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71. 发明申请

WO2003033361A2 CONTAINER FOR A FLOWABLE PRODUCT, PROCESS OF MANUFACTURE AND THE USE THEREOF 审中-公开
标题翻译：用于可流动产品的容器，制造过程及其用途
公开(公告)号：WO2003033361A2
公开(公告)日：2003-04-24
申请号：PCT/EP2002/011411
申请日：2002-10-10
申请人： NESTLE WATERS MANAGEMENT & TECHNOLOGY , VIGNY, Murielle , CONTAL, Alain , CERVENY, Jean-Paul , DENIS, Gérard
发明人： VIGNY, Murielle , CONTAL, Alain , CERVENY, Jean-Paul , DENIS, Gérard
IPC分类号： B65D1/02
CPC分类号： B29C49/0042 , B29C49/06 , B65D1/0223
摘要： The present invention relates to a container for a flowable product, particularly for a beverage and, in particular, for still or sparkling mineral water. The container according to the invention essentially consists of a body (1) having in his greater section a dimension d 1 and of at least one neck (2) with an internal diameter d 2 which can be closed by a means (3) of closing off and/or of distributing the said flowable product contained in the said container, and characterized in that the wall or walls (4) forming the body (1) of the said container are made of a flexible plastic which can deform for constant surface area, particularly under the weight of the flowable product contained in the said container when the said wall or walls (4) encounter a point or bearing surface, so as to form, at least locally, a non-planar wall portion (5) and wherein the ratio d 2 on d 1 is comprised between 1:3 and 1:10.
摘要翻译：用于可流动产品的容器技术领域本发明涉及一种用于可流动产品的容器，特别是用于饮料，特别是用于静止或起泡矿泉水的容器。根据本发明的容器基本上由主体（1）和主体（1）组成，主体（1）在其较大截面中具有尺寸d 1和至少一个内径为d 2的颈部（2）（3）关闭和/或分配容纳在所述容器中的所述可流动产品，其特征在于形成所述容器（1）的主体（1）的壁或壁（4）容器由柔性塑料制成，当所述一个或多个壁（4）遇到点或轴承表面时，尤其在容纳在所述容器中的可流动产品的重量下可以变形以形成恒定的表面积，从而形成至少局部地形成非平面壁部分（5），并且其中d 1与d 1之比d 1在1:3和1:10之间。

72. 发明申请

WO2003015525A2 READY TO BAKE DOUGH WITH SHAPED, COEXTRUDED FILLING AND METHOD OF MAKING SAME 审中-公开
标题翻译：准备用形状，共同的填充和其制造方法
公开(公告)号：WO2003015525A2
公开(公告)日：2003-02-27
申请号：PCT/EP2002/009163
申请日：2002-08-14
申请人： NESTEC S.A.
发明人： KOSTIVAL, Kathleen , ROSS, Robert , YOAKUM, Jerry
IPC分类号： A21D10/02
CPC分类号： A21D10/02 , A21D6/001 , A21D13/37
摘要： The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configured such that it has a shorter distance vertically than horizontally. The shape of the filling may be substantially in the form of a rectangle, triangle, pentagon, hexagon, half circle, diamond, trapezoid, oval, or similar shapes.
摘要翻译：本发明涉及具有成型填充物的准备烘焙的面团产品。填充物的尺寸和构造被设计成在加工，处理或烘烤期间最小化或避免暴露或溢出。填充物的形状被配置为使得其具有比水平方向垂直更短的距离。填充物的形状可以基本上为矩形，三角形，五边形，六边形，半圆形，菱形，梯形，椭圆形或类似形状的形式。

73. 发明申请

WO2003011055A1 NUTRITIONAL COMPOSITION PREVENTING BACTERIAL OVERGROWTH 审中-公开
标题翻译：营养成分预防细菌生长
公开(公告)号：WO2003011055A1
公开(公告)日：2003-02-13
申请号：PCT/EP2002/008336
申请日：2002-07-25
申请人： SOCIETE DES PRODUITS NESTLE S.A. , GARCIA-RODENAS, Clara, L. , BALLEVRE, Olivier , ROCHAT, Florence
发明人： GARCIA-RODENAS, Clara, L. , BALLEVRE, Olivier , ROCHAT, Florence
IPC分类号： A23L1/305
CPC分类号： A23K50/40 , A23L33/18 , A23L33/40 , A61K38/01 , A61K38/018
摘要： Protein hydrolyzates are used for prevention of bacterial overgrowth. In addition it was shown in sucklings mammals that specific protein hydrolyzates promote an intestinal flore pattern which is similar to the one of mammals raised by their mother. Other adv antages are that the hydrolyzate is easier to obtain and simpler to administrate than treatment of bacterial overgrowth with the aid of active principles.
摘要翻译：蛋白质水解物用于预防细菌过度生长。此外，在哺乳动物的哺乳动物中显示出特定的蛋白质水解物促进了与其母亲所饲养的哺乳动物相似的肠小花纹。其他辅助措施是，借助于主动原则，水解产物比治疗细菌过度生长更容易获得并且更容易施用。

74. 发明申请

WO2003007732A2 PET FOOD COMPOSITION FOR REGULATING BODY WEIGHT AND PREVENTING OBESITY AND RELATED DISORDERS IN PETS 审中-公开
标题翻译：用于调节体重的PET食物组合物和预防PETS中的肥胖和相关疾病
公开(公告)号：WO2003007732A2
公开(公告)日：2003-01-30
申请号：PCT/EP2002/007208
申请日：2002-06-28
申请人： SOCIETE DES PRODUITS NESTLE S.A , LEMAURE, Bernard , DARIMONT-NICOLAU, Christian
发明人： LEMAURE, Bernard , DARIMONT-NICOLAU, Christian
IPC分类号： A23K1/14
CPC分类号： A61K36/53 , A23K10/30 , A23K20/10 , A23K50/40 , A61K36/48 , A61K36/81 , A61K36/8905 , A61K36/899 , A61K2300/00
摘要： This invention relates to a pet food composition for regulating body weight and preventing obesity and related disorders in pets, which comprises as an active ingredient at least one plant or plant extract having the ability to stimulate energy expenditure and/or fat burning. The invention also relates to a method for improving the health of pets, particularly by preventing obesity and metabolic disorders associated with obesity in pets. It also relates to a method for increasing energy expenditure, controlling the glucose homeostasis and improving activity or mobility of the pet.
摘要翻译：本发明涉及一种宠物食品组合物，其用于调节体重并预防宠物中的肥胖症和相关疾病，其包含至少一种具有刺激能量消耗和/或脂肪燃烧的能力的植物或植物提取物作为活性成分。本发明还涉及一种改善宠物健康的方法，特别是通过预防与宠物肥胖相关的肥胖症和代谢紊乱。它还涉及增加能量消耗，控制葡萄糖体内平衡和改善宠物的活动或活动性的方法。

75. 发明申请

WO2002100181A2 SUGAR-BASED COMPOSITION CONTAINING CASEINOGLYCOMACROPEPTIDE 审中-公开
标题翻译：基于糖的组合物含有CASEIOGLYCOMACROPEPTIDE
公开(公告)号：WO2002100181A2
公开(公告)日：2002-12-19
申请号：PCT/EP2002/005830
申请日：2002-05-27
申请人： SOCIETE DES PRODUITS NESTLE S.A. , NEESER, Jean-Richard , GUGGENHEIM, Bernhard , FERN, Edward, Brian
发明人： NEESER, Jean-Richard , GUGGENHEIM, Bernhard , FERN, Edward, Brian
IPC分类号： A23C
CPC分类号： A23G1/44 , A21D2/24 , A23G3/36 , A23G3/362 , A23G3/368 , A23G3/44 , A23G4/06 , A23G4/064 , A23G4/126 , A23G4/14 , A23L33/18 , A23L33/19 , A23V2002/00 , A61K8/64 , A61Q11/00 , A23V2250/54246
摘要： The invention relates to a sugar-based composition which contains caseinoglycomacropeptide and/or its derivatives, said product having a beneficial impact on oral health, and in particular an inhibitory effect on caries and dentinal fissure lesions.
摘要翻译：本发明涉及含有酪蛋白多糖和/或其衍生物的糖基组合物，所述产品对口腔健康有有益的影响，特别是对龋齿和牙质裂缝病变的抑制作用。

76. 发明申请

WO2002058477A1 A MILK PRODUCT WHICH CAN BE FOAMED BY SHAKING 审中-公开
标题翻译：可以通过SHAKING发泡的奶制品
公开(公告)号：WO2002058477A1
公开(公告)日：2002-08-01
申请号：PCT/EP2002/001031
申请日：2002-01-25
申请人： SOCIETE DES PRODUITS NESTLE S.A. , GROUX, Michel, John, Arthur , VAGHELA, Madansinh , BISPERINK, Christiaan , KIJAMNAJSUK, Kosol
发明人： GROUX, Michel, John, Arthur , VAGHELA, Madansinh , BISPERINK, Christiaan , KIJAMNAJSUK, Kosol
IPC分类号： A23C9/154
CPC分类号： A23C13/14 , A23C9/1544 , A23C2210/30 , A23L9/22 , A23P30/40 , A23V2002/00 , A23V2250/51084 , A23V2250/51082 , A23V2200/222
摘要： The invention concerns a milk product containign rom 0 to 40 % fat, from 5 to 23 % solid non fat, other ingredients and water, wherein said product can be foamed at room temperature either by shaking or with a foaming device, said product containing further a mixture of at least two emulsifiers and a foam stabilizer.
摘要翻译：本发明涉及含有0至40％脂肪，5至23％固体非脂肪，其他成分和水的乳制品，其中所述产品可以通过摇动或用发泡装置在室温下发泡，所述产品进一步包含至少两种乳化剂和泡沫稳定剂的混合物。

77. 发明申请

WO2011018280A1 A FLAVOUR ACTIVE COMPOSITION 审中-公开
标题翻译：挥发性活性成分
公开(公告)号：WO2011018280A1
公开(公告)日：2011-02-17
申请号：PCT/EP2010/059683
申请日：2010-07-07
申请人： NESTEC S.A. , DAVIDEK, Tomas , BLANK, Imre , HOFMANN, Thomas , SCHIEBERLE, Peter
发明人： DAVIDEK, Tomas , BLANK, Imre , HOFMANN, Thomas , SCHIEBERLE, Peter
IPC分类号： A23L1/227
CPC分类号： A23L1/2275 , A23K20/142 , A23L27/215
摘要： The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.
摘要翻译：本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

78. 发明申请

WO2010094327A1 BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF 审中-公开
标题翻译：基料，含有该产品的产品，其制备方法及其用途
公开(公告)号：WO2010094327A1
公开(公告)日：2010-08-26
申请号：PCT/EP2009/051932
申请日：2009-02-18
申请人： NESTEC S.A. , DIONO, Béatrice , ULMER, Helge , RABE, Swen
发明人： DIONO, Béatrice , ULMER, Helge , RABE, Swen
IPC分类号： A23L1/23 , A23L1/227
CPC分类号： A23L27/24 , A23L27/201 , A23L27/215 , A23V2002/00
摘要： The present invention concerns a base characterized in that it is prepared by the following steps : (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
摘要翻译：本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。

79. 发明申请

WO2010022764A1 A METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM 审中-公开
标题翻译：食品中生产淀粉颗粒的酶消化率的方法
公开(公告)号：WO2010022764A1
公开(公告)日：2010-03-04
申请号：PCT/EP2008/061103
申请日：2008-08-26
申请人： NESTEC S.A. , FOO, Check Woo , KASAPIS, Stefan , KOH, Lee Wah , JIANG, Bin
发明人： FOO, Check Woo , KASAPIS, Stefan , KOH, Lee Wah , JIANG, Bin
IPC分类号： A21D2/18 , A21D13/00 , A23L1/0532 , A23L1/16 , A23P1/08
CPC分类号： A23L1/0532 , A23L7/109 , A23L7/113 , A23L29/256 , A23V2002/00 , A23V2200/328 , A23V2200/224 , A23V2250/1578 , A23V2250/50 , A23V2250/5026
摘要： The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.
摘要翻译：本发明描述了一种降低食品中淀粉颗粒的酶消化速率的方法，特别是基于米的食品。该方法通过将淀粉颗粒与通过与预先用于食品生产的成分进行预混合的至少可交联多糖的化学反应形成的反应化合物和至少一种交联剂进行包封来进行。本发明还涉及通过掺入本发明的方法和通过本方法生产的食品来制备食品的方法。

80. 发明申请

WO2009103592A1 CULINARY CAPSULE 审中-公开
公开(公告)号：WO2009103592A1
公开(公告)日：2009-08-27
申请号：PCT/EP2009/050840
申请日：2009-01-26
申请人： NESTEC S.A. , GRAF, Björn , HARTMANN, Markus , CHNG, Doris , DUBOC, Philippe , NUECKEL, Fritz Wilhelm
发明人： GRAF, Björn , HARTMANN, Markus , CHNG, Doris , DUBOC, Philippe , NUECKEL, Fritz Wilhelm
IPC分类号： A23C9/00 , A23L1/00 , A23L1/2165 , A23L1/40 , A23L2/39 , B65D85/816 , A23G1/56
CPC分类号： B65D85/8043 , A23C11/00 , A23G1/50 , A23G1/56 , A23G2220/00 , A23L2/39 , A23L2/395 , A23L19/13 , A23L19/15 , A23L23/00 , A23L23/10 , A23L29/212 , A23L29/238 , A23P10/30 , Y02A40/961 , Y02W90/11
摘要： Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.
摘要翻译：描述了一种胶囊，其包含多个压实的食品，其包含混合在基于脂肪的结合系统中的脱水食品粉末。进一步描述了用于生产胶囊的方法。

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