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1. 发明授权

EP2442672B1 PROCESS FOR PREPARING A FOOD PRODUCT 有权
标题翻译：用于生产食品产品
公开(公告)号：EP2442672B1
公开(公告)日：2016-07-13
申请号：EP10724397.4
申请日：2010-05-28
申请人： Unilever N.V. , Unilever PLC, A Company Registered in England and Wales under Company no. 41424
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos
IPC分类号： A23L27/10 , A23L19/00
CPC分类号： A23L2/56 , A23F3/163 , A23L19/09 , A23L23/00 , A23L23/10 , A23L27/12 , A23L27/63 , A23L27/82 , A23L33/105 , A23V2002/00 , A23V2250/214 , A23V2250/708 , A23V2250/628 , A23V2250/5114 , A23V2250/21

2. 发明授权

EP2793611B1 UMAMI-ACTIVE TOMATO FRACTION 有权
标题翻译： UMAMI-ACTIVE TOMATO馏分
公开(公告)号：EP2793611B1
公开(公告)日：2018-02-28
申请号：EP12795432.9
申请日：2012-12-04
申请人： Unilever N.V. , Unilever PLC
发明人： MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe , SUIJKER, Michael, Jacobus
IPC分类号： A23L2/56 , A23L23/00 , A23L27/12 , A23L27/21 , A23L27/22 , A23L27/00 , A23L5/20
CPC分类号： A23L27/12 , A23L2/56 , A23L5/20 , A23L23/00 , A23L27/21 , A23L27/22 , A23L27/88 , A23V2002/00
摘要： The invention provides an efficient method for producing a high quality umami-active tomato fraction, said process comprising the steps of: a. providing a tomato serum; b. separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c. concentrating the lycopene-depleted portion to at least 10° Brix; d. chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of X and a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e. optionally, concentrating the crude umami fraction; f. chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10. The invention further relates to a tomato isolate comprising glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5′-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate.

3. 发明公开

EP2068650A1 FLAVOUR ENHANCING FRACTIONATED TOMATO EXTRACT AND COMPOSITIONS COMPRISING THE SAME 有权转让
标题翻译： TASTE促销分数番茄提取物和组合物含有
公开(公告)号：EP2068650A1
公开(公告)日：2009-06-17
申请号：EP07803263.8
申请日：2007-09-05
申请人： Unilever N.V. , Unilever PLC
发明人： CAMBEEN, Alphonsus Henricus Leonardus , DUBBELMAN, Sander , MAVROUDIS, Nikolaos
IPC分类号： A23L1/221 , A23L1/228 , A23L2/56
CPC分类号： A23L2/56 , A23L5/20 , A23L27/12 , A23L27/22
摘要： The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.

4. 发明公开

EP2645879A1 REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE 审中-公开
标题翻译： REFINED PFLANZENISOLATE及其制造方法的这种PFLANZENISOLAT功能性食品成分
公开(公告)号：EP2645879A1
公开(公告)日：2013-10-09
申请号：EP11784459.7
申请日：2011-11-10
申请人： Unilever N.V. , Unilever PLC
发明人： MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe
IPC分类号： A23L1/212 , A23L1/222 , A23L1/30 , A23L2/56 , A23L1/22 , A23L1/015 , A23L1/221 , A23L1/228
CPC分类号： A23L33/105 , A23L2/082 , A23L5/27 , A23L5/273 , A23L19/09 , A23L27/10 , A23L27/12 , A23L27/22 , A23L33/16 , A23L33/175 , A23L33/18 , A23L33/185 , A23V2002/00
摘要： The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: .contains at least 0.3 wt % of glutamate; .contains at least 500 ppm of K+; .contains less than 300 ppm of Ca2+; .contains less than 700 ppm of Mg .contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K-] does not exceed 5:100, each of said cation concentrations being expressed in ppm.
摘要翻译：通过对隔离processthat采用离子排斥色谱如味道增强剂：在本发明涉及提供精制计划菌株确实可以用作起始材料用于生产功能性食品成分，颜色。更具体地，本发明提供了一种精制计划以隔离组合物重量的果糖，葡萄糖，植物来源，酸和钾的蛋白质类物质中选择的水溶性植物成分的干物质包含至少30％，所述分离物的进一步特征在于在没有在 40°白利糖度的浓度隔离：•含有谷氨酸的至少0.3重量％; •含有至少500ppm的K +的; •含有钙离子的小于300ppm; •包含小于700ppm的镁2+; •包含能够通过在具有切断250 kDa的分子量超滤膜的组分小于1重量％。 worin的浓度比（[钙离子] + [Mg 2+的]）/ [K +]的大小限制5：100中，每个以ppm表示所述阳离子是浓度的。

5. 发明公开

EP2219475A2 TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME 有权
标题翻译：番茄制品及其制造方法
公开(公告)号：EP2219475A2
公开(公告)日：2010-08-25
申请号：EP08863880.4
申请日：2008-12-19
申请人： Unilever N.V. , Unilever Plc, A Company Registered In England And Wales under company no. 41424 of Unilever House
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , OLIEHOEK, Leandro , RAVESTEIN, Peter
IPC分类号： A23L1/221 , A23L1/212 , A23L1/24 , A23L2/70
CPC分类号： A23L19/09 , A23L23/00 , A23L23/10 , A23L27/12 , A23L27/88 , A23V2002/00
摘要： The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

6. 发明公开

EP2793611A1 UMAMI-ACTIVE TOMATO FRACTION 有权
标题翻译：令人讨厌的TOMATENFRAKTION
公开(公告)号：EP2793611A1
公开(公告)日：2014-10-29
申请号：EP12795432.9
申请日：2012-12-04
申请人： Unilever N.V. , Unilever PLC
发明人： MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe , SUIJKER, Michael, Jacobus
IPC分类号： A23L1/015 , A23L1/227 , A23L1/228 , A23L1/221 , A23L1/39 , A23L1/40
CPC分类号： A23L27/12 , A23L2/56 , A23L5/20 , A23L23/00 , A23L27/21 , A23L27/22 , A23L27/88 , A23V2002/00
摘要： The invention provides an efficient method for producing a high quality umami-active tomato fraction, said process comprising the steps of: a. providing a tomato serum; b. separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c. concentrating the lycopene-depleted portion to at least 10° Brix; d. chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of X and a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e. optionally, concentrating the crude umami fraction; f. chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10. The invention further relates to a tomato isolate comprising glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5′-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate.
摘要翻译：本发明提供了一种生产高品质的鲜活性番茄部分的有效方法，所述方法包括以下步骤：a。提供番茄血清; 湾将番茄血清分成两部分或更多部分，包括番茄红素贫化部分和番茄红素富集部分; C。将番茄红素贫化部分浓缩至至少10°Brix; 天。将浓缩的番茄红素贫化部分色谱分离成两个或多个级分，包括重量比为谷氨酸：X的单糖和重量比为谷氨酸的单糖级分：Y的单糖，其中X：Y的比例超过20 ; 即任选地，浓缩粗油部分; F。将粗油馏分色谱分离成两个或多个级分，包括重量比为谷氨酸盐：K柠檬酸盐和柠檬酸盐级分的柠檬酸盐级分，其重量比为柠檬酸盐L，其中K:L比超过10。本发明还涉及包含谷氨酸盐，天冬氨酸和蔗糖的番茄分离物; 其中谷氨酸：柠檬酸的重量比超过2，其中谷氨酸，5-AMP，天冬氨酸和焦谷氨酸一起代表至少15wt。番茄分离物中含有的干物质的百分比。

7. 发明授权

EP2068650B1 FLAVOUR ENHANCING FRACTIONATED TOMATO EXTRACT AND COMPOSITIONS COMPRISING THE SAME 有权转让
标题翻译： TASTE促销分数番茄提取物和组合物含有
公开(公告)号：EP2068650B1
公开(公告)日：2011-06-08
申请号：EP07803263.8
申请日：2007-09-05
申请人： Unilever N.V. , Unilever PLC
发明人： CAMBEEN, Alphonsus Henricus Leonardus , DUBBELMAN, Sander , MAVROUDIS, Nikolaos
IPC分类号： A23L1/221 , A23L1/228 , A23L2/56
CPC分类号： A23L2/56 , A23L5/20 , A23L27/12 , A23L27/22
摘要： The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.

8. 发明公开

EP2219474A2 UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME 有权转让
标题翻译： UMMAI-AKTIVE FRAKTION UND HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP2219474A2
公开(公告)日：2010-08-25
申请号：EP08863479.5
申请日：2008-12-19
申请人： Unilever N.V. , Unilever Plc, A Company Registered In England And Wales under company no. 41424 of Unilever House
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , OLIEHOEK, Leandro , RAVESTEIN, Peter
IPC分类号： A23L1/221 , A23L1/212
CPC分类号： A23L19/09 , A23L23/00 , A23L23/10 , A23L27/12 , A23L27/88 , A23V2002/00
摘要： The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.
摘要翻译：本发明涉及包含至少一种鲜味增强化合物的鲜味增强组合物，所述组合物（a）能够通过分子量为250kDa的超滤膜，（b）基本上不含番茄红素（ c）含有小于250kDa的化合物，和（d）能够增强鲜味。还要求包含这些组合物的Umami活性番茄馏分。这些馏分和组合物适用于制备食品。

9. 发明授权

EP2367443B1 UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME 有权
标题翻译：鲜味活性集团及其制造方法
公开(公告)号：EP2367443B1
公开(公告)日：2013-01-16
申请号：EP09765074.1
申请日：2009-11-30
申请人： Unilever NV , Unilever PLC
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , RAVESTEIN, Peter
IPC分类号： A23L1/015 , A23L1/22 , A23L1/221 , A23L1/228 , A23L1/39
CPC分类号： A23L23/00 , A23L27/22 , A23L27/88 , A23V2002/00 , A23V2200/12 , A23V2250/0618 , A23V2200/16

10. 发明公开

EP2367443A2 UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME 有权
标题翻译：鲜味活性集团及其制造方法
公开(公告)号：EP2367443A2
公开(公告)日：2011-09-28
申请号：EP09765074.1
申请日：2009-11-30
申请人： Unilever NV , Unilever PLC
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , RAVESTEIN, Peter
IPC分类号： A23L1/015 , A23L1/221 , A23L1/228
CPC分类号： A23L23/00 , A23L27/22 , A23L27/88 , A23V2002/00 , A23V2200/12 , A23V2250/0618 , A23V2200/16
摘要： The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste.

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