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公开(公告)号：US20140356485A1
公开(公告)日：2014-12-04
申请号：US14344763
申请日：2012-08-17
申请人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
发明人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
CPC分类号： A21D13/22 , A21D6/001 , A21D13/24 , A21D13/28 , A21D15/02 , A23L5/15 , A23L5/19 , A23L5/40 , A23L5/43 , A23L33/105 , A23P20/00 , A23P20/10 , A23V2002/00 , A23V2200/042 , A23V2250/21
摘要： The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
摘要翻译： 本发明涉及一种用葡萄籽无油提取物涂在表面上的食品。 本发明的实施方案还涉及一种用于在加热时着色所述食品的表面的方法，以及当加热时使用来自葡萄籽的无油提取物来使食品的表面着色，例如在微波炉中。
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公开(公告)号：US20140342054A1
公开(公告)日：2014-11-20
申请号：US14344767
申请日：2012-08-17
申请人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
发明人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
CPC分类号： A21D8/02 , A23L5/15 , A23L5/19 , A23L5/40 , A23L5/43 , A23L33/105 , A23P20/00 , A23P20/10 , A23V2002/00 , A23V2200/042 , A23V2250/21
摘要： The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over.
摘要翻译： 本发明涉及一种在表面上具有无色涂层的食品，所述涂层包含槲皮素衍生物或其任一种。 本发明的另一个实施方案涉及当加热时特别是在微波加热时对食品表面进行着色的方法。
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公开(公告)号：US20140308400A1
公开(公告)日：2014-10-16
申请号：US14357730
申请日：2012-08-17
申请人： Karlheinz Bortlik , Martin Michel , Sandrine Cavin
发明人： Karlheinz Bortlik , Martin Michel , Sandrine Cavin
IPC分类号： A23L1/00
CPC分类号： A21D13/24 , A21D13/22 , A21D13/28 , A21D17/006 , A23L5/15 , A23L5/19 , A23L5/41 , A23L33/105 , A23L33/11 , A23P20/10 , A23V2002/00 , A23V2200/042 , A23V2250/21
摘要： The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.
摘要翻译： 本发明涉及具有至少一个具有至少两个羟基的化合物的表面上的食品，所述至少两个羟基与该芳环相邻的两个碳原子承载，以及过渡金属的离子。 本发明的实施方案还涉及当例如在微波炉中加热时对食品表面着色的方法，以及包含该化合物和过渡金属离子的组合物。
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公开(公告)号：US20140356487A1
公开(公告)日：2014-12-04
申请号：US14344758
申请日：2012-08-17
申请人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
发明人： Sandrine Cavin , Karlheinz Bortlik , Martin Michel
CPC分类号： A21D8/02 , A21D13/22 , A21D13/24 , A21D13/28 , A23L5/15 , A23L5/19 , A23L5/41 , A23L5/43 , A23L7/109 , A23L33/105 , A23P20/10 , A23V2002/00 , A23V2200/042 , A23V2250/21
摘要： The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
摘要翻译： 本发明涉及一种在表面上具有无色涂层的食品，所述涂层包含咖啡酸或其酯。 本发明的另一个实施方案涉及一种当加热时，特别是在微波炉中加热时对食品表面着色的方法。
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公开(公告)号：US20090123542A1
公开(公告)日：2009-05-14
申请号：US12353730
申请日：2009-01-14
申请人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea M.A. Pfeifer
发明人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea M.A. Pfeifer
IPC分类号： A61K9/36 , A61K38/16 , A23L1/30 , A23L2/00 , A23L1/00 , A23G9/00 , A23J1/00 , A23F5/00 , A23C9/00 , A61K31/01
CPC分类号： A61K35/20 , A23L5/44 , A23L33/105 , A23L33/19 , A23V2002/00 , A61K8/31 , A61K8/64 , A61K8/97 , A61K8/986 , A61K8/99 , A61K2800/52 , A61Q19/00 , A61Q19/08 , A23V2250/213 , A23V2250/54252
摘要： The invention relates to a primary composition in which at least one lipophilic bioactive compound is mixed with a whey protein, present in an amount effective to increase the bioavailability of the lipophilic bioactive compound. The invention also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, or in a pharmaceutical preparation, and to a cosmetic preparation that contains the primary composition. Methods for increasing the bioavailability of the lipophilic bioactive compound and providing increased photostability and oxidation resistance are also provided.
摘要翻译： 本发明涉及其中至少一种亲脂性生物活性化合物与乳清蛋白混合的主要组合物，其量以有效增加亲脂性生物活性化合物的生物利用度的量存在。 本发明还涉及在食品，食品添加剂或药物制剂中含有主要组合物的口腔组合物以及含有主要组合物的化妆品制剂。 还提供了增加亲脂性生物活性化合物的生物利用度并提供增加的光稳定性和抗氧化性的方法。
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公开(公告)号：US20050106219A1
公开(公告)日：2005-05-19
申请号：US11004409
申请日：2004-12-03
申请人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea Pfeifer
发明人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea Pfeifer
IPC分类号： A23L1/275 , A23L1/30 , A23L1/305 , A61K8/31 , A61K8/64 , A61K8/97 , A61K8/98 , A61K8/99 , A61Q19/00 , A61Q19/08 , G11C7/02 , A23C1/00 , A61K35/78 , A61K47/00
CPC分类号： A61K8/99 , A23L5/44 , A23L33/105 , A23L33/19 , A23V2002/00 , A61K8/31 , A61K8/64 , A61K8/97 , A61K8/986 , A61K2800/52 , A61Q19/00 , A61Q19/08 , A23V2250/213 , A23V2250/54252
摘要： The invention relates to a primary composition in which at least one lipophilic bioactive compound is mixed with a whey protein, present in an amount effective to increase the bioavailability of the lipophilic bioactive compound. The invention also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, or in a pharmaceutical preparation, and to a cosmetic preparation that contains the primary composition. Methods for increasing the bioavailability of the lipophilic bioactive compound and providing increased photostability and oxidation resistance are also provided.
摘要翻译： 本发明涉及其中至少一种亲脂性生物活性化合物与乳清蛋白混合的主要组合物，其量以有效增加亲脂性生物活性化合物的生物利用度的量存在。 本发明还涉及在食品，食品添加剂或药物制剂中含有主要组合物的口腔组合物以及含有主要组合物的化妆品制剂。 还提供了增加亲脂性生物活性化合物的生物利用度并提供增加的光稳定性和抗氧化性的方法。
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公开(公告)号：US08507014B2
公开(公告)日：2013-08-13
申请号：US13252267
申请日：2011-10-04
IPC分类号： A61K36/00
摘要： Natural lycopene concentrate obtained from a plant structure after alkalinization, solid-liquid separation, acidification and a second solid-liquid separation. The concentrate obtained is highly bioavailable and water-soluble at room temperature.
摘要翻译： 在碱化，固液分离，酸化和第二固液分离后从植物结构获得的天然番茄红素浓缩物。 所得浓缩物在室温下具有高度的生物利用度和水溶性。
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8.发明申请公开(公告)号：US20070071830A1
公开(公告)日：2007-03-29
申请号：US11553847
申请日：2006-10-27
申请人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea Pfeifer
发明人： Karlheinz Bortlik , Francoise Saucy , Eliane Duruz , Myriam Richelle , Pierre Lambelet , Markus Baur , Andrea Pfeifer
IPC分类号： A61K36/899 , A61K36/87 , A61K36/48 , A61K36/82 , A61K35/407 , A61K35/20 , A61K36/81 , A61K36/898
CPC分类号： A61K35/20 , A23L5/44 , A23L33/105 , A23L33/19 , A23V2002/00 , A61K8/31 , A61K8/64 , A61K8/97 , A61K8/986 , A61K8/99 , A61K2800/52 , A61Q19/00 , A61Q19/08 , A23V2250/213 , A23V2250/54252
摘要： A primary composition that includes at least one lipophilic bioactive compound and a whey protein in an amount effective to increase the bioavailability of the lipophilic bioactive compound, and methods of forming the same. Also, an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation, and methods of forming the same.
摘要翻译： 包含至少一种亲脂性生物活性化合物和有效增加亲脂性生物活性化合物的生物利用度的乳清蛋白质的主要组合物及其形成方法。 另外，在食品，食品添加剂，化妆品或药物制剂中含有主要成分的口腔用组合物及其形成方法。
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公开(公告)号：US6054169A
公开(公告)日：2000-04-25
申请号：US301616
申请日：1999-04-29
摘要： The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at least 10 seconds, allowing the kiwis to stand for at least about 24 hours at refrigeration temperature, crushing the kiwis into a puree, and clarifying the puree in order to obtain a kiwi juice therefrom. The juice can be pasteurized and filled into containers. The present invention also relates to the kiwi juice that is made by the process.
摘要翻译： 本发明涉及生产猕猴桃汁同时保留原始颜色的方法。 该方法包括剥离猕猴桃，使猕猴桃在约100至800MPa之间进行至少10秒钟的压力处理，允许猕猴桃在冷藏温度下静置至少约24小时，将猕猴桃粉碎成 pur + E，acu e + EE e，并澄清pur + E，acu e + EE e以从中获得猕猴桃汁。 该汁可以被巴氏消毒并装入容器中。 本发明还涉及通过该方法制造的猕猴桃汁。
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公开(公告)号：US09265276B2
公开(公告)日：2016-02-23
申请号：US13121107
申请日：2009-09-14
CPC分类号： A23L1/22075 , A23F3/40 , A23L2/52 , A23L27/84 , A23L29/05 , A23L33/105 , A23V2002/00 , A23V2250/2132 , A23V2200/16 , A23V2250/1844 , A23V2250/1846 , A23V2250/1848 , A23V2250/185 , A23V2250/1852
摘要： The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.
摘要翻译： 本发明一般涉及味道领域。 特别是与减少涩味有关。 本发明的一个实施方案涉及至少一种磷脂用于制备含苯酚的组合物以降低组合物的涩味的用途。
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