| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | MALLEABLE PROTEIN MATRIX AND USES THEREOF | US14150286 | 2014-01-08 | US20140328878A1 | 2014-11-06 | Eric Simard; Dominique Pilote; Claude DuPont; Nathalie Lajoie; Marcel Paquet; Pierre Lemieux; Philippe Goyette |
| The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrix and its usages. | ||||||
| 22 | Pharmaceutical Composition for Topical Application | US13783891 | 2013-03-04 | US20130184242A1 | 2013-07-18 | 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. | ||||||
| 23 | Pharmaceutical composition for topical application | US11294318 | 2005-12-05 | US20060088561A1 | 2006-04-27 | 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. | ||||||
| 24 | Pharmaceutical and cosmetic carrier and composition for topical application | US10392071 | 2003-03-19 | US06994863B2 | 2006-02-07 | 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. | ||||||
| 25 | Pharmaceutical and cosmetic carrier or composition for topical application | US09653267 | 2000-08-31 | US06967023B1 | 2005-11-22 | 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. | ||||||
| 26 | Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof | US09526509 | 2000-03-16 | US06348229B1 | 2002-02-19 | Meir Eini; Dov Tamarkin |
| The present invention relates to food products having a thixotropic composition containing an unsaturated oil in high proportion and to the process of preparing a food product comprising an thixotropic unsaturated oil composition or having such a thixotropic composition applied thereto to produce a coated food product. | ||||||
| 27 | Processed whey protein and method of making same | US793565 | 1997-02-28 | US5902630A | 1999-05-11 | Hiroshi Imai; Kaoru Sato; Masakazu Horikawa; Masami Kawanari |
| Provided is a water soluble processed whey protein powder produced by combining a partial heat-denatured whey protein with a non-denatured whey protein. The resulting processed whey protein powder is more soluble in water than the partial heat-denatured whey protein alone, and is capable of producing a gel that is stronger than that produced from partial heat-denatured whey protein alone. Furthermore, the resulting gel exhibits high water retention, superior elasticity and smooth consistency and is useful in the manufacture of food. Provided also are methods for producing the processed whey protein powder and the gel. | ||||||
| 28 | Method for separating a polydispersed saccharide composition, resulting products and use thereof in food compositions | US436418 | 1995-09-21 | US5660872A | 1997-08-26 | Jan Van Loo; Karl Booten; Georges Smits |
| A method for chromatographically separating a polydispersed saccharide composition, wherein said composition is fed into a chromatography column in a metastable state. A low molecular weight saccharide-free polydispersed saccharide composition and its use in foodstuffs or preparations for producing same, are also disclosed. | ||||||
| 29 | Protein compositions having reduced-hydroscopic properties and methods for preparing same | US327486 | 1994-10-21 | US5560955A | 1996-10-01 | Henry J. Izzo; Robert E. Lieberman |
| This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing these improved protein compositions and the edible compositions in which they may be employed. | ||||||
| 30 | Process for producing spreadable butter with a reduced fat content | US432474 | 1989-11-07 | US5158797A | 1992-10-27 | Fritz Studer; Werner von Rotz |
| The low calorie butter consists of choice grade or table butter, a first aqueous phase with a slightly acidic buffer substance and a second aqueous phase with milk albumens. A quantity of choice grade and/or table butter corresponding to a butter fat content of up to 60% by weight, based on the end product, is brought to a processing temperature of 15.degree. to 25.degree. C. and, is pushed in a tightly sealable machine by cutting blades operating with a high shearing force. During the subsequent mixing and kneading of the finely cut choice grade and/or table butter composition the first aqueous phase with 2 to 8% by weight, based on the end product, of natural lactic acid concentrate which buffers the aqueous phase of the end product to a pH of 5 to 6.5 is firstly added, then the second aqueous phase with 4 to 10% by weight, based on the end product, of alkali and/or alkaline earth caseinate is added. The components are mixed thoroughly by the kneading operation with a rise in temperature of 3.degree. to 5.degree. C. brought about by frictional heat. | ||||||
| 31 | Fat spread and the process of manufacture | US764102 | 1991-09-10 | US5133985A | 1992-07-28 | Herbert H. Seigler; Craig Torres; Linzie Starr |
| A process for the manufacture of a butter-like product which is low in fat. The product is formed from butter and an aqueous phase which are combined in a two-phase emulsion by melting, mixing through agitation to achieve an emulsion and chilling to 70.degree. F. The product is formed from 80% butter combined with water, salt and nonfat dry milk which is in the aqueous phase with water in a ratio of about 0.015 to 1. | ||||||
| 32 | Process for manufacturing low calorie butter and butter substitutes | US184186 | 1988-04-21 | US5075125A | 1991-12-24 | Gerald Mongeau; Philippe Bergeron |
| This invention relates to a process for continuous or churned manufacturing of low calorie butter or a low calorie butter substitute and/or a mixture thereof.The low calorie butter and the low calorie butter substitutes, or mixtures thereof, are made with new equipment or modified equipment used in the manufacture of conventional butter and butter substitutes. | ||||||
| 33 | Oxidizing fat in the presence of an antioxidant | US454334 | 1989-12-21 | US5043180A | 1991-08-27 | Petrus G. M. Haring; Ronald P. Potman |
| The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products.Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:(a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*,(b) keeping the composition, in the presence of water, at a temperature of more than 50.degree. C. and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week. The present process may not only beneficially be employed in the preparation of flavor concentrates from a butterfat containing composition but also by the oxidation of materials containing animal and/or vegetable fat.Other aspects of the present invention are a process for flavoring food products and a flavored food product obtainable by such a process. | ||||||
| 34 | Edible spread and process for the preparation thereof | US69058 | 1987-07-02 | US4882187A | 1989-11-21 | Henry J. Izzo; Stephen M. Pincus; Jane B. Theiler; Michael C. Cirigliano |
| Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B). | ||||||
| 35 | Dried emulsion concentrates hydratable to edible spreads | US723210 | 1985-08-09 | US4615892A | 1986-10-07 | Alpha L. Morehouse; Charles J. Lewis |
| There is disclosed dried emulsion concentrates obtained by dehydrating oil-in-water emulsions containing a non-gelling starch hydrolyzate having a D.E. value of about 4 and not more than 25. The dried concentrates upon dispersing in water undergo inversion to form edible water-in-oil spreads of 15 to 35% fat by weight having the consistency of natural butter at room temperature. | ||||||
| 36 | Method of producing an edible fat emulsion and food product produced thereof | US513968 | 1983-06-30 | US4551346A | 1985-11-05 | Stanley A. R. Kilroy |
| A food product formed from edible fat, particularly a spreadable, refrigerated product of butter fat, by preparing a premix of casein and/or a casein derivative, an aqueous carrier and a peptizing agent and forming a sol by agitating and heating the premix to at least 80.degree. C. to peptize all the casein. The fat is then mixed with the sol. The product formed may be used as such for mixing with other products or spraying or even spray dried, but it is unstable and may be stabilized by crystallizing the fat followed by mixing with further peptizing agent and heating to at least 80.degree. C. The stabilized product is then packaged hot, chilled to recrystallize the fat and may be rewarmed to about 20.degree. C. before the product is stored at 5.degree. C. | ||||||
| 37 | Low fat butter-like spread | US107344 | 1979-12-26 | US4307125A | 1981-12-22 | Victor Amer |
| Low fat butter having good low temperature spreadability and an enhanced protein to fat ratio in comparison to natural butter is prepared from cream in a one step process wherein a small percentage of an emulsifier and a hydrocolloid are incorporated into the cream, and the resulting blend is chilled and worked in a swept surface heat exchanger whereby phase inversion without syneresis occurs. The blend is preferably homogenized and pasteurized prior to phase inversion, whereby the stability and keepability of the resulting product is improved. | ||||||
| 38 | Butter-like food product | US710223 | 1976-07-30 | US4112132A | 1978-09-05 | Ernest Badertscher; George Anthony Easton |
| A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type.Application to the production of an edible product having a fat content of from 35% to 90%. | ||||||
| 39 | High protein low calorie dairy spread and its production | US567012 | 1975-04-10 | US4000332A | 1976-12-28 | Olof Bo Sven Strinning; Karl-Erik Thurell |
| 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.degree.-50.degree. C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20.degree.-14.degree. while working the emulsion as it solidifies, and then to storage temperature, e.g., 12.degree.-8.degree. C. | ||||||
| 40 | Preparation of whippable emulsions | US491087 | 1974-07-23 | US3944680A | 1976-03-16 | Johannes George van Pelt; Albertus Prins; Johannes Hendrik VAN Roon; Petrus Smits |
| Aqueous oil emulsions which can be whipped to an overrun of 70 to 500% and heat treated for microbial stability are prepared containing an aqueous phase with a pH of 4.2 to 5.5, a fat content of 3 to 50%, an emulsifier that forms a flocculate in water at the pH of the aqueous phase, such as partial fatty acid esters of polyalcohols, and a globular protein in substantial absence of coagulated protein. The globular protein may be a complex of globular protein with an anionic polysaccharide and the fat may be butter fat or vegetable fat. | ||||||
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