公开(公告)号：WO2023049472A1

公开(公告)日：2023-03-30

申请号：PCT/US2022/044762

申请日：2022-09-26

申请人： RANDEL, William, Michael

发明人： RANDEL, William, Michael

IPC分类号： A23D7/005 ,  A23D9/007 ,  A23F5/46 ,  A23L2/56 ,  A23L27/10 ,  A23L33/115 ,  A23L25/00 ,  A23L27/28

摘要： The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

公开(公告)号：WO2022266632A1

公开(公告)日：2022-12-22

申请号：PCT/US2022/072949

申请日：2022-06-15

申请人： CARGILL, INCORPORATED

发明人： LV, Shuyi ,  ZHAO, Ying

IPC分类号： A23G1/30 ,  A21D13/38 ,  A23G3/34 ,  A23D7/005 ,  A23L7/126

摘要： The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by weight, based on dry weight of the viscous composition (dwb); and (B) a solid substance evenly dispersed in the oil, where the solid substance comprises an edible protein, and an average particle size of the solid substance in the viscous composition is in a range of about 25μm-500μm. The viscous composition and the substance to be adhered could be combined and prepared into a food composition and may be used as a meal bar, a protein bar, an energy bar and other food. The viscous composition not only makes the food crispy, but also allows the food to be tasted neither sticky nor hard.

公开(公告)号：WO2022192429A1

公开(公告)日：2022-09-15

申请号：PCT/US2022/019594

申请日：2022-03-09

申请人： TERASAKI INSUTITUTE FOR BIOMEDICAL INNOVATION

发明人： HOSSEINI, Seyedvahid ,  KHADEMHOSSEINI, Alireza ,  DARABI, Mohammad, Ali ,  ZAMANIAN, Benjamin ,  MAHMOUD, Seyed, Rasoul Seyed

IPC分类号： A23D7/005 ,  A23J3/14 ,  A23J3/22

摘要： The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, muscle and/or fat cells can be grown on microcarriers or other scaffolds, for example, in a bioreactor or other in vitro cell culture system. The microcarriers or other scaffolds can comprise materials such as fibrin. The fibrin may be formed into hydrogels or other articles, which may be edible in some cases. The microcarriers may also contain grooves or other structures in some instances. In certain embodiments, the microcarriers may be present within the final product, e.g., in a cultivated meat product. Other embodiments are generally directed to methods of making or using microcarriers or cultivated meat products, kits involving these, or the like.

公开(公告)号：WO2022187896A1

公开(公告)日：2022-09-15

申请号：PCT/AU2022/050192

申请日：2022-03-08

申请人： FABLE HOLDINGS PTY LTD

发明人： FULLER, James

IPC分类号： A23D7/00 ,  A23D7/005 ,  A23L29/00 ,  A23L29/212

摘要： A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.

公开(公告)号：WO2022181759A1

公开(公告)日：2022-09-01

申请号：PCT/JP2022/007842

申请日：2022-02-25

申请人： 株式会社Ｊ－オイルミルズ

发明人： 相楽　浩二 ,  荒井　潤子 ,  石川　千弘

IPC分类号： A23J3/00 ,  A23D7/005 ,  A23L5/00 ,  A23L29/00 ,  A23L29/10 ,  A23L29/212 ,  A23L29/262

摘要： メチルセルロース、澱粉素材、食用油脂および乳化素材を含有し、乳化素材がタンパク質を含み、澱粉素材が成分（Ａ）および成分（Ｂ）からなる群から選ばれる１種または２種である、乳化組成物。成分（Ａ）：以下の条件（１）～（４）を満たす粉粒状物（１）澱粉含量が７５質量％以上（２）アミロース含量５質量％以上の低分子化澱粉（ピーク分子量が３×１０３以上５×１０４以下）を３質量％以上４５質量％以下含む（３）２５℃における冷水膨潤度が５以上２０以下（４）目開き３．３５ｍｍの篩の篩下かつ目開き０．０３８ｍｍの篩の篩上の画分の含有量が６０質量％以上１００質量％以下；成分（Ｂ）：原料澱粉がとうもろこし澱粉、タピオカ澱粉、小麦澱粉、およびエンドウ澱粉からなる群から選択される１種または２種以上である澱粉素材

公开(公告)号：WO2022180098A1

公开(公告)日：2022-09-01

申请号：PCT/EP2022/054532

申请日：2022-02-23

申请人： UPFIELD EUROPE B.V.

发明人： TIJSSEN, Renske Leonarda Margriet ,  DOL, Georg Christian ,  SCHUURBIERS, Johan Alphons Eric

IPC分类号： A23D7/00 ,  A23D7/005 ,  A23D7/02

摘要： The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt.% of an aqueous phase and 20-65 wt.% of a fat phase, wherein the fat phase comprises 8-15 wt.% of the total composition comprises plant sterol esters and wherein the product is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier. The invention further relates to the spread that is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier.

公开(公告)号：WO2022087252A1

公开(公告)日：2022-04-28

申请号：PCT/US2021/056032

申请日：2021-10-21

申请人： SORSE TECHNOLOGY CORPORATION

发明人： RIEFLER, Rodger Scott ,  FLEMMENS, Michael S. ,  SONDHEIM, Daniel ,  BRYAN, Jerry ,  HAFEMAN, Hali

IPC分类号： A23D7/005 ,  A23D7/01 ,  A23L2/52 ,  A23L2/60 ,  A23L29/00 ,  A23L29/30 ,  A23L33/105

摘要： A method (10) for preparing a clear plant extract emulsion is provided. Sugar is mixed (20) with water. A bitter blocker is added (18) to the mixed sugar and water to form an aqueous phase. The aqueous phase is combined (19) with an oil phase including a plant extract and sucrose ester. The combined aqueous phase and oil phase are mixed (23) under heat. A two-part homogenization of the combined aqueous and oil phases is performed (24) resulting in a clear emulsion concentrate with a low turbidity.

公开(公告)号：WO2022086422A1

公开(公告)日：2022-04-28

申请号：PCT/SE2021/051057

申请日：2021-10-21

申请人： AAK AB

发明人： DEMEURISSE, Jeroen

IPC分类号： A23D7/005 ,  A23J3/14 ,  A23L29/10 ,  A23L29/212

摘要： The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a meat-analogue composition. The structured emulsion, which may comprise a polyhydroxy compound, is characterised by an ordered lamellar gel network and is useful for retaining the moisture and fat content in the meat-analogue upon cooking, obviating use of saturated fatty acids and trans fatty acids.

公开(公告)号：WO2022038209A1

公开(公告)日：2022-02-24

申请号：PCT/EP2021/072982

申请日：2021-08-19

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： SCHMITT, Christophe,Joseph,Etienne ,  DUBOUX, Stéphane ,  WEISS, Jochen ,  HERZ, Eva ,  OPPEN, Dominic ,  HERRMANN, Kurt ,  LOEFFLER, Myriam,Esther ,  DREHER, Johannes

IPC分类号： A23J3/22 ,  A23J3/00 ,  A23J3/14 ,  A23L3/40 ,  A23D7/005

摘要： The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

公开(公告)号：WO2021249811A1

公开(公告)日：2021-12-16

申请号：PCT/EP2021/064566

申请日：2021-05-31

申请人： UNILEVER IP HOLDINGS B.V. ,  CONOPCO, INC., D/B/A UNILEVER

发明人： VERMAAS, Arie

IPC分类号： A23D7/005 ,  A23L27/00 ,  A23D7/0053 ,  A23L27/80 ,  A23V2002/00

摘要： An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt%, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.