中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

7 records (took 0.012 seconds)

    Compositions comprising calcium citrate malate and methods for making the same
    1.
    发明申请
    Compositions comprising calcium citrate malate and methods for making the same 有权
    包含柠檬酸苹果酸钙的组合物及其制备方法

    公开(公告)号：US20080064896A1

    公开(公告)日：2008-03-13

    申请号：US11893783

    申请日：2007-08-17

    Applicant: Ashok Luhadiya ,  Timothy Dake ,  Glenn Hudepohl ,  Donald Compton

    Inventor： Ashok Luhadiya ,  Timothy Dake ,  Glenn Hudepohl ,  Donald Compton

    IPC: C07C69/66

    CPC classification number: A61K33/06 ,  A61K9/1688 ,  A61K31/19 ,  A61K31/194 ,  C07C59/245 ,  C07C59/265

    Abstract: A process for producing a calcium citrate malate composition by the steps of: combining a calcium source, a citrate source, a malate source and water to form a calcium citrate malate mixture. The mixture is reacted until reaching a peak temperature of from about 45° C. to about 70° C., and then cooled at a rate of from about 1° C./minute to about 4° C./minute to reach a final temperature of less than about 40° C. A calcium citrate malate precipitate is formed and then dried to obtain the calcium citrate malate composition.

    Abstract translation: 一种通过以下步骤生产柠檬酸柠檬酸苹果酸组合物的方法：将钙源，柠檬酸盐源，苹果酸盐和水混合以形成柠檬酸柠檬酸苹果酸盐混合物。 使混合物反应直到达到约45℃至约70℃的峰值温度，然后以约1℃/分钟至约4℃/分钟的速率冷却以达到最终 温度低于约40℃。形成柠檬酸苹果酸柠檬酸盐沉淀，然后干燥，得到柠檬酸苹果酸钙组合物。

    Concentrated and odorless omega 3 fatty acids
    3.
    发明申请
    Concentrated and odorless omega 3 fatty acids 审中-公开
    浓缩无臭的ω-3脂肪酸

    公开(公告)号：US20070299134A1

    公开(公告)日：2007-12-27

    申请号：US11821224

    申请日：2007-06-22

    Applicant: Larry Miller ,  Ashok Luhadiya ,  Haile Mehandho

    Inventor： Larry Miller ,  Ashok Luhadiya ,  Haile Mehandho

    IPC: A61K31/22 ,  C07C51/43

    CPC classification number: C11C3/003 ,  A23K20/158 ,  A23L33/12 ,  C11C3/02 ,  C11C3/10

    Abstract: A blend of triglycerides having the general formula CH2(OOC-R1)—CH(OOC—R2)—CH2(OOC—R3), wherein at least about 50% of the R1, R2 and R3 groups have a chain length of C19 or more. The blend of triglycerides has less than about 50 parts per billion (ppb) of trimethyl amine, that is, they are substantially odor free. Also provided is a process for preparing an enriched blend of triglycerides by taking an oil comprising a mixture of polyunsaturated fatty acids and reacting the oil with a lower alcohol to form a mixture of esters. The mixture of esters is then distilled to remove a portion of the esters having a chain length of about C18 and below to form an enriched stream of enriched esters having at least about 50% of the esters with chain length of about C20 or more. The enriched stream of esters is then reacted with glycerine to form a triglyceride mixture, wherein the triglyceride mixture has less than about 10%, by weight of diglycerides and less than about 5%, by weight monoglycerides. The triglyceride mixture preferably comprises less than 5% diglyceride and less than 1% monoglyceride. The triglyceride mixture most preferably comprises less than 2.5% diglyceride and less than 0.2% monoglyceride. Finally, the triglyceride mixture may optionally be treated by water washing, bleaching, evaporation, steam stripping and mixtures of these, to remove residual free fatty acids, aldehydes, color bodies, odor bodies, peroxides and esters.

    Abstract translation: 具有通式CH 2（OOC-R 1）-CH（OOC-R 2）-CH 2（OOC-R 3））的甘油三酯的混合物，其中至少约50 R1，R2和R3基团的％的链长为C19以上。 甘油三酯的混合物具有小于约十亿分之几（ppb）的三甲胺，即它们基本上无臭。 还提供了通过摄取含有多不饱和脂肪酸的混合物的油并使油与低级醇反应以形成酯的混合物来制备甘油三酸酯的富集共混物的方法。 然后将酯的混合物蒸馏以除去链长约为C18或更低的一部分酯，以形成具有至少约50％链长为约C20或更多的酯的富集酯的富集物流。 然后将富集的酯流与甘油反应以形成甘油三酯混合物，其中甘油三酯混合物的甘油三酯混合物的重量少于甘油二酯的约10重量％，小于约5重量％的单酸甘油酯。 甘油三酯混合物优选包含少于5％的甘油二酯和小于1％的单酸甘油酯。 甘油三酯混合物最优选包含少于2.5％的甘油二酯和小于0.2％的单酸甘油酯。 最后，甘油三酯混合物可以任选地通过水洗，漂白，蒸发，蒸汽汽提和它们的混合物来处理，以除去残留的游离脂肪酸，醛，着色体，气味体，过氧化物和酯。

    OIL MISCIBLE WATER SOLUBLE COLOR STABLE COMPOSITION AND PROCESS
    5.
    发明申请
    OIL MISCIBLE WATER SOLUBLE COLOR STABLE COMPOSITION AND PROCESS 审中-公开
    油不溶性水溶性颜料稳定组合物和方法

    公开(公告)号：US20130149419A1

    公开(公告)日：2013-06-13

    申请号：US13316644

    申请日：2011-12-12

    Applicant: Ashok Luhadiya

    Inventor： Ashok Luhadiya

    IPC: A23L1/275 ,  A23D9/00 ,  A23L1/28 ,  A23J7/00

    CPC classification number: A23G3/32 ,  A23L5/43 ,  A23L5/48 ,  A23L29/10 ,  A23V2002/00 ,  A23V2250/184 ,  A23V2250/1842

    Abstract: An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.

    Abstract translation: 通过将食品级乳化剂与食品级有机溶剂混合以形成混合物，然后将其与食品级着色剂的水溶液混合而形成水性食品着色浓缩物。 共溶剂必须分散乳化剂并在水中混溶。 形成的浓缩物是可以与油或脂肪混合的单相产物。 如果与脂肪混合，它会均匀分散在整个脂肪中，提供均匀着色的产品，无条纹或斑点。 当与油组合时，它形成单相产品，其在足够长的时间内保持稳定，以适用于对其它食品的表面着色。

Patent Agency Ranking