子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Flavor ingredients for cooling preparations | US11396150 | 2006-03-30 | US20060249167A1 | 2006-11-09 | Wolfgang Giersch; Claude Vanrietvelde; Anh Le; Jerome Barra; Hidemi Tashiro |
| The present invention relates to the use of 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one, in the form of any one of its isomers or of a mixture thereof, as a perfuming or flavoring ingredient. The present invention also relates to the perfuming or flavoring compositions or articles containing the compounds. Compositions comprising 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one and at least one further compound having or imparting minty, fruity, and/or trigeminal organoleptic properties are also part of the present invention. | ||||||
| 42 | Candy brush and confectionery container set | US29170527 | 2002-11-06 | USD498341S1 | 2004-11-16 | Brad Baker |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 43 | Produce snack kit that enhances the appeal of produce to children | US10280455 | 2002-10-26 | US20040081726A1 | 2004-04-29 | Thomas Andrew Fink |
| A produce snack kit includes a plurality of shaped produce pieces which are shaped to allow arrangement into one or more predetermined arrangement goals, and a goal indication means for indicating the one or more predetermined arrangement goals. A user arranges the plurality shaped produce pieces into the one or more predetermined arrangement goals with the aid of the goal indication means. The invention may be embodied as methods or apparatus. | ||||||
| 44 | Method of using alpha-keto enamine derivatives as ingredients and products incorporating same | US09863970 | 2001-05-23 | US06592884B2 | 2003-07-15 | Thomas Hofmann; Harald Ottinger; Oliver Frank; Tomislav Soldo; Christoph Cerny; Fabien Robert; Imre Blank |
| The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: alone or in combination, as an ingredient for food, cosmetic, pharmaceutical, and perfume compositions, wherein R1 includes N-Pyrrolidinyl, N-Pyridinyl, N-(amino-diethyl), N-(2-carboxy-pyrrolidinyl), N-(2-Methoxycarbonyl-pyrrolidinyl), or a combination thereof; R2 includes hydrogen, methyl, or a combination thereof; X includes methylene, ethylidene, 1-Propylidene, oxy radical, or a combination thereof; and Y includes methylene, ethylidene, 1-propylidene, oxy radical, ethan-1,2-diyl, ethen-1,2-diyl, propan-1,2-diyl, ethan-1,2-oxy-1,2-yl, or a combination thereof. Food products containing such compositions, as well as methods of imparting a cooling effect on a consumer's skin, are also included. | ||||||
| 45 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US20020164403A1 | 2002-11-07 | Josephine E. Lometillo; Singhachai Surintranspanot |
| A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating. | ||||||
| 46 | Paint set confectionery | US10040576 | 2001-12-28 | US20020142073A1 | 2002-10-03 | Brad Baker |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 47 | Low-calorie compounded cocoa composition | US74371 | 1998-05-08 | US06045850A | 2000-04-04 | Tsutomu Kondou |
| A low-calorie compounded cocoa composition comprising cocoa powder, erythritol, and a sweetener of high sweetness (e.g., Stevia and Aspartame). It is lower in calories than conventional compounded cocoa composition containing sucrose as a sweetener and is pleasant to the taste. | ||||||
| 48 | Method for transferring a metallized holographic image | US824914 | 1997-03-27 | US5902436A | 1999-05-11 | Stephen B. Stepanek |
| A holographic image that has been transferred from a conventional polymeric support to an aluminum stock element is described in this invention. A host of images may be envisioned and since this image, on a aluminum stock element, may then be wound up in a roll, it can be used in the manufacture of cans, containers and the like. The aluminum stock element containing the holographic image may also be used in sheets for advertisements and the like. This element and process permits the wide spread use of such holographic images, such use not being available until now. | ||||||
| 49 | Process for transferring holographic images | US655000 | 1996-07-09 | US5746865A | 1998-05-05 | Stephen B. Stepanek |
| A process for transferring a holographic image from a conventional polymeric support to a foil support is described in this invention. A host of images may be envisioned and since this image, on a foil support, may then be wound up in a roll, it can be used as a wrapping element for a host of applications such as in the candy and gum industry; wrapping foils; etc. This element and process permits the wide spread use of such holographic images, such use not being available until now. | ||||||
| 50 | Organoleptic compositions | US870104 | 1992-04-17 | US5371069A | 1994-12-06 | Philip A. Christenson; Paul J. Riker; Denise A. Anderson; John M. Yurecko, Jr. |
| The present invention provides organoleptic compositions which upon thermolyis, hydrolysis or both, release an odorant molecule. They find utility, for example, in tobacco, in tobacco paper, and as additives to food, beverages or gum. The compositions contain one or more dicarboalkoxy dioxolane derivatives having the following formula: ##STR1## wherein R.sup.1 and R.sup.2 are, independently, --CO.sub.2 R.sup.3 wherein R.sup.3 is --H.sub.3 or lower alkyl, provided that in at least one of R.sup.1 and R.sup.2, R.sup.3 is lower alkyl; wherein Z is a direct bond, or --CH.dbd.C(R.sup.4)--; where R.sup.4 is --H or alkyl group; and Y is ##STR2## where R.sup.5 and R.sup.6 are independently --H, lower alkyl or --OR.sup.7 where R.sup.7 is --H or lower alkyl. | ||||||
| 51 | Dicarboalkoxy dioxolane derivatives | US626348 | 1990-12-12 | US5144048A | 1992-09-01 | Philip A. Christenson; Paul J. Riker; Denise A. Anderson; John M. Yurecko, Jr. |
| The present invention provides compounds which upon thermolyis, hydrolysis or both, release an odorant molecule. They find utility, for example, in tobacco, in tobacco paper, and as additives to food, beverages or gum. These compounds are dicarboalkoxy dioxolane derivatives having the following formula: ##STR1## wherein R.sup.1 and R.sup.2 are, independently, --CO.sub.2 R.sup.3 wherein R.sup.3 is --H.sub.3 or lower alkyl, provided that in at least one of R.sup.1 and R.sup.2, R.sub.4 is lower alkyl; wherein Z is a direct bond, or --CH.dbd.C(R.sup.4)--; where R.sup.4 is an alkyl group; and Y is, when Z is a direct bond, ##STR2## where R.sup.5 is lower alkyl; and Y, when Z is --CH.dbd.C(R.sup.4)--, ##STR3## where R.sup.6 is H, lower alkyl or OR.sup.7, where R.sup.7 is H or lower alkyl. | ||||||
| 52 | Cooking for the capsule | JP2010546281 | 2009-03-16 | JP2012515527A | 2012-07-12 | ビョルン グラフ，; ドリス チャン，; フィリップ ドゥボック，; フリッツ ヴィルヘルム ヌーケル，; マルクス ハートマン， |
| 油脂ベースの結合系に混入させた脱水した食品粉末を含む、複数の圧縮した食料品を備えるカプセルが記載される。 カプセルを製造するための方法がさらに記載される。
【選択図】図３ |
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| 53 | Fine coating processing | JP2010536123 | 2008-11-25 | JP2011505142A | 2011-02-24 | シーザー エレジャルド; トーマス クンスウィッチ; ジェラルド コッティン; マーク ジャラルド; フランク ルズニャック |
| The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. | ||||||
| 54 | Micronization of polyols | JP2010517418 | 2008-07-25 | JP2010534637A | 2010-11-11 | ゴンゼ・ミシェル・アンリ・アンドレ; シュトウッフス・ロベルト・アンリ・マーセル |
| ２０〜６０μｍの粒径分布（ｄ
５０ ）と、５ｓ／１００ｇ以下、好ましくは５ｓ／１００ｇ未満の流動度と、を有するマイクロナイズドポリオールを開示する。 マイクロナイズドポリオールは、対応するミルドポリオールと比較してより小さい粒径分布を有するにもかかわらず、改良された流動度を有する。 最も好ましくは、ポリオールは、マルチトール、イソマルト、マンニトール、ソルビトール、キシリトール、およびエリトリトールの１種以上である。 好ましいポリオールはまた、４０以上の圧縮性指数（％）を示す。
ポリオールをマイクロナイズするための方法は、ａ）化学式Ｃ ｎ Ｈ ２ｎ＋２ Ｏ ｎを有しかつ２０〜２５℃で固体であるポリオールを取り込む工程と、ｂ）ポリオールをジェットミル内に供給しかつ窒素を用いて圧力を加える工程と、ｃ）マイクロナイズドポリオールを捕集する工程と、を含む。 マイクロナイズドポリオールは、食品組成物、飼料組成物、化粧組成物、および医薬組成物、特定的にはチューインガム組成物に有用である。 |
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| 55 | USE OF α-KETOENAMINE DERIVATIVE AS INGREDIENT | JP2001153799 | 2001-05-23 | JP2002084990A | 2002-03-26 | HOFMANN THOMAS; OTTINGER HARALD; FRANK OLIVER; SOLDO TOMISLAV; CERNY CHRISTOPH; ROBERT FABIEN; BLANK IMRE |
| PROBLEM TO BE SOLVED: To use an α-ketoenamine derivative having cooling effects. SOLUTION: A compound having the general formula (wherein, R1 is N- pyrrolidinyl; R2 is methyl; X is ethylidene; and Y is an oxy radical) is used alone or in combination as an ingredient of a food, a cosmetic, a pharmaceutical and a perfume composition. | ||||||
| 56 | Method for producing coated candy product | JP2001211491 | 2001-07-12 | JP2002034461A | 2002-02-05 | AEBI MARCEL |
| PROBLEM TO BE SOLVED: To provide a method for producing a candy product having a fat-based coating including at least one edible object embedded therein. SOLUTION: A candy base is coated with the fat-based coating, and the resultant fat-based coating is softened. At least one of the edible object is embedded in the softened fat-based coating, and the resultant fat-based coating is hardened to provide the objective product. COPYRIGHT: (C)2002,JPO | ||||||
| 57 | JPH05505728A - | JP50206192 | 1991-12-09 | JPH05505728A | 1993-08-26 | |
| 58 | JPS5849145B2 - | JP5943080 | 1980-05-07 | JPS5849145B2 | 1983-11-02 | ITO EIJI; HIROKAWA TADAHIKO; NOMURA HIDEO; KIKUCHI YASUSHI |
| A granular iced confection is described in which each grain comprises a granular food as the core and a coating layer of a frozen liquid. Examples of the granular food are beans, cut pieces of fruit, frozen liquid and compressed tablets. This iced confection is produced by adding a liquid to a sufficiently cooled granular food while grains of the granular food are rotated. The grain shape of the iced confection can be varied widely by controlling the cooling temperature, the rate of rotating the food grains and/or the manner of adding the liquid to the food grains. | ||||||
| 59 | Preparation of granular frozen food and frozen food | JP5943080 | 1980-05-07 | JPS56158055A | 1981-12-05 | ITOU EIJI; HIROKAWA TADAHIKO; NOMURA HIDEO; KIKUCHI YASUSHI |
| PURPOSE: To provide a granular frozen food in the form of "kompeito" (confetti) or "kanokomochi" (a rice cake with sweet boiled beans mixed in)or nut cluster, by covering the peripheral surface of the granular food with a frozen layer or adhering plural grains of the granular food to one another with frozen layers. CONSTITUTION: A granular food is turned in a rotating drum, etc. while being cooled. An additive solution is then added to the cooled turning and whirling granular food, adhered to and frozen on the surface of the granular food. The spray of the additive solution provides a granular frozen food containing the granular food as a core material covered with a frozen layer thereon. The addition of the additive solution as large drops provides the granular frozen food like a cluster in which plural grains of the granular food adhere to one another with frozen layers. COPYRIGHT: (C)1981,JPO&Japio | ||||||
| 60 | COCOA NUGGETS AND METHOD OF MAKING SAME | US14197314 | 2014-03-05 | US20140186511A1 | 2014-07-03 | Xiaoying WANG |
| Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing. | ||||||
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