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51. 发明授权

US4789664A Food compositions with superior blood cholesterol lowering properties 失效
标题翻译：具有优异血液胆固醇降低特性的食品组合物
公开(公告)号：US4789664A
公开(公告)日：1988-12-06
申请号：US120459
申请日：1987-11-13
申请人： Frances H. Seligson , John E. Hunter , Albert H. St. Clair
发明人： Frances H. Seligson , John E. Hunter , Albert H. St. Clair
IPC分类号： A23L1/30 , A21D2/16 , A23J3/22 , A23J3/26 , A23L1/305 , A23L1/307 , A23L1/308 , A23L1/38 , A61K38/00 , A61P3/06 , C11C3/00 , C11C3/10 , A01N9/00 , A61K31/70
CPC分类号： A23J3/227 , A21D2/16 , A23J3/26 , A23L25/10 , A23L33/17 , A23L33/185 , A23L33/26 , Y10S514/824
摘要： The invention relates to foods that contain both sucrose polyesters and vegetable proteins. The foods are effective in reducing blood plasma cholesterol levels. In particular, the invention is a fat-containing and protein-containing food composition comprising fat ingredients, protein ingredients, and non-fat and non-protein ingredients; wherein at least 1 gram per serving of the total fat consists essentially of a sucrose fatty acid ester having at least 4 fatty acid ester groups, each fatty acid having from about 8 to about 22 carbon atoms; and wherein at least 1.5 grams per serving (by protein content ) of the total protein comprises vegetable protein.The invention is also a method for lowering plasma cholesterol levels comprising administering to a human susceptible to or afflicted with hypercholesterolemia the present food compositions, wherein the compositions are administered to provide at least about 0.5% sucrose fatty acid ester in the daily diet (dry weight basis) and a daily dietary ratio of vegetable protein to animal protein of at least about 50:50. Importantly, the level of high density lipoproteins in the plasma is maintained while the level of total cholesterol is lowered. The method is also effective in lowering plasma triglyceride levels.
摘要翻译：本发明涉及含有蔗糖聚酯和植物蛋白质的食品。食物有效降低血浆胆固醇水平。特别地，本发明是含脂肪和蛋白质的食品组合物，其包含脂肪成分，蛋白质成分和非脂肪和非蛋白质成分; 其中至少1克/份总脂肪基本上由具有至少4个脂肪酸酯基团的蔗糖脂肪酸酯组成，每个脂肪酸具有约8至约22个碳原子; 并且其中每份至少1.5克（通过蛋白质含量）的总蛋白质包含植物蛋白。本发明还是一种降低血浆胆固醇水平的方法，其包括向对本发明的食物组合物施用易感或患有高胆固醇血症的人，其中施用组合物以在日常饮食中提供至少约0.5％的蔗糖脂肪酸酯（干重基础）和植物蛋白与动物蛋白质的日常饮食比至少约50:50。重要的是，维持血浆中高密度脂蛋白的水平，同时降低总胆固醇水平。该方法在降低血浆甘油三酯水平方面也是有效的。

52. 发明授权

US4469635A Polyol esters of alpha-hydroxy carboxylic acids 失效
标题翻译： α-羟基羧酸的多元醇酯
公开(公告)号：US4469635A
公开(公告)日：1984-09-04
申请号：US370775
申请日：1982-04-22
申请人： Donald J. Peterson
发明人： Donald J. Peterson
IPC分类号： A23C11/06 , A23D7/005 , A23D7/01 , A23D9/013 , A23G1/00 , A23G1/32 , A23G3/00 , A23G3/36 , A23G9/32 , A23L1/035 , A23L1/308 , A23L1/38 , A61K8/06 , A61K8/37 , A61Q19/00 , C07F9/02 , C07H13/06 , C11D1/66 , C11D3/20 , C11D3/22 , C11D3/36 , A23J7/00 , C07F9/10 , C11C3/00
CPC分类号： C11D3/362 , A23C11/06 , A23D7/011 , A23D7/013 , A23D9/013 , A23G1/32 , A23G3/36 , A23G9/32 , A23L25/10 , A23L29/10 , A23L33/26 , A61K8/06 , A61K8/062 , A61K8/375 , A61Q19/00 , C07H13/06 , C11D1/662 , C11D1/667 , C11D3/2093 , C11D3/221
摘要： Polyol esters of alpha-hydroxy carboxylic acids are disclosed which are excellent oil-in-water emulsifiers for food products, drug delivery vehicles, cosmetic ointments and the like. The compounds are also useful as detergent surfactants and can be combined with cosurfactants, builders and detergent adjunct materials.
摘要翻译：公开了α-羟基羧酸的多元醇酯，它们是用于食品，药物递送载体，美容软膏等的优异的水包油乳化剂。这些化合物也可用作洗涤剂表面活性剂，并且可与辅助表面活性剂，助洗剂和洗涤助剂材料组合。

53. 发明授权

US3723131A Preparation of ready-to-eat peanut butter containing cereal 失效
标题翻译：准备适用于谷物的准备去皮豆腐切片机
公开(公告)号：US3723131A
公开(公告)日：1973-03-27
申请号：US3723131D
申请日：1970-10-06
申请人： QUAKER OATS CO
发明人： BIXBY D , HELMKE K
IPC分类号： A23L1/164 , A23L1/18 , A23L1/38 , A23L1/10
CPC分类号： A23L25/10 , A23L7/122 , A23L7/135 , A23L7/17
摘要： A ready-to-eat breakfast cereal impregnated with a nonheatdegraded liquefied peanut butter is produced by preparing a cereal base, drying the base to below 14 percent by weight moisture, permeating the dried base with liquid peanut butter, and further drying the permeated base.
摘要翻译：通过制备谷物基料，将基料干燥至低于14重量％的水分，用液体花生酱渗透到干燥的基料中，并进一步干燥渗透的食物，制成用不加热降解的液化花生酱浸渍的即食早餐谷物基础。

54. 发明授权

US3619207A Peanut butter containing homogenized peanut paste 失效
标题翻译：含有均匀的PEANUT PASTE的PEANUT BUTTER
公开(公告)号：US3619207A
公开(公告)日：1971-11-09
申请号：US3619207D
申请日：1969-08-14
申请人： PROCTER & GAMBLE
发明人： DZURIK JOSEPH W , HAIR EDDY R , HARDY MICHAEL E , PURVES EDWARD R
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： A peanut paste ingredient for peanut butter has a maximum particle size of no more than 80 microns and has more than 50 percent of its particles in the 8-20 micron range. The best method for preparing this ingredient is by further size-reducing ground peanuts in a homogenizer utilizing particular pressures. The paste can contain more peanut skins than typical commercially available peanut butters contain and can be used in sweet peanut butter products without appearance or taste disadvantages.

55. 发明授权

US3615591A Method of making a peanut butter - jelly product 失效
标题翻译：制作花生酱的方法 - 果仁产品
公开(公告)号：US3615591A
公开(公告)日：1971-10-26
申请号：US3615591D
申请日：1968-10-21
申请人： PET INC
发明人： NEWLIN HARRISON E , KECK MARVIN C
IPC分类号： A23L21/15 , A23L25/10 , A23L1/38
CPC分类号： A23L25/10 , A23L21/15
摘要： A method of making a stable and compatible peanut butter-jelly product so that not only is there no whitening or dark color penetration in the peanut butter, but also there is no surface discoloration of the peanut butter at the peanut butter-jelly interface.

56. 发明授权

US10829297B2 Nut butter spread with sliced nuts and process for making the same 有权
公开(公告)号：US10829297B2
公开(公告)日：2020-11-10
申请号：US15063647
申请日：2016-03-08
申请人： ConAgra Foods RDM, Inc.
发明人： Ashlee Schlange , Cara Tabor , Rodney Green , Travis Campbell
IPC分类号： A23L1/38 , B65D85/72 , A23D7/04 , A23D7/005
摘要： A nut butter spread is described to include nut portions blended in a nut butter base. The nut portions are derived from nuts having been finished (e.g., prior to introduction to the nut butter base) via a slicing operation.

57. 发明授权

US09326539B2 Compositions comprising dietary fat complexers and methods for their use 有权
标题翻译：包含膳食脂肪络合物的组合物及其使用方法
公开(公告)号：US09326539B2
公开(公告)日：2016-05-03
申请号：US14015455
申请日：2013-08-30
申请人： Soho Flordis International Pty. Ltd.
发明人： Joseph D Artiss , Catherine Jen
IPC分类号： A61K31/724 , A23L1/22 , A21D13/08 , A23K1/16 , A23K1/18 , A23L1/00 , A23L1/015 , A23L1/09 , A23L1/16 , A23L1/38 , A23L1/307 , A23L1/32 , A23L1/187 , A23L1/164 , A21D2/18
CPC分类号： A23L1/22091 , A21D2/181 , A21D2/186 , A21D13/80 , A23K20/163 , A23K50/40 , A23L5/273 , A23L7/111 , A23L7/126 , A23L9/12 , A23L15/30 , A23L25/10 , A23L27/88 , A23L29/35 , A23L33/20 , A23P10/30 , A23P30/40 , A61K31/724
摘要： This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.
摘要翻译：本发明涉及包含α-环糊精的含脂肪的消费食品。食品具有降低的生物可利用脂肪的水平，但具有与没有α-环糊精的食物相似的脂肪，胆固醇和热量含量。本发明还涉及降低含脂肪食品中脂肪的生物利用度的方法，而不通过炸弹量热法测定而不减少热量摄入，以及通过施用本发明的食品来降低或控制体重的方法。

58. 发明申请

US20120213908A1 PEANUT BUTTER WITH AN ORGANIC STABILIZER AND METHOD FOR MANUFACTURE THEREOF 有权
标题翻译：具有有机稳定剂的PEANUT BUTTER及其制造方法
公开(公告)号：US20120213908A1
公开(公告)日：2012-08-23
申请号：US13440075
申请日：2012-04-05
申请人： Jeremy Thaler , Sandra Alexander , Elizabeth A. Blatz , Darin Carlin , Peter Carpenter , Lorraine Eurhardt , Mark Galton , Ellen Halbert , Esther Hinrich , David Howe , Stephen Jones , Lloyd Kirwan , Constance Potter , Richard Wilkins , Linda Zangerle
发明人： Jeremy Thaler , Sandra Alexander , Elizabeth A. Blatz , Darin Carlin , Peter Carpenter , Lorraine Eurhardt , Mark Galton , Ellen Halbert , Esther Hinrich , David Howe , Stephen Jones , Lloyd Kirwan , Constance Potter , Richard Wilkins , Linda Zangerle
IPC分类号： A23L1/38
CPC分类号： A23L25/10
摘要： The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.
摘要翻译：本发明涉及新型有机花生酱配方及其制备方法。花生酱包括有机棕榈油稳定剂，其在储存期间减少或阻止油与花生酱分离。还公开了包含棕榈油的花生酱，花生酱的制造方法和含有花生酱的食品。

59. 发明申请

US20120177798A1 Omega-3 Fatty Acid Enriched Shortenings and Nut Butters 审中-公开
标题翻译： Omega-3脂肪酸丰富的紧缩和坚果
公开(公告)号：US20120177798A1
公开(公告)日：2012-07-12
申请号：US13496556
申请日：2010-09-30
申请人： Jane Whittinghill , David Welsby , Beata E. Lambach , Candice Lucak
发明人： Jane Whittinghill , David Welsby , Beata E. Lambach , Candice Lucak
IPC分类号： A23D9/00 , A23D7/06 , A21D13/00 , A23L1/38 , A21D13/08 , A23G3/40 , A23D7/00 , A23L1/36 , A23D9/06 , A21D10/00
CPC分类号： A21D2/165 , A23D7/001 , A23D7/003 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/40 , A23G2200/08
摘要： The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters.
摘要翻译：本发明涉及用于生产具有一定量的ω-3脂肪酸（n-3 PUFA）的起酥油组合物和坚果油的组合物和方法。具体来说，起酥油组合物和坚果油包含一定量的富含蔗糖的大豆油，其具有一定量的n-3 PUFA改善的营养品质，但保持与典型相关的口感，风味，气味和其它感官特征缩短组合物和坚果。

60. 发明申请

US20080193605A1 NUTRITIONALLY ENHANCED NUT PRODUCT 审中-公开
标题翻译：营养增强的NUT产品
公开(公告)号：US20080193605A1
公开(公告)日：2008-08-14
申请号：US12027874
申请日：2008-02-07
申请人： Robert G. Gonzalez , Leonard E. Stark
发明人： Robert G. Gonzalez , Leonard E. Stark
IPC分类号： A23L1/38 , A23L1/36
CPC分类号： A23D9/007 , A23D9/00 , A23L25/10
摘要： Methods and compositions are described to prepare an enhanced nut butter product by replacing a portion of nut oil in the formulation of an unenhanced butter with one or more oils, such that the enhanced nut butter product has, when compared to the unenhanced nut butter: a higher level of monounsaturated fatty acids reported to have health benefits; a higher level of long chain omega-3 fatty acids (EPA/DHA) reported to have health benefits; a lower overall fat content; similar or improved texture and taste; the ability to have FDA health claims on its label as a result of the added oils; and having oils in its formulation that are preferred by consumers. Embodiments include peanut butter and almond butter.
摘要翻译：描述了方法和组合物以通过用一种或多种油替代未增强的黄油的配方中的一部分坚果油来制备增强的坚果黄油产品，使得当与未增强的坚果黄油相比时，增强的坚果黄油产品具有：报告有更高水平的单不饱和脂肪酸具有健康益处; 据报道，更高水平的长链ω-3脂肪酸（EPA / DHA）具有健康益处; 总体脂肪含量较低; 类似或改善的质地和味道; 能够通过添加的油脂使其对其标签的FDA健康声称; 并且其制剂中的油是消费者优选的。实施方案包括花生酱和杏仁黄油。

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