公开(公告)号：US20070116839A1

公开(公告)日：2007-05-24

申请号：US11556102

申请日：2006-11-02

申请人： Indra Prakash ,  Grant DuBois

发明人： Indra Prakash ,  Grant DuBois

IPC分类号： A23L1/236

CPC分类号： A23L2/60 ,  A23L27/34 ,  A23L27/36 ,  A23L27/84 ,  A23L33/10 ,  A23L33/11 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/2136 ,  A23V2250/21366 ,  A23V2250/24 ,  A23V2250/60 ,  A23V2250/64

摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as C-reactive protein reducing substances. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

摘要翻译： 本发明一般涉及包含非热量或低热量天然和/或合成的高效甜味剂的功能性甜味剂组合物及其制备和使用方法。 特别地，本发明涉及不同的功能甜味剂组合物，其包含至少一种非热量或低热量天然和/或合成的高效甜味剂，至少一种甜味改善组合物和至少一种功能成分，例如 作为C反应蛋白还原物质。 本发明还涉及功能性甜味剂组合物和方法，其可以通过赋予更多的糖样味道或特征来改善非热量或低热量的高效甜味剂的口味。 特别地，功能性甜味剂组合物和方法提供了更多的糖样时间分布，包括甜度起始和甜度徘徊，和/或更多的糖样香味。

公开(公告)号：US20070116833A1

公开(公告)日：2007-05-24

申请号：US11556059

申请日：2006-11-02

申请人： Indra Prakash ,  Grant DuBois

发明人： Indra Prakash ,  Grant DuBois

IPC分类号： A23L1/236

CPC分类号： A61K33/06 ,  A23K20/147 ,  A23L2/60 ,  A23L27/33 ,  A23L27/34 ,  A23L27/36 ,  A23L33/165 ,  A23V2002/00 ,  A61K31/593 ,  A61K31/7008 ,  A61K31/726 ,  A61K33/42 ,  A61K45/06 ,  A23V2250/24 ,  A23V2250/262 ,  A23V2250/1578 ,  A23V2250/161

摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a calcium source. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

摘要翻译： 本发明一般涉及包含非热量或低热量天然和/或合成高效甜味剂的功能甜味剂组合物及其制备和使用方法。 特别地，本发明涉及包含至少一种非热量或低热量天然和/或合成高效甜味剂，至少一种甜味改善组合物和至少一种功能成分的不同功能甜味剂组合物，例如 钙源。 本发明还涉及功能性甜味剂组合物和方法，其可以通过赋予更多的糖样味道或特征来改善非热量或低热量的高效甜味剂的口味。 特别地，功能性甜味剂组合物和方法提供了更多的糖样时间分布，包括甜度起始和甜度徘徊，和/或更多的糖样香味。

公开(公告)号：US20070116820A1

公开(公告)日：2007-05-24

申请号：US11555774

申请日：2006-11-02

申请人： Indra Prakash ,  Grant DuBois

发明人： Indra Prakash ,  Grant DuBois

IPC分类号： A23L1/236

CPC分类号： A23G1/30 ,  A23L9/12 ,  A23L27/32 ,  A23L27/34 ,  A23L27/36 ,  A23L27/37 ,  A23L29/20 ,  A23L29/284

摘要： The present invention relates generally to edible gel compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different edible gel compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition. The present invention also relates to edible gel compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the edible gel compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

摘要翻译： 本发明一般涉及包含非热量或低热量的高效甜味剂的可食用凝胶组合物及其制备和使用方法。 特别地，本发明涉及不同的可食用凝胶组合物，其包含至少一种非热量或低热量天然和/或合成的高效甜味剂和至少一种甜味改善组合物。 本发明还涉及可通过赋予更多的糖样味道或特征来改善非热量或低热量天然和/或合成高效甜味剂的口味的食用凝胶组合物和方法。 特别地，可食用的凝胶组合物和方法提供了更多的糖样时间特征，包括甜度起始和甜度徘徊，和/或更多的糖样香味。

公开(公告)号：US20070116819A1

公开(公告)日：2007-05-24

申请号：US11555766

申请日：2006-11-02

申请人： Indra Prakash ,  Grant DuBois ,  Lihong D'Angelo ,  Youlung Chen

发明人： Indra Prakash ,  Grant DuBois ,  Lihong D'Angelo ,  Youlung Chen

IPC分类号： A23L1/236

CPC分类号： A23L1/2364 ,  A23L2/02 ,  A23L2/38 ,  A23L2/60 ,  A23L5/00 ,  A23L7/00 ,  A23L9/00 ,  A23L21/00 ,  A23L27/30 ,  A23L27/34 ,  A23L27/36 ,  A23L29/30 ,  A23L33/105 ,  A23L33/12 ,  A23L33/125 ,  A23L33/16 ,  A23L33/175 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/06 ,  A23V2250/1882 ,  A23V2250/24 ,  A23V2250/64

摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

摘要翻译： 本发明一般涉及包含非热量或低热量天然和/或合成的高效甜味剂的功能性甜味剂组合物及其制备和使用方法。 特别地，本发明涉及不同的功能甜味剂组合物，其包含至少一种非热量或低热量天然和/或合成的高效甜味剂，至少一种甜味改善组合物和至少一种功能成分，例如 作为脂肪酸。 本发明还涉及功能性甜味剂组合物和方法，其可以通过赋予更多的糖样味道或特征来改善非热量或低热量的高效甜味剂的口味。 特别地，功能性甜味剂组合物和方法提供了更多的糖样时间分布，包括甜度起始和甜度徘徊，和/或更多的糖样香味。

公开(公告)号：US07182968B2

公开(公告)日：2007-02-27

申请号：US09759567

申请日：2001-01-11

申请人： Fran Gare

发明人： Fran Gare

IPC分类号： A23L1/236

CPC分类号： A23G1/56 ,  A23G2200/06 ,  A23G2200/14 ,  A23L2/60 ,  A23L27/34 ,  A23L33/22 ,  A23V2002/00 ,  A61K31/70 ,  A23V2250/6422 ,  A23V2250/264 ,  A23V2250/54252 ,  A23V2250/54246 ,  A23V2250/21 ,  A23V2250/506 ,  A23V2250/507 ,  A23V2250/5036 ,  A23V2250/51082 ,  A23V2250/5074 ,  A23V2250/502

摘要： A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products, beverages, baked good products, bakery products, snack bars and similar foodstuff products. In product form, the composition is used to produce confectionery products, baked good products, bakery products, snack bars and similar foodstuff products. The fiber is preferably psyllium fiber. However, the psyllium fiber may be substituted with fruit fiber and derivatives including pectin; seaweed gums and derivatives, including carrageenan, agar and alginates; cellulose and derivatives; cereal grain fibers, including corn, wheat, oat, rice, barley and soy; fructooligosaccharides and its derivatives; seed gums, including guar and locust bean; tree gums, including karaya, tragacanth and acacia; xantham gum; vegetable fiber, including pea and legumes; and potato fiber. Suitable natural flavorings, which can be added to the composition containing xylitol and fiber include but are not limited to all nuts, all green vegetables and legumes, carrots, chocolate, cocoa, vanilla, orange, lemon, lime, grapefruit, peach, apricot, nectarine, strawberry, blueberry, raspberry, peppermint, coffee, cinnamon, mocha, tomato, herbs (green tea, ginger, ginseng, etc.) and the like.

摘要翻译： 含有车前子纤维和木糖醇的组合物。 组合物是动力，液体或产品形式之一。 以粉末形式，组合物用于生产糖果产品，饮料，烘焙食品，面包店产品，小吃店和类似的食品。 在产品形式中，该组合物用于生产糖果产品，烘焙好的产品，烘焙产品，小吃店和类似的食品。 纤维优选为欧车前纤。 然而，欧车前纤维可以被果实纤维和包括果胶在内的衍生物取代; 海藻胶和衍生物，包括角叉菜胶，琼脂和藻酸盐; 纤维素及衍生物; 谷物纤维，包括玉米，小麦，燕麦，大米，大麦和大豆; 低聚果糖及其衍生物; 种子胶，包括瓜尔豆和刺槐豆; 树胶，包括karaya，黄蓍胶和金合欢; 黄芪胶 植物纤维，包括豌豆和豆类; 和马铃薯纤维。 可以加入到含有木糖醇和纤维的组合物中的合适的天然调味剂包括但不限于所有的坚果，所有的绿色蔬菜和豆类，胡萝卜，巧克力，可可，香草，橙，柠檬，柠檬，葡萄柚，桃，杏， 油桃，草莓，蓝莓，覆盆子，薄荷，咖啡，肉桂，摩卡，番茄，草药（绿茶，姜，人参等）等。

公开(公告)号：US07147883B1

公开(公告)日：2006-12-12

申请号：US10981335

申请日：2004-11-03

申请人： Barnard S. Silver

发明人： Barnard S. Silver

IPC分类号： A23L1/236 ,  A23G3/00

CPC分类号： A23G3/346 ,  A23G1/56 ,  A23G2200/06 ,  A23L27/34 ,  A23L29/244 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2250/6402 ,  A23V2250/5062 ,  A23V2250/6414 ,  A23V2250/6416 ,  A23V2250/64 ,  A23V2250/642 ,  A23V2250/6422

摘要： A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute diarrhea. The at least one polyol may be, for example: xylitol, sorbitol, maltitol, mannitol, isomalt, isomaltitol, lactitol, hydrogenated starch hydrolysates (HSH), glycerol, propylene glycol, erythritol, galactitol and combinations thereof. The composition also contains inulin in amounts sufficient to at least partially reduce, or eliminate, the tendency of the polyol to induce acute diarrhea. Foodstuffs, including drinks and beverages, contain said compositions.

摘要翻译： 包含至少一种多元醇和一定量的菊粉相对于至少一种多元醇的组合物，其特征在于所述至少一种多元醇诱发急性腹泻的倾向降低。 所述至少一种多元醇可以是例如：木糖醇，山梨醇，麦芽糖醇，甘露糖醇，异麦芽酮糖醇，异麦芽糖醇，乳糖醇，氢化淀粉水解物（HSH），甘油，丙二醇，赤藓糖醇，半乳糖醇及其组合。 该组合物还含有足以至少部分降低或消除多元醇诱发急性腹泻倾向的量的菊粉。 食品，包括饮料和饮料，都含有所述组合物。

公开(公告)号：US20060263423A1

公开(公告)日：2006-11-23

申请号：US11413674

申请日：2006-04-27

申请人： Gary Norman ,  Cecil Propst

发明人： Gary Norman ,  Cecil Propst

IPC分类号： A61K9/20 ,  A23G3/00

CPC分类号： A23G3/004 ,  A23L27/34 ,  A23V2002/00 ,  A61K9/2018 ,  A61K47/26 ,  C07H15/04 ,  A23V2250/6418 ,  A23V2250/642

摘要： The present invention includes a method for preparing a highly compactible carbohydrate product, and the product itself. In one embodiment, a composition according to the present invention includes polyols.

摘要翻译： 本发明包括制备高度可压缩的碳水化合物产品的方法和产品本身。 在一个实施方案中，根据本发明的组合物包括多元醇。

公开(公告)号：US20060198933A1

公开(公告)日：2006-09-07

申请号：US10535255

申请日：2003-11-25

申请人： Tsuyoshi Sadakiyo ,  Hideo Bunya ,  Hiroto Chanen

发明人： Tsuyoshi Sadakiyo ,  Hideo Bunya ,  Hiroto Chanen

IPC分类号： A23B4/06

CPC分类号： A21D13/047 ,  A21D13/04 ,  A21D13/40 ,  A23L7/109 ,  A23L7/198 ,  A23L27/33 ,  A23L27/34

摘要： The first object of the present invention is to provide a process for producing rice flour, which enables to process both unpolished and polished rice grains into rice flour by a single procedure on an industrial scale and inexpensively. The second object of the present invention is to provide rice flour produced by the process and uses thereof for producing bakery products and noodles. The present invention solves the above objects by providing a process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating α,α-trehalose or maltitol into the rice grains, partially drying the resulting rice grains, and milling the partially dried rice grains; rice flours obtainable by the process; and uses thereof for producing bakery products and noodles.

摘要翻译： 本发明的第一个目的是提供一种生产米粉的方法，其能够通过工业规模和廉价的单一程序将未抛光和抛光的米粒加工成米粉。 本发明的第二个目的是提供通过该方法生产的米粉和用于生产面包类食品和面条的用途。 本发明通过提供一种生产米粉的方法来解决上述目的，其包括将材料米粒浸泡在水中，将所得米粒粉碎，将α，α-海藻糖或麦芽糖醇渗透入米粒中的步骤，将部分干燥 造成米粒，并研磨部分干燥的米粒; 通过该过程可获得的水稻面粉; 及其用于生产面包类食品和面条的用途。

公开(公告)号：US20060159802A1

公开(公告)日：2006-07-20

申请号：US11303219

申请日：2005-12-15

申请人： David Barkalow ,  Robert Friedman

发明人： David Barkalow ,  Robert Friedman

IPC分类号： A23G4/00 ,  A23L1/236

CPC分类号： A23G4/10 ,  A23G3/343 ,  A23G3/42 ,  A23G4/062 ,  A23G4/20 ,  A23G2200/06 ,  A23L27/34 ,  A23L27/35 ,  A23L27/39 ,  A23L29/30 ,  A23L29/37 ,  A23V2002/00 ,  A23V2250/6412 ,  A23V2250/242 ,  A23V2250/2482 ,  A23V2200/044 ,  A23V2250/5114

摘要： Syrups for use in confectionery products, including chewing gum, methods of making the syrup, confectionery products using the syrups and methods for making such confectionery products are presented. In an embodiment, the syrups comprise hydrogenated β-limit dextrin and maltitol.

摘要翻译： 提供了用于糖果产品的糖浆，包括口香糖，制备糖浆的方法，使用糖浆的糖果产品和制造这种糖果产品的方法。 在一个实施方案中，糖浆包含氢化β-限制糊精和麦芽糖醇。

公开(公告)号：US20060073255A1

公开(公告)日：2006-04-06

申请号：US10958090

申请日：2004-10-04

申请人： Steve Catani ,  Shyhyuan Liao ,  Steve Clarke

发明人： Steve Catani ,  Shyhyuan Liao ,  Steve Clarke

IPC分类号： A23L1/236

CPC分类号： A23L27/37 ,  A23L27/34 ,  A23V2002/00 ,  A23V2250/264 ,  A23V2250/636 ,  A23V2250/634 ,  A23V2250/6402 ,  A23V2200/224

摘要： The present invention provides a sweetener composition, preferably containing at least one chlorodeoxysugar derivative, such as sucralose. This sweetener composition can be incorporated as a direct substitute for sucrose sugar to produce a wide variety of medicinal products and food products having reduced calorie content.

摘要翻译： 本发明提供一种甜味剂组合物，优选含有至少一种氯代脱氧糖衍生物，例如三氯蔗糖。 该甜味剂组合物可以作为蔗糖糖的直接替代物掺入以产生各种具有降低热量含量的药用产品和食品。