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

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Применить Всего найдено 4. Отображено 4.
11-12-2008 дата публикации

Heat Stable Flavouring Compositions

Номер: US20080305239A1
Автор: Frans Witteveen, Fabio Campanile, Aloysius Lambertus Doorn, Jack Burger, Pino Corda
Принадлежит: QUEST INTERNATIONAL SERVICES, B.V.

One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product.

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Номер записи: 1
21-04-2011 дата публикации

Cooling Composition

Номер: US20110091531A1
Автор: Stefan Michael Furrer, Karen Ann Bell, Fabio Campanile, Aloysius Lambertus Doorn, Joshua Andrew Hagen
Принадлежит: GIV AUDAN SA

A liquid cooling composition, which is a mixture of at least one primary cooling compound, at least one different secondary cooling compound and at least one ingestible non-polar solvent for the primary cooling compound, the weight ratios of primary cooling compound:secondary cooling compound:solvent being 1:1.5-2.25:2-4.4.

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Номер записи: 2
19-06-2014 дата публикации

COMPOSITIONS

Номер: US20140170270A1
Автор: Fabio Campanile, Rajesh Venkata Potineni, Aloysius Lambertus Doorn, Ruth Patrick, CAMPANILE FABIO, POTINENI RAJESH VENKATA, DOORN ALOYSIUS LAMBERTUS, PATRICK RUTH
Принадлежит: GIVAUDAN S.A.

A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof.

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Номер записи: 3
20-04-2021 дата публикации

Barrier layer capsules

Номер: US0010980262B2
Автор: Aloysius Lambertus Doorn, Michael Chaney, Joshua Andrew Hagen, David Siegel, Natalia Nikolova, Stephen Fenimore, DOORN ALOYSIUS LAMBERTUS, CHANEY MICHAEL, HAGEN JOSHUA ANDREW, SIEGEL DAVID, NIKOLOVA NATALIA, FENIMORE STEPHEN, Doorn, Aloysius Lambertus, Chaney, Michael, Hagen, Joshua Andrew, Siegel, David, Nikolova, Natalia, Fenimore, Stephen
Принадлежит: Givaudan S.A., GIVAUDAN SA, Givaudan, S.A.

An active-containing microparticle adapted to release the active in a desired end-use, comprising (a) an active-containing core active-containing core, optionally formed on an inner core, comprising a continuous hydrophilic medium in which at least one active is dissolved or is present as? dispersed particles; (b) an active-free barrier layer, surrounding completely the core; and (c) surrounding the barrier layer, a layer of polymeric material having a solubility in water at 25° C. of 0.1% by weight maximum; the barrier layer comprising a material selected from waxes, fats and materials suitable for use as the continuous hydrophilic medium of the core, and which is solid in the conditions of the desired end-use. The particles are useful, for example, for the delayed release of flavors in foods and beverages.

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Номер записи: 4