| 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 | 减少脂肪混合物中脂肪含量的生产技术 | CN201380025276.9 | 2013-07-03 | CN104540390A | 2015-04-22 | 博古斯劳·斯坦尼维基; 玛丽亚·巴拉诺娃斯卡; 瓦迪斯瓦夫·周诺娃斯基; 克里·波迪泽维兹 |
| 降低脂肪含量的脂肪混合物生产方法在于从原料奶中分离出奶油，脂肪含量的标准化，巴士灭菌法，准备含原料奶粉末和/或其他蛋白载体的奶油混合物，冷藏，均化，添加发酵剂，发酵，引入其他浓缩剂和香料添加剂，热处理，平滑均化，热包装，其特点在于巴士灭菌法，标准化奶油，补充或不含有调制奶油的添加剂，此方法是通过原料奶蛋白载体以及将整个混合物置于85-135℃进行10-180秒的热处理后，脱气，冷却至30-35℃，在溶液或固体中添加转谷氨酰胺酶，其蛋白数量为0.1-20.0U/g，然后将整个产品保持在这个温度，停留15-70分钟，接着在大约72-92℃下进行30-180秒的热处理，冷却至72℃左右，均化并按标准方式用(或不用)口感和风味成分的添加剂进行处理，再进行热处理，成型，打包并冷藏。单独将转谷氨酰胺酶添加至经热处理过的奶油和经热处理过的原料奶蛋白质载体溶液或经热处理过的原料奶蛋白质载体溶液中即可。原料奶蛋白载体可为：半脱脂原料奶粉末，粉末乳清，原料奶，经蒸发或膜系统(UF，RO，微量过滤)凝聚，乳清蛋白或其混合物的浓缩/隔离。调制奶油的添加方式是以准备好的半脱脂牛奶和蔬菜有和/或动物脂肪和/或改造脂肪的形式。 | ||||||
| 2 | 식품 향미 화합물로서의 감마 아미노-부티르산 및 베타 알라닌의 N-아실 유도체 | KR1020147030254 | 2013-03-28 | KR1020140137456A | 2014-12-02 | 시펑; 레네스하리; 판옴머렌에스터; 포르스테르수산나마흐달레나; 왕일리; 데클레르크아드리; 빈켈코르넬리우스 |
| 하기 화학식 I로 나타내어지는 화합물 및 이의 식용 염, 및 이를 포함하는 식용 조성물이 제공된다:
I 상기 식에서, R 1 은 6 내지 20개의 탄소 원자를 포함하는 알킬 잔기, 또는 9 내지 25개의 탄소 원자 및 1 내지 6개의 이중 결합을 포함하는 알켄 잔기이고, R 1 은 이에 부착된 카보닐 기와 함께 카복실산 잔기이고, m은 0 또는 1이다. |
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| 3 | PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT | US14413610 | 2013-07-03 | US20150201637A1 | 2015-07-23 | Boguslaw Staniewski; Maria Baranowska; Wladyslaw Chojnowski; Krzysztof Bohdziewicz |
| A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteurisation of the mixture, refrigeration, homogenisation, addition of starters, souring, introduction of the other condensing and flavour additives, thermisation, smoothing homogenisation, hot packing is characterised by the fact that pasteurised, normalised cream, supplemented or not with an addition of recombined cream, is completed with milk protein carriers and the entire mixture is submitted to thermal processing in 85-135° C. for 10-180 seconds, degassed, cooled down to 30-55° C., supplemented with transglutaminase in solution or solid form, in a quantity of 0.1-20.0 U/g of the protein, then the entire product is kept in this temperature for 15-70 minutes, followed by thermal processing in 70-92° C. for 30-180 seconds, cooled down to approximately 72° C., homogenised and treated in a standard way by an addition—or not—of taste and flavour components, submission to thermisation, formation, packing and refrigeration. Transglutaminase is added separately to the thermally processed cream and to the thermally processed solution of milk protein carriers or to the thermally processed solution of milk protein carriers. Milk protein carriers can be: skimmed milk powder, whey powder, milk, condensed by evaporation or by means of membrane systems (UF, RO, microfiltration), concentrate/isolate of milk proteins, concentrate/isolate of whey proteins or their mixture. Recombined cream is added in a form of prepared mixture of skimmed milk and vegetable oils and/or animal fats and/or modified fats. | ||||||
| 4 | POLYHYDROXYLATED PENTACYCLIC TRITERPENE ACIDS AS HMG-COA REDUCTASE INHIBITORS | US14401699 | 2013-05-07 | US20150133552A1 | 2015-05-14 | Joachim Hans; Kathrin Reinhardt; Torsten Grothe; Ingo Wöhrle; Jana Moldenhauer; Bärbel Köpcke; Thomas Küper; Jens Bitzer |
| The present invention relates to certain polyhydroxylated pentacyclic triterpene acids of formula (I) for use as HMG-CoA reductase inhibitors in the prophylactic and/or therapeutic treatment of a disease, disorder or condition that responds to a reduction of the HMG-CoA reductase activity in a mammal, preferably a human being. The present invention further relates to certain mixtures and plant extracts comprising euscaphic acid and tormentic acid, wherein the amount of euscaphic acid to tormentic acid exceeds a certain ratio. Further, the present invention also relates to a formulation, preferably pharmaceutical or nutraceutical formulation, comprising one or more of said compounds of formula (I), a composition according to the present invention or a plant extract according to the present invention. Also, the present invention relates to a process for obtaining certain polyhydroxylated pentacyclic triterpene acids of formula (I), a composition according to the present invention or a plant extract according to the present invention. | ||||||
| 5 | Pharmaceutical composition for topical application | US12705219 | 2010-02-12 | US08512718B2 | 2013-08-20 | Meir Eini; Dov Tamarkin |
| A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance. | ||||||
| 6 | PHARMACEUTICAL AND COSMETIC CARRIER OR COMPOSITION FOR TOPICAL APPLICATION | US10169897 | 2002-12-31 | US20040253275A1 | 2004-12-16 | Meir Eini; Dov Tamarkin |
| A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance. | ||||||
| 7 | Low fat spoonable or spreadable food products | US10048615 | 2002-02-04 | US06787176B1 | 2004-09-07 | Jadwiga Malgorzata Bialek; Malcolm Glyn Jones |
| Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuous phase with the fat phase as a continuous network therein, giving a bi-continuous structure with the microgel particles dispersed in the water phase. | ||||||
| 8 | Dermatological application with solidified fat compositions | US10392071 | 2003-03-19 | US20030157138A1 | 2003-08-21 | Meir Eini; Dov Tamarkin |
| A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance. | ||||||
| 9 | Butter products | US221068 | 1994-03-31 | US5487913A | 1996-01-30 | Robert N. Fackrell; Lorenzo P. Griffeth |
| Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures. | ||||||
| 10 | Process for low fat spread production | US513701 | 1990-04-24 | US5169668A | 1992-12-08 | Bernd Milo; Rainer Ochmann |
| The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystallizer, preferably an A-unit, and a high shear inversion unit, preferably a C-unit, in which at least a part of the oil, preferably 4-8% wt of the oil, is injected into the process stream after the crystallizer and before the inversion unit, and apparatus for carrying out the said process. | ||||||
| 11 | Process for the preparation of a low calorie butter spread and products obtained by said process | US713633 | 1991-06-10 | US5149559A | 1992-09-22 | Belinda Alaers; Peter B. Ernsting; Pieter M. Holemans; Cornelis Van Der Struis |
| The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45% wt. butterfat is:a) enriched to 55%-75% wt. fat,b) diluted with an aqueous phase relatively free of lactose, and,c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60% wt. of a fat results.The use of non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams. | ||||||
| 12 | Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products | US784112 | 1991-10-30 | US5143741A | 1992-09-01 | Joseph S. Podolski; Maher Habib |
| Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces. | ||||||
| 13 | Cheese-like spread composition and method of making | US400391 | 1989-08-30 | US5009913A | 1991-04-23 | Salah H. Ahmed; Anthony J. Luksas |
| A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product. | ||||||
| 14 | Method of making low-fat butter or margarine spread and resulting product | US115767 | 1987-11-02 | US4978553A | 1990-12-18 | Jules Silver |
| A method for the preparation of a low-fat butter or margarine product for use as a table spread. The product is prepared by plasticizing a composition containing from about 15% to about 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from about 40% to about 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures. | ||||||
| 15 | Squeezable butter-like composition | US400397 | 1989-08-30 | US4970087A | 1990-11-13 | Salah H. Admed; Anthony J. Luksas |
| A squeezable butter-like composition is prepared by homogenizing a mixture of a water-in-oil emulsion and an oil-in-water emulsion of liquid dairy products where the ratio of the emulsions is 6:4 to 8.5:1. | ||||||
| 16 | Hot-pack, all-dairy butter substitute and process for producing the same | US905503 | 1986-09-09 | US4772483A | 1988-09-20 | James V. Nolte |
| A product and process for preparing the product, an all-dairy butter substitute that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, comprising a homogenized mixture of cream, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring formulated for packaging while the mixture is hot, without the need for subsequent agitation to achieve the desired body when the mixture is cooled. | ||||||
| 17 | Spreadable butter-like composition and method for production thereof | US54774 | 1987-05-27 | US4769255A | 1988-09-06 | Salah H. Ahmed; Anthony J. Luksas |
| A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2. | ||||||
| 18 | Process of preparing food products | US794437 | 1985-11-04 | US4680194A | 1987-07-14 | Stanley A. R. Kilroy |
| A process of preparing an emulsified food product comprises preparing an aqueous phase of proteinaceous milk solids, an aqueous carrier and an amount of peptizing agent which is effective to peptize the precipitated protein in the milk solids on heating and agitating. An edible fat is mixed with the sol so produced to form an oil-in-water emulsion which is then cooled to below 5.degree. C. to convert the emulsion to one of the water-in-oil type by phase inversion. The product may be spreadable from the refrigerator on, if a large amount of protein has been included, may be in the form of a firm but sliceable product. If the emulsion has included non-precipitated protein, the product on being removed from the refrigerator may be unstable but can be stabilized by the addition of further amounts of peptizing agent and heating and agitating to produce a new oil-in-water emulsion which should then also be chilled to below 5.degree. C. to invert the phase. | ||||||
| 19 | Production of high protein low calorie dairy spread | US42473373 | 1973-12-14 | US3922376A | 1975-11-25 | STRINNING OLOF BO SVEN; THURELL KARL-ERIK |
| High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38-50* C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20*-14* while working the emulsion as it solidifies, and then to storage temperature, e.g., 12*-8* C.
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| 20 | Process for making low fat spread | US32482763 | 1963-11-19 | US3366492A | 1968-01-30 | VOSS GORDON D; ROGERS CHARLES J |
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