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    Products containing polyphenol(s) and L-arginine
    3.
    发明授权
    Products containing polyphenol(s) and L-arginine 有权
    含有多酚和L-精氨酸的产品

    公开(公告)号：US08715749B2

    公开(公告)日：2014-05-06

    申请号：US13936627

    申请日：2013-07-08

    申请人： Mars, Incorporated

    发明人： Kati A. Chevaux ,  Harold H. Schmitz ,  Leo J. Romanczyk

    IPC分类号： A61K36/00

    CPC分类号： A61K31/353 ,  A23G1/44 ,  A23G1/48 ,  A23G1/56 ,  A23G2200/10 ,  A23G2200/14 ,  A23K10/37 ,  A23K50/40 ,  A23L25/10 ,  A23L33/105 ,  A23L33/175 ,  A23V2002/00 ,  A61K31/197 ,  A61K31/198 ,  A61K36/185 ,  A61K36/22 ,  A61K36/28 ,  A61K36/42 ,  A61K36/48 ,  A61K36/52 ,  A61K36/55 ,  A61K36/736 ,  Y02P60/877 ,  A61K2300/00 ,  A23V2250/2132 ,  A23V2250/0606

    摘要： Foods and pharmaceuticals which contain cocoa and/or nut procyanidin(s) in combination with L-arginine are effective to induce a physiological increase in nitric oxide production in a mammal having ingested the product. A preferred food product is a confection, particularly a dark or milk chocolate containing nuts. The procyanidins may be natural or synthetic and may be provided by food ingredients such as chocolate liquor and/or cocoa solids prepared from underfermented beans and nut skins. The L-arginine may be natural or synthetic and may be provided by food ingredients such as nut meats, nut pastes, and/or nut flours, seeds, seed pastes, and/or seed flours, or gelatin. The beneficial health effects may include, for example, reduced blood pressure, resistance to cardiovascular disease, and anticancer activity.

    摘要翻译： 含有可可和/或坚果原花青素与L-精氨酸组合的食品和药物有效地诱导摄入该产品的哺乳动物中一氧化氮产生的生理增加。 优选的食品是甜食，特别是含有坚果的黑色或牛奶巧克力。 原花青素可以是天然的或合成的，并且可以由食物成分提供，例如由未发酵的豆和坚果皮制备的巧克力浆和/或可可固体。 L-精氨酸可以是天然的或合成的，并且可以由食品成分例如坚果肉，坚果糊和/或坚果面粉，种子，种子糊和/或种子面粉或明胶提供。 有益的健康影响可以包括例如降低血压，抗心血管疾病和抗癌活性。

    Non-dairy, non-soy whippable food product and method of making
    4.
    发明申请
    Non-dairy, non-soy whippable food product and method of making 审中-公开
    非乳制品，非大豆可食品及其制作方法

    公开(公告)号：US20130101703A9

    公开(公告)日：2013-04-25

    申请号：US12660349

    申请日：2010-02-25

    申请人： Rose Anne Colavito

    发明人： Rose Anne Colavito

    IPC分类号： A23L1/05 ,  A23L1/30 ,  A23L1/236

    CPC分类号： A23G3/346 ,  A23D7/0053 ,  A23D7/011 ,  A23L9/24 ,  A23L29/10 ,  A23L29/206 ,  A23L33/115 ,  A23L33/17 ,  A23L33/185 ,  A23P30/40 ,  A23G2200/10 ,  A23G2200/14 ,  A23G2220/02

    摘要： A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc.

    摘要翻译： 公开了一种可食用的食品及其制造方法。 成品通过无菌包装过程包装。 在环境温度下长时间保持稳定（成分不会在储存过程中降解或分离），并且它会在较短的时间内变得僵硬，形成均匀的奶油馅。 该产品不含乳制品和动物产品/副产品，因此适合素食，犹太人或素食消费。 此外，该产品不含有大豆制品和/或有问题的成分，例如加工油或化学添加剂等。

    Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
    5.
    发明授权
    Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof 有权
    包含限定的可食用脂肪聚集体的基于乳成分的甜料，以及其制备方法和装置

    公开(公告)号：US08349385B2

    公开(公告)日：2013-01-08

    申请号：US13309255

    申请日：2011-12-01

    申请人： Salvatore Venneri

    发明人： Salvatore Venneri

    IPC分类号： A23L1/00

    CPC分类号： A23G3/34 ,  A23G3/346 ,  A23G3/44 ,  A23G3/46 ,  A23G3/52 ,  A23G2200/10 ,  A23G2200/12 ,  A23G2220/02

    摘要： The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ≦10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 μm.

    摘要翻译： 本发明涉及一种具有长保质期的甜味，并以柔软，乳状，形状保持和包含乳成分，食用脂肪，糖和/或糖代用品和水的发泡团块的形式提供。 可食用脂肪的至少一部分在环境温度下以结晶形式提供。 本发明的甜味剂不含有可被消费者察觉的任何乳糖晶体。 乳蛋白质含量为5.5〜20重量％，而无脂肪干奶的含量为14〜55重量％，乳清蛋白的变性程度为10％。 本发明的甜味的特征在于结晶和非结晶的可食用脂肪团聚体的体积相关粒度D50.3为3.5至18μm。

    Non-dairy, non-soy whippable food product and method of making
    6.
    发明申请
    Non-dairy, non-soy whippable food product and method of making 审中-公开
    非乳制品，非大豆可食品及其制作方法

    公开(公告)号：US20110206808A1

    公开(公告)日：2011-08-25

    申请号：US12660349

    申请日：2010-02-25

    申请人： Rose Anne Colavito

    发明人： Rose Anne Colavito

    IPC分类号： A23L1/05 ,  A23L1/236 ,  A23L1/30

    CPC分类号： A23G3/346 ,  A23D7/0053 ,  A23D7/011 ,  A23L9/24 ,  A23L29/10 ,  A23L29/206 ,  A23L33/115 ,  A23L33/17 ,  A23L33/185 ,  A23P30/40 ,  A23G2200/10 ,  A23G2200/14 ,  A23G2220/02

    摘要： A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc.

    摘要翻译： 公开了一种可食用的食品及其制造方法。 成品通过无菌包装过程包装。 在环境温度下长时间保持稳定（成分不会在储存过程中降解或分离），并且它会在较短的时间内变得僵硬，形成均匀的奶油馅。 该产品不含乳制品和动物产品/副产品，因此适合素食，犹太人或素食消费。 此外，该产品不含有大豆制品和/或有问题的成分，例如加工油或化学添加剂等。

    Reduced-fat flavored coating and methods of using same
    8.
    发明申请
    Reduced-fat flavored coating and methods of using same 审中-公开
    减脂调味涂料及其使用方法

    公开(公告)号：US20070160722A1

    公开(公告)日：2007-07-12

    申请号：US10596157

    申请日：2004-11-30

    申请人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    发明人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    IPC分类号： A23L1/00

    CPC分类号： A23G1/305 ,  A23G3/34 ,  A23G3/343 ,  A23G9/322 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/20 ,  A23L29/238 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/506 ,  A23V2250/5428 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2200/22 ,  A23V2200/124

    摘要： A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

    摘要翻译： 包含足够量的调味剂（例如可可）的减脂调味涂层，以提供选择的风味，通过调味剂分散的糖晶体和糖玻璃基质，其量有效地为涂层提供足够的结构完整性 防止在低于约40℃的温度下的流动性，以及包括干水解胶体组分的多个微球，其通过调味剂和糖基质分散，以提供模拟脂肪并在与唾液接触时开始分散的滑滑口感 以模拟在消费巧克力期间融化可可脂，其中调味的包衣至少基本上是无水的且具有小于约10重量％的脂肪，并且其中所述脂肪存在以分散的微滴形式存在。 使用它们的方法，例如，也可以包括糖衣产品或其他食品，以及所得的食品。