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    Fluorescent latices having very low detection thresholds for fluorescent emission
    3.
    发明授权
    Fluorescent latices having very low detection thresholds for fluorescent emission 失效
    荧光胶乳具有非常低的荧光发射检测阈值

    公开(公告)号：US5607864A

    公开(公告)日：1997-03-04

    申请号：US319782

    申请日：1994-10-07

    申请人： Frederic Ricchiero ,  Joel Richard ,  Sophie Vaslin

    发明人： Frederic Ricchiero ,  Joel Richard ,  Sophie Vaslin

    IPC分类号： C08F2/44 ,  G01N33/58 ,  G01N33/533

    CPC分类号： C08F2/44 ,  G01N33/585 ,  Y10S436/80 ,  Y10T428/2982

    摘要： Fluorescent latices, well suited for a wide variety of analytical techniques, comprise polymer particles having at least one hydrophobic fluorochrome encapsulated therein, notably at least one condensed polyaromatic compound or derivative thereof, or a tetraphenylporphine and/or organometallic complex thereof, and have a detection threshold for fluorescence which is less than or equal to 10.sup.-12 mol of particles per liter of latex.

    摘要翻译： 适用于各种分析技术的荧光胶乳包含聚合物颗粒，其中包含至少一种疏水性荧光染料，特别是至少一种稠合的多芳族化合物或其衍生物，或其四苯基卟吩和/或其有机金属络合物，并具有检测 每升胶乳小于或等于10-12摩尔颗粒的荧光阈值。

    Food composition in the form of a dry emulsion, preparation method and use thereof
    9.
    发明授权
    Food composition in the form of a dry emulsion, preparation method and use thereof 失效
    干乳剂形式的食品组合物，其制备方法和用途

    公开(公告)号：US06596337B1

    公开(公告)日：2003-07-22

    申请号：US09601416

    申请日：2000-09-25

    申请人： Sophie Vaslin ,  Giles Guerin ,  Mikel Morvan

    发明人： Sophie Vaslin ,  Giles Guerin ,  Mikel Morvan

    IPC分类号： A23L124

    CPC分类号： A23J3/14 ,  A23L23/00 ,  A23L27/60 ,  A23L27/72 ,  A23P10/30 ,  A23P10/40 ,  Y10S514/952

    摘要： The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions.

    摘要翻译： 本发明涉及一种干燥乳液，其特征在于其通过将至少一种弱溶性食用物质（也称为活性物质（MA））的分散体干燥成连续相而获得，所述连续相包含：至少含有至少部分水解的乳化剂 水解度范围在0（不包括）和小于5％之间的植物蛋白（蛋白质裂解物） 和至少含有部分水解的植物蛋白（蛋白质裂解物）的水溶性或水分散性间质填料（ARI），其水解度范围为5至40％。 本发明还涉及一种制备所述乳液的方法，包括以下步骤：（i）第一步是在水中或在含有至少一种疏水性活性物质（MA），至少一种乳化剂（ E）和至少一种填料（ARI）; （ii）第二步是干燥所述分散体直到形成干乳剂。 本发明还涉及使用所述干乳液制备食物组合物。