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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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Форма поиска

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 20878. Отображено 100.
02-02-2012 дата публикации

Process for making a cocoa product

Номер: US20120027889A1
Автор: Maria Odila Assumpcão Portella
Принадлежит: Cargill Inc

Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.

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Номер записи: 1
09-02-2012 дата публикации

Compositions for the treatment of gluten intolerance and uses thereof

Номер: US20120034299A1
Автор: Hugh James Beatty Cornell, Teodor Stelmasiak
Принадлежит: Glutagen Pty Ltd

The present invention provides compositions for use in the prophylaxis or treatment of a condition arising from gluten intolerance, the compositions including at least partially purified caricain (or a biologically active fragment, analogue or variant thereof) alone or in combination with other suitable enzymes including bromelain, and/or an intestinal extract, as herein described. The present invention also provides methods of using such compositions for the prophylaxis or treatment of a condition arising from gluten intolerance.

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Номер записи: 2
09-02-2012 дата публикации

Enzyme with silaffin

Номер: US20120034338A1
Автор: Anne Mette Bhatia Frederiksen, Hans Peter Heldt-Hansen, Jesper Vind, Lars Saaby Pedersen, Marco Malten
Принадлежит: Novozymes AS

A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate.

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Номер записи: 3
08-03-2012 дата публикации

Microencapsulation of bioactive substances and methods of making the same

Номер: US20120058195A1
Автор: Moti Harel
Принадлежит: Advanced Bionutrtion Corp

The present invention relates to microparticles and methods of making such microparticles that protect a bioactive substance from heat, humidity and oxidation. A microparticle comprising a bioactive substance, an agglomerating agent, an emulsifier and solid fats is disclosed. A method to produce a microparticle comprising an agglomerated bioactive substance enrobed in a double layer of solid fats and emulsifier is also disclosed.

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Номер записи: 4
07-06-2012 дата публикации

Emulsifying preparation

Номер: US20120142774A1
Автор: Yasushi Ichimi, Yoko Shimagami
Принадлежит: Ajinomoto Co Inc

An emulsifying preparation for an oil-soluble component, which is sensorily superior when applied to an aqueous phase, can maintain stability for a long time, and imposes less restriction for formulation or production is provided. The emulsifying preparation of the present invention contains (A) an oil phase component containing an oil-soluble component, (B) an aqueous phase component containing a polyol, and (C) an emulsifier containing polyglycerol fatty acid monoester having an average degree of polymerization of not less than 10, and having an HLB value of not less than 14 and not more than 18 or showing a transmittance of 1 wt % aqueous solution at 600 nm of not less than 80%.

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Номер записи: 5
12-07-2012 дата публикации

Oral disinfectant, and food additive comprising the disinfectant

Номер: US20120177624A1
Автор: Ayako Horigome, Koji Yamauchi, Kouichirou Shin
Принадлежит: Morinaga Milk Industry Co Ltd

Disclosed is a disinfectant which is safe, has few adverse side-effects, can be ingested together with a food or beverage by adding the disinfectant to the food or beverage, shows a bactericidal effect in the oral cavity, and has no problem even when ingested on a daily basis over a long period. Also disclosed is a food additive comprising the disinfectant. Specifically, disclosed is an oral disinfectant for the disinfection of an oral bacterium, which comprises lactoperoxidase, glucose oxidase, glucose and a pH-adjusting component.

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Номер записи: 6
19-07-2012 дата публикации

Polyphenol compound absorption promoter and utilization of same

Номер: US20120183614A1
Автор: Koji Yanae, Masanori Sugitani, Masatoshi Kato, Shinpei Kawakami, Yuko Setoguchi
Принадлежит: Individual

Provided are a polyphenol compound absorption promoter which is widely applicable to foods and drinks over a wide range, and a method for producing a food, drink or food material containing a polyphenol compound. The polyphenol compound absorption promoter comprises, as the active ingredient, at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract. The method for producing a food, drink or food material containing a polyphenol compound comprises: adding at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract to a starting material for a food or drink or a starting material for a food material containing a polyphenol compound; or adding a polyphenol compound to a starting material for a food or drink or a starting material for a food material containing at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract.

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Номер записи: 7
23-08-2012 дата публикации

Spray dried myrosinase and use to produce isothiocynates

Номер: US20120213890A1
Автор: Joseph A. LYONS, Kean Ashurst, Richard C. SULLIVAN, Sanford D. Caudill
Принадлежит: Caudill Seed Co Inc

A spray dried myrosinase/ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase/ascorbate mixture. The spray dried myrosinase/ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase/ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule.

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Номер записи: 8
03-01-2013 дата публикации

Ts-23 alpha-amylase variants with altered properties

Номер: US20130005029A1
Автор: Brain E. Jones, Casper Vroemen, Chris Leeflang, Claudine Chang, Clement Choy, James T. Kellis, Jr., Luis G. Cascao-Pereira, Marc Kolkman, Melodie Estabrook, Walter Weyler
Принадлежит: DANISCO US INC

Described are variants (mutants) of a parent alpha-amylase having alpha-amylase activity and exhibiting altered properties relative to the parent alpha-amylase, and methods of use, thereof.

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Номер записи: 9
21-02-2013 дата публикации

Acrylamide mitigation and color management in a formed potato aggregate

Номер: US20130045312A1
Автор: Clifford Louis Hoye, JR., Gordon Lee Smith, Jeremy Scott Higley
Принадлежит: Conagra Foods RDM Inc

A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

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Номер записи: 10
07-03-2013 дата публикации

Aldehyde-removing composition

Номер: US20130058887A1
Автор: Haruhiko Yamaguchi, Miho Hosoya, Toru Nakayama
Принадлежит: Tohoku University NUC

An object of the present invention is to provide a composition for removing aldehyde. Specifically, the present invention relates to an aldehyde-removing composition comprising a microorganism belonging to the genus Gluconobacter having aldehyde-degrading activity, or extracts thereof or disrupted cells thereof, wherein the microorganism belonging to the genus Gluconobacter has higher aldehyde-degrading activity than aldehyde-generating activity.

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Номер записи: 11
06-06-2013 дата публикации

Edible adhesive

Номер: US20130142926A1
Автор: Olga Romero Busqué, Rafael Alfredo Fernandez De Muniain Comajuncosa
Принадлежит: Individual

The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.

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Номер записи: 12
20-06-2013 дата публикации

Edible compositions and methods of manufacturing edible compositons

Номер: US20130156892A1
Автор: Frederick Wade Mussawir-Key
Принадлежит: ST GILES FOODS Ltd

There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.

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Номер записи: 13
01-08-2013 дата публикации

Composition and method for reducing atherosclerotic lesions

Номер: US20130195770A1
Автор: Bent Raungaard, Charlotte Horsmans Poulsen, Jorn Borch Soe, Leif Schauser, Marta Jadwiga Bauerek
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

The present invention relates to a method for reducing cholesterol absorption and the occurrence of atherosclerotic lesions in an animal comprising administering to the animal a composition comprising an effective amount of at least one cholesterol ester.

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Номер записи: 14
01-08-2013 дата публикации

Composition Comprising SOD, Lutein and Zeaxanthin

Номер: US20130195985A1
Автор: Reda Hadj-Slimane, Tewfik Hadj-Slimane, Yves Lepelletier
Принадлежит: VISIOTACT PHARMA

The invention relates to a composition comprising an enzyme selected from the group comprising superoxide dismutase (SOD) and SOD mimics and the like, in association with lutein and at least one stereoisomer of zeaxanthin; the invention also includes a kit of parts comprising such composition, wherein the kit comprises a first part comprising the enzyme, and a second part comprising lutein and at least one zeaxanthin isomer; according to the invention, the composition or the kit of part may be included in a functional food, a nutraceutical composition or a food or dietary supplement, a medicament or a pharmaceutical composition, or a veterinarian product; the invention also relates to a composition for use in treating, preventing or stabilizing a disease, condition or disorder of the eye associated to oxidative stress, comprising administering to a subject in need thereof a medicament or a pharmaceutical composition according to the invention.

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Номер записи: 15
08-08-2013 дата публикации

Agent for use in the case of fructose intolerance

Номер: US20130202695A1
Автор: Daniel Henry Wyrobnik, Isaac Harry Wyrobnik
Принадлежит: Vitacare GmbH and Co KG

There is provided in accordance with embodiments of the invention a method of treating or reducing the effects in a subject of a condition selected from fructose intolerance and impaired fructose metabolism, the method comprising administering to a subject in need of such treatment or reduction an efficacious amount of a glucose isomerase, other than in combination with 5-D-fructose dehydrogenase. Other embodiments are also disclosed.

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Номер записи: 16
22-08-2013 дата публикации

Foaming agents comprising hydrophobin

Номер: US20130216655A1
Автор: Andrew Richard Cox
Принадлежит: Conopco Inc

A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

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Номер записи: 17
02-01-2014 дата публикации

Topical compositions comprising diaminooxidase for the treatment or prevention of diseases associated with high histamine levels which involve an increase in pain

Номер: US20140004180A1
Автор: Carlos DUELO RIU, Juan José Duelo Riu
Принадлежит: Dr Healthcare Espana SL

The present invention relates to a pharmaceutical, cosmetic or dermo-cosmetic composition that comprises DAO, for use in the prevention or treatment of diseases or pathological conditions associated with high levels of histamine in blood which involve an increase in pain, characterised in that the application of the composition is topical.

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Номер записи: 18
09-01-2014 дата публикации

Administration of Enzyme and Prebiotic Combinations that Enhance Probiotic Growth and Efficacy

Номер: US20140010788A1
Автор: Randolph S. Porubcan, Sonja Lea Yonak
Принадлежит: MASTER SUPPLEMENTS Inc

This disclosure relates to enhancing growth and/or activity of lactobacilli using a prebiotic formulation which includes iso-malto oligosaccharides and α-galactosidase; and to enhancing growth and/or activity of bifidobacteria using a prebiotic formulation which includes iso-malto oligosaccharides and β-glucanase. Other combinations of fibers and enzymes are described below which also stimulate growth and activity of lactobacilli or bifidobacteria. These combinations of enzymes and prebiotics can be taken separately or added to foods, including desserts.

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Номер записи: 19
16-01-2014 дата публикации

Sauce composition

Номер: US20140017358A1
Автор: Hiroshi Aoyama, Tomohiro Nakagawa, Yuki Kaneko
Принадлежит: Kao Corp

A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.

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Номер записи: 20
06-03-2014 дата публикации

Dispersants having biobased compounds

Номер: US20140066347A1
Автор: Bruce R. Sebree, Shireen S. Baseeth, Teodora R. Tabuena-Salyers
Принадлежит: Archer Daniels Midland Co

The present disclosure is directed to compositions having lecithin and an organic acid and related methods. The disclosed compositions may also include one or more co-surfactants such as anionic surfactants and/or non-ionic surfactants, and may be used as a dispersant.

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Номер записи: 21
20-03-2014 дата публикации

Stevia based sweetening composition

Номер: US20140080923A1
Автор: Herman Weiss
Принадлежит: STEVINOL LTD

A liquid composition that includes at least one steviol glycoside dissolved in glycerol, and a method for preparation thereof, preferably at a temperature above 100° C. The steviol glycoside is extracted from Stevia rebaudiana plant leaves. The steviol glycoside may include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviol, stevioside, and/or steviolbioside. The relative concentration by weight of the rebaudioside A may be at least approximately 95%. The relative concentration by weight of the glycerol may be at least 70%. The liquid composition may further include additional ingredients, such as vitamins, minerals, extracts, preservatives, and/or other food additives. A dropper may be used for extracting individual drops of the liquid composition, such as into a beverage. The liquid composition may be used as a food additive, a sweetener, and/or a dietary supplement.

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Номер записи: 22
06-01-2022 дата публикации

LIQUID CREAMER

Номер: US20220000133A1
Автор: Fu Jun-Tse Ray, Sher Alexander A.
Принадлежит:

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer. 1. Liquid creamer comprising casein based protein , pea protein , gellan gum , bicarbonate , citrate and oil wherein:the casein based protein is present at a level between 0.7 and 1.4;the pea protein is present at a level between 0.07 and 0.4%;the gellan gum is present at a level between 0.025 and 0.045%;the bicarbonate is present at a level between 0.07 and 0.15%;the citrate is present at a level between 0.18 and 0.24; andthe oil is present at a level between 6 and 12;all percentages being as a weight percentage of the liquid creamer.2. A liquid creamer according to wherein the casein based protein is selected from the group consisting of caseinate claim 1 , micellar casein and combinations of these.3. A liquid creamer according to which contains less than 0.001 wt. % monoacylglycerols claim 1 , diacylglycerols and diacetylated tartaric acid esters of monoglycerides.4. A liquid creamer according to which contains less than 0.001 wt. % phosphate salts.5. A liquid creamer according to which contains less than 0.001 wt. % polysaccharides other than gellan gum.6. A liquid creamer according to wherein the gellan gum is a high acyl gellan gum.7. A liquid creamer according to wherein the citrate is provided in the form of potassium citrate and the bicarbonate is provided in the form of sodium bicarbonate.8. A liquid creamer according to wherein the oil is selected from the group consisting of coconut oil claim 1 , high oleic canola oil claim 1 , high oleic soybean oil claim 1 , high oleic sunflower oil claim 1 , high oleic safflower oil and combinations of these.9. A liquid creamer according to comprising a sweetener selected ...

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Номер записи: 23
06-01-2022 дата публикации

METHODS OF BINDING FOOD PARTICLES WITH EDIBLE BEAN PRODUCTS AND PRODUCTS PRODUCED THEREFROM

Номер: US20220000166A1
Автор: Rhode Olivia, Strehlow Dena
Принадлежит:

Systems and apparatus for performing laser kerfing operations in boreholes. Systems and apparatus for providing a plurality of laser beams in a concentric ring laser beam pattern to create holes in the bottom of a borehole surface in a pattern correspond to the laser beam pattern. The system having mechanical devices to remove laser weakened rock that is associate with the laser created holes, the mechanical devices forming a removal pattern that is the negative of the concentric ring pattern. 1. A high power optical slip ring comprising:a. a base defining a cavity;b. an input fiber that is fixed and non-rotating with respect to the base;wherein the laser beam is launched from the input fiber into free space within the cavity, the input fiber in optical communication with a high power laser;c. a pair of lenses that are fixe and non-rotating with respect to the base and the input fiber; and,d. a output fiber that is rotatable with respect to input fiber;e. wherein the optical slip ring is configured to transmit a high power laser beam from a non-rotating optical fiber to a rotating output optical fiber.2. The optical slip ring of claim 1 , wherein the input fiber has a core of about 200 μm.3. The optical slip ring of claim 2 , wherein the output fiber has a core of about 400 μm.4. The optical slip ring of claim 1 , wherein the output fiber has a core of about 200 to about 700 μm.5. The optical slip ring of claim 1 , wherein the output fiber has a core of about 600 sum.6. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 95% or greater.7. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 98% or greater.8. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 99.5% or greater.9. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , ...

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Номер записи: 24
03-01-2019 дата публикации

CANNABIS PLANT NAMED MR. GRASS WEEDLY

Номер: US20190000029A1
Автор: Freitas Shawn Robert, LEO DANIEL MICHAEL
Принадлежит: INSECTERGY, LLC

The present disclosure relates to a new and distinct hybrid plant named ‘Mr. Grass Weedly’ characterized by a hybrid between L. ssp. L. ssp. (Lam.), characterized by a L. ssp. content ranging from 3 weight percent to 90 weight percent, L. ssp. (Lam.) content ranging from 8 weight percent to 80 weight percent, a cannabidiol content ranging from 0.00005 weight percent to 15 weight percent, a tetrahydrocannabinol ranging from 5 weigh percent to 63 weigh percent, and a volatiles content ranging from between 30 weight percent to 90 weight percent. Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce Mr. Grass Weedly for human consumption with minimal water and environmental impact. A FSS system may comprise modules including liquid distribution and plant growing. A FSS may be configured to be constructed out of a plurality of containerized modules. 1151-. (canceled)153. The alimentary multifunctional composition according to claim 152 , wherein:the alimentary multifunctional composition includes an insect mass ratio that ranges from between 25 pounds of insects per ton of alimentary multifunctional composition to 1500 pounds of insects per ton of alimentary multifunctional composition.154. The alimentary multifunctional composition according to claim 152 , further comprising:{'i': azotobacter vinelandii, clostridium pasteurianu', 'glomus aggrefatum, glomus etunicatum, glomus intraradices, rhizophagus irregularis, glomus mosseae, 'a microorganism, the microorganism includes one or more microorganisms selected from the group consisting of bacteria, diazotroph bacteria, diazotrop archaea, , fungi, arbuscular mycorrhizal fungi, , and combinations thereof.'}155. The alimentary multifunctional composition according to claim 152 , further comprising:treated water, the treated water is treated with one or more water treatment units selected from the group consisting of an ...

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Номер записи: 25
02-01-2020 дата публикации

DRIED HYDROGEL CO-GEL

Номер: US20200000114A1
Автор: Acquistapace Simone, Fellay Thierry, Pollien Philippe Rene, Wooster Timothy James
Принадлежит:

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

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Номер записи: 26
02-01-2020 дата публикации

HEALTHFUL SUPPLEMENT FOOD

Номер: US20200000136A1
Автор: Carrington William C., George Marc J.
Принадлежит:

Supplemental food formulations are described herein that can contain various nutrients, including at least four of the following: amino acid blend, fulvic-humic acids, multi-minerals, glycerin, phosphatidylinositol, sesquiterpene alkaloids, terpenes, medium-chain triglycerides (MCTs), coconut oil, whole plant matter, plant seeds, mushrooms, seaweeds, kelp, and flavoring agents. 1. A composition comprising at least four of the following components: an amino acid blend , an fulvic-humic acid , a mineral , glycerin , a phosphatidylinositol , an sesquiterpene alkaloid , a terpene , a medium-chain triglyceride , coconut oil , a powdered or shredded whole plant , a plant seed , a powdered or shredded mushroom , seaweed , kelp , or a flavoring agent.2. The composition of claim 1 , wherein the amino acid blend comprises at least five of the following: alanine claim 1 , arginine claim 1 , aspartic acid claim 1 , cysteine claim 1 , cystine claim 1 , glutamic acid claim 1 , histidine claim 1 , isoleucine claim 1 , lysine claim 1 , leucine claim 1 , methionine claim 1 , phenylalanine claim 1 , serine claim 1 , proline claim 1 , threonine claim 1 , tyrosine claim 1 , and/or valine.3. The composition of claim 1 , wherein the fulvic-humic acid comprises humic acids claim 1 , fulvic acids claim 1 , humin claim 1 , or a mixture thereof.4. The composition of claim 1 , wherein the mineral is one or more salts of antimony claim 1 , barium claim 1 , beryllium claim 1 , bismuth claim 1 , boron claim 1 , bromine claim 1 , cadmium claim 1 , calcium claim 1 , cerium claim 1 , cesium claim 1 , chloride claim 1 , chromium claim 1 , cobalt claim 1 , copper claim 1 , dysprosium claim 1 , erbium claim 1 , europium claim 1 , fluorine claim 1 , gadolinium claim 1 , gallium claim 1 , germanium claim 1 , gold claim 1 , hafnium claim 1 , holmium claim 1 , indium claim 1 , iodine claim 1 , iridium claim 1 , iron claim 1 , lanthanum claim 1 , lithium claim 1 , lutetium claim 1 , magnesium claim 1 , ...

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Номер записи: 27
07-01-2021 дата публикации

AROMA-FREE FRUIT JUICE

Номер: US20210000141A1
Автор: FUJIE Akiko, NISHIBORI Tomoyuki, TAKAYANAGI Keisuke, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition. 1. A fruit juice composition reduced in content of a flavor component and not substantially decreased in two or more components of nutritional function components and one or more components of saccharides , as compared with a fruit juice as a raw material.2. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of mineral claim 1 , organic acid claim 1 , vitamin claim 1 , polyphenol claim 1 , protein claim 1 , amino acid claim 1 , dietary fiber and glucide (except for saccharides).3. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of malic acid claim 1 , total polyphenol claim 1 , sorbitol claim 1 , and total sixteen amino acids except for asparagine claim 1 , cysteine claim 1 , glutamine and tryptophan among twenty amino acids constituting proteins.4. The composition according to claim 1 , wherein the saccharides correspond to at least one selected from the group consisting of fructose claim 1 , glucose and sucrose.5. The composition according to claim 1 , wherein the flavor component is one or more selected from the group consisting of flavor components of aldehydes claim 1 , flavor components of alcohols claim 1 , flavor components of esters claim 1 , flavor components of ketones and flavor components of amines.6. The composition according to claim 5 , wherein any one or more of a total content of the flavor components of aldehydes claim 5 , a total content of the flavor components of alcohols claim 5 , a total content of the flavor components of esters claim 5 , a total content of ...

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Номер записи: 28
07-01-2021 дата публикации

FOAM CONTROL

Номер: US20210000153A1
Автор: Chen Xue, Cummins Clark H., King Stephen W., Tulchinsky Michael L.
Принадлежит:

A method for controlling foam comprising providing food composition comprising a foam control agent and a foodstuff, the foam control agent comprising a Mono glycidyl ether adduct or a Diglycidyl ether adduct. A composition useful for foam control comprising a mono glycidyl ether adduct, a diglycidyl ether adduct or combination thereof. 2. The method of wherein the foam control agent is comprised of a mixture of one of the Mono glycidyl ether adducts and one of the Diglycidyl ether adducts.3. The method of claim 2 , wherein the foam control agent contains 30 to 100 percent claim 2 , by weight claim 2 , of the mixture of the Mono glycidyl ether adduct and the Diglycidyl ether adduct claim 2 , wherein the mixture is any one of Entries (1) through (24).4. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 1 , by weight.5. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.1 to 1 percent claim 1 , by weight.6. The method of claim 1 , wherein the foam control agent further comprises a solvent.7. The method of claim 1 , wherein the foam control agent further comprises a surfactant or an emulsifier.8. The method of claim 1 , wherein the food processing comprises one or more of washing claim 1 , slicing claim 1 , fermenting claim 1 , grating claim 1 , crushing claim 1 , peeling claim 1 , or mixing.9. The method of claim 1 , wherein the foodstuff comprises a potato derivative.11. A food composition comprised of a food stuff and the composition of .12. The food composition of claim 11 , wherein the foodstuff is a potato claim 11 , potato derivative claim 11 , beet or beet derivative.13. The food composition of claim 12 , wherein the foodstuff is a sugarbeet or sugarbeet derivative.14. The composition of claim 10 , wherein the mixture is comprised of the mono glycidyl ether adduct and the diglycidyl ether adduct of any one of the rows.16. (canceled) The ...

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Номер записи: 29
07-01-2021 дата публикации

COMPOSITION FOR ENHANCING SKIN ELASTICITY OR IMPROVING SKIN WRINKLES COMPRISING HEPTAHYDROXYFLAVAN AS AN EFFECTIVE INGREDIENT

Номер: US20210000726A1
Автор: KIM Yong Jin, KO Jaeyoung, LEE Eunjung, YANG Mi Suk
Принадлежит: AMOREPACIFIC CORPORATION

Heptahydroxyflavan or a salt, isomer, hydrate or solvate thereof, which is an active ingredient of the present disclosure, can enhance skin elasticity and improve skin wrinkles by inhibiting the activity of MMP-1. In addition, the heptahydroxyflavan or a salt, isomer, hydrate or solvate thereof, which is an active ingredient of the present disclosure, can be used in various compositions such as cosmetics, health functional foods, etc. because it is safe with no cytotoxicity. 1. A method for enhancing skin elasticity or improving skin wrinkles , comprising administering , to a subject in need thereof , a composition comprising heptahydroxyflavan or a salt , isomer , hydrate or solvate thereof as an active ingredient.2. The method according to claim 1 , wherein the heptahydroxyflavan is one or more of (2R claim 1 ,3 S)-heptahydroxyflavan and (2R claim 1 ,3R)-heptahydroxyflavan.3. The method according to claim 1 , wherein the administration dosage of the heptahydroxyflavan or a salt claim 1 , isomer claim 1 , hydrate or solvate thereof is 0.1-16.5 mg/kg/day.4. The method according to claim 1 , wherein the heptahydroxyflavan or a salt claim 1 , isomer claim 1 , hydrate or solvate thereof is comprised in an amount of 0.01-10 wt % based on the total weight of the composition.5. The method according to claim 1 , wherein the composition inhibits MMP-1.6. The method according to claim 1 , wherein the composition lacks cytotoxicity.7. The method according to claim 1 , wherein the composition is a cosmetic composition.8. The method according to claim 1 , wherein the composition is a health functional food composition. This application claims the priority of Korean Patent Application No. 10-2019-0079304, filed on Jul. 2, 2019, and all the benefits accruing therefrom under 35 U.S.C. § 119, the contents of which in their entirety are herein incorporated by reference.Disclosed in the present disclosure is a composition for enhancing skin elasticity or improving skin wrinkles. ...

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Номер записи: 30
07-01-2021 дата публикации

COMPOSITION FOR PREVENTING OR TREATING HAIR LOSS

Номер: US20210000793A1
Автор: BAK Soon Sun, SUNG Young Kwan
Принадлежит: Kyungpook National University Industry-Academic Cooperation Foundation

The present invention relates to a pharmaceutical composition for preventing or treating hair loss, a health functional food composition or a cosmetic composition, including a specific compound or a pharmaceutically acceptable salt thereof as an active ingredient, wherein the compound exhibits an excellent hair growth recovery effect in hair follicle tissues in which hair growth is inhibited without cytotoxicity, and thus hair loss can be more effectively prevented, improved, or treated. 2. The method of claim 1 , wherein the compound restores hair growth process inhibited in hair follicle tissue.3. The method of claim 1 , wherein the compound is contained in an amount of 0.0001 to 1 part by weight based on 100 parts by weight of the composition.5. The method of claim 4 , wherein the compound restores hair growth process inhibited in hair follicle tissue.7. The method of claim 6 , wherein the compound restores hair growth process inhibited in hair follicle tissue.8. The method of claim 6 , wherein the cosmetic composition is any one formulation selected from the group consisting of hair tonic claim 6 , hair conditioner claim 6 , hair essence claim 6 , hair lotion claim 6 , hair nutrition lotion claim 6 , hair shampoo claim 6 , hair conditioner claim 6 , hair treatment claim 6 , hair cream claim 6 , hair nutrition cream claim 6 , hair moisture cream claim 6 , hair massage cream claim 6 , hair wax claim 6 , hair aerosol claim 6 , hair pack claim 6 , hair nutrition pack claim 6 , hair soap claim 6 , hair cleansing foam claim 6 , hair drying preparation claim 6 , hair preservation treatment claim 6 , hair dye claim 6 , hair waving preparation claim 6 , hair color-removing preparation claim 6 , hair gel claim 6 , hair glaze claim 6 , hair dressinger claim 6 , hair lacquer claim 6 , hair moisturizer claim 6 , hair mousse and hair spray. The present invention relates to a composition for preventing or treating hair loss comprising a specific compound as an active ...

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Номер записи: 31
07-01-2021 дата публикации

COMPOSITION REMEDY TO PREVENT SYMPTOMS RELATED TO EXCESSIVE ALCOHOL CONSUMPTION

Номер: US20210000857A1
Автор: Blackman Brent, Rahman Steve
Принадлежит:

An edible composition to increase the metabolism of alcohol thus prevent or lessen the symptoms caused by ingesting excessive amounts of alcohol is disclosed. 1. An edible composition which reduces the effects of a hangover in a human in need thereof consisting of therapeutically effective amounts of p-synephrine; N-methyl tyramine; methylxanthine; L-theanine; N-acetyl cysteine; acetyl L carnitine; green tea extract; quercetin dehydrate; magnesium glycinate; potassium chloride; calcium carbonate; sodium bicarbonate; vitamin B-12; vitamin B-6; vitamin B-1; vitamin B-2; dimethylethanolamine; and dextrose.2. The edible composition of wherein p-synephrine is present in an amount from about 10 mg to about 75 mg.3. The edible composition of wherein the N-methyl tyramine is present in an amount from about 10 mg to about 100 mg.4. The edible composition of wherein the methylxanthine is present in an amount from about 75 mg to about 400 mg.5. The edible composition of wherein the L-theanine is present in an amount from about 50 mg to about 200 mg.6. The edible composition of wherein the N-acetyl cysteine is present in an amount from about 100 mg to about 2 claim 1 ,000 mg.7. The edible composition of wherein the acetyl L carnitine is present in an amount from about 100 mg to about 2 claim 1 ,000 mg.8. The edible composition of wherein the green tea extract (45% EGCG claim 1 , or Epigallocatechin gallate) is present in an amount from about 10 mg to about 1 claim 1 ,000 mg.9. The edible composition of wherein the quercetin dehydrate is present in an amount from about 100 mg to about 1 claim 1 ,000 mg.10. The edible composition of wherein magnesium glycinate is present in an amount from about 50 mg to about 150 mg.11. The edible composition of wherein the potassium chloride is present in an amount from about 100 mg to about 400 mg.12. The edible composition of wherein the calcium carbonate is present in an amount from about 20 mg to about 150 mg.13. The edible composition of ...

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Номер записи: 32
07-01-2016 дата публикации

Cell Penetrating Peptide, Conjugate Comprising Same, and Composition Comprising Conjugate

Номер: US20160002613A1
Автор: Sang Jae Kim
Принадлежит: GemVax and Kael Co Ltd

The present invention relates to a conjugate of cell penetrating peptide and an active ingredient; and its use. Specifically, a conjugate including a cell penetrating peptide which is a peptide comprising any one amino acid sequence of SEQ ID NO: 1 to SEQ ID NO: 6, a fragment of any one sequence of SEQ ID NO: 1 to SEQ ID NO: 6, or a peptide having above 80% homology with the above-mentioned sequence; and a composition comprising the same are disclosed.

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Номер записи: 33
07-01-2021 дата публикации

DIACYLGLYCEROL LACTONE COMPOUND, PREPARATION METHOD THEREFOR, AND IMMUNOSTIMULATOR CONTAINING SAME AS ACTIVE INGREDIENT

Номер: US20210002242A1
Автор: JEONG Jin Seon, KIM Jae Wha, SOHN Ki Young, YOO Chang Hyun, YOON Sun Young
Принадлежит:

Disclosed are a novel diacylglycerol lactone compound for improving immunity and inhibiting infection by promoting neutrophil movement, a preparation method therefor, and an immunostimulator containing same as an active ingredient. The diacyloglycerol lactone compound is represented by chemical formula 1 of the specification. In chemical formula 1, R1 and R2 are respectively N and independently a C2-30 fatty acid group. 2. The diacylglycerol lactone compound of claim 1 , wherein R1 and R2 are independently selected from the group consisting of acetyl claim 1 , propionyl claim 1 , butyryl claim 1 , isobutyryl claim 1 , valeroyl claim 1 , pivaloyl claim 1 , 2-methylbutyryl claim 1 , cyclopropanecarbonyl claim 1 , cyclohexanecarbonyl claim 1 , hexanoyl claim 1 , heptanoyl claim 1 , nonanoyl claim 1 , dodecanoyl claim 1 , myristoyl claim 1 , palmitoyl claim 1 , linoleoyl claim 1 , oleoyl claim 1 , linolenoyl claim 1 , eicosanoyl and arachidonoyl.6. The immunostimulator of claim 5 , wherein the diacylglycerol lactone compound increases IL-8 cytokine expression.7. The immunostimulator of claim 5 , wherein the diacylglycerol lactone compound promotes neutrophil migration from blood to cells.8. The immunostimulator of claim 5 , wherein the diacylglycerol lactone compound prevents or treats immune disease selected from the group consisting of bacterial or viral infections claim 5 , acute and chronic inflammatory lung diseases claim 5 , pneumonia and sepsis.9. The immunostimulator of claim 5 , wherein amount of the diacylglycerol lactone compound is 0.0001 to 100.0% by weight.11. A method for immunity enhancement comprising administering to a non-human subject the immunostimulator according to .12. A method for immunity enhancement comprising administering to a non-human subject the immunostimulator according to .13. A method for immunity enhancement comprising administering to a non-human subject the immunostimulator according to .14. A method for immunity enhancement ...

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Номер записи: 34
02-01-2020 дата публикации

PLATED YEAST FORMULATIONS

Номер: US20200002666A1
Автор: Bouquerand Pierre-Etienne, GAUDIN Anita, Zhang Fei
Принадлежит: FIRMENICH SA

Provided herein is a composition comprising: a) about 25% up to about 75% of a plasmolysed micro-organism by weight of the total weight of the composition; b) about at least greater than 20% up to about 60% by weight flavor or fragrance, of the total weight of the composition c) about 1% up to about 25% desiccant; d) about 4% up to about <10% water; wherein the mean particle size distribution by weight of the composition is about greater than 100 micrometer up to about 1 millimeter. Also provided herein is a method of making a plated yeast composition comprising a. blending: i) a homogenous cake, wherein the cake is made by mixing, at a temperature that ranges from 20° C. to about 90° C. a) a plasmolysed micro-organism in an amount of from about 0.01% to about 90% by weight of the total weight of the cake; b) a flavor or fragrance oil provided in an amount of from at least 0.01% up to about 60% by weight of the total weight of the cake; and c) water provided in an amount of from about 5% up to about 90% by weight of the total weight of the cake; wherein the micro-organism to water ratio in the cake is provided in an amount, by weight, of about 4.5:1 to 0.5:1; with ii) at least about 40% up to about 99.9%, by weight desiccant, of the total weight of the composition; iii) optionally from about 0.2 to about 2% by weight a flow agent of the total weight of the composition to form a uniform mixer. b. sifting the blended mixer to form a powder with a particle size about 100 to 1,000 micrometer. 1. A composition comprising:a) 25% up to 75% of a plasmolysed micro-organism by weight of the total weight of the composition;b) at least greater than 20% up to 60%, by weight flavor or fragrance, of the total weight of the composition,c) 1% up to 25% desiccant; andd) 4% up to about less than 10% water; wherein the mean particle size distribution by weight of the composition is greater than 100 micrometer up to 1 millimeter.2. The composition as recited in claim 1 , wherein the ...

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Номер записи: 35
13-01-2022 дата публикации

MODIFIED STRAINS OF CHLORELLA VULGARIS AND METHOD OF PRODUCTION

Номер: US20220010264A1
Автор: SCHIANO DI VISCONTE Gino, SPICER Andrew
Принадлежит:

Disclosed are modified strains of having a very low chlorophyll content. Also disclosed is a method for producing them. The method involves performing mutagenesis of a parental strain of . Furthermore, disclosed is a composition comprising algae biomass derived from the modified strains of and their use in food and/or cosmetics amongst other applications. 138.-. (canceled)39Chlorella vulgaris. A modified strain of having a chlorophyll content in a range of 0.001 to 0.5 mg/g dry cell weight.40Chlorella vulgarisChlorella vulgaris. A modified strain of of claim 39 , wherein the modified strain of is a heterotroph.41Chlorella vulgaris. A modified strain of of claim 39 , wherein{'i': 'Chlorella vulgaris', 'the modified strain of has a chlorophyll content in a range of 0.25 to 0.50 mg/g dry cell weight, 0.10 to 0.25 mg/g dry cell weight or 0.001 to 0.1 mg/g dry cell weight.'}42Chlorella vulgaris. A modified strain of of claim 39 ,{'i': 'Chlorella vulgaris', 'wherein the modified strain of has at least one of a white, cream, pale yellow, yellow, pale green, golden, caramel, orange, red or lime colour.'}43Chlorella vulgaris. A modified strain of of claim 39 ,{'i': Chlorella vulgaris', 'Chlorella vulgaris, 'wherein the modified strain of is obtained from a wild-type strain of , by performing mutagenesis.'}44Chlorella vulgarisChlorella vulgarisChlorella vulgaris. A modified strain of of claim 39 , wherein the modified strain of is obtained from a variation of the wild type strain of claim 39 , by performing mutagenesis.45Chlorella vulgaris. A modified strain of of claim 39 ,{'i': Chlorella vulgaris', 'Chlorella vulgaris, 'wherein the mutagenesis is performed by exposure of the wild-type strain of or a variation of the wild-type strain of , to a non-lethal quantity of a mutagenic chemical, preferably wherein the mutagenic chemical is ethyl methanesulphonate.'}46Chlorella vulgaris. A modified strain of of claim 45 , wherein the non-lethal quantity of the mutagenic chemical is ...

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Номер записи: 36
20-01-2022 дата публикации

TRAUMATIC ACID COMPOSITIONS AND METHODS FOR TASTE MODULATION

Номер: US20220015404A1
Автор: Huber Michaelle Eve, John Thumpalasseril V., Li Xiaodong, Wu Hou
Принадлежит: International Flavors & Fragrances Inc.

Traumatic acid and its isomer, 3-dodecenedioic acid, are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring. 1. A consumable comprising(a) a carbohydrate sweetener or flavoring and(b) traumatic acid, 3-dodecenedioic acid, or a combination thereof.2. The consumable of claim 1 , further comprising sebacic acid.3. The consumable of claim 1 , wherein traumatic acid claim 1 , 3-dodecenedioic acid claim 1 , or combination thereof is present at an amount of at least 0.05 ppm.4. The consumable of claim 1 , wherein traumatic acid claim 1 , 3-dodecenedioic acid claim 1 , or combination thereof is present at an amount in the range of 0.2 ppm to 1000 ppm.5. The consumable of claim 1 , wherein traumatic acid claim 1 , 3-dodecenedioic acid claim 1 , or combination thereof is present at an amount in the range of 1 ppm to 100 ppm.6. The consumable of claim 1 , wherein the consumable is a food product claim 1 , pharmaceutical composition claim 1 , a dietary supplement claim 1 , a nutraceutical claim 1 , a dental hygienic composition claim 1 , a tabletop sweetener claim 1 , a beverage claim 1 , or a cosmetic product.7. A method of enhancing the sweetness or mouthfeel of a consumable including a carbohydrate sweetener or flavoring comprising adding traumatic acid claim 1 , 3-dodecenedioic acid claim 1 , or combination thereof to the consumable in an amount effective to enhance the sweetness or mouthfeel of the consumable.8. The method of claim 7 , further comprising adding sebacic acid to the consumable.9. The method of claim 7 , wherein the amount of traumatic acid claim 7 , 3-dodecenedioic acid claim 7 , or combination thereof is at least 0.05 ppm.10. The method of claim 7 , wherein the amount of traumatic acid claim 7 , 3-dodecenedioic acid claim 7 , or combination thereof is in the range of 0.2 ppm to 1000 ppm.11. The method of claim 7 , wherein the amount of traumatic acid claim ...

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Номер записи: 37
12-01-2017 дата публикации

NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF

Номер: US20170006905A1
Автор: Jung Heon Woong, Kim Bong Joon, Kwon Min-Soo, Lee Kang-Pyo, OH Ji-Young
Принадлежит: CJ CHEILJEDANG CORP.

The present invention relates to CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. 1. A method for preparing fermented foods , comprising:{'i': 'Leuconostoc citreum', 'adding CJGN34 KCTC 10974BP to a vegetable to form a vegetable preparation; and'}fermenting and aging the vegetable preparation.2. The method of claim 1 , wherein the vegetable is at least one selected from the group consisting of cucumber claim 1 , radish claim 1 , carrot claim 1 , onion claim 1 , garlic claim 1 , pepper and Korean cabbage.3. The method of claim 1 , wherein the fermenting and aging occurs at least in the summer.4Leuconostoc citreum. The method of claim 1 , wherein an amount of the CJGN34 KCTC 10974BP is 0.001% to 3% based on a weight of the vegetable.5. A method for preparing fermented foods claim 1 , comprising:{'i': 'Leuconostoc citreum', 'adding CJGN34 KCTC 10974BP to Kimchi to form a Kimchi preparation; and'}fermenting ...

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Номер записи: 38
14-01-2021 дата публикации

Food containing heat-treated vegetable, process of producing the same, and method for reducing unpleasant taste of vegetable

Номер: US20210007375A1
Автор: Anna Fujiwara
Принадлежит: Mizkan Holdings Co Ltd

A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

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Номер записи: 39
14-01-2021 дата публикации

APPLE CIDER VINEGAR NUTRITIONAL SUPPLEMENT

Номер: US20210007382A1
Автор: Agarwal Deepak, Bitensky Michael, Dahm Olivia Joan, Hoffman Sharon, Korner-Bitensky Nicol, Tyre Roger Arthur
Принадлежит: Goli Nutrition Inc.

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water. 1. A food product comprising apple cider vinegar at about 6% to 35% by weight , a gelling agent , an oligosaccharide , a disaccharide at about 10% to 80% by weight , water , sodium citrate , citric acid , a natural flavor , carrot , apple , beet root , pomegranate , vitamin B9 , and vitamin B12.2. The food product of claim 1 , wherein the food product is a gummy.3. The food product of claim 1 , wherein the gelling agent is pectin.4. The food product of claim 1 , wherein the oligosaccharide is selected from the group consisting of glucose syrup claim 1 , corn syrup claim 1 , rice syrup claim 1 , invert syrup claim 1 , isomaltooligosaccharide (IMO) sugar claim 1 , tapioca claim 1 , fructooligosaccharide (FOS) syrup claim 1 , starch claim 1 , fiber syrup claim 1 , inulin claim 1 , fruit puree claim 1 , fruit concentrate claim 1 , high maltose syrup claim 1 , agave syrup claim 1 , and combinations thereof.5. The food product of claim 1 , wherein the disaccharide is cane sugar.6. The food product of claim 1 , wherein the food product further comprises vitamin B6.7. The food product of claim 6 , wherein the vitamin B6 is by weight between about trace amount to 0.10%.8. The food product of claim 1 , wherein the vitamin B9 is by weight between about trace amount to 0.10%.9. The food product of claim 1 , wherein the vitamin B12 is by weight between about trace amount to 0.10%.10. The food product of claim 1 , wherein the apple cider vinegar is by weight between about 7% and 30%.11. The food product of claim 1 , wherein the apple cider vinegar is by weight between about 8% to 25%.12. The food ...

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Номер записи: 40
11-01-2018 дата публикации

Peach-colored seasoning

Номер: US20180007944A1
Автор: Tomiko FUKUSHIMA
Принадлежит: Brilliant Associates Co Ltd

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

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Номер записи: 41
27-01-2022 дата публикации

MICROBIAL COMPOSITIONS COMPRISING ELLAGITANNIN AND METHODS OF USE

Номер: US20220022508A1
Автор: Chatter Priti H., GOVINDAN Jothi Amaranath, JAYAMANI Elamparithi
Принадлежит:

A combination is provided comprising an ellagitannin composition, and an enzymatic composition comprising one or more ellagitannin enzymes, where the one or more ellagitannin enzymes comprise a tannin acyl hydrolase enzyme, a gallate decarboxylase enzyme, or a combination thereof. Methods of making and using combinations disclosed herein are also provided. 126.-. (canceled)27. A method comprising administering to a subject:(i) an ellagitannin composition,(ii) an enzymatic composition comprising an ellagitannin-enzyme-synthesizing (EES) microbe or an extract thereof, or(iii) a combination thereof,so that the subject is receiving:(a) the ellagitannin composition, and(b) the enzymatic composition comprising the EES microbe or an extract thereof; and{'i': 'Lactobacillus plantarum', 'wherein the EES microbe is MBT501.'}28. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a tannin acyl hydrolase enzyme.29. The method of claim 28 , wherein the tannin acyl hydrolase enzyme is a tanB tannase enzyme.30. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a gallate decarboxylase enzyme.31. The method of claim 30 , wherein the gallate decarboxylase enzyme is an lpdB gallate decarboxylase enzyme.32. The method of claim 30 , wherein the gallate decarboxylase enzyme is an lpdC gallate decarboxylase enzyme.33. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises an lpdB gallate decarboxylase enzyme and an lpdC gallate decarboxylase enzyme.34. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a tanB tannase enzyme claim 27 , an lpdB gallate decarboxylase enzyme claim 27 , and an lpdC gallate decarboxylase enzyme.35. The method of claim 27 , wherein the EES microbe is found in nature.36. The method of claim 27 , wherein the EES microbe is viable or alive.37. The method of claim 36 , wherein the enzymatic composition includes a sufficient amount of the EES microbe to ...

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Номер записи: 42
14-01-2021 дата публикации

REGULATION OF CANCER USING NATURAL COMPOUNDS AND/OR DIET

Номер: US20210008024A1
Автор: DELEYROLLE LOIC PIERRE, REYNOLDS BRENT ALLAN
Принадлежит:

The current invention is directed to a treatment of a proliferative disease comprising administering to a subject in need of such treatment, a composition comprising epigallocatechin-3-gallate (EGCG), curcumin, glucosinolates and, optionally Daikon radish sprout, alone or in combination with providing a ketogenic diet or a modified ketogenic diet to the subject. The invention also provides a composition comprising medium chain triglycerides, Epigallocatechin-3-gallate, curcumin, compositions comprising glucosinolates and/or derivatives thereof, such as glucoraphanin and its breakdown product sulforaphane, (SFN) (which are found at high levels in broccoli sprouts or sprouts of other cruciferous vegetables), and, optionally Daikon radish sprout. 1. A method of treating a subject for a proliferative disease , comprising:a) administering to the subject in need of such treatment, an effective amount of a composition comprising epigallocatechin-3-gallate, a composition comprising curcumin, and a composition comprising glucosinolates and/or derivatives thereof, such as glucoraphanin and/or sulforaphane (SFN), and, optionally, providing a modified ketogenic diet or a ketogenic diet to the subject; orb) providing a modified ketogenic diet or a ketogenic diet to the subject; and, optionally, administering to the subject in need of such treatment, an effective amount of a composition comprising epigallocatechin-3-gallate, a composition comprising curcumin, and a composition comprising glucosinolates and/or derivatives thereof, such as glucoraphanin and/or sulforaphane (SFN).2. The method of claim 1 , wherein the proliferative disease is a cancer.3. The method of claim 2 , wherein the proliferative disease is a cancer selected from the group consisting of Acute Lymphoblastic Leukemia claim 2 , Acute Myeloid Leukemia claim 2 , Adrenocortical Carcinoma claim 2 , AIDS-Related Cancers claim 2 , AIDS-Related Lymphoma claim 2 , Anal Cancer claim 2 , Appendix Cancer claim 2 , ...

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Номер записи: 43
27-01-2022 дата публикации

Method for improving intestinal flora

Номер: US20220023396A1
Автор: Manabu Kuroda, Norihisa Kato, Shotaro Yamaguchi
Принадлежит: Amano Enzyme Inc, Hiroshima University NUC

A method for improving intestinal flora increases the number of beneficial bacteria such as lactic acid bacteria and Bifidobacterium to improve intestinal flora by using an enzyme. The method involves providing a protease, which is a polypeptide having an amino acid sequence shown in SEQ ID NO: 1 that can increase beneficial bacteria such as lactic acid bacteria and Bifidobacterium in intestines to exert an excellent effect of improving intestinal flora.

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Номер записи: 44
08-01-2015 дата публикации

Method for Improving Water Solubility of Slightly Soluble Substance

Номер: US20150010638A1
Автор: Keiichiro Kikukawa, Ryosuke Miyasaka, Shuji Sakuma
Принадлежит: Sangi Co Ltd

It is an object of the present invention to provide a method for improving the solubility of a poorly-soluble substance, which is capable of increasing the solubility of substantially all poorly-soluble substances. This is a method comprising coating the surface of a poorly-soluble substance particle with microparticles of a calcium compound such as calcium phosphate or calcium carbonate, and at least one selected from a pH adjuster and a surfactant, by applying mechanical energy thereto.

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Номер записи: 45
10-01-2019 дата публикации

COMPOSITIONS FOR THE TREATMENT OF GLUTEN INTOLERANCE AND USES THEREOF

Номер: US20190010477A1
Автор: Cornell Hugh James Beatty, Stelmasiak Teodor
Принадлежит:

The present invention provides compositions for use in the prophylaxis or treatment of a condition arising from gluten intolerance, the compositions including at least partially purified caricain (or a biologically active fragment, analogue or variant thereof) alone or in combination with other suitable enzymes including bromelain, and/or an intestinal extract, as herein described. The present invention also provides methods of using such compositions for the prophylaxis or treatment of a condition arising from gluten intolerance. 1. A method for the prophylaxis or treatment of gluten intolerance , the method comprising administering to a subject in need thereof an oral composition that contains a first component comprising caricain at about 5% w/w to about 95% w/w , based on the total weight of the first component of the oral composition , and a second component comprising at least one pharmaceutically acceptable carrier , excipient , or diluent.2. The method according to claim 1 , wherein the first or second component comprises one or more additional enzymes capable of inactivating toxic gluten oligopeptides.3. The method of claim 2 , wherein the one or more additional enzymes capable of inactivating toxic gluten oligopeptides is selected from bromelain or an intestinal extract.4Carica papaya.. The method according to claim 1 , wherein the caricain is derived from5. The method according to claim 1 , wherein the caricain has an amino acid sequence as shown in .6. The method according to claim 1 , wherein the composition is in the form of one or more enterically coated tablets or capsules.7. The method according to claim 6 , wherein the one or more enterically coated tablets or capsules contain at least 15 mg of caricain. This application is a continuation of U.S. application Ser. No. 13/144,549, filed on Jul. 14, 2011, which claims priority to International Application No. PCT/AU2010/000006, filed on Jan. 6, 2010, which claims priority to Australian Patent ...

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Номер записи: 46
03-02-2022 дата публикации

Vegan fermented soft cheese

Номер: US20220030899A1
Автор: Alice CIBRARIO, Fabien Durand, Virginie PADEL
Принадлежит: SAVENCIA SA

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

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Номер записи: 47
03-02-2022 дата публикации

SLICEABLE SOLID

Номер: US20220030902A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products. 1. A vegetable food product analogous to unrefined solid cheeses , comprising: at least one vegetable fat;', 'at least one source of starch;', 'at least one natural acidifying ingredient;', 'optionally, at least one source of vegetable food fibres; and', 'water;, 'crushed nuts, added withwherein the vegetable food product contains no added additives.2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are further added with ferments.5. The vegetable food product according to not comprising soybean.6. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 40% of crushed nut puree;from 5 to 35% of vegetable fat;from 0.5% to 20% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds or herbs, aromas;up to 8% of vegetable food fibres;optionally, a natural source of calcium;up to 3.5% of a natural acidifying ingredient;up to 2.5% of food salt;optionally, up to 1% of ferments; andbetween 40% and 75% of water.7. The vegetable food product according to claim 1 , wherein the vegetable food product has:a dry extract content of between 20 and 55%;a pH between 4.0 and 5.2;characteristics of a cheese product, including a white to yellow color, a more or less smooth appearance, a more or less firm and/or deformable rheology and/or a fresh to cheesy taste.8. The vegetable food product according to claim 1 , ...

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Номер записи: 48
03-02-2022 дата публикации

CREAM

Номер: US20220030921A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products. 2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3.5%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of:the at least one vegetable fat selected from the vegetable oils liquid at 20° C., including rapeseed oil, sunflower oil, olive oil, grape seed oil, linseed oil, hemp oil and mixtures thereof;optionally, ferments;{'i': 'psyllium', 'the at least one source of vegetable food fibres, selected from soluble fibres, including chicory fibres, resistant dextrins and or other mucilaginous fibres including linseed or chia seed fibres, and mixtures thereof.'}5. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of ferments.6. The vegetable food product according to claim 1 , not comprising soybean.7. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 30% of crushed nut puree;from 5 to 40% of vegetable fat;from 0.5% to 10% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds, aromas, coloring foods, sugars, Lithothamnium powder or herbs;up to 8% of vegetable food fibres;optionally, a natural source of calcium, of the Lithothamnion type, at a content of between 0.5 and 1%;up to 3.5% of acidifier of the concentrated lemon juice type;up to 1.5% of food salt; ...

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Номер записи: 49
19-01-2017 дата публикации

Roasted coffee with resveratrol

Номер: US20170013856A1
Автор: Glen P. Miller
Принадлежит: Vera Roasting Company Inc

The present invention describes new compositions of matter comprising (1) roasted coffee beans in either whole bean form or in ground form to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, (2) liquid beverages extracted at a pressure of less than 2000 bar from said roasted coffee beans or grounds to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added; and (3) so-called “instant coffee” or “soluble coffee” prepared from roasted coffee beans to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, but in which a pulverized coffee component is specifically excluded. The formulation including glycerin leads to increased solubility and bioavailability of resveratrol. By adding a formulation containing resveratrol and glycerin to roasted coffee beans and/or instant coffee, consumers enjoy the health benefits of resveratrol in their coffee without drinking red wine.

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Номер записи: 50
18-01-2018 дата публикации

FATS AND OILS

Номер: US20180014566A1
Автор: HATANO Yoshiyuki, Takeguchi Seiya, TSUKIYAMA Muneo, Uehara Hidetaka
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

An object of the present invention is to provide oils and fats which include constituent fatty acids containing a large amount of n-decanoic acid, scarcely cause discomfort when ingested, and have excellent cold resistance. The present invention provides oils and fats, in which the content of tridecanoin is 30% by mass or less, the content of medium chain fatty acids contained in the constituent fatty acids is 65 to 95% by mass, and the content of n-decanoic acid contained in the medium chain fatty acids is 50% by mass or more. Furthermore, the present invention provides oils and fats in which the content of unsaturated fatty acids contained in the constituent fatty acids of the oils and fats is 3 to 35% by mass. 1. Oils and fats , wherein the content of tridecanoin is 30% by mass or less , the content of medium chain fatty acids contained in constituent fatty acids is 65 to 95% by mass , and the content of n-decanoic acid contained in the medium chain fatty acids is 50% by mass or more.2. The oils and fats according to claim 1 , wherein the content of unsaturated fatty acids contained in the constituent fatty acids is 3 to 35% by mass.3. The oils and fats according to claim 1 , including 30 to 93% by mass of medium chain fatty acid triglycerides (MCTs) claim 1 , and 3 to 70% by mass of medium and long chain fatty acid triglycerides (MLCTs).4. The oils and fats according to claim 1 , including oils and fats obtained by transesterifying a mixed oil which contains 65 to 95% by mass of medium chain fatty acid triglycerides (MCTs) and 5 to 35% by mass of long chain fatty acid triglycerides (LCTs) wherein the content of n-decanoic acid contained in constituent fatty acids of the medium chain fatty acid triglycerides is 50% by mass or more.5. The oils and fats according to claim 1 , including 65 to 95% by mass of medium chain fatty acid triglycerides (MCTs) and 5 to 35% by mass of transesterified oil of MCTs and long chain fatty acid triglycerides claim 1 , wherein the ...

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Номер записи: 51
18-01-2018 дата публикации

EDIBLE FUNGI

Номер: US20180014567A1
Автор: Akintoye Muyiwa, Finnigan Timothy, Mousavi Reza
Принадлежит:

An edible formulation, suitable for vegans, comprises edible fungal particles of a filamentous fungus and calcium ions. 1. An edible formulation comprising edible fungal particles of a filamentous fungus and calcium ions.2. A formulation according to claim 1 , wherein said edible formulation includes 0 wt % of components derived from animals.3. A formulation according to claim 2 , wherein said edible formulation includes at least 20 wt % of said filamentous fungus on a dry matter basis.4. (canceled)5. A formulation according to claim 1 , wherein said edible formulation includes at least 2 claim 1 ,000 mg claim 1 , per Kg of filamentous fungus on a dry matter basis claim 1 , of extracellular calcium ions.6. A formulation according to claim 1 , wherein the total amount of calcium ions in said edible formulation is at least 5 claim 1 ,000 mg per Kg of filamentous fungus.7. A formulation according to claim 2 , wherein said edible formulation includes at least 0.100 wt % and less than 1 wt % of calcium ions in total claim 2 , on a dry weight basis and wherein said edible formulation includes at least 50 wt % of water.8. (canceled)9. A formulation according to claim 2 , wherein said edible formulation includes a polysaccharide and an alginate and/or gluten.1013-. (canceled)14. A formulation according to claim 1 , wherein said edible formulation claim 1 , on a dry weight basis claim 1 , includes at least 1 wt % of protein source (A) which is a source of vegetable protein but is not a wheat-based protein; and includes less than 20 wt % of protein source (A).15. A formulation according to claim 1 , wherein said edible formulation includes acetate moieties.16. A formulation according to claim 1 , wherein in said edible formulation claim 1 , the ratio of the wt % of acetate ions divided by the wt % of filamentous fungus on a dry matter basis is at least 0.005 and is less than 0.04 and/or said edible formulation includes at least 0.10 wt % and less than 2.00 wt % of acetate ...

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Номер записи: 52
03-02-2022 дата публикации

Methods for culturing filamentous fungi in fermentation media

Номер: US20220033761A1
Автор: Avniel Yuval Charles, Harney Michael John, Macur Richard Eugene
Принадлежит:

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided. 1. An air-medium colloid (AMC) , comprising:a fermentation medium; andair, colloidally dispersed throughout the fermentation medium.2. The AMC of claim 1 , further comprising a stabilizer.3. The AMC of claim 2 , wherein the stabilizer is selected from the group consisting of a polysaccharide gum claim 2 , an anionic surfactant claim 2 , a cationic surfactant claim 2 , ceteareth 20 claim 2 , cellulose claim 2 , diacetyl tartaric esters of mono- and diglycerides (DATEM) claim 2 , a diglyceride claim 2 , an emulsifying wax claim 2 , glycerol monostearate claim 2 , a lecithin claim 2 , a monoglyceride claim 2 , a mustard claim 2 , a non-ionic surfactant claim 2 , a soap claim 2 , a sodium phosphate claim 2 , sodium stearoyl lactylate claim 2 , a zwitterionic surfactant claim 2 , a saponin claim 2 , a starch claim 2 , a modified starch claim 2 , a plant protein surfactant claim 2 , an animal protein surfactant claim 2 , microparticulates claim 2 , silica claim 2 , and combinations and mixtures thereof.4. The AMC of claim 3 , wherein the stabilizer comprises xanthan gum.5. The AMC of claim 2 , wherein a mass ratio of the fermentation medium to the stabilizer in the AMC is between about 100:1 and about 1 claim 2 ,000:1.6. The AMC of claim 1 , wherein a volume fraction of air in the AMC is between about 0.05 and about 0.95.7. The AMC of claim 6 , wherein the volume fraction of air in the AMC is between about 0.3 and about 0.7.8. The AMC of claim 1 , wherein the AMC is a foam that is stable over at least about 1 day.9. The AMC of claim 8 , wherein the foam is stable over at least about 3 days.10. The AMC of claim 1 , ...

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Номер записи: 53
03-02-2022 дата публикации

NOVEL HALOPHILIC BACILLUS AMYLOLIQUEFACIENS KMUS1 WHICH PRODUCES THROMBOLYTIC ENZYME NATTOKINASE

Номер: US20220033797A1
Автор: KIM Jong-Hoon, KWAK Misun, SUNG Moon Hee
Принадлежит: KOOKMINBIO, CORP.

The present invention relates to a novel halophilic KMUS1 strain (KCTC13635BP) producing thrombolytic enzyme nattokinase, and the halophilic KMUS1 strain according to the present invention produces highly active nattokinase. When food is fermented using the above strain, it can also be used in foods with high salt concentration. In addition, it can be used in the food industry through the role of dissolving and preventing blood clots by nattokinase produced by the strain. 1Bacillus amyloliquefaciens. Halophilic KMUS1 strain which is deposited as KCTC13635BP and produces thrombolytic enzyme nattokinase.2Bacillus amyloliquefaciens. The halophilic KMUS1 strain of claim 1 , wherein the strain is isolated from salted kimchi.3Bacillus amyloliquefaciens. The halophilic KMUS1 strain of claim 1 , wherein the strain is grown at a concentration of 0.5 to 10% NaCl and a temperature of 30 to 40° C.4Bacillus amyloliquefaciens. The halophilic KMUS1 strain of claim 3 , wherein the strain is optimally grown at a concentration of 5% NaCl and a temperature of 40° C.5Bacillus amyloliquefaciens. A method of producing thrombolytic enzyme nattokinase culturing the halophilic KMUS1 strain of .6Bacillus amyloliquefaciens. A method of preparing a food composition comprising a bacterial body claim 1 , comprising culturing the halophilic KMUS1 strain of to prepare the enzyme isolated and purified therefrom claim 1 , wherein the food compositing contains the enzyme as an active ingredient.7. The method of preparing the food composition of claim 6 , wherein the enzyme is a thrombolytic enzyme nattokinase.89-. (canceled) The present invention relates to a novel halophilic KMUS1 strain (KCTC13635BP) that produces thrombolytic enzyme nattokinase.Nattokinase is an enzyme extracted and purified from the traditional Japanese food called “natto”. Natto is a food produced by fermenting boiled soybeans by natto, but during this fermentation process, various nutrients including nattokinase are produced. ...

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Номер записи: 54
17-01-2019 дата публикации

NUTRITIONAL COMPOSITIONS COMPRISING HYDROLYZED PROTEIN AND A MODIFIED FAT SYSTEM AND USES THEREOF

Номер: US20190014807A1
Автор: Das Tapas, JOHNS PAUL, Lai Chron-si, Vurma Mustafa
Принадлежит: ABBOTT LABORATORIES

Disclosed embodiments provide nutritional compositions and methods of enhancing maturation of an infant's brain. The methods include the step of administering to the infant a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% in combination with at least one of a monoglyceride, a free fatty acid, a salt of a free fatty acid, a phospholipid, and cholesterol. 1. A method of inhibiting neuronal cell death in an individual in need thereof , the method comprising administering to the individual a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% and at least one of a monoglyceride , a free fatty add , a salt of a free fatty add , a phospholipid , and cholesterol , and wherein after administration the individual's neuronal cell death is reduced.2. The method of claim 1 , wherein the individual in need thereof is a preterm infant.3. The method of claim 1 , wherein the nutritional composition comprises a mixture of a monoglyceride claim 1 , a phospholipid claim 1 , cholesterol claim 1 , and at least one of a free fatty add and a salt of a free fatty add.4. The method of claim 3 , wherein the monoglyceride comprises monoglycerol palmitate.5. The method of any preceding claim 1 , wherein the nutritional composition is a human milk fortifier.6. The method of claim 1 , wherein the nutritional composition is a powdered human milk fortifier.7. The method of claim 1 , wherein the nutritional composition is an infant formula.8. The method of claim 7 , wherein the nutritional composition is a preterm infant formula.9. The method claim 1 , wherein the nutritional composition further comprises a carbohydrate.10. A method of treating neuronal tissue inflammation in an individual in need thereof claim 1 , the method comprising administering to the individual a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% and at least one of a monoglyceride claim 1 , a free fatty add claim 1 ...

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Номер записи: 55
15-01-2015 дата публикации

Emulsified dispersant and emulsified composition

Номер: US20150017306A1
Автор: Daisuke MASHIMO, Fumiko Harada, Kazuo Tajima, Osamu Mori, Susumu Yamaguchi, Yoko Imai
Принадлежит: Ajinomoto Co Inc, KANAGAWA UNIVERSITY

Emulsifying dispersants, comprising an amphipathic substance and an electrolyte, wherein the amphipathic substance forms two or more layers, are capable of stably dispersing a large amount of oil even when used in a small amount. Emulsion compositions containing such an emulsifying dispersant show high emulsion stability even when added to a food or drink containing an electrolyte, and can be used to prepare a final product without the need for a complicated operation.

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Номер записи: 56
21-01-2021 дата публикации

Fat composition

Номер: US20210015116A1
Автор: Shigeki Mizushima
Принадлежит: Fuji Oil Holdings Inc

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

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Номер записи: 57
16-01-2020 дата публикации

BLEND FORMULATION COMPRISING SILICATE AND MICROBIAL AND / OR PLANT CELLS COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)

Номер: US20200015500A1
Автор: DE VRIENDT Dirk Luc
Принадлежит:

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate. 1. A powderous blend formulation (I) comprising(i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition and(ii) 10-50 wt-%, based on the total weight of a silcate.2. A blend formulation according to further comprising 0 to 10 wt-% claim 1 , based on the total weight of the powderous formulation claim 1 , of water and/or an additive.3. A blend formulation according to claim 1 , consisting of between 10 and 50 wt-% claim 1 , based on the total weight of the powderous silicate formulation of sepiolite.4. A blend formulation according to claim 3 , wherein the sepiolite has an average particle size D(v claim 3 , 0.5) selected in the range of 100 to 1500 μm.5. A blend formulation according to claim 1 , wherein the powderous form contains a coating.6. A blend formulation according to claim 5 , wherein the coating is selected from the group consisting of glycerine monostearate claim 5 , carnauba wax claim 5 , candelilla wax claim 5 , sug-arcane wax claim 5 , palmitic acid claim 5 , stearic acid hydrogenated cottonseed oil claim 5 , hydrogenated palm oil and hydrogenated rapeseed oil as well as mixtures thereof.7. Use of a blend formulation according to in feed products.8. Feed products comprising a blend formulation according to .9. LC-PUFA-containing composition according to claim 1 , which has a moisture content of between 1 and 20 wt. % claim 1 , preferably between 2 and 15 wt. % claim 1 , preferably between 3 and 12 wt. % claim 1 , preferably between 3.5 and 10 wt. % claim 1 , preferably between 4 and 9 wt. %.10. Composition according to claim 9 , which has an oil content of at least 10 wt. % claim 9 , for instance at least 20 wt. % claim 9 , for instance at least 30 ...

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Номер записи: 58
21-01-2021 дата публикации

PARTICLE CONTAINING AT LEAST ONE VOLATILE SUBSTANCE, PROCESS FOR ITS PREPARATION, A FOOD OR FEED ADDITIVE CONTAINING THE SAME AND USE

Номер: US20210015123A1
Автор: BINDER Eva-Maria, Cole Stephen, GOTTSCHALK Pia
Принадлежит: Erber Aktiengellschaft

A particle containing at least one hydrophobic matrix material and at least one volatile substance, the particle contains 60% to 90% by weight of the at least one matrix material, whereby the at least one matrix material is selected from the group of fats, hydrogenated triglycerides and waxes that are solid or semi-solid at 20° C. and 1 atmosphere, that the particle contains 10% to 40% by weight of the at least one volatile substance, whereby the at least one volatile substance is selected from essential oils and/or plant extracts, that the at least one volatile substance is homogeneously distributed in the at least one matrix material, and that the particle has a sphericity from 0.800 to 0.999, as well as to a process for preparing said particle as well as to a food and/or feed additive containing said particle and optionally at least one further component. 2. The particle according to claim 1 , wherein the essential oils and/or plant extracts both being obtained from a plant selected from the group of oregano claim 1 , thyme claim 1 , caraway claim 1 , marjoram claim 1 , mint claim 1 , peppermint claim 1 , anise claim 1 , orange claim 1 , lemon claim 1 , fennel claim 1 , star anise claim 1 , ginger claim 1 , clove claim 1 , cinnamon claim 1 , wintergreen and garlic; or from an ingredient or compound of essential oils or plant extracts-preferably selected from the group of trans-anethole claim 1 , D-limonene claim 1 , γ-terpinene claim 1 , p-cymene claim 1 , 2-carene claim 1 , linalool oxide claim 1 , isomenthone claim 1 , camphor claim 1 , linalool claim 1 , terpinen-4-ol claim 1 , 2-isopropyl-1-methoxy-4-methylbenzene claim 1 , L-menthol claim 1 , ethylamine claim 1 , α-terpineol claim 1 , β-caryophyllene claim 1 , D-carvone claim 1 , methyl salicylate claim 1 , α-caryophyllene claim 1 , lavandulyl acetate claim 1 , caryophyllene oxide claim 1 , eugenol claim 1 , thymol and carvacrol.3. The particle according to claim 1 , wherein the particle has a sphericity ...

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Номер записи: 59
21-01-2021 дата публикации

METHOD FOR PREPARING DOUBLE-LAYERED BURSTING BEADS WITH MILK TEA FLAVOR

Номер: US20210015142A1
Автор: CHEN Maoshen, Liu Fei, LIU Hongxiang, XU Feifei, ZHONG Fang
Принадлежит:

The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof. 1. A method for preparing double-layered bursting beads with milk tea flavor comprising:preparing an inner and/or outer shell forming solutions for the inner and/or outer shells of the bursting beads;preparing an inner and/or outer core material solutions for the inner and/or outer core materials of the bursting beads;preparing an inner and/or outer shell curing solutions for the inner and/or outer shells of the bursting beads;adding the inner core material solution into the inner shell forming solution, incubating, and curing in the inner shell curing solution, followed by filtering to obtain inner bursting beads; andadding the inner bursting beads and the outer core material solution into the outer shell forming solution, curing in the outer shell curing solution to obtain the double-layered bursting beads.2. The method of claim 1 , wherein said preparing the inner and/or outer shell forming solutions comprises dissolving at least one alginate and ...

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Номер записи: 60
26-01-2017 дата публикации

Nutritionally and Botanically Enhanced Microbial/Bacterial Biomass

Номер: US20170020178A1
Автор: Rubin Jordan Seth
Принадлежит:

The present invention is an improved probiotic nutritional supplement, in unit dosage form for animal or human consumption, and a method of preparing it. Any of the nutritionally appropriate bacteria, such as but not limited to are cultured in connection with novel, enhanced-nutrition media and, in many cases, the enhanced-nutrition media is retained in the end product after fermentation. The enhanced-nutritional media, for example, may contain one or more of a legume, aloe vera juice or other fruit or vegetable juice, turmeric, green tea—or one of many other media constituents that probiotic bacteria have not been cultured on or with previously, for the purpose of preparing unit dosage forms thereof. 1Bacillus subtilis, Bacillus subtilisNatto, Bacillus coagulans,Lactobacillus plantarum,Echinacea purpureaEchinacea augustifoliaEchinacea augustifoliaGymnema sylvestre. A method for enhancing the probiotic constituency of edible or fermented foods , comprising growing at least one bacterium selected from the group consisting of ssp and on a growth medium containing one or more of growth media selected from the group consisting of Kidney Bean; Pumpkin Seed; Fava Bean; Chia Seed; Green Split Pea; Flax Seed; Green Lentil; Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean; Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy Bean; Pinto Bean; Black rice; Ashwaghandha; Cacao nibs; Purple Millet , Black Quinoa , Red Quinoa , Red Canihua , Cannabis Saliva/Indica flowers or leaves; Spirulina; Lemon Peel; Chili Pepper; Kelp; Alfalfa leaf; Watercress; Cilantro; Sage; Thyme; Parsley; Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans; Green Tea; Rhodiola; Siberian Ginseng; Sea Buckthorn Berry; Black Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle leaf; Turmeric; Bupleurum; Artichoke leaf; Dandelion leaf; Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa; Periwinkle; Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; ...

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Номер записи: 61
25-01-2018 дата публикации

STRAINS OF LACTOBACILLUS WITH ANTIFUNGAL PROPERTIES

Номер: US20180020673A1
Автор: Benfeldt Connie, Morgenstern Heike Ursula
Принадлежит:

The present invention relates to novel strains of as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with alone or in combination with bacteria of the genus . The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of 17-. (canceled)8. A method of preparing a final food or feed product , wherein:{'i': 'Lactobacillus plantarum', 'the method comprises adding to a food or feed product DSM 25833 bacteria, and'}{'i': 'Lactobacillus plantarum', 'the DSM 25833 bacteria exhibits antifungal activity.'}9. (canceled)10Lactobacillus plantarumPropionibacteriumLactobacillus. A method of controlling the growth of fungi in a food or feed product , wherein the method comprises adding to a food or feed product a bacterial preparation comprising DSM 25833 bacteria alone or in combination with a bacterium of the genus , with another strain of the genus , or with both.1112-. (canceled)13Lactobacillus plantarumPropionibacteriumLactobacillusPropionibacteriumLactobacillus.. The method according to claim 8 , wherein the DSM 25833 bacteria is added as a bacterial preparation also comprising a bacterium of the genus or any other strain of the genus or both a bacterium of the genus and any other strain of the genus14PropionibacteriumPropionibacterium acidipropioniciPropionibacterium freudenreichiiPropionibacterium freudenreichiiPropionibacterium thoeniiPropionibacterium thoeniiPropionibacterium freudenreichiishermanii. The method according to claim 13 , wherein the bacterium of the genus is selected from the group consisting of DSM 25845 claim 13 , DSM 25846 claim 13 , DSM 25847 claim 13 , DSM 25848 claim 13 , DSM 25849 claim 13 , subsp. DSM 7067 and a combination of any thereof.15Lactobacillus plantarum. The method according to claim 13 , wherein said DSM 25833 bacteria is added as a freeze-dried bacterial preparation.16. ...

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Номер записи: 62
25-01-2018 дата публикации

COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS

Номер: US20180020698A1
Автор: GAO Fujun, GUO Elsie, LIAO Jianping, SHAO Shuyan, Wang David, ZHU Sheng Kui
Принадлежит:

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls. 1. A dual-texture food composition comprising:an outer layer including high G-type alginate and high M-type alginate or pectin; andan inner layer including (i) fruit juice or puree, (ii) a gum, (iii) calcium irons, and (iv) an insoluble calcium salt.2. The composition of claim 1 , wherein the inner layer mixture further comprises xanthan gum to produce a liquid texture.3. The composition of claim 2 , wherein the inner layer mixture further comprises konjac and xanthan gum combined to produce a solid.4. The composition of claim 1 , wherein the fruit juice or puree is from a fruit selected from the group consisting of grapefruit claim 1 , cherry claim 1 , rhubarb claim 1 , banana claim 1 , passion fruit claim 1 , lychee claim 1 , grape claim 1 , apple claim 1 , orange claim 1 , mango claim 1 , plum claim 1 , prune claim 1 , cranberry claim 1 , pineapple claim 1 , peach claim 1 , pear claim 1 , apricot claim 1 , blueberry claim 1 , raspberry claim 1 , strawberry claim 1 , blackberry claim 1 , huckleberry claim 1 , boysenberry claim 1 , mulberry claim 1 , gooseberry claim 1 , prairie berry claim 1 , elderberry claim 1 , loganberry claim 1 , dewberry claim 1 , pomegranate claim 1 , papaya claim 1 , lemon claim 1 , line claim 1 , tangerine claim 1 , passion fruit claim 1 , kiwi claim 1 , persimmon claim 1 , currant claim 1 , quince claim 1 , and guava claim 1 , or combinations thereof.5. The composition of claim 1 , further comprising a non-nutritive sweetener.6Stevia rebaudiana. The composition of ...

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Номер записи: 63
25-01-2018 дата публикации

MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS

Номер: US20180020715A1
Автор: Karremans Adrianus Rutgerus Antonius, van Oort Martinus Gerardus
Принадлежит:

The invention relates to a granular de-dusting material comprising 1. Granular de-dusting material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.2. Granular material according to claim 1 , comprising30-45 wt. % cold-swelling potato starch,30-35 wt. % vegetable oil,20-30 wt. % flour.3. Granular material according to claim 1 , essentially consisting of vegetable ingredients.4. Granular material according to claim 1 , wherein the cold-swelling potato starch is pre-gelatinised.5. Granular material according to claim 1 , wherein the vegetable oil comprises at least one oil or at least one fraction of an oil selected from the group of soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , peanut oil claim 1 , cottonseed oil claim 1 , coconut oil claim 1 , palm oil claim 1 , and rice bran oil.6. Granular material according to claim 5 , wherein the vegetable oil comprises sunflower oil claim 5 , preferably 50-100% sunflower oil claim 5 , in particular 75-99% sunflower oil claim 5 , more in particular 80-95% sunflower oil.7. Granular material according to claim 5 , wherein the vegetable oil is refined (dewatered) oil.8. Granular material according to claim 5 , wherein the vegetable oil comprises high oleic acid sunflower oil.9. Granular material according to claim 1 , wherein the vegetable oil comprises at least one saturated fatty acid claim 1 , at least one mono-unsaturated fatty acid and at least one poly-unsaturated fatty acid.10. Granular material according to claim 9 , wherein the saturated fatty acid content is 5-10 wt. % claim 9 , the monounsaturated fatty acid content is 80-90 wt. % claim 9 , and the poly-unsaturated fat content is 5-10 wt. % claim 9 , based on total fatty acids.11. Granular material according to claim 1 , wherein the flour is cereal flour or Fabaceae flour.12. Granular material according to ...

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Номер записи: 64
10-02-2022 дата публикации

BEVERAGE OR POWDERED BEVERAGE CONTAINING BREAKDOWN PRODUCT OF THALLUS OF PLANT OF SUBFAMILY LEMNOIDEAE

Номер: US20220039432A1
Автор: Hata Souichirou
Принадлежит: AJINOMOTO CO., INC.

Provided herein are drinks or powdered drinks containing a destroyed frond of a Lemnoideae plant having improved feeling of sliminess and/or powderiness in the mouth, and a method for improving sliminess and/or powderiness in the mouth of drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant. Also provided herein are drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant, and organic acid salt or organic acid; and a method for improving the feeling of sliminess and/or powderiness in the mouth, including adding an organic acid salt or organic acid to drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant. 1. A drink or powdered drink comprising a destroyed frond of a Lemnoideae plant , and an organic acid salt or organic acid.2. The drink or powdered drink according to claim 1 , wherein the organic acid salt is citrate or gluconate.3. The drink or powdered drink according to claim 1 , wherein the organic acid salt is trisodium citrate.4. A method for improving sliminess and/or powderiness in the mouth claim 1 , comprising adding an organic acid salt or organic acid to a drink or powdered drink comprising a destroyed frond of a Lemnoideae plant.5. The method according to claim 4 , wherein the organic acid salt is citrate or gluconate.6. The method according to claim 4 , wherein the organic acid salt is trisodium citrate. This application is a Continuation of, and claims priority under 35 U.S.C. § 120 to, International Application No. PCT/JP2020/014447, filed Mar. 30, 2020, and claims priority therethrough under 35 U.S.C. § 119 to Japanese Patent Application No. 2019-080900, filed Apr. 22, 2019, the entireties of which are incorporated by reference herein.Described herein are drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant wherein the sliminess feeling and/or powderiness feeling in the mouth is improved, and a method for improving the sliminess and/or powderiness of drinks or ...

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Номер записи: 65
25-01-2018 дата публикации

ANAPLEROTIC THERAPY OF HUNTINGTON DISEASE AND OTHER POLYGLUTAMINE DISEASES

Номер: US20180021287A1
Автор: Dürr Alexandra, Mochel Fanny
Принадлежит:

The present invention relates to a method for treating and/or preventing Huntington disease and other polyglutamine disease, comprising the step of administering an effective amount of a precursor of propionyl-CoA to an individual in need thereof. 16-. (canceled)7. A method of treating Huntington's disease , the method comprising administering to a patient in need of such treatment a composition comprising triheptanoin.8. The method of claim 7 , wherein the triheptanoin is administered orally.9. The method of claim 7 , wherein the triheptanoin is administered parenterally.10. The method of claim 7 , wherein the triheptanoin is administered intraperitoneally.11. The method of claim 7 , wherein the composition comprises a pharmaceutically-acceptable carrier.12. The method according to claim 7 , wherein the patient has been identified as having significantly lower plasma levels of at least one branched chain amino acid (BCAA) as compared to a control.13. The method according to claim 12 , wherein the BCAA is selected from valine claim 12 , leucine claim 12 , and isoleucine.14. A method of treating spinal and bulbar muscular atrophy (SBMA) claim 12 , the method comprising administering to a patient in need of such treatment a composition comprising triheptanoin.15. The method of claim 14 , wherein the triheptanoin is administered orally.16. The method of claim 14 , wherein the triheptanoin is administered parenterally.17. The method of claim 14 , wherein the triheptanoin is administered intraperitoneally.18. The method of claim 14 , wherein the composition comprises a pharmaceutically-acceptable carrier. The present invention relates to the treatment and the prevention of Huntington disease and other polyglutamine diseases.Huntington disease (HD) is a devastating inherited neurodegenerative disease without curative treatment. HD is the founding member of a large group of diseases due to polyglutamine accumulation and toxicity. There is a critical need for new insights ...

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Номер записи: 66
24-01-2019 дата публикации

Food based delivery of cannabinoids

Номер: US20190022055A1
Автор: Corey A. Siegel, Herbert B. STERN, Joshua Korzenik, Michael K. ALLIO
Принадлежит: Colonaryconcepts LLC

Described herein are compositions comprising one or more United States Pharmacopeial Convention (USP) grade food ingredients mixed together with a cannabinoid. In some embodiments of the compositions and methods described herein, the compositions comprises a mixture which comprises a food item or a meal containing cannabinoid.

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Номер записи: 67
23-01-2020 дата публикации

Oat bran composition comprising beta glucan and method of making

Номер: US20200022390A1
Автор: Alexander ROZANSKI, Brian Yu, Christopher E. Graham, Consuelo Cerdena, Gopinathan Meletharayil, Kathlene A. McMANUS, Pietro Caruso
Принадлежит: Quaker Oats Co

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

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Номер записи: 68
28-01-2021 дата публикации

OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME

Номер: US20210022361A1
Автор: FORMANEK Joseph A., Van Belleghem Kristof
Принадлежит: Ajinomoto Health & Nutrition North America Inc.

An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending. 1. An oxidatively stable comestible , comprising:a comestible base comprising an oil and an acidulant; andtannic acid blended into the comestible base;wherein the tannic acid is present in an amount up to 750 ppm, based on a total weight of the oxidatively stable comestible.2. The oxidatively stable comestible of claim 1 , wherein the tannic acid is present in an amount of 70 to 500 ppm claim 1 , based on a total weight of the oxidatively stable comestible.3. The oxidatively stable comestible of claim 1 , wherein the tannic acid is present in an amount of 100 to 450 ppm claim 1 , based on a total weight of the oxidatively stable comestible.4. The oxidatively stable comestible of claim 1 , wherein the tannic acid blended into the comestible base is a purified form of tannic acid having a tannic acid content of at least 90 wt %.5. The oxidatively stable comestible of claim 1 , wherein tannic acid is a polygalloyl glucose.6. The oxidatively stable comestible of claim 1 , wherein the tannic acid is a polygalloyl quinic acid ester.7. The oxidatively stable comestible of claim 1 , wherein tannic acid is a polygalloyl glucose having a weight average molecular weight of 1 claim 1 ,260 to 1 claim 1 ,600 g/mol claim 1 , a polygalloyl glucose having a weight average molecular weight of 975 to 1 claim 1 ,200 g/mol claim 1 , or a ...

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Номер записи: 69
23-01-2020 дата публикации

COMPOSITION OR MEDICAL FOOD TO EXTRACT THE DIETARY IRON AND BOOST ITS BIOAVAILABILITY FOR IRON DEFICIENCY (ID) AND ID-ANEMIA

Номер: US20200022944A1
Автор: GHISALBERTI Carlo Angelo
Принадлежит:

Pharmaceutical and nutritional composition comprising maltol and/or ethyl maltol for use in the therapy of iron deficiency (ID) and ID-anemia (IDA). The iron-free composition produce an efficient extraction of dietary non-heme iron from ingested food, being designed either as stand-alone maltol and/or etyl maltol-containing oral products, or potentiated by digestive enzymes, hematinic vitamins, copper or other iron-transportpromoters. The inventive compositions prevent gut iron overload typically occurring during therapy by oral iron, which translates into lowered oxidative stress and dysbiosis. The inventive compositions are therefore particularly indicated in IDA subjects intolerant to oral or intravenous (IV) iron. 1. Method of treating iron deficiency (ID) or ID-anaemia with maltol or ethyl maltol , said method comprising:a) orally administering a therapeutically effective amount of said maltol or said ethyl maltol along with main meals to improve bioavailability and absorption of the dietary non-heme iron;b) orally administering of said maltol or said ethyl maltol in substantial absence of supplementary iron;c) orally administering said maltol or said ethyl maltol oral an iron deficient subject intolerant/reactive to intestinal iron overload.2. A method of treating or preventing iron deficient anemia in subjects in need thereof , said method comprising administering maltol and/or ethyl maltol in substantial absence of supplemental iron (iron free) to said subjects.3. The method according to comprising administering said maltol and/or said ethyl maltol in amount higher than 20 mg/dose.4. The method according to claim 3 , wherein said maltol claim 3 , said ethyl maltol or mix thereof are in amount from 50 to 500 mg/dose.5. The method according to claim 2 , comprising administering from 50 to 250 mg per serving of maltol claim 2 , ethyl maltol or mixture thereof.6. The method according to to further comprising administering a classic or non-classic digestive ...

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Номер записи: 70
23-01-2020 дата публикации

Weight loss composition including chlorogenic acids and probiotics

Номер: US20200023021A1
Автор: Francis C. Lau, William Robert King, Zachery T. Lewis
Принадлежит: Clorox Co

Weight loss compositions including the combination of chlorogenic acids and probiotics are disclosed herein. The compositions aid weight loss by changing the mass balance equation of glucose in the gut from absorption through the intestinal wall and integration into adipose tissue to metabolism by the probiotic bacteria in the lumen. The growth of the probiotics is further boosted by incorporation of the chlorogenic acids.

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Номер записи: 71
28-01-2021 дата публикации

METHYLPHOSPHINIC ACID COMPOSITIONS AND METHODS FOR REDUCING AGING

Номер: US20210023097A1
Автор: Aardsma Gerald E.
Принадлежит:

A composition that includes methylphosphinic acid or a salt thereof, and optionally methylphosphonic acid or a salt thereof, and an ingredient acceptable for consumption by a mammal is provided herein. Also provided is a method for reducing aging in a mammal that involves providing or administering methylphosphinic acid or a salt thereof, and optionally, methylphosphonic acid or a salt thereof, to the mammal in need thereof for consumption. A composition for use in such a method and an article useful for such a method include those in the form of a food product such as a prepackaged or processed food or meal, a beverage, a nutritional supplement, or a nutraceutical. 1. A composition comprising methylphosphinic acid or a salt thereof and an ingredient acceptable for consumption by a mammal.2. The composition of claim 1 , wherein the ingredient acceptable for consumption by a mammal is an ingredient generally regarded as safe for human consumption.3. The composition of claim 1 , which is a liquid claim 1 , wherein the methylphosphinic acid or a salt thereof is at a concentration of about 2 mg/L to about 600 mg/L.4. The composition of claim 3 , which is a beverage claim 3 , wherein the methylphosphinic acid or a salt thereof is at a concentration of about 0.005 mg/L to about 1 mg/L.5. The composition of claim 4 , further comprising methylphosphonic acid or a salt thereof.6. The composition of claim 5 , which comprises about equal amounts of (a) the methylphosphinic acid or a salt thereof claim 5 , and (b) the methylphosphonic acid or a salt thereof.7. The composition of claim 1 , which is a solid that comprises about 0.3 mg to about 2 g of the methylphosphinic acid or a salt thereof per kilogram of the solid.8. The composition of claim 1 , which is prepackage food that comprises about 0.01 mg to about 5 mg of the methylphosphinic acid or a salt thereof per kilogram of the prepackaged food.9. The composition of claim 8 , further comprising methylphosphonic acid or a ...

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Номер записи: 72
28-01-2021 дата публикации

Hydrocarbon / lipid - carotenoid complexes

Номер: US20210023223A1
Автор: Ivan Petyaev
Принадлежит: IP Science Ltd

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

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Номер записи: 73
02-02-2017 дата публикации

Methods, compositions, and devices for supplying dietary fatty acid needs

Номер: US20170027822A1
Автор: Alexey L. Margolin, Bhami Shenoy, Robert Gallotto
Принадлежит: Alcresta Therapeutics Inc

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

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Номер записи: 74
24-04-2014 дата публикации

Novel strain of microalga that produces squalene

Номер: US20140113015A1
Автор: Bernard Pora, Jie Zhou, Sophie Defretin, Xavier Vandewalle
Принадлежит: Roquette Freres SA

The invention relates to a novel strain of Schizochytrium sp. that can produce large quantities of squalene, the methods for the production of lipid compounds of interest using said strain and the products and compositions prepared with said strain.

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Номер записи: 75
17-02-2022 дата публикации

OIL AND FAT COMPOSITION FOR HEAT COOKING

Номер: US20220046940A1
Автор: NISHIMURA Mari, NISHIMURA Saki, OKABE Ryo, SAKAINO Masayoshi, SANO Takashi
Принадлежит:

Provided are an oil and fat composition for heat cooking that has an exceptional effect of suppressing negative aspects caused by using edible oil and fat in heat cooking, and an edible material for the same. 1. An oil and fat composition for heat cooking containing an n-3 edible oil and fat in which the amount of n-3 fatty acids contained in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less , and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat , the oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition.2. The oil and fat composition for heat cooking according to claim 1 , wherein the n-3 edible oil and fat is one or more oils and fats selected from the group consisting of perilla oil claim 1 , flaxseed oil claim 1 , Shiso oil claim 1 , oil and fat containing DHA claim 1 , and oil and fat containing EPA.3. The oil and fat composition for heat cooking according to claim 1 , wherein the base oil and fat contains one or more oils and fats selected from the group consisting of rapeseed oil claim 1 , corn oil claim 1 , soybean oil claim 1 , and palm olein.4. The oil and fat composition for heat cooking according to claim 1 , wherein the heat cooking is frying or stir-frying.5. A method of manufacturing an oil and fat composition for heat cooking including a step for mixing an n-3 edible oil and fat in which the amount of n-3 fatty acids contained in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less claim 1 , and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat claim 1 , the method of manufacturing an oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition for heat cooking.6. A method of ...

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Номер записи: 76
17-02-2022 дата публикации

MIXTURE COMPRISING D-ALLULOSE AND TASTE MODIFYING COMPOUNDS

Номер: US20220046969A1
Автор: CROCE Melanie, KENNISON Deborah, Krammer Gerhard, Ley Jakob Peter, Paetz Susanne, Reichelt Katharina, Riess Thomas, SOMERS Tom, VERWOHLT Morine
Принадлежит:

The present invention primarily relates to a mixture comprising or consisting of a) D-allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubusosides, balansines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. A further aspect of the present invention relates to a food or beverage product comprising a mixture according to the present invention. 1. A mixture comprising:a) D-allulose; andb) a taste modifying compound chosen from selected from the group consisting of hesperetin, hesperetin dihydrochalcone, phloretin, alpha-glycosyl rubusosides, balansines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof, preferably hesperetin, hesperetin dihydrochalcone, alpha-glycosyl rubusosides, phloretin, and mixtures thereof.2. A mixture according to comprising:b1) a taste modifying compound chosen from hesperetin, homoeriodictyol, eriodictyol, phloretin, matairesinol, and mixtures thereof, andb2) a taste modifying compound chosen from hesperetin dihydrochalcone, alpha-glycosyl rubusosides, balansines, phyllodulcin, and mixtures thereof.3. A mixture according to claim 1 , wherein the weight ratio of D-allulose to the total mass of all compounds of group b) ranges from 100 claim 1 ,000:1 to 10:1.4. A mixture according to claim 2 , wherein the weight ratio of the total mass of all compounds of group b1) to the total mass of all compounds of group b2) ranges from 100:1 to 1:100.5. A mixture according to claim 1 , further comprising one or more flavorings and/or aroma substances.6. A mixture according to claim 1 , further comprising one or more carbohydrates chosen from sucrose claim 1 , D-fructose claim 1 , D-glucose claim 1 , lactose claim 1 , palatinose claim 1 , lactulose claim 1 , D-tagatose claim 1 , and mixtures thereof.7. A mixture according to claim 1 , wherein the total amount by weight of D-allulose ranges from 0.1 to ...

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Номер записи: 77
17-02-2022 дата публикации

HIGH PERFORMANCE EXCIPIENT COMPRISING CO-PROCESSED MICROCRYSTALLINE CELLULOSE AND SURFACE-REACTED CALCIUM CARBONATE

Номер: US20220047511A1
Автор: DE MIGUEL Laura, LANDER Stefan
Принадлежит:

The present invention refers to a particulate pharmaceutical or nutraceutical excipient, a process for the preparation of the particulate pharmaceutical or nutraceutical excipient, a pharmaceutical or nutraceutical composition comprising the particulate pharmaceutical or nutraceutical excipient as well as a process for manufacturing a pharmaceutical or nutraceutical composition. 1. Particulate pharmaceutical or nutraceutical excipient comprisinga) microcrystalline cellulose, and{'sub': ['3', '3'], 'sup': ['+', '+'], '#text': 'b) surface-reacted calcium carbonate, wherein the surface-reacted calcium carbonate is a reaction product of natural ground calcium carbonate or precipitated calcium carbonate with carbon dioxide and one or more HO ion donors, wherein the carbon dioxide is formed in situ by the HO ion donors treatment and/or is supplied from an external source,'}wherein the weight ratio of the microcrystalline cellulose to the surface-reacted calcium carbonate is from 99.9:0.1 to 50:50.2. The particulate pharmaceutical or nutraceutical excipient according to claim 1 ,wherein the surface-reacted calcium carbonate has{'sub': '50', '#text': 'i) a volume median particle size dfrom 0.5 to 50 μm, more preferably from 1 to 40 μm, even more preferably from 1.2 to 30 μm, and most preferably from 1.5 to 15 μm, and/or'}{'sup': ['2', '2', '2'], '#text': 'ii) a BET specific surface area of from 5 to 200 m/g, preferably from 15 to 150 m/g, more preferably from 40 to 100 m/g, measured using nitrogen and the BET method according to ISO 9277:2010, and/or'}{'sup': ['3', '3', '3', '3'], '#text': 'iii) an intra-particle intruded specific pore volume in the range from 0.1 to 2.3 cm/g, more preferably from 0.2 to 2.0 cm/g, especially preferably from 0.4 to 1.8 cm/g and most preferably from 0.6 to 1.6 cm/g, calculated from mercury porosimetry measurement.'}3. The particulate pharmaceutical or nutraceutical excipient according to claim 1 , whereini) the natural ground calcium ...

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Номер записи: 78
17-02-2022 дата публикации

COMPOSITION FOR PREVENTING, ALLEVIATING, OR TREATING OBESITY OR FATTY LIVER DISEASE, COMPRISING LEUCONOSTOC CITREUM WIKIM0104

Номер: US20220047652A1
Автор: CHOI Hak-Jong, LIM Seul-ki
Принадлежит: KOREA FOOD RESEARCH INSTITUTE

The present invention relates to novel WiKim0104 isolated from Kimchi and a composition comprising the same or its use. The present invention provides a method for prevention, improvement and treatment of inflammation, obesity or fatty liver disease of a subject by administering the novel WiKim0104 isolated from Kimchi or a composition comprising thereof. The WiKim0104 according to the present invention shows an inhibitory effect for fatty liver production by inhibiting fat accumulation in liver cells and reducing expression of fatty liver-related genes, and thus it may be variously utilized for uses in prevention, improvement and treatment of inflammation, obesity or fatty liver disease. 112-. (canceled)13Leuconostoc citreum. A method of preventing , improving or treating obesity or a fatty liver disease by administering a composition comprising WiKim0104 deposited under accession number KCCM12420P , or a culture , a lysate or an extract thereof as an active ingredient to a subject in need thereof.14Leuconostoc citreum. The method of claim 13 , wherein the WiKim0104 deposited under accession number KCCM12420P has a 16S rDNA of SEQ ID NO: 1.15. The method of claim 13 , wherein the fatty liver disease comprises any one or more selected from the group consisting of simple fatty liver claim 13 , non-alcoholic steatohepatitis claim 13 , liver fibrosis and liver cirrhosis. The present application claims the priority based on Korean Patent Application No. 10-2019-0024254 filed on Feb. 28, 2019, and the entire contents disclosed in the description and drawings of the corresponding application are incorporated in the present application. The present invention relates to a novel strain isolated from Kimchi and a composition for preventing, improving or treating inflammation, obesity or fatty liver disease comprising the same.Fatty liver is a disease in which normal fat metabolism is not achieved due to excessive intake of fat, increase in accumulation and synthesis in the ...

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Номер записи: 79
17-02-2022 дата публикации

Methods of Making and Using Polyphenols Complexed With a Protein, Peptide, Amino Acid, Polysaccharide, Disaccharide, or Monosaccharide

Номер: US20220047707A1
Автор: Chancey John Robert
Принадлежит:

The present invention a polyphenol complexes with amino acids, peptides, proteins, glycosaminoglycans, polysaccharides, mucopolysaccharide, disaccharides, monosaccharides, amino sugars, glycol-proteins, DNA/RNA oligonucleotides, mRNA, siRNA, antibodiesor other micro- or macro biomolecules. 1. A polyphenol complex comprising:a therapeutically effective amount of one or more polyphenols selected from a turmeric extract, a curcumin, a curcuminoid, a grapeseed extract, a resveratrol, a milk thistle extract, a silymarin, a silibinin, a green tea extract, a epigallocatechin gallate and a quercetin; andone or more complexing agents conjugated to a therapeutically effective amount of one or more polyphenols, wherein the one or more complexing agents are selected from proteins, peptides, amino acids, polysaccharides, disaccharides, monosaccharides, amino sugars, glycosaminoglycans, and glycol-proteins, disposed in a pharmaceutically acceptable excipient, diluent, or carrier.2. The composition of claim 1 , wherein the therapeutically effective amount of one or more polyphenols are non-covalently conjugated to the complexing agent.3. The composition of claim 1 , wherein the therapeutically effective amount of one or more polyphenols comprise 2 claim 1 , 3 claim 1 , 4 claim 1 , 5 claim 1 , 6 claim 1 , or more polyphenols.4. The composition of claim 1 , wherein the proteins are selected from Whey protein isolate claim 1 , Egg protein isolate claim 1 , Oat protein isolate claim 1 , Hemp protein claim 1 , Sunflower protein isolate Pea protein isolate claim 1 , soybean protein isolate claim 1 , fishmeal claim 1 , flaxseed and Brown rice protein isolate.5. The composition of claim 1 , wherein the one or more complexing agents comprise N-acetylglucosamine claim 1 , glucosamine sulfate or N-acetylgalactosamine claim 1 , glucuronic acid claim 1 , iduronic acid claim 1 , galactose chondroitin and glucosamine claim 1 , glycosaminoglycan Chondroitin sulfate or Glucosamine sulfate.6. The ...

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Номер записи: 80
30-01-2020 дата публикации

SEMI-MOIST FOOD COMPOSITIONS THAT MAINTAIN SOFT TEXTURE

Номер: US20200029594A1
Автор: Pibarot Patrick, Reynes Pierre
Принадлежит:

A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition. 120-. (canceled)21: A method of producing a soft semi-moist pet kibble , the method comprising:forming a mixture having a pH from about 4.0 to about 8.0 and comprising water, meat meal, at least 35 wt. % starch source, about 0.5 wt. % to about 20 wt. % free form glutamate, and about 5 wt. % to about 20 wt. % humectant;extruding the mixture to form an expanded extrudate; andcooling the expanded extrudate to have a moisture content of about 10 wt. % to about 20 wt. % to form the soft semi-moist pet kibble.22: The method of claim 21 , wherein the starch source comprises wheat.23: The method of claim 21 , wherein the meat meal is in the mixture in an amount less than the starch source.24: The method of claim 21 , wherein the mixture further comprises a vitamin claim 21 , a mineral claim 21 , a preservative and a colorant.25: The method of claim 21 , wherein the humectant comprises glycerine and propylene glycol.26: The method of claim 21 , wherein the moisture content of the soft semi-moist pet kibble is about 15 wt. % to about 17 wt. %.27: The method of claim 21 , wherein at least a portion of the mixture is formed in the extruder by introducing the starch source claim 21 , the meat meal and the free form glutamic acid into the extruder as a dry base and adding the humectant ...

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Номер записи: 81
04-02-2016 дата публикации

Compositions and methods for cancer diagnosis

Номер: US20160033485A1
Автор: Arthur PRINDLE, Jeff HASTY, Sangeeta N. Bhatia, Tal DANINO
Принадлежит: HOWARD HUGHES MEDICAL INSTITUTE, Massachusetts Institute of Technology, UNIVERSITY OF CALIFORNIA

The present disclosure provides compositions comprising a food product, non-pathogenic microorganism, kits, methods of diagnosing a tumor in a subject, methods of quantifying the number of cancer cells in a cell sample, and methods of detecting a cancer cell, cancer tissue, or cell associated with a hyperproliferative disorder. In some embodiments, the method comprises a step of detecting the presence or absence of a modified substrate or portion thereof in urine of an animal without an instrument and solely by visual inspection of the urine.

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Номер записи: 82
30-01-2020 дата публикации

PHYSIOLOGICALLY ACTIVE PREPARATION COMPRISING N-ACETYL-GLUCOSAMINE FOR THE TREATMENT OF BACK PAIN

Номер: US20200030349A1
Автор: Schantl Josef
Принадлежит: Natural Products & Drugs GmbH

A physiologically active composition for use in a method for the prophylaxis and/or treatment of back pain comprises N-acetyl-glucosamine or a suitable derivative of N-acetyl-glucosamine. 110-. (canceled)11. A physiologically active composition comprising N-acetyl-glucosamine or a derivative of N-acetyl-glucosamine for use in a method for the prophylaxis and/or treatment of back pain.12. The composition according to claim 11 , further comprising silica.13. The composition according to claim 12 , wherein the silica is provided in the form of a constituent of a bamboo extract.14. The composition according to claim 11 , further comprising collagen.15. The composition according to claim 14 , wherein the collagen is provided in the form of a constituent of a collagen hydrolysate.16. The composition according to claim 11 , further comprising hyaluronic acid.17. The composition according to claim 16 , wherein the hyaluronic acid is provided in the form of a constituent of a collagen hydrolysate.18. The composition according to claim 11 , further comprising at least one of lysine and vitamin C.19. A physiologically active composition which comprises at least two components claim 11 , of which a first component is silica and a second component is N-acetyl-glucosamine or a derivative of N-acetyl-glucosamine.20. The composition according to claim 19 , wherein silica is provided in the form of a constituent of a bamboo extract.21. The composition according to claim 19 , further comprising at least one of collagen claim 19 , hyaluronic acid claim 19 , lysine and vitamin C.22. The composition according to in the form of an oral dosage form.23. The composition according to in the form of an oral dosage form.24. A nutritional supplement comprising the composition as in .25. A nutritional supplement comprising the composition as in .26. A method for the prophylaxis and/or treatment of back pain claim 19 , comprising:administering a physiologically active composition comprising N- ...

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Номер записи: 83
04-02-2021 дата публикации

LOW-CALORIE HERBAL ENERGY DRINK

Номер: US20210030026A1
Автор: Beach Heather
Принадлежит: Physis Products LLC

The present disclosure is drawn to a low-calorie, low caffeine herbal energy drink for enhancing mood and well-being comprising an infusion of berries, coffee beans, fenugreek seed, Cardamom seed and supplemented with a natural sweetener, such as maple syrup. The energy drink does not contain any artificial flavors, sweeteners or preservatives. 1Schisandra. A composition for enhancing energy and mental stamina comprising an infusion of berries and caffeine-containing fruit.2. The composition of claims 1 , wherein the composition does not contain artificial flavors claims 1 , artificial sweeteners or artificial preservatives.3. The composition of claim 2 , wherein the composition self acidifies.4. The composition of claim 3 , wherein the composition self acidifies to a pH of about 3 to about 5.5. The composition of claim 3 , wherein the caffeine-containing fruit comprises coffee beans.6. The composition of claim 5 , wherein the coffee beans are roasted.7. The composition of claim 3 , further comprising an infusion of fenugreek seeds.8. The composition of claim 3 , further comprising an infusion of cardamom seed.9. The composition of claim 3 , further comprising an infusion of fenugreek and cardamom seed.10. The composition of claim 9 , further comprising about 6% (w/w) natural sweetener.11. The composition of claim 10 , wherein the natural sweetener comprises maple syrup.12. The composition of claim 3 , wherein an ounce of the composition comprises from about 0.1 to about 11 mg of caffeine.13. The composition of claim 3 , wherein an ounce of the composition comprises about 11 mg of caffeine.14. The composition of claim 3 , wherein an ounce of the composition comprises less than about 15 calories.15. The composition of claim 3 , wherein an ounce of the composition comprises about 2 grams of sugar.16Schisandra. A composition for enhancing energy and mental stamina consisting of an infusion of berries claim 3 , coffee beans claim 3 , fenugreek seed and cardamom seed ...

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Номер записи: 84
04-02-2021 дата публикации

AROMA-FREE GRAPE JUICE

Номер: US20210030028A1
Автор: FUJIE Akiko, NISHIBORI Tomoyuki, TAKAYANAGI Keisuke, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition. 1. A fruit juice composition reduced in content of a flavor component and not substantially decreased in two or more components of nutritional function components and one or more components of saccharides , as compared with a grape juice as a raw material.2. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of mineral claim 1 , organic acid claim 1 , vitamin claim 1 , polyphenol claim 1 , protein claim 1 , amino acid claim 1 , dietary fiber and glucide (except for saccharides).3. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of malic acid claim 1 , tartaric acid claim 1 , total polyphenol claim 1 , and total sixteen amino acids except for asparagine claim 1 , cysteine claim 1 , glutamine and tryptophan among twenty amino acids constituting proteins.4. The composition according to claim 1 , wherein the saccharides correspond to at least one selected from the group consisting of fructose and glucose.5. The composition according to claim 1 , wherein the flavor component is one or more selected from the group consisting of flavor components of aldehydes claim 1 , flavor components of alcohols claim 1 , flavor components of esters claim 1 , flavor components of ketones and flavor components of amines.6. The composition according to claim 5 , wherein any one or more of a total content of the flavor components of aldehydes claim 5 , a total content of the flavor components of alcohols claim 5 , a total content of the flavor components of esters claim 5 , a total content of the flavor ...

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Номер записи: 85
30-01-2020 дата публикации

Polypeptides having mannanase activity and polynucleotides encoding same

Номер: US20200032232A1
Автор: Kristian B.R.M. Krogh, Leigh Murphy, Nikolaj Spodsberg
Принадлежит: Novozymes AS

The present invention relates to polypeptides having mannanase activity, catalytic domains, and carbohydrate binding modules, and polynucleotides encoding the polypeptides, catalytic domains, and carbohydrate binding modules. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains, and carbohydrate binding modules.

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Номер записи: 86
04-02-2021 дата публикации

Fungal polypeptides having lysozyme activity

Номер: US20210032614A1
Автор: Alison Marie WINGER, Andrew Dowd, Anne MCMEEL, Ciaran FORDE, Gabriele GUCCIARDO
Принадлежит: Monaghan Mushrooms Group

The present invention relates to novel lysozyme enzymes from the genus of Rasamsonia.

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Номер записи: 87
08-02-2018 дата публикации

HYBRID MELON VARIETY 34-749 RZ

Номер: US20180035631A1
Автор: Collin Laurence Catherine, Deniau Antoine Xavier, van den Ende Albertus Cornelius Maria
Принадлежит:

The present invention relates to a seed designated 34-749 RZ. The present invention also relates to a plant produced by growing the 34-749 RZ seed. The invention further relates to methods for producing the melon cultivar, represented by melon variety 34-749 RZ. 1Cucumis melo. A melon () plant designated 34-749 RZ , representative seed of which having been deposited under NCIMB Accession No. 42760.2. A seed of the plant of .3. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.4. The part of the plant as claimed in claim 3 , wherein said part comprises a microspore claim 3 , pollen claim 3 , an ovary claim 3 , an ovule claim 3 , an embryo sac claim 3 , or an egg cell.5. The part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.6. The part as claimed in claim 5 , said part comprises a cutting claim 5 , a root claim 5 , a stem claim 5 , a cell claim 5 , or a protoplast.7. A tissue culture of regenerable cells from the melon plant of .8. The cell or protoplast of derived from a leaf claim 6 , pollen claim 6 , an embryo claim 6 , a cotyledon claim 6 , a hypocotyl claim 6 , a meristematic cell claim 6 , a root claim 6 , a root tip claim 6 , an anther claim 6 , a flower claim 6 , a seed claim 6 , or a stem.9Cucumis meloCucumis melo. A method for producing a progeny plant of a melon () plant of claim 6 , comprising crossing the plant of with itself or with another plant claim 6 , harvesting the resultant seed claim 6 , and growing said seed.10Cucumis melo. A progeny plant of a melon () plant of claim 1 , wherein said progeny plant has genetic material for exhibiting the morphological and physiological characteristics as found in melon variety 34-749 RZ; wherein the genetic information is as contained in a plant claim 1 , representative seed of which having been deposited under NCIMB Accession No. 42760.11Cucumis meloCucumis melo. A progeny plant of a melon () plant of claim 1 , ...

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Номер записи: 88
31-01-2019 дата публикации

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Номер: US20190035890A1
Автор: Reillo Michelle, Washington Marian E.
Принадлежит:

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents. 2. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 3 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.3. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 4.5 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.4. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is free of omega-6 fatty acids.5. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is a protective colloid claim 1 , an edible oil or fat claim 1 , and a nicotine taste masking agent.6. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is nonfat dry milk.7. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , further wherein the nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder are lyophilized.9. The nicotine infused beverage product of claim 8 , wherein the bioavailability of the nicotine in a ...

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Номер записи: 89
31-01-2019 дата публикации

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

Номер: US20190035891A1
Автор: Marian E. WASHINGTON, Michelle Reillo
Принадлежит: Poviva Tea LLC

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

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Номер записи: 90
08-02-2018 дата публикации

ULTRA HIGHMOLECULAR WEIGHT POLYETHYLENE COMPOSITIONS

Номер: US20180037726A1
Автор: Mehta Veerag
Принадлежит:

Ultrahigh molecular weight, or high molecular weight silicone is added to ultrahigh molecular weight polyethylene polymer during the compounding process. It creates a material composition that is processable by traditional injection molding and extrusion processes that rely on shear as a primary means of melting and helping to shape end products. 1. A composition of matter comprising:{'sup': '6', '(i) 50 to 99 weight percent ultrahigh molecular weight polyethylene having a minimum molecular weight of at least 3×10g/mole and'}(ii) 1 to 50 weight percent of ultrahigh molecular weight silicone polymer having a viscosity of greater than 500,000 cst at room temperature, all based on the total weight of A. and B.2. A composition as claimed in wherein there is also present a stabilizer.3. A composition as claimed in wherein there is also present a colorant.4. A composition as claimed in wherein there is also present a second lubricant in the form of a particle claim 1 , said particle selected from the group consisting of polytetrafluoroethylene claim 1 , boron nitride claim 1 , aramid fiber claim 1 , molybdenum disulfide claim 1 , graphite claim 1 , and carbon fiber.5. A composition of matter comprising:{'sup': '6', '(i) 50 to 99 weight percent ultrahigh molecular weight polyethylene having a minimum molecular weight of at least 3×10g/mole and'}(ii) 1 to 50 weight percent of high molecular weight silicone poiynier having viscosity of greater than 60,000 cst at room temperature, all based on the total weight of A. and B.6. A composition as claimed in wherein there is also present a stabilizer.7. A composition as claimed in wherein there is also present a colorant.6. Extruded fibers extruded from the composition of8. Extruded claim 1 , films extruded from the composition of .9. Extruded sheets extruded from the composition of .10. Extruded tubes extruded from the composition of .11. Medical devices extruded from the composition of .12. Food processing components manufactured ...

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Номер записи: 91
24-02-2022 дата публикации

Method for manufacturing a proteo-oleaginous-based fermented food product

Номер: US20220053804A1
Автор: Nour Akbaraly
Принадлежит: Les Nouveaux Affineur, Les Nouveaux Affineurs SAS

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.

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Номер записи: 92
24-02-2022 дата публикации

COMPOSITIONS OF AND METHODS FOR FORMING FERMENTED PRODUCTS

Номер: US20220053808A1
Автор: Randolph Phaedra
Принадлежит:

Contained herein are compositions of plant-based fermented products. Compositions of plant-based fermentation products may comprise at least about 5% whole oilseed material by dry weight, greater than 5% protein by caloric value, and one or more microorganisms. Alternatively, or in addition to, the composition may comprise at least about 5% oilseed material by dry weight and one or more microorganisms capable of degrading pigmented molecular compounds. The composition may be of a white or off-white color. Plant-based fermented products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof. 1Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium thermophilum, Candida colliculosa, Carnobactrium maltaromaticum, Enterococcus faecalis, Issatchenkia orientalis, Kazachstania exigua, Kazachstania unispora, Kocuria varians, Lactobacillus acidipiscis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus nodensis, Lactobacillus parabrevis, Lactobacillus paracasei, Lactobacillus parakefiri, Lactobacillus salivarius, Lactobacillus tucceti, Lactococcus lactis, Leuconostoc pseudomesenteroides, Pichia fermentans, Propionibacterium freudenreichii, Pseudomonas fluorescens, Staphylococcus succinus, Streptococcus thermophilus, Streptococcus gallolyticus, Streptococcus salivarius, Yarrowia lipolyticaZygotorulaspora florentina.. A composition comprising a plant-based fermentation product comprising (i) at least about 5% whole oilseed material by dry weight , (ii) greater than 5% protein by caloric value , and (iii) one or more microorganisms selected from the group consisting of , and2. The composition ...

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Номер записи: 93
24-02-2022 дата публикации

OLIGOSACCHARIDE SYRUP HAVING IMPROVED STABILITY

Номер: US20220053810A1
Автор: JOO Kyung Ho, KIM Kwang Soo
Принадлежит:

The present invention relates to a saccharide syrup composition comprising an organic acid or its salt and an oligosaccharide, and more specifically, the saccharide syrup composition comprises allulose. 1. A method for preventing oligosaccharide decomposition , by adding an organic acid or its salt of 0.001 to 1.0 wt % to a saccharide syrup composition comprising the oligosaccharide.2. The method according to claim 1 , wherein the organic acid is one or more selected from the group consisting of lactic acid claim 1 , citric acid and ascorbic acid.3. The method according to claim 1 , wherein the oligosaccharide content is 20 to 90 wt % claim 1 , based on 100 wt % of the saccharide syrup composition.4. The method according to claim 1 , wherein the oligosaccharide content is 20 to 90 wt % and the allulose content is 10 to 80 wt % claim 1 , based on 100 wt % of the saccharide syrup composition.5. The method according to claim 1 , wherein the oligosaccharide is one or more kinds selected from the group consisting of galacto-oligosaccharide claim 1 , malto-oligosaccharide claim 1 , isomalto-oligosaccharide claim 1 , fructo-oligosaccharide and soy oligosaccharide.6. The method according to claim 1 , wherein the saccharide syrup composition added by the organic acid or its salt has an electrical conductivity of 100 to 1000 μS/cm.7. The method according to claim 1 , wherein pH of the saccharide syrup composition is 5.0 to 8.0.8. The method according to claim 1 , wherein the color value of the saccharide syrup composition is 0.005 to 0.2.9. The method according to claim 1 , wherein the preventing oligosaccharide decomposition is to have a content of the oligosaccharide of 80% or more claim 1 , based on 100% of the initial content of the oligosaccharide claim 1 , under storage conditions of a temperature of 45° C. and 42 days.10. The method according to claim 1 , wherein the saccharide syrup composition further comprises allulose syrup.11. The method according to claim 1 , ...

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Номер записи: 94
08-02-2018 дата публикации

BETA-HEXOSYL-TRANSFERASES AND USES THEREOF

Номер: US20180037873A1
Автор: Azcarate-Peril Maria, BRUNO-BARCENA JOSE M., DAGHER Suzanne
Принадлежит:

This invention relates generally to the discovery of novel recombinant forms of β-hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives. 1. An isolated DNA encoding a recombinant β-hexosyl-transferase (rBHT) protein having the amino acid sequence set forth in SEQ ID NO: 4 , 6 , 8 , 10 , 12 , 14 , 16 , 18 or 20.2. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of having the amino acid sequence set forth in SEQ ID NO: 12 or 14.3. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of claim 1 , wherein the DNA has at least 97% sequence identity with the nucleic acid sequence set forth in SEQ ID NO: 3 claim 1 , 5 claim 1 , 7 claim 1 , 9 claim 1 , 11 claim 1 , 13 claim 1 , 15 claim 1 , 17 or 19.4. The isolated DNA encoding the recombinant β-hexosyl-transferase (rBHT) protein of claim 3 , wherein the DNA has at least 97% sequence identity with the nucleic acid sequence set forth in SEQ ID NO: 13 or 15.5. An enzymatically active recombinant β-hexosyl-transferase (rBHT) protein wherein the protein has the amino acid sequence set forth in SEQ ID NO: 4 claim 3 , 6 claim 3 , 8 claim 3 , 10 claim 3 , 12 claim 3 , 14 claim 3 , 16 claim 3 , 18 or 20.6. The enzymatically active rBHT protein of claim 5 , wherein the protein is membrane bound.7. The enzymatically active rBHT protein of claim 5 , wherein the protein is a soluble enzyme.8. A method for producing enzymatically active recombinant β-hexosyl-transferase (rBHT) protein in a cultured eukaryotic host cell which comprises transforming the eukaryotic host cell with a plasmid under the control of a suitable promotor wherein the plasmid contains an isolated DNA encoding a rBHT protein having the amino acid sequence set forth in SEQ ID NO: 4 claim 5 , 6 claim 5 , 8 claim 5 , 10 claim 5 , 12 claim 5 , 14 claim 5 , 16 claim 5 , 18 or 20 wherein the promoter is operably linked to the isolated DNA claim 5 , and culturing ...

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Номер записи: 95
24-02-2022 дата публикации

Creatine Nutritional Supplement

Номер: US20220054442A1
Автор: Dylan Menter
Принадлежит: Individual

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV). including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

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Номер записи: 96
07-02-2019 дата публикации

Intramolecular Trans-Sialidase

Номер: US20190037899A1
Автор: FIELD Robert Andrew, Juge Nathalie, Monestier Marie Maguelonne
Принадлежит:

The present invention relates to an intramolecular trans-sialidase (IT-sialidase) enzyme from and fragments thereof. It also relates to methods of production of the IT-sialidase or its fragments, in addition to uses of the IT-sialidase, its fragments, or compositions comprising the IT-sialidase. One of the uses of the IT-sialidase or its fragments encompassed by the present invention is a method for production of 2,7-anhydro sialic acid derivatives. Further uses of the IT-sialidase enzyme include the therapeutic and prophylactic treatment of infections and respiratory conditions. 1. A method for production of a 2 ,7-anhydro sialic acid derivative comprising incubating a substrate with an IT-sialidase , or an enzymatic fragment thereof , under conditions for enzymatic activity.2. A method as claimed in wherein the IT-sialidase is an IT-sialidase having an amino acid sequence with 80% identity to the amino acid sequence set out in SEQ ID NO:1.3. A method as claimed in wherein the IT-sialidase is RgNanH claim 2 , having the amino acid sequence set out in SEQ ID NO:1.4. A method as claimed in wherein the method uses an enzymatic fragment of an IT-sialidase.5. A method as claimed in wherein the enzymatic fragment is RgGH33 having the amino acid sequence set out in SEQ ID NO:6.6. A method for production of a 2 claim 1 ,7-anhydro sialic acid derivative as claimed in wherein the 2 claim 1 ,7-anhydro sialic acid derivative is 2 claim 1 ,7-anhydro-Neu5Ac claim 1 , 2 claim 1 ,7-anhydro-Neu5Gc or 2 claim 1 ,7-anhydro-KDN.7. A method as claimed in wherein the substrate is an alpha2 claim 1 ,3 linked sialic acid-containing substrate claim 1 , such as fetuin claim 1 , asialofetuin claim 1 , mucin claim 1 , 4MU-Neu5Ac claim 1 , Neu5Acα2-3Lac claim 1 , N-glycolylneuraminic acid (Neu5Gc) claim 1 , Neu5Gcα2-3Lac claim 1 , Kdn-alpha2-3Lac or 2-keto-3-deoxy-d-glycero-d-galacto-nononic acid (KDN).8. A method as claimed in wherein the incubation is conducted in a membrane enclosed ...

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Номер записи: 97
06-02-2020 дата публикации

FORMULATIONS

Номер: US20200037638A1
Автор: Boylan Nicholas J., Faraci William Stephen, Paraskar Abhimanyu, Yucel Tuna, Zale Stephen E.
Принадлежит:

The invention provides for cannabinoid formulations, including self-emulsifying formulations and micellar dispersions, as well as methods of making and using the same. The formulations comprise a cannabinoid and surfactant. The formulations have improved dissolution, stability, and pharmacokinetics, including absorption and/or oral bioavailability. The invention also provides for formulations comprising at least one active ingredient, including self-emulsifying formulations and micellar dispersions, as well as methods of making and using the same. The formulations comprise a least one active ingredient and surfactant. 1. A composition comprising:(a) at least one cannabinoid or cannabinoid extract; and wherein the composition comprises no exogenously added fatty acid, monoglyceride, diglyceride, or triglyceride, or', 'wherein the only exogenously added fatty acid, monoglyceride, diglyceride, triglyceride, or combination thereof, is a flavoring oil., '(b) at least one surfactant'}2204-. (canceled)205. The composition of claim 1 , wherein the surfactant is polysorbate 80.206. The composition of claim 1 , further comprising an antioxidant.207. The composition of claim 206 , wherein the antioxidant is selected from the group consisting of ascorbyl palmitate claim 206 , butylated hydroxy anisole claim 206 , butylated hydroxy toluene claim 206 , propyl gallate claim 206 , a-tocopherol claim 206 , y-tocopherol claim 206 , and mixed tocopherols.208. The composition of claim 1 , wherein the surfactant is present in an amount of at least 60 wt %.209. The composition of claim 208 , wherein the surfactant is present in an amount of at least about 65 wt %.210. The composition of claim 1 , wherein the cannabinoid or cannabinoid extract is present in an amount of about 2.5 to about 5 wt %.211. The composition of claim 1 , wherein the cannabinoid or cannabinoid extract is present in an amount of at least about 5 wt %.212. The composition of claim 1 , wherein the at least one ...

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Номер записи: 98
06-02-2020 дата публикации

NOVEL COMPOSITIONS FOR TASTE MASKING

Номер: US20200037647A1
Автор: CHIN Hsi-Wen, John Thumpalasseril V., KIM Jung-a, Singh Ajay Pratap
Принадлежит: International Flavors & Fragrances Inc.

The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided. 1. A method of masking the lingering aftertaste of a non-sugar sweetener in a consumable containing the non-sugar sweetener comprising adding an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate , mucic acid 3-O-gallate , mucic acid lactone gallate , and a mixture thereof to the consumable.2. The method of claim 1 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 1 , aspartame claim 1 , sucralose claim 1 , a steviol glycoside claim 1 , and a mixture thereof.3. The method of claim 1 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.4. The method of claim 1 , wherein the olfactory effective amount is from about 0.5 to about 100 parts per million.5Emblica officinalis. The method of claim 1 , wherein the compound is provided as an fruit extract.6. The method of claim 1 , wherein the compound is a mixture of mucic acid 2-O-gallate and mucic acid lactone gallate.7. The method of claim 6 , wherein the mixture has a mucic acid 2-O-gallate and mucic acid lactone gallate weight ratio of from about 0.75 to 2.20.8. A composition comprising a non-sugar sweetener and an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate claim 6 , mucic acid 3-O-gallate claim 6 , mucic acid lactone gallate claim 6 , and a mixture thereof.9. The composition of claim 8 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 8 , aspartame claim 8 , sucralose claim 8 , a steviol glycoside claim 8 , and a mixture thereof.10. The composition of claim 8 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.11. The ...

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Номер записи: 99
06-02-2020 дата публикации

FOOD FOR ENHANCING MUCOSAL IMMUNITY

Номер: US20200037650A1
Автор: NAKASONE Yasushi
Принадлежит: KENKOUKAZOKU CO., LTD.

The present invention relates to a food for enhancing mucosal immunity comprising black vinegar garlic as an active ingredient. 1. A method for enhancing mucosal immunity comprising the step of administrating black vinegar garlic to a subject in need thereof.2. The method according to claim 1 , wherein the black vinegar is an organic germinated brown rice black vinegar.3. The method according to claim 2 , wherein the garlic is an organic garlic.4. The method according to claim 3 , further administrating an organic black vinegar mash. The present invention relates to a food for enhancing mucosal immunity.It is known that garlic (Allium sativum) has an effect of enhancing immune cell function such as increasing the activity of gamma delta T cells and NK cells (Non-Patent Document 1).The production of black vinegar (Kurozu) started about 200 years ago in Fukuyama region of Kagoshima prefecture and the production has been carried out by a traditional production method including three processes of saccharification, alcohol fermentation and acetic acid fermentation of rice, rice-malt (Koji), and water in a pot. Black vinegar is believed to have lipid metabolism improving action, erythrocyte deformability improving action, antiallergic action, blood pressure regulating action, blood sugar regulating action and the like.Black vinegar garlic is believed to have a a nutrition and revitalization effect as well as a fatigue recovery effect, and many supplements are commercially available. However, no reports have been provided regarding the specific immunomodulatory effect of black vinegar garlic supported by experimental data.Non-Patent Document 1: Nantz MP et al, Clin Nutr 2012 31(3) 337-44The present invention provides a food for enhancing mucosal immunity.As a result of dedicated research, the present inventors have surprisingly found that black vinegar garlic enhances the release of secretory immunoglobulin A in saliva, and thus completed the present invention. That is, ...

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Номер записи: 100