| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | Whipped spreadable fat product | EP11195154.7 | 2011-12-22 | EP2606743A1 | 2013-06-26 | Reñe Bañeres, Daniel; Tricarico, Maria Cristina; Fernandez-Vega Romero, Beatriz; Vuozzo, Daniela; Villar Gonzalez, Ignacio; Barbetta, Cristiano |
The present invention relates to a liquid edible fat emulsion suitable for being packaged in a pressurized container with a gas propellant. The invention also relates to a whipped spreadable fat product dispensed from said pressurized container and to the process for obtaining the whipped spreadable fat product.
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| 162 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | EP11763107.7 | 2011-03-31 | EP2552226A1 | 2013-02-06 | MACKERETH, Antony Raymond; BALDWIN, Alan James; VAN DE VEN, Willem Frank |
| 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. | ||||||
| 163 | Frying butter | EP11175066.7 | 2011-07-22 | EP2409574A3 | 2012-03-21 | Nieuwenhuijse, Johannes Andries; Ebbekink, Jan Herman; Somers, Marco Albertus Fransiscus Johannes; van Haperen, Hendrikus Wilhelmus Maria; Boerboom, Franciscus Johannes Gerardus; Meijer, Brenda Maria |
The present invention is related to frying butter comprising 60 to 95 wt% fat, and 2 to 30 vol% gas wherein 20 to 90 % of the gas is present in the fat phase. In addition, the present invention relates to a process to produce a frying butter, comprising the following steps provide a butter with a viscosity between 20 Pa.s and 200 Pa.s, add gas until the butter comprises 2 to 30 vol% gas. It was surprisingly found that when less than 30 vol% of gas was incorporated the butter exhibited unexpected good frying properties. |
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| 164 | Frying butter | EP11175066.7 | 2011-07-22 | EP2409574A2 | 2012-01-25 | Nieuwenhuijse, Johannes Andries; Ebbekink, Jan Herman; Somers, Marco Albertus Fransiscus Johannes; van Haperen, Hendrikus Wilhelmus Maria; Boerboom, Franciscus Johannes Gerardus; Meijer, Brenda Maria |
The present invention is related to frying butter comprising 60 to 95 wt% fat, and 2 to 30 vol% gas wherein 20 to 90 % of the gas is present in the fat phase. In addition, the present invention relates to a process to produce a frying butter, comprising the following steps provide a butter with a viscosity between 20 Pa.s and 200 Pa.s, add gas until the butter comprises 2 to 30 vol% gas. It was surprisingly found that when less than 30 vol% of gas was incorporated the butter exhibited unexpected good frying properties. |
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| 165 | PREMIX EMULSION | EP09802527.3 | 2009-07-30 | EP2303031A1 | 2011-04-06 | BLANKE, Holger; RUIJTER, Hendrik; SCHULER, Peter |
| 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. | ||||||
| 166 | METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS | EP08766954 | 2008-05-14 | EP2146739A4 | 2010-09-01 | KANWAR JAGAT RAKESH; KRISSANSEN GEOFFREY WAYNE; SUN XUEYING; PALMANO KAY PATRICIA; MACGIBBON ALASTAIR KENNETH HUGH |
| 167 | PREMIX EMULSION | EP08707022.3 | 2008-01-14 | EP2124586A1 | 2009-12-02 | BLANKE, Holger; RUIJTER, Hendrik; SCHULER, Peter |
| 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. | ||||||
| 168 | SESAMIN/EPISESAMIN COMPOSITIONS | EP05844845.7 | 2005-12-28 | EP1842540A1 | 2007-10-10 | ONO, Yoshiko; TOMIMORI, Namino; TOKUDA, Saki; ROGI, Tomohiro |
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. |
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| 169 | METHOD FOR PRODUCING A FAT MIXTURE | EP99903716.1 | 1999-02-15 | EP1065945B1 | 2007-01-17 | YLIRUUSI, Jouko; HILTUNEN, Raimo; CHRISTIANSEN, Leena |
| The present invention relates to a method for producing a fat mixture of β-sitosterol lowering the serum total cholesterol and LDL-cholesterol levels. β-sitosterol or a starting material containing β-sitosterol is dissolved in oil or fat, or in mixtures of oils and fats, using heat and mechanical energy, and water is added to the mixture during cooling. | ||||||
| 170 | METHOD FOR PRODUCING A FAT MIXTURE | EP99903716.1 | 1999-02-15 | EP1065945A1 | 2001-01-10 | YLIRUUSI, Jouko; HILTUNEN, Raimo; CHRISTIANSEN, Leena |
| The present invention relates to a method for producing a fat mixture of β-sitosterol lowering the serum total cholesterol and LDL-cholesterol levels. β-sitosterol or a starting material containing β-sitosterol is dissolved in oil or fat, or in mixtures of oils and fats, using heat and mechanical energy, and water is added to the mixture during cooling. | ||||||
| 171 | WATER-IN-OIL TYPE EMULSIFYING FATS AND OILS FOOD HAVING SPLIT SECTION LAYERS AND METHOD OF MANUFACTURING SAME | EP95932214 | 1995-09-22 | EP0760212A4 | 1997-08-27 | OKAMOTO KIYOTAKA; HONDA YOSHIHIKO; MURAKAMI MOTOTAKE |
| 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. | ||||||
| 172 | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix | EP83201096 | 1983-07-26 | EP0102656A3 | 1984-07-25 | Izzo, Henry John; McNaught, John Patrick |
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 to 4.8 mm and a Wiley melting point less than 100°F. 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 4.8 mm in a margarine matrix, comprising the steps of introducing 0 ' 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. |
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| 173 | COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME | EP15763136.7 | 2015-08-21 | EP3182842A1 | 2017-06-28 | PANDYA, Ryan; GANDHI, Perumal; JI, Shaowen; BEAUCHAMP, Derek; HOM, Louis |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 174 | Streichfähige Zubereitungen mit Kräutern | EP13176456.5 | 2013-07-15 | EP2826380B1 | 2016-11-30 | Schomacker, Marina; Hahn, Michael |
| 175 | IMPROVEMENTS IN OR RELATING TO ORGANIC COMPOUNDS | EP13716638.5 | 2013-03-28 | EP2830440A2 | 2015-02-04 | SHI, Feng; RENES, Harry; VAN OMMEREN, Esther; VORSTER, Susanna Magdalena; WANG, Yili; DE KLERK, Adri; YANG, Xiaogen |
| 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. | ||||||
| 176 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | EP11763107 | 2011-03-31 | EP2552226A4 | 2014-03-12 | MACKERETH ANTONY RAYMOND; BALDWIN ALAN JAMES; VAN DE VEN WILLEM FRANK |
| 177 | EMULGATING AGENT FROM CEREAL GRAINS | EP05755056.8 | 2005-06-17 | EP1796481B1 | 2013-02-13 | KVIST, Sten; LAWTER, John Mark |
| 178 | Premix emulsion | EP08013710.2 | 2008-07-31 | EP2149305A1 | 2010-02-03 | Blanke, Holger; Ruijter, Hendrik; Schuler, Peter |
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. |
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| 179 | DAIRY COMPOSITION WITH HIGH-POTENCY SWEETENER | EP06850557.7 | 2006-11-17 | EP1981349A2 | 2008-10-22 | 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. | ||||||
| 180 | EMULGATING AGENT FROM CEREAL GRAINS | EP05755056.8 | 2005-06-17 | EP1796481A1 | 2007-06-20 | KVIST, Sten; LAWTER, John Mark |
| 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. | ||||||
