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1. 发明公开

EP4371414A1 PRODUITS NUTRITIFS ADAPTÉS AUX PERSONNES SOUFFRANT DE DYSPHAGIE 审中-公开
公开(公告)号：EP4371414A1
公开(公告)日：2024-05-22
申请号：EP23210955.3
申请日：2023-11-20
申请人： Senes Solutions
发明人： THUBÉ, Frédéric , JOLIVET LAPIERRE, Elise , GARNIER, Julien , BENNANI, Sarah
IPC分类号： A21D2/26 , A21D2/36 , A21D10/00 , A23L5/10 , A23L5/30 , A23L33/18 , A23L33/185 , A23L33/19 , A23L33/21 , A23L33/00 , A61P1/00
CPC分类号： A21D2/36 , A21D2/262 , A21D2/263 , A21D2/268 , A21D2/266 , A21D10/005 , A23L5/13 , A23L5/34 , A23L33/40 , A23L33/21 , A23L33/18 , A23L33/185 , A23L33/19 , A61P1/00
摘要： La présente invention concerne l'amélioration et le maintien de la santé de personnes souffrant de troubles de la déglutition, de la mastication, en particulier de dysphagie, en fournissant une nutrition particulièrement adaptée. En particulier, l'invention concerne un produit alimentaire reconstitué dont la texture est améliorée, ainsi que son procédé de préparation, et une poudre alimentaire destinée à la reconstitution du produit selon l'invention.

2. 发明授权

EP2773223B1 EGGLESS MAYONNAISE COMPRISING PLANT-BASED EGG SUBSTITUTE 有权转让
公开(公告)号：EP2773223B1
公开(公告)日：2019-03-20
申请号：EP12845681.1
申请日：2012-11-02
申请人： Just, Inc.
发明人： TETRICK, Joshua , BOOT, Johannes , Hendrikus, Antonius , JONES , Christopher, Michael , CLEMENTS , Megan , Alexander , OLIVEIRA , Morgan , Ann , ALBANELLO , Lorenzo
IPC分类号： A23L15/00 , A23L27/60 , A23L29/212 , A23L11/00 , A23L33/105 , A23L7/10 , A23L29/269 , A23L29/262 , A23L29/25 , A23L29/238 , A23L29/10 , A21D2/16 , A21D2/18 , A21D10/00
CPC分类号： A23L15/35 , A21D2/165 , A21D2/183 , A21D2/186 , A21D2/264 , A21D2/266 , A21D8/06 , A21D10/002 , A21D13/80 , A23L7/115 , A23L11/05 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/238 , A23L29/25 , A23L29/262 , A23L29/27 , A23L33/105 , A23V2002/00
摘要： Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

3. 发明公开

EP3263118A1 FLAXSEEDS FOR BODY WEIGHT MANAGEMENT 有权转让
标题翻译： FLAXSEEDS身体重量管理
公开(公告)号：EP3263118A1
公开(公告)日：2018-01-03
申请号：EP17186266.7
申请日：2005-05-10
申请人： University of Copenhagen
发明人： ASTRUP, Arne Vernon , TETENS, Inge , THOMSEN, Dal Agnete
IPC分类号： A61K35/38 , A61P3/04 , A61K36/55 , A21D2/26 , A21D2/36 , A21D13/02 , A21D13/04 , A23L7/10
CPC分类号： A21D2/266 , A21D2/36 , A21D13/02 , A21D13/04 , A23L7/10 , A23L7/115 , A23V2002/00 , A61K36/55 , A61K2300/00 , A23V2200/332 , A23V2200/32 , A23V2250/21 , A23V2250/5106
摘要： The present invention relates to methods for reducing fat uptake in the gastrointestinal tract of a mammal in order to prevent a positive energy balance, weight gain, overweight and obesity, and to induce a negative energy balance and weight loss in subjects who wish to reduce their body weight. In particular, food and/or beverage ingredients and dietary supplements of the present invention comprise flaxseeds useful for increasing faeca fat excretion from the gastrointestinal tract.
摘要翻译：本发明涉及用于减少哺乳动物的胃肠道中的脂肪摄取的方法，以防止正面的能量平衡，体重增加，超重和肥胖，并且在希望减少它们的受试者中诱导负能量平衡和体重减轻体重。特别地，本发明的食物和/或饮料成分和膳食补充剂包含用于增加从胃肠道排泄faeca脂肪的亚麻籽。

4. 发明公开

EP3261460A1 PROTEIN-RICH, CARBOHYDRATE-POOR, WHEAT-, GRAIN-, NUT- AND GLUTEN-FREE FLOUR 无效
标题翻译：富含蛋白质，碳水化合物 - 不足，小麦，谷物，坚果和无面粉
公开(公告)号：EP3261460A1
公开(公告)日：2018-01-03
申请号：EP16712215.9
申请日：2016-02-26
申请人： FITR Foods Bvba
发明人： VAN TENDELOO, Jef
IPC分类号： A23L33/185 , A23L33/20 , A23L23/00 , A23L29/281 , A21D2/26 , A21D13/06 , A23L7/10 , A23L7/109 , A21D13/00 , A61P1/06 , A61P3/10 , A61P37/00 , A23L33/19
CPC分类号： A23L23/00 , A21D2/262 , A21D2/263 , A21D2/266 , A21D13/066 , A23L7/10 , A23L7/109 , A23L29/281 , A23L33/185 , A23L33/19 , A23L33/20 , A23V2002/00 , A23V2200/304 , A23V2200/328 , A23V2250/54246 , A23V2250/5428 , A23V2250/5488
摘要： The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 10-20 % of soya protein (all % by weight). The powder further comprises up to 15% of carbohydrates, the carbohydrates comprising up to 6 % of fibers and up to 9 % of sugars, and up to 9 % of fat. By adding 3-25 % by weight of structure-modifying ingredients such as emulsifiers, baking powders, sorbitol, fat-powder and/or enzymes, the powder is a well-balanced gluten-free substitute for wheat flour and other types of flour.

5. 发明公开

EP3069614A1 DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY 有权
标题翻译：面包面团/烤地瓜面包和WARE /烤地瓜WARE
公开(公告)号：EP3069614A1
公开(公告)日：2016-09-21
申请号：EP14861602.2
申请日：2014-11-13
申请人： The Nisshin OilliO Group, Ltd.
发明人： SAKURADA, Miho , ITAGAKI, Hiroyuki
IPC分类号： A21D2/16 , A21D13/00 , A21D13/08 , A23D7/00
CPC分类号： A21D2/36 , A21D2/165 , A21D2/266 , A21D13/04 , A21D13/045 , A21D13/40 , A23D7/003 , C11C3/08
摘要： An object of the present invention is to provide dough which can provide bread and baked confectionery with the good appearance and the suppressed dry texture, even though the dough includes the cereal flour containing a large amount of dietary fiber. Another object of the present invention is to provide bread and baked confectionery obtained by baking the dough. According to the present invention, bakery dough including: 10 to 60 mass% of cereal flour containing 4 mass% or more of dietary fiber; and 1 to 35 mass% of medium-chain fatty acid containing triacylglycerol (MTG), and bakery products obtained by heating and baking the bakery dough are provided.

6. 发明公开

EP2994170A1 GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS 审中-公开
标题翻译： ÜROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM ROM
公开(公告)号：EP2994170A1
公开(公告)日：2016-03-16
申请号：EP14795227.9
申请日：2014-05-07
申请人： Duncanson, Kerith Rae , Whitehouse, Geoffrey Mark
发明人： Duncanson, Kerith Rae , Whitehouse, Geoffrey Mark
IPC分类号： A61K131/00 , A61P1/14 , A61P1/12 , A21D2/38 , A21D13/04
CPC分类号： A21D13/064 , A21D2/265 , A21D2/266 , A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A23L7/109 , A23L33/00 , A23V2002/00
摘要： A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gram to 35.0 grams per 100 grams. The ground grains that are included are those traditionally marketed as gluten free and include, either singly or in combination, rice flour, potato flour, buckwheat flour, com flour or other low fructans flour products. Added whole grains cart include quinoa, oats and seeds. The addition of gluten (as a flour) allows the resulting dough products made from the flour mix to act more like wheat based flours during cooking or baking, than currently available gluten free flours. The resulting low fructans product; is a medicament useful in the management of irritable bowel syndrome, as individuals are thought to react to the fructans (carbohydrate) component of wheat, barley, and rye, not the protein gluten content. Therefore a product than contains gluten to provide elasticity and crustiness is more, palatable than a product devoid of gluten, and not consumed by choice, but only consumed because it is also low in fructans.
摘要翻译：公开了一种干粉制品，其由果聚糖低的地面和全谷物制成，以富含麸质（麸质粉或其底物麦醇溶蛋白和谷蛋白）。面筋的范围为5.0克/ 100克至35.0克/ 100克。包括的地面谷物是传统上以无麸质的形式销售的，包括单独或组合的米粉，马铃薯粉，荞麦粉，玉米粉或其他低果聚糖粉产品。添加全谷物车包括藜麦，燕麦和种子。添加麸质（面粉）可以使面粉混合物制成的面团产品在烹饪或烘烤过程中更像小麦粉，而不是当前可用的无麸质面粉。所得低果聚糖产品; 是用于治疗肠易激综合征的药物，因为个体被认为与小麦，大麦和黑麦的果聚糖（碳水化合物）组分反应，而不是蛋白质面筋含量。因此，比含有麸质提供弹性和外壳的产品比不含麸质的产品更可口，而不是由选择消耗，而是因为果聚糖也低，因此消耗。

7. 发明公开

EP2908663A1 PROCESS FOR OBTAINING CAFFEOYLQUINIC ACIDS-RICH EXTRACTS FROM HELIANTHUS ANNUUS 审中-公开
标题翻译：一种获得KAFFEOYLCHINASÄUREREICHEN提取物向日葵
公开(公告)号：EP2908663A1
公开(公告)日：2015-08-26
申请号：EP13785371.9
申请日：2013-10-08
申请人： Indena S.p.A.
发明人： BOMBARDELLI, Ezio , CORTI, Fabrizio
IPC分类号： A23L1/30 , A61K36/28 , A61P3/10
CPC分类号： A61K36/28 , A21D2/266 , A23L33/105 , A23V2002/00 , A61K2236/00 , A61K2236/35 , A23V2200/328 , A23V2250/028 , A23V2250/21 , A23V2250/2132
摘要： The present invention relates to extracts of deoiled
Helianthus annuus seeds which are useful for the prevention and treatment of dyslipidaemia, hyperglycaemia and hypertension, metabolic syndrome and type 2 diabetes. The present invention also relates to the process for preparation of said extracts and compositions containing them. The extracts according to the invention, when added to carbohydrate-based foods, reduce the glycaemic index and postprandial absorption of glucose, and induce a modification of the lipid profile.

8. 发明公开

EP2773223A1 PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE 有权转让
标题翻译：蛋替代蔬菜基地及其制造方法
公开(公告)号：EP2773223A1
公开(公告)日：2014-09-10
申请号：EP12845681.1
申请日：2012-11-02
申请人： Hampton Creek, Inc.
发明人： TETRICK, Joshua , BOOT, Johannes , Hendrikus, Antonius , JONES , Christopher, Michael , CLEMENTS , Megan , Alexander , OLIVEIRA , Morgan , Ann , ALBANELLO , Lorenzo
IPC分类号： A23L1/10 , A23L1/20
CPC分类号： A23L15/35 , A21D2/165 , A21D2/183 , A21D2/186 , A21D2/264 , A21D2/266 , A21D8/06 , A21D10/002 , A21D13/80 , A23L7/115 , A23L11/05 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/238 , A23L29/25 , A23L29/262 , A23L29/27 , A23L33/105 , A23V2002/00
摘要： Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

9. 发明公开

EP2725912A1 BAKED FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS 审中-公开
标题翻译：加工烘焙组合物STREAMS大豆分离乳清蛋白
公开(公告)号：EP2725912A1
公开(公告)日：2014-05-07
申请号：EP11868638.5
申请日：2011-06-29
申请人： Solae, LLC
发明人： BRATTON, Richard , LOPEZ, Luzviminda C. , LAMBACH, Beata E. , SANCHEZ, Rosa I.
IPC分类号： A23B7/10
CPC分类号： A23L1/2005 , A21D2/266 , A23J3/16 , A23L7/109 , A23L7/117 , A23L7/148 , A23L11/00 , A23L11/05 , A23L29/10 , A23L33/17 , A23L33/185 , A23L33/21 , A23V2002/00 , A23V2250/5488 , A23V2300/34 , A23V2300/38
摘要： A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

10. 发明公开

EP2005836A4 POWDERY SOY PROTEIN AND SOY PROTEIN-CONTAINING FOOD USING THE SAME 审中-公开
标题翻译：波兰语
公开(公告)号：EP2005836A4
公开(公告)日：2009-10-28
申请号：EP07739989
申请日：2007-03-28
申请人： FUJI OIL CO LTD
发明人： MURAOKA ASAMI , NISHI KOTARO , NAKAMURA YASUSHI , SAKATA TETSUO
IPC分类号： A23J3/16 , A21D13/08
CPC分类号： A21D13/045 , A21D2/266 , A21D13/04 , A21D13/064 , A21D13/40 , A23J3/16 , A23L11/07 , A23P30/10
摘要： It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.
摘要翻译：旨在提供可以大量使用的大豆蛋白质食品（烘焙食品）作为小麦粉的替代品，并且具有优异的风味而不显示粗糙的质地。它也旨在提供一种不用烘焙的无烘焙食品。此外，其目的是提供适合这些食物的粉状大豆蛋白。即，特征在于NSI为10〜55，在0.22M三氯乙酸（TCA）中的溶解度为6〜30％，CP为50〜98％的粉末状大豆蛋白。以及通过用粘合剂和成型剂将该大豆蛋白结合而制备的含大豆蛋白质的食物（烘焙食品或非烘焙食品）。

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