公开(公告)号：US6066347A

公开(公告)日：2000-05-23

申请号：US200156

申请日：1998-11-25

申请人： Nikhil Prasad ,  Jeffrey Willey

发明人： Nikhil Prasad ,  Jeffrey Willey

IPC分类号： A61L9/12 ,  B65D81/24 ,  B65D81/34 ,  B65D85/00 ,  B65D85/50 ,  B65B25/22

CPC分类号： B65D81/3446 ,  B65D2581/345

摘要： A food package having a built-in aroma. The package includes a food compartment and an aromatized substrate comprising a heat sensitive sealant which captures the aroma. The aromatized substrate is effective to preserve the aroma during freezing, refrigeration, and ambient storage, and is capable of releasing the aroma when the package with the food in the food compartment is heated in a microwave oven.

摘要翻译： 具有内置香气的食品包装。 该包装包括一个食物隔室和一个芳香化的底物，其中包含一个捕获香气的热敏密封剂。 芳香化的底物有效地在冷冻，冷藏和环境保存期间保持香气，并且当食物室中的食物的包装在微波炉中加热时，能够释放香气。

公开(公告)号：US06309681B1

公开(公告)日：2001-10-30

申请号：US09324663

申请日：1999-06-03

申请人： Nikhil Prasad ,  Dharam Vadehra ,  Hyung Kim ,  Catherine Dionis ,  Gerard Loizeau

发明人： Nikhil Prasad ,  Dharam Vadehra ,  Hyung Kim ,  Catherine Dionis ,  Gerard Loizeau

IPC分类号： A23L131

CPC分类号： A23L23/10 ,  A23L13/03 ,  A23L13/428 ,  A23L13/72 ,  A23L17/75

摘要： A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

摘要翻译： 用于鱼和肉制品的多功能腌料，为鱼或肉制品增添风味，并改善烹饪过程中鱼或肉制品的质地和颜色。 腌料不需要添加其他成分，可以在烹饪之前立即施用。 腌料可以是固体粉末，涂在食物上或被刷或喷在食物上的液体。

公开(公告)号：US06413573B1

公开(公告)日：2002-07-02

申请号：US09604370

申请日：2000-06-27

申请人： Glenn Reichart ,  Kim W. Hyung ,  Nikhil Prasad

发明人： Glenn Reichart ,  Kim W. Hyung ,  Nikhil Prasad

IPC分类号： A23L1221

CPC分类号： A23L27/26 ,  A23L27/72 ,  A23L27/80 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/6414 ,  A23V2250/5114

摘要： A flavor composition in the form of a homogeneous emulsion including a flavor encapsulated in a glassy carbohydrate matrix composed of a composition comprising a blend of polydextrose and lactitol. When the matrix contains less than 3.5% water, it has a glass transition temperature above 40° C. so that it remains stable at room temperature storage conditions. Also, process for making this flavor composition.

摘要翻译： 包含均匀乳液形式的风味组合物，其包含包含在由包含聚右旋糖和乳糖醇的共混物的组合物组成的玻璃质碳水化合物基质中的风味。 当基质含有少于3.5％的水时，其玻璃化转变温度高于40℃，使其在室温储存条件下保持稳定。 另外，制作这种风味组合物的方法。

公开(公告)号：US06287603B1

公开(公告)日：2001-09-11

申请号：US09397289

申请日：1999-09-16

申请人： Nikhil Prasad ,  David Straus ,  Glen Reichart

发明人： Nikhil Prasad ,  David Straus ,  Glen Reichart

IPC分类号： A61K914

CPC分类号： A23L27/75

摘要： The invention relates to a process for preparing cyclodextrin inclusion complexes that increases the efficiency of the complexation so that a higher percentage of the active is recovered as a cyclodextrin inclusion complex. The process involves adding a cyclodextrin to a solvent in a reaction vessel, adding an active to the cyclodextrin solution with stirring, and allowing the mixture to stir for an appropriate amount of time and at a sufficient temperature to form an inclusion complex between the cyclodextrin and the active. A solids content increasing agent such as gum acacia, maltodextrin, modified dextrins, or mixtures thereof, is then added to the solution to increase the total solids content of the solution and the solution is at 25° C. and 40° C. and relative humidity of 53 percent dried to recover the cyclodextrin-active inclusion complex as a dry powder with the amount of active in the powder ranging from 1 to 20 percent by weight of the complex. The invention also relates to cyclodextrin inclusion complexes prepared by this process.

摘要翻译： 本发明涉及一种制备环糊精包合络合物的方法，其增加了络合作用的效率，使得较高百分比的活性物质作为环糊精包合物被回收。 该方法包括向反应容器中的溶剂中加入环糊精，在搅拌下向环糊精溶液中加入活性物质，并使混合物搅拌适量的时间和足够的温度，以形成环糊精与 活跃。 然后将固体含量增加剂如阿拉伯胶，麦芽糖糊精，改性糊精或其混合物加入到溶液中以增加溶液的总固体含量，并且溶液在25℃和40℃以及相对 湿度为53％的干燥，以回收作为干粉的环糊精活性包合络合物，粉末中活性物质的量为络合物重量的1至20％。 本发明还涉及通过该方法制备的环糊精包合物。