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 |
|---|---|---|---|---|---|---|
| 121 | Improvement in apparatus for tempering butter | US166813D | US166813A | 1875-08-17 | ||
| 122 | COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME | US16002818 | 2018-06-07 | US20180271111A1 | 2018-09-27 | Ryan Pandya; Perumal Gandhi; Shaowen Ji; Derek Beauchamp; Louis Hom |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 123 | Pharmaceutical preparation | US14538527 | 2014-11-11 | US10064905B1 | 2018-09-04 | Dennis M. Jenn |
| Pharmaceutical preparations include at least one component that enhances sexual response and at least one other compound that enhances sexual sensitivity and pleasure. The component that enhances sexual response enhances blood flow to the genital region. Examples include compounds that dilate blood vessels, such as compounds that increase the amount of nitric oxide (NO) in the blood. The component that enhances sexual sensitivity and pleasure includes one or more cannabinoid compounds from the plant genus Cannabis. Examples include tetrahydrocannabinol (THC), the main psychoactive constituent of Cannabis, and cannabidiol (CBD), which is less or non-psychoactive and modulates THC activity. The ratio of THC/CBD can be selected depending on age, gender, physical health, and/or psychological condition of the user. | ||||||
| 124 | DIETARY COMPOSITION FOR IMPROVED PERFORMANCE | US15343620 | 2016-11-04 | US20170128401A1 | 2017-05-11 | Jason Daniel Dooney; Daniel Alexander Mosner |
| A beverage or food additive for improving an individual's mental and physiological performance, the dietary composition comprising medium chain triglycerides oil, Ginko Biloba, Panax Ginseng, phosphatidylserine, Bacopa Monnieri, and Polygala Tenuifolia. In addition, the dietary composition may optionally contain docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and/or epigallocatechin gallate (EGCG). | ||||||
| 125 | FAT-BASED FOOD PRODUCTS | US15347594 | 2016-11-09 | US20170056334A1 | 2017-03-02 | 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. | ||||||
| 126 | POST-VAPORIZATION PLANT MATTER INFUSED SUBSTRATE FORMULATION | US14955838 | 2015-12-01 | US20160183581A1 | 2016-06-30 | Stephen T.R. Martin; Stephen R. Martin; Garrette David Victory Furo |
| A process is provided for producing a substrate formulation comprising post-vaporization plant matter infused therein. The post-vaporization plant matter is gathered and saturated in a solvent to form a saturated mixture. The solvent is evaporated from the saturated mixture to form a reduced compound which is infused into a substrate thereby producing the post-vaporization plant matter infused substrate formulation. | ||||||
| 127 | FROSTING MEDALLIONS AND RELATED METHODS OF USE | US14103727 | 2013-12-11 | US20150157041A1 | 2015-06-11 | Heather Sotolongo, I |
| Disclosed are apparatus and related methods of producing professional looking and tasting cupcakes. In one embodiment, the disclosed apparatus are novel and pre-made butter cream frosting stickers for standard cupcakes. In a preferred mode of operation, the frosting sticker is applied to the top of a baked cupcake and allowed to set. In one mode of preparation, the sticker is prepared via piping frosting into a disk on a pan and freezing the disk. | ||||||
| 128 | Organic Compounds | US14386048 | 2013-03-28 | US20150072060A1 | 2015-03-12 | Feng Shi; Harry Renes; Esther Van Ommeren; Susanna Magdalena Vorster; Yili Wang; Adri De Klerk; Xiaogen Yang |
| A flavour composition comprising a compound according to the formula (I) or 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 NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid. | ||||||
| 129 | FAT-BASED FOOD PRODUCTS | US14365051 | 2012-12-13 | US20150004268A1 | 2015-01-01 | 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. | ||||||
| 130 | DAIRY PRODUCT CONTAINING FUNCTIONAL ALGINIC ACID BEADS, AND PREPARATION METHOD THEREOF | US13820782 | 2012-07-12 | US20140141125A1 | 2014-05-22 | Gye-Hwan Roh |
| Provided are a dairy product containing functional alginic acid beads and a preparation method thereof. The dairy product includes a composition containing 1 to 10% of alginic acid beads based on the weight of the dairy product. The alginic acid beads are formed by dropping into a 1.0 to 5.0% calcium lactate solution, a mixed solution including 0.5 to 15.0% by weight of a functional material including vitamin C, vitamin E, iron, omega-3, a water-soluble dietary fiber or a combination thereof, 25.0 to 45.0% by weight of refined sugar, 0.5 to 2.0% by weight of sodium alginate, 0.001 to 0.1% by weight of a grapefruit seed extract, 0.5 to 1.5% by weight of a natural pigment and 37.0 to 60.0% by weight of purified water. The dairy product contains alginic acid beads containing functional dietary fiber material and functional material in beads visible to the naked eyes to provide nutritional satisfaction and visual satisfaction. The product provides children and the old intaking thereof and young people favoring trendy beverages with balanced nutrients. Particularly, the present invention contributes to the prevention of childhood obesity, promotes consumption of the dairy products to enhance national health and profitability for livestock farms, and maximizes functionality and nutritional properties of the dairy products by fundamentally solving deficiency of the dietary fiber content. | ||||||
| 131 | DAIRY BASED SHELF LIFE EMULSION | US14003975 | 2012-03-06 | US20130344227A1 | 2013-12-26 | John Jason Scott Quigley |
| 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. | ||||||
| 132 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT | US13345339 | 2012-01-06 | US20130177689A1 | 2013-07-11 | 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. | ||||||
| 133 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | US13638280 | 2011-03-31 | US20130078356A1 | 2013-03-28 | Antony Raymond Mackereth; Alan James Baldwin; Willem Frank Van De Ven |
| The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85-99.5% lipid and moisture content of about 0.05-15%. A method comprising the separation of concentrated milk fat to provide a high fat paste comprising about 1 to about 90% by weight lipid, about 0.1 to about 20% by weight moisture, and about 0.5 to about 35% phospholipid, and a milk fat concentrate comprising about 99 to about 99.9% lipid is also disclosed. In addition a method of producing a unitised high density composition comprising; providing a mixture comprising one or more liquid or semi-liquid milk fat compositions, and one or more milk powders, and compacting the mixture to produce a unitised high density composition is disclosed. | ||||||
| 134 | Dairy composition with high-potency sweetener | US11556049 | 2006-11-02 | US08367138B2 | 2013-02-05 | 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. | ||||||
| 135 | Method of forming a non-fractionated, room-temperature pourable butter | US12533716 | 2009-07-31 | US08329245B2 | 2012-12-11 | 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. | ||||||
| 136 | Methods for fortifying dairy products with a premix emulsion | US13544011 | 2012-07-09 | US20120276248A1 | 2012-11-01 | 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. | ||||||
| 137 | Method of forming a non-fractionated, room-temperature pourable butter | US11894545 | 2007-08-21 | US08293310B2 | 2012-10-23 | 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. | ||||||
| 138 | Emulgating agent from cereal grains | US11608992 | 2006-12-11 | US07858139B2 | 2010-12-28 | Sten Kvist; John Mark Lawther |
| The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component. | ||||||
| 139 | PREMIX EMULSION | US12524253 | 2008-01-14 | US20100183770A1 | 2010-07-22 | Holger Blanke; Hendrik Ruijter; Peter Schuler |
| Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates. | ||||||
| 140 | Amylose and Amylopectin Derivatives | US12488839 | 2009-06-22 | US20090317513A1 | 2009-12-24 | 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. | ||||||
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