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1. 发明申请

WO2017006221A1 COMBINATION OF NATURAL COMPONENTS AND THICKENERS FOR PREPARATION OF AN ICED DESSERT OR AN ICE CREAM, METHOD FOR PREPARATION OF AN ICED DESSERT OR AN ICE CREAM USING SUCH COMBINATION, AND ICED DESSERT OR ICE CREAM SO PREPARED 审中-公开
标题翻译：自然组合物和更稠化剂的组合，用于制备ICED DESSERT或ICE CREAM，使用这种组合制备ICED DESSERT或ICE冰淇淋的方法，以及制备的冰糕或冰淇淋
公开(公告)号：WO2017006221A1
公开(公告)日：2017-01-12
申请号：PCT/IB2016/053889
申请日：2016-06-29
申请人： TOSONI, Zeno , GIACOMELLI, Simone
发明人： GRAZIOSI, Luigi
IPC分类号： A23G9/34 , A23G9/42 , A23L29/206 , A23L19/00
CPC分类号： A23L29/206 , A23G9/34 , A23G9/42 , A23G9/46 , A23L19/09 , A23L29/212 , A23L29/238 , A23L29/25 , A23L29/27 , A23V2002/00 , A23V2250/5022 , A23V2250/5046 , A23V2250/506 , A23V2250/5082 , A23V2250/5086 , A23V2250/5114
摘要： Iced dessert of Ice cream composition prepared using natural components and thickeners, using a combination of maltodextrin, acacia gum, inulin, tara gum and guar gum. That combination is blended at a level of 1.2% with 30% of a liquid such as water, juice, hemp milk, sunflower milk, or an alcoholic drink, and a fruit or vegetable component at a level of 47%. The iced dessert or the ice cream has an excellent texture and may be of a completely natural, biological, and/or plant origin.
摘要翻译：使用天然成分和增稠剂制备的冰淇淋组合物的冰糕甜点，使用麦芽糖糊精，阿拉伯树胶，菊粉，塔拉胶和瓜尔胶的组合。该组合以1.2％的水平与30％的液体如水，果汁，大麻牛奶，向日葵奶或酒精饮料以及水果或蔬菜成分混合，水平为47％。冰冻甜点或冰淇淋具有优良的质感，可能是完全天然的，生物的和/或植物的来源。

2. 发明申请

WO2014001030A1 EDIBLE OIL-IN-WATER EMULSION 审中-公开
标题翻译：可食用水中乳液
公开(公告)号：WO2014001030A1
公开(公告)日：2014-01-03
申请号：PCT/EP2013/061453
申请日：2013-06-04
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BENJAMIN, Mia, Claire , BIALEK, Jadwiga, Malgorzata , KO, Meliana , NIJSSE, Jacob , SILVA PAES, Sabrina , VREEKER, Robert
IPC分类号： A23L1/0522 , A23L1/20 , A23L1/48
CPC分类号： A23L35/10 , A23L11/05 , A23L27/60 , A23L29/212 , A23L29/231 , A23L29/27
摘要： One aspect of the invention relates to and oil-in-water emulsion comprising 5-60 wt.% of a dispersed oil phase and 40-95 wt.% of a continuous aqueous phase having a pH of 2.0 to 5.5, said emulsion containing by weight of aqueous phase: • 0.5-8 wt.% of gelatinized starch; • 0.1-3.5 wt.% of pulse seed albumin; and • 0.03-3.0 wt.% of a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and combinations thereof. The acidified oil-in-water emulsions according to the invention have a very smooth texture and excellent stability and can be produced by employing a combination of heat treated pulse seed flour and polysaccharide thickener.
摘要翻译：本发明的一个方面涉及包含5-60重量％的分散油相和40-95重量％的pH为2.0至5.5的连续水相的水包油乳液，所述乳液含有水相重量： 0.5-8重量％的糊化淀粉; 。 0.1-3.5重量％脉冲种子白蛋白; 和。 0.03-3.0重量％的选自黄原胶，果胶（DE> 40）的多糖增稠剂及其组合。根据本发明的酸化水包油乳液具有非常光滑的质地和优异的稳定性，并且可以通过使用经热处理的脉冲种子粉和多糖增稠剂的组合来制备。

3. 发明申请

WO2012119252A1 DAIRY BASED SHELF LIFE EMULSION 审中-公开
标题翻译：基于乳制品的寿命乳液
公开(公告)号：WO2012119252A1
公开(公告)日：2012-09-13
申请号：PCT/CA2012/050133
申请日：2012-03-06
申请人： MURDOCH - ADVANCING FOOD SCIENCE AND SAFETY INC. , QUIGLEY, John Jason Scott
发明人： QUIGLEY, John Jason Scott
IPC分类号： A23L1/035
CPC分类号： A23L1/483 , A23C9/1315 , A23C9/137 , A23C13/12 , A23C15/12 , A23C19/0765 , A23C19/093 , A23C2260/10 , A23C2260/102 , A23L29/10 , A23L29/212 , A23L29/27 , A23L35/10
摘要： The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture. Preferably the coating is prepared and applied under an inert gas blanket, from a class of edible, inert gases, including nitrogen or argon. This food shelf-life extending emulsification matrix can be applied to any form of prepared protein including meats, fish/ seafood, poultry, eggs, as well as fruits, vegetables, or home-meal-replacement (HMR) applications and other ready-to-eat (RTE) chilled prepared food products; including those stored in a refrigerated; or alternatively, frozen environment subsequently slacked-out/ thawed.
摘要翻译：本发明旨在通过食品保质期延长的乳化基质来提高食品安全性，通过加入酸，乳制品，蛋白，淀粉，树胶和高分子量的均匀化制备这种水包油乳化基质的方法防腐剂。由此产生的乳化基质可用作代替蛋黄酱或调味汁，浸渍，敷料，并且作为食品保存期延长剂施用于适于通过乳液混合物涂覆的食品。优选地，涂层由一类可食用的惰性气体（包括氮气或氩气）制成并施加在惰性气体层下。这种食品保质期延长的乳化基质可以应用于任何形式的制备的蛋白质，包括肉，鱼/海鲜，家禽，鸡蛋，以及水果，蔬菜或家庭膳食替代（HMR）应用和其他准备（RTE）冷冻食品; 包括储存在冷藏中的那些; 或者，冷冻环境随后松散/解冻。

4. 发明申请

WO2012080462A1 COMPOSITION ANTI-REGURGITATION ET/OU ANTI-REFLUX GASTRO-OESOPHAGIEN, PREPARATION ET UTILISATIONS 审中-公开
标题翻译：抗再感染和/或抗胃肠外反射镜组合物，制备和用途
公开(公告)号：WO2012080462A1
公开(公告)日：2012-06-21
申请号：PCT/EP2011/073039
申请日：2011-12-16
申请人： UNITED PHARMACEUTICALS , MARGOSSIAN, Jonathan Albert , PRADEAU, Nicolas , FALLOURD, Yannick
发明人： MARGOSSIAN, Jonathan Albert , PRADEAU, Nicolas , FALLOURD, Yannick
IPC分类号： A23L1/0524 , A23L1/29 , A61P1/04 , A23L1/054
CPC分类号： A61K31/732 , A23L29/231 , A23L29/238 , A23L29/262 , A23L29/27 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K31/717 , A61K31/723 , A23V2200/244 , A23V2250/50724 , A23V2250/5086
摘要： L'invention concerne des compositions destinées à réduire, idéalement à éliminer, les phénomènes de régurgitation et/ou de reflux gastro-œsophagien affectant un sujet. Des formules et laits infantiles anti-régurgitation et/ou anti-reflux destinés à l'alimentation des nouveau-nés, nourrissons et enfants en bas âge sont plus particulièrement décrits.
摘要翻译：本发明涉及旨在减少，理想地用于消除影响个体的反流和/或胃食管反流现象的组合物。特别描述了用于喂养新生儿，婴儿和幼儿的抗反流和/或抗反流婴儿配方奶和奶。

5. 发明申请

WO2012028191A8 PROCESS FOR PORTIONING LIQUID ALCOHOL ON THE BASIS OF A PREFERABLY BALL-SHAPED MATRIX ENCAPSULATION 审中-公开
标题翻译：基于A优选球Matrixencapsulation法用于液体分份酒精
公开(公告)号：WO2012028191A8
公开(公告)日：2012-05-03
申请号：PCT/EP2010062890
申请日：2010-09-02
申请人： HERDA BARBARA
发明人： HERDA BARBARA
IPC分类号： A23L1/00 , A23L1/0532 , A23L1/27 , C12G3/00
CPC分类号： C12G3/005 , A23L29/20 , A23L29/25 , A23L29/256 , A23L29/27 , A23P10/30
摘要： The invention relates to a process for portioning liquid alcohol on the basis of a preferably ball-shaped matrix encapsulation with alginate as the base substance, wherein an alginate ball produced from a calcium alginate compound is introduced into a bath of liquid alcohol, as a result of which a liquid in the alginate ball is displaced as the alcohol is absorbed. According to the invention, the bite feel is improved by adding a thickener to the calcium alginate compound. Also in accordance with the invention, food-compatible pearlescent color particles are added.
摘要翻译：本发明涉及一种用于分配基于与藻酸盐作为碱物质，其中，从藻酸钙化合物制备的藻酸盐珠放置在液体醇的浴，优选为球状矩阵封装液体醇由此液体在藻酸盐珠的位移通过醇的吸收发生。根据本发明，加入增稠剂以改善藻酸钙化合物咬合感觉。此外，根据本发明的食品可接受的Perleffektfarbpartikel加入。

6. 发明申请

WO2011109900A1 FOOD COMPRISING GLUCOMANNAN, XANTHAN GUM AND ALGINATE FOR THE TREATMENT OF METABOLIC DISORDERS 审中-公开
标题翻译：食品包含葡萄糖甘露醇，西兰糖和治疗代谢性疾病的药物
公开(公告)号：WO2011109900A1
公开(公告)日：2011-09-15
申请号：PCT/CA2011/000260
申请日：2011-03-10
申请人： INOVOBIOLOGIC, INC. , GAHLER, Roland J. , LYON, Michael , WOOD, Simon
发明人： GAHLER, Roland J. , LYON, Michael , WOOD, Simon
IPC分类号： A61K31/736 , A61K31/723 , A61K31/734 , A61P1/18 , A61P3/00 , A61P3/06 , A61P3/10 , G01N30/02 , G01N30/90 , G01N33/15
CPC分类号： A61K31/736 , A23L29/244 , A23L29/256 , A23L29/27 , A23L33/21 , A23V2002/00 , A61K31/723 , A61K31/734 , A61K45/06 , A61K2300/00 , A23V2200/30 , A23V2200/32 , A23V2200/328 , A23V2250/5026 , A23V2250/5058 , A23V2250/5086
摘要： Dietary supplements and food comprising a mixture of glucomannan, xanthan gum and alginate. The foods and supplements are used for delaying the onset of, slowing the progression of, and/or ameliorating at least one symptom of, metabolic syndrome, type I diabetes, type II diabetes, pancreatic disease or hyperlipidemia. The mixture of glucomannan, xanthan gum and alginate is analysed using standard methods of carbohydrate analysis involving acid hydrolysis of the polysaccharides followed by chromatographic separation.
摘要翻译：膳食补充剂和包含葡甘露聚糖，黄原胶和藻酸盐的混合物的食物。食物和补品用于延缓代谢综合征，I型糖尿病，II型糖尿病，胰腺疾病或高脂血症的发作，减缓进展和/或改善至少一种症状。使用标准的碳水化合物分析方法分析葡甘露聚糖，黄原胶和藻酸盐的混合物，包括多糖的酸水解，然后进行色谱分离。

7. 发明申请

WO2011056487A3 STABLE THICKENER FORMULATIONS 审中-公开
标题翻译：稳定的增稠剂配方
公开(公告)号：WO2011056487A3
公开(公告)日：2011-07-07
申请号：PCT/US2010053891
申请日：2010-10-25
申请人： NESTEC SA , OLSON ERIN
发明人： OLSON ERIN
IPC分类号： A23L1/05 , A23L1/29 , A61K9/00 , A61K31/715 , A61K47/30
CPC分类号： A23L33/40 , A23L29/212 , A23L29/219 , A23L29/256 , A23L29/27 , A23L33/30 , A23V2002/00 , A61K9/0053 , A61K31/00 , A61K47/36
摘要： Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a genera! embodiment the present disclosure provides a stable thickener formulation comprising from about 0.015 % to about 0.05 % by weight of carrageenan and from about 1.2 % to about 4.0 % by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.
摘要翻译：提供了具有稳定增稠剂配方的稳定增稠剂配方和营养组合物。在属中！本公开的实施方案提供了稳定的增稠剂制剂，其包含约0.015重量％至约0.05重量％的角叉菜胶和约1.2重量％至约4.0重量％的淀粉。稳定的增稠剂制剂可以用于用于治疗各种生理状况的营养组合物中。

8. 发明申请

WO2009147520A3 HOMOGENEOUS MIXTURE OF DOUGHY CONSISTENCY FOR SEASONING FOOD 审中-公开
标题翻译：用于食品食品的均质混合物的均质混合物
公开(公告)号：WO2009147520A3
公开(公告)日：2010-02-25
申请号：PCT/IB2009005909
申请日：2009-06-05
申请人： ESPECIAS Y PRODUCTOS EL REY S , PAREDES SALAZAR JUAN CARLOS , BARRANTES CRESPO LUIS CARLOS
发明人： PAREDES SALAZAR JUAN CARLOS , BARRANTES CRESPO LUIS CARLOS
IPC分类号： A23B7/00 , A23L1/0522 , A23L1/0532 , A23L1/054 , A23L1/212 , A23L1/221
CPC分类号： A23L1/222 , A23L19/09 , A23L27/10 , A23L27/12 , A23L29/212 , A23L29/256 , A23L29/27
摘要： The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products. Additionally the present invention provides a novel process for obtainment of the seasoning product defined by a disposition of stages and specific reaction conditions such that the product possesses full advantages over conventional products of this type.
摘要翻译：本发明在食品领域。特别地，本发明涉及一种新颖的食品调味品，其由具有100％天然来源的有机或非有机的特定化合物构成，具有确定的比例，赋予其均匀的面团稠度，使其成为消费者非常需要的产品。目前，现代人的健康和护理对于现代人来说是不可或缺的，而且调味食品的产品只有100％天然来源的有机或非有机成分才能成为消费者的有吸引力的产品。此外，本发明的新型产品具有改善的稳定性和延长的平均寿命，与市售的调味产品相比，在打开之前不需要冷藏并且显示出优异的感官特性。此外，本发明提供了一种用于获得通过阶段和特定反应条件的分配定义的调味品的新方法，使得该产品具有优于这种类型的常规产品的全部优点。

9. 发明申请

WO2009060314A2 COMPOSITION OF CARBONIC ACID GAS-CONTAINING SOFT JELLY BEVERAGE IN AN AIRTIGHT CONTAINER AND A METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：含有碳酸的含气体软脂酸饮料在空气容器中的组合物及其生产方法
公开(公告)号：WO2009060314A2
公开(公告)日：2009-05-14
申请号：PCT/IB2008/003781
申请日：2008-11-05
申请人： THE COCA-COLA COMPANY , NAKATA, Eiji , YAMAKAWA, Yukimi , SAHASHI, Masaharu , HOSOE, Akinori
发明人： NAKATA, Eiji , YAMAKAWA, Yukimi , SAHASHI, Masaharu , HOSOE, Akinori
IPC分类号： A23L21/10 , A23L29/00 , A23L29/20 , A23L29/256 , A23L29/269
CPC分类号： A23L2/52 , A23L2/02 , A23L2/54 , A23L21/10 , A23L29/00 , A23L29/256 , A23L29/27 , A23V2002/00 , A23V2250/11 , A23V2250/50364 , A23V2250/5086 , A23V2250/51082
摘要： To provide a composition and a method for producing a carbonic acid gas-containing soft jelly beverage in an airtight container suitable for drinking by pouring the beverage from the container after gently shaking the container several times to break the jelly product or for sucking through a drinking straw inserted in the container. Mixing 0.3% (w/v) or less (total amount) of a gelatinizer containing kappa carrageenan in an amount of 0.001 % (w/v) or more to less than 0.035% (w/v) to a beverage stock, adding a carbonate to the resultant mixture, charging a container with the carbonic acid gas-containing liquid mixture, subjecting the container to a heat treatment of 700C to 800C for 10 to 20 minutes to melt and dissolve the gelatinizer, stirring the liquid mixture having the gelatinizer melted and dissolved therein to a homogeneous state, and cooling the mixture.
摘要翻译：为了提供一种组合物和方法，用于在适合于饮用的气密容器中生产含碳酸气体的软果冻饮料，轻轻摇动容器几次后从容器中倒出饮料以打破果冻制品或通过饮用吸吮秸秆插入容器。将含有κB角叉菜胶的糊剂的0.3％（w / v）以下（总量）以0.001％（w / v）以上至小于0.035％（w / v）的量混合到饮料原料中，加入碳酸盐，向含有碳酸气体的液体混合物中装入容器，对容器进行700〜800℃的热处理10〜20分钟，使凝胶化剂熔融溶解，搅拌具有凝胶化剂的液体混合物熔融并溶解成均匀状态，并冷却混合物。

10. 发明申请

WO2009010371A1 CREAMY OPAQUE POURABLE SALAD DRESSING 审中-公开
公开(公告)号：WO2009010371A1
公开(公告)日：2009-01-22
申请号：PCT/EP2008/057930
申请日：2008-06-23
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , AQUINO, Leonardo, Jose, Sanchez , GOLDEN, Rosemary, Antoinette
发明人： AQUINO, Leonardo, Jose, Sanchez , GOLDEN, Rosemary, Antoinette
IPC分类号： A23L1/24 , A23L1/0532 , A23L1/054
CPC分类号： A23L27/60 , A23L29/256 , A23L29/27 , A23V2002/00 , A23V2200/242 , A23V2250/5026 , A23V2250/5036 , A23V2250/5086
摘要： A creamy opaque pourable and/or sprayable salad dressing containing a gum system having substantially no solids. The gum system includes carrageenan, xanthan gum and propylene glycol alginate. No creaming is observed with a salad dressing composition having an oil content of 10 % or more, a water content of 40% to 75%, and a gum content of less than 1 %.
摘要翻译：含有基本上没有固体的口香糖系统的奶油不透明的可倾倒和/或可喷雾的沙拉酱。口香糖系统包括角叉菜胶，黄原胶和海藻酸丙二醇酯。观察到油含量为10％以上，含水率为40％〜75％，口香糖含量小于1％的沙拉酱组合物不发生乳膏。

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