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1. 发明授权

EP4017271B1 FROZEN CONFECTION 有权
公开(公告)号：EP4017271B1
公开(公告)日：2023-03-08
申请号：EP20756867.6
申请日：2020-08-18
发明人： BENT, Julian, Francis , FRITH, William, James , NEVILLE, Michelle, Elizabeth
IPC分类号： A23G9/16 , A23G9/38

2. 发明公开

EP4070022A1 CONTAINER FOR STORING AND SERVING FROZEN CONFECTIONERY ITEMS 审中-公开
公开(公告)号：EP4070022A1
公开(公告)日：2022-10-12
申请号：EP20811245.8
申请日：2020-11-07
申请人： Unilever IP Holdings B.V.
发明人： DIKS-WARMERDAM, Leonie, Martine , KRIEG, Johannes
IPC分类号： F25D11/00

7. 发明公开

EP3370538A1 A PROCESS OF PRODUCING A TEA PRODUCT 有权
公开(公告)号：EP3370538A1
公开(公告)日：2018-09-12
申请号：EP16784459.6
申请日：2016-10-14
申请人： Unilever N.V. , Unilever PLC
发明人： BASAVARAJU, Lokesh , BHASKAR, Ajit , GUTTAPADU, Sreeramulu , JAHABARDEEN, Mohamed, Sirajudeen , PALAGIRI, Swathy , SINGH, Gurmeet
IPC分类号： A23F3/06 , A23F3/16
CPC分类号： A23F3/06 , A23F3/163
摘要： The present invention provides a process of producing a tea product comprising the steps of: a. incubating fresh leaf at a temperature in the range 4 °C to 60 °C under anaerobic conditions for a period of 4-36 hours; b. subjecting the incubated leaf to comminution to produce comminuted dhool; and c. subjecting the comminuted dhool to a step of shear for 30 seconds to 15 minutes by passing the dhool though an instrument with shear rate in the range of 5000/s to 25000/s wherein the shear rate is defined as (I) wherein D is the shaft diameter, H is the channel depth and Ν is the rotational speed.

8. 发明公开

EP3344070A1 EDIBLE COMPOSITION 有权转让
公开(公告)号：EP3344070A1
公开(公告)日：2018-07-11
申请号：EP16757239.5
申请日：2016-08-25
申请人： Unilever PLC , Unilever NV
发明人： FOWLER, Mark, Ian , WANG, Huijun
IPC分类号： A23L33/105
摘要： Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.

9. 发明授权

EP2642866B1 PROCESS FOR PREPARING TEA PRODUCTS 有权转让
标题翻译：用于生产茶产品
公开(公告)号：EP2642866B1
公开(公告)日：2017-01-04
申请号：EP11778890.1
申请日：2011-11-04
申请人： Unilever N.V. , Unilever PLC
发明人： GOVINDASWAMY, Vadivel , MUKHOPADHYAY, Reshmee , NARAYANAN, Venkatraj, Venkatrao
IPC分类号： A23F3/16
CPC分类号： A23F3/163

10. 发明授权

EP3013149B1 A PROCESS FOR PRODUCING A TEA PRODUCT 有权
标题翻译：用于生产茶产品
公开(公告)号：EP3013149B1
公开(公告)日：2016-12-14
申请号：EP14734061.6
申请日：2014-06-20
申请人： Unilever N.V. , Unilever PLC, a company registered in England and Wales under company no. 41424
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , PALAGIRI, Swathy
IPC分类号： A23F3/06 , A23F3/08
CPC分类号： A23F3/06 , A23F3/08

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