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公开(公告)号：US07846481B2
公开(公告)日：2010-12-07
申请号：US11691196
申请日：2007-03-26
Applicant: Gil Trophardy , Glenn Paul Johannes Verhovnik
Inventor： Gil Trophardy , Glenn Paul Johannes Verhovnik
IPC: A61K8/11
CPC classification number: A61K8/365 , A61K8/11 , A61K8/36 , A61K2800/412 , A61K2800/57 , A61Q5/00 , A61Q5/02 , A61Q13/00 , A61Q15/00 , A61Q19/00 , A61Q19/10
Abstract: Perfuming or flavoring microcapsules that include, further to a perfuming or flavoring ingredient and a carrier material, an explosion suppressant, proved to undergo, when suspended in hot air during their preparation, an explosion of a reduced violence. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.
Abstract translation: 包含香料或香料的微胶囊，其进一步包括加香或调味成分和载体材料，在制备过程中悬浮在热空气中时被证明经历的防爆剂是暴力减少的爆炸。 防爆剂选自C1至C12羧酸，它们的盐和它们的混合物。
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公开(公告)号：US20110044922A1
公开(公告)日：2011-02-24
申请号：US12917654
申请日：2010-11-02
Applicant: Gil Trophardy , Glenn Paul Johannes Verhovnik
Inventor： Gil Trophardy , Glenn Paul Johannes Verhovnik
IPC: A61K8/36 , A61Q19/00 , A61Q19/10 , A61Q15/00 , A61Q5/02 , A61Q5/00 , A61L9/01 , A61K47/00 , A61K47/12 , C11D3/50 , A61Q13/00
CPC classification number: A61K8/365 , A61K8/11 , A61K8/36 , A61K2800/412 , A61K2800/57 , A61Q5/00 , A61Q5/02 , A61Q13/00 , A61Q15/00 , A61Q19/00 , A61Q19/10
Abstract: A method for preparing a powder that includes perfuming or flavoring microcapsules of a perfuming or flavoring ingredient, a carrier material, and an explosion suppressant. The powder, when suspended in hot air during its preparation, has a reduced tendency for explosion. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.
Abstract translation: 一种制备粉末的方法，其包括加香或调味加香或调味成分的微胶囊，载体材料和防爆剂。 粉末在制备过程中悬浮在热空气中时具有降低的爆炸倾向。 防爆剂选自C1至C12羧酸，它们的盐和它们的混合物。
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公开(公告)号：US20090252789A1
公开(公告)日：2009-10-08
申请号：US12299599
申请日：2007-05-03
Applicant: Gil Trophardy
Inventor： Gil Trophardy
CPC classification number: A61Q11/00 , A23L27/72 , A23P10/30 , A61K9/1652 , A61K9/1694 , A61K2800/412 , A61Q13/00 , A61Q19/00 , B01J13/04 , B01J13/043
Abstract: Capsules encapsulating an active or functional ingredient are obtainable by a process in which a feed that includes this ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of −20° C. to 500° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together and a reactant is provided to react with a polymer or film-forming carrier of the active ingredient so as to modify the water solution properties of the capsule walls.
Abstract translation: 包封活性成分或功能成分的胶囊可通过其中将包含该成分的进料以喷雾塔中的液滴形式分散并暴露于-20℃至500℃范围内的温度的方法获得。 在塔中，悬浮粉剂的云提供涂层并防止胶囊粘在一起，并提供反应物以与活性成分的聚合物或成膜载体反应，以改变胶囊的水溶液性质 墙壁
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4.发明申请公开(公告)号：US20080206325A1
公开(公告)日：2008-08-28
申请号：US12065032
申请日：2006-08-29
Applicant: Pierre-Etienne Bouquerand , Gregory Dardelle , Sebastien Gouin , Birgit Schleifenbaum , Gil Trophardy
Inventor： Pierre-Etienne Bouquerand , Gregory Dardelle , Sebastien Gouin , Birgit Schleifenbaum , Gil Trophardy
IPC: A61K9/48
CPC classification number: A61K9/5073 , A23L27/72 , A23L33/12 , A23P10/30 , A23V2002/00 , A61K9/1652 , A61K9/5036 , A61K9/5057 , A23V2200/224 , A23V2200/22 , A23V2250/51 , A23V2250/5118 , A23V2250/5114
Abstract: The present invention relates to particles that include an active ingredient that is encapsulated first by coacervation, and then by a glassy matrix. The glassy matrix includes 3-50 wt % of a hydrophobically modified starch, and 50-97 wt % of a starch hydrolysate. The particles are useful for encapsulating active ingredients intended for oral ingestion and may be added to food products.
Abstract translation: 本发明涉及包含首先通过凝聚封装的活性成分然后由玻璃质基质包封的颗粒。 玻璃状基质包括3-50重量％的疏水改性淀粉和50-97重量％的淀粉水解产物。 该颗粒可用于包封用于口服摄取的活性成分，并且可以加入到食品中。
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Patent Agency Ranking
公开(公告)号：US20070190091A1
公开(公告)日：2007-08-16
申请号：US11691196
申请日：2007-03-26
Applicant: Gil Trophardy , Glenn Verhovnik
Inventor： Gil Trophardy , Glenn Verhovnik
IPC: A61K31/36
CPC classification number: A61K8/365 , A61K8/11 , A61K8/36 , A61K2800/412 , A61K2800/57 , A61Q5/00 , A61Q5/02 , A61Q13/00 , A61Q15/00 , A61Q19/00 , A61Q19/10
Abstract: Perfuming or flavoring microcapsules that include, further to a perfuming or flavoring ingredient and a carrier material, an explosion suppressant, proved to undergo, when suspended in hot air during their preparation, an explosion of a reduced violence. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.
Abstract translation: 包含香料或香料的微胶囊，其进一步包括加香或调味成分和载体材料，在制备过程中悬浮在热空气中时被证明经历的防爆剂是暴力减少的爆炸。 防爆剂选自C 1至C 12 C 8羧酸，它们的盐和它们的混合物。
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公开(公告)号：US08119164B2
公开(公告)日：2012-02-21
申请号：US12917654
申请日：2010-11-02
Applicant: Gil Trophardy , Glenn Paul Johannes Verhovnik
Inventor： Gil Trophardy , Glenn Paul Johannes Verhovnik
IPC: A61K8/11
CPC classification number: A61K8/365 , A61K8/11 , A61K8/36 , A61K2800/412 , A61K2800/57 , A61Q5/00 , A61Q5/02 , A61Q13/00 , A61Q15/00 , A61Q19/00 , A61Q19/10
Abstract: A method for preparing a powder that includes perfuming or flavoring microcapsules of a perfuming or flavoring ingredient, a carrier material, and an explosion suppressant. The powder, when suspended in hot air during its preparation, has a reduced tendency for explosion. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.
Abstract translation: 一种制备粉末的方法，其包括加香或调味加香或调味成分的微胶囊，载体材料和防爆剂。 粉末在制备过程中悬浮在热空气中时具有降低的爆炸倾向。 防爆剂选自C1至C12羧酸，它们的盐和它们的混合物。
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公开(公告)号：US20090047434A1
公开(公告)日：2009-02-19
申请号：US12091427
申请日：2006-10-30
Applicant: Gil Trophardy
Inventor： Gil Trophardy
IPC: B05D3/04
CPC classification number: B01J13/04 , A23G4/20 , A23L27/72 , A23L27/77 , A23L27/80 , A23P10/30 , A23V2002/00 , A61K8/11 , A61K8/732 , A61K2800/412 , A61K2800/56 , A61Q11/00 , A61Q13/00 , A61Q19/00 , C11D3/505 , C11D17/0039 , A23V2200/224 , A23V2200/15
Abstract: The present invention relates to capsules encapsulating a flavor or fragrance ingredient, the capsules being obtainable by a method in which an emulsion comprising the ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of 121 to 250° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together. The capsules have a high ingredient load of about 18-40 wt. % and a particle size in the range of 100 to 2000 μm. The method for obtaining the capsules has the advantage of substantially less loss of ingredient during drying compared to similar processes of the prior art.
Abstract translation: 本发明涉及包封香料或香料成分的胶囊，该胶囊可通过以下方法获得，其中包含该成分的乳液以喷雾塔中的液滴形式分散并暴露于121至250范围内的温度 在塔中，悬浮粉剂的云提供涂层并防止胶囊粘在一起。 胶囊具有约18-40重量％的高成分负荷。 ％，粒径在100〜2000μm的范围内。 与现有技术的类似方法相比，获得胶囊的方法具有干燥时成分损失明显减少的优点。
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公开(公告)号：US20070122398A1
公开(公告)日：2007-05-31
申请号：US11643286
申请日：2006-12-20
Applicant: Daniel Benczedi , Alexander Hahn , Gil Trophardy , Ennio Cantergiani , Robert Wagner
Inventor： Daniel Benczedi , Alexander Hahn , Gil Trophardy , Ennio Cantergiani , Robert Wagner
Abstract: The present invention relates to capsules for encapsulating functional agents, such as flavors, fragrances, pharmaceuticals, vitamins, etc. The capsules are suitable for the encapsulation of hydrophobic as well as hydrophilic substances. The capsules include a micro-organism, a matrix component and the encapsulatable material, wherein the latter comprises the functional agent or agents. The invention further relates to a process for manufacturing the capsules and to food products containing the capsules.
Abstract translation: 本发明涉及用于包封功能剂如香料，香料，药物，维生素等的胶囊。胶囊适用于包封疏水性和亲水性物质。 胶囊包括微生物，基质组分和可封装材料，其中后者包含功能剂或试剂。 本发明还涉及一种用于制造胶囊和含有胶囊的食品的方法。
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公开(公告)号：US20060172052A1
公开(公告)日：2006-08-03
申请号：US11371812
申请日：2006-03-08
Applicant: Alexander Hahn , Gil Trophardy
Inventor： Alexander Hahn , Gil Trophardy
IPC: A23L1/22
Abstract: Edible products that include a flavoring delivery system in the form of microbial microcapsules enclosing a flavor ingredient or composition. The edible products of the invention are prepared by a process that includes a thermal treatment at high temperature of an edible composition that incorporates the flavoring delivery system.
Abstract translation: 食用产品包括以微生物微胶囊形式包围风味成分或组合物的调味剂递送系统。 本发明的可食用产品通过包括在可食用组合物的高温下进行热处理的方法来制备，所述食用组合物包含调味剂递送系统。
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