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1.发明申请OIL-IN-WATER EMULSIONS COMPRISING A POLYUNSATURATED FATTY ACID AND METHODS OF MAKING THE SAME 审中-公开包含聚脂肪酸的水包油乳液及其制备方法公开(公告)号：US20140154377A1
公开(公告)日：2014-06-05
申请号：US14009919
申请日：2012-04-02
申请人： Wei Wang-Nolan , Bradley Martin Hurst , Sin Wai Lee , Micah Needham , Gang Su , Jimbin Mai
发明人： Wei Wang-Nolan , Bradley Martin Hurst , Sin Wai Lee , Micah Needham , Gang Su , Jimbin Mai
IPC分类号： A23L2/52
CPC分类号： A23L2/52 , A23C9/1528 , A23D7/003 , A23D7/0053 , A23D7/011 , A23D7/02 , A23D7/06 , A23L29/25 , A23L33/115 , A23V2002/00 , C11B5/0007 , C11B5/0035 , C11B5/0085 , C11B5/0092 , A23V2200/222 , A23V2250/1882 , A23V2250/5022
摘要： The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.
摘要翻译： 本发明涉及包含多不饱和脂肪酸，乳化剂，水，金属螯合剂和抗氧化剂的稳定的水包油乳液，以及制备稳定的水包油乳液的方法。 稳定的水包油乳液在约4℃的温度下基本上没有聚结，絮凝，奥斯特伐尔德熟化和乳化，至少5个月的时间。
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2.发明申请Thermally Stable Oil-in-Water Emulsions Containing an Oil That Contains Polyunsaturated Fatty Acids 审中-公开含有多不饱和脂肪酸的油的热稳定的水包油乳液公开(公告)号：US20120083530A1
公开(公告)日：2012-04-05
申请号：US13080894
申请日：2011-04-06
申请人： Jimbin MAI , Micah Needham , Gang Su , Wei Wang-Nolan , Chia-Ping Charles Hsu
发明人： Jimbin MAI , Micah Needham , Gang Su , Wei Wang-Nolan , Chia-Ping Charles Hsu
CPC分类号： A61K9/107 , A61K9/0095 , A61K9/19 , A61K31/20
摘要： The present invention relates to thermally stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
摘要翻译： 本发明涉及包含多不饱和脂肪酸，水，乳化剂和水溶性稳定剂的油的热稳定的水包油乳液，以及制备热稳定性水包油乳液的方法。 热稳定的水包油乳液在-40℃的温度下保持可流动，并且在-40℃至-15℃的温度下储存9个月后没有粒度变化。
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3.发明授权Thermally stable oil-in-water emulsions containing an oil that contains polyunsaturated fatty acids 有权含有多不饱和脂肪酸的油的热稳定的水包油乳液公开(公告)号：US09585837B2
公开(公告)日：2017-03-07
申请号：US13640106
申请日：2011-04-06
CPC分类号： A61K9/107 , A61K9/0095 , A61K9/19 , A61K31/20
摘要： The present invention relates to thermally, stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
摘要翻译： 本发明涉及包含多不饱和脂肪酸，水，乳化剂和水溶性稳定剂的油的热稳定的水包油乳液，以及制备热稳定性水包油乳液的方法。 热稳定的水包油乳液在-40℃的温度下保持可流动，并且在-40℃至-15℃的温度下储存9个月后没有粒度变化。
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4.发明申请公开(公告)号：US20130210916A1
公开(公告)日：2013-08-15
申请号：US13640106
申请日：2011-04-06
CPC分类号： A61K9/107 , A61K9/0095 , A61K9/19 , A61K31/20
摘要： The present invention relates to thermally, stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
摘要翻译： 本发明涉及包含多不饱和脂肪酸，水，乳化剂和水溶性稳定剂的油的热稳定的水包油乳液，以及制备热稳定性水包油乳液的方法。 热稳定的水包油乳液在-40℃的温度下保持可流动，并且在-40℃至-15℃的温度下储存9个月后没有粒度变化。
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5.发明申请MILK AND DAIRY PRODUCTS CONTAINING OMEGA-3 AND OMEGA-6 HUFAS AND PASTEURIZATION PROCESSES THEREOF 审中-公开含有OMEGA-3和OMEGA-6 HUFAS的乳和乳制品及其浓缩方法公开(公告)号：US20140079866A1
公开(公告)日：2014-03-20
申请号：US14003894
申请日：2012-03-09
申请人： Wei Wang-Nolan , Pablo Pena , Robin Rebecca Rohwer
发明人： Wei Wang-Nolan , Pablo Pena , Robin Rebecca Rohwer
IPC分类号： A23C3/02
CPC分类号： A23C3/02 , A23C3/033 , A23C3/037 , A23C9/1315 , A23V2002/00 , A23V2250/1882
摘要： The invention relates to processes for pasteurizing a milk or dairy product supplemented with one or more omega-3 or omega-6 highly unsaturated fatty acids (HUFAs) in which the milk or dairy product is heated, and then heated to a sterilization temperature. Milk or dairy product supplemented with one or more omega-3 or omega-6 HUFAs and produced by a process of the invention has increased stability.
摘要翻译： 本发明涉及用于对补充有一种或多种ω-3或ω-6高度不饱和脂肪酸（HUFA）的牛奶或乳制品巴氏消毒的方法，其中加热牛奶或乳制品，然后加热至灭菌温度。 补充有一种或多种ω-3或ω-6 HUFA并且通过本发明的方法生产的乳制品或乳制品具有增加的稳定性。
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公开(公告)号：US20120128850A1
公开(公告)日：2012-05-24
申请号：US13036951
申请日：2011-02-28
CPC分类号： A23C9/1528 , A23C11/106 , A23D7/0053 , A23L33/12 , A23V2002/00 , A23V2250/1868
摘要： According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsaturated fatty acids oxidize in the non-fat base. At least one of the one or more stabilizing ingredients comprises a protein, a lipid, or a protein-and-lipid combination.
摘要翻译： 根据一个实施方案，食品包含非脂肪基质，一种或多种多不饱和脂肪酸和一种或多种稳定化成分。 选择稳定成分以降低多不饱和脂肪酸在非脂肪基质中氧化的速率。 一种或多种稳定成分中的至少一种包含蛋白质，脂质或蛋白质和脂质组合。
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公开(公告)号：US06955829B2
公开(公告)日：2005-10-18
申请号：US10132645
申请日：2002-04-25
摘要： A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.
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公开(公告)号：US20050019450A1
公开(公告)日：2005-01-27
申请号：US10861015
申请日：2004-06-04
摘要： A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.
摘要翻译： 一种用于制备冷冻冰冻甜食的方法和装置，包括冷冻组合物，其通过将冷冻组合物流与包含夹杂物的一种或多种流合并，从而以包含夹杂物的流不连续地引入多重性 的冷冻组合物的流动横截面中的位置，并且挤出所得到的组合流体，而不首先使组合流体进行任何主动混合步骤。
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