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    THE PROCESS OF PRODUCTION AND FORMULATION OF BARBERRY SAUCE
    2.
    发明申请
    THE PROCESS OF PRODUCTION AND FORMULATION OF BARBERRY SAUCE 审中-公开

    公开(公告)号：WO2021171320A2

    公开(公告)日：2021-09-02

    申请号：PCT/IR2021/050003

    申请日：2021-01-24

    申请人： MAJEDIFARAHANI, Hedieh

    发明人： MAJEDIFARAHANI, Hedieh

    IPC分类号： A23L27/00 ,  A23L21/00 ,  A23L23/00 ,  A23L19/09 ,  A23L33/105

    摘要： Sauces are found in the food basket of many people around the world. It seems necessary to innovate in the production of new sauces from materials with high nutritional value. A sauce based on barberry, which is produced industrially after removing the microbial load from dried barberry by steam cooking and pasteurization. Creating variety and innovation in taste and aroma to suit different tastes are other advantages of the invention. Given that Iran is almost the only producer of edible barberry in the world that most of its production is marketed in dry form, the existence of conversion industries in this area is necessary to use modem technology and a new production line of a sauce. Barberry sauce with important properties and zinc, iron and... along with a special and unique taste can be healthful for people, which is great health achievement for human society.

    AN EDIBLE COMPOSITION
    3.
    发明申请
    AN EDIBLE COMPOSITION 审中-公开
    可食用组合物

    公开(公告)号：WO2017059488A1

    公开(公告)日：2017-04-13

    申请号：PCT/AU2016/050935

    申请日：2016-10-05

    申请人： BACIAMI PTY LIMITED ,  J. & R. PEC PTY LIMITED

    发明人： VILLA, Salvatore ,  MCDONALD, Edward

    IPC分类号： A23L29/206 ,  A23G1/40 ,  A23G1/48 ,  A23L21/00 ,  A23L25/10 ,  A23P30/10

    CPC分类号： A23G1/40 ,  A23G1/46 ,  A23G1/48 ,  A23G1/54 ,  A23G3/40 ,  A23G3/42 ,  A23G3/46 ,  A23G3/48 ,  A23L21/00 ,  A23L25/10 ,  A23L29/206 ,  A23L29/238 ,  A23P30/10

    摘要： There is provided a food composition comprising at least one edible oil in a gel matrix wherein the composition is a flexible cohesive solid at a temperature in a range of from 3° to 6° C. The composition can contain cocoa solids and/or other edible ingredients such as food pastes, fruit preparations, jams and the like. In at least some embodiments the composition can be provided in sheet form, typically with a thickness in a range of from 2mm to 6mm. The composition can be used as a snack by itself or be provided on other food items as an edible layering and further, can be provided in packaged slice form. In a further embodiment there is provided a package of sheets or slice of the composition. There is also described a method for providing the composition.

    摘要翻译： 提供了一种在凝胶基质中包含至少一种食用油的食物组合物，其中组合物是在3℃至6℃的温度范围内的柔性粘性固体。该组合物可含有可可固体和/或其它可食用的 成分如食用糊剂，水果制剂，果酱等。 在至少一些实施方案中，组合物可以以片状形式提供，通常厚度在2mm至6mm的范围内。 该组合物本身可以作为小吃使用，也可以作为可食用的层叠用于其他食品，进一步可以以包装的切片形式提供。 在另一个实施方案中，提供了组合物的片或片的包装。 还描述了提供组合物的方法。

    METHOD OF PREPARING A PRESERVED FRUIT COMPOSITION
    4.
    发明申请
    METHOD OF PREPARING A PRESERVED FRUIT COMPOSITION 审中-公开

    公开(公告)号：WO2021122612A1

    公开(公告)日：2021-06-24

    申请号：PCT/EP2020/086246

    申请日：2020-12-15

    申请人： PURAC BIOCHEM B.V.

    发明人： LANCU, Catalin ,  PRITAWARDANI, Prita

    IPC分类号： A23B7/154 ,  A23L2/02 ,  A23L19/00 ,  A23L21/00 ,  A23L19/03 ,  A23L19/09 ,  A23L2/44

    摘要： The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt.% and a pH in the range of 3.0 to 4.2, said method comprising: • providing a non-preserved fruit composition having a total water content of at least 15 wt.% and comprising not more than 85 wt.% of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; • combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt.% of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; • if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt.% and a pH in the range of 3.0 to 4.2. The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.

    組合せ菓子キット
    6.
    发明申请
    組合せ菓子キット 审中-公开
    包含CONFECTIONERIES组合的工具包

    公开(公告)号：WO2016199737A1

    公开(公告)日：2016-12-15

    申请号：PCT/JP2016/066823

    申请日：2016-06-07

    申请人： クラシエフーズ株式会社

    发明人： 大谷　泰史 ,  勝井　真紀 ,  吉田　龍矢

    IPC分类号： A23G3/34 ,  A23G3/48 ,  A23L21/00 ,  A23L7/109 ,  A23L35/00

    CPC分类号： A23G3/34 ,  A23G3/48 ,  A23L7/109 ,  A23L21/00 ,  A23L35/00

    摘要： 実際の食品にそっくりな外観の、包あん食品様菓子及び麺状食品様ゼリー菓子を調製するための組合せ菓子キットに関し、更に詳しくは、包あん食品様菓子及び麺状食品様ゼリー菓子を調製することで、子供が容易に、更に楽しく、現実味のある食品メニューを用いてままごと遊びができ、喫食できる組合せ菓子キットを提供する。

    摘要翻译： 糖果包括用于制备看起来像由面团涂层和馅料组成的食物的糖果的组合，以及看起来像面条形食物的果冻糖果，所述糖果既看起来真实。 更具体地，提供了一种包括糖果组合的工具包，儿童可以通过该工具来制备看起来像由面团涂层和馅料组成的食物的糖果，以及看起来像面条形食品的果冻糖果，使得它们可以容易地享受 使用食物菜单与现实玩家，而且，他们真的可以吃这些糖果。

    COMPOSITIONS
    7.
    发明申请
    COMPOSITIONS 审中-公开

    公开(公告)号：WO2022263646A1

    公开(公告)日：2022-12-22

    申请号：PCT/EP2022/066587

    申请日：2022-06-17

    申请人： SIS (SCIENCE IN SPORT) LIMITED

    发明人： MANN, Stephen

    IPC分类号： A23L21/00 ,  A23L29/206 ,  A23L33/125 ,  A23L33/15 ,  A23L33/16 ,  A23L33/175 ,  A23L33/00

    摘要： The present invention concerns compositions comprising carbohydrate, in defined ratios of glucose and fructose, that when consumed by a subject, the subject sufferers no, or minimal, gastrointestinal distress when the composition is consumed by the subject in an amount sufficient to provide about (120g) of carbohydrate per hour. The compositions are useful for improving the performance of a subject during exercise or during an event and are also useful for promoting recovery after exercise or an event.

    ANTIBODIES TO ROYALACTIN AND USES THEREOF
    8.
    发明申请
    ANTIBODIES TO ROYALACTIN AND USES THEREOF 审中-公开

    公开(公告)号：WO2018191422A1

    公开(公告)日：2018-10-18

    申请号：PCT/US2018/027175

    申请日：2018-04-11

    申请人： WYL SCIENCES INC.

    发明人： YANG, George P. ,  WANG, Kevin C. ,  WAN, Derrick C.

    IPC分类号： A23L1/076 ,  A23L21/00 ,  A23L21/20 ,  A61K35/644 ,  A61K38/17 ,  C07K14/435

    CPC分类号： C07K14/43572 ,  A23L21/00 ,  A23L21/20 ,  A61K35/644 ,  C07K16/26

    摘要： Antibodies specific for royalactin (RA) can be used in methods for purifying royalactin, including native royalactin. These methods produce can produce compositions enriched for native royalactin. The purified royalactin can be used to produce cosmetic products that include native royalactin. An isolated nucleic acid encodes a monoclonal antibody that binds specifically to royalactin. Antibodies specific for royalactin (RA) can be used in methods for purifying royalactin, including native royalactin. These methods produce can produce compositions enriched for native royalactin. The purified royalactin can be used to produce cosmetic products that include native royalactin. An isolated nucleic acid encodes a monoclonal antibody that binds specifically to royalactin.

    ゼリー剤組成物及び食品
    10.
    发明申请
    ゼリー剤組成物及び食品 审中-公开
    果冻组合物和食品

    公开(公告)号：WO2016163259A1

    公开(公告)日：2016-10-13

    申请号：PCT/JP2016/059893

    申请日：2016-03-28

    申请人： 日清オイリオグループ株式会社

    发明人： 荒川　亮 ,  松居　夏代

    IPC分类号： A23L21/00 ,  A23L2/52

    CPC分类号： A23L21/00 ,  A23L2/52

    摘要： 　ゼリー状食品の調製に加熱と冷却を必要とせず、食品に溶解させた後、速やかに食品をゲル化させることができ、かつ経時的にゲルを硬くさせすぎず、問題となるレベルの異味を食品に与えることのないゼリー剤組成物及び当該ゼリー剤組成物を含有する食品を提供する。　本発明のゼリー剤組成物は、アルギン酸ナトリウムを５～２５質量％、クエン酸カルシウムを２～１０質量％、クエン酸を０．４～２．５質量％（無水基準）、及び賦形剤を含有し、クエン酸カルシウムとクエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５である。

    摘要翻译： 提供了一种胶凝剂组合物，在制备果冻状食品的情况下，所述胶凝剂组合物能够在不需要加热和冷却的情况下在食物中溶解后能够快速凝胶化食物，而不会随着时间的流逝而硬化凝胶 这种食物在引起麻烦的水平上没有不良的味道。 还提供含有该凝胶剂组合物的食品。 根据本发明的凝胶剂组合物包含5-25质量％的藻酸钠，2-10质量％的柠檬酸钙，0.4-2.5质量％（以无水为基准）的柠檬酸和赋形剂，其中含量比 的柠檬酸钙柠檬酸（柠檬酸钙/柠檬酸）为2-5。