| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Pharmaceutical and cosmetic carrier or composition for topical application | US09653267 | 2000-08-31 | US06967023B1 | 2005-11-22 | Meir Eini; Dov Tamarkin |
| A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1–25 percent of a solidifying agent and 75–99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance. | ||||||
| 102 | Whipped cream | US09958562 | 2001-10-10 | US06770317B2 | 2004-08-03 | Emi Takahashi; Kenji Ikeda; Yasuo Okutomi |
| Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 &mgr;m or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 &mgr;m or smaller, or contains 20% by volume or more of spherical fat particles having a particle diameter of 0.4 &mgr;m or smaller. | ||||||
| 103 | Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof | US09526509 | 2000-03-16 | US06348229B1 | 2002-02-19 | Meir Eini; Dov Tamarkin |
| The present invention relates to food products having a thixotropic composition containing an unsaturated oil in high proportion and to the process of preparing a food product comprising an thixotropic unsaturated oil composition or having such a thixotropic composition applied thereto to produce a coated food product. | ||||||
| 104 | Fractionated polydisperse compositions | US08765874 | 1997-05-27 | US06303778B1 | 2001-10-16 | Georges Smits; Luc Daenekindt; Karl Booten |
| The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention. | ||||||
| 105 | Carbohydrate/protein cream substitutes | US438798 | 1995-05-11 | US5536514A | 1996-07-16 | Ihab E. Bishay; Deane R. Clark |
| The invention provides improved cream substitutes of water dispersible macrocolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion. | ||||||
| 106 | Process for preparing dairy products with a low content of sterols, particularly of cholesterol | US785149 | 1991-10-31 | US5264226A | 1993-11-23 | Jean Graille; Daniel Pioch; Michel Serpelloni; Leon Mentink |
| The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion. | ||||||
| 107 | Shelf-stable aseptic dairy product | US207912 | 1988-06-13 | US4888194A | 1989-12-19 | Delmar L. Andersen; David J. Keller; Paul J. Streiff |
| A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60.degree. C.; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping. | ||||||
| 108 | Whippable, non-homogenized cream having a fat content | US776115 | 1985-09-09 | US4647465A | 1987-03-03 | Martinus J. M. van de Ven; Zeger Provily |
| The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,0.2 to 0.4% by weight of at least one binder based on starch, as well as0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product. | ||||||
| 109 | Air or oil emulsion food product having glucomannas as sole stabilizer-thickener | US640521 | 1984-08-14 | US4582714A | 1986-04-15 | David M. Ford; Peter A. Cheney |
| An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one glucomannan, preferably a glucomannan derived from Amorphophallus species. | ||||||
| 110 | Real cream frozen whipped topping composition | US446283 | 1982-12-02 | US4451492A | 1984-05-29 | William J. Dell; Alexander A. Gonsalves; William E. Flango; Thomas E. Guhl; Lawrence H. Freed; John T. Oppy; Suzanne Baratta; Andre J. Eydt |
| A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients. | ||||||
| 111 | Process for aggregating protein | US529465 | 1974-12-04 | US3956519A | 1976-05-11 | Mervyn Thomas Arthur Evans; Malcolm Glyn Desmond Jones; Norman Jones |
| Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired. | ||||||
| 112 | Food emulsifier | US3493387D | 1966-09-22 | US3493387A | 1970-02-03 | SWICKLIK LEONARD J |
| 113 | Method of vitaminizing albuminous food products | US36930464 | 1964-05-21 | US3325290A | 1967-06-13 | WENDELBO HANSSON HANS EGON |
| 114 | Nut-containing emulsion and method of making the same | US18459562 | 1962-04-02 | US3115412A | 1963-12-24 | HEINRICH SCHOPPE; PAULA WILLIS |
| 115 | Process for producing sweetened condensed cream | US18272462 | 1962-03-22 | US3108875A | 1963-10-29 | BELL RAYMOND W |
| 116 | Process for making a dairy product | US10157061 | 1961-04-07 | US3066028A | 1962-11-27 | PERINI LOUIS A; HENRY LEBER |
| 117 | Process for making a dairy product | US82351359 | 1959-06-29 | US3066027A | 1962-11-27 | PERINI LOUIS A; HENRY LEBER |
| 118 | Concentrated sweetened cream and process of producing same | US72903658 | 1958-04-16 | US2959485A | 1960-11-08 | BELL RAYMOND W; ARJEN TAMSMA |
| 119 | Aeration of butterfat-containing liquids | US44548642 | 1942-06-02 | US2435682A | 1948-02-10 | GETZ CHARLES A |
| 120 | Process of chilling and packing cream | US33068840 | 1940-04-20 | US2327140A | 1943-08-17 | SPEIRS RICHARD J |
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