| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 脂肪混合物的生产方法 | CN99804189.0 | 1999-02-15 | CN1118248C | 2003-08-20 | J·耶利如斯; R·海尔特纳; L·克瑞斯提安森 |
| 本发明涉及一种生产β-谷甾醇脂肪混合物的方法，所说的混合物降低血清总胆固醇和LDL-胆固醇含量。用热能和机械能将β-谷甾醇或含β-谷甾醇的原材料溶解于油或脂肪、或油和脂肪的混合物中，并且在冷却过程中向混合物添加水。 | ||||||
| 2 | 富含二酰基甘油的脂肪、油和功能性食物 | CN200980140089.9 | 2009-08-11 | CN102176834A | 2011-09-07 | 甘尼什.基肖尔 |
| 公开了可用于烹饪用途的脂肪或油，其包含10至90％DAG，并在室温包含至少15％固形物；在具体实施方案中，所述脂肪或油来源于棕榈油、棕榈仁油、椰子油、向日葵油、大豆油、玉米油、菜籽油、葡萄籽油、米糠油、芝麻油和花生油，或其任意组合，并呈现健康益处包括血清LDL降低、血清HDL升高、总血清胆固醇降低、代谢综合征风险降低、糖尿病风险降低、胎儿健康增强、胰岛素敏感性增强、高血压风险降低和对每单位食用的肥胖抗性增加。还公开了利用本发明的油脂增强健康的食物组合物和方法。 | ||||||
| 3 | 脂肪混合物的生产方法 | CN99804189.0 | 1999-02-15 | CN1293543A | 2001-05-02 | J·耶利如斯; R·海尔特纳; L·克瑞斯提安森 |
| 本发明涉及一种生产β－谷甾醇脂肪混合物的方法,所说的混合物降低血清总胆固醇和LDL－胆固醇含量。用热能和机械能将β－谷甾醇或含β－谷甾醇的原材料溶解于油或脂肪、或油和脂肪的混合物中,并且在冷却过程中向混合物添加水。 | ||||||
| 4 | 含二十二碳六烯酸的微藻食物原料及其食品和生产方法 | CN94104649.4 | 1994-04-29 | CN1094913A | 1994-11-16 | 饭时男; 上原健一; 武内大造 |
| 含DHA的食物原料包括含二十二碳六烯酸(DHA)的海洋微藻类。生产含DHA的食物原料的方法包括：培养含DHA的海洋微藻类，分离海藻体，水洗，消毒灭菌及干燥海藻体。含DHA的食品包括含DHA的海洋微藻类，该藻类可直接加至食品中。生产含DHA的食品的方法包括：将含DHA的海洋微藻类与食物原料掺和；以及加热该掺合的物料。 | ||||||
| 5 | DAIRY PRODUCT | US13046361 | 2011-03-11 | US20110287132A1 | 2011-11-24 | Moni Eino; Larry Milligan; John Osborne |
| The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation. | ||||||
| 6 | Dairy product | US11445186 | 2006-06-02 | US20070280998A1 | 2007-12-06 | Larry Milligan; John Osborne; Moni Eino |
| The present invention provides a novel feedstock and method of feeding dairy cows. Milk products derived from cows fed the feedstock are also encompassed. Milk comprising at least 0.3% DHA/g of fatty acids and food products containing components of that milk are also included. The milk product of the invention also contains elevated levels of DPA and EPA. | ||||||
| 7 | Method for producing a fat mixture | US09622579 | 2000-11-13 | US06531463B1 | 2003-03-11 | Jouko Yliruusi; Raimo Hiltunen; Leena Christiansen |
| A method for producing a fatty blend of &bgr;-sitosterol, or of &bgr;-sitosterol and &bgr;-sitostanol, which is useful for lowering the serum total cholesterol and LDL-cholesterol levels which method includes forming a mixture by dissolving 0.5-80 wt % of a starting material containing &bgr;-sitosterol, or &bgr;-sitosterol and &bgr;-sitostanol, in 5-90 wt % of oil or fat, or mixtures thereof, by heating at a temperature of 80-140° C. until the starting material containing &bgr;-sitosterol or &bgr;-sitosterol and &bgr;-sitostanol is dissolved; cooling the mixture to a temperature of 40-80° C.; during the cooling adding 5-30 wt % of water with a temperature essentially similar to that of the mixture to the mixture, and agitating the mixture and the water to form a homogeneous and stable dispersion of the mixture in the water, wherein the starting material containing &bgr;-sitosterol or &bgr;-sitosterol and &bgr;-sitostanol is partly dissolved and/or microcrystalline form. A composition made by the method can be mixed into ingredients of food products. Serum total cholesterol and LDL-cholesterol levels can be lowered by administration of the composition. | ||||||
| 8 | Marine micro-algae food material containing docosahexaenoic acid, food containing the same and manufacturing method therefor | US235339 | 1994-04-29 | US5547699A | 1996-08-20 | Tokio Iizuka; Kenichi Uehara; Daizo Takeuchi |
| A DHA-containing food material includes a marine micro algae containing docosahexaenoic acid (DHA). A method of manufacturing the DHA-containing food material has the steps of culturing the marine micro algae containing DHA, separating bodies of the algae, water-washing, disinfecting and drying the bodies of the algae. A DHA-containing food including the marine micro algae containing the DHA can be directly added to a food. A method of manufacturing the DHA-containing food material may include the steps of kneading the marine micro algae containing the DHA with a food material, and heating the kneaded material. | ||||||
| 9 | Coloring composition and method of producing the same | US68882157 | 1957-10-08 | US2916385A | 1959-12-08 | CHRISTOPHER BAUERNFEIND JACOB; HOWARD BUNNELL RAYMOND |
| 10 | Strain of Schizochytrium limacinum useful in the production of lipids and extracellular polysaccharides and process thereof | US12163429 | 2008-06-27 | US08232090B2 | 2012-07-31 | Isaac Oomman Kallenmareth; Philip Oomman Kollenmareth; Rajni Sophia Vedamuthu; Kumar Lakshmana Arlagadda; Raghukumar Seshagiri |
| The present disclosure provides a novel mutant strain of Schizochytrium limacinum having the Accession No. MTCC 5249, which produces lipids and extracellular polysaccharide (EPS) simultaneously. The disclosure further provides a process for simultaneous production of lipids and extracellular polysaccharide (EPS) from the novel mutant strain of Schizochytrium limacinum. The lipids produced from the novel mutant strain of Schizochytrium limacinum comprises docosahexaenoic acid (DHA). The disclosure also provides a food, feed, cosmetic, nutritional or therapeutic supplement for humans or animals comprising the cell biomass and extracellular polysaccharides (EPS) of the mutant strain of Schizochytrium limacinum. A cosmetic composition comprising the extracellular polysaccharides (EPS) of Schizochytrium limacinum is also provided that is useful as a base for cosmetics for topical application. The present disclosure further provides a pickle composition and a fat product having improved nutritive value. | ||||||
| 11 | DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS | US12981302 | 2010-12-29 | US20110166224A1 | 2011-07-07 | Ganesh M. Kishore; Riccardo G. Locascio |
| Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed. | ||||||
| 12 | Process for the Heterotrophic Production of Microbial Products with High Concentrations of Omega-3 Highly Unsaturated Fatty Acids | US11875578 | 2007-10-19 | US20080175953A1 | 2008-07-24 | William R. Barclay |
| A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial product can be added to processed foods as a nutritional supplement, or to fish and animal feeds to enhance the omega-3 highly unsaturated fatty acid content of products produced from these animals. The lipids containing these fatty acids can also be extracted and used in nutritional, pharmaceutical and industrial applications. | ||||||
| 13 | Oleaginous composition and method | US37234740 | 1940-12-30 | US2357896A | 1944-09-12 | HOWE CHARLES S |
| 14 | BUTTER SUBSTITUTE | US15321141 | 2015-07-01 | US20170150732A1 | 2017-06-01 | Duncan BARRATT |
| A cooking fat product is provided for use as a substitute for butter and the cooking fat product comprises butterfat and palm oil as its main ingredients (by volume). The main ingredients comprise between 70% and 90% of the cooking fat product (by volume), but the palm oil does not exceed 50% of the cooking fat product (by volume) and the palm oil is a refined and deodorised fat with a melting point approximately equal to that of butter. The cooking fat product has an overall moisture content between 16% and 18% (by volume). | ||||||
| 15 | Dairy product | US13046361 | 2011-03-11 | US09185922B2 | 2015-11-17 | Moni Eino; Larry Milligan; John Osborne |
| The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation. | ||||||
| 16 | Spreadable Butter Formulations | US13159098 | 2011-06-13 | US20110305813A1 | 2011-12-15 | Van Miller |
| A spreadable butter product, with a method of production, wherein vegetable oil is combined with already churned butter. The vegetable oil, which is preferably canola oil, contains low levels of a phospholipid such as lecithin, so as to reduce the surface tension of the system, and thereby reduce or eliminate the absorption of the vegetable oil into the crystal structure of the butterfat in the butter. As a result, the crystalline structure of the churned butter is retained. The spreadable butter is spreadable at refrigerator temperatures, and has improved system stability which allows it to remain spreadable for longer periods of time. | ||||||
| 17 | Novel Strain of Schizochytrium limacinum useful in the production of lipids and Extracellular Polysaccharides and process thereof | US12163429 | 2008-06-27 | US20090004219A1 | 2009-01-01 | Issac Oomman Kallenmareth; Philip Oomman Kollenmareth; Rajni Sophia Vedamuthu; Kumar Lakshmana Arlagadda; Raghukumar Seshagiri |
| The present disclosure provides a novel mutant strain of Schizochytrium limacinum having the Accession No. MTCC 5249, which produces lipids and extracellular polysaccharide (EPS) simultaneously. The disclosure further provides a process for simultaneous production of lipids and extracellular polysaccharide (EPS) from the novel mutant strain of Schizochytrium limacinum. The lipids produced from the novel mutant strain of Schizochytrium limacinum comprises docosahexaenoic acid (DHA). The disclosure also provides a food, feed, cosmetic, nutritional or therapeutic supplement for humans or animals comprising the cell biomass and extracellular polysaccharides (EPS) of the mutant strain of Schizochytrium limacinum. A cosmetic composition comprising the extracellular polysaccharides (EPS) of Schizochytrium limacinum is also provided that is useful as a base for cosmetics for topical application. The present disclosure further provides a pickle composition and a fat product having improved nutritive value. | ||||||
| 18 | Method of forming a butter/margarine blend | US10110887 | 2002-04-15 | US06793955B1 | 2004-09-21 | Todd Landon |
| A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate blend to form the butter/margarine blend. | ||||||
| 19 | Process for producing a butter-like food fat | US146025 | 1993-11-08 | US6083548A | 2000-07-04 | Sten Berntsen |
| A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5.degree. C., and preferably containing 80 to 83% fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produced, which preferably contains 80 to 83% fat and which is made exclusively from milk. Subsequently, the conventional butter is passed continuously through a tight, closed plant, whereby the butter initially passes through a kneading station followed by addition of half the total amount of added vegetable oil. Then the butter mixture passes through a mixer, whereafter the remaining portion of the amount of added vegetable oil and water and salt are added. In this manner buttermilk results exclusively as a by-product from the production of the conventional butter and contains therefore nothing but pure milk fat. Accordingly, the buttermilk can be used as market milk and sold at the highest possible market price. In addition, a particularly high production flexibility is obtained during the production of butter. | ||||||
| 20 | Method of manufacturing a butter-like edible fats | JP51038692 | 1992-05-08 | JP3217359B2 | 2001-10-09 | ベルンセン，ステン |
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