| 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 | FOOD PRODUCTS FOR DIABETICS | US11573457 | 2005-08-09 | US20090232916A1 | 2009-09-17 | Avidor Shulman; Dori Pelled; Tzafra Cohen |
| Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention is a functional food which may be used clinically to lower the lipid level in people suffering from an imbalanced lipid profile and which may progress towards diabetes complications and coronary vascular disorders. In particular embodiments the proactive agent can be any of a naturally occurring lipid, a synthetic or mimetic lipid which is not digestible by humans and interferes with body weight gain/loss, plant extracts and substances derived therefrom, antioxidants, animal-derived substances, minerals and pharmaceuticals, and any mixture thereof. | ||||||
| 22 | フィトステロール分散体 | JP2011550676 | 2010-01-29 | JP5630770B2 | 2014-11-26 | フランシス ハーティンググレイド，トーマス; ディアス，ミゲル エンジェル フエンザリダ; ロハス，アレハンドロ マルコビッツ |
| 23 | Food and drink of the taste-improving agent | JP2010519670 | 2009-03-16 | JP4955813B2 | 2012-06-20 | 智和 井野; 祐三 山田; 尋士 白砂; 英記 藤原 |
| 24 | Of food preservation methods and compositions which contain useful one or more of phytosterols and / or phytostanols for this purpose | JP2006551696 | 2005-02-07 | JP2007525976A | 2007-09-13 | ザウィストウスキ、ジャージィ |
| 【課題】食品の保存方法及びこの目的のために有用な一種以上のフィトステロール及び／又はフィトスタノールを含む組成物を提供すること。
【解決手段】食品を、微生物の成長に起因する劣化、及び前記食品内に存在し得るいずれかの構成成分の脂肪又は油の酸化の両方から保存する方法であって、一種以上のフィトステロール、フィトスタノール、又はその混合物を前記食品に添加することを含む。 【選択図】なし |
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| 25 | 貯蔵安定な発酵乳製品を製造する方法 | JP2017563103 | 2016-05-24 | JP2018516087A | 2018-06-21 | シャキル・ウア−レフマン; ブランドン・コペスキー; ティム・ドエルマン |
| 冷蔵せずに貯蔵安定である発酵乳製品、例えばヨーグルトを製造する方法を開示する。そのような方法は、殺菌した、好ましくは超高温(UHT)殺菌した、0.5〜1.9質量%の乳糖を有する牛乳ベースを乳酸菌培養物と接触させ、容器内に無菌的に包装し、続いて4.7未満のpHをもたらすのに好適な条件下で保存する工程を含む。他の成分(例えば、甘味料、風味材料、防腐剤、安定化剤、乳化剤、プレバイオティック物質、特別なプロバイオティクス細菌、ビタミン、ミネラル、オメガ3脂肪酸、フィトステロール、抗酸化剤、着色剤)が、包装の前に添加されてもよい。 | ||||||
| 26 | Phytosterol dispersion | JP2011550676 | 2010-01-29 | JP2012518628A | 2012-08-16 | フランシス ハーティンググレイド，トーマス; ディアス，ミゲル エンジェル フエンザリダ; ロハス，アレハンドロ マルコビッツ |
| 本発明は、フィトステロール、フィトスタノール、及びそれらの誘導体の高安定水性分散体を製造するための方法に関し、フィトスタノールに対して比較的小さい濃度の乳化剤の広範囲の使用及びフィトスタノールの高濃度の分散体を製造することを可能とする。 該分散体は、１種又は複数のフィトスタノール、水性媒体、及び１種又は複数の乳化剤を少なくとも１４０℃で分散機内にて分散して、エマルジョンを得、このエマルジョンを続いて冷却し、水性媒体にステロールを分散させる方法を用いることにより得られる。 | ||||||
| 27 | 飲食品の呈味向上剤 | JP2010519670 | 2009-03-16 | JPWO2010004784A1 | 2011-12-22 | 智和 井野; 英記 藤原; 祐三 山田; 尋士 白砂 |
| 本発明の目的は、飲食品の呈味向上剤、飲食品の呈味向上方法、呈味の向上した飲食品を提供することである。本発明は、長鎖高度不飽和脂肪酸及び/又はそのエステル体並びにステロール及び/又はステロールエステルから成る飲食品の呈味向上剤、該呈味向上成分を添加することにより飲食品の呈味を向上する方法、及び、これらの方法で呈味が向上した飲食品長鎖高度不飽和脂肪酸及び/又はそのエステル体、並びに、ステロール及び/又はステロールエステルの組み合わせの飲食品の呈味向上剤としての使用等に係る。 | ||||||
| 28 | Dispersion of phytosterols | US13202862 | 2010-01-29 | US09629378B2 | 2017-04-25 | Thomas Francis Harting Glade; Miguel Angel Fuenzalida Diaz; Alejandro Markovits Rojas |
| The invention relates to a method for the production of highly stable aqueous dispersions of phytosterols, phytostanols and derivatives thereof, which allows the use of a wide range of emulsifiers in relatively small concentrations in relation to the phytosterols and which allows the preparation of dispersions with high concentrations of phytosterols. Said dispersions are obtained using a method in which one or more phytosterols, an aqueous medium and one or more emulsifiers are dispersed in a disperser at a temperature of at least 140° C. in order to obtain an emulsion and the resulting emulsion is subsequently cooled in order to obtain a dispersion of sterols in an aqueous medium. | ||||||
| 29 | Yogurt Topping | US15259592 | 2016-09-08 | US20160374358A1 | 2016-12-29 | Shri K. Sharma |
| Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency. | ||||||
| 30 | Methods for Making Shelf-Stable Cultured Dairy Products | US15162649 | 2016-05-24 | US20160353760A1 | 2016-12-08 | Shakeel Ur-Rehman; Brandon Kopesky; Tim Doelman |
| Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7. | ||||||
| 31 | YOGURT TOPPING | US13733285 | 2013-01-03 | US20130129898A1 | 2013-05-23 | SHRI K. SHARMA |
| Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency. | ||||||
| 32 | DISPERSION OF PHYTOSTEROLS | US13202862 | 2010-01-29 | US20120046254A1 | 2012-02-23 | Thomas Francis Harting Glade; Miguel Fuenzalida Diaz; Alejandro Markovits Rojas |
| The invention relates to a method for the production of highly stable aqueous dispersions of phytosterols, phytostanols and derivatives thereof, which allows the use of a wide range of emulsifiers in relatively small concentrations in relation to the phytosterols and which allows the preparation of dispersions with high concentrations of phytosterols. Said dispersions are obtained using a method in which one or more phytosterols, an aqueous medium and one or more emulsifiers are dispersed in a disperser at a temperature of at least 140° C. in order to obtain an emulsion and the resulting emulsion is subsequently cooled in order to obtain a dispersion of sterols in an aqueous medium. | ||||||
| 33 | Hoodia plant extract with improved flavor | US12148631 | 2008-04-21 | US07923435B2 | 2011-04-12 | Amir Maximiliaan Batenburg; Mohamed Said Chaara; Egge Aart Eddy Rosing; Frederik Michiel Meeuse; Salomon Leendert Abrahamse |
| Extracts of Hoodia plant containing steroidal glycosides which have improved flavor, by virtue of reduced levels of discovered negative flavor compounds. Food compositions containing steroidal glycosides with reduced amounts of discovered negative flavor components are also included. | ||||||
| 34 | Process of making Hoodia plant extract with improved flavor | US12148630 | 2008-04-21 | US20090263510A1 | 2009-10-22 | Kevin John Povey; Petrus Gerardus Maria Haring; Frederik Michiel Meeuse; Rob van der Brugghen |
| Processes of making extracts of Hoodia plant containing steroidal glycosides which have improved flavor, by virtue of reduced Levels of discovered negative flavor compounds. | ||||||
| 35 | Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose | US10772416 | 2004-02-06 | US20050175745A1 | 2005-08-11 | Jerzy Zawistowski |
| A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytosterols, phytostanols, or mixtures thereof. | ||||||
| 36 | LOW-FAT, BRINE-MATURED, SOFT WHITE CHEESE ENRICHED WITH CHOLESTEROL LOWERING AGENT AND METHOD FOR PREPARING SAME | EP11185463.4 | 2011-10-17 | EP2578085B1 | 2017-08-30 | Poulos, Spyridon; Papadimitriou, Ioannis |
| 37 | Low-fat, brine-matured, soft white cheese enriched with cholesterol lowering agent and method for preparing same | EP11185463.4 | 2011-10-17 | EP2578085A1 | 2013-04-10 | Poulos, Spyridon; Papadimitriou, Ioannis |
The present invention provides a method for preparing a brine-matured, soft white cheese enriched with a cholesterol lowering agent selected from the group consisting of free plant sterols, plant sterol esters, free plant stanols, plant stanol esters, and mixtures thereof, comprising the steps of (a) preparing a homogeneous mixture of skimmed milk and the cholesterol lowering agent by providing skimmed milk and a cholesterol lowering agent, followed by mixing and homogenizing the skimmed milk and the cholesterol lowering agent to give a homogeneous mixture of skimmed milk and cholesterol lowering agent, (b) providing partially skimmed milk, wherein the partially skimmed milk has not been subjected to homogenization, (c) mixing the homogeneous mixture of skimmed milk and cholesterol lowering agent provided in step (a) and the partially skimmed milk of step (b) to obtain a soft white cheese making mixture, and (d) preparing the brine-matured, soft white cheese enriched with a cholesterol lowering agent from the soft white cheese making mixture obtained in step (c). Furthermore, the present invention provides a brine-matured, soft white cheese prepared by the method of the present invention and its use in the prevention or treatment of diseases associated with hypercholesterolemia.
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| 38 | Hoodia plant extract with improved flavor | EP09156597.8 | 2009-03-30 | EP2111765B1 | 2013-01-16 | Batenburg, Amir, M; Chaara, Mohamed, S; Rosing, Egge, A. E.; Meeuse, Frederik, M; Abrahamse, Salomon, L |
| 39 | Method for reducing fat content in butter and semi-skimmed butter | EP14460034.3 | 2014-06-20 | EP2957181A1 | 2015-12-23 | Placek, Ryszard |
The present invention relates to a method for reducing the fat content of butter by combining butter with an aqueous phase, the invention also relates to the semi-skimmed butter produced using this method, which has a fat content between 38 and 42%. |
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| 40 | TASTE-IMPROVING AGENT FOR FOODS AND DRINKS | EP09794231.2 | 2009-03-16 | EP2311326A1 | 2011-04-20 | INO, Tomokazu; FUJIWARA, Hidenori; YAMADA, Yuzo; SHIRAMASA, Hiroshi |
Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks. |
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