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

US20130095211A1 Emulsions and Food Products Comprising Same and Methods for the Manufacture Thereof 审中-公开
标题翻译：乳液和食品，包括其制造方法和制造方法
公开(公告)号：US20130095211A1
公开(公告)日：2013-04-18
申请号：US13272286
申请日：2011-10-13
申请人： Naijie Zhang , William Mutilangi
发明人： Naijie Zhang , William Mutilangi
IPC分类号： A23L1/30 , A23L1/304 , A23L1/302
CPC分类号： A23L2/52 , A23L9/20 , A23L21/10 , A23L23/00 , A23L29/10 , A23L29/25 , A23L33/10 , A23L33/115 , A23L35/10 , A23P10/35
摘要： Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed.
摘要翻译：公开了可用于保护鱼油和其它敏感食用物质的敏感物质 - 蜡溶液。还公开了在食品，例如含水体系如酸性饮料中是稳定的，并且可以用于保护敏感食用物质的敏感物质水包油乳液。敏感物质蜡包水乳液可以通过将敏感物质与蜡溶液与阴离子聚合物组合来制备。还公开了包含敏感物质 - 蜡溶液和/或敏感物质蜡 - 水乳液的食品，以及用于生产敏感物质 - 蜡溶液和敏感物质蜡 - 水乳液的方法。

2. 发明申请

US20130095210A1 Complex Coacervates and Aqueous Dispersions of Complex Coacervates and Methods of Making Same 审中-公开
标题翻译：复合凝聚层的复合凝聚层和水分散体及其制备方法
公开(公告)号：US20130095210A1
公开(公告)日：2013-04-18
申请号：US13272270
申请日：2011-10-13
申请人： Naijie Zhang , William Mutilangi
发明人： Naijie Zhang , William Mutilangi
IPC分类号： A23L2/00 , A23L1/302 , A23L1/304 , A23L1/0522 , A23L1/0526 , A23L1/0524 , A23L1/053 , A23L1/0532 , A23L1/0534 , A23L1/054 , A23L1/056 , A23L1/0562 , A23D9/00 , A23L1/22 , A23L1/00 , A23L3/00 , A23L1/03 , A23L1/28 , A23L1/223 , A23J7/00 , A23J1/20 , A23L1/305 , A23J1/14 , A23J1/08 , A23J1/12 , A23J1/00 , A23L1/48
CPC分类号： A23L2/52 , A23L27/72 , A23L29/10 , A23L33/115 , A23P10/30 , A23P10/35 , B01J13/10
摘要： Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed.
摘要翻译：公开了复合凝聚层的食用复合凝聚物和水分散体，其可用于保护敏感物质，例如鱼油或ω-3脂肪酸或其它疏水物质或敏感的亲水物质。复合凝聚剂和水分散体可用于食品中。还公开了制备复合凝聚层和水分散体的方法。

3. 发明申请

US20130251881A1 Method For Enhancing Rebaudioside D Solubility In Water 有权
标题翻译：芦苇苷D在水中的溶解度的方法
公开(公告)号：US20130251881A1
公开(公告)日：2013-09-26
申请号：US13429473
申请日：2012-03-26
申请人： William Mutilangi , Naijie Zhang
发明人： William Mutilangi , Naijie Zhang
IPC分类号： A23L1/221 , A23L2/60
CPC分类号： A23L1/2366 , A23L2/60 , A23L5/00 , A23L27/36 , A23L29/30 , A23V2002/00 , A23V2200/238 , A23V2250/258 , A23V2250/628 , A23V2250/5028 , A23V2250/5114 , A23V2250/6402
摘要： A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups 1.
摘要翻译：通过将Reb D粉末加入水中并加热以完全溶解Reb D粉末，或通过使用热/沸水或水/乙醇从甜菊植物提取Reb D，制备清晰的Reb D溶液，其中清除Reb D的温度溶液高于70℃。理想地，将澄清的Reb D溶液与增溶增强剂混合，其中增强的Reb D溶液的温度保持在70℃以上，并且其中增溶增强剂是含羟基的增甜剂。然后将稳定剂加入到Reb D溶液中以产生稳定的Reb D溶液; 其中稳定剂包括增稠剂或抗附聚剂。将稳定化的Reb D溶液喷雾干燥以形成粉末。在水性流体中，尤其是饮料浓缩物和糖浆1中，莱鲍迪苷D的溶解度得到提高。

4. 发明授权

US09060537B2 Method for enhancing rebaudioside D solubility in water 有权
标题翻译：增加莱鲍迪苷D在水中的溶解度的方法
公开(公告)号：US09060537B2
公开(公告)日：2015-06-23
申请号：US13429473
申请日：2012-03-26
申请人： William Mutilangi , Naijie Zhang
发明人： William Mutilangi , Naijie Zhang
IPC分类号： A23L1/236 , A23L2/60
CPC分类号： A23L1/2366 , A23L2/60 , A23L5/00 , A23L27/36 , A23L29/30 , A23V2002/00 , A23V2200/238 , A23V2250/258 , A23V2250/628 , A23V2250/5028 , A23V2250/5114 , A23V2250/6402
摘要： A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups 1.
摘要翻译：通过将Reb D粉末加入水中并加热以完全溶解Reb D粉末，或通过使用热/沸水或水/乙醇从甜菊植物提取Reb D，制备清晰的Reb D溶液，其中清除Reb D的温度溶液高于70℃。理想地，将澄清的Reb D溶液与增溶增强剂混合，其中增强的Reb D溶液的温度保持在70℃以上，并且其中增溶增强剂是含羟基的增甜剂。然后将稳定剂加入到Reb D溶液中以产生稳定的Reb D溶液; 其中稳定剂包括增稠剂或抗附聚剂。将稳定化的Reb D溶液喷雾干燥以形成粉末。在水性流体中，尤其是饮料浓缩物和糖浆1中，莱鲍迪苷D的溶解度得到提高。

5. 发明申请

US20130004640A1 COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS 审中-公开
标题翻译：复杂的食品，方法和食品
公开(公告)号：US20130004640A1
公开(公告)日：2013-01-03
申请号：US13175508
申请日：2011-07-01
申请人： Naijie Zhang , William Mutilangi
发明人： Naijie Zhang , William Mutilangi
IPC分类号： A23L1/035 , A23D7/06 , A23L2/52
CPC分类号： A23L2/52 , A23L2/44 , A23L2/68 , A23L29/25 , A23L33/12 , A23L33/15 , A23L33/18 , A23L33/185 , A23L33/19
摘要： Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.
摘要翻译：提供了掺入一种或多种疏水物质的复合凝聚剂，其在某些水性体系和食品中是稳定的。凝聚剂可以用作食品中的成分，例如在饮料，干食物和半湿润食品中。本文还公开了制备复合凝聚物和食品的方法。

6. 发明申请

US20120070475A1 Zero Calorie Polyphenol Aqueous Dispersions 审中-公开
标题翻译：零卡路多酚水性分散体
公开(公告)号：US20120070475A1
公开(公告)日：2012-03-22
申请号：US13307405
申请日：2011-11-30
申请人： Naijie Zhang , William Mutilangi
发明人： Naijie Zhang , William Mutilangi
IPC分类号： A61K31/353 , A61P17/18 , A61K31/12 , A61K9/14 , A61K31/05 , A61K31/7048
CPC分类号： A61K9/0019 , A23L2/52 , A23L2/60 , A23L29/231 , A23L29/25 , A23L29/256 , A23L29/262 , A23L29/272 , A23L29/281 , A23L33/105 , A23L33/15 , A23L33/20 , A23V2002/00 , A61K9/08 , A61K31/05 , A61K31/12 , A61K31/352 , A61K31/7048 , A61K47/26 , A23V2250/2116 , A23V2250/082 , A23V2200/254 , A23V2200/33 , A23V2250/08 , A23V2250/21168 , A23V2250/628 , A23V2250/5056 , A23V2250/032 , A23V2250/264 , A23V2250/708 , A23V2250/7046 , A23V2250/5028 , A23V2250/258 , A23V2250/5036 , A23V2250/5054
摘要： A method for stably dispersing microparticulated water insoluble bioactive polyphenol in a beverage by combining the bioactive polyphenol dissolved in an alkaline solution with an aqueous solution of at least one dispersion stabilizer. A composition comprising dispersed microparticulated water insoluble bioactive polyphenol(s) and a dispersion stabilizer.
摘要翻译：通过将溶解在碱性溶液中的生物活性多酚与至少一种分散稳定剂的水溶液组合来将微粒化的水不溶性生物活性多酚稳定地分散在饮料中的方法。一种组合物，其包含分散的微粒水不溶性生物活性多酚和分散体稳定剂。

7. 发明申请

US20120244249A1 Method for Preparing High Acid RTD Whole Grain Beverages 审中-公开
标题翻译：高酸性RTD全谷物饮料的制备方法
公开(公告)号：US20120244249A1
公开(公告)日：2012-09-27
申请号：US13414184
申请日：2012-03-07
申请人： Ricardo Pereyra , William Mutilangi
发明人： Ricardo Pereyra , William Mutilangi
IPC分类号： A23L2/68 , A23L2/02 , A23C9/152 , A23L2/52
CPC分类号： A23L2/52 , A23L7/107
摘要： A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.
摘要翻译：一种制备低粘度全谷物面粉浆料的方法，包括将全谷物粉末在87至99℃温度加热的水中进行水合，冷却混合物，加入酶以降低粘度，并将面粉 - 水混合物酸化至降低pH值以获得全粘度的全谷物粉浆。

8. 发明申请

US20100178400A1 Method of Preparing a Whole Grain Beverage 审中-公开
标题翻译：制备全谷物饮料的方法
公开(公告)号：US20100178400A1
公开(公告)日：2010-07-15
申请号：US12353023
申请日：2009-01-13
申请人： Ricardo Pereyra , William Mutilangi
发明人： Ricardo Pereyra , William Mutilangi
IPC分类号： A23L2/44 , A23L2/38
CPC分类号： A23C9/1544 , A23C9/137 , A23L2/52 , A23L33/21
摘要： A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability.
摘要翻译：描述了通过蒸汽注射制备全谷物饮料的方法。更具体地，该方法包括以下步骤：将全谷物粉分散在产品批料中以形成产物混合物，并使产物混合物进行蒸汽注射以获得全谷物饮料。通过该方法生产的全谷物饮料具有整体上的稳定性。

9. 发明申请

US20060068072A9 Use of erythritol and D-tagatose in diet or reduced-calorie beverages 审中-公开
标题翻译：在饮食或低热量饮料中使用赤藓醇和D-塔格糖
公开(公告)号：US20060068072A9
公开(公告)日：2006-03-30
申请号：US10127473
申请日：2002-04-23
申请人： Thomas Lee , Gino Olcese , Zena Bell , Glenn Roy , William Mutilangi , Rein Hirs , Peter Given
发明人： Thomas Lee , Gino Olcese , Zena Bell , Glenn Roy , William Mutilangi , Rein Hirs , Peter Given
IPC分类号： A23L1/236
CPC分类号： A23L2/60 , A23L27/30 , A23L27/34 , A23L29/37
摘要： A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.
摘要翻译：使用糖醇和D-塔格糖的组合来生产天然甜味饮食饮料或食品。糖醇和D-塔格糖也可以与一种或多种营养甜味剂组合使用，以降低全热量饮料或食品的热量，同时保持口味。

10. 发明申请

US20110020523A1 Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment 审中-公开
标题翻译：通过机械处理制备低粘度全谷物浆的方法
公开(公告)号：US20110020523A1
公开(公告)日：2011-01-27
申请号：US12878251
申请日：2010-09-09
申请人： Ricardo Pereyra , William Mutilangi
发明人： Ricardo Pereyra , William Mutilangi
IPC分类号： B01F3/12 , A23L2/38 , A23C9/154 , A23L2/02 , A23C11/10
CPC分类号： A23C9/1544 , A23L2/02 , A23L2/52 , A23L2/68 , A23L7/115 , A23L7/197 , A23L33/22 , A23V2002/00 , A23V2200/30 , A23V2200/244 , A23V2200/06 , A23V2250/02 , A23V2250/21 , A23V2250/5482
摘要： A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.
摘要翻译：一种制备低粘度全谷物粉浆的方法，包括将全谷物粉在水中进行水合，并对面粉 - 水混合物进行机械处理以获得低粘度全谷物粉浆。

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