专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

EP3259998A1 FLAVOR COMPOSITIONS AND METHODS FOR INCREASING SALTINESS OR UMAMI INTENSITY IN FOOD PRODUCTS USING THE SAME 有权
标题翻译：用于增加食品中的水分或UMAMI强度的口味组合物和方法使用相同的
公开(公告)号：EP3259998A1
公开(公告)日：2017-12-27
申请号：EP17182692.8
申请日：2014-01-22
申请人： Mars, Incorporated
发明人： DIDZBALIS, John , MUNAFO, John P.
IPC分类号： A23L27/21 , A23L27/22 , A23L27/40
CPC分类号： A23L7/101 , A23G9/38 , A23G2200/10 , A23L19/18 , A23L23/00 , A23L25/10 , A23L27/21 , A23L27/22 , A23L27/40 , A23L27/45 , A23L27/88 , A23V2002/00
摘要： A flavor composition containing a tri-peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.
摘要翻译：一种含有三肽化合物的风味组合物，其可以用来增强可食用组合物的味道，所述可食用组合物包括诸如甜食的甜食和宠物食品等美味食品。

2. 发明公开

EP2753193A1 PRODUCTS AND METHODS 审中-公开
标题翻译： PRODUKTE UND VERFAHREN
公开(公告)号：EP2753193A1
公开(公告)日：2014-07-16
申请号：EP12766707.9
申请日：2012-09-06
申请人： IP Science Limited
发明人： PETYAEV, Ivan
IPC分类号： A23L1/30 , A23L1/38 , A61K8/99 , G01N33/564 , A61K36/06
CPC分类号： A61K36/062 , A23L5/00 , A23L7/00 , A23L25/10 , A23L31/00 , A23L33/125 , A23L33/14 , A23V2002/00 , A61K36/06 , C12Q1/26 , C12Q1/28 , G01N2333/90283
摘要： The invention relates to fungal cells and spores, as well as extracts of either, for use, in particular, in prevention or treatment of Chlamydia, or Helicobacter pylori or other infections, inflammation, inflammatory, lysosomal, acidic, SOD—or IgG or other immunoglobulin—peroxidases or hydrogen peroxide induced or other forms of oxidative damage, atherosclerosis, heart disease, stomach, intestinal and liver inflammatory conditions and their complications, promoting or stimulating regeneration or healing of wounds, burns, ulcers, or other forms of damaged or aged tissues, or in reducing elevated cholesterol and/or triglycerides levels In a preferred instance, the fungal cells or spores are those used in the manufacture of fungal fermented cheeses or other food stuff or beverages, particular fungal blue or white cheeses.
摘要翻译：本发明涉及真菌细胞和孢子，以及特别用于预防或治疗衣原体或幽门螺杆菌或其它感染，炎症，炎性，溶酶体，酸性，SOD-或IgG或其他免疫球蛋白过氧化物酶或过氧化氢诱导或其他形式的氧化损伤，动脉粥样硬化，心脏病，胃，肠和肝炎症状况及其并发症，促进或刺激伤口，烧伤，溃疡或其他形式的损伤或老化的再生或愈合组织或降低升高的胆固醇和/或甘油三酯水平在优选情况下，真菌细胞或孢子是用于制造真菌发酵奶酪或其他食物或饮料，特别是真菌蓝或白奶酪的那些。

3. 发明公开

EP2456320A1 CHOCOLATE AND PEANUT BUTTER SLURRY TOPICAL COATING FOR SNACK PRODUCTS 有权
标题翻译：局部用涂层将巧克力花生酱掺和FOOD PRODUCTS
公开(公告)号：EP2456320A1
公开(公告)日：2012-05-30
申请号：EP10802686.5
申请日：2010-07-16
申请人： GENERAL MILLS, INC.
发明人： NACK, Thomas J. , POLLEN, Noel R. , GEOFFRION, James W.
IPC分类号： A23G1/00 , A23G3/20
CPC分类号： A23G1/305 , A23G3/0085 , A23G3/0089 , A23G3/343 , A23G3/54 , A23G2200/08 , A23G2200/14 , A23L7/122 , A23L7/126 , A23L25/10 , A23P20/11 , A23P20/12
摘要： Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (~32 to 44
0 C), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ~1:10 to ~1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.

4. 发明授权

EP1061816B2 PRODUCTS CONTAINING POLYPHENOL(S) AND L-ARGININE TO STIMULATE NITRIC OXIDE PRODUCTION 有权
标题翻译：产品含多酚（S）和L-精氨酸刺激一氧化氮
公开(公告)号：EP1061816B2
公开(公告)日：2012-04-04
申请号：EP99911391.3
申请日：1999-03-12
申请人： Mars Incorporated
发明人： CHEVAUX, Kati, A. , SCHMITZ, Harold, H. , ROMANCZYK, Leo, J., Jr.
IPC分类号： C07C37/74 , A23G1/00 , A23G1/04 , A23L3/3472 , A61K8/00 , A61K31/35 , A23G3/00
CPC分类号： A23G1/30 , A23G1/44 , A23G1/48 , A23G1/56 , A23G2200/00 , A23G2200/10 , A23G2200/14 , A23K20/121 , A23K20/142 , A23K50/40 , A23L25/10 , A23L25/20 , A23L33/105 , A23L33/175 , A61K31/198 , A61K31/353 , A61K31/7004 , A61K2300/00
摘要： Foods and pharmaceuticals which contain cocoa and/or nut procyanidin(s) in combination with L-arginine are effective to induce a physiological increase in nitric oxide production in a mammal having ingested the product. A preferred food product is a confection, particularly a dark or milk chocolate containing nuts. The procyanidins may be natural or synthetic and may be provided by food ingredients such as chocolate liquor and/or cocoa solids prepared from underfermented beans and nut skins. The L-arginine may be natural or synthetic and may be provided by food ingredients such as nut meats, nut pastes, and/or nut flours, seeds, seed pastes, and/or seed flours, or gelatin. The beneficial health effects may include, for example, reduced blood pressure, resistance to cardiovascular disease, and anticancer activity.

5. 发明授权

EP1453386B1 PREPARED FOODS CONTAINING TRIGLYCERIDE-RECRYSTALLIZED NON-ESTERIFIED PHYTOSTEROLS 有权
标题翻译：公式自甘油三酯重结晶的非酯化植物甾醇CONTAIN
公开(公告)号：EP1453386B1
公开(公告)日：2009-10-21
申请号：EP02789698.4
申请日：2002-11-14
申请人： BRANDEIS UNIVERSITY
发明人： PERLMAN, Daniel , HAYES, Kenneth , PRONCZUK, Andrzej
IPC分类号： A23D9/00
CPC分类号： A23D9/00 , A23D9/007 , A23L19/18 , A23L25/10 , A23L33/11 , C11B5/0021
摘要： A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

6. 发明授权

EP1114674B1 Preparation of food products 无效
标题翻译：食品制作
公开(公告)号：EP1114674B1
公开(公告)日：2008-09-03
申请号：EP01300032.8
申请日：2001-01-04
申请人： The BOC Group plc
发明人： Brooker, Brian Edward
IPC分类号： B01J2/02 , A23D9/05 , C11B15/00
CPC分类号： A23D9/05 , A23L25/10 , B01J2/06 , B01J2219/00119 , C11B15/00

7. 发明授权

EP1272055B1 TASTY, CONVENIENT, NUTRITIONALLY BALANCED FOOD COMPOSITIONS 有权
标题翻译： SCHMACKHAFTE，ERNAEHRUNGSMAESSIG AUSBALANCIERTE FERTIGNAHRUNGSMITTEL
公开(公告)号：EP1272055B1
公开(公告)日：2006-09-27
申请号：EP01926917.4
申请日：2001-04-11
申请人： National Institute for Strategic Technology Acquisition and Commercialization
发明人： Prosise, Robert Lawrence , Beharry, Christopher Randall , Elsen, Joseph James , Helmers, Ralph Lawrence, Jr. , Kearney, Tamara Jocelyn , Kester, Jeffrey John , Murphy, Brenda Kay , Wong, Vincent York-Leung , Niehoff, Raymond Louis , Noble, Kathleen Hack , Reinhart, Richard Nicholas, Jr. , Sarama, Robert Joseph , Tsai, Li-Hsin , Waiminsiu, Susana, Rosa , Wehmeier, Thomas Joseph
IPC分类号： A23L1/29 , A23L1/305 , A23L1/307 , A23L1/308 , A23L1/164 , A21D2/18
CPC分类号： A23L25/10 , A21D13/38 , A23L7/122 , A23L7/126 , A23L19/09 , A23L19/19 , A23L33/21 , A23L33/22 , A23L33/40
摘要： The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with - healthy eating or enjoying what they eat.
摘要翻译：本发明涉及可口的即食食品，其提供了吸引但不健康的食物的替代品。更具体地，公开了提供氨基酸，脂肪和碳水化合物的均衡混合物的美味的即食食品。还公开了制备方法和使用所述可口的即食营养食品的方法。本发明的营养食品被配制和加工，使得它们解决了消费者一直面临的两难境地 - 健康饮食或享受他们吃的东西。

8. 发明授权

EP1246721B1 FABRICLESS LAMINATE FOR AUTOMOTIVE INTERIOR AND ITS METHOD OF MANUFACTURE 无效
标题翻译：机动车辆内饰件布层压板无缝及其制造方法
公开(公告)号：EP1246721B1
公开(公告)日：2004-08-18
申请号：EP00989750.5
申请日：2000-11-01
申请人： Lear Corporation
发明人： ALI, Asad , TAHNOOSE, Terri, L.
IPC分类号： B32B5/18 , B60R13/02 , B60N2/44
CPC分类号： B32B5/18 , A23D9/013 , A23L25/10 , B29C37/0032 , B29C41/08 , B29C44/0476 , B29C44/146 , B29C2791/001 , B29K2075/00 , B32B5/20 , B32B5/32 , B32B27/40 , B32B2266/0278 , B32B2307/402 , B32B2605/08 , B60N2/58 , B60N2/5891 , B60N2/70 , Y10T428/249987 , Y10T428/249988 , Y10T428/249989 , Y10T428/249991 , Y10T428/249992 , Y10T428/2848
摘要： A fabric-less part and a method of making same are disclosed. The fabric-less part may include a flexible polyurethane foam body, a high-density polyurethane foam backing layer bonded to the foam body, and a polyurethane elastomer skin bonded to the backing layer. Alternatively, the backing layer may be eliminated and the polyurethane elastomer skin is directly bonded to the flexible polyurethane foam body. The fabric-less part may be an automotive interior part such as a pillar trim, headrest, trim panel, instrument panel, door panel, armrest, or part of an automotive seat such as a seat cushion.

9. 发明授权

EP0821055B1 Use of monellin in enhancing the flavour of beverages and foodstuffs 失效
标题翻译：甜蛋白的用途，以增加饮料或食品的味道
公开(公告)号：EP0821055B1
公开(公告)日：2003-12-03
申请号：EP97304614.7
申请日：1997-06-27
申请人： INTERNATIONAL FLAVORS & FRAGRANCES INC.
发明人： Bolen, Paul L. , Kossiakoff, Nicholas , Hawn, Regina D. , Scharpf, Lewis G., Jr.
IPC分类号： C12G3/06 , C12C5/02 , A23L1/236 , A23L1/226 , A23L1/38
CPC分类号： A23L2/56 , A23L25/10 , A23L27/20 , A23L27/215 , A23L27/31 , C12C5/02 , C12G3/06

10. 发明授权

EP0929236B1 NUT SPREAD AND PROCESS FOR ITS PREPARATION COMPRISING SEPARATELY MILLING NUT SOLIDS AND PARTICULATE WATER SOLUBLE SOLIDS TO REDUCE STICKINESS AND IMPROVE FLAVOR INTENSITY 失效
标题翻译： NUT利差和生产情况为果仁固体水溶性固工艺分别粉磨和
公开(公告)号：EP0929236B1
公开(公告)日：2003-07-16
申请号：EP97940805.1
申请日：1997-09-04
申请人： THE PROCTER & GAMBLE COMPANY
发明人： WONG, Vincent, York-Leung , SACKENHEIM, Richard, Joseph
IPC分类号： A23L1/38 , A23L1/22
CPC分类号： A23L25/10
摘要： Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as a sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water-soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式