公开(公告)号：US20180153841A1

公开(公告)日：2018-06-07

申请号：US15877750

申请日：2018-01-24

申请人： KALMARNA LIMITED

发明人： Alon ROSENBERG ,  Abraham MILSTEIN ,  Anthony MACKLE ,  Ava Marie FIRTH ,  Monique Michele SCHWARTZ ,  Simon VAN DALSEM ,  Arie HALPERN

IPC分类号： A61K31/198 ,  A61K9/00 ,  A61K47/26 ,  A61K47/12 ,  A61K47/18 ,  A61P1/00 ,  A23L33/125 ,  A23K50/30 ,  A23K50/10

CPC分类号： A61K31/198 ,  A23K20/10 ,  A23K20/105 ,  A23K20/121 ,  A23K20/142 ,  A23K20/163 ,  A23K50/10 ,  A23K50/30 ,  A23K50/60 ,  A23L33/125 ,  A23V2002/00 ,  A61K9/0053 ,  A61K9/08 ,  A61K47/12 ,  A61K47/183 ,  A61K47/26 ,  A61P1/00 ,  A23V2200/33 ,  A23V2250/0618 ,  A23V2250/0622 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/262 ,  A23V2250/5086 ,  A23V2250/54252 ,  A23V2250/61

摘要： The present invention discloses compositions which comprises steviol glycoside, citric acid monohydrate, monosodium glutamate and/or glycine. Furthermore, the invention provides diets, nutraceuticals and nutrition oral rehydration therapy, means and methods useful in treating and inducing of remission of inflammation in IBD patients.

公开(公告)号：US20180125108A1

公开(公告)日：2018-05-10

申请号：US15863237

申请日：2018-01-05

申请人： Mizkan Holdings Co., Ltd. ,  MIZKAN CO.,LTD.

发明人： Ayana Furuno

IPC分类号： A23L27/00 ,  A23L5/10 ,  A23L7/109 ,  A23L29/10 ,  A23L27/40 ,  A23D9/00

CPC分类号： A23L27/00 ,  A23D9/00 ,  A23L5/10 ,  A23L5/12 ,  A23L7/109 ,  A23L23/00 ,  A23L27/40 ,  A23L29/10 ,  A23L29/27 ,  A23L29/30 ,  A23V2002/00 ,  A23V2250/154 ,  A23V2250/1614 ,  A23V2250/18 ,  A23V2250/1842 ,  A23V2250/5086 ,  A23V2250/60

摘要： A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cm3 when heated at 80° C.

公开(公告)号：US20180125105A1

公开(公告)日：2018-05-10

申请号：US15571692

申请日：2016-05-12

申请人： SAN-EI GEN F.F.I., INC.

发明人： Mayu SUZUKI ,  Minoru INIWA ,  Masashi IMAI ,  Koji NISHIYAMA

IPC分类号： A23L5/43 ,  A23L5/41 ,  A23L2/58 ,  A23L29/10 ,  C09B61/00

CPC分类号： A23L5/43 ,  A23L2/58 ,  A23L5/41 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/044 ,  A23V2200/222 ,  A23V2250/054 ,  A23V2250/192 ,  A23V2250/2104 ,  A23V2250/5028 ,  A23V2250/5056 ,  A23V2250/5072 ,  A23V2250/5086 ,  A23V2250/51082 ,  A23V2300/31 ,  A23V2300/50 ,  C09B61/00 ,  A23V2200/06

摘要： An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

公开(公告)号：US20170339997A1

公开(公告)日：2017-11-30

申请号：US15527724

申请日：2015-11-11

申请人： KALMARNA LIMITED

发明人： Alon ROSENBERG ,  Abraham MILSTEIN ,  Anthony MACKLE ,  Ava Marie FIRTH ,  Monique Michele SCHWARTZ ,  Simon VAN DALSEM ,  Arie HALPERN

IPC分类号： A23L33/175

CPC分类号： A23L33/175 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2250/0618 ,  A23V2250/0622 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/5086 ,  A23V2250/5482 ,  A23V2250/032 ,  A23V2250/262 ,  A23V2250/55

摘要： An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea.

公开(公告)号：US20170247647A1

公开(公告)日：2017-08-31

申请号：US15518595

申请日：2015-10-20

申请人： International Flavors & Fragrances Inc.

发明人： Daniel Kaiping LEE ,  Chii-Fen Wang ,  Ying YANG ,  Daniel VACCARI

IPC分类号： C12G3/06 ,  A23L27/00 ,  A23L2/56

CPC分类号： A23D7/01 ,  A23D7/005 ,  A23J7/00 ,  A23L2/385 ,  A23L2/56 ,  A23L27/2026 ,  A23L27/34 ,  A23L27/80 ,  A23L29/035 ,  A23L29/10 ,  A23L29/231 ,  A23L29/238 ,  A23L29/25 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/1842 ,  A23V2250/1846 ,  A23V2250/5022 ,  A23V2250/506 ,  A23V2250/5072 ,  A23V2250/5086 ,  A23V2250/6402 ,  A23V2250/6412 ,  A23V2250/6418 ,  A23V2250/642 ,  A23V2250/6422 ,  C11B9/00 ,  C12G3/06

摘要： A flavor nanoemulsion. The nanoemulsion contains a plurality of oil droplets, an aqueous phase, and a surfactant system including a polyethoxylated sorbitan fatty acid ester and a lecithin. Also disclosed is a liquid beverage or a liquid beverage concentrate containing the nanoemulsion and a method of preparing the same.

公开(公告)号：US20170202238A1

公开(公告)日：2017-07-20

申请号：US15475636

申请日：2017-03-31

申请人： James John YIANNIOS

发明人： James John YIANNIOS

IPC分类号： A23G3/36 ,  A23G3/48

CPC分类号： A23G3/368 ,  A23G1/42 ,  A23G3/36 ,  A23G3/364 ,  A23G3/48 ,  A23G3/54 ,  A23L33/10 ,  A23L33/15 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/1842 ,  A23V2250/31 ,  A23V2250/5086 ,  A23V2250/708 ,  A23V2250/712

摘要： A method of making dietary supplement compositions includes generating an aqueous phase (A1) having one or more dietary supplement nutrients (DSN1), generating an oil phase (O1), performing a first homogenizing step by mixing A1 and O1 thereby forming A1/O1 composition, performing a second homogenizing step by mixing the A1/O1 composition and the further added DSN2, performing a third homogenizing step by mixing the A1/O1/DSN2 composition and a first flavor (F1), performing a fourth homogenizing step by mixing the A1/O1/DSN2/F1 composition and a gum dispersed with glycerin (GG), and performing a fifth homogenizing step by mixing the A1/O1/DSN2/F1/GG composition and the second flavor (F2) thereby forming dietary composition A1/O1/DSN2/F1/GG/F2. The A1/O1/DSN2/F1/GG/F2 composition is dispersion in which actives are incorporated in liposomal vesicles which may have a barrier coating of a polymer. A method of making gummies includes surrounding A1/O1/DSN2/F1/GG/F2 composition (inner portion) with an outer portion formed of shell syrup.

公开(公告)号：US20160295898A1

公开(公告)日：2016-10-13

申请号：US14683752

申请日：2015-04-10

申请人： Crisp Sensation Holding S.A.

发明人： Wilhelmus Johannes Gerardus Michiels ,  Bianca Van der Kolk

IPC分类号： A23L1/31 ,  A23L3/3562 ,  A23L1/01

CPC分类号： A23L5/10 ,  A23B4/08 ,  A23L13/03 ,  A23L13/422 ,  A23L13/432 ,  A23L13/57 ,  A23L17/00 ,  A23L19/05 ,  A23V2002/00 ,  A23V2200/21 ,  A23V2250/50362 ,  A23V2250/50364 ,  A23V2250/51088 ,  A23V2250/5114 ,  A23V2200/22 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2250/5428

摘要： A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.

摘要翻译： 一种制造食品的方法，其配置为在微波炉，热或对流烘箱中再加热，包括用稳定剂组合物全部或部分浸渍衬底; 其中所述稳定剂组合物包括：一种或多种选自角叉菜胶的牙龈; 刺槐豆胶; 瓜尔胶 黄原胶; 结冷胶及其混合物，浓度为5重量％至30重量％; 选自氯化钠，氯化钾及其组合的盐，浓度为10重量％至50重量％; 一种或多种选自麦芽糖糊精的聚葡萄糖组分; 聚右旋糖 淀粉及其组合，其重量为20重量％至60重量％; 浓度为0〜7.4重量％的磷酸盐成分; 和可选的其他可食用成分，浓度为0至40重量％; 其中给出的浓度范围总计为100重量％。

公开(公告)号：US09420818B2

公开(公告)日：2016-08-23

申请号：US13526256

申请日：2012-06-18

申请人： Edward Lucian Sliwinski

发明人： Edward Lucian Sliwinski

IPC分类号： A23L1/30 ,  A23L1/0522 ,  A23L1/0526 ,  A23L1/0528 ,  A23L1/0534 ,  A23L1/054 ,  A61K31/715

CPC分类号： A23L29/212 ,  A23L29/238 ,  A23L29/244 ,  A23L29/262 ,  A23L29/27 ,  A23L33/10 ,  A23L33/115 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/715 ,  A61K2300/00 ,  A23V2200/242 ,  A23V2250/51082 ,  A23V2250/5058 ,  A23V2250/5086 ,  A23V2250/505

摘要： The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.

摘要翻译： 本发明涉及用于增稠营养产品的增稠组合物，以使营养产品适合吞咽困难患者消费，所述增稠组合物包含淀粉，黄原胶和/或甲基纤维素和半乳甘露聚糖和/或葡甘露聚糖。

公开(公告)号：US20150086621A1

公开(公告)日：2015-03-26

申请号：US14394337

申请日：2013-04-22

申请人： Inovobiologic Inc.

发明人： Roland Jacques Gahler ,  Michael Robert Lyon ,  Simon Wood

IPC分类号： A61K31/734 ,  A61K31/736 ,  A61K9/48 ,  A61K31/723 ,  A61K31/155 ,  A61K31/4985

CPC分类号： A61K31/734 ,  A23L33/40 ,  A23V2200/02 ,  A23V2200/3262 ,  A23V2200/328 ,  A23V2250/5026 ,  A23V2250/505 ,  A23V2250/5086 ,  A61K9/1652 ,  A61K9/4866 ,  A61K31/155 ,  A61K31/4985 ,  A61K31/723 ,  A61K31/736 ,  A61K2300/00

摘要： Dietary fibre compositions composed of 48-90% w/w glucomannan, 5-20% w/w xanthan gum and 5-30% w/w alginate in combination with metformin, sitagliptin or a mixture thereof for the treatment of metabolic disease are disclosed.

摘要翻译： 公开了由48-90％w / w葡甘露聚糖，5-20％w / w黄原胶和5-30％w / w藻酸盐与二甲双胍，西他列汀或其混合物组合用于治疗代谢性疾病的膳食纤维组合物 。

公开(公告)号：US20140161958A1

公开(公告)日：2014-06-12

申请号：US14177709

申请日：2014-02-11

申请人： CARGILL, INCORPORATED

发明人： Ann Waylan BRACKENRIDGE ,  Thomas Richard KATEN ,  Joseph L. KLEMASZEWSKI ,  Donald Andrew MOSS

IPC分类号： A23D7/005 ,  A23L1/48

CPC分类号： A23D7/0053 ,  A23L13/422 ,  A23L13/424 ,  A23L35/10 ,  A23V2002/00 ,  A23V2250/51088 ,  A23V2250/5486 ,  A23V2250/5488 ,  A23V2250/50364 ,  A23V2250/506 ,  A23V2250/5086

摘要： A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.

摘要翻译： 披露了肉类替代产品。 膳食替代物，例如植物蛋白，与淀粉，水胶体和植物来源的油混合。