公开(公告)号：US20160235097A1

公开(公告)日：2016-08-18

申请号：US15022069

申请日：2014-09-15

申请人： Rousselot B.V. ,  FORTIFIED FOOD COATINGS B.V.

发明人： Diederik Johan Christofoor Bruins ,  Paul Stevens

IPC分类号： A23L1/053 ,  A23L3/37 ,  A61K9/00

CPC分类号： A61K9/0056 ,  A23L3/37 ,  A23L29/281 ,  A23L29/284 ,  A23L29/30 ,  A23L33/40 ,  A23L35/00 ,  A23P20/105 ,  A23P20/18 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5432 ,  A23V2250/55 ,  A23V2250/606 ,  A23V2250/6406 ,  A23V2250/642

摘要： Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foodstuff, and allowing the liquid gelling composition to gel while in contact with the outer surface of the foodstuff, therewith forming a gel layer directly covering the said outer surface of the foodstuff. Also described is a novel food coating composition, in particular for coating pre-prepared meals, that are to be heated before consumption. The gelling composition may also comprise additional substances such as nutrients, flavouring agents or medicaments. Also described is a food product coated with the said composition and a method for coating food stuff.

摘要翻译： 描述了一种用于提供具有凝胶层的食品的外表面的方法，包括以下步骤：在所述食品的所述外表面上施加包含可胶凝的水胶体和增塑剂的液体胶凝组合物，并使所述液体胶凝组合物凝胶化 同时与食品的外表面接触，从而形成直接覆盖食品外表面的凝胶层。 还描述了一种新颖的食品涂料组合物，特别是用于涂覆预先准备的膳食，其在消费之前被加热。 胶凝组合物还可以包含另外的物质，例如营养物质，调味剂或药物。 还描述了涂覆有所述组合物的食品和用于涂覆食物的方法。

公开(公告)号：US20150282508A1

公开(公告)日：2015-10-08

申请号：US14439392

申请日：2013-10-30

申请人： ROUSSELOT B.V.

发明人： Claude Capdepon ,  Paul Stevens ,  Marine Maugenet

IPC分类号： A23L1/035 ,  A23G1/52 ,  A23L1/24 ,  A23L1/0562 ,  A23C9/154

CPC分类号： A23C9/1544 ,  A23C9/1526 ,  A23C2210/30 ,  A23G1/44 ,  A23G1/46 ,  A23G1/52 ,  A23G3/46 ,  A23L9/12 ,  A23L27/60 ,  A23L29/10 ,  A23L29/284

摘要： The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food products comprising the said novel emulsifier and to the use of the said emulsifier.

摘要翻译： 本发明涉及一种新颖的乳化剂，其包括水解明胶和低亮度明胶，其制备方法，其中将水解明胶和低亮度明胶溶解并随后干燥至包含所述新型乳化剂的食品中，以及使用 的所述乳化剂。

公开(公告)号：US11490634B2

公开(公告)日：2022-11-08

申请号：US16478365

申请日：2018-01-19

申请人： ROUSSELOT B.V.

发明人： Claude Capdepon ,  Ivo Jozef Georges Simonne Verheye ,  Paul Stevens

IPC分类号： A23G3/44 ,  A23G3/34 ,  A23G3/42

摘要： The invention describes a method for the preparation of gelatin based gummy candies, wherein a liquid candy composition comprising gelatin, bulking agent and water is casted in a mold and allowed to set to provide the gelatin based gummy candies, and the gelatin based gummy candies are removed from the mold. The liquid candy composition comprises, based on the total weight of the composition, 20 w/w % or less water, and the mold is not capable of absorbing water from the liquid candy composition, and at least a portion of the mold that is in contact with the liquid candy composition is resilient. A liquid candy composition suitable to be casted in such a mold and capable to form gelatin based gummy candies upon setting therein is described.

公开(公告)号：US10155805B2

公开(公告)日：2018-12-18

申请号：US15531272

申请日：2015-11-26

申请人： ROUSSELOT B.V.

发明人： Joseph Hubertus Olijve ,  Bjorn Vergauwen ,  Paul Stevens

IPC分类号： C07K14/78 ,  C08B37/00 ,  C08L5/00 ,  C08L89/06 ,  B01J20/20 ,  C07K1/34

摘要： Described is an improved method of removing lipopolysaccharide from an aqueous medium comprising gelatin and lipopolysaccharides, the method comprising the steps of providing an aqueous medium comprising gelatin and lipopolysaccharides, adding to the aqueous medium a micelle-forming surfactant, contacting the medium with a solid adsorbent, separating the solid adsorbent of from the medium and recovering the aqueous medium comprising the gelatin, wherein the method is performed at conditions below the cloud point of the surfactant.

公开(公告)号：US20160295888A1

公开(公告)日：2016-10-13

申请号：US15036144

申请日：2014-11-14

申请人： ROUSSELOT B.V.

发明人： Paul Stevens ,  Claude Capdepon ,  Ivo Jozef Georges Simonne Verheye

IPC分类号： A23L1/05

CPC分类号： A23L21/10 ,  A23J3/342 ,  A23L9/12 ,  A23L29/284 ,  A23L29/294 ,  A23V2002/00

摘要： The invention relates to a gelatine composition, comprising gelatin, capable of being dissolved in water having a temperature of 35° C. or less to a solution of at least 10 w/w % and polyphosphate, to the use of such gelatine composition, to a food product comprising the composition, to a method for the preparation of such a gelatine comprising composition, and to a method for the preparation of such a food product.

摘要翻译： 本发明涉及一种明胶组合物，其包含明胶，能够使用这种明胶组合物溶解在温度为35℃以下的水中至少为10w / w％的溶液和多磷酸盐 包含该组合物的食品，涉及一种制备包含组合物的明胶的方法，以及制备这种食品的方法。