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1. 发明授权

US07220442B2 Nutrition bar and process of making components 失效
标题翻译：营养棒和制作组件的过程
公开(公告)号：US07220442B2
公开(公告)日：2007-05-22
申请号：US10371051
申请日：2003-02-20
申请人： Akhilesh Gautam , Albert Johan Zwijgers , Mark Edward Johnke
发明人： Akhilesh Gautam , Albert Johan Zwijgers , Mark Edward Johnke
IPC分类号： A23P1/02 , A23L1/0562
CPC分类号： A23J3/26 , A23J3/08 , A23J3/225 , A23L33/185 , A23L33/19
摘要： A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein.The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier. In an alternate method of making the nuggets according to the invention, a lower extrusion temperature of up to 90° C. is used and one or more supercritical fluids are injected prior to extrusion to form a puffed product.
摘要翻译：一种营养棒，其以蛋白质的形式掺入蛋白质，其具有高水平的选择的蛋白质。通过使用本发明的掘金，将营养棒配制成具有升高的蛋白质水平，但具有良好的味道和其它感官特性。根据本发明的矿块包括大于50重量％的非大豆蛋白，其选自乳蛋白，大米蛋白和豌豆蛋白，特别是51重量％至99重量％之间，更优选在52重量％至 95重量％，最优选55重量％以上。乳蛋白优选为乳清蛋白。本发明的矿块优选使用挤出方法制造，其中挤出温度被调节以避免对乳清蛋白的损害和伴随的异味。在根据本发明的优选方法中，挤出在60-140℃的温度下进行，之后使用皮带/传送干燥器或流化床干燥器干燥蛋白质。在根据本发明的制备块体的替代方法中，使用高达90℃的较低挤出温度，并且在挤出之前注入一种或多种超临界流体以形成膨化产物。

2. 发明申请

US20040258735A1 Satiety enhancing food products 审中-公开
标题翻译：饱食增强食品
公开(公告)号：US20040258735A1
公开(公告)日：2004-12-23
申请号：US10855143
申请日：2004-05-27
申请人： Slim-Fast Foods Company, Division of Conopco, Inc.
发明人： Wilhelmus Antonius Van Benthum , Gustaaf Servaas Duchateau , Henricus Petrus Peters
IPC分类号： A61K047/00 , A23L001/00
CPC分类号： A23L33/20 , A23L7/126 , A23L33/12 , A23L33/185 , A23L33/19 , A23L33/40 , A23P10/30 , A23V2002/00 , A23V2250/54252 , A23V2250/5488 , A23V2250/5114 , A23V2250/5106 , A23V2250/70 , A23V2250/156 , A23V2250/628 , A23V2250/5036 , A23V2250/606 , A23V2250/194 , A23V2250/5424
摘要： The present invention provides a food product comprising an encapsulated satiety agent and at least 2% wt protein, excluding any protein present as or in the encapsulated satiety agent, wherein the satiety agent is encapsulated by cross-linked encapsulation material and further wherein upon consumption of the food product by a subject the satiety agent is predominantly released from the encapsulation material in the intestines of that subject. Also provided is a method of preparing the food product. The food product may be used in a weight loss or weight control plan, e.g. such as a meal replacer or weight control product.
摘要翻译：本发明提供包含包封的饱和剂和至少2重量％蛋白质的食品，不包括在包囊的饱和剂中存在的任何蛋白质，其中饱和剂通过交联包封材料包封，并且其中，受试者的食物主要是从该受试者的肠中的包囊材料中释放出来。还提供了制备食品的方法。食品可以用于减肥或体重控制计划，例如，例如膳食替代物或体重控制产品。

3. 发明申请

US20060088628A1 Food bar 审中-公开
标题翻译：食物吧
公开(公告)号：US20060088628A1
公开(公告)日：2006-04-27
申请号：US10973626
申请日：2004-10-26
申请人： Rob Dekker , Erica Lamar
发明人： Rob Dekker , Erica Lamar
IPC分类号： A23L1/30
CPC分类号： A23L7/126 , A23V2002/00 , A23V2200/21 , A23V2250/5114 , A23V2250/194 , A23V2250/6406 , A23V2200/332 , A23V2200/328
摘要： A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than 10 wt. % sugar solids, especially no greater than 5 wt. %. In accordance with another embodiment of the invention, the savory food bar comprises a binder including one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and the binder including no greater than 5 wt. % mono- and disaccharide solids. The invention is also directed to the binder and to processes of preparing the binder and the food bars.
摘要翻译：具有良好感官特性的美味酒吧。在一个实施方案中，棒包括粘合剂，其包含i）至少40wt。％或更高的固体，基于粘合剂中的总固体，一种或多种纤维成分，和ii）至少1wt。％的包括甘油和/或脂肪酸部分的化合物。根据本发明的食物棒可以包括例如0.5至40wt。％的粘合剂。在优选的实施方案中，纤维化合物包括糊精，最优选小麦糊精。存在于整个棒中的糖固体的量通常限制为不大于10重量％％糖固含量，特别是不大于5wt。％。根据本发明的另一个实施方案，美味食品棒包括粘合剂，其包含一种或多种纤维成分，其具有少于70％的糖苷连接，多于15％的糖苷键，尤其是25％至50％，至少5％的葡糖苷1,2键和糖苷键，并且粘合剂包含不大于5wt。％单糖和二糖固体。本发明还涉及粘合剂和制备粘合剂和食品棒的方法。

4. 发明申请

US20050266137A1 Food composition 审中-公开
标题翻译：食物组成
公开(公告)号：US20050266137A1
公开(公告)日：2005-12-01
申请号：US10932445
申请日：2004-09-02
申请人： Wolfgang Eppler , Brigitte Glaetsch , Jean Mahut , Rudi Muller
发明人： Wolfgang Eppler , Brigitte Glaetsch , Jean Mahut , Rudi Muller
IPC分类号： A23L1/05 , A23L1/29 , A23L1/305 , A23L1/307 , A23L1/308 , A61K38/01
CPC分类号： A23L33/28 , A23L33/175 , A23L33/19 , A23L33/20 , A23L33/40
摘要： A food composition comprising: (i) from 5 to 30 wt % hydrolysed gelatin, based on the total weight of the composition, and (ii) a tryptophan source, wherein the proportion of tryptophan in the tryptophan source is less than 100%, wherein at least 25% of the nutrient energy of the food composition is provided by protein, and wherein the composition comprises less than 25 wt % of dairy protein.
摘要翻译：一种食品组合物，其包含：（i）5至30重量％的水解明胶，基于组合物的总重量，和（ii）色氨酸源，其中色氨酸源中色氨酸的比例小于100％，其中食物组合物的营养能量的至少25％由蛋白质提供，并且其中所述组合物包含小于25重量％的乳蛋白质。

5. 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。

6. 发明申请

US20060263488A1 Snack food 审中-公开
标题翻译：零食
公开(公告)号：US20060263488A1
公开(公告)日：2006-11-23
申请号：US11132919
申请日：2005-05-19
申请人： David Pupko , Ronit Sklar , Mark Johnke , Rafi Nachum
发明人： David Pupko , Ronit Sklar , Mark Johnke , Rafi Nachum
IPC分类号： A21D13/00
CPC分类号： A23L7/122 , A21D13/37 , A21D13/38
摘要： A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food comprises I) an outer shell, especially a shell comprising one or more cereal ingredients, and II) an inner creamy filling including no more than 25 wt. % sugar solids by weight of said filling, no more than 5 wt. % water, at least 20 wt. % lipid, said lipid comprising no more than 20 wt. %, on the total lipid content, of digestible saturated and trans fatty acid moieties, and at least 2 wt. % of a fibrous filling agent. Preferably the filling agent is dextrin. The filling preferably comprises from 30 to 45 wt. % lipid. The lipid of the filling preferably includes no greater than 10 wt. % (on total lipid) of trans- and saturated triglycerides.
摘要翻译：低热量的小吃，特别是营养丰富的手提零食，具有良好的感官特性。优选地，本发明的小吃食品不存在总体甜味印象。在一个实施方案中，小吃食品包括I）外壳，特别是包含一种或多种谷物成分的壳，以及II）内部奶油填充物，其包含不超过25wt。％糖固含量，不超过5wt。％水，至少20wt。％脂质，所述脂质包含不超过20重量％％，关于总脂质含量，可消化的饱和和反式脂肪酸部分，和至少2重量％％的纤维状填充剂。优选地，填充剂是糊精。填充物优选包含30至45重量％％脂质。填充物的脂质优选包含不大于10wt。反式和饱和甘油三酯的百分比（总脂质）。

7. 发明申请

US20060134312A1 Wetting system 审中-公开
标题翻译：润湿系统
公开(公告)号：US20060134312A1
公开(公告)日：2006-06-22
申请号：US11017127
申请日：2004-12-20
申请人： Rob Dekker , Gerardus Matthijssen
发明人： Rob Dekker , Gerardus Matthijssen
IPC分类号： A23G3/00
CPC分类号： A23L15/00 , A23L5/55 , A23L7/126 , A23L13/42 , A23L19/01 , A23L19/03 , A23L29/35
摘要： A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated food ingredients per se.
摘要翻译：不呈现总体甜味的润湿剂，以及制造和使用它的方法。润湿剂包括i）至少40wt。％或更高的固体，基于粘合剂中的总固体，一种或多种纤维成分，和ii）至少1wt。％的包括甘油和/或脂肪酸部分的化合物。在优选的实施方案中，纤维化合物包括糊精，最优选小麦糊精。根据本发明的另一个实施方案，润湿剂包括一种或多种纤维成分，其具有少于70％的糖苷连接，多于15％的糖苷连接，尤其是25％至50％，至少5 每个葡糖苷1,2键和糖苷键1,3和小于5重量％％单糖和二糖。润湿剂特别适用于美味食品棒。本发明还涉及通过将润湿剂施用于干燥的食物成分以使食物和再水化食品成分本身再水合的方法。

8. 发明申请

US20050175761A1 Food composition 审中-公开
标题翻译：食物组成
公开(公告)号：US20050175761A1
公开(公告)日：2005-08-11
申请号：US10932446
申请日：2004-09-02
申请人： Hermanus Banken , Michael Dunn , Alan Palmer , Kevin Povey , Peter Salmon
发明人： Hermanus Banken , Michael Dunn , Alan Palmer , Kevin Povey , Peter Salmon
IPC分类号： A23C9/13 , A23C9/137 , A23L1/035 , A23L1/0524 , A23L1/0526 , A23L1/0532 , A23L1/29 , A23L1/304 , A23D7/00
CPC分类号： A23C9/1307 , A23C9/1315 , A23C9/137 , A23L29/10 , A23L29/231 , A23L29/238 , A23L29/256 , A23L33/00 , A23L33/16 , A23V2002/00 , A23V2200/332
摘要： The invention provides an edible composition comprising fat and at least one transition metal, divalent metal, or compounds thereof, and 0.01 to 50% wt based on the weight of the fat, of emulsifier comprising a carboxylic ester group attached to a carbon chain having 3-6 carbon atoms and one or more free hydroxyl groups and comprising a mixture of esterified glycerol emulsifiers and esterified alginates. Thirty percent or less of the kilocalories in the edible composition are provided from the fat. The compositions have good stability and nutritional values.
摘要翻译：本发明提供一种包含脂肪和至少一种过渡金属，二价金属或其化合物的可食用组合物，并且基于脂肪重量为0.01至50重量％的乳化剂，其包含连接到具有3个碳链的碳链上的羧酸酯基团 -6个碳原子和一个或多个游离羟基，并且包含酯化甘油乳化剂和酯化藻酸盐的混合物。可食用组合物中的百分之三十以下的脂肪由脂肪提供。组合物具有良好的稳定性和营养价值。

9. 发明申请

US20050170059A1 Satiety enhancing food compositions 审中-公开
标题翻译：饱食增强食物成分
公开(公告)号：US20050170059A1
公开(公告)日：2005-08-04
申请号：US10932389
申请日：2004-09-02
申请人： Deborah Aldred , Ivo Van Amerongen , Janos Bodor , David Mela , Phillippa Rayment
发明人： Deborah Aldred , Ivo Van Amerongen , Janos Bodor , David Mela , Phillippa Rayment
IPC分类号： A23L1/0532 , A23L1/16 , A23L1/164 , A23L1/29 , A23L1/308 , A23L1/05
CPC分类号： A23L33/21 , A23L7/109 , A23L7/126 , A23L29/256 , A23L33/40 , A23V2002/00 , A23V2250/5026 , A23V2250/1578
摘要： The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6% wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.
摘要翻译：本发明提供包含非溶解二价金属离子源的食用组合物和0.1至6重量％的L-古洛糖醛酸含量为藻酸盐中总糖醛酸单元的至少60％的藻酸盐。本发明的组合物具有良好的饱腹效果，并且有益于用于体重控制计划。可食用组合物可以是旨在用于体重减轻或体重控制计划的食物组合物，例如膳食替代品食品。

10. 发明申请

US20050158443A1 Beverages and their preparation 审中-公开
标题翻译：饮料及其制备
公开(公告)号：US20050158443A1
公开(公告)日：2005-07-21
申请号：US11017248
申请日：2004-12-20
申请人： Kai Grebenkamper , Reinhard Kohlus , Krassimir Velikov
发明人： Kai Grebenkamper , Reinhard Kohlus , Krassimir Velikov
IPC分类号： A23L1/00 , A23L2/39 , A23L2/68 , A23G9/00
CPC分类号： A23L2/39 , A23L2/68
摘要： A process for making a powdered precursor for preparing an acidic beverage upon admixture of the powdered precursor with a liquid, the process comprising the steps: (a) preparing a first slurry comprising a protein source and a stabiliser, said first slurry having a neutral or an acidic pH; (b) adjusting the pH of the first slurry, if necessary, to a value in the range of from 2 to 6, preferably from 3.5 to 4.2; and (c) spray drying the first slurry after step (a) or step (b).
摘要翻译：一种制备粉末状前体的方法，该粉末前体在粉末状前体与液体混合时制备酸性饮料，该方法包括以下步骤：（a）制备包含蛋白质源和稳定剂的第一浆料，所述第一浆料具有中性或酸性pH; （b）如果需要，将第一浆料的pH调节至2至6，优选3.5至4.2的值; 和（c）在步骤（a）或步骤（b）之后喷雾干燥第一浆料。

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