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    NATURALLY SWEET FIBROUS BLENDS AND FIBROUS SACCHARIDE BLENDS
    1.
    发明申请
    NATURALLY SWEET FIBROUS BLENDS AND FIBROUS SACCHARIDE BLENDS 审中-公开
    天然松香和纤维松香

    公开(公告)号：WO2016081932A1

    公开(公告)日：2016-05-26

    申请号：PCT/US2015/062115

    申请日：2015-11-23

    Applicant: LFS PRODUCTS, LLC

    Inventor： COX, Phillip Craig

    IPC: A23G3/20

    CPC classification number: A23L1/09 ,  A23G3/38 ,  A23L1/308 ,  A23L27/33 ,  A23L29/244 ,  A23L29/30 ,  A23L33/21 ,  A23V2002/00 ,  A23V2200/132 ,  A23V2250/28 ,  A23V2250/50 ,  A23V2250/634

    Abstract: The present disclosure is drawn to naturally sweet fibrous blends as well as fibrous saccharide blends. The naturally sweet fibrous blend can include from 15 wt% to 85 wt% natural isomalto-oligosaccharide, from 10 wt% to 75 wt% by weight of tagatose, and from 0.05 wt% to 20 wt% of a natural sweetener extract, for example. In another examples, the fibrous saccharide blend can include a polysaccharide having an average degree of polymerization by weight ranging from greater than 9 to 14, and an oligosaccharide having an average degree of polymerization by weight ranging from 3 to 9. The fibrous saccharide blend can have a polysaccharide to oligosaccharide weight ratio of 50:50 to 90:10. These blends can be used to sweeten various food products.

    Abstract translation: 本公开涉及天然甜纤维混合物以及纤维糖共混物。 天然甜纤维混合物可以包括15重量％至85重量％的天然异麦芽低聚糖，10重量％至75重量％的塔格糖和0.05重量％至20重量％的天然甜味剂提取物，例如 。 在另一个实例中，纤维状糖共混物可以包括平均聚合度大于9-14的重均聚合物和平均聚合度为3-9的寡糖。纤维状糖共混物可以 具有多糖与寡糖的重量比为50:50〜90:10。 这些混合物可用于使各种食品变甜。

    多糖類組成物及びその製造方法
    3.
    发明申请
    多糖類組成物及びその製造方法 审中-公开
    多糖组合物及其生产方法

    公开(公告)号：WO2013021932A1

    公开(公告)日：2013-02-14

    申请号：PCT/JP2012/069806

    申请日：2012-08-03

    Applicant: 学校法人加計学園 ,  長尾 一孝 ,  太田 雅文

    Inventor： 長尾　一孝 ,  太田　雅文

    IPC: C08B37/00 ,  A23L1/035 ,  A23L1/05 ,  A23L1/24 ,  B01F17/56 ,  C09K3/00 ,  C12P19/04 ,  C12R1/645

    CPC classification number: C08B37/006 ,  A23L29/269 ,  A23V2002/00 ,  C12P19/04 ,  A23V2200/122 ,  A23V2200/222 ,  A23V2250/50

    Abstract: 　アラビアガムの代替品となる食品素材を提供する。　担子菌類又は子嚢菌類の二核細胞・有性細胞を培養し、有機溶媒を添加し沈殿させて得るゼリー状物質を乳化剤、増粘剤、及び離水防止剤として用いる。有機溶媒は、エタノール、メタノール、アセトニトリル、アセトン、ヘキサンのいずれかを培養液の体積比で２倍以上加え、沈殿物を用いる。また、担子菌類はスッポンタケ、サンコタケ、カゴタケ、ツマミタケ、シラタマタケのいずれかであり、子嚢菌類は、ゴムタケ、オオゴムタケのいずれかである。

    Abstract translation: 提供可用作阿拉伯树胶替代物的食物材料。 通过培养担子菌或子囊菌的双核细胞/有性细胞然后向培养物中加入有机溶剂以引起果冻状物质的沉淀而产生的果冻状物质可用作乳化剂 助剂，增稠剂和防漏水剂。 有机溶剂是选自乙醇，甲醇，乙腈，丙酮和己烷中的任一种，并以培养物体积的两倍或更多的量加入到培养物中，并且作为加入有机溶剂而产生的沉淀产物是 用过的。 担子菌是从阴茎Phellus impudicus L：Pers，Pseudocolus schellenbergiae（Sumst。）Johnson，Ileodictyon gracile Berk，Lysurus mokusin（L.：Pers。）Fr。 和Kobayasia nipponica（Kobayasi）Imai和Kawam，子囊菌是从保加利亚inquinans Fr。 和Galiella celebica（P. Henn。）Nannf。

    COLOUR-COATED FLAVOUR ENCAPSULATE PARTICLES
    5.
    发明申请
    COLOUR-COATED FLAVOUR ENCAPSULATE PARTICLES 审中-公开
    彩涂卷烟颗粒

    公开(公告)号：WO2008075945A1

    公开(公告)日：2008-06-26

    申请号：PCT/NL2007/050651

    申请日：2007-12-14

    Applicant: Quest International Services B.V. ,  CAMPANILE, Fabio ,  WITTEVEEN, Frans ,  VROLIJKEN, Carol

    Inventor： CAMPANILE, Fabio ,  WITTEVEEN, Frans ,  VROLIJKEN, Carol

    IPC: A23L1/22 ,  A23L1/00 ,  A23L1/36 ,  A23L1/164 ,  A23F3/32 ,  A23F3/40 ,  A23F5/36 ,  A23F5/46 ,  A23G1/54

    CPC classification number: A23F3/40 ,  A23L2/395 ,  A23L2/56 ,  A23L27/10 ,  A23L27/72 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/21 ,  A23V2250/50 ,  A23V2250/60 ,  A23V2250/5114 ,  A23V2200/224

    Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavou r encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.

    Abstract translation: 本发明涉及调味颗粒食品和/或饮料组合物领域。 更具体地说，它涉及包含风味包封颗粒的这种组合物，其已经以这样的方式调整，使得它们看起来类似于所使用的所述食品或饮料组合物中所含的颗粒，而没有额外的调味剂。 通过本发明已经通过提供包含涂覆有包含载体基质中所含的一种或多种调味剂的内涂层的核心颗粒和包含大量提取物的外涂层的黄油包封颗粒来实现本发明的这些和其它目的 植物材料。 所述外涂层含有大量天然存在于植物材料中的着色物质。

    PRODUCTION OF OIL ENCAPSULATED MINERALS AND VITAMINS IN A GLASSY MATRIX
    8.
    发明申请
    PRODUCTION OF OIL ENCAPSULATED MINERALS AND VITAMINS IN A GLASSY MATRIX 审中-公开
    在玻璃基质中生产油封矿物和维生素

    公开(公告)号：WO0197637A3

    公开(公告)日：2002-09-06

    申请号：PCT/US0119162

    申请日：2001-06-14

    Applicant: GEN MILLS INC ,  VAN LENGERICH BERNHARD H ,  LAKKIS JAMILEH

    Inventor： VAN LENGERICH BERNHARD H ,  LAKKIS JAMILEH

    IPC: A23C9/13 ,  A23L1/00 ,  A23L1/10 ,  A23L1/304 ,  A61K9/16 ,  A23P1/04 ,  A23L1/09 ,  A23L1/302 ,  A23L1/303 ,  A23P1/12

    CPC classification number: A23C9/1322 ,  A23C2210/40 ,  A23L7/101 ,  A23L33/16 ,  A23P10/30 ,  A23V2002/00 ,  A61K9/1623 ,  A61K9/1694 ,  A23V2200/224 ,  A23V2250/606 ,  A23V2250/628 ,  A23V2250/1592 ,  A23V2250/1944 ,  A23V2250/50 ,  A23V2250/1578

    Abstract: A mineral or vitamin fortification ingredient which does not deteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming matrix material, and to achieve controlled release of the encapsulant from the glassy matrix. The oil also reduces or eliminates the use of added water as a plasticizer thereby avoiding the need for substantial evaporation or drying to achieve a non-rubbery, grindable encapsulated ingredient. The oil assists in plasticizing the matrix material for extrudability and the prevention of undesirable browning or discoloration of the encapsulating matrix composition. The oil and the glassy matrix material provide a smooth mouthfeel and eliminate the rough, scratchy, griffy, dry, hard, or chalky mouthfeel associated with particulate or crystalline mineral sources. The fortification ingredient may be produced by melting the one or more glass-forming matrix components such as mono- or di-saccharides in the presence of optionally added water. The resulting melt may then be combined with an oil-slurried mineral and/or vitamin encapsulant and cooled to obtain a formable, pliable molten mass. The mass may be extruded and cut into pieces or pellets and cooled to obtain a grindable, glassy matrix which encapsulates the oil encapsulated mineral or vitamin. The encapsulated minerals and/or vitamins may be ground into a particulate composition such as a fine powder for direct incorporation into or for topical application onto foods such as ready-to-eat cereals, yogurt and fruit snacks.

    Abstract translation: 通过将矿物质或维生素包裹在可研磨的玻璃状基质组合物中，可以获得不会阻碍食物适口性和外观的矿物质或维生素强化成分。 包封组合物中包含至少一种食用油，以防止矿物或维生素包封剂与玻璃形成基质材料之间的实质性不利相互作用，并实现密封剂从玻璃质基质中的受控释放。 油也减少或消除了加入水作为增塑剂的使用，从而避免了实质上蒸发或干燥以实现非橡胶状，可研磨的包封成分的需要。 该油有助于增塑基质材料的挤出性和防止包封基质组合物不希望的褐变或变色。 油和玻璃质基质材料提供光滑的口感，并消除与颗粒状或结晶矿物质相关的粗糙，刮伤，粗糙，干燥，硬或垩白的口感。 强化成分可以通过在任选添加的水的存在下熔化一种或多种形成玻璃的基质组分如单糖或二糖来制备。 然后将所得熔体与油 - 浆状矿物和/或维生素密封剂混合并冷却，得到可成形的，柔韧的熔融物质。 可以将团块挤出并切割成片或小球，并冷却，得到可封闭的玻璃状基体，其包封油包封的矿物质或维生素。 包封的矿物质和/或维生素可以研磨成颗粒组合物，例如细粉末，用于直接掺入或用于局部施用到诸如即食谷物，酸奶和水果小吃等食品上。

    METHODS AND COMPOSITIONS FOR EPS-FORTIFIED INGREDIENTS IN CHEESE
    10.
    发明申请
    METHODS AND COMPOSITIONS FOR EPS-FORTIFIED INGREDIENTS IN CHEESE 审中-公开
    EPS促销成分的方法和组合

    公开(公告)号：WO2011146916A2

    公开(公告)日：2011-11-24

    申请号：PCT/US2011/037482

    申请日：2011-05-21

    Applicant: SOUTH DAKOTA STATE UNIVERSITY ,  HASSAN, Ashraf

    Inventor： HASSAN, Ashraf

    CPC classification number: A23C19/0323 ,  A23C19/0455 ,  A23C19/054 ,  A23C19/072 ,  A23V2002/00 ,  A23Y2240/21 ,  A23V2200/3324 ,  A23V2250/50

    Abstract: The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified ingredient with a base milk ingredient, i.e. cheese milk. In many cases, the base milk ingredient is a low or reduced fat ingredient. The base milk ingredient may have an added fat. Also contemplated are cheese products made using the disclosed methods and compositions.

    Abstract translation: 本发明涉及用外多糖（EPS）制备干酪制品的方法和组合物。 特别地，EPS生产培养物在EPS强化成分与基础乳成分（即奶酪乳）组合之前或之后不起作用。 在许多情况下，基础乳成分是低脂肪或降低的脂肪成分。 基础乳成分可能含有添加的脂肪。 还考虑使用所公开的方法和组合物制成的乳酪制品。

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