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公开(公告)号：WO2018077744A1
公开(公告)日：2018-05-03
申请号：PCT/EP2017/076842
申请日：2017-10-20
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , KIM, Youngbin , BULLING, Katharina , KAUR, Prabhjot , MARAZZATO, Michele , SAGALOWICZ, Laurent , KJOLBY, Christian
Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat) is used.
Abstract translation: 本发明涉及一种硬肉汤片以及一种用于生产硬肉汤片的方法，其中鸡脂肪的总饱和脂肪含量为48至72重量％（基于总重量 脂肪）; 并且其中所述鸡脂肪包含36至55重量％（基于总脂肪重量）范围内的脂肪酸C16：0和11至19重量％范围内的C18：0（基于总脂肪重量） 被使用。
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2.发明申请OIL-IN-WATER EMULSION AND ITS USE FOR THE DELAYED RELEASE OF ACTIVE ELEMENTS 审中-公开水包油乳液及其用于延迟释放有源元素的用途
公开(公告)号：WO2008145744A1
公开(公告)日：2008-12-04
申请号：PCT/EP2008/056717
申请日：2008-05-30
Applicant: NESTEC S.A. , PHAN, Van Anh , GODINOT, Nicolas , SAGALOWICZ, Laurent , LESER, Martin , ROBERT, Fabien
Inventor： PHAN, Van Anh , GODINOT, Nicolas , SAGALOWICZ, Laurent , LESER, Martin , ROBERT, Fabien
CPC classification number: A61K9/107 , A23D7/0053 , A23D7/011 , A23L29/10
Abstract: The present invention concerns the use of an oil-in-water emulsion where the interior of oil droplets exhibit interfaces, between lipophilic domains and hydrophilic or amphiphilic domains, due to the presence of a lipophilic additive solubilized inside the oil droplets and which is used for delayed release of active elements such that the release of at least one active element, which has a octanol/water partitioning coefficient logP higher than - 1, corresponds to a higher Tmax than the Tmax obtained for the simple reference oil-in-water emulsion where no lipophilic additive is used.
Abstract translation: 本发明涉及水包油型乳剂的用途，其中油滴内部显示亲脂性结构域与亲水性或两亲性结构域之间的界面，这是由于存在内部溶解的亲脂性添加剂 所述油滴并且用于活性元素的延迟释放，使得具有高于-1的辛醇/水分配系数logP的至少一种活性元素的释放对应于比对于简单获得的Tmax更高的Tmax 参考水包油乳液，其中不使用亲脂性添加剂。
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公开(公告)号：WO2016128428A1
公开(公告)日：2016-08-18
申请号：PCT/EP2016/052770
申请日：2016-02-10
Applicant: NESTEC S.A.
Inventor： SAGALOWICZ, Laurent , GANCEL, Charlotte , MOCCAND, Cyril , MARTIEL, Isabelle
IPC: A23L33/155 , A23L29/10 , A61K47/48 , A61K9/127
CPC classification number: A23L33/155 , A23L27/20 , A23L29/10 , A23L33/105 , A23V2002/00 , A61K9/107 , A61K9/1075 , A61K9/1274 , A61K31/07 , A61K47/14 , A61K47/22 , A61K47/24
Abstract: The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition.
Abstract translation: 本发明涉及包含甘油三酯，表面活性剂，自组装结构和维生素A或维生素A的组合物。本发明的其它方面是食品，包含甘油三酯，表面活性剂和自组装结构的组合物用于稳定维生素 A或维生素A和制备稳定的维生素A或维生素A组合物的方法。
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4.发明申请MAILLARD FLAVOR COMPOSITIONS WITH POLAR SOLVENTS DIFFERENT FROM WATER AND METHODS FOR MAKING SUCH COMPOSITIONS 审中-公开具有不同于水的极性溶剂的熔融组合物及其制备方法
公开(公告)号：WO2011073035A1
公开(公告)日：2011-06-23
申请号：PCT/EP2010/068688
申请日：2010-12-02
Applicant: NESTEC S.A. , SAGALOWICZ, Laurent , VITON, Florian , ROBERT, Fabien
Inventor： SAGALOWICZ, Laurent , VITON, Florian , ROBERT, Fabien
IPC: A23L1/227
CPC classification number: A23L27/215
Abstract: The invention provides a Maillard flavor composition comprising a structured lipid phase, a polar solvent, different from water, and at least one Maillard reaction product. The invention concerns further a method for making said composition in a structured lipid phase using polar solvent different from water. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
Abstract translation: 本发明提供了美拉德风味组合物，其包含结构化脂质相，不同于水的极性溶剂和至少一种美拉德反应产物。 本发明还涉及使用不同于水的极性溶剂将所述组合物制成结构化脂质相的方法。 该组合物可用于增强食物，膳食补充剂，药物等的适口性。
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公开(公告)号：WO2019030370A1
公开(公告)日：2019-02-14
申请号：PCT/EP2018/071725
申请日：2018-08-10
Applicant: NESTEC S.A.
Inventor： DIONISI, Fabiola , FERNANDEZ FARRES, Isabel , FRIES, Lennart , GADDIPATI, Sanyasi , GUNES, Zeynel,Deniz , KJOLBY, Christian , REH, Christoph,Thomas , SAGALOWICZ, Laurent
Abstract: The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.
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Patent Agency Ranking
公开(公告)号：WO2018029057A1
公开(公告)日：2018-02-15
申请号：PCT/EP2017/069530
申请日：2017-08-02
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , BULLING, Katharina , MARAZZATO, Michele , TRAPPO, Gregory , KJOLBY, Christian , SAGALOWICZ, Laurent
Abstract: The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt% (based on weight of total fat) comprising at least 23.5 wt% (based on weight of total fat) of C18:0.
Abstract translation: 本发明涉及粉状牛肉脂肪和用于生产粉末状牛肉脂肪的制造方法。 特别地，本发明涉及粉末状牛肉脂肪和用于生产粉末状牛肉脂肪的方法，其中所述总脂肪含量为54至72重量％（基于总脂肪重量）的牛肉脂肪包含至少23.5 wt％（基于总脂肪重量）C18：0。
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公开(公告)号：WO2014037546A1
公开(公告)日：2014-03-13
申请号：PCT/EP2013/068543
申请日：2013-09-09
Applicant: NESTEC S.A.
Inventor： SAGALOWICZ, Laurent , FILIPI, Ivan , JUAN, Jean-Marc , POUZOT, Matthieu , HUSNY, Joeska
CPC classification number: A23L1/293 , A23D7/0053 , A23D7/011 , A23D9/007 , A23D9/013 , A23D9/05 , A23K20/10 , A23K20/158 , A23L2/39 , A23L2/52 , A23L29/10 , A23L33/10 , A23L33/115 , A23L33/12 , A23L33/30 , A23V2002/00 , A61K9/10 , A61K9/107 , A61K9/14 , A61K9/145 , A61K31/164 , A61K47/44 , A23V2200/332
Abstract: The present invention relates to the field of N-acyl ethanolamidessuch as oleoylethanolamide. In particular the invention relates toflowableemulsions comprising oleoylethanolamide; compositions comprising these emulsions; and the possible uses of such compositions. A further aspect of the invention is a free-flowing powder comprisingoleoylethanolamide. The free-flowing powder may, for example, be obtained by drying the non-crystalline emulsions comprising oleoylethanolamide. Further aspects of the invention include the use of the free-flowing powder comprisingoleoylethanolamide; and compositions comprising such powders.
Abstract translation: 本发明涉及N-酰基乙醇酰胺盐如油基乙醇酰胺的领域。 特别地，本发明涉及包含油酰乙醇酰胺的可流动的乳液; 包含这些乳液的组合物; 以及这些组合物的可能用途。 本发明的另一方面是包含烯基乙醇酰胺的自由流动的粉末。 自由流动的粉末可以例如通过干燥包含油酰乙醇酰胺的非结晶乳液来获得。 本发明的其它方面包括使用包含烯基乙醇酰胺的自由流动的粉末; 和包含这种粉末的组合物。
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8.发明申请
公开(公告)号：WO2010008452A1
公开(公告)日：2010-01-21
申请号：PCT/US2009/003711
申请日：2009-06-22
Applicant: NESTEC S.A. , SAGALOWICZ, Laurent , DAVIDEK, Tomas , VITON, Florian , YU, Haiqing , LESER, Martin
Inventor： SAGALOWICZ, Laurent , DAVIDEK, Tomas , VITON, Florian , YU, Haiqing , LESER, Martin
CPC classification number: A23D7/011 , A23D7/0053 , A23K20/10 , A23K20/158 , A23K50/40 , A23L27/215
Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifϊer. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
Abstract translation: 本发明提供了使用美拉德反应物制备美拉德风味组合物在结构化脂质相中的方法，例如还原糖和氨基。 结构化脂质相包含约0.3％至约95％的水性溶剂和约5％至约99.7％的脂质加乳化剂。 该组合物可用于增强食物，膳食补充剂，药物等的适口性。
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公开(公告)号：WO2018077742A1
公开(公告)日：2018-05-03
申请号：PCT/EP2017/076837
申请日：2017-10-20
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , KAUR, Prabhjot , BULLING, Katharina , MARAZZATO, Michele , KIM, Youngbin , KJOLBY, Christian , SAGALOWICZ, Laurent
Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat).
Abstract translation: 本发明涉及通过半液体鸡脂肪的干分馏生产的高熔点鸡脂肪。 具体地说，本发明涉及一种鸡脂肪，其中总脂肪含量为48-72重量％（基于总脂肪重量）的鸡脂肪含有36-55重量％范围内的脂肪酸C16：0（ 基于总脂肪重量）和C18：0在11-19重量％范围内（基于总脂肪重量）。
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公开(公告)号：WO2018001876A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065482
申请日：2017-06-23
Applicant: NESTEC S.A.
Inventor： BULLING, Katharina , PERDANA, Jimmy , SAGALOWICZ, Laurent , KJOLBY, Christian , MARAZZATO, Michele , LOPEZ, Alejandro , SCHMITT, Bertrand
IPC: A23L33/115 , A23L23/10 , A23P10/25 , A23P10/28
Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt% (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt% (based on weight of total fat) of C18:0 and 25.5 to 33 wt% (based on weight of total fat) of C16:0.
Abstract translation: 本发明涉及一种硬肉精片以及一种用于生产硬肉精片的方法，其特征在于，具有总饱和脂肪含量为54至72重量％（基于 总脂肪）; 并且其中所述牛肉脂肪包含至少23.5重量％（基于总脂肪重量）的C18：0和25.5至33重量％（基于总脂肪重量）的C16：0。
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