公开(公告)号：US10537118B2

公开(公告)日：2020-01-21

申请号：US14766511

申请日：2014-02-07

申请人： Protix Biosystems B.V.

发明人： Tarique Arsiwalla ,  Kees Wilhelmus Petrus Aarts

IPC分类号： A23D9/02 ,  A23J3/04 ,  C11B1/12 ,  A23D9/00 ,  C11B1/06 ,  A23J1/02 ,  A61K47/12 ,  A23K10/00 ,  A23K10/20 ,  A23K20/147 ,  A23K20/142 ,  A23K20/158 ,  A23L33/00 ,  A23L33/115 ,  A23L33/17 ,  A23L35/00

摘要： A method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, includes (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100° C., and (c) subjecting the heated pulp to a physical separation step, preferably decanting and/or centrifuging. The method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 40 wt. % are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

公开(公告)号：US20190281850A1

公开(公告)日：2019-09-19

申请号：US16464125

申请日：2017-11-21

申请人： Corn Products Development, Inc.

发明人： Brandon Roa ,  Erhan Yildiz ,  David Stevenson ,  William Anthony

IPC分类号： A23C9/137 ,  A23L29/219 ,  A23C19/076 ,  A23C9/154 ,  A23C19/082 ,  A23L35/00

摘要： Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food composition.

公开(公告)号：US20190239528A1

公开(公告)日：2019-08-08

申请号：US16113270

申请日：2018-08-27

申请人： CARGILL, INCORPORATED

发明人： Zhaolin HAO ,  Zhukun MA ,  Weilin XUE

IPC分类号： A23D7/005 ,  A23L33/105 ,  A23L33/115 ,  A23L33/15 ,  A23L35/00

CPC分类号： A23D7/0056 ,  A23L33/105 ,  A23L33/115 ,  A23L33/15 ,  A23L35/10 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/15 ,  A23V2200/222 ,  A23V2250/032 ,  A23V2250/21 ,  A23V2250/708

摘要： Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier.

公开(公告)号：US10292413B2

公开(公告)日：2019-05-21

申请号：US15030117

申请日：2014-10-16

申请人： InnovaChildfood AB

发明人： Inger Björck ,  Elin Östman

IPC分类号： A23L33/00 ,  A23L35/00 ,  A23L33/135

摘要： The present invention relates to a nutritionally balanced composite meal for infants/small children, comprising at least one carbohydrate containing meal component and at least one protein containing meal component, where the individual components have been separately heat-treated. This to reduce the amount of advanced glycation end products (AGE's) generated, and control the levels of glycemic index (Gl) and insulin index (II), in the composite meal. Also disclosed is a method of producing said meal.

公开(公告)号：US20190021371A1

公开(公告)日：2019-01-24

申请号：US16138544

申请日：2018-09-21

申请人： LES PLATS DU CHEF INC.

发明人： Jean-Marie OUELLETTE

IPC分类号： A23L3/36 ,  A23P20/12 ,  A23L23/00 ,  A23P20/20 ,  A23L35/00

摘要： There is provided a method for preparing a frozen onion soup au gratin, wherein heating of the frozen onion soup au gratin produces an onion soup au gratin comprising, in the following order from bottom to top: a first layer comprising onion soup, a second layer comprising at least one partially submerged bread piece or crouton and a third layer comprising gratinated cheese, wherein the first layer remains substantially free of immerged cheese.

公开(公告)号：US20180332867A1

公开(公告)日：2018-11-22

申请号：US15947348

申请日：2018-04-06

申请人： DMK, Deutsches Milchkontor GmbH

发明人： Uwe Wärner ,  Peter Stampe

IPC分类号： A23C15/06 ,  A23C15/12 ,  A23L35/00

CPC分类号： A23C15/06 ,  A23C15/12 ,  A23C2240/05 ,  A23C2260/104 ,  A23D7/001 ,  A23D7/0056 ,  A23D7/05 ,  A23L35/10 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2300/24 ,  A23V2300/26 ,  A23V2300/31 ,  A23V2300/38

摘要： A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16° C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling.

公开(公告)号：US20180213831A1

公开(公告)日：2018-08-02

申请号：US15940846

申请日：2018-03-29

申请人： Corbion Biotech, Inc.

发明人： Marie Delebarre ,  Thomas Boursier ,  Caroline Varlamoff

IPC分类号： A23L17/10 ,  A21D13/06 ,  A23L35/00 ,  A23P10/20 ,  A23P10/22 ,  A23L29/212 ,  A23L33/20 ,  A23L3/46 ,  A23L3/3463 ,  A23D7/005 ,  A21D13/068 ,  A21D13/066 ,  A23L17/60 ,  A21D2/36 ,  A21D2/18 ,  A21D2/16 ,  A21D13/40 ,  A23P10/40

CPC分类号： A23L17/10 ,  A21D2/165 ,  A21D2/186 ,  A21D2/36 ,  A21D13/06 ,  A21D13/066 ,  A21D13/068 ,  A21D13/40 ,  A23D7/0056 ,  A23L3/3463 ,  A23L3/46 ,  A23L17/60 ,  A23L29/212 ,  A23L33/20 ,  A23L35/20 ,  A23P10/20 ,  A23P10/22 ,  A23P10/40 ,  A23V2002/00 ,  A23V2200/122 ,  A23V2200/124 ,  A23V2200/13 ,  A23V2200/254 ,  A23V2250/202 ,  A23V2300/10 ,  A23V2300/26

摘要： The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

公开(公告)号：US10004246B2

公开(公告)日：2018-06-26

申请号：US15790895

申请日：2017-10-23

申请人： General Mills, Inc.

发明人： Michael A. Staeger ,  Jennifer E. Folstad ,  Jeffrey F. Enz ,  Karen Marie Mandl Garrity ,  Eric A. Olson ,  Jon Duke Seibold

IPC分类号： A23D7/00 ,  A21D2/16 ,  A23D7/02 ,  A23D7/005 ,  A21D13/16 ,  A23L35/00

CPC分类号： A23D7/001 ,  A21D2/165 ,  A21D13/16 ,  A23D7/003 ,  A23D7/0056 ,  A23D7/02 ,  A23L35/10

摘要： Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

公开(公告)号：US20180042279A1

公开(公告)日：2018-02-15

申请号：US15558232

申请日：2016-03-11

申请人： NESTEC S.A.

发明人： Josef Kerler ,  Jingcan Sun ,  John Newell ,  Tomas Davidek ,  Ondrej Novotny

IPC分类号： A23L27/21 ,  A23L27/30 ,  A23L35/00 ,  A23L29/20 ,  A23L29/00 ,  A23L27/20 ,  A23L2/56

CPC分类号： A23L27/215 ,  A23L2/56 ,  A23L27/201 ,  A23L27/206 ,  A23L27/28 ,  A23L27/33 ,  A23L29/05 ,  A23L29/20 ,  A23L35/10 ,  A23V2002/00 ,  A23V2200/15

摘要： The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

公开(公告)号：US09815607B2

公开(公告)日：2017-11-14

申请号：US13755501

申请日：2013-01-31

申请人： ConAgra Foods RDM, Inc.

发明人： Steven M. Parsons

IPC分类号： A45C11/20 ,  B65D81/32 ,  B65D77/04 ,  A23L5/10 ,  A23L35/00

CPC分类号： B65D81/3216 ,  A23L5/15 ,  A23L35/00 ,  A23V2002/00 ,  B65D77/046 ,  B65D2581/3404 ,  B65D2581/3432 ,  A23V2200/08

摘要： A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.