| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Polysaccharide suitable to modulate immune response | US16054849 | 2018-08-03 | US10449249B2 | 2019-10-22 | 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. | ||||||
| 102 | Food ingredients from stevia rebaudiana | US13943776 | 2013-07-16 | US10368570B2 | 2019-08-06 | Avetik Markosyan |
| Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals. | ||||||
| 103 | Methods for reducing oil and/or fat uptake of fried foods | US14423242 | 2013-09-23 | US10188129B2 | 2019-01-29 | Robert B. Fletcher; Jing Guo; Jorg Theuerkauf; Sjoerd A. De Vries |
| An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food. | ||||||
| 104 | Fiber-Containing Carbohydrate Composition | US15933117 | 2018-03-22 | US20180371514A1 | 2018-12-27 | 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. | ||||||
| 105 | PROCESS FOR MAKING A TEXTURE MODIFIED FOOD PRODUCT AND TEXTURE MODIFIED FOOD PRODUCT THEREOF | US15829109 | 2017-12-01 | US20180343907A1 | 2018-12-06 | Frédéric Rousseau |
| The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition. | ||||||
| 106 | POLYSACCHARIDE SUITABLE TO MODULATE IMMUNE RESPONSE | US16054849 | 2018-08-03 | US20180339040A1 | 2018-11-29 | 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. | ||||||
| 107 | PRODUCTS AND METHODS | US16028220 | 2018-07-05 | US20180311292A1 | 2018-11-01 | 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 foodstuff or beverages, particular fungal blue or white cheeses. | ||||||
| 108 | Gas detection apparatus, cooking apparatus, and method of controlling the apparatuses | US14957956 | 2015-12-03 | US10009965B2 | 2018-06-26 | Hyun Sook Kim; Boo Keun Yoon; Sang Hak Kim |
| Disclosed herein is a cooking apparatus including a heating unit configured to heat an ingredient contained in a cooking chamber, a gas sensor configured to detect a gas inside the cooking chamber, a communication unit configured to communicate with an external apparatus, and a control unit configured to determine a cooking progress state of the ingredient based on the type and concentration of the gas detected by the gas sensor and to transmit information on the cooking progress state to the external apparatus through the communication unit to inform a user of the cooking progress state. | ||||||
| 109 | AMINO ACID CONTAINING GLYCOSYLATION COMPOSITION DERIVED FROM RICE, AND A METHOD OF PRODUCING THE SAME | US15668268 | 2017-08-03 | US20170325491A1 | 2017-11-16 | Masazumi KUMAZAWA; Yoichiro TAKAI |
| The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: a step for compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an α-1,4 bond in starch, and, a step for breaking the α-1,4 bond in starch and/or an α-1,6 bond in starch by adding an enzyme into the cylinder. Furthermore, in a preferable embodiment of the method for producing an amino acid containing glycosylation composition derived from rice according to the present invention, a step for adding water to the rice powder (or rice grains) is further carried out as preparation. | ||||||
| 110 | Phytases, nucleic acids encoding them and methods for making and using them | US13321465 | 2010-05-20 | US09695403B2 | 2017-07-04 | David P. Weiner; Arne I. Solbak, Jr.; Ryan McCann |
| This invention relates to phytases, polynucleotides encoding them, uses of the polynucleotides and polypeptides of the invention, as well as the production and isolation of such polynucleotides and polypeptides. In particular, the invention provides polypeptides having phytase activity under high temperature conditions, and phytases that retain activity after exposure to high temperatures. The invention further provides phytases which have increased gastric lability. The phytases of the invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients. The phytases of the invention can be formulated as foods or feeds or supplements for either to, e.g., aid in the digestion of phytate. | ||||||
| 111 | Processed barley food products | US10888502 | 2004-07-12 | US20050025867A1 | 2005-02-03 | Nancy Ames; Camille Rhymer |
| The processing of raw barley grains to a quick cooking barley product useable as a rice substitute and a snack product is described. | ||||||
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