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    STABILIZATION OF HEATED FOOD SUBSTRATES
    2.
    发明申请
    STABILIZATION OF HEATED FOOD SUBSTRATES 审中-公开
    加热食品底物的稳定性

    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％。

    Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom
    7.
    发明授权
    Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom 有权
    分离技术蛋，食用卵，蛋黄，白蛋白及其制品的成分的方法

    公开(公告)号：US08133521B2

    公开(公告)日：2012-03-13

    申请号：US11971796

    申请日：2008-01-09

    申请人： Ronald E. Strohbehn ,  Jesse I. Figgins

    发明人： Ronald E. Strohbehn ,  Jesse I. Figgins

    IPC分类号： A23J1/09 ,  A23L1/32 ,  C07K1/14 ,  C07K1/16 ,  C07K1/30 ,  C07K1/34

    CPC分类号： A23K20/179 ,  A23J1/08 ,  A23J1/09 ,  A23K20/147 ,  A23K50/10 ,  A23K50/40 ,  A23K50/75 ,  A23L5/00 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/5428 ,  A23V2250/211

    摘要： The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

    摘要翻译： 本发明涉及从蛋中分离各种成分的方法。 更具体地说，本发明涉及从蛋中分离蛋白质和脂质的方法，包括技术蛋（不可食用）或食用卵，蛋黄或白蛋白，其包括用交联剂交联卵的脂质。 在一个实施方案中，该方法包括从交联的脂质中分离蛋白质。 在一个实施方案中，该方法包括分离与交联脂质相关的各种成分。 本文公开的方法允许以有效的，成本有效的方式从蛋中分离多个不同的组分，而不会影响组分的回收过程或其随后在各种应用或组合物中的应用。 通过本发明方法获得的组合物和分离组分可用于制药，医疗，营养，美容或健康应用。

    METHOD OF SEPARATING COMPONENTS OF TECHNICAL EGGS, EDIBLE EGGS, YOLK AND WHITES AND PRODUCTS THEREFROM
    8.
    发明申请
    METHOD OF SEPARATING COMPONENTS OF TECHNICAL EGGS, EDIBLE EGGS, YOLK AND WHITES AND PRODUCTS THEREFROM 有权
    技术性蛋白质组分的分离方法，食用蛋黄，白兰地和白蛋​​白及其制品

    公开(公告)号：US20120052552A1

    公开(公告)日：2012-03-01

    申请号：US13289179

    申请日：2011-11-04

    申请人： Ronald E. Strohbehn ,  Jesse I. Figgins

    发明人： Ronald E. Strohbehn ,  Jesse I. Figgins

    IPC分类号： C12N9/36 ,  C07K1/14 ,  C11B1/00 ,  C07K14/775

    CPC分类号： A23K20/179 ,  A23J1/08 ,  A23J1/09 ,  A23K20/147 ,  A23K50/10 ,  A23K50/40 ,  A23K50/75 ,  A23L5/00 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/5428 ,  A23V2250/211

    摘要： The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

    摘要翻译： 本发明涉及从蛋中分离各种成分的方法。 更具体地说，本发明涉及从蛋中分离蛋白质和脂质的方法，包括技术蛋（不可食用）或食用卵，蛋黄或白蛋白，其包括用交联剂交联卵的脂质。 在一个实施方案中，该方法包括从交联的脂质中分离蛋白质。 在一个实施方案中，该方法包括分离与交联脂质相关的各种成分。 本文公开的方法允许以有效的，成本有效的方式从蛋中分离多个不同的组分，而不会影响组分的回收过程或其随后在各种应用或组合物中的应用。 通过本发明方法获得的组合物和分离组分可用于制药，医疗，营养，美容或健康应用。