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1. 发明申请

US20080311192A1 Enteric-Coated Glucosinolates And Beta-Thioglucosidases 审中-公开
标题翻译：肠溶包被的硫代葡萄糖苷和β-硫葡糖苷酶
公开(公告)号：US20080311192A1
公开(公告)日：2008-12-18
申请号：US11761843
申请日：2007-06-12
申请人： Leslie George West , Nicole Lee Windsor , Anilkumar Ganapati Gaonkar , Nathan V. Matusheski , Nam-Cheol Kim , Cathy Jean Ludwig , Leslie Lewis Lawrence
发明人： Leslie George West , Nicole Lee Windsor , Anilkumar Ganapati Gaonkar , Nathan V. Matusheski , Nam-Cheol Kim , Cathy Jean Ludwig , Leslie Lewis Lawrence
IPC分类号： A61K9/14 , A61K38/47 , A61K9/48
CPC分类号： A61K9/1652 , A61K9/5063 , A61K31/375 , A61K31/7028 , A61K38/47 , A61K2300/00
摘要： The present invention relates to a particulate composition comprising enteric-coated glucosinolate and beta-thioglucosidase particles. The present invention further provides a method of converting glucosinolate to isothiocyanate in the small intestine comprising orally administering to a subject an enteric-coated chemoprotectant precursor composition comprising enteric-coated glucosinolate and beta-thioglucosinodase particles. In another aspect, uncoated glucosinolate and beta-thioglucosinodase particles may be provided in an enteric-coated capsule. Preferably, the glucosinolate is glucoraphanin and the beta-thioglucosidase is myrosinase. The enteric coating targets the compound for release in the small intestine where beta-thioglucosinodase enzyme converts glucosinolate to chemoprotectant isothiocyanate.
摘要翻译：本发明涉及包含肠溶包衣的硫代葡萄糖苷苷和β-硫代葡糖苷酶颗粒的颗粒组合物。本发明还提供了一种在小肠中将芥子油苷转化成异硫氰酸酯的方法，其包括向受试者口服施用包含肠溶包衣的硫代葡萄糖苷和β-硫代葡萄糖苷糖苷酶颗粒的肠溶衣化学保护剂前体组合物。在另一方面，可以在肠溶衣胶囊中提供未包衣的硫代葡萄糖苷和β-硫代葡糖苷调节酶颗粒。优选地，硫代葡萄糖苷是葡萄糖甙元，β-硫代葡萄糖苷酶是黑芥子酶。肠溶衣靶向化合物在小肠中释放，其中β-硫代葡糖苷异酶将芥子油苷转化成化学保护剂异硫氰酸酯。

2. 发明申请

US20080213441A1 Reduction of Astringency in Polyphenol Compositions 审中-公开
标题翻译：减少多酚组合物的收敛性
公开(公告)号：US20080213441A1
公开(公告)日：2008-09-04
申请号：US11958556
申请日：2007-12-18
申请人： Cathy Jean Ludwig , Nicole Lee Windsor , Anikumar Ganapati Gaonkar , Nam-Cheol Kim , Nathan V. Matusheski , Leslie George West , Maria Carolina de Almeida Fontes , Bary Lyn Zeller , Dominic J. Vellucci , Mark Kijowski , Gabriele Margarete Kopp
发明人： Cathy Jean Ludwig , Nicole Lee Windsor , Anikumar Ganapati Gaonkar , Nam-Cheol Kim , Nathan V. Matusheski , Leslie George West , Maria Carolina de Almeida Fontes , Bary Lyn Zeller , Dominic J. Vellucci , Mark Kijowski , Gabriele Margarete Kopp
IPC分类号： A23D7/005 , A23P1/04 , A23J1/20 , A23L1/0562
CPC分类号： A23D7/0053 , A23L29/284 , A23P10/30 , A23P10/35
摘要： Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.
摘要翻译：提供了适用于食品和饮料产品的微囊化多酚组合物。微囊化显着降低多酚组合物的涩味和/或苦味，并保护多酚组合物免于氧化，成分相互作用，酶降解等，同时保持消化系统内的胃肠生物利用度。

3. 发明申请

US20080311276A1 Production of Glucosinolates from Agricultural By-Products & Waste 审中-公开
标题翻译：从农副产品和废物生产硫代葡萄糖苷
公开(公告)号：US20080311276A1
公开(公告)日：2008-12-18
申请号：US11761883
申请日：2007-06-12
申请人： Leslie George West , Theresa Pomerleau , Nathan V. Matusheski , Cathy Jean Ludwig , Jamie Hestekin , Colin Crowley , Nam-Cheol Kim
发明人： Leslie George West , Theresa Pomerleau , Nathan V. Matusheski , Cathy Jean Ludwig , Jamie Hestekin , Colin Crowley , Nam-Cheol Kim
IPC分类号： A23L1/28
CPC分类号： C07H15/14 , C07H1/08
摘要： The present invention relates to a process for producing glucosinolates, particularly glucoraphanin, from cruciferous plants. More particularly, a method is provided for producing glucosinolates from agricultural by-products and waste. The general method comprises providing a mixture of glucosinolate-containing plant material and liquid, heating the mixture to inactivate enzymes in the plant material, contacting the heat inactivated mixture with an anion exchange membrane whereby at least a portion of the glucosinolates are extracted from the liquid and absorbed onto the anion exchange membrane, and releasing the glucosinolates from the anion exchange membrane. Preferably, the extraction and release steps are repeated at least once. The glucosinolates produce by the method of the invention may be incorporated into a variety of food products, pharmaceuticals, and health supplements.
摘要翻译：本发明涉及一种从十字花科植物生产硫代葡萄糖苷，特别是葡糖多糖的方法。更具体地，提供了用于从农副产物和废物生产硫代葡萄糖苷的方法。通常的方法包括提供含有硫代葡萄糖苷的植物材料和液体的混合物，加热混合物以灭活植物材料中的酶，使热灭活的混合物与阴离子交换膜接触，由此至少一部分硫代葡萄糖苷从液体中提取并吸收到阴离子交换膜上，并从阴离子交换膜中释放硫代葡萄糖苷。优选地，提取和释放步骤重复至少一次。通过本发明的方法生产的硫代葡萄糖苷可以掺入各种食品，药物和保健品中。

4. 发明申请

US20080160151A1 Method for Preparing Beverage Compositions Having Improved Aroma Release Characteristics and Compositions for Use Therein 审中-公开
标题翻译：制备具有改善的香气释放特性的组合物和用于其中的组合物的方法
公开(公告)号：US20080160151A1
公开(公告)日：2008-07-03
申请号：US11955778
申请日：2007-12-13
申请人： Bary Lyn Zeller , Cathy Jean Ludwig , Martin Preininger , Philip James Oxford , Nadine Mendl , Nicole Lee Windsor , Aye Tulay Massey , Anilkumar Ganapati Gaonkar
发明人： Bary Lyn Zeller , Cathy Jean Ludwig , Martin Preininger , Philip James Oxford , Nadine Mendl , Nicole Lee Windsor , Aye Tulay Massey , Anilkumar Ganapati Gaonkar
IPC分类号： A23L2/56
CPC分类号： A23F5/40 , A23F5/465 , A23L2/56 , A23L2/66 , A23V2002/00 , A23V2250/54 , A23V2250/502 , A23V2250/5104 , A23V2250/5112
摘要： The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.
摘要翻译：本发明提供一种制备用于制备具有改善的香味释放特性的饮料组合物和用于其中的组合物的方法。提供了一种制备用于制备具有增强的香味释放和降低的残留风味的饮料的组合物的方法，其包括提供包含包含脂溶性挥发性风味成分的香味源的第一组分，其中所述第一组分基本上不含脂肪; 提供包含含脂成分的第二组分; 以及配置和布置第一和第二组分以在制备饮料时抑制脂肪可溶性挥发性风味成分在含脂成分中的溶解，从而促进将脂溶性挥发性风味成分释放到当饮料准备好提供增强的香味释放并由于脂溶性挥发性风味成分而在饮料中具有降低的残留风味时，顶部空间上方。

5. 发明授权

US07122215B2 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：US07122215B2
公开(公告)日：2006-10-17
申请号：US10726150
申请日：2003-12-02
申请人： Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Charles R. Frey
发明人： Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Charles R. Frey
IPC分类号： A23L1/27 , A23L2/00
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。

6. 发明授权

US07442399B2 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：US07442399B2
公开(公告)日：2008-10-28
申请号：US10876813
申请日：2004-06-25
申请人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
发明人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
IPC分类号： A23L1/222
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。

7. 发明授权

US08409643B2 Methods for the application of ingredients to the inside of a straw 有权
标题翻译：将成分施用于秸秆内部的方法
公开(公告)号：US08409643B2
公开(公告)日：2013-04-02
申请号：US13029811
申请日：2011-02-17
申请人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig , Neil Edward Darin , Robert Jones
发明人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig , Neil Edward Darin , Robert Jones
IPC分类号： A47G21/18
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。

8. 发明授权

US07094434B2 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：US07094434B2
公开(公告)日：2006-08-22
申请号：US10702804
申请日：2003-11-06
申请人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
发明人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
IPC分类号： A23L1/05 , A23L1/03
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。

9. 发明授权

US08637107B2 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：US08637107B2
公开(公告)日：2014-01-28
申请号：US11001845
申请日：2004-12-02
申请人： Jaime Davis Flaherty , Yeong-Ching Albert Hong , Tia Michelle Rains , Cecily Elizabeth Brose , Ricardo Villota , Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Dennis Ann Kim
发明人： Jaime Davis Flaherty , Yeong-Ching Albert Hong , Tia Michelle Rains , Cecily Elizabeth Brose , Ricardo Villota , Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Dennis Ann 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。

10. 发明授权

US07972646B2 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：US07972646B2
公开(公告)日：2011-07-05
申请号：US12212075
申请日：2008-09-17
申请人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
发明人： Anilkumar Ganapati Gaonkar , Cathy Jean Ludwig
IPC分类号： A23L1/222
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。

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