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公开(公告)号：WO2020178718A1
公开(公告)日：2020-09-10
申请号：PCT/IB2020/051764
申请日：2020-03-02
Applicant: NOBLEGEN INC.
Inventor： NOBLE, Adam J. , SWAIN, Angela , CLARKE, Charles Jonathan , ZHANG, Chonggang , SABOURI, Somayeh , LI, Shaojun , LONG, Adam William , SASIDHARAN PILLAI, Prasanth Kumar
IPC: A23L29/20 , A23D7/04 , A23L27/00 , A23L27/30 , A23L29/10 , A23L29/269 , A23L29/275 , A23L5/40 , A23P10/30 , C13K1/06 , A23L33/125
Abstract: Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.
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公开(公告)号：WO2020178108A1
公开(公告)日：2020-09-10
申请号：PCT/EP2020/055075
申请日：2020-02-27
Applicant: FRIESLANDCAMPINA NEDERLAND B.V.
Inventor： FEITSMA, Anouk, Leonie , KLOEK, William , PARIKH, Panam, Mohit , TIMMER-KEETELS, Christina, Josephina, Antonia, Maria , VONK, Marlotte, Marianne , ROMBOUT-JEURINK, Prescilla, Vera
IPC: A23D9/04 , A23L33/00 , A23L33/115
Abstract: The invention relates to a fat composition and a nutritional composition comprising such fat composition. The nutritional composition is particularly suitable for therapeutic applications in treating gut discomfort and/or constipation as well as in non-therapeutic applications for reducing the intestinal formation of calcium and magnesium fatty acid soaps. The fat composition comprises a mixture of triacylglycerols (TAG) originating from a bovine milk fat source and a vegetable lipid source, said mixture being characterized by: (a) a content of butanoate groups (C4:0) of 0.5-2.8 % by weight based on total weight of fatty acid acyl groups in TAG; (b) a wLCSFA(sn-1,3) of 18.0-35.0% by weight; (c) a mLCFA (sn-1,3) of 48.0-61.0 mol%; and (d) a ratio mLCFA (sn-1,3) / SFA of 0.70-1.25, wherein: - LCFA(sn-1,3) are the long chain fatty acid acyl groups having a chain length of 12 or more carbon atoms at the sn-1 and sn-3 position in TAG; - LCSFA(sn-1,3) are the long chain saturated fatty acid acyl groups having a chain length of 12 or more carbon atoms at the sn-1 and sn-3 position in TAG; - wLCSFA(sn-1,3) is the amount of LCFA(sn-1,3) in % by weight based on total weight of fatty acid acyl groups in TAG; - mLCFA(sn-1,3) is the mole fraction of LCFA(sn-1,3) based on total moles of fatty acid acyl groups in the TAG as expressed in mol%; and - SFA is the mole fraction of saturated fatty acid acyl groups in the TAG as expressed in mol%.
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73.发明申请
公开(公告)号：WO2020150661A9
公开(公告)日：2020-07-23
申请号：PCT/US2020/014182
申请日：2020-01-17
Applicant: GLYCOSBIO FOOD SCIENCES, INC.
Inventor： MONTICELLO, Daniel, J. , BUSSMAN, Werner, J.
Abstract: Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.
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公开(公告)号：WO2020148963A1
公开(公告)日：2020-07-23
申请号：PCT/JP2019/041956
申请日：2019-10-25
Applicant: 不二製油グループ本社株式会社
Abstract: 本発明の課題は、料理に使用するだけでチーズ類をローストした様な香ばしい風味の付与またはチーズ風味を増強することができる焦がしチーズ風味を有する風味油の製造法を提供することを課題とした。 油脂をチーズ由来原料が対油３～２０質量％の存在下で加熱することにより、香ばしい焦がしチーズ風味を有する風味油が得られる製造法を見いだすことができた。特に、チーズパウダーを用い、反応系内を不活性ガスで置換して加熱した場合に、その風味は強く、良好であった。
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公开(公告)号：WO2020129739A1
公开(公告)日：2020-06-25
申请号：PCT/JP2019/048165
申请日：2019-12-09
Applicant: 株式会社J-オイルミルズ
IPC: A23D9/00
Abstract: 風味油による風味を低下させないようにするための、風味油の風味低下抑制方法、風味油の風味低下抑制剤、及び風味低下が抑制された風味油の製造方法、並びにその風味油を使用した食品の製造方法を提供する。 風味油にポリジメチルシロキサンを含有せしめる工程を含む、風味油の風味低下抑制方法である。また、ポリジメチルシロキサンを有効成分とする、風味油の風味低下抑制剤である。また、風味油にポリジメチルシロキサンを１×１０ -5 質量％以上１×１０ -2 質量％以下になるように添加する工程を含む、風味低下が抑制された風味油の製造方法である。その風味油は、ネギ風味油、ガーリック風味油、又はバター風味油であることが好ましい。
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Patent Agency Ranking
公开(公告)号：WO2020127182A1
公开(公告)日：2020-06-25
申请号：PCT/EP2019/085525
申请日：2019-12-17
Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
Inventor： BLANCHARD, Carine , CUENOUD, Bernard , DESTAILLATS, Frederic , FORBES-BLOM, Elizabeth , OERTLING, Heiko , PATIN, Amaury
IPC: A23D9/02 , A61K31/215 , C11C3/10
Abstract: A composition comprising a compound having the formula (1), (2), (3), (4) or combinations thereof, wherein n1, n2, n3, n4, n5 and n6 are independently 4 to 10.
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公开(公告)号：WO2020119160A1
公开(公告)日：2020-06-18
申请号：PCT/CN2019/101025
申请日：2019-08-16
Applicant: 瞿瀚鹏
Abstract: 一种含有蘑菇维生素D 2 油的食品，每个食品剂量单位中维生素D 2 的含量不低于0.5μg；其中蘑菇维生素D 2 油的过氧化值≤15meq/kg、酸价≤3mg/g。蘑菇维生素D 2 油通过用食用油萃取含有维生素D 2 的蘑菇粉制得。食品中还含有选自紫苏油、核桃油、亚麻籽油、花生油、橄榄油、ARA油脂、DHA油脂、维生素A和海藻钙的一种或多种营养素。该方法获得的产品中的维生素D 2 相对于含蘑菇粉的产品更易吸收。
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公开(公告)号：WO2020110012A1
公开(公告)日：2020-06-04
申请号：PCT/IB2019/060205
申请日：2019-11-27
Applicant: THE PRINCETON GROUP INC – C40917
Inventor： HANNA, Mark, Anthony , TEW, Samuel, Beng
Abstract: A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.
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79.发明申请
公开(公告)号：WO2020099602A1
公开(公告)日：2020-05-22
申请号：PCT/EP2019/081408
申请日：2019-11-14
Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
Inventor： AEBI, Marcel , PALURI, Sravanti , NAPOLITANO, Guillermo, E , CHANDRASEKARAN, Shantha Nalur
Abstract: The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40 - 60 wt. %, preferably 43 – 60 wt. %, more preferably 45 – 50 wt.% of total fat in the coating, 30 - 50 wt. % of ground whole nuts having a particle size below 80 microns, preferably 10 to 73 microns, and wherein the total fat in the coating composition comprises 40 - 60 wt% of liquid fat and 60 - 40 wt. % of hardening fat based on the total fat. The invention also relates to a method for making the coating composition.
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