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1. 发明授权

US11773125B2 Methods of preparing steviol glycosides and uses of the same 有权
公开(公告)号：US11773125B2
公开(公告)日：2023-10-03
申请号：US17480455
申请日：2021-09-21
申请人： PURECIRCLE USA INC.
发明人： Avetik Markosyan , Siew Yin Chow , Khairul Nizam Bin Nawi
IPC分类号： C07H1/08 , C07H1/06 , A61Q11/00 , A61K8/60 , A23L27/30 , A23G1/40 , A23L2/60 , B01D15/18 , A23C9/13 , A23G3/42 , A23G9/34 , A23L2/02 , A61K36/28 , A61K31/704 , B01D15/08 , C07H15/256 , A23G1/32 , A23G3/36 , A23G4/06 , A23G4/10 , A23G9/32 , A23C19/09 , A23C9/156 , A61K31/7034 , A21D2/18 , A23L27/50 , B01D15/42
CPC分类号： C07H1/08 , A21D2/181 , A23C9/1307 , A23C9/156 , A23C19/0925 , A23G1/32 , A23G1/40 , A23G3/36 , A23G3/42 , A23G4/06 , A23G4/10 , A23G9/32 , A23G9/34 , A23L2/02 , A23L2/60 , A23L27/36 , A61K8/602 , A61K31/704 , A61K31/7034 , A61K36/28 , A61Q11/00 , B01D15/08 , B01D15/1871 , C07H1/06 , C07H15/256 , A23C2240/15 , A23L27/50 , A23V2002/00 , A23V2250/258 , A61K2236/00 , B01D15/426 , A23V2250/258 , A23V2002/00 , A23V2250/046 , A23V2250/11 , A23V2250/154 , A23V2250/60
摘要： Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

2. 发明申请

US20180235259A1 Consumables 审中-公开
公开(公告)号：US20180235259A1
公开(公告)日：2018-08-23
申请号：US15958612
申请日：2018-04-20
申请人： GIVAUDAN SA
发明人： Zhonghua JIA , Xiaogen YANG , Chad Allen HANSEN , Charles Benjamin NAMAN , Christopher Todd SIMONS , Jay Patrick SLACK , Kimberley GRAY
IPC分类号： A23L2/60 , A23G9/34 , A23C9/156 , A23G1/48 , A23L7/126 , A23L27/30 , A23G1/40 , A23L29/30 , A23L5/00 , A23G9/42 , A23L33/125
CPC分类号： A23L2/60 , A23C9/1307 , A23C9/156 , A23C11/10 , A23C11/103 , A23C13/12 , A23C17/00 , A23C19/0925 , A23C2260/152 , A23G1/32 , A23G1/40 , A23G1/48 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/068 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L5/00 , A23L7/126 , A23L27/30 , A23L27/34 , A23L29/30 , A23L33/125 , A23V2002/00 , A23V2250/25 , A23V2250/60 , A23V2200/16 , A23V2250/628
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

3. 发明授权

US09974820B2 Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained 有权
公开(公告)号：US09974820B2
公开(公告)日：2018-05-22
申请号：US15049694
申请日：2016-02-22
申请人： Richard Ablett
发明人： Richard Ablett
IPC分类号： A23C19/14 , A61K36/185 , A61K9/00 , A23C19/10 , A23L3/3418 , A01J27/00 , A23B4/052 , A23L27/27 , B65B25/00 , B65B25/22 , A23C19/09 , B65B31/02
CPC分类号： A61K36/185 , A01J27/00 , A23B4/052 , A23C19/0925 , A23C19/10 , A23C19/14 , A23C2250/35 , A23L3/3418 , A23L27/27 , A61K9/0056 , B65B25/001 , B65B25/22 , B65B31/024 , Y02A40/949
摘要： A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

4. 发明申请

US20160213015A1 FOODSTUFFS PREPARATION (I) 审中-公开
标题翻译：粮食安全准备（一）
公开(公告)号：US20160213015A1
公开(公告)日：2016-07-28
申请号：US15005457
申请日：2016-01-25
申请人： DMK Deutsches Milchkontor GmbH
发明人： Marina Schomacker , Michael Hahn
IPC分类号： A23C19/076 , B65B3/26 , B65D77/08
CPC分类号： A23C19/076 , A23C19/09 , A23C19/0925 , A23C2260/102 , A23C2270/05 , A23L19/09 , A23L21/10 , A23P20/20 , A23P30/20 , A23P30/25 , B65B3/26 , B65D77/08
摘要： A spreadable foodstuffs preparation is proposed comprising (a) a fresh cheese component and (b) a fruit preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix.
摘要翻译：提出了一种可涂抹的食品制剂，其包括（a）新鲜干酪成分和（b）水果制剂，其中组分（a）和（b）并排存在于容器中，使得它们占据三维连续体积，不要混在一起。

5. 发明申请

US20160193266A1 METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED 有权
标题翻译：用于吸烟食物和吸烟的这种食物产品的方法和装置
公开(公告)号：US20160193266A1
公开(公告)日：2016-07-07
申请号：US15049694
申请日：2016-02-22
申请人： Richard ABLETT
发明人： Richard ABLETT
IPC分类号： A61K36/185 , A61K9/00 , A23C19/09 , A23C19/16
CPC分类号： A61K36/185 , A01J27/00 , A23B4/052 , A23C19/0925 , A23C19/10 , A23C19/14 , A23C2250/35 , A23L3/3418 , A23L27/27 , A61K9/0056 , B65B25/001 , B65B25/22 , B65B31/024 , Y02A40/949
摘要： A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.
摘要翻译：一种烟草注射蛋白质食物的方法包括以下顺序步骤：a）将蛋白质食物包裹在真空处理区中; b）将烟气直接或间接地从烟雾产生区引入真空处理区; c）在真空处理区中使蛋白质食物在负压下进行真空吹扫，从而将烟雾注入蛋白质食物中; d）重复将烟气直接或间接地从烟雾产生区引入真空处理区的步骤; 使蛋白质食物在真空处理区域以负压抽真空至少五十次，脉冲序列为烟雾引入阶段/真空清除阶段/真空释放阶段，以有效地将烟雾输入蛋白质食物; 以及e）在合适的温度和合适的时间段内将烟雾输入的蛋白质食品的后冷休息循环。烟气注入过程的可选修改是添加大麻植物材料，以便将大麻衍生的化合物沉积在烟雾输入食物的表面上。

6. 发明申请

US20150044347A1 N-Acylated 1 - Aminocycloalkyl Carboxylic Acids as Food Flavouring Compounds 审中-公开
标题翻译： N-酰化的1-氨基环烷基羧酸作为食品香料化合物
公开(公告)号：US20150044347A1
公开(公告)日：2015-02-12
申请号：US14386084
申请日：2013-03-28
申请人： Givaudan S.A.
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Vorster , Yili Wang , Adri De Klerk , Stephan Haiber , Eric Houben , Jacob Elings
IPC分类号： A23L1/226 , C07C233/52
CPC分类号： A23L7/161 , A23C19/0904 , A23C19/0925 , A23C20/025 , A23F5/243 , A23L2/56 , A23L11/09 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/203 , A23L27/21 , A23L27/50 , A23L27/60 , A23V2002/00 , C07C233/52 , C07C2601/02 , C12C5/026 , C12G3/06 , C12G2200/21
摘要： Compounds represented by the formula and their edible salts, and edible compositions containing same wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4
摘要翻译：由式表示的化合物及其食用盐，以及含有其中R 1为含有6〜20个碳原子的烷基的可食用组合物，或含有9〜25个碳原子的1〜6个双键的烯烃残基，使得R1在一起与其连接的羰基是羧酸的残基，与羰基碳原子连接的氨基酸残基是1-氨基环烷烃羧酸（ACCA）的残基，n是1,2， 3或4

7. 发明申请

US20140193566A1 Gel Particles in Cheese 审中-公开
标题翻译：奶酪中的凝胶颗粒
公开(公告)号：US20140193566A1
公开(公告)日：2014-07-10
申请号：US14240236
申请日：2011-08-23
申请人： Peter Haefeli
发明人： Peter Haefeli
IPC分类号： A23C19/09
CPC分类号： A23C19/0925 , A23C19/06 , A23C19/09
摘要： The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.
摘要翻译：本发明涉及含有凝胶颗粒夹杂物的干酪。新鲜，软，半硬或硬干酪类型的奶酪基质，凝胶颗粒的味道，质地颜色，风味和起源不同。

8. 发明授权

US07063974B2 Baroduric bacterium from Indian Ocean 失效
标题翻译：印度洋Baroduric细菌
公开(公告)号：US07063974B2
公开(公告)日：2006-06-20
申请号：US10645131
申请日：2003-08-21
申请人： Ponnapakkam Adikesavan Loka Bharathi , Shanta Nair , Dorairajasingham Chandramohan
发明人： Ponnapakkam Adikesavan Loka Bharathi , Shanta Nair , Dorairajasingham Chandramohan
IPC分类号： C12N1/12
CPC分类号： C12R1/13 , A23C9/13 , A23C9/1307 , A23C19/063 , A23C19/0925 , A23C19/10 , A23L3/3463 , A23L3/3472 , A23L5/46 , A23L33/135 , A23V2002/00 , A61K8/99 , A61K35/74 , A61Q17/005 , A61Q17/04 , A61Q19/00 , C12P1/04 , C12P23/00 , A23V2250/206 , A23V2200/04 , A23V2200/10 , A23V2250/211 , A23V2200/044
摘要： Accordingly the present invention provides a process for the preparation an alcoholic extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium which comprises a method for growing the cells in a medium with salinity ranging from 1.5 to 3% for 3–4 days at 28+/−2° C. and harvesting them to prepare an extract which shows the properties of carotenoids (yellow/orange coloration), UV absorption, antibacterial and pH indicator properties.
摘要翻译：因此，本发明提供了一种从深海细菌制备具有类胡萝卜素，紫外线吸收，抗菌和pH指示性质的醇提取物的方法，其包括在1.5至3％的盐度范围内培养细胞的方法，用于在28 +/- 2℃3-4天，收获它们以制备显示类胡萝卜素（黄色/橙色着色），UV吸收，抗菌和pH指示剂性质的提取物。

9. 发明申请

US20030026863A1 Process for the preparation of an extract with carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium 失效
标题翻译：从深海细菌制备具有类胡萝卜素的提取物，紫外吸收，抗菌和pH指示性质的方法
公开(公告)号：US20030026863A1
公开(公告)日：2003-02-06
申请号：US09825406
申请日：2001-04-03
发明人： Ponnapakkam Adikesavan Loka Bharathi , Shanta Nair , Dorairajasingham Chandramohan
IPC分类号： A61K035/68 , C12N001/20
CPC分类号： C12R1/13 , A23C9/13 , A23C9/1307 , A23C19/063 , A23C19/0925 , A23C19/10 , A23L3/3463 , A23L3/3472 , A23L5/46 , A23L33/135 , A23V2002/00 , A61K8/99 , A61K35/74 , A61Q17/005 , A61Q17/04 , A61Q19/00 , C12P1/04 , C12P23/00 , A23V2250/206 , A23V2200/04 , A23V2200/10 , A23V2250/211 , A23V2200/044
摘要： Accordingly the present invention provides a process for the preparation an alcoholic extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium which comprises a method for growing the cells in a medium with salinity ranging from 1.5 to 3% for 3-4 days at 28 null/null2null C. and harvesting them to prepare an extract which shows the properties of carotenoids (yellow/orange coloration), UV absorption, antibacterial and pH indicator properties.
摘要翻译：因此，本发明提供了一种从深海细菌制备具有类胡萝卜素，紫外线吸收，抗菌和pH指示性质的醇提取物的方法，其包括在1.5至3％的盐度范围内培养细胞的方法，用于在28 +/- 2℃3-4天，收获它们以制备显示类胡萝卜素（黄色/橙色着色），UV吸收，抗菌和pH指示剂性质的提取物。

10. 发明授权

US5202146A Flavor delivery system for fat free foods 失效
标题翻译：无脂肪食品的调味系统
公开(公告)号：US5202146A
公开(公告)日：1993-04-13
申请号：US544044
申请日：1990-06-25
申请人： Norman S. Singer , Suseelan Pookote , Leora C. Hatchwell , Gale Anderson , Arlette G. Shazer , Barbara J. Booth
发明人： Norman S. Singer , Suseelan Pookote , Leora C. Hatchwell , Gale Anderson , Arlette G. Shazer , Barbara J. Booth
IPC分类号： A23C19/076 , A23C19/09 , A23D9/007 , A23L27/00 , A23L27/60
CPC分类号： A23C19/0765 , A23C19/0925 , A23D9/007 , A23L27/60 , A23L27/70 , A23C2250/25 , Y10S426/804
摘要： Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded is incorporated into nonfat and low-fat food products in order that fat soluble flavor compounds are released in a more natural and familiar sequence.
摘要翻译：提供了用于将脂肪可溶性风味化合物递送到其中脂肪组分被非脂质脂肪替代物替代的脱脂和低脂肪食品中的方法。包含脂肪小球的风味递送系统被加入到脂肪可溶性风味化合物中，其中脂肪可溶性风味化合物已被加载到脱脂和低脂肪食品中，以便脂肪可溶性风味化合物以更自然和熟悉的顺序释放。

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