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    Mineral complexes of lactobionic acid and method of using for mineral fortification of food products
    1.
    发明授权
    Mineral complexes of lactobionic acid and method of using for mineral fortification of food products 失效
    乳糖酸矿物复合物和食品矿物质防腐方法

    公开(公告)号：US07781002B2

    公开(公告)日：2010-08-24

    申请号：US11536498

    申请日：2006-09-28

    申请人： Cheryl Baldwin ,  Ahmad Akashe ,  Bary Lyn Zeller ,  Manuel Marquez-Sanchez ,  Rathna Koka

    发明人： Cheryl Baldwin ,  Ahmad Akashe ,  Bary Lyn Zeller ,  Manuel Marquez-Sanchez ,  Rathna Koka

    IPC分类号： A23L1/304

    CPC分类号： A23L33/165

    摘要： Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.

    摘要翻译： 提供了特别可用于食品和饮料产品的矿物强化的乳糖酸的矿物复合物，特别是钙络合物。 在本发明中提供的优选的乳糖酸钙络合物提供适用于多种食品和饮料产品的钙强化的可溶性，稳定的，清洁的品尝钙源。 通过在水溶液中混合乳糖酸，矿物源（例如无机氢氧化物）和可食用酸（例如柠檬酸）来制备矿物复合物。

    Cheese flavoring systems prepared with bacterocins
    2.
    发明申请
    Cheese flavoring systems prepared with bacterocins 有权
    用细菌素制备的奶酪调味系统

    公开(公告)号：US20050112238A1

    公开(公告)日：2005-05-26

    申请号：US10723257

    申请日：2003-11-26

    申请人： Benjamin Dias ,  Chad Galer ,  James Moran ,  Rathna Koka

    发明人： Benjamin Dias ,  Chad Galer ,  James Moran ,  Rathna Koka

    IPC分类号： A23C19/068 ,  A23C19/00 ,  A23C19/032 ,  A23C19/06 ,  A23C19/072 ,  A23C19/082 ,  A23L27/20 ,  A23L27/24 ,  A23C9/12

    CPC分类号： A23C19/0328 ,  A23C19/032 ,  A23L27/206

    摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

    摘要翻译： 一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。 稳定的调味体系通过添加细菌素来源作为发酵过程的一部分而获得，其在一个实施方案中加速其一种或多种风味成分中的风味发展所需的发酵时间和至少其硫磺切割成分。 因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

    Mineral Complexes of Lactobionic Acid and Method of Using for Mineral Fortification of Food Products
    3.
    发明申请
    Mineral Complexes of Lactobionic Acid and Method of Using for Mineral Fortification of Food Products 失效
    乳酸的矿物复合物和食品的矿物强化使用方法

    公开(公告)号：US20070026110A1

    公开(公告)日：2007-02-01

    申请号：US11536498

    申请日：2006-09-28

    申请人： Cheryl Baldwin ,  Ahmad Akashe ,  Bary Zeller ,  Manuel Marquez-Sanchez ,  Rathna Koka

    发明人： Cheryl Baldwin ,  Ahmad Akashe ,  Bary Zeller ,  Manuel Marquez-Sanchez ,  Rathna Koka

    IPC分类号： A23L1/30

    CPC分类号： A23L33/165

    摘要： Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.

    摘要翻译： 提供了特别可用于食品和饮料产品的矿物强化的乳糖酸的矿物复合物，特别是钙络合物。 在本发明中提供的优选的乳糖酸钙络合物提供适用于多种食品和饮料产品的钙强化的可溶性，稳定的，清洁的品尝钙源。 通过在水溶液中混合乳糖酸，矿物源（例如无机氢氧化物）和可食用酸（例如柠檬酸）来制备矿物复合物。

    Cheese flavoring systems prepared with bacteriocins
    6.
    发明授权
    Cheese flavoring systems prepared with bacteriocins 有权
    用细菌素制成的芝士调味系统

    公开(公告)号：US07556833B2

    公开(公告)日：2009-07-07

    申请号：US10723257

    申请日：2003-11-26

    申请人： Benjamin E. Dias ,  Chad David Galer ,  James William Moran ,  Rathna Koka

    发明人： Benjamin E. Dias ,  Chad David Galer ,  James William Moran ,  Rathna Koka

    IPC分类号： A23C9/12

    CPC分类号： A23C19/0328 ,  A23C19/032 ,  A23L27/206

    摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

    摘要翻译： 一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。 通过添加细菌素源作为发酵过程的一部分，通过加入细菌素来获得稳定的调味体系，其加速了一种或多种其风味成分中的风味发展所需的发酵时间，并且在一个实施方案中加速了至少其硫磺切屑组分。 因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。