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1. 发明授权

US06589587B1 Pourable water and oil containing emulsions comprising gas bubbles 失效
标题翻译：包含气泡的可浇注含水和油的乳液
公开(公告)号：US06589587B1
公开(公告)日：2003-07-08
申请号：US09868998
申请日：2001-07-30
申请人： Jan Benjamins , Jochen Effey , Eckhard Floeter , Rowdy van Gelder
发明人： Jan Benjamins , Jochen Effey , Eckhard Floeter , Rowdy van Gelder
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/02 , A23L27/60 , A23P30/40 , A23P2030/405 , A23V2002/00 , A23V2300/04
摘要： The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.
摘要翻译：本发明涉及包含水相和气泡的可倾倒的含水和含油乳液，由此所述气泡基本上分散在水相中。根据本发明的乳液显示增加的稳定性。

2. 发明授权

US06579557B1 Food product comprising gas bubbles 失效
标题翻译：包含气泡的食品
公开(公告)号：US06579557B1
公开(公告)日：2003-06-17
申请号：US09459485
申请日：1999-12-13
申请人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
发明人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/02 , A23L27/60 , A23P30/40 , A23P2030/405 , A23V2002/00 , A23V2300/04
摘要： The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 &mgr;m and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.
摘要翻译：本发明涉及包含水相和气泡的食品，由此所述气泡基本上分散在水相中，由此所述气泡具有最大低于10um的平均直径尺寸分布，由此所述水相包含能够在所述气泡周围形成至少部分涂层的化合物。食品例如是干酪，油炸的脂肪，敷料，人造黄油。

3. 发明授权

US06777018B2 Edible spread containing a natural fat phase 有权
标题翻译：含有天然脂肪相的食用传播
公开(公告)号：US06777018B2
公开(公告)日：2004-08-17
申请号：US10045405
申请日：2001-11-20
申请人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
发明人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
IPC分类号： A23D700
CPC分类号： A23D7/04 , A23D7/001
摘要： Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue).
摘要翻译：食用W / O乳液扩散，其中脂肪相包含植物硬脂肪脂肪，硬脂肪脂肪含有至少5wt。的百里香脂肪和/或五子纲脂肪，并且其优选含有至少45重量％ SOS甘油三酯的百分比（S表示饱和C 18 -C 24碳链的脂肪酸残基，O表示油酸残基）。

4. 发明授权

US06544575B1 Oil-in-water type emulsion composition 有权
标题翻译：水包油型乳液组合物
公开(公告)号：US06544575B1
公开(公告)日：2003-04-08
申请号：US09857046
申请日：2001-05-31
申请人： Mikihiro Kaneko , Kenji Ikeda , Yasuo Okutomi
发明人： Mikihiro Kaneko , Kenji Ikeda , Yasuo Okutomi
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A21D2/165 , A23D7/0053 , A23L9/22 , A23L9/24 , A23L27/60 , A23L29/256 , A23V2002/00 , A23V2250/50364 , A23V2250/50366 , A23V2250/54252 , A23V2200/222
摘要： An oil-in-water type emulsion composition which comprises an oil or fat, water, a protein, and a carrageenan but is free from emulsifiers. The oil-in-water type emulsion composition, though not containing an emulsifier, shows high emulsion stability against physical stresses such as heating, freezing, stirring, kneading, etc.
摘要翻译：包含油或脂肪，水，蛋白质和角叉菜胶但不含乳化剂的水包油型乳剂组合物。水包油型乳液组合物虽然不含乳化剂，但对于诸如加热，冷冻，搅拌，捏合等物理应力显示出高的乳化稳定性。

5. 发明授权

US06534110B1 Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids 有权
标题翻译：具有高含量长链多不饱和脂肪酸的材料的制备方法
公开(公告)号：US06534110B1
公开(公告)日：2003-03-18
申请号：US10180503
申请日：2002-06-27
申请人： Frederick William Cain , Stephen Raymond Moore , Gerald Patrick McNeill , Olga Cornelia Zwemmer
发明人： Frederick William Cain , Stephen Raymond Moore , Gerald Patrick McNeill , Olga Cornelia Zwemmer
IPC分类号： A23D700
CPC分类号： C12P7/6427 , A23D9/00 , A23L33/115 , C12P7/6436 , C12P7/6472 , C12P7/6481 , C12P7/649 , Y02E50/13 , Y10S426/807
摘要： Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L1) and (L2) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L1) and (L2), so that original ratio L1/L2=XA in starting material is increased to XB, wherein XB≧1.1 XA.
摘要翻译：包含至少两种含有共轭长链多不饱和脂肪酸部分（L1）和（L2）的异构体的产物（I）和（II）的混合物的有机材料可以通过使有机材料选自游离脂肪酸，单酸，二或甘油三酸酯，磷脂，烷基酯或蜡 - 酯，含有至少5wt。％的这些共轭多不饱和脂肪酸，使用可以在（L1）和（L2）之间区分的酶进行酶转化（酸解，醇解，酯化，水解），使原料的原始比率L1 / L2 = XA为增加到XB，其中XB> = 1.1XA。

6. 发明授权

US06261608B1 Method for manufacturing refined fish oil 失效
标题翻译：精制鱼油的制造方法
公开(公告)号：US06261608B1
公开(公告)日：2001-07-17
申请号：US09472154
申请日：1999-12-27
申请人： Sang Hak Lee , Joo Yeon Lee
发明人： Sang Hak Lee , Joo Yeon Lee
IPC分类号： A23D700
CPC分类号： C11B3/14 , C11B3/008 , C11B3/06 , C11B3/10
摘要： Disclosed is a method for manufacturing refined fish oil by introducing a novel process into a phospholipid-deprived fish oil which is obtained by mixing fish oil with water and a monosodium glutamate (MSG) by-product with stirring, fermenting the mixture in the presence of urea, processing the mixture with steam, and centrifuging the mixture to separate water and phospholipids from the fish oil. The method further includes the steps of measuring acid value of the separated fish oil to neutralize the fish oil with NaOH, washing the deaciding fish oil with warm water, and drying the washed fish oil in vacuum; mixing the dehydrated fish oil with powders of earthworm excrement to absorb the fish oil into the powders, subjecting the mixture to reaction at least 30° C. or higher for 0.5-1 hour, bleaching the fish oil absorbed into the earthworm excrement powders by use of activated clay, and filtering the bleached fish oil through a filter; and deodorizing the bleached and filtered fish oil under a steam atmosphere in a high vacuum, deodorizing apparatus, cooling and filtering the fish oil and packaging it into closed vessel. The refined fish oil is slightly improved in acid value and peroxide value and thus can be preserved freshly for a relatively long period of time without offensive fish odor.
摘要翻译：本发明公开了一种通过将新的方法引入磷脂缺乏的鱼油中制备精制鱼油的方法，该鱼油是通过在搅拌下将鱼油与谷氨酸单钠（MSG）副产物混合而获得的，并在尿素，用蒸汽处理混合物，并将混合物离心以从鱼油中分离出水和磷脂。该方法还包括以下步骤：测量分离的鱼油的酸值以用NaOH中和鱼油，用温水洗涤脱酸鱼油，并真空干燥洗涤过的鱼油; 将脱水鱼油与蚯蚓粪便粉末混合，将鱼油吸收到粉末中，使混合物至少在30℃以上反应0.5-1小时，通过使用漂白吸收到蚯蚓粪便粉末中的鱼油的活性粘土，并通过过滤器过滤漂白的鱼油; 并在蒸汽气氛下在高真空，除臭装置中对漂白过滤的鱼油进行除臭，冷却并过滤鱼油并将其包装成密闭容器。精制鱼油的酸值和过氧化值略有提高，因此可以保存在较长时间内，无异味的鱼气味。

7. 发明授权

US06630192B2 Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids 失效
公开(公告)号：US06630192B2
公开(公告)日：2003-10-07
申请号：US09828448
申请日：2001-04-06
申请人： Kalyana Sundram , Daniel Perlman , Kenneth C. Hayes
发明人： Kalyana Sundram , Daniel Perlman , Kenneth C. Hayes
IPC分类号： A23D700
CPC分类号： A61K31/231 , A21D2/145 , A21D13/80 , A23C19/093 , A23D9/00 , A23L27/60 , A23L33/12 , A61K31/23 , A61K31/232
摘要： A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the human and a sufficient and required, but not excessive, proportion of polyunsaturated fatty acids comprising linoleic acid in dietary fat, while the remaining proportion of fatty acids and energy from the dietary fat is provided by monounsaturated fatty acids comprising oleic acid. Also described are compositions, including fat compositions and filled dairy products, containing such balanced fatty acid proportions.

8. 发明授权

US06447831B1 Food product 失效
标题翻译：食品
公开(公告)号：US06447831B1
公开(公告)日：2002-09-10
申请号：US09631209
申请日：2000-08-02
申请人： Stephen Charles Daniels , Ian Timothy Norton , Edward G Pelan , Andrea Williams
发明人： Stephen Charles Daniels , Ian Timothy Norton , Edward G Pelan , Andrea Williams
IPC分类号： A23D700
CPC分类号： A23D7/05 , A23D7/001 , A23D7/003
摘要： Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also present. These products do not show severe spattering when used as a frying medium and are preferably high temperature ambient stable (at temperatures greater than or equal to 25° C.).
摘要翻译：如果产品包含20至80重量％的脂肪，则可以获得适合作为可铺展产品的冷用和作为油炸介质的热使用的坚固的食品，由此脂肪作为聚集的脂肪网络存在。还存在亲水乳化剂。当用作油炸介质时，这些产品不会发生严重的飞溅，并且优选是高温环境稳定（在大于或等于25℃的温度）。

9. 发明授权

US06416808B1 Method of obtaining a hydroxytyrosol-rich composition from vegetation water 失效
标题翻译：从植被水中获得富羟基富含组合物的方法
公开(公告)号：US06416808B1
公开(公告)日：2002-07-09
申请号：US09944744
申请日：2001-08-31
申请人： Roberto Crea
发明人： Roberto Crea
IPC分类号： A23D700
CPC分类号： A01N31/08 , A01N31/16 , A01N37/42 , A01N43/16 , A01N65/08 , A23L33/105 , A61K31/05 , A61K31/7048 , C07C37/004 , C07C37/50 , C07C37/86 , C07C39/11 , A01N37/36
摘要： The invention provides an olive-derived dietary supplement comprising hydroxytyrosol and oleoeuropein in specific weight ratios.
摘要翻译：本发明提供一种橄榄衍生的膳食补充剂，其包含特定重量比的羟基酪醇和橄榄精。

10. 发明授权

US06277432B1 Reduced calorie plastic fat composition 失效
标题翻译：减少热量塑料脂肪组成
公开(公告)号：US06277432B1
公开(公告)日：2001-08-21
申请号：US09393325
申请日：1999-09-10
申请人： Ping Wu Chang
发明人： Ping Wu Chang
IPC分类号： A23D700
CPC分类号： A23D9/00 , A23D7/001 , A23D7/015
摘要： Described are reduced calorie edible plastic fat compositions based on mixtures of triglycerides being various combinations of short (C2 to C4), saturated long (C16 to C22), and monounsaturated long (C16 to C22) chain fatty acid residues, and the use of such compositions in edible compositions such as shortenings and margarines.
摘要翻译：描述了基于甘油三酯的混合物的低热量可食用塑料脂肪组合物，其是短（C2至C4），饱和长（C16至C22）和单不饱和长（C16至C22）链脂肪酸残基的各种组合，以及使用可食用组合物如起酥油和人造黄油的组合物。

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