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1. 发明申请

US20060283884A1 Methods and systems for delivering foamed beverages from liquid concentrates 失效
公开(公告)号：US20060283884A1
公开(公告)日：2006-12-21
申请号：US11156922
申请日：2005-06-20
申请人： Raffaella Saggin , Martin Leser , Jean-Baptiste Bezelgues , Simon Livings , Alexander Sher
发明人： Raffaella Saggin , Martin Leser , Jean-Baptiste Bezelgues , Simon Livings , Alexander Sher
IPC分类号： B67D5/56
CPC分类号： A47J31/002 , A47J31/401 , A47J31/41
摘要： Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).

2. 发明授权

US07537138B2 Methods and systems for delivering foamed beverages from liquid concentrates 失效
标题翻译：从液体浓缩物中提供发泡饮料的方法和系统
公开(公告)号：US07537138B2
公开(公告)日：2009-05-26
申请号：US11156922
申请日：2005-06-20
申请人： Rafaella Saggin , Martin Leser , Jean-Baptiste Bezelgues , Simon Livings , Alexander A. Sher
发明人： Rafaella Saggin , Martin Leser , Jean-Baptiste Bezelgues , Simon Livings , Alexander A. Sher
IPC分类号： B67D5/56
CPC分类号： A47J31/002 , A47J31/401 , A47J31/41
摘要： Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).
摘要翻译：提出了通过分配器从液体浓缩物提供泡沫饮料的方法和系统。在一个实施方案中，通过产生具有所需质地，稳定性和气泡尺寸分布的泡沫来改善泡沫质量的方法和系统包括使用低粘度液体以产生初级泡沫，然后通过将其与液体混合而稳定（s）较高的粘度。为了产生高质量的泡沫，使用不同的给药方案，包括两种方法，例如以不同浓度递送发泡液浓缩物，或通过改变给水时间和/或流速获得不同的浓度。对于在特定分配条件（流速和时间）下使用牛奶和其他液体浓缩物的分配系统，发现了积极的结果。

3. 发明申请

US20100310746A1 AQUEOUS FOAMS, FOOD PRODUCTS AND A METHOD OF PRODUCING SAME 失效
标题翻译：水产品，食品及其生产方法
公开(公告)号：US20100310746A1
公开(公告)日：2010-12-09
申请号：US12377818
申请日：2007-08-17
申请人： Martin Leser , Jean-Baptiste Bezelgues , Eric Kolodziejczyk , Martin Michel
发明人： Martin Leser , Jean-Baptiste Bezelgues , Eric Kolodziejczyk , Martin Michel
IPC分类号： A23P1/16 , A23C13/12 , A23G3/52 , A21D10/00 , A23L1/40 , A23L1/24
CPC分类号： A23L1/0097 , A21D2/16 , A21D2/183 , A21D2/186 , A23C9/1544 , A23C2210/30 , A23G1/30 , A23G3/346 , A23G3/42 , A23G3/48 , A23G3/52 , A23G9/34 , A23G9/42 , A23G9/46 , A23G2200/06 , A23G2200/14 , A23G2220/02 , A23L9/20 , A23L27/60 , A23L29/20 , A23L29/212 , A23P30/40
摘要： The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.
摘要翻译：本发明描述了一种水性泡沫，其包括水，至少一种多糖和食品级的界面活性颗粒。本发明还描述了一种含有这种水性泡沫的宽松的货架稳定的发泡食品。本发明的缓和的稳定泡沫食品具有改进的发泡和模块化产品质地。

4. 发明申请

US20080299200A1 Oil-in-Water Emulsion for Creating New Product Consistencies 审中-公开
标题翻译：用于创造新产品一致性的水包油乳液
公开(公告)号：US20080299200A1
公开(公告)日：2008-12-04
申请号：US12094690
申请日：2006-11-22
申请人： Martin Leser , Laurent Sagalowicz , Martin Michel , Samuel Guillot , Otto Glatter , Matija Tomsic
发明人： Martin Leser , Laurent Sagalowicz , Martin Michel , Samuel Guillot , Otto Glatter , Matija Tomsic
IPC分类号： A61K9/107 , B01J13/00 , C12N9/00 , A23D7/00
CPC分类号： B01J13/0065 , B01F17/0028 , B01F17/0042 , B01F17/005 , B01F17/0057 , B01F17/0085
摘要： The invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structure with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive, and the oil-in-water emulsion contains a thickener or gelling agent in order to create new product consistencies and textures.
摘要翻译：本发明涉及一种水包油乳液，其中直径在5nm至几百微米范围内的油滴显示出具有直径尺寸在0.5至200范围内的亲水区域的纳米尺寸自组装结构 nm，由于存在亲脂性添加剂，并且水包油乳液含有增稠剂或胶凝剂以产生新的产品一致性和纹理。

5. 发明授权

US08920862B2 Maillard flavor compositions and methods for making such compostions 有权
标题翻译：美拉德风味组合物和制备这种组合物的方法
公开(公告)号：US08920862B2
公开(公告)日：2014-12-30
申请号：US12737247
申请日：2009-06-22
申请人： Laurent Sagalowicz , Tomas Davidek , Florian Viton , Haiqing Yu , Martin Leser
发明人： Laurent Sagalowicz , Tomas Davidek , Florian Viton , Haiqing Yu , Martin Leser
IPC分类号： A23L1/22 , A23L2/56 , A23D7/00 , A23D9/00 , A23B7/157 , A23L1/27 , C12C5/04 , C12C3/08 , C12C3/12 , C12C7/00 , C12C7/14 , A23D7/01 , A23D7/005 , A23K1/16 , A23K1/18 , A23L1/227
CPC分类号： A23D7/011 , A23D7/0053 , A23K20/10 , A23K20/158 , A23K50/40 , A23L27/215
摘要： The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
摘要翻译：本发明提供了使用美拉德反应物制备美拉德风味组合物在结构化脂质相中的方法，例如还原糖和氨基。结构化脂质相包含约0.3％至约95％的水性溶剂和约5％至约99.7％的脂质加乳化剂。该组合物可用于增强食物，膳食补充剂，药物等的适口性。

6. 发明授权

US08388985B2 Easily dispersible lipidic phase 失效
标题翻译：易分散脂质相
公开(公告)号：US08388985B2
公开(公告)日：2013-03-05
申请号：US13422288
申请日：2012-03-16
申请人： Martin Leser , Laurent Sagalowicz , Martin Michel , Philippe Frossard , Corinne Appolonia-Nouzille
发明人： Martin Leser , Laurent Sagalowicz , Martin Michel , Philippe Frossard , Corinne Appolonia-Nouzille
IPC分类号： A61K9/00 , A23D7/00 , A23D9/00
CPC分类号： A23D7/0053 , A23D7/011 , B01F17/00
摘要： The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.
摘要翻译：本发明涉及包含油和亲脂性添加剂（LPA）的脂质相的使用，其适用于通过施加低能量或手动操作制备水包油乳液。脂质相含有在乳液油滴内形成自组装结构的亲脂性添加剂（LPA）。水相含有亲水乳化剂，并且不使用经典的高剪切装置或均化器混合脂质和水相。

7. 发明申请

US20080255247A1 Oil-In-Water Emulsion and Its Use for the Delivery of Functionality 失效
标题翻译：水包油乳液及其用于交付功能的用途
公开(公告)号：US20080255247A1
公开(公告)日：2008-10-16
申请号：US12093560
申请日：2006-11-22
申请人： Laurent Sagalowicz , Martin Leser , Martin Michel , Heribert Johann Watzke , Simone Acquistapace , Raymond Bertholet , Birgit Holst , Fabien Robert
发明人： Laurent Sagalowicz , Martin Leser , Martin Michel , Heribert Johann Watzke , Simone Acquistapace , Raymond Bertholet , Birgit Holst , Fabien Robert
IPC分类号： A61K9/107 , B01F3/08 , A23L1/035 , C12N1/20
CPC分类号： B82Y5/00 , A23L27/80 , A23L33/11 , A23L33/12 , A23L33/15 , A23V2002/00 , A61K8/06 , A61K8/062 , A61K8/068 , A61K9/1075 , A61K9/113 , A61K9/1274 , A61K2800/21 , A61Q19/00 , A23V2200/222 , A23V2250/194 , A23V2250/21 , A23V2250/192
摘要： The present invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structurization with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive and the oil-in-water emulsion contains an active element being present in the range comprised between 0.00001 and 79% based on the total composition.
摘要翻译：本发明涉及一种水包油乳液，其中直径在5nm至几百微米范围内的油滴显示出纳米尺寸的自组装结构，其中亲水区域的直径尺寸范围为0.5至 200nm，由于存在亲脂性添加剂，并且水包油乳液含有基于总组合物在0.00001至79％之间的范围内的活性元素。

8. 发明授权

US08796342B2 Oil gel 有权
标题翻译：油凝胶
公开(公告)号：US08796342B2
公开(公告)日：2014-08-05
申请号：US13574210
申请日：2011-01-20
申请人： Gabriela Savin , Veronique Clement , Jin-Mi Jung , Raffaele Mezzenga , Martin Leser
发明人： Gabriela Savin , Veronique Clement , Jin-Mi Jung , Raffaele Mezzenga , Martin Leser
IPC分类号： A01N25/00 , A61K47/00
CPC分类号： A23D9/007 , A23D7/0056 , A23D7/013 , A23D9/013
摘要： The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibers and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.
摘要翻译：本发明涉及油增稠剂，特别是油凝胶领域。本发明的实施方案涉及例如含有至少一种包含油分散乳化剂和蛋白质纤维的复合物的油组合物和包含这种油组合物的制剂; 使用这种络合物作为油增稠剂，以及制备络合物的方法。

9. 发明申请

US20100172875A1 OIL-IN-WATER EMULSION AND ITS USE FOR THE DELAYED RELEASE OF ACTIVE ELEMENTS 审中-公开
标题翻译：水中水乳剂及其用于延迟释放活性元素的用途
公开(公告)号：US20100172875A1
公开(公告)日：2010-07-08
申请号：US12602339
申请日：2008-05-30
申请人： Van Anh Phan , Nicolas Godinot , Laurent Sagalowicz , Martin Leser , Fabien Robert
发明人： Van Anh Phan , Nicolas Godinot , Laurent Sagalowicz , Martin Leser , Fabien Robert
IPC分类号： A61K35/74 , A61K38/02 , A61K8/64 , A61K31/70 , A61K8/60 , A61K31/715 , A61K8/73 , A61K8/99 , A61K38/43 , A61K8/66 , A61K31/047 , A61K8/34 , A61K31/355 , A61K8/67 , A61K31/122 , A61K8/35 , A61K36/55 , A61K8/97 , A61K36/534 , A61K35/60 , A61K8/98 , A61K31/202 , A61K8/36 , A61K31/375 , A61K31/714 , A61K31/522 , A61K8/49 , A61P3/02 , A61P39/06 , A23L1/22 , A61K8/04
CPC分类号： A61K9/107 , A23D7/0053 , A23D7/011 , A23L29/10
摘要： The present invention concerns the use of an oil-in-water emulsion where the interior of oil droplets exhibit interfaces, between lipophilic domains and hydrophilic or amphiphilic domains, due to the presence of a lipophilic additive solubilized inside the oil droplets and which is used for delayed release of active elements such that the release of at least one active element, which has a octanol/water partitioning coefficient logP higher than −1, corresponds to a higher Tmax than the Tmax obtained for the simple reference oil-in-water emulsion where no lipophilic additive is used.
摘要翻译：本发明涉及使用水包油乳液，其中由于存在可溶于油滴内部的亲脂性添加剂，油包水乳液的内部在亲油性域与亲水性或两亲性结构域之间呈现界面，并且用于活性元素的延迟释放使得具有高于-1的辛醇/水分配系数logP的至少一种活性元素的释放对应于比简单参考水包油乳液获得的Tmax更高的Tmax，其中不使用亲脂性添加剂。

10. 发明授权

US06562391B1 Aroma product comprising flavoring compounds 失效
标题翻译：香味产品包括调味化合物
公开(公告)号：US06562391B1
公开(公告)日：2003-05-13
申请号：US09635195
申请日：2000-08-09
申请人： Sylvain Vauthey , Martin Leser , Christian Milo
发明人： Sylvain Vauthey , Martin Leser , Christian Milo
IPC分类号： A23L256
CPC分类号： A23L27/215 , A23L29/10
摘要： The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.
摘要翻译：本发明涉及含有调味化合物的芳香产品和制备香料产品的方法。通过将氨基酸，肽或水解蛋白质和还原糖溶解在水中或通过将芳香前体溶解在水中以形成溶液来制备香料产品; 将可食用表面活性剂引入溶液中以提供含表面活性剂的溶液; 将含表面活性剂的溶液加热到足以形成介晶相结构或微乳液的温度，加热含表面活性剂的溶液足够的时间以形成调味化合物; 并冷却含表面活性剂的溶液。所得香料产品可用于各种食品中以增强食品的风味和/或香气。

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