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1. 发明申请

US20070051741A1 Methods for the application of ingredients to the inside of a straw 审中-公开
标题翻译：将成分施用于秸秆内部的方法
公开(公告)号：US20070051741A1
公开(公告)日：2007-03-08
申请号：US11218942
申请日：2005-09-02
申请人： Anilkumar Gaonkar , Cathy Ludwig , Neil Darin , Robert Jones
发明人： Anilkumar Gaonkar , Cathy Ludwig , Neil Darin , Robert Jones
IPC分类号： A23L1/00
CPC分类号： A23L5/40 , A23L27/00 , A23L27/82 , A23P10/10
摘要： Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered ingredient coated to the interior surface. Suitable adhering agents include lipids (e.g., soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof), medium chain triglycerides oils, emulsifiers, and mixtures thereof. Suitable powdered ingredients include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. The adhering agent is applied to the interior surface of the straw by any one of a number of methods followed by incorporating the powdered ingredient into the adhering agent layer. The powdered ingredient adheres or sticks to, and is incorporated into, the adhering agent layer. Once the powdered ingredient layer is added, the coated drinking straw is ready for use with a beverage.
摘要翻译：用可食用组合物涂覆中空管状结构的内表面，特别是饮用装置，更具体地是吸管的方法，以将饮料通过吸管赋予理想的修饰。可食用组合物包含粘附剂和涂覆在内表面上的粉末状成分。合适的粘合剂包括脂质（例如大豆油，玉米油，卡诺拉油，向日葵油，菜籽油，花生油及其混合物），中链甘油三酯油，乳化剂及其混合物。合适的粉末成分包括食用酸，食用基质，甜味剂，矫味剂，维生素，矿物质，着色剂，感觉剂，类胡萝卜素，抗氧化剂，多酚，植物营养素及其混合物。通过多种方法中的任何一种将粘合剂施加到吸管的内表面，然后将粉末成分掺入粘合剂层中。粉末成分粘附或粘附并粘合到粘合剂层中。一旦添加粉末成分层，涂覆的吸管可以与饮料一起使用。

2. 发明申请

US20060159806A1 Food modifier transferable article 审中-公开
标题翻译：食品改性剂可转移制品
公开(公告)号：US20060159806A1
公开(公告)日：2006-07-20
申请号：US11038697
申请日：2005-01-20
申请人： Neil Darin , Cathy Ludwig , Anilkumar Gaonkar , Nicole Windsor
发明人： Neil Darin , Cathy Ludwig , Anilkumar Gaonkar , Nicole Windsor
IPC分类号： A21D13/00
CPC分类号： A23D9/007
摘要： The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated transfer of a food modifier from the coating to food materials in contact therewith.
摘要翻译：本发明一般涉及将食品改性剂转移到与其接触的食品中的制品。所述制品包括支撑在支撑构件上的涂层，其中所述涂层包含含有可释放地保留食物改性剂的脂质的载体材料。该制品提供食物改性剂从涂层热接触转移或水激活转移到与其接触的食品材料。

3. 发明申请

US20050118306A1 Composite particles imparting sequential changes in food products and methods of making same 有权
标题翻译：赋予食品顺序变化的复合颗粒及其制造方法
公开(公告)号：US20050118306A1
公开(公告)日：2005-06-02
申请号：US10726150
申请日：2003-12-02
申请人： Cathy Ludwig , Anilkumar Gaonkar , Charles Frey
发明人： Cathy Ludwig , Anilkumar Gaonkar , Charles Frey
IPC分类号： A23L1/00 , A23L1/272 , A23L2/395 , A23L2/56 , A23L2/58 , A23L1/216
CPC分类号： A23L2/395 , A23L2/56 , A23L2/58 , A23L5/41 , A23V2002/00 , A23V2200/22 , A23V2200/16 , A23V2200/044
摘要： Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous environment, provide at least two sequential changes in the food product. Such changes can include changes in color or other visual appearance characteristics, flavor, and the like, as well as combinations thereof. In another embodiment, the composite particles are included in a powdered beverage mix wherein the powdered beverage mix itself provide the initial sequential change followed, by an appropriate delay, the second sequential change; further sequential changes can be provided, if desired, by providing additional layers with the appropriate optical and/or organoleptic ingredients therein.
摘要翻译：提供复合颗粒，当暴露于水性环境中时，其在食品中赋予独特的，有趣的光学和/或感官效果。在一个实施方案中，复合颗粒具有至少两层，当暴露于水性环境时，在食品中提供至少两个顺序变化。这样的变化可以包括颜色或其它视觉外观特征，风味等的改变，以及它们的组合。在另一个实施方案中，复合颗粒包括在粉末饮料混合物中，其中粉末饮料混合物本身通过适当的延迟随后提供初始顺序变化第二顺序变化; 如果需要，可以通过在其中提供具有合适的光学和/或感官成分的附加层来提供进一步的顺序变化。

4. 发明申请

US20050287286A1 Aroma-producing compositions for foods 失效
标题翻译：用于食物的产生香气的组合物
公开(公告)号：US20050287286A1
公开(公告)日：2005-12-29
申请号：US10876813
申请日：2004-06-25
申请人： Anilkumar Gaonkar , Cathy Ludwig
发明人： Anilkumar Gaonkar , Cathy Ludwig
IPC分类号： A21D2/00 , A23L1/00 , A23L1/22 , A23D7/00
CPC分类号： A23L27/72 , A23P10/35
摘要： An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.
摘要翻译：提供了一种改进的产生香味的组合物，其是保持稳定的，并且允许从组合物中控制所需香气的释放，以及用产生香味的组合物处理的食品。产生香味的组合物是均匀的单相体系，其包括产生香味的材料和含脂肪的组合物，其包含中链脂肪酸甘油三酯和熔点大于中链脂肪酸甘油三酸酯的脂肪或脂质。可以加热产生芳香的组合物以在适当的时间诱导和促进来自产生芳香的组合物的香气释放，例如当用产生芳香的组合物处理的食品在其消耗之前被微波加热预热时。

5. 发明申请

US20060121168A1 Anti-boil-over compositions and methods for microwave oven cooking of dry pasta 有权
标题翻译：用于烘干面食的微波炉烹饪的抗煮沸组合物和方法
公开(公告)号：US20060121168A1
公开(公告)日：2006-06-08
申请号：US11001845
申请日：2004-12-02
申请人： Jaime Flaherty , Yeong-Ching Hong , Tia Rains , Cecily Brose , Ricardo Villota , Cathy Ludwig , Anilkumar Gaonkar , Dennis Kim
发明人： Jaime Flaherty , Yeong-Ching Hong , Tia Rains , Cecily Brose , Ricardo Villota , Cathy Ludwig , Anilkumar Gaonkar , Dennis Kim
IPC分类号： A23L1/16
CPC分类号： A23L1/16 , A23L7/109 , A23L7/111 , A23L29/10 , A23L29/212
摘要： Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
摘要翻译：提供了抗沸腾组合物和方法，其在微波炉烹饪过程中显着减少相对相似的面食和水混合物的煮沸，从而不需要超大的容器。因此，当使用有限容积的容器制备时，煮熟的面食的容器看起来很满。

6. 发明申请

US20050100649A1 Composite particles for beverage mixes imparting optical effect in beverages and methods of making same 有权
标题翻译：用于饮料混合物的复合颗粒在饮料中赋予光学效果及其制造方法
公开(公告)号：US20050100649A1
公开(公告)日：2005-05-12
申请号：US10702804
申请日：2003-11-06
申请人： Anilkumar Gaonkar , Cathy Ludwig
发明人： Anilkumar Gaonkar , Cathy Ludwig
IPC分类号： A23L29/20 , A23L2/39 , A23L2/40 , A23L29/00 , C12C1/00
CPC分类号： A23L2/40 , A23L2/39
摘要： Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible acid in a solution such that the composite particles independently move in the solution sufficient to create a visual effect. The movement of the composite particles creates an interesting and enjoyable optical effect. In one embodiment, these composite particles are included in powdered beverage mixes including an edible acid which are reconstituted into drinking beverages having the optical effect imparted by the movement of the composite particles in solution.
摘要翻译：复合颗粒由复合颗粒组成，其中可食用芯颗粒用包含在溶液中与可食用酸接触的形成喷射气体的材料的涂层包封，使得复合颗粒在足以产生视觉效果的溶液中独立地移动。复合颗粒的运动产生了一种有趣和愉快的光学效果。在一个实施方案中，这些复合颗粒包括在粉末饮料混合物中，包括可食用的酸，其被重新配制成具有通过复合颗粒在溶液中运动所赋予的光学效应的饮用饮料。

7. 发明申请

US20100178391A1 FLEXIBLE PAD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的柔性垫
公开(公告)号：US20100178391A1
公开(公告)日：2010-07-15
申请号：US11577078
申请日：2005-10-24
申请人： John MacMahon , Mark Norton , Phil Brown , Rodett Susan , Audrey Trouillot , ray Laudano , Adam Fennel , Satwinder Panesar , Lee Rowan , James Ferguson , Heather Hudson , Anilkumar Gaonkar , Bary Zeller
发明人： John MacMahon , Mark Norton , Phil Brown , Rodett Susan , Audrey Trouillot , ray Laudano , Adam Fennel , Satwinder Panesar , Lee Rowan , James Ferguson , Heather Hudson , Anilkumar Gaonkar , Bary Zeller
IPC分类号： B65B29/02 , A23F5/26
CPC分类号： B65D85/8046
摘要： The present invention provides a flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains one or more absorbent elements.
摘要翻译：本发明提供了一种用于制备饮料的柔性垫，包括：限定存储容积的过滤袋; 所述储存体积含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物; 其中所述存储容积还包含一个或多个吸收元件。

8. 发明申请

US20090232944A1 FLEXIBLE PAD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的柔性垫
公开(公告)号：US20090232944A1
公开(公告)日：2009-09-17
申请号：US11577169
申请日：2005-10-24
申请人： John MacMahon , Susan Bodett , Mark Norton , Satwinder Panesar , Lee Rowan , Joseph Giacone , Heather Hudson , Anilkumar Gaonkar , Bary Zeller
发明人： John MacMahon , Susan Bodett , Mark Norton , Satwinder Panesar , Lee Rowan , Joseph Giacone , Heather Hudson , Anilkumar Gaonkar , Bary Zeller
IPC分类号： B65B29/02 , A47J31/00 , B67D5/00 , A23L2/52
CPC分类号： B65D85/8046
摘要： The present invention provides a flexible pad (10) for preparing a beverage comprising: a flexible bag defining a storage volume (13); the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein at least a part of the flexible bag is formed from a flexible water-impermeable thin sheet material (11, 12), wherein said flexible water-impermeable thin sheet material comprises one or more apertures (40, 41) defining an inlet or an outlet of the storage volume.
摘要翻译：本发明提供了一种用于制备饮料的柔性垫（10），包括：限定存储容积（13）的柔性袋; 所述储存体积含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物; 其中所述柔性袋的至少一部分由柔性不透水薄片材料（11,12）形成，其中所述柔性不透水薄片材料包括一个或多个孔（40,41），其限定入口或出口的存储量。

9. 发明申请

US20140295024A1 FLAVOR PRE-BLENDS FOR CHEWING GUM, METHODS OF MAKING FLAVOR PRE-BLENDS AND CHEWING GUM COMPOSITIONS THEREOF 审中-公开
标题翻译：用于咀嚼葡萄酒的调味剂预处理方法，制备香料预混物的方法及其组合物
公开(公告)号：US20140295024A1
公开(公告)日：2014-10-02
申请号：US14001067
申请日：2012-02-23
申请人： Bruce Campbell , Anilkumar Gaonkar , Kishor Kabse , Simkie Kar , Deborah Levenson , Yan Wang , Stanislav Zakharkin , Steven Zbylut
发明人： Bruce Campbell , Anilkumar Gaonkar , Kishor Kabse , Simkie Kar , Deborah Levenson , Yan Wang , Stanislav Zakharkin , Steven Zbylut
IPC分类号： A23G4/10
CPC分类号： A23G4/10 , A23G4/205 , A23V2002/00 , A23V2200/15 , A23V2250/02 , A23V2250/194 , A23V2250/6406 , A23V2250/6416 , A23V2250/6418
摘要： Disclosed include flavor pre-blends for use in chewing gum to impart improved chew texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients.
摘要翻译：公开的包括用于口香糖的风味预混合物以赋予改善的咀嚼质地和风味释放。风味预混合物包括亲水和亲脂成分。

10. 发明申请

US20090311384A1 POD FOR PREPARING A BEVERAGE 审中-公开
标题翻译：用于制备饮料的POD
公开(公告)号：US20090311384A1
公开(公告)日：2009-12-17
申请号：US11577058
申请日：2004-10-24
申请人： John MacMahon , Mark Norton , Lee Rowan , Satwinder Panesar , Jim Ferguson , Adam Fennel , Heather Hudson , Nicholas F. David , Bary Zeller , Audrey Trouillot , Ken Cale , Joseph Giacone , Anilkumar Gaonkar , Susan Bodett
发明人： John MacMahon , Mark Norton , Lee Rowan , Satwinder Panesar , Jim Ferguson , Adam Fennel , Heather Hudson , Nicholas F. David , Bary Zeller , Audrey Trouillot , Ken Cale , Joseph Giacone , Anilkumar Gaonkar , Susan Bodett
IPC分类号： B65D85/804 , B65B29/02
CPC分类号： A23C11/08 , B65D85/8043 , B65D85/8046
摘要： A pod for preparing a beverage comprising: a rigid or semi-rigid sidewall; a rigid or semi-rigid upper surface containing one more apertures forming an inlet of the pod; a lower surface formed at least partially from filtering material, the filtering material forming an outlet of the pod; the sidewall, upper surface and lower surface together defining a storage volume extending from the inlet to the outlet and containing a water-soluble composition, or a combination or mixture of water-soluble compositions for forming a beverage; wherein the rigid or semi-rigid sidewall maintains a physical separation of the filtering material and the upper surface during use.
摘要翻译：一种用于制备饮料的容器，包括：刚性或半刚性侧壁; 刚性或半刚性的上表面，其包含一个形成所述荚的入口的孔; 至少部分地由过滤材料形成的下表面，所述过滤材料形成所述荚的出口; 侧壁，上表面和下表面一起限定从入口延伸到出口并且含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物的储存容积; 其中刚性或半刚性侧壁在使用期间保持过滤材料和上表面的物理分离。

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