| 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 | 쓴맛, 신맛 및/또는 떫은맛이 차폐된 식용 제품 | KR1020137009397 | 2004-04-22 | KR1020130042063A | 2013-04-25 | 혼카넨애니나; 쿠시스토,푀비; 라티넨,리트바; 코포넨,리나 |
| 본 발명은 쓴맛, 신맛 및/또는 떫은맛을 차폐시킨 식용 제품에 관한 것이다. 신제품은 감미제 및 0.2 내지 25 중량%의 식물 스테롤 에스테르를 포함하며, 감미제의 양이 정규 제품에 비해 감소된다. | ||||||
| 82 | 종양 형성 또는 성장을 억제하고, 암, 암 증상 또는 암 치료 증후를 치료 또는 예방하는 면역 또는 혈액학적 강화 방법 | KR1020097025876 | 2008-05-14 | KR1020100024930A | 2010-03-08 | 칸워자가트라케시; 크리산센제프리웨인; 선수에잉; 팔마노케이패트리시아; 맥기본알래스테어케네스휴 |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 83 | 젖 유래 복합지질 고함유 분말 | KR1020087010139 | 2006-09-27 | KR1020080066726A | 2008-07-16 | 미우라스스무; 고지마겐지; 나카노다쿠; 가토겐; 도미자와아키라; 요시오카도시미쯔 |
| A dry substance which can be obtained by adjusting the pH value of butter serum or a liquid comprising reconstituted butter serum powder to 4.0 to 5.0, adding calcium chloride thereto to promote protein aggregation, removing the precipitate thus formed, ultrafiltering or microfiltering the supernatant, and then drying the liquid concentrate thus obtained and contains from 15 to 35% by weight of proteins and from 45 to 60% by weight of lipids wherein the content of complex lipids originating in milk amounts to 20% by weight or more in the dry product. Thus, it is possible to produce a powder being rich in milk-origin complex lipids which contains milk-origin phospholipids and milk-origin ganglioside at high concentrations and is usable as a starting material for producing a functional food, a substitute for maternal milk or a drug. | ||||||
| 84 | METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS | PCT/NZ2008000105 | 2008-05-14 | WO2008140335A3 | 2009-12-30 | KANWAR JAGAT RAKESH; KRISSANSEN GEOFFREY WAYNE; SUN XUEYING; PALMANO KAY PATRICIA; MACGIBBON ALASTAIR KENNETH HUGH |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 85 | METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY | EP08861480.5 | 2008-12-17 | EP2219478B1 | 2017-05-10 | THIELEN, Wilhelmus Johannes Gertrudes; BERENDSCHOT, Toussaint Theresia Johannes Maria; NELISSEN, Joseph Wilhelmus Petrus Maria; PLAT, Jogchum |
| 86 | POWDER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS | EP06810632.7 | 2006-09-27 | EP1938695B1 | 2017-01-25 | MIURA, Susumu; KOJIMA, Kenji; NAKANO, Taku; KATO, Ken; TOMIZAWA, Akira; YOSHIOKA, Toshimitsu |
| 87 | POWDER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS | EP12154529.7 | 2006-09-27 | EP2452567B1 | 2017-01-11 | Miura, Susumu; Kojima, Kenji; Nakano, Taku; Kato, Ken; Tomizawa, Akira; Yoshioka, Toshimoto |
| 88 | A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL | EP14809393.3 | 2014-12-09 | EP3079478A1 | 2016-10-19 | CANTOR, Mette; POULSEN, Vera; OEREGAARD, Gunnar; TRIHAAS, Jeorgos; WIND, Sandra; DERKX, Patrick |
| The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water-holding capacity. The method can be used to determine rheological properties of acidified milk, e.g. yoghurt and fresh cheese, in a fast and reliable way. The present invention also relates to a method of screening for microbial cultures resulting in fermented milk with desired rheological properties. By using an automated microtiter-plate pipetting station equipped with a pressure sensor inside the air displacement barrel of each pipette, it is possible to monitor real-time changes in pressure, when aspirating and dispensing milk gels, and then correlate the pressure versus time data obtained with milk gel rheological properties such as shear stress, gel firmness and water-holding capacity. | ||||||
| 89 | BETA-SERUM DAIRY PRODUCTS, NEUTRAL LIPID-DEPLETED AND/OR POLAR LIPID-ENRICHED DAIRY PRODUCTS, AND PROCESSES FOR THEIR PRODUCTION | EP05801035.6 | 2005-10-12 | EP1814399B1 | 2016-05-18 | FLETCHER, Katrina; CATCHPOLE, Owen; GREY, John, Bertram; PRITCHARD, Mark |
| 90 | Filled milk product comprising solids of sweet buttermilk | EP14161513.8 | 2011-02-14 | EP2749172A1 | 2014-07-02 | KIERBYE, Ida; TOFT NIELSEN, Jacob |
The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products. |
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| 91 | COMPOSITION COMPRISING VITAMIN K2 | EP12724777.3 | 2012-05-18 | EP2709460A1 | 2014-03-26 | VAN DEN HEUVEL, Elisabeth Gertruda Hendrika Maria; ZWIJSEN, Renate Marie Louise; MANIOS, Ioannis |
| The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. Optionally, the composition comprises polyunsaturated fatty acids and/or vitamin D. Preferably, the composition is a dairy composition and, more preferably, a yogurt. The composition according to the invention provides health benefits and can be used, in particular, for supporting, maintaining and/or improving of vascular elasticity and for the prevention of vascular hardening. It is further effective for supporting, maintaining and/or improving blood circulation and/or blood flow of micro- and/or macrovascular system; and/or for improving blood transfusion and the transfusion of oxygen and nutrients to the tissues and for the removal of waste and carbon dioxide from the tissues; and/or for keeping an adequate energy level. | ||||||
| 92 | SUBSTITUTE MILK PRODUCT | EP11702852.2 | 2011-02-14 | EP2533650B1 | 2014-03-26 | KIERBYE, Ida; TOFT NIELSEN, Jacob |
| 93 | Powder being rich in milk-origin complex lipids | EP12154529.7 | 2006-09-27 | EP2452567A1 | 2012-05-16 | The designation of the inventor has not yet been filed |
The present invention relates to a powder with high milk-derived complex lipid content characterized by containing protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more. |
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| 94 | PROCEDE DE FABRICATION D'UN PRODUIT LAITIER A TENEUR REDUITE EN GLUCIDES ET ENRICHI EN PHOSPOLIPIDES, NOTAMMENT EN CHOLINE, PROTEINES ET CALCIUM | EP10703188.2 | 2010-02-09 | EP2413705A1 | 2012-02-08 | EFSTATHIOU, Théo |
| The invention relates in particular to a method for preparing a dairy product, including the following steps: a) heat treating a buttermilk to a temperature of between 50 and 90°C for a duration of between 30 seconds and 60 minutes; b) homogenizing said heat-treated buttermilk produced in step a); and c) ultrafiltering the heat-treated, homogenized buttermilk produced in step b) to a pH of 4.5 to 5.8 or of 5.5 to 6 on membranes having a cutoff threshold of 1000 to 2000 Da. | ||||||
| 95 | 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. | ||||||
| 96 | 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 |
| 97 | METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY | EP08861480.5 | 2008-12-17 | EP2219478A1 | 2010-08-25 | THIELEN, Wilhelmus Johannes Gertrudes; BERENDSCHOT, Toussaint Theresia Johannes Maria; NELISSEN, Joseph Wilhelmus Petrus Maria; PLAT, Jogchum |
| The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml. | ||||||
| 98 | VERFAHREN ZUR HERSTELLUNG EINER FRUCHTZUBEREITUNG | EP07819148.3 | 2007-10-19 | EP2088874A1 | 2009-08-19 | JEINDL, Matthias |
| Disclosed is a method for producing a fruit preparation comprising at least three components A, B, and C. Component A is made at least of fresh fruit, minor parts of water, optional sugar or starch hydrolysates, optional Ca salts and enzymes for hardening the fruit, and optional stabilizers. Component B is made at least of natural flavors or flavors identical to natural ones, optional FTNF flavors, water as a solvent and carrier, and at least one additional ingredient selected from among the group comprising coloring foods or food dyes, buffer salts, stabilizers, juice concentrates, various sugar types as a carrier, other sweeteners such as aspartame, acesulfame. Component C is made at least of water, sugar types or sweeteners, and optional stabilizers. | ||||||
| 99 | POWDER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS | EP06810632.7 | 2006-09-27 | EP1938695A1 | 2008-07-02 | MIURA, Susumu; KOJIMA, Kenji; NAKANO, Taku; KATO, Ken; TOMIZAWA, Akira; YOSHIOKA, Toshimitsu |
Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate. |
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| 100 | Filled milk product comprising solids of sweet buttermilk | EP14161513.8 | 2011-02-14 | EP2749172B1 | 2018-07-25 | KIERBYE, Ida; TOFT, Jacob Randeris |
| The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products. | ||||||
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