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    • 9. 发明公开
    • Process for the production of gelatin from fish skins
    • Verfahren zur Herstellung von Gelatine aus Fischhaut。
    • EP0436266A1
    • 1991-07-10
    • EP90300022.2
    • 1990-01-02
    • BAR ILAN UNIVERSITY
    • Grossman, ShlomoBergman, Margalit
    • C09H3/02
    • C09H3/00C09H3/02Y10S530/857
    • A process for the production of gelatin from fish skins comprises the steps of: (a) cleaning the skins in order to remove therefrom substantially all superfluous material; (b) treating with dilute aqueous alkali; (c) washing with water until the washing water is substantially neutral; (d) treating with dilute aqueous mineral acid; (e) washing with water until the washing water is substantially neutral; (f) treating with dilute aqueous citric acid and/or another suitable organic acid; (g) washing with water until the washing water is substantially neutral; and (h) extracting with water at elevated temperatures not above about 55 o C, the washed citric/other organic acid-­treated skins. In practice, the present process employs much lower temperatures than known heretofore for the treatment steps, which results in a high quality product (e.g. absence of a fishy smell), compared with the prior art.
    • 从鱼皮生产明胶的方法包括以下步骤:(a)清洁皮肤以便从其中除去基本上所有的多余材料; (b)用稀碱水处理; (c)用水洗涤直到洗涤水基本上为中性; (d)用稀无机酸水溶液处理; (e)用水洗涤直到洗涤水基本上为中性; (f)用稀柠檬酸水溶液和/或其它合适的有机酸处理; (g)用水洗涤直到洗涤水基本上为中性; 和(h)在不高于约55℃的高温下用水萃取,洗涤的柠檬酸/其它有机酸处理的皮肤。 在实践中,与现有技术相比,本方法使用的温度比迄今为止已知的处理步骤低得多,这导致高质量的产品(例如不存在鱼腥味)。
    • 10. 发明公开
    • Treatment of gelling agents
    • Behandlung von Geliermitteln。
    • EP0353798A2
    • 1990-02-07
    • EP89201745.0
    • 1989-06-30
    • UNILEVER N.V.UNILEVER PLC
    • Barmentlo, BartSlater, Nigel Kenneth Harry
    • C09H3/02A23L1/0562
    • C09H3/02A23L29/284
    • The invention is concerned with treatment of gelatins, so as to remove or reduce off-flavours. It has been determined that the off flavour may be reduced by membrane filtration to remove a low-molecular weight fraction.
      The invention provides gelatine substantially without a low molecular weight fraction and a process for the purification of gelatine which comprises removal of a low-molecular weight fraction by membrane filtration.
      While it is difficult to be precise about the substances responsible for the off-flavour, it is believed that 4- and 5-methyl indane are removed by the filtration. Accordingly, a further aspect of the present invention provides gelatine substantially free of 4- or 5-methyl indane, and a gelatine preparable by membrane filtration under such conditions as to substantially remove 4- and 5-methyl indane. While it is not confirmed that the methyl indanes are the per se cause of the off flavour it is proposed that the off flavour promoting species are removed under conditions which also remove the methyl indanes.
    • 本发明涉及明胶的处理,以除去或减少异味。 已经确定通过膜过滤可以减少脱气风味以除去低分子量级分。 本发明提供基本上没有低分子量级分的明胶和用于纯化明胶的方法,其包括通过膜过滤除去低分子量级分。 虽然对负责异味的物质难以准确地说明,但据信通过过滤除去4-和5-甲基二氢化茚。 因此,本发明的另一方面提供基本上不含4-或5-甲基二氢化茚的明胶,以及可在基本上除去4-和5-甲基茚满的条件下通过膜过滤制备的明胶。 虽然不确定甲基茚满是本身造成的风味,但是提出在除去甲基茚满的条件下除去风味促进物质。