公开(公告)号：US12075794B2

公开(公告)日：2024-09-03

申请号：US17565866

申请日：2021-12-30

申请人： Kraft Foods Group Brands LLC

发明人： Leann M. Barden ,  Judith G. Moca ,  Ryan M. High ,  Michael D. Putnam

IPC分类号： B65D81/34 ,  A23D7/005 ,  A23D7/06 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23L29/256

CPC分类号： A23D7/06 ,  A23D7/0053 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23L29/256

摘要： Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

公开(公告)号：US20220008379A1

公开(公告)日：2022-01-13

申请号：US17359768

申请日：2021-06-28

申请人： Cannacraft, Inc.

发明人： Matthew W. Elmes ,  James P. Prendergast

IPC分类号： A61K31/352 ,  A61K47/22 ,  A61K47/18 ,  A61K31/465 ,  A61K31/22 ,  A61K31/4045 ,  A61K31/522 ,  A61K31/05 ,  A61K45/06 ,  A61K31/5513 ,  A61K9/00 ,  A23L33/105 ,  A23D7/005 ,  A23D7/06 ,  A23L33/00 ,  A23L2/52

摘要： This disclosure provides cannabinoid compositions with improved shelf-life stability, methods of use thereof, and methods of preparation thereof.

公开(公告)号：US20210100751A1

公开(公告)日：2021-04-08

申请号：US15733458

申请日：2019-02-01

申请人： Commonwealth Scientific and industral Research Organisation

发明人： Mary Ann AUGUSTIN ,  Luz SANGUANSRI

IPC分类号： A61K9/50 ,  A61K8/11 ,  A61K36/31 ,  A61K8/9789 ,  A61K8/60 ,  A61K31/7028 ,  A61K36/88 ,  A61K8/9794 ,  A61K31/353 ,  A61K8/49 ,  A61K31/105 ,  A61K31/202 ,  A61K8/36 ,  A61K8/92 ,  A61K35/60 ,  A61K8/04 ,  A61K8/06 ,  A61K9/107 ,  A61K9/00 ,  A61K8/46 ,  A61K31/26 ,  A61K8/02 ,  A61K9/19 ,  A61K9/20 ,  A23D7/005 ,  A23D7/02 ,  A23D7/01 ,  A23L19/00 ,  A23D7/06 ,  A23P10/35 ,  A23P10/28 ,  A23L33/12 ,  A23L33/17 ,  A23L33/125 ,  A23K20/158 ,  A23K20/147 ,  A23K20/163 ,  A23K50/80

摘要： The invention relates to a method of producing an emulsion or suspension from a biomass. The invention also relates to producing a powder or products produced therefrom. The invention also relates to an emulsion or suspension produced by a method as described herein. The invention also relates to a powder produced by a method as described herein or products produced therefrom.

公开(公告)号：US20210084942A1

公开(公告)日：2021-03-25

申请号：US17110105

申请日：2020-12-02

申请人： Kraft Foods Group Brands LLC

发明人： Daniel T. Piorkowski

IPC分类号： A23L2/385 ,  A23L2/52 ,  A23L2/62 ,  A23L29/25 ,  A23L2/68 ,  A23D7/005 ,  A23D7/06

摘要： Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

公开(公告)号：US10905137B2

公开(公告)日：2021-02-02

申请号：US16704292

申请日：2019-12-05

申请人： Kraft Foods Group Brands LLC

发明人： Daniel T. Piorkowski

IPC分类号： A23L2/385 ,  A23L2/52 ,  A23L2/62 ,  A23L29/25 ,  A23L2/68 ,  A23D7/005 ,  A23D7/06

摘要： Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

公开(公告)号：US20200337328A1

公开(公告)日：2020-10-29

申请号：US16957849

申请日：2017-12-29

申请人： Kraft Foods Group Brands LLC

发明人： Leann M. BARDEN ,  Judith G. MOCA ,  Ryan M. HIGH ,  Michael D. PUTNAM

IPC分类号： A23D7/06 ,  A23L29/10 ,  A23L29/231 ,  A23L29/256 ,  A23L27/60 ,  A23D7/005

摘要： Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

公开(公告)号：US20160316806A1

公开(公告)日：2016-11-03

申请号：US15104082

申请日：2014-12-03

申请人： NESTEC S.A.

发明人： Cecile Gehin-Delval ,  Cristophe Joseph Etienne Schmitt ,  Bernard Paul Binks ,  Mathieu Julien Destribats

IPC分类号： A23L33/16 ,  A23D7/06 ,  A23L33/12 ,  A61K47/12 ,  A61K8/19 ,  A61K8/06 ,  A61K8/36 ,  A61K47/02 ,  A23D7/005 ,  A61K8/23

CPC分类号： A23L33/16 ,  A23D7/0053 ,  A23D7/06 ,  A23L33/115 ,  A23L33/12 ,  A23V2002/00 ,  A61K8/062 ,  A61K8/064 ,  A61K8/066 ,  A61K8/19 ,  A61K8/23 ,  A61K8/361 ,  A61K47/02 ,  A61K47/12 ,  C11B5/0071

摘要： The present invention relates to emulsions. In particular, it relates to an emulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20° C. and wherein the particles have between 0.5 and 20 wt. % fatty acids coated or adsorbed onto their surface. Further aspects of the invention are a composition comprising the emulsion and a method of manufacturing a double emulsion.

摘要翻译： 本发明涉及乳液。 特别地，本发明涉及包含至少一种水相和至少一种脂质相的乳液，其中乳液通过在20℃下每100ml溶解度小于1g的可食用无机盐的颗粒来稳定。 并且其中所述颗粒具有0.5至20wt。 ％脂肪酸被涂覆或吸附到其表面上。 本发明的其它方面是包含乳液的组合物和制备双重乳液的方法。

公开(公告)号：US20120100276A1

公开(公告)日：2012-04-26

申请号：US13377337

申请日：2010-07-05

申请人： Emilien Louis Joseph Esteve ,  Clive Richard Thomas Norton

发明人： Emilien Louis Joseph Esteve ,  Clive Richard Thomas Norton

IPC分类号： A23D7/00 ,  A21D13/08 ,  A23D7/06

CPC分类号： A23D7/003 ,  A23D7/0053 ,  A23D7/011 ,  A23L27/80 ,  A23L35/10

摘要： A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.

摘要翻译： 美味的油包水食品乳液包含脂肪相和水相。 水相包含至少50％的溶解固体。 还提供了包含乳液的食品组合物和制备乳液的方法。

公开(公告)号：US20120070866A1

公开(公告)日：2012-03-22

申请号：US13308279

申请日：2011-11-30

申请人： Jianxin Gu ,  Xiaojing Yun ,  Xiaoning Chen ,  Si Zhang ,  Junwu Yang ,  Yihong Wu

发明人： Jianxin Gu ,  Xiaojing Yun ,  Xiaoning Chen ,  Si Zhang ,  Junwu Yang ,  Yihong Wu

IPC分类号： C12P17/18 ,  A23C3/08 ,  A23D7/06 ,  A23G4/00 ,  A23B9/26 ,  A23D9/06 ,  A23B5/14 ,  A23L2/44 ,  A23L2/02 ,  A23L2/00 ,  C12H1/00 ,  A23L3/3481 ,  A23B4/20

CPC分类号： A23L3/3526 ,  A23C3/08 ,  A23L2/44 ,  A23L3/3508 ,  A23L3/3544

摘要： Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

摘要翻译： 公开了通过纯化的PQQ和应用和生产方法强化的食品。 一种保存食品的方法，包括将有效量的纯化的PQQ或含有纯化的PQQ衍生物的化合物与食品混合，以提供食品中微生物生长的抑制手段。

公开(公告)号：US20080206411A1

公开(公告)日：2008-08-28

申请号：US11995182

申请日：2006-07-03

申请人： Jens Mogens Nielsen

发明人： Jens Mogens Nielsen

IPC分类号： A23D7/06 ,  A23L1/48

CPC分类号： A23C9/156 ,  A23C9/1307 ,  A23C2270/05 ,  A23G9/48 ,  A23L9/12 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/18

摘要： The present invention provides a foodstuff comprising: (a) a first food material layer; (b) a colour migration barrier layer; (c) a second food material layer, wherein the colour migration barrier layer is disposed between the first food material layer and the second food material layer and is an edible liquid oil composition comprising: (i) an oil component; and (ii) a fat, emulsifier, wax or mixture thereof having a melting point of greater than 55° C.; wherein the oil component (i) has a solid fat content (N-value) at 20° C. of less than 20.

摘要翻译： 本发明提供一种食品，包括：（a）第一食品材料层; （b）颜色迁移阻挡层; （c）第二食品材料层，其中所述颜色迁移阻挡层设置在所述第一食品材料层和所述第二食品材料层之间，并且是可食用液体油组合物，其包含：（i）油组分; 和（ii）熔点大于55℃的脂肪，乳化剂，蜡或其混合物; 其中所述油组分（i）在20℃下的固体脂肪含量（N值）小于20。