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 |
|---|---|---|---|---|---|---|
| 141 | Amylose and amylopectin derivatives | US10902019 | 2004-07-30 | US07550279B2 | 2009-06-23 | 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. | ||||||
| 142 | Sesamin/Episesamin Compositions | US11794304 | 2005-12-28 | US20080275110A1 | 2008-11-06 | Yoshiko Ono; Namino Tomimori; Saki Tokuda; Tomohiro Rogi |
| Sesamin and episesamin are incorporated at specified weight ratios in oral compositions so that the oral absorption of episesamin and/or its transfer into blood circulation is increased. Sesamin and episesamin are also incorporated at specified weight ratios in oral compositions so that the physiological activities of sesamins are enhanced. | ||||||
| 143 | EMULGATING AGENT FROM CEREAL GRAINS | US11608992 | 2006-12-11 | US20070128331A1 | 2007-06-07 | Sten Kvist; John 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. | ||||||
| 144 | Dairy Composition with High-Potency Sweetener | US11556049 | 2006-11-02 | US20070116830A1 | 2007-05-24 | Indra Prakash; Grant 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. | ||||||
| 145 | Butter and cream cheese composition | US10845321 | 2004-05-14 | US20050079267A1 | 2005-04-14 | Justin Erich Milano |
| A consumer packaged composition of matter with 60% to 100% of the composition consisting of only butter and/or margarine, and cream cheese, with the remaining 0% to 40% of the composition containing any additional contents. | ||||||
| 146 | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same | US737219 | 1997-03-06 | US5855937A | 1999-01-05 | Kiyotaka Okamoto; Yoshihiko Honda; Mototake Murakami |
| A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained. | ||||||
| 147 | Process for preparing aqueous emulsion of proteinaceous food products | US3793464D | 1971-04-26 | US3793464A | 1974-02-19 | RUSCH D |
| FINELY-DIVIDED HIGH PROTEIN CONCENTRATE DERIVED FROM SUCH SOURCES AS CASEIN,ALKALI CASENATES, SOY PROTEIN, FISH PROTEIN, ETC., ARE MADE MAORE PALATABLE FOR HUMAN CONSUMPTION BY ENCAPSULATING THE MATERIAL WITH LIPIDS DERIVED FROM TALLOW, LARD, SOYBEAN, COTTENSEED, AND CORN OILS, ETC., HAVNG IODINE VALUES OF 1-90, AND MELTING PONTS ABOVE 70*F.
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| 148 | Process to convert bixin to a food color and the resulting product | US51576755 | 1955-06-15 | US2793124A | 1957-05-21 | BUZAS AUGUST J; DUSINSKI JOHN M; EYCK SCHENCK REMSEN TEN |
| 149 | Method of modifying butter | US18489850 | 1950-09-14 | US2612454A | 1952-09-30 | HUGO BETTMAN CARL |
| 150 | Method of coloring margarine and resulting product | US3506448 | 1948-06-24 | US2559411A | 1951-07-03 | DREW ERNEST F; BISSINGER HARRY G; JONAS KAMLET |
| 151 | Color stabilization | US42254541 | 1941-12-11 | US2408904A | 1946-10-08 | BLACK HOWARD C |
| 152 | Process of making a food product | US63384332 | 1932-09-19 | US2014902A | 1935-09-17 | LIPSON HARRY A |
| 153 | Process of preparing butter | US66967633 | 1933-05-06 | US1986783A | 1935-01-08 | LEON ADLER |
| 154 | Method of neutralizing butter fat | US59099232 | 1932-02-04 | US1919502A | 1933-07-25 | DAVIS ELMER M |
| 155 | Process of manufacturing aromatic and durable butter | US31973728 | 1928-11-15 | US1816800A | 1931-07-28 | NIEL CORNELIS BERNARDUS VAN |
| 156 | Butter coloring | US18362227 | 1927-04-13 | US1786256A | 1930-12-23 | MONRAD KARL J |
| 157 | FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS | EP17710438.7 | 2017-02-17 | EP3416497A1 | 2018-12-26 | BANSAL-MUTALIK, Ritu; BHIDE, Siddharth; GIBSON, Brenna; HALL, Camilla; JAKUBASCH, Malgorzata; KLEINER, Jake; LANQUAR, Viviane; MAHADEVAN, Swetha; NIEKOWAL, Trevor; PROULX, Jade; ROCHE, Ben; XU, Meng; FLATT, James; PARK, Nathaniel |
| Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate. | ||||||
| 158 | STREICHFETTZUBEREITUNG, VERFAHREN ZU DESSEN HERSTELLUNG UND IHRE VERWENDUNG | EP17171647.5 | 2017-05-18 | EP3403508A1 | 2018-11-21 | Wärner, Uwe; Stampe, Peter |
Vorgeschlagen wird eine Streichfettzubereitung, die dadurch erhältlich ist oder erhalten, wird, dass man: Das Verfahren zur Herstellung der Streichfettzubereitung sowie die Verwendung der Streichfettzubereitung werden auch beansprucht.
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| 159 | FAT-BASED FOOD PRODUCTS | EP12808450.6 | 2012-12-13 | EP2790523A1 | 2014-10-22 | PETYAEV, Ivan |
| 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. | ||||||
| 160 | DAIRY BASED SHELF LIFE EMULSION | EP12755457.4 | 2012-03-06 | EP2683255A1 | 2014-01-15 | QUIGLEY, John Jason Scott |
| 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. | ||||||
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