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1. 发明申请

US20190208796A1 Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom 审中-公开
公开(公告)号：US20190208796A1
公开(公告)日：2019-07-11
申请号：US16352253
申请日：2019-03-13
申请人： Specialty Protein Producers, Inc.
发明人： Donald L. Crank
IPC分类号： A23C11/10 , A23L17/00 , A21D2/26 , A23L13/60 , A23L13/40 , A23L33/185 , A23L33/00 , A23L11/00 , A23L7/126 , C11B1/14 , A23L2/66 , A23L2/39 , A23J1/14 , A23J1/12 , A23J1/00 , A23G9/38 , A23G1/44 , A23C20/00 , A23C11/06 , A23C9/133 , A21D13/064
CPC分类号： A23C11/103 , A21D2/266 , A21D13/064 , A23C9/133 , A23C11/06 , A23C20/00 , A23G1/44 , A23G9/38 , A23J1/006 , A23J1/007 , A23J1/12 , A23J1/14 , A23L2/39 , A23L2/66 , A23L7/126 , A23L11/07 , A23L13/426 , A23L13/65 , A23L13/67 , A23L17/70 , A23L33/185 , A23L33/40 , C11B1/14
摘要： Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

2. 发明申请

US20180199605A1 METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES 审中-公开
公开(公告)号：US20180199605A1
公开(公告)日：2018-07-19
申请号：US15913018
申请日：2018-03-06
申请人： Impossible Foods Inc.
发明人： Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Elysia Cohn
IPC分类号： A23L27/26 , A23L33/185 , A23L27/20 , A23L13/40 , A23L27/00
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

3. 发明申请

US20180169144A1 Citrate Containing Beverage 审中-公开
公开(公告)号：US20180169144A1
公开(公告)日：2018-06-21
申请号：US15897344
申请日：2018-02-15
申请人： New York University , General Hospital Corporation , The Regents of the University of California
发明人： David S. Goldfarb , Brian Eisner , John Asplin , Marshall L. Stoller
IPC分类号： A61K33/08 , A23L33/20 , A23L2/52 , A23L2/66 , A23L2/68 , A23L33/16 , A61K31/194 , A61K31/4415 , A61K33/06 , A61K45/06
CPC分类号： A61K33/08 , A23L2/52 , A23L2/66 , A23L2/68 , A23L33/16 , A23L33/20 , A23V2002/00 , A61K31/194 , A61K31/4415 , A61K33/06 , A61K45/06 , A61K2300/00
摘要： Provided are beverage compositions comprising a urine citrate increasing component and a urine oxalate reducing component. The beverage compositions may be provided in a ready-to-drink form or may be provided in a concentrate form. Also provided are kits comprising the beverage compositions and methods for treating various conditions using the beverage compositions.

4. 发明申请

US20180027851A1 METHODS AND COMPOSITIONS FOR CONSUMABLES 审中-公开
公开(公告)号：US20180027851A1
公开(公告)日：2018-02-01
申请号：US15786776
申请日：2017-10-18
申请人： Impossible Foods Inc.
发明人： Marija Vrljic , Sergey Solomatin , Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Michael Eisen , Ranjani Varadan
IPC分类号： A23L27/26 , A23L13/40
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

5. 发明授权

US09826772B2 Methods and compositions for affecting the flavor and aroma profile of consumables 有权
公开(公告)号：US09826772B2
公开(公告)日：2017-11-28
申请号：US15624513
申请日：2017-06-15
申请人： Impossible Foods Inc.
发明人： Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Elysia Cohn
IPC分类号： A23L13/40 , A23L27/26 , A23L27/20 , A23L33/185 , A23L27/00
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

6. 发明授权

US09820501B2 Kaniwa protein isolate and protein products thereof 有权
公开(公告)号：US09820501B2
公开(公告)日：2017-11-21
申请号：US14806092
申请日：2015-07-22
申请人： FitLife Brands, Inc.
发明人： Fadi Aramouni
IPC分类号： A23L1/305 , A23J3/14 , A23L2/66 , A23C9/20 , A23J1/00 , A23L33/00 , A23L33/15 , A23L33/16 , A23L33/175 , A23L33/185
CPC分类号： A23L33/175 , A23C9/206 , A23J1/006 , A23J3/14 , A23L2/66 , A23L33/15 , A23L33/16 , A23L33/185 , A23L33/40 , A23V2002/00
摘要： Provided herein is a protein product comprising about 5 wt. % to about 40 wt. % kaniwa protein isolate having a complete set of amino acids and being substantially free of bitter-tasting compound. The protein product may comprise one or more excipients selected from fillers, solubilizers, flavorants, sweeteners, dietary minerals, binders, vitamins, fatty acids, and caffeine. The protein product may have a moisture content less that 5 wt. %, and may be provided in a variety of formats, including protein powders, protein drinks, protein pills, protein bars, meal replacements, pediatric products, and sports nutrition products.

7. 发明申请

US20170296598A1 METHOD OF PREPARING STABLE, WATER SOLUBLE PROBIOTIC COMPOSITIONS BASED ON MILLETS AND SIMILAR CEREALS 审中-公开
公开(公告)号：US20170296598A1
公开(公告)日：2017-10-19
申请号：US15490450
申请日：2017-04-18
申请人： Akay Flavours and Aromatics Pvt, Ltd
发明人： Krishnakumar Illathu Madhavamenon , Balu Paulose Maliakel
IPC分类号： A61K35/747 , A23C9/152 , A61K36/064 , A61K9/16 , A23L33/135 , A23L2/02 , A61K9/00 , A61K35/00
CPC分类号： A61K35/747 , A23C9/1315 , A23L2/02 , A23L2/52 , A23L2/66 , A23L33/135 , A23P10/30 , A61K9/0095 , A61K9/1664 , A61K9/19 , A61K36/064 , A61K36/899 , A61K2035/115 , A61K2300/00
摘要： The probiotic powder compositions comprising probiotic microorganisms encapsulated in nutritional rich cereal powder matrix. Encapsulation of probiotics in cereal powders offers nutritive and health benefits to the consumer. The present invention further includes methods of making and using the probiotic powder compositions of the invention. The powder compositions are stable, maintains the viability of probiotic microorganisms in various formulations.

8. 发明申请

US20170238583A1 SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALATE (EGCG) AND METHODS FOR PREPARING THE SAME 审中-公开
公开(公告)号：US20170238583A1
公开(公告)日：2017-08-24
申请号：US15588950
申请日：2017-05-08
申请人： ABBOTT LABORATORIES
发明人： GUARAV PATEL , PAUL JOHNS , NORMANELLA DEWILLE , SUZETTE PEREIRA
IPC分类号： A23L2/52 , A23L2/66 , A23L2/46
CPC分类号： A23L2/52 , A23L2/46 , A23L2/66 , A23L33/105 , A23L33/17 , A23L33/40 , A23V2002/00 , A23V2200/00 , A61K36/82 , A23V2250/214 , A23V2250/5424 , A23V2250/54244
摘要： Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

9. 发明申请

US20170196243A1 POTATO BASED PROTEIN MIXTURES AND NUTRITIONAL COMPOSITIONS COMPRISING POTATO PROTEIN 审中-公开
公开(公告)号：US20170196243A1
公开(公告)日：2017-07-13
申请号：US15313738
申请日：2015-06-03
申请人： ABBOTT LABORATORIES
发明人： JEFFREY BAXTER , RACHEL BLUMBERG , TIMOTHY CHAPMAN , NORMANELLA DEWILLE , KELLEY LOWE , GAURAV PATEL , DOUGLAS WEARLY
IPC分类号： A23L2/66 , A23L33/19 , A23L33/185
CPC分类号： A23L2/66 , A23L33/185 , A23L33/19 , A23V2002/00
摘要： Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.

10. 发明授权

US09700066B2 Preparation of soy protein isolate using calcium chloride extraction (“S703 cip”) 有权
公开(公告)号：US09700066B2
公开(公告)日：2017-07-11
申请号：US14117384
申请日：2012-05-09
申请人： Kevin I. Segall , Martin Schweizer , Brent E. Green , Sarah Medina , Brandy Gosnell
发明人： Kevin I. Segall , Martin Schweizer , Brent E. Green , Sarah Medina , Brandy Gosnell
IPC分类号： A23J1/14 , A23L2/66 , A23L33/185
CPC分类号： A23J1/14 , A23L2/66 , A23L33/185 , A23V2002/00 , A23V2200/33 , A23V2250/5488
摘要： A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.0 then diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant) and drying the separated soy protein to form a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step may be re-solubilized in the diluting water by adjustment of the pH to resolubilize the precipitate and form a protein solution. The soy protein solution may be concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

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