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6 条记录 (耗时 0.014 秒)

    Process for the separation of L-leucine and L-isoleucine
    1.
    发明授权
    Process for the separation of L-leucine and L-isoleucine 失效
    分离L-亮氨酸和L-异亮氨酸的方法

    公开(公告)号：US4731476A

    公开(公告)日：1988-03-15

    申请号：US32370

    申请日：1987-03-31

    申请人： Kris Bart de Roos

    发明人： Kris Bart de Roos

    IPC分类号： C12P13/06 ,  C07C20060101 ,  C07C67/00 ,  C07C227/00 ,  C07C227/28 ,  C07C227/40 ,  C07C229/00 ,  C07C229/04 ,  C07C99/12

    CPC分类号： C07C227/28 ,  C07C227/38 ,  C12P13/06

    摘要： The invention relates to a process for the separation of L-leucine and L-isoleucine. The process is carried out by subjecting a mixture of leucine ester, and isoleucine ester, (or a mixture of leucine ester, isoleucine ester and valine ester) to an esterase catalyzed hydrolysis resulting in a selective hydrolysis of the leucine ester. The pure L-leucine can be isolated from the reaction mixture by first removing the non-hydrolyzed esters by extraction with an organic solvent and then crystallizing the L-leucine at its isoelectric point. The recovered L-iso-leucine ester is purified by distillation (if necessary), and hydrolyzed to yield pure crystalline L-isoleucine.

    Process for preparing gel beads as food additives
    2.
    发明授权
    Process for preparing gel beads as food additives 失效
    制备凝胶珠作为食品添加剂的方法

    公开(公告)号：US06436461B1

    公开(公告)日：2002-08-20

    申请号：US09269822

    申请日：1999-06-28

    申请人： Johnny Franciscus Bouwmeesters ,  Kris Bart De Roos

    发明人： Johnny Franciscus Bouwmeesters ,  Kris Bart De Roos

    IPC分类号： A23L1052

    CPC分类号： A23L13/57 ,  A21D2/183 ,  A21D13/22 ,  A21D13/28 ,  A23G9/04 ,  A23G9/42 ,  A23G9/48 ,  A23G9/52 ,  A23G2200/14 ,  A23L7/109 ,  A23L7/17 ,  A23L13/428 ,  A23L27/72 ,  A23L29/231 ,  A23L29/256 ,  A23L29/272 ,  A23P10/30 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/5054 ,  A23V2250/50724 ,  A23V2250/5026 ,  A23V2250/5432

    摘要： Beads as food additives consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or voltaile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient. The active ingredient is at least one compound of the group consisting of flavors, fragrances, vitamins or coloring materials.

    摘要翻译： 作为食品添加剂的珠粒由包含酸性多糖的网状多价阳离子基质和至少一部分填充至少部分由酸性多糖构成的空隙的水溶性和/或挥发性液体或固体活性成分组成的食品添加剂通过包括以下步骤的方法制备： 形成由水不混溶材料的分散体或乳液组成的系统，其在酸性多糖的水溶液中，特别是碱金属盐，乳化剂和任选的一种或多种其它水溶性或水分散性物质 ; 形成所述系统的离散液滴; 通过将所述液滴引入含有多价阳离子的水溶液或醇溶液中将所述液滴转化为水不溶性凝胶珠，从而构建凝胶珠的悬浮液; 从所述悬浮液中分离所述凝胶珠; 任选地，干燥分离的珠粒，并用至少一种活性成分加载分离的珠粒。 活性成分是由香料，香料，维生素或着色材料组成的组中的至少一种化合物。

    Process for preparing beads as food or tobacco additive
    4.
    发明授权
    Process for preparing beads as food or tobacco additive 有权
    制备珠粒作为食品或烟草添加剂的方法

    公开(公告)号：US06325859B1

    公开(公告)日：2001-12-04

    申请号：US09269840

    申请日：1999-06-01

    申请人： Kris Bart De Roos ,  Markus Wetli

    发明人： Kris Bart De Roos ,  Markus Wetli

    IPC分类号： A24B1530

    CPC分类号： A24B15/283 ,  A23L27/72

    摘要： A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.

    摘要翻译： 一种制备含有至少一种活性成分（例如风味剂，香料，维生素和/或着色材料）的食品或烟草制品的方法，其中活性成分以受控的速率释放。 在水性介质中形成活性成分和酸多糖的离散液滴，然后通过将液滴引入含有多价阳离子的溶液中将液滴转化为水不溶性凝胶珠，从而构建凝胶珠的悬浮液。 然后可以将珠粒以有效量加入到食品或烟草制品中以进行香料，香料，维生素和/或着色产品。 珠是热和机械稳定的。