公开(公告)号：US20240292847A1

公开(公告)日：2024-09-05

申请号：US17777718

申请日：2020-12-09

申请人： Novozymes A/S

发明人： Alexander Findeisen

IPC分类号： A21D8/04 ,  A21D2/16 ,  A21D2/22 ,  A21D10/00

CPC分类号： A21D8/042 ,  A21D2/165 ,  A21D2/22 ,  A21D10/005

摘要： The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.

公开(公告)号：US11896018B2

公开(公告)日：2024-02-13

申请号：US14971824

申请日：2015-12-16

申请人： Mars, Incorporated

发明人： Andrea Cattaruzza ,  Stewart Radford ,  Alejandro Gregorio Marangoni

IPC分类号： A21D2/18 ,  A21D2/16 ,  A21D13/80

CPC分类号： A21D2/188 ,  A21D2/165 ,  A21D2/181 ,  A21D13/80

摘要： A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

公开(公告)号：US11766049B2

公开(公告)日：2023-09-26

申请号：US16985463

申请日：2020-08-05

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： Zeynel Deniz Gunes ,  Olivier Schafer ,  Helen Chisholm ,  Helene Deyber ,  Cindy Pelloux ,  Bernard Paul Binks

IPC分类号： A23D9/04 ,  A23L33/20 ,  A21D2/16 ,  A23G1/52 ,  A61K8/04 ,  A61K8/92 ,  A61Q19/00 ,  A23D7/05 ,  A21D13/068

CPC分类号： A23D9/04 ,  A21D2/165 ,  A21D13/068 ,  A23D7/05 ,  A23G1/52 ,  A23L33/20 ,  A61K8/046 ,  A61K8/922 ,  A61Q19/00 ,  A23V2002/00 ,  A23V2200/226

摘要： The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

公开(公告)号：US11730183B2

公开(公告)日：2023-08-22

申请号：US17829549

申请日：2022-06-01

申请人： Mauri Technology B.V.

发明人： Adrianus Rutgerus Antonius Karremans ,  Martinus Gerardus van Oort

IPC分类号： A23P10/47 ,  A21D8/04 ,  A23L29/00 ,  A23L29/212 ,  A21D2/16 ,  A21D2/18 ,  A23D9/00 ,  A21D2/00 ,  C12N9/98 ,  A23P10/40 ,  A21D10/00

CPC分类号： A23P10/47 ,  A21D2/00 ,  A21D2/165 ,  A21D2/186 ,  A21D8/042 ,  A21D10/005 ,  A23L29/06 ,  A23L29/212 ,  A23P10/40 ,  C12N9/98 ,  A23D9/00

摘要： The invention relates to a granular de-dusting material comprising



30-60 wt. % cold-swelling potato starch,
5-40 wt. % vegetable oil,
5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material.




The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.
The invention further relates to a de-dusted enzyme product.

公开(公告)号：US20230157305A1

公开(公告)日：2023-05-25

申请号：US17904828

申请日：2021-02-24

申请人： MIYOSHI OIL & FAT CO., LTD.

发明人： Kazuhiro HAMAMOTO ,  Kimiko SAITO ,  Baku USHIJIMA ,  Akira OHTA

IPC分类号： A21D2/16 ,  A23D7/005 ,  A23L7/104

CPC分类号： A21D2/16 ,  A23D7/005 ,  A23L7/104

摘要： An emulsified oil and fat composition having a refreshing flavor and sweetness. The emulsified oil and fat composition contains a Koji fermentation product in which the pH value of the aqueous phase is 3.1-6.0 inclusive. The Koji fermentation product may be a Koji fermentation product of rice.

公开(公告)号：US20220322699A1

公开(公告)日：2022-10-13

申请号：US17704292

申请日：2022-03-25

申请人： MORINAGA MILK INDUSTRY CO., LTD.

发明人： Sachiko Takahashi

IPC分类号： A23J3/16 ,  A21D6/00 ,  A21D2/26 ,  A23J3/22 ,  A21D2/16

摘要： A method for producing a meat-like food product comprises the steps of: mixing ingredients comprising tofu, water-soluble dietary fibers derived from grain, and gluten to prepare a dough; shaping the dough into a shaped product; and heating the shaped product.

公开(公告)号：US20220142182A1

公开(公告)日：2022-05-12

申请号：US17516571

申请日：2021-11-01

申请人： CERELIA

发明人： Claire MICHEAUX ,  Mathieu HEINRICH ,  Gérard FRITSCH

IPC分类号： A21D10/02 ,  A21D2/18 ,  A21D2/02 ,  A21D8/04 ,  A21D2/14 ,  A21D2/16 ,  A21D6/00 ,  B65B25/00 ,  B65B31/04

摘要： Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

公开(公告)号：US11311478B2

公开(公告)日：2022-04-26

申请号：US16913613

申请日：2020-06-26

申请人： Uplift Food

发明人： Kara Landau

IPC分类号： A61K9/00 ,  A61K47/36 ,  A61K47/44 ,  A61K35/742 ,  A61K36/48 ,  A23L33/125 ,  A23L33/135 ,  A23L33/22 ,  A23L33/115 ,  A23L33/00 ,  A21D2/18 ,  A21D2/16 ,  A21D6/00 ,  A21D13/045 ,  A21D13/14 ,  A23L9/20 ,  A61K47/10

摘要： A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

公开(公告)号：US20220104507A1

公开(公告)日：2022-04-07

申请号：US17428496

申请日：2020-02-06

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Antonio DE SIMONE

IPC分类号： A21D13/33 ,  A21D2/18 ,  A21D2/16 ,  A21D2/36 ,  A21D13/11

摘要： A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.

公开(公告)号：US20220030897A1

公开(公告)日：2022-02-03

申请号：US17497843

申请日：2021-10-08

申请人： OMEGA FOODS, LLC

发明人： Andrew Konopacki ,  Michael H. Gurin

IPC分类号： A23C9/123 ,  A21D2/16 ,  A23G9/32 ,  A23D7/00 ,  A23C19/09 ,  A23C19/076 ,  A23D7/005 ,  A61K31/201 ,  A23L11/00 ,  A23L27/60 ,  A61K45/06 ,  A61K31/202 ,  A23D7/01 ,  A23L25/10 ,  A23L23/00 ,  A23L13/50 ,  A23L9/10 ,  A23L21/10 ,  A61K31/355 ,  A23L19/18 ,  A23L33/12 ,  A23L2/68 ,  A23L15/00 ,  A23L7/109 ,  A23L7/117 ,  A23L19/00 ,  A23L2/02

摘要： A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.