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    Composite particles imparting sequential changes in food products and methods of making same
    1.
    发明申请
    Composite particles imparting sequential changes in food products and methods of making same 有权
    赋予食品顺序变化的复合颗粒及其制造方法

    公开(公告)号：US20050118306A1

    公开(公告)日：2005-06-02

    申请号：US10726150

    申请日：2003-12-02

    申请人： Cathy Ludwig ,  Anilkumar Gaonkar ,  Charles Frey

    发明人： Cathy Ludwig ,  Anilkumar Gaonkar ,  Charles Frey

    IPC分类号： A23L1/00 ,  A23L1/272 ,  A23L2/395 ,  A23L2/56 ,  A23L2/58 ,  A23L1/216

    CPC分类号： A23L2/395 ,  A23L2/56 ,  A23L2/58 ,  A23L5/41 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/16 ,  A23V2200/044

    摘要： Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous environment, provide at least two sequential changes in the food product. Such changes can include changes in color or other visual appearance characteristics, flavor, and the like, as well as combinations thereof. In another embodiment, the composite particles are included in a powdered beverage mix wherein the powdered beverage mix itself provide the initial sequential change followed, by an appropriate delay, the second sequential change; further sequential changes can be provided, if desired, by providing additional layers with the appropriate optical and/or organoleptic ingredients therein.

    摘要翻译： 提供复合颗粒，当暴露于水性环境中时，其在食品中赋予独特的，有趣的光学和/或感官效果。 在一个实施方案中，复合颗粒具有至少两层，当暴露于水性环境时，在食品中提供至少两个顺序变化。 这样的变化可以包括颜色或其它视觉外观特征，风味等的改变，以及它们的组合。 在另一个实施方案中，复合颗粒包括在粉末饮料混合物中，其中粉末饮料混合物本身通过适当的延迟随后提供初始顺序变化第二顺序变化; 如果需要，可以通过在其中提供具有合适的光学和/或感官成分的附加层来提供进一步的顺序变化。

    Compositions and processes for water-dispersible phytosterols and phytostanols
    4.
    发明申请
    Compositions and processes for water-dispersible phytosterols and phytostanols 审中-公开
    水分散植物甾醇和植物甾烷醇的组成和方法

    公开(公告)号：US20060035009A1

    公开(公告)日：2006-02-16

    申请号：US10915147

    申请日：2004-08-10

    申请人： Anilkumar Gaonkar ,  Andrew McPherson ,  John Topinka ,  John Finley

    发明人： Anilkumar Gaonkar ,  Andrew McPherson ,  John Topinka ,  John Finley

    IPC分类号： A23G3/00

    CPC分类号： A61K31/575 ,  A23L29/212 ,  A23L29/219 ,  A23L33/11 ,  A23V2002/00 ,  A23V2250/304 ,  A23V2250/21366 ,  A23V2250/5114 ,  A23V2250/21368

    摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols and plant stanols are incorporated into compositions which are dispersible in water by complexing the hydrophobic lipids with water-soluble carbohydrates. The resulting plant sterol-carbohydrate complexes are in an aqueous or powder form which can be readily incorporated with food products in an amount effective to reduce serum cholesterol levels in a human consuming such food product, without adversely modifying the organoleptic properties of the food product.

    摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，植物甾醇和植物甾烷醇通过将疏水性脂质与水溶性碳水化合物络合而掺入到可分散于水中的组合物中。 所得到的植物甾醇 - 碳水化合物复合物是水性或粉末形式，其可以容易地与食品中的食品一起掺入，以有效降低食用这种食品中的血清胆固醇水平，而不会不利地改变食品的感官特性。

    Aroma-producing compositions for foods
    5.
    发明申请
    Aroma-producing compositions for foods 失效
    用于食物的产生香气的组合物

    公开(公告)号：US20050287286A1

    公开(公告)日：2005-12-29

    申请号：US10876813

    申请日：2004-06-25

    申请人： Anilkumar Gaonkar ,  Cathy Ludwig

    发明人： Anilkumar Gaonkar ,  Cathy Ludwig

    IPC分类号： A21D2/00 ,  A23L1/00 ,  A23L1/22 ,  A23D7/00

    CPC分类号： A23L27/72 ,  A23P10/35

    摘要： An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

    摘要翻译： 提供了一种改进的产生香味的组合物，其是保持稳定的，并且允许从组合物中控制所需香气的释放，以及用产生香味的组合物处理的食品。 产生香味的组合物是均匀的单相体系，其包括产生香味的材料和含脂肪的组合物，其包含中链脂肪酸甘油三酯和熔点大于中链脂肪酸甘油三酸酯的脂肪或脂质。 可以加热产生芳香的组合物以在适当的时间诱导和促进来自产生芳香的组合物的香气释放，例如当用产生芳香的组合物处理的食品在其消耗之前被微波加热预热时。

    Pod for Preparing a Beverage
    6.
    发明申请
    Pod for Preparing a Beverage 审中-公开
    荚准备饮料

    公开(公告)号：US20090004335A1

    公开(公告)日：2009-01-01

    申请号：US11577631

    申请日：2005-10-24

    申请人： John MacMahon ,  Mark Norton ,  Adam Fennel ,  Satwinder Panesar ,  Bary Zeller ,  Susan Bodett ,  Anilkumar Gaonkar ,  Lee Rowan ,  Heather Hudson

    发明人： John MacMahon ,  Mark Norton ,  Adam Fennel ,  Satwinder Panesar ,  Bary Zeller ,  Susan Bodett ,  Anilkumar Gaonkar ,  Lee Rowan ,  Heather Hudson

    IPC分类号： B65D81/34 ,  B65D85/804 ,  A47J31/06

    CPC分类号： B65D85/8043 ,  A47J31/0689 ,  B65D85/8046

    摘要： The present invention provides a pod for preparing a beverage comprising: a lower compartment (31) defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the lower compartment comprising an upper surface (27) containing one or more apertures (25) forming an inlet of the lower compartment (31) and a lower surface formed at least partially from filtering material (12), the filtering material forming an outlet of the pod; the pod further comprising an open-topped upper compartment (21) above the lower compartment (31) which defines a chamber suitable for receiving one or more flexible pads containing one or more beverage ingredients; wherein an outlet of the chamber of the upper compartment communicates with the inlet of the lower compartment, wherein the apertures (25) of the inlet of the lower compartment are arranged for showering and or jetting in use water into the lower compartment (31).

    摘要翻译： 本发明提供了一种用于制备饮料的容器，包括：限定含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物的储存体积的下隔室（31） 所述下隔室包括上表面（27），所述上表面（27）包含形成所述下隔室（31）的入口的一个或多个孔（25）和至少部分地由过滤材料（12）形成的下表面，所述过滤材料形成 荚 所述容器还包括位于所述下隔室（31）上方的敞开的上隔室（21），所述上隔室限定适于容纳包含一种或多种饮料成分的一个或多个柔性垫的室; 其中所述上室的室的出口与所述下隔室的入口连通，其中所述下隔室的入口的孔（25）布置成用于在使用水中淋浴和/或喷射到所述下隔室（31）中。

    Methods for the application of ingredients to the inside of a straw
    9.
    发明申请
    Methods for the application of ingredients to the inside of a straw 审中-公开
    将成分施用于秸秆内部的方法

    公开(公告)号：US20070051741A1

    公开(公告)日：2007-03-08

    申请号：US11218942

    申请日：2005-09-02

    申请人： Anilkumar Gaonkar ,  Cathy Ludwig ,  Neil Darin ,  Robert Jones

    发明人： Anilkumar Gaonkar ,  Cathy Ludwig ,  Neil Darin ,  Robert Jones

    IPC分类号： A23L1/00

    CPC分类号： A23L5/40 ,  A23L27/00 ,  A23L27/82 ,  A23P10/10

    摘要： Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered ingredient coated to the interior surface. Suitable adhering agents include lipids (e.g., soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof), medium chain triglycerides oils, emulsifiers, and mixtures thereof. Suitable powdered ingredients include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. The adhering agent is applied to the interior surface of the straw by any one of a number of methods followed by incorporating the powdered ingredient into the adhering agent layer. The powdered ingredient adheres or sticks to, and is incorporated into, the adhering agent layer. Once the powdered ingredient layer is added, the coated drinking straw is ready for use with a beverage.

    摘要翻译： 用可食用组合物涂覆中空管状结构的内表面，特别是饮用装置，更具体地是吸管的方法，以将饮料通过吸管赋予理想的修饰。 可食用组合物包含粘附剂和涂覆在内表面上的粉末状成分。 合适的粘合剂包括脂质（例如大豆油，玉米油，卡诺拉油，向日葵油，菜籽油，花生油及其混合物），中链甘油三酯油，乳化剂及其混合物。 合适的粉末成分包括食用酸，食用基质，甜味剂，矫味剂，维生素，矿物质，着色剂，感觉剂，类胡萝卜素，抗氧化剂，多酚，植物营养素及其混合物。 通过多种方法中的任何一种将粘合剂施加到吸管的内表面，然后将粉末成分掺入粘合剂层中。 粉末成分粘附或粘附并粘合到粘合剂层中。 一旦添加粉末成分层，涂覆的吸管可以与饮料一起使用。

    Composite particles for beverage mixes imparting optical effect in beverages and methods of making same
    10.
    发明申请
    Composite particles for beverage mixes imparting optical effect in beverages and methods of making same 有权
    用于饮料混合物的复合颗粒在饮料中赋予光学效果及其制造方法

    公开(公告)号：US20050100649A1

    公开(公告)日：2005-05-12

    申请号：US10702804

    申请日：2003-11-06

    申请人： Anilkumar Gaonkar ,  Cathy Ludwig

    发明人： Anilkumar Gaonkar ,  Cathy Ludwig

    IPC分类号： A23L29/20 ,  A23L2/39 ,  A23L2/40 ,  A23L29/00 ,  C12C1/00

    CPC分类号： A23L2/40 ,  A23L2/39

    摘要： Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible acid in a solution such that the composite particles independently move in the solution sufficient to create a visual effect. The movement of the composite particles creates an interesting and enjoyable optical effect. In one embodiment, these composite particles are included in powdered beverage mixes including an edible acid which are reconstituted into drinking beverages having the optical effect imparted by the movement of the composite particles in solution.

    摘要翻译： 复合颗粒由复合颗粒组成，其中可食用芯颗粒用包含在溶液中与可食用酸接触的形成喷射气体的材料的涂层包封，使得复合颗粒在足以产生视觉效果的溶液中独立地移动。 复合颗粒的运动产生了一种有趣和愉快的光学效果。 在一个实施方案中，这些复合颗粒包括在粉末饮料混合物中，包括可食用的酸，其被重新配制成具有通过复合颗粒在溶液中运动所赋予的光学效应的饮用饮料。