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    COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO
    1.
    发明申请
    COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO 审中-公开
    防止混合物及其相关用途和用途的产品预防组合物

    公开(公告)号：US20120282356A1

    公开(公告)日：2012-11-08

    申请号：US13394804

    申请日：2010-09-03

    申请人： Elke Schrader ,  Susan Finnegan ,  Andrew Redman ,  Arun Shastry ,  Monica Talsania

    发明人： Elke Schrader ,  Susan Finnegan ,  Andrew Redman ,  Arun Shastry ,  Monica Talsania

    IPC分类号： A01N65/00 ,  A01N65/22 ,  A01N65/44 ,  A01N65/20 ,  A23K1/00 ,  A01N65/16 ,  A01N37/02 ,  A01N37/10 ,  A01P3/00 ,  A01N65/24 ,  A01N65/36

    CPC分类号： A23L3/3472 ,  A23K50/40 ,  A23L3/3508

    摘要： The invention is related to compositions for prevention against spoilage by moulds and yeasts comprising, as the only antimycotic agents, at least one compound selected from organic acids selected from the group consisting of caprylic acid, cinnamic acid, propionic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof, and at least one compound selected from plant of fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof. The invention is furthermore related to the use of such or similar compositions for protection of food or feed products from growth of moulds and yeasts as well as to food or feed products containing such compositions.

    摘要翻译： 本发明涉及用于防止霉菌和酵母菌变质的组合物，其包含作为唯一抗真菌剂的至少一种选自辛酸，肉桂酸，丙酸，丁酸，乳酸的有机酸的化合物 ，酒石酸和富马酸及其盐，以及至少一种选自植物提取物，植物或水果提取物的油相，以及从其提取物或油相衍生的单一物质的化合物。 本发明还涉及这种或类似组合物用于保护食品或饲料产品免于霉菌和酵母的生长以及含有这种组合物的食品或饲料产品的用途。

    Method of coloring panned confectioneries with ink-jet printing
    3.
    发明申请
    Method of coloring panned confectioneries with ink-jet printing 审中-公开
    使用喷墨打印方法来调色糖果

    公开(公告)号：US20070098859A1

    公开(公告)日：2007-05-03

    申请号：US10548274

    申请日：2004-03-05

    申请人： Arun Shastry ,  Eyal Ben-Yoseph ,  Neil Willcocks ,  Thomas Collins ,  David Prybylowski

    发明人： Arun Shastry ,  Eyal Ben-Yoseph ,  Neil Willcocks ,  Thomas Collins ,  David Prybylowski

    IPC分类号： A23L1/00

    CPC分类号： A23G3/28 ,  A23G3/0097 ,  A23L5/42

    摘要： A color coat is formed an a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.

    摘要翻译： 通过将优选具有未着色的糖表面的至少一个硬盘，糖壳，颗粒状糖果放置在与喷墨功能相关联的位置上，形成了一个硬盘，糖壳，颗粒状糖果 头部，通过将至少一种可食用油墨喷墨到硬盘，糖壳，丸状糖果的表面上，将至少一部分彩色涂层施加到硬盘，糖壳，颗粒状糖果上 ，并干燥彩色涂层。 硬涂层，糖壳，颗粒状糖果可以在施涂彩色涂层之前运输和/或储存。

    INDULGENT EDIBLE COMPOSITION
    7.
    发明申请
    INDULGENT EDIBLE COMPOSITION 有权
    不含食用组合物

    公开(公告)号：US20080026111A1

    公开(公告)日：2008-01-31

    申请号：US11769562

    申请日：2007-06-27

    申请人： William Bellody ,  Arun Shastry ,  Jennifer Tomasso

    发明人： William Bellody ,  Arun Shastry ,  Jennifer Tomasso

    IPC分类号： A23G1/30 ,  A23G1/32 ,  A23G1/34 ,  A23G1/50

    CPC分类号： A23G1/32 ,  A23G1/40 ,  A23L29/212 ,  A23L33/20 ,  A23L33/24 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/51084 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2200/15 ,  A23V2200/10

    摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

    摘要翻译： 本发明涉及一种放松的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95的淀粉与水组合时的淀粉 在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s。 （b）在水中基本上水合并不会凝结的含蛋白质的组分; （c）当所述可食用组合物中基本上水合至少90％时不含晶体的甜味剂; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且HLB值为约0至约12，其中所述可食用组合物的总水分含量为所述组合物重量的约10％至约50％。