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1. 发明授权

US08691190B2 Oral care compositions with improved sweetness 有权
标题翻译：具有改善甜度的口腔护理组合物
公开(公告)号：US08691190B2
公开(公告)日：2014-04-08
申请号：US13248342
申请日：2011-09-29
申请人： John Christian Haught , Eva Schneiderman , Lowell Alan Sanker , Robert Leslie Swaine, Jr.
发明人： John Christian Haught , Eva Schneiderman , Lowell Alan Sanker , Robert Leslie Swaine, Jr.
IPC分类号： A23L1/236 , A23L1/29 , A23L2/60 , A61K8/27 , A61Q11/00
CPC分类号： A61K8/49 , A23L27/30 , A23L27/32 , A23L27/34 , A23L27/36 , A23L27/37 , A61K8/60 , A61K8/602 , A61Q11/00
摘要： The present invention is directed to improved sweetener compositions and oral care compositions, especially those in the form of a toothpaste or oral/dental rinse, comprising the same. The sweetener composition comprises a combination of saccharin, sucralose and a rebaudioside, or sweeteners of similar sucrose equivalence and type, preferably in a ratio of about 1:about 1: about 2. The sweetener composition of the invention was found to significantly improve the taste profile, long lasting freshness and clean feel of oral care compositions and to deliver an in-use sweetness that was more natural and pleasant than artificial sweeteners alone.
摘要翻译：本发明涉及改进的甜味剂组合物和口腔护理组合物，特别是包含牙膏或口腔/牙齿冲洗剂的甜味剂组合物和口腔护理组合物。甜味剂组合物包含糖精，三氯蔗糖和新蛇菊苷的组合，或类似蔗糖当量和类型的甜味剂，优选约1：约1：约2。本发明的甜味剂组合物显着改善味道外观，持久的新鲜度和清洁的口感护理组合的感觉，并提供比人造甜味剂单独更自然和愉快的使用中的甜味。

2. 发明授权

US06544574B2 Food preparation compositions 有权
公开(公告)号：US06544574B2
公开(公告)日：2003-04-08
申请号：US09960067
申请日：2001-09-21
申请人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号： A23D9007
CPC分类号： A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

3. 发明授权

US08865192B2 Flavor oils with reduced sulfur content and use in oral care compositions 有权
标题翻译：具有降低硫含量并用于口腔护理组合物的风味油
公开(公告)号：US08865192B2
公开(公告)日：2014-10-21
申请号：US11825278
申请日：2007-07-05
申请人： Robert Leslie Swaine, Jr. , Marc Hester , Steve Hoke , Denise McClenathan , Niranjan Ramji , Gerhard Norbert Zehentbauer
发明人： Robert Leslie Swaine, Jr. , Marc Hester , Steve Hoke , Denise McClenathan , Niranjan Ramji , Gerhard Norbert Zehentbauer
IPC分类号： A61K8/02 , A61K8/21 , A61K8/22 , A61K8/24 , A23L1/22 , A61Q11/00 , A61K8/34 , A23L1/222 , A61K8/33 , A61K8/19 , A61K8/35 , A61K8/92 , A61K8/49 , A61K8/67
CPC分类号： A23L1/222 , A23L27/12 , A23V2002/00 , A61K8/19 , A61K8/33 , A61K8/347 , A61K8/35 , A61K8/4973 , A61K8/676 , A61K8/922 , A61K2800/52 , A61Q11/00 , A23V2200/15 , A23V2250/5036 , A23V2250/2116 , A23V2250/214
摘要： The present invention relates to flavor oils including mint-, fruit- and spice-type flavors that are specially processed to substantially eliminate low-molecular weight sulfur compounds, in particular dimethyl sulfoxide (DMSO), which has been found to be the main precursor of malodorous species such as dimethyl sulfide and methyl mercaptan. These malodorous species are produced via oxidation-reduction reactions involving such sulfur-containing compounds present in flavor oils. A preferred processing method is an aqueous-washing process, which has advantages of being simple, inexpensive and easy to implement while importantly avoiding the problems of typical processes including non-selective removal of desirable components and subjecting the flavor oils to extreme conditions that may destroy other components and result in undesirable changes in flavor or odor character. Other processing methods to selectively remove non-desired components include (1) distillation to remove polar low boiling point components, (2) filtration through adsorbents selective for sulfur compounds, (3) countercurrent extraction and (4) column chromatography. The processing methods may optionally be followed by reengineering to add back desired components that may have been removed or altered during the processing. The specially processed flavor oils are particularly useful in oral care compositions comprising components with chemical reducing capability such as stannous ions, which react with the sulfur-containing compounds to produce malodorous products.
摘要翻译：本发明涉及风味油，其包括经特别加工以基本上消除低分子量硫化合物，特别是二甲基亚砜（DMSO）的薄荷，水果和香料型香料，其已被发现是主要前体恶臭物质如二甲硫醚和甲硫醇。这些恶臭物质通过涉及风味油中存在的含硫化合物的氧化还原反应产生。优选的处理方法是水洗方法，其优点是简单，便宜且易于实施，同时重要地避免了典型方法的问题，包括非选择性除去所需组分并使风味油经受可能破坏的极端条件其他组分，并导致风味或气味特征的不良变化。选择性除去不需要的组分的其它处理方法包括（1）蒸馏以除去极性低沸点组分，（2）通过对硫化合物选择性的吸附剂进行过滤，（3）逆流提取和（4）柱色谱法。处理方法可以可选地随后重新设计以添加可能在处理期间被移除或改变的期望的部件。经特殊处理的风味油特别适用于包含具有化学还原能力的组分的口腔护理组合物，例如亚锡离子，其与含硫化合物反应产生恶臭产物。

4. 发明授权

US07214400B1 Flavor enhancing oils 有权
标题翻译：风味增强油
公开(公告)号：US07214400B1
公开(公告)日：2007-05-08
申请号：US09558458
申请日：2000-04-25
申请人： David Vincent Zyzak , Robert Leslie Swaine, Jr.
发明人： David Vincent Zyzak , Robert Leslie Swaine, Jr.
IPC分类号： A23L1/22
CPC分类号： A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.
摘要翻译：公开了包含至少一种可食性液体油和至少一种水溶性风味增强剂的风味增强油。水溶性增味剂均匀地分散在可食性液体油中。通过稳定的脂肪或油基来提供水溶性增味剂可以在烹饪过程中获得更高的温度，从而形成增强的香味。

5. 发明授权

US06403144B1 Food preparation compositions 有权
标题翻译：食物制剂组合物
公开(公告)号：US06403144B1
公开(公告)日：2002-06-11
申请号：US09557123
申请日：2000-04-25
申请人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号： A23L9007
CPC分类号： A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.
摘要翻译：公开了改进的食物制备组合物。组合物可以包括防粘剂，风味增强剂和消泡剂。与使用更大量的常规食品制备组合物所获得的结果相比，在制备食物时，组合物可以以相对低的水平使用，但与之相比，提供改善的风味，质地和香气。

6. 发明授权

US08007771B2 Flavors for oral compositions 有权
标题翻译：口味成分的口味
公开(公告)号：US08007771B2
公开(公告)日：2011-08-30
申请号：US11825177
申请日：2007-07-05
申请人： Niranjan Ramji , Marc Hester , Steve Hoke , Robert Leslie Swaine, Jr. , Gerhard Norbert Zehentbauer
发明人： Niranjan Ramji , Marc Hester , Steve Hoke , Robert Leslie Swaine, Jr. , Gerhard Norbert Zehentbauer
IPC分类号： A61K8/00 , A61K8/19 , A61K8/20 , A61K8/21 , A61K31/11 , A61K31/30 , A61K31/32 , A61Q11/00
CPC分类号： A23L1/222 , A23L27/12 , A23V2002/00 , A61K8/19 , A61K8/33 , A61K8/347 , A61K8/35 , A61K8/4973 , A61K8/676 , A61K8/922 , A61K2800/52 , A61Q11/00 , A23V2200/15 , A23V2250/5036 , A23V2250/2116 , A23V2250/214
摘要： The present invention relates to oral care compositions comprising stannous ions, a mint-type flavor oil, a protectant component that prevents generation of off odor and off taste in the composition, and orally acceptable carriers. The mint-type oils include peppermint, spearmint and corn mint. Suitable protectant components include copper salts and carbonyl compounds such as ascorbic acid; cis-jasmone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone; vanillin; ethyl vanillin; anisaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-dimethoxybenzaldehyde; 4-hydroxybenzaldehyde; 2-methyoxybenzaldehyde; 4-methoxybenzaldehyde; benzaldehyde; cinnamaldehyde (3-phenyl-2-propenal); hexyl cinnamaldehyde; α-methyl cinnamaldehyde; ortho-methoxy cinnamaldehyde; α-amyl cinnamaldehyde; and combinations thereof. The oral care composition may be a dentifrice.
摘要翻译：本发明涉及包含亚锡离子的口腔护理组合物，薄荷型风味油，防止组合物中产生异味和脱味味的保护成分，以及口服可接受的载体。薄荷油包括薄荷，薄荷和玉米薄荷。合适的保护剂组分包括铜盐和羰基化合物如抗坏血酸; 顺式茉莉酮 2,5-二甲基-4-羟基-3（2H） - 呋喃酮; 5-乙基-3-羟基-4-甲基-2（5H） - 呋喃酮; 香草醛乙基香兰素; 茴香醛 3,4-亚甲二氧基苯甲醛; 3,4-二甲氧基苯甲醛 4-羟基苯甲醛; 2-甲氧基苯甲醛; 4-甲氧基苯甲醛; 苯甲醛; 肉桂醛（3-苯基-2-丙烯醛）; 己基肉桂醛; α-甲基肉桂醛; 邻甲氧基肉桂醛; α-戊基肉桂醛; 及其组合。口腔护理组合物可以是洁齿剂。

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