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公开(公告)号：WO2011125666A1
公开(公告)日：2011-10-13
申请号：PCT/JP2011/057868
申请日：2011-03-29
CPC classification number: A23G4/20 , A23G4/062 , A23G4/123 , A23G4/14 , A23L33/19 , A23V2002/00 , A23V2250/54248 , A23V2200/22 , A23V2200/312 , A23V2250/1634 , A23G2200/10 , A23G2200/02 , A23G2210/00
Abstract: 長期保存後にもラクトフェリンの保存安定性に優れ、ラクトフェリン由来の歯周病予防効果が安定かつ効果的に発揮され、外観安定性も確保できる、チューインガム主体が２層以上の被覆層で被覆されたチューインガム及びその製造方法を提供する。 チューインガム主体が２層以上の被覆層で被覆されたチューインガムであって、チューインガム主体の外側にラクトフェリンを含有する内側被覆層が形成され、該内側被覆層の外側に金属酸化物を含有しラクトフェリンを含有しない外側被覆層が形成されていることを特徴とするチューインガム。 （Ｉ）チューインガム主体を形成する工程、 （ＩＩ）チューインガム主体の外側にラクトフェリンを含有する内側被覆層を形成する工程及び該内側被覆層の外側に金属酸化物を含有しラクトフェリンを含有しない外側被覆層を形成する工程 を含む上記チューインガムの製造方法。
Abstract translation: 公开了一种口香糖，其中咀嚼胶体被至少两层具有优异的乳铁蛋白保存稳定性的涂层涂覆，即使长期储存，均匀且有效地表现出乳铁蛋白衍生的牙周病预防效果，并且能够 也保证了外观的稳定。 还公开了其生产方法。 其中口香糖体被至少两层涂层涂覆的口香糖的特征在于，在口香糖体的外侧形成包含乳铁蛋白的内包衣层和包含金属氧化物的外包衣层 包括在所述内涂层的外侧形成乳铁蛋白。 上述口香糖生产方法包括（I）形成口香糖体的步骤，（II）在口香糖体的外侧形成含有乳铁蛋白的内包衣层的步骤，以及用于形成外涂层的步骤 层，其包含金属氧化物，并且在所述内涂层的外侧不包含乳铁蛋白。
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2.发明申请
公开(公告)号：WO2009115166A3
公开(公告)日：2009-11-26
申请号：PCT/EP2009000720
申请日：2009-02-04
Applicant: CARGILL INC , LANGENDORFF VIRGINIE , MAZOYER JACQUES , SKORUPINSKI FABIENNE
Inventor： LANGENDORFF VIRGINIE , MAZOYER JACQUES , SKORUPINSKI FABIENNE
IPC: A23G3/48 , A23G3/34 , A23G3/36 , A23G3/42 , A23L29/231
CPC classification number: A23G3/36 , A23G3/346 , A23G3/42 , A23G3/48 , A23G2200/06 , A23G2200/14 , A23G2210/00 , A23L29/231 , A23V2002/00 , A23V2250/50722 , A23V2250/056
Abstract: The present invention relates to a powder blend comprising high methoxyl pectin and at least one dried salt of an edible acid selected from tartrate, citrate, phosphate, polyphosphates and lactate, the salt having a water content of less than 12% by weight, a method for preparing the same, and the use thereof in food products, in particular confectionery products. The present invention also relates to said dried salt of an edible acid and the use thereof in food products, in particular confectionery products.
Abstract translation: 本发明涉及包含高甲氧基果胶和至少一种选自酒石酸盐，柠檬酸盐，磷酸盐，多磷酸盐和乳酸盐的食用酸的干燥盐的粉末混合物，所述盐的含水量小于12重量％，方法 用于制备它们，以及它们在食品，特别是糖果产品中的用途。 本发明还涉及所述食用酸的干燥盐及其在食品特别是糖果产品中的用途。
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公开(公告)号：WO2007106889A2
公开(公告)日：2007-09-20
申请号：PCT/US2007/064072
申请日：2007-03-15
Applicant: WM. WRIGLEY JR. COMPANY , CASTRO, Armando, J. , MIRZOEVA, Elena, S.
Inventor： CASTRO, Armando, J. , MIRZOEVA, Elena, S.
CPC classification number: A23G3/0063 , A23G3/343 , A23G3/362 , A23G3/54 , A23G4/064 , A23G4/20 , A23V2002/00 , A23V2200/25 , A23G2220/00 , A23G2210/00
Abstract: Improved confectionery compositions having nanomaterials and methods regarding same are presented. In an embodiment, the present invention provides a confectionery composition comprising a confectionery center surrounded by a coating containing a nanomaterial such as a nanoclay, a mixture of nanoclay materials, a nanocomposite material and combinations thereof.
Abstract translation: 提出了具有纳米材料和相关方法的改进的糖食组合物。 在一个实施方案中，本发明提供了一种糖食组合物，其包含由包含纳米材料（例如纳米粘土，纳米粘土材料的混合物，纳米复合材料及其组合）的涂层包围的糖食中心。
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4.发明申请RAPID DEVELOPMENT OF HEAT RESISTANCE IN CHOCOLATE AND CHOCOLATE-LIKE CONFECTIONERY PRODUCTS 审中-公开快速发展巧克力和类似巧克力的糖果产品的耐热性
公开(公告)号：WO2007037781A2
公开(公告)日：2007-04-05
申请号：PCT/US2005/046155
申请日：2005-12-20
Applicant: KRAFT FOODS R & D, INC. , SIMBURGER, Stephan
Inventor： SIMBURGER, Stephan
CPC classification number: A23G1/30 , A23G1/00 , A23G1/0046 , A23G1/325 , A23G7/0043 , A23G2210/00
Abstract: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50°C without losing its form. The invention also relates to the products obtainable by that process.
Abstract translation: 本发明涉及一种制造耐热巧克力或巧克力样糖食产品的方法，其中（I）巧克力团或巧克力样糖食团与油包水乳状液 或（ii）模制具有增加的水含量的巧克力块或类似巧克力的糖果块，然后在冷却之前，期间和/或之后进行微波处理。 耐热性基本上瞬间产生并且所得产品可以经受高达约40或甚至50℃的温度而不失去其形式。 本发明还涉及通过该方法可获得的产品。
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公开(公告)号：WO2004049821A1
公开(公告)日：2004-06-17
申请号：PCT/US2003/038160
申请日：2003-11-26
Applicant: INTERNATIONAL FIBER CORPORATION
Inventor： ANG, Jit, Fu , POND, John, Francis , WANG, Minghua , MCKEE, Lawrence, Allan
IPC: A23L1/00
CPC classification number: A23G3/346 , A23C9/1522 , A23C19/105 , A23C2250/15 , A23G2210/00 , A23G2220/20 , A23L29/262 , A23P10/35 , A23P10/43 , A23V2002/00 , A23V2250/11 , A23V2250/1886 , A23V2250/1842 , A23V2200/10 , A23V2250/5108
Abstract: The present invention provides carbonate-based anti-caking agents with reduced gassing properties and methods for preparing these anti-caking agents. The carbonate based core material is encapsulated with encapsulating agents, which possess properties that can decrease the contact between the carbonate-based core material and its outer environment to minimize the production of carbon dioxide in the headspace of food package.
Abstract translation: 本发明提供具有降低的气体特性的碳酸酯类抗结块剂和制备这些抗结块剂的方法。 碳酸盐基核心材料用封装剂包封，其具有可以减少碳酸酯基核心材料与其外部环境之间的接触的性质，以最小化食品包装顶部空间中二氧化碳的产生。
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Patent Agency Ranking
公开(公告)号：WO02092038A3
公开(公告)日：2003-05-08
申请号：PCT/US0215269
申请日：2002-05-14
Applicant: PROCTER & GAMBLE
Inventor： LAWLOR THOMAS MARK
IPC: A23G3/00 , A23G3/34 , A23G3/36 , A23G4/00 , A23G4/06 , A23G4/08 , A23G4/20 , A61K8/19 , A61K8/24 , A61K8/27 , A61Q11/00 , A61K7/16
CPC classification number: A23G3/362 , A23G3/346 , A23G4/064 , A23G4/08 , A23G4/20 , A23G2210/00 , A23V2002/00 , A61K8/19 , A61K8/24 , A61K8/27 , A61Q11/00 , A23V2250/163 , A23V2250/1642 , A23V2200/22 , A23V2250/1634 , A23V2250/642 , A23V2250/242 , A23V2250/1614 , A23V2250/1588
Abstract: An oral care composition comprising: (i) a polyphosphate material with an average anion chain length of 3 or greater; (ii) greater than about 10ppm of a first metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) greater than about 10ppm of a second metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; and (iv) a pharmaceutically acceptable carrier wherein the moral ratio of polyphosphate anion to the total level of first and second metal cation combined is in the range of from about 10:1 to about 1:1 and wherein the molar ratio of the first metal cation to the second metal cation is in the range of from about 50:1 to about 1:50. The present invention relates to stable oral care compositions, preferably confectionery compositions, which provide enhanced oral malodour benefits combined with one or more additional oral care benefits.
Abstract translation: 一种口腔护理组合物，其包含：（i）平均阴离子链长度为3或更大的多磷酸盐材料; （ii）大于约10ppm的选自元素周期表第5,6,7,8,9,10,11,12,14,16族金属的第一金属阳离子; （iii）大于约10ppm的选自元素周期表第5,6,7,8,9,10,11,12,14,16族金属的第二金属阳离子; 和（iv）药学上可接受的载体，其中聚磷酸盐阴离子与第一和第二金属阳离子的总水平的合成的摩尔比在约10:1至约1:1的范围内，其中第一金属 与第二金属阳离子的阳离子在约50:1至约1:50的范围内。 本发明涉及稳定的口腔护理组合物，优选糖食组合物，其提供与一种或多种另外的口腔护理益处相结合的增强的口服恶臭益处。
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公开(公告)号：WO0200031A3
公开(公告)日：2002-05-16
申请号：PCT/EP0105786
申请日：2001-05-17
Applicant: NESTLE SA , SHER ALEXANDER , THOMPSON LEANN , LIVINGS SIMON , WEDRAL ELAINE REGINA
Inventor： SHER ALEXANDER , THOMPSON LEANN , LIVINGS SIMON , WEDRAL ELAINE REGINA
CPC classification number: A23G9/52 , A23G9/045 , A23G2200/00 , A23G2200/06 , A23G2200/08 , A23G2200/12 , A23G2200/14 , A23G2210/00 , A23G2220/02
Abstract: The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-microbial preservative(s). The present invention is further related to a process for preparing a liquid concentrate of this type, as well as a method for preparing a slush beverage made from the liquid concentrate. Advantageously and unexpectedly, certain combinations of ingredients, their order of addition, and other process parameters can be selected so that the concentrate is more shelf-stable and has more desirable properties and so that the resulting slush beverage tends to have good mouthfeel, a smooth texture, and a pleasant, refreshing taste.
Abstract translation: 本发明涉及含有乳化剂，乳蛋白，凝固点抑制剂，沉降稳定剂，凝胶稳定剂，调味剂和水的液体浓缩物组合物。 任选地，浓缩物还可以含有成核剂和抗微生物防腐剂。 本发明还涉及一种制备这种液体浓缩物的方法，以及一种由液体浓缩物制备的浆液饮料的制备方法。 有利且意外地，可以选择成分的某些组合，其加入顺序和其它工艺参数，使得浓缩物更稳定并且具有更优质的性质，并且使得所得的糊状饮料倾向于具有良好的口感，平滑 质感和愉悦，清爽的口味。
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公开(公告)号：WO01082714A1
公开(公告)日：2001-11-08
申请号：PCT/US2001/013953
申请日：2001-05-01
Abstract: A method for making dutched cocoa involves first removing a considerable portion of the fat from a cocoa mass to form a reduced fat cocoa mass with less than 8 % fat by weight, then alkalizing the reduced fat cocoa to form dutched cocoa. With this sequence of steps, the formation of soaps is minimized because the soaps are formed by a reaction between the alkalizing agents and cocoa fat. Thus, the taste of the cocoa powder is improved, as well as its flowability, especially when the cocoa undergoes harsh alkalizing conditions, as is required for applications requiring very dark cocoa.
Abstract translation: 制备无水可可的方法包括首先从可可块中除去相当大部分的脂肪以形成具有小于8重量％脂肪的减少的脂肪可可块，然后将还原的脂肪可可碱碱化以形成倒伏的可可。 通过这一步骤顺序，皂化物的形成被最小化，因为皂是由碱化剂和可可脂之间的反应形成的。 因此，可可粉的味道以及其流动性，特别是当可可受到苛刻碱化条件时，如需要非常暗的可可的应用所需的那样。
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公开(公告)号：WO01000527A1
公开(公告)日：2001-01-04
申请号：PCT/US2000/017547
申请日：2000-06-26
CPC classification number: C01B25/41 , A23B4/027 , A23G9/52 , A23G2210/00 , A23L2/02 , A23L2/44 , A23L2/52 , A23L13/432 , A23L27/45
Abstract: A mixed sodium-potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material and a method for its production are disclosed. The polyphosphate glass is used in reduced sodium foods, especially beverages and meat products. The polyphosphate has the formula (K,Na)(n+2)O(PO3)n, in which the ratio of potassium to sodium is about 0.5 to 3.8; the average value of n is greater than 10; and at least 85 % of the phosphate species comprise more than three phosphate units. The material contains less than 10% by weight insoluble material.
Abstract translation: 公开了具有高钾钠比和低水平不溶物质的混合钠 - 钾多磷酸盐玻璃及其生产方法。 多磷酸盐玻璃用于减少钠食品，特别是饮料和肉制品。 多磷酸盐具有式（K，Na）（n + 2）O（PO 3）n，其中钾与钠的比例为约0.5至3.8; n的平均值大于10; 并且至少85％的磷酸盐物质包含三个以上的磷酸盐单元。 该材料含有少于10％重量的不溶物质。
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公开(公告)号：WO00059313A1
公开(公告)日：2000-10-12
申请号：PCT/EP2000/001352
申请日：2000-02-21
CPC classification number: A23G9/327 , A23D7/011 , A23G9/322 , A23G9/325 , A23G9/46 , A23G9/52 , A23G2200/08 , A23G2210/00
Abstract: A water-containing soft creamy coating composition for ice confectionery products is prepared by forming an emulsion of cream and milk solids with a vegetable oil and butter fat and an emulsifier system and mixing melted chocolate into the emulsion. The coating composition may be used to form a layer or inclusion in an ice confectionery product or to enrobe it.
Abstract translation: 通过用植物油和黄油脂肪和乳化剂体系形成奶油和乳固体的乳液并将熔融的巧克力混合到乳液中制备用于冰糖食产品的含水软的乳脂状涂料组合物。 涂料组合物可用于在冰糕产品中形成层或包含物或将其包覆。
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