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公开(公告)号：US20130071529A1
公开(公告)日：2013-03-21
申请号：US13476710
申请日：2012-05-21
申请人： Deborah Lynne Aldred , Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Sarah Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
发明人： Deborah Lynne Aldred , Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Sarah Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
IPC分类号： A23G9/38
CPC分类号： A23G9/38 , A23C9/1526 , A23C9/1544 , A23C11/065 , A23C13/12 , A23C2210/30 , A23G3/44 , A23G9/46 , A23L2/54 , A23L2/66 , A23L33/195 , A23V2002/00 , A23V2200/226 , A23V2200/204 , A23V2250/54
摘要： A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
摘要翻译： 提供了包含疏水蛋白的冷冻组合物。 还提供了疏水蛋白在冷冻食品中抑制冰晶生长和/或改变冰晶习性的用途。
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公开(公告)号：US20130071539A1
公开(公告)日：2013-03-21
申请号：US13476600
申请日：2012-05-21
申请人： Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
发明人： Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
IPC分类号： A23G3/44
CPC分类号： A23G9/38 , A23C9/1526 , A23C9/1544 , A23C11/065 , A23C13/12 , A23C2210/30 , A23G3/44 , A23G9/46 , A23L2/54 , A23L2/66 , A23L33/195 , A23V2002/00 , A23V2200/226 , A23V2200/204 , A23V2250/54
摘要： An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
摘要翻译： 提供了包含疏水蛋白的充气食品。 还提供了在充气食品中抑制气泡粗化的方法中使用疏水蛋白。
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公开(公告)号：US08216624B2
公开(公告)日：2012-07-10
申请号：US11168209
申请日：2005-06-27
申请人： Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
发明人： Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
CPC分类号： A23G9/38 , A23C9/1526 , A23C9/1544 , A23C11/065 , A23C13/12 , A23C2210/30 , A23G3/44 , A23G9/46 , A23L2/54 , A23L2/66 , A23L33/195 , A23V2002/00 , A23V2200/226 , A23V2200/204 , A23V2250/54
摘要： An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
摘要翻译： 提供了包含疏水蛋白的充气食品。 还提供了在充气食品中抑制气泡粗化的方法中使用疏水蛋白。
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公开(公告)号：US06607775B2
公开(公告)日：2003-08-19
申请号：US09360906
申请日：1999-07-26
申请人： Alex Aldred , Ingrid Anne Appelqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton , Jeffrey Underdown
发明人： Alex Aldred , Ingrid Anne Appelqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton , Jeffrey Underdown
IPC分类号： A23G900
摘要： Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
摘要翻译： 冷冻的低脂食品乳液包含连续的水相和分散相，其包含脂肪颗粒，凝胶颗粒和脂溶性风味分子; 基本上所有的脂肪颗粒位于凝胶颗粒内，至少35％的风味分子位于多个凝胶颗粒中。 风味分子从冷冻乳液中的释放速度延迟，从而赋予全脂乳液的味道。
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公开(公告)号：US08206770B2
公开(公告)日：2012-06-26
申请号：US11168214
申请日：2005-06-27
申请人： Deborah Lynne Aldred , Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Sarah Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
发明人： Deborah Lynne Aldred , Mark John Berry , Deryck Jozef Cebula , Andrew Richard Cox , Matthew Duncan Golding , Sarah Golding , Robert Daniel Keenan , Mark Emmett Malone , Sarah Twigg
IPC分类号： A23G9/38
CPC分类号： A23G9/38 , A23C9/1526 , A23C9/1544 , A23C11/065 , A23C13/12 , A23C2210/30 , A23G3/44 , A23G9/46 , A23L2/54 , A23L2/66 , A23L33/195 , A23V2002/00 , A23V2200/226 , A23V2200/204 , A23V2250/54
摘要： A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
摘要翻译： 提供了包含疏水蛋白的冷冻组合物。 还提供了疏水蛋白在冷冻食品中抑制冰晶生长和/或改变冰晶习性的用途。
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6.发明申请公开(公告)号：US20070224642A1
公开(公告)日：2007-09-27
申请号：US11672789
申请日：2007-02-08
申请人： Mark Emmett , Sasa Kazazic , Alan Marshall , Michael Greig
发明人： Mark Emmett , Sasa Kazazic , Alan Marshall , Michael Greig
CPC分类号： G01N33/6848
摘要： Analytical methods using hydrogen/deuterium exchange are provided which reduce or eliminate the back-exchange of deuterium for hydrogen. The methods, which are useful in protein and peptide mapping, include the steps of (a) providing a peptide or protein comprising a solvent accessible hydrogen; (b) exchanging the solvent accessible hydrogen for a deuterium; (c) separating the peptide or protein with supercritical fluid chromatography; and (d) analyzing by mass spectrometry the mass of the separated peptide or protein. Supercritical fluid chromatography enables the observation of fast exchanging hydrogen atoms missed using conventional liquid chromatography methods.
摘要翻译： 提供使用氢/氘交换的分析方法，其减少或消除氘对氢的反向交换。 在蛋白质和肽图谱中有用的方法包括以下步骤：（a）提供包含可溶解溶剂的氢的肽或蛋白质; （b）将可溶解的溶剂交换为氘; （c）用超临界流体色谱分离肽或蛋白质; 和（d）通过质谱分析分离的肽或蛋白质的质量。 超临界流体色谱法能够观察使用常规液相色谱法错过的快速交换氢原子。
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公开(公告)号：US07192572B2
公开(公告)日：2007-03-20
申请号：US10740252
申请日：2003-12-18
IPC分类号： A61Q11/00 , A61K8/00 , A61K31/505 , C07D239/02
CPC分类号： A61K8/068 , A23G9/32 , A23L2/56 , A23L27/20 , A23L27/2054 , A23L27/80 , A61K8/34 , A61K8/4953 , A61K2800/244 , A61Q11/00 , Y10S514/901 , Y10S514/938
摘要： A composition comprising (a) from 0.005% to 0.5% by weight of a cooling compound; (b) from 0.1% to 10% by weight of an emulsifiable substance; (c) from 0.15% to 15% by weight of a surfactant; (d) optionally up to 5% by weight, preferably from 0.05% to 5% by weight of a cosurfactant.
摘要翻译： 一种组合物，其包含（a）0.005重量％至0.5重量％的冷却化合物; （b）0.1〜10重量％的可乳化物质; （c）0.15重量％至15重量％的表面活性剂; （d）任选地至多5重量％，优选0.05重量％至5重量％的辅助表面活性剂。
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8.发明授权Low-fat food emulsions having controlled flavor release and processes therefor 失效低脂食品乳液具有可控的香味释放和其工艺公开(公告)号：US06703062B1
公开(公告)日：2004-03-09
申请号：US09762201
申请日：2001-05-04
申请人： Ingrid Anne Appleqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton
发明人： Ingrid Anne Appleqvist , Charles Rupert Brown , Jennifer Elizabeth Homan , Malcolm Glyn Jones , Mark Emmett Malone , Ian Timothy Norton
IPC分类号： A23G300
CPC分类号： A23G9/32 , A23D7/0056 , A23D7/015 , A23G9/327 , A23G9/48 , A23L27/60 , A23L27/70 , A23L29/20 , A23P10/35
摘要： Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.
摘要翻译： 低脂食品乳液包含连续水相和分散相，其包含脂肪颗粒，凝胶颗粒和脂溶性风味分子; 基本上所有的脂肪颗粒位于凝胶颗粒内，至少35w。 风味分子的百分比位于多个凝胶颗粒中。 风味分子从乳液中释放的速率在颗粒逐渐分解后延迟和控制，从而赋予全脂乳液的口感和口感。
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