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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 7676. Отображено 100.
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: 1
03-05-2012 дата публикации

High strength carbo substances

Номер: US20120107378A1
Автор: Klaus Koehler, Martin Kensoe
Принадлежит: Chr Hansen AS

A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.

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Номер записи: 2
14-06-2012 дата публикации

Method for treating pyropheophytin-containing compositions

Номер: US20120149927A1
Автор: Charlotte Horsmans Poulsen, Janne Brunstedt, Jens Frisbæ Sørensen, Jorn Borch Soe, Masoud Rajabi Zargahi, René Mikkelsen, Susan Mampusti, Tina Jørgensen
Принадлежит: Danisco AS

The present invention provides methods and uses for treating pyropheophytin-containing compositions, particularly in order to remove pyropheophytin therefrom. The compositions are typically plant, algal, or bacterial derived products such as vegetable oils. The method comprises a step of contacting the compositions with an enzyme having pyropheophytinase activity. Also provided are related apparatus and products for performing such methods and uses.

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Номер записи: 3
21-06-2012 дата публикации

Compositions and applications of carotenoids of improved absorption and bioavailability

Номер: US20120157547A1
Автор: José-Odon Torres-Quiroga, Ricardo Montoya-Olvera
Принадлежит: Industrial Organica de C V SA

Micro micellar form of carotenoids or xanthophylls, which show improved absorption and biovailability by living organisms, providing higher levels of carotenoids in the blood stream, and consequently are deposited at the target tissues at a faster rate, and more efficiently than crystalline carotenoids, which does not contain any crystal forms of carotenoids, and which are obtained as micro micelles after melting Lutein diacetate or Lutein dipropionate in their natural original lipid vegetable matrix, in the presence of lipids, phospholipids, fatty acids, emulsifiers and moisture, and are ingested in a dosage between 2 to 50 mg, to provide an absorption of the carotenoid solubilizate which is at least 20% above than that of crystalline carotenoids, and provides a macular pigment deposit which exceeds at least 10% of Macular Pigment Optical Density, than the deposition obtained by ingesting crystalline Lutein. Thus preventing tissue degeneration, UV light damage to skin and the retina, and in general to act as more effective and efficient antioxidants than when administered in crystalline form.

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Номер записи: 4
19-07-2012 дата публикации

Container for eggs, method and apparatus for arranging and stabilizing eggs in a container

Номер: US20120180436A1
Автор: Marco Armand Hegyi, Mitchell Barry Chait, Richard Blackburn
Принадлежит: Ten Media Llc

A method for arranging eggs in a container. Eggs placed in receptacles of the container come to a resting orientation, by virtue of eh contouring of the receptacle, such that a long axis of the first egg is tilted toward a rear portion of the container at nearly uniform angles slightly offset from a vertical axis, and parallel side-to-side. Using features of the container, movement of eggs from their resting orientation, as well as twisting (spinning) about their long axes is resisted during marking, shipping or handling. The orienting of eggs in the receptacles or compartments thereof may be aided by use of an egg orienter. Tilting of the eggs may be facilitated by using receptacles or compartments which are asymmetrically contoured with respect to the vertical axis.

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Номер записи: 5
20-09-2012 дата публикации

Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

Номер: US20120237970A1
Автор: Alfonso José GONZALEZ MARÍN, Carmelo GONZÁLEZ MARÍN
Принадлежит: Individual

A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

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Номер записи: 6
17-01-2013 дата публикации

Multicarotenoid beadlets and related method

Номер: US20130017292A1
Автор: Amitabh Chandra, Dawna Salter VENZON, Janjira INTRA, Kerry A. GRANN, Kevin W. Gellenbeck
Принадлежит: ACCESS BUSINESS GROUP INTERNATIONAL LLC

A controlled release beadlet that sequentially releases carotenoids over time within the gastrointestinal tract of a subject, as well as a method of administering the carotenoids. The beadlet provides a specific ratio of carotenoids which release from the beadlet at preselected times during passage through the gastrointestinal tract. The method includes releasing the carotenoids in preselected ratios at specific time intervals in the gastrointestinal tract to mitigate competition between the carotenoids for their uptake, and/or to potentially maximize the uptake of individual carotenoids within a mixed carotenoid formulation.

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Номер записи: 7
24-01-2013 дата публикации

Fading protection of colors derived from natural sources used in beverage products

Номер: US20130022712A1
Автор: Dalit Brand-Levine, Dorota GAWKOWSKI, Fari Talebi, Glenn Roy, Kristi-Ann BOLES
Принадлежит: Tropicana Products Inc

A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.

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Номер записи: 8
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: 9
21-03-2013 дата публикации

Carotenoid-containing composition and production method thereof

Номер: US20130071451A1
Автор: Shinichiro Serizawa
Принадлежит: Fujifilm Corp

A method of producing a carotenoid-containing composition including: obtaining a carotenoid-containing oil phase composition by heating an oil phase component mixed liquid containing a carotenoid component containing at least one crystalline carotenoid, and a (poly)glyceryl fatty acid ester having form 1 to 6 of a glycerin unit and from 1 to 6 of a fatty acid unit and in which the glycerin unit has at least one hydroxyl group, at a dissolution temperature of the carotenoid component or higher; and obtaining an oil-in-water emulsified composition by emulsifying under pressure the carotenoid-containing oil phase composition with an aqueous-phase composition comprising an emulsifying agent.

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Номер записи: 10
23-05-2013 дата публикации

Green coloring of table olives with chlorophyll compounds

Номер: US20130129878A1
Автор: Christos Tzioumakis, Sotirios Tzioumakis
Принадлежит: Individual

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

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Номер записи: 11
04-07-2013 дата публикации

Fat-reducing agent

Номер: US20130172426A1
Автор: Fumitaka Ueda, Shinichiro Serizawa, Yuriko Oda
Принадлежит: Fujifilm Corp

A fat-reducing agent includes a carotenoid-containing composition as an active ingredient, the carotenoid-containing composition including: a carotenoid component including at least one crystalline carotenoid, wherein at least 90% by mass of the crystalline carotenoid is in the non-crystalline state; and a (poly)glycerin fatty acid ester containing from 1 to 6 glycerin units and from 1 to 6 fatty acid units, and having at least one hydroxyl group in the glycerin units.

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Номер записи: 12
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: 13
08-08-2013 дата публикации

Method for producing gardenia blue pigment

Номер: US20130202703A1
Автор: Shin Sadano
Принадлежит: Riken Vitamin Co Ltd

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

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Номер записи: 14
03-10-2013 дата публикации

Methods for Providing a Thermally Stable Purple Color in Packaged Foods

Номер: US20130259985A1
Автор: Bernadette Revel-McInnis Davis, Jacqueline K. CURTIS, Kelly Anne DAVENPORT, Michelle Emily MOY, Salvador Garcia
Принадлежит: Del Monte Corp

Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

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Номер записи: 15
10-10-2013 дата публикации

Packaging Inserts With Myoglobin Blooming Agents, Packages and Methods of Packaging

Номер: US20130266755A1
Автор: Dan G. Siegel, Douglas Mark Latreille, Matthew LeRoy Mengel
Принадлежит: Curwood Inc

Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

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Номер записи: 16
07-11-2013 дата публикации

Natural lycopene concentrate and method for production thereof

Номер: US20130296420A1
Автор: Eliane Duruz, Eric Kolodziejezyk, Karlheinz Bortlik, Marie-Rose Fernandez-Graf
Принадлежит: Nestec SA

Natural lycopene concentrate obtained from a plant structure after alkalinization, solid-liquid separation, acidification and a second solid-liquid separation. The concentrate obtained is highly bioavailable and water-soluble at room temperature.

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Номер записи: 17
06-02-2014 дата публикации

Reducing agent from microorganism belonging to genus bacillus and application for same

Номер: US20140037791A1
Автор: Keita Okuda, Shotaro Yamaguchi
Принадлежит: Amano Enzyme Inc

The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus . Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis , or Bacillus mycoides are used.

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Номер записи: 18
05-01-2017 дата публикации

COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

Номер: US20170000169A1
Автор: Collins Thomas M., Giusti Maria Monica, Robbins Rebecca J., Sigurdson Gregory
Принадлежит:

Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products. 1. A natural blue colorant composition , comprising:a) a fraction of a natural juice or extract comprising at least one acylated anthocyanin;b) a buffer solution, wherein the buffer solution has a pH of from about 6.0 to about 8.0; andc) a metal ion or salt thereof.2. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin comprises at least one diacylated anthocyanin.4. The natural blue colorant composition of claim 1 , wherein the metal ion is a trivalent metal ion.5. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is selected from the group consisting of a Fe claim 4 , Al claim 4 , Ga claim 4 , and combinations thereof.6. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is Fe claim 4 , Al claim 4 , or a combination thereof.7. The natural blue colorant composition of claim 1 , wherein the pH is from about 7.0 to about 8.0.8. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin has a concentration of from about 1 μM to about 200 μM.9. The natural blue colorant composition of claim 8 , wherein the metal ion or salt thereof has a concentration of less than about 10 times the concentration of the acylated anthocyanin.10. The natural blue colorant composition of claim 9 , wherein the metal ion or salt thereof has a concentration of less than or equal to the concentration of the acylated anthocyanin.11. The natural blue colorant composition of claim 10 , wherein the metal ion or salt thereof has a ...

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Номер записи: 19
04-01-2018 дата публикации

PEROXIDE DISPERSIONS

Номер: US20180000948A1
Автор: Belford Timothy, Gravelle Joseph M., KOZEL Thomas H., Salvador Tomas
Принадлежит:

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. 1. An aqueous pumpable or pourable dispersion comprising a) about 35% by weight or more of water-insoluble , solid benzoyl peroxide having an average particle size of less than 5 μm and b) 0.1 to 2.0 weight percent of surfactant having an HLB value of 12 to 18 and which is a polyglyceryl ester of one or more saturated C6-C18 fatty acids selected from the group consisting of octanoic acid , decanoic acid , and mixtures thereof.2. The aqueous pumpable or pourable dispersion of claim 1 , wherein the polyglyceryl ester of one or more fatty acids contains a polyglycerol moiety having 8 to 12 glycerol repeating units on average.3. The aqueous pumpable or pourable dispersion of claim 1 , wherein the surfactant is based on a polyglyceryl having hydroxyl groups with from about 25% to about 60% of the hydroxyl groups of the polyglyceryl being esterified.4. The aqueous pumpable or pourable dispersion of claim 1 , wherein the surfactant is selected from the group consisting of polyglyceryl-10 caprylate/caprate claim 1 , polyglyceryl-10 caprylate claim 1 , and polyglyceryl-10 laurate claim 1 , and mixtures thereof.5. The aqueous pumpable or pourable dispersion of claim 1 , wherein the surfactant is a polyglyceryl-10 caprylate/caprate.6. The aqueous pumpable or pourable dispersion of claim 1 , wherein the surfactant is a food grade surfactant and/or a pharmaceutically acceptable surfactant.7. The aqueous pumpable or pourable dispersion of claim 1 , additionally comprising a macromolecular gelling agent.8. The aqueous pumpable or pourable dispersion of claim 7 , wherein the macromolecular gelling agent crosslinks ...

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Номер записи: 20
14-01-2021 дата публикации

MEAL IN A PILL AND METHODS FOR THE SAME

Номер: US20210007383A1
Автор: Arrocha-Arcos Andres Alberto, Cervantes-Alcala Rogelio, Elonis Matthew
Принадлежит: Meepo Inc.

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder. 1. A meal mimic in the form of a solid mass comprising at least one source of peptides or amino acids , a ratio of calories to weight of 4.8 Cal/g or higher , and a volume equivalent to a cube of 0.8 to 1.3 inch per side.2. The meal mimic of claim 1 , wherein the source of peptides or amino acids comprises at least one of hydrolyzed collagen claim 1 , rice claim 1 , wheat claim 1 , free amino acids and peptides.3. The meal mimic of further comprising on or more of starch claim 1 , lipids claim 1 , oligosaccharides claim 1 , and carbohydrates.4. The meal mimic of claim 1 , wherein the at least one source of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.5. The meal mimic of further comprising a bitter blocker composition.6. The meal mimic of claim 5 , wherein the bitter blocker composition comprises one or more of natural bitter blockers claim 5 , arabic gum claim 5 , dry mushrooms claim 5 , plant based bitter blockers claim 5 , TrueBlock® claim 5 ,TrueClear® claim 5 , TruBlock™ Core claim 5 , TruBlock™ Ultra Powder MSDS claim 5 , and a combination of 78-95% acacia gum claim 5 , 1-6% flavor extracts claim 5 , and 2-15% acerola cherry ...

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Номер записи: 21
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: 22
09-01-2020 дата публикации

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system

Номер: US20200008446A1
Автор: Chang Yaoguang, Dai Mingqin, LI Jing, Liang Xingguo, Xu Jie, Xue Changhu, YANG LU
Принадлежит:

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system are provided. The three kind of color-different astaxanthin multimer nano-dispersion systems utilize a special molecular structure of natural biomacromolecule chitosan and fish sperm DNA as well as physical interaction between macromolecules to induce formation and stability of astaxanthin multimers under solvent and salt ion-effects. Low-toxicity ethanol is selected as a good solvent for astaxanthin. The organic solvent can be completely removed in the later stage of the preparation process, and can be further enriched and recycled, which is beneficial to clean production and low cost. By adjusting process parameters, the H1-, or H2- or J-type astaxanthin aggregate water dispersion system can be obtained, so as to control a coloration range of astaxanthin water-based products to be yellow, orange and pink. Furthermore, during concentration, dehydration and reconstitution, astaxanthin aggregation patterns and coloring effects are maintained. 1. A preparation method of an H1-type astaxanthin aggregate water dispersion system , comprising steps of:1) dissolving astaxanthin in any volume of ethanol at 4-25° C. in dark, so as to obtain an astaxanthin ethanol solution, wherein the ethanol has a volume fraction greater than 95%; if there is undissolved astaxanthin, removing undissolved astaxanthin particles by centrifugation or filtration;2) dissolving solid DNA in water at a room temperature, and autoclaving at 120° C. for 30 min to obtain a DNA solution of 0.01-0.5 mg/ml;3) dissolving chitosan in a hydrochloric acid solution or an acetic acid solution of pH 1-4 at the room temperature, then adjusting the pH to 5-6 with a sodium hydroxide solution or a potassium hydroxide solution to obtain a chitosan solution with a chitosan content of 0.01-0.5 mg/ml;4) rapidly adding the astaxanthin ethanol solution prepared in the step 1) to the chitosan solution prepared in the step 3 ...

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Номер записи: 23
03-02-2022 дата публикации

COMPOSITIONS OF AND METHODS FOR FORMING PLANT-BASED CURD PRODUCTS

Номер: US20220030900A1
Автор: Randolph Phaedra
Принадлежит:

Contained, herein, are processes that may be used to produce and compositions of plant-based curd products. Methods for producing plant-based curd products may include providing a material comprising at least 10% whole oilseed material by dry weight, curdling the material to form a plant-based curd and a plant-based whey, and removing or separating at least a portion of the plant-based whey from the plant-based curd to generate the plant-based curd product. Curdling the material may include thermally induced coagulation, introduction of a coagulating agent, or a combination thereof. Plant-based curd products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof. 1. A method for forming a plant-based curd product , comprising:(a) providing a material comprising at least 10% whole oilseed material by dry weight;(b) curdling said material via thermally induced coagulation to form a plant-based curd and a plant-based whey; and(c) removing or separating at least a portion of said plant-based whey to generate said plant-based curd product.2. The method of claim 1 , further comprising claim 1 , prior to (a) claim 1 , soaking whole oilseeds to generate said material comprising said at least 10% whole oilseed material.3. The method of claim 1 , further comprising claim 1 , prior to (a) claim 1 , comminuting whole oilseeds with one or more of water claim 1 , oil claim 1 , fats claim 1 , or other wetting agents to generate said at least 10% whole oilseed material.4. The method of claim 1 , wherein said thermally induced coagulation comprises subjecting said material to a temperature of greater than or equal to about 80° C.5. The method of claim 4 , wherein said thermally induced coagulation comprises subjecting said material to said temperature for a time of greater than or equal to about 10 minutes.6. The method of claim 1 , wherein said curdling does not include the use of an enzyme for coagulation.7. The method of claim 1 , wherein said ...

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Номер записи: 24
21-01-2021 дата публикации

PACKED BEVERAGES SUPPRESSED IN THE FADING OF DYES

Номер: US20210015124A1
Автор: Matsumoto Takehiro, OHIRA Takahiro
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced. 1. A packed beverage that contains rosmarinic acid , linalool and a dye component , wherein the ratio of the sum concentration by weight of camphor and cineole to the concentration by weight of rosmarinic acid is not more than 0.10 whereas the ratio of the concentration by weight of linalool to the concentration by weight of rosmarinic acid is at least 0.00001.2. A packed beverage which contains a liquid rosemary extract and a dye component , the liquid rosemary extract being obtained by a method comprising:a step of immersing a rosemary's plant body in an aqueous solution containing 0 to 5% by volume of ethanol for a given period of time at 0 to 60° C. to obtain an immersion fluid; anda step of removing the rosemary's plant body from the immersion fluid to obtain a supernatant.3. The beverage according to claim 2 , wherein the ethanol content of the aqueous solution is at least 0% by volume but less than 3% by volume.4. The beverage according to claim 2 , wherein the method further includes the step of concentrating the supernatant and wherein the concentration ratio is by a factor of at least 10.5. The beverage according to claim 2 , wherein the volume of the aqueous solution used in the immersion step is more than 0 times but not more than 20 times the weight of the rosemary's plant body.6. The beverage according to claim 2 , wherein the ratio of the sum concentration by weight of camphor and cineole to the concentration by weight of rosmarinic acid is not more than 0.10 whereas the ratio of the concentration by weight of linalool to the concentration by weight of rosmarinic acid is at least 0.00001.7. The beverage ...

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Номер записи: 25
21-01-2016 дата публикации

Method of isolating blue anthocyanin fractions

Номер: US20160017150A1
Автор: J. Christopher Johnson, M. Monica Giusti, Neda AHMADIANI, Rebecca J. Robbins, Thomas M. Collins
Принадлежит: Mars Inc, Ohio State University

The present invention is directed to a method of isolating fractions of anthocyanin molecules from anthocyanin-containing vegetable and fruit juices and extracts, or combinations thereof, at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts.

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Номер записи: 26
10-02-2022 дата публикации

A COLORED BEVERAGE HAVING A LOW PH

Номер: US20220039434A1
Автор: LEEB Elena, MACDONALD Jane Lee
Принадлежит:

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff. 1. A liquid foodstuff comprisinga. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. a solvent,wherein the amount of the at least one multi-sulphated carrageenan is between 0.005 and 0.6 wt. %,wherein the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 200:1,wherein the liquid foodstuff has a pH between 2.0-4.6,wherein the solvent consists of water and optionally ethanol,wherein the amount of h solvent ranges between 75-99 wt. %,wherein the wt. % are relative to the total weight of the liquid foodstuff.2. The liquid foodstuff according to claim 1 , wherein the foodstuff contains other pigments selected from the group consisting of safflomin (safflower) claim 1 , anthocyanin claim 1 , carotenoid claim 1 , betanin claim 1 , annatto claim 1 , lycopene claim 1 , curcumin and chlorophyll.3. The liquid foodstuff according to claim 1 , wherein the phycocyanin content of the liquid foodstuff is between 0.003-0.15 wt. %.4. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff has a solvent content of 75-99 wt. %.5. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff contains between 0.1-40 wt. % ethanol.6. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff is a juice claim 1 ...

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Номер записи: 27
10-02-2022 дата публикации

A COLORED FOODSTUFF HAVING A LOW PH

Номер: US20220039435A1
Автор: BIRLA Clemens, LEEB Elena, MACDONALD Jane Lee, NIEHOFF Christina
Принадлежит:

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff. 1. A foodstuff , comprising:a. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. water,wherein the amount of the at least one multi-sulphated carrageenan is between 0.006 and 0.6 wt. %,wherein the amount of f phycocyanin ranges between 0.003 and 0.5 wt. %,wherein the amount of t water ranges between 15 and 80 wt. %,and whereind. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between the at least one multi-sulphated carrageenan and t phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7,or i. the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5,', 'ii. the weight ratio between the at least one multi-sulphated ...

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Номер записи: 28
10-02-2022 дата публикации

A COMPOSITION COMPRISING SPIRULINA-EXTRACT

Номер: US20220039440A1
Автор: LEEB Elena, MACDONALD Jane Lee, VOLKERT Marcus
Принадлежит:

A composition including a. a -extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition. 2. The composition according to claim 1 , wherein the composition is a dry powder or granule claim 1 , and the water content is between 0.1 and 15.0 wt % and wherein the phycocyanin content ranges between 1 and 50 wt %.3. The composition according to claim 1 , wherein the composition is a liquid and the water content ranges between and 45.0 wt % claim 1 , and wherein the phycocyanin content ranges between 1 and 15 wt %.4. The composition according to claim 1 , wherein the total phycocyanin content (which is the sum of the C-phycocyanin and allophycocyanin) in the composition ranges between 0.5 and 50 wt % DM.5. The composition according to claim 1 , wherein the at least one multi-sulphated carrageenan is a non-degraded carrageenan.6. The composition according to claim 1 , wherein the at least one multi-sulphated carrageenan is a hydrolyzed carrageenan.7. The composition according to claim 1 , wherein the at least one multi-sulphated carrageenan are selected from the group consisting of ι-carrageenan and λ-carrageen.8. The composition according to claim 1 , wherein the amount of at least one multi-sulphated carrageenan ranges between 5 and 70 wt % DM.9. The composition according to claim 1 , wherein the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1:1-20:1.10. The composition according to claim 1 , ...

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Номер записи: 29
10-02-2022 дата публикации

GENDER SPECIFIC SYNTHETIC NUTRITIONAL COMPOSITIONS AND NUTRITIONAL SYSTEMS COMPRISING THEM

Номер: US20220039449A1
Автор: De Castro Carlos Antonio, Destaillats Frederi, Giuffrida Francesca, Thakkar Sagar
Принадлежит:

Gender specific synthetic nutritional compositions comprising lutein in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding age/stage of lactation, and nutritional systems comprising them. 1. A Gender specific synthetic nutritional composition tailored for an infant comprising lutein in a concentration reflecting the concentration found in human milk produced for an infant of the same gender and age.2. A gender specific synthetic nutritional composition according to wherein claim 1 , the composition is tailored for an infant of an age selected from the group consisting of up to 4 months of age claim 1 , and 4 months of age or older.3. A gender specific synthetic nutritional composition according to wherein claim 2 , when the concentration of lutein is tailored to a male infant of up to 4 months of age it is within the range of 0.02 to 0.17 mg/mL and claim 2 , when the concentration of lutein is tailored to a female infant of up to 4 months of age it is within the range of 0.02 to 0.22 mg/mL; when the concentration of lutein is tailored to a male infant of 4 months of age or older it is within the range of 0.02 to 0.1 mg/mL and claim 2 , when the concentration of lutein is tailored to a female infant of 4 months of age or older it is within the range of 0.02 to 0.15 mg/mL.4. A gender specific synthetic nutritional composition according to wherein claim 1 , the gender specific synthetic nutritional composition is selected from the group consisting of: infant formula claim 1 , and a composition for infants that is intended to be added to or diluted with human milk.512-. (canceled)13. A method for providing an optimum amount of lutein to an infant comprising:feeding a gender specific synthetic nutritional composition tailored for an infant comprising lutein in a concentration reflecting the concentration found in human milk produced for an infant of the same gender and age.14. (canceled)15. ...

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Номер записи: 30
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: 31
01-02-2018 дата публикации

MICROCAPSULES COMPRISING LUTEIN OR LUTEIN ESTER

Номер: US20180027865A1
Автор: KRYLBO Inge-Lise, MUSAEUS Nina
Принадлежит:

The invention relates to a microcapsule comprising at least one active substance selected from lutein and lutein esters embedded in a matrix comprising fish gelatine and optionally one or more other matrix components, wherein the content of said at least one active substance calculated as free lutein is from 0.5 to 25% of total weight of the microcapsule, and which microcapsule does not comprise any added emulsifier. 117.-. (canceled)18. A microcapsule comprising at least one active substance selected from lutein and lutein esters embedded in a matrix comprising fish gelatine , and optionally one or more other matrix components , wherein the content of said at least one active substance calculated as free lutein is from 0.5 to 25% of total weight of the microcapsule , and which microcapsule does not comprise any added emulsifier.19. The microcapsule according to claim 18 , wherein the fish gelatin is a low bloom fish gelatin.20. The microcapsule according to claim 18 , wherein the content of said at least one active substance calculated as free lutein is from 1 to 20% of total weight of the microcapsule.21. The microcapsule according to claim 18 , wherein the content of said at least one active substance calculated as free lutein is from 3 to 15% of total weight of the microcapsule.22. The microcapsule according to claim 18 , wherein the content of said at least one active substance calculated as free lutein is from 4 to 13% of total weight of the microcapsule.23. The microcapsule according to claim 18 , wherein the content of said at least one active substance calculated as free lutein is from 5 to 10% of total weight of the microcapsule.24. The microcapsule according to further comprising at least one antioxidant and/or plasticizer.25. The microcapsule according to claim 18 , wherein said fish gelatin is a fish gelatine having a strength of 30 bloom or less.26. The microcapsule according to claim 18 , wherein said fish gelatin is a fish gelatine having a strength ...

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Номер записи: 32
31-01-2019 дата публикации

PLANT-DERIVED COLOURING TEXTURANTS

Номер: US20190029297A1
Автор: BIGIKOCIN ERMAN, KENDRICK Andrew, LYNCH MAURICE GERARD
Принадлежит:

The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided. 1. A plant-derived texturising and colouring agent , said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter , both of which have been recovered together from the same starting plant material , and an antioxidant , wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition , the carotenoid can impart colour to an aqueous composition , and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent.2. The plant-derived texturising and colouring agent of wherein the carotenoid pigment content of the texturising and colouring agent is at least about 0.01% claim 1 , (w/w) of the dry weight of the agent.3. The plant-derived texturising and colouring agent of wherein the pectin has a degree of esterification of about 0 to about 80.4. The plant-derived texturising and colouring agent of wherein the pectin has a degree of amidation of not more than about 25%.5. The plant-derived texturising and colouring agent of wherein the pectin has a degree of acetylation of about 40 or less.6. The plant-derived texturising ...

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Номер записи: 33
17-02-2022 дата публикации

MINERAL COMPOSITION

Номер: US20220048008A1
Автор: DEDELOUDIS Christos, KAPRALOU Christina, KARALIS Thanasis
Принадлежит:

Compositions suitable for the purification of liquids, methods for making said compositions, and the uses of said compositions. 1. A composition comprising:a smectite, palygorskite, or sepiolite mineral;a second mineral; andsynthetic amorphous silica;wherein the synthetic amorphous silica is dispersed on the surface of at least one of the smectite, palygorskite, or sepiolite mineral and the second mineral.2. The composition of claim 1 , wherein the synthetic amorphous silica is dispersed on the surface of both the smectite claim 1 , palygorskite claim 1 , or sepiolite mineral and the second mineral.3. The composition of claim 1 , wherein the synthetic amorphous silica is silica gel.4. The composition of claim 1 , wherein the smectite claim 1 , palygorskite claim 1 , or sepiolite mineral is a smectite mineral.5. The composition of claim 1 , wherein the second mineral is selected from the group consisting of diatomite claim 1 , perlite claim 1 , moler claim 1 , kaolin claim 1 , talc claim 1 , or any combination of one or more thereof.6. The composition of claim 1 , wherein the smectite mineral and the second mineral are moler.7. The composition of claim 1 , wherein:at least about 60 wt % of particles in the composition are equal to or smaller than 75 μm; and/or{'sub': '50', '#text': 'the composition has a dranging from about 10 μm to about 60 μm; and/or'}{'sub': '90', '#text': 'the composition has a dranging from about 40 μm to about 150 μm; and/or'}{'sub': '10', '#text': 'the composition has a dranging from about 1 μm to about 10 μm.'}8. The composition of claim 1 , wherein the composition comprises:from about 60 wt % to about 98 wt % of the smectite, palygorskite, or sepiolite mineral; and/orfrom about 1 wt % to about 35 wt % of the second mineral; and/orfrom about 1 wt % to about 15 wt % of the synthetic amorphous silica.9. The composition of claim 1 , wherein the ratio of the smectite claim 1 , palygorskite claim 1 , or sepiolite mineral to the second mineral in ...

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Номер записи: 34
08-02-2018 дата публикации

METHOD FOR PREPARING INHIBITED STARCH WITH IMPROVED WAREHOUSE STORAGE STABILITY

Номер: US20180035703A1
Автор: Brynolf Mikael, Samuelsson Mathias, Ståhl Åke
Принадлежит:

A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch. 1. A method for preparing an inhibited starch with improved warehouse storage stability , wherein it comprises the steps ofa) providing a slurry containing a native granular starch obtained from a starch containing raw material,b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch,c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, andd) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage.2. The method according to claim 1 , wherein said at least one amino acid is glycine claim 1 , alanine claim 1 , cysteine claim 1 , aspartic acid claim 1 , glutamic acid claim 1 , phenylalanine claim 1 , histidine claim 1 , iso-leucine claim 1 , lysine claim 1 , leucine claim 1 , methionine claim 1 , asparagine claim 1 , proline claim 1 , glutamine claim 1 , arginine claim 1 , serine claim 1 , ...

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Номер записи: 35
24-02-2022 дата публикации

POWDER CONTAINING IMMATURE PULSE HAVING RETAINED COLOR TONE, FOOD/DRINK AND METHOD FOR PRODUCING THE SAME

Номер: US20220053803A1
Автор: Katsuki Mao, Yamori Yuka
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm. 1. A dry powder comprising an edible part and an inedible part of immature pulses and satisfying the following requirements (1) to (8):(1) a proportion of the inedible part to the edible part of the immature pulses is from 1 mass % to 200 mass % by dry mass;(2) a water content is 20 mass % or less;(3) brightness in a Munsell color system is 7 or more;(4) chroma in the Munsell color system is 3 or more;(5) hue in the Munsell color system is from 5Y to 10Y or from 0GY to 10GY;{'sup': '2', '(6) a specific surface area per unit volume of dry powder particles before ultrasonication is 0.05 m/mL or more as measured with a laser diffraction particle size analyzer with ethanol as a solvent;'}(7) a standard deviation of particle size distribution of the dry powder particles before ultrasonication is 200 μm or less as measured with the laser diffraction particle size analyzer with ethanol as the solvent; and(8) a number average diameter of the dry powder particles after ultrasonication is less than 30 μm as measured with the laser diffraction particle size analyzer with ethanol as the solvent.2. The dry powder according to claim 1 , comprising insoluble dietary fibers in an amount of 3 mass % or more by dry ...

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Номер записи: 36
18-02-2021 дата публикации

METHODS OF BINDING TEXTURED SUBSTRATES USING MYCELIUM-PRODUCING FUNGI AND FOOD PRODUCTS FORMED THEREFROM

Номер: US20210045410A1
Автор: Frelka John, Le Kimberlie, Nixon Joshua, Yang Marisa
Принадлежит:

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products. 1. A method of forming a bound textured substrate comprising:inoculating a textured substrate with at least one mycelium-producing fungi; andgrowing the mycelium-forming fungi to form a matrix of mycelium inside, outside, or inside and outside of the textured substrate.2. The method of claim 1 , wherein the textured substrate is a textured protein substrate.3. The method of claim 1 , wherein the textured substrate is a fungal biomass substrate.4. The method of claim 1 , wherein the textured substrate is a processed fungal fermented composition.5RhizopusAspergillus. The method of claim 1 , wherein the at least one mycelium-producing fungi comprises a fungi selected from the genus or the genus.6. The method of claim 1 , wherein growing the mycelium-forming fungi to form a matrix of mycelium comprises a two-stage fermentation process claim 1 , the first stage comprising a liquid state fermentation process and the second stage comprising a solid state fermentation process.7. The method of claim 6 , wherein the liquid state fermentation process claim 6 , the solid state fermentation process or both are carried out in an oxygen-enriched ...

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Номер записи: 37
15-02-2018 дата публикации

NEW COLOR FOR EDIBLE COATINGS

Номер: US20180042260A1
Автор: Grass Hansjoerg, HITZFELD Andrea
Принадлежит:

The present invention is directed to an edible coating comprising milled rhodoxanthin having an average particle size D(v,0.5) in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. This milled rhodoxanthin is preferably added to the edible coating during its manufacture in the form of a dispersion. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a milled rhodoxanthin. 121.-. (canceled)22. A form comprising milled rhodoxanthin , wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm , measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.23. The form according to being a dispersion.24. The form according to claim 22 , wherein the rhodoxanthin is encapsulated in a matrix of modified food starch.25. The form according to claim 24 , further comprising either glycerine or a saccharide.26. A process for the manufacture of a dispersion according to comprising the following steps:a) Providing a dispersion comprising crystalline rhodoxanthin, modified food starch, water and glycerine or a saccharide;b) Milling the dispersion as obtained in step a) until the milled rhodoxanthin in the dispersion has an average particle size D(v,0.5) in the range of from 400 to 650 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution.27. A method for coloring edible coatings claim 22 , sugar syrups or sugar-free syrups claim 22 , wherein a milled rhodoxanthin form according to is used to impart the color to the edible coatings claim 22 , sugar syrups or sugar-free syrups.28. An edible coating comprising a form according to .29. The edible coating according to according to claim ...

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Номер записи: 38
15-02-2018 дата публикации

NEW COLOR FOR GUMS AND JELLIES

Номер: US20180042261A1
Автор: GRASS Hansjörg, HITZFELD Andrea
Принадлежит:

The present invention is directed to gums and jellies comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring gums (especially gummy bears) and jellies. 1. A gum or a jelly comprising a milled rhodoxanthin form with an average particle size D(v ,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm , more preferably in the range of from 500 nm to 600 nm , whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.2. The gum or jelly according to claim 1 , wherein the amount of the milled rhodoxanthin is in the range of from 1 to 50 ppm claim 1 , based on the total weight of the gum or jelly.3. The gum according to being a gummy bear.4. The gummy bear according to having a color value b* in the range of from 1 to 10 (preferably 2 to 10) at the CIELAB color scale and a color value a* in the range of from 2 to 15 (preferably 5 to 15) at the CIELAB color scale.5. The gummy bear according to claim 3 , wherein the amount of the milled rhodoxanthin is in the range of from 2 to 20 ppm claim 3 , based on the total weight of the gummy bear.6. The gum or the jelly according to claim 1 , wherein the milled rhodoxanthin is added to the gum or jelly as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.7. A form comprising milled rhodoxanthin claim 1 , wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm claim 1 , more preferably in the range of from 500 nm to 600 nm claim 1 , measured by Laser Diffraction; Malvern ...

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Номер записи: 39
15-02-2018 дата публикации

Lycopene composition having improved colorant properties

Номер: US20180042276A1
Автор: Morris Zelkha, Tanya Sedlov, Tatyana ATLASMAN
Принадлежит: Lycored Ltd

The present invention provides a tomato-derived composition comprising lycopene crystals at a concentration of at least 70% (w/w) and methylene chloride-insoluble material at a concentration of 10% (w/w) or less, wherein the size of said lycopene crystals is less than 1 micron. The present invention also encompasses a process for preparing said composition from tomato pulp.

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Номер записи: 40
18-02-2021 дата публикации

METHODS AND COMPOSITIONS CONCERNING INTESTINAL PERMEABILITY

Номер: US20210048438A1
Автор: Zarrinpar Ali
Принадлежит:

Methods, assays and compositions for measuring intestinal permeability in subjects are provided. The methods and assays comprise the measurement of the level of food dyes, such as FD&C Blue No. 1, in blood samples shortly after the ingestion of the compositions. The methods disclosed herein are simple, cost-effective, reproducible and sensitive. 1. A method for evaluating the integrity of a subject's intestinal barrier comprising:a) administering to the subject's a pharmaceutical composition comprising disodium;2-[[4-[ethyl-[(3-sulfonatophenyl)methyl]amino]phenylH4-[ethyl-[(3-sulfonatophenyl)methyl]azaniumylidene]cyclohexa-2,5-dien-1-ylidene]methyl]benzenesulfonate (“Blue #1”);b) assaying or measuring Blue #1 in a blood sample collected from the patient within 24 hours after the patient has been administered the oral pharmaceutical composition; andc) evaluating the integrity of the patient's intestinal barrier based on the amount of Blue #1 measured in the blood sample.2. The method of claim 1 , wherein oral pharmaceutical composition is a liquid composition.3. The method of claim 2 , wherein the volume of the pharmaceutical composition is between about 1 ml and about 500 ml.4. The method of claim 1 , wherein the subject is administered about 0.1 mg/g to 1 mg/kg of Blue #1 in step a).5. The method of claim 4 , wherein the subject is administered about 0.5 mg/kg of Blue #1 in step a).6. The method of claim 1 , wherein the pharmaceutical composition is administered to the patient orally or nasogastrically.7. The method of claim 1 , wherein measuring Blue #1 is done using mass spectrometry claim 1 , HPLC claim 1 , light spectroscopy claim 1 , or any combination thereof.8. The method of claim 1 , wherein the blood sample is collected from the subject 1 to 8 hours after the subject has been administered the pharmaceutical composition comprising Blue #1.9. The method of claim 1 , wherein the assaying is done from multiple samples collected from the subject at different ...

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Номер записи: 41
03-03-2022 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20220061365A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1an isolated and purified plant protein in a solution,wherein the isolated plant protein has a solubility in the solution of at least 25 g/L.. A consumable product comprising: This application is a continuation of U.S. application Ser. No. 17/081,938 filed on Oct. 27, 2020, which a continuation of U.S. application Ser. No. 16/238,769 filed on Jan. 3, 2019, which is a continuation of U.S. application Ser. No. 15/786,776 filed on Oct. 18, 2017, which is a continuation of U.S. application Ser. No. 14/796,970 filed Jul. 10, 2015, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, PCT/US2014/011361 filed Jan. 13, 2014, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, U.S. application Ser. No. 13/941,211, filed Jul. 12, 2013, which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application Ser. No. 61/908,634, filed Nov. 25, 2013, and to U.S. Application Ser. No. 61/751,816, filed Jan. 11, 2013; and this application is related to the following co-pending patent applications: Application Serial No. PCT/US2012/46560; Application Serial No PCT/US2012/46552; Application Ser. No. 61/876,676, filed Sep. 11, 2013; Application Ser. No. 61/751,818, filed Jan. 11, 2013, and Application Ser. No. 61/611,999, filed Mar. 16, 2012, all of which are incorporated herein by reference.This invention relates to consumable products and more particularly, to non-animal based replicas of animal-based food products, that can be produced, in some embodiments, by breaking down non-animal materials into their constituent parts and reassembling those parts into the consumables.Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land ...

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Номер записи: 42
03-03-2022 дата публикации

Honey substitute and methods of manufacture

Номер: US20220061366A1
Автор: Blake Edward haner
Принадлежит: Individual

A method for manufacturing a honey substitute by dehydrating an acidic, aqueous mixture of sugars and gluconic acid to generate a supersaturated solution with selected viscosity at room temperature.

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Номер записи: 43
25-02-2021 дата публикации

METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE

Номер: US20210051971A1
Автор: ARAI Hisashi, HORI Ryuji, MAKITA Naruto, SAKAINO Masayoshi, SAWARAGI Yosuke, Takeuchi Shigeo
Принадлежит:

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use. 1. A method for suppressing coloration of a frying oil or fat composition , wherein chlorophylls are added to an edible oil or fat in an amount of 0.05 ppm by mass or more and 2 ppm by mass or less.2. The method for suppressing as claimed in claim 1 , wherein the chlorophylls are added as a chlorophyll-rich solution having a chlorophyll concentration of 1 ppm by mass or more and 1 claim 1 ,000 ppm by mass or less.3. The method for suppressing as claimed in claim 1 , wherein the edible oil or fat contains at least one selected from soybean oil claim 1 , rapeseed oil claim 1 , palm-based oil or fat claim 1 , corn oil claim 1 , sunflower oil claim 1 , olive oil claim 1 , cottonseed oil claim 1 , rice bran oil claim 1 , and safflower oil.4. The method for suppressing as claimed in claim 1 , wherein the chlorophylls contain at least one selected from a chlorophyll a claim 1 , a pheophytin a claim 1 , and a pyropheophytin a.5. The method for suppressing as claimed in claim 4 , wherein the chlorophylls contain the chlorophyll a and the pheophytin a.6. The method for suppressing as claimed in claim 5 , wherein a mass ratio of the pheophytin a to the chlorophyll a is 0.3 or more and 1.5 or less.7. The method for suppressing as claimed in claim 1 , wherein the chlorophylls are derived from algae.8. A method for suppressing increase in an anisidine value of a frying oil or fat composition claim 1 , wherein chlorophylls are added to an edible oil or fat in an amount of 0.05 ppm by mass or more and 2 ppm by mass or less.9. A method for suppressing decrease ...

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Номер записи: 44
25-02-2021 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20210051976A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. (canceled)2. A method of imparting a color transition to a plant-based meat analog product , comprising: a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and', 'b) a stabilizer,, 'including in a plant-based meat analog product a composition comprisingwherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.3. The method of claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor claim 2 , an antioxidant claim 2 , a shelf life extender claim 2 , or mixtures thereof.4. The method of claim 2 , wherein the antioxidant comprises one or more of vitamin C claim 2 , beta-carotene claim 2 , alpha-tocopherol claim 2 , caffeic acid claim 2 , propyl gallate claim 2 , and epigallocatechin gallate.5. The method of claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide claim 2 , a nitrite claim 2 , sodium metabisulfite claim 2 , BOMBAL® claim 2 , vitamin E claim 2 , rosemary extract claim 2 , green tea extract claim 2 , and a catechin.6. The method of claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product.7. The method of claim 2 , wherein the composition contains no animal products that contain heme.8. The ...

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Номер записи: 45
25-02-2021 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20210051977A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A method for imparting a color change to a consumable product , the method comprising:including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.3. The method of claim 2 , wherein the consumable product comprises one or more of an emulsifier claim 2 , a gelling agent claim 2 , a fiber claim 2 , a shelf life extender claim 2 , an anti-oxidant claim 2 , a starch claim 2 , a gum claim 2 , and combinations thereof.4. The method of claim 3 , wherein the shelf life extender is selected from one or more of a nitrite claim 3 , sodium metabisulfite claim 3 , BOMBAL® claim 3 , vitamin E claim 3 , rosemary extract claim 3 , green tea extract claim 3 , and a catechin.5. The method of claim 3 , wherein the anti-oxidant is selected from one or more of glutathione claim 3 , vitamin C claim 3 , vitamin A claim 3 , vitamin E claim 3 , caffeic acid claim 3 , epigallocatechin gallate claim 3 , propyl gallate claim 3 , and beta-carotene.6. The method of claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan.7. The method of claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose claim 2 , ribose claim 2 , sucrose claim 2 , fructose claim 2 , xylose claim 2 , maltodextrin claim 2 , and combinations thereof claim 2 , and a sulfur compound selected from methionine claim 2 , cysteine claim 2 , thiamine claim 2 , and combinations thereof.8. The ...

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Номер записи: 46
08-05-2014 дата публикации

Composition containing chrysanthemum indicum l. extract for preventing discoloration

Номер: US20140127369A1
Автор: Gun Hee Kim, Min Sun Chang
Принадлежит: Industry Academic Cooperation Foundation of Duksung Womens University

Disclosed are antibrowning agents containing the extracts of chrysanthemum indicum for preventing browning of fruits and vegetables, wherein the extracts of chrysanthemum having good effects on inhibition of polyphenol oxidase activity effectively prevent the browning of fruits and vegetables.

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Номер записи: 47
10-03-2022 дата публикации

BEVERAGES COMPRISING STABLE GRANULES OF MILLED LUTEIN

Номер: US20220071237A1
Автор: Beck Markus, ESTRELLA Antonio, FUNDA Elger, HITZFELD Andrea, SCHAEFER Christian, SCHLEGEL Bernd, Urban Kai
Принадлежит:

Beverages are provided which include a beverage liquid and granules mixed with the beverage liquid The granules include: 1. A beverage comprising a beverage liquid and granules mixed with the beverage liquid , wherein the granules comprise: D [3,2] in the range of from 0.6 to 1.5 μm, and', 'D [v, 0.5] in the range of from 1.1 to 3.5 μm,, '(i) a milled carotenoid consisting of lutein and/or zeaxanthin, wherein the milled carotenoid has the following particle size distribution(ii) a matrix material which encapsulates the milled carotenoid and comprises at least one modified food starch, a glucose syrup and sucrose, and(iii) a water-soluble antioxidant, wherein D [3,2] in the range of from 200 to 300 μm, and', 'D [v, 0.5] in the range of from 220 to 320 μm, and wherein, 'the granules have the following particle size distributionall D values are as measured by laser diffraction according to the Fraunhofer scattering model, and whereinthe granules do not include an oil or a gelatin.2. The beverage according to claim 1 , wherein the beverage is a soft drink having a pH in the range of from 2 to 5.3. The beverage according to claim 1 , wherein the beverage has a color stability DE* 1 for 60 days.4. The beverage according to claim 1 , wherein the beverage has a turbidity 150 NTU.5. The beverage according to claim 1 , wherein the amount of the milled carotenoid claim 1 , the amount of the modified food starch claim 1 , the amount of the glucose syrup claim 1 , the amount of sucrose and the amount of the water-soluble antioxidant are together at least 90 wt. % of the total weight of the granules.6. The beverage according to claim 1 , wherein the amount of the milled carotenoid claim 1 , the amount of the modified food starch claim 1 , the amount of the glucose syrup claim 1 , the amount of sucrose and the amount of the water-soluble antioxidant are together at least 95 wt. % of the total weight of the granules.7. The beverage according to claim 1 , wherein the amount of ...

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Номер записи: 48
10-03-2022 дата публикации

METHOD FOR IMPROVING STABILITY OF ANTHOCYANIN

Номер: US20220071242A1
Автор: LI Yuwan, LIAO Xiaojun, Wang Yongtao, Zhao Liang
Принадлежит:

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products. 1. A method for improving stability of an anthocyanin , comprising the following steps:1) adding a starch to an aqueous solution of hydrochloric acid to form a starch solution, adding an anthocyanin to the starch solution to form a system, and subjecting a resulting system to high hydrostatic pressure treatment; and2) subjecting a mixture obtained from the high hydrostatic pressure treatment to low-temperature storage.2. The method according to claim 1 , wherein in step 1) claim 1 , the starch is at least one selected from potato starch claim 1 , corn starch claim 1 , amylose claim 1 , and amylopectin;the aqueous solution of hydrochloric acid has a pH value of 3 to 5; anda mass-volume ratio of the starch to the aqueous solution of hydrochloric acid is (0.001-0.1) (g):1 (ml).3. The method according to claim 1 , wherein in step 1) claim 1 , the anthocyanin is an anthocyanin monomer or a glycosylated/acylated anthocyanin claim 1 , a small-molecular-weight aggregate of an anthocyanin claim 1 , or a mixture or a crude extract of an anthocyanin; and{'sup': −6', '−1, 'the system has a concentration of the anthocyanin of 10to 10g/L.'}4. The method according to claim 1 , wherein in step 1) claim 1 , the high hydrostatic pressure treatment is conducted at a pressure of 100 to 600 MPa; andthe high hydrostatic pressure ...

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Номер записи: 49
10-03-2022 дата публикации

MICROENCAPSULATION METHOD FOR IMPROVING STABILITY OF ANTHOCYANIN, PRODUCT THERE-FROM AND USE THEREOF

Номер: US20220071914A1
Автор: HE Jingren, He Yi, Li Shuyi, Mao Ying, Yang Ning, Zhang Rui, Zhou Lan, ZHU Zhenzhou
Принадлежит:

The present invention discloses a microencapsulation method for improving stability of anthocyanin, a product therefrom and use thereof. A preparation method of anthocyanin microcapsules includes: (1) taking sodium alginate as a wall material, adding sodium alginate and calcium carbonate into water, and swelling for 1-2 h to obtain a wall material gel system; (2) taking anthocyanin prepared by a special process as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution to obtain a water phase; (3) mixing Span80 and vegetable oil to obtain an oil phase, mixing the water phase with the oil phase, and magnetically stirring for emulsifying to obtain a W/O emulsion; and (4) adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a salt buffer solution, standing for 1-2 h, and then separating the oil phase and the water phase. 1. A microencapsulation method for improving stability of anthocyanin , comprising the following steps:S1, taking sodium alginate as a wall material, respectively preparing sodium alginate, calcium carbonate and water according to a weight ratio of sodium alginate to calcium carbonate to water of (2-4):1:(15-25), and then adding the sodium alginate and the calcium carbonate into water to swell for 1-2 h to obtain a wall material gel system;S2, taking anthocyanin as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution for later use at a weight ratio of the sodium alginate to the anthocyanin of (12-20):1 to obtain a water phase;S3, mixing Span80 with vegetable oil at a volume ratio of (1-2):1 to obtain an oil phase, mixing the water phase with the oil phase at a volume ratio of (3-5):1, and magnetically stirring the mixture for emulsifying to obtain a W/O emulsion; andS4, adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a buffer solution at a volume ratio of 1:(3-5), standing for 1-2 h, and ...

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Номер записи: 50
03-03-2016 дата публикации

Preparation of soy protein products ("s810")

Номер: US20160058031A1
Автор: Brent E. Green, Kevin I. Segall, Martin Schweizer
Принадлежит: Burcon Nutrascience MB Corp

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

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Номер записи: 51
01-03-2018 дата публикации

Method for Producing Caramel Food Coloring

Номер: US20180055067A1
Автор: BAUER Stefan, DeBolt Seth, Pietsch Stephen, YANG Jiayi
Принадлежит: RedLeaf Biologics, Inc.

A system and method for producing a caramel food colorant according to one example embodiment exhibits improved stability against precipitation and provides a rich brown color. The colorant is particularly useful for modifying the color of alcoholic beverages but has many other potential uses, including uses as an antioxidant. The novel caramel food colorant is produced from a variety of Sorghum bicolor that accumulates deoxyanthocyanidins in the leaves, and varieties that accumulate deoxyanthocyanidins in seed bran. The pigments are extracted from the leaves or bran in acidified water or a solution containing water, alcohol and acid, the pH is then adjusted to basic pH, the solution is briefly heated, then the pigment is used without further purification or purified by adsorption to a commercially available hydrophobic resin, and eluted from the resin with a solution containing water and alcohol. 1. A system for producing a caramel colorant , comprising:extracts of sorghum plant tissues wherein the extracts have a pH below pH 3.1,a first filtering of the extracts to remove insoluble materials,a second filtering of the extracts to remove fine particles,a first adjustment of the pH of the extracts to a basic pH range between 8 and 10,a heating of the extracts to a temperature between 60 and 100° C. for 30 minutes to 4 hours;a cooling of the extracts to room temperature; anda second adjustment of the pH of the extracts to an acidic pH range between 3 and 6.2. The system of claim 1 , wherein the colorant is further purified before use.3. The system of claim 1 , wherein the colorant is converted to a dry form.4. The system of claim 2 , wherein the colorant is converted to a dry form.5. The system of claim 2 , claim 2 , or wherein the sorghum plant tissues contain high levels of deoxyanthocyanidins.6. A method for using the colorant from as an antioxidant. This application claims the benefit of U.S. Provisional Application No. 62/382,056, entitled “Method For Producing ...

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Номер записи: 52
01-03-2018 дата публикации

NEW RED COLOR FOR EDIBLE COATINGS

Номер: US20180055068A1
Автор: GRASS Hansjörg, HITZFELD Andrea
Принадлежит:

The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating further comprises β-carotene or 8′-apo-β-caroten-8′-al. This edible coating is preferably used for coating confectionary such as chocolate lentils, but not limited thereto. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising rhodoxanthin and optionally β-carotene or 8′-apo-β-caroten-8′-al. Furthermore, the present invention is directed to a panned confection comprising: a) an edible product center, and b) an edible coating according to the present invention. 133-. (canceled)34. An edible coating comprising rhodoxanthin.35. The edible coating according to claim 34 , wherein the edible coating has a red value a* of at least 36 at the CIELAB color scale.36. The edible coating according to further comprising β-carotene.37. The edible coating according to claim 36 , wherein the edible coating has a red value a* of at least 40 at the CIELAB color scale.38. The edible coating according to claim 36 , wherein the edible coating has a reddish color shade h in the range of from 23 to 40 at the CIELAB color scale.39. The edible coating according to further comprising 8′-apo-β-caroten-8′-al.40. The edible coating according to claim 34 , wherein the amount of rhodoxanthin is in the range of from 2 ppm to 100 ppm claim 34 , based on the total weight of the edible coating.41. The edible coating according to claim 36 , wherein the amount of β-carotene is in the range of from 2 ppm to 100 ppm claim 36 , based on the total weight of the edible coating.42. A panned confection comprising:a) an edible product center, wherein the edible product center is selected from the group of soft, hard, filled, extruded and compressed edible product centers, and{'claim-ref': {'@idref ...

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Номер записи: 53
01-03-2018 дата публикации

NEW COLOR FOR BEVERAGES

Номер: US20180055073A1
Автор: GRASS Hansjörg, HITZFELD Andrea
Принадлежит:

The present invention is directed to a beverage comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring beverages. 1. A beverage comprising a milled rhodoxanthin form with an average particle size D(v ,0.5) of the milled rhodoxanthin in the form which is within a range of from 400 to 600 nm , wherein the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.2. The beverage according to claim 1 , wherein the beverage has a color value b* which is within a range of from −7.5 to 0 at the CIELAB color scale.3. The beverage according to claim 1 , wherein the beverage has a color shade h which is within a range of from 350 to 360 at the CIELAB color scale.4. The beverage according to claim 1 , wherein the milled rhodoxanthin is present in an amount within a range of from 1 ppm to 20 ppm claim 1 , based on the total weight of the beverage.5. The beverage according to claim 1 , wherein the beverage is selected from the group consisting of soft drinks claim 1 , flavored waters claim 1 , fortified waters claim 1 , sports drinks claim 1 , mineral drinks claim 1 , carbonated beverages claim 1 , fruit juices claim 1 , fruit-juice containing soft drinks claim 1 , alcoholic beverages claim 1 , sugar-containing beverages and diet beverages.6. The beverage according to claim 1 , wherein the milled rhodoxanthin is added to the beverage as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.7. A form comprising milled rhodoxanthin claim 1 , wherein the milled rhodoxanthin in the form has an average particle ...

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Номер записи: 54
02-03-2017 дата публикации

METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT

Номер: US20170055558A1
Автор: KASTL Erna, VAN DER BLEEK Mark Drewes, ZIEMES Hans-gerd
Принадлежит:

Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. 1. A food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent , wherein the coloring and/or flavoring agent comprises a hydrolyzed vegetable protein (HVP) , optionally an acid-hydrolyzed vegetable protein , a yeast extract , or a combination thereof.2. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent comprises an HVP produced by hydrolyzing soy claim 1 , corn claim 1 , wheat claim 1 , and/or sunflower biomass.3. The food casing or packaging of claim 2 , wherein the soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower biomass is produced from non-GMO soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower.4. The food casing or packaging of claim 1 , wherein the HVP is produced from a vegetable protein source that is substantially non-allergenic in humans claim 1 , optionally wherein the vegetable protein source is from corn claim 1 , sunflower claim 1 , or a combination thereof.5. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent is combined with at ...

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Номер записи: 55
04-03-2021 дата публикации

Powderous composition comprising carotenoid and/or derivative thereof, d-glycose oligomers and modified polysaccharide as well as food, feed or personal care formulation comprising the composition

Номер: US20210059283A1
Автор: Andrea Bulbarello, Stefanie KIRCHEN, Thomas Lindemann
Принадлежит: DSM IP ASSETS BV

The invention relates a powderous composition, which can be produced easily and which can be used in many fields of application. The claims are directed to a powderous composition comprising (i) up to 70 weight-% (wt-%), based on the total weight of the powderous composition, of at least one carotenoid and/or one carotenoid derivative, and (ii) 5-30 wt-%, based on the total weight of the powderous composition, of at least one D-glycose oligomer (preferably a maltodextrin) (G01) having a DE of <18, and (iii) 5-30 wt-%, based on the total weight of the powderous composition, of at least one D-glycose oligomer (preferably a maltodextrin) (G02) having a DE of >18, and (iv) 5-70 wt-%, based on the total weight of the powderous composition, of at least one modified polysaccharide, as well as to a food, feed or personal care formulation comprising at least one powderous composition.

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Номер записи: 56
02-03-2017 дата публикации

FAT-BASED FOOD PRODUCTS

Номер: US20170056334A1
Автор: Petyaev Ivan
Принадлежит:

The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation. 1. A food product comprising one or more fats or oils and a carotenoid compound.2. A food product according to claim 1 , which is an edible vegetable oil claim 1 , cooking oil claim 1 , edible fat claim 1 , cooking fat claim 1 , shortening claim 1 , hard or soft cheese claim 1 , a spreadable food claim 1 , margarine or butter.3. A food product according to or claim 1 , where:(a) the food product comprises 0.001 to 10 mg of carotenoid compound per gram of food product; and/or(b) the carotenoid compound is a lycopene compound, preferably lycopene.4. A food product according to where:(a) the carotenoid is an isolated carotenoid compound or a carotenoid rich product;(b) the food product comprises a homogenous matrix containing the fats or oils and the carotenoid compound;(c) the fats comprise one or more of animal or bird fats, or vegetable or other plant fats or oils, fungi, algae or bacteria fats, synthetic fats;(d) the one or more fats or oils are in the form of a food matrix, said matrix incorporating the carotenoid compound;(e) the carotenoid compound is comprised in a carotenoid-rich product, such as tomato or other fruit, vegetable or plant paste, sauce, concentrate, oleoresin, fraction or extract, synthetic or purified molecules;(f) the carotenoid compound is comprised in a carotenoid rich fruit, vegetable or other plant, or fungus, yeast, algae or bacterium, synthetic or purified molecules;(g) the food product is produced by admixing or blending together the fats, the carotenoid compound and optionally one or more additional ingredients, preferably where the fats or oils are admixed or blended, or sonicated, or sprayed-dried, or embedded by other means ...

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Номер записи: 57
20-02-2020 дата публикации

OILS WITHOUT UNWANTED CONTAMINANTS

Номер: US20200056116A1
Автор: BRÜSE Falk
Принадлежит:

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0. 1. A process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil , and the process is comprising the following steps in order:a) Refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., andb) Subjecting the refined vegetable oil to a short path evaporation, andc) Collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.2. The process according to wherein the short path evaporation is performed at a temperature of 140° C. to 350° C.3. The process according to wherein the short path evaporation is performed at a pressure of below 0.001 to 3 mbar.4. The process according to wherein the refining is further including at least one or more of the following steps: degumming step claim 1 , neutralization step claim 1 , bleaching step.5. A process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil claim 1 , and the process is comprising the following steps in order:a) Degumming step,b) Optionally neutralisation step,c) Bleaching step,d) Deodorizing step at a deodorization temperature below 230° C.,e) Short path evaporating step,f) ...

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Номер записи: 58
28-02-2019 дата публикации

Pelletized Colorants Comprising a Pigment-Protein Complex and Food Products Including the Same

Номер: US20190059422A1
Автор: McPherson Andrew E., Rice Sara, Topinka John
Принадлежит: Kraft Foods Group Brands LLC

According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about −10 to about −16, and a b* value of from about −11 to about −20.5. 1. A colorant for a food product comprising:from about 0.1 wt % to about 40 wt % of a pigment-protein complex;from about 60 wt % to about 99.9 wt % encapsulating agent, the encapsulating agent encapsulating the pigment-protein complex in a pelletized colorant, the pelletized colorant having a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C.2. The colorant of claim 1 , wherein the encapsulating agent is at least one of corn syrup claim 1 , honey claim 1 , mizaume claim 1 , molasses claim 1 , maple syrup claim 1 , agave claim 1 , fructo oligo accharides claim 1 , brown rice syrup claim 1 , liquid sugar claim 1 , invert syrups claim 1 , glycerin claim 1 , propylene glycol claim 1 , poly ethylene glycol claim 1 , 1 claim 1 ,3 propane diol.3. The colorant of claim 1 , wherein the encapsulating agent is at least one of an oil claim 1 , hydrocolloid gelling protein claim 1 , and alginate.4. The colorant of claim 1 , further comprising up to about 85 wt % dry diluent.5. The colorant of claim 4 , wherein the dry diluent is at least one of sucrose claim 4 , maltodextrin claim 4 , a granular sugar claim 4 , cyclodextrin claim 4 ...

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Номер записи: 59
08-03-2018 дата публикации

A METHOD FOR ENCAPSULATING ADDITIVES INTO SEEDS, BEANS, NUTS, CEREALS AND PSEUDO-CEREALS

Номер: US20180064157A1
Автор: Hoi Ki Sin Emily, Morales-Duran Ulises, Whitehead Ian
Принадлежит:

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals. 1. A method for injecting additives to seeds , beans , nuts , cereals and pseudo-cereals comprising:a) charging an impregnation chamber with the seeds, beans, nuts, cereals and pseudo-cereals;b) preparing an impregnation fluid by mixing the desired additives, optionally with a solvent and at a volume ratio additives to solvent ranging between 1:0 and 1:200;{'sub': '2', 'c) injecting the impregnation fluid of step b) into the impregnation chamber under subcritical or supercritical COconditions, and contacting with the seeds, beans, nuts, cereals and pseudo-cereals of step a) for a period of time of at least 15 minutes;'}{'sub': '2', 'd) optionally flushing the impregnated seeds, beans, nuts, cereals and pseudo-cereals of step c) with subcritical or supercritical COin order to remove traces of impregnation fluid;'}e) depressurising the impregnation chamber; andf) retrieving ready-to-use seeds, beans, nuts, cereals and pseudo-cereals containing the desired additives.2. The method of wherein the solvents of step b) claim 1 , if present claim 1 , are selected from the group consisting of ethanol claim 1 , water or propylene glycol claim 1 , triacetin claim 1 , vegetable oil and medium chain triglyceride (MCT) oil.3. The method of wherein claim 1 , in step c) claim 1 , the impregnation fluid is injected into the impregnation chamber under supercritical conditions at a temperature of at least 31° C. and a pressure of at least 72.8 bars.4. The method of wherein claim 1 , in step c) claim 1 , the contacting time ranges between 15 minutes and 5 hours.5. The method of wherein claim 1 , in step e) claim 1 , the impregnation chamber is depressurised at a rate ranging between 1 and 60 seconds per bar.6. The method of wherein in step e) the carbon dioxide evaporated during depressurisation is recycled.7. The method of ...

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Номер записи: 60
28-02-2019 дата публикации

Heterologous Expression of Taurine in Microorganisms

Номер: US20190062757A1
Автор: Bonnie D. McAvoy, Catherine J. Pujol-Baxley, Christopher J. Marx, Daniel R. Smith, Lawrence F. Feinberg, Max A. Wall
Принадлежит: Knipbio Inc

Non-naturally occurring microorganisms are provided that produce taurine and/or taurine precursors, e.g., hypotaurine, sulfoacetaldehyde, or cysteate, utilizing exogenously added enzyme activities. Methods of producing taurine and/or taurine precursors in microbial cultures, and feed and nutritional supplement compositions that include taurine and/or taurine precursors produced in the microbial cultures, such as taurine- and/or taurine precursor-containing biomass, are also provided.

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Номер записи: 61
28-02-2019 дата публикации

METHOD FOR EVALUATING A CHEWING FUNCTION TEST

Номер: US20190065909A1
Автор: SLAVICEK Gregor
Принадлежит: bredent medical GmbH & Co. KG

A method for evaluation of a chewing function test includes the following steps. Spit-out chewed model food with chewing function pieces is made available. The chewed model food is collected in a sieve, and subsequently rinsing of the chewed model food is carried out, so as to obtain saliva-free unchewed chewing function pieces or saliva-free particles of the chewing function pieces, which particles include chewed chewing function pieces. Afterward, separation of the particles takes place. After a determination of the total number of particles, classification of the total number of particles takes place using predetermined standard values, which classification includes a differentiation with regard to unchewed components of the model food, partly chewed components without split-off particles of the model food, and split-off particles. 1. A method for evaluating a chewing function test , comprising:(a) making model food available, the model food comprising chewing function pieces composed of edible material;(b) chewing the model food at a plurality of predetermined mouth positions to produce sequentially in at least one chewing sample chewed model food with the chewing function pieces;(c) rinsing the chewed model food to obtain saliva-free unchewed chewing function pieces or saliva-free particles of the chewing function pieces, which comprise chewed chewing function pieces;(d) separating the saliva-free particles on a recording sheet;(e) conducting a determining step by determining a total number of particles on the recording sheet;(f) conducting a classification step by classifying the total number of particles using predetermined standardized values to differentiate with regard to unchewed components of the model food, partially chewed components without split-off particles of the model food, and split-off particles; and(g) evaluating chewing function based on the classification step.2. The method according to claim 1 , wherein the predetermined standardized values ...

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Номер записи: 62
24-03-2022 дата публикации

A COLORED BEVERAGE HAVING A NEUTRAL PH

Номер: US20220087291A1
Автор: LEEB Elena, MACDONALD Jane Lee
Принадлежит:

A liquid foodstuff including a. a -extract having phycocyanin, b. at least one multi-sulphated carrageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent is water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff. 1. A liquid foodstuff , comprising:{'i': 'spirulina', 'a. a -extract comprising phycocyanin'}b. at least one multi-sulphated carrageenan and/or pectinc. a chelating agent i. wherein the amount of the at least one multi-sulphated carrageenan and/or the pectin is between 0.003 and 0.6 wt %,', 'ii. wherein the weight ratio between the at least one multi-sulphated carrageenan and/or the pectin and the phycocyanin ranges between 1:1 and 100:1,', 'iii. wherein the chelating agent is present between 1-2000 ppm,', 'iv. wherein the solvent consists of water and optionally ethanol,', 'v. wherein the amount of the solvent ranges between 60-99 wt %,', 'vi. wherein the wt % are relative to the total weight of the liquid foodstuff., 'd. a solvent,'}2. The liquid foodstuff according to claim 1 , wherein the solvent content is between 75-98 wt %.3. The liquid foodstuff according to claim 1 , wherein the solvent consists of water and optionally ethanol (ethylalcohol).4. The liquid foodstuff according to claim 1 , wherein the foodstuff contains between 0.1-20 wt % ethanol.5. The liquid foodstuff according to claim 1 , wherein the at least one multi-sulphated carrageenan is a non-degraded occurring carrageenan.6. The liquid foodstuff according to claim 1 , wherein the at least one multi-sulphated carrageenan is a hydrolyzed carrageenan.7. The liquid foodstuff according to claim 1 ...

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Номер записи: 63
16-03-2017 дата публикации

FOOD-GRADE TONER

Номер: US20170071225A1
Автор: Gutierrez M. Lydia E., Martin Trevor, Mason Peter J.
Принадлежит:

A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption. 113.-. (canceled)14. A method of creating an image on an object , the method comprising:electrostatically transferring a toner to a surface of the object, andfusing at least a portion of the toner on the surface of the object,wherein the toner consists essentially of food-grade components and comprises a thermoplastic polymer, a colorant and a triboelectric charge control additive, and wherein the thermoplastic polymer comprises at least one member from 10 a group consisting of:a copolymer of polyvinyl acetate and polyvinylpyrrolidone,a mixture of polyvinyl acetate and polyvinylpyrrolidone,polyacrylic acid cross-linked with allyl sucrose or allyl ether or pentaerythritol, poly (1-vinyl-2-pyrrolidone),poly (N-vinyl-2-pyrrolidone),gum tragacanth,a copolymer of poly-a-hydroxy carboxylic acid with a polyol, propylene glycol alginate,a fumaric acid ester,sorbitan monostearate,sorbitan tristearate,polyoxyethylene sorbitan monostearate,polyoxyethylene sorbitan tristearate, andpolyoxyethylene sorbitan monooleate.15. The method of including selectively coating parts of the surface of the object with the toner.16. The method of including biasing a toner development system used to transfer toner to the object with a voltage of a first polarity claim 14 , and biasing the object with a voltage of an opposite polarity.17. The method of including subjecting the object to a source of energy to obtain localized fusing of the toner on the object wherein claim 14 , during the fusing claim 14 , a surface temperature of the object is maintained below a melting point of the object.18. The method of including removing unfused portions of the toner: from the object.19. The method of wherein unfused portions of the toner are removed from the ...

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Номер записи: 64
07-03-2019 дата публикации

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

Номер: US20190071555A1
Автор: Kattamuri Sundeep, Rossi Joseph
Принадлежит:

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. 1. A composition comprising:a crystalline pigment derived from algae;wherein the composition has a color intensity that is higher than the algae, andwherein the composition has micropores within its crystal structure.2. The composition of claim 1 , containing less than about 5% sugar on a dry weight basis.3. The composition of claim 1 , having a color intensity greater than about 40 claim 1 ,000 color units.4. The composition of claim 1 , further comprising a total sugar content of less than about 20% of dry weight.5. The composition of claim 1 , wherein the pigment is selected from the group consisting of chlorophyll and chlorophyll derivatives.6. A colorant composition comprising:a crystalline pigment or mixture of pigments derived from plants, wherein the composition has a color intensity that is higher than raw juice, wherein the composition has decreased sugar on a dry weight basis than raw juice, and wherein the composition has micropores within its crystal structure.7. The composition of claim 6 , containing less than about 5-20% sugar on a dry weight basis.8. The composition of claim 6 , having a color intensity greater than about 40 claim 6 ,000 color units.9. The composition of claim 6 , wherein the pigment is a red grape anthocyanin and the composition has a color intensity of about 40 claim 6 ,000-55 claim 6 ,000 color units.10. The composition of claim 6 , wherein the pigment is a purple carrot anthocyanin and the composition has a color intensity of about 90 claim 6 ,000-125 claim 6 ,000 color units.11. The composition of claim 6 , further comprising a total sugar content of less than 20% of dry weight.12. The composition of claim 6 , wherein the pigment is selected from the group consisting of anthocyanins claim 6 , carotenoids claim 6 , ...

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Номер записи: 65
22-03-2018 дата публикации

PEROXIDE DISPERSIONS

Номер: US20180077954A1
Автор: Belford Timothy, Despotopoulou Marina, Gravelle Joseph M., KOZEL Thomas H., Salvador Tomas
Принадлежит:

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like. 1. A composition comprising: i) about 35% by weight or more, based on said dispersion, of solid benzoyl peroxide having an average particle size of less than 10 μm,', 'ii) 0.1 weight % to 2 weight % surfactant, based on said dispersion, which is a polyglyceryl ester of one or more C6- C12 fatty acids selected from the group consisting of octanoic acid, decanoic acid, and mixtures thereof, wherein the surfactant has an HLB value of 12 to 18;, 'a) an aqueous pumpable, pourable, or sprayable dispersion having a viscosity between 800 and 2000 centipoise, based on said dispersion, and which is shear thinning comprised ofb) optionally, at least one additional pharmaceutically acceptable component, andc) optionally, one or more excipients.2. The composition of claim 1 , wherein pharmaceutically acceptable component is selected from the group consisting of antibacterial agents claim 1 , antimicrobial agents claim 1 , and bleach activators.3. The composition of wherein said additional pharmaceutically acceptable component is a pharmaceutically active ingredient.4. The composition of comprising at least one excipient selected from the group consisting of fillers claim 1 , carriers claim 1 , surfactants claim 1 , pigments claim 1 , stabilizers claim 1 , rheology control agents claim 1 , gelling agents claim 1 , flavorants claim 1 , remineralizers claim 1 , and emollients.5. The composition of comprising ...

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Номер записи: 66
29-03-2018 дата публикации

ALGAE OR PLANT BASED EDIBLE COMPOSITIONS

Номер: US20180084815A1
Автор: Wolf Michelle
Принадлежит:

Provided herein are edible compositions that mimic the organoleptic properties of seafood, as well as methods of making and using the same. 1. An edible composition , comprising:a hydrocolloid material;a protein material; andan algal extract.2. The edible composition of claim 1 , wherein the hydrocolloid material is present in an amount from about 0.5 wt. % to about 10 wt. %.3. The edible composition of claim 2 , wherein the hydrocolloid material comprises sodium alginate.4. The edible composition of claim 1 , wherein the protein material is present in an amount from about 0.1 wt. % to about 30 wt. %.5. The edible composition of claim 4 , wherein the protein material is selected from a soy protein isolate claim 4 , a soy protein concentrate claim 4 , a pea protein isolate claim 4 , a pea protein concentrate claim 4 , a rice protein isolate claim 4 , a rice protein concentrate claim 4 , a potato protein isolate claim 4 , a potato protein concentrate claim 4 , a chick-pea protein isolate claim 4 , a chick-pea protein concentrate claim 4 , an algal isolate claim 4 , an algal concentrate claim 4 , and combinations thereof.6. The edible composition of claim 4 , wherein the protein concentrate comprises soy concentrate.7. The edible composition of claim 1 , wherein the algal extract is present in an amount from about 0.0001 wt. % to about 1 wt. %.8Haematococcus pluvialis.. The edible composition of claim 7 , wherein the algal extract comprises an extract from9. The edible composition claim 7 , wherein the algal extract comprises astaxanthin.10. The edible composition of claim 1 , further comprising one or more additional ingredients selected from:a salt in an amount from about 0.001 wt. % to about 3 wt. %;an oil present in an amount from about 0.1 wt. % to about 10 wt. %;a sugar present in an amount from about 0.1 wt. % to about 6 wt. %;a dietary fiber present in amount from about 0.1 wt. % to about 2 wt. %; andwater present in an amount from about 50 wt. % to about 95 wt ...

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Номер записи: 67
25-03-2021 дата публикации

AQUEOUS COLORANT MATERIAL SOLUTION, PRODUCTION METHOD FOR AQUEOUS COLORANT MATERIAL, AND BLUE-COLORED BEVERAGE

Номер: US20210087402A1
Автор: Arai Hisayoshi, Nakamura Hiromasa
Принадлежит: DIC CORPORATION

A color material aqueous solution having excellent thermal stability under acidic conditions, a method for manufacturing such a color material aqueous solution, and a blue-colored beverage are provided. Provided are: an acidic color material aqueous solution containing phycocyanin (A), a polyvalent carboxylic acid (B) containing one or more hydroxy groups, and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters, the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more; a method for manufacturing an acidic color material aqueous solution including a step of dissolution in water (D); a method for manufacturing a color material aqueous solution in which the raw materials are dissolved in water; and a blue-colored beverage. 1. An acidic color material aqueous solution comprising phycocyanin (A) , a polyvalent carboxylic acid (B) containing one or more hydroxy groups , and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters , the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more.2. The color material aqueous solution according to claim 1 , wherein an acidity of the color material aqueous solution is a hydrogen ion concentration index (pH) of 3 or less.3. A method for manufacturing an acidic color material aqueous solution comprising a step of dissolving phycocyanin (A) claim 1 , a polyvalent carboxylic acid (B) containing one or more hydroxy groups claim 1 , and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters claim 1 , the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more claim 1 , in water (D).4. The method for manufacturing a color material aqueous solution according to claim 3 , wherein a hydrogen ion concentration index (pH) of 3 or less is achieved.5. The method for manufacturing a color ...

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Номер записи: 68
30-03-2017 дата публикации

NATURAL BLUE-SHADE COLORANTS AND METHODS OF MAKING AND USING SAME

Номер: US20170086486A1
Автор: Jelavich Michael C., Myers Gale D., Otto Leo H., Plodzien Jeffrey R.
Принадлежит:

Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*of the composition is less than 30% of the average variation of ΔE*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source. 132-. (canceled)33. A method of stabilizing a blue colorant , the method comprising:combining an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof to provide a blue composition.34. The method of claim 33 , wherein the method comprises first combining the buffer and the divalent ion source to form a mixture followed by combining the mixture with the anthocyanin.36. The method of claim 33 , wherein the anthocyanin is a natural anthocyanin.37. The method of claim 33 , wherein the average variation of ΔE*of the composition is about 30% less than the average variation of ΔE*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for about 13 weeks claim 33 , wherein the control composition comprises the same components as the composition but comprises no divalent ion source.38. The method of claim 33 , wherein the composition exhibits a less than about 20% change in the area beneath the reflectance colorimeter spectral curve of the ...

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Номер записи: 69
05-04-2018 дата публикации

Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods

Номер: US20180092389A1
Автор: Leslie M. Norris
Принадлежит: Solazyme Roquette Nutritionals LLC

The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition.

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Номер записи: 70
28-03-2019 дата публикации

Beverages comprising stable granules of milled lutein

Номер: US20190090517A1
Автор: Andrea Hitzfeld, Antonio Estrella, Bernd Schlegel, Christian Schaefer, Elger Funda, Kai Urban, Markus Beck
Принадлежит: DSM IP ASSETS BV

The present invention is directed towards the use of granules in beverages, wherein the granules comprise (i) a milled carotenoid selected from the group consisting of lutein and zeaxanthin and any mixture thereof having the following particle size distribution: D [3,2] in the range of from 0.6 to 1.5 μm, and D [v, 0.5] in the range of from 1.1 to 3.5 μm, and (ii) a matrix comprising at least one modified food starch, a glucose syrup and sucrose, (iii) a water-soluble antioxidant, wherein the granules have the following particle size distribution: D [3,2] in the range of from 200 to 300 μm, and D [v, 0.5] in the range of from 220 to 320 μm, all D values as measured by laser diffraction according to the Fraunhofer scattering model, whereby the milled carotenoid is encapsulated by the matrix. The present invention is also directed towards the beverages and the granules as such, as well as to a process for the manufacture of the granules. Preferably the carotenoid is lutein, zeaxanthin or any mixture thereof.

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Номер записи: 71
12-04-2018 дата публикации

SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS

Номер: US20180098558A1
Автор: Farinella Joe, Frothingham Kathryn, Higgs John, Kang Young, Kozlowski Justin, Lynch Holly
Принадлежит:

A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage. 1. A liquid beverage enhancer product for milk or coffee , consisting essentially of a shelf-stable and physically stable , highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol , ethanol , isopropyl alcohol , propanediol , and combinations thereof , 5-90% flavors and colors , 0-70% water , 0-30% high intensity sweeteners , 0-40% sugars , and 0-40% acid , wherein said liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.2. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said non-water solvents with humectant properties further includes a non-water solvent chosen from the group consisting of glycerol claim 1 , ethanol claim 1 , isopropyl alcohol claim 1 , propanediol claim 1 , and combinations thereof.3. The liquid beverage enhancer product of claim 1 , ...

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Номер записи: 72
08-04-2021 дата публикации

Pelletized Colorants Comprising A Pigment-Protein Complex And Food Products Including The Same

Номер: US20210100269A1
Автор: McPherson Andrew E., Rice Sara, Topinka John
Принадлежит:

According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about −10 to about −16, and a b* value of from about −11 to about −20.5. 120-. (canceled)21. A pelletized colorant for a food product comprising a homogeneous mixture of:from about 0.1 wt. % to about 40 wt. % of a pigment-protein complex; andfrom about 60 wt. % to about 99.9 wt. % water-soluble liquid binding agent, wherein the amounts of the pigment-protein complex and water-soluble liquid binding agent are based on the combined weight of the pigment-protein complex and water-soluble liquid binding agent,the water-soluble liquid binding agent comprising one or more of simple sugar in liquid form, corn syrup, honey, mizuame, molasses, maple syrup, agave, fructo oligo saccharides, brown rice syrup, and invert syrup, the pelletized colorant having a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C.22. The pelletized colorant of claim 21 , wherein the pigment-protein complex is in particulate form having particle sizes from about 2 micrometers to about 0.5 millimeters.23. The pelletized colorant of claim 21 , wherein the water-soluble liquid binding agent comprises corn syrup.24. The pelletized colorant of claim 21 , further comprising up to about 85 wt. % dry diluent by weight of the ...

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Номер записи: 73
08-04-2021 дата публикации

Continuous manufacturing of spray-dried powders

Номер: US20210101088A1
Автор: André Karl HUNZIKER, David Schaffner, Renè Lang, Thomas Zwick
Принадлежит: DSM IP ASSETS BV

The present invention relates to a method of manufacturing spray-dried powders. During the process, a solvent is used. The process is done in a continuous manner and such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate. The invention also relates to a set-up to run the inventive process at industrial scale.

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Номер записи: 74
04-04-2019 дата публикации

METHOD FOR STABILIZING SOLID DYE

Номер: US20190100655A1
Автор: MIUCHI Takeshi, MIYAMOTO Kanako, NISHIDA Atsushi, SAKATA Makoto
Принадлежит: SAN-EI GEN F.F.I., INC.

The present invention solves the problem of providing a method for stabilizing a solid pigment. The problem is solved by a method for stabilizing at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments, the method comprising the step of mixing the solid pigment with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid pigment. 1. A method for stabilizing at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments ,the method comprising the step of mixing the solid pigment with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid pigment.2. The method according to claim 1 , wherein the method suppresses chemical change of the solid pigment itself claim 1 , or physical instability which the solid pigment provides to a solid-pigment-containing aqueous liquid used as a surrounding environment thereof.3. A pigment preparation comprising at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments claim 1 ,the preparation comprising a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid pigment.4. The preparation according to claim 3 , further comprising water.5. A method for producing a pigment preparation comprising at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments claim 3 ,the method comprising the step of mixing the solid pigment with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid carotenoid pigment.6. The method for producing a pigment preparation according to claim 5 , wherein the step of mixing the solid pigment and the lipophilic liquid is performed in an aqueous medium.7. A food comprising the preparation according to .8. A method for ...

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Номер записи: 75
08-04-2021 дата публикации

Methods to predict food color and recommend changes to achieve a target food color

Номер: US20210103796A1
Автор: Karim Pichara, Matias Muchnick, Osher Lerner, Pablo Zamora, Yoni Lerner
Принадлежит: Notco Delaware LLC

A color predictor is provided to predict the color of a food item given its formula comprising the ingredients and its quantities. The color predictor may utilize machine learning algorithms and a set of recipe data to train the color predictor. The color predictor can also be used by a color recommender to recommend changes in the given formula to achieve a target color.

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Номер записи: 76
29-04-2021 дата публикации

COLD TREATMENT

Номер: US20210122995A1
Автор: Brennecke Stefan, CHANDRASEKARAN Vijayanand, Diaz Gomez Edison, KURZENNE Pierre, Schaar Uwe, Utermöhle Claudia
Принадлежит:

The present invention relates to a new high-throughput process for reducing impurities in essential oils and extracts (in particular for fragrances, fragrance ingredients, flavours and cosmetic ingredients) under mild conditions. Undesirable natural components such as waxes, but also synthetic materials such as agrochemicals and other environmental pollutants are reduced by using at least one selective nanofiltration membrane. In addition, the present invention relates to a method for reducing coloured components in essential oils to obtain a less coloured or even colourless essential oil, while achieving high re-colouration stability over time. Further, the odour quality is maintained or increased through reduction of undesirable olfactory substances to achieve a purified and higher quality oil. 1. A nanofiltration process to provide a less coloured essential oil for a fragrance , flavour or cosmetic ingredient , comprising the following steps:(i) providing a selectively permeable thin film composite (TFC) nanofiltration membrane, wherein the membrane consists of a support layer and a top layer,(ii) providing a flowable input of essential oil, optionally with a solvent component;(iii) separating the flowable input by transferring it across the surface of the membrane to form a retentate and a permeate, such that the concentration of one or more components of the permeate is reduced compared to the flowable input;and wherein the permeate is decoloured in comparison to the flowable input, such that the lightness value L* of the permeate is increased in comparison to the flowable input to ΔL* greater than or equal to 1 and the chromaticity C* of the permeate is decreased in comparison to the flowable input to ΔC* less than or equal to −2, according to the CIELAB colour measurement system, as specified by the International Commission on Illumination.2. The process according to claim 1 , wherein the lightness value L* of the permeate is increased in comparison to the ...

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Номер записи: 77
09-06-2022 дата публикации

AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAKING PROCESS

Номер: US20220174994A1
Автор: RUMMUKAINEN Tommi
Принадлежит:

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled. 1. A method of making a dough or batter-based product with colored grains , said method including the steps of:soaking puffed wholegrains in one or more dyes to provide coloured puffed wholegrains; andadding the coloured puffed wholegrains to dough or batter.2. The method as claimed in claim 1 , wherein the puffed wholegrains are dried before being added to the dough or batter.3. The method as claimed in claim 1 , wherein the puffed wholegrains are agitated while drying to prevent the puffed wholegrains from clumping claim 1 , before being added to the dough or batter.4. The method as claimed in claim 1 , wherein puffed wholegrains of more than one colour are provided claim 1 , and these are mixed together according to a predetermined mixture proportion claim 1 , before being added to the dough or batter.5. (canceled)6. The method as claimed in claim 1 , wherein the dough or batter is made from a flour which when cooked provides a desired contrast or background for the colour or colours of the puffed wholegrains added to the dough or batter.7. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough and are added thereto by a kneading process.8. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough which is allowed to proof or prove before cooking.9. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough that is punched prior to cooking.10. The method as claimed in claim 1 , wherein said product is cooked ...

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Номер записи: 78
26-04-2018 дата публикации

ASTAXANTHIN COMPOSITIONS (I)

Номер: US20180110741A1
Автор: FELDTHUSEN JENSEN JESPER, RAUSCH Tamara Alexandra, Schäfer Bernd, SCHOLTEN Claudia
Принадлежит:

The present invention relates to astaxanthin compositions for use in foodstuffs, food supplements or feedstuffs or as a medicament. 118.-. (canceled)19. The use of astaxanthin compositions in foodstuffs , food supplements or feedstuffs for non-human mammals , where the astaxanthin composition comprises at least 90% by weight , based on the total weight of astaxanthin and astaxanthin derivatives in the composition , of a monoester of astaxanthin with an aliphatic C-C-monocarboxylic acid , where at least 90% by weight of the monoester present in the astaxanthin composition is a monoester with precisely one aliphatic , unbranched C-C-monocarboxylic acid.20. The use according to claim 19 , wherein at least 90% by weight of the astaxanthin monoester is a monoester with an at least monounsaturated claim 19 , aliphatic claim 19 , unbranched C-C-monocarboxylic acid claim 19 , including a monoester with a cis/trans mixture and mixtures of the double-bond isomers of this C-C-monocarboxylic acid.21. The use according to claim 20 , wherein the at least monounsaturated fatty acid is selected among C18-1 claim 20 , C18-2 claim 20 , C18-3 and C18-4 fatty acids.22. The use according to claim 21 , wherein at least 90% by weight of the astaxanthin monoester is the monoester with a C18-1 fatty acid.23. The use according to claim 20 , wherein less than 60% by weight of the unsaturated fatty acid which is present in the astaxanthin monoester are present as trans-fatty acid.24. The use according to claim 19 , wherein at least 40% by weight of the astaxanthin monoester are present in the form of a monoester of all-trans astaxanthin.25. The use according to claim 19 , wherein at least 90% by weight of the astaxanthin monoester are present in the form of a monoester of an astaxanthin which either has the (S) or the (R) configuration in the asymmetric centers in positions 3 and 3′ claim 19 , respectively.26. An astaxanthin composition in the form of a food additive claim 19 , feed additive ...

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Номер записи: 79
13-05-2021 дата публикации

PEACH-COLORED SEASONING

Номер: US20210137146A1
Автор: FUKUSHIMA Tomiko
Принадлежит: BRILLIANT ASSOCIATES CO. LTD.

A peach-colored seasoning contains white soy sauce, a clouding agent and a red coloring. A mixing ratio of the red coloring to the clouding agent is may be 1/0.125 to 1/0.135. A content of the red coloring is may be 0.55 to 0.70 mass %. The content of the clouding agent is may be 4.0 to 5.1 mass %. 1. A peach -colored seasoning comprisingwhite soy sauce,a thickening agent,a clouding agent anda red coloring;wherein the clouding agent contains powdered cellulose and crystalline cellulose.2. The peach-colored seasoning according to claim 1 , wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135.3. The peach-colored seasoning according to claim 1 , wherein the content claim 1 , of the red coloring is 0.55 to 0.70 mass %.4. The peach-colored seasoning according to claim 1 , wherein the content of the clouding agent is 4.0 to 5.1 mass %.5. The peach-colored seasoning according to claim 1 , wherein the content of white soy sauce is 14.0 to 15.5 mass %.6. The peach-colored seasoning according to claim 1 , wherein the red coloring contains a red beet-derived color and/or a carthamus red color.7. The peach-colored seasoning according to claim 1 , further containing a sugar group.8. The peach-colored seasoning according to claim 1 , further containing an umami component.9. A food using the peach-colored seasoning according to .10. The peach-colored seasoning according to claim 1 , wherein the thickening agent is one selected from the group consisting of processed starch claim 1 , xanthan gum claim 1 , pectin claim 1 , guar gum claim 1 , tamarind gum claim 1 , carrageenan claim 1 , propylene glycol claim 1 , and carboxymethyl cellulose.11. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains processed starch and/or xanthan gum.12. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains carboxymethyl cellulose.13. The peach-colored seasoning according to claim 8 , wherein the ...

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Номер записи: 80
13-05-2021 дата публикации

MODULAR FILTRATION SYSTEM AND METHOD

Номер: US20210138375A1
Автор: Field Casey William
Принадлежит:

A system for further filtering a liquid extract material after an initial extraction process. In an embodiment, the system includes a semi-rigid filter cup that is substantially cylindrical, the filter cup having a top and a bottom, wherein the top is oriented to receive filter media prior to a filtration process, and material to be filtered during the filtration process. The filter cup includes an integrated deformable flange at the top of the filter cup, an integrated top o-ring that is integrated into the top of the integrated deformable flange and an integrated bottom o-ring that is integrated into the bottom of the integrated deformable flange. 1. A system for further filtering a liquid extract material after an initial extraction process , the system comprising: an integrated deformable flange at the top of the filter cup;', 'an integrated top o-ring that is integrated into the top of the integrated deformable flange;', 'an integrated bottom o-ring that is integrated into the bottom of the integrated deformable flange; and', 'an integrated filter layer that is integrated into the bottom of the filter cup wherein the bottom of the filter cup is gridded to allow flow of filtered material during the filtration process such that filtered material can flow out of the filter cup and filter media cannot flow out of the filter cup; and, 'a semi-rigid filter cup that is substantially cylindrical, the filter cup having a top and a bottom, wherein the top is oriented to receive filter media prior to a filtration process, and material to be filtered during the filtration process such that a flow of the system is from top to bottom, and wherein the filter cup comprises,'} a top tri-clamp flange at the top of the spool, wherein the top tri-clamp flange is configured to mate with the bottom o-ring of the filter cup; and', 'wherein the bottom of the spool includes perforations that permit filtered material from the filter cup to flow out of the bottom of the spool., 'a spool ...

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Номер записи: 81
03-05-2018 дата публикации

WATER-DISPERSIBLE COLORING COMPOSITION

Номер: US20180116253A1
Автор: Koehler Klaus, NAUD Juliette
Принадлежит: Chr. Hansen Natural Colors A/S

Coloring agents comprising carotenoid natural pigments in the form of solid particles being dispersed in an aqueous phase comprising polysorbate as a water-soluble emulsifier, use of the coloring agents, edible products comprising the coloring agents and a method for preparing the coloring agents. 1. A water-dispersible composition comprising a dispersion of at least 2% (w/w) of carotenoid natural hydrophobic pigment in the form of solid particles of an average size of at the most 10 μm , said solid particles being dispersed in an aqueous phase comprising polysorbate as a water-soluble emulsifier andwherein the ratio (w/w) of polysorbate emulsifier:carotenoid pigment is in the range of 1:10 to 4:1; andwherein the carotenoid natural hydrophobic pigment is at least one pigment selected from the group consisting of: bixin, β-carotene, α-carotene, apocarotenals, canthaxanthin, saffron, crocin, capsanthin, capsorubin, lutein, astaxanthin, rubixanthin, violaxanthin, rhodoxanthin and lycopene.2. The water-dispersible composition according to claim 1 , wherein the carotenoid natural hydrophobic pigment is at least one pigment selected from the group consisting of: bixin and β-carotene.3. The water-dispersible composition according to claim 1 , wherein the solid particles have an average size of at the most 2 μm.45-. (canceled)6. The water-dispersible composition according to claim 1 , wherein the ratio (w/w) of polysorbate emulsifier:carotenoid pigment is in the range of 1:4 to 3:1.79-. (canceled)10. The water-dispersible composition according to claim 1 , wherein the carotenoid natural hydrophobic pigment is a water-insoluble pigment.11. The water-dispersible composition according to claim 1 , wherein the water-dispersible composition comprises a dispersion of at least 8% (w/w) of carotenoid natural hydrophobic pigment in the form of solid particles of an average size of at the most 10 μm.1213-. (canceled)14. The water-dispersible composition according to claim 1 , wherein ...

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Номер записи: 82
25-04-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190116855A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A food product comprising:raw ground white meat; and0.01% to about 5% (by weight of the food product) of a non-animal heme-containing protein,wherein cooking the food product results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground white meat lacking the non-animal heme-containing protein.3. The food product of claim 2 , wherein the heme-containing protein is a plant claim 2 , fungal claim 2 , algal claim 2 , or bacterial heme-containing protein.4. The food product of claim 2 , wherein the heme-containing protein is a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin including HbN and HbO claim 2 , a truncated 2/2 globin claim 2 , a hemoglobin 3 including Glb3 claim 2 , a cytochrome claim 2 , or a peroxidase.5. The food product of claim 2 , wherein the heme-containing protein has an amino acid sequence with at least 70% sequence homology to any one of the amino acid sequences set forth in SEQ ID NOs: 1-17 or 21-27.6. The food product of claim 2 , wherein the two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E claim 2 ,E)-2 claim 2 ,4-decadienal; (E claim 2 ,E)-2 claim 2 ,4-heptadienal; (E claim 2 ,E)-2 claim 2 ,4-nonadienal; (E claim 2 ,E)-3 claim 2 ,5-octadien-2-one; (E claim 2 ,Z)-2 claim 2 ,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)- ...

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Номер записи: 83
16-04-2020 дата публикации

OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS

Номер: US20200113219A1
Автор: Jelavich Michael Charles, Klingenberg Andreas, Myers Gale Denise
Принадлежит:

An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed. 1. An opacity modifying agent in particulate form comprising a starch , a dextrin , a film former , and a binder , wherein the agent comprises the starch in an amount from about 75% to about 90% by weight of the agent , wherein the agent comprises the dextrin in an amount from about 2.5% to about 10% by weight of the agent , and wherein the agent comprises the film former in an amount from about 0.1% to about 15% by weight of the agent.2. The agent of claim 1 , wherein the starch is selected from the group consisting of unmodified corn starch claim 1 , modified corn starch claim 1 , unmodified tapioca starch claim 1 , modified tapioca starch claim 1 , unmodified potato starch claim 1 , modified potato starch claim 1 , unmodified rice starch claim 1 , modified rice starch claim 1 , unmodified wheat starch claim 1 , modified wheat starch claim 1 , alkaline treated starch claim 1 , acid treated starch claim 1 , bleached starch claim 1 , roasted starch claim 1 , hydroxypropyl starch claim 1 , oxidized starch claim 1 , and combinations thereof.3. The agent of claim 1 , wherein the dextrin is selected from the group consisting of branched dextrin claim 1 , unbranched dextrin claim 1 , maltodextrin claim 1 , amylodextrin claim 1 , corn dextrin and combinations thereof.4. The agent of claim 1 , comprising film former in an amount of at least about 0.1% and at most about 7% by weight of the agent.5. The agent of claim 1 , wherein the film former is selected from the group consisting of agar claim 1 , alginate claim 1 , carrageenan claim 1 , cassia claim 1 , ...

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Номер записи: 84
03-05-2018 дата публикации

High Pressure Processing Pressure Sensor

Номер: US20180120275A1
Автор: Lyle D. Small, Ruizheng Wang, Timothy J. Owen
Принадлежит: Chromatic Technologies Inc

A pressure sensor and its use for visually determining whether a preselected pressure threshold has been achieved, for example during high pressure processing treatment of a foodstuff The pressure sensor includes a contained color-changing system having a dye, a developer, and a solvent; upon achievement of the preselected pressure threshold, the dye and the developer interact, resulting in a visible color change. Further, the visible color change can be retained upon a decrease in pressure and upon an increase in temperature, thereby effectively recording the achievement of the preselected pressure threshold during the high pressure processing treatment.

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Номер записи: 85
04-05-2017 дата публикации

Compounds, Compositions and Methods for Coloring Edible Materials

Номер: US20170121363A1
Автор: Chatzakis Emmanouil, Dabas Deepti, Lambert Joshua David, Shegog Rachel Marie, Ziegler Gregory Ray
Принадлежит:

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow. 3. The compound of claim 1 , wherein Ris (C(RR))OR.4. The compound of claim 3 , wherein Ris a monosaccharide.8. The compound of claim 1 , wherein the compound is a hue selected from the group consisting of yellow claim 1 , orange and red.10. The edible material of claim 9 , wherein the edible material has a hue selected from the group consisting of orange claim 9 , red and yellow.11. A method of coloring an edible material claim 1 , the method comprising adding to the edible material a compound of .12. A compound prepared by a process comprising the steps of:{'i': 'Persea americana;', 'obtaining a seed of'}grounding the seed to a slurry;incubating the powder;extracting the compound by incubating the powder with an alcohol to form a first mixture;isolating a first liquid from the first mixture;removing the starch from the first liquid;precipitating an impurity in the liquid to form a second mixture;isolating a second liquid from the second mixture;precipitating an insoluble material from the second mixture to form a third mixture;isolating a third liquid from the third mixture;adsorbing the third liquid to a resin; andisolating the compound by eluting the compound from the resin with an alcohol.13. The compound of claim 12 , wherein the alcohol is methanol claim 12 , ethanol claim 12 , acetone claim 12 , citric acid claim 12 , acetic acid claim 12 , or any combination thereof.14. The compound of claim 12 , wherein the resin is a XAD-7 resin.15. A method of imparting a color to a substrate claim 1 , comprising applying a compound of to the substrate.16. The method of claim 15 , where in the color is selected from the group ...

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Номер записи: 86
16-04-2020 дата публикации

BETALAIN COMPOSITIONS AND METHODS THEREFOR

Номер: US20200113922A1
Автор: Pietrzkowski Zbigniew
Принадлежит:

Contemplated compositions and methods employ betalains for treatment of various conditions, and especially osteoarthritis, sinusitis, contact dermatitis, acne, an allergic condition, reduced mental alertness, reduced physical strength, reduced physical endurance, and/or impaired mood. 1. A method of reducing joint pain in an individual , comprising:administering or providing for administration a dehydrated complex betalain mixture comprising a plurality of distinct betalains from a starting material, wherein the distinct betalains have a near natural composition and are present in the mixture at a total betalain concentration of at least 4 wt %;wherein the dehydrated complex betalain mixture further comprises a plurality of sugars, wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 0.3; andwherein the complex betalain mixture is formulated for oral administration and orally administered in an amount that reduces joint pain in the individual.2. The method of claim 1 , wherein the starting material is selected from a group consisting of a beet juice claim 1 , a raw beet or a portion of the raw beet claim 1 , a beet processing waste liquid claim 1 , a beet root culture or culture supernatants claim 1 , a plant material comprising one or more betalains claim 1 , and a near natural betalain product.3. The method of claim 1 , wherein the starting material comprises beet juice.4. The method of claim 1 , wherein the total betalain concentration in the dehydrated complex betalain mixture is at least 10 wt %.5. The method of claim 1 , wherein the total betalain concentration in the dehydrated complex betalain mixture is at least 20 wt %.6. The method of claim 1 , wherein the dehydrated complex betalain mixture further comprises a plurality of sugars claim 1 , wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 2.0.7. The method of claim 1 , wherein the dehydrated complex betalain mixture ...

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Номер записи: 87
16-04-2020 дата публикации

PURIFICATION OF PHYCOBILIPROTEINS

Номер: US20200115423A1
Автор: ATHANE Axel, CAGNAC Olivier, DEMOL Julien
Принадлежит:

The present invention relates to a novel process for purifying phycobiliproteins, in particular acid-pH-resistant phycobiliproteins, the resulting phycobiliproteins, and the uses thereof. 1. A method for purifying acid-pH-resistant phycobiliproteins from a crude extract of acid-pH-resistant phycobiliproteins from cells of phycobiliprotein-producing microorganisms , wherein it comprises the steps ofa) adjusting the pH of the said crude extract of acid-pH-resistant phycobiliproteins to a pH below 6 so as to precipitate organic matter other than acid-pH-resistant phycobiliproteins,b) recovering the supernatant comprising acid-pH-resistant phycobiliproteins andc) isolating acid-pH-resistant phycobiliproteins from the supernatant.2. The method according to claim 1 , wherein the phycobiliprotein is acid-pH-resistant phycocyanin.3. The method according to claim 1 , wherein the phycocyanin comprises a mixture of c-phycocyanin (C-PC) and allophycocyanin (APC) claim 1 , the C-PC/APC molar ratio being at least 5.4. The method according to claim 1 , wherein the pH of the crude extract in step a) is adjusted to a pH below 5.5. The method according to claim 4 , therein the phycobiliprotein comprises at least 95% acid-pH-resistant C-PC and less than 5 mol % APC claim 4 , the percentages being expressed in relation to the total sum of APC and C-PC.6. The method according to claim 1 , wherein the recovery of the supernatant is carried out by filtration.7Cyanidioschyzon, CyanidiumGaldieria.. The method according to claim 1 , wherein the phycobiliprotein-producing microorganism is selected from the group of microalgae strains of the genera and8Galdieria sulphuraria, Cyanidium caldariumCyanidioschyzon merolae.. The method according to claim 7 , wherein the microalga is selected from the strains and9. The method according to claim 1 , wherein the phycobiliproteins contained in the precipitate of step a) are solubilized in an aqueous solution of acid pH and separated from the impurities ...

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Номер записи: 88
27-05-2021 дата публикации

SET-UP FOR MANUFACTURING SPRAY-DRIED POWDERS

Номер: US20210154593A1
Автор: HUNZIKER André, LANG Renè, SCHAFFNER David, Zwick Thomas
Принадлежит:

The present invention relates to a method of manufacturing spray-dried powders. During the process, a solvent is used. The process is done in multiple steps such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate. The invention also relates to a set-up to run the inventive process at industrial scale. 1. A set-up comprising evaporator , mixing unit , vessel , vessel and mixing unit ,wherein evaporator has a feed inlet, a vapor outlet and a liquid outlet, andwherein evaporator, mixing unit, vessel and mixing unit are arranged such that a liquid composition can be fed from vessel into mixing unit and from mixing unit into evaporator through feed inlet of evaporator and from evaporator through liquid outlet of evaporator into mixing unit,characterized in that vessel is arranged such that a liquid composition can be fed from vessel into mixing unit and into mixing unit.2. The set-up according to claim 1 ,wherein the set-up comprises means to control the flow from vessel into mixing unit and/or into mixing unit, and wherein the set-up preferably comprises a pump to control the flow from vessel into mixing unit and/or wherein the set-up preferably comprises a pump to control the flow from vessel into mixing unit, and/orwherein the set-up comprises means to control the flow from vessel into mixing unit, and wherein vessel is preferably provided with a pump to control the flow from vessel into mixing unit.3. The set-up according to claim 1 ,wherein vessel is connected to mixing unit by connection, wherein said connection is preferably a tube, a pipe, a channel, a funnel, a course, a conduit or a duct, and/orwherein said connection has preferably a length of at least 2 meters, more preferably of at least 10 meters and most preferably of at least 100 meters.4. The set-up according to claim 1 , wherein each of said vessels and is capable of holding a volume of at least 100 liters claim 1 ...

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Номер записи: 89
10-05-2018 дата публикации

ANTHOCYANIN DYE PREPARATION

Номер: US20180125105A1
Автор: Imai Masashi, INIWA Minoru, NISHIYAMA Koji, SUZUKI Mayu
Принадлежит:

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. 1. An anthocyanin pigment preparation , comprising:an anthocyanin pigment; andan emulsifier,wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.2. The anthocyanin pigment preparation according to claim 1 , wherein an aqueous solution having a concentration at a color value of 10 has a pH in a range of 3.5 to 10.3. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a liquid.4. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a powder.5. The anthocyanin pigment preparation according to claim 1 , wherein the color value is in a range of 10 to 700.6. The pigment preparation according to claim 1 , wherein the pigment preparation contains an alkalifying agent.7. The anthocyanin pigment preparation according to claim 1 , wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerin fatty acid esters claim 1 , quillaia extracts claim 1 , polysorbates claim 1 , pectin claim 1 , gum arabic claim 1 , gum ghatti claim 1 , xanthan gum claim 1 , sodium carboxymethylcellulose claim 1 , and water-soluble soybean polysaccharides.8. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment is one or more pigments selected from the group consisting of red radish pigments claim 1 , purple sweet potato pigments claim 1 , grape juice pigments claim 1 , and red cabbage pigments.9. The pigment preparation according to claim 1 , wherein claim 1 , when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water claim 1 , or claim 1 , if the sample of the pigment ...

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Номер записи: 90
10-05-2018 дата публикации

Colorant Compounds Derived from Genipin or Genipin Containing Materials

Номер: US20180127587A1
Автор: CANO Esteban Vargas, Correa GARCÉS Edwin Andrés, Echeverri López Luis Fernando, Gil Romero Juan Fernando, Zapata PORRAS Sandra Patricia
Принадлежит:

The present disclosure provides colorant compounds and methods of isolation of the colorant compounds derived from a reaction of genipin and an amine. The colorant compositions comprise purified compounds (e.g., a purified polymer or a purified dimer) obtained from multiple fractioning by chromatography of the reaction resulting material. The purified polymer or dimer can be used as a colorant by itself or in combination with another colorant for imparting color to a food, a drug, a cosmetic, a medical device, and textile products. 199-. (canceled)100. A method of preparing of a black colorant composition comprising{'i': 'Genipa americana', '(a) preparing a juice extract from fruit;'}(b) mixing the juice extract and proline to form a mixture; and(c) isolating a black colorant composition from the mixture of (b).101. A black colorant composition prepared by the method of .102. A method of preparing of a green colorant composition comprising{'i': 'Genipa americana', '(a) preparing a juice extract from fruit;'}(b) mixing the juice extract and tryptophan to form a mixture; and(c) isolating a green colorant composition from the mixture of (b).103. A green colorant composition prepared by the method of .104. A food product comprising a food item and the black colorant composition of .105. The food product of claim 104 , wherein the food item is a solid food item or a liquid food item.106. The food product of claim 105 , wherein the food item is a beverage.107. (canceled)108. (canceled)109. A drug or nutraceutical product comprising a drug or nutraceutical and the black colorant composition of .110. The drug or nutraceutical product of claim 109 , wherein the drug or nutraceutical is in a dosage form selected from the group consisting of tablets claim 109 , gel caps claim 109 , beads claim 109 , pellets claim 109 , pills claim 109 , dragees claim 109 , lozenges claim 109 , ointments claim 109 , capsules claim 109 , powders claim 109 , liquids claim 109 , gels claim 109 , ...

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Номер записи: 91
03-06-2021 дата публикации

Food product and its process of preparation

Номер: US20210161186A1
Автор: Arianna Roi, Aurora Gobessi, Francesca Zuccolo, Greta Titton
Принадлежит: UNIVERSITÀ DEGLI STUDI DI UDINE

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

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Номер записи: 92
17-05-2018 дата публикации

OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS

Номер: US20180132517A1
Автор: Jelavich Michael Charles, Klingenberg Andreas, Myers Gale Denise
Принадлежит:

An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed. 1. An opacity modifying agent in particulate form comprising a starch , a dextrin , a film former , and a binder , wherein the agent comprises the starch in an amount from about 75% to about 90% by weight of the agent , wherein the agent comprises the dextrin in an amount from about 2.5% to about 10% by weight of the agent , and wherein the agent comprises the film former in an amount from about 0.1% to about 15% by weight of the agent.2. The agent of claim 1 , wherein the starch is selected from the group consisting of unmodified corn starch claim 1 , modified corn starch claim 1 , unmodified tapioca starch claim 1 , modified tapioca starch claim 1 , unmodified potato starch claim 1 , modified potato starch claim 1 , unmodified rice starch claim 1 , modified rice starch claim 1 , unmodified wheat starch claim 1 , modified wheat starch claim 1 , alkaline treated starch claim 1 , acid treated starch claim 1 , bleached starch claim 1 , roasted starch claim 1 , hydroxypropyl starch claim 1 , oxidized starch claim 1 , and combinations thereof.3. The agent of claim 1 , wherein the dextrin is selected from the group consisting of branched dextrin claim 1 , unbranched dextrin claim 1 , maltodextrin claim 1 , amylodextrin claim 1 , corn dextrin and combinations thereof.4. The agent of claim 1 , comprising film former in an amount of at least about 0.1% and at most about 7% by weight of the agent.5. The agent of claim 1 , wherein the film former is selected from the group consisting of agar claim 1 , alginate claim 1 , carrageenan claim 1 , cassia claim 1 , ...

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Номер записи: 93
03-06-2021 дата публикации

Method For Making Fructose From Glucose

Номер: US20210164007A1
Автор: Brichant Damien, Valery Eric
Принадлежит:

The invention relates to a method for producing a fructose composition comprising the following successive stages: 1. A method for producing a fructose composition comprising the following successive steps:provision of an initial composition comprising glucose;concentration of the initial composition by evaporation of water to obtain a concentrated initial composition;isomerization of glucose to fructose from the concentrated initial composition, making it possible to obtain an intermediate composition;purification of the intermediate composition in a multicolumn chromatography system, making it possible to obtain a glucose-rich raffinate and a fructose-rich extract;concentration of the extract by evaporation of water;wherein the intermediate composition is not subjected to a concentration step by evaporation of water between the isomerization step and the purification step.2. The method of claim 1 , further comprising a step of removing residual color from the extract prior to the concentration of the extract step.3. The method of claim 1 , further comprising a demineralization step between the isomerization step and the purification step.4. The method of claim 1 , wherein the purification is carried out at a temperature greater than or equal to 50° C.5. The method of claim 1 , wherein the raffinate is recycled and added to the initial composition prior to the concentration of the initial composition step.6. The method of claim 1 , wherein the intermediate composition which is subjected to the purification step has a dry matter mass concentration of 45 to 55%.7. The method of claim 1 , wherein the dry matter mass concentration of the intermediate composition varies by less than 5% claim 1 , between the end of the isomerization step and the beginning of the purification step.8. The method of claim 1 , wherein the multicolumn chromatography system comprises a plurality of columns and intercolumn fluidic links claim 1 , and wherein the velocity of the fluids in the ...

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Номер записи: 94
09-05-2019 дата публикации

Uses of Acylated Anthocyanins Extracted from Black Goji (Lycium ruthenicum Murr.) as a Source of Natural Color

Номер: US20190133159A1
Автор: Giusti Monica M., Tang Peipei
Принадлежит: Ohio State Innovation Foundation

Described herein are natural food colorant compositions that includes acylated anthocyanins extracted from black goji and at least one buffer solution, methods of making, and products using the same. 1. A natural food colorant composition , comprising: acylated anthocyanins extracted from black goji; and , at least one buffer solution , wherein the pH of the buffer solution ranges from about 3.0 to about 10.0.2. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has an acidic pH claim 1 , the composition has a red color.3. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has a pH in the range of about pH 8-pH 9 claim 1 , the composition has a blue color.47. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has a pH of about claim 1 , the composition has a purple color.5. The natural food colorant composition of claim 1 , wherein the composition further includes a metal ion or salt thereof.6. The natural colorant composition of claim 5 , wherein the metal ion is Al.7. The natural colorant composition of claim 1 , wherein the buffer solutions comprise: pH 3-7: citric acid and/or NaHPO; pH 8: NaHPOand/or NaHPO; and pH 9-10: sodium carbonate and/or sodium bicarbonate.8. The natural colorant composition of claim 5 , wherein Al ion is present in the black goji-extract anthocyanin buffer solution based on anthocyanin:metal molar ratio of 1:0 claim 5 , 1:5 claim 5 , 1:10 claim 5 , 1:50 claim 5 , 1:100 in pH 7-10.9. The natural colorant composition of claim 1 , wherein the goji-extracted acylated anthocyanins comprise petunidin-3-rut-5-glu derivatives claim 1 , petunidin-3-gal-5-glu derivatives claim 1 , and delphinidin-3-rut-5-glu derivatives.10. The natural colorant composition of claim 1 , wherein the goji-extracted acylated anthocyanins comprise one or more of: Pt-3-O-gal-5-O-glu; Pt-3-O-glu-5-O-glu; Dp-3-O-rut-(p-coumaroyl)-5-O-glu; Pt-3-O-rut-(cis p-coumaroyl)-5-O- ...

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Номер записи: 95
09-05-2019 дата публикации

Cyanobacteriochromes as color-fast or color-switching food additives

Номер: US20190133160A1
Автор: John Clark Lagarias, Nathan Clarke Rockwell, Shelley S. Martin
Принадлежит: UNIVERSITY OF CALIFORNIA

Compositions and methods are disclosed for the coloring of foodstuffs with recombinant, purified, and/or isolated cyanobacteriochromes (CBCRs). The CBCRs can affect the apparent color of a food by selective absorbing or fluorescing particular wavelengths of light. The CBCRs can have either colorfast properties, in which the CBCRs consistently appear as having a single color, or color changing properties, in which the CBCRs can switch between two states that each appear as a different color.

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Номер записи: 96
10-06-2021 дата публикации

METHODS AND COMPOSITIONS FOR OILSEED MATERIALS

Номер: US20210169096A1
Автор: Randolph Phaedra
Принадлежит:

Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions thereof. Oilseed and squash seed materials may be comminuted, hydrated, curdled, fermented, pressed, aged, or any combination thereof to form plant-based food products. 183.-. (canceled)84Bifidobacterium 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 lipolytica,Zygotorulaspora 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 and85. The composition of claim 84 , wherein said composition comprises at least about 10% whole oilseed material by dry weight.86. The composition of claim 84 , wherein said at least about 5% whole oilseed material by dry weight is ...

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Номер записи: 97
25-05-2017 дата публикации

BEADLETS COMPRISING CAROTENOIDS

Номер: US20170143017A1
Автор: Badolato Boenisch Gabriela, SCHLEGEL Bernd
Принадлежит:

The present invention relates to process for producing beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions. 1. A process for producing beadlets using a spray chilled process or a spray cooling process , wherein the process comprises the following steps:(a) forming a mixture by mixing (i) 25 wt-% to 45 wt-%, based on the total weight of the beadlets, of at least one carotenoid and (ii) 55 wt-% to 75 wt-% of a matrix material which comprises at least one unsaturated (non-hydrogenated), partially saturated (partially hydrogenated) or fully saturated (fully hydrogenated) wax and/or fat having a melting point of from 40° C. to 85° C., and{'b': '1000', '(b) atomizing the mixture of the at least one carotenoid and the matrix material into a chamber and contacting the atomized mixture within the chamber with an air stream which is sufficiently cool to cause droplets of the mixture to solidify and thereby form beadlets having an average particle diameter of 50 μm to μm and with the at least one carotenoid having a particle size (d0.9) inside the beadlets of below 30 μm.'}2. The process according to claim 1 , which further comprises grinding the mixture of the at least one carotenoid and matrix material before atomizing.4. The process according to claim 1 , wherein the at least one carotenoid is present in the mixture in an amount of 25-40 wt-% claim 1 , based on the total weight of the beadlets=.5. The process according to claim 1 , wherein the at least one carotenoid is present in the mixture in an amount of 25-35 wt-% claim 1 , based on the total weight of the beadlets.6. The process according to claim 1 , wherein the melting point of the matrix material is 45° C. to 80° C.7. The process according to claim 1 , wherein the carotenoid is at least one selected from the group consisting of ...

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Номер записи: 98
16-05-2019 дата публикации

METHOD TO NATURALLY BRAND A LETTUCE

Номер: US20190142038A1
Автор: Krijn Marcellinus Petrus Carolus Michael, Nicole Céline Catherine Sarah, VAN DER FELTZ GUS
Принадлежит:

The invention provides a method for providing a non-uniform pigment distribution in a first plant part () of a pigment generating plant (), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (), wherein the first plant part () comprises a second plant part () and a third plant part (), the method comprising subjecting in a first lighting stage at least the first plant part () to first light conditions that inhibit or prevent pigment accumulation in said first plant part (), and subsequently subjecting in a second lighting stage the second plant part () of said first plant part () to second light conditions that promote pigment accumulation in said second plant part () while subjecting the third plant part () of said first plant part () to third light conditions that inhibit or prevent pigment accumulation in said third plant part (). 1. A method for providing a non-uniform pigment distribution in a first plant part of a pigment generating plant , which accumulates pigment upon exposure by light , during indoor cultivation of said plant , wherein the first plant part comprises a second plant part and a third plant part , the method comprising subjecting in a first lighting stage at least the first plant part to first light conditions that inhibit or prevent pigment accumulation in said first plant part , and subsequently subjecting in a second lighting stage the second plant part of said first plant part to second light conditions that promote pigment accumulation in said second plant part while subjecting the third plant part of said first plant part to third light conditions that inhibit or prevent pigment accumulation in said third plant part.2. The method according to claim 1 , comprising selecting the second plant part and the third plant par to form a pattern provided during the second lighting stage by pigment content differences claim 1 , with the second plant part having a higher pigment accumulation than the third ...

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Номер записи: 99
07-05-2020 дата публикации

FORMULATIONS AND METHODS FOR COLOR PRESERVATION OF FRESH MEAT

Номер: US20200138050A1
Автор: HULL Derek, SAINI Jasdeep K.
Принадлежит:

Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon present in a ratio (w/w) to preserve the color of the meat product while still inhibiting outgrowth of spoilage microorganisms. Methods of using the N mixtures to prepare and preserve fresh meat products, and fresh ground meat products containing the mixtures are also provided. 1. A dry mixture for preserving color of a meat product , the dry mixture comprising a dried lemon , and a dried vinegar or a dried rosemary ,wherein a ratio (w/w) of the dried lemon to the dried vinegar is within the range of 5 to 1.2. The dry mixture according to claim 1 , wherein the ratio of the dried lemon to the dried vinegar is about 60% to 80% dried lemon to about 40% to 20% dried vinegar by weight based on the combination of the two.3. The dry mixture according to claim 1 , wherein the dried lemon is prepared by a process comprising:adjusting a lemon juice or lemon juice concentrate to a pH of about 6.8 to 7.3 having a solids content of about 35% to 70% by weight to produce a buffered lemon juice concentrate; anddrying the buffered lemon juice concentrate to produce the dried lemon.4. The dry mixture according to claim 3 , wherein the pH of the lemon juice concentrate is adjusted with a basic buffering or neutralizing agent claim 3 , and wherein the dried lemon has a pH of about 6.5 to 8.0.5. (canceled)6. The dry mixture according to claim 1 , wherein the dried lemon has a moisture content of about 15% or less.7. The dry mixture according to claim 1 , wherein the dried vinegar is a vinegar derived acetate salt.8. The dry mixture according to claim 1 , wherein the dry mixture comprises a dried vinegar and the dried vinegar is derived by treating vinegar with a basic neutralizing agent to produce a partially-neutralized vinegar with a pH of below 7.0 ...

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Номер записи: 100