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1. 发明授权

US08663728B2 Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks 失效
标题翻译：蛋白质稳定剂系统，包括用于弱酸性调味乳饮料的角叉菜胶
公开(公告)号：US08663728B2
公开(公告)日：2014-03-04
申请号：US12821518
申请日：2010-06-23
申请人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
发明人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
IPC分类号： A23L2/00
CPC分类号： A23C9/1542 , A23C11/103
摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
摘要翻译：本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。在实施方案中，酸化乳和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白和/或大豆蛋白，稳定剂系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

2. 发明申请

US20090104141A1 ISOTHERMAL PREPARATION OF HEAT-RESISTANT GELLAN GELS WITH REDUCED SYNERESIS 审中-公开
标题翻译：耐热凝胶凝胶的同位素制备与减少的SYNERESIS
公开(公告)号：US20090104141A1
公开(公告)日：2009-04-23
申请号：US11875677
申请日：2007-10-19
申请人： Shinya Ikeda , Ronnie Yuan , Todd Anthony Talashek
发明人： Shinya Ikeda , Ronnie Yuan , Todd Anthony Talashek
IPC分类号： A61L9/04 , B01J13/00 , C08L5/08
CPC分类号： B01J13/0065 , C08J3/075 , C08J2305/00 , C08K5/092 , C08L5/00 , C08L2205/02 , C08L2666/26
摘要： A gel comprising a deacylated gellan gum, an effective amount of a sequestrant, an effective amount of a syneresis control agent, and a gelation inducer is described. Also methods for making the gel are disclosed including a method for forming heat-resistant gels comprising mixing deacylated gellan gum and xyloglucan; hydrating the blend; resting the hydrated blend until a gel forms. The gels can be used in a variety of applications such as air freshener gels.
摘要翻译：描述了包含脱酰基吉兰糖胶，有效量的螯合剂，有效量的脱水收缩控制剂和凝胶诱导剂的凝胶。还公开了制备凝胶的方法，包括形成耐热凝胶的方法，包括混合脱酰基结冷胶和木葡聚糖; 保湿混合物; 静置水合的混合物直到形成凝胶。凝胶可用于各种应用，如空气清新剂凝胶。

3. 发明授权

US08513408B2 Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages 有权
标题翻译：钙稳定的高酰基结冷胶，用于提高饮料中的胶体稳定性
公开(公告)号：US08513408B2
公开(公告)日：2013-08-20
申请号：US11136026
申请日：2005-05-24
申请人： C. Ronnie Yuan , Neil Morrison , Ross Clark
发明人： C. Ronnie Yuan , Neil Morrison , Ross Clark
IPC分类号： C08B37/00
CPC分类号： A23L1/0545 , A23C11/103 , A23G1/56 , A23G2200/06 , A23L2/52 , A23L29/272 , A23V2002/00 , C08B37/006 , C08J3/075 , C08J2305/00 , C08L5/00 , C12P19/04 , A23V2250/5054 , A23V2250/5488 , A23V2250/1578
摘要： A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
摘要翻译：制备低钙敏感（钙稳定）高酰基结耳喃胶，以提高饮料中的胶体稳定性。低钙敏感高酰基结耳喃胶与其他高酰基结冷胶相比具有优异的胶体稳定性悬浮性能。通过在巴氏杀菌之前调节结冷糖发酵肉汤（聚合物溶液）的pH值并与常规pH值和保持时间相比降低巴氏杀菌保持时间来制备低钙敏感性高酰基结冷胶。

4. 发明申请

US20070026125A1 Low-sediment acidic protein beverages 审中-公开
标题翻译：低沉积酸性蛋白饮料
公开(公告)号：US20070026125A1
公开(公告)日：2007-02-01
申请号：US11194811
申请日：2005-08-01
申请人： Ronnie Yuan , Michelle Kazmierski
发明人： Ronnie Yuan , Michelle Kazmierski
IPC分类号： A23L2/00
CPC分类号： A23L2/52 , A23L2/38 , A23L33/16 , A23L33/17
摘要： Specific types of low pH protein-based beverages (such as soy- and/or dairy-based types) that are properly suspended to prevent undesirable sedimentation of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component provides a network forming structure that suspends the target proteins and prevents any appreciable sedimentation of such proteins. Additionally, this system is capable of improving the suspension of acidic protein beverages fortified with insoluble calcium. The beverages encompassed within this invention exhibit certain stability benefits under typical storage conditions and may, depending upon the pH of the overall system, include additives that coat the proteins to prevent, or at least retard, aggregation of such constituent proteins when the pH level approaches their pertinent isoelectric point.
摘要翻译：提供了适当悬浮以防止储存期间这种蛋白质成分的不希望的沉淀的特定类型的低pH蛋白质基的饮料（例如大豆和/或乳制品类型）。这种饮料包括包含用不同水溶性助剂涂覆的细菌纤维素（BC）的增稠体系，使得基于BC的组分提供悬浮靶蛋白的网络形成结构并防止任何明显的沉淀。此外，该系统能够改善用不溶性钙强化的酸性蛋白质饮料的悬浮液。包含在本发明内的饮料在典型的储存条件下显示出一定的稳定性益处，并且根据整个系统的pH值，可以包括在pH值接近时涂覆蛋白质以防止或至少延迟这些组分蛋白的聚集的添加剂它们的相关等电点。

5. 发明授权

US06485575B2 Starch-emulsifier composition and method of making 有权
标题翻译：淀粉乳化剂组成及制备方法
公开(公告)号：US06485575B2
公开(公告)日：2002-11-26
申请号：US10001943
申请日：2001-10-23
申请人： Chienkuo Ronnie Yuan
发明人： Chienkuo Ronnie Yuan
IPC分类号： C08B3014
CPC分类号： A23G1/56 , A21D2/16 , A21D2/186 , A21D13/068 , A21D13/80 , A23C9/1544 , A23C19/0765 , A23D7/0056 , A23G3/346 , A23G9/04 , A23G9/305 , A23G9/327 , A23G9/34 , A23G9/52 , A23G2200/06 , A23L25/10 , A23L27/105 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/219 , A23L29/238 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/35 , C08B30/12 , C08B30/14 , C08L3/02 , C12Y302/01001 , C12Y302/01041 , Y10S426/804
摘要： A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.
摘要翻译：通过在乳化剂存在下加热淀粉以形成具有独特性质的复合物来生产淀粉 - 乳化剂组合物的方法。可以进一步处理该产物以获得大于约20％的短链直链淀粉。还描述了通过该方法制备的淀粉 - 乳化剂组合物（例如，粉末，凝胶，糊剂）和含有淀粉 - 乳化剂组合物的食品。

6. 发明授权

US5755890A Starch-emulsifier composition and methods of making 失效
公开(公告)号：US5755890A
公开(公告)日：1998-05-26
申请号：US783574
申请日：1997-01-15
申请人： Chienkuo Ronnie Yuan
发明人： Chienkuo Ronnie Yuan
IPC分类号： A21D2/16 , A21D2/18 , A21D13/08 , A23C9/154 , A23C19/076 , A23D7/005 , A23G1/00 , A23G1/56 , A23G3/34 , A23G9/04 , A23G9/30 , A23G9/32 , A23G9/34 , A23G9/52 , A23L1/035 , A23L1/0522 , A23L1/0526 , A23L1/0532 , A23L1/0534 , A23L1/054 , A23L1/09 , A23L1/221 , A23L1/24 , A23L1/38 , C08B30/12 , C08B30/14 , C08L3/02 , C08J3/215
CPC分类号： A23G1/56 , A21D13/08 , A21D2/16 , A21D2/186 , A23C19/0765 , A23C9/1544 , A23D7/0056 , A23G3/346 , A23G9/04 , A23G9/305 , A23G9/327 , A23G9/34 , A23G9/52 , A23L25/10 , A23L27/105 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/219 , A23L29/238 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/35 , C08B30/12 , C08B30/14 , C08L3/02 , C12Y302/01001 , C12Y302/01041 , A23G2200/06
摘要： A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.

7. 发明申请

US20110020507A1 PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS 失效
标题翻译：蛋白质稳定剂系统，包含卡路里汀用于弱酸性牛奶饮料
公开(公告)号：US20110020507A1
公开(公告)日：2011-01-27
申请号：US12821518
申请日：2010-06-23
申请人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
发明人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
IPC分类号： A23C17/00 , A23C11/10 , G01N33/04
CPC分类号： A23C9/1542 , A23C11/103
摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
摘要翻译：本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。在实施方案中，酸化牛奶和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白质和/或大豆蛋白，以及稳定剂系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

8. 发明授权

US06306218B1 Starch-emulsifier composition and methods of making 有权
标题翻译：淀粉乳化剂组成及制备方法
公开(公告)号：US06306218B1
公开(公告)日：2001-10-23
申请号：US09488128
申请日：2000-01-20
申请人： Chienkuo Ronnie Yuan
发明人： Chienkuo Ronnie Yuan
IPC分类号： C08B3014
CPC分类号： A23G1/56 , A21D2/16 , A21D2/186 , A21D13/068 , A21D13/80 , A23C9/1544 , A23C19/0765 , A23D7/0056 , A23G3/346 , A23G9/04 , A23G9/305 , A23G9/327 , A23G9/34 , A23G9/52 , A23G2200/06 , A23L25/10 , A23L27/105 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/219 , A23L29/238 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/35 , C08B30/12 , C08B30/14 , C08L3/02 , C12Y302/01001 , C12Y302/01041 , Y10S426/804
摘要： A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.
摘要翻译：通过在乳化剂存在下加热淀粉以形成具有独特性质的复合物来生产淀粉 - 乳化剂组合物的方法。可以进一步处理该产物以获得大于约20％的短链直链淀粉。还描述了通过该方法制备的淀粉 - 乳化剂组合物（例如，粉末，凝胶，糊剂）和含有淀粉 - 乳化剂组合物的食品。

9. 发明授权

US6017388A Starch-emulsifier composition and methods of making 失效
标题翻译：淀粉乳化剂组成及制备方法
公开(公告)号：US6017388A
公开(公告)日：2000-01-25
申请号：US82345
申请日：1998-05-20
申请人： Chienkuo Ronnie Yuan
发明人： Chienkuo Ronnie Yuan
IPC分类号： A21D2/16 , A21D2/18 , A21D13/06 , A21D13/08 , A23C9/154 , A23C19/076 , A23D7/005 , A23G1/00 , A23G1/56 , A23G3/34 , A23G9/04 , A23G9/30 , A23G9/32 , A23G9/34 , A23G9/52 , A23L1/035 , A23L1/0522 , A23L1/0526 , A23L1/0532 , A23L1/0534 , A23L1/054 , A23L1/09 , A23L1/221 , A23L1/24 , A23L1/38 , C08B30/12 , C08B30/14 , C08L3/02 , C09D103/02
CPC分类号： A23G1/56 , A21D13/068 , A21D13/08 , A21D2/16 , A21D2/186 , A23C19/0765 , A23C9/1544 , A23D7/0056 , A23G3/346 , A23G9/04 , A23G9/305 , A23G9/327 , A23G9/34 , A23G9/52 , A23L25/10 , A23L27/105 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/219 , A23L29/238 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/35 , C08B30/12 , C08B30/14 , C08L3/02 , C12Y302/01001 , C12Y302/01041 , A23G2200/06 , Y10S426/804
摘要： A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.
摘要翻译：通过在乳化剂存在下加热淀粉以形成具有独特性质的复合物来生产淀粉 - 乳化剂组合物的方法。可以进一步处理该产物以获得大于约20％的短链直链淀粉。还描述了通过该方法制备的淀粉 - 乳化剂组合物（例如，粉末，凝胶，糊剂）和含有淀粉 - 乳化剂组合物的食品。

10. 发明授权

US08231921B2 High performance gellan gums and methods for production thereof 有权
标题翻译：高性能吉兰糖胶及其生产方法
公开(公告)号：US08231921B2
公开(公告)日：2012-07-31
申请号：US11611570
申请日：2006-12-15
申请人： Ralph B. Bezanson , William C. Baldwin , Daniel E. Jackson , Bradley S. Dominik , Don Dimasi , C. Ronnie Yuan , Andrew J. Grazela
发明人： Ralph B. Bezanson , William C. Baldwin , Daniel E. Jackson , Bradley S. Dominik , Don Dimasi , C. Ronnie Yuan , Andrew J. Grazela
IPC分类号： A23L1/05
CPC分类号： C12P19/04 , A23G3/42 , A23L2/02 , A23L2/52 , A23L21/15 , A23L29/272 , A23V2002/00 , A23V2250/5054 , A23V2250/507 , A23V2250/5086
摘要： The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
摘要翻译：本发明涉及具有至少约117g / cm 2，即约117g / cm 2至约400g / cm 2的0.1％凝乳计凝胶强度的高性能吉兰糖胶组合物。高性能吉兰糖胶的酰基含量低，分子量增加。本发明的一个实施方案还涉及用于生产高透明度的高性能吉兰糖胶的方法。本发明还涉及包含高性能吉兰糖胶的食品和非食品工业产品。

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