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    Metal-complexing aroma compounds for use in aroma stabilization
    4.
    发明授权
    Metal-complexing aroma compounds for use in aroma stabilization 有权
    用于芳香稳定的金属络合芳香化合物

    公开(公告)号：US09332783B2

    公开(公告)日：2016-05-10

    申请号：US13862449

    申请日：2013-04-14

    申请人： Symrise AG

    发明人： Andreas Degenhardt ,  Gerhard Krammer ,  Michael Backes

    IPC分类号： A23L1/24 ,  A23L2/44 ,  A23L3/3499 ,  A23L3/3508 ,  A23L3/3526 ,  C11B5/00

    CPC分类号： A23L3/3526 ,  A23L2/44 ,  A23L3/3499 ,  A23L3/3508 ,  A23L27/60 ,  C11B5/0021 ,  C11B5/0035 ,  C11B5/005 ,  C11B5/0085 ,  C11B5/0092

    摘要： The present invention relates to the use of one or more compounds of the formulae and/or pharmaceutically acceptable salts thereof for inhibiting the oxidation of fatty acids and/or triacylglycerols; and/or the rancidification of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols; and/or chemical and/or sensory changes of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols, caused by the action of the oxygen of the air. Corresponding mixtures and orally consumable preparations and methods are also described.

    摘要翻译： 本发明涉及一种或多种式和/或其药学上可接受的盐的化合物用于抑制脂肪酸和/或三酰基甘油的氧化的用途; 和/或包含一种或多种脂肪酸和/或一种或多种三酰基甘油的产品的酸化; 和/或由空气氧气的作用引起的包含脂肪酸和/或一种或多种三酰基甘油的一种或多种的产品的化学和/或感官变化。 还描述了相应的混合物和口服消耗品的制备方法。

    DELAYING OXIDATION IN FOOD SYSTEMS BY USE OF LIPID SOLUBLE TEA CATECHINS
    5.
    发明申请
    DELAYING OXIDATION IN FOOD SYSTEMS BY USE OF LIPID SOLUBLE TEA CATECHINS 审中-公开
    通过使用脂肪可溶性茶叶来延迟食物系统的氧化

    公开(公告)号：US20160058061A1

    公开(公告)日：2016-03-03

    申请号：US14841129

    申请日：2015-08-31

    申请人： Kemin Industries, Inc.

    发明人： Julianne Drury ,  Joan Randall ,  Lan Ban ,  William Schroeder

    IPC分类号： A23L3/3508

    CPC分类号： A23B4/20 ,  A23D7/011 ,  A23D7/013 ,  A23D7/06 ,  A23D9/007 ,  A23D9/013 ,  A23L3/3517 ,  A23L3/3544 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/214 ,  C11B5/0007 ,  C11B5/0028 ,  C11B5/0035 ,  C11B5/0085 ,  C11B5/0092

    摘要： Lipid soluble tea catechins are found useful in delaying undesirable changes in the color and extending the oxidative stability of meat products, food emulsions and extruded foods. This composition has shown to be effective in maintaining the desirable red color of the meat products, as well as delaying the formation of oxidative byproducts, when compared to untreated meat products, maintaining the low oxidative products in food emulsions and maintaining the low secondary oxidative products and acceptable sensory profiles in extruded foods. This composition also has shown to be effective in delaying the formation of oxidation products in margarine and salad dressing.

    摘要翻译： 发现脂溶性茶儿茶素可用于延缓颜色的不良变化并延长肉制品，食品乳液和挤压食品的氧化稳定性。 与未经处理的肉制品相比，该组合物显示出在维持肉制品所需的红色以及延迟氧化副产物的形成方面是有效的，在食品乳液中保持低氧化产物并保持低的次级氧化产物 和挤压食品中可接受的感官特征。 这种组合物也显示出有效延缓人造奶油和沙拉酱中氧化产物的形成。

    ANTIOXIDANT FOR OILS AND FATS
    9.
    发明申请
    ANTIOXIDANT FOR OILS AND FATS 审中-公开
    油和脂肪的抗氧化剂

    公开(公告)号：US20140186508A1

    公开(公告)日：2014-07-03

    申请号：US14100269

    申请日：2013-12-09

    申请人： Tsuji Oil Mill Co., Ltd.

    发明人： Akihito HAYASHI ,  Nobutoshi HAMAGUCHI

    IPC分类号： C11B5/00

    CPC分类号： C11B5/0085 ,  A23D9/007 ,  C11B5/0014 ,  C11B5/0021 ,  C11B5/0035

    摘要： [PROBLEM] To provide an antioxidant comprising a ginger oil, the antioxidant having a higher unpleasant odor masking effect and a higher inhibitory effect on the increase in peroxide value than those of ginger oils produced by a steam distillation method.[SOLUTION] An antioxidant for an oil or fat or a complex lipid comprises a ginger oil, and the ginger oil has at least one peak detected within 5 minutes before a peak of neral and has at least three peaks within 7 minutes after a peak of geranial when subjected to a high-performance liquid chromatographic analysis in the following analysis conditions: sample: an ethanol containing 0.1% (w/v) of the ginger oil, column: an ODS column having a particle size of 5 μm, an inner diameter of 4.6 mm, and a length of 250 mm), column oven temperature: 40° C., detection wavelength: 228 nm, mobile phase: water (liquid A), acetonitrile (liquid B), flow rate: 1 mL/min, and gradient program: (1) initial condition: 70% liquid A/30% liquid B; (2) 0 min to 20 min: linear gradient from the initial condition to 10% liquid A/90% liquid B; and (3) 20 min to 40 min: maintaining 10% liquid A/90% liquid B. [SELECTED DRAWING] None

    摘要翻译： [问题]为了提供含有姜油的抗氧化剂，与通过蒸汽蒸馏法生产的姜油相比，抗氧化剂具有更高的不愉快的气味掩蔽效应和对过氧化值的增加的更高的抑制作用。 [解决方案]油或脂肪或复合脂质的抗氧化剂包括姜油，并且姜油在峰值之前5分钟内至少检测到一个峰，并且在峰值后7分钟内具有至少三个峰 在以下分析条件下进行高效液相色谱分析时，可以实施geranial：样品：含有0.1％（w / v）的姜油的乙醇，柱：粒径为5μm的ODS柱，内径 4.6mm，长250mm），柱温箱温度40℃，检测波长228nm，流动相：水（液体A），乙腈（液体B），流速1mL / min， 和梯度程序：（1）初始条件：70％液体A / 30％液体B; （2）0分钟至20分钟：从初始条件到10％液体A / 90％液体B的线性梯度; 和（3）20分钟至40分钟：保持10％液体A / 90％液体B. [选择图]无