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公开(公告)号：US11576412B2
公开(公告)日：2023-02-14
申请号：US16312229
申请日：2017-10-23
发明人： Fusheng Lan , Jian Li , Fengrui Wei
摘要： The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.
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公开(公告)号：US20210369644A1
公开(公告)日：2021-12-02
申请号：US17185913
申请日：2021-02-25
申请人： SHAOGUAN UNIVERSITY
发明人： Siqun JING , Ruimin ZHONG , Junyan ZHANG
IPC分类号： A61K31/12 , A61K9/16 , A61K47/12 , A61K47/26 , A61K47/38 , A61K47/36 , A61K36/752 , A61K9/00 , A61K9/19 , A23L2/58 , A23L2/06 , A23L2/72 , A23L2/10 , A23L2/385 , A23L2/46 , A23L33/105 , A23L33/125 , A23L29/269 , A23L29/25 , A23L33/185 , A23L29/212 , A23L29/262 , A23L29/30 , A23L3/44
摘要： Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.
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公开(公告)号：US09420812B2
公开(公告)日：2016-08-23
申请号：US14797481
申请日：2015-07-13
IPC分类号： A23L1/212 , A23L2/395 , B01D71/06 , A23L2/385 , A23L1/00 , A23L2/08 , A23L2/10 , B01D61/02 , B01D61/14 , A23L1/30 , A23L2/74
CPC分类号： A23L19/03 , A23L2/085 , A23L2/087 , A23L2/10 , A23L2/385 , A23L2/395 , A23L2/74 , A23L5/51 , A23L19/00 , A23L33/105 , A23V2002/00 , B01D61/025 , B01D61/145 , B01D71/06
摘要： A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.
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公开(公告)号：US20150313267A1
公开(公告)日：2015-11-05
申请号：US14797481
申请日：2015-07-13
IPC分类号： A23L1/30 , A23L2/395 , B01D71/06 , B01D61/14 , A23L1/00 , A23L2/10 , B01D61/02 , A23L2/08 , A23L2/385
CPC分类号： A23L19/03 , A23L2/085 , A23L2/087 , A23L2/10 , A23L2/385 , A23L2/395 , A23L2/74 , A23L5/51 , A23L19/00 , A23L33/105 , A23V2002/00 , B01D61/025 , B01D61/145 , B01D71/06
摘要： A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.
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公开(公告)号：US20050153049A1
公开(公告)日：2005-07-14
申请号：US10755736
申请日：2004-01-12
申请人： Leslie West , Ids Tsui
发明人： Leslie West , Ids Tsui
摘要： Methods for converting fruits and vegetables into powders that help to better preserve perceived colors of the fruits and vegetables and/or improves dispersion of the powder when the powder is mixed with a liquid medium to form a beverage.
摘要翻译： 将水果和蔬菜转化成粉末的方法，其有助于更好地保留水果和蔬菜的感知颜色，和/或当粉末与液体介质混合以形成饮料时改善粉末的分散性。
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公开(公告)号：US6117461A
公开(公告)日：2000-09-12
申请号：US846557
申请日：1997-04-30
CPC分类号： C12Y301/01003 , A23B7/026 , A23L19/01 , A23L2/102 , A23L2/39 , A23L29/06 , A23L33/105 , A23L33/22 , C12Y302/01001 , C12Y302/01004 , C12Y304/21014 , Y10S426/80 , Y10S426/801
摘要： A food composition containing from about 80 to about 98 parts by weight of a first plant material derived from fruit and/or vegetable juices, from about 1 to about 10 parts by weight of a second plant material derived from fruit and/or vegetable fiber, and from about 1 to about 10 parts by weight of enzyme material selected from the group consisting of amylase, protease, lipase, cellulase, and mixtures thereof. Preferably, the first and second materials are each dried before being combined, and the enzyme material is derived from at least one species of Aspergillus mold.
摘要翻译： 一种食物组合物，其含有约80-约98重量份衍生自水果和/或植物汁的第一植物材料，约1至约10重量份衍生自水果和/或植物纤维的第二植物材料， 和约1至约10重量份的选自淀粉酶，蛋白酶，脂肪酶，纤维素酶及其混合物的酶材料。 优选地，第一和第二材料在组合之前各自干燥，并且酶材料衍生自至少一种曲霉属霉菌。
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公开(公告)号：US4978549A
公开(公告)日：1990-12-18
申请号：US329834
申请日：1989-03-28
申请人： Norihisa Takada , Saburo Kojima , Tadaaki Wakayama , Kyoko Omi , Nobuyuki Kobayashi , Hideyuki Okada
发明人： Norihisa Takada , Saburo Kojima , Tadaaki Wakayama , Kyoko Omi , Nobuyuki Kobayashi , Hideyuki Okada
摘要： A process for manufacturing tomato juice which retains less amount of compounds giving out a green odor by heating crushed tomatoes rapidly to 60.degree.-85.degree. C., particularly at a heating rate of 4.degree. C./sec or higher, holding the heated tomatoes at the above temperature for 2-15 minutes, more heating them to over 85.degree. C. and then extracting the juice, where the above heating conditions are also used for pretreatment of tomatoes for recoverying natural tomato essence followed by collecting vapors containing tomato aroma components, often by flashing tomatoes in a vacuum tank, rectifying the vapor and condensing the aroma components, often by a condenser.
摘要翻译： 制造番茄汁的方法，其通过将碎西红柿快速加热至60-85℃，特别是以4℃/秒或更高的加热速率，保持较少量的发出绿色气味的化合物，保持加热的番茄 在上述温度下2-15分钟，将其加热至85℃以上，然后提取果汁，其中上述加热条件也用于预处理番茄以回收天然番茄精华，然后收集含有番茄香气成分的蒸气 通常通过在真空槽中闪烁西红柿，经常通过冷凝器对蒸气进行精馏和冷凝香气成分。
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公开(公告)号：US4942045A
公开(公告)日：1990-07-17
申请号：US264337
申请日：1988-10-28
申请人： Hermann J. Thumm
发明人： Hermann J. Thumm
摘要： In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).
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公开(公告)号：US3299937A
公开(公告)日：1967-01-24
申请号：US44654465
申请日：1965-04-08
申请人： COOK RALPH W
发明人： COOK RALPH W
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公开(公告)号：US3230689A
公开(公告)日：1966-01-25
申请号：US25168663
申请日：1963-01-15
发明人： PETER HUSSMANN
IPC分类号： A23B5/02 , A23C1/04 , A23C15/04 , A23C15/14 , A23C19/086 , A23D7/00 , A23D9/00 , A23D9/05 , A23F3/28 , A23F5/34 , A23L2/08 , A23L2/10 , A23L3/46 , A23L3/50 , B01D1/14 , B01D1/18 , B01D53/26 , F24F3/14 , F26B3/092 , F26B3/12 , F26B21/08
CPC分类号： A23B5/022 , A23C1/04 , A23C15/04 , A23C15/14 , A23C19/086 , A23D7/003 , A23D9/00 , A23D9/05 , A23F3/28 , A23F5/34 , A23L2/08 , A23L2/10 , A23L3/46 , A23L3/50 , B01D1/14 , B01D1/18 , B01D53/26 , F24F3/1411 , F24F2003/1458 , F26B3/0926 , F26B3/12 , F26B21/083 , Y02P60/853 , Y02P70/34 , Y02P70/40
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