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    USE OF NATURAL ANTIOXIDANTS DURING ENZYMATIC HYDROLYSIS OF AQUATIC PROTEIN TO OBTAIN HIGH QUALITY AQUATIC PROTEIN HYDROLYSATES
    1.
    发明申请
    USE OF NATURAL ANTIOXIDANTS DURING ENZYMATIC HYDROLYSIS OF AQUATIC PROTEIN TO OBTAIN HIGH QUALITY AQUATIC PROTEIN HYDROLYSATES 审中-公开
    天然抗氧化剂在水解蛋白质水解过程中的应用获得高品质水溶性蛋白质水解物

    公开(公告)号：US20150274791A1

    公开(公告)日：2015-10-01

    申请号：US14439377

    申请日：2013-10-29

    Applicant: MATIS OHF.

    Inventor： Sigrun Mjoll Halldorsdottir ,  Hordur Gudjon Kristinsson ,  Rosa Jonsdottir

    IPC: C07K14/46 ,  A61Q19/00 ,  A23L1/305 ,  A61K38/01 ,  A23J3/34 ,  A61K8/97 ,  A61K36/03

    CPC classification number: C07K14/461 ,  A23J3/341 ,  A23J3/342 ,  A23L33/18 ,  A61K8/64 ,  A61K8/9706 ,  A61K35/60 ,  A61K35/612 ,  A61K35/618 ,  A61K36/03 ,  A61K38/011 ,  A61K38/012 ,  A61K38/014 ,  A61K2236/00 ,  A61K2800/10 ,  A61K2800/522 ,  A61Q19/00 ,  C12P21/06

    Abstract: The present invention relates to the use of natural antioxidants from marine algae extracts, such as seaweed extracts and preferably Fuscus vesiculosus extract, during enzymatic hydrolysis of aquatic protein from species such as fish, aquatic mammals, crustaceans and/or mollusks, to obtain high quality aquatic protein hydrolysates (APHs), having a biological activity of interest, for human consumption and cosmetics. The natural antioxidants can inhibit oxidation during hydrolysis, contribute to an increase in the bioactivity and decrease the bitter taste of the final product. The process can vary in starting material, pre-treatment, type and amount of enzyme, hydrolysis conditions, time, degree of hydrolysis and post-treatment. The invention also concerns food products, food supplements, pet food, animal feed, fish feed, fertilizer, pharmaceutical preparations, compositions, medicine and/or cosmetics comprising APHs according to the invention.

    Abstract translation: 本发明涉及海藻提取物天然抗氧化剂，例如海藻提取物，优选乌贼提取物，在从鱼类，水生哺乳动物，甲壳类动物和/或软体动物等物种中水解蛋白质的水解过程中使用天然抗氧化剂，以获得高品质 具有生物活性的水生蛋白水解物（APH），用于人类消费和化妆品。 天然抗氧化剂可以在水解过程中抑制氧化，有助于生物活性的增加并降低最终产品的苦味。 该方法可以在原料，预处理，酶的类型和量，水解条件，时间，水解度和后处理方面有所不同。 本发明还涉及包含根据本发明的APH的食品，食品补充剂，宠物食品，动物饲料，鱼饲料，肥料，药物制剂，组合物，药物和/或化妆品。

    COLLAGEN HYDROLYSATE AND USE THEREOF
    2.
    发明申请
    COLLAGEN HYDROLYSATE AND USE THEREOF 审中-公开
    胶原水解产物及其用途

    公开(公告)号：US20150232534A1

    公开(公告)日：2015-08-20

    申请号：US14697759

    申请日：2015-04-28

    Applicant: GELITA AG

    Inventor： Steffen OESSER ,  Monika Giesen-Wiese ,  Hans-Ulrich Frech ,  Stephan Hausmanns

    IPC: C07K14/78

    CPC classification number: C07K14/78 ,  A23J3/342 ,  A23L33/18 ,  A23V2002/00 ,  A61K35/32 ,  A61K38/014 ,  A61K45/06 ,  A61K2300/00 ,  A23V2200/306 ,  A23V2250/5422 ,  A23V2250/55 ,  A23V2300/28

    Abstract: The present invention relates to a collagen hydrolysate which is produced by enzymatic hydrolysis of type-B bone gelatin, wherein the collagen hydrolysate is formed from peptides of which at least 50% by weight, in particular at least 70% by weight have a molecular weight of 1,500 Da to 3,500 Da, and which have a mean molecular weight in the range from 4,000 Da to 8,000 Da, in particular in the range from 4,500 Da to 6,000 Da. The invention also relates to the use of this collagen hydrolysate as an active ingredient to maintain and/or improve the health of the bones, in particular to prevent and/or treat osteoporosis. The invention further relates to a nutritional supplement which comprises the collagen hydrolysate.

    Abstract translation: 本发明涉及通过B型骨明胶的酶水解产生的胶原蛋白水解产物，其中胶原蛋白水解产物是由至少50重量％，特别是至少70重量％的分子量的肽形成的 平均分子量在4,000Da至8,000Da之间，特别是在4500Da至6,000Da的范围内。 本发明还涉及这种胶原水解产物作为活性成分的用途，以维持和/或改善骨骼的健康，特别是预防和/或治疗骨质疏松症。 本发明还涉及包含胶原水解产物的营养补充剂。

    Protein hydrolysates produced with the use of cod proteases
    4.
    发明授权
    Protein hydrolysates produced with the use of cod proteases 有权
    使用鳕鱼蛋白酶产生的蛋白质水解产物

    公开(公告)号：US07070953B1

    公开(公告)日：2006-07-04

    申请号：US10110977

    申请日：2000-10-20

    Applicant: Jon Bragi Bjarnason ,  Bergur Benediktsson

    Inventor： Jon Bragi Bjarnason ,  Bergur Benediktsson

    IPC: C12P21/06

    CPC classification number: C12P21/06 ,  A21D2/268 ,  A23C11/065 ,  A23J3/04 ,  A23J3/341 ,  A23J3/342 ,  A23J3/348 ,  A23K20/189 ,  A23L11/33 ,  A23L13/30 ,  A23L13/424 ,  A23L13/428 ,  A23L17/00 ,  A23L17/65 ,  A23L23/00 ,  A23L27/24 ,  A23L33/18 ,  C12Y304/11002 ,  C12Y304/17001 ,  C12Y304/17002 ,  C12Y304/21001 ,  C12Y304/21004 ,  C12Y304/21011 ,  C12Y304/24

    Abstract: The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

    Abstract translation: 本发明涉及一种用于酶促获得用于人类消费的蛋白质水解物，动物饲料和化妆品的方法。 该方法包括使用衍生自鱼（例如鳕鱼（Gadus morhua））的蛋白水解组合物来获得具有非苦味并且保留被水解的含蛋白质的材料的风味和香气的水解产物：例如， 当根据本发明水解来自海洋生物或其部分（例如鱼，虾，龙虾或其他海鲜）的含蛋白质的材料时，产生具有生物特征性天然风味的蛋白质水解产物。还提供包含水解产物的食品 本发明的汤，酱，奶酪，HVP，肉提取物和调味剂，肉汤，蛋糕，摩丝，油炸面团，面团和糕点。

    Food browning agent
    7.
    发明授权
    Food browning agent 失效
    食物褐变剂

    公开(公告)号：US4735812A

    公开(公告)日：1988-04-05

    申请号：US856737

    申请日：1986-04-28

    Applicant: Ian Bryson ,  Ian A. Easton

    Inventor： Ian Bryson ,  Ian A. Easton

    IPC: A23L1/272 ,  A23J3/34 ,  A23L1/227 ,  A23L1/275

    CPC classification number: A23J3/342 ,  A23L27/215 ,  A23L5/48

    Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.

    Abstract translation: 特别用于微波烹饪的褐变剂包括胶原蛋白或明胶水解成其组成氨基酸，加上一种或多种还原糖和碱。 胶原优选衍生自牛皮。 碱优选是碳酸钠和碳酸氢盐的混合物。 褐变剂能够在1000℃以下，低至约70℃下变褐，可以并入薄膜中或用作粉末或液体。

    IMPROVED GELATINE COMPOSITION
    9.
    发明申请
    IMPROVED GELATINE COMPOSITION 审中-公开
    改进的凝胶组成

    公开(公告)号：US20160295888A1

    公开(公告)日：2016-10-13

    申请号：US15036144

    申请日：2014-11-14

    Applicant: ROUSSELOT B.V.

    Inventor： Paul Stevens ,  Claude Capdepon ,  Ivo Jozef Georges Simonne Verheye

    IPC: A23L1/05

    CPC classification number: A23L21/10 ,  A23J3/342 ,  A23L9/12 ,  A23L29/284 ,  A23L29/294 ,  A23V2002/00

    Abstract: 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.

    Abstract translation: 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。

    Non-carbohydrate foaming compositions and methods of making the same
    10.
    发明授权
    Non-carbohydrate foaming compositions and methods of making the same 有权
    非碳水化合物发泡组合物及其制备方法

    公开(公告)号：US08323719B2

    公开(公告)日：2012-12-04

    申请号：US13019458

    申请日：2011-02-02

    Applicant: Bary Lyn Zeller

    Inventor： Bary Lyn Zeller

    IPC: A23L2/54

    CPC classification number: A23J3/00 ,  A23C11/08 ,  A23C11/10 ,  A23C2260/20 ,  A23F5/40 ,  A23J3/06 ,  A23J3/342 ,  A23P30/40

    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

    Abstract translation: 发泡组合物包括不含碳水化合物的粉末状可溶性组合物，其包括具有多个内部空隙的蛋白质颗粒，所述内部空隙含有夹带的加压气体。 在一种形式中，通过在将颗粒加热到至少玻璃化转变温度的温度之前或之后使颗粒处于超过大气压的外部气体压力，然后将颗粒冷却至低于玻璃化转变温度 在释放外部压力之前或之后，以有效地将加压气体捕获在内部空隙内的方式的温度。

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