 使用PME提取物修饰果胶。

公开(公告)号：US07001630B2

公开(公告)日：2006-02-21

申请号：US10639821

申请日：2003-08-13

Applicant: Fredric G. Bender

Inventor： Fredric G. Bender

IPC: A23L1/314 ,  A23L1/318

CPC classification number: A23L13/72 ,  A23L13/432 ,  A23L13/55 ,  A23L13/60

Abstract: An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.

Abstract translation: 含有动物蛋白质的食品含有动物蛋白质，水和一定量的有效提高肌肉食品的保湿性的碱性硅酸盐。 用于治疗含有动物蛋白的食品以改善食品的保湿性的方法包括使肌肉食品或食品成分与碱性硅酸盐接触的步骤。

公开(公告)号：US06929936B1

公开(公告)日：2005-08-16

申请号：US09462911

申请日：1998-07-16

Applicant: Xavier Rouau ,  Mette Schrøder ,  Jørn Borch Søe

Inventor： Xavier Rouau ,  Mette Schrøder ,  Jørn Borch Søe

IPC: A21D8/04 ,  A23L7/104 ,  A23L7/109 ,  C12N9/04 ,  A23L11/05

CPC classification number: C12Y101/03009 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109 ,  C12Y302/01089

Abstract: A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzyme having galactose oxidase activity.

Abstract translation: 一种面团和面包改进组合物，其包含具有半乳糖氧化酶活性的酶和该酶的可氧化底物和/或能够转化化合物的酶，例如， 含半乳糖的化合物转化成具有半乳糖氧化酶活性的酶的底物。

公开(公告)号：US06916647B1

公开(公告)日：2005-07-12

申请号：US09958051

申请日：2000-04-05

Applicant: Dieter Elsser

Inventor： Dieter Elsser

IPC: A23B4/08 ,  A23B4/12 ,  A23B4/22 ,  A23K30/00 ,  A23K30/18 ,  A23L3/3571 ,  A23L3/37 ,  A23L13/70 ,  C12N1/20 ,  C12R1/01 ,  C12R1/46

CPC classification number: A23L3/3571 ,  A23B4/08 ,  A23B4/12 ,  A23B4/22 ,  A23K30/00 ,  A23K30/18 ,  A23L3/37 ,  A23L13/74 ,  C12N1/20 ,  C12R1/46

Abstract: The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed, which can only be conserved for a limited period of time, even under refrigeration. The protective cultures can inhibit the growth of bacteria which are dangerous to the consumer, if the cold chain is interrupted, or if the prescribed cooling temperature is exceeded. The invention further relates to foodstuffs or animal feed which contain the inventive protective cultures. The strain Lactococcus lactis subsp. lactis 1526 is specifically provided.

Abstract translation: 本发明涉及新颖的保护性培养物，其含有用于保存食物或动物饲料的产生乳酸的细菌，即使在冷藏下也只能在有限的时间内保存。 如果冷链中断，或超过规定的冷却温度，保护性培养物可以抑制对消费者危害的细菌的生长。 本发明还涉及含有本发明的保护性培养物的食品或动物饲料。 乳酸乳球菌菌株 乳酸菌1526是专门提供的。

公开(公告)号：US20050079573A1

公开(公告)日：2005-04-14

申请号：US10626724

申请日：2003-07-25

Applicant: Ole Sibbesen

Inventor： Ole Sibbesen

IPC: A21D8/04 ,  C07K14/415 ,  C12N9/24 ,  C07H21/04 ,  C12N1/18 ,  C12N15/74

CPC classification number: C07K14/415 ,  A21D8/042 ,  C12N9/2482 ,  C12Y302/01008

Abstract: An improved dough for preparing bakery products is made by substituting a bacterial xylanase for the usual fungal xylanase, resulting in a dough which is less sticky. Suitable bacterial xylanases and xylanase inhibitors are identified.

Abstract translation: 通过将细菌木聚糖酶替代为通常的真菌木聚糖酶来制备用于制备面包店产品的改良面团，从而产生较少粘性的面团。 鉴定合适的细菌木聚糖酶和木聚糖酶抑制剂。

公开(公告)号：US20050031763A1

公开(公告)日：2005-02-10

申请号：US10838533

申请日：2004-05-05

Applicant: Erik Jensen ,  Erik Keller

Inventor： Erik Jensen ,  Erik Keller

IPC: A21D2/16 ,  A21D2/02 ,  A21D2/08 ,  A21D2/22 ,  A21D8/02 ,  A21D8/04 ,  A21D10/00

CPC classification number: A21D10/007 ,  A21D2/02 ,  A21D2/08 ,  A21D2/16 ,  A21D8/042

Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.

Abstract translation: 本发明涉及一种无水低粘度液体面包改良剂，其包含基于羟基多元羧酸衍生物的酯类，甘油酯类稳定剂和添加剂以及少于约20％油的液体乳化剂的用途 ，以及生产液体面包改良剂的方法。 根据本发明的液体面包改良剂可以用于例如烘焙工业中的各种产品或挤出的小吃中。

公开(公告)号：US20050026999A1

公开(公告)日：2005-02-03

申请号：US10854978

申请日：2004-05-27

Applicant: Merete Faergemand ,  Flemming Vang Sparso ,  Lisbeth Svendsen ,  Linda Friis

Inventor： Merete Faergemand ,  Flemming Vang Sparso ,  Lisbeth Svendsen ,  Linda Friis

IPC: A21D2/16 ,  A23C9/13 ,  A23C9/154 ,  A23G3/34 ,  A23G9/04 ,  A23G9/32 ,  A23G9/52 ,  A23L1/00 ,  A23L1/035 ,  A23L1/19 ,  A61K31/225

CPC classification number: A21D2/16 ,  A23C9/1315 ,  A23C9/1544 ,  A23G3/346 ,  A23G9/04 ,  A23G9/32 ,  A23G9/327 ,  A23G9/52 ,  A23G2200/08 ,  A23L9/22 ,  A23L29/10 ,  A23P30/40

Abstract: The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95% by weight unsaturated fatty acid(s), as well as to emulsifiers containing LACTEM with unsaturated fatty acids. The use of unsaturated fatty acids in LACTEM improves firmness, volume and/or texture of food and non-food products produced with said LACTEM.

Abstract translation: 本发明涉及包含脂肪酸单酸甘油酯和甘油二酯的乳酸酯，即LACTEM组合物的组合物。 本发明特别涉及包含5至95重量％不饱和脂肪酸的新型LACTEM，以及含有不饱和脂肪酸的LACTEM的乳化剂。 在LACTEM中使用不饱和脂肪酸提高了用LACTEM生产的食品和非食品的坚固度，体积和/或质地。

公开(公告)号：US20040101610A1

公开(公告)日：2004-05-27

申请号：US10676006

申请日：2003-10-02

Applicant: Danisco A/S

Inventor： Jorn Borch Soe ,  Charlotte Horsmans Poulsen ,  Pernille Bak Hostrup

IPC: A21D010/00

CPC classification number: C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026

Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.