| 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 | Sweetened consumables comprising Siame Noside'i as sweetness enhancer and method of enhancing sweetness of consumables | US16853119 | 2020-04-20 | US10827773B2 | 2020-11-10 | Chad Allen Hansen; Jay Patrick Slack; Christopher Todd Simons |
| Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | ||||||
| 82 | Increasing the bioavailability of flavan-3-ols with carbohydrates with a low glycemic index | US14646127 | 2013-11-29 | US10709159B2 | 2020-07-14 | Lucas Actis Goretta; Marcia Da Silva Pinto; Maria Belen Sanchez Bridge; Emmanuelle Bertschy; Antoine Leveques |
| The present invention relates generally to the field of flavan-3-ols. In particular, the present invention provides a way to increase the bioavailability of flavan-3-ols. Embodiments of the present invention relate to the use of at least one carbohydrate with a glycemic index of less than 50 in a composition comprising at least one flavan-3-ol for increasing the bioavailability of said flavan-3-ol. | ||||||
| 83 | Sweetened consumables comprising mogroside V or swingle extract fraction as sweetness enhancer and method of enhancing sweetness of consumables | US15703096 | 2017-09-13 | US10660356B2 | 2020-05-26 | Chad Allen Hansen; Jay Patrick Slack; Christopher Todd Simons |
| Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | ||||||
| 84 | Methods of obtaining natural products from the comestible fluids and methods of use | US13583172 | 2011-03-14 | US10646529B2 | 2020-05-12 | Ilya Raskin; Diana Roopchand; Slavko Komarnytsky |
| Described herein is an enriched substance containing a ground edible material comprising one or more concentrated bioactive natural products from plant juice, as well as methods of producing such enriched substances and methods of using such solids to provide beneficial effects to humans or other animals. Enriched foods comprising the enriched substance(s) are also provided. Also provided are non-sorbed natural products such as sugars, fats oils, and carotenoids found in the non-sorbed plant liquor fraction of plant juice. | ||||||
| 85 | Nutritional formulations using human milk oligosaccharides for modulating inflammation | US14654092 | 2013-12-20 | US10624916B2 | 2020-04-21 | Geralyn Duska-Mcewen; Sarah Comstock; Sharon Donovan; Rachael Buck; Joseph Schaller |
| Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide. | ||||||
| 86 | Method and apparatus for making cereal flakes | US15913129 | 2018-03-06 | US10575531B2 | 2020-03-03 | Barmack Rassi; Steven C Robie; James N Weinstein |
| Visually distinct, flaked Ready-to-Eat cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickness of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. | ||||||
| 87 | Fiber-Containing Carbohydrate Composition | US16460621 | 2019-07-02 | US20200032309A1 | 2020-01-30 | Michael D. Harrison; Andrew J. Hoffman |
| A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. | ||||||
| 88 | Foods in food container, and heating device for foods in food container | US15112181 | 2015-02-23 | US10368681B2 | 2019-08-06 | Akira Kataoka; Masaki Shibuya |
| A heating device for a food item in a food container includes the food container that contains the food items, a cooking container that contains the food container, and a steam generation device that supplies steam into the cooking container. The food container has an opening hole that communicates with an internal space and an external space, and at least one of a food surrounding space provided between an inner wall of the food container and the food items, and between the food items. The food surrounding space and the external space are communicated with each other through the opening hole, and steam is supplied into the cooking container to heat the food items by the steam. Thereby, the heating device for a food item in a food container that can subject the food item in the cooking container to steam heating can be provided. | ||||||
| 89 | Fiber-containing carbohydrate composition | US15933117 | 2018-03-22 | US10344308B2 | 2019-07-09 | Michael D. Harrison; Andrew J. Hoffman |
| A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. | ||||||
| 90 | Polysaccharide suitable to modulate immune response | US15018346 | 2016-02-08 | US10098948B2 | 2018-10-16 | Ruud Albers; Jari Helin; Werner Klaffke; Jean Hypolites Koek; Petronella Anna Kreijveld; Jari Natunen; Erwin Werner Tareilus; Richardus Paulus Anton Oranje |
| Objective of the present invention is to provide polysaccharides which modulate immune response, and which can be used as ingredients in edible products or pharmaceutical compositions. The present invention provides such polysaccharides obtained from the species Camellia sinensis, which comprise a rhamnogalacturonan-I core, and wherein the molar ratio of galacturonyl acid residues to rhamnosyl residues in the backbone of the polysaccharide is close to 1:1. The present invention also provides edible products or pharmaceutical compositions containing such polysaccharides, in order to modulate immune response. | ||||||
| 91 | Products and methods | US14241286 | 2012-09-06 | US10052355B2 | 2018-08-21 | Ivan Petyaev |
| The invention relates to fungal cells and spores, as well as extracts of either, for use, in particular, in prevention or treatment of Chlamydia, or Helicobacter pylori or other infections, inflammation, inflammatory, lysosomal, acidic, SOD—or IgG or other immunoglobulin—peroxidases or hydrogen peroxide induced or other forms of oxidative damage, atherosclerosis, heart disease, stomach, intestinal and liver inflammatory conditions and their complications, promoting or stimulating regeneration or healing of wounds, burns, ulcers, or other forms of damaged or aged tissues, or in reducing elevated cholesterol and/or triglycerides levels In a preferred instance, the fungal cells or spores are those used in the manufacture of fungal fermented cheeses or other food stuff or beverages, particular fungal blue or white cheeses. | ||||||
| 92 | Method and apparatus for removing a portion of a food product with an abrasive stream | US14919845 | 2015-10-22 | US10010106B2 | 2018-07-03 | Wilfred Marcellien Bourg, Jr.; Stephen Graham; Richard James Ruegg |
| A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus includes a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can include a food grade fluid and a food grade abrasive, for example, air and salt, respectively. | ||||||
| 93 | Method and apparatus for making cereal flakes | US14602807 | 2015-01-22 | US09924724B2 | 2018-03-27 | Barmack Rassi; Steven C Robie; James N Weinstein |
| Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. | ||||||
| 94 | Stovetop popcorn popper | US14629008 | 2015-02-23 | US09642387B1 | 2017-05-09 | Gary Lee Casey |
| A stovetop popcorn cooker (popper) contains a rotating shaft inclined with respect to the vertical axis of its bowl and is connected to and rotates a stirrer parallel to the bottom. The unique connection between the shaft and stirrer allows the stirrer to remain in continuous contact with the bottom while being rotated by the inclined shaft. A hinged lid extends over the majority of the top area of bowl. The bowl (pot), the cross-section of which has a flat bottom, may incorporate a first curved portion tangent to the bottom and second curved portion tangent to a cylindrical portion at the top. | ||||||
| 95 | NUCLEIC ACID MOLECULE OF TRANSGENIC MAIZE EVENT ME240913 THAT EXPRESSES CRY1DA PROTEIN, CELL, PLANT AND TRANSGENIC SEED, USES THEREOF, PLANT PRODUCT, METHOD, KIT AND AMPLICON FOR DETECTING THE EVENT, AND METHODS TO PRODUCE A TRANSGENIC PLANT AND TO CONTROL LEPIDOPTERAN INSECT PESTS | US17775168 | 2020-10-13 | US20230135492A1 | 2023-05-04 | Andréa ALMEIDA CARNEIRO; Beatriz DE ALMEIDA BARROS; Claudia TEIXEIRA GUIMARÃES; Fernando HERCOS VALICENTE; Marcos DE OLIVEIRA PINTO; Meire DE CÁSSIA ALVES; Myriam MAIA NOBRE; Newton PORTILHO CARNEIRO; Roberto WILLIANS NODA; Simone MARTINS MENDES; Sidney NETTO PARENTONI |
| The present invention relates to a novel transgenic maize event expressing the truncated or modified Cry1Da insecticidal protein designated as Event ME240913. The invention relates to nucleic acids that are unique to Event ME240913. Primers, amplicon, methods and kits for detecting the presence of Event ME240913 are also defined. The invention further relates to maize plants containing said event, uses thereof, methods and compositions for controlling lepidopteran insect pests. The invention describes a maize event that has shown a high level of plant protection against feeding damage caused by Lepidoptera, including S. frugirperda, as well as Cry1F resistant insects. The event of the invention was shown to be highly toxic to S. frugirperda. | ||||||
| 96 | Sweetened consumables comprising mogroside IV as sweetness enhancer and method of enhancing sweetness of consumables | US17036785 | 2020-09-29 | US11540543B2 | 2023-01-03 | Chad Allen Hansen; Jay Patrick Slack; Christopher Todd Simons |
| Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | ||||||
| 97 | Pod-based grain popping apparatus and methods of popping grains | US16174248 | 2018-10-29 | US11419356B2 | 2022-08-23 | Bradley Roulier; Jonas Tempel; Gary Ashurst; Robert Clark; Tejinder Grewal |
| A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position adjacent to a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which can be weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of. | ||||||
| 98 | Composite materials comprising amyloid fibrils and nanoparticulate nutritional minerals | US16492316 | 2018-03-12 | US11344599B2 | 2022-05-31 | Sreenath Bolisetty; Michael Zimmermann; Yi Shen; Raffaele Mezzenga |
| The present invention relates to the use of amyloid fibrils for providing nutritional minerals to the human body, particularly as a component in a food product, a dietary supplement or in a pharmaceutical product. The invention further provides for new compositions comprising composite materials of amyloid fibrils and nutritional minerals. The invention further relates to the use of such composite materials in the treatment of diseases and disorders and to the fortification of food and dietary supplements with nutritional minerals. | ||||||
| 99 | Reduced sucrose sugar coatings for cereals and methods of preparation | US13173298 | 2011-06-30 | US11297870B2 | 2022-04-12 | Christopher J. Barrett; Patrick C. Dreese; Daniel R. Green; Victor T. Huang; Christine Nowakowski; Fern A. Panda; Scott Whitman |
| Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns. | ||||||
| 100 | Sugar-reduced frosted cereal product | US14387526 | 2013-03-25 | US10939698B2 | 2021-03-09 | Veerle De Bondt |
| A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers. | ||||||
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