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 |
|---|---|---|---|---|---|---|
| 81 | Method for producing a fat mixture | JP2000533026 | 1999-02-15 | JP3574812B2 | 2004-10-06 | イリルッシ，ヨウコ; クリスチャンセン，レーナ; ヒルツネン，ライモ |
| 82 | Method for producing a fat mixture | JP2000533026 | 1999-02-15 | JP2002504359A | 2002-02-12 | イリルッシ，ヨウコ; クリスチャンセン，レーナ; ヒルツネン，ライモ |
| (57)【要約】 本発明は、血清総コレステロールレベルおよびＬＤＬ−コレステロールレベルを低減するβ−シトステロールの脂肪混合物を製造する方法に関する。 β−シトステロールまたはβ−シトステロール含有開始物質は、熱および機械的エネルギを使用して、油または脂肪中に、あるいは油および脂肪の混合物中に溶解され、そして冷却中に前記混合物に対し水が加えられる。 | ||||||
| 83 | Edible fat composition | JP13865983 | 1983-07-28 | JPS5942841A | 1984-03-09 | HENRII JIYON ITSUZO; JIYON PATORITSUKU MATSUKUNOUTO |
| 84 | JPS5037262B1 - | JP4001772 | 1972-04-20 | JPS5037262B1 | 1975-12-01 | |
| 85 | DAIRY COMPOSITION WITH HIGH-POTENCY SWEETENER | PCT/US2006044723 | 2006-11-17 | WO2007117281A2 | 2007-10-18 | PRAKASH INDRA; DUBOIS GRANT E |
| 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. | ||||||
| 86 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US16031624 | 2018-07-10 | US20180317512A1 | 2018-11-08 | 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. | ||||||
| 87 | Brown butter and systems and methods for the continuous production thereof | US15369150 | 2016-12-05 | US10045549B2 | 2018-08-14 | 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. | ||||||
| 88 | COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME | US15505557 | 2015-08-21 | US20170273328A1 | 2017-09-28 | Ryan Pandya; Perumal Gandhi; Shaowen Ji; Derek Beauchamp; Louis Hom |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 89 | Butter Products and Methods of Forming and Packaging Same | US15440994 | 2017-02-23 | US20170238572A1 | 2017-08-24 | Benjamin R. Danenberg; Richard Dinesen |
| Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected. | ||||||
| 90 | COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME | US15438273 | 2017-02-21 | US20170164632A1 | 2017-06-15 | Ryan Pandya; Perumal Gandhi; Shaowen Ji; Derek Beauchamp; Louis Hom |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 91 | Easy Butter Maker | US14304228 | 2014-06-13 | US20150359386A1 | 2015-12-17 | Damon Anthony Pfeifer |
| This Easy Butter Maker will be used for infused butter and oils.This invention consists of an Easy Butter Maker for preparing infused butter and oils. It consists of 3 components, which are an upper pot, filter and lower pot. Although, on the side of the lower pot is a release valve. The lower pot you will place water and butter in. It will over fill the lower pot; it will activate the release valve. The herbs or spices will go into the filter. When you place the Easy Butter Maker on the stove it will heat the water and butter, by percolating upwards through the filter, which will be infused with the herbs and spices. At this point, it will generate to the upper pot and you will have the infused butter or oil. | ||||||
| 92 | BEVERAGES INCLUDING SOLID PARTICULATE MATTER | US13970019 | 2013-08-19 | US20150050413A1 | 2015-02-19 | Adrian M. Sepcic; Bharani K. Ashokan; Matthew N. Lecky; Rein Hirs |
| Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice. | ||||||
| 93 | N-Acyl Derivatives of Gamma Amino- Butyric Acid and Beta Alanine as Food Flavouring Compounds | US14386061 | 2013-03-28 | US20150044332A1 | 2015-02-12 | Feng Shi; Harry Renes; Esther Van Ommeren; Susanna Magdalena Vorster; Yili Wang; Adri De Klerk; Chris Winkel |
| A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. | ||||||
| 94 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US13650756 | 2012-10-12 | US20140106054A1 | 2014-04-17 | 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. | ||||||
| 95 | Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content | US14025357 | 2013-09-12 | US20140057039A1 | 2014-02-27 | 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. | ||||||
| 96 | PREMIX EMULSION | US13054850 | 2009-07-30 | US20120003357A1 | 2012-01-05 | Holger Blanke; Hendrik Ruijter; Peter Schuler |
| Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates. | ||||||
| 97 | METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS | US12600208 | 2008-05-14 | US20110182943A1 | 2011-07-28 | Jagat Rakesh Kanwar; Geoffrey Wayne Krissansen; Xueying Sun; Kay Patricia Palmano; Alastair Kenneth Hugh MacGibbon |
| 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 inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 98 | 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 | US12204950 | 2008-09-05 | US07838047B2 | 2010-11-23 | Sung Uk Kim; Eui Il Hwang; Ju Ryoung Kim; Tae Sook Jeong; Sangku Lee; Sang Han Lee; Jae Sun 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. | ||||||
| 99 | BROWNED BUTTER PRODUCT AND METHOD OF MAKING THE SAME | US12250972 | 2008-10-14 | US20100092646A1 | 2010-04-15 | Kelly B. Krauss |
| A method of enhancing a butter product involves removing all of all, or at least most of, the water content from butter leaving mainly clarified butter and milk solids. The milk solids in the clarified butter are browned and then the milk solids and the clarified butter are cooled. The clarified butter and browned milk solids are agitated once cooled to attain at least, generally uniform consistency. The product is then solidified and packaged. In some forms, an additive can be introduced into the product, preferably before the agitation step. Such additive can include a bulking agent (e.g., safflower oil) and/or a flavor enhancement (e.g., lemon zest). | ||||||
| 100 | Method of forming a non-fractionated, room-temperature pourable butter | US12533716 | 2009-07-31 | US20090291194A1 | 2009-11-26 | 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. | ||||||
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