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公开(公告)号：US09422506B2
公开(公告)日：2016-08-23
申请号：US12207481
申请日：2008-09-09
申请人： Andrew Finn , Alan Gabelman
发明人： Andrew Finn , Alan Gabelman
摘要： A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometers. The method produces citrus oils that are dewaxed to an unusually high extent.
摘要翻译： 一种通过对油进行过滤处理来使柑橘油脱蜡的方法，其中使油平行于多孔膜流动，在该过程中，将其保持在小于约11℃的温度，所述膜具有 平均孔径为约0.05-5微米。 该方法生产的柑橘油脱蜡至非常高的程度。
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公开(公告)号：US09220928B2
公开(公告)日：2015-12-29
申请号：US13141780
申请日：2009-12-23
IPC分类号： A61K36/75 , A61Q17/00 , A23L1/221 , A23L1/222 , A23L1/226 , A23L1/30 , A61K8/34 , A61K8/35 , A61K8/36 , A61K8/97 , A61K31/015 , A61K31/047 , A61K31/202 , C07C13/19 , C07C59/64 , C11B9/00
CPC分类号： A61Q17/005 , A23L27/11 , A23L27/12 , A23L27/2026 , A23L27/203 , A23L33/105 , A61K8/342 , A61K8/355 , A61K8/361 , A61K8/97 , A61K31/015 , A61K31/047 , A61K31/202 , A61K36/75 , A61K2800/522 , C07C13/19 , C07C59/64 , C07C2601/14 , C11B9/0015 , C11B9/0034 , C11B9/0049
摘要： The invention relates to plant extracts and bioactive molecules derived from the plant genus Acronychia and their use as antioxidants, antibacterials, anthelmintic, anti-inflammatories, cancer chemopreventatives, food additives and fragrance components in pharmaceuticals, nutraceuticals, foods and cosmetics.
摘要翻译： 本发明涉及植物提取物和衍生自植物属的Acronychia的生物活性分子及其在药物，营养品，食品和化妆品中作为抗氧化剂，抗菌剂，驱肠虫病，抗炎药，癌症化学预防药物，食品添加剂和香料成分的用途。
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公开(公告)号：US20150342240A1
公开(公告)日：2015-12-03
申请号：US14292365
申请日：2014-05-30
申请人： Houram Shahrestani
发明人： Houram Shahrestani
CPC分类号： A23L25/30
摘要： A high nutrition food spread providing walnut-based compositions are disclosed. The spreads have desirable taste and consistency characteristics as well as palatability. Generally, the composition is produced as a spread to be used on it's own or can be used in conjunction with olives or pickled vegetables. The composition may be used in many applications in place of products such as butter, margarine, jelly, jam, honey, hummus, tapenade or other similar products. The spread is lower in fat and cholesterol than many conventional spreads, but still provides a pleasing flavor and is compatible with many flavoring options.
摘要翻译： 公开了提供基于核桃的组合物的高营养食品。 酱油具有理想的味道和稠度特性以及适口性。 一般来说，组合物是作为其自身使用的扩散剂生产的，或者可以与橄榄或腌制蔬菜结合使用。 该组合物可用于许多应用中以代替诸如黄油，人造黄油，果冻，果酱，蜂蜜，鹰嘴豆泥，龙门菜或其它类似产品的产品。 脂肪和胆固醇的传播比许多传统的传播速度更低，但仍然提供了令人愉快的味道，并且与许多调味选项相兼容。
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公开(公告)号：US20150342232A1
公开(公告)日：2015-12-03
申请号：US14655063
申请日：2013-11-27
发明人： Akira YOSHIHIRO
摘要： The object of this invention is to provide a herbal extract composition having a refreshing sweetness on its own and a production method thereof. This invention provides a liquid composition containing a naringin at 60 mg/L or higher and hesperidin at 240 mg/L or higher, and that is obtained by immersing herbs selected from petals, buds and leaves of trees in an ethanol solution.
摘要翻译： 本发明的目的是提供一种本身具有清爽甜度的草药提取物组合物及其制备方法。 本发明提供了含有60mg / L以上的柚皮苷和240mg / L以上的橙皮苷的液体组合物，其通过将选自花瓣，芽和树叶的草药浸入乙醇溶液中而获得。
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公开(公告)号：US09089823B2
公开(公告)日：2015-07-28
申请号：US14463078
申请日：2014-08-19
申请人： CP Kelco ApS
IPC分类号： B01F17/00 , A23L1/0524 , A23L1/09 , C08J3/075 , C08L5/06 , A01N25/04 , A23L1/222 , A61K47/36 , C11B9/00
CPC分类号： B01F17/0092 , A01N25/04 , A23L5/00 , A23L27/13 , A23L29/231 , A23L29/30 , A23L29/37 , A23V2002/00 , A61K47/36 , C08J3/075 , C08J2305/06 , C08K5/1535 , C08K5/1545 , C11B9/00 , C08L5/06
摘要： A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.
摘要翻译： 包含水的凝胶，具有约62至75的DE的果胶，以所述凝胶的约44至60重量％的量存在的可溶性糖或糖醇固体，以及用于降低凝胶pH值的pH降低剂 约2至3的水平。还公开了一种制造凝胶而不加热或冷却的方法。
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公开(公告)号：US20150064290A1
公开(公告)日：2015-03-05
申请号：US14472162
申请日：2014-08-28
发明人： Konky Sotomayor
CPC分类号： A61K36/42 , A01H5/08 , A23L27/12 , A23V2002/00 , A23V2250/21
摘要： A plant grown from seeds derived from a new interhybrid of a hybrid of three plants of the Momordica genus and a second hybrid of two plants of the Momordica genus and a plant of the Siraitia genus has been developed. Parts of these new hybrid plants, when ingested by a human, have blood glucose and/or insulin regulating properties as well as anti-inflammatory properties. Edibles containing parts of the plants or extracts that promote blood glucose regulation and/or act as an anti-inflammatory are also disclosed.
摘要翻译： 已经开发了从源于Momordica属的三种植物的杂种的新杂交种子和来自苦瓜属的两种植物和Siraitia属的植物的第二杂种的种子生长的植物。 这些新杂交植物的一部分在被人摄入时具有血糖和/或胰岛素调节特性以及抗炎特性。 还公开了含有部分植物的食物或促进血糖调节和/或起抗炎作用的提取物。
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7.发明授权Method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels 有权制备多时间稳定且具有降低的残留农药含量的多甲氧基黄酮的方法公开(公告)号：US08945646B2
公开(公告)日：2015-02-03
申请号：US13575823
申请日：2010-01-29
申请人： Kenji Adachi , Tsuyoshi Arima , Shuichi Muranishi
发明人： Kenji Adachi , Tsuyoshi Arima , Shuichi Muranishi
IPC分类号： A23L1/222 , A23L1/30 , A23L2/52 , A23L2/56 , A61K31/352 , C07D311/30
CPC分类号： A23L1/3002 , A23L2/52 , A23L2/56 , A23L27/13 , A23L33/105 , A61K31/352 , C07D311/30
摘要： There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.
摘要翻译： 提供了一种制造便宜，高度安全，高度稳定，通用的多甲氧基黄酮的方法，其可以用于食品中并且容易地并入多种药物制剂中，其中一次通过可以从其它成分中分离出大量的聚甲氧基黄酮 在柑橘皮油中，以及其使用方法。 从柑橘植物果皮油制造聚甲氧基黄酮的方法包括通过蒸馏除去柑橘植物果皮油中的挥发性成分以获得蒸馏残渣的步骤，用薄膜真空蒸馏装置蒸馏残余物的步骤以获得馏分， 用乙醇水溶液提取级分以获得提取物的步骤，以及在除去精制提取物中的不溶性油之后使活性炭与提取物接触的步骤，作为制备随时间高度稳定的聚甲氧基黄酮的方法 并降低残留农药含量。
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公开(公告)号：US20140342052A1
公开(公告)日：2014-11-20
申请号：US14360806
申请日：2012-11-27
摘要： A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the particle. The solid core includes a first edible carbohydrate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non-carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer.
摘要翻译： 甜味剂颗粒包括固体核，固体核上的第一固体层和第一固体层上的第二固体层，第二固体层限定颗粒的最外表面。 固体核心包括第一可食用碳水化合物，第一固体层包括非碳水化合物甜味剂和任选的第二可食用碳水化合物，第二固体层包含甜碳水化合物，但不含非碳水化合物甜味剂。 颗粒可以通过以下方法制备：a）将包括第一可食用碳水化合物的非碳水化合物甜味剂和任选的第二可食用碳水化合物的溶液的颗粒状核心材料施加到溶剂中，并除去溶剂以在芯上形成第一固体层 材料; 和b）将a）糖溶解在溶剂中并除去溶剂以在第一固体层上形成第二固体层的产物。
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9.发明申请Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications 审中-公开微乳液浓缩物和纳米乳液调味剂组合物用于食品应用公开(公告)号：US20130064954A1
公开(公告)日：2013-03-14
申请号：US13227708
申请日：2011-09-08
申请人： Maria Ochomogo , Ritu Garg , Edith Ramos da Conceicao Neta , Yuming Yang , Lachelle Arnt , Adelmo Monsalve-Gonzalez
发明人： Maria Ochomogo , Ritu Garg , Edith Ramos da Conceicao Neta , Yuming Yang , Lachelle Arnt , Adelmo Monsalve-Gonzalez
摘要： Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.
摘要翻译： 食品纳米乳剂组合物，其包含食品安全非离子表面活性剂，疏水性食品香料（例如精油），糖醇聚异构体和水。 糖醇类似物与疏水性食品香料的比例至少为8:1（重量），并且组合物有利地需要少量的一元醇用于稳定性，并且除了糖醇之外也不含多元醇。 这种纳米乳液组合物由微乳液浓缩物形成，具有很少或不具有动能输入。 用额外的水稀释后，微乳液相转向纳米乳剂。 在水和油中无限稀释是可能的。 糖醇与调味剂的高比例控制了纳米乳液组合物的粒度分布，并且有利地改变了纳米乳液的感官特性，以便在腭反应结束附近插入食用香料的感觉。
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公开(公告)号：US20130045326A1
公开(公告)日：2013-02-21
申请号：US13213402
申请日：2011-08-19
申请人： Eyad Hajeer
发明人： Eyad Hajeer
IPC分类号： A23L1/222
CPC分类号： A23L27/105 , A23L27/10
摘要： The method of preparation for a jalapeno flavored food enhancer comprising the steps of placing a plurality of ingredients into a container; adding an edible oil to the container; setting the container with the plurality of ingredients and edible oil aside for a predetermined amount of time; mixing contents of the container; pouring the contents of the container into a jar; topping the jar with edible oil; and vacuum sealing the jar once the jar is filled. The plurality of ingredients may include jalapenos, chipotle peppers, sun dried tomatoes, oregano, salt, sumac spice, garlic, and red peppers combined to create a spicy and delicious food condiment.
摘要翻译： 制备吉拉皮味风味食品增强剂的方法，包括将多种成分放入容器中的步骤; 向容器中加入食用油; 将容器用多种成分和食用油放置一段预定的时间; 混合容器内容物; 将容器的内容物倒入罐中; 用食用油盖上罐子; 一旦罐子被充满，真空密封罐子。 多种成分可以包括芝麻，辣椒，太阳晒干的西红柿，牛至，盐，香料，大蒜和红辣椒组合起来制成一种辛辣而美味的食物调味品。
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