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 |
|---|---|---|---|---|---|---|
| 121 | Reducing post-prandial fluctuations in plasma concentrations of large neutral amino acids (LNAA) | US332871 | 1989-04-03 | US5206218A | 1993-04-27 | Richard J. Wurtman; Judith J. Wurtman |
| Methods of reducing post-prandial fluctuations in plasma levels of large, neutral amino acids (LNAA), as well as compositions useful in that method. The foods and compositions comprise a carbohydrate to protein ratio of from about 3:1 to about 6:1 and, in a specific embodiment, a ratio of 4:1, which results in minimizing the variability in responses individuals exhibit to drugs which are LNAA. | ||||||
| 122 | Food composition comprising urea | US855232 | 1992-03-23 | US5200211A | 1993-04-06 | Philip C. Anderson; Kent L. Anderson |
| The present invention provides food compositions comprising urea, sorbitol and a quantity of an edible anti-urease component effective to prevent substantial exocellular degradation of urea, and methods of using such compositions to alleviate protein malnutrition and to suppress the appetite in humans for ethanol specifically or for food generally. | ||||||
| 123 | Gradual release structures for chewing gum | US809468 | 1991-12-16 | US5198251A | 1993-03-30 | Joo H. Song; Charles M. Copper; Daniel R. Spisiak, Jr. |
| Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques and comprise an active agent and a wall material. | ||||||
| 124 | Method for extending life of vitamin C in drink | US791183 | 1991-11-13 | US5141758A | 1992-08-25 | Woodrow C. Monte |
| A method for extending the shelf life of vitamin C in a drink once the drink is exposed to the ambient air. The method comprises adding ascorbyl palmitate to the drink. | ||||||
| 125 | Granulation of active ingredients using polyvinyl acetate and alcohol | US633395 | 1990-12-21 | US5124160A | 1992-06-23 | Steven E. Zibell; Kevin B. Broderick |
| A method is disclosed for granulating active ingredients using a granulation which includes polyvinyl acetate, alcohol and modified cellulosic. Methods for adding granulated active ingredients to oral compositions, including chewing gum, are provided. A chewing gum composition containing granulated active ingredients is also provided. | ||||||
| 126 | Method of making a free-flowing spray dried edible powder comprising an oil | US680773 | 1991-04-01 | US5120761A | 1992-06-09 | Jeffrey L. Finnan |
| A free-flowing, spray-dried edible powder is preferably made by partially hydrolyzing a gelatin, followed by making an emulsion of the gelatin and an edible oil, followed by spray-drying the emulsion. The method partially hydrolyzes the gelatin so that the weight average molecular weight of the gelatin is between about 15,000 and 35,000. Preferably the vitamin is vitamin E. Preferably the partial hydrolysis of the gelatin is an enzymatic hydrolysis. | ||||||
| 127 | Process for producing liquid egg having reduced cholesterol content | US599840 | 1990-10-19 | US5116628A | 1992-05-26 | Johji Ogasahara; Hitoshi Hariu; Masakazu Takahashi |
| A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above. | ||||||
| 128 | Method for extraction of lipids and cholesterol | US326467 | 1989-03-17 | US5112956A | 1992-05-12 | Pamela S. Tang; Norman S. Singer; Hsien-Hsin Chang |
| The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein. | ||||||
| 129 | Aqueous zein coated sweeteners and other ingredients for chewing gum | US565605 | 1990-08-09 | US5112625A | 1992-05-12 | Steven E. Zibell; Robert J. Yatka; Henry T. Tyrpin |
| A method of making zein coated, high-potency sweeteners or other gum ingredients that does not use alcohol is disclosed. A solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 1% and about 25% by weight zein, and the aqueous zein solution is combined with a high-potency sweetener or other gum ingredients to form a zein-coated ingredient. The zein coated ingredient is then used to make chewing gum. Preferable coating steps include spray drying and fluid bed coating. | ||||||
| 130 | Gradual release structures for chewing gum | US606044 | 1990-10-30 | US5108762A | 1992-04-28 | Kevin B. Broderick; Joo H. Song; Adebisi A. Campbell; Steve E. Zibell; Mansukh M. Patel |
| Gradual release structures for the release of glycyrrhizin in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning glycyrrhizin and a wall material. | ||||||
| 131 | Process for obtaining catechin complexes | US687375 | 1991-04-18 | US5107000A | 1992-04-21 | Tito L. Lunder |
| Catechin complexes are obtained from aqueous extracts obtained from plants containing catechins. The extracts are concentrated to a liquor, and the liquor then is extracted with dichloromethane to eliminate pigments from the liquor and to obtain an aqueous phase, which contains catechin complexes, and a dichloromethane phase. The aqueous phase is mixed with purified sea sand to form a paste which is eluted with acetone to obtain the catechin complexes in the acetone. The catechin complexes are recovered from the acetone by evaporating the acetone, and the recovered catechin complexes may be dried to obtain a powder. | ||||||
| 132 | Food composition comprising urea | US567235 | 1990-08-14 | US5098719A | 1992-03-24 | Philip C. Anderson; Kent L. Anderson |
| The present invention provides food compositions comprising urea, sorbitol and a quantity of an edible anti-urease component effective to prevent substantial exocellular degradation of urea, and methods of using such compositions to alleviate protein malnutrition and to suppress the appetite in humans for ethanol specifically or for food generally. | ||||||
| 133 | Process for the selective and quantitative elimination of lactoglobulins from a starting material containing whey proteins | US524924 | 1990-05-18 | US5077067A | 1991-12-31 | Philippe A. Thibault |
| A process for the selective and quantitative elimination of lactoglobulins from a starting material containing whey proteins, wherein the starting material is brought into contact with a strongly basic type anion exchanger, the pH of the starting material being between 4 and 6 when the ash content of the starting material is between 0 and at most 1% by weight, and between 6 and 8 when the ash content is between more than 1% and 3% by weight, so as to retain the lactoglobulins selectively and quantitatively on the anion exchanger, the anion exchanger on which the lactoglobulins are retained is separated from the remainder of the starting material and the remainder, free from lactoglobulins, is collected. | ||||||
| 134 | Process for separation of sterol compounds from fluid mixtures | US373823 | 1989-06-30 | US5064668A | 1991-11-12 | Lawrence P. Klemann; John W. Finley |
| Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The surface-modified adsorbent is prepared by (a) treating an adsorbent with a sterol compound so that the sterol compound becomes adsorbed on the adsorbent surface; (b) treating the sterol-modified adsorbent with a surface-modifying agent, this surface-modifying agent having a reactive group capable of reacting with the surface of the adsorbent, and an elongate hydrophobic portion, so that the surface of the adsorbent not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the adsorbent. A surface-modified adsorbent prepared in this way may also be used to remove sterols from solvents (such as carbon dioxide) which have themselves been used to extract sterols from foodstuffs, thus avoiding the need to distil and condense the solvent before it is recycled to treat further batches of the foodstuff. | ||||||
| 135 | Processes for separation of sterol compounds from fluid mixtures using substantially insoluble compounds | US373822 | 1989-06-30 | US5063070A | 1991-11-05 | Lawrence P. Klemann; John W. Finley |
| Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs the sterol. The surface-modified carbonate is prepared by (a) treating a substantially insoluble carbonate salt with a sterol compound so that the sterol compound becomes adsorbed on the carbonate surface; (b) treating the sterol-modified carbonate with a surface-modifying agent, said surface-modifying agent having a reactive group capable of reacting with the surface of the carbonate, and an elongate hydrophobic portion, so that the surface of the carbonate not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the carbonate. A surface-modified carbonate prepared in this way may also be used to remove sterols from solvents (such as carbon dioxide) which have themselves been used to extract sterols from foodstuffs, thus avoiding the need to distil and condense the solvent before it is recycled to treat further batches of the foodstuff. | ||||||
| 136 | Dietary supplement for children | US497900 | 1990-03-23 | US5051258A | 1991-09-24 | Billie J. Sahley |
| A dietary supplement is provided for children, consisting essentially of GABA (gamma-aminobutyric acid), Passion Flow Extract, L-taurine, and vitamin B6. | ||||||
| 137 | Functional decholesterolized egg yolks | US494764 | 1990-03-16 | US5037661A | 1991-08-06 | Zohar M. Merchant; Anilkumar G. Gaonkar; R. G. Krishnamurthy |
| The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like. | ||||||
| 138 | Chewing gum | US438556 | 1989-11-17 | US5017385A | 1991-05-21 | Horst P. Wienecke |
| A sugar-free or sugar-based chewing gum candy product having improved organoleptic properties and which comprises a matrix of confectionary ingredients having distributed therein multiple discrete regions of a chewing gum composition together with multiple discrete regions of a hardboiled candy composition. The chewing gum candy product displays novel organoleptic properties together with enhanced flavor and sweetness impact. | ||||||
| 139 | Gourd powder composition | US395334 | 1989-08-17 | US5013576A | 1991-05-07 | Shinzo Nakazawa; Taro Tsukada; Eiichi Suzuki |
| The composition comprises highly nutritious powder of gourd fruit which is available as solid nutritious food or nutritious beverages. The gourd powder composition contains the powder of gourd fruit, creaming syrup and/or L-ascorbic acid. The other nutritious ingredient can be added if necessary. When supplied as beverages, the foaming agents can be added thereto. The L-ascorbic acid is used mainly for the purpose of removing the grassy-smelling peculiar to the gourd. The creaming syrup is used to have the powder of gourd fruit deflocculated in the liquid. If the foaming agents are added thereto, the powder of gourd fruit is more easily deflocculated in the liquid and the cooling beverage like cream soda can be made. | ||||||
| 140 | Multiple encapsulated flavor delivery system and method of preparation | US503331 | 1990-03-30 | US5004595A | 1991-04-02 | Subraman R. Cherukuri; Tommy L. Chau; Krishna P. Raman; Angel M. Orama |
| A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising an outer hydrophilic coating containing up to the solubility limit of the coating of an intense sweetener. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products. | ||||||
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