| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | JPS5029775A - | JP13822673 | 1973-12-13 | JPS5029775A | 1975-03-25 | |
| 82 | MALLEABLE PROTEIN MATRIX AND USES THEREOF | PCT/CA0201988 | 2002-12-20 | WO03053158A9 | 2004-04-08 | SIMARD ERIC; PILOTE DOMINIQUE; DUPONT CLAUDE; LAJOIE NATHALIE; PAQUET MARCEL; LEMIEUX PIERRE; GOYETTE PHILIPPE |
| The present invention relates to a malleable protein matrice (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 matrice and its usages. | ||||||
| 83 | N-ACYL DERIVATIVES OF GAMMA AMINO - BUTYRIC ACID AND AND BETA ALANINE AS FOOD FLAVOURING COMPOUNDS | PCT/US2013034335 | 2013-03-28 | WO2013148991A8 | 2014-10-30 | SHI FENG; RENES HARRY; VAN OMMEREN ESTHER; VORSTER SUSANNA MAGDALENA; WANG YILI; DE KLERK ADRI; WINKEL CORNELIUS |
| A flavour composition comprising a compound according to the formula (I) 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 m is 0 or 1. | ||||||
| 84 | MALLEABLE PROTEIN MATRICE AND USES THEREOF | PCT/CA0201988 | 2002-12-20 | WO03053158A2 | 2003-07-03 | SIMARD ERIC; PILOTE DOMINIQUE; DUPONT CLAUDE; LAJOIE NATHALIE; PAQUET MARCEL; LEMIEUX PIERRE; GOYETTE PHILIPPE |
| The present invention relates to a malleable protein matrice (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 matrice and its usages. | ||||||
| 85 | Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors | US14401699 | 2013-05-07 | US10047034B2 | 2018-08-14 | 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. | ||||||
| 86 | N-Acyl Derivatives of Gamma Amino- Butyric Acid and Beta Alanine as Food Flavouring Compounds | US14386061 | 2013-03-28 | US20150044332A1 | 2015-02-12 | Feng Shi; Harry Renes; Esther Van Ommeren; Susanna Magdalena Vorster; Yili Wang; Adri De Klerk; Chris Winkel |
| A flavour composition comprising a compound according to the formula (I) and 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 m is 0 or 1. | ||||||
| 87 | REDUCED-FAT NATURAL BUTTER PRODUCT AND METHODS OF MANUFACTURING THE SAME | US13424744 | 2012-03-20 | US20130251852A1 | 2013-09-26 | Todd Landon; Cara Nelson; Glenn H. Ward |
| A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat. | ||||||
| 88 | BUTTER AND PROCESS FOR OBTAINING SAME | US12974238 | 2010-12-21 | US20110151081A1 | 2011-06-23 | Philippe BALBARIE; Francisco Javier ECHEVARRIA GUTIERREZ; Jose Ramon IGLESIAS BARCIA |
| The present invention relates to a new butter and a process for preparing same comprising: (a) grinding and mixing the starting ingredients, and (b) heat treatment at a temperature comprised between 70-150° C., wherein the starting ingredients comprise: (i) a fat selected from among cream, butter, anhydrous milk fat and mixtures thereof and (ii) at least one additive selected from the group of stabilizers, thickeners, texturing agents, emulsifiers and mixtures thereof. The invention also relates to a process for packaging the butter in a package, such as a spray type container, or a tube type container, or a dispensing package with a membrane stopper, as well as the packaged butter obtained. | ||||||
| 89 | PHARMACEUTICAL COMPOSITION FOR TOPICAL APPLICATION | US12705219 | 2010-02-12 | US20100137198A1 | 2010-06-03 | 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. | ||||||
| 90 | Pharmaceutical composition for topical application | US11294318 | 2005-12-05 | US07682623B2 | 2010-03-23 | 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. | ||||||
| 91 | Malleable protein matrix and uses thereof | US10499313 | 2002-12-20 | US20060057131A1 | 2006-03-16 | Eric Simard; Dominique Pilote; Claude DuPont; Nathalie Lajoie; Marcel Paquet; Pierre Lemieux; Philippe Goyette |
| The present invention relates to a malleable protein matrice (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 matrice and its usages. | ||||||
| 92 | Method of forming a light butter | US10110699 | 2000-10-18 | US06916499B1 | 2005-07-12 | Todd Landon |
| A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate including water, and at least the first intermediate or the second intermediate including interfacial butter solids, combining the first intermediate and the second intermediate to form an intermediate blend, and processing the intermediate blend to form the light butter. | ||||||
| 93 | Pharmaceutical and cosmetic carrier or composition for topical application | US10169897 | 2001-01-10 | US06911211B2 | 2005-06-28 | 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. | ||||||
| 94 | Baking adjuvant | US10174163 | 2002-06-18 | US20030143312A1 | 2003-07-31 | Dov Tamarkin; Meir Eini; Micha Peled |
| An oil composition including a mixture of an oil and a baking adjuvant is provided, which can be used in the same way as conventional fats in baking to provide baked goods having improved volume, texture, and dietary value. Useful baking adjuvants include fatty acids having a molecular weight of at least 200 Da, fatty alcohols having a molecular weight of at least 200 Da, and mixtures thereof. | ||||||
| 95 | Thickened oil compositions of edible oil | US10169804 | 2002-07-09 | US20030099747A1 | 2003-05-29 | Meir Eini; Dov Tamarkin |
| Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty alcohols, for use in the preparation of edible foods and medicinal/therapeutic products. Further disclosed are methods for the production of the thickened, thixotropic oil compositions, edible food and medicinal/therapeutic products containing same and methods of their production and consumption. | ||||||
| 96 | Reduced-fat compositions and methods for preparing and using same | US567488 | 1995-12-05 | US5770254A | 1998-06-23 | Henry J. Izzo; Robert E. Lieberman |
| This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1% to about 99%; and (B) an aqueous phase present in an amount from about 1% to about 99%, wherein the aqueous phase comprises a protein complexing agent present in an amount from about 0.2% to about 98%. The reduced-fat 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 and using these reduced-fat compositions and the edible compositions in which they may be employed. | ||||||
| 97 | Method for producing margarine having an extra low fat content | US158003 | 1993-11-24 | US5472729A | 1995-12-05 | Jan A. Larsson |
| A method for the manufacture of an extra low calorie margarine, and a margarine produced according to said method is provided. The margarine has a fat content of between 15 and 38 percent by weight, whereby a water phase comprising starch having a viscosity of 100-800 cp, corresponding to a polymerization degree of more than 10.000, is solved in a liquid, is emulsified in a fat phase prepared from fats and/or oils and having an addition of 0.25-2 percent by weight as calculated on the ready margarine of an emulsifier to directly form a water-in-oil emulsion. The emulsion is pasteurized, cooled and packed. The special starch included in the water phase is pretreated in a first step by being acid-hydrolysis to reduce the viscosity of the starch. If necessary, in a second step, a functional group is introduced into the starch molecule for stabilizing the acid-hydrolyzed starch base, whereby the starch is made completely soluble in the water phase and can be heat treated and cooled without becoming gelified. | ||||||
| 98 | Honey products | US230632 | 1994-04-21 | US5468513A | 1995-11-21 | Robert N. Fackrell; Lorenzo P. Griffeth |
| Honey butters prepared from a honey and 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) honey butter. | ||||||
| 99 | Low calorie low fat butter-like spread | US936935 | 1992-08-28 | US5346716A | 1994-09-13 | Abraham I. Bakal; Penny A. Cash; Marvin E. Eisenstadt |
| A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions. | ||||||
| 100 | Reduced-fat peanut butter compositions and methods for preparing same | US708484 | 1991-05-31 | US5240734A | 1993-08-31 | Henry J. Izzo; Robert E. Lieberman |
| A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent. | ||||||
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