子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | カゼインを含む組成物およびこれを作製する方法 | JP2017529979 | 2015-08-21 | JP2017528162A | 2017-09-28 | パーンディヤ，ライアン; ガンディー，ペルマル; ジー，シャオウェン; ボーシャン，デレク; ホン，ルイス |
| 本明細書において、カゼインを含む組成物、およびこれらの組成物を作るための方法が開示される。 | ||||||
| 42 | クリーム類及びその製造方法 | JP2016531465 | 2015-07-03 | JPWO2016002920A1 | 2017-05-25 | 淳平 斎藤; 武文 市村; 孝俊 上田 |
| 加熱処理に伴って生じる栄養成分の酸化、変性、劣化などと、特に、風味の劣化や散逸を抑制できるクリーム類の製造方法と、この製造方法によって製造したクリーム類を提供する。クリーム類の原料に対して加熱処理した後に、遠心分離して、クリームを分離し、当該分離したクリームに対して成分調整処理する工程を備えている。クリーム類の原料に対して加熱処理した後に、遠心分離処理して、クリームを分離する工程を備えている。 | ||||||
| 43 | 香味増強剤 | JP2014515509 | 2013-01-18 | JPWO2013172049A1 | 2016-01-12 | 満哉 下田; 麻衣子 藤 |
| 本発明は、酢酸、HEMF(4-ヒドロキシ-2-エチル-5-メチル-3(2H)-フラノンと4-ヒドロキシ-5-エチル-2-メチル-3(2H)-フラノンの任意の割合での混合物)、イソアミルアルコール、およびメチオナール、ならびに食品として許容される添加物を含む、食品に添加するための組成物であって、メチオナール1重量部に対して、酢酸を500〜10000重量部、HEMFを100〜2000重量部、およびイソアミルアルコールを20〜500重量部含む、組成物を提供する。本発明の組成物は、香料組成物または調味料組成物として、食品に添加して、塩味やうま味を増強した食品とすることができる。 | ||||||
| 44 | Cardiovascular, for the prevention and treatment of liver and kidney disease, as well as the natural compounds in cosmetic applications and their derivatives | JP2003580267 | 2003-04-03 | JP4455065B2 | 2010-04-21 | アルハン、ゲールリングス; エドゥアルド、ロペス‐フエルタス、レオン; フアン、カルロス、モラレス、サンチェス; フリオ、ボサ、プエルタ; ヘスス、ヒメネス、ロペス |
| 45 | セサミン／エピセサミン組成物 | JP2006520567 | 2005-12-28 | JPWO2006070856A1 | 2008-06-12 | 佳子 小野; 菜美乃 冨森; 佐紀 徳田; 智裕 櫓木 |
| セサミン類の生理活性を増強させたセサミン/エピセサミン組成物を提供すること。セサミンとエピセサミンとを一定の重量比で含有させることにより、エピセサミンの経口吸収性および/または血中移行性を増加させた経口組成物を提供する。また、セサミンとエピセサミンとを一定の重量比で含有させることにより、セサミン類の生理活性を増強させた経口組成物を提供する。 | ||||||
| 46 | Cardiovascular, for the prevention and treatment of liver and kidney disease, as well as the natural compounds in cosmetic applications and their derivatives | JP2003580267 | 2003-04-03 | JP2005521720A | 2005-07-21 | アルハン、ゲールリングス; エドゥアルド、ロペス‐フエルタス、レオン; フアン、カルロス、モラレス、サンチェス; フリオ、ボサ、プエルタ; ヘスス、ヒメネス、ロペス |
| 本発明は、下記式（Ｉ）で表わされるフェノール系化合物およびそれらの誘導体に関する：
【化１】 （上記式中、Ｒ １およびＲ ２は、ＯＨ、ＯＣＯアルキルまたはＯＣＯアルケニルから選択されるものであり、かつＲ ３は、Ｈ、ＯＨ、ＯＣＯアルキルまたはＯＣＯアルケニルであり、ここで、アルキルまたはアルケニル鎖は２〜２２の炭素原子を有し、またＯＣＯアルキルまたはＯＣＯアルケニル基が少くとも１つ構造中に存在する。）。 より詳しくは、本発明は、心血管、肝臓または腎臓疾患の予防または治療のための上記化合物の使用、並びにそれらの化粧品への適用に関する。 本発明はまた、上記化合物を含んでなる組成物、および新規フェノール系化合物およびその誘導体に関する。 |
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| 47 | Oxidized cholesterol adsorbent and its production and adsorption of oxidized cholesterol, and production of food containing cholesterol or oxidized cholesterol | JP21044997 | 1997-08-05 | JPH1149682A | 1999-02-23 | TAKAHASHI TARO; MAEDA YUICHI; AOYAMA TOSHIAKI; OSADA KYOICHI; NAKAMURA SHINGO |
| PROBLEM TO BE SOLVED: To provide a natural adsorbent for oxidized cholesterol giving injurious effects to living bodies. SOLUTION: This adsorbent for oxidized cholesterol contains a water-soluble polysaccharide originated from a plant as an active ingredient. The method for producing the adsorbent for the oxidized cholesterol comprises extracting the polysaccharide from the plant at 80-130 deg.C. The method for adsorbing the oxidized cholesterol comprises using the water-soluble polysaccharide originated from the plant. And the method for producing a food comprises adding the water-soluble polysaccharide originated from the plant to a food containing cholesterol or oxidized cholesterol. | ||||||
| 48 | STABILIZED STARCH | US15779223 | 2016-11-16 | US20180355068A1 | 2018-12-13 | Dirk FONTEYN |
| The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction. | ||||||
| 49 | DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION | US15947348 | 2018-04-06 | US20180332867A1 | 2018-11-22 | Uwe Wärner; Peter Stampe |
| A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16° C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling. | ||||||
| 50 | Food compositions comprising one or both of recombinant beta-lactoglobulin protein and recombinant alpha-lactalbumin protein | US15438273 | 2017-02-21 | US09924728B2 | 2018-03-27 | Ryan Pandya; Perumal Gandhi; Shaowen Ji; Derek Beauchamp; Louis Hom |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 51 | Amylose and amylopectin derivatives | US14466024 | 2014-08-22 | US09700063B2 | 2017-07-11 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 52 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US15369150 | 2016-12-05 | US20170079301A1 | 2017-03-23 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 53 | Brown butter and systems and methods for the continuous production thereof | US13650756 | 2012-10-12 | US09532583B2 | 2017-01-03 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 54 | Fat-based food products | US14365051 | 2012-12-13 | US09517214B2 | 2016-12-13 | Ivan Petyaev |
| The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation. | ||||||
| 55 | DAIRY PRODUCTS COMPRISING VITAMIN D AND PROCESS FOR MAKING THE SAME | US14260735 | 2014-04-24 | US20150305358A1 | 2015-10-29 | William K. Vanderkooi |
| Methods are provided for manufacturing dairy products comprising vitamin D. In general, the methods can include feeding dairy animals with a feed composition comprising a dairy animal feed and inactive yeast comprising vitamin D2. Milk produced by the dairy animals is thereby provided which can include an increased vitamin D content. In some embodiments, milk produced by the dairy animals can be processed to form a dairy product comprising vitamin D. | ||||||
| 56 | PORTION CONTROL FOR INDIVIDUALIZED SERVINGS OF BUTTER AND THE LIKE | US14677876 | 2015-04-02 | US20150282497A1 | 2015-10-08 | Clint Arthur |
| A system and method for efficiently manufacturing, distributing, and serving individual portions of butter and the like while minimizing/eliminating state change. An individual portion sized glass jar has softened, but unmelted, fresh butter installed and then vacuum-sealed. Further distribution, storage, and serving may be done without freezing with a principle effort at preventing melting, such as maintaining the product in a chilled, but not frozen state. | ||||||
| 57 | Dairy composition with high-potency sweetener | US13729994 | 2012-12-28 | US09149051B2 | 2015-10-06 | Indra Prakash; Grant E. Dubois |
| The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and a dairy product. The present invention also relates to dairy compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile. | ||||||
| 58 | Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content | US14025357 | 2013-09-12 | US09011958B2 | 2015-04-21 | Daniel Perlman |
| An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | ||||||
| 59 | AMYLOSE AND AMYLOPECTIN DERIVATIVES | US14466024 | 2014-08-22 | US20150050384A1 | 2015-02-19 | Gary B. NICKEL |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 60 | Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content | US13345339 | 2012-01-06 | US08551551B2 | 2013-10-08 | Daniel Perlman |
| An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | ||||||
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