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1. 发明申请

US20180220668A1 FAT-FREE READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION 审中-公开
公开(公告)号：US20180220668A1
公开(公告)日：2018-08-09
申请号：US15749549
申请日：2016-08-03
申请人： NESTEC S.A.
发明人： Alexander A. Sher , Virginie Kapchie , Veena Prabhakar , Madansinh Nathusinh Vaghela , Philippe Rousset
IPC分类号： A23C9/154 , A23C9/152 , A23L2/46 , A23L2/56 , A23L2/60 , A23L2/66 , A23L2/68
CPC分类号： A23C9/1542 , A23C9/1522 , A23C2210/15 , A23G1/56 , A23G3/346 , A23L2/46 , A23L2/56 , A23L2/60 , A23L2/66 , A23L2/68 , A23V2002/00 , A23V2250/042 , A23V2250/5036 , A23V2250/51082 , A23V2250/51084 , A23V2250/54252 , A23V2250/628 , A23V2300/26 , A23V2200/242 , A23V2200/254
摘要： The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

2. 发明申请

US20180220667A1 READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION 审中-公开
公开(公告)号：US20180220667A1
公开(公告)日：2018-08-09
申请号：US15749559
申请日：2016-08-03
申请人： NESTEC S.A.
发明人： Alexander A. Sher , Virginie Kapchie , Veena Prabhakar , Madansinh Vaghela , Phillippe Rousset
IPC分类号： A23C9/15 , A23C9/154 , A23L27/28
CPC分类号： A23C9/1512 , A23C9/1542 , A23G1/56 , A23G3/346 , A23L2/52 , A23L2/66 , A23L27/28 , A23L29/256 , A23L29/262 , A23L29/272 , A23L29/281 , A23L29/294 , A23L29/30 , A23V2002/00 , A23V2200/06 , A23V2200/212 , A23V2250/042 , A23V2250/0628 , A23V2250/1578 , A23V2250/51082 , A23V2250/54246 , A23V2250/54252 , A23V2300/26 , A23V2200/242 , A23V2200/254 , A23V2250/50366 , A23V2250/5054 , A23V2250/51084
摘要： The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

3. 发明申请

US20160353788A1 THICKENER COMPOSITION FOR DYSPHAGIA PATIENTS 审中-公开
标题翻译：用于心脏病患者的较厚组合物
公开(公告)号：US20160353788A1
公开(公告)日：2016-12-08
申请号：US15242839
申请日：2016-08-22
申请人： N.V. Nutricia
发明人： Edward Lucian SLIWINSKI
IPC分类号： A23L29/212 , A23L33/115 , A23L29/269 , A23L33/17 , A23L33/00 , A23L29/262
CPC分类号： A23L29/212 , A23L29/238 , A23L29/244 , A23L29/262 , A23L29/27 , A23L33/10 , A23L33/115 , A23L33/17 , A23L33/40 , A23V2002/00 , A61K31/715 , A61K2300/00 , A23V2200/242 , A23V2250/51082 , A23V2250/5058 , A23V2250/5086 , A23V2250/505
摘要： The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.
摘要翻译：本发明涉及用于增稠营养产品的增稠组合物，以使营养产品适合吞咽困难患者消费，所述增稠组合物包含淀粉，黄原胶和/或甲基纤维素和半乳甘露聚糖和/或葡甘露聚糖。

4. 发明申请

US20160058042A1 Improved Drink Stabilizer Composition and Stabilized Drink Compositions 有权
标题翻译：改善饮料稳定剂组合物和稳定饮料组合物
公开(公告)号：US20160058042A1
公开(公告)日：2016-03-03
申请号：US14836450
申请日：2015-08-26
申请人： FMC Corporation
发明人： Aaron Chip Venables , David Letinski
IPC分类号： A23L1/0528 , A23C11/10 , A23C9/154 , A23L1/054 , A23L2/52
CPC分类号： A23L29/244 , A23C9/154 , A23C11/103 , A23L2/52 , A23L2/66 , A23L29/27 , A23V2002/00 , A61K8/73 , A61K2800/10 , A61K2800/52 , A61K2800/5922 , A61Q19/00 , A23V2200/242 , A23V2250/1614 , A23V2250/1618 , A23V2250/5066 , A23V2250/5086 , A23V2250/1582 , A23V2250/16
摘要： Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.
摘要翻译：本发明提供含有黄原胶和魔芋甘露聚糖的混合物的组合物，其比重可用于制备稳定的水性胶体。还提供了一种稳定的饮料组合物，其含有特定重量比的黄原胶与魔芋甘露聚糖，蛋白质固体，水和任选的盐的混合物。还提供了一种用于稳定水性胶体悬浮液的方法。还提供了一种用于稳定饮料组合物的方法。

5. 发明授权

US08623323B2 Thickened beverages for dysphagia 有权
标题翻译：增稠饮料吞咽困难
公开(公告)号：US08623323B2
公开(公告)日：2014-01-07
申请号：US13025864
申请日：2011-02-11
申请人： John L. Holahan
发明人： John L. Holahan
IPC分类号： A61K51/00 , A61M36/14
CPC分类号： A61K9/0095 , A23L2/02 , A23L2/52 , A23L29/269 , A23L33/10 , A23V2002/00 , A61K31/736 , A61K49/0404 , A61K49/0409 , Y02A50/414 , A23V2200/242 , A23V2250/5086
摘要： The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages.
摘要翻译：本发明涉及增稠的饮料组合物。更具体地，本发明涉及为了管理吞咽困难而增稠的饮料组合物。更具体地，本发明涉及通过分配机器生产增稠饮料，其也能够分配非增稠饮料。

6. 发明申请

US20100099648A1 NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH 审中-公开
标题翻译：化学修饰的自然等效性
公开(公告)号：US20100099648A1
公开(公告)日：2010-04-22
申请号：US12516157
申请日：2007-11-23
申请人： Stephane Jules Jerome Debon , Jozef Guido Roza Vanhemelrijck , Bernd Wolfgang Kettlitz
发明人： Stephane Jules Jerome Debon , Jozef Guido Roza Vanhemelrijck , Bernd Wolfgang Kettlitz
IPC分类号： A61K31/718 , A23L1/0524 , A23L1/05 , A23L1/0522 , A23L1/0526 , A23L1/0532 , A61P43/00 , A23L1/39 , A23L2/52
CPC分类号： C08L3/02 , A23L2/52 , A23L19/00 , A23L23/00 , A23L29/212 , A23L29/269 , A23L29/27 , A23L33/22 , A23V2002/00 , A23V2200/242 , A23V2250/21 , A23V2250/5118
摘要： The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.
摘要翻译：本发明涉及包含水结合能力为8-25（w / w）的柑橘类水果纤维和选自玉米淀粉，米粉，高粱淀粉，木薯淀粉及其混合物的天然淀粉的组合物。

7. 发明申请

US20080286410A1 Production of Resistant Starch Product 审中-公开
标题翻译：生产抗性淀粉产品
公开(公告)号：US20080286410A1
公开(公告)日：2008-11-20
申请号：US11970626
申请日：2008-01-08
申请人： Patricia A. Richmond , Eric A. Marion , Thomas Eilers , Annette Evans , Xian-Zhong Han , Shakeel Ahmed , Donald W. Harris
发明人： Patricia A. Richmond , Eric A. Marion , Thomas Eilers , Annette Evans , Xian-Zhong Han , Shakeel Ahmed , Donald W. Harris
IPC分类号： A21D2/08 , C12P19/16 , C12P19/18 , C08B30/12
CPC分类号： C12P19/14 , A23L29/35 , A23V2002/00 , C12P19/16 , C12P19/18 , C13B30/02 , C13K1/08 , A23V2200/126 , A23V2200/242 , A23V2250/5118
摘要： A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.
摘要翻译：制备淀粉的方法包括用含有葡聚糖转移酶的支链淀粉处理饲料淀粉以产生链延长的淀粉，用脱支酶处理链延长的淀粉以产生包含直链淀粉片段的淀粉产物，将至少部分淀粉产物，在水分存在下加热淀粉产物，用α-淀粉酶处理淀粉产物，并洗涤淀粉产物以除去至少一些非结晶淀粉。该方法的产品具有相对较高的总膳食纤维含量。

8. 发明申请

US20080280332A1 Production of Resistant Starch Product Having Tailored Degree of Polymerization 审中-公开
标题翻译：生产具有定制聚合度的抗性淀粉产品
公开(公告)号：US20080280332A1
公开(公告)日：2008-11-13
申请号：US12038986
申请日：2008-02-28
申请人： Donald W. Harris
发明人： Donald W. Harris
IPC分类号： C12P19/04
CPC分类号： C12P19/16 , A23L29/35 , A23V2002/00 , C12P19/18 , A23V2200/126 , A23V2200/242 , A23V2250/5118
摘要： A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch, wherein the degree of polymerization of the starch product is increased by increasing the amylose content of the feed starch or is decreased by decreasing the amylose content of the feed starch. The product of this process can have a relatively high total dietary fiber content, a relatively high heat resistance, or both.
摘要翻译：制备淀粉的方法包括用含有葡聚糖转移酶的支链淀粉处理饲料淀粉以产生链延长的淀粉，用脱支酶处理链延长的淀粉以产生包含直链淀粉片段的淀粉产物，将至少部分淀粉产品，在水分存在下加热淀粉产物，用α-淀粉酶处理淀粉产物，并洗涤淀粉产物以除去至少一些非结晶淀粉，其中淀粉产物的聚合度通过增加而增加饲料淀粉的直链淀粉含量或通过降低饲料淀粉的直链淀粉含量而降低。该方法的产物可以具有相对高的总膳食纤维含量，相对高的耐热性，或两者兼有。

9. 发明申请

US20080260908A1 Stabilizer System For Food And Beverage Products 审中-公开
标题翻译：食品和饮料产品稳定剂系统
公开(公告)号：US20080260908A1
公开(公告)日：2008-10-23
申请号：US11738580
申请日：2007-04-23
申请人： William Mutilangi , Ricardo Pereyra
发明人： William Mutilangi , Ricardo Pereyra
IPC分类号： A23C9/154 , A23L1/30 , A23L1/303 , A23L3/3472
CPC分类号： A23L2/52 , A23C9/1544 , A23L2/66 , A23L29/238 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/242 , A23V2200/33 , A23V2250/5108 , A23V2250/50366 , A23V2250/506
摘要： A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.
摘要翻译：一种稳定剂体系，其包括纤维素，λ-角叉菜胶和瓜尔胶的共混物。用稳定剂混合物制备食品和饮料，如能量饮料。

10. 发明申请

US20080242853A1 Non-grassy, non-beany, low pigment and low micro guar gum and process for making the same 审中-公开
标题翻译：非草地，非棕色，低色素和低微瓜尔胶及其制造方法
公开(公告)号：US20080242853A1
公开(公告)日：2008-10-02
申请号：US12078314
申请日：2008-03-28
申请人： Marceliano B. Nieto
发明人： Marceliano B. Nieto
IPC分类号： C08B37/00 , C07G17/00
CPC分类号： C08B37/0096 , A23L29/238 , A23V2002/00 , A23V2200/242 , A23V2250/506
摘要： The invention relates generally to a guar gum with no perceptible grassy, green or beany flavor, low pigment and low micro both in partially hydrolyzed and non-hydrolyzed forms, as well as a process for making the same.
摘要翻译：本发明一般涉及部分水解和非水解形式的不具有可感知的草，绿色或异味，低颜料和低微量的瓜尔胶以及其制备方法。

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