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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 4110. Отображено 100.
23-02-2012 дата публикации

Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof

Номер: US20120045550A1
Автор: Evert Altena, Gerrit Jan Stokkers
Принадлежит: Akzo Nobel Chemicals International BV

The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 μm to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b) optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c) subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.0 times the particle size of the sodium chloride-containing material particles; d) subsequently, compacting the particle mixture resulting from step c.) using a pressure of from 40 to 400 MPa; e. subsequently, crushing the compacted salt product to give particles of the desired particle size of 50 μm to 10 mm; wherein the steps are carried out under substantially dry conditions. Additionally, the invention provides the low sodium salt product obtainable by the process and the use thereof for human or animal consumption.

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Номер записи: 1
17-05-2012 дата публикации

Allergen-free compositions

Номер: US20120121758A1
Автор: Laura Lane Becker
Принадлежит: Individual

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

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Номер записи: 2
24-05-2012 дата публикации

Method for suppressing the acrid taste and/or metallic taste derived from potassium chloride

Номер: US20120128862A1
Автор: Hisatoshi Shimokawa, Junko Tanizawa
Принадлежит: Individual

There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake.

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Номер записи: 3
13-09-2012 дата публикации

Masking Bitter Flavors

Номер: US20120232166A1
Автор: Alfredo D. Prudente, JR., Darryl Holliday, Joan M. King, John W. Finley
Принадлежит: Louisiana State University and Agricultural and Mechanical College

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

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Номер записи: 4
27-09-2012 дата публикации

Reduced sodium salt composition

Номер: US20120244263A1
Автор: Kim Woollett, Richard Durno Murray
Принадлежит: Smiths Snackfood Co Pty Ltd

The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.

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Номер записи: 5
19-09-2013 дата публикации

Low Sodium Salt Composition

Номер: US20130243924A1
Автор: Pratik N. Bhandari, Sambasiva Rao CHIGURUPATI
Принадлежит: Individual

The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

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Номер записи: 6
31-10-2013 дата публикации

Fermented Ingredient

Номер: US20130287893A1
Автор: Christopher Todd Mons, Stefka Ivanova Myaka, Tarun Bhowmik
Принадлежит: Givaudan SA

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

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Номер записи: 7
03-01-2019 дата публикации

Enhanced salt compositions and methods of preparation thereof

Номер: US20190000123A1
Автор: Avraham Baniel, Michael Zviely, Ronit Romm, Sivan NAHUM
Принадлежит: DOUXMATOK LTD

Provided herein are compositions with enhanced saltiness or reduced sodium content per weight when compared to the salt component thereof, and methods for the preparation thereof.

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Номер записи: 8
20-01-2022 дата публикации

TEA BEVERAGE IN WHICH QUALITY OF TASTE RESULTING FROM SUGARS AND SWEETENERS IS IMPROVED

Номер: US20220015384A1
Автор: ASAMI Yoji, FUJIE Akiko, NAGAO Koji, OHKURI Tadahiro, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20. 1. A tea beverage comprising:(a) a natural sugar in an amount corresponding to a sweetness intensity X1;(b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2;(c) less than 50 mg/100 ml of sodium; and(d) 0.1 to 52 mg/100 ml of potassium and/or 0.1 to 52 mg/100 ml of calcium,wherein the high-intensity sweetener comprises at least one high-intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Luo han guo extract, mogroside V, and thaumatin; and0.1<(X1+X2)≤20 is satisfied.2. The tea beverage according to claim 1 , wherein a sodium content is 7 mg/100 ml or more and less than 40 mg/100 ml.3. The tea beverage according to claim 1 , comprising 0.1 to 32 mg/100 ml of potassium and/or 0.1 to 32 mg/100 ml of calcium.4. The tea beverage according to claim 1 , wherein energy is 50 Kcal/100 ml or less.5. The tea beverage according to claim 1 , wherein X1 is 0.1 to 5.9.6. The tea beverage according to claim 1 , comprising 200 to 600 ppm of polyphenol.7. The tea beverage according to claim 6 , comprising 200 to 600 ppm of catechin.8. The tea beverage according to claim 1 , wherein the natural sugar is at least one selected from the group consisting of glucose claim 1 , sucrose claim 1 , fructose claim 1 , ...

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Номер записи: 9
12-01-2017 дата публикации

COMPOSITIONS OF STEVIOL MULTIGLYCOSYLATED DERIVATIVES AND STEVIA COMPONENTS

Номер: US20170006906A1
Автор: Jackson Mel Clinton
Принадлежит:

The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry. 1. A composition comprising one or more glycosylated steviol glycoside and one or more steviol glycoside , wherein the composition is in solid or liquid form.2. The composition of claim 1 , wherein the amount of glycosylated steviol glycoside in the composition is less than about 70 percentage by weight.3. The composition of claim 2 , wherein the amount of glycosylated steviol glycoside in the composition is less than about 50 percentage by weight.4. The composition of claim 2 , wherein the amount of glycosylated steviol glycoside in the composition is about 10 or more by weight claim 2 , less than about 70 percentage by weight.5. The composition of claim 3 , wherein the amount of glycosylated steviol glycoside in the composition is about 10 or more by weight claim 3 , less than about 50 percentage by weight.6. The composition of claim 1 , wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.7. The composition of claim 6 , wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 99.5 percentage by weight.8. The composition of claim 7 , wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.9. The composition of claim 7 , wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.10. The composition of claim 1 , wherein the one or more glycosylated steviol glycoside comprises glycosylated rebaudioside A claim 1 , glycosylated stevioside claim 1 , glycosylated stevioside+glycosylated rebaudioside A claim 1 , glycosylated rebaudioside B claim 1 , glycosylated rebaudioside D claim 1 , glycosylated rebaudioside A+glycosylated rebaudioside B claim 1 , glycosylated rebaudioside A+glycosylated ...

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Номер записи: 10
27-01-2022 дата публикации

SAVOURY SEASONING COMPOSITION

Номер: US20220022503A1
Автор: Ju Xiaojie, Sailer Winfried, Sethi Jatin
Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury seasoning composition, a method of preparing such a composition and to uses of such a composition. 1. A particulate , savoury seasoning composition comprising:a) 1-80 wt. %, by weight of the composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;b) 1-30 wt. %, by weight of the composition, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;c) up to 10 wt. %, by weight of the composition, of water; andd) 1-30 wt. %, by weight of the composition, of particles of puffed maize endosperm, wherein upon sieving at least 80 wt. % of said particles of maize endosperm passes a sieve with apertures of 1500 μm, 'wherein the sum of a) and b) is at least 20 wt. %, of the total weight of the composition.', 'e) 1-20 wt. %, by weight of the composition, of oil'}2. The composition according to claim 1 , wherein the particulate consists of particles having an average particle size of at least 10 μm claim 1 , preferably wherein at least 80 wt. % of the particles pass a sieve with apertures of 1500 nm.3. The composition according to claim 1 , comprising 2-15 wt. % claim 1 , by weight of the composition claim 1 , of oil claim 1 , preferably 5-10 wt. % claim 1 , of oil claim 1 , preferably wherein the oil is selected from the group consisting of sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , maize oil claim 1 , olive oil claim 1 , cottonseed oil claim 1 , safflower oil claim 1 , palm olein and combinations thereof.4. The composition according to claim 1 , wherein the composition comprises 5-75 wt. % claim 1 , preferably 10-70 wt. % claim 1 , of salt.5. The composition according to claim 1 , wherein the composition comprises 5-25 wt. % claim 1 , preferably 10-20 wt. % of savoury taste giving ingredients.6. The composition according to claim 1 , wherein the composition ...

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Номер записи: 11
08-01-2015 дата публикации

Method for removing nitrate from solution comprising salt component

Номер: US20150010677A1
Автор: Hyo-Suk Yoon
Принадлежит: SOLUX LIGHTING FIXTURE

The present invention provides a method for removing nitrate from a solution comprising a salt component, wherein the method transplants sulfur bacteria to a sulfur-containing plant, and enables the sulfur-containing plant to which the sulfur bacteria is transplanted to contact a solution that comprises a salt component so as to remove nitrate from the solution comprising the salt component. The present invention also provides a solution comprising the salt component prepared by the method, and provides a salt comprising nitrate of 1.7 mg or lower per 100 g of salt.

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Номер записи: 12
17-01-2019 дата публикации

REDUCED SALT MIXTURES FOR CONFECTIONS

Номер: US20190014792A1
Автор: RAMIREZ Lilian, TRAN Lisa
Принадлежит:

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

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Номер записи: 13
21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

Номер: US20210015128A1
Автор: Ghebre-Sellassie Isaac, Teweldemedhin Amleset
Принадлежит:

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration. 1. A process for preparing Habesha dried food product , comprising the steps of:(a) selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain;(b) cooking the selected ingredients in the style according to a Habesha cuisine to result in a fresh form of food, which is one of a sauce, a stew and a meal; and(c) determining a final state as either a segmented dried form of food, or a powdered dried form of food,wherein if the final state in step (c) is the segmented dried form of food, the process of preparing Habesha dried food product further comprises the steps of:(d) partially dehydrating the fresh form of food in step (b) to 20%-30% of water by weight to result in a cake of food;(e) cutting the cake of food on a tray to result in a segmented cake of food;(f) freezing the segmented cake of food at −20° C. to result in a frozen segmented cake of food;(g) freeze-drying the frozen segmented cake of food to result in the segmented dried form of food; and(h) packaging the segmented dried form of food in a moisture-resistant bag, or in a glass jar containing an oxygen absorber to result in the Habesha dried food product,wherein if the final state in step (c) is the ...

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Номер записи: 14
21-01-2021 дата публикации

ENCAPSULATED MICRONUTRIENT GRANULES FOR FORTIFICATION OF EDIBLE SALT COMPOSITIONS

Номер: US20210015135A1
Автор: Jadav Pritam, Jaggavarapu Satyanarayana Reddy, Shashikala M.N., Singh Nisha
Принадлежит:

Substantially encapsulated micronutrient granules for fortification of an edible salt composition are disclosed. Said encapsulated micronutrient granules comprise granules comprising 0.1 to 20% of at least one micronutrient and 1 to 99% of at least one binding agent selected from a group consisting of a fatty acid, cellulose derivative and sugar, encapsulated by an outer coating comprising a fatty acid and cellulose derivative. 1. Substantially encapsulated micronutrient granules for fortification of an edible salt composition , said encapsulated micronutrient granules comprising:granules comprising 0.1 to 20% of at least one micronutrient and 1 to 99% of at least one binding agent selected from a group consisting a fatty acid, cellulose derivative and sugar, encapsulated by an outer coating comprising a fatty acid and cellulose derivative.2. The encapsulated micronutrient granules as claimed in claim 1 , wherein the outer coating comprises the fatty acid and cellulose derivative in a ratio ranging between 5:1 to 1:5.3. The encapsulated micronutrient granules as claimed in claim 1 , wherein the fatty acid is stearic acid.4. The encapsulated micronutrient granules as claimed in claim 1 , wherein the cellulose derivative is hydroxyl propyl methyl cellulose.5. The encapsulated micronutrient granules as claimed in claim 1 , having a particle size in a range of 200 to 800 microns.6. The encapsulated micronutrient granules as claimed in claim 1 , wherein the micronutrient is selected from a group consisting of Fe source claim 1 , Zn source and mixtures thereof.7. A fortified edible salt composition comprising:98% of an edible salt;{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '0.1 to 5% of encapsulated micronutrient granules as claimed in ; and'}0.01 to 0.5% of an additional micronutrient selected from a group consisting of potassium iodate, potassium iodide, and mixtures thereof.8. A process for preparing substantially encapsulated micronutrient granules claim 1 , ...

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Номер записи: 15
21-01-2021 дата публикации

Edible Granules with Varied Flavors and Their Preparation Methods

Номер: US20210015137A1
Автор: Chen Zhen, Ding Junfeng, LEI Guotai
Принадлежит:

The present invention discloses edible granules with varied flavors, relating to the technical field of food. The present invention comprises carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, wherein the amounts of them are: carbohydrates 70-80%, water 10-20%, emulsifiers 0-10%, salt 0-10%, sweeteners 0-10%, flavor enhancers 0-2%, acidity modifiers 0-2%, food flavors 0.01-1%, food colors 0-0.5% and antioxidants 0.01-0.04%. In the present invention, through different components of carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, edible granules with varied flavors may be prepared without adding natural substances in the granules of the present invention, so that the problem that the existing natural seasonings have a single taste and are difficult to prepare is solved. 1. Edible granules have varied flavors , the granules comprise: carbohydrates , water , emulsifiers , salt , sweeteners , flavor enhancers , acidity modifiers , food flavors , food colors and antioxidants. The amounts of them are: carbohydrates 70-80% , water 10-20% , emulsifiers 0-10% , salt 0-10% , sweeteners 0-10% , flavor enhancers 0-2% , acidity modifiers 0-2% , food flavors 0.01-1% , food colors 0-0.5% and antioxidants 0.01-0.04%.2. Edible granules have varied flavors according to . Specifically claim 1 , the carbohydrates are sugar claim 1 , glucose claim 1 , starch claim 1 , fructose claim 1 , trehalose claim 1 , food fiber claim 1 , and dextrin etc. They can be used individually or used as a combination of two or more of them.3. Edible granules have varied flavors according to . Specifically claim 1 , the emulsifiers described are Arab gum claim 1 , guar gum claim 1 , pectins claim 1 , propylene glycol esters of fatty acids claim 1 , mono- and diglycerides of fatty acids claim 1 , propylene glycol alginate claim 1 , ...

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Номер записи: 16
16-01-2020 дата публикации

PARTICULATE MEAT SEASONING COMPOSITION

Номер: US20200015503A1
Автор: Doyle John Gerard, Jonas Volker
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a particulate meat seasoning composition comprising: 115.-. (canceled)17. The seasoning composition according to claim 16 , wherein the semolina component is wheat semolina.18. The seasoning composition according to claim 16 , wherein the flour component comprises 50-80% by weight of the flour component of wheat flour and 20-50% by weight of the flour component of rice flour.19. The seasoning composition according to claim 16 , wherein the seasoning composition comprises at least 50 wt. % of the one or more seasoning ingredients.20. The seasoning composition according to claim 16 , wherein the combination of the farinaceous component and the one or more seasoning ingredients constitutes at least 75 wt. % of the seasoning composition.21. The seasoning composition according to claim 16 , wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 90 μm and at least one maximum above 150 μm claim 16 , the farinaceous component typically has a multimodal particle size distribution with at least one maximum below 100 μm claim 16 , preferably below 90 μm claim 16 , and at least one maximum above 120 μm claim 16 , preferably above 150 μm.22. The seasoning composition according to claim 16 , wherein the composition comprises 5-50 wt. % of plant material selected from spices claim 16 , herbs claim 16 , vegetables claim 16 , fruit and combinations thereof.23. The seasoning composition according to claim 16 , wherein the composition comprises at least 5 wt. % of spices and/or herbs.24. The seasoning composition according to claim 16 , wherein the composition comprises 20-65 wt. % of salt selected from sodium chloride claim 16 , potassium chloride claim 16 , monosodium glutamate and combinations thereof.25. The seasoning composition according to claim 16 , wherein the composition contains not more than 10 wt. % water.26. The seasoning composition according to claim 16 , wherein the composition contains 0 ...

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Номер записи: 17
25-01-2018 дата публикации

SALT PRODUCTION AUTOMATION SYSTEM UTILIZING THREE-DIMENSIONALLY STRUCTURED EVAPORATION FIELDS

Номер: US20180021694A1
Автор: PARK Yong Hee
Принадлежит:

Provided a salt production automation system utilizing three-dimensionally structured evaporation fields. The salt production automation system utilizing three-dimensionally structured evaporation fields includes: evaporation fields which have collection pools (SWT) and are installed in at least two separate places; a plurality of evaporation members which are three-dimensionally arranged in the evaporation fields to make seawater flow downwards; and a seawater supply unit which supplies seawater to the evaporation members so that seawater can flow downwards from the evaporation members, wherein among the evaporation fields, the number of evaporation members gradually decreases from the first stage evaporation field to the final stage evaporation field. 1. A salt production automation system utilizing three-dimensionally structured evaporation fields , the system comprising:{'b': '20', 'an evaporation field () having a retention pond;'}{'b': 30', '20, 'a plurality of evaporation members () three-dimensionally disposed in the evaporation field () to allow seawater to flow down thereon;'}{'b': 30', '30, 'a seawater supply unit supplying seawater to the evaporation members () so that the seawater flows down on the evaporation members (); and'}{'b': 30', '40', '20', '40, 'a seawater circulation unit supplying seawater to the evaporation members () from a seawater tank () by returning the seawater dropping to the retention pond at the evaporation field () to the seawater tank () of the seawater supply unit (when the seawater flowing down in the retention pond has salt concentration equal to or less than a predetermined level).'}220303030. The system of claim 1 , wherein the evaporation field () receives water claim 1 , which is supplied to the evaporation members () from the seawater supply unit and flows down on the evaporation members () claim 1 , in the retention pond claim 1 , and the retention pond has a collection pool (SWT) for collecting the seawater flowing down ...

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Номер записи: 18
01-02-2018 дата публикации

EDIBLE LOW-SODIUM SALINE COMPOSITION

Номер: US20180027857A1
Автор: Dotti-Sarda Josep Lluis
Принадлежит: LANCASTER PLUS SLU

The composition comprises a mixture of: from 65% to 80% of rock salt; from 15% to 25% of a mixture of ground seeds selected from pumpkin, sunflower, sesame, flax and poppy; from 2% to 4% of linseed oil; and from 1% to 2% of a preservative for the oleaginous components; said percentages being in weight relative to the total weight of the mixture and the saline composition presenting a homogeneous grain size distribution. 2. A composition according to claim 1 , wherein said rock salt comprises a 25% reduction in sodium claim 1 , obtained by a greater proportion of potassium chloride.4. A composition according to claim 3 , comprising:77% of rock salt;20% of said seed mixture; and3% of linseed oil.5. A composition according to claim 3 , further comprising at least 1% of a magnesium compound.6. A composition according to claim 5 , comprising:75% of rock salt;20% of said seed mixture;3% of linseed oil; and2% of a magnesium compound.7. A composition according to claim 3 , further comprising at least 5% of a calcium compound.8. A composition according to claim 7 , comprising:70% of rock salt;20% of said seed mixture;3% of linseed oil; and7% of a calcium compound.9. A composition according to claim 5 , wherein said magnesium compound is obtained from an inorganic salt that contains magnesium.10. A composition according to claim 7 , wherein said calcium compound is obtained from an inorganic salt that contains calcium.11. A composition according to claim 3 , further comprising 2-7% of a mineral salt for the provisioning of trace elements selected from iron claim 3 , phosphorus claim 3 , fluorine claim 3 , or iodine.12. A composition according to claim 1 , further comprising the addition of a preservative for avoiding the oxidation of the linseed oil and of oleaginous products derived from the mixture seeds.13. A composition according to claim 2 , comprising:77% of rock salt;20% of said seed mixture; and3% of linseed oil.14. A composition according to claim 2 , further ...

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Номер записи: 19
17-02-2022 дата публикации

PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF

Номер: US20220046951A1
Автор: CHEN Qiongling, Liu Li, Meng Shi, Wang Qiang, ZHANG Jinchuang, Zhang Yujie
Принадлежит:

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition. 1. A plant protein-based whole-cut fried chicken nugget , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 20 to 50 parts of peanut protein , 30 to 60 parts of wheat protein , 0.1 to 0.5 parts of seasonings , 0.1 to 0.5 parts of water-retaining agent , and 0.5 to 1.5 parts of coating flour.2. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 35 to 48 parts of peanut protein claim 1 , 40 to 60 parts of wheat protein claim 1 , 0.3 to 0.4 parts of seasonings claim 1 , 0.2 to 0.4 parts of water-retaining agent claim 1 , and 0.9 to 1.3 parts of coating flour.3. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the peanut protein has a content of protein of not less than 55% claim 1 , and a content of fat of not more than 7.5%; and/orthe wheat protein has a content of protein of not less than 70%, and a content of fat of not more than 1.5%.4. The ...

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Номер записи: 20
31-01-2019 дата публикации

TASTE-MODIFYING COMBINATIONS

Номер: US20190029300A1
Автор: Aeberhardt Kasia, BILLAT-ROSSI Maryline
Принадлежит: FIRMENICH SA

The present invention relates to the use of a compound according to formula (I) 2. The composition as recited in claim 1 , wherein n is 0 or 1;the dotted line represents carbon-carbon single or double bond; and{'sup': 1', '4', '5', '5', '5, 'sub': 1', '5, 'each of Rto R, taken independently from each other, represents a hydrogen atom, or represents a Ror ORgroup, Rrepresenting a Cto Calkyl group.'}4. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Ror ORgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.5. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Rgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.6. The composition as recited in any one of to claim 1 , wherein said compound (I) or (II) is in the form of a mixture of the E and Z stereoisomers claim 1 , said mixture comprising at least 50% w/w claim 1 , or at least 80% w/w claim 1 , of the stereoisomer E claim 1 , the remaining being essentially the Z stereoisomer.7. The composition as recited in claim 1 , wherein said compound (I) is selected amongst (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxy-phenyl)-N-(3-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-ethoxy-phenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-ethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3 claim 1 ,4-dimethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropyl-phenethyl)acrylamide or (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methylphenethyl)acrylamide.8. A method to confer claim 1 , enhance claim 1 , improve or ...

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Номер записи: 21
04-02-2021 дата публикации

PROCESS FOR PREPARING A BOUILLON TABLET

Номер: US20210030041A1
Автор: Bobe Ulrich, Bozon Annabel, Gaddipati Sanyasi, Kehlenbeck Volker, Kim Youngbin, Perdana Jimmy, Schroeder Volker
Принадлежит:

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet. 1. A process for the production of a bouillon tablet comprising salt , fiber and starch , the process comprising the steps of:a) dissolving the salt or part of the salt in water;b) mixing a combination of the starch and the fiber with the water before, during or after dissolution of the salt or part of the salt in water;c) drying the mixture of step b) to obtain a dry salt-starch-fiber mass;d) mixing the dry salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;e) pressing the dry composition to a bouillon tablet;wherein the bouillon tablet comprises at least 10 wt % salt-starch-fiber mass, preferably between 20 to 75 wt % of the salt-starch-fiber mass; andwherein the salt-starch-fiber mass comprises 18 to 82_wt % salt and 18 to 82_wt % of a combination of starch and fiber, preferably 20 to 80_wt % salt and 20 to 80_wt % of a combination of starch and fiber and wherein the salt is dissolved in the water at a ratio between 1:2.8 to 1:20.2. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the starch in step b) is a native or pre-gelatinized starch or cold swelling starch or flour or combination thereof.3. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the starch is selected from the group consisting of maize claim 1 , waxy maize claim 1 , high amylose maize claim 1 , wheat claim 1 , tapioca claim 1 , rice ...

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Номер записи: 22
04-02-2021 дата публикации

PROCESS FOR PREPARING A BOUILLON TABLET

Номер: US20210030042A1
Автор: Bobe Ulrich, Gaddipati Sanyasi, Kim Youngbin, Perdana Jimmy, Schroeder Volker
Принадлежит:

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing said co-processed salt-starch mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result 5 in a dry mass and pressing the dry mass into a tablet. 1. A process for the production of a bouillon tablet comprising salt and starch , the process comprising the steps of:a) dissolving the salt or part of the salt in water;b) mixing the starch and the water before, during or after dissolution of the salt or part of the salt in water;c) drying the mixture of step b) to obtain a dry salt-starch mass;d) mixing the dry salt-starch mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;e) pressing the dry composition to a bouillon tablet;wherein the bouillon tablet comprises at least 10 wt % salt-starch mass; andwherein the salt-starch mass comprises 18 to 82 wt % salt and 18 to 82 wt % starch and wherein the salt is dissolved in the water at a ratio between 1:2.8 to 1:20.2. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the starch in step b) is a native or pre-gelatinized starch or cold swelling starch or combination thereof.3. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the starch is selected from at least one of from the group consisting of maize claim 1 , waxy maize claim 1 , high amylose maize claim 1 , wheat claim 1 , tapioca claim 1 , rice claim 1 , potato claim 1 , cassava and combination thereof.4. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the dry salt-starch mass has a water activity below 0.35.5. A process for the production of a ...

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Номер записи: 23
04-02-2021 дата публикации

Method and device for preparing cleaned rock salt

Номер: US20210031246A1
Автор: Shun BAI, Yongliang Liu
Принадлежит: Anthela Foods Inc

A method and a device for preparing cleaned rock salt are provided in the present disclosure. The method includes examining a plurality of rock salt blocks and positioning a qualified rock salt block; performing a first three-dimensional photographing to determine an area of a contaminant; in response to the area of the contaminant, performing a pre-cleaning process, an enhanced cleaning process, and an ultrasonic cleaning process with movable probes or performing a pre-cleaning process; performing an ultrasonic combined cleaning process; monitoring a turbidity level; in response to the turbidity level being monitored, triggering a monitoring alarm or performing a spray cleaning process, an air knife water removal process, and a hot-air drying process on a corresponding rock salt block; after the drying process, performing a second three-dimensional photographing to determine the area of the contaminant; and storing the corresponding rock salt block or performing an online explosive residue detection.

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Номер записи: 24
09-02-2017 дата публикации

Low-Sodium Salt Composition

Номер: US20170035087A1
Автор: Chigurupati Sambasiva
Принадлежит:

Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl. 1. A seasoning agent comprising: from about 2 to about 80 percent by weight of cereal flour; and', 'from about 10 to about 60 percent by weight of potassium chloride;', 'wherein the cereal flour provides a matrix in which the potassium chloride is dispersed., 'a modified potassium chloride composition including2. The seasoning agent of claim 1 , further comprising about 10 to about 60 percent by weight sodium chloride.3. The seasoning agent of claim 2 , wherein the sodium chloride is blended with the modified potassium chloride composition.4. The seasoning agent of claim 1 , wherein the modified potassium chloride includes a food grade acidulant claim 1 , the food grade acidulant being substantially dispersed within the matrix.5. The seasoning agent of claim 4 , wherein the food grade acidulant is citric acid.6. The seasoning agent of claim 1 , wherein the cereal flour includes rice flour.7. A seasoning agent comprising:modified potassium chloride composition derived from a plasticized mass of potassium chloride and a cereal flour; wherein the plasticized ...

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Номер записи: 25
18-02-2021 дата публикации

METHOD FOR PRODUCING INSTANT NOODLES CONTAINING POTASSIUM LACTATE

Номер: US20210045416A1
Автор: KITANO Sho, Kono Hiroyuki, Matsumura Atsushi
Принадлежит:

[Problem to be Solved] 1. A method for producing instant noodles , comprising at least the following steps 1 to 3:step 1 of kneading a raw material powder, water and kansui to produce noodle dough;step 2 of producing noodle strings from the noodle dough; andstep 3 of adding potassium lactate to the noodle strings.2. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains gluten.3. The method for producing instant noodles according to claim 1 , wherein the noodle strings are gelatinized before the step 3.4. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains wheat flour. The present invention relates to a method for producing potassium lactate-containing instant noodles having adequate salty taste and texture.In production of noodles in general, salt (sodium chloride) is added in many cases in producing noodle strings from a raw material powder such as wheat flour. Such addition aims to improve noodle making properties and texture by enhancing elasticity and extensibility of resultant noodle strings through an action of sodium chloride on gluten contained in the noodle strings.In recent years, however, a large number of the so-called low-salt products having a reduced sodium chloride content for preventing high blood pressure otherwise caused through excessive intake of sodium are placed on the market. According to “Dietary Reference Intakes for Japanese” issued by the Ministry of Health, Labour and Welfare, the recommended daily salt intake is less than 9 g for an adult male and less than 7.5 g for an adult female in the 2010 edition, but the recommended daily salt intake is reduced to less than 8 g for an adult male and less than 7 g for an adult female in the 2015 edition. Thus, consciousness of salt reduction will be probably continuously increasing.In response to the increase of the concern about salt reduction, food in which sodium lactate is added for ...

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Номер записи: 26
18-02-2021 дата публикации

NUTRAMEAL - A NUTRITIONAL COMPOSITION TO MEET DAILY CALORIE AND NUTRITION NEEDS OF A HUMAN BEING

Номер: US20210045421A1
Автор: Dave Isha Vipul
Принадлежит:

The present invention discloses a nutritional dietary formulation with an appropriate weight of weeds comprising whole weed (pigweed), whole weed (dandelion) excluding unwanted parts of the roots, whole weed (stinging nettles) excluding its nettles, and whole weed (lamb's quarters), in the ratio of 5:4:2:4 and corn meal in amount of 250 grams. It is prepared from ubiquitously available and otherwise discarded weeds and cornmeal. Thus, it is economical. Further, it is a wholesome meal that supplies calories both quantitatively and qualitatively. The micronutrients are also balanced. The present invention provides dietary nutritional formulations that meet the Recommended Dietary Allowance (RDA) of all types of human groups including the healthy human beings and under nourished human population. 1. A dietary nutritional formulation to meet the recommended dietary allowance of a healthy human being of age above 12 years comprising:{'i': Amaranthus retroflexus', 'Taraxacum officinale', 'Urtica dioica', 'Chenopodium album, "a. a fresh weeds composition containing whole weed (pigweed), whole weed (dandelion) excluding unwanted parts of the roots, whole weed (stinging nettles) excluding its nettles, and whole weed (lamb's quarters) taken in the ratio of 5:4:2:4 respectively provided said fresh weeds composition weigh at least 750 gms; and"}b. the cornmeal in the amount of 250 gms.2. A dietary nutritional formulation to meet the recommended dietary allowance of a malnourished human being comprising:{'i': Amaranthus retroflexus', 'Taraxacum officinale', 'Urtica dioica', 'Chenopodium album, "a. a dried weeds composition containing whole weed (pigweed), whole weed (dandelion) excluding unwanted parts of the roots, whole weed (stinging nettles) excluding its nettles, and whole weed (lamb's quarters) taken in the ratio of 5:4:2:4 respectively provided said dried weeds composition weigh in the range of 60 to 80 gms; and"}b. the cornmeal in the amount of 250 gms.3. A dietary ...

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Номер записи: 27
15-02-2018 дата публикации

ULTRASONIC ROCK SALT CONTINUOUS CLEANING DEVICE AND METHOD THEREOF

Номер: US20180042281A1
Автор: Bai Shun, HUANG Jiangqiang, Liu Yongliang, Tu Hao
Принадлежит:

An ultrasonic rock salt continuous cleaning method and an ultrasonic rock salt continuous cleaning device are provided. The ultrasonic rock salt continuous cleaning method comprises, in a loading and pre-examining stage, loading and pre-examining a solid substance, where first sample information of the solid substance is collected; in a pre-cleaning stage, pre-cleaning the solid substance, wherein a cleaning fluid is applied; in an ultrasonic cleaning stage, ultrasonic cleaning the solid substance; in a drying stage, drying the solid substance, where the solid substance is dried in two stages, in a first stage, the solid substance is dried using a high-pressure air, and in a second stage, the solid substance is dried using hot air; and in an unloading and examining stage, unloading and examining the rock salts, where second sample information of the solid substance is collected. 1. An ultrasonic rock salt continuous cleaning method , comprising:in a loading and pre-examining stage, loading and pre-examining a solid substance, wherein first sample information of the solid substance is collected;in a pre-cleaning stage, pre-cleaning the solid substance, wherein a cleaning fluid is applied;in an ultrasonic cleaning stage, ultrasonic cleaning the solid substance;in a drying stage, drying the solid substance, wherein the solid substance is dried by using at least one of a high-pressure air and a hot air; andin an unloading and examining stage, unloading and examining the rock salts, wherein second sample information of the solid substance is collected.2. The cleaning method according to claim 1 , wherein:in the loading and pre-examining stage, the first sample information of the solid substance is compared to a preset sample information to obtain a stain degree of the solid substance; andbased on the stain degree of the solid substance, in the pre-cleaning stage, pressure of the cleaning fluid and cleaning time are configured.3. The cleaning method according to claim 2 , ...

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Номер записи: 28
14-02-2019 дата публикации

A PROCESS FOR MAKING A LIQUID LOW SODIUM FOOD-GRADE SALT

Номер: US20190045823A1
Автор: GARCIA Maria De Los Angeles, GARCIA Maria Fernanda
Принадлежит:

A process for making a liquid low-sodium food-grade salt (), wherein a mixture () contains water (), sodium chloride () at an amount set between 14% and 26% by weight, alimentary acceptable anions () selected among carbonate, iodate, acetate, ascorbate, citrate, propionate, tartrate and sorbate ions at a concentration between 0.1% and 5% by weight. This reduce the electrostatic forces between sodium ions and chloride ions, increasing the ionic mobility with respect to a solution containing the same amount of NaCl only. This increases the tastefulness of the mixture, i.e. it provides a stronger perception of the salty taste by a subject. Moreover, the mixture can undergo to diffusion () of a gas (), which increases kinetic energy and, therefore, further increases ionic mobility. 119-. (canceled)20100. A process for making a liquid food-grade salt () , comprising steps of:preparing a mixture of:an amount of water;an amount of sodium chloride of from 14% and 26% by weight;an amount of an alimentary acceptable salt of alimentary acceptable anions selected from the group consisting of bicarbonate anions, carbonate anions, borate anions; iodate anions; acetate anions; ascorbate anions; citrate anions; propionate anions; tartrate anions; sorbate anions; and a combination thereof,wherein said alimentary acceptable anions are present in an amount of from 0.1% and 5% by weight,wherein said amount of water is the complement to 100% of said mixture,said alimentary acceptable anions optionally containing iodate ions,said mixture optionally containing an amount of potassium chloride lower than 13% by weight with respect to the sum of said amount of water, of said amount of sodium chloride and of said amount of potassium chloride,causing bubbles of a gas to diffuse through said mixture, said gas comprising any of air, helium, argon, and a combination thereof, said step of causing bubbles of a gas to diffuse selected from the group comprised of:causing said mixture to flow through ...

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Номер записи: 29
10-03-2022 дата публикации

SAVOURY COMPOSITION

Номер: US20220071246A1
Автор: DE OLIVEIRA Marcelo Camilo, Sailer Winfried
Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a shaped savoury composition comprising particles of puffed maize endosperm. The present invention also relates to a method of preparing such a composition and to the use of puffed maize endosperm in food products. 1. A shaped savoury composition comprising:a) 1 -70 wt. %, by weight of the composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;b) 1 -30 wt. %, by weight of the composition, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;c) 0 to 10 wt. %, by weight of the composition, of polar liquid;d) 1 to 20 wt. %, by weight of the composition, of fat component;e) 0.2-10 wt. %, by weight of the composition, of particles of puffed maize endosperm,wherein at least 80 wt. % of the particles of the puffed maize endosperm have an average particle size of less than 3.0 mm,wherein the combination of a) and b) constitutes at least 40 wt. % of the composition.2. The shaped composition according to claim 1 , wherein the shaped composition has a hardness of 50 to 1000 N.3. The shaped composition according to claim 1 , wherein the shaped composition comprises at least 50 wt % by weight of the composition of an edible salt.4. The shaped composition according to claim 1 , wherein the fat component is selected from the group consisting of sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , cottonseed oil claim 1 , maize oil claim 1 , olive oil claim 1 , palm oil claim 1 , palm kernel oil claim 1 , coconut oil claim 1 , fractions of these oils and combinations thereof.5. The shaped composition according to claim 1 , wherein the fat component has a solid fat component (N20) of less than 10%.6. The shaped composition according to claim 1 , wherein the particles of puffed maize endosperm are present in an amount of 0.3-8 wt. % claim 1 , by weight of the composition.7. The ...

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Номер записи: 30
10-03-2022 дата публикации

METHOD FOR IMPROVING SENSORY ATTRIBUTES OF SUGAR ALCOHOL AND APPLICATION THEREOF

Номер: US20220071251A1
Автор: CHEN Deshui, LI Mian, SHI Lihua, TANG Wenjuan, TIAN Shiyi, Zhang Wenyao, ZUO Qile
Принадлежит:

The present invention relates to a method for improving sensory attributes of a sugar alcohol and application thereof. After analyzing the difference between the sugar alcohol used as a sugar substitute and sucrose in multiple sensory attribute dimensions by flavor analysis, corresponding taste modifying substances are added according to the intensity of the difference, thereby solving the problem that there are differences between the sugar alcohol used as a sugar substitute and the sucrose in taste sensory attributes in the field of food at present. According to the invention, the taste difference between the sugar alcohol and the sucrose in multiple sensory attribute dimensions is analyzed, so that the level of taste improvement is broader. Multidimensional accurate quantification of differences is realized by means of a sensory flavor wheel, thereby realizing accurate taste modification and improving the accuracy of taste improvement. 1. A method for improving sensory attributes of a sugar alcohol , comprising the following steps:at step I, respectively performing, by a plurality of sensory tasters, intensity evaluation of dimensions of six sensory attributes comprising sweetness, after-sweet taste, bitterness, astringency, metallic taste and salivation, for a sugar alcohol to be evaluated and sucrose, both having a same concentration by using a nine-point scale, and respectively recording evaluation results;at step II, respectively calculating average values of the intensity evaluation results of the dimensions of the six sensory attributes of the sugar alcohol to be evaluated and the sucrose in step I, and performing sensory flavor wheel analysis with the average values to obtain taste difference values between the sugar alcohol to be evaluated and the sucrose in the dimensions of the six sensory attributes; andat step III, for the sensory attributes with the taste difference value being 1 or more intensity units in step II, respectively adding a corresponding ...

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Номер записи: 31
28-02-2019 дата публикации

SALT COMPOSITION INCLUDING SERINE

Номер: US20190059429A1
Автор: Alzieu Thibaut, Borlet Celine, Matthey-Doret Walter, Oertling Heiko
Принадлежит:

Disclosed are co-crystals comprising amino acids (such as serine) and sodium chloride, processes for their preparation and nutritional compositions comprising the co-crystals. 1. A nutritional composition comprising serine.sodium chloride co-crystals.2. A nutritional composition according to claim 1 , wherein the serine.sodium chloride co-crystals comprise a 2:1 molar ratio of serine to sodium chloride.3. A nutritional composition according to claim 1 , wherein the co-crystal has the stoichiometry (L-serine).sodium chloride.4. A nutritional composition according to claim 1 , wherein the serine.sodium chloride co-crystals comprise a 2:1 molar ratio of serine to sodium chloride.5. A nutritional composition according to claim 1 , wherein the serine co-crystal has the stoichiometry (D-serine).sodium chloride.6. A nutritional composition according to comprising the serine.sodium chloride co-crystals in a concentration of: 0.01-40 wt % claim 1 , based on the weight of the nutritional composition.7. A nutritional composition according to wherein it is in a form selected from the group consisting of a food product claim 1 , a functional food product claim 1 , a frozen food product claim 1 , a dairy product claim 1 , a microwaveable food product claim 1 , a confectionery product claim 1 , a culinary product claim 1 , a nutritional supplement claim 1 , or a pet food product claim 1 , preferably wherein the food product is a pizza claim 1 , a savoury turnover claim 1 , a salted snack claim 1 , a pretzel claim 1 , chips claim 1 , crisps claim 1 , vegetable chips claim 1 , sweet potato chips claim 1 , wafers claim 1 , nachos claim 1 , a taco claim 1 , salted nuts claim 1 , an extruded snack claim 1 , salted puffs claim 1 , peanuts claim 1 , popcorn claim 1 , salted cookies claim 1 , French fries claim 1 , baked potatoes claim 1 , cured meats claim 1 , dried meat claim 1 , breadsticks claim 1 , olives claim 1 , cheese claim 1 , dried cheese claim 1 , powdered cheese claim 1 , ...

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Номер записи: 32
18-03-2021 дата публикации

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

Номер: US20210076715A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

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Номер записи: 33
23-03-2017 дата публикации

SYMBIOTIC REVERSE OSMOSIS FOR MAXIMIZING DESALINATED WATER RECOVERY FROM SALINE WATERS AND BRINES

Номер: US20170080389A1
Автор: Kelada Maher Isaac
Принадлежит:

The present application comprises symbiotic reverse osmosis train system for maximizing desalinated water recovery, meanwhile yielding high salinity brine suitable for osmotic power generation or commercial salt production; trains comprise series of number of cells operating in interrelated sequential pattern within a salinity field. Each cell forms a closed hydraulic brine loop having pumping means, power recovery means and shared semipermeable membranes between adjacent cells, defining the boundaries of flow path within a given cell, using applicant's technology for semipermeable Flat Sheet Membranes [FSM] or Hollow Fiber Membranes [HFM] intended for new and novel development in Hypersalinity processes and applications in desalination and osmotic power generation of brackish, seawater and brines of 15% salinity or more. Charging each cell in the train of plurality of cells with a formulated brine having a specified ionizable inorganic salt concentration and type, without permitting mixing of the given brines among the adjacent cells in the plurality of cells, allowing the train of multiple cells to achieve water recovery exceeding 85% with concentrated rejected brine of 28-30% salt content that is recoverable by evaporation/crystallization for commercial use. Highlighting, the first of its kind, a large scale Seashore Tower of flat Sheet membrane [FSM] for Induced Osmotic Desalination Plant of a capacity 28-56 million cubic meter per year (15 billion gallons per year) at a recovery rate of 85%, and rejected brine salinity of 28-30%, either used for sodium chloride salt recovery of 1-2 million metric tons per year, or to generate Induced Osmotic Power of 25-50 MW. 1. A method for a symbiotic reverse osmosis system , comprising:providing a reverse osmosis train having a plurality of cells including an initial end cell of conventional reverse osmosis type, one or more intermediate cells, and an opposed end cell of symbiotic reverse osmosis type, each cell in the ...

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Номер записи: 34
29-03-2018 дата публикации

NOVEL AND USEFUL EDIBLE SALT AND METHODS OF USE AND PRODUCTION THEREOF

Номер: US20180084811A1
Автор: SHALOM Eitan
Принадлежит: E.K. SALT LTD.

A food additive useful as a table salt substitute in the form of a fine powder of a mixture of salts and acids ratio of Sodium, Potassium, Calcium and Magnesium elements in accordance with the recommended daily allowance for said elements issued by the American Food and Drug Administration 133.-. (canceled)34. A food additive useful as a table salt substitute in the form of a fine powder of a mixture of salts and acids ratio of Sodium , Potassium , Calcium and Magnesium elements in accordance with the recommended daily allowance for said elements issued by the American Food and Drug Administration wherein said ratio of said elements are by weight percentage: 60.6% Potassium , 19.4% Sodium , 15.5% Calcium , 4.5% Magnesium.35. The food additive according to claim 34 , wherein said weight percentage of any of said elements are about 7% from said weight percentage.36. The food additive according to claim 34 , useful as a table salt substitute in the form of a fine powder of a mixture of salts and acids selected from the group consisting of:a. Potassium chloride: 89.78, Sodium chloride: 38.15, Calcium chloride: 33.30, Magnesium phosphate: 25.10, Citric acid: 5 proportions by weight;b. Potassium chloride: 89.78, Sodium chloride: 38.15, Calcium lactate: 32.73, Calcium chloride: 16.65, Magnesium phosphate: 25.10, Citric acid: 5 proportions by weight;c. Potassium chloride: 89.78, Sodium chloride: 38.15, Calcium chloride: 33.30, Magnesium phosphate: 25.10, Ascorbic acid: 5 proportions by weight;d. Potassium chloride: 89.78, Sodium chloride: 38.15, Calcium gluconate: 64.50, Calcium chloride: 16.65, Magnesium phosphate: 25.10, Citric acid: 5 proportions by weight;e. Potassium chloride: 44.89, Potassium tartarate: 136.30, Sodium chloride: 38.15, Calcium gluconate: 64.50, Calcium chloride: 16.65, Magnesium phosphate: 25.10, Citric acid: 5;f. Potassium chloride: 44.89, Potassium tartarate: 136.30, Sodium chloride: 38.15, Calcium gluconate: 64.50, Calcium chloride: 16.65, Magnesium ...

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Номер записи: 35
21-03-2019 дата публикации

LIPID POWDER COMPOSITION COMPRISING A SALT MIXTURE

Номер: US20190082726A1
Автор: Cruz Serna Adriana Fernanda
Принадлежит:

The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate. 1. A powder composition comprising:20 weight % to 80 weight % of a triglycerides mixture, based on a total weight of the powder composition;15 weight % to 75 weight % of a salt mixture, based on the total weight of the powder composition;wherein, based on a total fatty acid content of the triglycerides mixture, the triglyceride mixture comprises:between 5% and 55% lauric acid content,between 2% and 30% myristic acid content,between 6% and 45% palmitic acid content, andbetween 2% and 25% stearic acid content;between 15% and 45% oleic acid content,15% or less linoleic acid content,10% or less linolenic acid content; andless than 2% of trans fatty acidswherein, the salt mixture comprises:at least 90 weight % sodium chloride, based on the total weight of the salt mixture anda remainder comprises at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.2. The composition of claim 1 , further comprising 5 weight % to 30 weight % of a polysaccharides mixture claim 1 , based on the total weight of the powder composition.3. The composition of claim 2 , wherein the polysaccharides mixture comprises 50 weight % to 99 weight % of maltodextrin of 20 dextrose equivalents based a ...

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Номер записи: 36
05-05-2022 дата публикации

SEASONING COMPOSITION FOR REDUCED-SODIUM COMESTIBLES

Номер: US20220132899A1
Автор: Kodera Tomohiro
Принадлежит: AJINOMOTO CO., INC.

A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

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Номер записи: 37
05-05-2022 дата публикации

Caking Resistant Salt Compositions

Номер: US20220132904A1
Автор: JOHNSON Janice, KOEFOD Robert Scott, SCHUETTE Julie R.
Принадлежит: Cargill, Incorporated

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

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Номер записи: 38
05-04-2018 дата публикации

DRY BARBEQUE MIX THICKENABLE WITHOUT HEATING

Номер: US20180092390A1
Автор: Chan Hubert, Donald Elizabeth L., Hershkowitz Michael, Koga Clarissa, Mishra Ritu, Varellas Amanda Facelle
Принадлежит:

A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling. 1. A dry food mixture that is thickenable without heating upon addition of liquid , the food mixture comprising:(a) one or more dry flavor components comprising herbs, spices, dried fruits, or dried vegetables for providing flavor;(b) vinegar powder;(c) a modified food starch comprising a phosphated starch that has been ethoxylated and/or propoxylated, the modified food starch being configured to thicken a resulting sauce upon mixing of the dry food mixture with a liquid, without requiring heating of the sauce in order to achieve such thickening.2. The dry food mixture of claim 1 , wherein the vinegar powder comprises sodium acetate.3. The dry food mixture of claim 1 , wherein the dry food mixture further comprises a cellulosic gum.4. The dry food mixture of claim 3 , wherein the cellulosic gum comprises at least one of xanthan gum claim 3 , guar gum claim 3 , locust bean gum claim 3 , or carrageenan gum.5. The dry food mixture of claim 3 , wherein the cellulosic gum comprises from about 5% to about 25% of the dry food mixture.6. The dry food mixture of claim 1 , wherein the modified food starch comprises hydroxypropyl distarch phosphate (HDP).7. The dry food mixture of claim 6 , wherein the modified food starch consists essentially of hydroxypropyl distarch phosphate (HDP).8. The dry food mixture of ...

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Номер записи: 39
05-04-2018 дата публикации

Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition

Номер: US20180092394A1
Автор: Bridges John, Butler Susan E., Hoffman Andrew J., Kanthak Justin, SHEN Shiji
Принадлежит:

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles. 1. A free-flowing edible composition having controllable properties of bulk density , particle morphology , flowability and shakeability , said composition comprising a blend of:(i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and(ii) a second plurality ...

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Номер записи: 40
28-03-2019 дата публикации

REDUCED SODIUM FOOD PRODUCTS

Номер: US20190090520A1
Автор: Gruess Olaf, HANS Joachim, Haustedt Lars Ole, Hochheimer Andreas, Krohn Michael, MULLER Jens-Peter, Nowakowski Christine M., Pecore Suzanne Denise, Rathjen-Nowak Candace Michelle, Scarabottolo Lia, Siems Karsten, VAN LENGERICH Bernhard H.
Принадлежит:

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris OH.81. The food product of claim 79 , wherein Ris H.82. The food product of claim 79 , wherein X is CHOH.83. The food product of claim 79 , wherein Y is CH.84. The food product of claim 79 , wherein Ris H.85. The food product of claim 79 , wherein Ris a Cto Cunsaturated alkyl.86. The food product of claim 79 , wherein Ris a Cunsaturated alkyl.87. The food product of claim 79 , wherein Ris a Calkyl with one double bond.90. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product in an amount sufficient to enhance a perception of saltiness of the food product.91. A food product according to claim 79 , wherein the food product has a water content of at least about 30% by weight.92. A food product according to claim 79 , wherein the food product is selected from the group consisting of a soup claim 79 , a seasoning claim 79 , and a ready-to-eat breakfast cereal.93. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product at a concentration from about 0.01% by weight to about 2% by weight. This application claims the benefit of each of the following Provisional Patent Applications: U.S. 61/762,781, filed on Feb. 8, 2013; U.S. 61/762,792, filed on Feb. 8, 2013; U.S. 61/762,798, filed on Feb. 8, 2013; U.S. 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; U.S. 61/763,274, filed on Feb. 11, 2013; and U.S. 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by ...

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Номер записи: 41
26-04-2018 дата публикации

PREPARATIONS WITH DEHYDROABIETIC ACID

Номер: US20180110252A1
Автор: Kluge Grit, Krohn Michael, Riedel Katja, Siems Karsten
Принадлежит:

Suggested are preparations, comprising or consisting of 1. A preparation , comprising(a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and(b1) at least one sweetener that is different from saccharose, and/or(b2) at least one flavonoid, and/or(b3) at least one inorganic salt or mineral substance used in foods, and/or(b4) at least one alkaloid present in foods, and/or(b5) at least one terpene present in foods.2. The preparation of claim 1 , wherein the extract has a content of dehydroabietic acid of at least 20% by weight.3Beta vulgarisSaccharum officinarumAcerGlycyrrhizaLippia dulcis,MomordicaRubus. The preparation of claim 1 , wherein the sweetener is selected from the group consisting of trehalose claim 1 , lactose claim 1 , maltose claim 1 , melizitose claim 1 , raffinose claim 1 , palatinose claim 1 , lactulose claim 1 , D-fructose claim 1 , D-glucose claim 1 , D-galactose claim 1 , L-rhamnose claim 1 , D-sorbose claim 1 , D-mannose claim 1 , D-tagatose claim 1 , D-arabinose claim 1 , L-arabinose claim 1 , D-ribose claim 1 , D-glyceraldehyde or maltodextrin. Plant-based preparations containing these substances are also suitable claim 1 , for example claim 1 , on the basis of sugarbeet (ssp. claim 1 , sugar fractions claim 1 , sugar syrup claim 1 , molasses) claim 1 , sugar cane (ssp. claim 1 , molasses claim 1 , sugar cane syrup) claim 1 , maple syrup (ssp.) or agave (agave syrup) claim 1 , fruit concentrates (e.g. claim 1 , on the basis of apples or pears) claim 1 , erythritol claim 1 , threitol claim 1 , arabitol claim 1 , ribotol claim 1 , xylitol claim 1 , sorbitol claim 1 , mannitol claim 1 , dulcitol claim 1 , lactitol) claim 1 , miraculin claim 1 , monellin claim 1 , thaumatin claim 1 , curculin claim 1 , brazzein claim 1 , magap claim 1 , sodium cyclamate claim 1 , acesulfame-K claim 1 , neohesperidin dihydrochalcone claim 1 , naringin dihydrochalcone claim 1 , saccharine sodium salt claim 1 , ...

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Номер записи: 42
13-05-2021 дата публикации

A Method for the Manufacture of a Flavor-Enhancing Composition

Номер: US20210137131A1
Автор: SPIEGEL Thomas, Wolfschoon-Pombo Alan
Принадлежит:

The present invention provides a method for the production of a flavor-enhancing composition, the method comprising the steps of: 1. A method for the production of a flavor-enhancing composition , the method comprising the steps of:i) providing a dairy liquid;ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate;iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1,wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.2. The method according to claim 1 , wherein the dairy liquid comprises one or more of a milk claim 1 , a fermented milk claim 1 , a sweet whey claim 1 , or an acidic whey claim 1 , or an ultra-filtration permeate thereof.3. The method according to claim 1 , wherein the nanofiltration membrane has a molecular weight cut-off of from 400 to 800 Da.4. The method according to claim 1 , wherein a transmembrane pressure of the nanofiltration step is from 5 to 50 bar.5. The method according to claim 1 , wherein nanofiltrating the dairy liquid occurs at a temperature of from 5 to 20° C. or at a temperature of from 50 to 55° C.6. The method according to wherein nanofiltrating the dairy liquid occurs at a pH of from 4.5 to 6.5.7. The method according to claim 1 , wherein the nanofiltration permeate has a solids content of at least 0.7%.8. The method according to claim 1 , wherein the method farther comprises a step of drying the flavor-enhancing composition to form a solid.9. The method according to claim 1 , wherein flavor-enhancing composition comprises between 50 and 80 wt % lactose by dry-weight.10. The method according to claim 1 , wherein the flavor-enhancing composition comprises by dry weight:a) 50 to 80 wt. % lactose;b) 5 to 10 wt. % potassium;c) 0.8 to 2.5 wt. % sodium; andd) the ...

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Номер записи: 43
18-04-2019 дата публикации

Process to prepare sodium and/or potassium salt products, salt product obtainable thereby and the use thereof

Номер: US20190110510A1
Автор: Evert Altena, Johannes Brand
Принадлежит: Akzo Nobel Chemicals International BV

The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 μm to 1000 μm, which process comprises the steps of (a) processing a source of pure NaCl, pure KCl, or mixture of salts, to form particles with an average size of less than 100 micrometer; (b) subsequently, compacting the particles from step a) using a pressure of from 40 to 400 MPa; and optionally, crushing the thus obtained particles; and (c) subsequently, absorbing one or more agents into the salt particles, characterized in that no agent is added in or during steps a) and b) or between steps a) and b).

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Номер записи: 44
25-04-2019 дата публикации

NICOTINE-CONTAINING PHARMACEUTICAL COMPOSITION

Номер: US20190117779A1
Автор: FRANSÉN NELLY, Holton, JR. Darrell, Reddick Matt
Принадлежит:

A composition intended to be employed for therapeutic purposes incorporates a nicotinic compound, a sugar substitute, and a sugar alcohol syrup. Representative forms of nicotine include free base (e.g., as a mixture of nicotine and microcrystalline cellulose), a nicotine salt (e.g., as nicotine bitartrate) or nicotine polacrilex. The composition is useful for treatment of central nervous system conditions, diseases, and disorders, and as a nicotine replacement therapy. 1. A nicotine-containing pharmaceutical composition , comprising:a. a nicotinic compound;b. a sugar substitute in an amount of at least about 80% by weight; andc. a sugar alcohol syrup,wherein the sugar substitute is a non-hygroscopic sugar alcohol capable of forming a glassy matrix and wherein the composition is in a pharmaceutically acceptable form adapted for oral delivery of the composition.2. The pharmaceutical composition of claim 1 , wherein at least a portion of the nicotinic compound is in the form of a free base claim 1 , a salt claim 1 , a complex claim 1 , or a solvate.3. The pharmaceutical composition of claim 2 , wherein the nicotinic compound is nicotine polacrilex.4. The pharmaceutical composition of claim 1 , wherein the nicotinic compound is sorbed onto a porous particulate carrier.5. The pharmaceutical composition of claim 4 , wherein the porous particulate carrier comprises microcrystalline cellulose.6. The pharmaceutical composition of claim 1 , wherein the sugar substitute is isomalt.7. The pharmaceutical composition of claim 1 , wherein the sugar alcohol syrup is in an amount sufficient to slow recrystallization of the sugar substitute in melted form.8. The pharmaceutical composition of claim 1 , wherein the sugar alcohol syrup is maltitol syrup or xylitol syrup.9. The pharmaceutical composition of claim 1 , wherein the composition comprises at least about 85% by weight of the sugar substitute.10. The pharmaceutical composition of claim 1 , wherein the composition comprises at ...

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Номер записи: 45
10-05-2018 дата публикации

LIQUID SEASONING, COOKING METHOD, AND COOKED FOOD

Номер: US20180125108A1
Автор: Furuno Ayana
Принадлежит:

A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cmwhen heated at 80° C. 1. A cooking method of providing food with stewed taste , comprising:providing a liquid preparation comprising oil, sodium chloride, and emulsifier;placing the liquid preparation and food ingredients in a cooking container; andheating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher,wherein the mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000, and{'sup': '3', 'wherein the liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cmwhen heated at 80° C.'}2. The method according to claim 1 , wherein the heating is performed for a minute or less.3. The method according to claim 1 , wherein the heating is convection heating.4. The method according to claim 1 , wherein the food ingredients are ingredients of starch-based food or hot pot food.5. The method according to claim 4 , wherein the food ingredients are pasta.6. The method according to claim 1 , wherein the emulsifier is lecithin.7. The method according to claim 6 , wherein 20 mass % or more of the lecithin is lysed.8. The method according to claim 7 , wherein the mass ratio of the lysed ...

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Номер записи: 46
10-05-2018 дата публикации

COMPOSITION WITH ANTI-SNORTING PROPERTIES AND METHOD THEREOF

Номер: US20180125112A1
Автор: JEYAPRAKASH NAINAR AMALAN PRADEEP
Принадлежит:

A composition with anti-snorting properties comprising a liquid based formulation, a marine seaweed extract, a plurality of salts, cellulose, carbohydrate and a plurality of additives. 1. A composition with anti-snorting properties comprising:a liquid based formulation;a marine seaweed extract;a plurality of salts; cellulose; carbohydrate and a plurality of additives.2. The composition of claim 1 , wherein the liquid based formulation is selected from the group consisting of claim 1 , ethanol claim 1 , edible spirits claim 1 , juices claim 1 , extracts and medicines containing water or alcohol.3. The composition of claim 2 , wherein the edible spirits are selected from the group consisting of claim 2 , brandy claim 2 , fruit brandies claim 2 , ciders claim 2 , fermented teas claim 2 , wines claim 2 , beers claim 2 , horilkas claim 2 , liqueurs claim 2 , grain spirits claim 2 , pisco claim 2 , rice drinks claim 2 , tequila claim 2 , vodka claim 2 , gin claim 2 , rum claim 2 , whisky claim 2 , eau de vie claim 2 , baijiu claim 2 , soju claim 2 , aguardiente claim 2 , pálinka claim 2 , cachaça claim 2 , singani claim 2 , borovička claim 2 , slivovitz claim 2 , fenny claim 2 , arrack claim 2 , toddy claim 2 , sake claim 2 , fermented spirits claim 2 , Indian Made Foreign Liquor and ethanol.4. The composition of claim 1 , wherein the marine seaweed extract is selected from the group consisting of claim 1 , agar claim 1 , alginates claim 1 , gelatin and carrageenan.5. The composition of claim 1 , wherein the plurality of salts are selected from the group comprising of claim 1 , citrate claim 1 , phosphate claim 1 , chlorate claim 1 , sulphate or acetate salts of potassium claim 1 , sodium and calcium.6. The composition of claim 1 , wherein further plurality of additives are selected from the group consisting of claim 1 , sugars claim 1 , carbonates claim 1 , preservatives claim 1 , oleoresins claim 1 , flavors claim 1 , emulsifiers claim 1 , aromatic materials claim 1 , ...

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Номер записи: 47
11-05-2017 дата публикации

Compositions and methods for delivering tastants

Номер: US20170127710A1
Автор: Ahmad Akashe, Alicia Omans, Renee Gan, Robert Magaletta
Принадлежит: Intercontinental Great Brands LLC

A method of making a tastant composition may generally comprise granulating an edible carrier and a first tastant and coating the granules with a second tastant. A tastant composition may generally comprise a core including a mixture of an edible carrier and a first tastant, and a coating on the core, the coating comprising a second tastant, and optionally a binder. Each of the first tastant and second tastant may comprise sodium chloride particles. The tastant composition may provide a substitute for a conventional tastant topping with a comparable appearance, e.g., comparable particle size, color, and morphology, as well as a comparable taste profile (time v. flavor intensity), but with significantly lower tastant content.

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Номер записи: 48
02-05-2019 дата публикации

CRYSTAL MORPHOLOGY FOR SODIUM REDUCTION

Номер: US20190124967A1
Автор: Fevzioglu Mehtap, Kaliappan Sivaraj, Stalder James William
Принадлежит:

A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm. In some embodiments, at least a portion of the salt composition has a hopper cube morphology. 1. A salt composition comprising:{'sup': 2', '3, 'a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm.'}2. The salt composition of claim 1 , wherein the plurality of salt crystals further comprises a bulk density of less than 0.90 g/cm.3. The salt composition of claim 1 , wherein each of the plurality of salt crystals is at least 10 μm in size.4. The salt composition of claim 3 , wherein the plurality of salt crystals comprises a first portion having a mature hopper cube morphology.5. The salt composition of claim 4 , wherein the plurality of salt crystals in the first portion are between 80-150 μm in size.6. The salt composition of claim 3 , wherein the plurality of salt crystals further comprises a second portion having a simple hopper cube morphology claim 3 , a third portion having a hollow cube morphology claim 3 , and a fourth portion having a solid cube morphology.7. The salt composition of claim 6 , wherein the plurality of salt crystals in the second portion are between 50-100 μm in size claim 6 , wherein the plurality of salt crystals in the third portion are between 30-50 μm in size claim 6 , wherein the plurality of salt crystals in the fourth portion are between 15-25 μm in size.8. The salt composition of claim 3 , wherein the plurality of salt crystals further comprises a fifth portion having a complex hopper cube morphology.9. The salt composition of claim 8 , wherein the plurality of salt crystals in the fifth portion are between 80-150 μm in size.10. The salt composition of claim 1 , wherein the plurality of salt crystals comprise sodium chloride.11. A ...

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Номер записи: 49
18-05-2017 дата публикации

REDUCED SODIUM SALTY TASTE COMPOSITION, PROCESS FOR ITS PREPARATION AND FOOD SYSTEMS CONTAINING SUCH COMPOSITION

Номер: US20170135390A1
Автор: Zasypkin Dmitriy V.
Принадлежит: McCormick & Company, Incorporated

A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed. 1. A reduced sodium composition having salty taste , comprising:a) 1 to 95% by weight of sodium chloride,wherein % by weight is based on the total weight of a), b), c) and d) in the composition;b) 0 to 90% by weight of potassium chloride,c) 0.1 to 4.5% by weight of at least one food acid selected from citric acid, lactic acid, malic acid and salts thereof,wherein the food acid is not potassium malate or potassium citrate,wherein the ratio of the total amount of lactic acid and salts thereof to the total amount of potassium chloride is below 0.2 when lactic acid or a salt of lactic acid, and potassium chloride are present in the composition,d) 0.1 to 8% by weight of at least one amino acid or a salt thereof selected from the group consisting of lysine, arginine, aspartic acid, histidine, a salt of lysine, a salt of arginine, a salt of aspartic acid, a salt of histidine, and glutamic acid.2. The reduced sodium composition of claim 1 , comprising at least one selected from the group consisting of citric acid claim 1 , lactic acid claim 1 , a salt of citric acid claim 1 , a salt of lactic acid claim 1 , and hydrate crystals thereof.3. The reduced sodium composition of claim 1 , comprising at least one amino acid or a salt of an amino acid selected from the group consisting of lysine monohydrochloride claim 1 , lysine dihydrochloride claim 1 , arginine and arginine hydrochloride.4. The reduced sodium composition of claim 1 , further comprising 0.01% to 10% by weight of a yeast extract.5. The reduced sodium composition of ...

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Номер записи: 50
07-08-2014 дата публикации

Crystal comestible product and method of making same

Номер: US20140220183A1
Автор: David G. Sasuga, JuWon Park
Принадлежит: Individual

A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals.

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Номер записи: 51
16-05-2019 дата публикации

WHEAT BASED BINDING AGENT

Номер: US20190142049A1
Автор: Bassi Neal, Carson Brook
Принадлежит:

Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents comprise a wheat protein isolate in combination with flour and water. 1. A method of preparing a ready-to-eat food product comprising a binding agent and a food substrate , the method comprising:mixing a wheat protein isolate with flour and water, thus forming a binding agent having at least about 10% by weight of the wheat protein isolate; andmixing the binding agent with a food substrate comprising a plurality of pieces, thereby adhering the pieces together and forming a food product.2. The method of claim 1 , wherein the wheat protein isolate comprises at least about 90% by weight of wheat protein.3. The method of claim 1 , wherein the binding agent comprises flour in a weight ratio of at least about 1:1 relative to the wheat protein isolate.4. The method of claim 1 , wherein the binding agent comprises from about 50% to about 95% by weight of flour.5. The method of claim 1 , wherein the binding agent comprises from about 5% to about 50% by weight of wheat protein isolate.6. The method of claim 1 , wherein the food substrate comprises one or more foods selected from the group consisting of grains claim 1 , granola claim 1 , nuts claim 1 , marshmallows claim 1 , candies claim 1 , fruits claim 1 , chocolates claim 1 , crackers claim 1 , potato chips claim 1 , jerky claim 1 , seeds claim 1 , cheeses claim 1 , and pieces and portions thereof.7. The method of claim 1 , wherein the binding agent further comprises an oil.8. The method of claim 1 , wherein the binding agent further comprises salt.9. The method of claim 1 , wherein the binding agent comprises from about 5% to about 25% by weight of a starch.10. A ready-to-eat food product prepared according to the method of .11. A ready-to-eat food product comprising:a binding agent including a wheat protein isolate, flour, and ...

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Номер записи: 52
16-05-2019 дата публикации

GRANULES

Номер: US20190142055A1
Автор: KUPECZ Andras Ferenc, VERMEER Willem Hendrik, WEENINK Gijs Robertus Johannes
Принадлежит: TuttiFoodi B.V.

The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granules thus obtained. In the inventive preparation, a water-soluble dietary fiber is mixed with the functional substance in the presence of water or other aqueous solution, dried, and, after drying, converted in granules. The granules with improved properties thus obtained can be popped, providing popped granules with improved properties. 1. A method for preparing granules comprising a substance of interest and a water-soluble dietary fiber being a digestion-resistant dextrin or digestion-resistant maltodextrin , the method comprising the steps of:a) preparing an aqueous mixture comprising said substance of interest and said water-soluble dietary fiber;b) drying the mixture obtained in step a) at a temperature of between 10-80 degrees Celsius until the mixture adopts a glassy structure; andc) forming granules from the glassy structure obtained in step b).2. The method of wherein the method further comprises the step ofd) popping at least part of the granules obtained in step c) to obtain popped granules, preferably wherein popping is performed by use of a fluid bed dryer, a plate dryer, a microwave, or by applying radiation and/or wherein popping is performed under reduced pressure.3. The method of any one of the preceding claims wherein the water-soluble dietary fiber is Nutriose or Fibersol-2.4. The method of any one of the preceding claim wherein the water-soluble dietary fiber is a digestion-resistant dextrin with an average degree-of-polymerization of 4-30 claim 1 , 8-27 or 9-25 claim 1 , preferably 4-10 or 12-25 and/or an average molecular weight of 3500-6500 claim 1 , 3500-4500 or 4000-6000 dalton.5. The method of any one of the previous claims wherein the mixture prepared in step a) is a nonflowable mixture and/or wherein step a) ...

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Номер записи: 53
22-09-2022 дата публикации

Enhanced coffee or tea

Номер: US20220295816A1
Автор: Kevin CHAPA, Kirk Gibson RUMMEL, III
Принадлежит: Individual

A compound capable of adjusting a concentration of magnesium or calcium dissolved in water, and coffee or tea in dry form are packaged in a container, for example, to form single-serve capsules or pods. Alternatively, a composition is made by adding the compound to the coffee or tea in dry form. The container holding the compound and the coffee or tea in dry form, and the composition made by adding the compound to the coffee or tea in dry form are used for brewing a caffeinated drink.

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Номер записи: 54
29-09-2022 дата публикации

EMULSIFIED CONDIMENT

Номер: US20220304351A1
Автор: JR. Ronald, MCDAVID Breanne J, Moore, ROBERTSON Dennis David
Принадлежит: MCCORMICK & COMPANY, INC.

An emulsified condiment including ground, cracked, or milled mustard seeds, an acid component such as vinegar, water, and a significant amount by weight of an edible oil, provides a condiment with a thick, spreadable texture, a creamy mouthfeel, and separation stability without the inclusion of emulsion forming gums or additives. The process of making the condiment includes rough cracking mustard seeds, mixing the mustard seeds with water, an oil, an acid component, and water to obtain a mixture, soaking the mixture with moderate agitation, stone milling the mixture, and deaerating the mixture. 1. An emulsified condiment comprising:ground, cracked or milled mustard seeds,an acid component,water, and5% to 45% by weight of an oil, based upon the weight of the emulsified condiment,resulting in an emulsified condiment witha thick, spreadable texture,a creamy mouthfeel, andseparation stability,wherein mucilage of the mustard seeds provides emulsification of the water and the oil without the inclusion of emulsion forming gums or emulsion forming additives or colloid mill processing.2. The condiment of claim 1 , wherein the ground claim 1 , cracked or milled mustard seeds are present in an amount of about 7% by weight to about 18% by weight claim 1 , the acid component is present in an amount sufficient to deliver acid or acid equivalent in an amount of about 0.7% by weight to about 3% by weight claim 1 , and the total water content of the emulsified condiment is about 25% by weight to about 75% by weight claim 1 , said weight percentages being based upon the weight of the emulsified condiment.3. The condiment of wherein the acid component comprises vinegar.4. The condiment of wherein the acid component comprises vinegar.5. The condiment of wherein the amount of vinegar is from about 8% by weight to about 25% by weight claim 3 , based upon the weight of the emulsified condiment.6. The condiment of wherein the acetic acid content of the vinegar is about 5% by weight to ...

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Номер записи: 55
11-09-2014 дата публикации

Compositions of low sodium salt and methods of making and using

Номер: US20140255589A1
Автор: Neil Osterwalder, Pratik Nandan BHANDARI, Sambasiva Rao CHIGURUPATI
Принадлежит: S&P Ingredient Development LLC

The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.

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Номер записи: 56
20-06-2019 дата публикации

MEDICAL AND NUTRITIONAL COMPOSITIONS AND METHODS OF USE

Номер: US20190183927A1
Автор: Cummings Christopher, Shifrin David
Принадлежит:

Embodiments of the present invention are directed to improved medical saline compositions and methods of use thereof. Other embodiments of the invention concern nutritional compositions and methods that promote the health of the heart, kidneys, and vasculature in a subject at risk of developing disease. 1. A pharmaceutical composition or a pharmaceutically acceptable salt thereof comprising an amount of Br and Cl ions , wherein the molar amount of Br ions is between about 0.0338% and about 4.613% of the molar amount of Cl.2. The composition of claim 1 , wherein the Br and Cl ions are formulated as pharmaceutically acceptable salts of Na claim 1 , K claim 1 , Mg claim 1 , Ca claim 1 , or any combination thereof.3. The composition of claim 1 , wherein the composition is formulated as a pill claim 1 , patch claim 1 , strip claim 1 , or liquid.4. The composition of claim 1 , wherein the composition is administered to a subject via oral claim 1 , transdermal claim 1 , injection claim 1 , rectal claim 1 , inhalation claim 1 , nasal claim 1 , or a combination thereof.5. A method of treating or preventing a disease in a subject claim 1 , the method comprising administering a therapeutically effective amount of a composition comprising an amount of Br and Cl ions wherein molar amount of Br ions is between about 0.0338% and about 4.613% of the molar amount of Cl.6. The method of claim 5 , wherein the disease comprises cancer claim 5 , cardiovascular disease claim 5 , kidney disease claim 5 , end stage renal disease claim 5 , an eye disease claim 5 , cystic fibrosis claim 5 , a degenerative disease claim 5 , a blood disorder claim 5 , diabetes claim 5 , a wound claim 5 , a skin irritation claim 5 , inflammation claim 5 , an injury claim 5 , a medical condition requiring dialysis treatment claim 5 , or a combination thereof.7. A pharmaceutical composition comprising a concentration of bromide ions between about 30 μM and about 1 mM claim 5 , a concentration of chloride ions ...

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Номер записи: 57
11-06-2020 дата публикации

FLOUNDER SURIMI HAVING ANTIOXIDANT AND ANTIHYPERTENSIVE EFFECTS AND METHOD OF PREPARING THE SAME

Номер: US20200179481A1
Автор: JEON You-Jin, OH Jae-Young
Принадлежит:

Disclosed is a pharmaceutical composition or food composition for the treatment or prevention of hypertension, containing a peptide isolated from a fraction of a flounder surimi hydrolysate as an active ingredient and is based on the finding that the flounder surimi has an effect of reducing blood pressure, and the hydrolysate of the flounder surimi, the fraction of the hydrolysate of the flounder surimi and peptides isolated from the fraction of the hydrolysate of the flounder surimi have an inhibition activity against an angiotensin I converting enzyme (ACE). Thus, peptides isolated from the fraction of the hydrolysate of the flounder surimi can be used for pharmaceutical compositions or food compositions for treating or preventing hypertension. Also, the present invention is based on the finding that the hydrolysate of the flounder surimi and peptides isolated therefrom have radical scavenging effect and a protective effect against oxidative stress and are thus capable of inhibiting ROS production, lipid peroxidation and apoptosis. Accordingly, peptides isolated from fractions of the hydrolysate of the flounder surimi can be used for food compositions for antioxidation. 1. A pharmaceutical composition for the treatment or prevention of hypertension , comprising a peptide having an amino acid sequence set forth in SEQ ID NO: 1 , SEQ ID NO: 2 or SEQ ID NO: 3 , as an active ingredient.2. The pharmaceutical composition according to claim 1 , wherein the peptide is isolated from a fraction of a flounder hydrolysate or a flounder surimi hydrolysate.3. The pharmaceutical composition according to claim 1 , wherein the peptide has antioxidant activity.4. The pharmaceutical composition according to claim 2 , wherein the hydrolysate is a hydrolysate of pepsin claim 2 , trypsin and alpha-chymotrypsin.5. A food composition for the alleviation or prevention of hypertension claim 2 , comprising a peptide having an amino acid sequence set forth in SEQ ID NO: 1 claim 2 , SEQ ID ...

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Номер записи: 58
12-07-2018 дата публикации

CRYSTAL COMESTIBLE PRODUCT AND METHOD OF MAKING SAME

Номер: US20180192679A1
Автор: PARK Ju Won, Sasuga David G.
Принадлежит:

A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals. 1. A method of making a comestible product , comprising:combining moisture with edible crystals;wherein the moisture comprises a solvent; andwherein the combining at least partially dissolves at least some of the edible crystals in the solvent to form a slurry having entrained air spaces and entrained edible crystal material;inhibiting or stopping further edible crystal dissolution in the slurry by removing some or all of the solvent to cause formation of additional entrained air spaces; dissolved, partially dissolved, and undissolved edible crystals; and any remaining solvent to promote formation of re-formed crystals that bond together the edible crystals; andforming re-formed crystals that bond together the edible crystals; andwherein the inhibiting or stopping includes:extruding the slurry to separate therefrom particles of predetermined sizes of the edible crystal material; anddrying the extruded predetermined sized particles to remove some or all moisture therefrom by one or more of the following: increasing temperature of the extruded particles, exposing the extruded particles to a vacuum, reducing humidity of the atmosphere surrounding the extruded particles, air drying the extruded particles, freeze drying the extruded particles; and blowing ambient air across a surface of the extruded particles,wherein the combining moisture with edible crystals step further ...

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Номер записи: 59
12-07-2018 дата публикации

SYMBIOTIC REVERSE OSMOSIS FOR MAXIMIZING DESALINATED WATER RECOVERY FROM SALINE WATERS AND BRINES

Номер: US20180193800A1
Автор: Kelada Maher Isaac
Принадлежит:

The present application includes a symbiotic reverse osmosis train system for maximizing desalinated water recovery, meanwhile yielding high salinity brine suitable for osmotic power generation or commercial salt production. The trains comprise a series of cells operating in an interrelated sequential pattern within a salinity field. Each cell forms a closed hydraulic brine loop having pumping means, power recovery means and shared semipermeable membranes between adjacent cells. Used are a semipermeable Flat Sheet or Hollow Fiber Membrane in desalination and osmotic power generation of brackish, seawater and brines of 15% salinity or more. Charging each cell in the train of cells with a formulated brine having a specified ionizable inorganic salt concentration and type, without permitting mixing of the given brines among adjacent cells. Allowing the train to achieve water recovery exceeding 85% with concentrated rejected brine of 28-30% salt content. 138-. (canceled)39: A method for a symbiotic reverse osmosis , said method comprising the steps of:providing a reverse osmosis train comprising a plurality of cells including an initial end cell being a reverse osmosis cell, one or more intermediate cells, and an opposed end cell being symbiotic reverse osmosis cell, each cell in said plurality of cells forming a hydraulic loop configured of specified volumetric capacity and flow rate for a specified permeate flux, each cell in said plurality of cells having a pumping system and a hydro-power generation turbine system or pressure exchanging means for optimizing power consumption as well as flow and salinity measurements and control, pressure and temperature measurements means, and automated backflush, wherein adjacent cells in said plurality of cells share an enclosed panel of one or more semipermeable membranes, where said membranes are of a hollow fiber or flat sheet membrane configuration, simultaneously functioning in a symbiotic pattern;charging each of said cells ...

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Номер записи: 60
27-06-2019 дата публикации

SALTY TASTE ENHANCING COMPOSITION

Номер: US20190191749A1
Автор: ASON Kenichi, SAITO Yuki, YASUMATSU Yoshie
Принадлежит: KOHJIN LIFE SCIENCES CO., LTD.

[Problem] Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause sonic troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. [Solution] To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks. 1. A salty taste enhancing composition , comprising glucan and mannan , wherein the composition ratio (weight ratio) of glucan:mannan is 1:1.5 to 1:25.2. A method of enhancing salty taste claim 1 , wherein the composition according to is added to food or drink. The present invention relates to a composition having a salty taste enhancing effect. More specifically, the present invention relates to a method of enhancing reduced salty taste in a food or drink in which the amount of sodium salt is reduced from the viewpoint of health and the like, a food or drink having improved salty taste, and a composition having a salty taste enhancing effect.Salt (sodium chloride) is widely used as a basic seasoning for seasoning foods. However, it is known that an excessive salt intake leads to adult diseases such as hypertension, stroke, and myocardial infarction. From the viewpoint of recent health consciousness, many low-salt processed foods or drinks have been proposed and commercialized.However, salt is a basic taste, and thus so-called low-salt processed foods or drinks ...

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Номер записи: 61
18-06-2020 дата публикации

BEVERAGE POWDER

Номер: US20200187528A1
Автор: Du pas-Lang let Marina, Dubois Cedric, Fries Lennart, Le Reverend Benjamin, Meunier Vincent Daniel Maurice
Принадлежит:

The present invention relates to a beverage powder comprising water-soluble porous particles comprising a tastant, the particles being able to float on water. Further aspects of the invention are the use of a beverage powder to reduce the quantity of tastant in a beverage and a bottled beverage. 1. Beverage powder comprising water-soluble porous particles , the particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler , wherein the particles have a closed porosity of between 10 and 80% and can float in water.2. A beverage powder according to wherein the tastant provides a sweet claim 1 , salty or umami taste.3. A beverage powder according to further comprising partially aggregated proteins.4. A beverage powder according to wherein the partially aggregated proteins are selected from the group consisting of soy proteins claim 3 , egg proteins claim 3 , rice proteins claim 3 , almond proteins claim 3 , oat proteins claim 3 , pea proteins claim 3 , potato proteins claim 3 , wheat proteins claim 3 , milk proteins and combinations of these.5. A beverage powder wherein the surfactant is a plant or dairy protein.6. A beverage powder according to wherein the tastant is sucrose.7. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose and skimmed milk.8. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose claim 1 , lactose claim 1 , and partially aggregated milk protein.9. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose claim 1 , maltodextrin and almond protein.10. A beverage powder according to wherein the tastant comprises sodium chloride and/or potassium chloride.11. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises maltodextrin claim 10 , caseinate and dissociated sodium or potassium chloride.12. A ...

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Номер записи: 62
18-06-2020 дата публикации

Table salts and the manufacturing methods and system

Номер: US20200187536A1
Автор: DAI Lingmei, Liu Dehua, YU Guilan, Zhao Xuebing, ZOU Chenghua
Принадлежит:

The present invention provides table salts. The said table salts contains 50 to 600 mg/kg of strontium. The strontium-rich table salts provided by the present invention has significantly higher strontium content than traditional common table salts. As one of the essential trace elements, strontium plays an important role in human health. The said table salts provided by the present invention are rich in strontium, which can be assimilated by human body during taking the said table salts. Moreover, the strontium content in the table salts provided by the present invention ranges from 50 to 600 mg/kg, which enables human body to get enough strontium to meet human needs when taking normal amount of the said table salts daily. 1. Table salts containing 50 to 600 mg/kg of strontium;2. The table salts according to claim 1 , wherein the said table salts further contains sodium chloride of ≥99.1 wt % claim 1 , sulfate ion of ≤0.4 wt % and moisture of ≤0.3 wt %3. The table salts according to claim 1 , wherein the said strontium exists in one or more forms of strontium chloride claim 1 , strontium sulfate or strontium carbonate.4. Methods for manufacturing the said table salts provided by - comprising the steps of:a) Pretreatment of the raw brine to obtain pretreated brine;b) Evaporation of the said pretreated brine obtained in step a) by a multi-effect evaporation process to obtain concentrated brine and gypsum mother liquor;c) Post-treatment of the concentrated brine obtained in step b) by thickening and drying to obtain off-gas and the said table salts.5. The method according to claim 4 , wherein the raw brine is mining brine;6. The method according to claim 4 , wherein the mass ratio of sodium-to-strontium;7. The method according to claim 4 , wherein the said pretreatment in step a) is selected one or more combination of pH adjustment claim 4 , electrodialysis claim 4 , ion exchange claim 4 , and membrane filtration treatments;Preferably, the pH adjustment is performed by ...

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Номер записи: 63
26-07-2018 дата публикации

FAST-DISSOLVING, CO-CRYSTALLINE FORMS OF SODIUM CHLORIDE

Номер: US20180206529A1
Автор: Alzieu Thibaut, Dupas-Langlet Marina, Fumeaux Rene, Le Reverend Benjamin, Mahieux Julien, Oertling Heiko, Wissenmeyer Mathieu
Принадлежит:

The invention relates to nutritional compositions comprising carbohydrate⋅sodium chloride co-crystals and to the use of these co-crystals for preparing nutritional compositions, as well as their use as carriers, fillers or stabilizers and ultimately for the acceleration of sodium chloride dissolution when other carbohydrates are present. Furthermore, the present invention is directed to a process for preparing such carbohydrate⋅sodium chloride co-crystals and nutritional compositions comprising such. 1. Solid or semi-solid nutritional composition comprising carbohydrate⋅sodium chloride co-crystals.2. Solid or semi-solid nutritional composition according to claim 1 , wherein the carbohydrate is selected from the group consisting of monosaccharides claim 1 , disaccharides claim 1 , mixtures of different monosaccharides claim 1 , mixtures of different disaccharides claim 1 , and mixtures of monosaccharides and disaccharides.3. Solid or semi-solid nutritional composition according to claim 2 , wherein the monosaccharide is selected from the group consisting of pentoses claim 2 , and hexoses.4. Solid or semi-solid nutritional composition according to claim 2 , wherein the disaccharide is selected from the group consisting of Sucrose claim 2 , Lactulose claim 2 , Lactose claim 2 , Maltose claim 2 , Trehalose claim 2 , Cellobiose claim 2 , Chitobiose claim 2 , Kojibiose claim 2 , Nigerose claim 2 , Isolmaltose claim 2 , beta claim 2 ,beta-Trehalose claim 2 , alfa claim 2 ,beta-Trehalose claim 2 , Sophorose claim 2 , Laminaribiose claim 2 , Gentiobiose claim 2 , Turanose claim 2 , Maltulose claim 2 , Palatinose claim 2 , Gentiobiulose claim 2 , Mannobiose claim 2 , Melibiose claim 2 , Melibiulose claim 2 , Rutinose claim 2 , Rutinulose claim 2 , and Xylobiose.5. Solid or semi-solid nutritional composition according to claim 1 , wherein the co-crystals are hydrated or non-hydrated co-crystals.6. Solid or semi-solid nutritional composition according to claim 1 , wherein the ...

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Номер записи: 64
02-07-2020 дата публикации

FOOD OR BEVERAGE WITH INCREASED SWEETNESS

Номер: US20200205451A1
Автор: FUJIE Akiko, OHKURI Tadahiro, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention relates to a food or beverage having enhanced sweetness exhibited by a sugar and a sweetener, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage. 1. A food or beverage comprising(a) a natural sugar in an amount corresponding to a sweetness intensity X1,(b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2, and(c) less than 40 mg/100 ml of sodium,wherein (1) sweetness having a sweetness intensity X3 is exhibited by the ingredients (a) to (c), and(2) energy is 50 Kcal/100 ml or less, andwherein 0.1<(X1+X2) Подробнее

Номер записи: 65
12-08-2021 дата публикации

SHAPED SAVOURY CONCENTRATE AND PROCESS FOR THE PREPARATION THEREOF

Номер: US20210244054A1
Автор: ARNAUDOV Luben Nikolaev, BLIJDENSTEIN Theodorus Berend Jan, STOYANOV Simeon Dobrev, van MALSSEN Kees Frederik
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: 1. A process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. % , said process comprising: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof,', '2-150 parts by weight of one or more particulate ingredients selected from sugars, glutamate, plant pieces and combinations thereof;, 'a) combining the following ingredients to prepare a powder mixture{'sub': 20', '35, 'claim-text': {'sub': '20', 'wherein on admixing with the powder mixture the fat component has a solid fat content (N) of least 10%, whereby step b) is carried out at a temperature in the range of 10 to 45° C. and said temperature on admixing is maintained such that the fat component has a solid fat content of at least 10%, and'}, 'b) admixing 5-150 parts by weight of a fat component to the powder mixture to form a paste, wherein the fat component has a solid fat content of fat at 20° C. (N) of at least 20% and an solid fat content of fat at 35° C. (N) of less than 30%,'}c) extruding the paste into shaped savoury concentrate.2. The process according to claim 1 , wherein the edible salt has a mass weighted average diameter in the range of 10-2000 μm.3. The process according to claim 1 , wherein an edible polar liquid is either combined with the powder mixture prior to admixing the fat component claim 1 , separately admixed to the powder mixture or added with the fat component.4. The process according claim 3 , wherein the edible polar liquid contains 20-100 wt. % of fluid selected from water claim 3 , liquid polyols claim 3 , ethanol and combinations thereof.5. The process according to claim 1 , wherein the fat component has a solid fat content at 20° C. (N) of less than 60% claim 1 , preferably less ...

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Номер записи: 66
12-08-2021 дата публикации

Pearl Salt

Номер: US20210244062A1
Автор: Linh Hong Nguyen
Принадлежит: GHL America LLC

The disclosure provides methods of producing a salt product which includes starting with a quantity of salt, placing the salt under an infrared light for a period of time, exposing the salt to sunlight for a period of time, exposing the salt to maifan stones for a period of time, and roasting the salt while being contained in clay pots that are surrounded with elements such as apatite, tourmaline, germanium, maifan (barley stone), volcanic rocks, titanium, and illite at high temperature for a period of time. The salt may include sea salt.

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Номер записи: 67
18-07-2019 дата публикации

SALT PRODUCT FOR FLAVOR STABILIZATION IN CURED MEAT PRODUCTS

Номер: US20190216120A1
Автор: AULENBACHER Christian, HAIBER Stephan, VAN DAM Karen, Vorster Susanna Magdalena
Принадлежит:

A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite. 1. A low sodium salt product for curing meats comprising:sodium chloride;a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof;at least one flavorant;at least one nitrite; anda phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.2. The low sodium salt product according to claim 1 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 25:1 to about 35:1.3. The low sodium salt product according to claim 2 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 30:1.4. The low sodium salt product according to claim 1 , wherein the product delivers from about 0.005% to about 0.05% nitrite to the cured meat.5. The low sodium salt product according to claim 1 , wherein the product delivers about 0.01% nitrite to the cured meat.6. The low sodium salt product according to claim 1 , including from about 3% to about 6% by weight of the salt product of the at least one flavorant.7. The low sodium salt product according to claim 1 , wherein the at least one nitrite is selected from the group consisting of sodium nitrite claim 1 , potassium nitrite claim 1 , calcium nitrite claim 1 , magnesium nitrite claim 1 , ammonium nitrite and mixtures thereof.8. The low sodium salt product ...

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Номер записи: 68
18-07-2019 дата публикации

SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS

Номер: US20190216121A1
Автор: JR. Johannes Gisbert Gerardus Maria, KLERKEN, Van Den Elshout Wilhelmus Hubertus Henricus Antonius
Принадлежит: SCELTA UMAMI HOLDING B.V.

The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products. 1. Salt replacement product comprising a homogeneous particles of:a. 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms;b. 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof;c. and optionally one or more powder stabilizing additives.2. Process for the preparation of a salt replacement product , comprising the following steps: i. 5-70 wt % (on dry weight) of one or more extracts from fungi, like from mycelia or mushrooms', 'ii. 10-80 wt % (on dry weight) of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof;', 'iii. and optionally one or more powder stabilizing additives, 'a. providing a solution of'}b. drying the solutionc. and obtaining a substantial homogeneous salt replacement product in granular form.3. Process according to wherein the drying is performed by spray drying.4. Product or process according to any one of the preceding claims claim 2 , wherein the extract from fungi is yeast extract.5. Product or process according to any one of - claim 2 , wherein the extract from fungi is extract from agaricus bisporus mushroom.6. Product or process according to any one of the preceding claims claim 2 , wherein the chloride salt is calcium chloride.7. Product or process according to any one of the preceding claims claim 2 , wherein the powder stabilizing additive includes maltodextrine.8. Product or process according ...

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Номер записи: 69
19-08-2021 дата публикации

System and Method for Incorporating CBD/THC Cannabinoid Nanoparticle Carrier Compositions into Particulate Foods and Food Additives

Номер: US20210251950A1
Автор: Miles Aaron
Принадлежит:

A method of producing a cannabinoid nanoparticle carrier composition for administration to a human and thereafter producing a consumable food product including the cannabinoid nanoparticle emulsification. The cannabinoid nanoparticle carrier composition is combined with a particulate food product, herb or spice, sugar, salt, or particulate preservative, mixed into a slurry or suspension, dried, and then ground to a size suitable for human consumption 1. A method of incorporating a cannabinoid nanoparticle carrier composition in particular foods and food additives , comprising:(a) mixing non-ionic surfactants with cannabinoid oils and lipids in a mixing vessel;(b) processing the mixture made in step (a) using sonication for a predetermined time at a predetermined amplification until completely processed and substantially all of the cannabinoid oils are reduced to nanoparticle size in a cannabinoid oil complex (COC);(c) dissolving an acid in a carrier fluid to make an acidic carrier fluid solution;(d) mixing the COC made in steps (a) and (b) with the acidic carrier fluid solution made in step (c);(e) sonicating the mixture made in step (d) using an ultrasonic liquid processor operated at a predetermined amplitude for a predetermined time at a controlled temperature to complete the process of making the cannabinoid nanoparticle carrier composition;(f) combining the cannabinoid nanoparticle carrier composition with a consumable particulate food product or food additive selected from the group consisting of herbs and spices, flavorings, seasonings, salts, sugars, and particular food preservatives, or any combination thereof;(g) blending the combination made in step (f) to make a slurry or suspension;(h) drying the slurry or suspension is evaporated or dried to a solid state; and(i) reducing the dried product to a nominal particle mass size suitable for human consumption.2. The method of claim 1 , wherein approximately 5 grams of a particulate herb claim 1 , spice claim 1 ...

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Номер записи: 70
09-07-2020 дата публикации

Masking Bitter Flavors

Номер: US20200214324A1
Автор: Finley John W., Holliday Darryl, JR. Alfredo D., King Joan M., Prudente
Принадлежит: Board of Supervisors of Louisiana State University and Agricultural and Mechanical College

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors. 1. A method of improving the taste of a beverage , by making palatable a beverage that would otherwise be unpalatably bitter; said method comprising preparing an aqueous solution comprising water , sugar , potassium chloride , and a mogroside; wherein:(a) the potassium chloride is between 0.5% and 2% of the aqueous solution by mass;(b) the mogroside is between 200 ppm and 1000 ppm of the aqueous solution by mass;(c) the mogroside comprises one or more mogrosides selected from the group consisting of mogroside III, mogroside IV, mogroside V, and siamenoside I;(d) as compared to an otherwise substantially identical beverage containing the same amount of potassium chloride but lacking any mogroside, the sweetness of the beverage does not differ substantially; and(e) the beverage with the potassium chloride is palatable; but wherein without the mogroside the otherwise identical beverage would be unpalatably bitter due to the potassium.2. The method of claim 1 , wherein the beverage additionally comprises a calcium salt.3. The method of claim 2 , wherein the calcium salt comprises calcium chloride.4. The method of claim 1 , wherein the mogroside is between 300 ppm and 800 ppm of the aqueous solution by mass.5. The method of claim 1 , wherein the beverage additionally comprises free amino acids.6. The method of claim 1 , wherein the mogroside comprises mogroside III.7. The method of claim 1 , wherein the mogroside comprises mogroside IV.8. The method of claim 1 , wherein the mogroside comprises mogroside V.9. The method of claim 1 , wherein the mogroside comprises siamenoside I.10. The method of claim 1 , wherein the mogroside is 200 ppm of the aqueous solution by mass.11. The method of claim 1 , wherein the mogroside is supplied as an extract of Lo Han Gou fruit.12. The method of ...

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Номер записи: 71
17-08-2017 дата публикации

REDUCED SODIUM BAKERY PRODUCT COMPRISING FILLING OR TOPPING

Номер: US20170231235A1
Автор: Dubois Cedric, Dupas-Langlet Marina, Forny Laurent, Jublot Lionel, Li Jian
Принадлежит: NESTEC S.A.

The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product. 1. Bakery product comprising dough and a filling or topping selected from the group consisting of cheese , meat , vegetables and combinations of these , wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride , and wherein at least 30 wt. % of the total sodium chloride in the coating and dough is present in the coating.2. A bakery product according to wherein the dough is a fermented dough and wherein between 10 and 70 wt. % of the total sodium chloride in the coating and dough is present in the dough.3. A bakery product according to wherein at least 30% of the total external dough surface area has a coating comprising sodium chloride.4. A bakery product according to wherein the bakery product contains less than 750 mg sodium chloride per 100 g.5. A bakery product according to having a sodium level of below 600 mg per 100 g.6. A bakery product according to wherein the bakery product is a pizza and the coating is on the base of the pizza.7. A bakery product according to wherein the coating further comprises an edible gum.8. A bakery product according to wherein the coating further comprises an ingredient selected from the group consisting of herbs claim 1 , spices claim 1 , nuts claim 1 , flour and combinations of these.9. Process for manufacturing a bakery product comprising the steps of: forming a dough; combining the dough with a filling or topping selected from the group consisting of cheese claim 1 , meat claim 1 , vegetables and combinations of these; and applying a coating comprising sodium chloride to an exposed dough surface wherein at least 30 wt. % of the total sodium chloride in the ...

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Номер записи: 72
16-07-2020 дата публикации

NUCLEIC ACID-CONTAINING FERMENTED SEASONING AND METHOD OF PRODUCING THE SAME

Номер: US20200221743A1
Автор: NAKAHARA Takeharu, TAKEICHI Junya, Wada Hiroki, YAMASHITA Kona
Принадлежит: KIKKOMAN CORPORATION

An object of the present invention is to provide a fermented seasoning containing 5′-nucleotides derived from fermentation at a high concentration without externally adding 5′-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers. 1. A fermented seasoning comprising:10 ppm (w/v) or more of nucleic acid(s) (provided that nucleic acids derived from addition are excluded); and2 ppm (w/v) or more of HDMF.2. The fermented seasoning according to claim 1 ,wherein the nucleic acid(s) is tasty nucleotides.3. The fermented seasoning according to claim 1 ,wherein the nucleic acid(s) is at least one selected from the group consisting of 5′-adenylic acid, 5′-guanylic acid, 5′-inosinic acid, and 5′-xanthylic acid.4. The fermented seasoning according to claim 1 ,wherein a koji is used as a raw material.5. A method of producing a fermented seasoning claim 1 , the method comprising:a step of preparing a solid koji by inoculating a koji mold to a cereal raw material containing soybean or wheat as a main raw material and adding water or a saline solution to thermally hydrolyze moromi with a salt concentration of 4% (w/v) or less;a step of preparing pasteurized moromi by deactivating phosphatase by a heat treatment of the moromi;a step of performing nucleic acid fermentation in a container that is capable of preventing the contamination of harmful microorganisms by inoculating the pasteurized moromi with a microorganism producing nucleic acids;a step of preparing an RNA extract by self-digesting the microorganism ...

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Номер записи: 73
26-08-2021 дата публикации

SAVOURY LIQUID CONCENTRATE

Номер: US20210259293A1
Автор: Sailer Winfried, Schänzel Monika Renate
Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate. 1. A savoury , liquid concentrate comprising:i) at least 45 wt. % water, by weight of total composition;ii) 10-40 wt. %, by weight of total composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;iii) 0.1-40 wt. %, by weight of total composition, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;iv) 2-5 wt. %, by weight of water, gelatinized legume starch, preferably having an amylose content of at least 25 wt. % on dry basis of legume starch,wherein the concentrate comprises less than 0.2 wt. % xanthan gum, based on total weight of composition, and wherein the ratio of gelatinized starch:total starch content is at least 0.5.2. The savoury claim 1 , liquid concentrate according to claim 1 , wherein the ratio of gelatinized starch:total starch content is at least 0.75 claim 1 , more preferably the ratio of gelatinized starch:total starch content is at least 0.8.3. The savoury claim 1 , liquid concentrate according to claim 1 , wherein the amount of gelatinized starch is 2.5-4.5 wt. % claim 1 , more preferably 3-4 wt. % claim 1 , by weight of water.4. The savoury claim 1 , liquid concentrate according to claim 1 , wherein the gelatinized legume starch is a native legume starch claim 1 , preferably wherein the gelatinized legume starch has an amylose content of in the range of 25 to 65 wt. % on dry basis of legume starch claim 1 , more preferably in the range 30 to 60 wt. % claim 1 , even more preferably in the range 35 to 55 wt. % on dry basis of legume starch.5Pisum sativum, Cajanus cajan, Cicer ...

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Номер записи: 74
23-08-2018 дата публикации

Enzymatic Process

Номер: US20180235265A1
Автор: Bhowmik Tarun, Myaka Stefka Ivanova, Smith Roy Wade, Van Leersum Johan Peter
Принадлежит:

Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. 1. A process of forming a salt enhancing ingredient , [{'i': 'Apium graveolens', '(i) forming an aqueous slurry of plant material, and'}, '(ii) forming a hydrolysate of Apium graveolens plant material by subjecting it to an enzymatic hydrolysis using one or more proteolytic enzymes., 'the process comprising the steps of'}2. The process according to claim 1 , wherein the formed salt enhancing ingredient is inactivated by heating.3. The process according to claim 1 , wherein the one or more proteolytic enzymes are selected from the group consisting of proteinase claim 1 , peptidase claim 1 , and glutaminase.4. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity.5Aspergillus oryzae. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise an enzyme preparation from (Umamizyme™) and wherein the hydrolysis is performed at 40° C. to 60° C.6Apium graveolens. The process according to claim 1 , wherein the hydrolysate is formed by subjecting the plant material to an enzymatic hydrolysis using one or more carbohydrase enzymes in parallel or subsequent to enzymatic hydrolysis by the one or more proteolytic enzymes.7Lactobacillus.. The process according to claim 1 , wherein the hydrolysate is subjected to fermentation using a8LactobacillusL. plantarum, L. casei, L. brevisL. helveticus.. The process according to wherein the microorganism is selected from the group consisting of: and9. The salt enhancing ingredient formed by the process of .10. The salt enhancing ingredient of which is concentrated at least 1.5 times by removing water.11. The salt enhancing ingredient according to claim 9 , wherein the salt ...

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Номер записи: 75
06-09-2018 дата публикации

Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition

Номер: US20180249756A9
Автор: Bridges John, Butler Susan E., Hoffman Andrew J., Kanthak Justin, SHEN Shiji
Принадлежит:

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles. 1. A free-flowing edible composition having controllable properties of bulk density , particle morphology , flowability and shakeability , said composition comprising a blend of:(i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and(ii) a second plurality ...

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Номер записи: 76
30-07-2020 дата публикации

INFUSED SALT AND MANUFACTURING METHODS

Номер: US20200239753A1
Автор: Blank Andrew
Принадлежит:

A method of infusing salt can include heating salt to a temperature above the boiling point of water. The method can also apply a liquid additive solution to the heated salt to create an infused salt. The temperature of the heated salt can be sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto. 1. A method of infusing salt , comprising:heating salt to a temperature above the boiling point of water;applying a liquid additive solution to the heated salt to create an infused salt;wherein the temperature of the heated salt is sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto.2. The method of claim 1 , wherein the salt is heated to the temperature above the boiling point of water within a second period of time.3. The method of claim 1 , wherein the second period of time is between about 1 minute to about 2 minutes.4. The method of claim 1 , wherein the first period of time is less than about 1 minute.5. The method of claim 1 , wherein the salt is natural rock salt.6. The method of claim 1 , wherein the liquid additive solution includes any of dyes claim 1 , corrosion inhibitors claim 1 , and chemical deicers.7. The method of claim 1 , wherein the liquid additive solution includes edible additives.8. The method of claim 1 , wherein the temperature above the boiling point of water is at least about 110° C.9. The method of claim 8 , wherein the temperature above the boiling point of water is at least about 148° C.10. The method of claim 9 , wherein the temperature above the boiling point of water is below about 250° C.11. The method of claim 1 , further comprising bagging the infused salt while it is at a temperature between about 54° C. and about 88° C.12. The method of claim 1 , wherein the liquid additive solution is applied immediately after the salt is heated to the ...

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Номер записи: 77
15-08-2019 дата публикации

SWEETENER COMPOSITION WITH IMPROVED TASTE QUALITY COMPRISING ALLULOSE AND SALT AND METHOD FOR IMPROVING TASTE QUALITY OF ALULOSE USING SALT

Номер: US20190246673A1
Автор: BAK Youn-Kyung, Byun Sung Bae, Choi Jong Min, JUNG Dong Chul, Kim Su-Jeong, LEE In, PARK Jung Gyu, Park Seung Won, SHIM Dong Seok
Принадлежит:

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed. 1. A sweetener composition comprising allulose and a salt.2. The sweetener composition according to claim 1 , wherein the allulose is a crystalline allulose.3. The sweetener composition according to claim 2 , wherein the crystalline allulose is in a form coated with the salt.4. The sweetener composition according to claim 1 , wherein the salt is present in an amount of 0.005 parts by weight to 5 part by weight relative to 100 parts by weight of the allulose.5. The sweetener composition according to claim 1 , wherein the salt is at least one selected from among sodium chloride claim 1 , potassium chloride claim 1 , magnesium chloride claim 1 , calcium chloride claim 1 , sodium glutamate claim 1 , and sodium succinate.6. The sweetener composition according to claim 1 , wherein the sweetener composition has a mean aperture of 350 μm or more.7. The sweetener composition according to claim 1 , wherein the sweetener composition has a coefficient of variation in size distribution of 32% or less.8. The sweetener composition according to claim 1 , wherein the sweetener composition has a bulk density of 69 g/100 ml or more.9. The sweetener composition according to claim 1 , wherein the sweetener composition has an angle of repose of 30° or less.10. The sweetener composition according to claim 1 , wherein the sweetener composition has improved taste.11. The sweetener composition according to claim 10 , wherein improvement in taste comprises reduction in bitterness claim 10 , acridity claim 10 , off-taste claim 10 , off-flavor claim 10 , or a combination thereof.12. A method of improving taste of allulose claim 10 , comprising: coating the allulose with a salt.13. The method of improving taste of allulose according to claim 12 , wherein coating the allulose is performed by spraying the salt onto the allulose.14. The method of improving ...

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Номер записи: 78
27-11-2014 дата публикации

Method for making cheese

Номер: US20140348978A1
Автор: Erik Hoeier, Fergal Rattray, Kirsten Kastberg Moeller, Yiva Ardoe
Принадлежит: Chr Hansen AS, KOBENHAVNS UNIVERSITET

The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.

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Номер записи: 79
22-08-2019 дата публикации

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

Номер: US20190254318A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 1. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).2. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine (Gln), serine (Ser) and glutamate (Glu).3. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).4. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).5. The flavor composition ...

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Номер записи: 80
22-08-2019 дата публикации

HARD BOUILLON TABLET

Номер: US20190254321A1
Автор: Bulling Katharina, Kjolby Christian, Lopez Alejandro, Marazzato Michele, Perdana Jimmy, Sagalowicz Laurent, Schmitt Bertrand
Принадлежит:

The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0. 1. A hard bouillon tablet comprising;40 to 80% crystalline ingredients (by weight of the composition);0.5 to 20% flavourings (by weight of the composition);0.5 to 35% amorphous ingredients (by weight of the composition);5 to 20% beef fat (by weight of the composition);wherein the beef fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat); andwherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.2. A hard bouillon tablet as claimed in claim 1 , wherein the beef fat has a total saturated fat content of 57 to 68 wt % (based on weight of total fat)3. A hard bouillon tablet as claimed in claim 1 , wherein the beef fat is a non-hydrogenated beef fat.4. A hard bouillon tablet as claimed in claim 1 , wherein the beef fat is a non-hydrogenated fractionated beef fat.5. A hard bouillon tablet as claimed in claim 1 , wherein the crystalline ingredient is selected from the group consisting of salt claim 1 , monosodium glutamate claim 1 , sugar and citric acid anhydous.6. A hard bouillon tablet as claimed in claim 1 , wherein the amorphous ingredients is selected from the group consisting of yeast extract claim 1 , maltodextrin claim 1 , starches claim 1 , flours claim 1 , vegetable extract claim 1 , glycose syrup and onion powder.7. A hard bouillon tablet as claimed in claim 1 , wherein the amount of amorphous ingredients is 5 to 30% (by weight of the composition).8. A hard bouillon tablet as claimed in claim 1 , wherein the amount of C18:0 is 26.5 to 31% (based on weight of ...

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Номер записи: 81
11-11-2021 дата публикации

LIQUID OIL-BASED FAT SYSTEM COMPOSITION FOR MICROWAVE POPCORN

Номер: US20210345650A1
Автор: Kaiser Steven, Singh Indarpal, Wassinger Andrew
Принадлежит:

A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave. 1. A microwave popcorn product comprising:a microwave popcorn package having an interior volume configured to expand during a microwave heating process of the microwave popcorn product;a charge of popcorn contained within the interior volume of the microwave popcorn package; anda slurry including a mixture of each ofa liquid-based oil;a fat-based structuring ingredient; anda seasoning,wherein the slurry is in the form of an organogel of the fat-based structuring ingredient and the liquid-based oil to maintain the liquid-based oil within the organogel at room temperature storage conditions of the microwave popcorn product.2. The microwave popcorn product of claim 1 , further comprising an antioxidant.3. The microwave popcorn product of claim 1 , wherein the liquid-based oil includes at least one of avocado oil claim 1 , olive oil claim 1 , sunflower oil claim 1 , canola oil claim 1 , soybean oil claim 1 , corn oil claim 1 , grapeseed oil claim 1 , cottonseed oil claim 1 , safflower oil claim 1 , or coconut oil.4. The microwave popcorn product of claim 1 , wherein the slurry includes the liquid-based oil in an amount from about 54.8% to about 67.0% by weight of the slurry.5. The microwave popcorn product of claim 1 , wherein the fat-based structuring ingredient includes at least one of a blend of mono- and diglycerides claim 1 , a palm oil claim 1 , or monoglycerides.6. The microwave popcorn product of claim 5 , wherein the slurry includes the fat-based structuring ingredient in an amount from about 6% to about 39% by weight of the slurry.7. The microwave popcorn ...

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Номер записи: 82
20-08-2020 дата публикации

Dough-Based Food Product and Method of Preparing

Номер: US20200260743A1
Автор: Bahe Kristi L., Cox Steven J., Thompson Jeremy B.
Принадлежит: GENERAL MILLS, INC.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product. 1. A food product comprising a packaged dough , the packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked , the packaged dough including a flour , water , and salt particles that have a dissolution rate of at least 120 seconds , wherein the baked good has dissolved salt that is non-homogeneously distributed throughout the dough.2. The food product of claim 1 , wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough claim 1 , with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.3. The food product of claim 1 , wherein the packaged dough has an improved shelf life characteristic at a temperature of 10° F. over the first control dough.4. The food product of claim 1 , wherein the salt particles in the packaged dough have an average particle size of at least 500 microns.5. The food product of claim 1 , wherein the salt particles in the packaged dough have an average particle size of at least 1000 microns.6. The food product of ...

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Номер записи: 83
05-10-2017 дата публикации

Food Condiment

Номер: US20170280759A1
Автор: JR. Larry, Kellum
Принадлежит:

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature. 1) A food condiment consisting essentially of:45.88% by weight of mayonnaise;34.41% by weight of ketchup;2.87% by weight of mustard;0.72% by weight of pepper;0.72% by weight of crab seasoning;2.87% by weight of dried parsley;0.72% by weight of spice seasoning;0.36% by weight of salt;5.73% by weight of soy sauce;5.73% by weight of hot sauce.2) (canceled)3) The process of producing the food condiment of comprising the steps of:intermixing the mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley,spice seasoning, salt,soy sauce, and hot sauce.4) A food condiment consisting essentially of:one cup of mayonnaise;¾ cup of ketchup;one tablespoon of mustard;¼ tablespoon of pepper;¼ tablespoon of crab seasoning;one tablespoon of dried parsley;¼ tablespoon of spice seasoning;⅛ tablespoon of salt;two tablespoon of soy sauce;two tablespoon of hot sauce.5) The process of producing the food condiment of comprising the steps of:intermixing the mayonnaise, the ketchup, the mustard, the pepper, the crab seasoning, the dried parsley, the spice seasoning, the salt, the soy sauce, and the hot sauce.6) A process of producing food condiment of comprising the steps of:mixing the mayonnaise, the ketchup, the soy sauce, and the hot sauce to form a wet mixture;mixing the pepper, the crab seasoning, the dried parsley, the spice seasoning, and the salt to form a dry mixture;mixing the wet mixture and the dry mixture with the mustard to form an emulsion. The ...

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Номер записи: 84
27-08-2020 дата публикации

RAPID HYDROLYSIS PROCESS FOR OAT-BASED BEVERAGE COMPOSITION

Номер: US20200268022A1
Автор: Norwood Eric M., Overfelt Natalie L.
Принадлежит:

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition. 1. A rapid hydrolysis method for producing an oat-based beverage composition , said method comprising:(a) hydrating oat flour with water in a mixer to create an oat slurry;(b) treating said oat slurry with a glucoamylase enzyme for a first hydrolysis time to hydrolyze said oat flour and yield an initial hydrolyzed oat slurry;(c) treating said initial hydrolyzed oat slurry produced in step (b) with an alpha-amylase enzyme for a second hydrolysis time to hydrolyze said oat flour to yield a final hydrolyzed oat slurry; and(d) mixing one or more of the following ingredients with said final hydrolyzed oat slurry: stabilizer, emulsifier, salt, vegetable oil, vitamins, sweetener, flavoring agent and/or buffering agent, until homogenously combined to yield said oat-based beverage composition.2. The method of claim 1 , wherein said oat flour is a colloidal whole grain oat flour.3. The method of claim 1 , further comprising adjusting the pH of said oat slurry to between 5 and 6 before said treating (b) with glucoamylase.4. The method of claim 1 , wherein said first hydrolysis time lasts for about 15 minutes to about 1.5 hours.5. The method of claim 1 , further comprising adding a source of nutritional calcium and source of calcium ions to said initial hydrolyzed oat slurry produced in step (b) before said treating (c) with said alpha-amylase.6. The method of claim 1 , wherein said second hydrolysis time lasts for about 15 minutes to about 1.5 hours.7. The ...

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Номер записи: 85
25-12-2014 дата публикации

Compounds, compositions, and methods for reducing or eliminating bitter taste

Номер: US20140377381A1
Автор: David Hayashi, Francis Xavier Brennan, Jane V. Leland, William P. Jones
Принадлежит: Chromocell Corp, Kraft Foods Group Brands LLC

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

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Номер записи: 86
19-09-2019 дата публикации

LOW SODIUM SALT SUBSTITUTE WITH POTASSIUM CHLORIDE

Номер: US20190281875A1
Автор: Brophy James S., Chigurupati Sambasiva Rao, DAVIS Frank E., Trotter Chris
Принадлежит: S & P INGREDIENT DEVELOPMENT, LLC

Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent. 1. A salt substitute precursor comprising:water;a chloride salt, wherein the chloride salt comprises potassium chloride;a food grade acid; andan anticaking agent,wherein a pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry.2. The salt substitute precursor of claim 1 , wherein the food grade acid comprises at least one of acetic acid claim 1 , ascorbic acid claim 1 , benzoic acid claim 1 , citric acid claim 1 , succinic acid claim 1 , fumaric acid claim 1 , lactic acid claim 1 , malic acid claim 1 , tartaric acid claim 1 , lemon juice claim 1 , hydrochloric acid claim 1 , and phosphoric acid.3. The salt substitute precursor of claim 1 , wherein the anticaking agent comprises at least one of sodium aluminosilicate claim 1 , sodium ferrocyanide claim 1 , potassium ferrocyanide claim 1 , calcium carbonate claim 1 , magnesium carbonate claim 1 , tricalcium phosphate claim 1 , and silicon dioxide.4. The salt substitute precursor of claim 1 , wherein the chloride salt further comprises sodium chloride.5. The salt ...

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Номер записи: 87
10-09-2020 дата публикации

REDUCED SODIUM FOOD PRODUCTS

Номер: US20200281236A1
Автор: Gruess Olaf, HANS Joachim, Haustedt Lars Ole, Hochheimer Andreas, Krohn Michael, MULLER Jens-Peter, Nowakowski Christine M., Pecore Suzanne Denise, Rathjen-Nowak Candace Michelle, Scarabottolo Lia, Siems Karsten, VAN LENGERICH Bernhard H.
Принадлежит:

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris C-Calkyl.81. The food product of claim 79 , wherein Ris H.83. The food product of claim 79 , wherein Y is CR═CH and Ris H.84. The food product of claim 79 , wherein Y is CHR—CHand Ris OH or —OCH.85. The food product of claim 79 , wherein Ris CH.87. The food product of claim 79 , wherein the compound of formula A is compound 1.88. The food product of claim 79 , wherein the compound of formula A is compound 2.89. The food product of claim 79 , wherein the compound of formula A is compound 3.90. The food product of claim 79 , wherein the compound of formula A is compound 4.91. The food product of claim 79 , wherein the compound of formula A is compound 5.92. The food product of claim 79 , wherein the compound of formula A is compound 6.93. The food product of claim 79 , wherein the compound of formula A is compound 7.94. The food product of claim 79 , wherein the compound of formula A is compound 8.95. The food product of claim 79 , wherein the compound of formula A is compound 9.96. The food product of claim 79 , wherein the compound of formula A is present in the food product from 0.01 to 2 percent by weight. This application claims the benefit of each of the following Provisional Patent Applications: US 61/762,781, filed on Feb. 8, 2013; US 61/762,792, filed on Feb. 8, 2013; US 61/762,798, filed on Feb. 8, 2013; US 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; US 61/763,274, filed on Feb. 11, 2013; and US 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by reference ...

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Номер записи: 88
26-10-2017 дата публикации

LIQUID SALT WITH TRACES OF SODIUM

Номер: US20170303573A1
Автор: ALIAGA MARIN Marcelo Patricio
Принадлежит:

The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use. 1. Liquid salt , with traces of sodium , in an aqueous base , CHARACTERIZED in that it comprises the following salts by weight of dry matter:15%-28% of potassium chloride0.001%-5% of potassium citrate0.002%-3% of monopotassium glutamate0.1%-0.003% of potassium iodate0.002% to 0.1% potassium sorbate.2. Liquid salt according to claim 1 , CHARACTERIZED in that in its liquid form it has 16%- 28% potassium salts.3. Liquid salt according to claim 2 , CHARACTERIZED in that it comprises up to 0.01% sodium by weight.4. Composition according to claim 1 , CHARACTERIZED in that it has the form of an iodized salt solution.5. Process for preparing the liquid salt of claim 1 , CHARACTERIZED in that water is treated in various filters (resin claim 1 , carbon activated and reverse osmosis) claim 1 , until reaching the level of purified water claim 1 , in which potassium salts are dissolved until reaching a percentage of salts by weight corresponding to approximately 21%.6. Use of the liquid salt according to the claim of Example 1 claim 1 , CHARACTERIZED in that it is used as a SODIUM-FREE food seasoning claim 1 , common table salt substitute claim 1 , directly applied to foods claim 1 , and allows the seasoning of food without adding sodium claim 1 , versus liquid varieties with sodium content that claim 1 , on raising the dose claim 1 , will bring the contents of a common salt. This application claims priority to PCT application no. PCT/CL2014/000060 filed on Nov. 14, 2014.Not ApplicableNot ApplicableThe object of the present invention is a liquid salt, with traces of sodium less than 0.01%, iodized salt, dissolved in purified water for food use.Some brands with liquid salt are known in Spain: Formentera Liquid Salt, which is based on sodium chloride (20%) mixed with potassium chloride, “El Borriquito” Liquid Salt, which is also a saline ...

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Номер записи: 89
24-09-2020 дата публикации

Method of preparing seasoned raw pollock and seasoned raw pollock prepared by using the same

Номер: US20200297012A1
Автор: Ji Yeon Lee
Принадлежит: Individual

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

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Номер записи: 90
10-11-2016 дата публикации

Dairy Salt, Method for its Production and Food Products Containing It

Номер: US20160324175A1
Автор: DUDAREV Grigoriy A., GRAVINA Stephen, Kaliappan Sivaraj, KNYAZEV Sergey N., KURASH Yuliya, Omarov Maksim N., PERMINOV Sergey I., SOMOV Vitaliy S., Stalder James William
Принадлежит:

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor. 1. A method for production of a complex dairy salt , comprising preliminary treatment of whey , pasteurization , and concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm to obtain a nanofiltration permeate , subsequent filtration of the nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit to obtain a reverse osmosis retentate , electrodialysis of the reverse osmosis retentate , and concentration and drying.2. A method for production of a complex dairy salt , comprising preliminary treatment of whey , pasteurization and subsequent concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm to obtain a nanofiltration permeate , filtration of the nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit to obtain a reverse osmosis retentate , mixing of the reverse osmosis retentate with the nanofiltration retentate , and subsequent concentration of the obtained mixture.3. A complex dairy salt obtained by the ...

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Номер записи: 91
09-11-2017 дата публикации

INCREASED SALT PERCEPTION IN PROCESSED FOOD BY INHOMOGENEOUS SODIUM DISTRIBUTION

Номер: US20170318847A1
Автор: Woo Kyungsoo
Принадлежит:

The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition. 1. A method of producing a food composition comprising the steps of:gelling a non-starch hydrocolloid polymer in an aqueous food matrix;cooling the food matrix comprising the jellified hydrocolloid polymer; andadding sodium to the cooled food matrix to form the food composition.2. The method according to claim 1 , comprising the step of freezing the food composition after the addition of the sodium to the cooled food matrix.3. The method according to claim 1 , comprising the step of adding a metal salt to the food matrix before and/or during gelling of the non-starch hydrocolloid polymer.4. The method according to claim 3 , wherein the metal salt is a non-sodium metal salt.5. The method according to claim 3 , wherein the metal salt is selected from the group consisting of a potassium salt claim 3 , a calcium salt and a magnesium salt.6. The method according to claim 3 , wherein the metal salt is added in an amount of 0.01 to 5 wt % based on the food composition.7. The method according to claim 6 , wherein the metal salt is added in an amount of 0.1 to 3 wt % based on the food composition.8. The method according to claim 1 , wherein gelling the non-starch hydrocolloid polymer is achieved by heating the non-starch hydrocolloid polymer in the aqueous food matrix.9. The method according to claim 8 , wherein heating is subjecting the food matrix comprising the non-starch hydrocolloid polymer to a temperature from 50 to 125° C. for 1 to 20 minutes.10. The method according ...

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Номер записи: 92
01-10-2020 дата публикации

TEXTURISED SEAFOOD ANALOGUE PRODUCTS, USE OF PEA STARCH AND POTATO STARCH TO REPLACE EGG WHITE AND METHOD OF PREPARATION

Номер: US20200305484A1
Автор: Descamps Mary, Guiot Ludivine
Принадлежит: Cosucra Groups Warcoing S.A.

The present invention relates to the use of pea starch to replace egg white in texturised seafood analogue products. The invention also relates to a texturised seafood analogue product substantially free of egg white comprising pea starch and potato starch. The invention further relates to a method of preparation of said texturised seafood analogue products. 1. A texturised seafood analogue product substantially free of egg white comprising from 0.5 to 10 wt. % of pea starch and from 0.5 to 10 wt. % of potato starch , based on the total weight of the product , wherein the egg white is present in less than 1 wt. % based on the total weight of the product.2. The texturised seafood analogue product according to wherein the egg white is present in less than 0.9 wt. % claim 1 , 0.8 wt. % claim 1 , 0.7 wt. % claim 1 , 0.6 wt. % claim 1 , most preferably less than 0.5 wt. % based on the total weight of the product.3. The texturised seafood analogue product according to wherein said texturised seafood analogue product comprises from 2.5 to 10 wt. % of pea starch based on the total weight of the product claim 1 , preferably from 0.5 to 8 wt. % or from 2.5 to 8 wt. % claim 1 , more preferably from 2.5 to 5 wt. % claim 1 , based on the total weight of the product.4. The texturised seafood analogue product according to claim 1 , wherein said texturised seafood analogue product comprises from 2.5 to 10 wt. % of potato starch based on the total weight of the product claim 1 , preferably from 0.5 to 8 wt. % or from 2.5 to 8 wt. % claim 1 , more preferably from 2.5 to 5 wt. % claim 1 , based on the total weight of the product.5. The product according to claim 1 , wherein the ratio pea starch/potato starch is comprised between 2/1 to 1/6 claim 1 , preferably between 1/1 to 1/4.6. The product according to claim 1 , wherein the texturised seafood analogue product meat- or soy-based products are present in an amount of less than 1 wt % claim 1 , based on the total weight of the product ...

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Номер записи: 93
24-10-2019 дата публикации

Methods and compositions for reducing oil separation in nut butters

Номер: US20190320675A1
Автор: David Plank
Принадлежит: Nut Butter Concepts LLC

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

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Номер записи: 94
31-10-2019 дата публикации

SALT COMPOSITION INCLUDING SARCOSINE

Номер: US20190328016A1
Автор: Alzieu Thibaut, Borlet Celine, Matthey-Doret Walter, Oertling Heiko
Принадлежит:

Disclosed are co-crystals comprising amino acids (such as sarcosine) and sodium chloride, processes for their preparation and nutritional compositions comprising the co-crystals.

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Номер записи: 95
31-10-2019 дата публикации

METHOD FOR PRODUCING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND SEA SALT

Номер: US20190328017A1
Автор: CLEMENTE JANEIRO ASSUNCAO Patricia Alexandra, DE LA JARA VALIDO Adelina, FREIJANES PRESMANES Karen, MENDOZA GUZMAN Hector, PORTILLO HAHNAFELD Eduardo, RODRIGUEZ ESTUPINAN David, SUAREZ VEGA Antonio
Принадлежит:

Method for producing a culinary condiment with and sea salt is provided by: incorporating in live state in the evaporation of sea salt, and carrying out joint crystallization of both components by a continuous dripping system which allows this microalgae to be encapsulated in the salt, a condiment being obtained with a high content of β-carotene, a culinary condiment based on and sea salt, and use of the present condiment in the food and restaurant industry.

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Номер записи: 96
31-10-2019 дата публикации

TOMATO KETCHUP WITH IMPROVED STORAGE STABILITY

Номер: US20190328018A1
Автор: Byun Sung Bae, Choi Jong Min, JUNG Dong Chul, LEE In, Park Seung Won, SHIM Dong Seok
Принадлежит:

The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.

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Номер записи: 97
29-10-2020 дата публикации

Dairy Salt, Methods for its Production and Food Products Containing It

Номер: US20200337325A1
Автор: DUDAREV Grigoriy A., GRAVINA Stephen, Kaliappan Sivaraj, KNYAZEV Sergey N., KURASH Yuliya, Omarov Maksim N., PERMINOV Sergey I., SOMOV Vitaliy S., Stalder James William
Принадлежит:

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor. 1. A method for production of a complex dairy salt comprising the following sequential steps:providing a milk raw material that includes raw milk or whey,pasteurizing the milk raw material;concentrating the pasteurized milk raw material by nanofiltration through a filter with a pore size of 0.001-0.01 μm to obtain a nanofiltration permeate;filtering the nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit to obtain a reverse osmosis retentate,concentrating the reverse osmosis retantate to provide a concentrate of complex dairy salt;drying the concentrate to provide a complex dairy salt.2. The method of further comprising subjecting the reverse osmosis retentate to electrodialysis prior to concentrating.3. The method of further comprising mixing the reverse osmosis retentate with a nanofiltration retentate prior to concentrating.4. A complex dairy salt obtained by the method according to claim 2 , having the composition: 70-80% mineral salts claim 2 , 10-20% protein claim 2 , 6-9% organic acids claim 2 , 0.5-10% ...

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Номер записи: 98
29-10-2020 дата публикации

SHAPED VEGETARIAN MEAT PRODUCT

Номер: US20200337334A1
Автор: Beekmans Luuk Christianus Hubertus, FLENDRIG Leonardus Marcus, Lemmers Marc
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a shaped vegetarian meat product comprising: 1. A shaped vegetarian meat product selected from a sausage or a patty , said meat product comprising:a) 30-80 wt. % water;{'sub': '20', 'b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N) of 1.5-20%, wherein the oil contains 80-98 wt. % of a liquid vegetable oil selected from the group of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, maize oil, olive oil, and combinations thereof and 2-20 wt. % of a high melting oil selected from hydrogenated vegetable oil, palm stearin, palm kernel stearin, palm mid fraction, coconut stearin, butter oil, butter stearin and combinations thereof;'}c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof;d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; ande) 0.3-8 wt. % of salt selected from sodium chloride, potassium chloride and combinations thereof;wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.2. The vegetarian meat product according to claim 1 , wherein the vegetarian meat product is a sausage.3. The vegetarian meat product according to claim 1 , comprising 40-70 wt. % water.4. The vegetarian meat product according to claim 1 , comprising 10-32 wt. % oil.5. The vegetarian meat product according to claim 1 , wherein the oil has a solid fat content at 20 degrees Celsius (N) of not more than 10%.6. The vegetarian meat product according to claim 1 , wherein the oil has a solid fat content at 30 degrees Celsius (N) of 1-10%.7. The vegetarian meat product according to claim 1 , wherein the vegetarian meat product contains at least 5 vol. % of oil droplets having an equivalent spherical ...

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Номер записи: 99
29-10-2020 дата публикации

Process for the production of a bouillon powder, a bouillon powder and its use

Номер: US20200337346A1
Автор: Annabel BOZON, Jimmy PERDANA, Sanyasi GADDIPATI, Volker Schroeder, Youngbin Kim
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.

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Номер записи: 100