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公开(公告)号：US11730178B2
公开(公告)日：2023-08-22
申请号：US17502784
申请日：2021-10-15
发明人： David Kannar , Barry James Kitchen , Lance Sparrow
IPC分类号： A61K36/00 , A23L2/60 , A23L29/30 , A23L27/30 , A23L33/10 , C13B10/06 , C13B10/14 , A61K36/899 , B01D15/08 , A23L33/125 , A23L7/00 , A23L21/00
CPC分类号： A23L2/60 , A23L27/33 , A23L29/30 , A23L33/10 , A61K36/899 , B01D15/08 , C13B10/06 , C13B10/14 , A23L7/00 , A23L21/00 , A23L33/125
摘要： The present invention relates to a process for producing an extract derived from sugar cane, the process comprising:
i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v/v ethanol;
ii) allowing a precipitate to form in the extraction mixture;
iii) removing the precipitate from the extraction mixture to obtain a supernatant; and
iv) removing ethanol from the supernatant to produce the extract derived from sugar cane.
The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product.-
公开(公告)号：US11533939B2
公开(公告)日：2022-12-27
申请号：US16449467
申请日：2019-06-24
申请人： PureCircle Sdn Bhd
发明人： Avetik Markosyan
IPC分类号： A23L33/125 , A23L5/00 , A23L29/00 , A23L29/10 , A23L29/20 , A23L29/212 , A23L29/262 , A23L29/30 , A23L27/10 , A23L27/30 , A23L5/40 , A23L33/105 , A23L33/175 , A23L33/21 , A23L2/60 , A61Q19/00 , C08B15/02 , A23L27/29 , A61K8/9789 , A61K8/9794 , A23L7/00
摘要： Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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公开(公告)号：US10752911B2
公开(公告)日：2020-08-25
申请号：US15875313
申请日：2018-01-19
摘要： This invention relates to methods for increasing carbon fixation and/or increasing biomass production in a plant, comprising: introducing into a plant, plant part, and/or plant cell heterologous polynucleotides encoding (1) a succinyl CoA synthetase, (2) a 2-oxoglutarate:ferredoxin oxidoreductase, (3) a 2-oxoglutarate carboxylase, (4) an oxalosuccinate reductase, or (5) an isocitrate lyase, or (6) a succinyl CoA synthetase and a 2-oxoglutarate:ferredoxin oxidoreductase, (7) a 2-oxoglutarate carboxylase and an oxalosuccinate reductase polypeptide, and/or (8) a 2-oxoglutarate carboxylase polypeptide, an oxalosuccinate reductase polypeptide and an isocitrate lyase polypeptide to produce a stably transformed plant, plant part, and/or plant cell, wherein said heterologous polynucleotides are from a bacterial and/or an archaeal species. Additionally, transformed plants, plant parts, and/or plant cells are provided as well as products produced from the transformed plants, plant parts, and/or plant cells.
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公开(公告)号：US10575531B2
公开(公告)日：2020-03-03
申请号：US15913129
申请日：2018-03-06
申请人： General Mills, Inc.
发明人： Barmack Rassi , Steven C Robie , James N Weinstein
摘要： Visually distinct, flaked Ready-to-Eat cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickness of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
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公开(公告)号：US10010106B2
公开(公告)日：2018-07-03
申请号：US14919845
申请日：2015-10-22
IPC分类号： A23N7/01 , A23N7/02 , A23N7/00 , A23L7/00 , A23N7/04 , A23N7/10 , B24C3/00 , B24C3/08 , B24C3/10 , B24C3/12 , B24C3/18 , B24C3/32 , B24C5/00 , B24C7/00 , B24C11/00 , A23L5/00
CPC分类号： A23N7/023 , A23L5/57 , A23L7/00 , A23N7/00 , A23N7/02 , A23N7/04 , A23N7/10 , B24C3/00 , B24C3/08 , B24C3/10 , B24C3/12 , B24C3/18 , B24C3/32 , B24C5/00 , B24C7/00 , B24C7/0007 , B24C11/00
摘要： A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus includes a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can include a food grade fluid and a food grade abrasive, for example, air and salt, respectively.
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公开(公告)号：US09924724B2
公开(公告)日：2018-03-27
申请号：US14602807
申请日：2015-01-22
申请人： General Mills, Inc.
发明人： Barmack Rassi , Steven C Robie , James N Weinstein
CPC分类号： A21C11/103 , A21C11/16 , A23C11/10 , A23L7/00 , A23L7/135 , A23L7/17 , A23V2002/00
摘要： Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
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公开(公告)号：US09695403B2
公开(公告)日：2017-07-04
申请号：US13321465
申请日：2010-05-20
CPC分类号： C12N9/16 , Y02E50/17 , Y10T428/2982
摘要： This invention relates to phytases, polynucleotides encoding them, uses of the polynucleotides and polypeptides of the invention, as well as the production and isolation of such polynucleotides and polypeptides. In particular, the invention provides polypeptides having phytase activity under high temperature conditions, and phytases that retain activity after exposure to high temperatures. The invention further provides phytases which have increased gastric lability. The phytases of the invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients. The phytases of the invention can be formulated as foods or feeds or supplements for either to, e.g., aid in the digestion of phytate.
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公开(公告)号：US11478519B2
公开(公告)日：2022-10-25
申请号：US16557293
申请日：2019-08-30
发明人： J. Bruce Wicking , Yilin Bian
IPC分类号： A61K36/062 , A23L5/00 , A23L31/00 , C12N1/14 , A23L33/16 , A23P10/20 , A23P10/40 , A23P10/30 , A23L2/52 , A61K33/26 , A23L7/00
摘要： A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described.
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公开(公告)号：US11096408B2
公开(公告)日：2021-08-24
申请号：US14240834
申请日：2012-08-21
申请人： Yoshie Yasumatsu , Hiroko Kodera , Kenichi Ason
发明人： Yoshie Yasumatsu , Hiroko Kodera , Kenichi Ason
IPC分类号： A23L5/00 , A23L33/125 , A23L31/15 , A23L2/56 , A23G1/48 , A23G1/42 , A23L27/60 , A23L27/24 , A23L23/00 , A23L33/145 , A23L27/00 , A23L7/00 , A23L9/00
摘要： The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.
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公开(公告)号：US11076622B2
公开(公告)日：2021-08-03
申请号：US15027928
申请日：2014-10-09
发明人： Maiko Tanahashi , Mitsuru Tanaka
摘要： [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container.
[Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.
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