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    FROZEN CONFECTION
    3.
    发明申请
    FROZEN CONFECTION 审中-公开
    冷冻食物

    公开(公告)号：WO2004040990A2

    公开(公告)日：2004-05-21

    申请号：PCT/EP2003/012221

    申请日：2003-11-03

    Applicant: UNILEVER PLC ,  UNILEVER NV ,  HINDUSTAN LEVER LIMITED

    Inventor： GHAFFARI, Ramin ,  OLDROYD, Jon, Richard

    IPC: A23G

    CPC classification number: A23G9/366 ,  A23G9/325 ,  A23G9/327 ,  A23G9/34

    Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt.% triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt.% triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams. Preferably, the confection employs a level of triglyceride fat which is less than 1 wt.%, more preferably less than 0.5 wt.%.

    Abstract translation: 具有组合成分的冷冻糖果，其允许配制者继续提供优异的感官特性，同时降低那些希望限制其热量摄入的消费者的热量影响。 在第一方面，本发明涉及一种冷冻甜食，其包含小于5重量％的甘油三酯脂肪，聚右旋糖和磷酸三钙。 另一方面，该产品包括聚右旋糖和奶油，任选地与磷酸三钙和/或刺梧桐胶组合，以产生具有良好感官特性的低脂冷冻甜点。 在另一方面，本发明包括冷冻甜食，其包含：小于5重量％的甘油三酯脂肪，聚右旋糖和刺梧桐树胶。 本发明的产品与正常脂肪，特别是高级和超级优质冰淇淋相比，将良好的感官特性与显着降低的脂肪水平相结合。 优选地，糖果使用小于1重量％，更优选小于0.5重量％的甘油三酯脂肪的水平。

    コラーゲン産生増強剤の製造方法とその用途
    7.
    发明申请
    コラーゲン産生増強剤の製造方法とその用途 审中-公开
    生产胶原生产增效剂及其用途的方法

    公开(公告)号：WO2003028744A1

    公开(公告)日：2003-04-10

    申请号：PCT/JP2002/008133

    申请日：2002-08-08

    Applicant: 株式会社林原生物化学研究所 ,  宮田 聡美 ,  牛尾 慎平 ,  栗本 雅司

    Inventor： 宮田 聡美 ,  牛尾 慎平 ,  栗本 雅司

    IPC: A61K35/64

    CPC classification number: A23G9/366 ,  A23K20/10 ,  A23K20/174 ,  A23L2/38 ,  A23L21/20 ,  A23L33/15 ,  A23V2002/00 ,  A61K8/676 ,  A61K8/988 ,  A61K31/375 ,  A61K35/644 ,  A61Q19/00 ,  A61Q19/08 ,  A61K2300/00 ,  A23V2250/708 ,  A23V2250/636 ,  A23V2250/204 ,  A23V2250/2117 ,  A23V2250/6416

    Abstract: Concerning foods, drinks, cosmetics, drugs, feeds and so on, it is intended to prevent the skin from aging and maintaining and improving health. More specifically speaking, the technical feature resides in preparing a TGF−&bgr; production/collagen production enhancer containing as the active ingredients royal jelly and L−ascorbic acid or a TGF−&bgr; production enhancer containing as the active ingredient royal jelly alone, orally or percutaneously administering the former to fibroblasts or the latter to keratinocytes, thus enhancing the production of TGF−&bgr; in fibroblasts/keratinocytes of the subject animal to thereby enhance the production of collagen in fibroblasts or promote the proliferation of keratinocytes. Thus, the production of collagen, which is a major constituent of derm, tissues and organs, can be enhanced or fibroblasts occurring in derm constituting the skin or keratinocytes occurring in epiderm can be activated.

    Abstract translation: 关于食品，饮料，化妆品，药​​物，饲料等，其目的是防止皮肤老化，维持和改善健康。 更具体地说，技术特征在于制备TGF- 含有蜂王浆和L-抗坏血酸或TGF-β的活性成分的生产/胶原蛋白生产增强剂; 单独含有蜂王浆作为活性成分的生产增效剂，口服或经皮给予成纤维细胞或后者成角化细胞，从而增强TGF-β的产生; 在受试动物的成纤维细胞/角质形成细胞中，从而增强成纤维细胞中胶原的产生或促进角质形成细胞的增殖。 因此，可以增强作为皮肤，组织和器官的主要成分的胶原蛋白的生成，或者可以激活在构成表皮中的皮肤或角质形成细胞的皮肤中发生的成纤维细胞。

    FROZEN CONFECTION
    8.
    发明申请
    FROZEN CONFECTION 审中-公开
    冷冻糖果

    公开(公告)号：WO2004040990A3

    公开(公告)日：2004-10-28

    申请号：PCT/EP0312221

    申请日：2003-11-03

    Applicant: UNILEVER PLC ,  UNILEVER NV ,  LEVER HINDUSTAN LTD

    Inventor： GHAFFARI RAMIN ,  OLDROYD JON RICHARD

    IPC: A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23L33/20 ,  A23G9/00 ,  A23G9/02

    CPC classification number: A23G9/366 ,  A23G9/325 ,  A23G9/327 ,  A23G9/34

    Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt.% triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt.% triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams. Preferably, the confection employs a level of triglyceride fat which is less than 1 wt.%, more preferably less than 0.5 wt.%.

    Abstract translation: 冷冻甜点具有各种配料的组合，允许配方师继续提供出众的感官特性，同时减少那些渴望限制卡路里摄入量的消费者的热量影响。 第一方面，本发明涉及冷冻甜食，其包含小于5重量％的甘油三酯脂肪，聚葡萄糖和磷酸三钙。 另一方面，产品包括聚右旋糖和乳膏，任选与磷酸三钙和/或刺梧桐胶组合以产生具有良好感官特性的低脂冷冻糖果。 另一方面，本发明包括冷冻甜食，其包含：小于5重量％的甘油三酯脂肪，聚葡萄糖和刺梧桐胶。 与普通脂肪相比，本发明的产品结合了良好的感官特性和显着降低的脂肪水平，特别是优质和超高级冰淇淋。 优选地，糖食采用小于1重量％，更优选小于0.5重量％的甘油三酯脂肪含量。

    FENUGREEK COMPOSITIONS HAVING REDUCED TASTE AND ODOR AND METHODS OF USE
    10.
    发明申请
    FENUGREEK COMPOSITIONS HAVING REDUCED TASTE AND ODOR AND METHODS OF USE 审中-公开
    具有降低的味道和气味的FENUGREEK组合物及其使用方法

    公开(公告)号：WO99025197A1

    公开(公告)日：1999-05-27

    申请号：PCT/US1998/024482

    申请日：1998-11-17

    IPC: A23F3/34 ,  A23G1/00 ,  A23G1/56 ,  A23G9/32 ,  A23G9/36 ,  A23G9/42 ,  A23L25/00 ,  A61K36/48 ,  A01N65/00 ,  A23L1/10 ,  A23L1/28 ,  A23L1/36

    CPC classification number: A61K36/48 ,  A23F3/34 ,  A23G1/56 ,  A23G9/366 ,  A23G9/42 ,  A23G2200/04 ,  A23G2200/14 ,  A23L25/30

    Abstract: A fenugreek seed material having reduced odor and taste is provided. Products derived from the fenugreek seed material are also provided. The fenugreek seed material of the invention has reduced odor and taste compared to native fenugreek but maintains all of the biological activity of native fenugreek. Methods for reducing the intestinal absorption of a caloric and/or cholesterol compound from a caloric and/or cholesterol containing comestible in a human and for removing cholesterol from a cholesterol containing comestible are also provided.

    Abstract translation: 提供具有减少的气味和味道的葫芦巴种子材料。 还提供了源自葫芦巴种子材料的产品。 本发明的葫芦巴种子材料与天然葫芦巴相比具有减少的气味和味道，但保持了本地葫芦巴的所有生物活性。 还提供了减少热量和/或胆固醇化合物从含有可食用食物的热量和/或胆固醇以及从含胆固醇的食物中除去胆固醇的肠吸收的方法。

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