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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 3015. Отображено 100.
09-02-2012 дата публикации

Compounds, Compositions, and Methods for the Treatment of Beta-Amyloid Diseases and Synucleinopathies

Номер: US20120035230A1
Автор: Alan D. Snow, F. Michael Hudson, Joel Cummings, Luke A. Esposito, Manfred Weigele, Thomas Lake
Принадлежит: ProteoTech Inc

Dihydroxyaryl compounds and pharmaceutically acceptable esters, their synthesis, pharmaceutical compositions containing them, and their use in the treatment of synucleinopathies, such as observed in Parkinson's disease, and the manufacture of medicaments for such treatment.

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Номер записи: 1
26-07-2012 дата публикации

Methods and compositions for increasing the anaerobic working capacity in tissues

Номер: US20120190717A1
Автор: Mark Dunnett, Roger Harris
Принадлежит: Natural Alternatives International Inc

Provided are compositions comprising beta-alanylhistidine peptides and/or beta-alanines, and methods for administering these peptides and amino acids. In one aspect, the compositions and methods cause an increase in the blood plasma concentrations of beta-alanine and/or creatine.

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Номер записи: 2
23-05-2013 дата публикации

Creatine oral supplementation using creatine hydrochloride salt

Номер: US20130131175A1
Автор: Donald W. Miller, Jonathan L. Vennerstrom, Mark C. Faulkner
Принадлежит: Vireo Systems Inc

The present invention is directed to a third generation form of creatine, specifically a creatine hydrochloride salt, that drives significant improvements in muscle development and recovery due to its enhanced bio-availability, while causing fewer negative side effects compared to previous forms of creatine.

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Номер записи: 3
29-08-2013 дата публикации

Powdered cereal compositions comprising non-replicating probiotic microorganisms

Номер: US20130224166A1
Автор: Annick Mercenier, Guénolée Prioult, Sophie Nutten
Принадлежит: Nestec SA

The present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal compositions to be administered to infants or young children. The powdered cereal compositions may be used to strengthen the immune system and/or to treat or prevent inflammatory disorders. For example these benefits can be provided by probiotic micro-organisms. An embodiment of the present invention relates to a powdered cereal composition comprising non-replicating probiotic-micro-organisms, for example bioactive heat treated probiotic micro-organisms.

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Номер записи: 4
03-10-2013 дата публикации

Methods and compositions for increasing the anaerobic working capacity in tissues

Номер: US20130261336A1
Автор: Mark Dunnett, Roger Harris
Принадлежит: Natural Alternatives International Inc

Provided are compositions comprising beta-alanylhistidine peptides and/or beta-alanines, and methods for administering these peptides and amino acids. In one aspect, the compositions and methods cause an increase in the blood plasma concentrations of beta-alanine and/or creatine.

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Номер записи: 5
10-10-2013 дата публикации

Sweet particulate fat-containing powder, its preparation and its use

Номер: US20130266718A1
Автор: Albert van der Vegt, Hendrik Jan Bisschop
Принадлежит: Friesland Brands BV

The present invention relates to powders comprising, based on dry weight: (a) 25-75 wt. % carbohydrates, including at least 50% sucrose by weight of said carbohydrates; (b) 10-70 wt. % fat; and (c) 0.4-20 wt % protein; wherein the powder comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded therein; and wherein at least 40% of the sucrose is present in crystalline form. Processes of preparing the powders are also provided, comprising: (a) providing a dispersion comprising fat, carbohydrate, protein and water, and having a dry solids content of 50-75 wt. %; (b) providing a finely divided particulate sucrose; and (c) spray drying the dispersion into a spray drier whilst continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt. % based on the total weight of carbohydrates in the final spray dried product.

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Номер записи: 6
23-01-2014 дата публикации

Process for the production of a powdered composition, the powdered composition obtained thereby and uses thereof

Номер: US20140023772A1
Автор: Geertje Katrien Huijs, Joep VAN DEN BRENK, Johan Michiel Adriaan Bosman
Принадлежит: Nutricia NV

The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composition.

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Номер записи: 7
06-01-2022 дата публикации

FLAVONOID DELIVERY SYSTEM

Номер: US20220000160A1
Автор: Acevedo Fani Alejandra, Loveday Simon Derek Miller, Niu Zhigao, Rashidinejad Ali, Singh Harjinder, Thompson Abby Kerrin
Принадлежит:

The invention relates to a flavonoid delivery system comprising a co-precipitate of a hydrophobic flavonoid and a protein. The flavonoid delivery system comprises a high ratio of flavonoid to protein, allowing food products to be fortified with relatively large amounts of flavonoid without compromising the sensory properties of the food product. 1. A flavonoid delivery system comprising a co-precipitate of a hydrophobic flavonoid and a protein.2. The flavonoid delivery system of wherein the co-precipitate comprisesthe hydrophobic flavonoid entrapped in a protein matrix.3. The flavonoid delivery system of wherein the co-precipitate comprisesnanocrystals of the hydrophobic flavonoid entrapped in the protein matrix.4. The flavonoid delivery system of wherein the co-precipitate has been dispersed in a phosphate solution and spray dried.5. The flavonoid delivery system of claim 1 , wherein the hydrophobic flavonoid and the protein are selected such that they both precipitate from aqueous solution at an isoelectric point of the protein.6. The flavonoid delivery system of wherein the hydrophobic flavonoid has a hydrophobicity of about 2 to about 4 and/or is soluble in aqueous solution at high pH claim 1 , preferably above 10.7. The flavonoid delivery system of wherein the hydrophobic flavonoid is selected from rutin claim 1 , naringenin claim 1 , quercetin claim 1 , curcumin claim 1 , hesperidin claim 1 , alpha-naphthoflavone (ANF) claim 1 , beta-naphthoflavone (BNF) claim 1 , catechin and catechin derivatives claim 1 , chrysin claim 1 , luteolin claim 1 , myricetin and anthocyanins.8. The flavonoid delivery system of wherein the protein has an isoelectric point of about 4 to about 6.5.9. The flavonoid delivery system of wherein the protein is selected from sodium caseinate claim 1 , soy protein isolate claim 1 , pea protein isolate claim 1 , denatured whey protein isolate and milk protein isolate.10. The flavonoid delivery system of wherein a mass ratio of protein: ...

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Номер записи: 8
03-01-2019 дата публикации

HEAT STERILIZED HIGH PROTEIN COMPOSITIONS COMPRISING WHEY PROTEIN AND AT LEAST ONE COMPONENT SELECTED FROM (I) A SACCHARIDE, (II) A PHOSPHATE AND (III) A CITRATE

Номер: US20190000129A1
Автор: BRAUN Marcel
Принадлежит: NESTEC S.A.

The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein. Finally, the invention concerns the use of whey protein and at least one component as described for the heat sterilized composition, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition. 1. A heat sterilized composition comprising:a protein source in an amount of 1 to 20% by weight of the composition, the protein source containing whey protein and at least one component selected from the group consisting of(i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition,(ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition,(iii) a citrate component in an amount of 0.07% to 5% by weight of the composition.2. The composition according to wherein the whey protein is selected from the group consisting of whey protein isolate and whey protein concentrate.3. The composition according to wherein the saccharide component is a sugar selected from ...

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Номер записи: 9
03-01-2019 дата публикации

METHOD FOR PRODUCING EXTRACTS CONTAINING HYDROXYCINNAMIC COMPOUNDS FROM VEGETABLE WASTE PRODUCTS

Номер: US20190000787A1
Автор: NOVEJARQUE CONDE José Antonio, PONS RAGA José Vicente
Принадлежит: HIDROXICINAMICS, S.L.

The invention relates to a method for producing an extract containing hydroxycinnamic acids, characterised in that the method uses one or more vegetable waste products from the production of vegetable food products as a raw material, and comprising the following steps: a) selecting at least one waste product from at least one specific vegetable; b) extracting the hydroxycinnamic acids present in the waste product; c) separating the main liquid phase containing the extracted compounds from the solids; d) clarifying the liquid phase produced in step c); and e) concentrating the clarified liquid phase. The invention also relates to the extract produced via this production method, and the formulations containing this extract. 1. A method for producing an extract comprising hydroxycinnamic acids , characterized in that the method uses as raw material one or more plant wastes from the production of plant-based food products , and comprises:a) selecting at least one waste product from at least one plant species,b) extracting the hydroxycinnamic acids present in the waste by means of a technique selected from the group consisting of washing, decoction, maceration, percolation and a combination of any of the above,c) separating the main liquid phase which comprises the compounds extracted from the solids with a size greater than 2 mm,d) clarifying the liquid phase obtained in stage c), ande) concentrating the clarified liquid phase.2. The method for producing an extract according to claim 1 , wherein the plant waste used as raw material comes from the industrial processing or use of plant-based products.3. The method for producing an extract according to claim 2 , wherein the plant waste used as raw material is selected from the group consisting of skins claim 2 , leaves claim 2 , stalks claim 2 , bracts claim 2 , pulp claim 2 , packagings and rejected product.4Cynara scolymusSolanum melongenaCoffea arabicaAristotelia chilensisPunica granatumMangifera indicaNicotiana tabacum ...

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Номер записи: 10
02-01-2020 дата публикации

STABLE DRY POWDERS AND EMULSIONS CONTAINING PROBIOTICS

Номер: US20200000860A1
Автор: Bromley Philip J.
Принадлежит:

Compositions and methods for mucosal delivery of agents are provided. The emulsion compositions are intended for administration to a mucosal surface, such as oral, gastrointestinal and nasal mucosa. The emulsion compositions provided contain one or more mucoadhesive proteins and an agent to be delivered. Methods for delivery of agents using the compositions provided herein are also provided. 1. A powder composition , comprising , by weight % of the composition:5%-25% probiotic; and wherein:', 'the total of probiotic and mucoadhesive protein is 20%-35%;, '5%-25% mucoadhesive protein,'}30%-50% ingestible oil;5%-15% surfactant other than a vitamin E derivative;10%-20% binder; and4%-12% stabilizer.2. The powder composition of claim 1 , wherein the mucoadhesive protein is a lactoferrin; the oil is MCT oil; the surfactant is a sucrose fatty acid ester; the binder is a dextrin or maltodextrin; and the stabilizer is a carbonate or bicarbonate.3. A powder composition claim 1 , comprising a probiotic claim 1 , and a mucoadhesive protein claim 1 , wherein:the total amount of the probiotic and mucoadhesive protein is up to at or about 15-35%, wherein the ratio thereof is between 1:5 and 5:1;the powder contains at least 5% by weight of probiotic; andthe probiotic and mucoadhesive protein are associated via physical or chemical bonds with probiotic surface proteins.4. The powder composition of claim 3 , wherein the mucoadhesive protein is a lactoferrin.5. The powder composition of claim 3 , further comprising the total amount of sugar fatty acid ester and binder is between 5% and 60%, or 20% and 55%, or 30% and 60%, by weight, of the powder; and', 'the mixture of sugar fatty acid ester and binder contains at least 5% sugar fatty acid ester., 'a mixture of sugar fatty acid ester and a binder, wherein6. A powder composition claim 3 , comprising a probiotic and a mucoadhesive protein claim 3 , wherein:the amount of sucrose fatty acid ester (SFAE) surfactant is 5%-15%, by weight;the ...

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Номер записи: 11
06-01-2022 дата публикации

METHODS OF SEPARATING FILAMENTOUS FUNGI AND OTHER COMPONENTS FROM MOLD-FERMENTED COMPOSITIONS, AND USES OF SEPARATED COMPONENTS

Номер: US20220002644A1
Автор: Le Kimberlie, Nixon Joshua
Принадлежит:

Methods of separating components traditionally considered as waste material from mold-fermented compositions are described. The waste components can be separated either from unfiltered compositions or from a separation stream separated from a composition. In some embodiments, filamentous fungus used in the production of the mold-fermented composition is specifically targeted for separation. Incorporation of separated waste components into various products are also described herein. In some embodiments, the separated components are used in alternative meat products and other foods designed for human consumption. Separated components can also be used in animal feed, as feed stock for other fermentation processes, or for use in treating food, creating cosmetics, or chemical processes. 123.-. (canceled)24. A method of separating one or more components from a mold-fermented composition , comprising:separating from a mold-fermented composition a first separation composition during the process of producing a final version of the mold-fermented composition; andisolating or separating a second separation composition from the first separation composition, the second separation composition comprising a first separation component and a second separation component;wherein the first separation component and the second separation component are each selected from the group consisting of mold, yeast and residual undigested protein; andwherein the first separation component and the second separation component combined are greater than 50 wt % of the second separation composition.25. The method of claim 24 , wherein the mold-fermented composition is a mold-fermented beverage.26. The method of claim 25 , wherein the mold-fermented beverage is sake and the first separation composition is sake kasu claim 25 , or the mold-fermented beverage is mirin and the first separation composition is mirin kasu.27. The method of claim 24 , wherein the mold-fermented composition is a mold-fermented ...

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Номер записи: 12
04-01-2018 дата публикации

METHOD OF CONTROLLING THE SPRAY DROPLET SIZE OF A SPRAY NOZZLE APPARATUS FOR SPRAY-DRYING APPLICATIONS, SPRAY DRYING APPARATUS AND NOZZLE THEREFORE

Номер: US20180001334A1
Автор: Erdmann Peter, FRANKHAUSER Peter, NYDEGGER Martin, SANDERS Dale Richard, Schmied Christian, STRANZINGER Michael
Принадлежит:

A method of controlling the spray droplet size of a spray nozzle apparatus, in particular for the manufacturing of food powders, delivered to the spray nozzle comprises the following steps: a) providing a paste of a product to be sprayed by a spray nozzle; b) continuously determining the shear viscosity (η) of the product paste delivered to the spray nozzle; c) determining the mass flow rate (Qm) of the product paste delivered to the spray nozzle; d) determining the static pressure (P) of the product paste delivered to the spray nozzle; e) determining the density (p) of the product paste delivered to the spray nozzle; f) delivering the data obtained in steps b) to e) to a control device comprising a computer and a memory; g) calculating control data for adjusting the spray nozzle on the basis of the data obtained in steps b) to e) and on nozzle geometry parameters stored in the memory; h) sending the control data as control signals to a control means of the spray nozzle and adjusting the spray nozzle accordingly. 1. A method of controlling the spray droplet size of a spray nozzle apparatus delivered to the spray nozzle , the method comprises the following steps of:a) providing a paste of a product to be sprayed by a spray nozzle;b) continuously determining the shear viscosity of the product paste delivered to the spray nozzle;c) determining the mass flow rate of the product paste delivered to the spray nozzle;d) determining the static pressure of the product paste delivered to the spray nozzle;e) determining the density of the product paste delivered to the spray nozzle;f) delivering the data obtained in steps b) to e) to a control device comprising a computer and a memory;g) calculating control data for adjusting the spray nozzle on the basis of the data obtained in steps b) to e) and on nozzle geometry parameters stored in the memory; andh) sending the control data as control signals to a control means of the spray nozzle and adjusting the spray nozzle accordingly ...

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Номер записи: 13
02-01-2020 дата публикации

PLATED YEAST FORMULATIONS

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

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

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Номер записи: 14
13-01-2022 дата публикации

PLANT TISSUE-DERIVED NANOPARTICLES AND FOOD POWDERS

Номер: US20220008349A1
Автор: BAKOVIC Marica, CORREA-BETANZO Julieta, NOSRATI Nagisa, PADMANABHAN Priya, PALIYATH Gopinadhan, TIWARI Krishnaraj
Принадлежит: PSIGRYPH INC.

Provided herein are nanoparticles including self-assembled cellular components derived from a homogenized plant tissue. Also provided are food powders and other related compositions. Methods for preparing such nanoparticles and food powders, as well as uses thereof in the treatment or prevention of diseases or disorders in a subject and/or as delivery vehicles are also described. 1. A nanoparticle comprising self-assembled cellular components derived from a homogenized plant tissue , the cellular components comprising one or more structural carbohydrates or cleavage products thereof , wherein lipids are not a structural component of the nanoparticle.2. The nanoparticle of claim 1 , wherein the nanoparticle is substantially lipid-free.3. The nanoparticle of or claim 1 , wherein the nanoparticle comprises pectin claim 1 , hemicellulose claim 1 , peptide and/or protein claim 1 , an organic acid claim 1 , at least one polyphenol claim 1 , cleavage products thereof claim 1 , or any combination thereof.4. The nanoparticle of any one of - claim 1 , wherein the nanoparticle comprises:a pectin-based inner core;an intermediate layer surrounding the inner core, the intermediate layer comprising macromolecules of pectin and hemicellulose and/or cleavage products thereof, polyphenol, and organic acid; anda fibrillated outer layer comprising macromolecular carbohydrate and protein, optionally formed from catabolism during ripening and/or during homogenization of the plant tissue.5. The nanoparticle of or claim 1 , wherein the organic acid comprises malic acid claim 1 , ascorbic acid claim 1 , or both.6. The nanoparticle of any one of - claim 1 , wherein the polyphenol comprises an anthocyanin.7. The nanoparticle of any one of - claim 1 , wherein the cellular components comprise those liberated from the plant tissue during ripening or during homogenization of ripened fruit claim 1 , which are capable of self-assembling into the nanoparticle.8. The nanoparticle of any one of - ...

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Номер записи: 15
14-01-2021 дата публикации

LACTASE-CONTAINING DOUBLE MICROCAPSULE, PREPARATION METHOD THEREFOR, AND USE THEREOF

Номер: US20210007367A1
Автор: AHN Sung-Il, KWAK Hae-Soo
Принадлежит:

The present invention provides a lactase-containing double microcapsule which includes; lactase provided as a core material; and a primary coating material and a secondary coating material, which are sequentially coated on the core material to be formulated, a method for preparing the lactase-containing double microcapsule, and a dairy product including the lactase-containing double microcapsule as a use of the lactase-containing double microcapsule. 1. A lactase-containing double microcapsule comprising: lactase provided as a core material; and a primary coating material and a secondary coating material , which are sequentially coated on the core material to be formulated.2. The lactase-containing double microcapsule according to claim 1 , wherein the primary coating material includes at least one selected from the group consisting of medium-chain triglyceride (MCT) claim 1 , hydrogenated corn oil claim 1 , soybean oil claim 1 , safflower seed oil and butter oil.3. The lactase-containing double microcapsule according to claim 1 , wherein the secondary coating material includes at least one selected from the group consisting of hydroxypropyl methylcellulose phthalate claim 1 , zein claim 1 , shellac claim 1 , Eudragit claim 1 , cellulose acetate phthalate claim 1 , cellulose acetate succinate claim 1 , polyvinyl acetate phthalate claim 1 , cellulose acetate trimellitate claim 1 , hypromellose acetate succinate and phenyl salicylate.4. The lactase-containing double microcapsule according to claim 1 , wherein the formulation is in any form selected from the group consisting of powders claim 1 , solution claim 1 , tablets claim 1 , and granules.5. A method for preparing lactase-containing double microcapsule comprising:providing lactase as a core material, and stirring the core material with a primary coating material and a primary emulsifier to obtain an emulsion of lactase;stirring the emulsion of lactase with secondary coating material and a secondary emulsifier ...

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Номер записи: 16
11-01-2018 дата публикации

PROCESS AND FACILITY FOR PRODUCING A POWDERED POROUS PRODUCT

Номер: US20180007950A1
Автор: BRISSET Alain, COLLADO Maxime
Принадлежит:

Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided, —by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, and—the liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%. 114-. (canceled)15. A method for producing a powdery porous product , wherein:a viscous initial product having both a temperature comprised between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided,by means of a pump provided upstream from at least one aerator, the viscous initial product is transferred as such as far as said at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, for obtaining a liquid foam continuously leaving the aerator, andthe liquid foam continuously leaving said at least one aerator is continuously pushed into an inlet of a treatment device which, continuously divides and then dries this liquid foam in order to obtain a powdery porous product which has a dry material level greater than 90%.16. The method according to claim 15 , wherein the specific gravity of the liquid foam leaving said at least one aerator is comprised between 25 and 80% of the specific gravity of the viscous initial liquid.17. The method according to claim 15 , wherein the liquid foam is continuously pushed from the outlet of said at least one aerator to the inlet of the treatment device either exclusively under the effect of the pressure prevailing in said at least one aerator claim 15 , or ...

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Номер записи: 17
27-01-2022 дата публикации

DIETARY BUTYRATE

Номер: US20220023248A1
Автор: Forbes-Blom Elizabeth, Heine Ralf, Kuslys Martinas, PATIN AMAURY
Принадлежит:

A compound having the formula (1), (2), (3) or (4), or combinations thereof, for use in the prevention or treatment of dehydration, and/or in the treatment of diarrhea, wherein R1, R2, R3, R4, R5 and R6 are independently, a long chain fatty acid having between 16 and 20 carbons. 2. A method according to claim 1 , wherein the compound or combinations thereof are for administration in combination with an oral rehydration solution (ORS).3. A method according to claim 1 , wherein the compound or combinations thereof are present in a form selected from the group consisting of an oral rehydration solution (ORS) claim 1 , a nutritional composition claim 1 , a dietary supplement claim 1 , an infant formula or a follow on-formula.5. An oral hydration solution according to claim 4 , further comprising a prebiotic.6. An oral rehydration solution according to in the form of a powder for rehydration in a form selected from the group consisting of a liquid claim 5 , a tablet for rehydration in a liquid claim 5 , and a beverage.7. (canceled)8. A method according to claim 1 , wherein a combination of a compound having formula (1) and a compound having formula (2) is used.9. A method according to claim 1 , wherein a combination of a compound having formula (1) and a compound having formula (2) is used claim 1 , and wherein the combination is present in a composition that comprises a compound having formula (1) in an amount of at least 10% by weight of the total butyrate moiety containing triglycerides in the composition claim 1 , and a compound having formula (2) in an amount of at least 10% by weight of the total butyrate moiety containing triglycerides in the composition.10. A method according to claim 1 , wherein the compound having the formula (4) as the main butyrate moiety containing triglyceride in the composition claim 1 , wherein the compound of formula (4) provides at least 20% claim 1 , by weight of the butyrate moiety containing triglycerides in the composition.11. A ...

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Номер записи: 18
03-02-2022 дата публикации

POWDERED FOOD COMPOSITION COMPRISING ERIOCITRIN

Номер: US20220031723A1
Автор: GUERRERO MARTINEZ Juan Ramon, ROIG ALMIRALL Francisco Javier, VILLAR GONZALEZ Agustin
Принадлежит:

A method for treating inflammation, cancer, neurodegenerative diseases, diabetes, cardiovascular diseases, vascular diseases, cutaneous diseases, in a subject in need thereof. The method includes administering to a subject in need thereof an effective amount of a powdered food composition, obtained from lemon containing between 1% and 30% (w/w) of eriocitrin, in a dose of eriocitrin between 5 and 35 mg per day. 1. A method for treating inflammation , cancer , neurodegenerative diseases , diabetes , cardiovascular diseases , vascular diseases , cutaneous diseases , in a subject in need thereof , the method comprising:administering to a subject in need thereof an effective amount of a powdered food composition, obtained from lemon comprising between 1% and 30% (w/w) of eriocitrin, in a dose of eriocitrin between 5 and 35 mg per day.2. The method according to claim 1 , wherein the eriocitrin is administered in a dose of eriocitrin between 7 and 30 mg per day.3. The method according to claim 1 , wherein the administered composition further comprises other flavonoids.4. The method according to claim 1 , wherein said flavonoids are apigenin 6 claim 1 ,8-di-C-Glu (Vicenin-2) claim 1 , chrysoeryiol 6 claim 1 ,8-di-C-Glu and/or limocitrin HMG-Glu.5. The method according to claim 1 , wherein the eriocitrin is extracted from a lemon extract.6. The method according to claim 1 , wherein the eriocitrin is extracted from the lemon fruit.7Citrus limon. The method according to claim 1 , wherein the eriocitrin is obtained from the fruit of (L.) Osbeck.8. The method according to claim 1 , wherein the method consists essentially of the administering to the subject in need thereof the effective amount of the composition.9. The method according to claim 1 , wherein the powdered food composition is administered daily claim 1 , every other day claim 1 , 3×/week claim 1 , or once per week.10. A method for obtaining a powdered food composition comprising between 1% and 30% (w/w) of ...

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Номер записи: 19
17-01-2019 дата публикации

Encapsulated Oil for Powdered Instant Food Products

Номер: US20190014810A1
Автор: HEITKE Ben, Van Lengerich Bernhard, Walther Goeran
Принадлежит: GENERAL MILLS, INC.

An encapsulated product including solid particles of a matrix in which discrete, film coated oil droplets are embedded is provided. The matrix includes a continuous phase in which a discrete phase of the matrix and the oil droplets are embedded. The encapsulated product disintegrates readily in water or an aqueous solution. 2. The encapsulated product of claim 1 , wherein the continuous phase further comprises a softener selected from glycerol claim 1 , inositol claim 1 , high fructose corn syrup claim 1 , honey claim 1 , and a combination thereof in an amount of about 1-7% by weight of the particle.3. The encapsulated product of claim 1 , wherein the continuous phase further comprises an antioxidant or component that improves the effect of an antioxidant selected from ascorbic acid claim 1 , sodium ascorbate claim 1 , citric acid claim 1 , sodium citrate claim 1 , potassium citrate claim 1 , calcium citrate claim 1 , erythorbic acid claim 1 , and combinations thereof.4. The encapsulated product of claim 1 , wherein the continuous phase comprises pre-gelatinized starch claim 1 , maltodextrin claim 1 , whey protein claim 1 , a caseinate claim 1 , or a combination thereof.5. The encapsulated product of claim 1 , wherein the film of the film coated droplets comprises whey protein claim 1 , a caseinate claim 1 , a plant protein claim 1 , a gum claim 1 , or a combination thereof.6. The encapsulated product of claim 1 , wherein the continuous phase comprises whey protein claim 1 , and the film of the film coated oil droplets contains substantially no caseinate.7. The encapsulated product of claim 1 , wherein the continuous phase comprises whey protein claim 1 , and includes inositol in an amount of about 1-7% by weight of the particle.8. The encapsulated product of claim 1 , wherein the continuous phase comprises a water soluble carbohydrate claim 1 , and includes glycerol in an amount of about 1-7% by weight of the particle claim 1 , and contains substantially no protein ...

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Номер записи: 20
15-01-2015 дата публикации

Method and system for entrapping pressurized gas in powdered food or beverage products

Номер: US20150017298A1
Автор: Aaron R. Colmerauer, Bary Lyn Zeller, Evan J. Turek, Gerald Olean Fountain, Philip James Oxford, Vijay K. Arora
Принадлежит: Intercontinental Great Brands LLC

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

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Номер записи: 21
21-01-2021 дата публикации

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

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

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

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Номер записи: 22
21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

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

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

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Номер записи: 23
25-01-2018 дата публикации

PROCESS FOR IMPROVING THE ORGANOLEPTIC AND NUTRITIONAL PROPERTIES OF LEGUME MEAL AND COMPONENTS AND DERIVATIVES THEREOF

Номер: US20180020705A1
Автор: Vezzani Massimo
Принадлежит: Ambiente E Nutrizione S.R.L.

Process for the production legume meal comprising the steps of: a) providing a wet heat treatment reactor comprising a cylindrical tubular body () with horizontal axis, having an opening () for the introduction of legume meal and water or an aqueous solution and having at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body; b) feeding a continuous flow of meal into the reactor, in which the rotor () is rotated at a speed greater than or equal to 150 rpm; c) feeding into the reactor, together with the flow of meal, a continuous flow of water or aqueous solution, which is dispersed into minute droplets; d) centrifuging the aforementioned flows against the inner wall of the reactor, thus forming a highly turbulent, dynamic, thin tubular fluid layer, while advancing in substantial contact with the inner wall of the reactor towards the discharge opening (); e) discharging from the discharge opening () a continuous flow of a wet meal (moisture content 20-40%); f) providing a thermal dehydration and treatment reactor, comprising a cylindrical tubular body () with horizontal axis, having at least one inlet opening () and at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body () and comprising a shaft provided with elements () projecting radially therefrom; g) feeding the wet meal into the thermal dehydration and treatment reactor, the inner wall of the reactor being kept at a temperature of at least 100° C. and the rotor () being rotated at a speed of at least 150 rpm; h) centrifuging and causing the wet meal to advance inside the reactor by the action of the rotor (); i) discharging from the discharge opening () of the reactor a continuous flow of legume meal having a moisture content of between 2% and 15%. 115-. (canceled)16. A process for the production of legume meal comprising the steps of:a) providing a wet heat treatment reactor comprising a ...

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Номер записи: 24
25-01-2018 дата публикации

MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS

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

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

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Номер записи: 25
10-02-2022 дата публикации

SYSTEM AND METHOD FOR EXTRACTING A PROTEIN FOOD PRODUCT

Номер: US20220039431A1
Автор: Lingham Christa, Lingham Rod, McFarlane Phillip, McKeegan Brendan
Принадлежит: Australian Plant Proteins Pty Ltd

Disclosed herein are systems and methods of extracting a high protein food product from legumes comprising: milling a supply of legumes to form a fine powder; hydrating the fine powder to form a liquid slurry; separating solids from the liquid slurry to form a milk-like fluid; pasteurising said milk-like fluid to remove unwanted organisms therefrom; filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; and removing most of the moisture from the substantially liquid product to generate a high protein food product in the form of a powder. 1. A method of extracting a high protein food product from legumes comprising:milling a supply of legumes to form a fine powder;hydrating the fine powder to form a liquid slurry;separating solids from the liquid slurry to form a milk-like fluid;pasteurising said milk-like fluid to remove unwanted organisms therefrom;filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; andremoving moisture from the substantially liquid product to generate a high protein food product in the form of a powder.2. A method according to claim 1 , wherein the step of milling the supply of beans comprises screening the beans to remove oversized beans and material from the process.3. A method according to claim 2 , wherein the step of milling comprises passing said screened beans to a mill for grinding into a fine powder.4. A method according to claim 3 , wherein the size of the fine powder is no greater than 300 microns.5. A method according to wherein the step of hydrating the fine powder comprises mixing the fine powder with water at a temperature of between 40-45° C.6. A method according to wherein the step of hydrating the fine powder comprises further mixing the water and the fine powder with 10% NaOH so as to adjust the pH level of the resultant mixture to around pH 9.3.7. A method according to claim 1 , wherein the step of hydrating ...

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Номер записи: 26
25-01-2018 дата публикации

Container for mixable powder or liquids

Номер: US20180022527A1
Автор: Ariel Leibovitch
Принадлежит: Individual

A removable container for powder or liquid includes a housing, a spilling mechanism and a bypass element. The housing hangs within a bottle and is capable of storing powder within the bottle while being sealed from a precursor liquid held within the bottle. The spilling mechanism enables the powder to spill out of the housing and into the precursor liquid and the bypass element provides the precursor liquid out of the bottle without mixing with the stored powder.

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Номер записи: 27
01-02-2018 дата публикации

DRY MIXTURE IN PARTICULATE FORM FOR PREPARATION OF LIQUID FOODS WITH DISPERSED GAS BUBBLES

Номер: US20180027846A1
Автор: ARNAUDOV Luben Nikolaev, Poortinga Albert Thijs, STOYANOV Simeon Dobrev, van SEEVENTER Paul Bastiann
Принадлежит:

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes. 1. A composition in the form of a dry mixture in particulate form for preparation of a liquid food composition containing dispersed gas bubbles in a continuous liquid phase , the dry mixture in particulate form comprising:an instant flavour component in particulate form;a water-soluble gas release agent in particulate form that releases gas bubbles upon reconstitution in water; anda hydrocolloid in particulate form that provides an apparent yield stress of at least 0.3 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid;and wherein the instant flavour component is suitable to prepare ice cream and/or desserts and/or milk shakes, which are intended for serving at a temperature below 0° C;.2. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.3 Pa within a period of 15 seconds after the addition of water to reconstitute the hydrocolloid.3. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.5 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid.4. The composition according to claim 1 , wherein the hydrocolloid has a hydration rate in water at a temperature of 23 ° C. at a concentration of 1 wt % and a volume weighted mean diameter D4.3 of the hydrocolloid ranging from 40 to 200 micrometer claim 1 , of less than 3 minutes.5. The composition according to claim 1 , wherein the hydrocolloid comprises a xanthan gum claim 1 , having the following properties in solution at 23±2 ° C.:a hydration rate ...

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Номер записи: 28
31-01-2019 дата публикации

GLYCEMIC REDUCING COMPOSITION

Номер: US20190029307A1
Автор: GOH Zhi Min Verleen
Принадлежит: ALCHEMY FOODTECH PTE. LTD.

The invention relates to an advanced food material in the form of a composition for lowering the glycemic index of a foodstuff and a composite comprising said composition and said foodstuff particularly, but not exclusively, wherein said foodstuff has a glycaemic index which is favourably lowered by the addition of said material. Said composition comprises or consists of insoluble resistant starch in an amount of 40-80% by weight of the composition, soluble fibre, and at least one carbohydrate enzyme in hibitor. 1. An advanced food material in the form of a composition for lowering the glycemic index of a foodstuff comprising or consisting of insoluble resistant starch , soluble fibre , and at least one carbohydrate enzyme inhibitor(s) wherein said resistant starch is present in an amount selected from the range 40-80% by weight of the composition.2. The advanced food material according to wherein said insoluble resistant starch is present in an amount selected from the group comprising or consisting of: 40% claim 1 , 41% claim 1 , 42% claim 1 , 43% claim 1 , 44% claim 1 , 45% claim 1 , 46% claim 1 , 47% claim 1 , 48% claim 1 , 49% claim 1 , 50% claim 1 , 51% claim 1 , 52% claim 1 , 53% claim 1 , 54% claim 1 , 55% claim 1 , 56% claim 1 , 57% claim 1 , 58% claim 1 , 59% claim 1 , 60% claim 1 , 61% claim 1 , 62% claim 1 , 63% claim 1 , 64% claim 1 , 65% claim 1 , 66% claim 1 , 67% claim 1 , 68% claim 1 , 69% claim 1 , 70% claim 1 , 71% claim 1 , 72% claim 1 , 73% claim 1 , 74% claim 1 , 75% claim 1 , 76% claim 1 , 77% claim 1 , 78% claim 1 , 79% and 80% claim 1 , including every 0.1% integer there between.3. The advanced food material according to wherein said insoluble resistant starch is artificially manufactured or derived from a natural source claim 1 , optionally wherein said insoluble resistant starch is derived from a natural source selected from the group comprising: grains claim 1 , seeds claim 1 , legumes claim 1 , corn claim 1 , rice claim 1 , oat claim 1 , ...

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Номер записи: 29
30-01-2020 дата публикации

Method for producing fermented bamboo extract and immunostimulating agent

Номер: US20200029610A1
Автор: Osamu TAMAI
Принадлежит: Individual

An object of the present invention is to provide a new application of bamboo based on new functions. A method for producing a fermented bamboo extract comprises a pulverization step of pulverizing bamboo to obtain bamboo powder, a fermentation step of fermenting the bamboo powder with lactic acid bacteria to obtain a fermented bamboo product, and an extraction step of subjecting the fermented bamboo product to hot water extraction to obtain an extract.

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Номер записи: 30
30-01-2020 дата публикации

NUTRITIONAL SUPPLEMENT CONTAINING IRON

Номер: US20200030393A1
Автор: BIAN Yilin, WICKING J. Bruce
Принадлежит:

A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described. 1. A process for forming an iron supplement suitable for human consumption , the process comprising:providing a culture medium comprising an agricultural by-product or a food processing by-product with inorganic iron salts or iron compounds to provide at least 100 mg/L iron to the culture medium;{'i': Aspergillus oryzae', 'Aspergillus niger, 'culturing filamentous fungi selected from or in the culture medium to accumulate iron in the filamentous fungi in organic form; and'}harvesting the filamentous fungi containing iron to form an iron supplement containing fungal biomass having at least 2000 mg/kg iron in organic form.2. The process according to wherein the inorganic iron salts or iron compounds provide at least 200 mg/L iron to the culture medium.3. The process according to wherein the inorganic iron salts or iron compounds provide at least 1000 mg/L iron to the culture medium.4. The process according to wherein the inorganic iron salts or iron compounds provide at least 2000 mg/L iron to the culture medium.5. The process according to wherein the agricultural by-product is selected from the group consisting of condensed corn soluble (Syrup) claim 1 , corn process by-products claim 1 , wheat process by-products claim 1 , soybean process by-products claim 1 , and combinations thereof.6. The process according to wherein the agricultural by-product is Syrup.7. The process according to wherein the food processing by-product is selected from the group consisting of corn steeping liquor claim 1 , corn stillage claim 1 , soybean whey claim 1 , sugar cane and beet molasses claim 1 , soybean hull claim 1 , wheat bran claim 1 , wheat hull claim 1 , and combinations thereof.8. The process according to wherein the inorganic iron salts or iron compounds are selected from the group consisting of ferric ...

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Номер записи: 31
04-02-2021 дата публикации

DRY CITRUS FIBERS AND USES THEREOF

Номер: US20210030046A1
Автор: Goudappel Gerrit Jan Wilem, Hijden Hendrikus Theodorus Wilhelmus Maria Van Der, Kohls Ivo, MAZOYER Jacques André Christian, Rodriguez Asier, VELIKOV Krassimir Petkov
Принадлежит:

The invention relates to citrus fibers in dry form having a storage modulus (G′) of at least 50 Pa, said G′ being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm. 115-. (canceled)16. Cellulose fibers in dry form having a self-suspending capacity (“SSC”) of at least 8% , and comprising an additive distributed between said fibers.17. The cellulose fibers of claim 16 , wherein the cellulose fibers in dry form have an SSC of at least 12%.18. The cellulose fibers of claim 17 , wherein the cellulose fibers in dry form have an SSC of at least 15%.19. The cellulose fibers of claim 18 , wherein the cellulose fibers in dry form have an SSC of at least 17%.20. The cellulose fibers of claim 19 , wherein the cellulose fibers in dry form have an SSC of at least 19%.21. The cellulose fibers of claim 16 , wherein the cellulose fibers in dry form are citrus fruit fibers in dry form.22. The cellulose fibers of claim 16 , wherein the cellulose fibers in dry form have a moisture content of at most 12 wt. %.23. The cellulose fibers of claim 16 , wherein said cellulose fibers in dry form are derived from at least one of oranges claim 16 , sweet oranges claim 16 , clementines claim 16 , kumquats claim 16 , tangerines claim 16 , tangelos claim 16 , satsumas claim 16 , mandarins claim 16 , grapefruits claim 16 , citrons claim 16 , pomelos claim 16 , lemons claim 16 , rough lemons claim 16 , limes claim 16 , and leech limes.24. The cellulose fibers of claim 16 , wherein said cellulose fibers in dry form are derived from at least one of early-season claim 16 , mid-season claim 16 , and late-season citrus fruit.25. The cellulose fibers of claim 16 , wherein said cellulose fibers in dry form are derived from at least one of citrus peel claim 16 , citrus pulp claim 16 , and citrus rag.26. The cellulose fibers of claim 16 , wherein said cellulose fibers in dry form are not subjected to at least one of ...

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Номер записи: 32
07-02-2019 дата публикации

AMORPHOUS COOLER DISPERSION COMPOSITION

Номер: US20190037897A1
Автор: GABBARD Ronald, KIM Jung-a, LEE Willy W., RENNIE Samantha, TOTH Adam
Принадлежит: International Flavors & Fragrances Inc.

A composition containing one or more water-insoluble cooling agents, each having a water solubility of 2 mg/g or less, and being encapsulated in a water-soluble matrix including at least one water-soluble carbohydrate; and at least one emulsifier, and a method for producing the same are described. 1. A composition comprising one or more water-insoluble cooling agents , each having a water solubility of 2 mg/g or less , and being encapsulated in a water-soluble matrix comprising(a) at least one water-soluble carbohydrate; and(b) at least one emulsifier.2. The composition of claim 1 , wherein the water solubility of each of the one or more water-insoluble cooling agents is 1 mg/g or less.3. The composition of claim 1 , wherein the water solubility of each of the one or more water-insoluble cooling agents is 0.5 mg/g or less.4. The composition of claim 1 , further comprising a cooling enhancer.5. The composition of claim 1 , further comprising a liquid-absorbing powder material.6. The composition of claim 1 , wherein the at least one water-soluble carbohydrate comprises a modified starch claim 1 , a dextrin claim 1 , a sugar claim 1 , a sugar alcohol claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the one or more water-insoluble cooling agents are in the form of a solid crystalline powder or viscous liquid at 20° C.8. A composition comprising by weight of the composition:(i) 5%-35% of one or more water-insoluble cooling agents, and (a) 10%-50% of one or more sugars or sugar alcohols;', '(b) 10%-60% of at least one water-soluble carbohydrate polymer;', '(c) 0.1%-10% of one or more emulsifiers; and', '(d) 0-10% of one or more liquid-absorbing materials., '(ii) a water-soluble matrix encapsulating the one or more water-insoluble cooling agents, in which the water-soluble matrix contains by weight of the composition9. The composition of claim 8 , further comprising a cooling enhancer.10. The composition of claim 8 , wherein the at least one water ...

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Номер записи: 33
07-02-2019 дата публикации

METHODS AND COMPOSITIONS FOR INCREASING THE ANAEROBIC WORKING CAPACITY IN TISSUES

Номер: US20190038583A1
Автор: Dunnett Mark, Harris Roger
Принадлежит:

Provided are compositions comprising beta-alanylhistidine peptides and/or beta-alanines, and methods for administering these peptides and amino acids. In one aspect, the compositions and methods cause an increase in the blood plasma concentrations of beta-alanine and/or creatine. 19.-. (canceled)10. An improved method of delaying the onset of muscle fatigue in a human supplementing in a 24 hour period over a period of time with a human dietary supplement comprising beta-alanine that is not part of a dipeptide , oligopeptide or polypeptide in an amount sufficient to increase beta-alanylhistidine synthesis in the muscle , wherein the improved method comprises increasing the amount of beta-alanine in the dietary supplement ingested in a 24 hour period for a period of time ,wherein an increased amount is provided at a first increased amount for a first period of time and then is provided at a second increased amount for a second period of time, andwherein the ingested amount in the 24 hour period is ingested in one serving in the 24 hour period or in multiple servings at different times during the 24 hour period, andwherein the period of time includes more than two 24 hour periods.11. The method of claim 10 , wherein the amount of beta-alanine ingested is increased daily.12. The method of claim 10 , wherein the amount of beta-alanine ingested is increased every other day.13. The method of claim 10 , wherein the amount of beta-alanine ingested is increased weekly.14. The method of claim 10 , wherein the amount of beta-alanine ingested is increased every other week.15. The method of claim 10 , wherein the amount of beta-alanine ingested is increased every day that the human participates in physical activity.16. The method of claim 10 , wherein the amount of beta-alanine ingested is increased in 0.1 g increments.17. The method of claim 10 , wherein the amount of beta-alanine ingested is increased in 0.2 g increments.18. The method of claim 10 , wherein the amount of beta- ...

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Номер записи: 34
12-02-2015 дата публикации

Process for preparing infant formula

Номер: US20150044352A1
Автор: Adriana Martina Lamberta VAN DER STEEN, Antonie Van Baalen, Joep VAN DEN BRENK, Koen Cornelis Van Dijke, Raoul Charles Johan Moonen
Принадлежит: Nutricia NV

The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.

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Номер записи: 35
25-02-2016 дата публикации

Methods and compositions for increasing the anaerobic working capacity in tissues

Номер: US20160051502A1
Автор: Mark Dunnett, Roger Harris
Принадлежит: Natural Alternatives International Inc

Provided are compositions comprising beta-alanylhistidine peptides and/or beta-alanines, and methods for administering these peptides and amino acids. In one aspect, the compositions and methods cause an increase in the blood plasma concentrations of beta-alanine and/or creatine.

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Номер записи: 36
21-02-2019 дата публикации

Apparatus, System, and Method for Quinoa Food Products

Номер: US20190053522A1
Автор: Carbonari Augusto C.
Принадлежит:

A method for producing powdered quinoa. The method includes dehulling quinoa in a dehuller in some embodiments. The quinoa is dried in a dryer in some embodiments. The quinoa is soaked in a soaker and freeze dried in a freeze dryer. In certain embodiments, the quinoa is extruded on an extruder. In one embodiment, the quinoa is ground in a grinder. 1. A method for producing powdered quinoa comprising:dehulling quinoa in a dehuller;drying the quinoa in a dryer;soaking the quinoa in a soaker;extruding the quinoa in an extruder; andgrinding the quinoa in a grinder.2. The method of claim 1 , wherein dehulling comprises wet dehulling and dry dehulling;3. The method of claim 1 , wherein soaking comprises soaking the quinoa for over eight hours.4. The method of claim 1 , wherein soaking comprises soaking the quinoa for between twenty two and twenty six hours.5. The method of claim 1 , wherein soaking comprises soaking the quinoa for a period of time sufficient to initiate germination of the quinoa.6. The method of claim 1 , further comprising cooking the quinoa in the extruder.7. The method of claim 6 , wherein cooking comprises three stages wherein the first stage is within 5° C. of 80° C. and the third stage is within 5° C. of 140° C.8. The method of claim 7 , wherein the second stage is within 5° C. of 100° C.9. The method of claim 1 , wherein the extruder comprises a twin-screw extruder.10. The method of claim 9 , wherein the extruder has a rotation speed between 1000 RPM and 1800 RPM.11. The method of claim 9 , wherein the extruder has a rotation speed between 1300 RPM and 1500 RPM.12. The method of claim 9 , wherein the extruder comprises a die comprising two 4 mm apertures.13. The method of claim 1 , further comprising micronizing extruded quinoa such that between 11% and 13% is retained on sieve #200 and that between 9% and 11% is retained on sieve #325.14. A system for a quinoa processor claim 1 , the system comprising:a dehuller configured to remove hull from ...

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Номер записи: 37
21-02-2019 дата публикации

METHOD FOR PREPARING A PROBIOTIC POWDER USING A TWO-IN-ONE WHEY-CONTAINING NUTRIENT MEDIUM

Номер: US20190053527A1
Автор: Chen Xiao-Dong, Huang Song, JAN Gwenael, JEANTET Romain, LE LOIR Yves, SCHUCK Pierre
Принадлежит:

The present invention relates to a method for preparing a probiotic powder comprising at least one probiotic bacterium, said method comprising: a) providing a probiotic biomass composition comprising at least one probiotic bacterium resulting from the culture of said probiotic bacterium in a whey-containing nutrient medium having a total solid content ranging from above 25% by weight to up to 35% by weight, based on the total weight of the said whey-containing nutrient medium; b) spray drying or freeze drying the said probiotic biomass provided at step a) so as to obtain the said probiotic powder. 1. A method for preparing a probiotic powder comprising at least one probiotic bacterium , said method comprising:a) providing a probiotic biomass comprising at least one probiotic bacterium by culturing the at least one probiotic bacterium in a whey-containing nutrient medium having a total solid content ranging from above 25% by weight to up to 35% by weight, based on a total weight of the whey-containing nutrient medium; andb) spray drying or freeze drying the probiotic biomass provided at step a) so as to obtain the probiotic powder.2BifidobacteriumLactobacillusLactococcusPropionibacteriumStreptococcus. The method according to claim 1 , wherein said at least one probiotic bacterium comprises a probiotic bacterium selected from the group consisting of sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. and a mixture thereof.3Bifidobacterium adolescentis, B. animalis, B. bifidum, B. breve, B. infantis, B. lactis, B. longum, Lactobacillus acidophilus, L. casei, L. delbrueckii, L. gasseri, L. paracasei, L. plantarum, L. reuteri, L. salivarius, L. rhamnosus, Lactococcus lactis, Propionibacterium freidenreichii, Streptococcus thermophilus. The method according to claim 1 , wherein said at least one probiotic bacterium comprises at least one probiotic bacterium selected from the group consisting of and a mixture thereof.4. The method according claim 1 , wherein the ...

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Номер записи: 38
21-02-2019 дата публикации

DRY CITRUS FIBERS AND USES THEREOF

Номер: US20190053528A1
Автор: Goudappel Gerrit Jan Wilem, Hijden Hendrikus Theodorus Wilhelmus Maria Van Der, Kohls Ivo, MAZOYER Jacques André Christian, Rodriguez Asier, VELIKOV Krassimir Petkov
Принадлежит: Cargill, Incorporated

The invention relates to citrus fibers in dry form having a storage modulus (G′) of at least 50 Pa, said G′ being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm. 1. Citrus fibers in dry form comprising a storage modulus (G′) of at least 50 Pa , said G′ being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.2. The citrus fibers of said fibers having a transverse relaxation factor (“R”) as measured by nuclear magnetic resonance (“NMR”) of at least 0.35.3. The citrus fibers of claim 1 , said fibers having a self suspending capacity (SSC) of at least 5.4. The citrus fibers of claim 1 , said fibers having a yield stress (YS) of at least 2.0 Pa claim 1 , said YS being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.5. The citrus fibers of claim 1 , wherein stirring is used to achieve the dispersion of the fibers in the aqueous medium and is at most 8000 rpm.6. A composition of matter in dry form comprising citrus fibers and an additive distributed between said fibers claim 1 , said composition having a storage modulus (G′) of at least 150 Pa claim 1 , said G′ being measured on an aqueous medium obtained by dispersing an amount of said composition therein under a low shear stirring of less than 10000 rpm to obtain a citrus fibers' concentration of 2 wt % relative to the total amount of the aqueous medium.7. The composition of containing an amount of water of at most 12 wt %.8. The composition of wherein the additive is chosen from the group consisting of glucose claim 6 , sucrose claim 6 , glycerol and sorbitol.9. A method for manufacturing a composition comprising the steps of:a. Homogenizing an aqueous slurry of a source of citrus fibers to obtain an aqueous slurry of citrus fibers;b. ...

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Номер записи: 39
04-03-2021 дата публикации

Process for Spray Drying Fucosyllactose Solutions and Related Product Compositions

Номер: US20210059282A1
Автор: Dalgaard Niels
Принадлежит:

This specification relates to a process for preparing a dried fucosyllactose (FL) from an FL solution by spray drying. This specification also relates to an FL in powder form having high bulk density, such as is obtained by the process disclosed in this specification, as well as prebiotics, probiotics and foods comprising the FL. 1. A process for preparing a dried fucosyllactose , wherein:the process comprises:providing a fucosyllactose solution comprising a fucosyllactose selected from the group consisting of 2′-fucosyllactose and 3-fucosyllactose in an aqueous medium,feeding the fucosyllactose solution into a spray dryer, andspray drying the fucosyllactose solution using the spray dryer; andthe fucosyllactose solution comprises no organic solvent or less than 1% (by weight) of organic solvent.2. A process according to claim 1 , wherein the fucosyllactose solution comprises 2′-fucosyllactose.3. A process according to claim 1 , wherein the fucosyllactose solution does not comprise any 3-fucosyllactose.4. A process according to claim 2 , wherein the fucosyllactose solution comprises no fucosyllactose other than 2′-fucosyllactose.5. A process according to claim 1 , wherein the fucosyllactose solution comprises 3-fucosyllactose.6. A process according to claim 5 , wherein the fucosyllactose solution does not comprise any 2′-fucosyllactose.7. A process according to claim 5 , wherein fucosyllactose solution comprises no fucosyllactose other than 3-fucosyllactose.8. A process according to claim 1 , wherein the fucosyllactose solution comprises less than 0.001% (by weight) organic solvent.9. (canceled)10. A process according to claim 1 , wherein the fucosyllactose solution has a Brix value of from about 8 to about 75% Brix before spray drying.11. A process according to claim 10 , wherein the fucosyllactose solution has a Brix value of from about 30 to about 65% Brix before spray drying.12. A process according to claim 10 , wherein the fucosyllactose solution has a Brix ...

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Номер записи: 40
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: 41
20-02-2020 дата публикации

METHOD FOR PREPARING OLIVE LEAF POWDER

Номер: US20200054053A1
Автор: Jin Feng, Li Jianke, LIU Ajing, Liu Yuhong, Wang Bo, Wang Huijun, ZHOU XIAOPING
Принадлежит:

The present invention relates to the field of food processing and provides a method for preparing olive leaf powder, including the following steps: pulverizing olive leaves under conditions protected from light to obtain crushed olive leaves; immersing the crushed olive leaves in water, and homogenizing, to obtain an olive-leaf homogenate; pre-freezing the olive-leaf homogenate at a temperature below −16° C. for more than 25 min, and then vacuum freeze-drying to obtain the olive leaf powder; where the vacuum freeze-drying is performed according to the following: the olive-leaf homogenate is heated at a constant rate from the pre-freezing temperature to a drying temperature, and is dried at this temperature for more than 20 min to obtain the olive leaf powder; and the drying temperature is 15-35° C. In the present invention, the olive leaves are subjected to pulverization and homogenization before the freeze drying, such that by changing the sequence of pulverization and freeze-drying, the freeze-drying efficiency is effectively improved and the energy consumption during freeze-drying is reduced, thereby reducing the freeze-drying cost; and the present invention effectively preserves active substances of the olive-leaf powder, such as the total flavonoids and oleuropein, and improves the reconstitution property of the product, thereby effectively achieving a balance between the quality of the olive-leaf powder and the processing cost. 1. A method for preparing olive leaf powder , comprising the following steps:(1) pulverizing olive leaves to 7-16 mesh under conditions protected from light, to obtain crushed olive leaves;(2) immersing the crushed olive leaves in water, and homogenizing, to obtain an olive-leaf homogenate;(3) pre-freezing the olive-leaf homogenate at a pre-freezing temperature of below −16° C. for more than 25 min, and then vacuum freeze-drying to obtain the olive leaf powder;wherein the vacuum freeze-drying is performed according to the following: the ...

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Номер записи: 42
20-02-2020 дата публикации

Powdered processed sesame product and method for producing same

Номер: US20200054055A1
Автор: Sendai Harada
Принадлежит: Kuki Sangyo Corp

To provide a powdered processed sesame product with a reduced fat and oil content and excellent handleability, while the flavor of paste sesame is retained, and a method for producing the same. A processed sesame product according to the present invention is a powdered processed sesame product containing a ground product of sesame, and the ground product of sesame has an oil content of smaller than 30% by mass relative to the total mass of the ground product and has a 10% cumulative diameter of 30 μm or smaller and preferably 20 μm or smaller and a 50% cumulative diameter of 70 μm or larger, and the processed sesame product has a good balance of the paste sesame feel, the strength of flavor, and the strength of taste.

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Номер записи: 43
28-02-2019 дата публикации

METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

Номер: US20190059407A1
Автор: Fannon John, PATEL Ashok, SCHMELZEL Randy
Принадлежит:

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein. 1. An anticaking agent for cheese , comprising:20-70 wt. % one or more dairy ingredients; and30-80 wt. % one or more non-dairy ingredients;wherein the anticaking agent when applied to a divided cheese has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes.2. The anticaking agent of claim 1 , wherein the one or more dairy ingredient is chosen from dairy product solids claim 1 , milk permeate powder claim 1 , whey permeate powder claim 1 , cheese whey powder claim 1 , sweet dairy whey powder claim 1 , non-hygroscopic dried whey claim 1 , whey powder claim 1 , whey protein concentrate claim 1 , whey protein isolate claim 1 , milk protein concentrate claim 1 , milk protein isolate claim 1 , whey cream claim 1 , whey protein-lipid concentrate claim 1 , rennet casein claim 1 , calcium caseinate claim 1 , sodium caseinate claim 1 , milk minerals claim 1 , milk calcium claim 1 , milk calcium phosphate claim 1 , lactose claim 1 , skim milk powder claim 1 , non-fat dry milk claim 1 , acid casein claim 1 , and combinations thereof.3. The anticaking agent of claim 2 , wherein the one or more dairy ingredient is chosen from milk permeate powder claim 2 , whey permeate powder claim 2 , deproteinized whey claim 2 , ...

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Номер записи: 44
28-02-2019 дата публикации

SPRAY DRYING

Номер: US20190059430A9
Автор: CHANEY Michael, SHERMAN Gregory Alan
Принадлежит:

A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles. 1. A method of preparing spray-dried flavor-containing particles , comprising adding flavor to an aqueous , sugar-free matrix to form a blend and spray-drying the resulting blend , the matrix comprising an emulsifier , a film former and at least one metal salt , selected from the ferrous , alkali metal and alkaline earth metal salts of citric , gluconic and tartaric acids.2. The method according to claim 1 , in which the salt is selected from potassium gluconate claim 1 , tripotassium citrate claim 1 , potassium bitartrate claim 1 , sodium gluconate claim 1 , magnesium gluconate and ferrous gluconate.3. The method according to claim 1 , in which the at least one salt is present at a concentration of from 10-30% by weight of the non-flavor particle constituents.4. The method according to claim 3 , in which the weight proportions of individual salts are selected as follows:Potassium Gluconate 20-30%,Magnesium Gluconate 25%,Ferrous Gluconate 25%,Potassium Bitartarate 25%,Tripotassium Citrate 10-25%, orMagnesium Citrate 20-30%.5. The method according to claim 1 , in which more than one metal salt is used.6. The method according to claim 5 , in which the more than one salt is selected from one of the following combinations:tripotassium citrate and potassium gluconate,tripotassium citrate and potassium bitartrate, orpotassium gluconate, tripotassium citrate and potassium bitartrate.7. The method according to claim 6 , in which the following weight proportions of salt are used:Potassium Gluconate & Tripotassium Citrate ...

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Номер записи: 45
27-02-2020 дата публикации

Powder solid compositions, process for their preparation, formulations and use thereof

Номер: US20200061143A1
Автор: Giacomo Mombelli, Massimo Ronchi
Принадлежит: Idena SpA, Indena SpA

Disclosed are powder solid compositions including a hydroalcoholic extract of Bergamot fruit (Citrus aurantium var. bergamia) and at least one phospholipid. Also disclosed is a process for the preparation of the compositions. The compositions are useful for the prevention and/or treatment of dysmetabolic syndromes, dyslipidemias and type 2 diabetes.

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Номер записи: 46
11-03-2021 дата публикации

BEVERAGE POWDER AND METHOD

Номер: US20210068427A1
Автор: Almant Mehdi, Close James, Massey Ayse Tulay, Nchari Luanga, Ong Zhen Kai, West Sarah
Принадлежит:

This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200 and 1000 microns and a density of between 250 and 950 g/l. 1. An agglomerated beverage ingredient powder comprising a median particle size (D50) of between 150 and 1000 microns and a density of between 250 and 950 g/l.2. The agglomerated beverage ingredient powder of claim 1 , wherein the powder comprises a median particle size (D50) of between 150 and 600 microns and a density of between 250 and 850 g/l.3. The beverage ingredient powder of wherein the powder comprises a median particle size (D50) of between 200 and 600 microns and a density of between 350 and 650 g/l.4. The beverage ingredient powder of wherein the beverage ingredient powder further comprises percentage of particles having a largest dimension of less than 90 microns of between 2%-20%.5. The beverage ingredient powder of wherein the beverage ingredient powder further comprises a water activity of less than 0.45.6. The beverage ingredient powder of wherein the beverage ingredient powder comprises fat.7. The beverage ingredient powder of wherein the beverage ingredient powder comprises between 5%-70% wt fat.8. The beverage ingredient powder of wherein the beverage ingredient powder comprises a median particle size (D50) of between 150 and 1000 microns and a density of between 700 g/l and 950 g/l and between 5%-25% wt fat.9. The beverage ingredient powder of wherein the beverage ingredient powder is selected from a chocolate powder; a milk powder; or a non-dairy creamer powder.10. The beverage ingredient powder of wherein the beverage ingredient powder further comprises a porosity of between 0.1 and 0.8.11. A method of making the beverage ingredient powder of comprising steps of:a) Fluidising a bed of beverage ingredient powder with the introduction of a gas;b) Spraying liquid droplets onto the fluidised bed of beverage ingredient powder;c) Drying the fluidised bed of beverage ...

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Номер записи: 47
17-03-2016 дата публикации

Powderous vitamin e formulation

Номер: US20160073667A1
Автор: Andrea Hitzfeld, Gabriela BADOLATO-BÖNISCH, Karl Manfred Voelker, Stefanie KIRCHEN, Thomas Lindemann
Принадлежит: DSM IP ASSETS BV

The present invention relates a powderous formulation comprising vitamin E, which can be produced easily and which can be used in many fields of application, but mainly in beverages.

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Номер записи: 48
05-03-2020 дата публикации

Nutritional compositions to increase and sustain blood ketone levels

Номер: US20200068939A1
Автор: OWOC JOHN H.
Принадлежит:

This invention discloses a nutritional composition of matter that effectively reduces and stabilize glucose levels in the blood of mammals by deliberately inducing ketosis. The compositions comprise, Sodium Beta-Hydroxybutyrate, Potassium Beta-Hydroxybutyrate, Magnesium Beta-Hydroxybutyrate, Calcium Beta-Hydroxybutyrate, Ketone Esters, Medium Chain Triglycerides (MCT) with at least one or more from L-Leucine, L-Lysine, L-isoleucine, Caffeine, Yohimbine, Yohimbe, Berberine and Creatine or its derivatives (such as creatine salt, and Creatyl-L-leucine). 1. A nutritional composition comprising:Sodium Beta-Hydroxybutyrate,Potassium Beta-Hydroxybutyrate,Magnesium Beta-Hydroxybutyrate,Calcium Beta-Hydroxybutyrate,Medium Chain Triglycerides (MCT)Ketone esters, andat least one component selected from the group consisting of L-Leucine, L-Lysine, L-isoleucine, Caffeine, Yohimbine, Yohimbe, Berberine, and Creatine or its derivatives.2. The nutritional composition of wherein the composition comprises 1 to 4.8 grams of medium chain triglycerides per 100 grams of the nutritional composition.3. The nutritional composition of claim 1 , wherein the composition comprises L-Leucine claim 1 , L-lysine claim 1 , L-isoleucine claim 1 , caffeine claim 1 , and at least one of creatine salt and creatyl-l-leucine.6. The nutritional composition of claim 1 , wherein the composition is in the form of a powder.7. The nutritional composition of claim 1 , wherein the composition is in the form of an orally administrable liquid composition.8. The nutritional composition of claim 7 , wherein the orally administrable liquid composition comprises water claim 7 , fruit juice claim 7 , yogurt claim 7 , or pudding.9. The nutritional composition of claim 4 , wherein the composition is in the form of a powder.10. The nutritional composition of claim 4 , wherein the composition is in the form of an orally administrable liquid composition.11. The nutritional composition of claim 10 , wherein the orally ...

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Номер записи: 49
31-03-2022 дата публикации

STEVIOL GLYCOSIDES COMPOSITIONS, PRODUCTION METHODS AND USES

Номер: US20220095658A1
Автор: MARKOSYAN Avetik
Принадлежит:

Steviol glycosides compositions are prepared from extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 2Stevia rebaudianastevia. A sweetener composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional sweetening agent selected from the group consisting of: rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside G claim 1 , rebaudioside H claim 1 , rebaudioside rebaudioside J claim 1 , rebaudioside K claim 1 , rebaudioside L claim 1 , rebaudioside M claim 1 , rebaudioside N claim 1 , rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in plant and mixtures thereof claim 1 , extracts claim 1 , glycosylated steviol glycosides claim 1 , steviol glycosides prepared by chemical claim 1 , enzymatic synthesis or by fermentation of recombinant microorganisms claim 1 , Luo Han Guo extract claim 1 , mogrosides claim 1 , glycosylated mogrosides claim 1 , high-fructose corn syrup claim 1 , corn syrup claim 1 , invert sugar claim 1 , fructooligosaccharides claim 1 , inulin claim 1 , inulooligosaccharides claim 1 , coupling sugar claim 1 , maltooligosaccharides claim 1 , maltodextrins claim 1 , dextrins claim 1 , limited dextrins claim 1 , corn syrup solids claim 1 , glucose claim 1 , maltose claim 1 , sucrose claim 1 , lactose claim 1 , allulose claim 1 , tagatose claim 1 , aspartame claim 1 , saccharin claim 1 , sucralose claim 1 , sugar alcohols and mixtures thereof.3. A flavor composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional flavoring agent selected from the group consisting of: cola claim 1 , lemon claim 1 , lime claim 1 , ...

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Номер записи: 50
25-03-2021 дата публикации

Methods for treating a divided cheese product and compositions thereof

Номер: US20210084923A1
Автор: Andrea Stange
Принадлежит: Allied Blending LP

Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

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Номер записи: 51
25-03-2021 дата публикации

FAT/OIL COMPOSITION CONTAINING FINE PARTICLE COMPOSITE AND METHOD FOR PRODUCING SAME

Номер: US20210084961A1
Автор: Saito Takeki
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 μm, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99. 1. A composition comprising:a fine particle composite comprising insoluble dietary fibers; anda fat/oil,wherein the composition satisfies the following (1) to (8):(1) the composition comprises an edible part and an inedible part of a food material, wherein a dry weight proportion of the inedible part to a sum of the edible part and the inedible part is 1% or more and 80% or less,(2) the composition comprises the insoluble dietary fiber at a content of 0.1 mass % or more,(3) a fine particle content is 2 mass % or more and 98 mass % or less,(4) a total fat/oil content is 10 mass % or more and 98 mass % or less,(5) the composition comprises water at a content of less than 20 mass %,(6) a modal diameter after ultrasonication is 0.3 μm or more and 200 μm or less,{'sup': '2', '(7) a ratio of a specific surface area per unit volume after ultrasonication [m/mL] to a minimum particle size after ultrasonication [μm] is 0.1 or more,'}{'sup': 2', '2, '(8) a ratio of a specific surface area per unit volume before ultrasonication [m/mL] to the specific surface area per unit volume after ...

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Номер записи: 52
12-03-2020 дата публикации

STEVIA SWEETENER AND MANUFACTURING PROCESS

Номер: US20200080120A1
Автор: LAI Yuqiang, LIN Dongdong, ZHANG Laiwang
Принадлежит:

A method of preparing a glucosylated steviol glycoside composition involving by treating stevia materials with cyclodextrin glycosyltransferase. 1Stevia. A process for producing a highly purified glucosyl composition , comprising the steps of:{'i': 'Stevia rebaudiana', '(a) providing steviol glycosides extracted from in an acidic solution, thereby forming an acidic mixture;'}(b) contacting the acidic mixture with a first amount of cyclodextrin glycosyltransferase to form a first enzyme treated mixture;(c) maintaining the first enzyme treated mixture at a temperature of about 65° C. for between 4 and 10 hours;(d) contacting the first enzyme treated mixture with a second amount of cyclodextrin glycosyltransferase to form a second enzyme treated mixture;(e) maintaining the second enzyme treated mixture at a temperature of about 65° C. for between 6 and 10 hours;(f) inactivating the cyclodextrin glycosyltransferase in the second enzyme treated mixture by raising the temperature of the second enzyme treated mixture to between about 90° C. and about 100° C., thereby forming an enzyme inactivated mixture; and{'i': 'Stevia', '(g) purifying the enzyme inactivated mixture to form the glucosyl composition.'}2. The process of claim 1 , wherein prior to step (a) the process comprises the steps of:{'i': 'Stevia rebaudiana', '(i) soaking materials in water to extract steviol glycosides, thereby forming an aqueous mixture;'}(ii) passing the aqueous mixture over a column containing activated charcoal, thereby adsorbing steviol glycosides on the activated charcoal; and(iii) eluting the adsorbed steviol glycosides from the activated charcoal.3. The process of claim 1 , wherein the acidic mixture of step (a) is at a temperature of about 65° C.4. The process of claim 1 , wherein the acidic mixture comprises about 15 weight percent steviol glycosides.5. The process of claim 1 , wherein the acidic mixture comprises about 15 weight percent maltodextrin.6. The process of claim 1 , wherein ...

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Номер записи: 53
29-03-2018 дата публикации

A METHOD OF PRODUCING MICROPARTICLES OF THE TYPE HAVING A CROSSLINKED, AGGREGATED PROTEIN MATRIX BY SPRAY DRYING

Номер: US20180084819A1
Автор: Bleiel Sinead, Kent Robert, Perez Gomez de Cadinanos Maria Luz
Принадлежит:

A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5-15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce micro-particles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix. 120-. (canceled)21. A spray-dried , food grade , microparticle having an active agent homogenously dispersed throughout a continuous dairy or vegetable protein matrix , in which the protein matrix comprises agglomerated and divalent metal ion crosslinked protein.22. A spray dried microparticle according to and comprising hydrocolloid claim 21 , in which the active agent is homogenously dispersed throughout a continuous protein-hydrocolloid matrix.23. A spray dried microparticle according to in which the hydrocolloid comprises or consists of FOS.24. A spray dried microparticle according to in which the hydrocolloid comprises or consists of citrus fibre.25. A spray dried microparticle according to in which the hydrocolloid comprises or consists of FOS and citrus fibre claim 23 , and in which the active agent is homogenously dispersed throughout a continuous protein-FOS-citrus fibre matrix.26. A spray dried microparticle according to having a dimension of 20-90 microns.27. A spray dried microparticle according to in which the active agent is a cell.28. A spray dried microparticle according to in which the active agent is a compound.29. A spray dried microparticle according to and comprising at least 50% active ...

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Номер записи: 54
05-05-2022 дата публикации

Caking Resistant Salt Compositions

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

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

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Номер записи: 55
05-04-2018 дата публикации

TWO-STEP EMULSIFICATION PROCESS FOR PREPARING INFANT FORMULA

Номер: US20180092376A1
Автор: HALSEMA Daniël Georg Reinhold, MOONEN Raoul Charles Johan, SCHRÖDER Jewe, USTUNEL Memet Ali, VAN DIJKE Koen Cornelis
Принадлежит: N. V. Nutricia

The present invention relates to a two-step emulsification process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children. 128.-. (canceled)29. A process for preparing a lipid and protein component-containing composition , which is an infant or follow-on formula or a growing up milk and which comprises lipid globules , comprising the steps of:a) providing an aqueous phase with a dry matter content of 5 to 75 wt. % (based on total weight of the aqueous phase), which comprises at least one protein component,b) providing a liquid lipid phase, which comprises at least one lipid,c) carrying out a first homogenization step by homogenizing the lipid phase with the aqueous phase in a ratio of 3 to 50% (w/w) lipid to aqueous phase so as to obtain a first lipid and protein component-containing composition comprising lipid globules, wherein at least 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 5 to 25 μm, andd) carrying out a second homogenization step by homogenizing the first lipid and protein component-containing composition obtained in step c) with an atomizer, wherein the particle size of the lipid globules obtained in step c) is reduced so as to obtain a second lipid and protein component-containing composition comprising lipid globules, wherein less than 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 2.5 to 7 μm.30. The process according to claim 29 , wherein the volume-weighted mode diameter of the lipid globules obtained in step c) is from 5 to 25 μm and wherein at least 10 vol.-% of the lipid globules have a diameter of >12 ...

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Номер записи: 56
05-04-2018 дата публикации

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

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

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

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Номер записи: 57
12-04-2018 дата публикации

Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product

Номер: US20180098551A1
Автор: Engelke Amber Lynne, McClatchey Bridget Colleen, Topinka John Benjamin
Принадлежит: Kraft Foods Group Brands LLC

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition. 1. A dry powdered composition which may be reconstituted to provide a cheese product or cheese analog comprising:at least one cheese component or cheese analog; and from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color composition;', 'from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and', 'from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color composition., 'a color composition comprising2. The dry powdered composition of claim 1 , wherein the color composition comprises:from about 61.1% to about 84% curcumin compounds by weight based on the total amount of the color portion of the color composition;from about 5.5% to about 30.5% annatto carotenoids by weight based on the total amount of the color portion of the color composition; andfrom about 8.5% to about 10.5% paprika carotenoids by weight based on the total amount ...

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Номер записи: 58
02-06-2022 дата публикации

SAVOURY, PARTICULATE COMPOSITIONS COMPRISING TOMATO POWDER

Номер: US20220167647A1
Автор: Baggen Marc Hermann Marie, Rosinski Mariusz
Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury, particulate composition having a water content of not more than 15 wt. % and comprising: 1. A savoury , particulate composition having a water content of not more than 15 wt. % and comprising:a) 5-99 wt. %, by weight of the composition, tomato powder, wherein at least 70 wt. % of said tomato powder has a mesh size of less than 850μm,b) 0.5-5 wt. %, by weight of the tomato powder, calcium carbonate powder, said calcium carbonate powder having a volume median grain diameter (Dso) of 0.1-50 μm.2. The savoury claim 1 , particulate composition according to claim 1 , wherein at least 70 wt. % of said tomato powder has a mesh size of more than 50 μm claim 1 , preferably more than 75 μm claim 1 , even more preferably more than 100 μm.3. The savoury claim 1 , particulate composition according to claim 1 , wherein the calcium carbonate powder has a volume median grain diameter (Dso) in the range of 0.5-40 μm claim 1 , preferably the range of 1-30 μm claim 1 , even more preferably in the range of 2-30 μm.4. The savoury claim 1 , particulate composition according to claim 1 , wherein the calcium carbonate powder has a specific surface area in the range of 1-200 m/g claim 1 , preferably in the range of 20-180 m/g claim 1 , even more preferably in the range of 30-160 -200 m/g claim 1 , measured using nitrogen and the BET method according to ISO 9277:2010.5. The savoury claim 1 , particulate composition according to claim 1 , wherein the composition comprises c) 5-25 wt. % claim 1 , by weight of the composition claim 1 , edible acid claim 1 , preferably 7-20 wt. % edible acid claim 1 , more preferably 10-15 wt. % claim 1 , by weight of the composition claim 1 , edible acid.6. The savoury claim 5 , particulate composition according to claim 5 , wherein the edible acid is selected from the group consisting of ascorbic acid claim 5 , acetic acid claim 5 , citric acid claim 5 , fumaric acid claim 5 , gluconic acid claim 5 , glucono delta ...

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Номер записи: 59
20-04-2017 дата публикации

COMPOSITION FOR PREVENTING AND TREATING MALE INFERTILITY, CONTAINING MIXED HERBAL EXTRACT AS ACTIVE INGREDIENT AND USE THEREOF

Номер: US20170106040A1
Автор: Park Jong Kwan
Принадлежит:

A composition and health functional food for treating male infertility using a mixed herbal mixture. Through an in vitro sperm mobility promotion effect evaluation method experiment for investigating effects of an herbal extract of , seed, and/or of the present invention on changes in sperm count and mobility in human semen, it was verified that the composition increased sperm mobility. In addition, through an in vivo varicocele animal model evaluation method for investigating effects of the herbal extract on changes in sperm count and mobility in an in vivo varicocele animal model, it was verified that the composition samples of the present invention increased the sperm count in the semen obtained from spermiducts of a sample-administered group among varicocele-induced groups. Therefore, the herbal extract can be used in a pharmaceutical composition, health functional food, and health supplement food for treating male infertility. 1Morinda OfficinalisCuscutaAllium cepa. A pharmaceutical composition comprising a combination of extracts from root , seed , and bulb as an active ingredient for treating male infertility.2Morinda OfficinalisCuscutaAllium cepa. The pharmaceutical composition of claim 1 , wherein the combination of extracts from root claim 1 , seed claim 1 , and bulb has a range of mixed ratios based on the dried weight of each herb of 0.01-100:0.01-1:1-100 (w/w).3. The pharmaceutical composition of claim 1 , wherein the male infertility is selected from the group consisting of an adverse response of an anti-cancer agent claim 1 , azoospermia claim 1 , oligospermia claim 1 , asthenospermia claim 1 , and teratospermia.4Morinda OfficinalisCuscutaAllium cepa. A health functional food comprising a combination of extracts from root claim 1 , seed claim 1 , and bulb as an active ingredient for the improvement of male infertility.5. The health functional food of claim 4 , wherein the health food is selected from the group consisting of powder claim 4 , granule ...

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Номер записи: 60
02-04-2020 дата публикации

POWDERY FOOD, METHOD FOR MANUFACTURING SAME, AND METHOD FOR PROMOTING MYROSINASE ACTIVITY OF POWDERY FOOD

Номер: US20200100532A1
Автор: Danduka Kohei, Higashiura Takuma
Принадлежит: Kagome Co., Ltd.

A powdery food containing at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate. 1. A powdery food comprising at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.2. The powdery food according to claim 1 , wherein a mean volume diameter of the first powder is not more than 500 μm.3. The powdery food according to claim 1 , wherein a mean volume diameter of the first powder is from 50 to 300 μm.4. The powdery food according to claim 1 , wherein the first powder contains at least one powder selected from the group consisting of powders derived from cruciferous vegetables and powders derived from seeds of cruciferous vegetables.5. The powdery food according to claim 4 , wherein the cruciferous vegetable is yellow mustard.6. The powdery food according to claim 1 , wherein the second powder contains at least one powder selected from the group consisting of powders derived from cruciferous vegetables and powders derived from seeds of cruciferous vegetables.7. The powdery food according to claim 6 , wherein the cruciferous vegetable is broccoli.8. The powdery food according to claim 1 , wherein the glucosinolate is glucoraphanin.9. The powdery food according to claim 1 , wherein the second powder has no myrosinase activity.10. A method for manufacturing a powdery food comprising:blending at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.11. The method for manufacturing a powdery food according to claim 10 , further comprising claim 10 , prior to the blending claim 10 , obtaining the micronized first powder by performing micronization of a raw material containing myrosinase.12. The method for manufacturing a powdery food according to claim 11 , wherein the micronization comprises sieving using a mesh having an aperture of not more than 500 μm.13. The method for manufacturing a powdery food according to claim ...

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Номер записи: 61
26-04-2018 дата публикации

AGGLOMERATION-PREVENTABLE SWEETENER COMPOSITION IN WHICH AGGLOMERATION IS PREVENTED, AND METHOD FOR PREPARING SAME

Номер: US20180110249A1
Автор: Kim Young Jae, Lim Chun Son, Park Ginny, PARK Jung Gyu
Принадлежит:

The present invention relates to an agglomeration-preventable sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventable sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same. 2. The method according to claim 1 , wherein the first sweetener has an average particle size from 150 μm to 300 μm claim 1 , and the second sweetener has an average particle size from 150 μm to 350 μm.3. The method according to claim 1 , wherein the amount of the first sweetener material and the second sweetener material is 95 wt % to 99.9 wt % based on a total weight of the sweetener composition claim 1 , and the amount of the indigestible maltodextrin is 0.1 wt % to 5.0 wt % based on a total weight of the sweetener composition.4. The method according to claim 1 , wherein the second sweetener material is xylose.5. The method according to claim 4 , wherein the first sweetener material and the second sweetener material are mixed in a weight ratio of 1:0.05 to 1: 0.5.6. The method according to claim 1 , wherein the sweetener material powder after drying has 0.2 wt % or less water content based on the total weight of the sweetener material powder.7. A method of inhibiting sucrose absorption into body claim 1 , comprising:(a) preparing a sweetener material powder by mixing a first sweetener material and second sweetener material in a mixer for food preparation capable of liquid phase spray;wherein the first sweetener material is sucrose, and the second sweetener material is capable of inhibiting absorption of sucrose into body,(b) scattering an indigestible maltodextrin solution to the sweetener material powder and mixing the sweetener material powder with the indigestible maltodextrin to form a mixture of the first sweetener material, the second sweetener material, and the indigestible ...

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Номер записи: 62
18-04-2019 дата публикации

POWDER FORMULATION, METHOD FOR PREPARING THE SAME AND USE THEREOF

Номер: US20190111098A1
Автор: LV Fang, TANG Qingtao, ZHAO Hongwei
Принадлежит: INFINITUS (CHINA) COMPANY LTD.

The present disclosure relates to health care products, disclosing a powder formulation made from inulin, ARILLUS DIMOCARPUS LONGAN, FRUCTUS ZIZIPHUS JUJUBE, FRUCTUS LYCIUM BARBARUM, RADIX REHMANNIA GLUTINOSA PRAEPARATA, SEMEN JUGLANS REGIA, HERBA CISTANCHE TUBULOSA, taurine, FRUCTUS SCHISANDRA CHINENSIS and CORTEX CINNAMOMUM CASSIA, and a simple method for preparing the powder which is suitable for large-scale production. The powder of the present disclosure promotes the growth of experimental animals, enhances the sperm motility of the animals, improves the duration and frequency of sexual response, and increases the level of sex hormones and sexual organ coefficient ratio. The powder has an obvious function of improving sexual capacity, therefore can be used to prepare the health care foods having function on improving sexual capacity. 1. A powder formulation , which is made from inulin , ARILLUS DIMOCARPUS LONGAN , FRUCTUS ZIZIPHUS JUJUBE , FRUCTUS LYCIUM BARBARUM , RADIX REHMANNIA GLUTINOSA PRAEPARATA , SEMEN JUGLANS REGIA , HERBA CISTANCHE TUBULOSA , taurine , FRUCTUS SCHISANDRA CHINENSIS and CORTEX CINNAMOMUM CASSIA as the starting materials.2. The powder formulation according to claim 1 , wherein the mass ratio of inulin claim 1 , ARILLUS DIMOCARPUS LONGAN claim 1 , FRUCTUS ZIZIPHUS JUJUBE claim 1 , FRUCTUS LYCIUM BARBARUM claim 1 , RADIX REHMANNIA GLUTINOSA PRAEPARATA claim 1 , SEMEN JUGLANS REGIA claim 1 , HERBA CISTANCHE TUBULOSA claim 1 , taurine claim 1 , FRUCTUS SCHISANDRA CHINENSIS and CORTEX CINNAMOMUM CASSIA is (10˜100):(1˜10):(1˜10):(1˜10):(1˜10):(1˜10):(0.1˜5):(0.1˜10):(0.1˜5):(0.1˜5).3. The powder formulation according to claim 1 , wherein the mass ratio of inulin claim 1 , ARILLUS DIMOCARPUS LONGAN claim 1 , FRUCTUS ZIZIPHUS JUJUBE claim 1 , FRUCTUS LYCIUM BARBARUM claim 1 , RADIX REHMANNIA GLUTINOSA PRAEPARATA claim 1 , SEMEN JUGLANS REGIA claim 1 , HERBA CISTANCHE TUBULOSA claim 1 , taurine claim 1 , FRUCTUS SCHISANDRA CHINENSIS and CORTEX ...

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Номер записи: 63
03-05-2018 дата публикации

Mixture powders of platycodon grandifloras and momordica charantia, and method for producing the powders

Номер: US20180117107A1
Автор: Kee Ho Lee
Принадлежит: Individual

A method for preparing mixture powders of platycodon grandiflorus and momordica charantia includes washing at least one year-old platycodon grandiflorus , and momordica charantia wherein the platycodon grandiflorus includes stem, root, and leaf portions thereof; cutting the washed platycodon grandiflorus and momordica charantia ; hot air-drying the cut platycodon grandiflorus and momordica charantia in a dryer at a temperature exceeding a boiling point of hydrogen cyanide gas to remove hydrogen cyanide therefrom; pulverizing the cut and dried platycodon grandiflorus and momordica charantia to prepare platycodon grandiflorus powders and momordica charantia powders; and mixing the platycodon grandiflorus powders and momordica charantia powders to produce the mixture powders of platycodon grandiflorus and momordica charantia.

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Номер записи: 64
25-08-2022 дата публикации

Bulk sugar replacer

Номер: US20220264904A1
Автор: Andrew Steven WHITEHOUSE, Julien Philippe Nicolas MAHIEUX, Laurent FORNY, Marina DUPAS-LANGLET, Vincent Daniel Maurice MEUNIER
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

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Номер записи: 65
27-05-2021 дата публикации

PRODUCTION METHOD FOR PURE COCONUT POWDER WITHOUT THE USE OF FOREIGN ADDITIVES

Номер: US20210153539A1
Автор: Li Mei Qiu
Принадлежит: PULAU SAMBU SINGAPORE PTE LTD

The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability to absorb fat, which enables the natural fiber in coconut meat to act as the excipient (carrier) of spray drying or lyophilization (whereas in traditional coconut milk powder formulations, art starch hydrolysates are added to act as the excipient). Further the natural fiber replaces emulsifiers and anti-caking agents used in the traditional formula. This produces a pure coconut powder that has no foreign additives, but at the same time has a good instant solubility and reconstitution stability, as well as possesses rich dietary fiber. This invention produces no by-product (desiccated coconut), realizing the zero-residue processing of coconut meat. 1. A method of preparing a coconut power that contains dietary fiber , the method comprising:a) crushing coconut meat to obtain coconut meat particles having an average particle diameter less than or equal to about 800 μm;b) taking the crushed coconut meat particles of step a) and processing to form a coconut homogenate wherein the average particle diameter of the coconut homogenate is less than or equal to about 200 μm; 'wherein the superfine homogenate comprises particles having an average particle diameter of less than or equal to about 50 μm;', 'c) processing the coconut homogenate produced in step b) to produce a superfine homogenate by subjecting the coconut homogenate to at least one ultra-high pressure homogenization step,'} wherein steps a) through d) are performed without the addition of foreign additives;', 'wherein the pure coconut powder can be easily dispersed/reconstituted in water; and', 'wherein the pure coconut powder has a fat content of about 50% to 75% (w/w); has a dietary fiber content of about 10% to 30% (w/w) and a water content of about less than or equal to 5% (w/w ...

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Номер записи: 66
27-05-2021 дата публикации

DUST-FREE COLD-WATER-DISPERSIBLE PREPARATIONS

Номер: US20210153540A1
Автор: DOBLER walter, HABICH Andreas, Kolter Karl, MEYER-BOEHM Kathrin, PELLETIER Wolf, SCHORDING Peter, Wagner Daniel
Принадлежит:

The present invention relates to dust-free preparations dispersible in cold water. These preparations consist of particles comprising water-insoluble or only sparingly water-soluble active substance(s), said particles being coated with one or more layers, the outermost layer comprising as principal component one or more hydrophobic powdering agents on which at least one dispersant is absorbed. The invention also relates to a process for producing these particles and to the use thereof in food supplements, foodstuffs, animal feeds, personal-care products, and medicaments. 116.-. (canceled)17. A particle comprising water-insoluble or only sparingly water-soluble active substance(s) that is coated with one or more layers , the outermost layer comprising as principal component one or more hydrophobic powdering agents on which at least one dispersant is absorbed.18. The coated particle according to claim 17 , in which the at least one dispersant has a contact angle against the surface of a pellet made of pure powdering agent claim 17 , measured after 0.1 seconds and at 25° C. claim 17 , of 75° or less.19. The coated particle according to claim 17 , in which the at least one dispersant has an HLB value of 0.5 to 13.20. The coated particle according to claim 17 , in which the at least one dispersant comprises MCT oil and/or Lauroglycol and/or Lutensol.21. The coated particle according to claim 17 , in which the degree of coverage of the particle surface with hydrophobic powdering agent is at least 70%.22. The coated particle according to claim 17 , in which the degree of coverage of the particle surface with hydrophobic powdering agent is at least 80%.23. The coated particle according to claim 17 , in which the hydrophobic powdering agent is a hydrophobized finely divided oxide.24. The coated particle according to claim 23 , wherein the hydrophobic finely divided oxide is selected from the group consisting of the hydrophobized oxides of aluminum claim 23 , silicon claim 23 ...

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Номер записи: 67
23-04-2020 дата публикации

FRUCTOOLIGOSACCHARIDE-CONTAINING OIL AND FAT, METHOD FOR PRODUCING THE SAME, FRUCTOOLIGOSACCHARIDE-CONTAINING OIL-BASED CONFECTIONERY, AND METHOD FOR PRODUCING THE SAME

Номер: US20200120949A1
Автор: HARADA Daisuke, IMAI Taku, ISHIDA Akiko, LIN Jerchyuan
Принадлежит: Meiji Co., Ltd.

It is an object of the present invention to provide a method and the like capable of producing a large amount of fructooligosaccharide-containing oil-based confectionery having low hygroscopicity. In the method for producing fructooligosaccharide-containing oil and fat according to the present invention, fructooligosaccharide is pulverized with at least the oil and fat and an emulsifier in a closed system pulverizer to obtain fructooligosaccharide-containing oil and fat. Then, a fructooligosaccharide-containing oil-based confectionery can be produced from the fructooligosaccharide-containing oil-based confectionery base obtained by mixing the fructooligosaccharide-containing oil and fat with the oil-based confectionery base or the raw material thereof. This fructooligosaccharide-containing oil-based confectionery has extremely low hygroscopicity, and if stored in a good environment, the moisture content can be kept extremely low at the point of 210 days from the time of production. 1. A method for producing a fructooligosaccharide-containing oil and fat , wherein the fructooligosaccharide is pulverized with at least the oil and fat , and an emulsifier in a closed system pulverizer.2. A fructooligosaccharide-containing oil and fat produced by the method for producing the fructooligosaccharide-containing oil and fat according to .3. A fructooligosaccharide-containing oil and fat comprising:a fructooligosaccharide,an oil and fat, andan emulsifier.4. The fructooligosaccharide-containing oil and fat according to claim 3 ,wherein the weight ratio of the fructooligosaccharide to the oil and fat is within the range of 0.5 to 2.5,the content of the emulsifier is within the range of 0.1 wt % or more and 1.0 wt % or less.5. The fructooligosaccharide containing oil and fat according to claim 3 ,wherein the moisture value of 5 wt % or less is maintained after 27 days from the time of production when stored at a temperature of 37° C. and a relative humidity of 50% after the ...

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Номер записи: 68
02-05-2019 дата публикации

POWDER FORMULATION HAVING A FUNCTION OF ENHANCING IMMUNITY AND METHOD FOR PREPARING THE SAME

Номер: US20190125813A1
Автор: HE Ruiqi, TANG Qingtao, Wang Lei, ZHAO Hongwei
Принадлежит: INFINITUS (CHINA) COMPANY LTD.

The present disclosure belongs to the field of health care products, disclosing a powder formulation made from inulin, Auricularia, PORTA, LYCII FRUCTUS, MORI FRUCTUS, LONGAN ARILLUS, soy peptide powder, COICIS SEMEN, NELUMBINIS SEMEN and JUJUBAE FRUCTUS. The starting materials of the powder formulation are all from natural Chinese herbal medicine without addition of excipient. In addition, dose required for the powder formulation is small; it is easy to be taken and can be dissolved in water; it is soluble in cold water and can be absorbed quickly. The method for preparing the powder formulation in the present disclosure is simple and suitable for large-scale production. The powder formulation obtained has a good stability, long storage time, good taste. Experiments show that the powder formulation of the present disclosure can significantly enhance immunity, therefore can be used to prepare the health care foods having function on improving immunity. 1. A powder formulation having a function of enhancing immunity , which is made from inulin , Auricularia , PORTA , LYCII FRUCTUS , MORI FRUCTUS , LONGAN ARILLUS , soy peptide powder , COICIS SEMEN , NELUMBINIS SEMEN and JUJUBAE FRUCTUS as starting materials.2. The powder formulation according to claim 1 , wherein the mass ratio of inulin claim 1 , Auricularia claim 1 , PORIA claim 1 , LYCII FRUCTUS claim 1 , MORI FRUCTUS claim 1 , LONGAN ARILLUS claim 1 , soy peptide powder claim 1 , COICIS SEMEN claim 1 , NELUMBINIS SEMEN and JUJUBAE FRUCTUS is (20 to 60): (10 to 15): (10 to 15): (10 to 15): (5 to 10): (5 to 8): (1 to 4): (0.1 to 0.5): (0.1 to 0.5): (0.1 to 0.5).3. The powder formulation according to claim 1 , wherein the mass ratio of inulin claim 1 , Auricularia claim 1 , PORTA claim 1 , LYCII FRUCTUS claim 1 , MORI FRUCTUS claim 1 , LONGAN ARILLUS claim 1 , soy peptide powder claim 1 , COICIS SEMEN claim 1 , NELUMBINIS SEMEN and JUJUBAE FRUCTUS is 20: 15: 10: 15: 5: 8: 1: 0.5: 0.1: 0.5.4. The powder formulation ...

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Номер записи: 69
09-05-2019 дата публикации

STEVIOL GLYCOSIDES COMPOSITIONS, PRODUCTION METHODS AND USES

Номер: US20190133167A1
Автор: MARKOSYAN Avetik
Принадлежит:

Steviol glycosides compositions are prepared from extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A process for producing a steviol glycosides composition , comprising the steps of:{'i': 'Stevia rebaudiana', 'a) providing a starting material comprising at least one steviol glycoside of plant;'}b) providing aqueous alcohol;c) dissolving the starting material in the aqueous alcohol to obtain a solution of starting material;d) holding the solution of starting material at a temperature ranging from about −24° C. to about 80° C. during a time interval ranging from about 1 minute to about 240 hours, to obtain a crystallized steviol glycosides composition;e) separating the crystallized steviol glycosides composition from a mother liquor to obtain a separated steviol glycosides composition; andf) drying the separated steviol glycosides composition to yield the steviol glycosides composition,wherein the steviol glycosides composition has at least 0.01% solubility in 20° C. water.2Stevia rebaudianastevia. A sweetener composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional sweetening agent selected from the group consisting of: rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside G claim 1 , rebaudioside H claim 1 , rebaudioside rebaudioside J claim 1 , rebaudioside K claim 1 , rebaudioside L claim 1 , rebaudioside M claim 1 , rebaudioside rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in plant and mixtures thereof claim 1 , extracts claim 1 , glycosylated steviol glycosides claim 1 , steviol glycosides prepared by chemical claim 1 , enzymatic synthesis or by fermentation ...

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Номер записи: 70
10-06-2021 дата публикации

Spray-dried 3-fucosyllactose

Номер: US20210171992A1
Автор: Stefan Jennewein
Принадлежит: Chr Hansen HMO GmbH

Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3-fucosyllactose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the spray-dried powder.

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Номер записи: 71
25-05-2017 дата публикации

METHOD AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF A POROUS POWDERED PRODUCT

Номер: US20170143010A1
Автор: Bouvier Jean-Marie, BRISSET Alain, Durand Daniel, Maller Gilles, Maxwell Scott, ROBERTS Steven, Stevenson Stewart
Принадлежит:

The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine () for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine () and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles. 1. (canceled)2. Method according to claim 26 , wherein in step a) claim 26 , the starting product is pulverulent claim 26 , having a of dry matter content of from 70 to 98% by weight and wherein step a) includes one or more of:mixing the pulverulent starting product with at least one ingredient in the thermomechanical treatment machine, andshearing the pulverulent starting product in the thermomechanical treatment machine, andthermos-treating the pulverulent starting product in the thermomechanical treatment machine.3. Method according to claim 26 , in step a) claim 26 , the starting product is pulverulent claim 26 , having a dry matter content of from 70 to 98% by weight and wherein step a) includes mixing the pulverulent starting product with an added product claim 26 , that is viscous.4. Method according to claim 26 , wherein in step a) the starting product is claim 26 , viscous claim 26 , and wherein step a) includes one or more of:mixing the viscous stating product with at least one ingredient in the thermomechanical treatment ...

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Номер записи: 72
15-09-2022 дата публикации

PEPTIDES FOR TREATING MUSCLE ATROPHY

Номер: US20220287347A1
Автор: ADELFIO Alessandro, KHALDI Nora, LOPEZ Cyril
Принадлежит: NURITAS LIMITED

The Applicant has discovered a number of peptides that are capable of phosphorylating ribosomal protein S6 (rpS6) across a range of concentrations in in-vitro cell assays in a dose-dependent manner. RPS6 is a key substrate for protein kinases and is phosphorylated by growth factors and mitogens during in cell growth and cell division. This is a key step in the synthesis of new proteins in skeletal muscle tissue. The peptides described also have the ability to reduce the expression of mRNA Transcripts (TRIM63 and FBXO32) that are directly linked to increase protein degradation, resulting in progressive Skeletal Muscle Atrophy. In addition, increases in muscular atrophy are linked with systemic rise in circulating TNFα. The peptides described herein also lead to the reduced expression of TNFα in circulating immune cells. The peptides may be used to promote muscle growth and muscle health in subjects that exhibit muscle atrophy, for example elderly subjects, physically inactive people, and subjects that have indications characterised by muscle atrophy (i.e. MS and Polio). 1. A composition comprising a peptide having up to 50 amino acids and comprising a sequence of SEQ ID 20.2. The composition according to claim 1 , in which the peptide has 6 to 20 amino acids.3. The composition according to claim 2 , in which the peptide comprising a sequence of SEQ ID NO: 20 is selected from SEQ ID NO: 3 claim 2 , SEQ ID NO: 9 claim 2 , SEQ ID NO: 11 claim 2 , and SEQ ID NO: 19.4. The composition according to claim 1 , comprising a peptide having up to 50 amino acids and comprising a sequence of SEQ ID NO: 8.5. The composition according to claim 4 , in which the peptide having up to 50 amino acids and comprising a sequence of SEQ ID NO: 8 is selected from SEQ ID NO: 8 and SEQ ID NO: 7.6. The composition according to claim 1 , comprising a peptide of SEQ ID NO: 3 and SEQ ID NO: 8.7. The composition according to claim 1 , in which the composition is a comestible powder.8. A method of ...

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Номер записи: 73
15-09-2022 дата публикации

MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS

Номер: US20220287351A1
Автор: Karremans Adrianus Rutgerus Antonius, van Oort Martinus Gerardus
Принадлежит: Mauri Technology B.V.

The invention relates to a granular de-dusting material comprising 116-. (canceled)17. Method for preparing a de-dusted enzyme product , comprising contacting a granular enzyme preparation , containing dust particles , with a granular dedusting material , whereby the dust particles adhere to the granular de-dusting material , whereby the de-dusted enzyme product is obtained , wherein said de-dusting material is a granular de-dusting material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.18. Method according to claim 17 , wherein the granular de-dusting material and the granular enzyme preparation are contacted in a weight to weight ratio granular de-dusting material to granular enzyme preparation of 0.5:99.5 to 5:95.19. Method according to claim 18 , wherein the weight to weight is in the range of 1:99 to 15:85.20. Method according to claim 19 , wherein the weight to weight ratio is in the range of 2.5:97.5 to 3.5:96.5.21. Method according to claim 17 , wherein the enzyme preparation comprises one or more enzymes selected from the group of fungal amylases claim 17 , bacterial amylases claim 17 , maltogenic amylases claim 17 , xylanases claim 17 , lipases claim 17 , phospholipases claim 17 , galactolipases claim 17 , proteases claim 17 , peptidases claim 17 , oxidases claim 17 , transglutaminases claim 17 , laccases and amyloglucosidases.22. Method according to claim 17 , wherein a de-dusted enzyme product is obtained that is essentially free of dust using the Heubach dust analysis method.23. Granular de-dedusted enzyme product at least composed of one or more enzymes claim 17 , granular material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.24114. A granular de-dusted enzyme product according to claim 23 , having an ...

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Номер записи: 74
07-05-2020 дата публикации

METHOD FOR PREPARING CORDYCEPS MILITARIS NANO-COMPOSITE POWDER WITH PROTEIN-POLYSACCHARIDE COMPLEX COACERVATION STABILITY

Номер: US20200138078A1
Автор: AN Yanjun, HOU Lihua, LI Zhongqin, Yang Wuxiong, YI Sifu, ZHANG Min
Принадлежит:

A method for preparing nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water. 1Cordyceps militarisCordyceps militaris. A method for preparing nano-composite powder with protein-polysaccharide complex coacervation stability , comprising sorting , drying , pulverizing , suspending ultrafine powder , emulsifying primarily , re-emulsifying , adjusting pH value and conducting spray drying as follows:{'i': Cordyceps militaris', 'Cordyceps militaris, '(1) sorting: selecting fruiting body without damage and with bright color as raw material, and quick-freezing at the temperature of −40° C. after tidying and cleaning, to obtain a quick-frozen fruiting body;'}{'i': Cordyceps militaris', 'Cordyceps militaris, '(2) drying: first conducting microwave drying on the quick-frozen fruiting body prepared in step (1), and then conducting vacuum freeze drying, to prepare a dried fruiting body with less than 5% of wet base moisture contents, wherein the microwave power is 500 W, the microwave heating time is 10 s, the vacuum freeze drying ...

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Номер записи: 75
17-06-2021 дата публикации

FINE BAMBOO POWDER AND PREPARATION METHOD THEREFOR AND USE THEREOF

Номер: US20210177927A1
Автор: FU Shiyao, HUANG Luolian, ZHANG YING
Принадлежит:

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials. The MATZHU has a stable emerald color and an average powder particle size of 800 to 10,000 meshes. The MATZHU also has a total amount of dietary fiber of ≥60%, a content of lignin of ≥20% and a content of minerals of ≥7%. The MATZHU includes at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, δ-hydroxylysine and p-coumaric acid. The method for the MATZHU preparation includes, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement. 117-. (canceled)18. A method for preparing MATZHU , comprising the following steps:raw materials are subjected to blanching and color protection, and dried and superfine grinded in turn to obtain the MATZHU having an average particle size of 1000-10,000 meshes;the raw materials are leaves of Gramineae (Graminae) and Bambusoideae plant;the blanching and color protection step comprises: putting bamboo leaves as raw materials into a color-protecting solution with a temperature of 85 to 95° C., taking out after soaking for 30 to 90 seconds, and draining;the color-protecting solution used in the blanching and color protection is a zinc sulfate aqueous solution or a zinc gluconate aqueous solution or a combination thereof with a concentration of 0.5 to 2.0 g/100 mL.19. The method of claim 18 , wherein a material-to-liquid ratio of the bamboo leaf and the color protection liquid is 1 g:50-100 mL.20. The method of claim 18 , wherein the drying is drying the leaves after blanching and color protection to a moisture content of ≤11%;the drying uses at least one of hot air drying, microwave drying, vacuum drying and freeze drying.21. The method of claim 18 , wherein ...

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Номер записи: 76
07-06-2018 дата публикации

SPRAY DRYING

Номер: US20180153202A1
Автор: CHANEY Michael, SHERMAN Gregory Alan
Принадлежит:

A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles. 1. A method of preparing spray-dried flavor-containing particles , comprising adding flavor to an aqueous , sugar-free matrix to form a blend and spray-drying the resulting blend , the matrix comprising an emulsifier , a film former and at least one metal salt , selected from the ferrous , alkali metal and alkaline earth metal salts of citric , gluconic and tartaric acids.2. The method according to claim 1 , in which the salt is selected from potassium gluconate claim 1 , tripotassium citrate claim 1 , potassium bitartrate claim 1 , sodium gluconate claim 1 , magnesium gluconate and ferrous gluconate.3. The method according to claim 1 , in which the at least one salt is present at a concentration of from 10-30% by weight of the non-flavor particle constituents.4. The method according to claim 3 , in which the weight proportions of individual salts are selected as follows:Potassium Gluconate 20-30%,Magnesium Gluconate 25%,Ferrous Gluconate 25%,Potassium Bitartarate 25%,Tripotassium Citrate 10-25%, orMagnesium Citrate 20-30%.5. The method according to claim 1 , in which more than one metal salt is used.6. The method according to claim 5 , in which the more than one salt is selected from one of the following combinations:tripotassium citrate and potassium gluconate,tripotassium citrate and potassium bitartrate, orpotassium gluconate, tripotassium citrate and potassium bitartrate.7. The method according to claim 6 , in which the following weight proportions of salt are used:Potassium Gluconate & Tripotassium Citrate ...

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Номер записи: 77
01-07-2021 дата публикации

METHOD FOR PREPARING CASSAVA FLOUR WITH LOW CONTENT OF CYANOGENIC GLYCOSIDES

Номер: US20210195927A1
Автор: Chen Qi, Ji Shengyang, Lu Baiyi, Wu Xiaodan, Xu Tao, Zhong Yongheng
Принадлежит:

A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg. 1. A method for preparing cassava flour with a low content of cyanogenic glycosides , comprising: washing , peeling , and cutting fresh cassava to obtain cassava pellets , cassava shreds , or a cassava pulp as a raw material , wherein the method further comprises the following steps:immersing the raw material in warm water with a temperature of 35-50° C. and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz to obtain an ultrasonicated raw material,wherein an ultrasonic power corresponding to each kilogram of the raw material is 100-600 watts; anddrying and pulverizing the ultrasonicated raw material to obtain the cassava flour with a low content of cyanogenic glycosides, a total cyanogenic glycoside content of the cassava flour is less than 15 mg/kg and a hydrocyanic acid content is less than 2 mg/kg;wherein, a method for preparing the cassava pellets, the cassava shreds, or the cassava pulp comprises steps of:a. washing newly harvested fresh cassava with pressurized water to remove residual soil from surface thereof, and then removing outer bark and inner bark of the cassava using a cassava peeling machine or manually to obtain ...

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Номер записи: 78
21-06-2018 дата публикации

COMPOSITIONS AND METHODS FOR MODIFIED NUTRIENT DELIVERY

Номер: US20180168216A1
Автор: Demetriades Elizabeth, Williams Travis
Принадлежит:

This disclosure provides a microencapsulated capsule or microparticle comprising a nutrient-filled core encapsulated in an enteric coating. The microparticles are useful in the treatment of a variety of disorders when ingested or administered to a subject in need thereof. Alternate non-encapsulated methods and compositions for providing the desired intestinal release are provided included modified nutrient composition and matrix embedded nutrient. 1. A microparticle comprising a nutrient-filled core encapsulated in an enteric coating.2. The microparticle of claim 1 , wherein the core comprises at least one macronutrient and optionally one or more micronutrients claim 1 , excipients claim 1 , hydrogels claim 1 , bile acids claim 1 , probiotics claim 1 , and/or preservatives.3. The microparticle of claim 2 , wherein the at least one macronutrient comprises one or more of a protein claim 2 , a carbohydrate claim 2 , and a lipid.4. The microparticle of claim 2 , wherein the at least one macronutrient comprises at least one of Ensure® claim 2 , whole milk power claim 2 , sucrose claim 2 , and sugar spheres.5. The microparticle of claim 1 , wherein the core comprises at least one of a whey protein claim 1 , a soy protein claim 1 , and a pea protein.6. The microparticle of claim 1 , wherein the one or more micronutrient comprises at least one ion selected from the group consisting of iron claim 1 , cobalt claim 1 , chromium claim 1 , copper claim 1 , iodine claim 1 , manganese claim 1 , selenium claim 1 , zinc claim 1 , molybdenum claim 1 , calcium claim 1 , sodium claim 1 , chloride claim 1 , magnesium claim 1 , potassium claim 1 , and/or any combination thereof.7. The microparticle of claim 1 , further comprising at least one of minerals claim 1 , vitamins claim 1 , fiber claim 1 , bile acids claim 1 , probiotics claim 1 , prebiotics claim 1 , flavoring agents claim 1 , coloring agents claim 1 , excipients claim 1 , hydrogel claim 1 , preservatives claim 1 , and/or any ...

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Номер записи: 79
21-06-2018 дата публикации

COMPOSITIONS AND METHODS FOR THE TREATMENT OF MALNUTRITION

Номер: US20180169187A1
Автор: STRIJKER Reinder, ZONDAG Gerben Carolus Martinus
Принадлежит:

The present invention relates to novel liquid or semi-liquid nutritional compositions, and powders to generate such liquid or semi-liquid nutritional compositions, that are beneficial in the treatment of malnutrition and malnutrition-related disorders such as weight loss and muscle wasting. When administered regularly, the nutritional compositions according to the present invention contribute to the reversal of malnutrition and malnutrition-related disorders such as weight loss and/or muscle atrophy. 1. A liquid or semi-liquid nutritional composition comprising:70 to 200 mg/ml dairy proteins;30 to 60 ng/ml vitamin D or a derivative thereof; and0.2 to 1 mg/ml ursolic acid;wherein the casein:whey ratio in said dairy proteins ranges from 20:80 to 80:20 and wherein 30 to 45% of the total amino acid content is a mixture of leucine, isoleucine and valine.2. A liquid or semi-liquid nutritional composition according to claim 1 , wherein the concentration of dairy proteins is from about 75 to about 180 mg/ml claim 1 , such as from about 80 to about 160 mg/ml claim 1 , from about 85 to about 140 mg/ml claim 1 , from about 90 to about 130 mg/ml claim 1 , from about 95 to about 125 mg/ml claim 1 , from about 100 to a about 120 mg/ml.3. A liquid or semi-liquid nutritional composition according to claim 1 , wherein the concentration vitamin D or a derivative thereof is from about 32 to about 55 ng/ml claim 1 , from about 35 to about 45 ng/ml.4. A liquid or semi-liquid nutritional composition according to claim 1 , wherein the concentration of ursolic acid is from about 0.25 to about 0.95 mg/ml claim 1 , such as from about 0.3 to about 0.9 mg/ml or from about 0.35 to about 0.85 mg/ml.5. A liquid or semi-liquid nutritional composition according to claim 1 , wherein the casein:whey ratio is from about 30:70 to about 70:30 claim 1 , such as from about 40:60 to about 68:32 claim 1 , from about 45:55 to about 65:35.6. A liquid or semi-liquid nutritional composition according to claim 1 ...

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Номер записи: 80
06-06-2019 дата публикации

POWDERED BEEF FAT

Номер: US20190166893A1
Автор: Bulling Katharina, Kjolby Christian, Marazzato Michele, Perdana Jimmy, Sagalowicz Laurent, Trappo Gregory
Принадлежит:

The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0. 1. A powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.2. A powdered beef fat as claimed in claim 1 , wherein the beef fat is a non-hydrogenated beef fat.3. A powdered beef fat as claimed in claim 1 , wherein the beef fat is a non-hydrogenated fractionated beef fat.4. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a flow-ability of at least 2 at 23° C.5. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a particle size in the range of 15 to 1000 μm.6. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a circularity in the range of 0.65 to 1.7. A powdered beef fat as claimed in claim 1 , wherein the amount of C18:0 is in the range of 23.5 to 36% (by weight of the composition) claim 1 , preferably in the range of 24.5 to 36% (by weight of the composition).8. A powdered beef fat as claimed in does not include palm fat.9. A powdered beef fat as claimed in further comprises 25.5 to 33 wt % (based on weight of total fat) of C16:0.10. A process for the preparation of powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0 comprising:melting a fat;spraying the melted fat to generate fat droplets; andsolidifying the fat droplets through contact with a cooling agent selected from the group consisting of cold air, liquid nitrogen and liquid carbon dioxide.11. A process for the ...

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Номер записи: 81
06-06-2019 дата публикации

PROCESS FOR PREPARING MIXTURES COMPRISING VANILLIN AND ETHYL VANILLIN

Номер: US20190166900A1
Автор: Ong Peter, Ove Von Husby Kurt, Rosså Stian
Принадлежит: BORREGAARD AS

The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention. 1. A process for preparing a mixture comprising vanillin and ethyl vanillin comprising the steps of:(i) mixing at least vanillin powder and ethyl vanillin powder;(ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate; and(iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles, characterized in thatin step (ii) the mixture obtained in step (i) is kept in said vessel essentially without stirring or mixing.2. The process according to claim 1 , further comprising the step of adding maltodextrin.3. The process according to claim 2 , wherein (a) said maltodextrin is in the form of a powder and is mixed with said vanillin powder and said ethyl vanillin powder in step (i) claim 2 , and/or wherein (b) said maltodextrin is added after step (iii).4. The process according to claim 1 , wherein the weight ratio of vanillin and ethyl vanillin in the mixture obtained in step (i) is from 99:1 to 1:99.5. The process according to claim 2 , wherein the weight ratio of vanillin:ethyl vanillin:maltodextrin in the mixture obtained in step (i) is 1:0.1 to 10:0.1 to 10.6. The process according to claim 1 , wherein the mixture obtained in step (i) consists essentially of vanillin claim 1 , ethyl vanillin and maltodextrin.7. The process according to claim 1 , further comprising the step of adding at least one further additive ...

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Номер записи: 82
08-07-2021 дата публикации

BULK SUGAR REPLACER

Номер: US20210204579A1
Автор: Dupas-Langlet Marina, Forny Laurent, Meunier Vincent Daniel Maurice, Philippe Nicolas Julien, STEVEN ANDREW
Принадлежит:

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate. 1. Amorphous porous particles comprising , sugar , a bulking agent and a surfactant , wherein the amorphous porous particles have a closed porosity of between 20 to 60% and the amorphous particles have a sphericity of at least between 0.8 and 1.2. Amorphous porous particles according to wherein the particles have a glass transition temperature of at least 40° C.3. Amorphous porous particles according to in which the D90 particle size of the amorphous porous particles is between 30 to 140 microns.4. Amorphous porous particles according to wherein sugar is selected from the group consisting of sucrose claim 1 , fructose claim 1 , glucose claim 1 , dextrose claim 1 , galactose claim 1 , allulose claim 1 , maltose claim 1 , high dextrose equivalent hydrolysed starch syrup xylose claim 1 , and combinations thereof.5. Amorphous porous particles according to wherein the bulking agent is selected from the group consisting of maltodextrins claim 1 , milk powder claim 1 , whey powder claim 1 , soluble wheat or corn dextrin claim 1 , polydextrose claim 1 , soluble fiber and combinations thereof.6. Amorphous porous particles according to wherein the surfactant is selected from the group consisting of sodium caseinate claim 1 , lecithin and combinations thereof.7. A food product comprising amorphous porous particles comprising claim 1 , sugar claim 1 , a bulking agent and a surfactant claim 1 , wherein the amorphous porous particles have a closed porosity of between 20 to 60% and the amorphous particles have a sphericity of at least between 0.8 and 1.8. A food ...

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Номер записи: 83
08-07-2021 дата публикации

CREATINE ORAL SUPPLEMENTATION USING CREATINE HYDROCHLORIDE SALT

Номер: US20210205250A1
Автор: Faulkner Mark C., Miller Donald W., Vennerstrom Jonathan L.
Принадлежит:

The present invention is directed to an oral supplement including creatine hydrochloride, which has an aqueous solubility that is at least 15 times greater than creatine monohydrate, where the oral supplement drives significant improvements in muscle development and recovery due to its enhanced bio-availability, while causing fewer negative side effects compared to previous forms of creatine. 1. A nutritional supplement comprising:a granular precipitate comprising creatine hydrochloride, wherein the granular precipitate has an aqueous solubility of at least about 150 mg/mL in water at 25° C. after a time period of about 1.5 hours.2. The nutritional supplement of claim 1 , wherein the granular precipitate comprises at least 95 percent creatine hydrochloride by weight of the granular precipitate.3. The nutritional supplement of claim 1 , wherein the granular precipitate has an aqueous solubility of at least 600 mg/mL in water at 25° C. after a time period of about 1.5 hours.4. The nutritional supplement of claim 1 , comprised in a powder.5. The nutritional supplement of claim 1 , comprised in an additive or feed supplement for livestock.6. The nutritional supplement of claim 1 , comprised in an oral dosage form.7. A nutritional supplement comprising:a granular precipitate comprising creatine hydrochloride, wherein the granular precipitate has an aqueous solubility in water of at least an order of magnitude greater than creatine monohydrate.8. The nutritional supplement of claim 7 , further comprising at least one additive comprising one or more proteins claim 7 , amino acid supplements claim 7 , carbohydrates claim 7 , D-Ribose claim 7 , fats claim 7 , fiber claim 7 , sweeteners claim 7 , flavoring agents claim 7 , or combinations thereof.9. The nutritional supplement of claim 7 , wherein the granular precipitate comprises at least about 95 percent creatine hydrochloride by weight of the granular precipitate.10. The nutritional supplement of claim 7 , comprised in an ...

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Номер записи: 84
13-06-2019 дата публикации

Hydration control for choline salts

Номер: US20190174811A1
Автор: Bob Jay Dull, Christopher Michael Pavlik, Gideon Nyabuti Oenga, Matthew Jason Ward, Thomas Diehl
Принадлежит: Balchem Corp

The present disclosure relates to choline salt compositions, and methods of preparing the same, containing choline salts, sugar alcohols, alginates, phosphate salts, or combinations thereof. The compositions are free flowing and compatible in various manufacturing processes.

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Номер записи: 85
29-06-2017 дата публикации

NUTRIENT DELIVERY SYSTEM COMPRISING NUTRITIONAL POWDER COMPRISING PHOSPHOLIPIDS TO IMPROVE WETTABILITY

Номер: US20170181463A1
Автор: GALLARDO CHRISTINE L., Gordon Gary M., Johns Paul W., Katz Gary E., WEIDA SANDRA E.
Принадлежит: ABBOTT LABORATORIES

Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming. 1. A nutrient delivery system comprising:(a) a pod; and(b) a nutritional powder comprising at least one phospholipid,wherein the nutritional delivery system delivers a nutritional formula having a foaming volume of less than 70 mL at 5 minutes after providing the nutritional formula.2. The nutrient delivery system of claim 1 , wherein the wt % of phospholipid in the nutritional powder is from 0.001 wt % to 10 wt %.3. (canceled)4. (canceled)5. (canceled)6. The nutrient delivery system of claim 1 , wherein the phospholipid is selected from the group consisting of phosphatidylcholine claim 1 , phosphatidylserine claim 1 , phosphatidylinositol claim 1 , phosphatidylethanolamine claim 1 , phosphatidic acid and any combination thereof.7. The nutrient delivery system of claim 2 , wherein the phospholipid comprises from 0.0001 wt % to 1 wt % of phosphatidylcholine.8. The nutrient delivery system of claim 2 , wherein the phospholipid comprises from 0.0001 wt % to 1 wt % of phosphatidylserine.9. The nutrient delivery system of claim 2 , wherein the phospholipid comprises from 0.0001 wt % to 1 wt % of phosphatidylinositol.10. The nutrient delivery system of claim 2 , wherein the phospholipid comprises from 0.0001 wt % to 1 wt % of phosphatidylethanolamine.11. The nutrient delivery system of claim 2 , wherein the phospholipid comprises from 0.0001 wt % to 1 wt % of phosphatidic acid.12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. The nutrient delivery system of claim 1 , wherein the nutritional formula has a foaming volume of less than 70 mL at 15 minutes after providing the nutritional formula.21. (canceled)22. The nutrient ...

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Номер записи: 86
05-07-2018 дата публикации

PULVERULENT EMULSIFIED COMPOSITION

Номер: US20180184678A1
Автор: ICHINOSE Takashi, KATSURA Atsuya, Motoyama Takayasu
Принадлежит: FUJI OIL HOLDINGS INC.

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee. 1. A powdered emulsified composition comprising , in terms of dry basis , 0.3 to 7.0% by weight of soybean protein material , 10 to 40% by weight of fat , 0.01% by weight or more and less than 1.0% by weight of buffer salt , 40 to 70% by weight of sugar , and 0.8 to 5.0% by weight of emulsifier , wherein the composition provides 35 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.2. The powdered emulsified composition according to claim 1 , wherein the composition comprises 0.01% by weight to 0.5% by weight of buffer salt.3. The powdered emulsified composition according to claim 1 , wherein the composition provides 37 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.4. The powdered emulsified composition according to claim 1 , wherein the buffer salt is phosphate.5. The powdered emulsified composition according ...

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Номер записи: 87
19-07-2018 дата публикации

COLORANT COMPOSITIONS CONTAINING C. TERNATEA DERIVED BOTANICAL EXTRACTS AND PROCESSES FOR THEIR PRODUCTION

Номер: US20180199600A1
Автор: Brasher Clarence Henry, Sgro James Allen
Принадлежит:

Compositions containing extract of flower and methods of extracting the extract and forming such composition are disclosed. Such compositions contain superior attributes as colorants, and may also include one or more of beta-carotene, beta-carotene extract, turmeric extract, or annatto extract and/or other suitable known colorants. Such compositions may be stabilized in a powder, crystal, or other solid form, or may be dissolved, suspended, or otherwise contained in solution. The extract may be produced via certain methods such as polar solvent extract, supercritical fluid extraction, expression, enfleurage, as well as other techniques. The stabilized compositions may further include a pH-modifying component for establishing or changing a pH level of a solution into which the composition is placed. 1. A composition comprising:{'i': 'C. ternatea', 'flower extract; and'}one or more of: turmeric extract, beta carotene, beta-carotene extract, safflower extract, lutein, Marigold Extract, saffron extract, yellow gardenia, turmeric extract, annatto extract.2. The composition of claim 1 , wherein the composition is stabilized in a powder form.3. The composition of claim 2 , wherein the composition is stabilized in a powder form via partial evaporation of a solvent and dehydration.4. The composition of claim 2 , wherein the compositions is stabilized in a powder form via partial evaporation of a solvent and crystallization.5C. ternatea. The composition of claim 3 , wherein the composition further comprises one or more saccharides for heterogeneous nucleation of the components of the flower extract.6. The composition of claim 5 , wherein the one or more saccharides are chosen from the group of: dextrose claim 5 , maltodextrin claim 5 , or combinations thereof.7. The composition of claim 1 , wherein the composition is stabilized via placement into an 11% ethanol solution.8. The composition of claim 1 , wherein the composition is stabilized via placement into a 51% glycerine ...

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Номер записи: 88
20-07-2017 дата публикации

NUTRITIONAL POWDER POD WITH EXTRUDED NUTRITIONAL POWDER

Номер: US20170203914A1
Автор: BLACK CYNTHIA, ENGLE MARK, HEO YOUNGSUK, LAMB CATHERINE, LAPLANTE TIMOTHY, Rangavajla Nagendra, WESTFALL PETER
Принадлежит: ABBOTT LABORATORIES

A nutritional powder pod for use in a beverage production machine is disclosed herein. The nutritional powder is prepared by an extrusion process. Also disclosed are processes for preparing a nutritional powder pod suitable for use in a beverage production machine. These processes include preparation of the nutritional powder by a process that includes extrusion. 1. A process for preparing a nutritional powder pod suitable for use in a beverage production machine , the process comprising:extruding a nutritional composition in an extruder;drying and milling the extruded nutritional composition to form a nutritional powder; andpackaging the nutritional powder in a pod to form the nutritional powder pod.2. The process of claim 1 , wherein the nutritional powder has a rate of reconstitution of from about 0.02 mg/g-sec to about 20 mg/g-sec.3. The process of claim 1 , wherein the nutritional powder comprises particles having at least one of a flake claim 1 , spheroidal claim 1 , cuboidal claim 1 , plate claim 1 , rod claim 1 , and thread shape.4. The process of claim 1 , wherein the nutritional powder comprises a majority of particles having a non-spheroidal shape.5. The process of claim 1 , wherein the nutritional powder comprises particles having a surface area between about 0.02 m/g and about 3 m/g.6. The process of claim 1 , wherein the nutritional powder comprises particles having a circular equivalent diameter of from about 0.5 μm to about 1000 μm.7. The process of claim 1 , wherein the nutritional powder comprises particles having an aspect ratio between about 0.1 and about 1.8. The process of claim 1 , wherein the nutritional powder has a water activity level of about 0.1 to about 0.5.919.-. (canceled)20. The process claim 1 , further comprising agglomerating at least a portion of the nutritional powder.21. (canceled)22. The process of claim 1 , wherein the nutritional powder is an infant formula claim 1 , a pediatric formula claim 1 , or an adult formula.2324-. ( ...

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Номер записи: 89
04-07-2019 дата публикации

ANTRODIA CINNAMOMEA FERMENTED BROWN RICE, PREPARING METHOD AND COMPOSITION THEREOF

Номер: US20190200653A1
Автор: LAI MING-NAN, LIU SHOU-CHOU, NG LEAN-TEIK
Принадлежит:

The present invention relates to fermented brown rice, which is characterized by being produced by inoculating an strain in a medium composed of brown rice as cultivating substrate for fermentation. The fermented brown rice produced according to the present invention contains the special nutrients of brown rice and the unique active ingredients of The fermented brown rice may be used as food material directly, and for the preparation of brown rice-based health products such as brown rice powder, brown rice milk, brown rice tea, and nutritious additives of other foods. 1A. cinnamomeaA. cinnamomeaA. cinnamomeaA. cinnamomea.. An fermented brown rice , which is characterized by being produced by inoculating an strain in a medium composed of brown rice as cultivating substrate for fermentation , wherein the fermented brown rice comprises special nutrients of brown rice and unique active ingredients of2A. cinnamomeaA. cinnamomea. The fermented brown rice of claim 1 , wherein the fermented brown rice comprises the special nutrients including tocopherols claim 1 , tocotrienols claim 1 , γ-oryzanol and the combination thereof.3A. cinnamomeaA. cinnamomeaA. cinnamomea. The fermented brown rice of claim 1 , wherein the fermented brown rice comprises the unique active ingredients of including polysaccharides claim 1 , triterpenes claim 1 , biguanides claim 1 , sesquiterpenes claim 1 , sesquiterpene lactones claim 1 , benzenes claim 1 , benzoquinone derivatives claim 1 , superoxide dismutase claim 1 , polyacetylenes claim 1 , adenosine and the combination thereof.4A. cinnamomea. A method for preparing the fermented brown rice of claim 1 , which is characterized by comprising steps of:{'i': 'A. cinnamomea', 'inoculating strain into a culture substrate consisting of brown rice and water;'}{'i': A. cinnamomea', 'A. cinnamomea;, 'fermenting the strain in the culture substrate at a temperature of 21˜23° C. and a humidity of 65˜70% for 1-2 months until the culture substrate are ...

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Номер записи: 90
04-07-2019 дата публикации

WATER AND FAT SOLUBLE MICRONUTIENT STABILIZED PARTICLES

Номер: US20190200664A1
Автор: Anselmo Aaron, Jaklenec Ana, Langer Robert S., TANG Wen, Xu Xian
Принадлежит:

Particulate formulations containing one or more micronutrients such as iron supplements such as ferrous sulfate, fat or oil soluble vitamins such as vitamin A, D, and E, water soluble vitamins such as B vitamin family, and other micronutrients have been developed. These formulations resist oxidation and loss of bioactivity during processing, storage and cooking. The particles include one or more enteric polymers such as pH-sensitive polymers. To prevent oxidation, the iron supplements are encapsulated by a polymer such as hyaluronic acid (“HA”), preferably in a ratio of iron:HA of between 1:4 and 1:10), or mixed with a compound such as vitamin C. The resulting mixture is then dispersed in a solution of a enteric polymer, and manufactured using techniques such as spray drying or spinning disc atomization into particles into particles. 1. Particles comprising an enteric polymeric barrier to moisture and air on the surface , the particles having co-encapsulated therein fat soluble and water soluble micronutrients within an inert matrix comprising starch or hyaluronic acid.2. The particles of formulated by emulsion of the fat soluble micronutrients in an organic solvent and emulsion of the water soluble micronutrients in an aqueous solvent.3. The particles of wherein the particles are formed by spray drying or spin disking.4. The particles of wherein the particles comprise iron micronutrients claim 1 , and the enteric polymeric barrier prevents oxidation of the iron.5. The particles of wherein the micronutrients are mixed with hyaluronic acid prior to or at the time of encapsulation.6. The particles of wherein the particles are formed by spray drying or spin disking micronutrients claim 1 , optionally in a solvent claim 1 , into starch claim 1 , hyaluronic acid claim 1 , cyclodextrin claim 1 , collagen claim 1 , alginate claim 1 , chitin claim 1 , or derivatives thereof.7. The particles of comprising iron micronutrients.8. The particles of wherein the particles comprise ...

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Номер записи: 91
04-07-2019 дата публикации

FLOW AGENT

Номер: US20190200665A1
Автор: DONNELLY Jeffrey W., SUBRAMANIAM (deceased) Anandaraman, VAN SLEEUWEN Rutger, Zhang Jian
Принадлежит: FIRMENICH SA

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μm. 1. Rice husk particles wherein at least 90% , by weight , of the total weight of the particles , has a diameter less than 25 μm.2. The rice husk particles as recited in wherein at least 75% claim 1 , by weight claim 1 , of the total weight of the particles claim 1 , has a diameter less than 15 μm.3. The rice husk particles as recited in wherein at least 50% claim 2 , by weight claim 2 , of the total weight of the particles claim 2 , as a diameter less than 10 μm.4. Rice husk particles wherein at least 50% claim 2 , by weight claim 2 , of the total weight of the particles claim 2 , has a diameter less than 10 μm claim 2 , and at least 75% claim 2 , by weight claim 2 , of the total weight of the particles claim 2 , has a diameter less than 15 μm claim 2 , and at least 90% claim 2 , by weight claim 2 , of the total weight of the particles has a diameter less than 25 μm.5. The rice husk particles of as recited in wherein at least 50% claim 4 , by weight claim 4 , of the total weight of the particles claim 4 , has a diameter less than 5 μm claim 4 , and at least 75% claim 4 , by weight claim 4 , of the total weight of the particles claim 4 , has a diameter less than 10 μm claim 4 , and at least 90% claim 4 , by weight claim 4 , of the total weight of the particles has a diameter less than 15 μm.6. Rice husk particles wherein at least 70% claim 4 , by weight claim 4 , of the total weight of the particles claim 4 , has a diameter less than 5 μm up to about 15 μm.7. The rice husk particles of wherein the particles have a volume mean diameter of about 8 μm to about 12 μm.8. The rice husk particles of wherein the particle have a volume mean diameter of about 10 μm.9. Rice husk particles wherein at least 90% claim 7 , by weight claim 7 , of the total weight of the particles claim 7 , has a diameter less than 5 μm up to about 25 μm.10. ...

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Номер записи: 92
04-07-2019 дата публикации

SHEET-SHAPED FOOD PRODUCT

Номер: US20190200666A1
Автор: FUJINAKA Yoshiharu, IGUCHI Shin, NISHIMOTO Fumio, Tanaka Shigeki
Принадлежит: TANAKA FOODS CO.,LTD.

A sheet-shaped food product is a sheet-shaped food product molded by containing a raw food material and a binding agent, in which the sheet-shaped food product is provided with a surface layer at both sides and an inner side layer, which is present between the surface layers and has lower density than each surface layer, and mass ratio (WA/WB) of dry mass of the raw food material (WA) to dry mass of the binding agent (WB) is 4.9 to 7.3. 1. A sheet-shaped food product that is molded by containing a raw food material and a binding agent ,in which the sheet-shaped food product is provided with a surface layer at both sides, andan inner side layer, which is present between the surface layers and has lower density than each of the surface layers, andmass ratio (WA/WB) of dry mass of the raw food material (WA) to dry mass of the binding agent (WB) is 4.9 to 7.3.2. The sheet-shaped food product according to claim 1 ,wherein the sheet-shaped food product further contains a moisture retention agent, andmass ratio (WA/WC) of dry mass of the raw food material (WA) to dry mass of the moisture retention agent (WC) is 0.8 to 1.3.3. The sheet-shaped food product according to claim 1 , wherein a total thickness of the sheet-shaped food product is 140 to 400 μm.4. The sheet-shaped food product according to claim 2 , wherein a total thickness of the sheet-shaped food product is 140 to 400 μm.5. The sheet-shaped food product according to claim 1 ,wherein the inner side layer is substantially void and a thickness of the inner side layer is 20 to 120 μm.6. The sheet-shaped food product according to claim 2 ,wherein the inner side layer is substantially void and a thickness of the inner side layer is 20 to 120 μm.7. The sheet-shaped food product according to claim 1 ,wherein the inner side layer is substantially void and a thickness of the two surface layers is 40 to 140 μm for each.8. The sheet-shaped food product according to claim 2 ,wherein the inner side layer is substantially void ...

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Номер записи: 93
27-07-2017 дата публикации

NUTRITIONAL POWDER PODS CONTAINING NUTRITIONAL POWDERS WITH VOLUME FLOWABILITY PROPERTIES

Номер: US20170210554A1
Автор: BLACK CYNTHIA, ENGLE MARK, HEO YOUNGSUK, Katz Gary, LAMB CATHERINE, LAPLANTE TIMOTHY, Rangavajla Nagendra, WESTFALL PETER
Принадлежит: ABBOTT LABORATORIES

Disclosed herein are nutritional powder pods, and their methods of making and using with beverage production machine. Certain aspects of disclosure include nutritional powders with certain properties (e.g., volume flowability, reconstitution time, reconstitution yield, mean particle size, rate of reconstitution, moisture content, surface area, non-circularity (<0.95), circularity, and convexity) that can make the nutritional powder particularly suitable for use in a beverage production machine. 1. A nutritional powder pod for use with a beverage production machine , the nutritional powder pod comprising a pod containing a nutritional powder , wherein the nutritional powder comprises particles and the nutritional powder has a volume flowability index of from about 1 to about 2 and a reconstitution time of no more than about 60 seconds.23.-. (canceled)4. The nutritional powder pod of claim 1 , wherein the nutritional power has a reconstitution yield of at least about 75%.57.-. (canceled)8. The nutritional powder pod of claim 1 , wherein the nutritional powder is an infant formula and the nutritional powder has a fat content of from about 10% wt/wt to about 40% wt/wt.9. The nutritional powder pod of claim 1 , wherein the nutritional powder has a rate of reconstitution of no more than about 25 mg/g-sec.10. (canceled)11. The nutritional powder pod of claim 1 , wherein the amount of nutritional powder in the pod is from about 2 grams to about 150 grams.12. The nutritional powder pod of claim 1 , wherein the nutritional powder further comprises a caking agent claim 1 , a flowing agent claim 1 , or both.13. (canceled)14. The nutritional powder pod of claim 1 , wherein at least a portion of the nutritional powder is an extruded powder claim 1 , a dry-blended powder claim 1 , or a spray-dried powder.15. The nutritional powder pod of claim 1 , wherein at least a portion of the nutritional powder is an agglomerated powder.16. The nutritional powder pod of claim 1 , wherein the ...

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Номер записи: 94
02-08-2018 дата публикации

LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE

Номер: US20180213831A1
Автор: BOURSIER Thomas, DELEBARRE Marie, VARLAMOFF Caroline
Принадлежит:

The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie. 120-. (canceled)21. A reduced-fat-content fat comprising a modified lipid content , wherein at least 5% of the lipid content is replaced with a microalgal flour , said microalgal flour having a monomodal particle size distribution of between 2 and 400 μM; a flow grade , determined according to a test A of between 0.5% and 60% by weight for the oversize at 2000 μM; and a degree of wettability , determined according to a test B , wherein the height of the reduced-fat-content fat decanted in a beaker is between 0 and 4 cm.22. The reduced-fat-content fat of claim 21 , wherein at least 10% of the lipid content is replaced with a microaglal flour.23. The reduced-fat-content fat of claim 21 , wherein at least 40% of the lipid content is replaced with a microaglal flour.24. The reduced-fat-content fat of claim 21 , wherein at least 60% of the lipid content is replaced with a microaglal flour.25. The reduced-fat-content fat of claim 21 , wherein said fat comprises at least 40% of fat claim 21 , expressed by dry weight.26. The reduced-fat-content fat of claim 21 , wherein said fat comprises from 50% to 95% of fat claim 21 , expressed by dry wright.27. The reduced-fat-content fat of claim 21 , said fat also comprising a drinkable liquid.28. The reduced-fat-content fat of claim 27 , wherein the drinkable liquid is selected from the group consisting of water claim 27 , fruit juice claim 27 , fruit nectar claim 27 , vegetable juice claim 27 , vegetable nectar and soda.29. The reduced-fat-content fat of claim 21 , wherein said fat comprises from 30% to 90% of fat of animal and/or vegetable origin and from 0.5% to 50% of microalgal flour claim 21 , the percentages being indicated by weight on the reduced-fat- ...

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Номер записи: 95
02-08-2018 дата публикации

Nutritional products having improved lipophilic solubility and bioavailability in an easily mixable form

Номер: US20180213834A1
Автор: Gary Gordon, Mustafa Vurma
Принадлежит: ABBOTT LABORATORIES

Methods of preparing a nutritional product which contain a lipophilic nutrient are disclosed. The nutritional product is made using a fortifying powder containing the lipophilic nutrient, a monoglyceride and diglyceride (“MDG”) oil, a phospholipid, and a carrier. The fortifying powder enhances the digestive absorption of the lipophilic nutrient when the nutritional product is consumed. The fortifying powder simplifies the process of manufacturing the nutritional product, as the fortifying powder can be added at a suitable stage of the process with other powdered ingredients. The fortifying powder may be manufactured in bulk and stored for later use, thereby improving manufacturing efficiencies. The fortifying powder and methods of preparing the fortifying powder are also presented.

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Номер записи: 96
12-08-2021 дата публикации

SWEETENER POWDER COMPOSITION AND PREPARATION METHOD THEREFOR

Номер: US20210244057A1
Автор: CHOI Eunsoo, HAN Tae-Chul, KIM Go-Eun, Lim Hye Jin, Park Chong Jin, PARK Ji Won, Park Sung Won, RYU Kyung-Hun, YANG Jae-Kyung
Принадлежит:

The present disclosure relates to a sweetener powder composition and a preparation method thereof, and more particularly to a sweetener powder composition for preparing an amorphous powder containing a functional sweetener, and a preparation method thereof. 1. A sweetener powder composition comprising allulose and a powdering agent , wherein the powdering agent has a glass transition temperature of 60° C. to 250° C. in a powder state.2. The sweetener powder composition according to claim 1 , wherein the sweetener powder is an amorphous powder.3. The sweetener powder composition according to claim 1 , wherein the powdering agent is starch hydrolysate claim 1 , or dietary fiber4. The sweetener powder composition according to claim 1 , wherein the sweetener powder composition has a glass transition temperature of 40 to 150° C.5. The sweetener powder composition according to claim 1 , wherein the sweetener powder composition has a dextrose equivalent value of 10 to less than 44.6. The sweetener powder composition according to claim 1 , wherein the sweetener powder has a calorie of 2.0 kcal/g or less.7. The sweetener powder composition according to claim 1 , wherein the powdering agent is one or more selected from the group consisting of dietary fiber claim 1 , dextrin claim 1 , maltooligosaccharide claim 1 , maltotetraose syrup claim 1 , and starch syrup.8. The sweetener powder composition according to claim 1 , wherein the powdering agent is indigestible maltodextrin claim 1 , or starch syrup with DE 25 or less.9. The sweetener powder composition according to claim 1 , wherein the sweetener powder has a water content of 10% by weight or less.10. The sweetener powder composition according to claim 1 , wherein the sweetener powder composition comprises 1 or higher to less than 35% by weight of the allulose and more than 65 to 99% or higher by weight of the powdering agent claim 1 , based on 100% by weight of the total solid content of the allulose and the powdering agent ...

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Номер записи: 97
11-08-2016 дата публикации

Internal mix atomizing spray nozzle assembly, process and product

Номер: US20160227821A1
Автор: Joep VAN DEN BRENK, Koen Cornelis Van Dijke
Принадлежит: Nutricia NV

An internal mix atomizing spray nozzle assembly for preparing a spray-dried lipid and protein component-containing composition includes a fluid nozzle with a liquid flow passage having a liquid discharge opening directed into a mixing chamber, a spray tip comprising the mixing chamber and having at least one discharge orifice at a free end, an air supply system comprising an annular air flow passage arranged at least essentially coaxial to the liquid flow passage and having an annular air discharge opening directed into the mixing chamber. The annular air flow passage may be cylindrical with a constant cross section.

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Номер записи: 98
27-08-2015 дата публикации

Method of Making Fermented Turtle Shell Powder Mixture

Номер: US20150237904A1
Автор: Canhui Liu
Принадлежит: Individual

This invention provides a quick and sanitary way to change inedible and almost useless shells of freshwater hard shell turtles into an edible and extremely valuable fermented turtle shell powder mixture with a salutary taste and attractive smell. The novelties taught herein maximize the retention of turtle shell nutrition and minimize any irritation that can be caused from the traditional method of making turtle shell powder. Also, this enhances the digestive absorption of the powder thereby efficiently improving human's health and looks. No negative side effects have been observed to this product. Various steps are provided that enhance the positive benefits of the powder.

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Номер записи: 99
16-08-2018 дата публикации

Microalgal-flour-based vegetable fat and its use in breadmaking and patisserie

Номер: US20180228188A1
Автор: Caroline Varlamoff, Marie Delebarre, Thomas Boursier
Принадлежит: Corbion Biotech Inc

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

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Номер записи: 100