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71. 发明公开

EP0468560A1 Protein dispersions in food products 失效转让
标题翻译：蛋白分散在Nahrungsmitteln。
公开(公告)号：EP0468560A1
公开(公告)日：1992-01-29
申请号：EP91201626.8
申请日：1991-06-26
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Decio, Maurizio , van Bodegem, Bertus Marinus , van Gastel, Hubertus Cornelis , Visser, Johannes
IPC分类号： A23C9/13 , A23C9/18 , A23L1/24 , A23D7/00 , A23G9/02 , A23G3/02
CPC分类号： A23G9/40 , A23C9/1307 , A23C9/1315 , A23C2260/05 , A23C2260/102 , A23C2260/152 , A23D7/015 , A23G3/343 , A23G3/346 , A23G9/322 , A23G2200/12 , A23L27/66
摘要： The invention concerns casein-containing dispersions, optionally mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as fatreplacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, spreads.
摘要翻译：本发明涉及含酪蛋白的分散体，任选地与含变性蛋白质的化合物混合。混合物的pH值为4.8-5.2，通过加热停止奶发酵来调节pH。分散体可用作食品中的脂肪替代物，如敷料，浇头，蛋黄酱，冷冻沙漠，奶酪制品，酱油等。

72. 发明公开

EP0415468A2 Improvements relating to spreads 失效
标题翻译： Brotaufstriche。
公开(公告)号：EP0415468A2
公开(公告)日：1991-03-06
申请号：EP90202046.0
申请日：1990-07-26
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , De Jong, Frederik Roelof , Lanting-Marijs, Jacqueline Adrienne , Verschuren, Jozephus Johannes
IPC分类号： A23D9/00 , A23D7/00 , A23L1/308
CPC分类号： A23D7/015 , A23D7/013 , A23D9/013
摘要： The invention relates to fatty materials and to improvements in spreads obtained by the use of such materials.
Crystalisation properties of the sucrose fatty acid fat replacers differ from the crystalisation properties of normal fats. The skilled man therefore faces difficulty in accomodating these esters in his spread products and retaining the desired rheology and processing properties.
Properties of such spreads are improved by the presence of a range of relatively short and long chain carboxyllic acid esters in the fatty phase. In a particular a fatty material suitable for use as the fat blend of a spread comprises a quantity of fat-replacer, wherein the total fraction of palm-fat (palm oils and palm kernel fats) derived fat-replacer is between 7-55%wt of the total fat-replacer and the balance of the fat-replacer is derived from seed-oils (such as sunflower and soyabean).
摘要翻译：本发明涉及脂肪材料和通过使用这种材料获得的涂抹物的改进。蔗糖脂肪酸脂肪替代物的结晶性质与正常脂肪的结晶性质不同。因此，本领域技术人员在其铺展产品中难以容纳这些酯，并保持所需的流变性和加工性能。通过在脂肪相中存在一系列相对较短和长链的羧酸酯来改善这种扩散的性质。特别地，适合用作铺展物的脂肪混合物的脂肪材料包含一定数量的脂肪替代物，其中来自脂肪替代物的棕榈油（棕榈油和棕榈仁脂）的总分数为7-55％总脂肪替代物的重量和脂肪替代物的余量来自种子油（例如向日葵和大豆）。

73. 发明公开

EP0393739A2 Improvements in butter spreads 失效
标题翻译： Butteraufstriche。
公开(公告)号：EP0393739A2
公开(公告)日：1990-10-24
申请号：EP90200777.2
申请日：1990-04-02
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Lanting-Marijs, Jacqueline Adrienne , Cain, Frederick William , Schotel, Ronald Albert
IPC分类号： A23C15/16 , A23D7/02
CPC分类号： A23C15/16 , A23D7/015 , A23D7/02
摘要： Butterfat spreads include products with around half the fat of butter. Around 15-20% of the fat-phase in butter is solid at 20°C. When butter is placed in the mouth this fat melts, produces a cool sensation on the palate. Low fat content attenuates the cool-melting properties, while adding stearins to the product can cure the mouth melt problem but gives a product which is hard when removed from the refrigerator.
The specification discloses a low fat butter spread in which the distribution of stearin in the product is inhomogeneous such that the C/N*N at 10°C is less than 0.35. This spread is cool melting without being hard at fridge temperature.
The specification also discloses a process comprising the step of mixing of a pre-crystallized viscous butter stearin cream, having a gelled or thickened aqueous phase, with a fat-continuous emulsion of whole butterfat and water, preferably in a 30:70 ratio, to obtain these products.
Preferably the aqueous phase viscosity of the butter stearin cream is greater than 50mPa.s at 20°C as measured at a shear rate of 181 rpm after a resting period of 30 min.
摘要翻译： Butterfat传播包括大约一半黄油脂肪的产品。大约15-20％的黄油中的脂肪相在20℃是固体。当黄油放在口中时，这种脂肪熔化，在口感上产生凉爽的感觉。低脂肪含量会降低冷却性能，同时向产品中加入硬脂酸可以治愈口腔熔化问题，但会产生从冰箱中取出时很难的产品。该说明书公开了一种低脂肪黄油酱，其中产物中硬脂精的分布不均匀，使得10℃下的C / N * N小于0.35。这种传播是冷却融化，而不是在冰箱温度下困难。本说明书还公开了一种方法，其包括将具有胶凝或增稠的水相的预结晶的粘稠黄油硬脂精油与全脂奶油和水的脂肪连续乳液，优选以30:70的比例混合，获得这些产品。优选地，在30分钟的静置时间之后，在181rpm的剪切速率下测定的乳酪硬脂酸奶油的水相粘度在20℃下大于50mPa.s。

74. 发明公开

EP0298561A3 Edible plastic dispersion 有权转让
标题翻译：食用塑料分散剂
公开(公告)号：EP0298561A3
公开(公告)日：1990-07-11
申请号：EP88201405.3
申请日：1988-07-05
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Clark, Allan Hugh , Dunphy, Patrick Joseph , Jones, Malcolm Glyn , Norton, Ian Timothy , Ross-Murphy, Simon Brinseley
IPC分类号： A23L1/307 , A23L1/05
CPC分类号： A23G3/346 , A23D7/015 , A23G2200/06 , A23L29/20 , Y10S426/804
摘要： The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises
(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and (II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that
(i) at least one of the gelling agents is an aggregate-forming gelling agent, (ii) at least one of the gelling agents is a gelling agent other than starch, (iii) both gelling agents are gelling agents other than non-waxy intact starch, and (iv) gelling agent (a) is different from gelling agent (b). The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.

75. 发明公开

EP0279498A2 Edible plastified dispersion 有权转让
标题翻译：食用塑化分散体
公开(公告)号：EP0279498A2
公开(公告)日：1988-08-24
申请号：EP88200282.7
申请日：1988-02-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Jones, Malcolm Glyn
IPC分类号： A23D7/00
CPC分类号： A23D7/015
摘要： The present invention is concerned with an edible, plastified dispersion containing less than 35 wt.% fat, which comprises from 10 to 35 wt.% continuous fat phase and from 90 to 65 wt.% dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5µm, which dispersion comprises less than 0.1 wt.% amino acid residues.
The low-calorie products according to the invention are stable at ambient temperature and under spreading conditions, and have favourable organoleptic properties.
Another aspect of the present invention concerns a process for preparing an edible plastified dispersion, comprising:

(a) mixing oil and water so as to obtain an oil- and water-containing emulsion, comprising from 15-28 wt.% fat, from 85-72 wt.% water, and less than 0.1 wt.% of amino acid residues;
(b) cooling at least part of the oil, the water or the mixture of oil and water; and
(c) working the oil- and water-containing emulsion under such conditions that an oil-continuous phase is formed, and the number weighted mean diameter of the dispersed aqueous phase droplets is less than 5µm.
摘要翻译：本发明涉及含有少于35重量％脂肪的可食用增塑分散体，其包含10至35重量％连续脂肪相和90至65重量％分散水相，所述分散水相具有由数字加权平均直径表示的平均液滴尺寸小于5μm，该分散体包含小于0.1重量％的氨基酸残基。根据本发明的低卡路里产品在环境温度和铺展条件下稳定，并且具有有利的感官特性。本发明的另一方面涉及制备食用增塑分散体的方法，其包括：（a）将油和水混合以获得含油和含水乳液，其包含15-28重量％的脂肪，85 -72重量％的水和少于0.1重量％的氨基酸残基; （b）冷却至少部分油，水或油和水的混合物; 和（c）在形成油 - 连续相的条件下加工含油和含水乳液，并且分散的水相液滴的数均加权平均直径小于5μm。

76. 发明授权

EP1129711B1 Pinolenic acid against diabetes 有权
标题翻译：皮诺敛预防糖尿病
公开(公告)号：EP1129711B1
公开(公告)日：2004-01-28
申请号：EP01200471.9
申请日：2001-02-12
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Brown, Louise , Cain, Frederick William , Green, Martin Richard , Rogers, Julia Sarah
IPC分类号： A61K31/20 , A61K35/78 , A61P3/10 , A61P17/02 , A61P27/12 , A61P27/02 , A61P13/12 , A61P25/02 , A61P9/12
CPC分类号： A61K31/202 , A23L33/12

77. 发明授权

EP0824869B1 Bloom-inhibiting fat blends 失效
标题翻译： Fettmischungen gegenAusblühungen
公开(公告)号：EP0824869B1
公开(公告)日：2003-10-01
申请号：EP97202720.5
申请日：1993-05-18
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Hargreaves, Neil Graham , Hughes, Adrian David
IPC分类号： A23D9/00 , A23D7/00 , A21D13/08 , A23G1/00
CPC分类号： A21D2/165 , A21D13/28 , A21D13/38 , A23D7/003 , A23D9/00 , A23G1/305 , A23G1/38 , A23G3/40 , A23G2200/08

78. 发明公开

EP1101410A2 Edible fat based flakes 有权
标题翻译：食用脂肪基片
公开(公告)号：EP1101410A2
公开(公告)日：2001-05-23
申请号：EP00203634.1
申请日：2000-10-18
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Scmidl, Bettina , McNeill, Gerald Patrick , Herzing, Tony
IPC分类号： A23D9/007 , A23D9/05 , A23L1/22 , A21D2/16
CPC分类号： A21D2/165 , A23D9/007 , A23D9/05 , A23L23/10 , A23L27/70
摘要： Edible fat based flakes containing a flavouring system and displaying an excellent oral and textural properties comprise:

i) 0 to 2 % moisture
ii) 25 to 90 wt% of a fat with a Stevens hardness at 25 Oc of more than 65 g
iii) 0 to 15 % of a flavouring system
iv) 0 to 40 % of sugar
v) 0 to 60 wt% of a filler
vi) 0 to 60 % of a health component
while the total of components iii) to vi) is more than 8 wt%
and which flakes have a size of 0.05 mm to 2.5 cm.
摘要翻译：含有调味体系并具有优异的口服和质地特性的食用脂肪基薄片包含：i）0-2％的水分ii）25-90wt％的具有在25Cys下的史蒂文斯硬度大于65g的脂肪iii）0 iv）0-40％的糖v）0-60wt％的填充剂vi）0-60％的健康组分，而组分iii）-vi）的总量大于8wt％％，并且这些薄片具有0.05mm至2.5cm的尺寸。

79. 发明公开

EP1088552A1 Compositions containing pinolenic acid and its use a health component 有权
标题翻译： Zusammensetzungen，enthaltendPinolensäuresowie deren Verwendung zur Gesundheitserhaltung
公开(公告)号：EP1088552A1
公开(公告)日：2001-04-04
申请号：EP00203103.7
申请日：2000-09-06
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Parmar, Preyesh , Powell, Jonathan Richard , Rogers, Julia Sarah
IPC分类号： A61K31/20
CPC分类号： C12P7/6472 , A21D2/16 , A23D7/001 , A23D7/0056 , A23D7/015 , A23D9/00 , A23D9/007 , A23L33/12 , A61K31/20 , A61K31/201 , A61K31/202 , C11C1/045 , C11C3/02 , C11C3/08 , C12P7/6427 , A61K2300/00
摘要： Pinolenic acid can be used in the form of a food supplement, a pharmacentical composition or as part of a food composition as anti-inflammatory agent. The pinolenic acid used herefore suitably is applied as a natural product, or as a concentrate with more than 28 wt% pinolenic acid. The concentrates can be made by a process, wherein an enzymic hydrolysis on a glyceride material is performed.
摘要翻译：梧桐酸可以以食品补充剂，药物组合物的形式或作为抗炎剂的食品组合物的一部分使用。此处使用的松油酸适合作为天然产物，或以大于28重量％的松油酸的浓缩物的形式使用。浓缩物可以通过一种方法制备，其中进行甘油酯材料上的酶水解。

80. 发明授权

EP0279499B2 Edible plastified dispersion 有权转让
标题翻译：塑化食用分散
公开(公告)号：EP0279499B2
公开(公告)日：1999-11-24
申请号：EP88200283.5
申请日：1988-02-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Day, Ms Jennifer Irene , Jones, Malcolm Glyn , Norton, Ian Timothy
IPC分类号： A23D7/00
CPC分类号： A23D7/015

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