公开(公告)号：US20180242610A1

公开(公告)日：2018-08-30

申请号：US15753589

申请日：2016-08-19

申请人： Luiz CARMINE GIUNTI DE OLIVEIRA ,  Eloisa Helena ORLANDI GIUNTI OLIVEIRA

发明人： Luiz CARMINE GIUNTI DE OLIVEIRA ,  Eloisa Helena ORLANDI GIUNTI OLIVEIRA

IPC分类号： A23G1/34 ,  A23G1/36 ,  A23G1/40 ,  A23G1/48

CPC分类号： A23G1/34 ,  A23G1/32 ,  A23G1/36 ,  A23G1/40 ,  A23G1/48 ,  A23V2002/00

摘要： The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob.

公开(公告)号：US20180235259A1

公开(公告)日：2018-08-23

申请号：US15958612

申请日：2018-04-20

申请人： GIVAUDAN SA

发明人： Zhonghua JIA ,  Xiaogen YANG ,  Chad Allen HANSEN ,  Charles Benjamin NAMAN ,  Christopher Todd SIMONS ,  Jay Patrick SLACK ,  Kimberley GRAY

IPC分类号： A23L2/60 ,  A23G9/34 ,  A23C9/156 ,  A23G1/48 ,  A23L7/126 ,  A23L27/30 ,  A23G1/40 ,  A23L29/30 ,  A23L5/00 ,  A23G9/42 ,  A23L33/125

CPC分类号： A23L2/60 ,  A23C9/1307 ,  A23C9/156 ,  A23C11/10 ,  A23C11/103 ,  A23C13/12 ,  A23C17/00 ,  A23C19/0925 ,  A23C2260/152 ,  A23G1/32 ,  A23G1/40 ,  A23G1/48 ,  A23G3/36 ,  A23G3/42 ,  A23G3/48 ,  A23G4/06 ,  A23G4/068 ,  A23G4/10 ,  A23G9/32 ,  A23G9/34 ,  A23G9/42 ,  A23L5/00 ,  A23L7/126 ,  A23L27/30 ,  A23L27/34 ,  A23L29/30 ,  A23L33/125 ,  A23V2002/00 ,  A23V2250/25 ,  A23V2250/60 ,  A23V2200/16 ,  A23V2250/628

摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

公开(公告)号：US20180206540A1

公开(公告)日：2018-07-26

申请号：US15577119

申请日：2016-05-31

申请人： LOTTE CO., LTD. ,  NITTO PHARMACEUTICAL INDUSTRIES, LTD.

发明人： Hiroaki ASHITANI ,  Toshiyuki KOYAMA ,  Yoko USAMIKRANK ,  Tomokazu ISHIZUKA ,  Keiji TADOKORO ,  Yusuke KABUKI ,  Yasunori YONEJIMA ,  Keiko HISA

IPC分类号： A23L33/135 ,  A23G1/42

CPC分类号： A23L33/135 ,  A23G1/305 ,  A23G1/40 ,  A23G1/423 ,  A23G2200/02 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/3204 ,  A23Y2220/03 ,  A23Y2220/13 ,  A23Y2220/37 ,  A23Y2240/33 ,  A23Y2260/35 ,  A23Y2300/55

摘要： By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.

公开(公告)号：US20180007927A1

公开(公告)日：2018-01-11

申请号：US15537828

申请日：2015-12-17

申请人： CAVALIER

发明人： Felix VERDEGEM

IPC分类号： A23G1/40

CPC分类号： A23G1/40 ,  A23L27/31 ,  A23L27/33 ,  A23L27/36 ,  A23V2002/00

摘要： The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufacturing a sweet tasting chocolate product that comprises less than 5%, or less than 2%, or even less than 1% poorly absorbable in the human small intestine fermentable oligo-, di-, monosaccharides, or related alcohols, collectively known as FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols), wherein the sweet taste is provided by a sweetener selected from a group consisting of mogroside enriched monk fruit extract, isomaltulose, sweet tasting protein, or any combination of the above.

公开(公告)号：US20170028005A1

公开(公告)日：2017-02-02

申请号：US15291710

申请日：2016-10-12

申请人： NATGOOD IP, LLC

发明人： Ryan Turner

IPC分类号： A61K36/42 ,  A61K31/19 ,  A23L33/105 ,  A61K9/00 ,  A23L29/30 ,  A61K31/047 ,  A61K31/7004

CPC分类号： A61K36/42 ,  A23G1/40 ,  A23L27/33 ,  A23L27/34 ,  A23L27/36 ,  A23L29/37 ,  A23L33/105 ,  A23L33/125 ,  A23V2002/00 ,  A61K8/345 ,  A61K8/60 ,  A61K8/73 ,  A61K8/9789 ,  A61K9/0053 ,  A61K31/047 ,  A61K31/7004 ,  A61K36/28 ,  A61K45/06 ,  A61Q11/00 ,  A23V2200/254 ,  A23V2200/328 ,  A23V2250/254 ,  A23V2250/262 ,  A23V2250/28 ,  A23V2250/6402 ,  A23V2250/5086 ,  A61K2300/00

摘要： A method of attenuating a postprandial insulin response comprising administering to a subject a composition comprising at last one sugar alcohols, monk fruit, a rheology modifier, and tagatose wherein a subject ingesting a carbohydrate-containing food comprising the composition experiences a decrease in the postprandial insulin response of from about 10% to about 90% for a time period ranging from about 15 minutes to about 180 minutes subsequent to ingestion of the carbohydrate-containing food when compared to the postprandial insulin response of a subject ingesting an otherwise identical carbohydrate-containing food comprising an equivalent amount of sucrose.

摘要翻译： 一种减轻餐后胰岛素反应的方法，包括向受试者施用组合物，所述组合物至少包含一种糖醇，僧侣果实，流变学改性剂和塔格糖，其中摄取含有该组合物的含碳水化合物的食物的受试者经历餐后胰岛素的降低 与摄取含碳水化合物的食物的摄取物的餐后胰岛素反应相比，在摄入含碳水化合物的食物后约15分钟至约180分钟的时间段，约10％至约90％的反应为约10％至约90％ 包含等量的蔗糖。

公开(公告)号：US20160302463A1

公开(公告)日：2016-10-20

申请号：US15038283

申请日：2014-11-21

申请人： TATE & LYLE INGREDIENTS AMERICAS LLC

发明人： Ryan D. WOODYER ,  Michael D. HARRISON ,  Annah LE ,  Yuqing ZHOU ,  Adrienne Stucky POHRTE ,  David HOYDA ,  Jacob DURBIN ,  Sanjiv H. AVASHIA ,  Penny PATTON ,  Jason C. COHEN ,  Rachel A. WICKLUND ,  Valerie VANDAELE ,  Shondra COOK ,  Carol RAINFORD ,  Lisa TOUHY ,  Rosemary SIKORA

IPC分类号： A23L1/236 ,  A23C9/13 ,  A21D13/06 ,  A23G3/42 ,  A23G9/34 ,  A23G4/10 ,  A23G1/40 ,  A23L2/60 ,  A21D2/18

CPC分类号： A23L33/125 ,  A21D2/18 ,  A21D2/181 ,  A21D2/36 ,  A21D13/062 ,  A23C9/1307 ,  A23G1/40 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23L2/56 ,  A23L2/60 ,  A23L7/126 ,  A23L7/143 ,  A23L23/00 ,  A23L27/33 ,  A23V2002/00

摘要： The present invention relates to the use of high levels of allulose in food and beverage products.

摘要翻译： 本发明涉及在食品和饮料产品中使用高含量的纤维素。

公开(公告)号：US20160000112A1

公开(公告)日：2016-01-07

申请号：US14755379

申请日：2015-06-30

申请人： DMK Deutsches Milchkontor GmbH

发明人： Martin Diekhaus

IPC分类号： A23G3/34 ,  A23G3/42 ,  A23G3/46

CPC分类号： A23G3/0014 ,  A23G1/0009 ,  A23G1/305 ,  A23G1/40 ,  A23G1/46 ,  A23G1/56 ,  A23G3/343 ,  A23G3/42 ,  A23G3/46 ,  A23G2200/12

摘要： Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

摘要翻译： 提出的是焦糖前体和含巧克力的焦糖前体，其具有低粘度和易于分配，泵和米，但是以使所得焦糖或含巧克力的焦糖具有足够高的粘度的方式在煮沸时变稠，以及 也是其制造方法。

公开(公告)号：US20140199461A1

公开(公告)日：2014-07-17

申请号：US13888319

申请日：2013-05-06

申请人： Sophie DE BAETS

发明人： Sophie DE BAETS

IPC分类号： A23L1/236

CPC分类号： A23L33/21 ,  A21D2/16 ,  A21D2/18 ,  A21D2/188 ,  A21D13/062 ,  A23C9/1544 ,  A23C13/12 ,  A23C2210/30 ,  A23G1/40 ,  A23G1/423 ,  A23G3/366 ,  A23G3/42 ,  A23G9/34 ,  A23G9/363 ,  A23L27/33 ,  A23L27/34 ,  A23L29/35 ,  A23L33/26 ,  A23V2002/00 ,  A23V2250/51 ,  A23V2250/28 ,  A23V2250/6416 ,  A23V2250/242 ,  A23V2250/2116 ,  A23V2250/1628 ,  A23V2250/5062 ,  A23V2250/5046 ,  A23V2250/5114 ,  A23V2250/5106 ,  A23V2250/6412 ,  A23V2250/24 ,  A23V2250/5036 ,  A23V2250/62 ,  A23V2250/264 ,  A23V2200/132 ,  A23V2250/51082 ,  A23V2250/18

摘要： The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

摘要翻译： 本发明涉及一种功能性食品成分，其在食物配方中含有蔗糖的1/1重量和/或体积基础上代替糖，其视觉上显着减少热量。 不仅仅是一种成分，它必须被视为功能成分，因为它具有一些健康促进作用。 根据本发明的蔗糖的功能性食品替代物包含益生元纤维和甜味剂，以及可能的其它非选择性纤维，矿物质，维生素和益生菌菌株。

公开(公告)号：US20140120234A1

公开(公告)日：2014-05-01

申请号：US14103028

申请日：2013-12-11

申请人： U.S. NUTRACEUTICALS, LLC d/b/a Valensa International

发明人： JOHN A. MINATELLI ,  W. STEPHEN HILL ,  RUDI E. MOERCK ,  UY NGUYEN

IPC分类号： A23L1/36

CPC分类号： A23L7/198 ,  A23D9/007 ,  A23G1/40 ,  A23G1/48 ,  A23G3/343 ,  A23G3/42 ,  A23G3/48 ,  A23L2/02 ,  A23L2/52 ,  A23L7/109 ,  A23L25/10 ,  A23L25/30 ,  A23L29/238 ,  A23L33/105 ,  A23L33/115 ,  A23L33/12 ,  A23L33/16 ,  A23L33/17 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/32 ,  C11B1/104 ,  Y02P20/544 ,  A23V2250/1882 ,  A23V2250/1872 ,  A23V2250/1874 ,  A23V2250/21 ,  A23V2200/326

摘要： A composition of matter includes a shelf-stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from Salvia hispanica L. whole ground seed and that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The flour includes minerals, about 25-35% protein, about 5-8% wt/wt of about 3.0-3.3:1 mixture of ALA to LA native seed oil, and about 48-60% insoluble fiber. The flour exhibits pH dependent thixotropic properties when mixed with water.

摘要翻译： 物质组合物包括一种货架稳定的部分脱脂的超临界CO2流体溶剂，其提取的全谷物面粉来源于丹参全麦地面种子，并且不含氰基苷，维生素拮抗剂和面筋。 面粉包括矿物质，约25-35％的蛋白质，约5-8％wt / wt的约3.0-3.3:1的ALA与LA天然种子油的混合物，以及约48-60％的不溶性纤维。 当与水混合时，面粉显示pH依赖性触变性。

公开(公告)号：US08658238B2

公开(公告)日：2014-02-25

申请号：US13562510

申请日：2012-07-31

申请人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

发明人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

IPC分类号： A23G3/00

CPC分类号： A23G1/32 ,  A23G1/40 ,  A23L29/212 ,  A23L33/20 ,  A23L33/24 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/51084 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2200/15 ,  A23V2200/10

摘要： The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

摘要翻译： 本发明涉及一种制备浸泡性食用组合物的方法，其提供与巧克力在口腔中熔化时类似于巧克力的口味愉快的进食体验。