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1. 发明申请

WO2005018339A3 METHOD FOR REDUCING ACRYLAMIDE LEVELS IN FOOD PRODUCTS AND FOOD PRODUCTS PRODUCED THEREBY 审中-公开
标题翻译：降低食品中生产丙烯酰胺水平的方法及由此生产的食品
公开(公告)号：WO2005018339A3
公开(公告)日：2005-10-13
申请号：PCT/US2004025188
申请日：2004-08-05
申请人： GEN MILLS INC , PLANK DAVID W , NOVAK DOUGLAS J
发明人： PLANK DAVID W , NOVAK DOUGLAS J
IPC分类号： A21D2/24 , A21D10/00 , A23L1/015 , A23L1/10 , A23L1/164 , A23L1/18 , A21D13/00
CPC分类号： A21D10/00 , A21D2/245 , A23L5/27 , A23L7/101 , A23L7/117 , A23L7/183
摘要： The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.
摘要翻译：本发明涉及用于处理食品和食品中间体的新型处理组合物。处理组合物可以用于单一家庭使用场合以及用于在制造过程中对食品进行较大规模处理的商业应用。本发明的处理组合物使用伯胺，例如氨基酸赖氨酸或氨基酸及其修饰衍生物的组合，以限制食品和食品中间体中丙烯酰胺的形成，而不牺牲其口感或其他感官特性食品。

2. 发明申请

WO2007073543A3 METHOD OF PREFERENTIALLY REDUCING ABSORPTION OF SATURATED FAT AND COMPOSITIONS 审中-公开
标题翻译：优选地减少饱和脂肪和组合物的吸收的方法
公开(公告)号：WO2007073543A3
公开(公告)日：2007-11-22
申请号：PCT/US2006062099
申请日：2006-12-14
申请人： GEN MILLS INC , PLANK DAVID W
发明人： PLANK DAVID W
IPC分类号： C08B30/18 , C08B37/16
CPC分类号： C08B37/0015 , A23D9/007 , A23G9/32 , A23L5/273 , A23L25/10 , A23L29/35 , A23L33/20
摘要： Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.
摘要翻译：提供了用于优先减少饱和脂肪吸收的方法和食品组合物，由此使含脂肪食品的有效热量降低了由饱和脂肪贡献的有效热量的25％。该食品制备成与食物中存在的饱和脂肪的主要部分与溶解的α和/或β-环糊精复合。提供了包含包含饱和和不饱和脂肪部分的混合物的脂肪组分的食品，其中所述饱和脂肪级分期望选择性地更复杂以降低其相对代谢可用性。

3. 发明公开

EP1648243A4 REDUCED TRANS FAT PRODUCT 审中-公开
标题翻译：反式脂肪降低了产品
公开(公告)号：EP1648243A4
公开(公告)日：2008-12-03
申请号：EP04757159
申请日：2004-07-20
申请人： GEN MILLS INC
发明人： PLANK DAVID W , DELVECCHIO ANTHONY J
IPC分类号： A23D9/007 , A23L1/00 , A23L1/09 , A23L1/10 , A23L1/164 , A23L1/18 , A23L1/22
CPC分类号： C11C5/006 , A23L7/122 , A23L7/13 , A23L7/135 , A23L7/17 , A23L27/72 , A23L29/35 , A23P20/11 , A23P20/12 , A23V2002/00 , C11C5/008 , A23V2200/16 , A23V2250/5112 , A23V2250/18 , A23V2250/186
摘要： The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

4. 发明公开

EP3245296A4 IN VITRO METHOD FOR ESTIMATING IN VIVO PROTEIN DIGESTIBILITY 审中-公开
公开(公告)号：EP3245296A4
公开(公告)日：2018-07-18
申请号：EP16737816
申请日：2016-01-13
申请人： GEN MILLS INC
发明人： PLANK DAVID W
IPC分类号： C12Q1/37 , G01N33/02 , G01N33/68
CPC分类号： C12Q1/37 , G01N21/75 , G01N33/02 , G01N33/6806
摘要： An analysis technique can be performed to quantify the digestible protein content of a protein-containing sample outside the body of a living organism. Traditionally, protein digestibility is evaluated in vivo, for example using a rat subject to measure protein digestibility after being fed the protein-containing sample. In some examples, an in vitro technique involves enzymatically digesting the protein-containing sample to simulate digestion that would occur inside a mammalian body. The sample can then be optically analyzed to measure the amount of reactive amine present in the sample, which can provide an indication of the amount of amino acid released during digestion. In some examples, the measured reactive amine value is adjusted to account for the stronger and/or weaker optical response of certain amino acids due to their relative reactivity with an optical tagging agent. Thereafter, an in vivo protein digestibility value can be calculated based on adjusted amine concentration.

5. 发明专利

AU2016206770A1 In vitro method for estimating in vivo protein digestibility 未知
公开(公告)号：AU2016206770A1
公开(公告)日：2017-08-03
申请号：AU2016206770
申请日：2016-01-13
申请人： GEN MILLS INC
发明人： PLANK DAVID W
IPC分类号： C12Q1/37
摘要： An analysis technique can be performed to quantify the digestible protein content of a protein-containing sample outside the body of a living organism. Traditionally, protein digestibility is evaluated in vivo, for example using a rat subject to measure protein digestibility after being fed the protein-containing sample. In some examples, an in vitro technique involves enzymatically digesting the protein-containing sample to simulate digestion that would occur inside a mammalian body. The sample can then be optically analyzed to measure the amount of reactive amine present in the sample, which can provide an indication of the amount of amino acid released during digestion. In some examples, the measured reactive amine value is adjusted to account for the stronger and/or weaker optical response of certain amino acids due to their relative reactivity with an optical tagging agent. Thereafter, an in vivo protein digestibility value can be calculated based on adjusted amine concentration.

6. 发明专利

CA2522548A1 MICROWAVE POPCORN WITH VISOUS LIQUID FAT AND METHOD OF PREPARATION 未知
公开(公告)号：CA2522548A1
公开(公告)日：2006-04-07
申请号：CA2522548
申请日：2005-10-07
申请人： GEN MILLS INC
发明人： PLANK DAVID W , RABY JESSICA , KOLVIG KORY M
IPC分类号： A23L1/18 , A23D7/01 , A23L25/00 , B65D81/34
摘要： Disclosed are microwave popcorn articles including a thickened liquid (at ro om temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of .ltoreq.25.degree.C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickeni ng ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

7. 发明专利

CA2532188A1 REDUCED TRANS FAT PRODUCT 未知
公开(公告)号：CA2532188A1
公开(公告)日：2005-02-10
申请号：CA2532188
申请日：2004-07-20
申请人： GEN MILLS INC
发明人： PLANK DAVID W , DELVECCHIO ANTHONY J
IPC分类号： A23D9/00 , A23L1/00 , A23L1/09 , A23L1/164 , A23L1/18 , A23L7/10 , A23L27/00
摘要： The present invention relates to novel uses of cyclodextrins either separate ly or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolem ic and hypocaloric benefit either individually or synergistically with other components.

8. 发明专利

CA2973870A1 IN VITRO METHOD FOR ESTIMATING IN VIVO PROTEIN DIGESTIBILITY 未知
公开(公告)号：CA2973870A1
公开(公告)日：2016-07-21
申请号：CA2973870
申请日：2016-01-13
申请人： GEN MILLS INC
发明人： PLANK DAVID W
IPC分类号： C12Q1/37
摘要： An analysis technique can be performed to quantify the digestible protein content of a protein-containing sample outside the body of a living organism. Traditionally, protein digestibility is evaluated in vivo, for example using a rat subject to measure protein digestibility after being fed the protein-containing sample. In some examples, an in vitro technique involves enzymatically digesting the protein-containing sample to simulate digestion that would occur inside a mammalian body. The sample can then be optically analyzed to measure the amount of reactive amine present in the sample, which can provide an indication of the amount of amino acid released during digestion. In some examples, the measured reactive amine value is adjusted to account for the stronger and/or weaker optical response of certain amino acids due to their relative reactivity with an optical tagging agent. Thereafter, an in vivo protein digestibility value can be calculated based on adjusted amine concentration.

9. 发明专利

CA2783673C REDUCED TRANS FAT PRODUCT 未知
公开(公告)号：CA2783673C
公开(公告)日：2014-09-16
申请号：CA2783673
申请日：2004-07-20
申请人： GEN MILLS INC
发明人： PLANK DAVID W , DELVECCHIO ANTHONY J
IPC分类号： A23D9/007 , A23L1/00 , A23L1/09 , A23L1/164 , A23L1/18 , A23L7/10 , A23L27/00 , C11B3/00 , C11B15/00
摘要： The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

10. 发明专利

BRPI0412210A 未知
公开(公告)号：BRPI0412210A
公开(公告)日：2006-08-22
申请号：BRPI0412210
申请日：2004-07-20
申请人： GEN MILLS INC
发明人： PLANK DAVID W , DELVECCHIO ANTHONY J
IPC分类号： A23L1/00 , A23L1/09 , A23L1/164 , A23L1/18 , A23L7/10 , A23L27/00 , A23D9/00
摘要： The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

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