利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

6 条记录 (耗时 0.025 秒)

    Beverage powder
    3.
    发明授权
    Beverage powder 失效
    饮料粉

    公开(公告)号：US07754270B2

    公开(公告)日：2010-07-13

    申请号：US11383355

    申请日：2006-05-15

    申请人： Pierre Wuersch ,  Josef Burri

    发明人： Pierre Wuersch ,  Josef Burri

    IPC分类号： A23L2/00

    CPC分类号： A23L2/66 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/39 ,  A23L2/52 ,  A23L7/115 ,  A23L33/175 ,  A23L33/21 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5106 ,  A23V2250/5034

    摘要： A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa·s but which rapidly develops a final viscosity of above about 1000 mPa·s at body temperature.

    摘要翻译： 能够逐渐增加液体粘度的饮料粉末。 饮料粉末含有含有葡聚糖的糊化谷物部分的颗粒。 颗粒具有小于约350μm的粒度。 当溶解在液体中以提供具有约0.4重量％至约1.5重量％的葡聚糖浓度的饮料时，饮料粉末逐渐增加饮料的粘度，使得在室温下约15分钟后，饮料具有 粘度低于约350mPa·s，但在体温下快速形成高于约1000mPa·s的最终粘度。

    BEVERAGE POWDER
    4.
    发明申请
    BEVERAGE POWDER 失效
    饮料粉

    公开(公告)号：US20060204634A1

    公开(公告)日：2006-09-14

    申请号：US11383355

    申请日：2006-05-15

    申请人： Pierre Wuersch ,  Josef Burri

    发明人： Pierre Wuersch ,  Josef Burri

    IPC分类号： A23L2/38

    CPC分类号： A23L2/66 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/39 ,  A23L2/52 ,  A23L7/115 ,  A23L33/175 ,  A23L33/21 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5106 ,  A23V2250/5034

    摘要： A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa.s but which rapidly develops a final viscosity of above about 1000 mPa.s at body temperature.

    摘要翻译： 能够逐渐增加液体粘度的饮料粉末。 饮料粉末含有含有β-葡聚糖的糊化谷物部分的颗粒。 颗粒的粒径小于约350μm。 当溶解在液体中以提供具有约0.4重量％至约1.5重量％的β-葡聚糖浓度的饮料时，饮料粉末逐渐增加饮料的粘度，使得在室温下约15分钟后，饮料具有 粘度低于约350mPa.s，但在体温下快速形成高于约1000mPa.s的最终粘度。

    Food product with high viscosity
    6.
    发明申请
    Food product with high viscosity 失效
    高粘度食品

    公开(公告)号：US20050031765A1

    公开(公告)日：2005-02-10

    申请号：US10500187

    申请日：2002-12-20

    申请人： Pierre Wuersch ,  Olivier Ballevre ,  Hubert Milon ,  Birgit Sievert

    发明人： Pierre Wuersch ,  Olivier Ballevre ,  Hubert Milon ,  Birgit Sievert

    IPC分类号： A23L7/10 ,  A23L7/126 ,  A23L1/168

    CPC分类号： A23L7/126 ,  A23L7/115

    摘要： The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

    摘要翻译： 本发明涉及包含以重量％干物质，0.5-5％粘性可溶性纤维，2-20％燕麦麸皮浓缩物和7-35％谷物麸皮的食品。 这些成分的具体量提供高粘度并且适合于延迟葡萄糖在血液中的吸收或出现和/或维持升高的葡萄糖水平同时避免高葡萄糖峰值。 食品的高粘度被证明是血液中葡萄糖出现的关键因素。 因此，本发明的食品也适合于糖尿病患者。