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公开(公告)号：US20220151269A1
公开(公告)日：2022-05-19
申请号：US17439142
申请日：2020-03-16
发明人： Bryan Aviles
摘要： A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.
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2.发明申请公开(公告)号：US20190254302A1
公开(公告)日：2019-08-22
申请号：US16255303
申请日：2019-01-23
申请人： Cornell University
IPC分类号： A23C19/09 , A23L5/44 , A23L5/48 , A23C19/084 , A23C19/068
摘要： The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.
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公开(公告)号：US20200154729A1
公开(公告)日：2020-05-21
申请号：US16749438
申请日：2020-01-22
发明人： Josef Klucik , You Chen , Patricio Gutierrez
摘要： The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.
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公开(公告)号：US10575535B2
公开(公告)日：2020-03-03
申请号：US15320095
申请日：2015-06-18
发明人： Josef Klucik , You Chen , Patricio Gutierrez
摘要： The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.
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公开(公告)号：US11980206B2
公开(公告)日：2024-05-14
申请号：US16749438
申请日：2020-01-22
发明人： Josef Klucik , You Chen , Patricio Gutierrez
CPC分类号： A23G3/32 , A23L5/48 , A23L27/215
摘要： The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.
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公开(公告)号：US20220211081A1
公开(公告)日：2022-07-07
申请号：US17612357
申请日：2020-05-29
申请人： OTERAP HOLDING BV
发明人： Erik BOOGAARD , Charlotte FONKERT
IPC分类号： A23L5/48 , A23L2/58 , A23K20/179 , C09B61/00
摘要： The present invention relates to a food colourant prepared from natural ingredients by heating a mixture comprising 15% w/w to 60% w/w of a source of reducing sugars and 25% w/w to 85% w/w of an amino acid for 1 to 12 hours at 85 to 110 degrees C. The food colourant is of a dark brown to black colour and has a colour intensity of at least 6 at 490 nm. Food products comprising the colourant according to the invention meet the actual needs of consumers and producers in the food industry for natural products. The present invention also relates to a method for preparing the food colourant and to products containing the food colourant.
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公开(公告)号：USRE46695E1
公开(公告)日：2018-02-06
申请号：US14881790
申请日：2015-10-13
申请人： WILD Flavors, Inc.
发明人： Shaowen Wu , Chad Ford , Gregory Horn
CPC分类号： A23L5/48
摘要： A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.
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