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1. 发明申请

WO2016114657A1 SPREADABLE CHEESE FROM CURD. 审中-公开
标题翻译：来自CURD的松饼。
公开(公告)号：WO2016114657A1
公开(公告)日：2016-07-21
申请号：PCT/NL2016/050025
申请日：2016-01-13
申请人： COÖPERATIE AVEBE U.A.
发明人： BUWALDA, Pieter Lykle , VAN DEN AKKER-BLEUMINK, Bernarda , MULDER, Frederik
IPC分类号： A23C19/00 , A23C19/06 , A23C19/09
CPC分类号： A23C19/06 , A23C19/09 , A23V2002/00 , A23V2250/5118
摘要： The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80º C; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.
摘要翻译：本发明涉及奶酪制造领域，特别涉及生产软奶酪或可分散奶酪。本发明提供了一种制备可涂抹乳酪产品的方法，包括以下步骤：（a）通过凝乳酶或其它合适的凝结剂的作用，全部或部分地凝结乳制品的蛋白质; （b）部分排出由凝结产生的乳清，以获得干酪凝乳; （c）制备干酪凝乳，水，淀粉麦芽糖处理淀粉（ATS）和预胶化淀粉（PS）的混合物; （d）在70至80℃的温度下加热和剪切混合物; 然后（e）在搅拌下冷却混合物，得到可涂抹的干酪制品。还提供了可通过该方法获得的可涂抹的奶酪。

2. 发明申请

WO2015170983A1 CHEWY CANDY COMPRISING A HIGHLY BRANCHED STARCH (HBS) AND METHOD FOR PROVIDING THE SAME 审中-公开
标题翻译：包括高分支淀粉（HBS）和提供相同方法的CHEWY糖果
公开(公告)号：WO2015170983A1
公开(公告)日：2015-11-12
申请号：PCT/NL2015/050321
申请日：2015-05-08
申请人： COÖPERATIE AVEBE U.A.
发明人： BAKKER, Wybren , BUWALDA, Pieter Lykle , TOMASOA, David Thomas Benjamin
IPC分类号： A23G3/42
CPC分类号： A23G3/42 , A23V2002/00
摘要： The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.
摘要翻译：本发明涉及糖果产品及其生产方法。提供一种含有淀粉类胶凝剂的耐嚼糖果，其中所述胶凝剂是高支化淀粉（HBS），优选其中所述HBS具有至少6％，更优选至少6.5％的分子支链度。在具体方面，耐嚼糖果基本上不含明胶或其他动物来源的成分。

3. 发明申请

WO2007133081A2 METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS 审中-公开
标题翻译：减少食品食品中油吸收的方法
公开(公告)号：WO2007133081A2
公开(公告)日：2007-11-22
申请号：PCT/NL2007/050220
申请日：2007-05-16
申请人： COÖPERATIE AVEBE U.A. , DE VRIES, Hendrik Jan , BUWALDA, Pieter Lykle
发明人： DE VRIES, Hendrik Jan , BUWALDA, Pieter Lykle
IPC分类号： A23L1/0522 , A23L1/09 , A23L1/29 , C08B31/04 , C08B31/10 , C08B33/02 , C08B33/04 , C08B35/02
CPC分类号： C12P19/04 , A23L5/11 , A23L29/219 , A23L29/35 , A23L33/10 , A23V2002/00 , C08B31/006 , C08B31/04 , C08B31/18 , A23V2200/332 , A23V2250/5118 , A23V2200/3324
摘要： The invention relates to a method for reducing the oil uptake of extruded and fried food products. The method of the invention comprises partially replacing said cook-up starch and/or instant starch in the ingredients of said food product by, or adding a hydrophobic starch. It has been found that the resulting food products have a remarkable lower tendency to take up oil when being fried.
摘要翻译：本发明涉及减少挤压和油炸食品的吸油量的方法。本发明的方法包括通过或添加疏水性淀粉来部分地代替所述食品的成分中的所述烹饪淀粉和/或速溶淀粉。已经发现，所得到的食品在油炸时具有明显的较低的吸油倾向。

4. 发明申请

WO2007008066A1 EMULSIFIER 审中-公开
标题翻译：乳化剂
公开(公告)号：WO2007008066A1
公开(公告)日：2007-01-18
申请号：PCT/NL2006/000347
申请日：2006-07-10
申请人： COÖPERATIE AVEBE U.A. , DE VRIES, Hendrik Jan , SEMEIJN, Cindy , BUWALDA, Pieter Lykle
发明人： DE VRIES, Hendrik Jan , SEMEIJN, Cindy , BUWALDA, Pieter Lykle
IPC分类号： B01F17/00 , B01F17/56 , A61K8/06 , A61K8/04 , A23L1/035 , C08F2/30 , D21H17/16 , D21H17/17 , A61K8/73 , C08B31/04 , C12P19/18 , C12N9/10
CPC分类号： A61K8/06 , A23L29/10 , A23L29/219 , A61K8/046 , A61K8/732 , A61Q19/00 , B01F17/0021 , B01F17/0028 , B01F17/0042 , B01F17/005 , C08B31/00 , C08B31/02 , C08B31/04 , C08B31/08 , C08F2/24 , C12P19/18 , C12Y204/01014 , C12Y204/01018 , C12Y204/01025 , D21H17/16 , D21H17/17
摘要： The invention relates to an emulsifier, a method for preparing said emulsifier, and to its use in various applications, primarily food and cosmetic applications. The invention also relates to the use of said emulsifier for the creation of an elastic, gelled foam. An emulsifier according to the invention is based on a starch which is enzymatically converted, using a specific type of enzyme, and modified in a specific esterification reaction.
摘要翻译：本发明涉及一种乳化剂，一种制备所述乳化剂的方法及其用于各种应用，主要是食品和化妆品应用。本发明还涉及所述乳化剂用于产生弹性凝胶状泡沫体的用途。根据本发明的乳化剂是基于使用特定类型的酶酶转化并在特定酯化反应中改性的淀粉。

5. 发明申请

WO2014200344A1 STARCH-BASED AQUEOUS ADHESIVE COMPOSITIONS AND USES THEREOF. 审中-公开
标题翻译：基于淀粉的水性粘合剂组合物及其用途。
公开(公告)号：WO2014200344A1
公开(公告)日：2014-12-18
申请号：PCT/NL2014/050382
申请日：2014-06-12
申请人： COÖPERATIE AVEBE U.A.
发明人： BUWALDA, Pieter Lykle , DIJK - VAN DELDEN, Anna Maria , HOFMAN - DE DREU, Anne Magriet
IPC分类号： C08B30/12 , C12P19/18 , C09J103/02 , C08L3/02
CPC分类号： C09J103/04 , B32B7/12 , B32B17/06 , B32B21/04 , B32B29/002 , B32B37/12 , B32B2255/08 , B32B2255/12 , B32B2255/26 , B32B2315/08 , B32B2317/12 , B32B2317/16 , B32B2439/70 , C08B30/12 , C08B31/00 , C08L1/286 , C08L3/08 , C09J101/284 , C09J103/02
摘要： The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.
摘要翻译：本发明涉及淀粉基水性粘合剂组合物及其用途。本发明提供一种水性粘合剂组合物，其包含通过用糖原分支酶处理淀粉或淀粉衍生物获得的高度支化淀粉（HBS），并且还包含羧甲基（CM）多糖衍生物，例如淀粉的羧甲基醚，纤维素或组合它们。还提供了一种用于将第一基底粘附到第二基底上的方法，其包括向至少所述第一或所述第二基底施加所述淀粉基粘合剂，以及由此获得的胶合或可粘合的产品。

6. 发明公开

EP3244746A1 SPREADABLE CHEESE FROM CURD. 有权
标题翻译：可拉伸的奶酪。
公开(公告)号：EP3244746A1
公开(公告)日：2017-11-22
申请号：EP16710018.9
申请日：2016-01-13
申请人： Coöperatie AVEBE U.A.
发明人： BUWALDA, Pieter Lykle , VAN DEN AKKER-BLEUMINK, Bernarda , MULDER, Frederik
IPC分类号： A23C19/00 , A23C19/06 , A23C19/09
CPC分类号： A23C19/06 , A23C19/09 , A23V2002/00 , A23V2250/5118
摘要： The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

7. 发明公开

EP2230936A1 AGGLOMERATION OF STARCH 审中-公开
标题翻译：凝聚力量
公开(公告)号：EP2230936A1
公开(公告)日：2010-09-29
申请号：EP08859702.6
申请日：2008-12-10
申请人： Coöperatie Avebe U.A.
发明人： CHEN, Zhenghong , BUWALDA, Pieter Lykle
IPC分类号： A23L1/0522 , A23L1/187 , A23L1/22 , A23L1/40
CPC分类号： A23L1/05223 , A23L7/109 , A23L9/10 , A23L29/219 , A23L29/225
摘要： The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.

8. 发明授权

EP3008095B1 STARCH-BASED AQUEOUS ADHESIVE COMPOSITIONS AND USES THEREOF. 有权
标题翻译：基于强度水性粘合剂组合物及其用途
公开(公告)号：EP3008095B1
公开(公告)日：2017-03-08
申请号：EP14734936.9
申请日：2014-06-12
申请人： Coöperatie AVEBE U.A.
发明人： BUWALDA, Pieter Lykle , DIJK - VAN DELDEN, Anna Maria , HOFMAN - DE DREU, Anne Magriet
IPC分类号： C08B30/12 , C12P19/18 , C09J103/02 , C08L3/02
CPC分类号： C09J103/04 , B32B7/12 , B32B17/06 , B32B21/04 , B32B29/002 , B32B37/12 , B32B2255/08 , B32B2255/12 , B32B2255/26 , B32B2315/08 , B32B2317/12 , B32B2317/16 , B32B2439/70 , C08B30/12 , C08B31/00 , C08L1/286 , C08L3/08 , C09J101/284 , C09J103/02
摘要： The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

9. 发明授权

EP3139761B1 CHEWY CANDY COMPRISING A HIGHLY BRANCHED STARCH (HBS) AND METHOD FOR PROVIDING THE SAME 有权
公开(公告)号：EP3139761B1
公开(公告)日：2019-02-20
申请号：EP15731133.3
申请日：2015-05-08
申请人： Coöperatie AVEBE U.A.
发明人： BAKKER, Wybren , BUWALDA, Pieter Lykle , TOMASOA, David Thomas Benjamin
IPC分类号： A23G3/42

10. 发明授权

EP3244746B1 SPREADABLE CHEESE FROM CURD. 有权
公开(公告)号：EP3244746B1
公开(公告)日：2018-10-24
申请号：EP16710018.9
申请日：2016-01-13
申请人： Coöperatie AVEBE U.A.
发明人： BUWALDA, Pieter Lykle , VAN DEN AKKER-BLEUMINK, Bernarda , MULDER, Frederik
IPC分类号： A23C19/00 , A23C19/06 , A23C19/09
CPC分类号： A23C19/06 , A23C19/09 , A23V2002/00 , A23V2250/5118
摘要： The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

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