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93 条记录 (耗时 0.016 秒)

    Low methoxyl pectin from jelly fig and method for producing the same
    54.
    发明授权
    Low methoxyl pectin from jelly fig and method for producing the same 有权

    公开(公告)号：US11272725B2

    公开(公告)日：2022-03-15

    申请号：US16861644

    申请日：2020-04-29

    申请人： Shih-Kuo Hou

    发明人： Shih-Kuo Hou

    IPC分类号： A23L21/12 ,  A23L29/231 ,  B01D21/01 ,  B01D11/02 ,  B01D21/26

    摘要： A jelly fig-derived low methoxyl pectin (LM pectin) and a method for producing the same are disclosed. The LM pectin has a relatively high average molecular weight, a relatively low esterification degree, and a relatively high galacturonic acid content. The LM pectin is made using raw materials of female syconium of jelly fig, particularly the three parts of achenes, pedicels, and sepals as a whole. The LM pectin can be used in preparing calcium pectate gel and/or as biomaterials for wide applications in the food and medical industries.

    Fruit Sauce and Process for Making Same
    55.
    发明申请
    Fruit Sauce and Process for Making Same 有权

    公开(公告)号：US20210000150A1

    公开(公告)日：2021-01-07

    申请号：US16920507

    申请日：2020-07-03

    申请人： Nicholas Macrie

    发明人： Nicholas Macrie

    IPC分类号： A23L19/00 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/30

    摘要： A method for creating a fruit jelly food product having a viscous consistency, including weighing and proportioning initial ingredients, modulating the size, texture, or temperature of the initial ingredients, combining the initial ingredients into a fruit mixture and heating, adding a gelling agent to the fruit mixture to obtain a gel-enhanced mixture, adding citric acid and lemon juice to the gel-enhanced mixture to obtain a citrus-enhanced mixture and heating, allowing the citrus-enhanced mixture to achieve thermodynamic equilibrium, and confirming the pH of the citrus-enhanced mixture is less than or equal to about 3.6 and sugar content of about 25 degrees Brix.

    PLANT-DERIVED COLOURING TEXTURANTS
    56.
    发明申请
    PLANT-DERIVED COLOURING TEXTURANTS 审中-公开

    公开(公告)号：US20190029297A1

    公开(公告)日：2019-01-31

    申请号：US16019669

    申请日：2018-06-27

    申请人： DUPONT NUTRITION, USA INC.

    发明人： Andrew KENDRICK ,  MAURICE GERARD LYNCH ,  ERMAN BIGIKOCIN

    IPC分类号： A23L5/44 ,  A23L29/231 ,  A23L21/12

    摘要： The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.

    Buckwheat starch syrup, method for preparing the same, and foods containing the same
    59.
    发明授权
    Buckwheat starch syrup, method for preparing the same, and foods containing the same 失效
    荞麦淀粉糖浆，其制备方法以及含有它们的食品

    公开(公告)号：US6083539A

    公开(公告)日：2000-07-04

    申请号：US40873

    申请日：1998-03-18

    申请人： Takao Yamada ,  Yoshio Iljima

    发明人： Takao Yamada ,  Yoshio Iljima

    IPC分类号： A23G3/34 ,  A23G9/32 ,  A23G9/34 ,  A23L7/104 ,  A23L21/12 ,  A23L1/09 ,  A23L1/10 ,  A23L1/105

    CPC分类号： A23G9/34 ,  A23G3/346 ,  A23L21/12 ,  A23L7/107 ,  A23G2200/06

    摘要： The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and various foods containing the same. The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.

    摘要翻译： 本发明涉及通过从荞麦粉液化，糖化和蛋白分解淀粉制备的荞麦淀粉糖浆，制备荞麦淀粉糖浆的方法，以及含有该荞麦淀粉糖浆的各种食品。 本发明的荞麦淀粉糖浆含有各种氨基酸和矿物质，以及有效预防动脉硬化的芦丁，因此其健康，营养平衡优异。 因此，本发明的荞麦淀粉糖浆可适用于各种食品。