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15 条记录 (耗时 0.041 秒)

    Manufacture of spherical balls
    5.
    发明授权
    Manufacture of spherical balls 失效
    球形球的制造

    公开(公告)号：US4201560A

    公开(公告)日：1980-05-06

    申请号：US24090

    申请日：1979-03-26

    申请人： Jean Dewitte ,  Pierre Aymard

    发明人： Jean Dewitte ,  Pierre Aymard

    IPC分类号： C03B5/14 ,  C03B19/10 ,  C03C10/00

    CPC分类号： C03C10/0045 ,  C03B19/104 ,  C03B5/14 ,  C03C10/00 ,  Y10T428/2982 ,  Y10T428/2996

    摘要： A process of forming glass balls by treatment of particulate vitreous material and a second material comprising carbon material and a carbonated salt. The process is carried out at a temperature, for the particular particulate vitreous material, which corresponds to a viscosity of from about 10.sup.6 to about 10.sup.3.5 poises with mixing and agitation.The apparatus includes a furnace having a tube (4) adapted to rotate about an horizontal or inclined axis, delivery means (10, 12, 14) to the tube for the materials to be treated, and heating means (8, 20) for heating the tube and the bed of material from both an external and internal location.

    摘要翻译： 通过处理颗粒状玻璃质材料形成玻璃球的方法和包含碳材料和碳酸盐的第二材料。 该方法在特定颗粒状玻璃质材料的温度下进行，其对应于约106至约103.5泊的粘度，同时混合和搅拌。 该设备包括一炉，其具有适于围绕水平或倾斜轴线旋转的管（4），用于待处理材料的管的输送装置（10,12,14）和用于加热的加热装置（8,20） 管和床的材料从外部和内部的位置。

    Biscuit Comprising Guar Gum
    8.
    发明申请
    Biscuit Comprising Guar Gum 有权
    饼干包含瓜尔胶

    公开(公告)号：US20110229602A1

    公开(公告)日：2011-09-22

    申请号：US13125690

    申请日：2009-10-23

    申请人： Pierre Aymard ,  Chantal Simonnot ,  Gwenaelle Fuzellier ,  Agathe Arlotti

    发明人： Pierre Aymard ,  Chantal Simonnot ,  Gwenaelle Fuzellier ,  Agathe Arlotti

    IPC分类号： A21D13/08 ,  A21D2/38

    CPC分类号： A21D2/183 ,  A21D13/062 ,  A23L7/115 ,  A23L29/238 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/506 ,  A23V2200/328 ,  A23V2250/5116

    摘要： The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.

    摘要翻译： 本发明涉及一种包括瓜尔胶的饼干，其特征在于所述瓜尔胶是天然瓜尔胶，其长度为0.25至8毫米，宽度为0.18至2毫米，平均长宽比为1.8至6。 本发明还涉及使用所述饼干来帮助控制健康受试者或患有胰岛素抵抗或糖尿病，特别是2型糖尿病的受试者和/或主动降低血液LDL-胆固醇浓度或维持正常的血糖水平 健康受试者或患有心血管疾病风险的受试者的血液胆固醇浓度。 本发明还涉及使用所述饼干来增加饱腹感和/或减少食物摄取和/或有助于体重管理。

    In vitro method modeling the consistency generated in vivo by food during the digestion thereof
    10.
    发明授权
    In vitro method modeling the consistency generated in vivo by food during the digestion thereof 失效
    体外方法模拟食物在其消化期间在体内产生的一致性

    公开(公告)号：US08337758B2

    公开(公告)日：2012-12-25

    申请号：US12582404

    申请日：2009-10-20

    申请人： Pierre Aymard ,  Robin Wahl

    发明人： Pierre Aymard ,  Robin Wahl

    IPC分类号： G05D7/00

    CPC分类号： G09B23/32

    摘要： The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof. The method includes the steps of grinding the food to reproduce the mechanical breakdown performed during chewing, mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer for a time corresponding to gastric digestion, and adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, wherein the rheometer is provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.

    摘要翻译： 本发明涉及一种体外方法，其建模和测量食物在其消化期间在体内产生的一致性。 该方法包括以下步骤：研磨食物以再现在咀嚼期间进行的机械击穿，在研磨食物的搅拌下混合，在与流变仪相结合的反应器容器中对胃液进行建模，其对应于胃消化， 搅拌反应混合物以模拟肠消化条件一段相应于肠消化的时间，其中流变仪设置有用于使混合物均匀化并测量其粘度和/或粘弹性的搅拌器。