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    • 1. 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。