公开(公告)号：US12152261B2

公开(公告)日：2024-11-26

申请号：US17431617

申请日：2020-02-18

Applicant: DSM IP Assets B.V.

Inventor： Petrus Jacobus Theodorus Dekker

IPC: C12N9/24 ,  A21D8/04 ,  A21D13/062 ,  A23L2/84 ,  A23L7/104 ,  A23L29/00 ,  A23L33/00 ,  A23L33/125

Abstract: The present invention relates to a method for reducing fructan in a fructan-containing food product, including adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with the invertase, wherein fructan in the fructan-containing food product is hydrolysed. The invention further relates to the use of an invertase belonging to enzyme classification EC. 3.2.1.26 for the preparation of a medicament or a dietary supplement for the treatment of a person suffering from irritable bowel syndrome. Invertase (EC 3.2.1.26) may optionally by further combined with inulinase (EC3.2.1.7) and/or beta-fructosidase (EC 3.2.1.80).

公开(公告)号：US20240215622A1

公开(公告)日：2024-07-04

申请号：US18289003

申请日：2022-06-01

Applicant: DOUXMATOK LTD.

Inventor： David TSIVION ,  Ronit ROMM ,  Alejandro MARABI ,  Liron BITAN ,  Naama LAHAV ,  Alexander TRACHTENBERG ,  Bar PINCHAS ,  Orel SHKALO ,  Danielle LUBOTZKY ,  Moran FATTAL

IPC: A23L27/30 ,  A21D2/18 ,  A21D13/062 ,  A23L29/262

CPC classification number: A23L27/34 ,  A21D2/181 ,  A21D2/188 ,  A21D13/062 ,  A23L27/33 ,  A23L29/262

Abstract: Sweetener formulations including sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol, and carboxymethyl cellulose (CMC) disposed within the sweetener particles.

公开(公告)号：US20230345954A1

公开(公告)日：2023-11-02

申请号：US18008095

申请日：2021-06-04

Applicant: KERRY LUXEMBOURG S.À. R.L.

Inventor： Mahsa NAGHSHINEH ,  Oleksandr KOZYR ,  Alice HANBIDGE ,  Seamus MCLOUGHLIN ,  Declan GOODE ,  Liam DOYLE

IPC: A21D13/28 ,  A23G3/34 ,  A21D13/062

CPC classification number: A21D13/28 ,  A23G3/343 ,  A21D13/062

Abstract: The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.

公开(公告)号：US20230097484A1

公开(公告)日：2023-03-30

申请号：US17908986

申请日：2020-03-06

Applicant: General Mills, Inc.

Inventor： Lauren Gillman ,  Eric Gugger ,  Katie Wanner

IPC: A21D13/062 ,  A21D2/18 ,  A21D2/26 ,  A23L33/125 ,  A23L33/17 ,  A23L33/21

Abstract: A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described. A soft baked snack includes a beneficial combination of fiber, sugar alcohol, including erythritol, and protein. Methods of making a soft baked snack are also described.

公开(公告)号：US20220279802A1

公开(公告)日：2022-09-08

申请号：US17746598

申请日：2022-05-17

Applicant: Caravan Ingredients Inc.

Inventor： GuoHua Feng ,  Emily Guilfoyle ,  Jesse Stinson ,  Lawrence Skogerson

IPC: A21D13/062 ,  A21D8/04 ,  C12N9/26 ,  C12N9/28

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

公开(公告)号：US20220132868A1

公开(公告)日：2022-05-05

申请号：US17432874

申请日：2020-02-21

Applicant: Lo-Dough Limited

Inventor： Ben Holden ,  Robert Wales

IPC: A21D10/00 ,  A21D2/26 ,  A21D13/062 ,  A21D13/068 ,  A21D2/36 ,  A23L29/238 ,  A21D2/18 ,  A23L33/21 ,  A23L33/19

Abstract: The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

公开(公告)号：US11202461B2

公开(公告)日：2021-12-21

申请号：US15507969

申请日：2015-08-27

Applicant: PureCircle Sdn Bhd ,  The Coca-Cola Company

Inventor： Avetik Markosyan ,  Indra Prakash

IPC: A23L27/30 ,  A23L2/60 ,  A23C9/13 ,  A21D2/18 ,  A61Q11/00 ,  C07H15/256 ,  A23L2/06 ,  A23L2/54 ,  A23G4/06 ,  A01H6/14 ,  A21D2/36 ,  A21D13/062 ,  A23G3/36 ,  A61Q1/00 ,  C07H15/24 ,  C12N15/82 ,  C07H1/08 ,  A23L33/105 ,  A01H1/02 ,  A01H4/00 ,  A01H5/12 ,  A23L2/52 ,  A61K8/9789 ,  A61K36/00 ,  A23G3/42 ,  A23G4/10

Abstract: A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

公开(公告)号：US11141429B2

公开(公告)日：2021-10-12

申请号：US16668657

申请日：2019-10-30

Applicant: American University of Beirut

Inventor： Omar Obeid ,  Imad Toufeili ,  Ammar Olabi ,  Sani Hlais

IPC: A61K33/42 ,  A61K33/06 ,  A61K33/00 ,  A21D2/18 ,  A23L33/125 ,  A21D2/02 ,  A21D13/062 ,  A23L33/16

Abstract: Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight are disclosed herein.

公开(公告)号：US20210259260A1

公开(公告)日：2021-08-26

申请号：US17316581

申请日：2021-05-10

Applicant: Mohamed Elhosiny Aly

Inventor： Mohamed Elhosiny Aly

IPC: A21D13/41 ,  A21D13/04 ,  A21D13/062 ,  A21D2/36 ,  A23L13/50 ,  A23L13/10 ,  A23L13/40 ,  A21D2/26

Abstract: Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The organoleptic properties of the disclosed pizza crusts preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil based spray. The disclosed pizza crusts preferably resemble traditional pizza crusts in both appearance and taste.

公开(公告)号：US20210169116A1

公开(公告)日：2021-06-10

申请号：US16704373

申请日：2019-12-05

Applicant: NUTRIFECTIONS SERVICES LLC

Inventor： Michele Schwerha

IPC: A23L33/185 ,  A23L33/21 ,  A23P30/10 ,  A23L33/115 ,  A21D13/062 ,  A21D13/80 ,  A23L33/19 ,  A23G1/30

Abstract: An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature. Other aspects are described and claimed.