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1. 发明授权

US06572905B2 Preparation aroma system for dehydrated food product compositions 失效
公开(公告)号：US06572905B2
公开(公告)日：2003-06-03
申请号：US09745101
申请日：2000-12-21
申请人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
发明人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
IPC分类号： A23F546
CPC分类号： A23F5/465 , A23F3/405 , A23L2/56 , A23L27/72
摘要： A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

2. 发明授权

US06699518B2 Method of preparing coffee aromatizing compositions 失效
标题翻译：制备咖啡香气组合物的方法
公开(公告)号：US06699518B2
公开(公告)日：2004-03-02
申请号：US09767403
申请日：2001-01-23
申请人： Bary L. Zeller , Stefano Ceriali , Anthony Wragg , Anilkumar G. Gaonkar
发明人： Bary L. Zeller , Stefano Ceriali , Anthony Wragg , Anilkumar G. Gaonkar
IPC分类号： A23F500
CPC分类号： A23F5/486
摘要： A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.
摘要翻译：一种制备咖啡芳构化组合物的方法。咖啡香气如咖啡香气霜与挥发性有机载体液体在载体处于液态并且存在任何水分呈冰的形式的加工温度下接触以实现香味的固定载液。载液的凝固点低于加工温度，沸点高于加工温度，25℃蒸气压至少为0.01mmHg，大气压和水溶解度不超过10％。

3. 发明授权

US06544576B2 Coffee beverage preparation aroma system 有权
公开(公告)号：US06544576B2
公开(公告)日：2003-04-08
申请号：US09745124
申请日：2000-12-21
申请人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
发明人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
IPC分类号： A23F500
CPC分类号： A23F5/465 , A23F5/40 , A23F5/483 , A23F5/486
摘要： A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

4. 发明授权

US08603562B2 Coffee-derived surfactants 失效
标题翻译：咖啡衍生的表面活性剂
公开(公告)号：US08603562B2
公开(公告)日：2013-12-10
申请号：US12487296
申请日：2009-06-18
申请人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
发明人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
IPC分类号： A23F5/00 , A23L3/34 , C12P19/04
CPC分类号： A23F5/40 , C07H13/06
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译：通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。

5. 发明申请

US20090252850A1 Coffee-Derived Surfactants 失效
标题翻译：咖啡衍生的表面活性剂
公开(公告)号：US20090252850A1
公开(公告)日：2009-10-08
申请号：US12487296
申请日：2009-06-18
申请人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
发明人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
IPC分类号： A23F5/46
CPC分类号： A23F5/40 , C07H13/06
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译：通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。

6. 发明授权

US06391370B1 Micromilling plant sterols and emulsifiers 失效
标题翻译： Micromilling植物甾醇和乳化剂
公开(公告)号：US06391370B1
公开(公告)日：2002-05-21
申请号：US09543946
申请日：2000-04-06
申请人： Richard B. Rogers , John B. Topinka , Elizabeth Gwartney , Johnny Casanovas , Scott T. Ostergaard , Daniel G. Lis , John A. DeWalt , Anilkumar G. Gaonkar
发明人： Richard B. Rogers , John B. Topinka , Elizabeth Gwartney , Johnny Casanovas , Scott T. Ostergaard , Daniel G. Lis , John A. DeWalt , Anilkumar G. Gaonkar
IPC分类号： A23D900
CPC分类号： A23C9/13 , A23D7/0053 , A23D7/0056 , A23D9/007 , A23D9/05 , A23L27/60 , A23L33/11 , A23V2002/00 , A23V2250/21368 , A23V2250/5424 , A23V2250/5432 , A23V2250/192 , A23V2250/1842
摘要： Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.
摘要翻译：植物甾醇已被证明是人血清中的胆固醇降低剂。在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和其它无毒固醇与溶剂（水或食用油）中的乳化剂进行微量化以产生可以掺入全脂，低脂，低 - 脂肪，无脂肪和不含甘油三酯的食品。这种水基或可食用的油基分散体可用于在食品中引入相对高水平的这种甾醇/甾烷醇，而没有通常与使用这种植物甾醇和植物甾烷醇相关的不利的感官作用。

7. 发明授权

US5376397A Microemulsions of oil and water 失效
标题翻译：油和水的微乳液
公开(公告)号：US5376397A
公开(公告)日：1994-12-27
申请号：US58572
申请日：1993-05-06
申请人： Anilkumar G. Gaonkar
发明人： Anilkumar G. Gaonkar
IPC分类号： A23D7/00 , A23L27/00 , A23L29/10
CPC分类号： A23D7/003 , A23L27/80 , A23L29/10
摘要： The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, a hydrophilic surfactant, a first water miscible alcohol emulsifying agent, a second water immiscible alcohol emulsifying agent and water.
摘要翻译：本发明涉及一种可食用的微乳液，其包括不能在水和选自乙醇，丙二醇，甘油，糖，糖醇及其混合物的基质中形成微乳液的油，亲水性表面活性剂，第一水混溶性醇乳化剂，第二水不混溶性醇乳化剂和水。

8. 发明授权

US5332595A Stable multiple emulsions comprising interfacial gelatinous layer, flavor-encapsulating multiple emulsions and low/no-fat food products comprising the same 失效
标题翻译：稳定的多重乳液，其包含界面凝胶层，风味剂包封的多重乳液和包含该乳状液的低/非脂肪食品
公开(公告)号：US5332595A
公开(公告)日：1994-07-26
申请号：US972873
申请日：1992-11-05
申请人： Anilkumar G. Gaonkar
发明人： Anilkumar G. Gaonkar
IPC分类号： A23D7/005 , A23L27/00 , A23L29/20 , A23L29/256 , A23L29/262 , A23L29/269 , A23D7/00
CPC分类号： A23D7/0053 , A23D7/0056 , A23L27/72 , A23L29/20 , A23L29/256 , A23L29/262 , A23L29/272
摘要： Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C. W/O/W or O/W/O multiple emulsions having a concentrated aqueous-soluble flavor or a concentrated all-soluble flavor encapsulated in the internal phase are also provided, as well as low- or no-fat food products containing such concentrated-flavor encapsulating emulsios, which food products exhibit enhanced flavor perception and extended shelf-life.
摘要翻译：提供非常稳定的W / O / W和O / W / O多重乳液，其包括在乳液的水/油界面区域上基本上连续的凝胶状膜。特别优选的含凝胶膜的多重乳液是在使用包含水溶性/可胶凝多糖的水相和包含金属阳离子化合物的脂质相的方法中制备的，其中水溶性多糖的金属阳离子盐是凝胶。还提供了具有含乙基纤维素的油相的W / O / W多重乳液，该乳液在0℃至10℃之间的温度下表现出改进的稳定性.W / O / W或O / W / O多重乳液具有还提供了包含在内相中的浓缩的水溶性香料或浓缩的全溶性风味，以及含有这种浓缩风味包封乳剂的低或不含脂肪的食品，该食品具有增强的风味感知和延长的搁置 -生活。

9. 发明授权

US5322704A Method for preparing a multiple emulsion 失效
标题翻译：制备多重乳液的方法
公开(公告)号：US5322704A
公开(公告)日：1994-06-21
申请号：US951098
申请日：1992-09-25
申请人： Anilkumar G. Gaonkar
发明人： Anilkumar G. Gaonkar
IPC分类号： A23D7/005 , A23L27/00 , B01F17/00 , A23D7/00
CPC分类号： A23D7/0053 , A23L27/80 , B01F17/0028 , Y10S514/938
摘要： The present invention is directed to a method for preparing a W/0/W multiple emulsion by a greatly simplified, unique procedure. In the method, a mixture of oil, water, a second alkyl containing polar, protic solvent and a hydrophilic emulsifier is provided. This mixture breaks down the oil into extremely small droplets which in effect results in the solution of the oil in the mixture. This mixture containing extremely small droplets of oil is referred to herein as a "microemulsion". The 0/W microemulsion is then diluted with sufficient water to cause destabilization of the microemulsion and to provide a W/0/W multiple emulsion.
摘要翻译：本发明涉及一种通过大大简化的独特方法制备W / 0 / W多重乳液的方法。在该方法中，提供了油，水，含极性，质子溶剂和亲水乳化剂的第二烷基酯的混合物。这种混合物将油分解成非常小的液滴，这实际上导致油在混合物中的溶解。含有极小油滴的混合物在本文中称为“微乳液”。然后用足够的水稀释0 / W微乳液，引起微乳液的不稳定，并提供W / 0 / W多重乳液。

10. 发明授权

US5037661A Functional decholesterolized egg yolks 失效
标题翻译：功能性脱胆固醇蛋黄
公开(公告)号：US5037661A
公开(公告)日：1991-08-06
申请号：US494764
申请日：1990-03-16
申请人： Zohar M. Merchant , Anilkumar G. Gaonkar , R. G. Krishnamurthy
发明人： Zohar M. Merchant , Anilkumar G. Gaonkar , R. G. Krishnamurthy
IPC分类号： A23D7/00 , A23J3/04 , A23J3/34 , A23L5/20 , A23L15/00 , A23L23/00 , A23L27/60 , A23L29/10 , B01J13/00
CPC分类号： C12Y304/00 , A23L15/00 , A23L15/25 , A23L5/23 , C12Y304/21004 , C12Y304/21014 , C12Y304/23004 , C12Y304/24004 , A23V2002/00
摘要： The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

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