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1. 发明申请

US20080075807A1 Methods Of Fortifying Foods With Vitamin D And Food Products Thereof 审中-公开
标题翻译：维生素D及其食品加强食品的方法
公开(公告)号：US20080075807A1
公开(公告)日：2008-03-27
申请号：US11534349
申请日：2006-09-22
申请人： Cheryl J. Baldwin , Richard Brouillette , Ahmad Akashe , David Webb Mehnert , Arlene Cheryl Clarkson , Christine Kwiat , Amanda Lynn Kocher
发明人： Cheryl J. Baldwin , Richard Brouillette , Ahmad Akashe , David Webb Mehnert , Arlene Cheryl Clarkson , Christine Kwiat , Amanda Lynn Kocher
IPC分类号： A23L1/30
CPC分类号： A23C19/0921
摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.
摘要翻译：提供用于制备营养强化食品的方法，特别是加强奶酪和所得奶酪产品的方法。这些方法通过强化食品的所需部分来最大限度地增加最终包装产品中的养分保留，并最大限度地减少食品其他部分的强化。此外，本文所述的强化方法允许在每份食品中递送大量的营养补充剂，而不会不利地影响功能或产品质量。通过所公开的方法强化的食物保留其期望的质地，口感，风味和其它感官特性。

2. 发明授权

US07547457B2 Methods of fortifying process cheese and products thereof 有权
标题翻译：强化加工干酪及其制品的方法
公开(公告)号：US07547457B2
公开(公告)日：2009-06-16
申请号：US11461477
申请日：2006-08-01
申请人： Cheryl J. Baldwin , Gary F. Smith , Ahmad Akashe
发明人： Cheryl J. Baldwin , Gary F. Smith , Ahmad Akashe
IPC分类号： A23L1/304 , A23C19/08
CPC分类号： A23C19/082 , A23C19/0921 , A23L33/16 , A23V2002/00 , A23V2250/161
摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.
摘要翻译：提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

3. 发明申请

US20080032003A1 METHODS OF FORTIFYING PROCESS CHEESE AND PRODUCTS THEREOF 有权
标题翻译：制作方法及其制品的方法
公开(公告)号：US20080032003A1
公开(公告)日：2008-02-07
申请号：US11461477
申请日：2006-08-01
申请人： Cheryl J. Baldwin , Gary F. Smith , Ahmad Akashe
发明人： Cheryl J. Baldwin , Gary F. Smith , Ahmad Akashe
IPC分类号： A23L1/30
CPC分类号： A23C19/082 , A23C19/0921 , A23L33/16 , A23V2002/00 , A23V2250/161
摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.
摘要翻译：提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

4. 发明申请

US20140154327A1 Enteric Delivery Of Functional Ingredients Suitable For Hot Comestible Applications 有权
标题翻译：功能成分的肠道输送适用于热可食用的应用
公开(公告)号：US20140154327A1
公开(公告)日：2014-06-05
申请号：US13692856
申请日：2012-12-03
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar
IPC分类号： A61K9/00
CPC分类号： A23G1/56 , A23L2/395 , A23L2/52 , A23L2/56 , A23L2/66 , A23L27/12 , A23L27/72 , A23P10/30 , A23V2002/00 , A61K9/0095 , A61K9/50 , A61K9/5042 , A61K9/5052 , A23G2220/20 , A23V2200/224 , A23V2250/51088 , A23V2250/54246 , A23V2250/548 , A23V2250/5488
摘要： A microencapsulated enteric matrix composition and method for manufacture are provided. The microencapsulated enteric composition includes enteric material, such as sodium caseinate and soy protein, and a functional ingredient contained therein in a core. Further, the composition includes a first coating including zein and the second, outer coating including ethylcellulose. The microencapsulated enteric composition may be suitable for use in hot comestibles.
摘要翻译：提供了一种微胶囊化肠溶性基质组合物及其制造方法。微囊化肠溶组合物包括肠溶性物质，例如酪蛋白酸钠和大豆蛋白，核心中含有的功能成分。此外，组合物包括包含玉米蛋白的第一涂层，第二涂层包括乙基纤维素。微囊化肠溶组合物可适用于热食物。

5. 发明申请

US20120273982A1 Novel Preparation Of An Enteric Release System 有权
标题翻译：肠道释放系统的新型准备
公开(公告)号：US20120273982A1
公开(公告)日：2012-11-01
申请号：US13475645
申请日：2012-05-18
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , Yan Wang , James D. White
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , Yan Wang , James D. White
IPC分类号： A61J3/02
CPC分类号： A61K36/48 , A23P10/35 , A61K8/11 , A61K8/645 , A61K8/927 , A61K9/0095 , A61K9/5015 , A61K9/5052 , A61K9/5063 , A61K31/015 , A61K31/045 , A61K31/05 , A61K31/31 , A61K2800/412 , A61Q13/00 , A61K2300/00
摘要： Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
摘要翻译：疏水性液体在基本上不含有机溶剂的环境中由肠溶基质微胶囊化，该方法包括在肠液中形成肠溶性物质和疏水性液体的乳液，用酸滴定乳液，以形成微胶囊化疏水液体的颗粒状沉淀物肠溶矩阵

6. 发明申请

US20100310726A1 Novel Preparation of an Enteric Release System 审中-公开
标题翻译：新型肠道释放系统的准备
公开(公告)号：US20100310726A1
公开(公告)日：2010-12-09
申请号：US12479454
申请日：2009-06-05
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , Yan Wang , James D. White
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , Yan Wang , James D. White
IPC分类号： A23L1/00 , B29B9/00
CPC分类号： A61K36/48 , A23P10/35 , A61K8/11 , A61K8/645 , A61K8/927 , A61K9/0095 , A61K9/5015 , A61K9/5052 , A61K9/5063 , A61K31/015 , A61K31/045 , A61K31/05 , A61K31/31 , A61K2800/412 , A61Q13/00 , A61K2300/00
摘要： Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
摘要翻译：疏水性液体在基本上不含有机溶剂的环境中由肠溶基质微胶囊化，该方法包括在肠液中形成肠溶性物质和疏水性液体的乳液，用酸滴定乳液，以形成微胶囊化疏水液体的颗粒状沉淀物肠溶矩阵

7. 发明申请

US20100307542A1 Method of Reducing Surface Oil on Encapsulated Material 审中-公开
标题翻译：减少封装材料表面油的方法
公开(公告)号：US20100307542A1
公开(公告)日：2010-12-09
申请号：US12479433
申请日：2009-06-05
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , Ronald L. Meibach
IPC分类号： B08B7/00
CPC分类号： A23L5/276 , A23P10/35
摘要： A method is provided for removing surface oil form a surface of an encapsulated material without using any type of solvent. The method includes contacting an encapsulated material having a moisture content of about 1 to about 60 weight percent with at least about 5 weight percent of an oil removing material for an amount of time effective for reducing surface oil on the encapsulated material by at least about 80%.
摘要翻译：提供了一种用于在不使用任何类型的溶剂的情况下除去形成包封材料的表面的表面油的方法。该方法包括将水分含量为约1至约60重量％的包封材料与至少约5重量％的除油材料接触一段时间，以有效地将包封的材料上的表面油减少至少约80 ％。

8. 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。

9. 发明申请

US20060292275A1 WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN 审中-公开
标题翻译：食品食品的产品及其方法
公开(公告)号：US20060292275A1
公开(公告)日：2006-12-28
申请号：US11463914
申请日：2006-08-11
申请人： Ahmad Akashe , Cynthia Jackson , Ariel Cudia , John Wisler
发明人： Ahmad Akashe , Cynthia Jackson , Ariel Cudia , John Wisler
IPC分类号： C12H1/04
CPC分类号： C12G3/02 , A21D13/064 , A23C11/103 , A23C11/106 , A23C21/08 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23J1/14 , A23J3/08 , A23J3/16 , A23L2/66 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23G2200/10 , A23G2200/14 , A23V2200/16 , A23V2250/156 , A23V2250/70 , A23V2200/15 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2250/1842 , A23V2250/5114 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2300/34
摘要： Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
摘要翻译：通过将这种乳清蛋白材料的水性组合物的pH调节至约8至约12以溶解乳清蛋白并将其释放出来，乳清蛋白质材料例如乳酪制备方法的乳清，乳清蛋白浓缩物和乳清蛋白分离物被破坏调味化合物，然后在调味化合物通过膜的条件下将pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下具有改善风味的保留的乳清蛋白质材料。

10. 发明授权

US07045163B2 Method of deflavoring soy-derived materials 失效
标题翻译：大豆衍生物质清除方法
公开(公告)号：US07045163B2
公开(公告)日：2006-05-16
申请号：US10655259
申请日：2003-09-04
申请人： Ahmad Akashe , Ronald Louis Meibach
发明人： Ahmad Akashe , Ronald Louis Meibach
IPC分类号： A23L1/20
CPC分类号： A21D13/064 , A23C11/103 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L11/07 , A23L11/30 , A23L11/34 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , A23V2250/70 , A23V2250/156 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/5488 , A23V2250/6416 , A23V2250/5114 , A23V2250/5118 , A23V2250/1842 , A23V2200/21 , A23V2200/15
摘要： Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
摘要翻译：大豆衍生物质如豆浆，大豆粉，大豆浓缩物和大豆蛋白分离物通过将这种大豆衍生物质的水性组合物的pH调节至约9至约12来溶解大豆蛋白并释放调味剂化合物，然后在调味化合物通过膜的条件下将经pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的大豆物料具有改善的风味。

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