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    • 2. 发明授权
    • Water dispersible granulates comprising an active hydrophobic substance
    • 包含活性疏水性物质的水分散性颗粒
    • US06465414B1
    • 2002-10-15
    • US09600697
    • 2000-10-30
    • Giles GuerinMikel MorvanPascal Taquet
    • Giles GuerinMikel MorvanPascal Taquet
    • C11D3382
    • C08J3/03A23P10/30A61K8/11A61K8/645A61Q19/00B01J13/04C08J3/16C08L89/00C08L2666/02
    • The invention concerns water dispersible granulates comprising at least a hydrophobic organic active substance (MA) solid or with melting point less than 100° C., in the form of particles, finely divided inside and encapsulated by a solid matrix and a water soluble or water dispersible polypeptide (PP) synthetic or of plant origin and at least an ionic or amphoteric dispersing agent (D) at the active substance/matrix interface. The invention also concerns the method for preparing said granulates in two steps, the first step consisting in preparing a dispersion in water comprising at least a hydrophobic active substance, at least an ionic or amphoteric dispersing agent (D) and at least a water soluble or water dispersible polypeptide (PP) synthetic or of plant origin, and the second step consisting in drying the dispersion until a granulate is formed.
    • 本发明涉及水分散性颗粒,其包含至少一种固体颗粒的疏水性有机活性物质(MA)或熔点低于100℃的颗粒形式,细分在内部并被固体基质和水溶性或水包封 合成或植物来源的分散多肽(PP)和至少一种离子或两性分散剂(D)在活性物质/基质界面处。 本发明还涉及在两个步骤中制备所述颗粒的方法,第一步包括制备在水中的分散体,其包含至少一种疏水活性物质,至少一种离子或两性分散剂(D)和至少一种水溶性或 水分散性多肽(PP),第二步是将分散体干燥直到形成颗粒。
    • 4. 发明授权
    • Food composition in the form of a dry emulsion, preparation method and use thereof
    • 干乳剂形式的食品组合物,其制备方法和用途
    • US06596337B1
    • 2003-07-22
    • US09601416
    • 2000-09-25
    • Sophie VaslinGiles GuerinMikel Morvan
    • Sophie VaslinGiles GuerinMikel Morvan
    • A23L124
    • A23J3/14A23L23/00A23L27/60A23L27/72A23P10/30A23P10/40Y10S514/952
    • The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions.
    • 本发明涉及一种干燥乳液,其特征在于其通过将至少一种弱溶性食用物质(也称为活性物质(MA))的分散体干燥成连续相而获得,所述连续相包含:至少含有至少部分水解的乳化剂 水解度范围在0(不包括)和小于5%之间的植物蛋白(蛋白质裂解物) 和至少含有部分水解的植物蛋白(蛋白质裂解物)的水溶性或水分散性间质填料(ARI),其水解度范围为5至40%。 本发明还涉及一种制备所述乳液的方法,包括以下步骤:(i)第一步是在水中或在含有至少一种疏水性活性物质(MA),至少一种乳化剂( E)和至少一种填料(ARI); (ii)第二步是干燥所述分散体直到形成干乳剂。 本发明还涉及使用所述干乳液制备食物组合物。