公开(公告)号：WO2023017231A1

公开(公告)日：2023-02-16

申请号：PCT/GB2021/052075

申请日：2021-08-10

申请人： PLANT HEADS

发明人： JONES, David Trevor ,  CLAYTON, Philip

IPC分类号： A23J3/14 ,  A23L15/00 ,  A23L29/262 ,  A23L29/269

摘要： The present invention is directed to a dry composition for human consumption, the composition comprising: (a) a legume protein; (b) a first hydrocolloid; (c) a second hydrocolloid, wherein the second hydrocolloid is different to the first hydrocolloid; (d) a third hydrocolloid, wherein the third hydrocolloid is different to the first and second hydrocolloids; and (e) a salt. The invention is also directed to corresponding liquid compositions, methods for manufacturing the dry or liquid composition, and use of the same, as well as foodstuffs comprising the same.

公开(公告)号：WO2022195566A1

公开(公告)日：2022-09-22

申请号：PCT/IB2022/052513

申请日：2022-03-19

申请人： NOBLEGEN INC.

发明人： MOHANAN, Athira ,  DERUS, Pamela Jean ,  MAHESHWARI, Peeyush ,  NOBLE, Adam J. ,  LI, Shaojun ,  HUANG, Shiqi ,  CAMERON, Lauren Elizabeth ,  ARICKX, Christine

IPC分类号： A23J3/20 ,  A23C11/00 ,  A23C11/02 ,  A23C11/10 ,  A23C20/00 ,  A23C20/02 ,  A23D7/02 ,  A23J3/22 ,  A23L5/00 ,  A23L9/20 ,  A23L29/269 ,  A23L33/00 ,  A23L33/195

摘要： The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed to methods of making dairy analogues. The disclosure herein is directed to meat analogue compositions and their use as food products, wherein the meat analogues possess one or more functional properties similar to a natural meat product. The disclosure herein are directed to methods of making meat analogues.

公开(公告)号：WO2022151595A1

公开(公告)日：2022-07-21

申请号：PCT/CN2021/084878

申请日：2021-04-01

申请人： 江苏祈瑞医药科技有限公司

发明人： 张科 ,  朱敏 ,  臧永春 ,  冯小深

IPC分类号： A23L29/269 ,  A23L29/256 ,  A23P10/20

摘要： 一种全剪切速率下粘度可控的增稠组件，向多糖材料中加入辅料混合均匀后、喷雾造粒制备得到增稠组件，所述多糖材料由质量占比80％-90％的黄原胶和质量占比20％-10％的海藻酸钠组成。

公开(公告)号：WO2022034212A1

公开(公告)日：2022-02-17

申请号：PCT/EP2021/072594

申请日：2021-08-13

申请人： PERORA GMBH

发明人： VETTER, Dirk

IPC分类号： A23L29/244 ,  A23L29/262 ,  A23L29/269 ,  A23L33/21 ,  A23L33/24 ,  A23P10/35

摘要： The present invention provides a method of modifying the swelling behavior of a dietary fibre in an aqueous medium by providing a synergistic fibre composition comprising the dietary fibre embedded within a lipid material comprising a lipid selected from a free fatty acid exhibiting a melting point in the range of from 30 to 60 °C, a glycerol- or sorbitan based fatty acid ester exhibiting a melting point in the range of from 30 to 75 °C, a plant-derived wax exhibiting a melting point in the range of from 30 to 75 °C, or a homogenous mixture of two or more of these lipids, wherein said homogenous mixture exhibits a melting point in the range of from 30 to 70 °C; wherein the swelling behavior is modified in such a way that the maximum viscosity that is achieved by mixing the synergistic fibre composition, comprising the dietary fibre(s) at an amount x_fibre, in a given volume Vx of the aqueous medium (ηmax_syn) is higher than the maximum viscosity achieved in the same volume Vx of an aqueous medium by the dietary fibre(s) alone at the same amount x_fibre (ηmax_fibre), higher than the maximum viscosity achieved in the same volume Vx of the aqueous medium by any of the other components of the synergistic fibre composition (ηmax_other) and higher than the cumulative maximum viscosity of ηmax_fibre plus ηmax_other (ηmax_∑); and optionally the swelling exhibits sigmoidal viscosity kinetics characterized by a lag time of at least 15 min, followed by a viscosity increase to at least 80 % of the maximum viscosity (ηmax_syn), that is achieved by mixing the synergistic fibre composition comprising the dietary fibre(s) at an amount x_fibre in a given volume Vx of the aqueous medium, within no more than 2 h. The present invention further provides respective synergistic fibre compositions exhibiting the modified swelling behavior of the dietary fibre comprised therein; as well as methods of using said synergistic fibre compositions.

公开(公告)号：WO2022003092A1

公开(公告)日：2022-01-06

申请号：PCT/EP2021/068143

申请日：2021-07-01

申请人： SIS (SCIENCE IN SPORT) LIMITED

发明人： MANN, Stephen James

IPC分类号： A23L29/00 ,  A23L29/269 ,  A23L29/30 ,  A23L2/39 ,  A23L2/52 ,  A23L33/105 ,  A23L33/125 ,  A23L29/03 ,  A23L29/272 ,  A23V2002/00

摘要： The present invention relates to compositions and dose units comprising menthol and carbohydrate in amounts that are effective for improving exercise performance in a subject using the compositions. The carbohydrate preferably comprises at least one polysaccharide and at least one monosaccharide. The compositions and dose units are particularly useful for improving performance during endurance events.

公开(公告)号：WO2021209609A1

公开(公告)日：2021-10-21

申请号：PCT/EP2021/059930

申请日：2021-04-16

申请人： PURATOS

发明人： JAMSAZZADEH KERMANI, Zahra ,  SOYEUR, Jean-Luc

IPC分类号： A23L19/00 ,  A23G1/00 ,  A23G1/30 ,  A23L29/20 ,  A23L29/231 ,  A23L29/25 ,  A23L29/269 ,  A23L33/22

摘要： The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0 % (dry matter weight /w) of one or more sugars; from 0.150 to 7.50 % (dry matter weight /w) of CPH; from 0.10 to 4.0 % (w/w) of pectin; from 0.10 to 7.0 % (w/w) of one or more co-texturizers; from 0.030 to 3.0 % (w/w) of citrate ions; from 0.0010 to 0.50 % (w/w) of calcium ions; from 0.0 to 2.0 % (w/w) of preservative; and water up to 100.0 %; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

公开(公告)号：WO2021025048A1

公开(公告)日：2021-02-11

申请号：PCT/JP2020/029952

申请日：2020-08-05

申请人： 日清フーズ株式会社

发明人： 鍋島　拓磨

IPC分类号： A23L23/00 ,  A23L23/10 ,  A23L29/269

摘要： 本発明の製造方法は、脱アシル型ジェランガムと、固形具材とを含む食品組成物を調製する工程と、前記食品組成物を－５℃以下で冷凍して、固形具材を含む流動性食品の冷凍物を得る工程とを備える。流動性食品の粘度が３００ｍＰａ・ｓ以下であることも好適である。食品組成物中に脱アシル型ジェランガムを０．００１～１質量％含むことも好適である。本発明は、脱アシル型ジェランガムと、固形具材とを含む食品組成物を調製し、前記食品組成物を包装容器に収容して包装し、然る後に、－５℃以下で冷凍する、流動性食品の品質改善方法も提供する。

公开(公告)号：WO2020254370A1

公开(公告)日：2020-12-24

申请号：PCT/EP2020/066708

申请日：2020-06-17

申请人： V. MANE FILS

发明人： COLE, Jason, C. ,  HEITFELD, Kevin, Arthur ,  WIELAND, Robert, B.

IPC分类号： A23L5/42 ,  A23L29/231 ,  A23L29/256 ,  A23L29/269 ,  A23L29/281

摘要： Described herein is a method for making colored hydrogel-based materials, and products relating thereto. The method includes applying an aqueous colorant composition comprising water and a colorant material to an external surface of a plurality of hydrogel-based materials. The aqueous colorant composition comprises less than 25 % (v/v) of an aqueous miscible co-solvent. The hydrogel-based materials comprise a hydrogel matrix encapsulating an active ingredient composition, such as a flavor or fragrance composition. The aqueous colorant composition and the hydrogel-based materials are mixed for a sufficient duration of time to allow substantially all of the aqueous colorant composition to be absorbed into the hydrogel matrix. Optionally, the colored hydrogel-based materials may be dried to remove at least a portion of the water absorbed into the hydrogel matrix thereby leaving the colorant material therein. The resulting colored hydrogel based materials are suitable for use in foodstuffs, such as confectionaries.

公开(公告)号：WO2020178718A1

公开(公告)日：2020-09-10

申请号：PCT/IB2020/051764

申请日：2020-03-02

申请人： NOBLEGEN INC.

发明人： NOBLE, Adam J. ,  SWAIN, Angela ,  CLARKE, Charles Jonathan ,  ZHANG, Chonggang ,  SABOURI, Somayeh ,  LI, Shaojun ,  LONG, Adam William ,  SASIDHARAN PILLAI, Prasanth Kumar

IPC分类号： A23L29/20 ,  A23D7/04 ,  A23L27/00 ,  A23L27/30 ,  A23L29/10 ,  A23L29/269 ,  A23L29/275 ,  A23L5/40 ,  A23P10/30 ,  C13K1/06 ,  A23L33/125

摘要： Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.

公开(公告)号：WO2020138333A1

公开(公告)日：2020-07-02

申请号：PCT/JP2019/051233

申请日：2019-12-26

申请人： 花王株式会社

发明人： 中島　雄

IPC分类号： A23L29/238 ,  A23L29/269 ,  A23L2/00 ,  A23L2/52

摘要： 喉を通過する際の異物感を抑制しつつ、喉に残る効果実感が高い飲料の提供。　次の成分（Ａ）及び（Ｂ）： （Ａ）エピガロカテキンガレート、テアフラビン類及びウーロンホモビスフラバン類から選ばれる１種又は２種以上　０．０２質量％以上０．２質量％以下 （Ｂ）増粘多糖類 を含有し、２５℃における粘度が３～４０ｍＰａ・ｓである飲料。