专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

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

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。

3. 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。

4. 发明申请

WO2007067884A1 PHYTOSTEROL CONTAINING DEEP-FRIED FOODS AND METHODS WITH HEALTH PROMOTING CHARACTERISTICS 审中-公开
标题翻译：含有深层食物的植物甾醇和具有健康促进特性的方法
公开(公告)号：WO2007067884A1
公开(公告)日：2007-06-14
申请号：PCT/US2006/061579
申请日：2006-12-04
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L. , EARTLY, Joshua, W.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L. , EARTLY, Joshua, W.
IPC分类号： A23D9/007 , A23L1/29 , A23L1/30
CPC分类号： A23D9/007 , A23L33/11
摘要： Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product.
摘要翻译：油炸油与植物甾醇结合起来有利于油炸食品和增强健康特征的方法。该油炸组合物的植物甾醇酯含量高达约50重量％，至少约50重量％的植物甾醇转移到食品中。

5. 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。

6. 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。

7. 发明申请

WO2007030253A3 EDIBLE OILS AND METHODS OF MAKING EDIBLE OILS 审中-公开
公开(公告)号：WO2007030253A3
公开(公告)日：2007-03-15
申请号：PCT/US2006/031045
申请日：2006-08-10
申请人： BUNGE OILS, INC. , KINCS, Frank , ABRASSART, Carrie , NAKHASI, Dilip K. , DANIELS, Roger
发明人： KINCS, Frank , ABRASSART, Carrie , NAKHASI, Dilip K. , DANIELS, Roger
IPC分类号： A23D7/00 , A23D9/00
摘要： Edible oil blends are provided which have a desired content of linolenic acid, saturated fatty acid, a polyunsaturated fatty acid content, and/or a oleic acid. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends include a low linolenic soybean oil and a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil. The oils can include canola oil, cottonseed oil, safflower oil, soybean oil, olive oil, sunflower oil, palm oil, MCT oil, partially hydrogenated soybean oil, and trioleic oil.

8. 发明申请

WO2007021899A1 EDIBLE OILS AND METHODS OF MAKING EDIBLE OILS 审中-公开
标题翻译：食用油和制作可食用油的方法
公开(公告)号：WO2007021899A1
公开(公告)日：2007-02-22
申请号：PCT/US2006/031316
申请日：2006-08-10
申请人： BUNGE OILS, INC. , KINCS, Frank , ABRASSART, Carrie , NAKHASI, Dilip K. , DANIELS, Roger
发明人： KINCS, Frank , ABRASSART, Carrie , NAKHASI, Dilip K. , DANIELS, Roger
IPC分类号： A23D7/00
CPC分类号： A23D9/00 , A23L5/11
摘要： Edible oil blends are provided which have a desired fatty acid profile, such as a desired oleic acid content, a desired polyunsaturated fatty acid content, a desired linoleic acid content, or a desired linolenic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing edible oil blends, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a high oleic canola oil, and the second, third, or additional edible oil is selected from canola oil, corn oil, cottonseed oil, safflower oil, soybean oil, extra virgin olive oil, sunflower oil, palm oil, MCT oil, and trioleic oil.
摘要翻译：提供食用油混合物，其具有所需的脂肪酸分布，例如所需的油酸含量，所需的多不饱和脂肪酸含量，所需的亚油酸含量或所需的亚麻酸含量。还提供了几乎无反应的食用油混合物。提供了用于制备食用油混合物的方法，包括使食用油的脂肪酸分布正常化的方法。还提供了使用食用油混合物来制备食物的方法。食用油混合物通常包含第一食用油和第二食用油，其中第一食用油是高油酸菜籽油，第二，第三或另外的食用油选自菜籽油，玉米油，棉籽油，红花油，大豆油，特级初榨橄榄油，向日葵油，棕榈油，MCT油和三油油。

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

WO2007030253A2 EDIBLE OILS AND METHODS OF MAKING EDIBLE OILS 审中-公开
标题翻译：食用油和制作可食用油的方法
公开(公告)号：WO2007030253A2
公开(公告)日：2007-03-15
申请号：PCT/US2006031045
申请日：2006-08-10
申请人： BUNGE OILS INC , KINCS FRANK , ABRASSART CARRIE , NAKHASI DILIP K , DANIELS ROGER
发明人： KINCS FRANK , ABRASSART CARRIE , NAKHASI DILIP K , DANIELS ROGER
IPC分类号： A23D9/00
CPC分类号： A23D9/00 , A23D9/02 , C11C3/10
摘要： Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a low linolenic soybean oil, and the second edible oil is a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil. Alternatively the second, third, or additional edible oil can be selected from canola oil, cottonseed oil, safflower oil, soybean oil, olive oil, sunflower oil, palm oil, MCT oil, partially hydrogenated soybean oil, and trioleic oil.
摘要翻译：提供食用油混合物，其具有一种或多种所需的亚麻酸含量，所需的亚麻酸含量，所需的饱和脂肪酸含量，所需的多不饱和脂肪酸含量和/或所需的油酸含量。还提供了几乎无反应的食用油混合物。提供用于制备这种食用油的方法，包括归一化食用油的脂肪酸分布的方法。还提供了使用食用油混合物来制备食物的方法。食用油混合物通常包含第一食用油和第二食用油，其中第一食用油是低亚麻酸大豆油，第二食用油是棕榈油（例如棕榈油精或棕榈硬脂精），并且任选地食用油混合物包含第三食用油如高油酸菜籽油。或者，第二，第三或另外的食用油可以选自油菜籽油，棉籽油，红花油，大豆油，橄榄油，向日葵油，棕榈油，MCT油，部分氢化大豆油和三油油。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式