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235 条记录 (耗时 0.031 秒)

    HONEY-CANNABINOID THERAPEUTIC COMPOSITION
    42.
    发明申请
    HONEY-CANNABINOID THERAPEUTIC COMPOSITION 审中-公开

    公开(公告)号：US20180318361A1

    公开(公告)日：2018-11-08

    申请号：US15771908

    申请日：2016-10-27

    申请人： CANABUZZ-MED

    发明人： Aharon M. EYAL

    IPC分类号： A61K35/644 ,  A61K31/352 ,  A23L21/25 ,  A61K38/44 ,  A61K9/00

    CPC分类号： A61K35/644 ,  A23L21/00 ,  A23L21/25 ,  A61K9/0014 ,  A61K9/0056 ,  A61K31/05 ,  A61K31/352 ,  A61K36/185 ,  A61K38/443 ,  A61K45/06 ,  A61K2236/00 ,  A61K2300/00 ,  C12Y101/03004

    摘要： Honey-cannabinoid therapeutic compositions and methods. A therapeutic composition providing therapeutic effects to at least some patients is described including honey; at least one cannabinoid; and optionally, at least two non-cannabinoid cannabis compounds, hydrogen peroxide, at least one food-approved antioxidant, glucose oxidase, and/or catalase, and water; where the composition is homogeneous; has oxidative power low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains hydrogen peroxide at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains at least one food-approved antioxidant at a concentration low enough to keep THC oxidation at a rate of less than 20% per month; contains glucose oxidase at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; and/or contains catalase at a concentration high enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month.

    PROCESSED KONJAC FOOD OR DRINK HAVING BLOOD GLUCOSE INCREASE SUPPRESSING EFFECT
    48.
    发明申请
    PROCESSED KONJAC FOOD OR DRINK HAVING BLOOD GLUCOSE INCREASE SUPPRESSING EFFECT 审中-公开
    加工的KONJAC食品或饮料具有血液葡萄糖增加抑制作用

    公开(公告)号：US20150320093A1

    公开(公告)日：2015-11-12

    申请号：US14345479

    申请日：2014-01-31

    申请人： Masaaki Tokuda ,  Koji Murao ,  Noritsugu Hishitani

    发明人： Masaaki Tokuda ,  Koji Murao ,  Noritsugu Hishitani

    IPC分类号： A23L1/214 ,  A23L1/09 ,  A23L2/52 ,  A23L1/30 ,  A23L2/02

    CPC分类号： A23L21/00 ,  A23L2/02 ,  A23L2/52 ,  A23L5/00 ,  A23L19/115 ,  A23L29/30 ,  A23L33/00 ,  A23L33/105 ,  A23L33/125

    摘要： A processed konjac food having blood glucose increase suppressing effect is provided. The processed konjac food having blood glucose increase suppressing effect contains a konjac having a pH in a range of 2.5 to 7.4 and a rare sugar as active ingredients, is intended for ingestion of the rare sugar at a daily dose of 0.3 to 50 g/day for suppressing blood glucose increase, and is shaped into a rectangular, thread, round, grain, or plate form. The blood glucose increase effect can last for at least one day after one-time ingestion. For example, by making a konjac containing a rare sugar into a processed food, the product can be adapted to any consumer preferences without impediment upon eating or drinking, and therefore, a long-term ingestion is facilitated and the blood glucose increase suppressing effect can be sustained for a long period.

    摘要翻译： 提供了具有增加血糖的抑制效果的加工的魔芋食品。 具有血糖增加抑制效果的加工的魔芋食品含有pH为2.5〜7.4的稀土和作为活性成分的稀有糖的魔芋用于以0.3〜50g /日的日剂量摄取稀有糖 用于抑制血糖升高，并且被成形为矩形，螺纹，圆形，谷物或板形。 一次摄入后，血糖升高效果可持续至少1天。 例如，通过将含有稀有糖的魔芋制成加工食品，该产品可以适应任何消费者的喜好而不会在饮食或饮食上受到阻碍，因此长期摄入便于促进血糖增加抑制作用 持续很长时间。

    Sweetness Enhancers, Compositions Thereof, and Methods for Use
    49.
    发明申请
    Sweetness Enhancers, Compositions Thereof, and Methods for Use 有权
    甜味增强剂，其组合及使用方法

    公开(公告)号：US20150216219A1

    公开(公告)日：2015-08-06

    申请号：US14689170

    申请日：2015-04-17

    申请人： The Coca-Cola Company

    发明人： Indra Prakash ,  Grant E. DuBois ,  Josef Klucik ,  Rafael I. San Miguel ,  Rudolf Johann Fritsch ,  Venkata Sai Prakash Chaturvedula

    IPC分类号： A23L2/60 ,  A23L1/236

    CPC分类号： A23L2/60 ,  A23L5/00 ,  A23L7/00 ,  A23L9/00 ,  A23L21/00 ,  A23L27/30 ,  A23L27/31 ,  A23L27/36 ,  A23L27/88 ,  A23L29/30 ,  A23L33/125

    摘要： Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness ehancer, and the at least one sweetener and the at least one sweetness enhancer are different. Also disclosed herein are methods for enhancing sweetness of a composition, comprising combining at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.

    摘要翻译： 本文公开的甜味剂组合物包含至少一种甜味剂和至少一种选自萜烯（例如倍半萜烯，二萜和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其它已知的天然甜味剂（如肉桂醛， 苏木精），二十二烷糖苷及其类似物，其中所述组合物中至少一种甜味增强剂的量处于或低于甜味增甜剂的甜味检测阈值水平，并且至少一种甜味剂和至少一种甜味 增强剂是不同的。 本文还公开了用于增强组合物甜度的方法，其包括将至少一种甜味剂和至少一种选自萜烯（如倍半萜烯，二萜烯和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其他已知天然 甜味剂（例如肉桂醛，麝香，苏木精），二十二烷糖苷及其类似物，其中至少一种甜味增强剂以至少一种甜味增强剂的甜味检测阈值水平或低于至少一种甜味增强剂的甜味检测阈值水平存在于组合物中，以及 至少一种甜味剂和至少一种甜味增强剂是不同的。