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1. 发明申请

US20140113056A1 SPREAD 审中-公开
标题翻译：传播
公开(公告)号：US20140113056A1
公开(公告)日：2014-04-24
申请号：US14124934
申请日：2012-06-08
申请人： Paul Wassell , Mark Farmer , Stuart Andrew Warner , Allan Torben Bech , Niall W.G. Young , Graham Bonwick , Christopher Smith
发明人： Paul Wassell , Mark Farmer , Stuart Andrew Warner , Allan Torben Bech , Niall W.G. Young , Graham Bonwick , Christopher Smith
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D7/0056 , A23D7/013 , C11C3/025
摘要： The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of from 41 to 90 wt. % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
摘要翻译：本发明提供了一种扩散形式的食品，其中所述涂抹物是油包水乳液，其含有（a）连续脂肪相（b）分散的水相，其中所述铺展物包含（i）甘油三酯，其量为 41至90wt。基于食品的％（ii）甘油和莫宁加油的单酯或二酯。

2. 发明授权

US07718408B2 Method 有权
标题翻译：方法
公开(公告)号：US07718408B2
公开(公告)日：2010-05-18
申请号：US10898775
申请日：2004-07-26
申请人： Paul Wassell , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
发明人： Paul Wassell , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
IPC分类号： C12P7/64 , C12Q1/48 , C12N9/10 , C12P21/06 , C07H21/04
CPC分类号： C11C1/08 , C11C3/06 , C12N9/1029 , C12P7/6436 , C12P7/6445 , C12Y203/01
摘要： The present application provides a method of reducing and/or removing diglyceride from an edible oil, comprising admixing an edible oil with an acyl acceptor substrate and a diglyceride: glycerol acyltransferase, wherein the diglyceride:glycerol acyltransferase is characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol. The diglyceride:glycerol acyltransferase can comprise the amino acid sequence motif GDSX. The present invention also relates to the use of a diglyceride:glycerol acyltransferase in the manufacture of an edible oil, for reducing and/or removing diglyceride from said edible oil and to the use of said enzyme in the manufacture of a foodstuff comprising an edible oil for improving the crystallization properties of said foodstuff.
摘要翻译：本申请提供了从食用油中还原和/或除去甘油二酯的方法，包括将食用油与酰基受体底物和甘油二酯：甘油酰基转移酶混合，其中所述甘油二酯：甘油酰基转移酶被表征为可食用的酶油能够将酰基从甘油二酯转移到甘油。甘油二酯：甘油酰基转移酶可以包含氨基酸序列基序GDSX。本发明还涉及甘油二酯：甘油酰基转移酶在制造食用油中的用途，用于从所述食用油中还原和/或除去甘油二酯，以及所述酶在制造包含食用油的食品中的用途用于改善所述食品的结晶性能。

3. 发明申请

US20100062501A1 METHOD 失效
标题翻译：方法
公开(公告)号：US20100062501A1
公开(公告)日：2010-03-11
申请号：US12492042
申请日：2009-06-25
申请人： Paul Wassell , Jorn Borch Soe , Jorn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
发明人： Paul Wassell , Jorn Borch Soe , Jorn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
IPC分类号： C12P7/64
CPC分类号： C11C1/08 , C11C3/06 , C12N9/1029 , C12P7/6436 , C12P7/6445 , C12Y203/01
摘要： The present application provides a method of reducing and/or removing diglyceride from an edible oil, comprising admixing an edible oil with an acyl acceptor substrate and a diglyceride:glycerol acyltransferase, wherein the diglyceride:glycerol acyltransferase is characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol. The diglyceride:glycerol acyltransferase can comprise the amino acid sequence motif GDSX. The present invention also relates to the use of a diglyceride:glycerol acyltransferase in the manufacture of an edible oil, for reducing and/or removing diglyceride from said edible oil and to the use of said enzyme in the manufacture of a foodstuff comprising an edible oil for improving the crystallization properties of said foodstuff.
摘要翻译：本申请提供了从食用油中还原和/或除去甘油二酯的方法，包括将食用油与酰基受体底物和甘油二酯：甘油酰基转移酶混合，其中所述甘油二酯：甘油酰基转移酶被表征为可食用的酶油能够将酰基从甘油二酯转移到甘油。甘油二酯：甘油酰基转移酶可以包含氨基酸序列基序GDSX。本发明还涉及甘油二酯：甘油酰基转移酶在制造食用油中的用途，用于从所述食用油中还原和/或除去甘油二酯，以及所述酶在制造包含食用油的食品中的用途用于改善所述食品的结晶性能。

4. 发明申请

US20140242250A1 LOW FAT SPREAD 审中-公开
公开(公告)号：US20140242250A1
公开(公告)日：2014-08-28
申请号：US14124832
申请日：2012-06-08
申请人： Paul Wassell , Mark Farmer , Stuart Andrew Warner , Allan Torben Bech , Niall W.G Young , Graham Bonwick , Christopher Smith
发明人： Paul Wassell , Mark Farmer , Stuart Andrew Warner , Allan Torben Bech , Niall W.G Young , Graham Bonwick , Christopher Smith
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D7/0056 , A23D7/013 , A23D7/015
摘要： The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of less than 41 wt % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
摘要翻译：本发明提供了一种扩散形式的食品，其中所述涂抹物是油包水乳液，其含有（a）连续脂肪相（b）分散的水相，其中所述铺展物包含（i）甘油三酯，其量为小于41重量％，基于食品（ⅱ）甘油和莫a油的单酯或二酯。

5. 发明申请

US20070207133A1 Emulsifier Composition for Shortening 有权
标题翻译：乳化剂组合物缩短
公开(公告)号：US20070207133A1
公开(公告)日：2007-09-06
申请号：US10592549
申请日：2005-03-18
申请人： Paul Wassell
发明人： Paul Wassell
IPC分类号： A61K35/74 , A61K47/00
CPC分类号： A23D7/0053 , A23L33/135 , A23V2200/3204 , A61K2035/115
摘要： A method of producing a water-in-oil product is described. The method comprises the step of: admixing a hydrophobic component with a water-in-oil emulsion to form said water-in-oil product, wherein said hydrophobic component comprises a probiotic in a hydrophobic medium.
摘要翻译：描述了一种生产油包水产品的方法。该方法包括以下步骤：将疏水性组分与油包水乳液混合以形成所述油包水产品，其中所述疏水组分在疏水介质中包含益生菌。

6. 发明授权

US09107429B2 Emulsifier composition for shortening 有权
标题翻译：乳化剂组合物缩短
公开(公告)号：US09107429B2
公开(公告)日：2015-08-18
申请号：US10592549
申请日：2005-03-18
申请人： Paul Wassell
发明人： Paul Wassell
IPC分类号： A23D7/005 , A61K35/00 , A23L1/30
CPC分类号： A23D7/0053 , A23L33/135 , A23V2200/3204 , A61K2035/115
摘要： A method of producing a water-in-oil product is described. The method comprises the step of: admixing a hydrophobic component with a water-in-oil emulsion to form said water-in-oil product, wherein said hydrophobic component comprises a probiotic in a hydrophobic medium.
摘要翻译：描述了一种生产油包水产品的方法。该方法包括以下步骤：将疏水性组分与油包水乳液混合以形成所述油包水产品，其中所述疏水组分在疏水介质中包含益生菌。

7. 发明授权

US08440435B2 Method for reducing 1,2-diglyceride content of an edible oil 失效
标题翻译：降低食用油1,2-二甘油酯含量的方法
公开(公告)号：US08440435B2
公开(公告)日：2013-05-14
申请号：US12492042
申请日：2009-06-25
申请人： Paul Wassell , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
发明人： Paul Wassell , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Anna Cecilie Jentoft Kristensen
IPC分类号： C12P7/64 , C12P21/06 , C12Q1/48 , C11N9/10 , C07H21/04
CPC分类号： C11C1/08 , C11C3/06 , C12N9/1029 , C12P7/6436 , C12P7/6445 , C12Y203/01
摘要： The present application provides a method of reducing and/or removing diglyceride from an edible oil, comprising admixing an edible oil with an acyl acceptor substrate and a diglyceride:glycerol acyltransferase, wherein the diglyceride:glycerol acyltransferase is characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol. The diglyceride:glycerol acyltransferase can comprise the amino acid sequence motif GDSX. The present invention also relates to the use of a diglyceride:glycerol acyltransferase in the manufacture of an edible oil, for reducing and/or removing diglyceride from said edible oil and to the use of said enzyme in the manufacture of a foodstuff comprising an edible oil for improving the crystallization properties of said foodstuff.
摘要翻译：本申请提供了从食用油中还原和/或除去甘油二酯的方法，包括将食用油与酰基受体底物和甘油二酯：甘油酰基转移酶混合，其中所述甘油二酯：甘油酰基转移酶被表征为可食用的酶油能够将酰基从甘油二酯转移到甘油。甘油二酯：甘油酰基转移酶可以包含氨基酸序列基序GDSX。本发明还涉及甘油二酯：甘油酰基转移酶在制造食用油中的用途，用于从所述食用油中还原和/或除去甘油二酯，以及所述酶在制造包含食用油的食品中的用途用于改善所述食品的结晶性能。

8. 发明申请

US20050142647A1 Method 有权
标题翻译：方法
公开(公告)号：US20050142647A1
公开(公告)日：2005-06-30
申请号：US10898775
申请日：2004-07-26
申请人： Paul Wassell , Jorn Soe , Jorn Mikkelsen , Anna Kristensen
发明人： Paul Wassell , Jorn Soe , Jorn Mikkelsen , Anna Kristensen
IPC分类号： C12P7/64
CPC分类号： C11C1/08 , C11C3/06 , C12N9/1029 , C12P7/6436 , C12P7/6445 , C12Y203/01
摘要： The present invention relates to a method of reducing and/or removing diglyceride from an edible oil, comprising a) admixing an edible oil with an acyl acceptor substrate and a diglyceride:glycerol acyltransferase, wherein the diglyceride:glycerol acyltransferase is characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol. Preferably, the diglyceride:glycerol acyltransferase comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T, N, M or S. Furthermore the present invention relates to the use of a diglyceride:glycerol acyltransferase characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol, in the manufacture of an edible oil, for reducing and/or removing (preferably selectively reducing and/or removing) diglyceride from said edible oil and to the use of said enzyme in the manufacture of a foodstuff comprising an edible oil for improving the crystallization properties of said foodstuff.
摘要翻译：本发明涉及一种从食用油中还原和/或除去甘油二酯的方法，其包括：a）将食用油与酰基受体底物和甘油二酯：甘油酰基转移酶混合，其中所述甘油二酯：甘油酰基转移酶的特征在于：在食用油中能够将酰基从甘油二酯转移到甘油。优选地，甘油二酯：甘油酰基转移酶包含氨基酸序列基序GDSX，其中X是以下氨基酸残基L，A，V，I，F，Y，H，Q，T，N，M或S中的一个或多个此外，本发明涉及在制造食用油中特征在于在食用油中能够将酰基从甘油二酯转化为甘油的酶的甘油二酯：甘油酰基转移酶的用途，用于还原和/或从所述食用油中除去（优选选择性还原和/或除去）甘油二酯，以及所述酶在制备包含用于改善所述食品的结晶性能的食用油的食品中的用途。

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