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16 条记录 (耗时 0.025 秒)

    Compositions and processes for water-dispersible phytosterols and phytostanols
    1.
    发明申请
    Compositions and processes for water-dispersible phytosterols and phytostanols 审中-公开
    水分散植物甾醇和植物甾烷醇的组成和方法

    公开(公告)号：US20060035009A1

    公开(公告)日：2006-02-16

    申请号：US10915147

    申请日：2004-08-10

    申请人： Anilkumar Gaonkar ,  Andrew McPherson ,  John Topinka ,  John Finley

    发明人： Anilkumar Gaonkar ,  Andrew McPherson ,  John Topinka ,  John Finley

    IPC分类号： A23G3/00

    CPC分类号： A61K31/575 ,  A23L29/212 ,  A23L29/219 ,  A23L33/11 ,  A23V2002/00 ,  A23V2250/304 ,  A23V2250/21366 ,  A23V2250/5114 ,  A23V2250/21368

    摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols and plant stanols are incorporated into compositions which are dispersible in water by complexing the hydrophobic lipids with water-soluble carbohydrates. The resulting plant sterol-carbohydrate complexes are in an aqueous or powder form which can be readily incorporated with food products in an amount effective to reduce serum cholesterol levels in a human consuming such food product, without adversely modifying the organoleptic properties of the food product.

    摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，植物甾醇和植物甾烷醇通过将疏水性脂质与水溶性碳水化合物络合而掺入到可分散于水中的组合物中。 所得到的植物甾醇 - 碳水化合物复合物是水性或粉末形式，其可以容易地与食品中的食品一起掺入，以有效降低食用这种食品中的血清胆固醇水平，而不会不利地改变食品的感官特性。

    Composite particles imparting sequential changes in food products and methods of making same
    2.
    发明申请
    Composite particles imparting sequential changes in food products and methods of making same 有权
    赋予食品顺序变化的复合颗粒及其制造方法

    公开(公告)号：US20050118306A1

    公开(公告)日：2005-06-02

    申请号：US10726150

    申请日：2003-12-02

    申请人： Cathy Ludwig ,  Anilkumar Gaonkar ,  Charles Frey

    发明人： Cathy Ludwig ,  Anilkumar Gaonkar ,  Charles Frey

    IPC分类号： A23L1/00 ,  A23L1/272 ,  A23L2/395 ,  A23L2/56 ,  A23L2/58 ,  A23L1/216

    CPC分类号： A23L2/395 ,  A23L2/56 ,  A23L2/58 ,  A23L5/41 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/16 ,  A23V2200/044

    摘要： Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous environment, provide at least two sequential changes in the food product. Such changes can include changes in color or other visual appearance characteristics, flavor, and the like, as well as combinations thereof. In another embodiment, the composite particles are included in a powdered beverage mix wherein the powdered beverage mix itself provide the initial sequential change followed, by an appropriate delay, the second sequential change; further sequential changes can be provided, if desired, by providing additional layers with the appropriate optical and/or organoleptic ingredients therein.

    摘要翻译： 提供复合颗粒，当暴露于水性环境中时，其在食品中赋予独特的，有趣的光学和/或感官效果。 在一个实施方案中，复合颗粒具有至少两层，当暴露于水性环境时，在食品中提供至少两个顺序变化。 这样的变化可以包括颜色或其它视觉外观特征，风味等的改变，以及它们的组合。 在另一个实施方案中，复合颗粒包括在粉末饮料混合物中，其中粉末饮料混合物本身通过适当的延迟随后提供初始顺序变化第二顺序变化; 如果需要，可以通过在其中提供具有合适的光学和/或感官成分的附加层来提供进一步的顺序变化。

    Aroma-producing compositions for foods
    7.
    发明申请
    Aroma-producing compositions for foods 失效
    用于食物的产生香气的组合物

    公开(公告)号：US20050287286A1

    公开(公告)日：2005-12-29

    申请号：US10876813

    申请日：2004-06-25

    申请人： Anilkumar Gaonkar ,  Cathy Ludwig

    发明人： Anilkumar Gaonkar ,  Cathy Ludwig

    IPC分类号： A21D2/00 ,  A23L1/00 ,  A23L1/22 ,  A23D7/00

    CPC分类号： A23L27/72 ,  A23P10/35

    摘要： An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

    摘要翻译： 提供了一种改进的产生香味的组合物，其是保持稳定的，并且允许从组合物中控制所需香气的释放，以及用产生香味的组合物处理的食品。 产生香味的组合物是均匀的单相体系，其包括产生香味的材料和含脂肪的组合物，其包含中链脂肪酸甘油三酯和熔点大于中链脂肪酸甘油三酸酯的脂肪或脂质。 可以加热产生芳香的组合物以在适当的时间诱导和促进来自产生芳香的组合物的香气释放，例如当用产生芳香的组合物处理的食品在其消耗之前被微波加热预热时。

    Food modifier transferable article
    9.
    发明申请
    Food modifier transferable article 审中-公开
    食品改性剂可转移制品

    公开(公告)号：US20060159806A1

    公开(公告)日：2006-07-20

    申请号：US11038697

    申请日：2005-01-20

    申请人： Neil Darin ,  Cathy Ludwig ,  Anilkumar Gaonkar ,  Nicole Windsor

    发明人： Neil Darin ,  Cathy Ludwig ,  Anilkumar Gaonkar ,  Nicole Windsor

    IPC分类号： A21D13/00

    CPC分类号： A23D9/007

    摘要： The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated transfer of a food modifier from the coating to food materials in contact therewith.

    摘要翻译： 本发明一般涉及将食品改性剂转移到与其接触的食品中的制品。 所述制品包括支撑在支撑构件上的涂层，其中所述涂层包含含有可释放地保留食物改性剂的脂质的载体材料。 该制品提供食物改性剂从涂层热接触转移或水激活转移到与其接触的食品材料。