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61. 发明申请

US20180064129A1 Method for Coating a Piece of Chocolate and Coated Piece of Chocolate 审中-公开
公开(公告)号：US20180064129A1
公开(公告)日：2018-03-08
申请号：US15783720
申请日：2017-10-13
申请人： Juan María IRIARTE BALEZTENA
发明人： Juan María IRIARTE BALEZTENA
IPC分类号： A23G1/54 , A23G1/32 , A23P30/10
CPC分类号： A23G1/54 , A23G1/325 , A23P30/10 , A23V2002/00
摘要： Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.

62. 发明申请

US20180020701A1 A NATURAL SWEETENING COMPOSITION OF LUO HAN GUO 审中-公开
公开(公告)号：US20180020701A1
公开(公告)日：2018-01-25
申请号：US15546497
申请日：2016-01-26
申请人： MONTERO GIDA SANAYI VE TICARET A.S.
发明人： Ahmet TOKSÖZ , Zafer TOKSÖZ , Onur MUTLU , Ali TÜRKYILMAZ , Gülay YELKEN , Merve ZAN
IPC分类号： A23L2/60 , A61Q11/00 , A61K47/46 , A61K8/9789 , A23L27/30 , A23G1/32
CPC分类号： A23L2/60 , A23G1/32 , A23L27/36 , A23V2002/00 , A61K8/9789 , A61K47/46 , A61Q11/00
摘要： The present invention relates to a natural sweetening composition comprising Luo Han Guo concentrate having a median particle size (d50) greater than 1 μm and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

63. 发明授权

US09635872B2 Delivery of active agents using a chocolate vehicle 有权
公开(公告)号：US09635872B2
公开(公告)日：2017-05-02
申请号：US14854875
申请日：2015-09-15
申请人： Delavau L.L.C.
发明人： Kevin W. Lang
IPC分类号： A23L1/304 , A23G1/36 , A23G1/00 , A23G1/30 , A23G1/32 , A23G1/42 , A61K9/00 , A61K9/20 , A61K33/10 , A23G1/54 , A61K9/14 , A23L33/15 , A23L33/16
CPC分类号： A23G1/54 , A23G1/0036 , A23G1/305 , A23G1/325 , A23G1/36 , A23G1/426 , A23L33/15 , A23L33/16 , A23V2002/00 , A61K9/0056 , A61K9/145 , A61K9/2013 , A61K9/2068 , A61K33/10 , A23V2250/1578 , A23V2250/71 , A23V2250/714
摘要： This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

64. 发明授权

US09486395B2 Synthetic spilanthol and use thereof 有权
标题翻译：合成稀释剂及其用途
公开(公告)号：US09486395B2
公开(公告)日：2016-11-08
申请号：US14257755
申请日：2014-04-21
申请人： Takasago International Corporation
发明人： Louis Lombardo , Michael E. Lankin , Kenya Ishida , Shigeru Tanaka , Hideo Ujihara , Kenji Yagi , Jennifer B. Tartaglia , Carter B. Green , Amrit S. Mankoo
IPC分类号： A61K31/16 , A61K8/42 , A23L1/226 , A61Q5/00 , A61Q11/00 , A61Q15/00 , C07C43/303 , C07C45/41 , C07C57/66 , C07C231/12 , C07C233/09 , C07C235/28 , C07C309/66 , C12P13/02 , A23G1/32 , A23G3/36 , A23G4/06
CPC分类号： A61K8/42 , A23G1/32 , A23G3/36 , A23G4/06 , A23L27/202 , A61Q5/00 , A61Q11/00 , A61Q15/00 , C07C43/303 , C07C45/41 , C07C57/66 , C07C231/12 , C07C233/09 , C07C235/28 , C07C309/66 , C12P13/02 , C07C47/21
摘要： The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided. Synthetic spilanthol flavor compositions can be added to orally consumed products, such as, but not limited to, foods, beverages, pharmaceuticals, nutraceuticals, or therapeutic compositions, oral personal care products, gums (e.g. chewing gum or bubble gum), candy or lozenges.
摘要翻译：本申请提供了包括（2E，6Z，8E）-N-（2-甲基丙基）-2,6,8-十一三烯酰胺的合成稀释剂风味组合物。（2E，6E，8E）-N-（2-甲基丙基）-2,6,8-十一三烯酰胺和（2E，6Z，8Z）-N-（2- 甲基丙基）-2,6,8-十一三烯酰胺，（N-（2-甲基丙基）-2,6,8-癸三酰胺以有效赋予唾液或叮咬效果同时减少脱落感觉的量存在，相比之下在消费口服消耗品时，增加唾液分泌和/或提供刺痛感的方法包括向产品中加入合成的稀释剂风味组合物的方法也是合成的稀释剂风味组合物可以添加到口服食品中，例如但不限于食品，饮料，药物，营养保健品或治疗组合物，口腔个人护理产品，牙龈（例如口香糖或泡泡糖），糖果或锭剂。

65. 发明授权

US09445606B2 Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness 有权
标题翻译：使用4-羟基二氢樟脑及其盐提高甜味印象
公开(公告)号：US09445606B2
公开(公告)日：2016-09-20
申请号：US12293585
申请日：2007-03-21
申请人： Gerhard Krammer , Jakob Ley , Thomas Riess , Martin Haug , Susanne Paetz , Günter Kindel , Ralph Schmidtmann
发明人： Gerhard Krammer , Jakob Ley , Thomas Riess , Martin Haug , Susanne Paetz , Günter Kindel , Ralph Schmidtmann
IPC分类号： A61K47/10 , A21D2/02 , A21D2/08 , A21D2/18 , A21D2/24 , A21D2/26 , A23C9/13 , A23C9/154 , A23G1/32 , A23G3/36 , A23G4/06 , A23G9/32 , A23L1/22 , A23L1/236 , A23L1/307 , A23L2/60 , A61K8/02 , A61K8/35 , A61K8/49 , A61Q11/00 , C07C45/62 , C07C45/74 , C07C49/84 , C11B9/00
CPC分类号： A21D2/02 , A21D2/08 , A21D2/181 , A21D2/24 , A21D2/26 , A23C9/1307 , A23C9/1544 , A23G1/32 , A23G3/36 , A23G4/06 , A23G9/32 , A23L2/60 , A23L27/00 , A23L27/30 , A23L27/88 , A23L33/20 , A23V2002/00 , A61K8/02 , A61K8/35 , A61K8/498 , A61K2800/70 , A61Q11/00 , C07C45/62 , C07C45/74 , C07C49/84 , C11B9/0061 , A23V2200/16 , A23V2250/25
摘要： The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R1, R2, R3 and R4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R1, R2 or R3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavoring that gives an impression of a sweet smell.

66. 发明申请

US20150024109A1 Chocolate Product And Process For Producing The Same 审中-公开
标题翻译：巧克力产品和生产过程
公开(公告)号：US20150024109A1
公开(公告)日：2015-01-22
申请号：US14344541
申请日：2012-09-10
申请人： Konstantinos Paggios , Martin Thiele , Hartmut Balzer , Stephen Pearson
发明人： Konstantinos Paggios , Martin Thiele , Hartmut Balzer , Stephen Pearson
IPC分类号： A23G1/32 , A23G1/00
CPC分类号： A23G1/32 , A23G1/0033 , A23G1/0036 , A23G1/0046 , A23G1/36 , A23G1/38 , A23G1/40
摘要： The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
摘要翻译：本发明涉及一种制造巧克力产品的方法，该巧克力产品涉及在下面的巧克力块中使用水合盐，水合糖或水合糖醇，并且包括精炼，精炼和任选回火巧克力块的步骤。本发明还涉及一种巧克力产品，其包含巧克力块，其包含某些重量比例的可水合盐，可水合糖或可水合的糖醇，可通过本发明的方法获得。

67. 发明申请

US20150017302A1 FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS 审中-公开
标题翻译：可口可乐COCOA产品和生产这种COCOA产品的工艺
公开(公告)号：US20150017302A1
公开(公告)日：2015-01-15
申请号：US14110467
申请日：2012-04-09
申请人： Harrold Glenn Anijs
发明人： Harrold Glenn Anijs
IPC分类号： A23G1/32 , A23L1/235
CPC分类号： A23G1/32 , A23G1/00 , A23G1/002 , A23G1/52 , A23G1/56 , A23G3/36 , A23G9/32 , A23L27/2028 , A23L27/2052 , A23L33/105 , A23V2002/00
摘要： Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.
摘要翻译：公开了具有包含增加量的水果香味化合物的水果香味的可可制品。可可制品通过包括将可可可可豆，脱壳可可豆或其与酸和水的组合混合并焙烧酸化的可可豆，酸化的脱壳可可豆或其组合的方法制备。

68. 发明申请

US20140363539A1 Fiber Enriched Filling Composition for a Chocolate Product 审中-公开
标题翻译：纤维富含巧克力产品的填充组合物
公开(公告)号：US20140363539A1
公开(公告)日：2014-12-11
申请号：US14362592
申请日：2012-12-03
申请人： Cavalier NV
发明人： Felix Verdegem
IPC分类号： A23G1/42 , A23G1/54 , A23G1/32 , A23G1/40 , A23G1/36
CPC分类号： A23G1/42 , A23G1/32 , A23G1/36 , A23G1/40 , A23G1/54 , A23G1/545 , A23G1/56 , A23G3/346 , A23G2200/00 , A23G2200/06 , A23V2002/00
摘要： The present invention is directed to a fiber enriched filling composition for a chocolate product. The chocolate product includes (a) a steviol glucoside and/or steviol glycoside, (b) fat, (c) fibers, and (d) a polyol. Further, the present invention is directed to a chocolate product comprising such filling composition.
摘要翻译：本发明涉及一种用于巧克力产品的纤维富集填充组合物。巧克力产品包括（a）甜菊糖苷和/或甜菊糖苷，（b）脂肪，（c）纤维和（d）多元醇。此外，本发明涉及包含这种填充组合物的巧克力产品。

69. 发明申请

US20140227200A1 SYNTHETIC SPILANTHOL AND USE THEREOF 审中-公开
标题翻译：合成螺旋体及其用途
公开(公告)号：US20140227200A1
公开(公告)日：2014-08-14
申请号：US14257755
申请日：2014-04-21
申请人： Takasago International Corporation
发明人： Louis Lombardo , Michael E. Lankin , Kenya Ishida , Shigeru Tanaka , Hideo Ujihara , Kenji Yagi , Jennifer B. Tartaglia , Carter B. Green , Amrit S. Mankoo
IPC分类号： A61K8/42 , A23G1/32 , A23G4/06 , A23G3/36 , A61Q11/00 , A23L1/226
CPC分类号： A61K8/42 , A23G1/32 , A23G3/36 , A23G4/06 , A23L27/202 , A61Q5/00 , A61Q11/00 , A61Q15/00 , C07C43/303 , C07C45/41 , C07C57/66 , C07C231/12 , C07C233/09 , C07C235/28 , C07C309/66 , C12P13/02 , C07C47/21
摘要： The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided. Synthetic spilanthol flavor compositions can be added to orally consumed products, such as, but not limited to, foods, beverages, pharmaceuticals, nutraceuticals, or therapeutic compositions, oral personal care products, gums (e.g. chewing gum or bubble gum), candy or lozenges.
摘要翻译：本申请提供了包括（2E，6Z，8E）-N-（2-甲基丙基）-2,6,8-十一三烯酰胺的合成稀释剂风味组合物。（2E，6E，8E）-N-（2-甲基丙基）-2,6,8-十一三烯酰胺和（2E，6Z，8Z）-N-（2- 甲基丙基）-2,6,8-十一三烯酰胺，（N-（2-甲基丙基）-2,6,8-癸三酰胺以有效赋予唾液或叮咬效果同时减少脱落感觉的量存在，相比之下在消费口服易消化产品时，增加唾液分泌和/或提供刺痛感的方法包括向产品中加入合成的稀释剂风味组合物也是合成的稀释剂风味组合物可以添加到口服食品中，例如但不限于食品，饮料，药物，营养保健品或治疗组合物，口腔个人护理产品，牙龈（例如口香糖或泡泡糖），糖果或锭剂。

70. 发明申请

US20140199463A1 METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER 审中-公开
标题翻译：从COCOA粉生产可溶性COCOA产品的方法
公开(公告)号：US20140199463A1
公开(公告)日：2014-07-17
申请号：US14070200
申请日：2014-04-07
申请人： Ieme BLONDEEL , Dirk De Clercq , Herwig Bernaert , Christophe Leclerc
发明人： Ieme BLONDEEL , Dirk De Clercq , Herwig Bernaert , Christophe Leclerc
IPC分类号： A23G1/32
CPC分类号： A23G1/32 , A23G1/02 , A23G1/423 , A23G1/56 , A23G9/36 , A23V2002/00 , A23V2250/2132
摘要： The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C. The invention further relates to a method for preparing such ice cream and the use thereof in food products.
摘要翻译：本发明涉及从可可粉生产可溶性可可制品的方法。本发明还涉及通过本发明方法获得的可可制品及其用途。本发明还涉及包含可可可可粉和可可提取物的可可衍生物质，其中所述提取物包含多于基于多酚提取物的25重量％。可可来源的材料可以是糖浆，即可使用的饮料或粉末组合物。本发明还涉及这种可可来源的材料用于制备含有可可的碳酸饮料的用途。本发明还涉及包含所述可可源材料的碳酸饮料以及用于制备这种可可源材料和饮料的方法。本发明还提供一种包含可可粉的冰淇淋，特别是包含至多15重量％的可溶性可可粉的冰淇淋，其中所述可可粉在水中的溶解度在少于50％的温度下具有至少50％的溶解度超过10℃。本发明还涉及制备这种冰淇淋的方法及其在食品中的应用。

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