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1. 发明申请

WO2020080946A1 MILK SUBSTITUTE 审中-公开
公开(公告)号：WO2020080946A1
公开(公告)日：2020-04-23
申请号：PCT/NL2019/050689
申请日：2019-10-18
申请人： COÖPERATIE AVEBE U.A.
发明人： TARAZANOVA, Mariya Alexeevna , VAN ES, Remco Maria
IPC分类号： A23C11/10 , A23L19/00 , A23L19/10 , A23L19/12 , A23L2/66 , A23L29/212 , A23L33/115
摘要： The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt.% of emulsifying agent (native protein and optionally emulsifying starch), at least 0.2 wt.% denatured protein, and at least 1.0 wt.% of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention allows for more control of the final composition and organoleptic properties of the milk substitute.

2. 发明申请

WO2018186736A1 FLUOROCHEMICAL-FREE OIL AND GREASE RESISTANT CELLULOSIC MATERIALS 审中-公开
公开(公告)号：WO2018186736A1
公开(公告)日：2018-10-11
申请号：PCT/NL2018/050144
申请日：2018-03-09
申请人： COÖPERATIE AVEBE U.A.
发明人： DELNOYE, Didier André Pierre , BEUGELING, John , SLOR, Pieter , BLEEKER, Jan Albert
IPC分类号： D21H17/28 , D21H17/52 , D21H17/55 , D21H17/56 , D21H19/54 , D21H19/62 , D21H19/64 , D21H21/16
CPC分类号： D21H19/54 , D21H17/28 , D21H17/52 , D21H17/55 , D21H17/56 , D21H19/62 , D21H19/64 , D21H21/16
摘要： The invention pertains to a cellulosic material provided with a coating comprising an oxidized carboxylated starch having a weight- average molecular weight of 0.3 - 10 X 10 6 Da and a water-soluble starch extender present in a quantity of 0 to 25 wt.% based on the coating dry weight, selected from a crosslinked cationic polyalkylene amine and a zirconium carbonate, as well as to use thereof in improving the oil and grease resistance of paper. The invention furthermore pertains to a method to improve the oil and grease resistance of a cellulosic material, comprising providing a cellulosic material, coating said material on at least one side with a homogenous aqueous composition comprising an oxidized carboxylated starch having a weight-average molecular weight of 0.3 - 10 X 106 Da and 0 - 3 wt.% of a starch extender, selected from a crosslinked cationic polyalkylene amine and a zirconium carbonate, and drying the cellulosic material.

3. 发明申请

WO2017142406A1 COAGULATED PROTEIN FOR HUMAN FOOD 审中-公开
标题翻译：人类食物凝结蛋白
公开(公告)号：WO2017142406A1
公开(公告)日：2017-08-24
申请号：PCT/NL2017/050093
申请日：2017-02-16
申请人： COÖPERATIE AVEBE U.A.
发明人： VORAGE, Marcus Johannes , HUTTINGA, Hendrik , LAUS, Marc Christiaan
IPC分类号： A23J3/14 , A23L33/185 , A23L19/00 , A23L19/15 , A23L2/66
CPC分类号： A23L2/66 , A23J3/14 , A23L19/01 , A23L19/15 , A23L33/185
摘要： The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non- horny root- or tuber coagulated protein, and to use of these products in human food applications.
摘要翻译：本发明涉及不呈角质的凝固的块根或块茎蛋白质产品。这类产品具有颗粒小，密度低，颜色少等特点，适用于人类食品应用。本发明进一步涉及获得非角质根块或块茎凝固蛋白的方法，以及这些产品在人类食品应用中的用途。

4. 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。

5. 发明申请

WO2016036243A1 FLOCCULATION 审中-公开
标题翻译：絮凝
公开(公告)号：WO2016036243A1
公开(公告)日：2016-03-10
申请号：PCT/NL2015/050605
申请日：2015-09-02
申请人： COÖPERATIE AVEBE U.A.
发明人： GIUSEPPIN, Marco Luigi Federico , SPELBRINK, Robin Eric Jacobus , LAUS, Marc Christiaan , SCHIPPER, Joan
IPC分类号： A23L2/82 , A23L19/12 , A23L27/21 , A23L33/17
CPC分类号： A23L2/82 , A23K10/30 , A23K10/35 , A23K20/158 , A23K20/179 , A23L27/21 , A23L33/105 , A23L33/12 , A23L33/15 , A23L33/175 , A23V2002/00
摘要： A method for flocculation of root or tuber juice is described having the advantage that dissolved protein remains unaffected and that clear potato juice with an OD620 below 0.8 is obtained. This is important for applications in which soluble protein is to be extracted from root or tuber juice, because it increases lifetime of the used equipment. The method involves a) use of a coagulant comprising a cationic coagulant and a flocculant comprising an anionic polyacrylamide with a specific viscosity of 4 - 6 m Pa•s and a charge density between 45 and 75 %; or b) use of a coagulant comprising a polymeric silicate of formula SiO 3 2- and a flocculant comprising a cationic polyacrylamide with a specific viscosity of 3 -5 m Pa•s and a charge density of at most 30 %; or c) use of a coagulant comprising a cationic or neutral coagulant and a flocculant comprising carrageenan. The invention further provides valuable root- or tuber derived materials, such as the floc material, a potato lipid isolate or an amino acid material.
摘要翻译：描述了根或块茎汁的絮凝方法，其优点是溶解的蛋白质不受影响，并且获得OD620低于0.8的澄清的马铃薯汁。这对于可溶性蛋白质从根或块茎汁中提取的应用是重要的，因为它增加了二手设备的使用寿命。该方法包括：a）使用包含阳离子凝结剂和絮凝剂的凝结剂，所述絮凝剂包含比粘度为4-6mPa·s的比例的阴离子聚丙烯酰胺和45-75％的电荷密度; 或b）使用包含式SiO 3 2-的聚合物硅酸盐的凝结剂和包含比较粘度为3 -5 m Pa·s且电荷密度至多为30％的阳离子聚丙烯酰胺的絮凝剂; 或c）使用包含阳离子或中性凝结剂的凝结剂和包含角叉菜胶的絮凝剂。本发明还提供有价值的根或块茎衍生物质，例如絮状物质，马铃薯脂质分离物或氨基酸物质。

6. 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。

7. 发明申请

WO2014011042A1 POTATO PROTEIN ISOLATES 审中-公开
标题翻译： POTATO蛋白分离物
公开(公告)号：WO2014011042A1
公开(公告)日：2014-01-16
申请号：PCT/NL2013/050522
申请日：2013-07-10
申请人： COÖPERATIE AVEBE U.A.
发明人： GIUSEPPIN, Marco Luigi Federico , LAUS, Marc Christiaan , SCHIPPER, Jan
IPC分类号： A23J1/00 , A23J3/00 , A23J3/14
CPC分类号： C07K14/415 , A23J1/006 , A23J3/14
摘要： The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.
摘要翻译：本发明涉及使用特定吸收剂获得马铃薯蛋白质级分的方法。具体地，本发明涉及载体材料，其包含用合适配体官能化的特定聚合物材料。通过使用根据本发明的官能化载体，可以获得更高效的马铃薯蛋白质级分。

8. 发明申请

WO2014003556A1 METHODS AND MEANS FOR COATING PAPER BY FILM COATING 审中-公开
标题翻译：通过薄膜涂布涂布纸的方法和手段
公开(公告)号：WO2014003556A1
公开(公告)日：2014-01-03
申请号：PCT/NL2013/050458
申请日：2013-06-27
申请人： COÖPERATIE AVEBE U.A.
发明人： VAN DER MAAREL, Marc Jos Elise Cornelis , TER VEER, Berend Cornelis Arend , VRIELING-SMIT, Annet , DELNOYE, Didier André Pierre
IPC分类号： D21H19/38 , D21H19/54 , C08B31/00 , C08L3/04 , C09D103/04 , C12P19/00 , D21H17/28
CPC分类号： D21H19/54 , C09D103/04 , C09D103/08 , C09D103/10 , C09J103/04 , C09J103/08 , C09J103/10 , C12P19/18 , C12Y204/01018 , D21H17/28 , D21H19/385 , D21H19/58 , Y10T428/31975 , C08K3/26
摘要： This invention relates to the field of paper coating, more in particular to means and methods for providing paper with at least one layer of pigment using film coating to obtain a well printable surface. Provided is a method for preparing coated paper comprising the steps of: a) providing a pigmented wet coating formulation comprising water, 2-20 parts of a binder and 100 parts of pigment, wherein at least 50% of the binder is highly branched starch (HBS) characterized by a molecular weight of between 0.5* 10 5 and 1*10 6 Daltons and having a molecular branching degree of at least 8% and which is obtained by treatment of gelatinized starch or starch derivative with a glycogen branching enzyme (EC 2.4.1.18); and wherein at least 70% of the pigment is calcium carbonate; and b) applying the pigmented wet coating formulation to paper by film coating and drying the coated paper.
摘要翻译：本发明涉及纸张涂布领域，更具体地涉及使用薄膜包衣为纸提供至少一层颜料以获得可打印的表面的方法和方法。提供了一种制备涂布纸的方法，包括以下步骤：a）提供包含水，2-20份粘合剂和100份颜料的着色湿涂料制剂，其中至少50％的粘合剂是高支化淀粉（ HBS），其特征在于分子量为0.5×10 5至1×10 6道尔顿，分子支化度为至少8％，其通过用糖原分支酶处理糊化的淀粉或淀粉衍生物获得（EC 2.4.1.18 ）; 并且其中至少70％的颜料是碳酸钙; 和b）通过薄膜包衣和干燥涂布纸将着色的湿涂层制剂涂于纸上。

9. 发明申请

WO2008091154A1 USE OF R-GENES AS A SELECTION MARKER IN PLANT TRANSFORMATION AND USE OF CISGENES IN PLANT TRANSFORMATION 审中-公开
标题翻译：作为选择标记的R基因在植物转化中的应用和在植物转化中的应用
公开(公告)号：WO2008091154A1
公开(公告)日：2008-07-31
申请号：PCT/NL2008/050051
申请日：2008-01-28
申请人： COÖPERATIE AVEBE U.A. , DE VETTEN, Nicolaas, Clemens, Maria, Henricus , VISSER, Richard, Gerardus, Franciscus , JACOBSEN, Evert , VAN DER VOSSEN, Edwin, Andries, Gerard , WOLTERS, Anna, Maria, Agnes
发明人： DE VETTEN, Nicolaas, Clemens, Maria, Henricus , VISSER, Richard, Gerardus, Franciscus , JACOBSEN, Evert , VAN DER VOSSEN, Edwin, Andries, Gerard , WOLTERS, Anna, Maria, Agnes
IPC分类号： A01H5/00 , C12N15/82
CPC分类号： C12N15/821 , C12N15/8282
摘要： The invention relates to the field of plant transformation, in particular plant transformation of a Solanaceae, preferably of potato. The present invention provides an alternative selection method in plant transformation processes. The invention further provides a plant that has been provided with additional nucleic acid sequences but which genetically modified plant essentially consists of cis plant sequences, for example a genetically modified potato plant that has been provided with additional (essentially) potato plant sequences. Such a transgenic plant is free from non-Solanum T-DNA border sequences. A preferred embodiment is a potato plant that carries a functional R-gene, providing resistance against an oomycete pathogen, preferably Phytophthora infestans, wherein said R-gene can be used as selectable marker.
摘要翻译：本发明涉及植物转化领域，特别是茄科，优选马铃薯的植物转化。本发明提供了植物转化过程中的替代选择方法。本发明还提供了已经提供了另外的核酸序列但是遗传修饰的植物基本上由顺式植物序列组成的植物，例如已经提供了另外的（基本上）马铃薯植物序列的遗传修饰的马铃薯植物。这种转基因植物不含非Solanum T-DNA边界序列。优选的实施方案是携带功能性R基因的马铃薯植物，其对卵菌病原体，优选致病疫霉（Phytophthora infestans）提供抗性，其中所述R基因可用作选择标记。

10. 发明申请

WO2017150973A1 VEGAN CHEESE ANALOGUE 审中-公开
标题翻译：素食芝士模拟
公开(公告)号：WO2017150973A1
公开(公告)日：2017-09-08
申请号：PCT/NL2017/050124
申请日：2017-03-01
申请人： COÖPERATIE AVEBE U.A.
发明人： BERGSMA, Jacob
IPC分类号： A23C20/02
摘要： The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off- taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.
摘要翻译：本发明涉及包含水，根或块茎淀粉，天然土豆蛋白质和脂肪组分的干酪类似物。与已知的仿制奶酪类型相比，本发明的奶酪类似物具有改善的伸展和身体，并且具有更少的异味。本发明进一步涉及制造所述干酪类似物的方法，以及包含所述干酪类似物的食物产品。

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