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11. 发明申请

US20040197401A1 Modifying undesirable tastes 审中-公开
标题翻译：修改不良口味
公开(公告)号：US20040197401A1
公开(公告)日：2004-10-07
申请号：US10827190
申请日：2004-04-19
发明人： Gary J. Calton , Louis L. Wood
IPC分类号： A61K009/68 , A61K031/737
CPC分类号： A61K31/737 , A23L5/20 , A23L29/256 , A23L33/175 , A23V2002/00 , A23V2200/16 , A23V2250/50364 , A23V2250/06 , A23V2250/50362 , A23V2250/50366 , A23V2250/5036
摘要： A method of inhibiting an undesirable taste in oral compositions such as foods, beverages, and pharmaceuticals is disclosed. Also disclosed are oral and pharmaceutical compositions comprising undesirable tasting compounds wherein said undesirable tastes are inhibited by the addition of at least one sulfated polysaccharide to the oral and pharmaceutical compositions. Preferred sulfated polysaccharides include carrageenan compounds or a mixture thereof.
摘要翻译：公开了一种在口服组合物如食品，饮料和药物中抑制不良味道的方法。还公开了包含不期望的品尝化合物的口服和药物组合物，其中通过向口服和药物组合物中加入至少一种硫酸化多糖来抑制所述不期望的口味。优选的硫酸化多糖包括角叉菜胶化合物或其混合物。

12. 发明授权

US08801847B2 Microcrystalline cellulose compositions 有权
标题翻译：微晶纤维素组合物
公开(公告)号：US08801847B2
公开(公告)日：2014-08-12
申请号：US12972697
申请日：2010-12-20
申请人： Domingo C. Tuason , Jose Amundarain , Gregory R. Krawczyk , Edward Selinger , William R. Blakemore , James J. Modliszewski , Joseph Lee , Frank Messick
发明人： Domingo C. Tuason , Jose Amundarain , Gregory R. Krawczyk , Edward Selinger , William R. Blakemore , James J. Modliszewski , Joseph Lee , Frank Messick
IPC分类号： C08L1/02 , C08L1/26 , C08L1/28 , C08L5/00 , C08L1/04 , C08L5/04 , C08L5/06
CPC分类号： A23L1/0534 , A01N25/10 , A23C9/137 , A23G1/56 , A23G3/346 , A23G2200/06 , A23L2/52 , A23L19/09 , A23L29/256 , A23L29/262 , A23V2002/00 , A61K8/02 , A61K8/73 , A61K8/731 , A61K8/733 , A61K9/146 , A61K47/36 , A61K47/38 , A61K2800/412 , A61K2800/594 , A61Q5/00 , A61Q19/00 , C08B15/02 , C08J3/12 , C08J3/128 , C08J2301/04 , C08J2305/04 , C08K3/16 , C08L1/02 , C08L1/04 , C08L5/00 , C08L5/04 , C08L5/06 , C08L2205/02 , C08L2666/26 , A23V2250/50364 , A23V2250/51084 , A23V2200/254 , A23V2250/50362 , A23V2250/50722 , A23V2250/5086 , A23V2250/1578 , A23V2250/5026 , A23V2250/5118
摘要： Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.
摘要翻译：公开了包含共磨微晶纤维素和水胶体的超细微晶纤维素组合物。组合物具有小于10微米的平均粒度。通过在防滑剂，优选无机盐的水溶液存在下，使微晶纤维素和水胶体的高固体混合物经受高剪切力制备组合物。该组合物特别适用于食品，药物和化妆品及工业应用。

13. 发明授权

US08632833B2 Low starch extrusion 有权
标题翻译：低淀粉挤出
公开(公告)号：US08632833B2
公开(公告)日：2014-01-21
申请号：US11646702
申请日：2006-12-28
申请人： Mark Griffin , Kent Lanter
发明人： Mark Griffin , Kent Lanter
IPC分类号： A23L1/05 , A23L1/06
CPC分类号： A23K50/42 , A23K20/163 , A23K20/20 , A23K40/20 , A23K40/25 , A23L29/231 , A23L29/238 , A23L29/256 , A23L29/272 , A23P30/20 , A23V2002/00 , A23V2200/21 , A23V2250/5024 , A23V2250/50362 , A23V2250/50364 , A23V2250/5054 , A23V2250/5066 , A23V2250/507
摘要： The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, essentially no starch and a gum in an amount sufficient to act as a binder once the composition exits the extruder. The present invention also includes extruded food particles that do not use starch as a binder.
摘要翻译：本发明包括通过挤出机在挤出机中制造挤出的食品颗粒的方法，所述挤出机具有桶内的螺杆，含有营养食品组分的组合物，基本上不含淀粉和胶，其量足以在组合物离开时用作粘合剂挤出机。本发明还包括不使用淀粉作为粘合剂的挤压食品颗粒。

14. 发明申请

US20130122152A1 READY TO DRINK BEVERAGES 审中-公开
标题翻译：准备饮用饮料
公开(公告)号：US20130122152A1
公开(公告)日：2013-05-16
申请号：US13518293
申请日：2010-12-08
申请人： Teresita Bautista Pascual , Monica Christina Valdez , Alexander A. Sher
发明人： Teresita Bautista Pascual , Monica Christina Valdez , Alexander A. Sher
IPC分类号： A23G1/56
CPC分类号： A23G1/56 , A23V2002/00 , A23G2200/06 , A23V2250/50362 , A23V2250/50364 , A23V2250/51082 , A23V2250/51084
摘要： Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.
摘要翻译：提供准备饮料的饮料。在一般实施方案中，本公开提供了一种可饮用饮料，包括水，可可组分和稳定体系。稳定体系具有包含微晶纤维素和羧甲基纤维素的共混物的纤维素组分，其量为约0.03重量％至约1重量％，胶体和约0.09重量％至约10重量％的乳化剂。饮料还可以用一种或多种维生素和矿物质进行加强。

15. 发明申请

US20130045313A1 Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same 审中-公开
标题翻译：低热量，无松弛膨胀系统及其制造方法
公开(公告)号：US20130045313A1
公开(公告)日：2013-02-21
申请号：US13657647
申请日：2012-10-22
申请人： Remington Direct LP
发明人： George E. Steele , Donna Henry
IPC分类号： A23L1/05 , A23G3/02 , A23G3/48 , A23G7/02 , A23L1/025
CPC分类号： A23G3/346 , A23G2200/06 , A23L27/34 , A23L27/35 , A23V2002/00 , A23V2250/5054 , A23V2250/6402 , A23V2250/50362 , A23V2250/5028 , A23V2250/264 , A23V2250/5086 , A23V2250/5432 , A23V2250/50724
摘要： A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.
摘要翻译：公开了一种低热量，无松弛膨胀系统及其制造方法。将水胶体干混混合物加入到水中并在均化设备中混合，形成第一混合物。将第一混合物转移到釜/罐中，并将包含改性聚右旋糖的第一液体混合物加入到第一混合物中以形成第二混合物。将包含至少一种酸的第二液体混合物加入到第二混合物中，并将所得溶液保持在预定温度范围内。将所得溶液转移至至少一个铝盘。将至少一个铝盘用喷雾器轻轻地喷雾并施加雾化脱模剂并放置在冷却室中。

16. 发明申请

US20110033599A1 Process For Making An Alcoholic Gelled Food Product 审中-公开
标题翻译：制造酒精凝胶食品的工艺
公开(公告)号：US20110033599A1
公开(公告)日：2011-02-10
申请号：US12664794
申请日：2008-06-16
申请人： Aidan Uttinger
发明人： Aidan Uttinger
IPC分类号： A23L1/0532 , A23L1/0534
CPC分类号： A23L29/262 , A23L29/256 , A23V2002/00 , A23V2250/50362 , A23V2250/50364 , A23V2250/51082
摘要： The present invention relates to an alcoholic gelled food product comprising; a gelling agent including at least one carrageenan, a thickening agent comprising sodium carboxyl methyl cellulose (CMC) and ethanol and methods for making such products.
摘要翻译：本发明涉及一种醇凝胶食品，其包含：包含至少一种角叉菜胶的胶凝剂，包含羧甲基纤维素钠（CMC）和乙醇的增稠剂以及制备这种产品的方法。

17. 发明申请

US20100323078A1 SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF 有权
标题翻译：保护稳定的液体白勺及其制备方法
公开(公告)号：US20100323078A1
公开(公告)日：2010-12-23
申请号：US12745388
申请日：2008-11-26
申请人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
发明人： Alexander A. Sher , Winnie Octavia , Leticia Maria Michel , James Tuot
IPC分类号： A23L1/277
CPC分类号： A23F3/163 , A23C11/045 , A23C11/08 , A23L2/52 , A23L3/16 , A23L9/20 , A23L29/10 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/628 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/1634 , A23V2250/54246 , A23V2250/194 , A23V2250/5086 , A23V2200/046 , A23V2250/502 , A23V2200/222
摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译：公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中，足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性单独和在含水介质中。稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。

18. 发明授权

US06544573B1 Gum combination for liquid condiment systems 失效
标题翻译：液体调味品系统的胶组合
公开(公告)号：US06544573B1
公开(公告)日：2003-04-08
申请号：US09640506
申请日：2000-08-16
申请人： Lamuel P. Pajela , Christopher Wilson , Thomas John Wajda, Jr.
发明人： Lamuel P. Pajela , Christopher Wilson , Thomas John Wajda, Jr.
IPC分类号： A23L105
CPC分类号： A23L27/60 , A23L29/256 , A23L29/27 , A23V2002/00 , Y10S426/804 , A23V2250/50362 , A23V2250/5026 , A23V2250/5086 , A23V2250/712
摘要： An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.
摘要翻译：含有固体含量为22％或更低的胶体系的水包油乳液，其提供透明至半透明的外观，并且包括角叉菜胶，黄原胶和海藻酸丙二醇酯。

19. 发明申请

US20030026826A1 Sugar-free chewy products and protein-based chewy products and methods for making the same 审中-公开
标题翻译：无糖耐嚼产品和基于蛋白质的耐嚼产品和制作方法
公开(公告)号：US20030026826A1
公开(公告)日：2003-02-06
申请号：US10024583
申请日：2001-12-21
发明人： Subraman Rao Cherukuri , Stuart L. Cantor
IPC分类号： A61K009/68 , A61K035/78
CPC分类号： A23G3/44 , A23G3/346 , A23G3/38 , A23G3/40 , A23G3/42 , A23G2200/06 , A23G2200/08 , A23G2200/10 , A23V2002/00 , A61K9/0056 , A23V2250/6416 , A23V2250/6414 , A23V2250/50364 , A23V2250/194 , A23V2250/192 , A23V2250/182 , A23V2250/642 , A23V2250/6408 , A23V2250/50362 , A23V2250/5062 , A23V2250/5108 , A23V2250/5074 , A23V2250/5432 , A23V2250/6406 , A23V2250/5424 , A23V2250/1842
摘要： A sugar-free composition comprising a mixture of at least two polyols present in an amount from about 15 to 80% by weight, an emulsifier system present in an amount from about 1.0 to 30% by weight, an active agent in an amount from about 0.1 to 70% by weight and water in an amount from 0 to 15% by weight with optional components comprising colors, flavors and binders totalling 100%. Also, a method of preparing a sugar-free composition comprising the steps of mixing from about 15 to 80% by weight of at least two polyols with about 0 to 15% by weight water, heating the mixture to about 200-260null F. for about 5 to 10 minutes, cooling the mixture to about 175-240null F., adding to the mixture about 1.0 to 30% by weight an emulsifier system to form a further mixture, cooling the further mixture to about 100-110null F., and adding to the cooled further mixture about 0.1 to 70% by weight of an active ingredient to form the sugar-free composition. A protein-based composition comprising a mixture of at least one protein and one polyol in an amount of 20 to 99%, an emulsifier system in an amount of 0.0 to 30%, an active agent in an amount of 0.1 to 70%, and water in an amount of 0.0 to 10% are disclosed. Methods of making the protein-based compositions are also disclosed.
摘要翻译：一种无糖组合物，其包含至少两种以重量计约15至80％的量存在的多元醇的混合物，以约1.0至30重量％的量存在的乳化剂体系，其量为约 0.1至70重量％，水含量为0至15重量％，任选的组分包括颜料，香料和粘合剂，总计100％。另外，制备无糖组合物的方法包括以下步骤：将约15至80重量％的至少两种多元醇与约0至15重量％的水混合，将混合物加热至约200-260°F 约5至10分钟，将混合物冷却至约175-240°F，向混合物中加入约1.0至30重量％的乳化剂体系以形成另外的混合物，将另外的混合物冷却至约100-110°F 并将冷却的进一步混合物加入约0.1-70重量％的活性成分以形成无糖组合物。一种蛋白质组合物，其含有20-99％的至少一种蛋白质和一种多元醇的混合物，0.0-30％的乳化剂体系，0.1-70％的活性剂，以及公开了0.0至10％的水。还公开了制备蛋白质组合物的方法。

20. 发明申请

US20160295898A1 STABILIZATION OF HEATED FOOD SUBSTRATES 审中-公开
标题翻译：加热食品底物的稳定性
公开(公告)号：US20160295898A1
公开(公告)日：2016-10-13
申请号：US14683752
申请日：2015-04-10
申请人： Crisp Sensation Holding S.A.
发明人： Wilhelmus Johannes Gerardus Michiels , Bianca Van der Kolk
IPC分类号： A23L1/31 , A23L3/3562 , A23L1/01
CPC分类号： A23L5/10 , A23B4/08 , A23L13/03 , A23L13/422 , A23L13/432 , A23L13/57 , A23L17/00 , A23L19/05 , A23V2002/00 , A23V2200/21 , A23V2250/50362 , A23V2250/50364 , A23V2250/51088 , A23V2250/5114 , A23V2200/22 , A23V2250/5086 , A23V2250/5118 , A23V2250/5428
摘要： A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.
摘要翻译：一种制造食品的方法，其配置为在微波炉，热或对流烘箱中再加热，包括用稳定剂组合物全部或部分浸渍衬底; 其中所述稳定剂组合物包括：一种或多种选自角叉菜胶的牙龈; 刺槐豆胶; 瓜尔胶黄原胶; 结冷胶及其混合物，浓度为5重量％至30重量％; 选自氯化钠，氯化钾及其组合的盐，浓度为10重量％至50重量％; 一种或多种选自麦芽糖糊精的聚葡萄糖组分; 聚右旋糖淀粉及其组合，其重量为20重量％至60重量％; 浓度为0〜7.4重量％的磷酸盐成分; 和可选的其他可食用成分，浓度为0至40重量％; 其中给出的浓度范围总计为100重量％。

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