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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 1585. Отображено 100.
24-05-2012 дата публикации

Novel microalgal food compositions

Номер: US20120128851A1
Автор: Dana Zdanis, Enrique Baliu, Geoffrey Brooks, Jeff Avila, John Piechocki, Leslie M. Norris, Scott Franklin, Stephen M. Decker, Walter Rakitsky
Принадлежит: Solazyme Inc

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

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Номер записи: 1
28-03-2013 дата публикации

Stabilized Edible Emulsions, Methods of Preparation, and Beverages

Номер: US20130078336A1
Автор: Corredig Milena, Fang Yuan, Massel Valerie
Принадлежит:

Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed. 1. An edible , water-in-oil type emulsion of emulsion particles comprising a gelled core in a hydrophobic shell , wherein: aqueous gel of cation-bridged pectin;', 'at least one functional hydrophilic substance in the aqueous gel, the functional hydrophilic substance being a water miscible substance, water soluble substance, or a mixtures of any of them; and', 'pectinase; and, 'the gelled core comprises at least one hydrophobic material, and', 'an emulsifier., 'the hydrophobic shell comprising2. An edible , water-in-oil type emulsion of emulsion particles comprising a gelled core in a hydrophobic shell , wherein: aqueous gel of calcium-bonded pectin;', 'at least one functional hydrophilic substance in the aqueous gel, the functional hydrophilic substance being a water miscible substance, water soluble substance, or a mixtures of any of them; and', 'pectinase; and, 'the gelled core comprises at least one hydrophobic material, and', 'an emulsifier., 'the hydrophobic shell comprising3. The edible water-in-oil type emulsion of wherein the pectinase comprises pectin methyl esterase.4. The edible water-in-oil type emulsion of wherein the at least one functional hydrophilic substance is heat-sensitive hydrophilic substance.5. The edible water-in-oil type emulsion of wherein the at least one functional hydrophilic substance comprises a hydrophilic nutritional ingredient.6. The edible water-in-oil type emulsion of wherein the hydrophobic material comprises edible oil.7. The edible water-in-oil type emulsion of ...

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Номер записи: 2
09-05-2013 дата публикации

EMULSION

Номер: US20130115258A1
Автор: Singh Harjinder, Ye Aiqian, Zhu Xiang-Qian
Принадлежит: MASSEY UNIVERSITY

The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life. 1. An oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets , wherein the nanoemulsion droplets comprise a surface lipid coated with protein.2. An emulsion of wherein the core lipid comprises an oxidisable lipid.3. An emulsion of wherein the core lipid comprises a LC PUFA or ester thereof.4. An emulsion of wherein the core lipid comprises an omega-3 fatty acid claim 3 , such as α-linolenic acid (ALA) claim 3 , eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) claim 3 , or combination thereof.5. An emulsion of wherein the core lipid comprises a fish oil.6. An emulsion of wherein the surface lipid is a lipid that is solid or partially solid at room temperature.7. An emulsion of wherein the surface lipid is selected from the group comprising palm oil claim 6 , anhydrous milk fat claim 6 , coconut oil claim 6 , cocoa butter and hydrogenated or partially hydrogenated vegetable oils (for example claim 6 , soybean claim 6 , rapeseed claim 6 , sunflower claim 6 , peanut claim 6 , cottonseed claim 6 , olive claim 6 , corn claim 6 , grape seed claim 6 , safflower claim 6 , sesame claim 6 , rice bran claim 6 , and linseed oils) or mixtures thereof.8. An emulsion of wherein the surface lipid is selected from the group comprising one or more of palm oil claim 7 , hydrogenated or partially hydrogenated vegetable oil and anhydrous milk fat.9. An emulsion of wherein the protein is selected from the group comprising MPC claim 1 , MPI claim 1 , WPI claim 1 , whey protein claim 1 , skim milk powder claim 1 , casein ...

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Номер записи: 3
16-05-2013 дата публикации

EDIBLE FAT CONTINUOUS SPREADS

Номер: US20130122179A1
Автор: Beltman Robert, HUSKEN Henk, Jacobs Renate Gemma Jacobine Maria, Smit-Kingma Irene Erica, VELIKOV Krassimir Petkov
Принадлежит:

The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion. 1. An edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase , wherein the fat phase comprises liquid oil and a structuring fat , said spread comprising a first emulsifier and a second emulsifier , 5 to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500 , the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer.2. Spread according to wherein the water soluble emulsifier is selected from the group consisting of proteins claim 1 , glycoproteins claim 1 , surface active polysaccharides and combinations thereof.3. Spread according to wherein the water soluble emulsifier is selected from the group consisting of full milk powder claim 1 , skim milk powder claim 1 , butter milk powder claim 1 , sweet whey powder claim 1 , whey protein claim 1 , casein protein and combinations thereof.4. Spread according to wherein the oil soluble emulsifier is selected from the group ...

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Номер записи: 4
01-08-2013 дата публикации

Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it

Номер: US20130196045A1
Автор: Amparo ANDRÉS BELLO, Amparo Chiralt Boix, Francisco OLIVER CASTELLÓ, Javier MARTINEZ MONZÓ, José Daniel LLOBELL SANCHIS, Purificación GARCIA SEGOVIA
Принадлежит: GOURMED DIET SL

The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.

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Номер записи: 5
03-10-2013 дата публикации

OIL-IN-WATER EMULSION WITH IMPROVED SPATTERING BEHAVIOUR

Номер: US20130260007A1
Автор: Aldred Deborah Lynne, Bot Arjen
Принадлежит:

Oil-in-water emulsion food product with improved spattering behaviour containing 0.01 to 3% w/w hydrophobin. 1. Oil-in-water emulsion food product having a oil content of 25% to 60% (w/w) and containing;{'sub': '7', '(a) 0 01% to 3% (w/w) hydrophobin, preferably less that 2% (w/w)'}(b) less than 1.5% non melting compounds.2. Oil-in-water emulsion food product according to containing less than 1% w/w hydrophobin.3. Oil-in-water emulsion food product according to wherein the hydrophobin is a class II hydrophobin.4. Oil-in-water emulsion food product according to wherein the hydrophobin is HFB II.5. Oil-in-water emulsion food product according to wherein the overrun is less than 10%. The invention relates to oil-in-water emulsion food products, in particular liquid emulsion products, showing improved spattering behaviour when used for shallow frying.The use of oil-in-water emulsions for frying often is accompanied by spattering. Usually a distinction is made between primary spattering and secondary spattering. Primary spattering occurs when a frying product is an emulsion phase containing a dispersed aqueous phase. When heating the emulsion to a temperature over 100° C. the dispersed water will evaporate under more or less spattering.With secondary spattering is denoted spattering which occurs when water or a water containing food product such as meat is brought into a heated frying emulsion.The present invention is related particularly to a method for improving both primary and secondary spattering behaviours. Primary and secondary spattering behaviours are measured by determining the spattering values SV1 and SV2 according to a protocol as specified in the examples section.Common anti-spattering agents comprise emulsifiers in a broad sense e.g.lecithin, hydrolysed lecithin, esters of citric acid (Citrem™) and cooking salt. The effect of sole lecithin on spattering is small. When lecithin is used in combination with cooking salt, well performing cooking emulsions ...

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Номер записи: 6
16-01-2014 дата публикации

EMULSIFIED FOODS

Номер: US20140017387A1
Автор: Gosnell Brandy, Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment. 1. An emulsified food composition , comprising:a foodstuff comprising a dispersed oil phase emulsified in an aqueous phase, wherein the emulsifier is, at least in part, a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. derived from the supernatant from the formation of canola protein micellar mass by heat treating the supernatant to precipitate 7S canola protein from the supernatant and removing the precipitated 7S canola protein from the heat-treated supernatant.2. The composition of wherein the canola protein isolate has a canola protein component composition of about 60 to about 95 wt % of 2S protein claim 1 , about 5 to about 40 wt % of 7S protein and 0 to about 5 wt % of 12S protein.3. The composition of wherein the canola protein isolate has a protein content of at least about 100 wt % (N×6.25) d.b.4. A method for the preparation of an emulsified food composition claim 1 , which comprises:(a) providing an aqueous solution of 2S and 7S canola proteins;(b) heat-treating the aqueous solution of 2S and 7S canola proteins to cause precipitation of 7S canola protein from the aqueous solution of 2S and 7S canola proteins to provide a heat-treated aqueous solution of 2S and 7S canola proteins;(c) removing precipitated 7S protein from the heat-treated aqueous solution of 2S and 7S canola proteins;(d) drying the heat treated aqueous solution of 2S and 7S canola proteins to provide a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.; and(f) formulating the canola protein isolate into an aqueous food ...

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Номер записи: 7
23-01-2014 дата публикации

ARTIFICIAL OIL BODIES

Номер: US20140024714A1
Автор: Boiteau Thomas, Lundin Leif, Shen Zhiping, Wijesundera Rajendranatha Chakrapani, Xu Xinqing
Принадлежит: Commonwealth Scientific and Industrial Research Organisation

The present invention relates to artificial oil bodies comprising oleosin (which, as presently defined, also encompasses caleosin, steroleosin and polyoleosin), a surfactant such as a phospholipid, and an oil comprising fatty acids, such as polyunsaturated fatty acids having four or more double bonds. The present invention also relates to methods of preparing said artificial oil bodies. These AOBs may further comprise other molecules such as bioactive molecules, used in a wide variety of products, and are particularly useful for producing oxidatively stable oil-in-water emulsions in the absence of added antioxidants. The present invention further encompasses a method for the partial purification of oleosin from a plant extract. 1. An artificial oil body comprising oleosin , surfactant , and an oil comprising polyunsaturated fatty acids with four or more double bonds.2. The oil body of claim 1 , wherein the surfactant is a phospholipid.3. The oil body of claim 1 , wherein at least 5% of the polyunsaturated fatty acids have four or more double bonds.4. An artificial oil body comprising oleosin claim 1 , surfactant claim 1 , and an oil comprising fatty acids claim 1 , wherein at least some of the surfactant is a surfactant other than a phospholipid.5. The oil body according to claim 1 , wherein the oleosin is an oilseed oleosin.6. The oil body according to claim 1 , wherein the oil is a marine oil and/or a fish oil.7. The oil body according to claim 1 , wherein at least 50% of the polyunsaturated fatty acids are in the form of glycerides.8. (canceled)9. The oil body according to which further comprises one or more other substances.10. The oil body of claim 9 , wherein the other substance is a bioactive substance.11. The oil body according to which has a size between about 0.1 and about 100 μm.12. A composition comprising one or more artificial oil bodies according to claim 1 , and a carrier.13. (canceled)14. A method for treating or preventing a condition which would ...

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Номер записи: 8
06-01-2022 дата публикации

Mouth-coating feel enhancer

Номер: US20220000157A1
Автор: Kazuhiro Sakamoto, Mami Suzuki, Montonaka KURODA, Seiichi Sato, Yuki Toho
Принадлежит: Ajinomoto Co Inc

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

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Номер записи: 9
05-01-2017 дата публикации

ARTIFICIAL OIL BODIES

Номер: US20170000149A1
Автор: Boiteau Thomas, Lundin Leif, Shen Zhiping, Wijesundera Rajendranatha Chakrapani, Xu Xinqing
Принадлежит: Commonwealth Scientific and Industrial Research Organisation

The present invention relates to artificial oil bodies comprising oleosin (which, as presently defined, also encompasses caleosin, steroleosin and polyoleosin), a surfactant such as a phospholipid, and an oil comprising fatty acids, such as polyunsaturated fatty acids having four or more double bonds. The present invention also relates to methods of preparing said artificial oil bodies. These AOBs may further comprise other molecules such as bioactive molecules, used in a wide variety of products, and are particularly useful for producing oxidatively stable oil-in-water emulsions in the absence of added antioxidants. The present invention further encompasses a method for the partial purification of oleosin from a plant extract. 131-. (canceled)32. A method of producing artificial oil bodies , the method comprisingi) obtaining an extract of a plant comprising oleosin, wherein the extract is plant meal,ii) at least partially purifying protein from the extract, wherein the protein comprises oleosin, andiii) mixing the protein comprising oleosin, with surfactant and oil comprising polyunsaturated fatty acids with four or more double bonds to produce the artificial oil bodies.33. The method of claim 32 , wherein the step ii) comprises1) adjusting the pH of the extract to a pH of at least 11.5,2) separating 1) to produce a solid and liquid phase and selecting the liquid phase,3) reducing the pH of the liquid phase to precipitate the proteins,4) separating 3) to produce a solid and liquid phase and selecting the solid phase, and5) dispersing the solid phase in a carrier.34. The method of which further comprises claim 32 ,iv) selecting artificial oil bodies.35. The method of claim 32 , wherein the surfactant is phospholipid.36. The method of claim 32 , wherein at least 5% of the polyunsaturated fatty acids have four or more double bonds.37. The method of claim 32 , wherein the oleosin is an oilseed oleosin.38. The method of claim 32 , wherein the oil is marine oil and/or ...

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Номер записи: 10
20-01-2022 дата публикации

Multiple Emulsions, Method of Making Them and Applications in Food, Cosmetics and Pharmaceuticals

Номер: US20220015382A1
Автор: Chaudemanche Cyril, Faure Chrystel, Goibier Lucie, Leal Calderon Fernando
Принадлежит:

The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed. 1. A multiple emulsion comprising or consisting of P1/O/W2 , wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles , said droplets or bubbles being dispersed in O thereby forming P1/O , wherein O is an oily phase comprising crystals , wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant , wherein P1/O globules are formed in W2 , wherein said oily phase O comprises at least 90% by mass of triglycerides with respect to the mass of the O phase.2. The multiple emulsion according to claim 1 , wherein P1 is a gas phase is air or a gas comprising nitrogen.3. The multiple emulsion according to claim 1 , wherein the average diameter of P1 aqueous droplets ranges from 1 μm to 10 μm.4. The multiple emulsion according to claim 1 , wherein the average diameter of P1 gas bubbles ranges from 5 μm to 20 μm.5. The multiple emulsion according to claim 1 , wherein the average diameter of the fat globules ranges from 5 μm to 100 μm.6. The multiple emulsion according to claim 1 , wherein P1 comprises a hydrophilic active ingredient selected from the group consisting of hydrophilic pharmaceutically or cosmetic active ingredients claim 1 , hydrophilic sensory ...

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Номер записи: 11
28-01-2016 дата публикации

COMPOSITION

Номер: US20160021905A1
Автор: Marangoni Alejandro
Принадлежит: OMNIS BIOTECHNOLOGY INC.

A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute. 1. A product comprising an oil in water emulsion , said emulsion comprising:i) an oil phase comprising an admixture of about 30-60% oil and 0.01-15% wax by weight of the emulsion, and surfactant component, wherein the surfactant component is a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; andii) an aqueous phase comprising about 30-50% by weight of the emulsion.2. The product of claim 1 , wherein the oil is selected from the group consisting of high oleic acid/low polyunsaturated fatty acid containing oils claim 1 , high-oleic sunflower claim 1 , high-oleic & high-stearic sunflower oil claim 1 , high-oleic soybean claim 1 , high-oleic canola claim 1 , high-oleic safflower oil claim 1 , avocado oil and olive oil claim 1 , and medium and short-chain saturated triglycerides oils such as caprylic-capric triglyceride oils claim 1 , Neobee oil and coconut oil claim 1 , soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , corn oil claim 1 , flaxseed oil claim 1 , almond oil claim 1 , peanut oil claim 1 , pecan oil claim 1 , cottonseed oil claim 1 , algal oil claim 1 , palm oil claim 1 , palm stearin claim 1 , palm olein claim 1 , palm kernel oil claim 1 , hydrogenated palm kernel oil claim 1 , hydrogenated palm stearin claim 1 , fully hydrogenated soybean claim 1 , canola or cottonseed oils claim 1 , high stearic sunflower oil claim 1 , enzymatically and chemically inter-esterified oils claim 1 , butteroil claim 1 , cocoa butter and mixtures.3. The product of claim 2 , wherein the oil is ...

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Номер записи: 12
28-01-2021 дата публикации

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

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

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

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Номер записи: 13
24-04-2014 дата публикации

Spread

Номер: US20140113056A1
Автор: Allan Torben Bech, Christopher Smith, Graham Bonwick, Mark Farmer, Niall W.G. YOUNG, Paul Wassell, Stuart Andrew Warner
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of from 41 to 90 wt. % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.

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Номер записи: 14
08-02-2018 дата публикации

HIGHLY STABLE AERATED OIL-IN-WATER EMULSION

Номер: US20180035691A1
Автор: DANN Orelia Elizabeth, Hart Andrew Richard, HESLER William Michael
Принадлежит: CSM Bakery Solutions Europe Holding B.V.

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 2. The emulsion according to claim 1 , wherein the polysaccharides comprise 1-30% by weight of water of polysaccharide component selected from polysaccharide filler claim 1 , polysaccharide viscosifier and combinations thereof claim 1 , said polysaccharide filler being selected from hydrolysed starch claim 1 , starch claim 1 , inulin and combinations thereof.3. The emulsion according to claim 2 , wherein the polysaccharides comprise 1-25% by weight of water of the polysaccharide filler.4. The emulsion according to claim 3 , wherein the polysaccharides comprise at least 4% by weight of water of the polysaccharide filler.5. The emulsion according to claim 2 , wherein the polysaccharide filler is hydrolysed starch.6. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 1 to 20.7. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 5 to 18.8. The emulsion according to claim 2 , wherein the polysaccharides comprise 0.1-10% by weight of water of polysaccharide viscosifier.9. The emulsion according to claim 8 , wherein the polysaccharides comprise not more than 15% by weight of water of the polysaccharide filler.10. The emulsion according to claim 8 , wherein the polysaccharide viscosifier is selected from natural gums claim 8 , pectins claim 8 , carboxymethyl cellulose claim 8 , cellulose fibres and combinations thereof.11. The emulsion according to claim 10 , wherein the polysaccharide viscosifier is natural gum.12. The emulsion according to claim 11 , wherein the natural gum is a polyelectric natural gum selected from gum arabic claim 11 , gellan gum and combinations thereof.13. ...

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Номер записи: 15
07-02-2019 дата публикации

METHOD FOR PREPARING COFFEE CREAM

Номер: US20190037873A1
Автор: HUANG Haihu
Принадлежит: SHANGHAI HI-ROAD FOOD TECHNOLOGY CO., LTD.

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70° C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10° C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below −18° C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability. 1(1) preparing an oil phase: melting and heating a vegetable oil to 60-65° C., adding sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stirring to disperse evenly to obtain the oil phase;(2) preparing an aqueous phase: dissolving sugar and syrup in water at 65-70° C. to obtain the aqueous phase;(3) adding the aqueous phase to the oil phase to mix them, stirring evenly, and performing sterilization;(4) dissolving a coffee extract in 40-70° C. water and performing sterilization;(5) adding sterilized aqueous solution of the coffee extract to sterilized oil-water mixture, stirring evenly, and homogenizing;(6) stirring the homogenized material at a ...

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Номер записи: 16
18-02-2021 дата публикации

FORMULATION OF SAFFRON AND A METHOD OF PREPARATION THEREOF

Номер: US20210046141A1
Автор: Ahari Hamed, Anvar AmirAli, Beik Sara Allahyari, Moradi Sima, Rahimian Mahdi
Принадлежит:

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span. 1. A method of preparing a nano-emulsion of saffron , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic-assisted extract of the crushed saffron in a non-polar solvent;adding Tween 20, glycerol, and maltodextrin in water to obtain an aqueous phase;adding Span 80 to the extract obtaining an oil phase;slowly adding the oil phase to the aqueous phase with continuous stirring;subjecting the mixture to a high-speed homogenizer followed by an ultrasonic homogenizer to obtain an oil-in-water nano-emulsion.2. The method according to claim 1 , wherein 150 L of saffron Nano-emulsion is produced form 1000 gr of saffron with a concentration of 0.1 mg/ml and with a particle size of 23 nm.3. The method according to claim 1 , wherein the water is at a temperature of about 4 degree Celsius.4. The method according to claim 2 , wherein the non-polar solvent is n-decane and the extract is of a 10% concentration claim 2 , components were added in the following proportions:extract—10%,Span 80—2%,Maltodextrin—1%,water—80%,Glycerol—5%, andTween 20—2%.5. A method of preparing a nano-emulsion of saffron claim 2 , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic-assisted extract of the crushed saffron in an aqueous solvent;adding Span 80 in olive oil to obtain an oil phase;adding tween 20 to the extract to obtain an aqueous phase;slowly adding the aqueous phase to the oil phase with continuous stirring;slowly homogenizing the mixture to obtain the water-in-oil nano-emulsion.6. The method ...

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Номер записи: 17
16-02-2017 дата публикации

Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed

Номер: US20170042207A1
Автор: Aleksander Arie Reszka, Sudarshi Tanuja A Regismond
Принадлежит: Conopco Inc

The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed and enzyme modified egg yolk. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.

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Номер записи: 18
15-02-2018 дата публикации

HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES

Номер: US20180042257A1
Автор: ENZ Jeffrey F., Folstad Jennifer E., GARRITY Karen Marie Mandl, OLSON Eric A., Seibold Jon Duke, STAEGER Michael A.
Принадлежит: GENERAL MILLS, INC.

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier. 1. A method of making a laminated dough comprising the steps of: (i) a continuous phase consisting essentially of:', 'a mixture of a fully-hydrogenated vegetable oil having a melting point of from 50° C. to 80° C., and a stearine fraction of a vegetable oil having a melting point of from 50° C. to 80° C., in an amount ranging from about 20 wt. % to about 40 wt. % of the hydrated laminating fat composition; and', 'a non-hydrogenated liquid vegetable oil in an amount ranging from about 20 wt. % to about 70 wt. % of the hydrated laminating fat composition;', '(ii) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 30 wt. % of the hydrated laminating fat composition; and', '(iii) an emulsifier;, '(a) combining a solid fat, a liquid oil, water, and an emulsifier to form a hydrated laminating fat composition in the form of a water-in-oil emulsion, the laminating fat composition exhibiting a Solid Fat Content of about 26 at 92 degrees Fahrenheit and comprising(b) cooling and crystallizing the hydrated laminating fat composition by passing the hydrated fat composition through a scraped surface heat exchanger;(c) applying a layer of the hydrated laminating fat composition from a dispensing apparatus that is fed directly from the scraped surface heat exchanger, without a tempering step, to a layer of a dough composition that comprises flour and ...

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Номер записи: 19
03-03-2022 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

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

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

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Номер записи: 20
19-02-2015 дата публикации

FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS

Номер: US20150050412A1
Автор: Erickson Braden J., Oppenheimer Alan A., Seibold Jon Duke, Wang Wenyi
Принадлежит:

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. 1. A dough composition comprising flour , water , fat , and flavorant salt , the dough composition comprising fat particles comprising solid fat and flavorant salt , wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.3S. herbaceaL. japonicaL. chinensis. A dough composition according to claim 1 , wherein the flavorant salt is selected from the group consisting of: sodium chloride claim 1 , potassium chloride claim 1 , monosodium glutamate claim 1 , (saltwort) claim 1 , (sea tangle) claim 1 , and (kukoshi) claim 1 , and combinations thereof.4. A dough composition according to wherein the fat particles comprise from about 1 to about 8 weight percent flavorant salt based on total weight fat particles.5. A dough composition according to wherein the fat particles comprise fat substitute.6. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of: base oil claim 1 , interesterified base oil claim 1 , fractionated base oil claim 1 , fully hydrogenated base oil claim 1 , partially hydrogenated base oil claim 1 , and mixtures thereof.7. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of:base oil ...

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Номер записи: 21
14-02-2019 дата публикации

Shelf-stable acidified aerated food emulsion

Номер: US20190045832A1
Автор: Abril Estrada, Clarissa Koga, Edith Ramos Da Conceicao Neta, Hubert Chan, Joanna L. Oldaker, Maria G. Ochomogo, Perry Nga, Ritu Mishra, Vidya Ananth
Принадлежит: Clorox Co

Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

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Номер записи: 22
25-02-2021 дата публикации

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

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

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

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Номер записи: 23
25-02-2021 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

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

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

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Номер записи: 24
02-03-2017 дата публикации

FAT-BASED FOOD PRODUCTS

Номер: US20170056334A1
Автор: Petyaev Ivan
Принадлежит:

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

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Номер записи: 25
20-02-2020 дата публикации

COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE

Номер: US20200054037A1
Автор: Bouwens Elisabeth Cornelia Maria, Koster Marinus Willem, van der Hijden Hendrikus Theodorus W.M., Vreeker Robert
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 1. An oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water , said structured continuous oil phase comprising:{'sub': '20', '96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N;'}particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 μm and 500 μm;wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil.2. The composition according to claim 1 , wherein the composition is not a liquid at 20° C.3. The composition according to claim 1 , wherein the composition is not liquid at the melting temperature of the fat that is contained therein claim 1 , said melting temperature being defined as the lowest temperature T at which the solid fat content (N) of the fat equals 0.4. The composition according to claim 2 , wherein the fat-continuous composition is non-liquid at 20° C. claim 2 , and the fat contained herein has a solid fat content at 20° C. (N) of at least 5%.5. The composition according to claim 1 , wherein the composition has a shear storage modulus G′ at 20° C. of at least 5 claim 1 ,000 Pa.6. The composition according to claim 1 , wherein the structured continuous oil phase contains not more than 6 wt. % claim 1 , of the particulate anhydrous non-defibrillated cell wall material.7. The composition according to claim 1 , wherein the composition consists of the structured continuous oil phase.8. The composition according to claim 1 , wherein the composition contains:30- ...

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Номер записи: 26
17-03-2022 дата публикации

METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR

Номер: US20220079181A1
Автор: FUKAHORI Yoshitomo, KUMATANI Tomoaki, SATO Makiko
Принадлежит: FUJI OIL HOLDINGS INC.

The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when just used in cooking. The present inventor found that a flavor oil having a fragrant burnt cheese flavor can be obtained by a production method that comprises heating an oil in the presence of 3-20 mass %, relative to the oil, of a starting material derived from cheese. In particular, a stronger and better flavor could be obtained by using a cheese powder and conducting the heating in a reaction system purged with an inert gas. 1. A method for producing a flavored oil , comprising heating a fat to 70 to 130° C. in the presence of a raw material derived from cheese at a content of 3 to 20% by mass with respect to the fat , and removing a solid content after the reaction.2. The method according to claim 1 , wherein the raw material derived from cheese is a cheese powder having a water content of 8% by mass or less.3. The method according to claim 1 , wherein the reaction is carried out under reduced pressure.4. The method according to claim 1 , wherein the reaction is carried out with pressurized.5. The method according to claim 1 , wherein the reaction is carried out in an inert gas atmosphere.6. The method according to claim 5 , wherein the heating is carried out by raising temperature in an inert gas atmosphere.7. A food comprising the flavored oil produced by the method according to . The present invention relates to a method for producing a flavored oil having a savory burnt cheese flavor and a food containing the flavored oil.As a method of producing a flavored fat, Patent Document 1 discloses a method of adding rice bran to fat and heating the mixture. In addition, Patent Document 2 discloses a method of adding a lipid-protein complex, milk solid, and water to fat, and heating the mixture. Further, Patent Document 3 discloses a ...

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Номер записи: 27
18-03-2021 дата публикации

FOODSTUFF COMPOSITION COMPRISING A DERIVATE OF OLIVE POMACE

Номер: US20210076697A1
Автор: DA MOTA NUNES Maria Antónia, GUEDES DA COSTA Anabela Sílvia, PRIOR PINTO OLIVEIRA Maria Beatriz
Принадлежит:

The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredient—the olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing. 1. Foodstuff composition comprising:a comestible active ingredient derived from olive pomace,at least a compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof;wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition.2. Foodstuff composition according to the previous claim , comprising an oil phase and an aqueous phase ,wherein the oil phase is olive oil and,the aqueous phase comprises a comestible active ingredient derived from olive pomace,compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof,{'sub': compound', 'foodstuff composition, 'wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition, preferably 5 mg/10 g.'}3. Foodstuff composition according to any of the previous claims wherein the composition comprises hydroxytyrosol and a second compound selected from the list consisting of: tyrosol , comsegoloside , verbascoside , or combinations thereof.4. Foodstuff composition according to any of the previous claims , comprising at least 5 mg of hydroxytyrosol per portion or per unit of foodstuff composition.5. Foodstuff composition according to any of the previous claims , wherein the comestible active ingredient comprises a concentration of the compound varying between 2.26 g/L-0.01 g/L.6. Foodstuff composition according to any of the ...

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Номер записи: 28
12-06-2014 дата публикации

MEAT SUBSTITUTE PRODUCT

Номер: US20140161958A1
Автор: Brackenridge Ann Waylan, Katen Thomas Richard, KLEMASZEWSKI Joseph L., Moss Donald Andrew
Принадлежит: Cargill, Incorporated

A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source. 118.-. (canceled)19. A method of preparing a meat substitute product , the method comprising: i. 40% to 60% water;', 'ii. 15% to 35% of a vegetable lipid material;', 'iii. 15% to 35% of at least one starch; and', 'iv. 1% to 6% of a hydrocolloid;, 'a. preparing a mixture consisting essentially ofb. heating the mixture to 165° F. to 170° F.;c. cooling the heated mixture to provide a fat mimetic; andd. combining a meat substitute and the fat mimetic to provide a meat substitute product.20. The method of claim 19 , wherein the vegetable lipid material the is selected from the group consisting of soya oil claim 19 , olive oil claim 19 , canola oil claim 19 , avocado oil claim 19 , palm oil claim 19 , palm kernel oil claim 19 , coconut oil claim 19 , cocoa oil claim 19 , peanut oil claim 19 , corn oil claim 19 , flax oil claim 19 , sunflower oil claim 19 , safflower oil claim 19 , cottonseed oil claim 19 , and combinations thereof.21. The method of claim 19 , wherein the vegetable lipid material comprises a vegetable shortening.22. The method of claim 19 , wherein the starch is selected from the group consisting of modified corn starches claim 19 , modified tapioca starches claim 19 , modified potato starches claim 19 , modified rice starches claim 19 , modified wheat starches claim 19 , modified sago starches claim 19 , and combinations thereof.23. The method of claim 19 , wherein the starch comprises an nOSA starch.24. The method of claim 19 , wherein the hydrocolloid is selected from the group consisting of a locust bean gum claim 19 , a carrageenan (seaweed extract) claim 19 , a guar gum claim 19 , a xanthan gum claim 19 , a gellan gum claim 19 , a scleroglucan claim 19 , an agar claim 19 , a pectin claim 19 , an alginate claim 19 , a cellulose derivative claim 19 , a gum acacia claim 19 , a gelatin claim 19 ...

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Номер записи: 29
12-03-2020 дата публикации

POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF

Номер: US20200078464A1
Автор: Ahmed Naseer, Fichtali Jaouad, SENANAYAKE S. P. Janaka Namal
Принадлежит:

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. 2. The method of claim 1 , wherein the oil comprising saturated fat is selected from the group consisting of microbial stearin claim 1 , unfractionated palm oil claim 1 , palm olein claim 1 , palm stearin claim 1 , palm mid fraction claim 1 , unfractionated palm kernel oil claim 1 , palm kernel olein claim 1 , palm kernel stearin claim 1 , unfractionated cotton seed oil claim 1 , cotton seed olein claim 1 , cotton seed stearin claim 1 , coconut oil claim 1 , unfractionated shea butter oil claim 1 , shea butter stearin claim 1 , interesterified palm oil blend claim 1 , interesterified cotton seed oil blend claim 1 , fish oil stearin claim 1 , and combinations thereof.3. The method of claim 1 , wherein the oil comprising at least one LC-PUFA is unwinterized.4. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises saturated fat.5. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises between about 5% to about 70% by weight of at least one LC-PUFA selected from the group consisting of docosahexaenoic acid claim 1 , omega-3 or omega-6 docosapentaenoic acid claim 1 , arachidonic acid claim 1 , and eicosapentaenoic acid.6. The method of claim 1 , wherein the oil comprising saturated fat and the oil comprising at least one LC-PUFA are not heated prior to the mixing step.7. The method of claim 1 , wherein the solid fat composition is selected from the group consisting of a food product ...

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Номер записи: 30
30-03-2017 дата публикации

Process for the manufacture of edible water-in-oil emulsion

Номер: US20170086470A1
Автор: Frederik Michiel Meeuse, Teunis De Man
Принадлежит: Upfield US Inc

Process for the manufacture of a non-pourable edible water-in-oil emulsion comprising at least 50 wt. % of total fat, comprising the following steps: a. providing 5 to 90 wt. % of hardstock fat, based on the weight of total fat, in liquid form; b. providing a liquid mixture of water and oil, wherein the mixture has a temperature below the melting point of the hardstock fat; c. mixing the hardstock fat in liquid form with the liquid mixture of water and oil; wherein the temperature of the mixture provided at step ‘c’ is below the melting point of the hardstock fat, and wherein the amount of trans unsaturated fatty acid is less than 5 wt. %, based on the weight of total fat.

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Номер записи: 31
01-04-2021 дата публикации

Food composition

Номер: US20210092973A1
Автор: Andrew Steven WHITEHOUSE, Cedric Dubois, Joydeep Ray, Marina Dupas-Langiet, Mathieu Julien Destribata, Reinhard Behringer, Vincent Daniel Maurice MEUNIER
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

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Номер записи: 32
12-05-2022 дата публикации

PROGRESSIVE SHEAR EMULSIFIER

Номер: US20220142193A1
Автор: "ODonnell Julia", Behr Jeffray, Lagally Christie Dustry
Принадлежит:

A progressive shear emulsifier can include an outer body and an inner body. The outer body can have a central opening therethrough, an inlet, an outlet, and an inner surface along the central opening defining a first three-dimensional contour. The inner body can be positioned within the central opening and configured to rotate with respect to the outer body about an axis of rotation along the central opening. The inner body can have an outer surface defining a second three-dimensional contour that correlates to the first three-dimensional contour to form a material passage between the outer body and inner body. Rotation of the inner body within the outer body can create progressive amounts of shear across materials passing through the material passage, which can result in emulsified material. Conic transitions can create turbulent regions that mix the materials passing therethrough. Collective geometry can create conveyance and/or pumping of materials, which can be methylcellulose and free water. 1. An apparatus configured to emulsify materials , the apparatus comprising:a first body having an inlet, an outlet, and a first surface between the inlet and outlet, wherein the first surface defines a first three-dimensional contour having a first size, a first shape, and a first set of one or more directional changes; anda second body having a second surface that defines a second three-dimensional contour having a second size, a second shape, and a second set of one or more directional changes, the second three-dimensional contour correlating to the first three-dimensional contour to form a material passage between the first body and second body, wherein movement of the second body relative to the first body creates substantial amounts of shear from the inlet to the outlet across all materials passing through the material passage, the substantial amounts of shear emulsifying a first material with a second material in the material passage, and wherein the first and second ...

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Номер записи: 33
09-04-2015 дата публикации

OIL-IN-WATER-TYPE EMULSION GEL FOOD

Номер: US20150099053A1
Автор: Kugitani Hirofumi, MIYAZAKI CHIAKI, Motoyama Takayasu, Nakatani Shin, SAMOTO Masahiko, YOSHIDA Ryuji
Принадлежит:

The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 μm is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme. 1. An oil-in-water-type emulsion gel food that is obtained by gelling an oil-in-water-type emulsion slurry containing 10-60 wt % of oil droplets having a particle diameter of 50-800 μm.2. The oil-in-water-type emulsion gel food of claim 1 , wherein the oil droplets having the diameter of 50-800 μm have a plane occupancy ratio of 10-60% claim 1 , and a gel formed by a non-myosin gelling material is present in a continuous phase.3. An oil-in-water-type emulsion gel food that is obtained by gelling an oil-in-water-type emulsion slurry containing 30-50 wt % of oil droplets having a particle diameter of 50-800 μm.4. The oil-in-water-type emulsion gel food of claim 3 , wherein the oil droplets having the diameter of 50-800 μm have a plane occupancy ratio of 10-40% claim 3 , and a gel formed by a non-myosin gelling material is present as a continuous phase.5. The gel food of claim 4 , wherein the gel food is a heat-sterilized food.6. The gel food of claim 4 , wherein the gel food is a frozen food.7. The gel food of claim 4 , wherein the gel is a soybean protein gel.8. The gel food of claim 2 , wherein the gel is a gel crosslinked by a protein crosslinking enzyme.9. The gel food of claim 4 , wherein:A) the gel food has a breaking stress of 3,000-60,000 N/m2 as measured for a 20 mm thick sample using a spherical plunger (φ 5 mm) at 1 mm/second and at any one higher temperature of 20° C. and a ...

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Номер записи: 34
02-06-2022 дата публикации

STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME

Номер: US20220167638A1
Автор: DEMEURISSE Jeroen, Marangoni Alejandro
Принадлежит:

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil. 135-. (canceled)36. An oil-in-water emulsion comprising:i) from 1 to 8 wt. % emulsifier;ii) from 8 to 55 wt. % of sugar and/or sugar alcohol;iii) from 12 to 40 wt. % water; andiv) from 25 to 70 wt. % oil;wherein the emulsion is structured.37. An emulsion according to claim 36 , wherein the emulsifier is present in an amount of from 2 to 7 wt. %.38. An emulsion according to claim 36 , wherein the oil to water weight ratio is from 1.0 to 5.0.39. An emulsion according to claim 36 , wherein the sugar and/or sugar alcohol is present in an amount from 10 to 40 wt. %.40. An emulsion according to claim 36 , wherein the emulsion comprises sugar and is preferably free of sugar alcohol.41. An emulsion according to claim 36 , wherein the emulsifier comprises a non-ionic emulsifier selected from monoglycerides claim 36 , propylene glycol fatty acid esters claim 36 , polyglycerol fatty acid esters claim 36 , and combinations thereof.42. An emulsion according to claim 36 , wherein the emulsifier comprises at least one monoglyceride.43. An emulsion according to claim 36 , wherein the emulsifier comprises an ionic emulsifier selected from acid esters of mono- and diglycerides claim 36 , fatty acids and metal salts thereof claim 36 , anionic lactylated fatty acid salts claim 36 , and combinations thereof.44. An emulsion according to claim 43 , wherein the ionic emulsifier is selected from stearic acid claim 43 , sodium stearate claim 43 , sodium palmitate claim 43 , ...

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Номер записи: 35
02-06-2022 дата публикации

OIL/FAT COMPOSITION

Номер: US20220167639A1
Автор: MIZUSHIMA Shigeki
Принадлежит: FUJI OIL HOLDINGS INC.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract. 1. A fat composition comprising 50 to 1000 ppm by mass tea extract , and sorbitol at 0.5 to 15 times as much as the tea extract.2. The fat composition according to claim 1 , comprising an oil-soluble emulsifier.3. The fat composition according to claim 1 , wherein an average particle size of an aqueous phase of the composition is 1000 nm or less.4. The fat composition according to claim 1 , comprising 80 to 800 ppm by mass tea extract.5. A food comprising the fat composition of .6. A method of producing the fat composition of claim 1 , comprising mixing an oil phase and an aqueous phase claim 1 , wherein the aqueous phase is an aqueous solution dissolving a tea extract and sorbitol.7. The method of producing the fat composition of claim 6 , wherein the aqueous phase comprises water at 1 to 5 times as much as the tea extract.8. A method of improving an oxidative stability of a fat composition claim 6 , comprising adding a tea extract and sorbitol into an aqueous phase which is dispersed into the fat composition in a production of the fat composition. The present invention relates to a fat composition with improved oxidative stability, a food containing the same, and a method for producing the same.Due to increasing social concern about health problems such as aging society, and increase in medical costs, there is needed to provide products for health, and there has been a similar demand for a fat which is indispensable to food cooking.In addition, reducing food waste is required due to recent increased environmental awareness, and there is a growing demand for long-term storable food due to frequent disasters. In other words, ...

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Номер записи: 36
09-06-2022 дата публикации

EDIBLE PRODUCT COMPRISING PLANT OILS OR CREAMS AND COOKED LEGUMES

Номер: US20220174996A1
Автор: Altman Aidan, McClure Andrew
Принадлежит:

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation. 1. A formulation comprising:a. two or more edible plant oils or creams; and 'wherein the formulation is a condiment spread, topping, cooking or baking ingredient, or a combination thereof.', 'b. a product resulting from cooking one or more types of legumes,'}2. The formulation of claim 1 , further comprising an edible oil claim 1 , cream claim 1 , or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation.3. The formulation of or claim 1 , wherein the one or more legumes are characterized as having a carbohydrate to protein content in a ratio of about 2:1 to about 4:1.4. The formulation of any of the preceding claims claim 1 , wherein the one or more legumes are characterized as having a carbohydrate to lipid content in a ratio of about 9:1 to about 12:1.5. The formulation of any of the preceding claims claim 1 , wherein the one or more legumes are characterized as having a protein to lipid content in a ratio of about 2:1 to about 5:1.6. The formulation of any of the preceding claims claim 1 , wherein the product resulting from cooking one or more types of legumes acts as an emulsifying agent.7. The formulation of any of the preceding claims claim 1 , further comprising a natural flavoring.8. The formulation of claim 7 , wherein the natural flavoring ...

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Номер записи: 37
30-04-2015 дата публикации

Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent

Номер: US20150118383A1
Автор: Cornelia Sophia Maartje Van Den Berg, Eckhard Flöter, Frank Emile Wubbolts, Gautam Satyamurthy Nivarthy, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager
Принадлежит: Conopco Inc

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

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Номер записи: 38
09-04-2020 дата публикации

COMPOSITION COMPRISING AN OIL PHASE

Номер: US20200107557A1
Автор: FLENDRIG Leonardus Marcus, van der Hijden Hendrikus Theodorus W.M.
Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wherein wherein the puffed endosperm comprises puffed endosperm of puffable seeds other than maize kernels. The invention also provides a method to prepare such compositions and use of a synergistic combination of hardstock fat and particles of puffed endosperm of one or more puffable seeds to structure the oil phase of a composition comprising an oil phase. 1. A composition comprising a structured oil phase , wherein the oil phase comprisesa. liquid oil;b. from 1 to 20 wt-% of hardstock fat with regard to the weight of the oil phase; andc. from 0.5 to 20 wt-% with regard to the weight of the oil phase of particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wherein the puffed endosperm comprises puffed endosperm of puffable seeds other than maize kernels, and wherein upon sieving at least 80 wt % of the particles of puffed endosperm passes a sieve with apertures of 500 μm.2. The composition according to wherein the oil phases comprise a synergistic combination of the hardstock fat and the particles of puffed endosperm.3. The composition according to claim 1 , wherein upon sieving at least 80 wt % of the particles of puffed endosperm passes a sieve with apertures of 400 μm.4. The composition according to claim 1 , wherein not more than 35 wt % of said particles passes a sieve with apertures of 50 μm.5. The composition according to claim 1 , wherein the oil phase comprises from 2-8 wt-% of said hardstock fat and from 4-14 wt-% of said particles with regard to the weight of the oil phase.6. The composition according to claim 1 , wherein the hard stock fat and the particles are present in a ratio by weight of hardstock fat to particles of between 1 to 20 and 20 to 1.7. The composition according to claim ...

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Номер записи: 39
05-05-2016 дата публикации

LOW-FAT NON-PROTEIN WHIPPABLE TOPPING COMPOSITION

Номер: US20160120199A1
Автор: Cao Kevin K., Cao Yurong, Huebner-Keese Britta, Qin, Shi Eric, Shi Susan X., Yan Zheng Y.
Принадлежит: Dow Global Technologies LLC

A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1. 1. A whippable topping composition comprising:(a) 7 to 24% by weight of water-soluble carbohydrates;(b) 8 to 16% by weight of fat;(c) 0.3 to 1.5% by weight of emulsifier;(d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose;(e) 0.05 to 0.5% by weight of carboxymethyl cellulose;(f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e);(g) 0 to less than 0.2% by weight of protein; and(h) 53 to 84% by weight of water,all percentages being based on the total weight of the whippable topping composition,wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.2. The whippable topping composition of wherein the optionally methylated hydroxypropyl cellulose (d) is hydroxypropyl methylcellulose.3. The whippable topping composition of comprising:(a) 10 to 20% by weight of water-soluble carbohydrates;(b) 9 to 14% by weight of fat;(c) 0.5 to 1% by weight of emulsifier;(d) 0.5 to 1% by weight of optionally methylated hydroxypropyl cellulose;(e) 0.1 to 0.3% by weight of carboxymethyl cellulose;(f) 0.1 to 0.5% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e);(g) 0 to 0.05% by weight of protein; and(h) ...

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Номер записи: 40
25-04-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

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

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

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Номер записи: 41
16-04-2020 дата публикации

FOOD FAT COMPOSITION OF THE MARGARINE TYPE AND METHOD FOR PREPARING IT

Номер: US20200113202A1
Автор: GRASSELLI SILVIA, PIZZIGALLI EMANUELE
Принадлежит:

Method for preparing an edible fat composition of the margarine type, comprising the steps of: 117-. (canceled)18. Method for preparing a food fat composition of the margarine type , comprising the steps of:preparing an emulsion by mixing 10 parts of food oil of vegetable origin, 7 to 10 parts of aqueous phase and one part of powdered vegetable fibres;{'b': 9', '10', '1', '1', '11', '12', '9', '10', '11', '12, 'homogenizing said emulsion at a pressure of at least 50 bars by subjecting the emulsion to a forced passage through a gap obtained between a lower annular chamber () and an upper annular chamber () of a homogenizing valve (), said homogenizing valve () comprising an annular passage head () and an annular impact head () interposed between said lower annular chamber () and said upper annular chamber (), said gap being defined between the annular passage head () and the annular impact head ();'}pasteurizing said emulsion.19. Method according to claim 18 , wherein the food oil of vegetable origin is olive oil.20. Method according to claim 18 , wherein the step of homogenizing said emulsion occurs at a pressure between 70 bars and 150 bars.21. Method according to claim 18 , wherein said step of pasteurizing the emulsion occurs after the step of homogenising claim 18 , said step of pasteurizing consisting in keeping said emulsion at a temperature higher than 60° C. for 10-30 minutes.22Citrus, Solanum tuberosum, Plantago ovata, Pisum sativum, Ascophyllum nodosum.. Method according to claim 18 , wherein said vegetable fibres are derived from23. Method according to claim 18 , wherein citric acid or ascorbic acid is also employed in the preparation of said emulsion to counteract oxidation.24. Method according to claim 18 , wherein also salt is employed in the preparation of said emulsion.25. Method according to claim 18 , wherein also a yeast extract is employed in the preparation of said emulsion.26. Method according to claim 18 , wherein the step of preparing an ...

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Номер записи: 42
04-05-2017 дата публикации

YEAST AND BACTERIA AS STABILIZERS IN EMULSIONS OF OIL AND WATER

Номер: US20170121671A1
Автор: Firoozmand Hassan, Rousseau Dérick
Принадлежит:

A stable emulsion, comprising oil, water and a stabilizer, wherein said stabilizer is selected from a single-cell microorganism. 1. A stable emulsion , comprising oil , water and a stabilizer , wherein said stabilizer is selected from a single-cell microorganism.2Lactobacillus Streptococcus. The emulsion of wherein said single-cell microorganism is selected from yeast claim 1 , the genus and combinations thereof.3LactobacillusacidophilusStreptococcusthermophilus.. The emulsion of wherein the yeast is Baker's claim 2 , is claim 2 , and is4. The emulsion of wherein said single-cell microorganism is biologically inactive claim 1 , active and combinations thereof.5. The emulsion of wherein said single-cell microorganism is biologically inactive.6. The emulsion of further comprising from about 0.01 wt % to about 99 wt % oil claim 1 , preferably from about 1 wt % to about 80 wt % oil claim 1 , even more preferably from about 50 wt % oil claim 1 , most preferably from about 50 wt % to about 80 wt % oil claim 1 , and from about 0.001 wt % to about 10 wt % of at least one single-celled microorganism claim 1 , preferably from about 1 wt % to about 8 wt % claim 1 , most preferably from about 2 wt % to about 7 wt %.7. The emulsion of further comprising a biopolymer claim 1 , protein claim 1 , polysaccharide or a combination thereof claim 1 , preferably in an amount of from about 0.0001 wt % to about 10 wt % claim 1 , more preferably from about 0.001 wt % to about 5 wt % claim 1 , and most preferably from about 0.01 wt % to about 4 wt %.8. The emulsion of further comprising at least one surfactant claim 1 , surface active material or a combination thereof claim 1 , in an amount of from about 0.0001 wt % to about 10 wt % claim 1 , preferably from about 0.001 wt % to about 5 wt % claim 1 , and most preferably from about 0.01 wt % to about 4 wt % of the emulsion.9. The emulsion of further comprising at least one agent selected from the group consisting of a flavouring agent claim 1 ...

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Номер записи: 43
03-06-2021 дата публикации

WAX OLEOGELS AS FAT SUBSTITUTES

Номер: US20210161166A1
Автор: Ghazani Saeed, Kranis Nektarios, Marangoni Alejandro
Принадлежит:

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products. 1. An oleogel comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend of less than 5 wt % , wherein the oleogel exhibits less than 10% oiling off and a back extrusion hardness of greater than 100 g-force.2. The oleogel of claim 1 , wherein the edible oil is a high oleic acid-containing oil.3. The oleogel of claim 2 , wherein the oil comprises at least about 50% by wt of oleic acid.4. The oleogel of claim 2 , wherein the oil is selected from the group consisting of olive oil claim 2 , safflower oil claim 2 , sunflower oil claim 2 , canola oil claim 2 , peanut oil claim 2 , palm oil claim 2 , corn oil and sesame oil.5. The oleogel of claim 4 , wherein the oil is non-hydrogenated.6. The oleogel of claim 5 , wherein the oil is selected from the group consisting of olive oil claim 5 , safflower oil claim 5 , sunflower oil and canola oil.7. The oleogel of claim 1 , wherein the binary wax blend comprises at least two of the following waxes: rice bran wax claim 1 , carnauba wax claim 1 , candelilla wax claim 1 , sunflower wax claim 1 , jojoba oil wax claim 1 , corn oil wax claim 1 , sugarcane wax claim 1 , ouricury wax ...

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Номер записи: 44
03-06-2021 дата публикации

WATER-IN-OIL NANO-EMULSION OF SAFFRON AND A METHOD OF PREPARING THEREOF

Номер: US20210161987A1
Автор: Ahari Hamed, Allahyari Beik Sara, Anvar AmirAli, Moradi Sima, Rahimian Mahdi
Принадлежит:

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span. 1. A method of preparing a nano-emulsion of saffron , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic-assisted extract of the crushed saffron in an aqueous solvent;adding sorbitan monooleate in olive oil to obtain an oil phase;adding polyoxyethylene (20) sorbitan monolaurate to the extract to obtain an aqueous phase;slowly adding the aqueous phase to the oil phase with continuous stirring to form a mixture; andsubjecting the mixture to a high-speed homogenizer followed by an ultrasonic homogenizer to obtain a water-in-oil nano-emulsion.2. The method according to claim 1 , wherein the extract is of 10% crushed saffron in aqueous solvent claim 1 , and components are added in the following proportions:extract −10%sorbitan monooleate Span 80−44.5%Olive oil −85%, andpolyoxyethylene (20) sorbitan monolaurate −2.5%.3. A nano-emulsion of saffron produced by a method claim 1 , the method comprising steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic assisted extract of the crushed saffron in a first solvent, the extract having a predetermined concentration of the saffron;adding one or more surfactants to the extract;adding one or more surfactants to a second solvent, wherein the second solvent is of a polarity opposite to the first solvent; andhomogenizing the extract with the second solvent.4. A method of preparing a nano-emulsion of saffron claim 1 , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic assisted extract ...

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Номер записи: 45
09-05-2019 дата публикации

Separated liquid seasoning

Номер: US20190133169A1
Автор: Akihiro ISE, Tomoya TSUKAMOTO
Принадлежит: Kao Corp

Provided is a separated liquid seasoning in which deterioration of taste and flavor with the storage is suppressed. A separated liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ω3 fatty acids derived from a fat or oil, in an amount of from 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 40 ppm or less in the emulsified liquid seasoning.

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Номер записи: 46
24-05-2018 дата публикации

MICROALGAL FOOD COMPOSITIONS

Номер: US20180139994A1
Автор: Avila Jeff, Baliu Enrique, Brooks Geoffrey, Decker Stephen M., Franklin Scott, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana
Принадлежит:

Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. 1. A food or food ingredient composition comprising a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% triglyceride oil by dry weight.2. The composition of claim 1 , wherein the average size of particles in the homogenate is less than 100 um claim 1 , or the average size of particles in the homogenate is 1-15 μm.3. The composition of claim 1 , wherein the microalgal biomass is 45-75% triglyceride oil by dry weight.4. The composition of claim 1 , wherein at least 50% by weight of the triglyceride oil is monounsaturated oil.5. The composition of claim 1 , wherein at least 50% by weight of the triglyceride oil is an 18:1 lipid and is contained in a glycerolipid form.6. The composition of claim 1 , wherein less than 5% by weight of the triglyceride oil is docosahexanoic acid (DHA) (22:6).7. The composition of claim 1 , wherein the triglyceride oil is:a. less than 2% 14:0;b. 13-16% 16:0;c. 1-4% 18:0;d. 64-70% 18:1;e. 10-16% 18:2;f. 0.5-2.5% 18:3; andg. less than 2% oil of a carbon chain length 20 or longer.8. ...

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Номер записи: 47
02-06-2016 дата публикации

STRUCTURED FAT SYSTEM

Номер: US20160150802A1
Автор: De Paepe Jeroen, Metin Serpil, Smith Paul Raymond, Veelaert Sarah
Принадлежит: Cargill, Incorporated

A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. 1. A filling , coating or spread for use in food applications comprising a structured fat system , wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle , wherein the lipid is present as a continuous phase in said structured fat system.2. A filling claim 1 , coating or spread according to wherein the structured fat system comprises from 10 w/w % to 50 w/w % of a lipid and from 50 w/w % to 90 w/w % of an edible porous particle.3. A filling claim 1 , coating or spread according to claim 1 , wherein the structured fat system comprises from 50 w/w % to 90 w/w % of a lipid and from 10 w/w % to 50 w/w % of an edible porous particle.4. A filling claim 1 , coating or spread according to claim 1 , wherein the lipid comprises oil claim 1 , fat and mixtures thereof.5. A filling claim 1 , coating or spread according to claim 1 , wherein the edible porous particle has an oil absorption capacity of from 5 to 50%.6. A filling claim 1 , coating or spread according to claim 1 , wherein the edible porous particle is selected from the group consisting of a starch claim 1 , protein claim 1 , fibre claim 1 , hydrocolloid claim 1 , cocoa powder claim 1 , and combinations thereof.7. A filling claim 6 , coating or spread according to claim 6 , wherein the starch is a porous starch.8. A filling claim 6 , coating or spread according to claim 6 , wherein the starch is pregelatinized starch.9. A coating according to claim 1 , wherein said coating is icing.10. A filling according to claim 1 , wherein said filling is a confectionery filling.11. A filling according to claim 1 , wherein said filling is ...

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Номер записи: 48
21-08-2014 дата публикации

OIL/FAT COMPOSITION

Номер: US20140234520A1
Автор: Homma Rika, Matsuda Yuumi
Принадлежит: KAO CORPORATION

Provided is a fat or oil composition that may reduce degradation odor to a less extent at the time of cooking even though comprising α-linolenic acid in a large amount, and is capable of improving the taste and flavor of the cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of α-linolenic acid; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol. 17-. (canceled)8: A fat or oil composition , comprising components (A) and (B):(A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of α-linolenic acid; and(B) 0.05 to 1.8 mass % of a free type triterpene alcohol.9: The fat or oil composition according to claim 8 , wherein a content of α-linolenic acid in the constituent fatty acids of the fat or oil as the component (A) is from 10 to 40 mass %.10: The fat or oil composition according to claim 8 , wherein a content of α-linolenic acid in the constituent fatty acids of the fat or oil as the component (A) is from 10 to 35 mass %.11: The fat or oil composition according to claim 8 , wherein a content of α-linolenic acid in the constituent fatty acids of the fat or oil as the component (A) is from 18 to 25 mass %.12: The fat or oil composition according to claim 8 , wherein a content of the free type triterpene alcohol as the component (B) is from 0.05 to 1.2 mass %.13: The fat or oil composition according to claim 8 , wherein a content of the free type triterpene alcohol as the component (B) is from 0.1 to 1 mass %.14: The fat or oil composition according to claim 8 , wherein the fat or oil as the component (A) comprises from 78 to 100 mass % of a triacylglycerol.15: The fat or oil composition according to claim 8 , comprising from 95 to 99.95 mass % of the fat or oil as the component (A).16: The fat or oil composition according to claim 8 , wherein a mass ratio between a content claim 8 , in the fat or oil composition claim 8 , of ...

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Номер записи: 49
07-06-2018 дата публикации

PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PEEL

Номер: US20180153199A1
Автор: GUSEK Todd Walter, MAZOYER Jacques André Christian, REEDER David Hiram, WALLECAN Joel Rene Pierre
Принадлежит: Cargill, Incorporated

A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt %/ anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. 1. A process for preparing citrus fibers from citrus peel , the process comprisinga. treating citrus peel to obtain homogenized citrus peel;b. washing the homogenized citrus peel with an organic solvent to obtain organic solvent washed citrus peel;c. desolventizing and drying the organic solvent washed citrus peel; andd. recovering citrus fiber therefrom.2. A process for preparing citrus fibers according to claim 1 , wherein the citrus peel is citrus spent peel.3. A process according to claim 2 , wherein the treatment comprises pressure homogenization using a pressure of from 50 bar to 1000 bar.4. A process according to claim 3 , wherein said treatment is a single-pass pressure homogenization using a pressure of from 300 bar to 1000 bar.5. A process according to claim 3 , wherein said treatment is a multi-pass pressure homogenization comprising at least 2 passes claim 3 , using a pressure of from 100 bar to 600 bar.6. A process according to claim 1 , wherein the citrus peel is subjected to a heat treatment prior to the homogenization treatment at a temperature of from 50° C. to 140° C. for a period of 1 second to 3 minutes.7. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step prior to desolventizing and drying.8. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step after drying.9. A process according to claim 1 , wherein said process further comprises subjecting said citrus peel to a processing aid selected from the group consisting of enzymes claim 1 , acids claim 1 , bases claim 1 , hydrocolloids claim 1 , vegetable fiber claim 1 , bleaching ...

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Номер записи: 50
22-09-2022 дата публикации

ONE STEP PROCEDURE FOR PRODUCING A PROTEIN OLEOGEL

Номер: US20220295811A1
Автор: SCHOLTEN Elke
Принадлежит:

The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to an oleogel comprising protein, water and oil, preferably an oleogel that is produced by a method of the invention, and to products comprising an oleogel of the invention. 115-. (canceled)16. A method for production of an oleogel , the method comprising:(i) providing a 0.5-40 wt. % dispersion of protein in oil;(ii) adding between 0.05 and 1 gram of water per gram protein to the dispersion; and(iii) mixing the dispersion for a sufficient period of time to produce a solid oleogel.17. The method of claim 16 , wherein the protein in oil dispersion is homogenized prior to the addition of water.18. The method of claim 16 , wherein the protein in oil dispersion is homogenized by sonication prior to the addition of water.19. The method of claim 16 , wherein the total amount of water is added in two or more steps to the dispersion.20. The method of claim 16 , wherein the total amount of water is added in steps of 0.05-0.25 water/gram protein.21. The method of claim 16 , wherein between 0.1 and 5 gram of a dispersing agent is added to the protein in oil dispersion claim 16 , prior to the addition of water.22. The method of claim 21 , wherein the dispersing agent is ethanol.23. The method of claim 16 , wherein the total amount of water is added in steps of 0.05-0.25 gram water/gram protein claim 16 , and each step is allowed to mix for a period of 1-24 hours.24. The method of claim 16 , wherein the produced solid oleogel is heated to a temperature between 25 degrees Celsius and the boiling point of the oil.25. The method of claim 16 , wherein the solid oleogel is an edible solid oleogel.26. The method of claim 16 , wherein the protein is a globular protein.27. The method of claim 16 , wherein the oil is a vegetable oil.28. The method of claim 16 , ...

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Номер записи: 51
07-06-2018 дата публикации

Process for modifying the properties of citrus pulp

Номер: US20180155869A1
Автор: David Hiram Reeder, Jacques André Christian MAZOYER, Joël René Pierre Wallecan, Todd Walter Gusek
Принадлежит: Cargill Inc

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

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Номер записи: 52
22-09-2022 дата публикации

SELF-AGGREGATING HYDROUS PHOSPHOLIPID AND PREPARATION METHOD THEREOF

Номер: US20220298184A1
Автор: Xu Ziqian
Принадлежит:

The invention belongs to the technical field of phospholipid processing, in particular to a self-aggregating hydrous phospholipid and a preparation method thereof. The self-aggregating hydrous phospholipid, the main components of the self-aggregating hydrous phospholipid are phospholipids, oil and water, the water content is 70-80 g/100 g, and the acetone-insoluble content on a dry basis is 92.5-95.5 g/100 g. Preferably, the self-aggregating hydrous phospholipid is a brown translucent fluid. The present invention is used to overcome the defects of low acetone-insoluble content of the hydrous phospholipid prepared by the existing method and the long-term dependence of the industry on the solvent method to prepare powder phospholipid, and to solve the technical problem that the hydration method powder phospholipid cannot realize industrial production. 1. A self-aggregating hydrous phospholipid , wherein the main components of the self-aggregating hydrous phospholipid are phospholipids , oil and water , the water content is 70-80 g/100 g , and the acetone-insoluble content on a dry basis is 92.5-95.5 g/100 g.2. The self-aggregating hydrous phospholipid according to claim 1 , wherein the sensory index of the self-aggregating hydrous phospholipid is a brown translucent fluid.3. A preparation method of the self-aggregating hydrous phospholipid according to claim 1 , comprising the steps of: soaking soybean oil sediments in water to obtain saturated water-absorbing oil sediments claim 1 , and settling naturally to obtain final product.4. A preparation method of the self-aggregating hydrous phospholipid according to claim 2 , comprising the steps of: soaking soybean oil sediments in water to obtain saturated water-absorbing oil sediments claim 2 , and settling naturally to obtain final product.5. The preparation method according to claim 3 , wherein the mass ratio of described soybean oil sediment and water is 1:1-3.5.6. The preparation method according to claim 3 , wherein ...

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Номер записи: 53
04-09-2014 дата публикации

EDIBLE PRODUCT AND USE THEREOF FOR INCREASING BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT

Номер: US20140248392A1
Автор: Bouwens Elisabeth Cornelia Maria, FLENDRIG Leonardus Marcus, Nielen Wim van
Принадлежит: Conopco, Inc. d/b/a UNILEVER

The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to the use of a glyceride component for increasing the bioavailability of one or more micronutrients that are comprised in a vegetable or a fruit, said use comprising consuming an edible product containing at least 4 wt. % of said glyceride component within 30 minutes of consuming said vegetable or fruit, said glyceride component consisting of: •76-97 wt. % triglycerides; •0-8 wt. % diglycerides; •3-16 wt. % monoglycerides; and wherein the weight ratio diglycerides:monoglycerides is less than 1:2. Another aspect of the invention relates to an edible product that comprises 4-90 wt. % of the aforementioned glyceride component and 10-96 wt % of other components, wherein the glyceride component has a solid fat content at 10° C. (N) of less than 5%; and wherein the edible product contains at least 0.5 wt. % of monoglycerides. 2. Edible product according to claim 1 , wherein the glyceride component comprises 3.5-12 wt. % of monoglycerides.3. Edible product according to claim 1 , wherein the weight ratio monoglycerides:triglycerides is less than 1:6.4. Edible product according to claim 1 , wherein the weight ratio diglycerides:monoglycerides is less than 1:3.5. Edible product according to claim 1 , wherein the glyceride component contains less than 20% saturated C-Cmonoglycerides by weight of the monoglycerides.6. Edible product according to claim 1 , wherein the product contains at least 0.7 wt. % preferably at least 0.9 wt. % of monoglycerides.7. Edible product according to claim 1 , wherein the product contains less than 1% claim 1 , preferably less than 0.5 wt. % saturated C-Cmonoglycerides.8. Edible product according to claim 1 , wherein the product comprises 4-85 wt. % of an oil phase and 15-96 wt. % of an aqueous phase claim 1 , ...

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Номер записи: 54
01-07-2021 дата публикации

CREAMY EDIBLE EMULSIONS

Номер: US20210195908A9
Автор: Bromley Philip J.
Принадлежит:

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 μm, 4 μm or 5 μm to 10 μm or 15 μm. As a result, the emulsions have a creamy consistency. 1. An edible emulsion , comprising:a) one or more polar protic solvents in an amount between about 13% and 50%, by weight, of the emulsion; the whey protein is an 80% whey protein concentrate or 90% whey protein isolate;', 'the nut butter is prepared from nuts or seeds that contain about 10% to 35% protein, by weight, and about 30% to 70% fat, by weight;, 'b) a protein composition selected from one or more of a nut butter, whey protein, and hydrolyzed collagen, in an amount between about 12% and 45%, by weight, of the emulsion, whereinc) one or more edible oils in an amount between about 10% to 40%, by weight; andd) a surfactant, wherein the amount of surfactant is between 0.5% up to less than 2%, or is 0.5% up to 1.5%,whereby the emulsion comprises particles with a diameter between about 3 μm, 4 μm or 5 μm and up to, and including, about 10 μm, 12 μm, 13 μm, 14 μm or 15 μm.2. The emulsion of claim 1 , selected from a mixture claim 1 , wherein: the amount of the protein composition is between about 12% and 38%, by weight; and', 'the amount of oil(s) is between about 30% and 40%, by weight, of the emulsion; or, 'a) the amount of polar protic solvent(s) is between about 25% and 50%, by weight;'} the amount of the protein composition is between about 25% and 38%, by weight; and', 'the amount of oil(s) is between 10% and 15%, by weight, of the emulsion; or, 'b) the amount of polar protic solvent(s) is between about ...

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Номер записи: 55
28-05-2020 дата публикации

A FOOD PRODUCT AND METHOD OF MANUFACTURE

Номер: US20200163358A1
Автор: Hanna Mark Anthony, Tew Samuel Beng
Принадлежит: The Princeton Group Inc - C40917

A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature. 1. A low sugar content sweet food spread comprising:a cocoa product and a nut product;greater than 15 to about 50% of at least one vegetable oil;20 to 60% of at least one sweetener, said sweetener including at least one sugar alcohol in combination with a high intensity sweetener, preferably one or more steviol glycosides;1 to 40% of maltodextrin or another carbohydrate or polysaccharide selected from fructooligosaccharides, starch, and soy powder;wherein the at least one vegetable oil is substantially free of palm oil, andthe sugar content of the spread is less than about 10% by weight of the total spread.286-. (canceled)87. A food spread according to claim 1 , wherein the palm oil content of the food spread is less than 5% claim 1 , or less than 4% claim 1 , or less than 3% claim 1 , or less than 2% claim 1 , or less than 1% by weight of the total spread.88. A food spread according to claim 1 , wherein the vegetable oil is free of palm oil.89. A food spread according to claim 1 , wherein the sweetener comprises a mixture of maltitol claim 1 , erythritol and steviol glycosides.90. A food spread according to claim 88 , wherein the amount of steviol glycosides in the spread falls substantially in the range from 0.005% to 0.055% and preferably from 0.025% to 0.035% of the total weight of the spread claim 88 , and more preferably the steviol glycosides are present in the spread in an amount of about 0.03% by weight of the total spread.91. A food spread according claim 1 , wherein the amount of vegetable oil in the spread falls ...

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Номер записи: 56
04-06-2020 дата публикации

Allulose-containing composition for promoting excretion of vegetable lipids from the body

Номер: US20200170269A1
Автор: Eun Young Kwon, Ji Young Choi, Myung Sook Choi, Seong Bo Kim, Seong Jun Cho, Su Jung Cho, Un Ju Jung, Yang Hee Kim, Young Ji Han, Young Mi Lee
Принадлежит: CJ CHEILJEDANG CORP, Industry Academic Cooperation Foundation of KNU

The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

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Номер записи: 57
04-06-2020 дата публикации

Olive Oil Jelly

Номер: US20200170273A1
Автор: Stephanie Ann Green
Принадлежит: Individual

The purpose of this patent application is to obtain a patent on Olive Oil Jelly. The main purpose for this invention is to benefit the food industry and average consumer, campers and Astronauts alike. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Jelly will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out and already properly spiced. Not to mention the cost savings with Olive Oil Jelly as now the main consumer does not need 10 bottles of spices per dish.

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Номер записи: 58
15-07-2021 дата публикации

Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof

Номер: US20210213405A1
Автор: Fan Liuping, Li Jinwei, NI YANG
Принадлежит:

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine. 1. A method for preparing a Pickering emulsion using cellulose from ginkgo seed shells , comprising the following steps:(1) purifying cellulose from ginkgo seed shells: mixing crushed ginkgo seed shells with a preheated 2-5 wt % sodium hydroxide solution in a material-liquid ratio of 1:20 to 1:40 (w/v); then heating the mixture in a water bath at 80-100° C. for 1-3 h; carrying out filtering and washing with deionized water 2-4 times; then carrying out drying with hot air at 40-60° C. to obtain a dried cellulose; mixing the dried cellulose with a rinsing solution in a material-liquid ratio of 1:20 to 1:50 (w/v); heating the mixture in a water bath at 80-100° C. for 1-3 h; then filtering the mixture to remove the rinsing solution; and carrying out drying with ...

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Номер записи: 59
23-07-2015 дата публикации

EDIBLE WATER-IN-OIL EMULSION CONTAINING CHOCOLATE NUGGETS

Номер: US20150201639A1
Автор: Barret David, Le Gall Yannick, Marchal Norbert, Renault Anne
Принадлежит:

An edible water-in-oil emulsion includes a fat content ranging 15 and 95% and a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1 and 8 mm, and are distributed preferentially homogeneously throughout the emulsion. A method of preparing such an emulsion is also described 1. Edible water-in-oil emulsion comprising:a. a fat content ranging between 15 and 95% andb. a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1 and 8 mm, and are distributed preferentially homogeneously throughout the emulsion.2. Emulsion according to claim 1 , in which the fat is of plant origin or animal origin claim 1 , preferably the fat is of plant origin.3. Emulsion according to claim 1 , which includes a combination of fats claim 1 , preferably at least one fat of animal origin and at least one fat of plant origin.4. Emulsion according to claim 1 , in which the fat content ranges between 20 and 85% claim 1 , preferably between 30 and 70%.5. Emulsion according to claim 1 , in which the chocolate inclusion content ranges between 10 and 40% claim 1 , preferably between 15 and 30% and still more preferably claim 1 , the chocolate inclusion content ranges between 15 and 25%.6. Emulsion according to claim 1 , in which the size of the chocolate inclusion content ranges between 1 and 7 in diameter.7. Emulsion according to claim 1 , which emulsion has a stable structure at 4° C. for more than a week claim 1 , which stability is obtained by limiting the water transfer between the water-in-oil emulsion and the inclusions by:a) the use of chocolate inclusions with a sugar content less than or equal to 40%; and/orb) the introduction of sugar into the water-in-oil emulsion, apart from chocolate inclusions, has a content less than or equal to 15% of the water-in-oil emulsion; and/orc) the use of chocolate inclusions associated with a coating, preferably a lipid coating; and/ord) the ...

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Номер записи: 60
30-07-2015 дата публикации

COOKING OILS AND FOOD PRODUCTS COMPRISING ESTOLIDES

Номер: US20150208684A1
Автор: FOREST Jeremy
Принадлежит:

Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with a composition comprising at least one estolide compound. 136-. (canceled)38. The composition according to claim 37 , whereinx is, independently for each occurrence, an integer selected from 1 to 10;y is, independently for each occurrence, an integer selected from 1 to 10;n is an integer selected from 0 to 8;{'sub': 1', '1', '22, 'Ris an unsubstituted Cto Calkyl that is saturated or unsaturated, and branched or unbranched; and'}{'sub': 2', '1', '22, 'Ris an unsubstituted Cto Calkyl that is saturated or unsaturated, and branched or unbranched,'}wherein each fatty acid chain residue is unsubstituted.39. The composition according to claim 38 , whereinx+y is, independently for each chain, an integer selected from 13 to 15; andn is an integer selected from 0 to 6.40. The composition according to claim 37 , wherein Ris a branched or unbranched Cto Calkyl that is saturated.41. The composition according to claim 40 , wherein Ris selected from methyl claim 40 , ethyl claim 40 , propyl claim 40 , butyl claim 40 , pentyl claim 40 , hexyl claim 40 , heptyl claim 40 , octyl claim 40 , nonyl claim 40 , decanyl claim 40 , undecanyl claim 40 , dodecanyl claim 40 , tridecanyl claim 40 , tetradecanyl claim 40 , pentadecanyl claim 40 , hexadecanyl claim 40 , heptadecanyl claim 40 , octadecanyl claim 40 , nonadecanyl claim 40 , and icosanyl claim 40 , which are saturated and branched or unbranched.42. The composition according to claim 40 , wherein Ris selected from Cto Calkyl.43. The composition according to claim 42 , wherein Ris 2-ethylhexyl.44. The composition according to claim 37 , wherein Ris a branched or unbranched Cto Calkyl that is saturated or unsaturated.45. The composition according to claim 44 , wherein Ris selected from methyl claim 44 , ethyl claim 44 , propyl claim 44 , butyl ...

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Номер записи: 61
20-07-2017 дата публикации

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

Номер: US20170202233A1
Автор: Ng Yun Ting Sherrilyn, Wong Xin Yu
Принадлежит:

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt % oil, 35-65 wt % water, 10-25 wt % flour and/or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a pan or heated surface. 1. A shelf-stable cooking aid for coating and frying a food product , the cooking aid comprising: 25-40 wt % oil 35-65 wt % water; 10-25 wt % flour and/or starch; an emulsifier; and the oil and water are in the form of an emulsion.2. The cooking aid according to claim 1 , wherein the cooking aid is in the form of a paste.3. The cooking aid according to claim 1 , wherein the flour and/or starch are in gelatinized form.4. The cooking aid according to claim 1 , wherein the oil is a vegetable oil.5. The cooking aid according to claim 1 , wherein the flour is selected from the group consisting of rice flour claim 1 , wheat flour claim 1 , corn flour claim 1 , and combinations thereof.6. The cooking aid according to claim 1 , wherein the starch is selected from the group consisting of tapioca starch claim 1 , potato starch claim 1 , corn starch claim 1 , waxy maize starch claim 1 , rice starch claim 1 , and combinations thereof.7. The cooking aid according to claim 1 , wherein the cooking aid has a pH of from 5.4 to 3.5.8. The cooking aid according to claim 1 , wherein the emulsifier is selected from the group consisting of lecithin claim 1 , polyglycerol-polyricinoleate (PGPR) claim 1 , monoglyceride and mono-diglyceride claim 1 , and combinations thereof.9. Method for making a shelf-stable cooking aid comprising the steps of:a) dissolving an emulsifier in oil and mixing with water to form an emulsion;b) mixing flour and/or starch with water;c) admixing oil and emulsifier to the mixture of step b) to form a ...

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Номер записи: 62
19-07-2018 дата публикации

Methods and compositions for affecting the flavor and aroma profile of consumables

Номер: US20180199605A1
Автор: Celeste Holz-Schietinger, Elysia Cohn, Jessica Karr, Patrick O'reilly Brown, Rachel Fraser
Принадлежит: Impossible Foods Inc

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

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Номер записи: 63
28-07-2016 дата публикации

PROCESS FOR PREPARING EMULSIFIER-FREE EDIBLE FAT-CONTINUOUS EMULSIONS

Номер: US20160213018A1
Автор: den Adel Rudi, Dol Georg Christian, GREBENKÄMPER Kai, Leenhouts Abraham, POTMAN Ronald Peter, Smit-Kingma Irene Erica, TIO Farley Ferdinand
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, and which emulsion can be made without the usual mono- and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizing the emulsion by a combination of fat powder comprising hardstock and hardstock blended with the oil of the emulsion in liquid form. 2. Process according to claim 1 , wherein the fat powder is a fat powder obtainable by supercritical melt micronisation.3. Process according to claim 1 , wherein the temperature of the oil+liquid hardstock after step e) is from 5 to 25° claim 1 , preferably from 8 to 23° and more preferably from 10 to 22° C.4. Process according to claim 1 , wherein the temperature of the emulsion obtained after step (g) is between 10 and 25° C. claim 1 , preferably between 12 and 24° C. claim 1 , more preferably between 13 and 23° C. claim 1 , and most preferably 14 to 22° C.5. Process according to claim 1 , wherein the total amount of fat is from 30 to 55% claim 1 , preferably from 35 to 50% claim 1 , more preferably from 40 to 50% claim 1 , in weight % on total emulsion.6. Process according to claim 1 , wherein the total amount of hardstock fat is from 5 to 30 wt. % claim 1 , preferably from 7 to 25 wt. % claim 1 , more preferably from 8 to 22 wt. % by weight claim 1 , based on the total fat phase.7. Process according to claim 1 , wherein the amount of fat powder comprising hardstock fat which is added is from 5 to 15 wt. % claim 1 , preferably from 8 to 12 wt. % claim 1 , based on the weight of total fat phase.8. Process according to claim 1 , wherein the amount of hardstock fat that is added in liquid form is from 0.5 to 15 wt. % claim 1 , preferably from 1 to 14 wt. % claim 1 , more preferably from 2 to 12 wt. % and even more preferably from 2 to 10 wt. % claim 1 , based on the weight of total fat phase.9. Process according to claim 1 , wherein the amount of non-lecithin emulsifier in the emulsion is less than 0 ...

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Номер записи: 64
04-07-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190200658A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A meat replica matrix comprising:one or more plant proteins;a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;at least one sulfur compound selected from methionine, cysteine, and thiamine; and0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a meat-like aroma.3. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.4. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.5. The meat replica matrix of claim 2 , wherein the heme-containing protein is selected from the group consisting of a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin claim 2 , a truncated 2/2 globin claim 2 , and a hemoglobin 3.6. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.7. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.8. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.9. The meat ...

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Номер записи: 65
09-10-2014 дата публикации

EMULSION STABILISATION

Номер: US20140302220A1
Автор: Gould Joanne, Husson Jwanro, Vieira Joselio Batista, Wolf Bettina
Принадлежит:

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product. 1. A method for the stabilization of a water-in-oil or oil-in-water emulsion comprising using cocoa particles as an emulsifier system.2. Method according to wherein the particles have a mean particle size of from 1 to 50 μm.3. Method according to wherein the emulsion is a water-in-oil emulsion.4. Method according to wherein the emulsion is for a confectionery product.5. A confectionery product comprising an emulsion comprising from 0.1 to 10% wt/wt of cocoa particles as the emulsifying agent claim 1 , in the absence of any synthetic or artificial emulsifiers or structuring agents.6. A confectionery product according to wherein the emulsion is a water-in-oil emulsion.7. A process for preparing a confectionery product comprising the steps of:mixing ingredients of the aqueous phase;mixing ingredients of the fat phase;dispersing cocoa particles in one or both of the aqueous phase or the fat phase; andhomogenizing the two phases to form an emulsion. The present invention relates to the field of emulsions, more particularly to the stabilisation of emulsions by cocoa particles.Emulsions are widely used in food technology, for instance as a means to improve the nutritional profile of food products by enabling fat content reduction, and/or the incorporation of water soluble nutrients and flavourings. Emulsions are normally obtained with the aid of different molecular emulsifying agents like emulsifiers, proteins or amphiphilic polymers (also called stabilizers). These ingredients are indispensable to the manufacture of stable commercially acceptable emulsion based products. Efficient stabiliser ...

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Номер записи: 66
02-07-2020 дата публикации

MEAT TREATMENT

Номер: US20200205428A1
Автор: Kumar Saurabh, Pritawardani Prita, VERHEEZEN Jacobus Johannes Adriana M
Принадлежит:

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant, selected from the group consisting of polyglycerol fatty acid esters; and{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof.'}2. The meat treatment composition according to claim 1 , wherein the nonionic surfactant is decaglycerol mono/dioleate (Caprol PGE 860).3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the meat treatment composition further comprises (iii) a thickening agent.5. The meat treatment composition according to claim 4 , wherein the thickening agent is selected from the group consisting of xanthan claim 4 , carrageenan and alginates.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.7. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.8. The meat treatment composition according to claim 6 , having a pH value of ...

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Номер записи: 67
23-10-2014 дата публикации

PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS

Номер: US20140314940A1
Автор: Ganesan Narsimhan, Phoon Pui Yeu, San Martin-Gonzalez Maria Fernanda
Принадлежит:

Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition. 1. A composition , comprising:an emulsion comprising oil and water; andpartially hydrolyzed soy bean beta-conglycinin.2. The composition of claim 1 , wherein the degree of hydrolysis of the partially hydrolyzed soy bean beta-conglycinin is up to about 2.5%.3. The composition of or claim 1 , wherein the partially hydrolyzed soy bean beta-conglycinin constitutes at least about 70% of the soy bean derived protein in the composition.4. The composition of any preceding claim claim 1 , wherein the soy bean beta-conglycinin is enzymatically hydrolyzed.5. The composition of any preceding claim claim 1 , wherein the soy bean beta-conglycinin is trypsinized.6. The composition of any preceding claim claim 1 , wherein the oil comprises omega-3 fatty acids.7. The composition of any preceding claim claim 1 , wherein the partially hydrolyzed soy bean beta-conglycinin constitutes less than about 5% w/v of the composition.8. The composition of any preceding claim claim 1 , wherein the soy bean beta-conglycinin is partially hydrolyzed to such an extent that the oil in water emulsion has an oxidative stability greater than and a physical stability at ...

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Номер записи: 68
09-07-2020 дата публикации

ROLL-IN OIL AND FAT COMPOSITION

Номер: US20200214311A1
Автор: FUKAHORI Yoshitomo, NAKANO Mikio, Sakata Junichi, Suzuki Yuta, TSUBURAYA Kyoko
Принадлежит: FUJI OIL HOLDINGS INC.

A roll-in oil and fat composition is prepared, in which 45 to 95% by weight of transesterified oils and fats, 5 to 25% by weight of a liquid oil, and less than 1% by weight of high-melting point oils and fats are contained in an oily phase, wherein the transesterified oils and fats have a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight all relative to the total content of all of constituent fatty acids and have a stearic acid-to-palmitic acid weight ratio of 0.5 to 7, and the high-melting point oils and fats have an open-tubed melting point of higher than 45° C. Layered bakery food is produced using the roll-in oil and fat composition. 1. A roll-in oil and fat composition comprising:45 to 95% by weight of transesterified oils and fats, 5 to 25% by weight of a liquid oil, and less than 1% by weight of high-melting-point oils and fats in an oily phase,wherein the transesterified oils and fats have a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight all relative to the total content of all of constituent fatty acids and have a stearic acid-to-palmitic acid weight ratio of 0.5 to 7, andwherein the high-melting-point oils and fats have a rising melting point of higher than 45° C.2. The roll-in oil and fat composition according to claim 1 ,wherein high-melting-point oils and fats having a rising melting point of higher than 45° C. are not contained in the oily phase.3. The roll-in oil and fat composition according to claim 1 ,wherein the oils and fats in the oily phase have a rising melting point of 30° C. to 40° C., an SFC of 20% to 45% at 20° C., and an SFC of less than or equal to 10% at 35° C.4. The roll-in oil and fat composition according to claim 2 ,wherein the oils and fats in the oily phase have a rising melting point of 30° C. to 40° C., an SFC of 20% to 45% at 20° C., and an SFC of ...

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Номер записи: 69
16-07-2020 дата публикации

GRANOLA BUTTER PRODUCT AND PROCESS OF MAKING A GRANOLA BUTTER PRODUCT

Номер: US20200221722A1
Автор: Bonar Alexandra Kathryn, Katz Eric Myles, Schraer Ariav
Принадлежит:

The present disclosure provides a spreadable granola butter that is an emulsion of granola particles in an oil. The present disclosure also provides a method of making a granola butter from granola. The method includes subjecting the granola to particle size reduction to form reduced size granola particles; and emulsifying the granola in a fat to form the granola butter. The present disclosure also provides a method of providing nutrition to a human, the method including orally administering a granola butter to the human, and the granola butter is an emulsion of granola particles in an oil. In a particularly preferred embodiment, the granola butter is free of one or more common food allergens, such as gluten, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soya. 1. A spreadable granola butter comprising an emulsion of granola particles in an oil.2. The spreadable granola butter of claim 1 , wherein the granola particles comprise a cereal that has been subjected to milling.3. The spreadable granola butter of claim 2 , wherein the cereal comprises rolled oats that have been subjected to milling.4. The spreadable granola butter of claim 1 , wherein at least a portion of the oil is selected from the group consisting of olive oil claim 1 , coconut oil claim 1 , canola oil claim 1 , avocado oil claim 1 , butter claim 1 , grapeseed oil claim 1 , palm oil claim 1 , sesame oil claim 1 , safflower oil claim 1 , rice bran oil claim 1 , rapeseed oil claim 1 , oil from one or more nuts claim 1 , oil from one or more legumes claim 1 , and mixtures thereof.5. The spreadable granola butter of claim 1 , having at least one characteristic selected from the group consisting of gluten-free; vegan; free of any genetically modified organisms (GMO's); and free of one or more of milk claim 1 , eggs claim 1 , fish claim 1 , crustacean shellfish claim 1 , tree nuts claim 1 , peanuts claim 1 , wheat or soya.6. The spreadable granola butter of claim 1 , wherein the ...

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Номер записи: 70
09-09-2021 дата публикации

DHA Enriched Polyunsaturated Fatty Acid Compositions

Номер: US20210274802A1
Автор: LITTLER Stuart
Принадлежит: Nuseed Pty Ltd.

There is provided a vegetable-based lipid composition comprising high levels of at least three different long-chain polyunsaturated fatty acids (typically as fatty acid esters). The compositions typically contain DHA as the principal long-chain polyunsaturated fatty acid. The composition is obtainable from a single source by conventional processing methods. and has improved stability properties. 1. A vegetable-based lipid composition comprising:(i) a first polyunsaturated fatty acid in an amount of from about 50% to about 85% by weight of the total fatty acid content of the composition; wherein the first polyunsaturated fatty acid has at least five unsaturations in its carbon chain, has at least 20 carbon atoms in its carbon chain, or is selected from the group consisting of docosahexaeneoic acid (DHA) and eicosapentaenoic (EPA);(ii) α-linolenic acid (ALA) in an amount of from about 10% to about 90% by weight of the first polyunsaturated fatty acid; and(iii) a third polyunsaturated fatty acid in an amount of from about 10% to about 70% by weight of the ALA;wherein the total amount of all other fatty acids in the composition is up to about 20% by weight of the total fatty acid content of the composition, and wherein each of the ALA, the first and the third polyunsaturated fatty acids is independently provided in the form of a fatty acid, a fatty acid salt, a fatty acid ester or a salt of a fatty acid ester.2. The lipid composition of claim 1 , wherein the first polyunsaturated fatty acid is present in an amount that is at least 55% by weight of the total fatty acid content of the composition.3. The lipid composition of claim 1 , wherein the ALA is present in an amount of from about 10% to about 60% by weight of the first polyunsaturated fatty acid.4. The lipid composition of claim 1 , wherein the third polyunsaturated fatty acid is present in an amount of from about 10% to about 65% by weight of the ALA.5. The lipid composition claim 1 , wherein the first ...

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Номер записи: 71
17-09-2015 дата публикации

OIL-IN-WATER EMULSION COMPRISING DEAMIDATED PROTEIN

Номер: US20150257403A1
Автор: Cheng Pu-Sheng, Pascual Teresita Bautista, Sanz-Valero Juan
Принадлежит:

The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emulsifier. The invention also relates to a method of producing an oil-in-water emulsion comprising deamidated protein. 1. An oil-in-water emulsion comprising: an oil , a protein which has been deamidated to a degree of at least about 5% , and an aqueous phase.2. The oil-in-water emulsion of claim 1 , wherein the protein has been deamidated to a degree of less than 70%.3. The oil-in-water emulsion of claim 1 , wherein the protein has been deamidated to a degree of between about 10% and about 65%.4. The oil-in-water emulsion of claim 1 , comprising less than 10% oil.5. The oil-in-water emulsion of claim 1 , wherein the protein which has been deamidated is milk protein.6. The oil-in-water emulsion of claim 5 , wherein the milk protein is casein.7. The oil-in-water emulsion of claim 1 , wherein the protein has been deamidated by treatment with an enzyme capable of deamidating the protein.8. The oil-in-water emulsion of claim 1 , wherein the protein has been deamidated by treatment with a protein glutaminase (E.C.3.5.1.44).9. The oil-in-water emulsion of claim 1 , being devoid of not including added low molecular weight emulsifiers.10. The oil-in-water emulsion of being a creamer.11. A powder prepared by drying an oil-in-water emulsion comprising an oil claim 1 , a protein which has been deamidated to a degree of at least about 5% claim 1 , and an aqueous phase.12. A method of preparing an oil-in-water emulsion claim 1 , comprising:a) providing an oil;b) providing a protein;c) providing an aqueous liquid;d) mixing the oil, the protein, and the aqueous liquid, to provide an aqueous suspension of oil and protein; ande) treating the aqueous suspension of oil and protein with an enzyme capable of deamidating the protein.13. The method of claim ...

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Номер записи: 72
08-08-2019 дата публикации

EMULSION INCLUDING ANTIOXIDANTS

Номер: US20190239528A1
Автор: HAO Zhaolin, MA Zhukun, XUE Weilin
Принадлежит:

Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier. 1. An emulsion comprising:an oil-phase;an aqueous-phase; andan emulsifier; 1) the oil-phase comprises an extract comprising carnosic acid, carnosol, or a mixture thereof; and', '2) the aqueous-phase comprises an extract containing rosmarinic acid., 'wherein2. The emulsion of claim 1 , wherein the extract containing rosmarinic acid is a spearmint extract.3. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is sage extract or rosemary extract.4. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is at about 0.005 wt % to about 0.10 wt % of the oil-phase.5. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is about 0.01 wt % to about 0.04 wt % of the emulsion.6. The emulsion of claim 2 , wherein the spearmint extract is about 0.001 wt % to about 0.10 wt % of the aqueous-phase.7. The emulsion of claim 2 , wherein the spearmint extract is about 0.00005 wt % to about 0.0001 wt % of the emulsion.8. The emulsion of claim 1 , wherein the aqueous-phase further comprising ascorbic acid claim 1 , or a salt thereof.9. The emulsion of claim 8 , wherein the ascorbic acid claim 8 , or a salt thereof claim 8 , is about 0.005 wt % to about 0.05 wt % of the aqueous-phase.10. The emulsion of claim 8 , wherein the ascorbic acid claim 8 , or a salt thereof claim 8 , is about 0.0005 wt % to about 0.005 wt % of the emulsion.11. The emulsion of claim 1 , further comprising at least one of citric acid claim 1 , sodium chloride claim 1 , colorant claim 1 , flavoring claim 1 , or a ...

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Номер записи: 73
08-09-2016 дата публикации

EMULSION STABILISATION

Номер: US20160255853A1
Автор: Gould Joanne, Husson Jwanro, Vieira Joselio Batista, Wolf Bettina
Принадлежит:

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers. 1: A confectionery product comprising:an emulsion comprising from 0.1 to 10% wt/wt of cocoa particles as an emulsifying agent, in the absence of synthetic or artificial emulsifiers and structuring agents.2: The confectionery product of claim 1 , wherein the emulsion is selected from the group consisting of a water-in-oil emulsion and an oil-in-water emulsion.3: The confectionery product of claim 1 , wherein the emulsion comprises an oil selected from the group consisting of sunflower oil and corn oil.4: The confectionery product of claim 1 , wherein the cocoa particles have a mean particle size of from 1 to 50 μm.5: The confectionery product of claim 1 , wherein the structuring agents comprise carrageenans claim 1 , pectins claim 1 , gellan claim 1 , gelatines claim 1 , guar claim 1 , acacia gum claim 1 , sodium alginate claim 1 , and xanthan gum.6: The confectionery product of claim 1 , wherein the emulsion has a cocoa solids content from 10% w/w to 15% w/w.7: A confectionery product comprising an emulsion prepared by a process comprising:mixing ingredients of an aqueous phase;mixing ingredients of a fat phase;dispersing cocoa particles in one or both of the aqueous phase or the fat phase; andhomogenizing the two phases to form an emulsion.8: The confectionery product of claim 7 , wherein the fat phase comprises an oil selected from the group consisting of sunflower oil and corn oil.9: The confectionery product of claim 7 , wherein the cocoa particles have a mean particle size of from 1 to 50 μm.10: The confectionery product of claim 7 , wherein the emulsion is free of synthetic or artificial emulsifiers and structuring agents.11: The ...

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Номер записи: 74
20-11-2014 дата публикации

Process for the preparation of edible fat-continuous spreads

Номер: US20140342066A1
Автор: Albert Jan Bezemer, Berend Jan Arends, Christiaan Michaël Beindorff, Teunis De Man
Принадлежит: Conopco Inc

Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing amixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step ‘b’ to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps ‘a’, ‘b’, or ‘c’ or when added in parts in any combination at steps ‘a’, ‘b’ and ‘c’.

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Номер записи: 75
20-11-2014 дата публикации

PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS

Номер: US20140342080A1
Автор: Dol Georg Christian, Leenhouts Abraham, POTMAN Ronald Peter, Tio Farley
Принадлежит:

The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; •wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, •and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising •at most 45 wt. % of a fat phase, and •at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and •a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an ê sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6. 1. Process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase , wherein said fat phase comprises liquid oil and structuring fat , comprising the steps ofa. providing an aqueous phase comprising a gelling system;b, providing fat powder comprising structuring fat;c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil;wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius,and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c.2. Process according to ...

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Номер записи: 76
22-08-2019 дата публикации

MICROALGAL FLOUR

Номер: US20190254291A1
Автор: Avila Jeff, Baliu Enrique, Brooks Geoffrey, Decker Stephen M., Franklin Scott, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana
Принадлежит:

Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed. Flours of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose. 171-. (canceled)72. A method of making a microalgal flour as a food ingredient , comprising:{'i': 'Chlorella;', '(a) providing microalgal cells containing at least 10% by dry weight triglyceride oil, wherein the microalgal cells are of the genus'}(b) disrupting the cells and reducing the particle size to produce an aqueous homogenate; and(c) drying the homogenate to produce microalgal flour comprising at least 10% by dry weight triglyceride oil.73Chlorella protothecoides.. The method of claim 72 , wherein the microalgal cells are74. A method of making a microalgal powder as a food ingredient claim 72 , comprising:{'i': 'Chlorella', '(a) providing microalgal cells containing at least 10% by dry weight triglyceride oil, wherein the microalgal cells are of the genus ; and'}(b) drying the cells to produce microalgal powder comprising at least 10% by dry weight triglyceride oil.75Chlorella ...

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Номер записи: 77
22-08-2019 дата публикации

GLUTEN-FREE FOODS CONTAINING MICROALGAE

Номер: US20190254292A1
Автор: Avila Jeff, Baliu Enrique, Brooks Geoffrey, Decker Stephen M., Franklin Scott, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana
Принадлежит:

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods. 169-. (canceled)70Chlorella. A food composition comprising at least 0.1% w/w microalgal biomass and one or more other ingredient(s) , wherein the microalgal biomass (i) comprises microalgal cells of the genus cultured under heterotrophic conditions , (ii) is reduced in green pigmentation and (iii) comprises less than 5% by weight of docosahexanoic acid (DHA) (22:6).71Chlorella. The food composition of claim 70 , wherein the microalgal cells are protothecoides.72. The food composition of claim 71 , wherein the microalgal biomass further comprises one or more of the following attributes:a. at least 10% algal oil by dry weight;b. at least 50% by weight of the algal oil is monounsaturated oil;c. 0-115 mcg/g of total carotenoids;d. 20% to 40% carbohydrates by dry weight; ande. at least 0.5% w/w algal phospholipids.73. The food composition of claim 71 , ...

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Номер записи: 78
22-08-2019 дата публикации

EMULSION COMPRISING RAPESEED PROTEIN ISOLATE

Номер: US20190254303A1
Автор: Shi Jing, SMOLDERS Gerardus Johannes Franciscu, Van Den Burg Anthonius Cornelis
Принадлежит:

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C. 1. An emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.;iv) up to 15 wt. % of additives;wherein i)+ii)+iii)+iv) add up to 100 wt. % or less.2. An emulsion according to wherein in iii) claim 1 , the emulsifying agent comprises rapeseed protein isolate and egg yolk protein in a ratio in the range of from 40:60 to 60:40.3. An emulsion according to with an oil droplet size in the range of from 2 to 10 μm.4. An emulsion according to with a viscosity of from 50 claim 1 ,000 cP to 100 claim 1 ,000 cP.5. An emulsion according to that is heat stable at 110° C. for at least 10 minutes.6. An emulsion according to wherein the native rapeseed protein isolate has a solubility of at least 94% at a pH in the range of from 3 to 10 at a temperature of 23±2° C.7. An emulsion according to wherein the native rapeseed protein isolate in a 2 wt. % aqueous solution has a conductivity of less than 9 claim 1 ,000 μS/cm over a pH range of 2 to 12.8. An emulsion according to wherein the native rapeseed protein isolate has a phytate level of less than 0.4 wt. %.9. An emulsion according to wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % (N×6.25) on a dry weight basis.10. A process for obtaining an emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native ...

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Номер записи: 79
19-10-2017 дата публикации

STABILIZED OIL AND METHODS OF MAKING THE SAME

Номер: US20170295812A1
Автор: HANSEN Steven Lee, Iassonova Diliara, PERRI Gregg Louis
Принадлежит:

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours. 1. A stabilized oil comprising:an edible oil; andan antioxidant composition,wherein the antioxidant composition comprises α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract.2. The stabilized oil of claim 1 , wherein the edible oil comprises a soybean oil claim 1 , a palm oil claim 1 , a canola oil claim 1 , a corn oil claim 1 , an olive oil claim 1 , a peanut oil claim 1 , a sunflower oil claim 1 , a sesame oil claim 1 , a safflower oil claim 1 , a marine oil claim 1 , or mixtures thereof.3. The stabilized oil of claim 2 , wherein the edible oil comprises a polyunsaturated fat selected from the group consisting of ALA claim 2 , EPA claim 2 , and DHA.4. The stabilized oil of claim 1 , wherein the stabilized oil has an α-lipoic acid concentration of from about 800 ppm to about 2 claim 1 ,000 ppm.5. The stabilized oil of claim 4 , comprising from about 500 ppm to about 2 claim 4 ,500 ppm ascorbyl palmitate.6. The stabilized oil of claim 5 , comprising from about 400 ppm to about 1 claim 5 ,600 ppm green tea extract.7. The stabilized oil of claim 6 , comprising from about 400 ppm to about 1 claim 6 ,600 ppm lecithin.8. The stabilized oil of claim 4 , comprising from about 725 ppm to about 6 claim 4 ,000 ppm rosemary extract.9. A method for preparing a stabilized oil claim 4 , the method comprising:providing an edible oil; andadding an antioxidant composition comprising α-lipoic acid and least one of ...

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Номер записи: 80
20-10-2016 дата публикации

MILK BASED FAT MIXTURE AND A PROCESS FOR PRODUCING IT

Номер: US20160302436A1
Автор: HUUMONEN Juha, KÖCKRITZ-PERKIÖ Ilona
Принадлежит:

The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mixed with 15-85 wt % of edible plant oil and optionally acidifier, followed by mixing to obtain the fat mixture. The invention also relates to a milk based fat mixture obtainable by said process and to uses of said milk based fat mixture in food products. 1. A process for the manufacture of a fat mixture , characterized in that said process comprises the steps where 85-15 wt % of milk base selected from mixtures of non-acidified milk base and acidified milk base , is mixed with 15-85 wt % of edible plant oil followed by mixing to obtain the fat mixture , the percentages being calculated from the total weight of the fat mixture.2. The process according to claim 1 , characterized in that the non-acidified milk base is selected from skim milk claim 1 , UF-milk claim 1 , NF-milk claim 1 , casein concentrate claim 1 , UF-retentate claim 1 , NF-retentate claim 1 , ideal whey solution and combinations thereof.3. The process according to claim 1 , characterized in that the milk base comprises 0-100 wt % claim 1 , preferably 10-100 wt % of skim milk.4. The process according to claim 1 , characterized in that the milk base comprises 0-75 wt % claim 1 , preferably 0-20 wt % of acidified milk base.5. The process according to claim 1 , characterized in that the acidified milk base is selected from quark claim 1 , yogurt claim 1 , fresh cheese and combinations thereof.6. The process according to claim 1 , characterized in that an acidifier is added to adjust the pH of the fat mixture in the range of 3-6.5.7. The process according to claim 6 , characterized in that the acidifier is added to the milk base or to the plant oil.8. The process according to claim 6 , characterized in that the acidifier is selected from acetic acid claim 6 , vinegar claim 6 ...

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Номер записи: 81
26-10-2017 дата публикации

PROCESS FOR PRODUCING A PUFA-CONTAINING FEEDSTUFF BY EXTRUDING A PUFA-CONTAINING BIOMASS

Номер: US20170306365A1
Автор: EILS Stefan, PRIEFERT Horst, RABE Christian, SILVA Amelia Claudia
Принадлежит: EVONIK DEGUSSA GmbH

In accordance with the invention, it was found, surprisingly, that a polyunsaturated fatty acids (PUFAs)-comprising biomass with other feedstuff components can be extruded at a low energy input of 12-28 Wh/kg to give an extrudate with a very high oil load capacity. 114-. (canceled)15. A process for the preparation of a PUFA-comprising feedstuff , comprising extruding a PUFA-comprising biomass at an energy input of 12-28 Wh/kg , wherein said biomass comprises a sulphate content of 25 to 60 g/kg , based on dry matter , together with further feedstuff components.16. The process of claim 15 , wherein the extrusion takes place at an energy input of 16-24 Wh/kg.17. The process of claim 15 , wherein the PUFA-comprising biomass comprises cells of the taxon Labyrinthulomycetes.18Thraustochytrium, Schizochytrium, Aurantiochytrium, OblongichytriumUlkenia.. The process of claim 17 , wherein the PUFA-comprising biomass comprises cells of the genera: or19Aurantiochytrium limacinum.. The process of claim 18 , wherein the PUFA-comprising biomass comprises cells of the species20. The process of claim 15 , wherein the PUFA-comprising biomass employed in the extrusion comprises:a) a total protein content of 33 to 67% by weight;b) a total fat content of 5 to 25% by weight;c) a total starch content of not more than 25% by weight;d) a biomass content of 2 to 24% by weight.21. The process of claim 20 , wherein the PUFA-comprising biomass further comprises one or more of the following:e) a polyunsaturated fatty acid (PUFAs) content of 0.8 to 8% by weight;f) an omega-3 fatty acid content of 0.8 to 8% by weight;g) a DHA content of 0.1 to 4.0% by weight.22. The process of claim 15 , wherein claim 15 , after extrusion or after a subesquent step in which extrudate is dried claim 15 , the extrudate is coated with oil in an amount of 3 to 17% by weight claim 15 , based on the final product.23. A feedstuff extrudate comprising a PUFA-comprising biomass claim 15 , wherein the PUFA-comprising ...

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Номер записи: 82
03-11-2016 дата публикации

QUARK BASED FAT MIXTURE COMPRISING PLANT OIL AND A PROCESS FOR PRODUCING IT

Номер: US20160316777A1
Автор: KÖCKRITZ-PERKIÖ Ilona
Принадлежит: VALIO OY

The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt % of quark, and 5-40 wt % of milk base are mixed to obtain a quark blend, in the second step 9-62 wt % of at least one edible plant oil, is added to 38-91 wt % of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products. 1. A process for the manufacture of a fat mixture , characterized in that said process comprises the steps where in the first step 60-95 wt % of quark and 5-40 wt % of milk base are mixed to obtain a quark blend , said percentages being calculated from the quark blend , in the second step 9-62 wt % of edible plant oil , calculated from the total weight of the fat mixture , is added to 38-91 wt % of the quark blend , calculated from the total weight of the fat mixture , followed by mixing to obtain the fat mixture , and where 0-50 wt % of the quark is replaced with casein concentrate.2. The process according to claim 1 , characterized in that the amount of quark is 70-75 wt %.3. The process according to claim 1 , characterized in that the amount of the milk base is 25-30 wt %.4. The process according to claim 1 , characterized in that the amount of the edible plant oil is 44-60 wt %.5. The process according to claim 1 , characterized in that the amount of the quark blend is 40-65 wt %.6. The process according to claim 1 , characterized in that the milk base is selected from non-acidified milk bases and acidified milk bases and combinations thereof claim 1 , preferably from acidified milk bases.7. The process according to claim 1 , characterized in that the milk base comprises skim milk claim 1 , UF-milk claim 1 , NF-milk claim 1 , casein concentrate claim 1 , UF-retentate claim 1 , NF-retentate claim 1 , ideal whey solution claim 1 , or a combination thereof claim 1 , preferably said ...

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Номер записи: 83
25-10-2018 дата публикации

COMPOSITION COMPRISING AN OIL PHASE

Номер: US20180303111A1
Автор: ARNAUDOV Luben Nikolaev, FLENDRIG Leonardus Marcus, van der Hijden Hendrikus Theodorus W M
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising an oil phase, and particles of puffed endosperm of a puffable seed, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μm. The invention also provides a method to prepare such compositions and use of particles of puffed endosperm to structure the oil phase of a composition comprising an oil phase. 1. Composition comprising an oil phase , and particles of puffed endosperm of one or more puffable seeds , dispersed in said oil phase , wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μm , and wherein not more than 35 wt % of said particles passes a sieve with apertures of 100 μm.2. Composition according to to wherein the oil phase is a structured oil phase.3. Composition according to claim 1 , wherein the oil phase comprises a liquid edible oil.4. Composition according to claim 1 , wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 400 μm.5. (canceled)6. Composition according to claim 1 , wherein for the particles of puffed maize kernel endosperm upon sieving at least 95 wt % of said particles passes a sieve with apertures of 400 μm and not more than 20 wt % of said particles passes a sieve with apertures of 100 μm.7. Composition according to comprising from 0.5 to 20 wt % of said particles with respect to the weight of the oil phase.8. Composition according to comprising from 3 to 18 wt % claim 7 , more preferably between 5 and 16 wt % claim 7 , even more preferably between 8 and 14 wt % claim 7 , and even more preferably between 10 and 12 wt % of said particles with respect to the weight of the oil phase.9. Composition according to claim 1 , wherein the one or more puffable seeds are selected from amaranth claim 1 , barley claim 1 , maize claim 1 , millet claim 1 , oat claim 1 , rice claim 1 , sorghum claim 1 , spelt claim 1 , wheat claim 1 , buckwheat claim 1 ...

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Номер записи: 84
25-10-2018 дата публикации

COMPOSITION COMPRISING AN OIL PHASE

Номер: US20180303112A1
Автор: ARNAUDOV Luben Nikolaev, FLENDRIG Leonardus Marcus, van der Hijden Hendrikus Theodorus W M
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μηι. The invention also provides a method to prepare such compositions and use of particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase. 1. Composition comprising an oil phase , and particles of puffed maize kernel endosperm , dispersed in said oil phase , wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μm , and wherein not more than 35 wt % of said particles passes a sieve with apertures of 100 μm.2. Composition according to to wherein the oil phase is a structured oil phase.3. Composition according to claim 1 , wherein the oil phase comprises a liquid edible oil.4. Composition according to claim 1 , wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 400 μm.5. Composition according to claim 1 , wherein for the particles of puffed maize kernel endosperm upon sieving at least 95 wt % of said particles passes a sieve with apertures of 400 μm and not more than 20 wt % of said particles passes a sieve with apertures of 100 μm.6. Composition according to comprising from 0.5 to 20 wt % of said particles with respect to the weight of the oil phase.7. Composition according to comprising from 3 to 18 wt % claim 6 , more preferably between 5 and 16 wt % claim 6 , even more preferably between 8 and 14 wt % claim 6 , and even more preferably between 10 and 12 wt % of said particles with respect to the weight of the oil phase.8. Composition according to claim 1 , wherein the puffed maize kernel endosperm is obtained from puffed popcorn.9Zea mayseverta.. Composition according to claim 8 , wherein the popcorn is sourced from var.10. Composition according to claim 1 , wherein the puffed maize kernel ...

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Номер записи: 85
25-10-2018 дата публикации

Ground popcorn and hardstock for oil structuring

Номер: US20180303113A1
Автор: FLENDRIG Leonardus Marcus, van der Hijden Hendrikus Theodorus W M
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μιτι. The invention also provides a method to prepare such compositions and use of a synergistic combination of hardstock fat and particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase. 1. Composition comprising a structured oil phase , wherein the oil phase comprisesa. liquid oil;b. from 1 to 20 wt-% of hardstock fat with regard to the weight of the oil phase; andc. from 0.5 to 20 wt-% with regard to the weight of the oil phase of particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μm.2. Composition according to wherein the oil phases comprise a synergistic combination of the hardstock fat and the particles of puffed maize kernel endosperm.3. Composition according to claim 1 , wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 400 μm.4. Composition according to claim 1 , wherein not more than 35 wt % of said particles passes a sieve with apertures of 50 μm claim 1 , and wherein preferably not more than 35 wt % of said particles passes a sieve with apertures of 100 μm.5. Composition according to claim 1 , wherein for the particles of puffed maize kernel endosperm upon sieving at least 95 wt % of said particles passes a sieve with apertures of 400 μm and not more than 20 wt % of said particles passes a sieve with apertures of 100 μm.6. Composition according to claim 1 , wherein the oil phase comprises from 2 to 8 wt-% of said hardstock fat and from 4 to 14 wt-% of said particles with regard to the weight of the oil phase.7. Composition according t claim 1 , ...

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Номер записи: 86
25-10-2018 дата публикации

Composition comprising an oil phase

Номер: US20180303114A1
Автор: KHALLOUFI Seddik, van der Hijden Hendrikus Theodorus W M, VERBEEK Jan Hendrik T, Vreeker Robert
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material in combination with hardstock fat to structure the oil phase of a composition comprising an oil phase. 1. Composition comprising a structured oil phase , wherein the oil phase comprisesa. liquid oilb. hardstock fat; and 'said oil phase, wherein the cell wall material is sourced from plant tissue;', 'c. a fibrous preparation of delaminated cell wall material dispersed in'}{'sub': 'BET', 'sup': '2', 'and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g.'}2. Composition according to wherein the oil phase comprises a synergistic combination of the hardstock fat and the fibrous preparation.3. Composition according to claim 1 , wherein the composition has a shear storage modulus G′ of at least 100 Pa4. Composition according to claim 1 , wherein the oil phase comprises from 1 to 20 wt-% of said hardstock fat and from 0.1 to 10 wt-% of the fibrous preparation with regard to the weight of the oil phase.5. Composition according to claim 1 , wherein the hard stock fat and the particles are present in a ratio by weight of particles to hardstock fat of between 1 to 40 and 1 to 1.6. Composition according to claim 1 , wherein the fibrous preparation has a specific surface area corresponding to an Sof at least 15 m/g.7. Composition according to claim 1 , wherein the liquid oil includes an edible liquid oil claim 1 , a liquid paraffin claim 1 , a liquid silicone oil or a combination thereof.8. Composition according to claim 1 , wherein the ...

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Номер записи: 87
12-11-2015 дата публикации

PROCESS FOR THE MANUFACTURE OF EDIBLE WATER-IN-OIL EMULSIONS

Номер: US20150320068A1
Автор: Leenhouts Abraham, Smit-Kingma Irene Erica, TIO Farley Ferdinand
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The invention relates to a process to manufacture a water-in-oil emulsion, comprising •10 to 85 wt. % of liquid oil; •0.5 to 50 wt. % of fat powder comprising hardstock fat; •10 to 85 wt. % of a water-phase; •0.005 to 5 wt. % of lecithin; and •0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4. mixing the mixture provided at step ‘3’ to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step ‘2’, step ‘3’ or step ‘4’ or added in parts in any combination at step ‘2’, step ‘3’ and step ‘4’. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability. 1. Process to manufacture a water-in-oil emulsion , comprising10 to 85 wt. % of liquid oil;0.5 to 50 wt. % of fat powder comprising hardstock fat;10 to 85 wt. % of a water-phase;0.005 to 5 wt. % of lecithin; and0.01 to 5 wt. % of monoglyceride; 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius;', '2. providing an oil-continuous system comprising at least 75 wt. % of the liquid ...

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Номер записи: 88
01-11-2018 дата публикации

COMPOSITION COMPRISING AN OIL PHASE

Номер: US20180310586A1
Автор: KHALLOUFI Seddik, Nijsse Jacob, van der Hijden Hendrikus Theodorus W M, VERBEEK Jan Hendrik T, Vreeker Robert
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase. 1. Composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase , wherein the cell wall material is sourced from plant tissue , and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g.2. Composition according to claim 1 , wherein the fibrous preparation has a specific surface area corresponding to an Sof at least 15 m/g.3. (canceled)4. Composition according to claim 1 , wherein the oil phase is a structured oil phase.5. Composition according to claim 1 , wherein the oil phase comprises a hydrophobic carrier wherein the hydrophobic carrier is an edible oil claim 1 , a paraffin claim 1 , a silicone oil or a combination thereof.6. Composition according to claim 5 , wherein the hydrophobic carrier is an edible oil.7. Composition according to claim 6 , wherein the hydrophobic carrier is a triglyceride carrier claim 6 , a diglyceride carrier or a mixture of triglycerides and diglycerides.8. Composition according to wherein the oil phase comprises from 1 to 5 wt-% of said fibrous preparation.9. Composition according to claim 1 , wherein the cell wall material is citrus fibre claim 1 , tomato fibre claim 1 , sugar beet fibre claim 1 , sugar cane fibre or a combination thereof.10. Composition according to wherein the fibrous preparation is in particulate form and wherein upon sieving a dispersion containing between 0.05 and 0.2 wt-% of the fibrous preparation in a ...

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Номер записи: 89
01-10-2020 дата публикации

Amylose-Lipid Complexes

Номер: US20200305455A1
Автор: Emmabux Mohammad Naushad, Suprakas Ray Sinha, Wokadala Obiro
Принадлежит:

The invention provides a method for the manufacture of amylose-lipid complexes The method includes the steps of pasting a mixture of starch and a fatty acid until after the second biphasic peak viscosity is reached, hydrolysing the starch with a hydrolysing enzyme, and dispersing the hydrolysed starch and working up of the residue. The amylose-lipid complexes has nano-structure dimensions and can be used a fat replacer in foodstuffs. 1. A method for the manufacture of amylose-lipid complexes , which method comprises the steps of:pasting a mixture of starch and a fatty acid until after the second biphasic peak viscosity is reached;hydrolysing the starch with a hydrolysing enzyme; anddispersing the hydrolysed starch and working up of the residue.2. A method as claimed in claim 1 , wherein the starch is selected from maize claim 1 , tef claim 1 , wheat claim 1 , millet claim 1 , sorghum claim 1 , and the like.3. A method as claimed in claim 1 , wherein the fatty acid is selected from saturated fatty acids.4. A method as claimed in claim 3 , wherein the fatty acid is selected from stearic acid (octadecanoic acid) and palmitic acid (hexadecanoic acid).5. A method as claimed in claim 1 , wherein the pasting step also known as wet heat processing is executed in a Rapid Viscosity Analyser (RVA) or starch pasting rheometer may last for 130 minutes or more.6. A method as claimed in claim 1 , wherein the hydrolysing step is selected from thermo-stable alpha-amylase hydrolysis.7. A method as claimed in claim 1 , wherein the hydrolysing step is followed by an acetate buffer treatment.8. A method as claimed in claim 7 , wherein the buffer has a concentration of 0.05 M with a pH of 3.5 and the treatment at 95° C. for 20 min.9. Use of amylose-lipid complexes manufactured according to a method as claimed in in food stuffs as a fat replacer.10. Use of amylose-lipid complexes as claimed in claim 9 , wherein between 25% and 50% w/w of a low calorie spread is replaced with amylose-lipid ...

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Номер записи: 90
10-10-2019 дата публикации

OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE

Номер: US20190307144A1
Автор: Adden Anne, Ergun Roja, Hild Alexandra, Huebner-Keese Britta
Принадлежит:

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch. 1. An oil composition comprising , by weight based on the weight of the oil composition ,(a) 2-12% of one or more ethylcellulose polymers;(b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof;(c) 2-12% of one or more starch; and(d) 64-94% of one or more oils.2. The composition of claim 1 , wherein the composition comprises unsaturated oil and saturated fat claim 1 , with a weight ratio of the unsaturated oil to the saturated fat of 6:1 or greater.3. The composition of claim 1 , wherein the starch comprises corn starch.4. The composition of claim 1 , wherein the additive is selected from the group consisting of one or more fatty acids claim 1 , one or more monoglyceride of a fatty acid claim 1 , and mixtures thereof.5. The composition of claim 1 , wherein the additive comprises stearic acid.6. A margarine-type composition comprising claim 1 , by weight based on the weight of the margarine-type composition claim 1 ,(a) 0.2% to 8% ethylcellulose polymer,(b) 0.2% to 8% an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof,(c) 0.2% to 8% starch,(d) 20% to 90% unsaturated oil,(e) 0% to 50% saturated fat, and(f) 5% to 35% water.7. A puff pastry composition comprising(a) 0 ...

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Номер записи: 91
16-11-2017 дата публикации

EMULSION FOR A CLEAR BEVERAGE

Номер: US20170325483A1
Автор: BOKKELEN Reginald, VAN BENEDEN Wouter M.G.M
Принадлежит:

An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear flavoured beverages without the need for additional emulsifiers, or the need for washing the oil. 1. An oil-in-water emulsion for use in making a clear beverage , wherein the oil is an essential oil and wherein said emulsion comprises an excess of n-alkenyl succinate starch emulsifier to essential oil.2. An emulsion according to claim 1 , wherein the n-alkenyl succinate starch is n-octenyl succinic anhydride (nOSA) starch.3. An emulsion according to claim 2 , comprising nOSA starch and essential oil in a ratio of between 1.2:1 and 8:1 (wt. %).4citrus. An emulsion according to claim 1 , wherein the essential oil comprises oil claim 1 , preferably selected from lemon oil claim 1 , lime oil claim 1 , orange oil claim 1 , grapefruit oil claim 1 , or tangerine oil claim 1 , or any combination of two or more of these.5. An emulsion according to claim 1 , wherein the emulsion does not comprise any additional emulsifiers.6. A process for manufacturing an oil-in-water emulsion for use in making a clear beverage claim 1 , comprising the steps of:a) Preparing a pre-emulsion having an oil phase and an aqueous phase, the pre-emulsion comprising an n-alkenyl succinate starch emulsifier and an essential oil, wherein said n-alkenyl succinate starch emulsifier is in an excess amount compared to the amount of the essential oil; andb) Homogenizing the pre-emulsion to obtain said oil-in-water emulsion.7. A process according to claim 6 , wherein the homogenization pressure is between 100 bar and 500 bar.8. A process according to claim 6 , wherein the homogenization pressure is applied for between 1 and 3 passes.9. A process for manufacturing a clear beverage claim 6 , comprising the step of diluting the emulsion of .10. A process according to claim 9 , further comprising the step of storing the diluted emulsion for a quarantine period of at least 15 days.11. A clear beverage ...

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Номер записи: 92
17-10-2019 дата публикации

COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE

Номер: US20190313660A1
Автор: Bouwens Elisabeth Cornelia Maria, Koster Marinus Willem, van der Hijden Hendrikus Theodorus W.M., VERHEIJ Jan Adrianus, Vreeker Robert
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 2. The composition according to claim 1 , wherein the composition is not a liquid at 20° C.3. The composition according to claim 1 , wherein the composition is not liquid at the melting temperature of the fat that is contained therein claim 1 , said melting temperature being defined as the lowest temperature T at which the solid fat content (N) of the fat equals 0.4. The composition according to claim 2 , wherein the fat-continuous composition is non-liquid at 20° C. claim 2 , and the fat contained herein has a solid fat content at 20° C. (N) of at least 5%.5. The composition according to claim 1 , wherein the composition has a shear storage modulus G′ at 20° C. of at least 5 claim 1 ,000 Pa.6. The composition according to claim 1 , wherein the structured continuous oil phase contains not more than 6 wt. % of the particulate anhydrous non-defibrillated cell wall material.7. The composition according to claim 1 , wherein the composition consists of the structured continuous oil phase.8. The composition according to claim 1 , wherein the composition contains:30-90 wt % of the structured continuous oil phase; and10-70 wt. % of solid particles selected from salt particles, sugar particles, particles of intact plant tissue, particles of intact animal tissue and combinations thereof, said solid particles having a diameter in the range of 0.1-10 mm.9. The composition according to claim 1 , wherein the anhydrous non-defibrillated cell wall material contains galacturonic acid and glucose in a molar ratio of less than 0.60.10. A process of preparing an oil-continuous composition claim 1 , said process comprising mixing 100 parts by weight of fat with 0.1-10 parts by weight of particulate anhydrous non-defibrillated cell wall material from aubergine parenchymal tissue; said fat ...

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Номер записи: 93
08-10-2020 дата публикации

Phytosterol compositions in food products

Номер: US20200315200A1
Автор: Eva Daels, Imogen Foubert
Принадлежит: Katholieke Universiteit Leuven

The invention relates to edible spreadable emulsion with a fat content of between 10 and 90% (w/v) wherein the combination of phytosterol ester, hardstock and liquid oil in the fat fraction consists of 10-50% (w/w) of a phytosterol ester, comprising at least 65% (w/w) phytosterol oleate, 0-20% (w/w) hardstock, and liquid oil up to 100%.

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Номер записи: 94
24-11-2016 дата публикации

METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS

Номер: US20160338372A1
Автор: Aldred Deborah Lynne, Bot Arjen, KNIGHT Penelope Eileen, PENG Jinfeng, Wieringa Jan Alders, Xu Qingguo, Zhu Shiping
Принадлежит:

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion. 1. A method for preparation of a composition in the form of an aerated water-in-oil emulsion , having an overrun ranging from 1% to 200% , comprising the steps: a) preparing a water-in-oil emulsion; b) providing a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerating this mixture ; and c) mixing the aerated mixture from step b) with the emulsion from step a).2. A method according to claim 1 , wherein in step a) the emulsion is in the form of a spread.3. A method according to claim 1 , wherein in step b) the sucrose fatty acid ester has a HLB value ranging from 1 to 6 claim 1 , preferably from 1 to 5 claim 1 , preferably from 2 to 4.4. A method according to claim 1 , wherein in step b) the concentration of sucrose fatty acid ester ranges from 1% to 25% by weight of the mixture of step b) claim 1 , preferably from 1% to 20% by weight claim 1 , preferably from 2% to 15% by weight of the mixture of step b) claim 1 , preferably from 4% to 12% by weight of the mixture of step b).5. A method according to claim 1 , wherein the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate claim 1 , sucrose tetrastearate claim 1 , sucrose pentastearate claim 1 , sucrose tripalmitate claim 1 , sucrose tetrapalmitate claim 1 , and sucrose pentapalmitate.6. A method according to claim 1 , wherein the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is ...

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Номер записи: 95
15-11-2018 дата публикации

PROCESS FOR PREPARING FAT CONTINUOUS EMULSIONS CONTAINING PROTEIN

Номер: US20180325136A1
Автор: de Man Teunis, Lagerwaard Cornelis Abraham, MEEUSE Frederik Michiel
Принадлежит: Unilever BCS US Inc.

A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15° C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer. 1. Process for preparing a fat-continuous emulsion , which emulsion comprises 30-70% of an aqueous phase , said aqueous phase comprising 0.1-2% protein , by weight on total emulsion , and 30-70% of a fat phase , said fat phase comprising 5-80% hardstock (weight % on total fat phase) , and 20-95% oil (weight % on total fat phase) , which process comprises the steps of:a. providing a water-continuous dispersion at a temperature of between 0° C. and 15° C. comprising water as a continuous phase with dispersed therein oil and further comprising protein, which water-continuous dispersion does not contain midstock fat fraction crystals;b. providing the melted hardstock fat at a temperature of between 30° C. and 60° C.;c. combining the water-continuous dispersion of step a. with the melted hardstock fat of step b.;d. subjecting the mixture obtained after step c. to high shear imparted by a high shear device to provide a fat-continuous emulsion, wherein the high shear device is a high shear mixing process in a high shear mixer having a rotor and a stator, which mixer has a residence time of less than 3 seconds, and sufficient shear to effect emulsification of water droplets in oil having a droplet size d3,3 of less than 15 micrometer;e. subject the emulsion obtained from step d. to working by a pin-stirrer; wherein the temperature of the mixture obtained from step c. is below the melting point of the hardstock fat.2. Process according to claim 1 , wherein all of the aqueous phase and all of the oil phase of the final product are part of the water-continuous ...

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Номер записи: 96
15-10-2020 дата публикации

EDIBLE WATER-CONTINUOUS COMPOSITION

Номер: US20200323233A1
Автор: AHMADIABHARI Salomeh, NIEMAN Gert, NIJSSE Jaap
Принадлежит:

The present invention relates to an edible, water-continuous composition comprising 15-80 wt. % water, by weight of the composition, 5-50 wt. % comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds. 1. An edible , water-continuous composition comprising ,a. 15-80 wt. % water, by weight of the composition, andb. 5-50 wt. % comminuted sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.2. The edible claim 1 , water-continuous composition according to claim 1 , wherein at least 90 wt. % of the comminuted sunflower seeds pass through a sieve with a mesh size of 2000 μm.3. The edible claim 1 , water-continuous composition claim 1 , according to claim 1 , comprising 2-80 wt. % edible oil claim 1 , by weight of the composition.4. The edible claim 1 , water-continuous composition according to claim 1 , comprising 30-70 wt. % claim 1 , by weight of the composition claim 1 , water.5. The edible claim 1 , water-continuous composition according to claim 1 , comprising 10-40 wt. % claim 1 , by weight of the composition claim 1 , raw sunflower seeds.6. The edible claim 1 , water-continuous composition according to claim 1 , comprising claim 1 , based on the total amount of raw and roasted sunflower seeds claim 1 , 5-45 wt. % roasted sunflower seeds.7. The edible claim 1 , water-continuous composition according to claim 1 , wherein the ratio of roasted sunflower seeds to raw sunflower seeds is in the range of 1:2 to 1:10.8. The edible claim 1 , water-continuous composition according to claim 1 , comprising an acid selected from the group consisting of acetic acid claim 1 , citric acid claim 1 , lactic acid or a combination of ...

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Номер записи: 97
31-10-2019 дата публикации

COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE

Номер: US20190327996A1
Автор: Bouwens Elisabeth Cornelia Maria, Koster Marinus Willem, van der Hijden Hendrikus Theodorus W.M., Vreeker Robert
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising:

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Номер записи: 98
07-11-2019 дата публикации

DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT

Номер: US20190335780A1
Автор: BACCHI Annalisa, MORBARIGAZZI NADIA
Принадлежит: BARILLA G. E R. FRATELLI S.P.A.

A roll-in margarine composition with reduced saturated fatty acids content containing 60% to 80% by weight of a fatty phase and 40% to 20% by weight of an aqueous phase containing water, proteins and soluble and/or insoluble dietary fibers is disclosed. The fatty phase consists of 30% to 45% of a vegetable fat rich in stearic acid and 70% to 55% of a vegetable oil. The soluble fibers can be beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and the insoluble fibers can be celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber. A process for preparing the margarine composition is also disclosed. 1. A “roll-in” margarine composition with a reduced saturated fatty acids content comprising , in percentage by weight of the total weight of the composition , from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising water , proteins and dietary fibers , wherein said fatty phase consists of 30% to 45% of at least one vegetable fat rich in stearic acid and 70% to 55% of at least one vegetable oil , said dietary fibers are soluble fibers selected from the group consisting of beta-glucans , concentrated algae , pea fiber , potato fiber , psyllium fiber , guar fiber , and/or insoluble fibers selected from the group consisting of celluloses , wheat fiber , pea integument fiber , carrot fiber and bamboo fiber.2. The composition according to claim 1 , wherein said composition has a content of saturated fatty acids of between 20% and 40% in percentage by weight of the total weight of the composition.3. The composition according to claim 2 , wherein said vegetable fat of the fatty phase has a content of saturated fatty acids of at least 50% (relative to the total weight of fatty acids) and wherein at least 80% of said saturated fatty acids consists of stearic acid.4. The composition according to claim 3 , wherein said vegetable fat is selected from the group comprising shea stearin claim 3 , high ...

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Номер записи: 99
06-12-2018 дата публикации

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

Номер: US20180343883A1
Автор: FEZER Ramona Jasmin, Gaddipati Sanyasi, HANLE Christoph, Maritz Dirk Jacobus
Принадлежит:

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 sat 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface. 1. A shelf-stable cooking aid for coating and frying a food product , the cooking aid comprising:oil in an amount of 2-28% (by weight of the total composition);water in an amount of 20-60% (by weight of the total composition);modified starch in an amount of 2.3-5.5% (by weight of the total composition);salt in an amount of 3-15% (by weight of the total composition);sugar in an amount of 0.5-30% (by weight of the total composition);flavourings in an amount of 0.5-30% (by weight of the total composition; and{'sup': '−1', 'and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 sat 25° C., and the oil and water are in form of an emulsion.'}2. The cooking aid according to claim 1 , wherein the modified starch is modified by a process selected from the group consisting of chemically and physically modified.3. The cooking aid according to claim 1 , wherein the modified starch is a physically modified starch.4. The cooking aid according to claim 1 , wherein the modified starch is in gelatinized form.5. The cooking aid according to claim 1 , wherein the cooking aid has a viscosity in the range of 8 to 50 Pa·s at a shear rate of 1 sat 25° C.6. The cooking aid according to claim 1 , wherein the cooking aid comprises oil in an amount of 3-18% claim 1 , water in an amount of 40-58% claim 1 , starch in an amount of 3-5% claim 1 , salt in ...

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Номер записи: 100