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

US20060115568A1 Gelled juice product and method of making the same 审中-公开
标题翻译：凝胶汁产品及其制作方法
公开(公告)号：US20060115568A1
公开(公告)日：2006-06-01
申请号：US11331536
申请日：2006-01-13
申请人： Albert Bolles , Beata Klamczynska , Cindy Hart , Renee Mellican , Kristin Parshall , Jennifer DiCicco , Richard McArdle
发明人： Albert Bolles , Beata Klamczynska , Cindy Hart , Renee Mellican , Kristin Parshall , Jennifer DiCicco , Richard McArdle
IPC分类号： A23L1/05
CPC分类号： A23L2/385 , A23L2/02 , A23L2/38 , A23L21/15 , A23L29/238 , A23L29/256 , A23V2002/00 , A23V2250/5036 , A23V2250/507
摘要： A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed.
摘要翻译：本文公开了包含水果或蔬菜汁和角叉菜胶并且可口，稳定且可形成所需形状的凝胶汁产品。还公开了制备这种凝胶状果汁产品的方法。

2. 发明申请

US20050202065A1 Orange juice of low citrus oil content for reduction of heartburn episodes 审中-公开
标题翻译：低柑橘油含量的橙汁用于减少胃灼热发作
公开(公告)号：US20050202065A1
公开(公告)日：2005-09-15
申请号：US11123949
申请日：2005-05-06
申请人： Richard McArdle , Stephen Letourneau , Albert Bolles , Carla McGill , Nancy Green
发明人： Richard McArdle , Stephen Letourneau , Albert Bolles , Carla McGill , Nancy Green
IPC分类号： A23L2/00 , A23L2/02 , A23L2/52 , A23L2/68 , A23L2/78 , A61K36/752 , A61K35/78
CPC分类号： A23L2/02 , A23L2/52 , A23V2002/00 , A23V2250/1578
摘要： Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low oil condition, which optionally can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes when they ingest the juice.
摘要翻译：在具有橙汁不耐受或食物过敏的个体中可以减轻胃灼热发作。橙汁产品具有低油状态，任选地可以加入钙源。容易出现橙汁引起的胃灼热发作的个体在摄取果汁时经历胃肠发炎发生率的降低。

3. 发明申请

US20080003335A1 Egg product and production method 审中-公开
标题翻译：蛋制品及生产方法
公开(公告)号：US20080003335A1
公开(公告)日：2008-01-03
申请号：US11811904
申请日：2007-06-12
申请人： Prem Singh , Albert Bolles , Robert Hill , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem Singh , Albert Bolles , Robert Hill , Deijing Fu , James Costelloe , Thomas Henry
IPC分类号： A23B5/00 , A23B5/02 , A23B5/025 , A23B5/035 , B05B3/14
CPC分类号： A23B5/10 , A23B5/022 , A23B5/035 , A23L15/20 , A23L15/35 , A23L33/20
摘要： A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.
摘要翻译：通过超临界流体萃取生产的还原蛋产品，其包含来自全蛋的蛋黄，其具有一部分不期望的组分，例如胆固醇和甘油三酯（包括饱和脂肪），其选择性地从天然蛋黄中除去，而有益成分例如磷脂，并且保留了蛋黄的消费者期望的风味，质地和/或功能。一种生产还原蛋制品的方法包括分离，干燥，提取和任选重构中的至少一种。连续干燥方法产生具有蜂窝结构的干蛋黄或具有低密度的小颗粒，允许有效的提取和重构。此外，重建方法效率高，巴氏灭菌法能够使甘油三酯和脂肪减少的蛋黄和甘油三酯和脂肪减少全蛋白。

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