专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US07781002B2 Mineral complexes of lactobionic acid and method of using for mineral fortification of food products 失效
标题翻译：乳糖酸矿物复合物和食品矿物质防腐方法
公开(公告)号：US07781002B2
公开(公告)日：2010-08-24
申请号：US11536498
申请日：2006-09-28
申请人： Cheryl Baldwin , Ahmad Akashe , Bary Lyn Zeller , Manuel Marquez-Sanchez , Rathna Koka
发明人： Cheryl Baldwin , Ahmad Akashe , Bary Lyn Zeller , Manuel Marquez-Sanchez , Rathna Koka
IPC分类号： A23L1/304
CPC分类号： A23L33/165
摘要： Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.
摘要翻译：提供了特别可用于食品和饮料产品的矿物强化的乳糖酸的矿物复合物，特别是钙络合物。在本发明中提供的优选的乳糖酸钙络合物提供适用于多种食品和饮料产品的钙强化的可溶性，稳定的，清洁的品尝钙源。通过在水溶液中混合乳糖酸，矿物源（例如无机氢氧化物）和可食用酸（例如柠檬酸）来制备矿物复合物。

2. 发明申请

US20070026110A1 Mineral Complexes of Lactobionic Acid and Method of Using for Mineral Fortification of Food Products 失效
标题翻译：乳酸的矿物复合物和食品的矿物强化使用方法
公开(公告)号：US20070026110A1
公开(公告)日：2007-02-01
申请号：US11536498
申请日：2006-09-28
申请人： Cheryl Baldwin , Ahmad Akashe , Bary Zeller , Manuel Marquez-Sanchez , Rathna Koka
发明人： Cheryl Baldwin , Ahmad Akashe , Bary Zeller , Manuel Marquez-Sanchez , Rathna Koka
IPC分类号： A23L1/30
CPC分类号： A23L33/165
摘要： Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.
摘要翻译：提供了特别可用于食品和饮料产品的矿物强化的乳糖酸的矿物复合物，特别是钙络合物。在本发明中提供的优选的乳糖酸钙络合物提供适用于多种食品和饮料产品的钙强化的可溶性，稳定的，清洁的品尝钙源。通过在水溶液中混合乳糖酸，矿物源（例如无机氢氧化物）和可食用酸（例如柠檬酸）来制备矿物复合物。

3. 发明授权

US07595073B2 Use of siderophores and organic acids to retard lipid oxidation 有权
标题翻译：使用铁载体和有机酸来阻止脂质氧化
公开(公告)号：US07595073B2
公开(公告)日：2009-09-29
申请号：US10376030
申请日：2003-02-28
申请人： Cheryl Baldwin , Ahmad Akashe , Robert Dinwoodie , Rathna Koka , Leslie G. West , Olaf Kortum
发明人： Cheryl Baldwin , Ahmad Akashe , Robert Dinwoodie , Rathna Koka , Leslie G. West , Olaf Kortum
IPC分类号： C11B5/00
CPC分类号： C11B5/0092 , A23L3/3472 , A23L3/3481 , A23L3/3508 , A23L3/3571 , A23L3/358 , A23L27/60 , Y02A40/943
摘要： The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.
摘要翻译：本发明提供了延缓食品中脂质氧化的方法。更具体地说，本发明涉及含有有效量的铁载体和有机酸的抗氧化剂组合物在食品中延缓脂质氧化的用途。本发明还涉及含有这种脂质氧化阻滞组合物的食品。

4. 发明授权

US07186427B2 Method for producing a fermented dairy product 失效
标题翻译：发酵乳制品的制造方法
公开(公告)号：US07186427B2
公开(公告)日：2007-03-06
申请号：US11092352
申请日：2005-03-29
申请人： Gitte Budolfsen Lynglev , Rathna Koka , David W. Mehnert , Rudolf J. Fritsch
发明人： Gitte Budolfsen Lynglev , Rathna Koka , David W. Mehnert , Rudolf J. Fritsch
IPC分类号： A23C9/12
CPC分类号： A23C9/1213 , A23C9/1275 , A23C19/0328
摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
摘要翻译：本发明涉及一种生产发酵乳制品的方法，包括使用氧化酶将乳糖转化为乳糖酸。此外，它是指一种影响发酵乳制品的坚固度和/或酸度的方法。由此产生具有改善的功能和/或感官特性的发酵乳制品。

5. 发明申请

US20050112238A1 Cheese flavoring systems prepared with bacterocins 有权
标题翻译：用细菌素制备的奶酪调味系统
公开(公告)号：US20050112238A1
公开(公告)日：2005-05-26
申请号：US10723257
申请日：2003-11-26
申请人： Benjamin Dias , Chad Galer , James Moran , Rathna Koka
发明人： Benjamin Dias , Chad Galer , James Moran , Rathna Koka
IPC分类号： A23C19/068 , A23C19/00 , A23C19/032 , A23C19/06 , A23C19/072 , A23C19/082 , A23L27/20 , A23L27/24 , A23C9/12
CPC分类号： A23C19/0328 , A23C19/032 , A23L27/206
摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
摘要翻译：一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。稳定的调味体系通过添加细菌素来源作为发酵过程的一部分而获得，其在一个实施方案中加速其一种或多种风味成分中的风味发展所需的发酵时间和至少其硫磺切割成分。因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

6. 发明授权

US07556833B2 Cheese flavoring systems prepared with bacteriocins 有权
标题翻译：用细菌素制成的芝士调味系统
公开(公告)号：US07556833B2
公开(公告)日：2009-07-07
申请号：US10723257
申请日：2003-11-26
申请人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
发明人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
IPC分类号： A23C9/12
CPC分类号： A23C19/0328 , A23C19/032 , A23L27/206
摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
摘要翻译：一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。通过添加细菌素源作为发酵过程的一部分，通过加入细菌素来获得稳定的调味体系，其加速了一种或多种其风味成分中的风味发展所需的发酵时间，并且在一个实施方案中加速了至少其硫磺切屑组分。因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

7. 发明申请

US20060008556A1 Method for producing a fermented dairy product 失效
公开(公告)号：US20060008556A1
公开(公告)日：2006-01-12
申请号：US11092352
申请日：2005-03-29
申请人： Gitte Lynglev , Rathna Koka , David Mehnert , Rudolf Fritsch
发明人： Gitte Lynglev , Rathna Koka , David Mehnert , Rudolf Fritsch
IPC分类号： A23C9/12
CPC分类号： A23C9/1213 , A23C9/1275 , A23C19/0328
摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式