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1. 发明申请

WO2010079013A2 UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME 审中-公开
标题翻译： UMAMI主动分类及其制备方法
公开(公告)号：WO2010079013A2
公开(公告)日：2010-07-15
申请号：PCT/EP2009/066043
申请日：2009-11-30
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , DUBBELMAN, Sander , MAVROUDIS, Nikolaos , RAVESTEIN, Peter
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , RAVESTEIN, Peter
IPC分类号： A23L1/015 , A23L1/221 , A23L1/228
CPC分类号： A23L23/00 , A23L27/22 , A23L27/88 , A23V2002/00 , A23V2200/12 , A23V2250/0618 , A23V2200/16
摘要： The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste.
摘要翻译：本发明涉及一种制备用于提高鲜味的鲜味活性级分的新方法。

2. 发明申请

WO2010145930A1 PROCESS FOR PREPARING A FOOD PRODUCT 审中-公开
标题翻译：制备食品的方法
公开(公告)号：WO2010145930A1
公开(公告)日：2010-12-23
申请号：PCT/EP2010/057436
申请日：2010-05-28
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , DUBBELMAN, Sander , MAVROUDIS, Nikolaos
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos
IPC分类号： A23L1/221 , A23L1/212 , A23L1/24 , A23L1/08 , A23L2/70 , C07C51/42 , A23L2/56
CPC分类号： A23L2/56 , A23F3/163 , A23L19/09 , A23L23/00 , A23L23/10 , A23L27/12 , A23L27/63 , A23L27/82 , A23L33/105 , A23V2002/00 , A23V2250/214 , A23V2250/708 , A23V2250/628 , A23V2250/5114 , A23V2250/21
摘要： A process is provided to acidify a food product using a natural extract from tomatoes.
摘要翻译：提供了使用番茄的天然提取物酸化食品的方法。

3. 发明申请

WO2009080768A3 TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME 审中-公开
公开(公告)号：WO2009080768A3
公开(公告)日：2009-07-02
申请号：PCT/EP2008/068064
申请日：2008-12-19
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , DUBBELMAN, Sander , MAVROUDIS, Nikolaos , OLIEHOEK, Leandro , RAVESTEIN, Peter
发明人： DUBBELMAN, Sander , MAVROUDIS, Nikolaos , OLIEHOEK, Leandro , RAVESTEIN, Peter
IPC分类号： A23L1/212 , A23L1/24 , A23L2/70
摘要： The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

4. 发明申请

WO2008040611A1 FLAVOUR ENHANCING FRACTIONATED TOMATO EXTRACT AND COMPOSITIONS COMPRISING THE SAME 审中-公开
标题翻译：高效提取分离的TOMATO萃取物及其组合物
公开(公告)号：WO2008040611A1
公开(公告)日：2008-04-10
申请号：PCT/EP2007/059301
申请日：2007-09-05
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , CAMBEEN, Alphonsus Henricus Leonardus , DUBBELMAN, Sander , MAVROUDIS, Nikolaos
发明人： CAMBEEN, Alphonsus Henricus Leonardus , DUBBELMAN, Sander , MAVROUDIS, Nikolaos
IPC分类号： A23L1/221 , A23L1/228 , A23L2/56
CPC分类号： A23L2/56 , A23L5/20 , A23L27/12 , A23L27/22
摘要： The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.
摘要翻译：本发明涉及天然增香提取物及其组合物，其用于食品和饮料，以及用于生产这些提取物的方法。更具体地，本发明提供了改善的鲜味赋予分级番茄提取物，其具有关于糖，氨基酸和有机酸的水平和/或比例的一些非常特殊的特征。本发明的分级番茄提取物通过使用纳米过滤分级法制备。如此获得的产品具有改善的味道增强和/或增强（鲜味）效果，并且接近无色，基本上没有番茄的味道和气味。因此，与已知的现有技术产品不同，该产品可以大量应用于食品中，而不伴随地引起产品的任何发红，并且不会产生番茄样的气味或味道。

5. 发明申请

WO2012072399A1 REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE 审中-公开
标题翻译：精制植物分离物和制造这种分离物的功能性食物成分的方法
公开(公告)号：WO2012072399A1
公开(公告)日：2012-06-07
申请号：PCT/EP2011/069836
申请日：2011-11-10
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe
发明人： MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe
IPC分类号： A23L1/212 , A23L1/222 , A23L1/30 , A23L2/56 , A23L1/22 , A23L1/015 , A23L1/221 , A23L1/228
CPC分类号： A23L33/105 , A23L2/082 , A23L5/27 , A23L5/273 , A23L19/09 , A23L27/10 , A23L27/12 , A23L27/22 , A23L33/16 , A23L33/175 , A23L33/18 , A23L33/185 , A23V2002/00
摘要： The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30 % by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: • contains at least 0.3 wt % of glutamate; • contains at least 500 ppm of K + ; • contains less than 300 ppm of Ca 2+ ; • contains less than 700 ppm of Mg 2+ ; • contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ( [Ca 2+ ] + [Mg 2+ ] ) / [K + ] does not exceed 5:100, each of said cation concentrations being expressed in ppm.
摘要翻译：本发明涉及提供精制植物分离物，其可以通过采用离子排斥色谱法的分离方法用作生产功能性食品成分例如味觉增强剂的起始原料。更具体地，本发明提供了一种精制植物分离物，其包含至少30重量％的选自果糖，葡萄糖，植物来源的蛋白质物质，酸和钾的水溶性植物成分的干物质，所述分离物的特征还在于，分离物的浓度为40°白利糖度：°含有至少0.3wt％的谷氨酸盐; °含有至少500ppm的K +; °含有少于300ppm的Ca2 +; °含有少于700ppm的Mg2 +; °含有少于1wt。％的能够通过分子量切断250kDa的超滤膜的组分; 其中浓度比（[Ca 2+] + [Mg 2+]）/ [K +]不超过5：100，所述阳离子浓度各自以ppm表示。

6. 发明申请

WO2010069743A1 UMAMI ENHANCING COMPOSITION, FOOD PRODUCT COMPRISING IT AND METHOD TO PREPARE THE SAME 审中-公开
标题翻译： UMAMI增强组合物，包含其的食品及其制备方法
公开(公告)号：WO2010069743A1
公开(公告)日：2010-06-24
申请号：PCT/EP2009/066050
申请日：2009-11-30
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , CAMBEEN, Alphonsus, Henricus,Leonardus , MAVROUDIS, Nikolaos , WIELAND, Kerstin
发明人： CAMBEEN, Alphonsus, Henricus,Leonardus , MAVROUDIS, Nikolaos , WIELAND, Kerstin
IPC分类号： A23L1/015 , A23L1/221 , A23L1/227 , A23L1/228
CPC分类号： A23L23/00 , A23L27/22 , A23L27/23 , A23V2002/00 , A23V2200/12 , A23V2250/0618 , A23V2200/16 , A23V2250/032
摘要： The present invention relates to novel umami enhancing composition which is capable of enhancing the umami taste by at least 5 times. It comprises a glutamic acid to 5 'Adenosine- 5' -monophosphate (5'AMP) ratio of at most 6, and a ratio of the combined amount of (5'IMP and 5'GMP) to 5'AMP of at most 0.75.
摘要翻译：本发明涉及能够将鲜味提高至少5倍的新型鲜味增强组合物。它含有谷氨酸至5'腺苷-5'-一磷酸（5'AMP）比例至多为6，（5'IMP和5'GMP）的总量与5'AMP的总量之比至多为0.75 。

7. 发明申请

WO2006037503A1 PROCESS FOR MAKING TEA EXTRACTS 审中-公开
标题翻译：制作茶叶提取工艺
公开(公告)号：WO2006037503A1
公开(公告)日：2006-04-13
申请号：PCT/EP2005/010376
申请日：2005-09-21
申请人： UNILEVER PLC , UNILEVER NV , HINDUSTAN LEVER LIMITED , MAVROUDIS, Nikolaos
发明人： MAVROUDIS, Nikolaos
IPC分类号： A61K36/82 , A23F3/16 , A61K127/00 , A61K135/00
CPC分类号： B01D61/027 , A23F3/163 , A23F3/18 , A23F3/22 , A23F3/24 , A23V2002/00 , A61K36/82 , B01D61/025 , B01D2325/20 , A23V2200/30 , A23V2250/214 , A23V2250/0646
摘要： The invention concerns a process for provising a tea extract which is rich in naturally occuring theanine. The process involves a cold water extraction followed by a specific nanofiltration step. Also claimed are the cold water extracts.
摘要翻译：本发明涉及一种富含天然存在的茶氨酸的茶提取物的方法。该方法包括冷水提取，然后进行特定的纳滤过程。还声称是冷水提取物。

8. 发明申请

WO2007006383A3 FOOD PRODUCT AND PROCESS FOR PREPARING IT 审中-公开
公开(公告)号：WO2007006383A3
公开(公告)日：2007-01-18
申请号：PCT/EP2006/005691
申请日：2006-06-13
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN LEVER LIMITED , VAN DER HIJDEN, Hendrikus, Theodorus, W, M , MAVROUDIS, Nikolaos , PETERS, Henricus, Petrus, Ferdinand
发明人： VAN DER HIJDEN, Hendrikus, Theodorus, W, M , MAVROUDIS, Nikolaos , PETERS, Henricus, Petrus, Ferdinand
IPC分类号： A23L1/0522 , A23L1/29
摘要： Starch containing food products having controlled energy release properties are provided, wherein at least 25% by weight of the starch is contained within intact plant cells.

9. 发明申请

WO2013092196A1 UMAMI-ACTIVE TOMATO FRACTION 审中-公开
标题翻译： UMAMI-ACTIVE TOMATO分类
公开(公告)号：WO2013092196A1
公开(公告)日：2013-06-27
申请号：PCT/EP2012/074312
申请日：2012-12-04
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , CONOPCO, INC., D/B/A UNILEVER
发明人： MAVROUDIS, Nikolaos , MAZZOTTI, Marco, Giuseppe , SUIJKER, Michael, Jacobus
IPC分类号： A23L1/015 , A23L1/227 , A23L1/228 , A23L1/221 , A23L1/39 , A23L1/40
CPC分类号： A23L27/12 , A23L2/56 , A23L5/20 , A23L23/00 , A23L27/21 , A23L27/22 , A23L27/88 , A23V2002/00
摘要： The invention provides an efficient method for producing ahigh quality umami-active tomato fraction, said process comprising the steps of: a.providing a tomato serum; b.separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c.concentrating the lycopene-depleted portion to at least 10°Brix; d.chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of Xand a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e.optionally, concentrating the crude umami fraction; f.chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10. The invention further relates to a tomato isolate comprising glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5'- AMP, aspartate and pyroglutamate together represent at least 15 wt.% of the dry matter contained in the tomato isolate.
摘要翻译：本发明提供了一种生产高品质的鲜活性番茄部分的有效方法，所述方法包括以下步骤：a。提供番茄血清; b将番茄血清分成两部分或更多部分，包括番茄红素贫乏部分和番茄红素富集部分; c。将番茄红素贫化部分浓缩至至少10°白利糖度; d。将浓缩的番茄红素部分色谱分离成两个或更多个级分，包括重量比为谷氨酸：X的单糖和重量比为谷氨酸的单糖级分：Y的单糖，其中X：Y的比例超过 20; 特别地，浓缩粗油部分; f。将粗油馏分色谱分离成两个或多个馏分，包括重量比为谷氨酸盐：K柠檬酸盐和柠檬酸盐级分的重量比为谷氨酸盐：柠檬酸盐的L的清洁的鲜味组分，其中K：L的比例超过10 本发明还涉及包含谷氨酸，天冬氨酸和蔗糖的番茄分离物; 其中谷氨酸盐：柠檬酸盐的重量比超过2，并且其中谷氨酸盐，5'- AMP，天冬氨酸和焦谷氨酸一起占番茄分离物中所含干物质的至少15重量％。

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