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 |
|---|---|---|---|---|---|---|
| 61 | DAIRY COMPOSITION WITH HIGH-POTENCY SWEETENER | US13729994 | 2012-12-28 | US20130202763A1 | 2013-08-08 | 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. | ||||||
| 62 | Method of forming a non-fractionated, room temperature pourable butter | US10222262 | 2002-08-16 | US07279191B2 | 2007-10-09 | Todd Landon |
| A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals. | ||||||
| 63 | Pharmaceutical composition and health food comprising extract of Phellinus sp. PL3 or phellinsin a isolated from the same as an effective component for prevention and treatment of cardiovascular disease | US11290283 | 2005-11-30 | US20060115492A1 | 2006-06-01 | Sung Kim; Eui Hwang; Ju Kim; Tae Jeong; Sangku Lee; Sang Lee; Jae Moon; Mun-Chual Rho |
| The present invention relates to a pharmaceutical composition and health food comprising Phellinus sp. PL3 extract or phellinsin A isolated from the same as an effective component. More particularly, the present invention relates to a pharmaceutical composition and health food comprising Phellinus sp. PL3 extract or phellinsin A isolated from the same as an effective component, wherein the Phellinus sp. PL3 extract and its phellinsin A inhibit the oxidation of low density lipoprotein (LDL), and further, they can be used as a component for medicine and food to effectively prevent and treat cardiovascular diseases such as hyperlipemia and arteriosclerosis. | ||||||
| 64 | Method and culture for producing cheese and other dairy products | US09255890 | 1999-02-20 | US06168810A | 2001-01-02 | Liana Nalbandyan |
| The present invention relates to a method for preparing cheese and other dairy products and more specifically to methods for preparing cheese and other dairy products from secondary milk products such as whey and buttermilk as well as cheeses which are past their expiration date for freshness and/or appearance. The process allows for reconstituting outdated cheeses into new cheeses which have acceptable organoleptic properties, and includes: washing, salting and chopping an abomasum portion of the stomach of a ruminant; adding the abomasum to whey; refrigerating the mixture; followed by filtering the mixture to yield the culture in liquid form. The culture can also include adjuncts such as grapes/raisins, salt, garlic and aluminum ammonium sulfate. The culture can be used to produce soft curd from pasteurized milk, and also for the production of other dairy products, such as butter, kefir and cottage cheese, without the need for conventional souring agents and coagulants. | ||||||
| 65 | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix | US759394 | 1985-07-26 | US4571347A | 1986-02-18 | Henry J. Izzo; John P. McNaught |
| The present invention relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate. | ||||||
| 66 | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix | US551774 | 1983-11-14 | US4546003A | 1985-10-08 | Henry J. Izzo; John P. McNaught |
| The present invention provides an edible, non-pourable plastic or semi-plastic composition comprising 0.1 to 80% by weight of discrete, fat-bearing, plastic, semi-plastic, or liquid particles dispersed in a fat-bearing plastic or semi-plastic matrix, said matrix and said particles each comprising 10 to 100% by weight of fat, said particles having a size of about 0.04 mm to 10.0 mm and a Wiley mp less than 100.degree. F. Alternatively, either the matrix, or the particles or both the matrix and the particles may comprise sucrose polyesters.The present invention also relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate. | ||||||
| 67 | Butter-like food product | US710223 | 1976-07-30 | US4112132A | 1978-09-05 | Ernest Badertscher; George Anthony Easton |
| A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type.Application to the production of an edible product having a fat content of from 35% to 90%. | ||||||
| 68 | Processing of milk products | US34603453 | 1953-03-31 | US2758925A | 1956-08-14 | PETER JENSEN JENS |
| 69 | Margarine coloring | US22501851 | 1951-05-07 | US2668114A | 1954-02-02 | HENSGEN BERNARD T |
| 70 | Method of producing aromatized butter by cooling rich cream, and product thereof | US4479448 | 1948-08-17 | US2529232A | 1950-11-07 | LENNART STIGEN ALF |
| 71 | Food product and process of producing the same | US12203626 | 1926-07-12 | US1694680A | 1928-12-11 | BURTON EDWARD F; MONTGOMERY JAY H |
| 72 | 香味増強剤 | JP2014515509 | 2013-01-18 | JP6168663B2 | 2017-07-26 | 下田 満哉; 藤 麻衣子 |
| 73 | バター | JP2012285950 | 2012-12-27 | JP6005511B2 | 2016-10-12 | 水戸部 裕之 |
| 74 | 食品フレーバー付与化合物としてのＮ−アシル−アミノ酸誘導体 | JP2015503564 | 2013-03-28 | JP2015519298A | 2015-07-09 | シ，フェン; レネス，ハリー; オンメレン，エステル ファン; マグダレナ フォルスター，スザンナ; ワン，イーリー; クラーク，アドリ デ; ヤン，シャオゲン |
| 式(I)で表される化合物またはその食用塩を含むフレーバー組成物であって、式中、R1は、6〜20個の炭素原子を含むアルキル残基、または1〜6個の二重結合を有する9〜25個の炭素原子を含むアルケン残基であり、R1はそれが結合しているカルボニル基と共にカルボン酸の残基であり、およびNR2R3(式中、R3はHであるか、またはR2およびそれらが結合しているN原子と共に5員環である)は、アミノ酸の、特にタンパク質構成アミノ酸、オルニチン、ガンマ−アミノ酪酸またはベータアラニン、または1−アミノシクロアルキルカルボン酸の残基である、前記フレーバー組成物。 | ||||||
| 75 | 脂肪ベース食品 | JP2014546647 | 2012-12-13 | JP2015505676A | 2015-02-26 | アイヴァン ペティアエフ、 |
| 脂肪ベース食品本発明は、具体的には1つまたはそれ以上の脂肪または油およびカロテノイド化合物を含む食品に関する。本発明の製品は、上昇した総コレステロール、トリグリセリド、および炎症性障害を低下させ、さらには組織微小循環および組織酸素化を改善する際に用いうる。【選択図】なし | ||||||
| 76 | Premix emulsion | JP2011520516 | 2009-07-30 | JP2011529335A | 2011-12-08 | ピーター シューラー，; ホルガー ブランケ，; ヘンドリック ルイター， |
| 水相と、１つ以上の水溶性成分と、カゼイネートの群から選択される１つ以上の乳化剤とを含有する無菌の水中油エマルジョン。 | ||||||
| 77 | Immune or hematological enhancement, inhibition of tumor formation or growth, and, cancer, methods of treatment or prevention of the symptoms of cancer symptoms or cancer treatment | JP2010508327 | 2008-05-14 | JP2010526873A | 2010-08-05 | ラケシュ カンワル，ジャガート; ウェイン クリッサンセン，ジョフリー; スン，シュエイン; パトリシア パルマノ，ケイ; ケネス ヒュー マクギボン，アラステア |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to treat mucositis. | ||||||
| 78 | Premix emulsion | JP2009547565 | 2008-01-14 | JP2010516286A | 2010-05-20 | ペーター シューラー，; ホルガー ブランケ，; ヘンドリック ロイター， |
| 水相、１つ以上の脂溶性成分およびカゼイン塩の群から選択される１つ以上の乳化剤を含有する無菌水中油型エマルジョン。
【選択図】なし |
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| 79 | Milk composition using high-potency sweetener | JP2008542372 | 2006-11-17 | JP2009517034A | 2009-04-30 | イー． デュボア，グラント; プラカーシャ，インドラ |
| 本発明は、一般に、ノンカロリーまたは低カロリーの高効能甘味料を含む乳組成物およびそれらを生成し使用する方法に関する。 特に、本発明は、少なくとも１つのノンカロリーまたは低カロリーの天然及び／又は人工の高効能甘味料と、少なくとも１つの甘み改善組成物と、乳製品と、を含む異なる乳組成物に関する。 また、本発明は、一層砂糖に似た味または特徴を与えることによって、ノンカロリーまたは低カロリーの天然及び／又は人工の高効能甘味料の味を改善することができる乳組成物および方法に関する。 特に、乳組成物および方法は、甘みの発現および甘みの継続を含む一層砂糖に似た経時的プロファイル、及び／又は一層糖に似た香味プロファイルを提供する。
【選択図】図１ |
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| 80 | Emulsifier derived from cereal grains | JP2007516440 | 2005-06-17 | JP2008502348A | 2008-01-31 | クヴィスト，ステン; ロウター，ジョン，マーク |
| 本発明は，油相及び水相の安定した乳濁液／分散液を調製する方法に関するものであり，オーツ麦又は大麦穀粒に由来するβ−グルカン類の豊富な基質が有効な乳化成分である。 | ||||||
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