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61. 发明申请

US20100136184A1 CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS 有权
公开(公告)号：US20100136184A1
公开(公告)日：2010-06-03
申请号：US12624436
申请日：2009-11-24
申请人： Vesselin D. Miladinov , Cesar Carlos Elejalde , Jesse Kiefer , Bharat Jani , Kishor Kabse , Matthew Allan Beam , Allen Aldridge , Jianping Chao
发明人： Vesselin D. Miladinov , Cesar Carlos Elejalde , Jesse Kiefer , Bharat Jani , Kishor Kabse , Matthew Allan Beam , Allen Aldridge , Jianping Chao
IPC分类号： A23G3/48 , A23G4/20 , A23G4/10 , A23G3/42 , A23G3/54
CPC分类号： A23G4/20 , A23G3/0068 , A23G3/2015 , A23G3/54 , A23G4/043 , A23G4/046
摘要： A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

62. 发明申请

US20100061939A1 Chewing Gum 失效
标题翻译：口香糖
公开(公告)号：US20100061939A1
公开(公告)日：2010-03-11
申请号：US12083451
申请日：2006-10-14
申请人： Nils Mortensen
发明人： Nils Mortensen
IPC分类号： A61K9/68 , A23G3/36 , A23G4/06 , A23G3/48 , A61P3/04
CPC分类号： A23G4/06 , A23G3/36 , A23G3/48 , A23G4/068 , A23V2002/00 , A23V2200/332 , A23V2250/028
摘要： Chewing gum comprising an extract from coffee enriched in at least one ester formed between a trans-cinnamic acid and quinic acid wherein the amount of said at least one ester in the gum is 0.1 to 50 wt %.
摘要翻译：口香糖，其包含富含在反式肉桂酸和奎尼酸之间形成的至少一种酯的咖啡的提取物，其中口香糖中所述至少一种酯的量为0.1至50重量％。

63. 发明申请

US20080175969A1 Non dairy frozen dessert containing maltitol with very low calorie content, and method for preparing the same 审中-公开
标题翻译：含有非常低卡路里含量的麦芽糖醇的非乳制冷冻甜点及其制备方法
公开(公告)号：US20080175969A1
公开(公告)日：2008-07-24
申请号：US11986303
申请日：2007-11-20
申请人： Clement Opawumi , Charles E. Kuenzle
发明人： Clement Opawumi , Charles E. Kuenzle
IPC分类号： A23G3/48 , A23G9/34
CPC分类号： A23G9/34 , A23G9/32 , A23L5/00 , A23L29/30 , A23L29/37 , A23L33/125 , A23V2002/00 , A23V2250/5062 , A23V2250/24 , A23V2200/3322
摘要： A non dairy frozen dessert containing polyols and high intensity sweeteners and has a low and reduced calorie content.
摘要翻译：含有多元醇和高强度甜味剂的非乳制品冷冻甜点，具有低和低卡路里含量。

64. 发明申请

US20080138471A1 L-Theanine based chocolate confection 审中-公开
标题翻译： L-茶氨酸基巧克力糖果
公开(公告)号：US20080138471A1
公开(公告)日：2008-06-12
申请号：US11888897
申请日：2007-08-01
申请人： David W. Chapman
发明人： David W. Chapman
IPC分类号： A23G3/48 , A23G3/54
CPC分类号： A23G3/48 , A23G1/48 , A23G3/54 , A23L19/09 , A23V2002/00 , A23V2250/214 , A23V2250/6422
摘要： A confection disclosed herein that includes an outer chocolate layer that enrobes a flavored paste center containing L-Theanine. The flavored paste center contains a fruit paste, enriched natural fruit and dairy flavorings, non-dutched cocoa powder, and a non insulin inducing sugar, such as xylitol or a combination of erithrytol and lo han. The outer chocolate layer consists of a chocolate liquor, cocoa butter, lecithin, and minimal sugar. In the preferred embodiment, the confection is manufactured into small circular pieces that can be distributed in individual plastic packages that can be easily carried in a purse or pocket. A plurality of confection is distributed in a large bag container that can be easily stored in a refrigerator.
摘要翻译：本文公开的糖果包括包含L-茶氨酸的调味糊剂中心的外部巧克力层。调味酱中心含有水果糊，富含天然水果和乳制品调味剂，非浸渍可可粉，以及非胰岛素诱导性糖，如木糖醇或胡萝卜和洛汉的组合。外部巧克力层由巧克力浆，可可脂，卵磷脂和最小糖组成。在优选实施例中，将糖果制成小圆形片，其可以分布在单独的塑料包装中，其可以容易地携带在钱包或口袋中。多个甜点分布在容易储存在冰箱中的大袋容器中。

65. 发明申请

US20050260328A1 Confectionery made from herbal mixtures 有权
标题翻译：由草药混合制成的糖果
公开(公告)号：US20050260328A1
公开(公告)日：2005-11-24
申请号：US10522322
申请日：2003-07-24
申请人： Christina Lutz , Felix Richterich
发明人： Christina Lutz , Felix Richterich
IPC分类号： A23G3/00 , A23G3/34 , A23G3/42 , A23G3/48 , A23G4/00 , A23L1/30 , A23L2/39
CPC分类号： A23G3/48 , A23G3/42 , A23L2/39 , A23L33/105 , A23V2002/00 , A23V2250/262 , A23V2250/21
摘要： Confectionery made from herbal mixtures, comprising an extract from a mixture of several herbs, or a mixture of a corresponding number of extracts of at least one herb, with additionally an extract of Stevia rebaudiana. The above presents considerable advantages, in particular: a desired flavour change, sweetening with a high sweetening capacity, natural sweetening without additional calories, natural sweetening without causing caries and with a prophylactic effect on caries. The confectionery can be produced, whereby either the dry herbs are mixed, said mixture extracted and the extract optionally thickened, or a corresponding number of optionally thickened extracts of at least one of the dried herbs are combined with each other and the mixture thickened, whereupon the mixture obtained is mixed with optionally thickened extract of the dried herb Stevia rebaudiana, or the dried herbs and the dried herb from Stevia rebaudiana are mixed together, said mixture is extracted and the extract obtained is optionally thickened. The obtained mixture or the obtained optionally thickened extract is processed to give confectionery of the desired form. The confectionery can be in many forms, such as a conventional form and produced by conventional means.
摘要翻译：由草药混合物制成的糖果，其包含来自几种草药的混合物的提取物，或至少一种草药的相应数目的提取物的混合物，以及甜叶菊提取物。上述具有显着的优点，特别是：期望的风味变化，具有高增甜能力的甜味，不加热量的天然甜味，不引起龋齿的天然甜味和对龋齿的预防效果。可以生产糖果，由此将干草药混合，提取所述混合物并任选地增稠提取物，或将相应数量的任选增稠的至少一种干草药的提取物彼此组合并且混合物增稠，于是，将得到的混合物与干燥草本甜菊甜叶菊的任选增稠的提取物混合，或将干草药和来自甜叶菊的干草药混合在一起，提取所述混合物，并将所得提取物任选地增稠。将得到的混合物或所得到的任选增稠的提取物加工成所需形式的糖果。糖果可以是许多形式，例如常规形式并且通过常规方法产生。

66. 发明申请

US20050208141A1 Delivery systems for functional ingredients 失效
标题翻译：功能成分的输送系统
公开(公告)号：US20050208141A1
公开(公告)日：2005-09-22
申请号：US11110848
申请日：2005-04-21
申请人： Michael Farber , Jonathan Farber
发明人： Michael Farber , Jonathan Farber
IPC分类号： A23G3/00 , A23G3/34 , A23G3/36 , A23G3/40 , A23G3/42 , A23G3/44 , A23G3/48 , A23L1/305 , A61K9/14
CPC分类号： A23G3/44 , A23G3/0021 , A23G3/0051 , A23G3/0068 , A23G3/366 , A23G3/368 , A23G3/40 , A23G3/42 , A23G3/48 , A23L33/175 , A23V2002/00 , A23V2250/5072 , A23V2250/5432 , A23V2250/1866 , A23V2250/5062 , A23V2250/2108 , A23V2250/264 , A23V2250/606 , A23V2250/306 , A23V2250/5118
摘要： The present invention provides oral delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals, and vitamins. The delivery systems comprise an ingestible matrix within which the functional ingredient(s) are substantially uniformly and completely dispersed and in which degradation of the functional ingredient(s) is minimised. The matrix comprises 1) one or more carbohydrate; 2) one or more sugar, sugar syrup and/or sugar alcohol; 3) one or more hydrocolloid; 4) one or more polyhydric alcohol; 5) one or more source of mono- or divalent cations, and 5) water. The combination of carbohydrate and hydrocolloid in the matrix ensures that the delivery system readily retains the solvent component and thereby prevents separation of the solvent from other components of the matrix. The invention also provides methods of preparing and using the delivery systems.
摘要翻译：本发明提供功能成分的口服递送系统，例如药物，营养补充剂，植物药和维生素。递送系统包括可摄取的基质，其中功能成分基本均匀且完全分散，功能成分的降解最小化。基质包括1）一种或多种碳水化合物; 2）一种或多种糖，糖浆和/或糖醇; 3）一种或多种水胶体; 4）一种或多种多元醇; 5）一种或多种单价或二价阳离子源，以及5）水。基质中碳水化合物和水胶体的组合确保了输送系统容易地保留溶剂组分，从而防止溶剂与基质的其它组分分离。本发明还提供了制备和使用递送系统的方法。

67. 发明申请

US20050196373A1 Cactus fruit skin care products 审中-公开
标题翻译：仙人掌果皮护肤品
公开(公告)号：US20050196373A1
公开(公告)日：2005-09-08
申请号：US11007945
申请日：2004-12-09
申请人： Jau-Fei Chen
发明人： Jau-Fei Chen
IPC分类号： A23G3/00 , A23G3/48 , A23L1/076 , A23L1/08 , A23L1/212 , A23L1/30 , A23L2/02 , A61K8/02 , A61K8/97 , A61K36/33 , A61Q5/12 , A61Q11/00 , A61Q19/10 , A61K7/06 , A61K35/78
CPC分类号： A23G3/48 , A23L2/02 , A23L19/00 , A23L19/01 , A23L19/03 , A23L21/20 , A23L21/25 , A23L33/105 , A61K8/0212 , A61K8/97 , A61Q5/02 , A61Q5/12 , A61Q11/00 , A61Q19/00 , A61Q19/10
摘要： The present invention comprises a novel combination of cactus fruit extracts and other skin nutrients and moisturizers which may be used to soften and moisturize the skin while providing essential vitamins and nutrients to the skin in a natural way.
摘要翻译：本发明包括仙人掌果实提取物和其它皮肤营养素和保湿剂的新颖组合，其可用于软化和保湿皮肤，同时以自然的方式向皮肤提供必需的维生素和营养。

68. 发明授权

US06939572B2 Confectionery composition 有权
标题翻译：糖果组成
公开(公告)号：US06939572B2
公开(公告)日：2005-09-06
申请号：US10244357
申请日：2002-09-16
申请人： Isabelle Nguyen
发明人： Isabelle Nguyen
IPC分类号： A23G1/00 , A23G3/00 , A23G3/34 , A23G3/36 , A23G3/48 , A23G3/50 , A23G3/54 , A23L1/275 , A23L1/27
CPC分类号： A23G3/36 , A23G1/0076 , A23G3/0097 , A23G3/343 , A23G3/48 , A23G3/50 , A23G3/54 , A23G2200/00 , A23G2200/14 , A23L5/43 , A23V2002/00 , A23V2200/044 , A23V2250/60
摘要： A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containing blue anthocyanin, and a process for stabilizing blue anthocyanin, by incorporation with granulated sugar.
摘要翻译：提供了一种蓝色花青素和颗粒状糖组合物，其中包含核心和至少一层该组合物的硬涂层糖食项目与制造硬涂层糖食物品的方法和含有蓝花青素的糖浆一起提供，以及用于通过与颗粒状糖结合来稳定蓝花青素。

69. 发明申请

US20050181019A1 Nutrition bar 审中-公开
标题翻译：营养吧
公开(公告)号：US20050181019A1
公开(公告)日：2005-08-18
申请号：US11001547
申请日：2004-12-01
申请人： Alan Palmer , Brenda Rudan , Akhilesh Gautam , Michael Dagerath , Matthew Patrick
发明人： Alan Palmer , Brenda Rudan , Akhilesh Gautam , Michael Dagerath , Matthew Patrick
IPC分类号： A23G1/00 , A23G1/30 , A23G1/32 , A23G1/42 , A23G1/44 , A23G1/48 , A23G1/54 , A23G3/00 , A23G3/36 , A23G3/44 , A23G3/48 , A23G3/54 , A23L1/29 , A23L1/304 , A23L1/305 , A61K47/00 , A61K33/24 , A61K35/78
CPC分类号： A23G1/30 , A23G1/325 , A23G1/426 , A23G1/44 , A23G1/48 , A23G1/54 , A23G3/36 , A23G3/362 , A23G3/368 , A23G3/44 , A23G3/48 , A23G3/54 , A23L2/385 , A23L2/39 , A23L7/126 , A23L23/00 , A23L23/10 , A23L33/11 , A23L33/115 , A23L33/12 , A23L33/16 , A23L33/185 , A23L33/40 , A23P10/30 , A23P10/35 , A23V2002/00 , A23V2250/5424 , A23V2250/5036 , A23V2250/242 , A23V2250/2482 , A23V2250/51084 , A23V2250/5086 , A23V2250/1842 , A23V2250/506 , A23V2250/1588 , A23V2200/22 , A23V2250/1882 , A23V2250/18 , A23V2250/5114 , A23V2250/54252 , A23V2250/5118 , A23V2250/5028 , A23V2250/54246 , A23V2250/212 , A23V2250/70
摘要： A nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
摘要翻译：包含约10重量％或更多的大豆和/或大米蛋白质，至少一种过渡金属或过渡金属化合物和约2重量％或更多的保湿剂的营养棒，并且其中所述至少一种过渡金属或过渡金属化合物在20℃处于基本上不溶于水的形式，或者营养棒具有0.45或更小的Aw或约1重量％或更多的大豆和/或大米蛋白质为块状，并且选择湿润剂来自多元醇。这些酒吧具有高水平的大豆蛋白和/或大米蛋白质，但不会因味道或其他感官特性随着时间的恶化而受到不可接受的影响。在其他方面，营养棒或其它包含前氧化剂和/或多不饱和脂肪酸或其来源的包装形式的食物，特别是作为微胶囊。前氧化剂可以是金属盐，例如铜，锰，铁和/或锌盐。 ω-3脂肪酸的来源包括鱼油。还公开了制备多不饱和脂肪酸胶囊的方法。多不饱和脂肪酸胶囊/微胶囊通过用载体形成不饱和脂肪酸的乳液，喷雾干燥乳液以形成粉末并且特别是用流化床包封粉末来制备。本发明特别可用于包封多不饱和脂肪酸或其油源，最优选ω-3和ω-6脂肪酸，例如花生四烯酸，二十二碳六烯酸（DHA），二十碳五烯酸（EPA），线烯醇酸，亚麻酸（α亚麻酸）和γ-亚麻酸，鱼油和C18：2和C18：3脂肪酸的油源，如卡诺拉油，大豆油或其混合物。

70. 发明申请

US20050178793A1 System, method and compositions for dispensing a liquid beverage concentrate 失效
标题翻译：用于分配液体饮料浓缩物的系统，方法和组合物
公开(公告)号：US20050178793A1
公开(公告)日：2005-08-18
申请号：US10978279
申请日：2004-10-28
申请人： Pu-Sheng Cheng , Ying Zheng , Serena Laroia , Wenjie Hu , Rachid Rahmani , Eugene Scoville , Randall Chrisman , Shannon Gavie , Walter Landry , Brian McDonough , Randall Morrison , Anthony Klueppel , Christian Milo
发明人： Pu-Sheng Cheng , Ying Zheng , Serena Laroia , Wenjie Hu , Rachid Rahmani , Eugene Scoville , Randall Chrisman , Shannon Gavie , Walter Landry , Brian McDonough , Randall Morrison , Anthony Klueppel , Christian Milo
IPC分类号： A23F3/42 , A23F5/24 , A23F5/26 , A23F5/48 , A23F5/50 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/20 , A23L27/21 , A23L27/28 , B67D1/00 , G06K19/07 , G01F11/00
CPC分类号： A23F3/42 , A23C2270/15 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G3/48 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70 , B67D1/0037 , B67D1/1231 , B67D1/1286 , B67D2001/0821 , G06K19/0707 , G06K19/0712 , G06K19/0723
摘要： A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.
摘要翻译：本文公开了一种用于提供饮料的饮料系统，制造饮料和所得饮料的方法。该系统包括饮料形成浓缩物和与浓缩物分离的芳香或香味提供组分; 其中所述浓缩物和香料在重构时可组合以提供饮料。一种方法包括在分配点将新鲜饮料味道递送到内部饮料，通过递送至少一种芳香或香味提供组分，其量足以在饮料浓缩物之前分开地增强饮料的感官特性，当饮料被分配时，并且当所述饮料被分配时，将所述香气或香气提供的化合物与液体和饮料浓缩物混合，或者与饮料浓缩物和液体的混合物混合。所得到的饮料可以是咖啡，茶，碳酸化，果汁，牛奶或非乳制奶油基组分; 或其组合，而香气或香气提供成分是咖啡香气，茶香气，巧克力或可可香，麦芽，美拉德反应香料或其组合。

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