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21. 发明申请

US20080152763A1 FOOD PRODUCTS HAVING CAFFEINE INCORPORATED THEREIN 审中-公开
标题翻译：具有与其合并的CAFFEINE的食品
公开(公告)号：US20080152763A1
公开(公告)日：2008-06-26
申请号：US11961656
申请日：2007-12-20
申请人： Robert Bohannon
发明人： Robert Bohannon
IPC分类号： A23L1/30 , A21D2/00 , A21D2/08 , A21D13/00 , A23G3/54
CPC分类号： A61K31/52 , A21D2/186 , A21D2/36 , A21D13/28 , A21D13/38 , A23L7/10 , A23L7/126 , A23L29/045 , A23P10/30 , A23V2002/00 , C07D473/12 , A23V2200/224 , A23V2250/2108 , A23V2200/254
摘要： The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated therein. In specific embodiments, the food product is a doughnut, a bagel, or a breakfast bar.
摘要翻译：本发明提供具有可用于提供期望效果的添加剂的食品，这种刺激作用。在一个实施方案中，本发明涉及一种其中加入咖啡因的食品。在具体实施方案中，食品是甜甜圈，百吉饼或早餐棒。

22. 发明申请

US20070286940A1 Fat composition 有权
标题翻译：脂肪组成
公开(公告)号：US20070286940A1
公开(公告)日：2007-12-13
申请号：US11451606
申请日：2006-06-13
申请人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
发明人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
IPC分类号： A23D9/00 , A23D7/00
CPC分类号： A23G1/36 , A21D2/16 , A21D13/28 , A23D9/00 , A23G3/343 , A23G9/322 , A23G9/327 , A23G2200/08
摘要： A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.
摘要翻译：植物脂肪组合物包含甘油酯，其中组合物的甘油三酯含量为：6至20％SSS，5至小于20％SUS 5至小于25％SSU 10至39％SU 2 2和至少20％的U 3，其中S是具有16至24个碳原子的饱和脂肪酸残基，U是具有至少18个碳原子的不饱和脂肪酸残基，并且所有百分比均基于存在于组合物中的总甘油三酯，SUS / SSU的重量比为0.5-2.0，（具有18-24个碳原子的饱和脂肪酸残基）/（具有16个碳原子的饱和脂肪酸残基）的重量比在总甘油三酸酯的S含量小于0.2，甘油三酸酯的甘油三酯的总脂肪酸残基含量基于甘油三酸酯的总脂肪酸残基含量低于3％的花生酸和山萮酸残基，其中甘油三酯的饱和脂肪酸残基含量小于 45％（重量）总脂肪酸残留量甘油三酯。该组合物可用于生产焙烤产品和冰糖食品。

23. 发明申请

US20070141096A1 ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES 有权
标题翻译：将敏感性液体成分纳入基质以获得分离的稳定颗粒
公开(公告)号：US20070141096A1
公开(公告)日：2007-06-21
申请号：US11677228
申请日：2007-02-21
申请人： Bernhard Van Lengerich
发明人： Bernhard Van Lengerich
IPC分类号： A61K47/00 , A61K8/02 , A61K9/50 , A61K9/16
CPC分类号： A21D8/042 , A21D8/04 , A21D13/28 , A23C2220/204 , A23L7/135 , A23L9/10 , A23L27/72 , A23L29/065 , A23P10/25 , A23P10/30 , A61K9/0056 , Y02A50/387 , Y02A50/465 , Y02A50/469 , Y02A50/471
摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.
摘要翻译：将含有活性敏感密封剂（如活微生物或溶解或分散在液体增塑剂中的酶）的液体密封剂组分与可塑性基质材料混合。基质材料可通过液体增塑剂塑化，活性密封剂的封装在低温和低剪切条件下完成。活性组分以连续方法包封和/或嵌入可塑化的基质组分或材料中以产生离散的固体颗粒。液体密封剂组分的液体含量基本上全部或全部提供了增塑基质组分所需的液体增塑剂，以获得可成形的，可挤压的，可切割的混合物或面团。在挤出之前除去液体增塑剂不需要调节混合物的粘度以便成形。主动元件从矩阵中的释放可以随着时间的推移而被延迟或控制，以便在需要时和在何处需要有效元件来执行其预期的功能。含有包封和/或嵌入的组分如热敏或易氧化的药学，生物学或营养活性组分的受控释放的离散固体颗粒被连续地生产而基本上不破坏基质材料或密封剂。

24. 发明申请

US20070110844A1 REDUCED SWEETNESS CONFECTIONARY COMPOSITIONS AND COATED/FILLED FOOD PRODUCTS 审中-公开
标题翻译：减少甜食糖果组合物和包衣/填充食品
公开(公告)号：US20070110844A1
公开(公告)日：2007-05-17
申请号：US11558537
申请日：2006-11-10
申请人： Natalia Kubantseva , Janet Boyle , Julia Schmelzer
发明人： Natalia Kubantseva , Janet Boyle , Julia Schmelzer
IPC分类号： A23G4/18
CPC分类号： A23L27/84 , A21D13/28 , A21D13/38 , A23G3/343 , A23G3/54 , A23G2200/00 , A23G2200/06 , A23L7/126
摘要： Reduced sweetness confectionery coating/filling has at least about 25% by weight sugar and a sweetness reducing agent, such as a aromatic-carboxylate salt, while having a moisture content of no more than about 2% by weight. Suitable sweetness reducing agents include, for example, Lactisole™. These coatings/fillings can be associated with food items, such as bite sized snack items, cereal bars and baked goods.
摘要翻译：降低甜度的糖果包衣/馅料具有至少约25重量％的糖和甜味减少剂，例如芳族羧酸盐，同时具有不超过约2重量％的含水量。合适的减甜剂包括例如Lactisole TM。这些涂料/填充物可以与食物相关联，例如咬大小的小吃物品，谷物棒和烘焙食品。

25. 发明申请

US20060246114A1 Multiple component food product useful for delivering glucosamine and/or nacetyl-d-glucosamine 审中-公开
标题翻译：用于递送葡糖胺和/或N-乙酰基-d-葡糖胺的多组分食品
公开(公告)号：US20060246114A1
公开(公告)日：2006-11-02
申请号：US10533477
申请日：2003-10-31
申请人： Brent Rogers , Lawrence Fosdick , John Bohlmann , Paula DeGrandis
发明人： Brent Rogers , Lawrence Fosdick , John Bohlmann , Paula DeGrandis
IPC分类号： A61K47/00 , A61K35/34
CPC分类号： A23L33/28 , A21D2/18 , A21D13/28 , A21D13/38 , A23L2/52 , A23L33/10 , A23V2002/00 , A23V2250/308
摘要： Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG.
摘要翻译：提供含有至少两种组分的食品。这些产品具有至少一种烘烤组分和至少一种未烘烤组分。未烘烤的组分含有GLCN和/或NAG。

26. 发明申请

US20060165857A1 Bakery product which is protected against spoilage and process for preventing mould spoilage of bakery products 审中-公开
标题翻译：保护面包屑产品，防止腐败和加工，以防止烘焙产品的霉变
公开(公告)号：US20060165857A1
公开(公告)日：2006-07-27
申请号：US11041942
申请日：2005-01-26
申请人： Graham Williams , Joss Delves-Broughton , John Faragher , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
发明人： Graham Williams , Joss Delves-Broughton , John Faragher , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
IPC分类号： A23B7/16 , A23F5/00
CPC分类号： A21D15/08 , A21D13/22 , A21D13/28
摘要： The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a thickener before it is sprayed onto the bakery product. The thickener ensures that the natamycin is evenly distributed on the surface of the bakery product.
摘要翻译：本发明涉及一种由游霉素保护以防腐蚀的面包店产品，以及一种防止焙烤产品霉变的方法。游霉素悬浮液的粘度在被喷洒到烘焙产品上之前由增稠剂增加。增稠剂确保游霉素均匀分布在面包店产品的表面上。

27. 发明申请

US20050136166A1 Preparation of an edible product from dough 有权
标题翻译：从面团制备食用产品
公开(公告)号：US20050136166A1
公开(公告)日：2005-06-23
申请号：US10941436
申请日：2004-09-15
申请人： Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
发明人： Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
IPC分类号： A21D2/00 , A21D6/00 , A21D8/04 , A21D8/08 , A21D15/08 , A21D10/00
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
摘要翻译：本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及在烘烤之前或烘烤过程中的至少一种pH调节剂。本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面在烘烤过程中。本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

28. 发明申请

US20040126464A1 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation 有权
标题翻译：可烘烤，润滑，甜蜜，奶油，低湿度的填料产品及其制备工艺
公开(公告)号：US20040126464A1
公开(公告)日：2004-07-01
申请号：US10616726
申请日：2003-07-10
发明人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
IPC分类号： A23G001/00
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
摘要翻译：具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量为水性液体组分重量的40至95％固体，以及连续的含水液体组分优选含有少于20％的水。可以使用任选的悬浮固体部分。奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。

29. 发明授权

US06673383B2 Method for improving the performance of a food product 失效
标题翻译：提高食品性能的方法
公开(公告)号：US06673383B2
公开(公告)日：2004-01-06
申请号：US09816863
申请日：2001-03-26
申请人： Frederick William Cain , Gerald Patrick McNeill , Tom Tongue
发明人： Frederick William Cain , Gerald Patrick McNeill , Tom Tongue
IPC分类号： A21D200
CPC分类号： A23P10/30 , A21D2/18 , A21D13/28 , A23G1/30 , A23G1/325 , A23G3/343 , A23G3/36 , A23G3/362 , A23G9/32 , A23G9/325 , A23G2200/00 , A23G2210/00
摘要： A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.
摘要翻译：一种用于通过在食品中掺入有效量的，优选1至70重量％的食品中1至70重量％的结构化颗粒系统来改善食品中固体活性组分的白垩味和/或均匀性的方法，其包含基质中的一种或多种活性组分的重量比为1:99至99:1，并且其中结构化颗粒体系颗粒的平均重量直径范围为25至500微米。

30. 发明申请

US20030203070A1 Compositions containing sorbitan monoesters 审中-公开
标题翻译：含有脱水山梨醇单酯的组合物
公开(公告)号：US20030203070A1
公开(公告)日：2003-10-30
申请号：US10396916
申请日：2003-03-25
申请人： The Procter & Gamble Company
发明人： Peter Yau Tak Lin , Paul Seiden , David Cammiade Gruber , Robert Alan Sanders
IPC分类号： A21D002/14
CPC分类号： A23L19/19 , A21D2/16 , A21D13/28 , A23G3/343 , A23G3/42 , A23G9/34 , A23G2200/06 , A23L19/13 , A23L19/15 , A23L29/10 , A23P20/11 , B01F17/0021 , B01F17/0085 , B01F17/0092 , C11D1/667
摘要： Described are sorbitan-containing compositions comprising relatively high levels of sorbitan monoesters. Such compositions have numerous applications, including uses in cosmetics, hard surface cleaners, shampoos, hair conditioners, personal cleaning products, lotions, fabric softeners, pharmaceutical compositions, ice creams, whip creams, other whipped topping, confectioneries, frostings, breads, baked goods, sauces, salad dressings, snacks, and dehydrated starch ingredients.
摘要翻译：描述了含有相对高水平的脱水山梨糖醇单酯的含脱水山梨糖醇的组合物。这样的组合物具有许多应用，包括在化妆品，硬表面清洁剂，洗发剂，护发素，个人清洁产品，洗剂，织物柔软剂，药物组合物，冰淇淋，鞭子霜，其他鞭打顶部，糖果，结霜，面包，焙烤食品中的用途酱料，沙拉酱，小吃和脱水淀粉成分。

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