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1.发明申请Capsicum variety exhibiting a hyper-accumulation of zeaxanthin and products derived therefrom 有权辣椒品种表现出玉米黄质的过度积聚及其衍生物公开(公告)号：US20110258744A1
公开(公告)日：2011-10-20
申请号：US13134185
申请日：2011-06-01
申请人： Paul H. Todd, JR. , Carrie Kay Young , Anthony Vandenhombergh , Donald Berdahl , James C. Melvin , Bradley E. Weller
发明人： Paul H. Todd, JR. , Carrie Kay Young , Anthony Vandenhombergh , Donald Berdahl , James C. Melvin , Bradley E. Weller
CPC分类号： A23L1/2751 , A01H5/02 , A01H5/08 , A23L2/58 , A61K8/345 , A61K8/671 , A61K8/97 , A61K31/07 , A61K2800/10 , A61Q19/00 , C07C35/21
摘要： The present invention is concerned with Capsicum plants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially grown Capsicum cultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASIA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from these Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
摘要翻译： 本发明涉及在干燥的成熟果荚果肉中以重量计大于约0.4％玉米黄质的辣椒植物，该植物通过植物育种技术从商业上种植的辣椒品种开发出来。 当以非酯化形式测量时，玉米黄质是干燥的成熟果荚果肉中的主要类胡萝卜素。 或者，这些植物可以被表征为显示以ASIA值测量的高色素沉积，并且进一步的特征在于玉米黄质的主要存在。 来自这些辣椒植物的玉米黄质可用于包括营养补充剂，食品，功能食品，化妆品，动物饲料，水产养殖饲料和药物的应用中。
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2.发明授权Activated ascorbic acid antioxidant compositions and carotenoids, fats, and foods stabilized therewith 失效活化的抗坏血酸抗氧化剂组合物和卡诺菌素，脂肪和食品稳定
公开(公告)号：US5084293A
公开(公告)日：1992-01-28
申请号：US544248
申请日：1990-06-26
申请人： Paul H. Todd, Jr.
发明人： Paul H. Todd, Jr.
IPC分类号： A23G4/00 , A23G4/06 , A23K1/16 , A23K3/00 , A23L3/3472 , A23L3/3481 , A23L3/3499 , A23L3/3508 , A23L3/3517 , A23L3/3544 , C09K15/08 , C09K15/34 , C11B5/00
CPC分类号： A23G4/06 , A23K30/00 , A23L3/3472 , A23L3/3481 , A23L3/3499 , A23L3/3508 , A23L3/3544 , C11B5/0021 , C11B5/0092
摘要： An activated ascorbic acid and compositions thereof are disclosed, especially such essentially anhydrous compositions as embody propylene glycol or a nonionic surface-active agent, which products have increased antioxidant activity in fats, oils, carotenoids, and fatty foods, especially in such materials as are exposed to oxidative stress. Further a method of stabilizing such materials and products against oxidative discoloration is disclosed wherein feeds and foodstuffs are stabilized with such composition, and a method of stabilizing a feed or foodstuff or flavoring with such an antioxidant composition, are all disclosed. Synergistic effects are obtained by the incorporation of a natural antioxidant, such as a Labiatae or tea extract, or a tocopherol therein, and antioxidant power and stabilization effectiveness is frequently further improved by inclusion therein of a second nonionic surface-active agent.
摘要翻译： 公开了一种活化的抗坏血酸及其组合物，特别是具有丙二醇或非离子表面活性剂的基本上无水的组合物，该产品在脂肪，油，类胡萝卜素和脂肪食品中具有增加的抗氧化活性，特别是在如 暴露于氧化应激。 还公开了一种使这种材料和产品稳定化以抵抗氧化变色的方法，其中进料和食品用这种组合物稳定，并且都公开了用这种抗氧化剂组合物稳定进料或食品或调味剂的方法。 通过掺入天然抗氧化剂如Labiatae或茶提取物或其中的生育酚来获得协同效应，抗氧化能力和稳定性通常在其中包含第二非离子表面活性剂而进一步提高。
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公开(公告)号：US5073396A
公开(公告)日：1991-12-17
申请号：US350311
申请日：1989-05-11
申请人： Paul H. Todd, Jr.
发明人： Paul H. Todd, Jr.
IPC分类号： C12C3/10
CPC分类号： C12C3/10
摘要： A beer flavored with a non-acidic hop-flavor fraction is disclosed. This hop fraction is made by extraction of hops and further treatment to provide an extract which is essentially devoid of alpha and beta acids.
摘要翻译： 公开了一种具有非酸性啤酒花香味部分的啤酒。 该啤酒花分数通过啤酒花的提取和进一步处理来提供基本上不含α和β酸的提取物。
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4.发明授权Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides 失效诺比辛与水溶性或水分散性蛋白质或支链或环状多糖加合物
公开(公告)号：US5053240A
公开(公告)日：1991-10-01
申请号：US426578
申请日：1989-10-24
申请人： Paul H. Todd, Jr.
发明人： Paul H. Todd, Jr.
IPC分类号： A23C19/14 , A21D2/14 , A23C9/152 , A23C21/08 , A23L1/275 , C07C57/13 , C07C403/20 , C07K17/02 , C09B61/00
摘要： A norbixin complex with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, which will not precipitate upon standing in water, which gives an essentially stable bright reddish or magenta solution in water, and from which complex norbixin cannot be removed by centrifugation, as well as a process for preparing such a complex of norbixin and a substrate, selected from a water-soluble or water-dispersible branched-chain or cyclic polysaccharide and a water-soluble or water-dispersible protein, by contacting the substrate and norbixin in an aqueous solution at an alkaline pH, e.g., above about 8.5, at which pH the norbixin is present in its water-soluble orange alkaline form, and then acidifying to drop the pH to below about 7.7, preferably below about 6.8, thereby complexing the norbixin in its neutral to acidic reddish or magenta form with the substrate, are disclosed.
摘要翻译： 与水溶性或水分散性支链或环状多糖或水溶性或水分散性蛋白质的norbixin复合物，其在水中停留时不会沉淀，其在水中产生基本上稳定的亮红色或品红色溶液 ，并且通过离心不能将复方诺比辛从其中除去，以及制备选自水溶性或水分散性支链或环状多糖以及水溶性或环状多糖的诺贝辛和底物复合物的方法， 水分散性蛋白质，通过在碱性pH值（例如高于约8.5）下使底物和降冰片辛在水溶液中接触，在该pH下，诺比辛辛以其水溶性橙色碱性形式存在，然后酸化以将pH降至 低于约7.7，优选低于约6.8，由此将诺贝辛以其中性至酸性的红色或品红色形式与底物络合。
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公开(公告)号：US5041300A
公开(公告)日：1991-08-20
申请号：US516769
申请日：1990-04-30
摘要： Two-phase and salt-containing intermediate products and the final purified hop flavor which is essentially free of impurities and which purified isoalpha acid or isohumulone will therefore not produce fruity, estery, sour aromas when used to flavor beverages, e.g., beer or ale, are disclosed. A rapid test for the detection of such aromas, involving dissolution of the hop flavor in ethanol at a concentration of one-half percent w/v and allowing the solution to stand for four days, allows accelerated determination of the presence or absence of such aromas and the odor-forming impurities which cause the undesirable odors.
摘要翻译： 因此，当用于调味饮料（例如啤酒或啤酒）时，两相和含盐的中间产物和基本上不含杂质的最终纯化啤酒花味道，并且纯化的异α酸或异葎草酮将不会产生水果，酯酸，酸味， 被披露。 用于检测这种香味的快速测试，包括以0.5％w / v的浓度溶解乙醇中的啤酒花风味并使溶液静置4天，可以加速测定这种香味的存在或不存在 和引起不良气味的气味形成杂质。
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公开(公告)号：US4647464A
公开(公告)日：1987-03-03
申请号：US647101
申请日：1984-09-04
摘要： Precise control of hop aromatic flavors and hop bitter acids in beer is achieved by adsorbing these hop flavors on fumed silicon dioxide and dosing the fumed silicon dioxide containing adsorbed hop flavor into beer, preferably after suspending the fumed silicon dioxide containing the adsorbed flavors in an aqueous medium. The hop flavors are desorbed in the beer and fumed silicon dioxide solids become available as a clarifying agent and are subsquently filtered from the beer.
摘要翻译： 通过将这些啤酒花香味吸附在热解二氧化硅上并将含有吸附啤酒花风味的热解二氧化硅加入啤酒中，优选在将含有吸附的香料的热解二氧化硅悬浮在水溶液中之后，可以精确控制啤酒中的啤酒花芳香香料和啤酒花酸 中。 啤酒中的啤酒花味道被解吸，并且作为澄清剂可以使用热解二氧化硅固体，并从啤酒中过滤。
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公开(公告)号：US4285981A
公开(公告)日：1981-08-25
申请号：US125425
申请日：1980-02-28
申请人： Paul H. Todd, Jr. , Howard E. Haley
发明人： Paul H. Todd, Jr. , Howard E. Haley
摘要： A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 3:7 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.
摘要翻译： 一种均匀的液体调味组合物，可用于调味或着色食品和饮料，并且可分散在油和水中，主要由（1）卵磷脂，（2）甘油单酯和甘油二酯的酒石酸酯组成，和（3）一种或多种 选自食用香料和食用色素的更多调味品，（1）加（2）至（3）的重量比为至少1:4，优选至少1:3，特别是约1:1，调味品部分 3）优选包含至少一种选自（a）香料油树脂，（b）精油和（c）食用着色剂）的调味品，（2）至（1）的重量比优选在约3 ：7和3：1，并且调味品部分（3）优选地包含含油树脂黑胡椒。
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公开(公告)号：US4283429A
公开(公告)日：1981-08-11
申请号：US125423
申请日：1980-02-28
申请人： Paul H. Todd, Jr. , Howard E. Haley
发明人： Paul H. Todd, Jr. , Howard E. Haley
摘要： A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) hydroxylated lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.
摘要翻译： 均匀的液体调味组合物，可用于调味或着色食品和饮料，并且可分散于油和水中，主要由（1）羟基化卵磷脂，（2）甘油单酯和甘油二酯的酒石酸酯组成，和（3）一种 或更多选自可食用调味品和食用色素的调味品，（1）加（2）至（3）的重量比为至少1:4，优选至少1:3，特别是约1:1，调味品部分 （3）优选包含至少一种选自（a）香料油树脂，（b）精油和（c）可食用色素）的调味品，（2）至（1）的重量比优选在约 1：3和3：1，调味品部分（3）优选含有油树脂黑胡椒。
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公开(公告)号：US5527552A
公开(公告)日：1996-06-18
申请号：US352439
申请日：1994-12-09
申请人： Paul H. Todd, Jr.
发明人： Paul H. Todd, Jr.
IPC分类号： A23D9/06 , A23J7/00 , A23L3/3472 , A23B4/00
CPC分类号： A23J7/00 , A23D9/06 , A23L3/3472
摘要： The water-soluble and fat-insoluble polyphenolic antioxidants (catechins) present in green tea are made into solution in an edible nonionic lipid-soluble solvent for the tea catechins selected from the group consisting of a fatty alcohol containing 8 to 18 carbon atoms, inclusive, preferably 12 to 14 carbon atoms, inclusive, and a non-ionic surface active agent selected from the group consisting of glyceryl mono-oleate, liquid mono- and di-glycerides, acylated mono- and di-glycerides, benzyl alcohol, triacetin, caproic-caprylic acid polyglycerides, polysorbate, especially glyceryl mono-oleate, and mixtures thereof, which solutions are effective antioxidants in fats, oil, foods, and ingredients of foods without imparting undesirable flavors, aromas, and precipitates. Since it is known that tea polyphenols have positive effects on human health, the resulting stabilized lipids can be considered to have nutritional qualities superior to the same lipid stabilized with common synthetic antioxidants. Unexpectedly strong synergistic effects with other natural antioxidants and with phosphates are also shown.
摘要翻译： 将存在于绿茶中的水溶性和脂肪不溶性多酚抗氧化剂（儿茶素）制成用于茶儿茶素的食用非离子脂溶性溶剂中的溶液，所述茶儿茶素选自含有8至18个碳原子的脂肪醇，包括 优选12至14个碳原子，以及选自单油酸甘油酯，单甘油酯和二甘油酯，酰化甘油单酯和甘油二酯，苯甲醇，甘油三乙酸酯， 己酸 - 辛酸聚甘油酯，聚山梨醇酯，尤其是甘油单油酸酯及其混合物，这些溶液是脂肪，油，食品和食品成分中有效的抗氧化剂，而不会产生不希望的味道，香味和沉淀物。 由于已知茶多酚对人体健康有积极作用，所得到的稳定的脂质可被认为具有优于用普通合成抗氧化剂稳定的相同脂质的营养品质。 还显示出与其他天然抗氧化剂和磷酸盐意外强的协同效应。
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公开(公告)号：US5314686A
公开(公告)日：1994-05-24
申请号：US960715
申请日：1992-10-14
申请人： Paul H. Todd, Jr.
发明人： Paul H. Todd, Jr.
IPC分类号： A23B4/12 , A23D9/00 , A23D9/06 , A23K1/16 , A23K3/00 , A23L1/303 , A23L3/3499 , A23L3/3508 , A23L3/3544 , A61K8/04 , A61K8/37 , A61K8/49 , A61K8/67 , A61K8/92 , A61K8/97 , A61K8/98 , A61Q1/06 , A61Q19/00 , C07C403/08 , C09K15/06 , C09K15/34 , C11B5/00 , A61K7/00 , A61K9/14
CPC分类号： C11B5/0092 , A23K30/00 , A23L3/3508 , A61K8/0241 , A61K8/044 , A61K8/676 , A61K8/922 , A61Q19/00 , C09K15/34 , C11B5/0021 , A61K2800/412 , A61K2800/522 , A61Q1/06
摘要： Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.
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