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71. 发明授权

US09585417B2 Dietary supplement compositions with enhanced delivery matrix, and methods of making the same 有权
标题翻译：具有增强递送基质的膳食补充剂组合物及其制备方法
公开(公告)号：US09585417B2
公开(公告)日：2017-03-07
申请号：US14132486
申请日：2013-12-18
申请人： ZEOLIFE INC.
发明人： James John Yiannios , Subhash Kekatpuray
IPC分类号： A23L33/10 , A23L1/305
CPC分类号： A23L33/10 , A23L33/15 , A23V2002/00 , A23V2200/222 , A23V2250/1842 , A23V2250/31 , A23V2250/5086 , A23V2250/708 , A23V2250/712
摘要： A method of making dietary supplement compositions includes generating an aqueous phase, generating an oil phase, performing a first homogenizing step by mixing the aqueous and oil phases, adding reduced glutathione to the aqueous-oil composition and performing a second homogenizing step by mixing the aqueous-oil composition and reduced glutathione, adding a first flavor to the aqueous-oil-glutathione composition, performing a third homogenizing step by mixing the aqueous-oil-glutathione composition and the first flavor, adding xanthan gum dispersed with glycerin to the aqueous-oil-glutathione-first-flavor composition and performing a fourth homogenizing step by mixing the aqueous-oil-glutathione-first-flavor composition and xanthan gum; adding a second flavor to the aqueous-oil-glutathione-first-flavor-xanthan composition and performing a fifth homogenizing step by mixing the aqueous-oil-glutathione-first-flavor-xanthan composition and the second flavor so as to form a dietary supplement composition. Such method provides a dietary supplement as a dispersion including active ingredients incorporated in liposomal vesicles having a barrier coating of polyethylene glycol.
摘要翻译：制备膳食补充剂组合物的方法包括产生水相，产生油相，通过混合水相和油相进行第一均化步骤，将还原型谷胱甘肽加入到含水油组合物中，并通过混合水性 - 油组合物和还原型谷胱甘肽，向含水 - 谷物 - 谷胱甘肽组合物中添加第一风味，通过混合水 - 油 - 谷胱甘肽组合物和第一风味进行第三匀浆步骤，将分散有甘油的黄原胶加入含水油 - 谷胱甘肽 - 第一风味组合物，并通过混合水 - 油 - 谷胱甘肽 - 第一风味组合物和黄原胶进行第四匀浆步骤; 向含水 - 谷物 - 谷胱甘肽 - 第一香料 - 黄原胶组合物中加入第二种风味，并通过混合含水 - 谷物 - 谷胱甘肽 - 第一香味 - 黄原胶组合物和第二种风味进行第五均化步骤，以形成膳食补充剂组成。这种方法提供作为分散体的膳食补充剂，其包括并入脂质体囊泡中的活性成分，其具有聚乙二醇的阻隔涂层。

72. 发明申请

US20160353788A1 THICKENER COMPOSITION FOR DYSPHAGIA PATIENTS 审中-公开
标题翻译：用于心脏病患者的较厚组合物
公开(公告)号：US20160353788A1
公开(公告)日：2016-12-08
申请号：US15242839
申请日：2016-08-22
申请人： N.V. Nutricia
发明人： Edward Lucian SLIWINSKI
IPC分类号： A23L29/212 , A23L33/115 , A23L29/269 , A23L33/17 , A23L33/00 , A23L29/262
CPC分类号： A23L29/212 , A23L29/238 , A23L29/244 , A23L29/262 , A23L29/27 , A23L33/10 , A23L33/115 , A23L33/17 , A23L33/40 , A23V2002/00 , A61K31/715 , A61K2300/00 , A23V2200/242 , A23V2250/51082 , A23V2250/5058 , A23V2250/5086 , A23V2250/505
摘要： The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.
摘要翻译：本发明涉及用于增稠营养产品的增稠组合物，以使营养产品适合吞咽困难患者消费，所述增稠组合物包含淀粉，黄原胶和/或甲基纤维素和半乳甘露聚糖和/或葡甘露聚糖。

73. 发明申请

US20160165930A1 STABILIZED FOOD PRODUCTS 审中-公开
标题翻译：稳定食品
公开(公告)号：US20160165930A1
公开(公告)日：2016-06-16
申请号：US14946418
申请日：2015-11-19
申请人： Crisp Sensation Holding S.A.
发明人： Wilhelmus Johannes Gerarudus Michiels , Bianca Van der Kolk
IPC分类号： A23L1/0522 , A23L1/0534
CPC分类号： A23L5/17 , A23L5/11 , A23L5/15 , A23L13/52 , A23L13/57 , A23L17/70 , A23L17/75 , A23L29/212 , A23L29/262 , A23L29/27 , A23L29/281 , A23L29/35 , A23P20/12 , A23V2002/00 , A23V2250/5086 , A23V2250/5108 , A23V2250/5114 , A23V2250/5118 , A23V2250/5428
摘要： A stabilizer composition that includes the following components, calculated by weight of dry matter: cellulose gum in an amount of from 5-25 wt. %; modified starch in an amount of from 10-50 wt. %; maltodextrin in an amount of from 10-55 wt. %; polydextrose in an amount of from 0-45 wt. %; at least one protein in an amount of from 0-20 wt. %; at least one hydrocolloid in an amount of from 1-10 wt %; and other ingredients in an amount of from 0-30 wt. %.
摘要翻译：稳定剂组合物，其包含以干物质的重量计的以下成分：纤维素胶，其量为5-25wt。％; 改性淀粉的量为10-50wt。％; 麦芽糖糊精的量为10-55wt。％; 聚葡萄糖的量为0-45wt。％; 至少一种蛋白质的量为0-20wt。％; 至少一种水胶体，其量为1-10重量％; 和其他成分的量为0-30wt。％。

74. 发明授权

US09332767B2 Microwaveable batter 有权
标题翻译：微波面糊
公开(公告)号：US09332767B2
公开(公告)日：2016-05-10
申请号：US14032881
申请日：2013-09-20
申请人： Crisp Sensation Holding S.A.
发明人： Keith Graham Pickford
IPC分类号： A21D10/00 , A21D10/04 , A23L1/025 , A23L1/00 , A23L1/03 , A23L1/05 , A23L1/0522 , A23L1/054 , A23L1/10 , A23L1/315 , A23L1/317 , A23L1/325
CPC分类号： A21D10/04 , A23L5/34 , A23L7/198 , A23L13/57 , A23L13/60 , A23L13/62 , A23L17/70 , A23L17/75 , A23L29/06 , A23L29/20 , A23L29/212 , A23L29/27 , A23P20/12 , A23V2002/00 , A23V2250/5118 , A23V2250/5086 , A23V2250/5428
摘要： A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.
摘要翻译：一种微波炉可煮或可再加热的食品涂料组合物，其包含含水混合物，包括：a）淀粉b）包含无麸质粉和玉米粉的面粉组分c）胶凝剂d）包含α淀粉酶的酶添加剂; 和e）任选的其他成分。

75. 发明申请

US20160058042A1 Improved Drink Stabilizer Composition and Stabilized Drink Compositions 有权
标题翻译：改善饮料稳定剂组合物和稳定饮料组合物
公开(公告)号：US20160058042A1
公开(公告)日：2016-03-03
申请号：US14836450
申请日：2015-08-26
申请人： FMC Corporation
发明人： Aaron Chip Venables , David Letinski
IPC分类号： A23L1/0528 , A23C11/10 , A23C9/154 , A23L1/054 , A23L2/52
CPC分类号： A23L29/244 , A23C9/154 , A23C11/103 , A23L2/52 , A23L2/66 , A23L29/27 , A23V2002/00 , A61K8/73 , A61K2800/10 , A61K2800/52 , A61K2800/5922 , A61Q19/00 , A23V2200/242 , A23V2250/1614 , A23V2250/1618 , A23V2250/5066 , A23V2250/5086 , A23V2250/1582 , A23V2250/16
摘要： Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.
摘要翻译：本发明提供含有黄原胶和魔芋甘露聚糖的混合物的组合物，其比重可用于制备稳定的水性胶体。还提供了一种稳定的饮料组合物，其含有特定重量比的黄原胶与魔芋甘露聚糖，蛋白质固体，水和任选的盐的混合物。还提供了一种用于稳定水性胶体悬浮液的方法。还提供了一种用于稳定饮料组合物的方法。

76. 发明申请

US20160044949A1 PROTEIN COMPOSITION AND PRODUCTION PROCESS THEREFOR 有权
标题翻译：蛋白质组合物及其生产工艺
公开(公告)号：US20160044949A1
公开(公告)日：2016-02-18
申请号：US14779647
申请日：2014-03-25
申请人： MEGMILK SNOW BRAND CO., LTD.
发明人： Hiroshi URAZONO , Yoshikazu MORITA , Noriko UEDA , Hiroshi UENO , Ken KATOH , Toshiya KOBAYASHI
IPC分类号： A23L1/305 , A23L1/0524 , A23L1/054 , A23L1/0534 , A23L2/66 , A23K1/16 , A61K35/20 , A61K47/36 , A61K47/42 , A61K47/24 , A61K47/38 , A61K38/44 , A61K38/40 , A61K38/30 , A23J1/20
CPC分类号： A23L33/19 , A23J1/20 , A23K20/147 , A23L2/66 , A23L29/10 , A23L29/20 , A23L29/231 , A23L29/262 , A23L29/269 , A23L29/27 , A23L29/275 , A23V2002/00 , A23V2250/02 , A23V2250/156 , A23V2250/1578 , A23V2250/18 , A23V2250/1842 , A23V2250/5036 , A23V2250/5056 , A23V2250/507 , A23V2250/5072 , A23V2250/5086 , A23V2250/51 , A23V2250/51082 , A23V2250/5114 , A23V2250/5118 , A23V2250/54246 , A23V2250/54248 , A23V2250/5425 , A23V2250/54252 , A23V2250/6416 , A23V2250/642 , A23V2250/70 , A61K35/20 , A61K38/018 , A61K38/30 , A61K38/40 , A61K38/44 , A61K47/24 , A61K47/36 , A61K47/38 , A61K47/42 , C12Y111/01007 , A23V2250/5028
摘要： The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction.
摘要翻译：本发明提供了包含乳碱性蛋白质级分的蛋白质组合物; 和选自大豆多糖，黄原胶，果胶，阿拉伯胶，加香胶，角叉菜胶，刺槐豆胶，酪蛋白酸钠，卵磷脂和羧甲基纤维素的至少一种稳定剂。蛋白质组成显着提高了牛奶碱性蛋白质级分的耐热性。本发明在超过90℃的温度下实现蛋白质组合物和包含这种蛋白质组合物的食品，饮料，饲料和药物的热处理，而不会使牛奶碱性蛋白质级分失活。

77. 发明申请

US20150202225A1 ANTI-REGURGITATION AND/OR ANTI-GASTROOESOPHAGEAL REFLUX COMPOSITION, PREPARATION AND USES 有权
标题翻译：抗再感染和/或抗胃肠外反射镜组合物，制备和用途
公开(公告)号：US20150202225A1
公开(公告)日：2015-07-23
申请号：US14672619
申请日：2015-03-30
申请人： UNITED PHARMACEUTICALS
发明人： JONATHAN ALBERT MARGOSSIAN , NICOLAS PRADEAU , YANNICK FALLOURD
IPC分类号： A61K31/732 , A23L1/29 , A61K31/723
CPC分类号： A61K31/732 , A23L29/231 , A23L29/238 , A23L29/262 , A23L29/27 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K31/717 , A61K31/723 , A23V2200/244 , A23V2250/50724 , A23V2250/5086
摘要： The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastro-oesophageal reflux phenomena affecting a subject. Anti-regurgitation and/or anti-reflux infant formulas and milks intended for feeding newborn babies, infants and young children are more particularly described.
摘要翻译：本发明涉及旨在减少，理想地用于消除影响受试者的反流和/或胃食管反流现象的组合物。更具体地描述了用于喂养新生婴儿，婴儿和幼儿的抗反流和/或抗反流婴儿配方奶和奶。

78. 发明授权

US09028882B2 Nutraceutical gels 有权
标题翻译：营养凝胶
公开(公告)号：US09028882B2
公开(公告)日：2015-05-12
申请号：US12436062
申请日：2009-05-05
申请人： Brent M. Vaughan , Calvin W. McCausland , David A. Lisonbee
发明人： Brent M. Vaughan , Calvin W. McCausland , David A. Lisonbee
IPC分类号： A61K36/00 , A61K36/889 , A23L1/0524 , A23L1/06 , A23G4/12 , A23L1/0526 , A23L1/054 , A23L1/30 , A61K36/185 , A61K36/35 , A61K36/87
CPC分类号： A61K36/889 , A23G4/12 , A23L29/231 , A23L29/238 , A23L29/27 , A23L29/271 , A23L29/284 , A23L33/10 , A23L33/105 , A23V2002/00 , A23V2200/324 , A23V2250/21 , A23V2250/21166 , A23V2250/506 , A23V2250/5086 , A23V2250/708 , A61K36/185 , A61K36/35 , A61K36/87 , A61K47/36 , A61K2300/00
摘要： A nutriceutical food product includes a solid polymeric matrix and a liquid combined into a gel. The nutriceutical food product may include an immune modulator, such as transfer factor and/or a nanofraction immune modulator. A fruit component may be included in the nutriceutical food product. The fruit component may include at least one oligoproanthocyanidin-containing fruit, such as açai.
摘要翻译：营养食品包括固体聚合物基质和组合成凝胶的液体。营养食品可以包括免疫调节剂，例如转移因子和/或纳米免疫调节剂。水果成分可以包含在营养食品中。水果成分可以包括至少一种含有低聚花色素的水果，例如一种。

79. 发明申请

US20150064313A1 METHOD AND COMPOSITION 审中-公开
标题翻译：方法与组合
公开(公告)号：US20150064313A1
公开(公告)日：2015-03-05
申请号：US14391764
申请日：2013-04-19
申请人： Givaudan S.A.
发明人： Frans Witteveen
IPC分类号： A23L1/22 , A23P1/04 , A23L1/00
CPC分类号： A23P10/30 , A23G4/20 , A23L27/72 , A23V2002/00 , A23V2200/224 , A23V2250/5086 , A23V2250/548
摘要： A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour; (ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear; and (iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
摘要翻译：一种制造包封香料的方法，包括以下步骤：（i）将风味剂乳化; （ii）在高剪切条件下将乳化剂香料喷雾到水胶体和非水解豌豆蛋白质的干混物上; 和（iii）继续剪切，直到得到的颗粒达到所需尺寸。风味没有明胶，可用于消费品，其中明胶的存在是不希望的。

80. 发明申请

US20140342045A1 GLUTEN-FREE FLOUR BLEND 审中-公开
标题翻译：无毛无纺布
公开(公告)号：US20140342045A1
公开(公告)日：2014-11-20
申请号：US14215557
申请日：2014-03-17
申请人： Deborah Mesdag
发明人： Deborah Mesdag
IPC分类号： A23L1/10 , A23L1/2165
CPC分类号： A23L29/212 , A23L7/198 , A23L29/238 , A23L29/269 , A23L33/00 , A23V2002/00 , A23V2200/30 , A23V2250/506 , A23V2250/5086 , A23V2250/5118
摘要： A whole grain gluten-free flour blend for use by persons with celiac disease, gluten sensitivity, food allergies, autism spectrum disorder and others wishing to eliminate gluten from their diet. An embodiment of a whole grain gluten-free flour blend may comprise specified amounts of gluten-free whole-grain flours, other gluten-free flours, gluten-free starches, and may also include gluten-free gums and/or gluten-free vitamins and minerals. An example of this unique blend may approximate the taste, weight, texture and performance of wheat flour. Furthermore, in an exemplary embodiment, the flour may be used as a cup for cup substitute for all-purpose wheat flour in most conventional recipes.
摘要翻译：一种全谷物无麸质粉末混合物，用于患有乳糜泻，麸质敏感性，食物过敏，自闭症谱系障碍和其他希望从其饮食中消除麸质的人使用。全谷物无麸质粉末混合物的一个实施方案可以包含指定量的无麸质全谷物面粉，其他无麸质面粉，无麸质淀粉，还可以包括无麸质牙龈和/或无麸质维生素和矿物质。这种独特混合物的一个例子可以接近小麦粉的味道，重量，质地和性能。此外，在一个示例性实施例中，面粉可以用作大多数传统食谱中用于多用途小麦粉的杯替代物的杯子。

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