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81. 发明申请

WO2011002805A2 OMEGA-3 FATTY ACID ENRICHED BEVERAGES 审中-公开
标题翻译： OMEGA-3脂肪酸丰富的饮料
公开(公告)号：WO2011002805A2
公开(公告)日：2011-01-06
申请号：PCT/US2010/040469
申请日：2010-06-29
申请人： SOLAE, LLC , LAMBACH, Beata E. , WELSBY, David , LEE, Seok , LUCAK, Candice
发明人： LAMBACH, Beata E. , WELSBY, David , LEE, Seok , LUCAK, Candice
IPC分类号： A23L2/38 , A23L2/52 , A23L2/62 , A23L2/66
CPC分类号： A23L2/66 , A23C9/1528 , A23C11/103 , A23L2/52 , A23L33/12 , A23L33/40 , A23V2002/00 , A23V2250/1882 , A23V2250/1842 , A23V2250/1844 , A23V2250/1846 , A23V2250/1848 , A23V2250/185 , A23V2250/54
摘要： The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.
摘要翻译：本发明涉及用于生产具有一定量的ω-3脂肪酸（n-3 PUFAs）的饮料组合物的饮料组合物和方法。具体而言，饮料组合物包含一定量的富含十八碳四烯酸（SDA）的大豆油，其赋予改善的营养品质和一定量的n-3PUFA，但保留与典型饮料组合物相关的口感，风味，气味和其他感官特征。

82. 发明申请

WO2010049376A1 OIL-FREE SHELF STABLE LIQUID CREAMERS 审中-公开
标题翻译：无油保鲜液体乳酪
公开(公告)号：WO2010049376A1
公开(公告)日：2010-05-06
申请号：PCT/EP2009/064048
申请日：2009-10-26
申请人： NESTEC S.A. , TUOT, James , OCTAVIA, Winnie , SHER, Alexander A.
发明人： TUOT, James , OCTAVIA, Winnie , SHER, Alexander A.
IPC分类号： A23C11/00 , A23L2/58 , A23L2/62
CPC分类号： A23L2/62 , A23C11/10 , A23L2/58 , A23L29/262 , A23V2002/00 , A23V2200/216 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/628 , A23V2250/1634
摘要： An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译：公开了一种具有增白剂和稳定体系的无油，非乳制品，稳定的液体增白组合物。稳定体系包括水解胶体组分，优选由微晶纤维素（MCC），羧甲基纤维素（CMC）和角叉菜胶的混合物组成，其量足以将增白剂悬浮在液体增白组合物和水性介质中，液体加入美白组合物; 和缓冲区以确保感官质量。稳定体系将液体增白组合物在组合物中在均匀状态下保持在环境温度下至少约9个月，并且当加入到水性介质中时，将美白组合物进一步维持在悬浮液中。

83. 发明申请

WO2005046360A3 CARBOHYDATE AND ELECTROLYTE REPLACEMENT COMPOSITION 审中-公开
标题翻译：碳氢化合物和电解质替代组合物
公开(公告)号：WO2005046360A3
公开(公告)日：2005-07-14
申请号：PCT/US2004038155
申请日：2004-11-12
申请人： STOKELY VAN CAMP INC , MURRAY ROBERT , HORSWILL CRAIG A , FERRARO ROBERT F , PASSE DENNIS H , STOFAN JOHN R IV , DU CHAN T
发明人： MURRAY ROBERT , HORSWILL CRAIG A , FERRARO ROBERT F , PASSE DENNIS H , STOFAN JOHN R IV , DU CHAN T
IPC分类号： A23L1/09 , A23L1/304 , A23L1/308 , A23L2/56 , A23L2/60 , A23L2/62 , A23L2/68 , A61K31/7004 , A61K31/7016 , A61K33/06 , A61K33/14
CPC分类号： A23L2/68 , A23L2/56 , A23L2/60 , A23L2/62 , A23L29/30 , A23L33/16 , A23L33/21 , A23V2002/00 , A61K31/7004 , A61K31/7016 , A61K33/06 , A61K33/14 , A61K2300/00 , A23V2200/33 , A23V2250/16 , A23V2250/1578 , A23V2250/1582
摘要： The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise, heat or other activity which causes bodily fluid loss. The novel compositions comprise carbohydrates, electrolytes and water along with flavoring agents.
摘要翻译：本发明公开了新颖的组合物和方法。这些组合物和方法可以用于减弱或逆转导致体液流失的运动，热或其它活动的脱水或其它不利影响的作用。新型组合物包含碳水化合物，电解质和水以及调味剂。

84. 发明申请

WO2005046361B1 PROTEIN POWDER AND PROTEIN-CONTAINING DRINK OBTAINED THEREFROM 审中-公开
标题翻译：蛋白粉及其制品GOT基于蛋白质的饮料
公开(公告)号：WO2005046361B1
公开(公告)日：2005-06-30
申请号：PCT/EP2004010931
申请日：2004-09-30
申请人： WILD GMBH & CO KG RUDOLF , WILD HANS-PETER , ELLER THOMAS , SASS MATTHIAS , RIMMLER SUSANNE
发明人： WILD HANS-PETER , ELLER THOMAS , SASS MATTHIAS , RIMMLER SUSANNE
IPC分类号： A23J3/16 , A23L1/305 , A23L2/02 , A23L2/385 , A23L2/62 , A23L2/66
CPC分类号： A23L2/66 , A23L2/02 , A23L2/385 , A23L33/185 , A23V2002/00 , A23V2250/5072 , A23V2250/5488 , A23V2250/042 , A23V2250/032
摘要： The invention relates to a protein powder which contains at least one protein source and a stabilizer, selected from esterified pectin and/or carboxymethyl cellulose, which is obtainable by mixing a protein source with a stabilizer, heating the mixture, homogenizing the mixture, and drying the mixture, thereby obtaining a powder. The invention also relates to a method for producing said protein powder, a method for producing a protein-containing drink using said protein powder and a protein-containing drink obtained by said method.
摘要翻译：本发明涉及含有至少一种蛋白质源和Stabillsator，从酯化的果胶和/或羧甲基纤维素，由获得的蛋白粉： - 混合蛋白质源与稳定剂， - 加热混合物， - 均化该混合物， - 干燥该混合物，以获得粉末。此外，本发明涉及一种用于产生该蛋白粉末的方法，用于使用含蛋白质的饮料的方法，所述蛋白粉和由其得到的含蛋白质的饮料。

85. 发明申请

WO0197629A3 INSOLUBLE PROTEIN PARTICLES 审中-公开
标题翻译：不育蛋白颗粒
公开(公告)号：WO0197629A3
公开(公告)日：2002-08-15
申请号：PCT/US0119829
申请日：2001-06-21
申请人： PROCTER & GAMBLE
发明人： VILLAGRAN FRANCISCO VALENTINO , DRIA GLENN JAMES , YOUNG HERBERT THOMAS , BAUGHMAN JOHN M , CHEN JING
IPC分类号： A23F5/24 , A23J3/00 , A23J3/08 , A23J3/16 , A23L1/307 , A23L2/62 , A23L2/66 , A23J1/00 , A23C21/00 , A23D7/015 , A23J3/04 , A23J3/14 , A23L1/305
CPC分类号： A23F3/163 , A23F5/243 , A23J3/08 , A23J3/16 , A23L2/66 , A23L33/20 , A23V2002/00 , A23V2200/14 , A23V2300/08 , A23V2200/124 , A23V2250/54 , A23V2250/54252
摘要： Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.
摘要翻译：不溶性，变性，热稳定蛋白质颗粒用于食品和饮料产品。颗粒易于分散在水溶液中并采取基本上非聚集的大分子胶体的形式。在水合状态下，不溶性，变性的热稳定颗粒的优选平均直径粒径分布范围为约0.1微米至约3.0微米，其中小于直径总计超过约3.0微米的颗粒总数的约5％。大部分颗粒的形状基本上是球形的，并且具有类似于高卡路里脂肪和油的基本平滑的类似乳液的感官特征。此外，这些颗粒具有至少约80％的蛋白质不溶性程度，这在热处理中提供了加工优点。

86. 发明申请

WO0249451A2 STABILIZER FOR DRINK AND DRESSING FORMULATIONS 审中-公开
标题翻译：饮用和洗涤配方的稳定剂
公开(公告)号：WO0249451A2
公开(公告)日：2002-06-27
申请号：PCT/EP0114989
申请日：2001-12-18
申请人： NESTLE SA , POTTER MARIANNE DOROTHY , BEST ERIC THOMAS
发明人： POTTER MARIANNE DOROTHY , BEST ERIC THOMAS
IPC分类号： A23C9/154 , A23G9/04 , A23G9/32 , A23G9/34 , A23L2/52 , A23L23/00 , A23L27/60 , A23L29/262 , A23L1/0534 , A23G9/02 , A23L1/39 , A23L2/62
CPC分类号： A23G9/34 , A23C9/1544 , A23G9/045 , A23L2/52 , A23L23/00 , A23L27/60 , A23L29/262 , A23V2002/00 , A23V2250/51084 , A23V2250/5118 , A23V2250/507 , A23V2250/5086 , A23V2250/5036 , A23V2250/5114 , A23V2250/5432
摘要： A stabilizer system, useful for presenting a drink, such as milk-shake, or a food dressing, comprises a microcrystalline cellulose-containing component, a water binder, such as a starch and an elasticizer system. The method of using the stabilizer system provides simulated milk and milk-shake-like beverages, with many of the desirable body and textural characteristics of real milk or ice cream based milk-shakes, but without using ice cream. It also provides concentrates for preparing creamy dressings for use as complements to foods.
摘要翻译：用于呈现饮料（如奶昔）或食品敷料的稳定剂系统包括含微晶纤维素的组分，水粘合剂如淀粉和弹性体系统。使用稳定剂系统的方法提供模拟的牛奶和牛奶般的饮料，具有真正的牛奶或基于冰淇淋的奶昔的许多理想的身体和纹理特征，但不使用冰淇淋。它还提供浓缩物，用于制备用作食物补充剂的奶油酱料。

87. 发明申请

WO0184958A3 FORMULATION AND PROCESS FOR PRODUCING A UNIVERSAL FRUIT BASE FOR USE IN PREPARING NON-SETTLING, CREAMY, SMOOTH, THICK FRUIT BEVERAGES 审中-公开
标题翻译：生产通用水果基料的制剂和方法，用于制备非定型，高级，平滑，超级果汁饮料
公开(公告)号：WO0184958A3
公开(公告)日：2002-05-02
申请号：PCT/CA0100664
申请日：2001-05-04
申请人： PACIFIC RIM MARKETING LTD , POWRIE WILLIAM DUNCAN , FACON MICHEL , LIDSTER PERRY
发明人： POWRIE WILLIAM DUNCAN , FACON MICHEL , LIDSTER PERRY
IPC分类号： A23L19/00 , A23L2/02 , A23L2/52 , A23L2/62 , A23L1/212 , A23L2/385
CPC分类号： A23L2/62 , A23L2/02 , A23L2/52 , A23L19/09 , A23V2002/00 , A23V2250/5086 , A23V2250/5118
摘要： The invention pertains to the formulation and process for producing a universal fruit base, which is an apple mash-polysaccharide mixture to which fruit puree(s) and optionally concentrated fruit juice(s) are to be added to form beverage concentrates. The beverage concentrates are to be diluted with water and/or fruit juice(s) to create supreme, distinctive, refreshing, healthy, creamy, smooth, thick, non-gummy and non-settling fruit beverages (smoothies). The resulting beverages possess hydrated cellular particulates, which are stabilized by modified starch and xanthan gum and thus sedimentation of particulates does not occur during the storage of the resulting beverages. Homogenization is not required for particulate stabilization. Pasteurization and sterilization of the resulting beverages can be carried out without the loss of textural and flavour quality attributes and without particulate destabilization and sedimentation. A wide variety of ingredients such as protein foods, coffee, tea, cocoa, nutrients, natural and artificial flavours, sweeteners and botanicals may be added for flavour, nutritional and health appeal.
摘要翻译：本发明涉及用于生产通用水果基料的制剂和方法，其是要添加果泥和任选的浓缩果汁以形成饮料浓缩物的苹果多糖混合物。饮料浓缩物将用水和/或果汁稀释，以产生至尊，独特，清爽，健康，奶油，光滑，厚实，非胶状和非沉降的水果饮料（冰沙）。所得饮料具有水合细胞颗粒，其通过改性淀粉和黄原胶稳定，因此在所得饮料的储存期间不会发生颗粒物的沉淀。颗粒稳定化不需要均质化。所得饮料的巴氏灭菌和灭菌可以在不损失纹理和风味质量属性的情况下进行，并且没有颗粒不稳定和沉淀。可以添加各种各样的成分，例如蛋白质食物，咖啡，茶，可可，营养素，天然和人造香料，甜味剂和植物剂，以用于香料，营养和健康吸引力。

88. 发明申请

WO01096590A2 DEESTERIFIED PECTINS, PROCESSES FOR PRODUCING SUCH PECTINS, AND STABILIZED ACIDIC LIQUID SYSTEMS COMPRISING THE SAME 审中-公开
标题翻译：脱模剂，生产这种制剂的方法和包含其的稳定的酸性液体体系
公开(公告)号：WO01096590A2
公开(公告)日：2001-12-20
申请号：PCT/US2001/018555
申请日：2001-06-08
IPC分类号： A23L2/62 , A23L2/02 , A23L2/52 , A23L29/231 , A23L33/00 , A61K8/64 , A61K8/72 , A61K8/73 , A61K8/90 , A61K47/36 , A61K47/42 , C08B37/00 , C08B37/06 , C12P19/04 , A23L1/0524 , A61K31/715 , C12N9/14
CPC分类号： C08B37/0045 , A23L2/02 , A23L29/231 , A23L33/40 , A23V2002/00 , C12P19/04 , A23V2250/50722
摘要： Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Processes for suspending particulates using enzymatically blocked-deesterified pectins enzymatically blocked-deesterified pectins prepared by deesterifying isolated methoxyl pectins with enzymes. Compositions and stabilized aqueous systems containing enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes.
摘要翻译：在包含至少一种多价阳离子的水溶液中显示假塑性并基本上不相分离的酶促封闭脱酯化果胶及其制备方法。通过用酶去分离高甲氧基果胶制备的酶封闭的脱酯化果胶。使用酶促封闭的脱酯化果胶悬浮颗粒的方法通过将分离的甲氧基果胶与酶脱酯化制备的酶封闭的脱酯化果胶。组合物和稳定的含有酶分解的高甲氧基果胶与酶分离制备的酶封闭脱酯果胶的含水体系。

89. 发明申请

WO0130170A8 PROCESS FOR PRODUCING ACIDIC DRINKS CONTAINING LOW-CALORIE MILK 审中-公开
标题翻译：生产含有低钙牛奶的酸性饮料的方法
公开(公告)号：WO0130170A8
公开(公告)日：2001-05-31
申请号：PCT/JP0007311
申请日：2000-10-20
申请人： CALPIS CO LTD , SATO KAZUYOSHI , SOMOTO AKISHIGE
发明人： SATO KAZUYOSHI , SOMOTO AKISHIGE
IPC分类号： A23C9/156 , A23C9/13 , A23C9/137 , A23C9/154 , A23L2/00 , A23L2/02 , A23L2/38 , A23L2/44 , A23L2/62 , A23L2/66 , A23C9/133 , A23L1/307 , A23L1/308 , A23L2/68
CPC分类号： A23L2/44 , A23C9/1307 , A23C9/137 , A23C9/1542 , A23L2/02
摘要： A process for easily producing acidic drinks containing milk, acidic drinks containing low-calorie milk and acidic drinks containing milk together with fruit juice, vegetable juice, etc. in which the aggregation and precipitation of protein can be sufficiently inhibited and which have a favorable taste and a high keeping stability during storage time. This process comprises: preparing starting materials including at least milk, soybean dietary fiber, pectin and a souring agent; forming a mixture containing the milk and the soybean dietary fiber but free from pectin; adding the souring agent thereto to thereby give a primary mixture having a pH value of 3.0 to 4.2; then adding the above pectin thereto to give a secondary mixture; and homogenizing the secondary mixture to thereby give an acidic drink containing milk.
摘要翻译：容易生产含有乳的酸性饮料，含有低热量牛奶的酸性饮料和含有牛奶的酸性饮料以及果汁，蔬菜汁等的方法，其中可以充分抑制蛋白质的聚集和沉淀，并且具有良好的味道保存期间保持稳定。该方法包括：制备至少包括乳，大豆膳食纤维，果胶和酸剂的起始原料; 形成含有乳和大豆膳食纤维但不含果胶的混合物; 向其中加入酸化剂，从而得到pH值为3.0〜4.2的一次混合物; 然后加入上述果胶，得到二次混合物; 并均化二次混合物，从而得到含有乳的酸性饮料。

90. 发明申请

WO99057299A1 CULTURED PLANT CELL GUMS OF AIZOACEAE: FOOD, PHARMACEUTICAL, COSMETIC AND INDUSTRIAL APPLICATIONS OF CULTURED PLANT CELL GUMS OF AIZOACEAE AND OTHER PLANT FAMILIES 审中-公开
标题翻译：培养的植物细胞体系：玉米和其他植物家族的培养植物细胞系的食品，药物，化妆品和工业应用
公开(公告)号：WO99057299A1
公开(公告)日：1999-11-11
申请号：PCT/AU1998/000318
申请日：1998-05-05
IPC分类号： A23L2/62 , A23L29/206 , A61K8/73 , A61Q19/00 , C08B37/00 , C09D7/12 , C09D11/03 , C11D3/22 , C11D3/382 , C12N5/04 , C12P19/04 , C08L5/00 , C09J105/00 , C09D7/02 , A61K7/48 , D21H17/31 , A23L1/052
CPC分类号： C12N5/04 , A23L2/62 , A23L29/206 , A61K8/73 , A61Q5/02 , A61Q19/00 , C08B37/00 , C08B37/0045 , C08B37/0057 , C08L5/00 , C09D7/65 , C09D11/03 , C11D3/222 , C11D3/382
摘要： Certain cultured plant cell gums, including those produced in suspension culture of plant cells of plants of the family Aizoaceae are described. Plant cell gums of plants of the genus Mesembryanthemum are specifically provided. Also described are the methods of using these cultured plant cell gums in the manufacture of food products, pharmaceuticals and veterinary products, cosmetics and other industrial products, such as paper, adhesive, ink, textiles, paint, ceramics, explosives, cleaning agents or detergents, products for firefighting, agricultural chemicals including pesticides and fungicides, for oil and gas production, and in photography, lithography, and other industries are described. Food, pharmaceutical, veterinary, industrial and cosmetic compositions containing certain cultured plant cell gums are also described.
摘要翻译：描述了某些培养的植物细胞胶，包括在Aizoaceae植物植物的悬浮培养物中产生的那些。专门提供了Mesembryanthemumum植物的植物细胞胶。还描述了使用这些培养的植物细胞胶在制造食品，药品和兽医产品，化妆品和其它工业产品如纸，粘合剂，油墨，纺织品，油漆，陶瓷，爆炸物，清洁剂或洗涤剂中的方法，消防产品，农药，杀菌剂等农药，石油天然气生产，摄影，平版印刷等行业。还描述了含有某些培养的植物细胞胶的食品，药物，兽医，工业和化妆品组合物。

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