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71. 发明公开

EP0315245A2 Process for preparing an edible dispersion and products of such process 失效
标题翻译： Verfahren zur Herstellung einer essbaren Dispersion und so hergestellte Produkte。
公开(公告)号：EP0315245A2
公开(公告)日：1989-05-10
申请号：EP88202365.8
申请日：1988-10-25
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Ernsting, Peter Bernard , Van Heteren, Jan , Niemeyer, Tjaard Robert Jan
IPC分类号： A23D3/00 , A23D3/02 , A23C15/00
CPC分类号： A23D7/0056 , A23D7/015 , A23D7/02
摘要： A process for preparing an edible plastified dispersion comprising a continuous fat phase and a dispersed aqueous phase, characterised in that it comprises the steps of:

(a) working buttermilk with a non-dairy fat to obtain an emulsion, and,
(b) mixing the emulsion obtained in step (a) with butter under mild conditions.

By employing such a process, it is possible to obtain a melange product in which the characteristic microstructure of butter has not been destroyed. Moreover, only a proportion of the total fat content of the final product need be passed through the churn, enabling a higher production figure to be obtained with a fixed size of churn.
摘要翻译：一种制备包含连续脂肪相和分散水相的可食用塑化分散体的方法，其特征在于其包括以下步骤：（a）用非乳脂肪加工酪乳以获得乳液，和（b）混合步骤（a）中获得的乳液在温和条件下用黄油。通过采用这种方法，可以获得其中黄油的特征微观结构未被破坏的混合物。此外，只有最终产品的总脂肪含量的一部分需要通过搅拌，才能获得具有固定尺寸搅拌器的较高生产量。

72. 发明申请

US20120308487A1 Carnallite Preparation and Uses Thereof in Edible Applications 审中-公开
标题翻译：光卤石的制备及用途
公开(公告)号：US20120308487A1
公开(公告)日：2012-12-06
申请号：US13484914
申请日：2012-05-31
申请人： Nancy Stachiw , Barbara Bufe Heidolph , Reinhard Effenberger , Frederick S. Stover , Lirong Zhou
发明人： Nancy Stachiw , Barbara Bufe Heidolph , Reinhard Effenberger , Frederick S. Stover , Lirong Zhou
IPC分类号： A23L1/237 , A23K1/175 , A21D13/00 , A23L1/315 , A23L1/325 , A23L1/212 , A23C9/00 , A23C19/08 , A21D10/00 , A21D10/02 , A23G3/34 , A23C19/00 , A23C15/00 , A23C9/123 , A23L1/39 , A23L1/24 , A23L1/10 , A23L1/16 , A23L1/182 , A23L1/217 , A23L2/54 , A23L2/02 , A23L2/38 , A23F3/00 , A23C9/152 , A23L1/226 , A21D13/08 , A23L1/32 , A23L1/164 , A23L1/31 , A23L1/06 , A23L1/223 , A23L2/66 , A23B7/05 , A23B7/005 , A61K47/02 , A61K8/20 , A61Q11/00 , A23L2/52
CPC分类号： A21D13/40 , A21D2/02 , A21D13/42 , A21D13/80 , A23B4/023 , A23C19/0904 , A23G3/362 , A23L2/02 , A23L2/04 , A23L13/432 , A23L13/52 , A23L13/65 , A23L15/30 , A23L17/00 , A23L19/03 , A23L19/18 , A23L23/00 , A23L27/40 , A23L27/60 , A23V2002/00
摘要： The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
摘要翻译：本发明涉及可食用产品如食品，饮料，膳食补充剂，口腔护理，营养宠物食品，动物饲料，药物和其它可食用产品中的光卤石盐制剂。本发明的光卤石盐制剂没有高水平的氯化钠，特别是溴化物低。光卤石盐制剂可以是具有膳食可接受溴化物含量的食品级产品。本发明还涉及包含光卤石盐制剂的可食用产品，例如还原的钠食品。

73. 发明申请

US20100303989A1 Microalgal Flour 审中-公开
标题翻译：微藻面粉
公开(公告)号：US20100303989A1
公开(公告)日：2010-12-02
申请号：US12684884
申请日：2010-01-08
申请人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
发明人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
IPC分类号： C11B5/00 , A23C15/00 , A23L1/40 , A23L2/00 , A23L1/32 , A23L1/212 , A23L1/00 , A23L1/221 , A23J1/00 , A21D2/16 , A23B4/03
CPC分类号： A21D2/165 , A21D2/267 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23K10/16 , A23K20/158
摘要： Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed. Flours of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.
摘要翻译：从可食用微藻的多属，物种和菌株中公开了微藻衍生粉的组合物。本发明中使用的微藻不含藻类毒素并含有不同程度的主要单不饱和甘油三酸酯油。本文公开的面粉配制为自由流动的可混合粉末，混合食品成分，氧化稳定，均化和微粉化，以及其中的组合。本文公开的面粉还在具有可控粘度的浆料中形成自稳定乳液。还公开了将面粉配制并将其并入食物组合物中的创新方法。本发明还包括具有显着的可消化蛋白质和独特的膳食纤维含量和相关的水结合，组织化和健康的油输送属性的面粉。还公开了使用本发明的面粉的油脂替代的新方法。本发明的面粉可以由可食用和不可食用的异养发酵原料制成，包括玉米淀粉，甘蔗，甘油和解聚纤维素。

74. 发明申请

US20090285934A1 Method for Producing Fractions of a Milk Composition 有权
标题翻译：生产牛奶组合物成分的方法
公开(公告)号：US20090285934A1
公开(公告)日：2009-11-19
申请号：US11720651
申请日：2005-12-21
申请人： Per Munk Nielsen , Hanna Lilbaek
发明人： Per Munk Nielsen , Hanna Lilbaek
IPC分类号： A23C9/12 , A23C9/00 , A23C23/00 , A23C9/18 , A23C19/00 , A23C17/02 , A23C13/16 , A23C15/00 , A23C19/032
CPC分类号： A23C9/1216 , A23C15/065
摘要： The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase
摘要翻译：本发明涉及通过用磷脂酶处理乳组合物并将其分成至少两种具有不同脂肪含量的级分来生产乳组合物的级分的方法。获得的级分具有改善的用于生产食品的性质。本发明还涉及一种从所得到的一种或多种级分生产食品的方法。在另外的方面，本发明涉及从用磷脂酶处理的乳组合物中生产炼乳，奶粉，黄油和乳制品的方法

75. 发明申请

US20070237875A1 Energy spread 审中-公开
标题翻译：能量传播
公开(公告)号：US20070237875A1
公开(公告)日：2007-10-11
申请号：US11784657
申请日：2007-04-09
申请人： Anahid Soulikhan , Lida Soulikhan
发明人： Anahid Soulikhan , Lida Soulikhan
IPC分类号： A23C15/00
CPC分类号： A23C15/12 , A23D7/0056 , A23L19/09
摘要： An energy spread made by the combination of dates and a fat. The preferred embodiment envisions a combination of dates and butter with the content of butter being slightly higher by weight than the content of dates. The energy spread is intended to be added to other previously prepared foods to increase energy content and nutrition content.
摘要翻译：由日期和肥胖的组合形成的能量传播。优选实施例设想日期和黄油的组合，黄油的含量比日期的内容略高。能量传播旨在添加到其他以前制备的食物中，以增加能量含量和营养含量。

76. 发明授权

US07279191B2 Method of forming a non-fractionated, room temperature pourable butter 有权
$Method of forming a non-fractionated, room temperature pourable butter$
标题翻译：形成非分级室温可浇注黄油的方法
公开(公告)号：US07279191B2
公开(公告)日：2007-10-09
申请号：US10222262
申请日：2002-08-16
申请人： Todd Landon
发明人： Todd Landon
IPC分类号： A23C15/00
CPC分类号： A23C15/12 , A23C15/02 , A23D7/05
摘要： A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
摘要翻译：一种形成脂肪产品的方法，所述方法包括将第一材料加热至第一温度以形成第一中间体，所述第一材料包含脂肪和第一温度，其足以从脂肪中除去任何结晶记忆; 将第一中间体快速冷却至第二温度以形成第二中间体，第二温度足以在第二中间体中提供新生晶种; 并静止冷却第二中间体以形成脂肪产物，静止冷却足以支持关于新生晶种的大晶体的生长。

77. 发明授权

US06932999B2 Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food 失效
标题翻译：补充有肉碱的食物，适合刺激食物中含有的饱和脂肪酸的多不饱和脂肪酸的生物合成
公开(公告)号：US06932999B2
公开(公告)日：2005-08-23
申请号：US10148588
申请日：2000-11-30
申请人： Claudio Cavazza
发明人： Claudio Cavazza
IPC分类号： A23C9/13 , A23C9/152 , A23C9/158 , A23C19/09 , A23C15/00 , A23C19/00 , A23C23/00
CPC分类号： A23C9/13 , A23C9/152 , A23C9/158 , A23C19/0921
摘要： A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes that take place in a consumer of said food, the synthesis of polyunsaturated fatty acids from the saturated fatty acids originally contained in the food, the synthesis of polyunsaturated fatty acid from the saturated fatty acids originally contained in the food.
摘要翻译：选自包含牛奶和来自牛奶的乳制品的组合的食物，其包含有效量的肉碱，以通过在所述食物的消费者中发生的天然脂肪酸代谢过程来刺激来自所述食物的多不饱和脂肪酸的合成食品中最初含有的饱和脂肪酸，由食品中最初含有的饱和脂肪酸合成多不饱和脂肪酸。

78. 发明授权

US5753281A Method of preparing a synthetic butter flavor 失效
标题翻译：制备合成黄油香料的方法
公开(公告)号：US5753281A
公开(公告)日：1998-05-19
申请号：US722636
申请日：1996-09-27
申请人： Katsutoshi Tanno , Kenji Ganmyo , Nobuyuki Kawai , Tetsuo Nakamura
发明人： Katsutoshi Tanno , Kenji Ganmyo , Nobuyuki Kawai , Tetsuo Nakamura
IPC分类号： A23C15/00 , A23L27/24 , A23C9/12
CPC分类号： C12Y301/01003 , A23L27/25
摘要： A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrolysate of the milk fat is preferably oxidized by ultraviolet irradiation to have a POV of 1.5 to 9.0, in particular 4.0 to 7.5.
摘要翻译：一种制备富含乳香味和黄油香味的合成黄油香料的方法，其包括用脂肪分解酶水解乳脂肪，然后用紫外线照射来氧化乳脂肪水解物的步骤。乳脂肪的水解物优选通过紫外线照射进行氧化，使POV为1.5〜9.0，特别是4.0〜7.5。

79. 发明授权

US5711982A De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor 失效
标题翻译：脱乳乳和脱乳糖奶粉，以及含有该乳糖和脱脂乳粉的食品
公开(公告)号：US5711982A
公开(公告)日：1998-01-27
申请号：US785763
申请日：1997-01-21
申请人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
发明人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
IPC分类号： A23C9/20 , A21D2/34 , A23C9/15 , A23C9/152 , A23C9/18 , A23C13/14 , A23F5/14 , A23F5/24 , A23G1/00 , A23G1/10 , A23G1/30 , A23G1/56 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/015 , A23L1/236 , A23L1/308 , A23L2/38 , A23C15/00 , A23C9/00 , A23D7/00 , C12C7/28
CPC分类号： A23G1/56 , A23C13/14 , A23C9/1512 , A23F5/243 , A23G3/346 , A23G2200/12
摘要： Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.
摘要翻译：根据本发明的脱乳糖乳和脱乳糖奶粉的主要组分可以包含基本上由乳蛋白质和基本由乳脂组成的脂肪组成的蛋白质，但不包括大于2％的乳糖。脱乳糖乳和脱乳糖奶粉的特征在于具有脂肪与蛋白质乳化的结构。

80. 发明授权

US5375510A Dry butter flake product having high milk solid content 失效
标题翻译：干牛奶固体含量高的干黄油薄片制品
公开(公告)号：US5375510A
公开(公告)日：1994-12-27
申请号：US216267
申请日：1994-03-23
申请人： Van Miller , Rene Miller
发明人： Van Miller , Rene Miller
IPC分类号： A21D2/26 , A23C9/15 , A23C13/12 , A23C15/14 , A23C15/00 , A23D3/00
CPC分类号： A23C13/125 , A21D2/263 , A23C15/14 , A23C9/1516
摘要： This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.
摘要翻译：本发明提供一种用于掺入烘焙食品和面粉甜食中的干黄油基薄片产品及其制造方法。干黄油基薄片产品包含基本上0至2％的水分，约20％至约60％的干燥乳制品固体，余量为乳脂。干燥的乳制品固体是天然存在的乳固体，其中基本上所有的水都已被除去。制造方法提供成分的混合物，使得固体悬浮在乳脂中。在回火单元中引发黄油或黄油油结晶，并且回火产品沉积在通过冷却通道的移动带上，以冷却和结晶脂肪以产生干燥的基于黄油的薄片产品。

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