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1. 发明申请

WO2012082977A1 LOW SODIUM MARGARINE SPREAD ENRICHED WITH PROBIOTICS 审中-公开
标题翻译：低浓度的玛格丽特蔓延与生物多样性
公开(公告)号：WO2012082977A1
公开(公告)日：2012-06-21
申请号：PCT/US2011/065044
申请日：2011-12-15
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , CORBIN, Danielle, N. , DANIELS, Roger, L. , TERAN, Pamela, L.
发明人： NAKHASI, Dilip, K. , CORBIN, Danielle, N. , DANIELS, Roger, L. , TERAN, Pamela, L.
IPC分类号： A23D7/005 , A23L1/30 , A23L1/304
CPC分类号： A23D7/0056 , A23L27/40 , A23L33/115 , A23L33/135 , A23L33/20 , A23V2002/00 , A23V2200/3204 , A23V2250/042 , A23V2250/182 , A23V2250/1842 , A23V2250/192 , A23V2250/211 , A23V2250/5488 , A23V2250/702
摘要： Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives. Also provided are methods of preparing such compositions and use thereof.
摘要翻译：本文描述的是具有降低的反式脂肪水平的贮存稳定的低钠组合物。组合物包含还原的反式基础油，未氢化的油，水，低钠海盐，益生菌和一种或多种添加剂。还提供了制备这种组合物的方法及其用途。

2. 发明申请

WO2011103151A3 OIL COMPOSITIONS OF STEARIDONIC ACID 审中-公开
标题翻译：辛二酸的油组合物
公开(公告)号：WO2011103151A3
公开(公告)日：2011-10-20
申请号：PCT/US2011025032
申请日：2011-02-16
申请人： BUNGE OILS INC , NAKHASI DILIP K , CORBIN DANIELLE N , DANIELS ROGER L
发明人： NAKHASI DILIP K , CORBIN DANIELLE N , DANIELS ROGER L
IPC分类号： A23D9/00 , A23L1/30 , C12P7/64
CPC分类号： A23D9/04 , A23D9/02 , A23L33/11 , A23L33/115 , A23L33/12 , C11C1/02 , C11C3/10
摘要： Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.
摘要翻译：本文提供包含酯交换结构化脂质组分的油组合物，所述组分为一定量的中链甘油三酯，一定量的长链家用油和一定量的十八碳四烯酸的酯交换反应产物。结构化的脂质组分可以用于食用油组合物中。油组合物可以含有一定量的植物甾醇酯组分。本文公开的油组合物具有良好的稳定性并且还具有可用于食用油组合物的其他性质。

3. 发明申请

WO2011103151A2 OIL COMPOSITIONS OF STEARIDONIC ACID 审中-公开
标题翻译：油酸组合物
公开(公告)号：WO2011103151A2
公开(公告)日：2011-08-25
申请号：PCT/US2011/025032
申请日：2011-02-16
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , CORBIN, Danielle, N. , DANIELS, Roger, L.
发明人： NAKHASI, Dilip, K. , CORBIN, Danielle, N. , DANIELS, Roger, L.
IPC分类号： A23D9/02 , C11C1/02 , C11B3/00 , C07C57/12 , A23D9/00
CPC分类号： A23D9/04 , A23D9/02 , A23L33/11 , A23L33/115 , A23L33/12 , C11C1/02 , C11C3/10
摘要： Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.
摘要翻译：本文提供了包含酯交换结构化脂质组分的油组合物，该组分是一定量的中链甘油三酯的酯交换反应产物，长链家用油的量和十八碳四烯酸的量的量。结构化脂质组分可用于食用油组合物中。油组合物可以含有一定量的植物甾醇酯组分。本文公开的油组合物具有良好的稳定性，并且还具有可用于食用油组合物的其它性质。

4. 发明申请

WO2011143520A1 SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME 审中-公开
标题翻译：护肤组合物及其制备方法和使用方法
公开(公告)号：WO2011143520A1
公开(公告)日：2011-11-17
申请号：PCT/US2011/036375
申请日：2011-05-13
申请人： BUNGE OILS, INC. , HIGGINS, Neil, W. , DANIELS, Roger, L.
发明人： HIGGINS, Neil, W. , DANIELS, Roger, L.
IPC分类号： A23D9/007 , A23D9/02 , A21D13/08 , A23L1/18
CPC分类号： A21D2/188 , A21D2/16 , A21D13/28 , A23D9/007 , A23D9/02 , A23G9/327
摘要： Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.
摘要翻译：本文描述的是缩短具有降低的饱和和反式脂肪水平的组合物。组合物包含纤维素纤维，硬脂和液体油。还提供了制备这种组合物的方法及其用途。

5. 发明申请

WO2009064436A1 PROTEIN-CONTAINING FOOD PRODUCT AND COATING FOR A FOOD PRODUCT AND METHOD OF MAKING SAME 审中-公开
标题翻译：含蛋白质的食物产品和食品的涂料及其制备方法
公开(公告)号：WO2009064436A1
公开(公告)日：2009-05-22
申请号：PCT/US2008/012740
申请日：2008-11-13
申请人： BUNGE OILS, INC. , SARMA, Monoj , PUGEDA, Felicidado , DANIELS, Roger, L.
发明人： SARMA, Monoj , PUGEDA, Felicidado , DANIELS, Roger, L.
IPC分类号： A23G3/34
CPC分类号： A23G3/343 , A23G2200/08 , A23G2200/10 , A23L29/10 , A23P20/10 , A23P20/11 , A23V2002/00 , A23V2200/22 , A23V2250/54252 , A23V2250/1842 , A23V2250/18 , A23V2200/222
摘要： A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture to form a lipid-protein complex. Optionally, a liquid grinding step also may be used. The complex comprises at least about 10-50 net weight % protein, preferably no more than about 1% of an emulsifier, and an amount of a lipid-containing material sufficient to form an emulsion with the protein containing material. It is believed that higher proportions of protein could be obtained in the emulsion with high capacity pumps and shear apparatus. The complex can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product, or as an ingredient in a food article. When used as or in a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar.
摘要翻译：用于形成含蛋白质的材料和基于脂质的材料的复合物的方法包括以下步骤：将所述含蛋白质的材料混合到所述脂质材料中，向所述混合物施加热量和剪切力，以形成蛋白质材料的乳液所述脂质材料，并冷却所述混合物以形成脂质 - 蛋白质复合物。任选地，也可以使用液体研磨步骤。复合物包含至少约10-50％净重蛋白质，优选不超过约1％的乳化剂，以及足以与含蛋白质的材料形成乳液的含脂质材料的量。相信在具有高容量泵和剪切装置的乳液中可以获得更高比例的蛋白质。复合物可以用作食品的涂料组合物，或作为食品用涂料组合物中的成分，或作为食品中的成分使用。当用作或诸如含蛋白质的能量棒的小吃食品的涂层中时，涂层可以增加棒的营养价值，并且保持棒的水分含量。

6. 发明申请

WO2009045494A1 CONTROLLED VISCOSITY OIL COMPOSITION AND METHOD OF MAKING 审中-公开
标题翻译：控制粘度油组合物及其制备方法
公开(公告)号：WO2009045494A1
公开(公告)日：2009-04-09
申请号：PCT/US2008/011440
申请日：2008-10-03
申请人： BUNGE OILS INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L.
IPC分类号： A23D9/007 , A23D9/013 , A21D8/08 , C10M169/00
CPC分类号： A23D9/007 , A21D8/08 , A23D9/013 , C10M105/38 , C10M105/74 , C10M169/04 , C10M2207/281 , C10M2207/283 , C10M2207/2835 , C10M2207/40 , C10M2207/401 , C10M2223/10 , C10M2223/103 , C10N2230/62 , C10N2240/58 , C10N2250/04
摘要： The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier such as a lecithin. Advantageously, the viscosity of the blend can be controlled without interesterification of the solvent with the oil. Furthermore, such oil compositions can be effective sprayable oils such as for pan release applications while being substantially free of alcohols.
摘要翻译：本发明涉及一种可喷雾油组合物，其包含油，选自三醋精，三丙投膦，三丁酸乙酯和乙酸乙酯的食用溶剂的共混物; 和优选的乳化剂如卵磷脂。有利地，可以控制共混物的粘度，而不用溶剂与油的酯交换。此外，这种油组合物可以是有效的可喷雾油，例如用于锅释放应用，同时基本上不含醇。

7. 发明申请

WO2006002130A1 REDUCED-FAT FLAVORED EDIBLE OIL SPREADS 审中-公开
标题翻译：减少脂肪挥发性食用油膨胀
公开(公告)号：WO2006002130A1
公开(公告)日：2006-01-05
申请号：PCT/US2005/021863
申请日：2005-06-21
申请人： BUNGE OILS, INC. , SARMA, Monoj, K. , DANIELS, Roger, L.
发明人： SARMA, Monoj, K. , DANIELS, Roger, L.
IPC分类号： A23D7/015
CPC分类号： A23L33/20 , A21D13/16 , A21D13/24 , A21D13/28 , A23D7/001 , A23D7/0056 , A23D7/013 , A23D7/015 , A23V2002/00 , A23V2200/18 , A23V2250/5062 , A23V2250/2136 , A23V2250/7056
摘要： An oil-continuous edible spread has a reduced-fat characteristic, being composed of an oil phase and a flavored syrup phase, each making up a primary portion of the oil-continuous edit e product. The oil-continuous edible product is a reduced-fat flavored spread. This spread finds application as an ambient-temperature eating spread for applying onto baked products. This spread also finds application as a roll-in or laminating fat for baking layered pastries. The spread can be used to make baked products which are reduced in fat by about 20 weight percent or more.
摘要翻译：油连续的可食用散布具有降脂特性，由油相和调味糖浆相组成，每个组成油连续编辑产品的主要部分。油连续可食用产品是减脂调味的蔓延。这种传播可以作为环境温度的食用传播应用于烘烤食品上。这种传播也可用作烘烤层压糕点的卷入或层压脂肪。该涂抹可用于制造脂肪减少约20重量％或更多的烘焙产品。

8. 发明申请

WO2005048726A1 LOW-RESIDUE, EASY-CLEANING AND LOW-VISCOSITY STRUCTURED LIPID PAN RELEASE COMPOSITIONS AND METHODS 审中-公开
标题翻译：低残留，易清洁和低粘度结构的脂肪酶释放组合物和方法
公开(公告)号：WO2005048726A1
公开(公告)日：2005-06-02
申请号：PCT/US2004/037167
申请日：2004-11-08
申请人： BUNGE FOODS CORPORATION , TERAN, Pamela, Lynn , NAKHASI, Dilip, K. , SHUMAN, Howard, W. , DANIELS, Roger, L.
发明人： TERAN, Pamela, Lynn , NAKHASI, Dilip, K. , SHUMAN, Howard, W. , DANIELS, Roger, L.
IPC分类号： A23D9/007
CPC分类号： A23D9/00 , A21D8/08 , A23D9/007 , A23D9/013 , C11B3/00 , C11B3/001 , C11C3/10 , Y10S426/811
摘要： Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications. They provide enhanced release properties, reduced darkening effects, less residue build-up, and enhanced cleaning of griddling, cooking and baking pans, containers and utensils.
摘要翻译：中链甘油三酯油与长链食用油酯交换以形成酯交换的结构化脂质。这些结构化脂质在食品锅中释放烹饪组合物和方法中发现特殊应用。产品具有约20至约52厘泊之间的较低粘度，同时具有特别适用于烹饪应用的烟点。它们提供增强的脱模性能，减少变暗效果，减少残留物积聚，以及增强对网格，烹饪和烘烤盘，容器和餐具的清洁。

9. 发明申请

WO2009005720A1 MICROENCAPSULATED OIL PRODUCT AND METHOD OF MAKING SAME 审中-公开
标题翻译：微型油产品及其制备方法
公开(公告)号：WO2009005720A1
公开(公告)日：2009-01-08
申请号：PCT/US2008/008020
申请日：2008-06-26
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L. , CORBIN, Danielle, N. , GREEN, Richard, C.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L. , CORBIN, Danielle, N. , GREEN, Richard, C.
IPC分类号： A23L1/00 , A23L1/22 , A23L1/164
CPC分类号： A23L1/1643 , A21D2/165 , A21D2/263 , A21D2/266 , A23L2/52 , A23L7/126 , A23L29/212 , A23L29/225 , A23L29/25 , A23L29/256 , A23L33/115 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/5488 , A23V2250/5028 , A23V2250/54252 , A23V2250/5118
摘要： A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.
摘要翻译：微胶囊化产品包含核心，包含蛋白质并且基本上不含碳水化合物的第一壳，以及包含碳水化合物并且基本上不含蛋白质的第二壳。双壳结构提供了强大的壳体，使微胶囊适合用于食品。核心可以是脂质，特别是具有营养益处的结构化脂质，使得营养益处可以传递给消费者。本发明的微胶囊可用于制造食品，饮料产品和用于制造这种食品和饮料产品的混合物。

10. 发明申请

WO2005095566A1 COMPOSITIONS CONTAINING INTERESTIFIED LIPIDS AND PHYTOSTEROL ESTER, AND RELATED METHODS, WITH HEALTH AND NUTRITION PROMOTING CHARACTERISTICS 审中-公开
标题翻译：含有脂肪肝和植物甾醇酯的组合物及相关方法，具有健康和营养促进特征
公开(公告)号：WO2005095566A1
公开(公告)日：2005-10-13
申请号：PCT/US2004/030663
申请日：2004-09-20
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L.
IPC分类号： C11C3/10
CPC分类号： A23D9/02 , A23D9/007 , A23L33/11 , A23L33/115 , A61K31/575 , C11C3/10
摘要： Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing health and nutrition characteristics. The compositions preferably have a structured lipid content of between about (92) and about (96) weight percent and a phytosterol ester content of between about (4) and about (8) weight percent, based on the total weight of the health and nutrition promoting composition.
摘要翻译：中链甘油三酯油与长链家用油酯交换，以形成酯交换的结构化脂质。这些结构化脂质与植物甾醇组合发现特殊应用，以提供用于增强健康和营养特征的组合物和方法。基于健康和营养的总重量，组合物优选具有约（92）至约（96）重量％的结构化脂质含量和约（4）至约（8）重量百分比的植物甾醇酯含量促进组成。

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