公开(公告)号：US20250049878A1

公开(公告)日：2025-02-13

申请号：US18696805

申请日：2022-09-30

Applicant: Meiji Co., Ltd.

Inventor： Kento BABA ,  Megumi MIYAZAKI ,  Koki MATSUDA ,  Yuri NISHIYAMA ,  Haruna YOSHIDA

IPC: A61K36/185 ,  A23G1/36 ,  A23G1/44 ,  A23G1/48 ,  A23G3/40 ,  A23G3/44 ,  A23G3/48 ,  A23G9/32 ,  A23G9/38 ,  A23G9/42 ,  A23L2/39 ,  A23L2/52 ,  A23L7/109 ,  A23L21/10 ,  A61K31/197 ,  A61K31/20 ,  A61K31/201

Abstract: A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of γ-aminobutyric acid (GABA) is provided.

公开(公告)号：US20250040565A1

公开(公告)日：2025-02-06

申请号：US18697178

申请日：2022-09-19

Applicant: CARGILL, INCORPORATED

Inventor： Susen GOTTWALD

IPC: A23G3/40 ,  A23G3/34 ,  A23G3/42 ,  A23G3/52

Abstract: The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.

公开(公告)号：US11425917B2

公开(公告)日：2022-08-30

申请号：US16486302

申请日：2018-02-16

Applicant: Bunge Loders Croklaan B.V.

Inventor： Krishnadath Bhaggan ,  Jeanine Luvelle Werleman

IPC: A23D9/007 ,  A23D9/04 ,  A23G1/36 ,  A23G3/40

Abstract: The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

公开(公告)号：US20220007702A1

公开(公告)日：2022-01-13

申请号：US16927865

申请日：2020-07-13

Applicant: Intercontinental Great Brands LLC

Inventor： Indraneil Mukherjee ,  Kieran P. Spelman

IPC: A23L33/22 ,  A23L33/24 ,  A23L33/115 ,  A23L33/125 ,  A23G1/40 ,  A23G1/36 ,  A23G3/42 ,  A23G3/40 ,  A23G3/54 ,  A23G1/54

Abstract: Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat continuous confections have a crème-like smooth and continuous texture and have a reduced fat content/calorie content, providing consumers with a desirable taste and organoleptic properties and also satisfying today's health-conscious consumers.

公开(公告)号：US20210378258A1

公开(公告)日：2021-12-09

申请号：US17399728

申请日：2021-08-11

Applicant: R.J. Reynolds Tobacco Company

Inventor： Daniel Verdin Cantrell ,  Gong Chen

IPC: A23G3/48 ,  A23G3/40 ,  A24B15/30

Abstract: A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a particulate tobacco material and a lipid having a melting point of about 36° C. to about 45° C. An associated process is also provided. The process includes melting a lipid having a melting point of about 36° C. to about 45° C. to form a molten lipid composition, mixing a particulate tobacco material with the molten lipid composition to form a molten smokeless tobacco composition slurry, and cooling the molten smokeless tobacco composition slurry to form a solidified smokeless tobacco composition.

公开(公告)号：US20210161169A1

公开(公告)日：2021-06-03

申请号：US17046457

申请日：2019-04-08

Applicant: BORGES AGRICULTURAL & INDUSTRIAL EDIBLE OILS S.A.U.

Inventor： Carolina Cristina Benedí Santamaria ,  Maria de la O Martín Martín ,  José Vicente García Berrocal ,  Pedro Antonio Estelles Blay

IPC: A23G1/36 ,  A23G3/40 ,  A21D13/16 ,  A21D2/18

Abstract: The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

公开(公告)号：US20200146309A1

公开(公告)日：2020-05-14

申请号：US16747501

申请日：2020-01-20

Applicant: FUJI OIL HOLDINGS INC.

Inventor： Akiyuki ISHIWATA

IPC: A23G3/40 ,  A23G3/34 ,  A23D9/00 ,  A23L9/20 ,  A23G3/00 ,  A23G1/36

Abstract: The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.

公开(公告)号：US20200060304A1

公开(公告)日：2020-02-27

申请号：US16486302

申请日：2018-02-16

Applicant: Bunge Loders Croklaan B.V.

Inventor： Krishnadath Bhaggan ,  Jeanine Luvelle Werleman

IPC: A23D9/007 ,  A23D9/04 ,  A23G1/36 ,  A23G3/40

Abstract: The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

公开(公告)号：US10470471B2

公开(公告)日：2019-11-12

申请号：US14655942

申请日：2013-12-26

Applicant: KAO CORPORATION

Inventor： Tomohiro Nakagawa

IPC: A21D13/02 ,  A23G3/50 ,  A21D2/18 ,  A23G3/40

Abstract: Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

公开(公告)号：US10327454B2

公开(公告)日：2019-06-25

申请号：US15426245

申请日：2017-02-07

Applicant: General Mills, Inc.

Inventor： Jon Duke Seibold ,  Melissa Miller ,  Mike Duellman

IPC: A23G3/34 ,  A23G3/40

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.