公开(公告)号：US11730182B2

公开(公告)日：2023-08-22

申请号：US15389635

申请日：2016-12-23

申请人： Prolupin GmbH

发明人： Peter Eisner ,  Regina Fischl ,  Stephanie Mittermaier ,  Christian Zacherl ,  Simone Toelstede ,  Dorothee Jacobs ,  Klaus Schreiber ,  Andrea Hickisch

IPC分类号： A23L29/10 ,  A23L9/10 ,  A23L33/185 ,  A23C20/02 ,  A23C11/10 ,  A23L11/60 ,  A23C23/00

CPC分类号： A23L29/10 ,  A23C11/106 ,  A23C20/025 ,  A23C23/00 ,  A23L9/12 ,  A23L11/60 ,  A23L33/185 ,  A23V2002/00

摘要： The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is

公开(公告)号：US20180249745A1

公开(公告)日：2018-09-06

申请号：US15756797

申请日：2016-09-02

申请人： Ohly GmbH

发明人： Violetta Schube ,  Christiane Paarmann

IPC分类号： A23L27/30 ,  A23L27/00 ,  A23L31/15 ,  A23L27/23 ,  A23L9/10 ,  A23L27/60 ,  A23L7/117 ,  A23L2/60 ,  A23C11/10 ,  A23C9/13

CPC分类号： A23L27/36 ,  A23C9/1307 ,  A23C11/103 ,  A23L2/60 ,  A23L7/117 ,  A23L9/12 ,  A23L27/21 ,  A23L27/23 ,  A23L27/235 ,  A23L27/39 ,  A23L27/60 ,  A23L27/63 ,  A23L27/84 ,  A23L27/86 ,  A23L31/15 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/218 ,  A23V2250/258 ,  A23V2250/262

摘要： The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition.

公开(公告)号：US20170347674A1

公开(公告)日：2017-12-07

申请号：US15534806

申请日：2014-12-11

申请人： COMPAGNIE GERVAIS DANONE

发明人： Stephane CANTAIS ,  Fabienne DELOFFRE

IPC分类号： A23C9/133 ,  A23L9/10 ,  A23C9/137 ,  A23L19/00 ,  A23L21/12 ,  A23P20/20

CPC分类号： A23C9/133 ,  A23C9/137 ,  A23C2270/05 ,  A23L9/12 ,  A23L19/09 ,  A23L21/12 ,  A23P20/20 ,  A23V2002/00

摘要： Disclosed is a process for preparing a food product having a gelled layer. The process involves heating a heat-activable gelling composition.

公开(公告)号：US09661863B2

公开(公告)日：2017-05-30

申请号：US13892846

申请日：2013-05-13

申请人： Emmanouil Domazakis ,  Peter Papadakis

发明人： Emmanouil Domazakis ,  Peter Papadakis

IPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/32 ,  A23G9/40 ,  A23L9/10 ,  C12C7/165

CPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/327 ,  A23G9/40 ,  A23L9/12 ,  A23V2002/00 ,  C12C7/165

摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

公开(公告)号：US09648897B2

公开(公告)日：2017-05-16

申请号：US14566363

申请日：2014-12-10

申请人： Mario Sandoval Huertas ,  Marta Miguel Castro ,  Marta Garces Rimon ,  Rosina Lopez Fandiño

发明人： Mario Sandoval Huertas ,  Marta Miguel Castro ,  Marta Garces Rimon ,  Rosina Lopez Fandiño

IPC分类号： A23J1/08 ,  A23J3/34 ,  A23L33/18 ,  A23C20/02 ,  A23G3/44 ,  A23G3/52 ,  A23P30/40 ,  A23L9/10

CPC分类号： A23J1/08 ,  A23C20/02 ,  A23G3/44 ,  A23G3/52 ,  A23J3/341 ,  A23L9/12 ,  A23L33/18 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/5428 ,  A23V2250/55

摘要： The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient.These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

公开(公告)号：US20160295888A1

公开(公告)日：2016-10-13

申请号：US15036144

申请日：2014-11-14

申请人： ROUSSELOT B.V.

发明人： Paul Stevens ,  Claude Capdepon ,  Ivo Jozef Georges Simonne Verheye

IPC分类号： A23L1/05

CPC分类号： A23L21/10 ,  A23J3/342 ,  A23L9/12 ,  A23L29/284 ,  A23L29/294 ,  A23V2002/00

摘要： 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.

摘要翻译： 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。

公开(公告)号：US20150342209A1

公开(公告)日：2015-12-03

申请号：US14654001

申请日：2013-12-19

申请人： NESTEC S.A.

发明人： Theodora Panagiotou ,  Marie-Line Cauneille ,  Jean Moreau

IPC分类号： A23C9/154

CPC分类号： A23C9/1544 ,  A23C2270/05 ,  A23L9/12 ,  A23P20/25

摘要： A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes.

摘要翻译： 公开了具有中性pH的复合甜点，以及制备甜点的方法。 复合甜点包括外相和内相，其中外相和内相的组成具有相似的密度和不同的粘度，凝胶强度和感官特性。

公开(公告)号：US08993014B2

公开(公告)日：2015-03-31

申请号：US13673294

申请日：2012-11-09

申请人： Otsuka Pharmaceutical Co., Ltd.

发明人： Michiaki Tominaga ,  Takao Taki ,  Toshiaki Matsumoto ,  Izumi Hanya ,  Takuma Imada ,  Kunihiko Matsuoka ,  Takuya Kishimoto ,  Yuko Uchiyama ,  Hiromasa Tsuneishi ,  Machiko Tsuji ,  Tania Valdes-Gonzalez ,  Kentaro Tadano ,  Kyoko Kameda

IPC分类号： A61K36/00 ,  B01D11/00 ,  B01D11/02 ,  A23L1/00

CPC分类号： A23L1/3002 ,  A21D2/368 ,  A23C9/1307 ,  A23C9/1315 ,  A23C9/1544 ,  A23C11/02 ,  A23C11/103 ,  A23C20/025 ,  A23F3/163 ,  A23F5/243 ,  A23L2/52 ,  A23L5/23 ,  A23L7/196 ,  A23L9/12 ,  A23L11/09 ,  A23L13/426 ,  A23L13/65 ,  A23L17/70 ,  A23L21/15 ,  A23L23/00 ,  A23L27/50 ,  A23L27/60 ,  A23L33/105 ,  A61K31/353 ,  A61K36/48

摘要： The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

摘要翻译： 本发明涉及通过从含有雌马酚的发酵大豆下胚轴中提取含有雌马酚的有用成分及其制造方法而获得的提取物。 通过使用乙醇水溶液作为萃取剂，使含有雌马酚的发酵大豆下胚轴进行提取，能够有效地从发酵大豆下胚轴中含有含有雌马酚的有用成分。 本发明通过依次使用乙醇水溶液和乙醇对含有雌马酚的发酵大豆下胚轴进行萃取，同时有效地提取雌马酚和黄豆黄素，从而降低了引起不愉快味道的皂素含量。

公开(公告)号：US20130245249A1

公开(公告)日：2013-09-19

申请号：US13875819

申请日：2013-05-02

申请人： SHIN-ETSU CHEMICAL CO., LTD.

发明人： Rumiko Itoh ,  Mitsuo Narita ,  Miyuki Fukasawa

IPC分类号： C08B11/193

CPC分类号： C08B11/193 ,  A21D2/188 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/38 ,  A21D13/40 ,  A23C20/025 ,  A23L9/12 ,  A23L19/13 ,  A23L19/18 ,  A23L29/262 ,  C08B1/08 ,  C08L1/284

摘要： Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.

摘要翻译： 本发明提供具有高热凝胶化温度和高热凝胶强度的羟丙基甲基纤维素及其制备方法和包含羟丙基甲基纤维素的食品。 更具体地，提供了平均取代度为每个葡萄糖单元为1.0-2.0的羟丙基甲基纤维素，羟基丙氧基的平均取代度为每个葡萄糖单元为0.05-0.4，A / B为0.305以上，其中 A表示在不含羟基丙氧基取代羟基的葡萄糖单元中6位的碳上直接取代的羟基的取代度，B表示每个葡萄糖单元的甲氧基的取代度，A / B表示A除以B的值。

公开(公告)号：US20110144322A1

公开(公告)日：2011-06-16

申请号：US12959659

申请日：2010-12-03

申请人： Rumiko Itoh ,  Mitsuo Narita ,  Miyuki Fukasawa

发明人： Rumiko Itoh ,  Mitsuo Narita ,  Miyuki Fukasawa

IPC分类号： C08B11/193

CPC分类号： C08B11/193 ,  A21D2/188 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/38 ,  A21D13/40 ,  A23C20/025 ,  A23L9/12 ,  A23L19/13 ,  A23L19/18 ,  A23L29/262 ,  C08B1/08 ,  C08L1/284

摘要： Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.

摘要翻译： 本发明提供具有高热凝胶化温度和高热凝胶强度的羟丙基甲基纤维素及其制备方法和包含羟丙基甲基纤维素的食品。 更具体地，提供了平均取代度为每个葡萄糖单元为1.0-2.0的羟丙基甲基纤维素，羟基丙氧基的平均取代度为每个葡萄糖单元为0.05-0.4，A / B为0.305以上，其中 A表示在不含羟基丙氧基取代羟基的葡萄糖单元中6位的碳上直接取代的羟基的取代度，B表示每个葡萄糖单元的甲氧基的取代度，A / B表示A除以B的值。