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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 6014. Отображено 100.
05-07-2012 дата публикации

Oxygen and carbon dioxide absorption in a single use container with an absorbent support below the filter

Номер: US20120171333A1
Автор: David S. Payne, John W. Crump, Jonathan Quinn, Samuel A. Incorvia, Thomas J. Hurley
Принадлежит: Multisorb Technologies Inc

The invention provides an extended shelf life package comprising a material for mammal ingestion that degrades by oxidation, comprising an oxygen scavenger comprising a transition metal oxygen scavenger, a container substantially impervious to oxygen, wherein the container has a filter suspended in the container, the filter holds the material for mammal ingestion, the container also holds a support for the filter below the filter, and wherein the support holds the oxygen scavenger. In another embodiment, the invention provides an extended shelf life package comprising mammal ingestible material that degrades by giving off CO2 comprising a carbon dioxide scavenger, a container substantially impervious to carbon dioxide, wherein the container has a filter suspended in the container, the filter holds the mammal ingestible material, and the container also holds a support for the filter below the filter, and wherein the support holds the carbon dioxide scavenger.

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Номер записи: 1
19-07-2012 дата публикации

Chocolate compositions containing ethylcellulose

Номер: US20120183651A1
Автор: Alejandro Gregorio Marangoni
Принадлежит: Individual

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

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Номер записи: 2
27-09-2012 дата публикации

Confectionery product containing active ingredients

Номер: US20120244258A1
Автор: Stephanie Von Niessen
Принадлежит: FUNFOODS KS

A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

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Номер записи: 3
13-12-2012 дата публикации

Indulgent edible composition

Номер: US20120315367A1
Автор: Arun V. Shastry, Jennifer Tomasso, William J. Bellody, Jr.
Принадлежит: Mars Inc

The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

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Номер записи: 4
28-02-2013 дата публикации

Cocoa powder compositions

Номер: US20130052317A1
Автор: Erik Paul Alosin Berenschot, Joel Pierre Rene Wallecan, Nynke Elisabeth Hopmans, Paul Smith, Piet Bogaert
Принадлежит: Cargill Inc

A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent.

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Номер записи: 5
21-03-2013 дата публикации

AERATED FOOD PRODUCTS

Номер: US20130071539A1
Автор: Berry Mark John, Cebula Deryck Jozef, COX Andrew Richard, Golding Matthew Duncan, Keenan Robert Daniel, Malone Mark Emmett, Twigg Sarah
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products. 113.-. (canceled)14. An aerated food product comprising at least about 0.01 wt. % of an isolated Class II hydrophobin and an effective amount of a biopolymer selected from the group consisting of carrageenan , guar gum , locust bean gum , pectin , alginate , xanthan , gellan , gelatin , and mixtures thereof , wherein the isolated Class II hydrophobin maintains biopolymer aerated foam stability for at least two weeks when the foam is maintained at 5° C.15. The aerated food product of which is an aerated frozen food product.16. The aerated food product of which is an aerated chilled food product.17. The aerated food product of which is an aerated confectionery product.18. A food product comprising at least about 0.01% of an isolated Class II hydrophobin and an effective amount of a biopolymer selected from the group consisting of carrageenan claim 14 , guar gum claim 14 , locust bean gum claim 14 , pectin claim 14 , alginate claim 14 , xanthan claim 14 , gellan claim 14 , gelatin claim 14 , and mixtures thereof claim 14 , wherein upon aeration of the food product to form a food product foam claim 14 , the isolated Class II hydrophobin maintains stability of the food product foam for at least two weeks when the food product foam is maintained at 5° C. The present invention relates to aerated food products that include hydrophobins.A wide variety of food products contain introduced gas, such as air, nitrogen and/or carbon dioxide. Such foods include frozen and chilled food products, for example ice cream and mousses., Two key considerations arise in the production and storage of aerated food products, namely the ability to incorporate gas into the product during manufacture (foamability) and the subsequent stability of the gas bubbles during storage (foam stability). A number of additives are ...

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Номер записи: 6
02-05-2013 дата публикации

Chocolate brittle

Номер: US20130108743A1
Автор: Campbell Rebecca
Принадлежит:

A brittle having a base made from a batter containing a ratio of to weight chocolate to weight of syrup in the base has distinctive properties. There is in the batter a thickening agent which is usually flour or corn starch. Various additions such as nuts, candy chips and dried fruits may be incorporated in the batter or placed on the base. 1: A brittle chocolate food item having a base prepared from a batter which produces a brittle base wherein said batter contains melted chocolate and syrup at a ratio of 1:1.5 to 3:1 weight to weight chocolate to corn syrup , said batter containing , additionally , a fat , egg , a leavening agent and at least one thickening agent selected from flour and corn starch wherein the thickening agent is at a ratio of 10:1 to 6:1 weight to weight of chocolate to thickening agent.2: The food item of claim 1 , wherein the thickening agent is flour.3: The food item of additionally containing an extract or flavoring.4: The food item of having one or more extracts or flavorings chosen from among peppermint claim 4 , rum claim 4 , cinnamon claim 4 , orange claim 4 , brandy claim 4 , pina colada claim 4 , coffee claim 4 , banana claim 4 , key lime claim 4 , cherry claim 4 , macadamia claim 4 , amaretto claim 4 , pineapple claim 4 , maple claim 4 , lemon claim 4 , egg nog claim 4 , caramel claim 4 , vanilla claim 4 , hot chili claim 4 , cardamom and cloves.5: The food item of having claim 1 , additionally claim 1 , sprinkled thereon at least one topping chosen from among candy claim 1 , fruit claim 1 , nuts claim 1 , or chips.6: The food item of claim 5 , wherein the toppings are chosen from among crushed candy claim 5 , coconut and peanut butter claim 5 , butterscotch claim 5 , or chocolate chips.7: The food item of having sprinkled thereon coconut.8: The food item of claim 1 , wherein the batter contains cream cheese.9: The food item of having toffee candy sprinkled thereon.10: The food item of claim 1 , wherein the batter contains chili ...

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Номер записи: 7
02-05-2013 дата публикации

CONFECTION WITH GELATIN COMPLEX

Номер: US20130108762A1
Автор: Greenberg Michael J., Hassler Julie, Liu Jingping, Mo Xiaoqun, Tian Minmin
Принадлежит:

A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes. 1. A confectionary product comprising:a. 5-95 wt. % polyphenol-gelatin complex containing up to 60 wt. % water based on polyphenol and gelatin solids, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; andb. 10-95 wt. % suitable bulking agent;wherein the confectionary product disintegrates during chewing under mouth conditions of temperature and moisture in 2 to 40 minutes.2. A confectionary product of claim 1 , wherein the suitable bulking agent is selected from group consisting of erythritol claim 1 , mannitol claim 1 , hydrocolloid gums claim 1 , modified starch claim 1 , pectin claim 1 , inulin claim 1 , protein claim 1 , protein salts claim 1 , and combinations thereof.3. A confectionary product of claim 1 , wherein the protein and protein salts are derived from milk or soybean materials.4. A confectionary product of claim 1 , wherein the confectionary product disintegrates during chewing under mouth conditions of temperature and moisture in 2 to 10 minutes.5. A confectionary product of claim 1 , wherein the polyphenol and gelatin complex is made by mixing dry gelatin with a polyphenol and water solution.6. A confectionary product of claim 1 , wherein the polyphenol-gelatin complex is made at a mixing temperature of 28-90° C.7. A confectionary product of claim 1 , wherein the polyphenol-gelatin complex is made at a mixing temperature of 30-65° C.8. A confectionary product of claim 1 , wherein the confectionary product contains 10-60 wt. % polyphenol-gelatin complex.9. A confectionary product of claim 1 , wherein the confectionary product contains ...

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Номер записи: 8
09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1
Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski
Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

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Номер записи: 9
16-05-2013 дата публикации

READY TO DRINK BEVERAGES

Номер: US20130122152A1
Автор: Pascual Teresita Bautista, Sher Alexander A., Valdez Monica Christina
Принадлежит: NESTEC S.A.

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals. 1. A beverage comprising:water;a cocoa component; anda stabilizing system comprising a cellulose component comprising microcrystalline cellulose and carboxymethylcellulose in an amount of about 0.03% to about 1% by weight of the product, a gum, a weight ratio between the cellulose component and the gum is about 1:0.01 to about 1:30, and an emulsifier comprising about 0.09% to about 10% by weight of the product.2. The beverage of claim 1 , wherein the water has a total hardness of less than about 10 ppm.3. The beverage of claim 1 , wherein the weight ratio of the microcrystalline cellulose to carboxymethylcellulose is about 9:1 to about 1:2.4. The beverage of claim 1 , wherein the gum is selected from the group consisting of kappa carrageenan claim 1 , lambda carrageenan claim 1 , iota carrageenan and combinations thereof.5. The beverage of claim 1 , wherein the gum comprises about 0.01% to about 0.9% by weight of the beverage.6. The beverage of claim 1 , wherein the emulsifier is a protein-based emulsifier selected from the group consisting of sodium caseinate claim 1 , casein claim 1 , soy protein claim 1 , whey protein and combinations thereof.7. The beverage of claim 1 , wherein the emulsifier is sodium caseinate comprising about 0.4% to about 9% by weight of the beverage.8. The beverage of claim 1 , wherein the emulsifier is whey protein comprising about 0.09% to about 3% by weight of the beverage.9. The beverage of claim 1 , wherein the cocoa component ...

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Номер записи: 10
04-07-2013 дата публикации

PRODUCTION OF GELATIN-CONTAINING CONFECTIONERY

Номер: US20130171313A1
Автор: Thelen Alois
Принадлежит:

The present invention provides an improved process for production of gelatin-containing confectionery, in which a mass composed of starch and syrup is liquefied at low temperature and admixed with a gelatin solution. 1. A process for the production of gelatin-containing confectionery , comprising the steps of:(a) liquefying a base material essentially consisting of a starch flour or a mixture of several starch flours and a syrup or a mixture of several syrups, by heating at a temperature of below 60° C.;(b) adding a heated and liquefied gelatin and mixing it with the liquefied base material obtained in step (a); and(c) cooling the mixture obtained to solidify.2. The process according to claim 1 , wherein said starch flour is corn starch claim 1 , wheat starch claim 1 , rice starch claim 1 , soy starch or potato starch.3. The process according to claim 1 , wherein said syrup is a hexose syrup claim 1 , or a sugar substitute containing syrup.4. The process according claim 1 , wherein the weight ratio of the starch flour to the syrup is from 1:0.5 to 1:1.5. The process according to claim 1 , wherein said base material contains claim 1 , in addition to the syrup and starch flour claim 1 , from 0 to 10% by weight of a functional component that is miscible with the base material.6. The process according to claim 1 , wherein said base material contains up to 50% by weight of components that are immiscible with the base material.7. The process according to claim 1 , wherein said gelatin is a gelatin obtained from pigs or cows or a thickening agent derived from algae claim 1 , and the content of gelatin is from 10 to 35% by weight (based on the confectionery).8. The process according to claim 1 , wherein the liquefaction in step (a) is effected at a temperature of 40 to 50° C.9. The process according to claim 1 , wherein said adding of the gelatin in step (b) and said mixing are effected within the same temperature range.10. The process according to claim 1 , wherein said ...

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Номер записи: 11
18-07-2013 дата публикации

Chocolate products

Номер: US20130183428A1
Автор: Fabien Declercq, Jeroen De Paepe, Paul Smith
Принадлежит: Cargill Inc

The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener.

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Номер записи: 12
15-08-2013 дата публикации

METHODS AND DEVICES FOR FORMING BEVERAGES FROM POWDERS WITH ENHANCED DISPERSIBILITY

Номер: US20130209622A1
Автор: Fountain Gerald O., Oxford Philip James, Penner Amy Lynn
Принадлежит:

A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage. 1. A method for forming at least a portion of a beverage from a co-milled powdered composition , the method comprising combining an amount of a co-milled powdered composition with a fluid to produce at least a portion of a beverage , the co-milled powdered composition obtained from co-milling together at least one powdered ingredient having a difficult to disperse portion thereof with about 2 to about 90 percent of one or more dispersion facilitator components to form the co-milled powdered composition with a d90 particle size of about 2 to about 150 microns and being effective to produce the beverage portion with about 2 to about 16 percent solids from the co-milled powdered composition dispersed therein.2. The method of claim 1 , wherein the at least one powdered ingredient is selected from the group consisting of non fat dry milk powder claim 1 , whole milk powder claim 1 , roast and ground coffee claim 1 , cocoa powder claim 1 , cream powder and mixtures thereof and the difficult to disperse portion thereof is selected from the group consisting of non-fat dairy solids claim 1 , non-soluble cocoa solids claim 1 , non-soluble coffee solids claim 1 , and mixtures thereof.3. The method of claim 1 , wherein the dispersion facilitator component is selected from the group consisting of lipid claim 1 , dairy fat claim 1 , sugar claim 1 , salt claim 1 , and mixtures thereof.4. The method of claim 1 , wherein the co- ...

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Номер записи: 13
15-08-2013 дата публикации

CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS

Номер: US20130209645A1
Автор: De Lobel Jan, Stengel Bruno Frederic, Wijckmans Koen
Принадлежит: Cargill, Incorporated

The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing agents, preferably gelatin and xanthan gum or locust bean gum. More preferably the gummy confectionery product is comprising polydextrose, edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, gelatin, xanthan gum, locust bean gum and stevia. 114-. (canceled)15. A confectionery product comprising:polydextrose in an amount of 60 to 90% w/w on a dry weight basis;at least two texturing agents in an amount of 10 to 40% w/w on a dry weight basis; andat least 0.0005 to 0.002% v/w of an edible acid selected from the group consisting of malic acid, lactic acid, acetic acid, and mixtures thereof.16. The confectionery product of claim 15 , wherein the texturing agents are a) gelatin claim 15 , and b) at least one of xanthan gum and locust bean gum.17. The confectionery product of comprising:a) 5 to 12% w/w of the gelatin;b) 0.01 to 0.35% w/w of the at least one of xanthan gum and locust bean gum; andc) 0.0005 to 0.002% v/w of the edible acid.18. The confectionery product of claim 15 , wherein the confectionery product further comprises a high intensity sweetener.19. The confectionery product of claim 15 , wherein the confectionery product further comprises a natural high intensity sweetener.20. The confectionery product of claim 15 , wherein the confectionery product further comprises stevia.21. The confectionery product of claim 16 , wherein the confectionery product further comprises stevia.22. The confectionery product of comprising:a) 60 to 90% w/w of the polydextrose;b) 5 to 12% w/w of the gelatin;c) 0.01 to 0.25% w/w of the at least one of xanthan gum and locust bean gum;d) 0.001 to 0.002% v/w of the edible acid; ande) 0.020 to 0.70% w/w of the stevia.23. The confectionery product of ...

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Номер записи: 14
10-10-2013 дата публикации

Frozen confection product comprising an aerated coating and a process for making such a product

Номер: US20130266695A1
Автор: Andrew Hoddle, Shiping Zhu
Принадлежит: Conopco Inc

This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.

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Номер записи: 15
24-10-2013 дата публикации

Chocolate mass

Номер: US20130280357A1
Автор: Johannes Coy
Принадлежит: Individual

The invention provides a novel chocolate mass which has a glycemic index of less than 29 (GI<29) and of which the content of added sugar comprises at least 10% galactose and in addition a content of iosmaltulose and/or tagatose. The chocolate mass additionally has a content of vitamin E in the form of a tocotrienol-tocopherol mixture from natural sources, wherein the content of tocotrienols in the chocolate mass is greater than the content of tocopherols.

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Номер записи: 16
21-11-2013 дата публикации

HARD CANDY WITH REDUCED SUGAR

Номер: US20130309382A1
Автор: Barkalow David G., Hsu Chia-Hua, Stawski Barbara
Принадлежит: WM. WRIGLEY JR. COMPANY

A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %. 1. A hard candy composition , comprising:a) a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof; andb) a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof;wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %.2. The hard candy composition of claim 1 , wherein the hard andy comprises at least 95 wt. % combined bulking sweetener agent and doctoring agent claim 1 , and not more than 5 wt. % water.3. The hard candy composition of claim 1 , wherein the hard candy comprises at least 80 wt. % combined bulking sweetener agent and doctoring agent claim 1 , and not more than 5 wt. % water.4. The hard candy composition of claim 1 , wherein the hard candy further comprises sucrose claim 1 , at a level less than 50 wt. % of the hard candy composition.5. The hard candy composition of claim 1 , wherein the hard candy further comprises sucrose at a level less than 20 wt. % of the hard candy composition.6. The hard candy composition of claim 1 , wherein the bulking sweetener agent is isomaltulose.7. The hard candy composition of claim 1 , wherein the bulking sweetener agent is trehalose.8. The hard candy composition of claim 1 , wherein the bulking sweetener agent is erythritol.9. The hard candy composition of claim 1 , wherein the 5 doctoring agent is inulin.10. hard candy composition of claim 1 , wherein the doctoring agent is branched inulin.11. The hard candy composition of claim 1 , wherein the doctoring agent is linear ...

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Номер записи: 17
05-12-2013 дата публикации

Edible Filling and Method Of Making An Edible Filling

Номер: US20130323400A1
Автор: Lipscomb John M., Repinski Scott
Принадлежит:

An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling. 1. An edible filling comprising a plurality of particles of protein-containing solids , a fat-containing carrier comprised of one of an oil and a shortening , a lecithin , and a starch.2. The edible filling of wherein the protein-containing solids are comprised of a plurality of particles that have a particle size no greater than 45 microns.3. The edible filling of wherein the filling is comprised of no more than 3% lecithin by weight.4. The edible filling of wherein the protein-containing solids are comprised of a plurality of particles that have a particle size no greater than 40 microns.5. The edible filling of wherein the protein-containing solids are comprised of a plurality of particles having a size of between 10 microns and 30 microns.6. The edible filling of wherein the edible filling comprises a savory filling.7. The edible filling of further comprising sugar and wherein the edible filling comprises a confectionary filling.8. The edible filling of wherein the filling comprises between 20% and 50% sugar by weight.9. The edible filling of wherein the plurality of ...

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Номер записи: 18
19-12-2013 дата публикации

BAKED CONFECTIONERY

Номер: US20130337146A1
Автор: HIROTA Noriyuki, Katagiri Takashi, Takezoe Sayuri, Toriwa Saori, Utsunomiya Hiroyuki
Принадлежит: Meiji Co., Ltd.

The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition. 18-. (canceled)9. A method of manufacturing baked confectionery selected from baked chocolate , baked quasi chocolate , and baked fat cream , comprising adding a glucide selected from isomaltulose , mannitol and reduced palatinose into a fatty or oily confectionery composition selected from chocolate , quasi chocolate , and fat cream , and baking the composition.101. The method according to claim , wherein the content of the glucide selected from isomaltulose , mannitol and reduced palatinose in the fatty or oily confectionery composition is 3-25 wt %.111. The method according to claim , wherein the fatty or oily confectionery composition comprises sucrose.123. The method according to claim , wherein the weight ratio of the glucide selected from isomaltulose , mannitol and reduced palatinose to the sucrose in the fatty or oily confectionery composition is 1:1 to 1:14.131. The method according to claim , wherein the fatty or oily confectionery composition comprises cocoa powder.141. The method according to claim , wherein the baking temperature is from 160° C. to 250° C.15. Baked fatty or oily confectionery made by baking a fatty or oily confectionery composition selected from chocolate , quasi chocolate , and fat cream , wherein the fatty or oily confectionery composition comprises a glucide selected from isomaltulose , mannitol and reduced palatinose.161. Baked fatty or oily confectionery manufactured by the method according to claim . The present invention relates to baked confectionery; in particular, the present invention relates to baked fatty or oily ...

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Номер записи: 19
09-01-2014 дата публикации

Flavoring ingredient in oral compositions

Номер: US20140010768A1
Автор: Deven Holmgren, Dino C. Ferri, Joan E. Harvey, Mark Morris, Naeemah Hall, Ross Sheldon, Timothy Chambers
Принадлежит: Wild Flavors Inc

An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

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Номер записи: 20
03-01-2019 дата публикации

CHOCOLATE PRODUCTS AND METHODS OF MAKING THEREOF

Номер: US20190000106A1
Автор: Dar Yadunandan Lal, Hendrikx Peter, Ribeiro Lia Mara M.
Принадлежит:

The present invention, in an embodiment, is a chocolate product that includes a carbohydrate such as starch, dextrin, or maltodextrin having a bulk density of 0.01 gram/cubic centimeter to 0.4 gram/cubic centimeter; 30 weight percent to 70 weight percent, based on the total weight of the carbohydrate and the vegetable oil, of a vegetable oil that is an unsaturated fat; and cocoa butter. In other embodiments, the present invention is a method of making a chocolate product. 1. A product comprising: wherein the carbohydrate comprises at least one of starch, dextrin, or maltodextrin;', 'wherein the carbohydrate has a bulk density of 0.01 gram/cubic centimeter to 0.4 gram/cubic centimeter;, 'a carbohydrate;'} wherein the vegetable oil is an unsaturated fat;', 'wherein a weight percent of the vegetable oil is 30 weight percent to 70 weight percent based on a total weight of the carbohydrate and the vegetable oil;, 'vegetable oil;'}cocoa butter; andwherein the product is a chocolate product.2. The product of claim 1 , wherein the carbohydrate is selected from the group consisting of starch claim 1 , dextrin claim 1 , and maltodextrin.3. The product of claim 1 , wherein the carbohydrate is maltodextrin.4. The product of claim 3 , wherein the maltodextrin is tapioca maltodextrin.5. The product of claim 1 , wherein the vegetable oil comprises at least one of corn oil claim 1 , soy oil claim 1 , canola oil claim 1 , or sunflower oil.6. The product of claim 1 , wherein a weight ratio of the carbohydrate to the vegetable oil is 1:2 to 2:1.7. The product of claim 1 , wherein a weight percent of the cocoa butter is 0.01 weight percent to 20 weight percent of the product claim 1 , based on the total weight of the product.8. The product of claim 1 , wherein the total weight of the carbohydrate and the vegetable oil is at least 2 weight percent of the product claim 1 , based on the total weight of the product.9. The product of claim 1 , wherein the product comprises 0.01 to 25 weight ...

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Номер записи: 21
03-01-2019 дата публикации

FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT

Номер: US20190000121A1
Автор: De Rivas Samuel Schiavon
Принадлежит:

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanicão. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starch—“RS”—and dietary fibre—“FA”—in the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different. 1) “FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR , PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT” , characterized for the formulation be related to an optional food , chocolate-type alternative , whose composition comprises: (1) 5 to 60% of green banana flour; (2) 25 to 45% of palm kernel fat; (3) 8 to 50% Of Maltitol natural sweetener; (4) 4 to 35% Of Soy Protein Extract; (5) 2 to 15% Artificial sweetener sucralose; (6) 1 to 5% Carob powder; (7) 0 to 0.5% of soy lecithin emulsifier; (8) 0 to 0.1% Polyglycerol polyiricoleate (PGPR); (9) 0.03 to 0.1% of natural vanilla aroma; (10) 0.03 to 0.1% of natural hazelnut flavour.2) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an alternative option claim 1 , characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Palm fat.3) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an alternative option claim 1 , characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Coconut fat.4) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an ...

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Номер записи: 22
02-01-2020 дата публикации

NOVEL CONFECTIONERY PRODUCT

Номер: US20200000116A1
Автор: CHARALAMBOUS Nicos, LODAITE Kristina, ZIETEK Mike
Принадлежит:

A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan δ value of greater than 0.95. 1. A shelf-stable mousse comprising (i) an aerated fat-free composition of a whipping agent , water and a sugar syrup , which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75 , a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse) , and a loss factor tan δ value of greater than 0.95 , wherein the whipping agent is a protein.2. A shelf-stable mousse according to wherein the water-activity of the mousse is from 0.4 to 0.7.3. A shelf-stable mousse according to wherein the hardness is less than 0.79N.4. A shelf-stable mousse according to wherein the hardness is from 0.1-0.3N.5. A shelf-stable mousse according to wherein the loss factor tan δ is from 0.95 to 2.6. A shelf-stable mousse according to wherein absolute shear modulus G* is less than 50 kPa.7. A shelf-stable mousse according to wherein the absolute shear modulus G* is from 1-5 kPa.8. A shelf-stable mousse according to which has a volume fraction of air of from 30% to 60%.9. A shelf-stable mousse according to which has a stickiness of less than 0.5N.10. A shelf-stable mousse according to wherein mousse contains a fat-containing substance and this is present in the mousse in an amount of from 5-30 wt %.11. A shelf-stable mousse according to which comprises a fat-containing substance which is a fat-containing flavouring selected from chocolate claim 10 , caramel claim 10 , fruit claim 10 , nut claim 10 , vanilla claim 10 , dairy claim ...

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Номер записи: 23
07-01-2016 дата публикации

Caramel precursors with specific thickening charactreristics

Номер: US20160000112A1
Автор: Martin Diekhaus
Принадлежит: DMK Deutsches Milchkontor GmbH

Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

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Номер записи: 24
07-01-2016 дата публикации

READY TO DRINK DAIRY CHOCOLATE BEVERAGES

Номер: US20160000123A1
Автор: Fu Jun-Tse Ray, Kapchie Virginie, Sher Alexander
Принадлежит:

Ready to drink dairy chocolate beverages are provided. The beverage can include at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising microcrystalline cellulose, carboxymethyl cellulose and carrageenan. Milk fat can be present in the beverage in an amount from about 0% to about 1.5% of the beverage and can be the only fat in the beverage. Sugar can be present in the beverage in an amount from about 2% to about 4% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least three months at 30° C. and at least one month at 38° C. 1. A beverage comprising:a dairy component;a cocoa component; anda stabilizing system comprising microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and carrageenan.2. The beverage according to claim 1 , wherein: the MCC and the CMC are present in a ratio from about 1:1 to about 40:1 MCC:CMC; and the MCC+CMC and the carrageenan are present in a ratio from about 0.3:1 to about 20:1 (MCC+CMC):carrageenan.3. The beverage according to claim 1 , wherein the MCC is present in an amount from about 0.02% to about 0.2% of the beverage claim 1 , the CMC is present in an amount from about 0.005% to 0.25% of the beverage claim 1 , and the carrageenan is present in an amount from about 0.01% to 0.075% of the beverage.4. The beverage according to claim 1 , wherein the carrageenan comprises kappa claim 1 , iota and lambda carrageenan.5. The beverage according to claim 1 , wherein the cocoa component is present in an amount from about 0.25% to about 1.0% of the beverage.6. The beverage according to claim 1 , wherein sugar is present in the beverage in an amount from about 2% to about 4% of the beverage.7. The beverage according to claim 1 , wherein the cocoa component is selected from the group consisting of natural cocoa claim 1 , alkalized cocoa and combinations thereof.8. The beverage according to claim 1 , wherein milk fat is present in ...

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Номер записи: 25
07-01-2016 дата публикации

FOOD COMPOSITION CONTAINING AMINO ACIDS AND COCOA

Номер: US20160000133A1
Автор: Budemann Achim, VEEN Markus
Принадлежит:

A food composition described herein contains a protein hydrolysate from a legume and cocoa. The food composition may be in a solid or powder composition, and it may also contain creatine, especially creatine monohydrate. The food composition may also contain at least one B vitamin and/or a zinc compound. 1. Food composition containing:a) a protein hydrolysate from a legume selected from peas, beans and lentils; andb) cocoa.2. Food composition according to claim 1 , which also contains creatine.3. Food composition according to or claim 1 , which also contains at least one B vitamin and/or a zinc compound.4. Food composition according to any one of the preceding claims claim 1 , wherein the protein hydrolysate from a legume is a pea protein hydrolysate.5. Food composition containing:a) hydrolysed pea protein; andb) cocoa.6. Food composition according to claim 5 , which also contains creatine.7. Food composition according to or claim 5 , which also contains at least one B vitamin and/or a zinc compound.8. Food composition claim 5 , especially a drink powder claim 5 , containing:a) 40-80% by weight hydrolysed pea protein;b) 20-50% by weight cocoa. The present invention relates to a food composition that contains a protein hydrolysate from a legume and cocoa.Preferably, the food composition according to the invention, especially when it is a solid or powder-form food composition, also contains creatine, especially creatine monohydrate, more especially Creapure©.More preferably, the food composition according to the invention contains at least one B vitamin and/or a zinc compound.More preferably, the food composition according to the invention contains all 20 standard amino acids in the form of the free amino acid and/or in the form of peptides.In the context of the present invention, the term legume relates to beans, lentils and peas, with preference being given to peas. In the context of the present invention, the term legume does not relate to soya or soybeans, that is ...

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Номер записи: 26
07-01-2021 дата публикации

Flavor compositions and screening methods for identifying the same

Номер: US20210000152A1
Автор: Mathias SALGER, Thomas Hofmann, Timo Stark
Принадлежит: Mars Inc

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.

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Номер записи: 27
03-01-2019 дата публикации

ANTI-NOROVIRUS COMPOSITION AND UTILIZATION THEREOF

Номер: US20190000796A1
Автор: ANDO TAKAYUKI, ASAI Akira, OGO Naohisa, OHBA Mai
Принадлежит:

Provided are: a composition having an excellent anti-norovirus effect; use of a theaflavin compound for the preparation of the composition; and a method for preventing infection with a norovirus using a theaflavin compound. A theaflavin compound is used as an active ingredient for preventing infection with a norovirus. The theaflavin compound is preferably used together with an alcohol. The theaflavin compound is preferably one or more members selected from the group consisting of theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O-digallate that are derived from tea components. 16-. (canceled)7. A method for preventing infection with a norovirus , comprising applying or administering a theaflavin compound to an object to be prevented from being infected with the norovirus , excluding medical practice.8. The method according to claim 7 , wherein the theaflavin compound is applied or administered to the object further with an alcohol.9. The method according to claim 7 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 7 , theaflavin-3-O-gallate claim 7 , theaflavin-3′-O-gallate and theaflavin-3 claim 7 ,3′-O-digallate that are derived from tea components.10. The method according to claim 8 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 8 , theaflavin-3-O-gallate claim 8 , theaflavin-3′-O-gallate and theaflavin-3 claim 8 ,3′-O-digallate that are derived from tea components. The present invention relates to a composition having an excellent anti-norovirus effect, use of a theaflavin compound for preparation thereof, and a method for preventing infection with a norovirus using the theaflavin compound.A norovirus categorized in species Norwalk virus, genus Norovirus, family Caliciviridae, enters into a human body by oral infection through fingers, foods, cookware and the like, and grows in an intestinal tract cell to ...

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Номер записи: 28
01-01-2015 дата публикации

Baked confectionery and method for manufacturing same

Номер: US20150004299A1
Автор: Goro Misaki, Hiroyuki Utsunomiya, Saori Toriwa, Takashi Katagiri
Принадлежит: Meiji Co Ltd

Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.

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Номер записи: 29
01-01-2015 дата публикации

GLUTEN-FREE FOOD COMPOSITION AND FOOD PRODUCTS PREPARED THEREFROM

Номер: US20150004300A1
Автор: Cavalieri Manasse Alessandro Guido
Принадлежит:

A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food composition are perfectly suitable for the diet of gluten-intolerant patients, allowing not only the absorption of substances not tolerated by the bodies of such patients to be avoided, but also allowing their diet to be supplemented with elements that are useful in re-establishing the correct functioning of the body. 1Cannabis Sativa. Gluten-free food composition consisting of at least one derivative of , at least one derivative of 5-methyltetrahydrofolic acid , and suitable food ingredients.2Cannabis SativaCannabis SativaCannabis Sativa. The composition of claim 1 , wherein said at least one derivative of is wholemeal or refined flour claim 1 , virgin oil or a mixture thereof.3. The composition of or claim 1 , wherein said at least one derivative of 5-methyltetrahydrofolic acid is salt of Na claim 1 , K claim 1 , Li claim 1 , Ca claim 1 , Ba claim 1 , Mg claim 1 , or a mixture thereof.4. The composition of claim 3 , wherein said salt of 5-methyltetrahydrofolic acid is [6S]-5-methyltetrahydrofolate calcium salt.5Cannabis Sativa. The composition of claim 1 , wherein said at least one derivative of is in an amount of 0.05-40 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.001 wt % on the total weight of the composition.6Cannabis Sativa. The composition of claim 5 , wherein said at least one derivative of is in an amount of 0.5-30 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.0006 wt % on the total weight of the composition.7Cannabis Sativa. The composition of claim 6 , wherein said at least one derivative of is in an amount of 1-25 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.0004 wt % ...

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Номер записи: 30
11-01-2018 дата публикации

Easily digestible chocolate product

Номер: US20180007927A1
Автор: Felix Verdegem
Принадлежит: Cavalier

The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufacturing a sweet tasting chocolate product that comprises less than 5%, or less than 2%, or even less than 1% poorly absorbable in the human small intestine fermentable oligo-, di-, monosaccharides, or related alcohols, collectively known as FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols), wherein the sweet taste is provided by a sweetener selected from a group consisting of mogroside enriched monk fruit extract, isomaltulose, sweet tasting protein, or any combination of the above.

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Номер записи: 31
27-01-2022 дата публикации

STABILIZED SEMISOLID FOOD PRODUCTS

Номер: US20220022509A1
Автор: GELLER Irena, GELLER Tomer
Принадлежит:

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers. 110-. (canceled)11. An alcohol-containing semisolid food composition comprising a stabilizer , the stabilizer consisting essentially of ethanol , protein and water , wherein the composition is substantially devoid of gelling agents , comprises 3-40% w/w ethanol , 4-25% w/w protein , and 25-65% w/w water in total , and maintains a stable semisolid consistency at 20° C. for at least 24 hours , at least 48 hours or at least 72 hours.12. The composition of claim 11 , which maintains a stable semisolid consistency at 4° C. for at least 1-4 weeks.13. The composition of claim 11 , characterized by viscosity of 2-60 Pa·s claim 11 , measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds claim 11 , in the absence of gel forming agents.14. The composition of claim 11 , characterized by final concentrations following addition of said stabilizer of 3-40% w/w ethanol claim 11 , 4-25% w/w protein claim 11 , 25-65% w/w water claim 11 , 6-10% w/w fat claim 11 , and 17-27% w/w carbohydrates claim 11 , or wherein said protein is obtained from whey claim 11 , soy claim 11 , pea and/or rice concentrates or isolates.15. The composition of claim 11 , having a continuous flowable or spreadable matrix claim 11 , wherein said food composition is selected from the group consisting of a condiment claim 11 , sauce claim 11 , ...

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Номер записи: 32
27-01-2022 дата публикации

AMORPHOUS PARTICLES FOR REDUCING SUGAR IN FOOD

Номер: US20220022512A1
Автор: Doebelin Esquitino Julien, Forny Laurent, Le Reverend Benjamin Jean Didier, Meunier Vincent Daniel Maurice
Принадлежит:

The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate. 1. Amorphous particles comprising sugar and a bulking agent , wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle size of greater than 45 microns.2. Amorphous particles according to in which the closed porosity is between 2.5% and 18%.3. Amorphous particles according to in which the D90 particle size of the amorphous particles is above 50 microns.4. Amorphous particles according to claim 1 , wherein the particles have one continuous phase.5. Amorphous particles according to claim 1 , wherein the particles contain no more than 10% by weight of crystalline content.6. Amorphous particles according to claim 1 , in which the amount of particles with a particle size of less than 10 microns is lower than 25%.7. Amorphous particles according to claim 1 , in which the amorphous particles comprise sucrose and skimmed milk claim 1 , wherein the sucrose is present at a level of at least 30% and the ratio of sucrose to skimmed milk is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.8. A food product comprising the amorphous particles comprising sugar and a bulking agent claim 1 , wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle size of greater than 45 microns.9. A food product according to wherein the food product is a fat based confectionery product.10. A process of making amorphous particles comprising sugar and a bulking agent claim 8 , wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle ...

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Номер записи: 33
08-01-2015 дата публикации

PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF

Номер: US20150010675A1
Автор: Bertoldo de Barros Regina Celia, Majeski Michele Ann
Принадлежит: SUNTAVA, INC.

The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar. 1. A process for making purple corn nectar containing native anthocyanins , said process comprising the acts of:a. grinding purple corn kernels to form purple corn grits;b. adding sufficient water to cover the above purple corn grits and stirring to mix the grits and water;c. reducing the pH of the water and grits suspension with an acid to a value between 4 and 5;d. holding the acidified water and grits suspension at 60° C. for about 20 hours;e. removing the suspension from the 60° C. temperature;f. adding a first saccharification enzyme;g. cooling the acidified grits and water after the first saccharification enzyme to 35° C.;h. filtering the mixture from step (g) in a colander lined with cheese cloth or a fine mesh fabric;i. adding a second saccharification enzyme and stirring well;j. bringing the mixture to 60° C. and holding it at this temperature for 30 minutes;k. bringing the mixture to a boil and holding for 1 minutel. simmering the mixture for 15 minutes;m. fine filtering the mixturen. concentrating the said mixture to form a nectar by evaporation.2. The process of wherein the grits have a particle size less than 600 microns.3. The process of wherein the grits have a size larger than 600 microns.4. The process of further comprising the act of evaporating a substantial amount of the water to obtain a powder.5. The process of further comprising the act of adding an isomerizing enzyme.6. The purple corn nectar of7. The dried purple corn nectar of .8. ...

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Номер записи: 34
21-01-2016 дата публикации

FOOD PRODUCTS AND CHOCOLATE COMPOSITIONS CONTAINING COFFEE CHERRY BYPRODUCTS AND METHODS OF FORMING THE SAME

Номер: US20160015051A1
Автор: BELLIVEAU Daniel Alderic
Принадлежит: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition.

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Номер записи: 35
17-01-2019 дата публикации

REDUCED SALT MIXTURES FOR CONFECTIONS

Номер: US20190014792A1
Автор: RAMIREZ Lilian, TRAN Lisa
Принадлежит:

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

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Номер записи: 36
21-01-2021 дата публикации

OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS

Номер: US20210015117A1
Автор: GIUNTI DE OLIVEIRA Luiz Carmine, ORLANDI GIUNTI OLIVEIRA Eloisa Helena
Принадлежит:

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients. 18-. (canceled)9. “Optimized formulation of alternative chocolate of carob without milk , with or without added sugar , gluten-free , without soy and with or without fibers” , with 0.40% of sunflower lecithin , 0.20% of aroma similar to the natural condensed milk , 0.07% of natural vanilla aroma and 0.10% of hazelnut natural aroma , characterized in that it additionally contains:2 to 65% of carob powder;25 to 35% of fractionated vegetable fat from palm;2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar.0 to 33% of maltitol sweetener;2 to 7% of coconut fat chosen from coconut oil and coconut milk;2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation;2 to 20% of sweet potato flour;0 to 11.23% of maltodextrin; and0 to 20% of polydextrose.10. “Optimized formulation of alternative chocolate of carob without milk claim 9 , with or without added sugar claim 9 , gluten-free claim 9 , without soy and with or without fibers” claim 9 , according to claim 9 , with 0.40% of sunflower lecithin claim 9 , 0.20% of aroma identical to the natural condensed milk claim 9 , 0.07% natural aroma of vanilla and 0.10% natural aroma of hazelnut claim 9 , characterized in that the preferred formula additionally contains: 12% of carob powder; 30% of fractionated vegetable ...

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Номер записи: 37
28-01-2016 дата публикации

USES OF COCA LEAF OR VALERIAN ROOT TO REDUCE BITTERNESS IN PLANT-BASED FOODS SUCH AS THOSE CONTAINING UNSWEETENED COCOA

Номер: US20160021906A1
Автор: Aharonian Gregory
Принадлежит:

Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the plant, and one or more plant products, such as cocoa powder, wherein the perceived bitterness of the plant product(s) is reduced. Extracts from other plants, such as and Valerian root, can be used to reduce perceived bitterness. 1. A cocoa-based foodstuff having reduced bitterness to taste , comprising:i) C grams of unsweetened cocoa;ii) AL grams of at least one coca alkaloid, said at least one coca alkaloid being effective to reduce the bitterness of said unsweetened cocoa;iii) F grams of fat and S grams of sugar with (F+S)≦C.2. The cocoa-based foodstuff of claim 1 , wherein the ratio AL/(C+F+S)≦0.003.3. The cocoa-based foodstuff of claim 1 , wherein said at least one coca alkaloid is derived from a natural source.4Erythroxylum.. The cocoa-based foodstuff of claim 3 , wherein said natural source is at least one member of the plant genus5Erythroxylum coca, Erythroxylum novogranatenseErythroxylum brevipes.. The cocoa-based foodstuff of claim 4 , wherein said member is selected from the group consisting of: claim 4 , and6. The cocoa-based foodstuff of claim 1 , further comprising: at least one flavor enhancing agent selected from the group consisting of: methyl benzoate claim 1 , methyl cinnammate claim 1 , and truxillic acid dimethyl ester.7. The cocoa-based foodstuff of claim 1 , wherein said at least one coca alkaloid is selected from the group consisting of: benzoylmethylecgonine claim 1 , methylecgonine claim 1 , methylecgonine cinnamate claim 1 , benzoylecgonine claim 1 , truxilline claim 1 , hydroxytropacocaine claim 1 , tropacocaine claim 1 , ecgonine claim 1 , cuscohygrine claim 1 , dihydrocuscohygrine claim 1 , nicotine claim 1 , hygrine claim 1 , and analogs thereof effective to reduce bitterness of cocoa claim 1 , individually or in combination.8. The cocoa-based foodstuff of claim 1 , wherein said fat is ...

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Номер записи: 38
26-01-2017 дата публикации

CONFECTIONERY PRODUCTION

Номер: US20170020157A1
Автор: CATTARUZZA Andrea, HOLT Anais, KRIEL Tania, Marangoni Alejandro, STORTZ Terri
Принадлежит: MARS, INCORPORATED

A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein the non-aqueous solvent is one in which the sweetener is partially soluble, such as ethanol. Enhanced hardness is achieved by ensuring that either (a) the average particle size of the sweetener is less than 50 μm, for example from 4-20 μm; or (b) the non-aqueous solvent contains less than 4% w/w water. Confectionery such chocolate obtained by this process forms a further aspect of invention. 1. A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener , said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent , and wherein the non-aqueous solvent is one in which the sweetener is partially soluble and wherein either: (a) the average particle size of the sweetener is less than 50 μm; or (b) the non-aqueous solvent contains less than 4% w/w water.2. A method according to wherein the non-aqueous solvent contains less than 4% w/w water.3. A method according to wherein the confectionery product is selected from chocolate and compound chocolate .4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. A method according to wherein the average particle size of the sweetener is from 4-20 μm.10. A method according to wherein the average particle size of the sweetener is 12-15 μm.11. A method according to any one of the preceding claims wherein the non-aqueous solvent is selected from the group consisting of a Calkyl alcohols claim 1 , a Calkyl acetate claim 1 , a diCalkyl ketone claim 1 , a substituted Calkane and a Calkene.12. (canceled)13. A method according to wherein the non-aqueous solvent is ethanol.14. A method according to wherein the confectionery product is chocolate and the amount of ethanol added to the ...

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Номер записи: 39
10-02-2022 дата публикации

Comestible Products

Номер: US20220039446A1
Автор: Dimartino Gainluca, Mukherjee Indraneil, Price Wayne
Принадлежит:

The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C., or at least 85° C. 1. Cocoa pod husk powder having an amount of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having an amount of total dietary fibre of at least 68 wt. % of the total weight of the cocoa pod husk , and wherein the total ash content of the powder is no more than 6.0 wt. %.2. Cocoa pod husk powder as claimed in comprising total sugars of no more than 8 wt. %.3. Cocoa pod husk powder having an ash content of no more than 5.0 wt. %.4. Cocoa pod husk powder as claimed in claim 1 , manufactured by a method comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C.5. Cocoa pod husk powder as claimed in claim 1 , having an amount of insoluble dietary fibre of at least 60 wt. % of the total weight of the cocoa pod husk powder and/or an amount of total dietary fibre of at least 70 wt. % of the total weight of the cocoa pod husk.6. Cocoa pod husk powder as claimed in claim 1 , wherein the powder comprises moisture in an amount of no more than 12.5 wt. % of the total weight of the powder.7. Cocoa pod husk powder as claimed in claim 1 , wherein the water activity of the cocoa pod husk is no more than Aw 0.4.8. Cocoa pod husk powder as claimed in comprising fat in an amount of less than 2 wt. % and protein in an amount of less than 10 wt. % claim 1 , of the total weight ...

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Номер записи: 40
24-01-2019 дата публикации

FLAVOURED MILK PRODUCT

Номер: US20190021351A1
Автор: BRAUN Marcel
Принадлежит:

The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source having an acidic pH; and (c) increasing the pH of the fermented milk source using ammonia, wherein the ammonia reacts to produce 2,3,5,6-tetramethyl pyrazine. 1. A process for producing a flavored milk product comprising the steps of:(a) providing a milk source;(b) fermenting the milk source using at least one microorganism, to produce a fermented milk source having an acidic pH; and(c) increasing the pH of the fermented milk source using ammonia, wherein the ammonia reacts with the fermented milk source to produce 2,3,5,6-tetramethyl pyrazine, thereby producing a flavored milk product.2. A process according to claim 1 , wherein the ammonia in step (c) is produced by adding urease to the fermented milk source claim 1 , and/or wherein step (c) comprises adding ammonia or an ammonium salt to the fermented milk source.3. A process according to claim 1 , wherein the pH in step (c) is increased to about 6 to about 8.0.4. A process according to claim 1 , wherein the step (c) further comprises subjecting the fermented milk source to heat treatment.5. A process according to claim 1 , wherein the at least one microorganism is a lactic acid bacterium (Lactobacillales).6Lactococcus. A process according to claim 1 , wherein the at least one microorganism is a bacterium.7. A process according to claim 5 , wherein the microorganism is selected from the bacteria deposited at the Collection Nationale de Cultures de Microorganismes under the following accession numbers: CNCM I-1962 claim 5 , CNCM I-2116 claim 5 , CNCM I-4404 and CNCM I-4405; preferably CNCM I-1962 claim 5 , CNCM I-4404 and CNCM I-4405.8. A process according to claim 1 , wherein the 2 claim 1 ,3 claim 1 ,5 claim 1 ,6-tetramethyl pyrazine is present at a concentration of at least about 1 ...

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Номер записи: 41
22-01-2015 дата публикации

COCOA AND SUGAR AGGLOMERATE FOR FLAVORED BEVERAGES AND METHOD OF FORMING SAME

Номер: US20150024093A1
Автор: WANG Xiaoying
Принадлежит:

A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage. 1. A method of forming cocoa and sugar base agglomerates , comprising:mixing cocoa powder, sugar and an aqueous ethanol solution to form a dough; anddrying the dough to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol.2. The method of claim 1 , wherein the sugar comprises 6× sugar claim 1 , 8× sugar claim 1 , 10× sugar claim 1 , extra fine sugar claim 1 , fruit sugar claim 1 , baker's special sugar claim 1 , caster sugar claim 1 , superfine sugar claim 1 , or combinations thereof.3. The method of claim 1 , further comprising arranging the dough into a sheet prior to the step of drying the dough.4. The method of claim 3 , further comprising drying the dough as a sheet.5. The method of claim 4 , further comprising breaking the sheet of dried dough into pieces to form the agglomerates.6. The method of claim 3 , wherein the sheet of dough has a pre-drying thickness between 2 millimeters and 20 millimeters.7. The method of claim 3 , further comprising cutting the sheet of dough prior to the step of drying.8. The method of claim 1 , wherein the drying of the dough is performed under vacuum.9. The method of claim 1 , comprising drying the dough in a vacuum dryer.10. The method of claim 9 , wherein the vacuum dryer is heated to between 20° C. and 40° C.11. The method of claim 1 , comprising drying the dough in a freeze dryer.12. The method of claim 1 , wherein the step of mixing further comprises mixing one or more ingredients ...

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Номер записи: 42
23-01-2020 дата публикации

FUNCTIONAL CHOCOLATE

Номер: US20200022381A1
Автор: ORLOWSKI Marek, Petyaev Ivan
Принадлежит:

This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health benefit. In addition, this invention describes unexpected synergy bioavailability and efficacy of polyphenol molecules of plant extracts, which they develop during fortification with them of consumable products where chocolate is a minor ingredient or not present at all. 1. A consumable product comprising one or more cocoa bean products and a polyphenol-rich plant extract , wherein said consumable product comprises between 1 and 20% plant extract.2. The consumable product of claim 1 , wherein said cocoa bean product comprises between 10 and 50% claim 1 , cocoa butter and/or cocoa solid and said consumable product comprises between 3 and 10% polyphenol-rich plant extract claim 1 , by weight of the total product.3. (canceled)4. (canceled)5. The consumable product of claim 1 , wherein said consumable product comprises between 4 and 16% polyphenol-rich plant extract by weight of the total product and wherein said cocoa bean product comprises at least 50% cocoa butter and/or cocoa solid.6. (canceled)7. (canceled)8. (canceled)9. The consumable product of wherein the consumable product is a spread claim 1 , paste claim 1 , cream claim 1 , confectionary or bakery product claim 1 , health bar or other health consumable product.10. (canceled)11. The consumable product of claim 1 , wherein the polyphenol is selected from the group comprising stilbenoids claim 1 , catechins claim 1 , epicatechins claim 1 , gallocatechins claim 1 , anthocyanins claim 1 , anthocyanidins claim 1 , curcumin claim 1 , flavones claim 1 , flavanols claim 1 , flavanones claim 1 , isoflavones claim 1 , chalcones claim 1 , phenolic acids and lignans.12. (canceled)13. The consumable product of claim 11 , wherein the stilbenoid is resveratrol claim 11 , preferably trans- ...

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Номер записи: 43
23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 44
02-02-2017 дата публикации

PROCESS FOR PREPARING A CONFECTIONERY COMPOSITION

Номер: US20170027184A1
Автор: Haines Rod, Mellors Mark, Wood Xavier
Принадлежит:

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms. The matrix material may be chocolate and liquid filling filling may have a very low viscosity. 1. A process for the production of a confectionery composition comprisingintroducing discrete droplets of a liquid filling into a flowing matrix material by means of an array of nozzles; anddepositing the matrix material comprising the droplets of liquid filling into a mould or a confectionery shell.2. The process of claim 1 , wherein the flowing matrix material is moving at a speed of at least 0.01 ms.3. The process of claim 1 , wherein the array of nozzles dispenses the discrete droplets of liquid filling at a pulsation frequency of at least 10 Hz.4. The process of claim 1 , wherein at least one nozzle has an internal diameter of from 1 to 5 mm.5. The process of claim 1 , wherein the array of nozzles comprises from 7 to 55 nozzles.6. The process of claim 1 , wherein the edible shell is a chocolate shell.7. The process of wherein the liquid filling is selected from one or more of fruit juice; vegetable juice; fruit puree; vegetable puree; fruit sauce; vegetable sauce; honey; corn syrup; sugar syrup; polyol syrup; hydrogenated starch hydrolysates syrup; emulsions; vegetable oil; glycerin; propylene glycol; ethanol; liqueurs; ganache claim 1 , dairy- based liquids claim 1 , fondant and an isomalt-comprising solution.8. The process of claim 1 , wherein the liquid filling is a flavoured sugar or sugar-substitute syrup.9. The process of claim 1 , wherein the liquid filling is caramel.10. The process of where the liquid filling ...

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Номер записи: 45
02-02-2017 дата публикации

SUGAR REPLACEMENT COMPOSITION

Номер: US20170027207A1
Автор: De Baets Sophie
Принадлежит: AEGIS NV

The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, including excellent taste, sweetness of sucrose, superior structural properties, e.g. in cake, sorbet and ice cream, improved crunchiness of biscuits, excellent organoleptic properties, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects or lowering blood sugar and slowing down the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, and at least one polyol, wherein the content of the at least one polyol is from 20 weight % to 70 weight %, wherein at least one of the polyol components is erythritol, wherein the content of erythritol is from 20 weight % to 60 weight %, and wherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %. 1. A sugar replacement composition comprising:a polydextrose, and at least one polyolwherein the content of the at least one polyol is from 10 weight % to 70 weight %,wherein at least one polyol is erythritol,wherein the content of erythritol is from 10 weight % to 70 weight %, andwherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %.2. A sugar replacement composition according to claim 1 , wherein said sugar replacement composition further comprises resistant maltodextrin claim 1 , wherein said resistant maltodextrin is present in an amount of up to 6 weight %.3. A sugar replacement composition according to claim 1 , wherein ...

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Номер записи: 46
24-04-2014 дата публикации

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

Номер: US20140113866A1
Автор: Hirofumi Kugitani, Jiro Kanamori, Kumiko Yoshioka, Mai Kanda, Masahiko Samoto, Masanobu Yanagisawa, Masashi Asanoma, Masayuki Shibata, Mitsutaka Kohno, Sayuri Kitagawa, Shigeru Ashida, Takayasu Motoyama, Tsukasa Kiyama, Yuusuke Shishido
Принадлежит: Fuji Oil Co Ltd

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

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Номер записи: 47
17-02-2022 дата публикации

Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications

Номер: US20220046943A1
Автор: Gabi KOPP, Herwig Bernaert
Принадлежит: Cabosse Naturals NV

The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta, cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks; b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.

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Номер записи: 48
30-01-2020 дата публикации

HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED

Номер: US20200029585A1
Автор: Ishiwata Akiyuki, Kato Masaharu, Morikawa Miwako, YOSHINO Yuriko
Принадлежит: FUJI OIL HOLDINGS INC.

The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material. 1. A chocolate-like food product , comprising:0.02 to 10% by mass of highly polyunsaturated fatty acids; and0.01 to 1% by mass of a material having a chelate effect.2. The chocolate-like food product according to claim 1 , wherein the material having the chelate effect is one or more selected from citric acid claim 1 , lactoferrin claim 1 , rutin claim 1 , gallic acid claim 1 , and phytic acid.3. A method for suppressing off-flavor generation claim 1 , comprising:incorporating 0.01 to 1% by mass of one or more materials having a chelate effect which are selected from citric acid, lactoferrin, rutin, gallic acid, and phytic acid in a chocolate-like food product containing 0.02 to 10% by mass of highly polyunsaturated fatty acids. The present invention relates to a highly polyunsaturated fatty acids-containing chocolate-like food product wherein generation of off-flavor is suppressed.Chocolate-like food products represented by chocolate are foods which are preferred by children. Accordingly, by blending a specific nutrient component into a chocolate-like food product, children can naturally ingest the nutrient component.Highly polyunsaturated fatty acids represented by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are materials of which physiological effects are attracting attention. However, highly polyunsaturated fatty acids are likely to be degraded oxidatively, and blending them into general foods is difficult in many cases.Patent Literature 1 discloses a “chocolate composition ...

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Номер записи: 49
09-02-2017 дата публикации

OILS AND FATS-CONTAINING FOOD

Номер: US20170035072A1
Автор: HASEGAWA Yuusuke, HATANO Yoshiyuki
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

There is provided an oils and fats-containing food that contains a sugar alcohol and is excellent in sweetness expression. The present invention is an oils and fats-containing food that contains a sugar alcohol, including a sweetness modifier for an oils and fats-containing food containing a sugar alcohol, which includes as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid, a sugar alcohol, and oils and fats. The sweetness modifying method according to the present invention is a sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol, including setting a content of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid in the oils and fats of the oils and fats-containing food that contains a sugar alcohol to be 0.5 to 100% by mass. 1. A sweetness modifier for an oils and fats-containing food that contains a sugar alcohol , comprising as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid.2. The sweetness modifier for an oils and fats-containing food that contains a sugar alcohol according to claim 1 , wherein the constituent fatty acid of the triacylglycerol having the medium chain fatty acid includes only the medium chain fatty acid of 8 and/or 10 carbons.3. An oils and fats-containing food that contains a sugar alcohol claim 1 , comprising a sugar alcohol claim 1 , oils and fats claim 1 , and the sweetness modifier for an oils and fats-containing food that contains a sugar alcohol according to .4. A sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol claim 1 , comprising setting a content claim 1 , in oils and fats of the oils and fats-containing food that contains a sugar alcohol claim 1 , of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid claim 1 , to be 0.5 ...

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Номер записи: 50
11-02-2016 дата публикации

METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT

Номер: US20160037795A1
Автор: BAKER Brian, MONGIA Gagan, PEREZ GONZALEZ Maria J., WANG Xiaoying, WORTHING David
Принадлежит:

A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture containing the chocolate compatible fat, incorporating a powder of one or more dry ingredients used in the confectionery product, the powder having a particle size in the range of 5 to 55 microns, agitating the mixture and the pulverized powder to form a uniform cohesive dough and thereafter solidifying the dough to form the confectionery product. 1. A method for creating a confectionery product comprising:providing a mixture comprising a chocolate compatible fat;incorporating a powder comprising a dry ingredient of the confectionery product having a particle size in the range of 5 to 55 microns;agitating the mixture and the pulverized powder to form a uniform cohesive dough; and thereaftersolidifying the dough to form the confectionery product.2. The method of claim 1 , wherein the powder comprises a dry ingredient of the confectionery product having a particle size in the range of 5 to 55 microns includes a sweetener.3. The method of claim 2 , wherein the sweetener is sugar.4. The method of claim 3 , wherein a majority of the sugar in the confectionery product is introduced via the powder having the particle size in the range of 5 to 55 microns.5. The method of claim 2 , wherein the powder comprises a dry ingredient selected from the group consisting of cocoa powder claim 2 , non-fat dairy milk powder claim 2 , whole milk powder claim 2 , lactose claim 2 , corn syrup solids claim 2 , dextrose claim 2 , soluble fibers claim 2 , whey claim 2 , or combinations thereof.6. The method of claim 1 , wherein the powder particle size is less than 45 microns.7. The method of claim 1 , wherein the powder particle size is less than 25 microns.8. The method of claim 1 , wherein the chocolate compatible fat is cocoa butter.9. The method of claim 1 , ...

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Номер записи: 51
08-02-2018 дата публикации

POWDERED CHOCOLATE

Номер: US20180035688A1
Автор: MURAYAMA Noriko, OONISHI Kiyomi, Takeguchi Seiya, TSUKIYAMA Muneo, Uehara Hidetaka
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

Provided is a powdered chocolate containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22. 1. A powdered chocolate comprising a fat and/or oil composition in a powder form satisfying the following condition (a) , wherein 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and', '35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass,, '(a) the fat and/or oil composition comprisesx number of carbon atoms is an integer selected from 8 to 20, andy number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.2. The powdered chocolate according to claim 1 , comprising:80 to 99% by mass of the XXX triglyceride; and20 to 1% by mass of the one or more types of X2Y triglycerides in total.3. The powdered chocolate according to claim 1 , whereinthe x is an integer selected from 10 to 18, andthe y is each independently an integer selected from x+2 to x+10 and satisfying y≦22.4. The powdered chocolate according to claim 1 , whereinthe x is an integer selected from 10 to 12, andthe y is each independently an integer selected from x+4 to x+8 and satisfying y≦22.5. The powdered chocolate according to claim 1 , ...

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Номер записи: 52
07-02-2019 дата публикации

NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR

Номер: US20190037876A1
Автор: HUANG Haihu
Принадлежит: SHANGHAI HI-ROAD FOOD TECHNOLOGY CO., LTD.

The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers. 1. A chocolate made from non-hydrogenated cocoa butter replacer , characterized in that the chocolate consists of following percentages by weight of raw materials:non-hydrogenated vegetable oil: 35-50%;white sugar: 30-50%;cocoa powder: 6-30%;milk powder: 5%-40%;maltodextrin: 1-10%;soybean protein: 2-8%;glyceryl monostearate: 1-5%;soybean phospholipid: 0.2-0.5%;polyglycerol polyricinoleate: 0.1-0.3%;sucrose fatty acid ester: 0.1-0.3%; andfood flavor: 0.01-0.1%.2. The chocolate made from non-hydrogenated cocoa butter replacer according to claim 1 , characterized in that the non-hydrogenated vegetable oil is a mixture of refined palm kernel oil and coconut oil.3. The chocolate made from non-hydrogenated cocoa butter replacer ...

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Номер записи: 53
06-02-2020 дата публикации

FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES

Номер: US20200037630A1
Автор: Festring Daniel, Kuschel Beatrice, Vieira Joselio Batista
Принадлежит:

The present invention provides the use of a composition obtainable from pulp from a plant in the genus, preferably cocoa pulp, or an extract of pulp from a plant in the genus, preferably cocoa pulp, as an ingredient in a foodstuff, preferably a confectionery product. 1. A composition that is obtainable by a process comprising:{'i': theobroma', 'theobroma', 'theobroma, 'a. treating pulp from a plant in the genus of pulp from a plant in the genus to reduce the polysaccharide content and/or treating pulp from a plant in the genus to adjust the pH,'}b. drying the product of step a.2. The composition of claim 1 , wherein the treatment step a. comprises treatment with an enzyme to reduce the polysaccharide content.3. The composition of claim 1 , wherein treatment step a. comprises the reduction of the pectin content and/or cellulose content in the pulp or extract of pulp.4. The composition of claim 3 , wherein treatment step a. comprises treatment with a pectinase and/or cellulase.5. The composition of claim 2 , wherein treatment step a. comprises treatment with more than one enzyme.6. The composition of claim 2 , wherein treatment step a. is with other enzymes than pectinases or a mixture of a pectinase with another enzyme.7. The composition of claim 2 , wherein the enzyme treatment is carried out between 20° C. and 75° C. for between 10 minutes and 20 hours.8. The composition of claim 1 , wherein the cocoa pulp or cocoa pulp is treated to increase the pH to be greater than pH 3.0.9. The composition of claim 1 , wherein the drying step b. reduces the water content to less than 10.0% by weight of water in the composition obtained.10. A process for producing a composition comprising{'i': theobroma', 'theobroma', 'theobroma, 'a. treating pulp from a plant in the genus of pulp from a plant in the genus to reduce the polysaccharide content and/or treating pulp from a plant in the genus to adjust the pH,'}b. drying the product of step a.1112-. (canceled)13. A process ...

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Номер записи: 54
06-02-2020 дата публикации

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

Номер: US20200038421A1
Автор: Anastassov George, Changoer Lekhram
Принадлежит:

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed. 1. A method to prepare a cannabinoid and sugar or cannabinoid and sugar alcohol complex comprising the steps of:adding at least one cannabinoid into a solvent and stir into a mixture;adding sugar alcohol or mixture of sugar alcohols into the cannabinoid-solvent mixture above to form a cannabinoid and sugar alcohol slurry;placing the cannabinoid and sugar alcohol slurry in a container;stirring the cannabinoid and sugar alcohol slurry for at least 15 minutes to form a uniform mixture;applying heat to the container to raise temperature while applying vacuum to reduce the internal pressure in the container;collecting evaporated solvent in a cold trap;stopping the heat and vacuum application; andharvesting the cannabinoid and sugar alcohol solid mixture.2. The method of claim 1 , wherein the solvent is selected from the group consisting of isopropyl alcohol and ethanol.3. The method of claim 1 , wherein the sugar alcohol is selected from the group consisting of isomalt claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , lactitol claim 1 , maltitol claim 1 , and erythritol.4. The method of claim 1 , wherein the at least one cannabinoid is selected from the group consisting of Δ-tetrahydrocannabinol claim 1 , cannabidiol claim 1 , cannabinol claim 1 , and cannabigerol.5. The method of claim 1 , wherein the temperature is between 45° C. to 60° C.6. The method of claim 1 , wherein the internal pressure in the container is between 100 mmHg to 300 mmHg.7. The method of claim 1 , wherein the at least one ...

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Номер записи: 55
06-02-2020 дата публикации

METHOD OF AGGLOMERATING CANNABIS EXTRACT WITH ENERGIZING CONSUMABLES

Номер: US20200038465A1
Автор: Podaima Slate
Принадлежит:

A method for combining energy supplements such as energy drinks or food items with cannabis extract. The energy supplements include at least one energizing active ingredient of variable potency. The cannabis extract may be produced of variable potency from at least one strain of cannabis. The agglomerated product may be produced in various forms of food or beverages. When used, the agglomerated product may provide the typical effects of cannabis in addition to the added energy and focus provided by energy supplements. 1. A method of combining energizing consumables with cannabis extract , the method comprising:producing consumable foodstuffs which contain an energizing active ingredient;producing cannabis extract containing cannabinoids; andagglomerating said consumable foodstuffs containing at least one energizing active ingredient and cannabis extract containing cannabinoids into a single edible consumable.2. The method of claim 1 , wherein said cannabis extract is produced from a single particular strain of cannabis.3. The method of claim 1 , wherein said cannabis extract is produced from multiple strains of cannabis.4. The method of claim 3 , wherein said cannabis extract is produced from at least one sativa-based strain of cannabis.5. The method of claim 3 , wherein said cannabis extract is produced from at least one indica-based strain of cannabis.6. The method of claim 3 , wherein said cannabis extract is produced from at least one hybrid-based strain of cannabis.7. The method of claim 1 , wherein said cannabis extract is produced with no more than 5 mg of tetrahydrocannabinol per serving.8. The method of claim 1 , wherein said cannabis extract is produced with at least 5.1 mg of tetrahydrocannabinol per serving.9. The method of claim 1 , wherein said at least one energizing active ingredient consists of at least one substance selected from the group: caffeine claim 1 , guaranine claim 1 , ginseng claim 1 , b-vitamins claim 1 , and taurine.10. The method of ...

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Номер записи: 56
16-02-2017 дата публикации

Confectionery treatment

Номер: US20170042176A1
Автор: Adrianus Johanus Anthonius van Houtum, Danielle Theodora Johanna Breuer
Принадлежит: Mars Inc

A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blower, for a period of time and at a temperature which is sufficient to remove scuff marks but insufficient to de-temper or cause heat damage to the product.

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Номер записи: 57
15-02-2018 дата публикации

EGGLESS, HEAT STABLE MAYONNAISE-TYPE DRESSING

Номер: US20180042282A1
Автор: Meyer Richard S.
Принадлежит:

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability. 1. A food product , comprising , by weight:10% to 25% water,0.1% to 8% natural flavoring,0.01% to 12% white vinegar,0.05% to 12% lemon juice,0.1% to 20% gluconic acid,0.1% to 2.5% salt,0.1% to 5% sugar, and0.05% to 2.0% mustard flour; and. 0.01% to 1.0% natural egg flavor,', '60% to 85% high oleic sunflower oil, and', '0.01% to 0.3% RGT 12 Plus Dry., 'a pre-blend of ingredients that comprises2. A method of making a food product having 10% to 25% water , 0.1% to 8% natural flavoring , 0.01% to 12% white vinegar , 0.05% to 12% lemon juice , 0.1% to 20% gluconic acid , 0.1% to 2.5% salt , 0.1% to 5% sugar , and 0.05% to 2.0% mustard flour; and a pre-blend comprising 0.01% to 1.0% natural egg flavor , 60% to 85% high oleic sunflower oil , 0.01% to 0.3% RGT 12 Plus Dry , the method comprising:blending the water, natural flavoring, such as Quillaja, and dry ingredients in a high shear mixer; and adding the pre-blended ingredients very slowly to obtain an emulsion.3. The food product prepared by the method of claim 2 , further comprising 0.01% to 1.0% by weight of a gum or gum blend including one or more natural gums selected from the group consisting of gum Arabic claim 2 , guar and Xanthan gum.4. The food product of wherein the gum blend comprises 50% gum Arabic claim 3 , 30% guar gum and 20% Xanthan gum.5. A food product claim 3 , comprising claim 3 , by weight claim 3 , 11.00-14.00% water claim 3 ,1.0% Quillaja claim 3 , 0.07% white vinegar claim 3 , 0.09-0.10% lemon juice claim 3 , 0.80-0.90% salt claim 3 , 1.40-1.50% sugar claim 3 , 0.10-0.12% mustard flour ...

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Номер записи: 58
03-03-2022 дата публикации

METHOD FOR PRODUCING CHOCOLATE

Номер: US20220061350A1
Автор: HACHIYA Iwao, KANAMARU Wakako, OONISHI Kiyomi
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.

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Номер записи: 59
19-02-2015 дата публикации

CHOCOLATE WITH MILK FAT FRACTIONS

Номер: US20150050390A1
Автор: Boerboom Fransiscus Johannes Gerardus, Fischer Sabine
Принадлежит:

The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines. 1. Chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%.2. Chocolate composition according to wherein the milk fat fraction has a SFC30 of less than 25% claim 1 , preferably of less than 20% claim 1 , preferably of less than 15% claim 1 , preferably less than 10% claim 1 , preferably of less than 5%.3. Chocolate composition according to wherein the milk fat fraction has a SFC40 of less than 5% claim 1 , preferably a SFC35 of less than 5%.4. Chocolate composition according to comprising a milk fat fraction wherein the milk fat fraction is obtained by means other than organic-solvent fractionation.5. Chocolate composition according to wherein the milk fat fraction has a SFC10 higher than 0% claim 1 , preferably higher than 1% claim 1 , preferably higher than 2% claim 1 , preferably higher than 5%.6. Chocolate composition according to wherein the milk fat fraction has a SFC20 of less than 60%7. Chocolate composition according suitable for chocolate coating of filled chocolates.8. Chocolate composition according to wherein the milk fat fraction has a SFC20 of less than 55% claim 1 , preferably of less than 50% claim 1 , preferably of less than 47% claim 1 , more preferably less than 45%.9. Chocolate composition according to wherein the milk fat fraction has a SFC20 of more than 5% claim 1 , more preferably more than 10% claim 1 , more preferably more than 15% claim 1 , more preferably more than 40%.10. Chocolate composition according to comprising up to 5 wt % of milk fat fractions claim 1 , preferably 0.5-5 wt % milk fat fraction claim 1 , more preferably 1-4 wt % milk fat fraction claim 1 , more preferably 1.5-3.5 wt % ...

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Номер записи: 60
25-02-2021 дата публикации

LOW CALORIE FOOD COMPOSITIONS

Номер: US20210051973A1
Автор: Van Damme Isabella Bernarda Maximilienne
Принадлежит:

A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a principal cellodextrin with a degree of polymerisation (DP) value of at least 4. Food products comprising the composition, and cellodextrin materials used in the preparation of the composition as well as method for preparing these form further aspects of the invention. 1. A method of manufacturing a confectionary composition comprising a cellodextrin material which comprises a principal cellodextrin and at least one further cellodextrin , which method comprises mixing together a principal cellodextrin with a degree of polymerization (DP) value of at least 4 and at least one further cellodextrin; or a hydrolysate of cellulose under conditions in which a cellodextrin composition comprising a principal cellodextrin have a degree of polymerisation (DP) value of at least 4 and at least one further cellodextrin is formed.2. A method for preparing a confectionary composition according to claim 1 , the method comprising the steps of:(a) making the confectionary composition in accordance with known methods but without adding all or some of the sugar normally found in the confectionary composition;{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(b) adding the cellodextrin material as defined in to the confectionary composition.'}3. A bulking agent comprising a cellodextrin material and a carbohydrate sweetener wherein the cellodextrin material comprises a principal cellodextrin with a DP of at least 4.4. The bulking agent of claim 3 , wherein the carbohydrate sweetener is selected from the group consisting of sucrose claim 3 , dextrose claim 3 , maltose claim 3 , fructose claim 3 , galactose claim 3 , corn syrup solids claim 3 , lactose claim 3 , glucose syrup solids claim 3 , invert sugar claim 3 , hydrolyzed lactose claim 3 , honey claim 3 , maple sugar claim 3 , brown sugar claim 3 , molasses claim 3 , sorbitol claim 3 , hydrogenated isomaltulose claim 3 , mannitol claim ...

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Номер записи: 61
13-02-2020 дата публикации

FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES

Номер: US20200045994A1
Автор: Loduca Caterina, Naguleswaran Nagul, Ozer Canan, Roa Brandon, Uzunalioglu Dilek, Wu Bicheng, YANG XIN, Yildiz Erhan
Принадлежит:

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream. 1. A foodstuff comprising a heat moisture treated fava bean protein concentrate having between 50% and 73% protein , a denaturation enthalpy of 5.5 and 7.0 J/g , or between 6 and 6.5 J/g and a second edible ingredient.2. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter of between about 5 and 20 microns claim 1 , and a volume mean diameter of between about 20 and 100 microns.3. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a denaturation enthalpy is between 10% and 30% less than an untreated fava bean protein concentrate.4. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter at least than 1.5 times the surface mean diameter of particles of an untreated fava bean protein concentrate.5. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a volume mean diameter at least 3 time volume mean diameter of particles of an untreated fava protein concentrate.6. The foodstuff of wherein a heat moisture treated fava bean protein concentrate has a peak denaturation temperature of between 85 and 88.5° C.7. The foodstuff of wherein the heat moisture treated fava bean protein can be characterized by the following test: the interfacial elasticity of a 40 μL droplet of soy oil within a solution of 0.1% w/v solution of said concentrate at pH 3 is between 20 and 30 mN/m claim 1 , or between 21 and 25 mN/m or between 22 and 24 mN/m as measured by the Interfacial tension and interfacial rheology procedure over a frequency range of between 0.01 and 0.2 Hz.8. The foodstuff of wherein ...

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Номер записи: 62
23-02-2017 дата публикации

FOOD AND BEVERAGE BOTTLE ASSEMBLY

Номер: US20170050762A1
Автор: Hamilton Linwood F.
Принадлежит:

A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly. 1. A bottle collar comprising a collar body defining a throughbore extending therethrough wherein the collar body is adapted to slidably receive a neck of a beverage bottle , and wherein the collar body comprises a food composition.2. The bottle collar of claim 1 , wherein the collar body defines openings at opposing ends of the collar body.3. The bottle collar of claim 1 , wherein outer surfaces of the collar body comprise one or more decorative features.4. The bottle collar of claim 1 , wherein the food composition is selected from the group consisting of chocolate claim 1 , cheese claim 1 , spreads claim 1 , breads claim 1 , cookies claim 1 , hard candy claim 1 , and fudge.5. The bottle collar of claim 1 , wherein the food composition is chocolate.6. The bottle collar of claim 1 , wherein the food composition is cheese.7. The bottle collar of claim 1 , further comprising a protective packaging substantially covering the collar body.8. The bottle collar of claim 7 , wherein the protective packaging comprises at least one graphical design.9. The bottle collar of claim 7 , wherein the protective packaging comprises a material selected from the group consisting of foil claim 7 , polymer film claim 7 , wax paper claim 7 , cardboard claim 7 , paper claim 7 , and plastic.10. A food and beverage bottle assembly comprising:a beverage bottle comprising a body, a neck, and a shoulder connecting the body with the neck, wherein the diameter of the body is greater than the diameter of the neck; anda food collar comprising a collar body defining a throughbore extending therethrough that is slidably ...

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Номер записи: 63
10-03-2022 дата публикации

CACAO PULP DERIVED POWDER, METHOD FOR OBTAINING THEREOF AND ITS APPLICATIONS

Номер: US20220071228A1
Автор: Bernaert Herwig, GREINER Maximilian
Принадлежит: Cabosse Naturals NV

The current invention relates to a free-flowing pulp powder obtainable from pulp material, wherein said pulp material is fresh pulp, pulp juice, pulp concentrate or any mixture thereof, characterized by a moisture content less than 8 wt %, preferably less than 5 wt %, most preferably less than 3 wt %. The invention relates to a pulp juice, obtainable from fresh pulp substantially devoid from pod husks and beans, characterized by a Brix value of 10-35. The invention relates to a method for producing pulp juice, from fresh pulp substantially devoid from pod husks and beans. In another aspect, the invention relates to a method for obtaining a free-flowing pulp derived powder from pulp material. 1cacaocacaocacaocacaocacao. Free-flowing pulp powder , obtainable from cacao pulp material , wherein said pulp material is fresh pulp , pulp juice , pulp concentrate or any mixture thereof , characterized by a moisture content less than 8 wt %.2cacao. Free-flowing pulp powder according to claim 1 , characterized by a sweetness value of 0.5-1.8.3cacao. Free-flowing pulp powder according to claim 1 , characterized by a crystalline structure.4cacaocacao. Method for obtaining a free flowing pulp powder from pulp material claim 1 , comprising the steps of:{'i': 'cacao', 'a) concentrating the pulp material to a value of 70-95 degrees Brix at temperature 100-130° C.;'}b) first kneading;c) adding seeds for crystallization;d) repeated kneading to obtain a crystal growth;e) temperature-pressure treatment at a temperature of 45-100° C. and pressure of 5-1000 mbar until formation of a solidified product;f) drying of the solidified product;{'i': 'cacao', 'g) optional grinding of solidified product to obtain pulp derived powder,'}{'i': cacao', 'cacao', 'cacao', 'cacao, 'wherein said pulp material is pulp starting material, pulp juice, pulp concentrate or any mixture thereof.'}5cacaocacao. Method for obtaining a free flowing pulp powder from pulp material claim 1 , comprising the steps of:a) ...

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Номер записи: 64
10-03-2022 дата публикации

Chocolate-like product and method for preparing the same

Номер: US20220071229A1
Автор: Wei Ku
Принадлежит: Individual

The present invention provides a chocolate-like product and a method for preparing the same. The chocolate-like product has a unique flavor and includes a cocoa butter; a sweetener; an ingredient made from fruit-fermented wine lees; and an ingredient made from soybeans.

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Номер записи: 65
02-03-2017 дата публикации

Chocolate with antioxidants

Номер: US20170056338A1
Автор: MIANO Paul J., PARDELL Herbert, PASULA Mark J.
Принадлежит:

A chocolate mixture comprising chocolate, preferably dark chocolate and an antioxidant mixture which includes: 1. An antioxidant mixture comprising , in relative proportions:Betacarotene in the range of from about 2000 IU to about 6000 IU;Vitamin E Succinate in the form of about 1185 IU/g, in the range of from about 200 IU to about 400 IU;Vitamin C in the range of from about 100 mg to about 400 mg;Vitamin D3 in the range of from about 200 IU to about 400 IU;Vitamin K1 in the range of from about 20 μg to about 80 μg;Coenzyme Q10 in the range of from about 20 mg to about 80 mg; anda suspension of curcumin extract in oil in the range of from about 100 mg to about 300 mg.2. A mixture comprising:an amount of chocolate; and Betacarotene in the range of from about 2000 IU to about 6000 IU;', 'Vitamin E Succinate in the form of about 1185 IU/g, in the range of from about 200 IU to about 400 IU;', 'Vitamin C in the range of from about 100 mg to about 400 mg;', 'Vitamin D3 in the range of from about 200 IU to about 400 IU;', 'Vitamin K1 in the range of from about 20 μg to about 80 μg;', 'Coenzyme Q10 in the range of from about 20 mg to about 80 mg; and', 'a suspension of curcumin extract in oil in the range of from about 100 mg to about 300 mg;, 'an antioxidant mixture comprising, in relative proportionswherein said antioxidant mixture weighs from about 4% to about 8% of the total weight of the chocolate and antioxidant mixture.3. The mixture of claim 2 , wherein said chocolate is dark chocolate.4. The mixture of claim 2 , wherein the mixture is formed into a bar of chocolate.5. The mixture of claim 2 , wherein the mixture further comprises an additive selected from the group consisting of: fruits claim 2 , dried fruits claim 2 , nuts claim 2 , and candies.6. The mixture of claim 2 , wherein the mixture is in liquid form.7. The mixture of claim 6 , wherein the mixture is further mixed into a beverage.8. The mixture of claim 2 , wherein the mixture is in powder form.9. A ...

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Номер записи: 66
05-03-2015 дата публикации

CHOCOLATE WITH MILK FAT FRACTIONS

Номер: US20150064338A1
Автор: Boerboom Fransiscus Johannes Gerardus, Fischer Sabine
Принадлежит: FRIESLAND BRANDS B.V.

The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates. 1. Chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30% , and/or a SFC30 of at least 20% and/or a SFC35 of at least 10%.2. Chocolate composition according to wherein the milk fat fraction has a SFC25 of at least 36% claim 1 , and/or a SFC30 of at least 25% and/or a SFC35 of at least 15%.3. Chocolate composition according to wherein the milk fat fraction has a SFC25 of at least 41.5% claim 2 , and/or a SFC30 of at least 32.5% and/or a SFC35 of at least 21.5%.4. Chocolate composition according to wherein the milk fat fraction has a SFC25 of less than 60% claim 1 , and/or a SFC30 of less than 58% and/or a SFC35 of less than 50%.5. Chocolate composition according to wherein the chocolate composition is used as chocolate coating for filled chocolates.6. Chocolate composition according to wherein the milk fat fraction has a SCF 25 of at least 43% claim 1 , preferably at least 45% claim 1 , more preferably at least 50% claim 1 , more preferably at least 55% claim 1 , and most preferably at least 57%.7. Chocolate composition according to wherein the milk fat fraction has a SCF 30 of at least 35% claim 1 , preferably at least 37% claim 1 , more preferably at least 40% claim 1 , more preferably at least 45% claim 1 , more preferably at least 50% claim 1 , and most preferably at least 55%.8. Chocolate composition according to wherein the milk fat fraction has a SCF 35 of at least 24% claim 1 , preferably at least 27% claim 1 , more preferably at least 30% claim 1 , more preferably at least 35% claim 1 , more ...

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Номер записи: 67
28-02-2019 дата публикации

EMULSION AND PROCESS FOR MAKING SAME

Номер: US20190059414A1
Автор: DE CLERCQ Nathalie, De Paepe Jeroen, HUIZENGA Ellen
Принадлежит: Cargill, Incorporated

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products. 1. An emulsion of an aqueous phase in a lipid phase , wherein the lipid phase comprises lipids in crystalline form together with non-fatty cocoa and/or milk solids , and the aqueous phase comprises a sweetener composition and is dispersed throughout the lipid phase in the form of droplets , characterized in that , at −18° C. , the hardness of the emulsion , measured according to Method 1 , is at least 3000 g.2. The emulsion according to claim 1 , characterised in that the lipid phase comprises lipids that have been tempered claim 1 , fractionated claim 1 , and/or interesterified.3. The emulsion according to claim 1 , characterised in that the aqueous phase is substantially non-liquid at −18° C.4. The emulsion according to claim 3 , characterised in that the aqueous phase comprises a gelling agent or is substantially crystalline at −18° C.5. The emulsion according to claim 4 , characterised in that the aqueous phase comprises a gelling agent and the lipid phase comprises an ion.6. The emulsion according to claim 1 , characterised in that the emulsion comprises a higher melting point emulsifier.7. The emulsion according to characterized in that the emulsion comprises:From 10 to 70 wt % of aqueous phase, based on the total weight of the emulsion,From 30 to 90 wt % of lipid phase, based on the total weight of the emulsion.8. A food product comprising the emulsion of and further food ingredients.9. The food product according to claim 8 , characterized in that the emulsion is present as a coating of and/or as a filling in said food product.10. The food product according to claim 9 , characterized in that the food product is an ice cream product.11. A process to produce an ...

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Номер записи: 68
28-02-2019 дата публикации

Formulation of white chocolate without milk, sugar-free, gluten-free, soy-free and with or without fibers

Номер: US20190059415A1
Автор: Eloisa Helena ORLANDI GIUNTI OLIVEIRA, Luiz CARMINE GIUNTI DE OLIVEIRA
Принадлежит: Individual

The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk. The present formulation meets the needs of those who are lactose-intolerant and allergic to milk and soy proteins, who cannot consume sugar and gluten, and also of those who do not wish to eat chocolate containing sugar, milk, soy and gluten in its composition. The formulation has the advantage of providing a product which does not contain soy and milk protein allergens, while retaining the characteristics of not leaving a bitter aftertaste in the mouth, having a sweetness that is very similar to that of conventional white chocolate, and being consumable by diabetic and coeliac patients, and by those who follow natural or other special diets.

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Номер записи: 69
11-03-2021 дата публикации

SUGAR-REDUCED FOOD CREAM COMPOSITION USING NATIVE PEA STARCH

Номер: US20210068416A1
Автор: KANTT Carlos
Принадлежит:

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. 1. A sugar-reduced food cream composition comprising fat , sugar and starch , characterized in that the starch is native starch having an average particle size between 20 μm and 30 μm , preferably between 22 μm and 28 μm , even more preferably between 23 μm and 26 μm , with a D90 smaller than 40 μm , preferably smaller than 36 μm.2. The sugar-reduced food cream composition of claim 1 , characterized in that the native starch has an amylose content between 20% and 45% claim 1 , preferably between 30% and 40% by dry weight relative to the total dry weight of the starch.3. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is a native leguminous starch.4. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is pea or faba bean starch.5. The sugar-reduced food cream composition of to claim 1 , characterized in that it comprises 10% to 40% claim 1 , preferably 15 to 30% claim 1 , more preferably 20% to 25% by weight of native starch relative to the total weight of the food cream composition claim 1 , ...

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Номер записи: 70
24-03-2022 дата публикации

EDIBLE OIL/FAT COMPOSITION AND METHOD FOR PRODUCING SAME

Номер: US20220087279A1
Автор: Motoyama Takayasu, SHIBATA Munehisa
Принадлежит: FUJI OIL HOLDINGS INC.

To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved. 1. An edible fat composition comprising γ-glutamyl peptide or salt thereof in a dispersed state.2. The edible fat composition according to claim 1 , wherein the γ-glutamyl peptide or salt thereof is one or two or more peptides having Z-(γ-Glu)-Y-(γ-Glu)-X—W claim 1 , or salt thereof (wherein X is any amino acid or amino acid derivative claim 1 , W claim 1 , Y claim 1 , and Z are each independently absent or any amino acid or amino acid derivative claim 1 , n and m are each independently 0 claim 1 , 1 claim 1 , 2 or 3 claim 1 , and wherein n+m is 1 or more claim 1 , the same shall apply hereinafter).3. The edible fat composition according to claim 1 , wherein the γ-glutamyl peptide or salt thereof is a peptide having a γ-glutamyl bond number of 1 to 4 and a peptide chain length of γ-glutamyl bond number +1 to +2 claim 1 , or salt thereof.4. The edible fat composition according to claim 2 , wherein the γ-glutamyl peptide or salt thereof is one or two or more peptides selected from the group consisting of a peptide consisting of γ-Glu-X claim 2 , a peptide consisting of γ-Glu-γ-Glu-X claim 2 , a peptide consisting of γ-Glu-γ-Glu-γ-Glu-X claim 2 , and a peptide consisting of γ-Glu-γ-Glu-γ-Glu-γ-Glu-X claim 2 , or salt thereof.5. The edible fat composition according to claim 4 , wherein X is selected from the group consisting of Tyr claim 4 , Ala claim 4 , Glu claim 4 , Gln claim 4 , Asp claim 4 , Asn claim 4 , Arg claim 4 , His claim 4 , Ile claim 4 , Leu claim 4 , Phe claim 4 , Ser claim 4 , and Val.6. A method for producing an edible fat composition claim 4 , comprising preparing an aqueous solution of γ-glutamyl peptide or salt thereof claim 4 , and dispersing the prepared aqueous ...

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Номер записи: 71
18-03-2021 дата публикации

POROUS PARTICLES FOR REDUCING SUGAR IN FOOD

Номер: US20210076723A1
Автор: Dupas-Langlet Marina, Forny Laurent, Mahieux Julien Philippe Nicolas, Meunier Vincent Daniel Maurice
Принадлежит:

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate. 1. Porous particles comprising an amorphous continuous phase , the amorphous continuous phase comprising a sweetener , a bulking agent and a non-dairy protein , wherein the porous particles have a closed porosity of between 10 and 80%.2. Porous particles according to wherein the amorphous continuous phase of the particles has a glass transition temperature of 40° C. or higher.3. Porous particles according to in which the D90 particle size distribution of the porous particles is between 30 and 140 microns.4. Porous particles according to wherein the porous particles have been refined.5. Porous particles according to in which the amorphous continuous phase of the porous particles comprises sucrose claim 1 , bulking agent and non-dairy protein claim 1 , wherein the sucrose is present at a level of at least 30 wt. % and the ratio of sucrose to bulking agent is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.68-. (canceled)9. A process of making the porous particles comprising the steps of:subjecting a mixture comprising sweetener, bulking agent and non-dairy protein to high pressure;adding gas to the mixture;drying the mixture to form porous particles comprising an amorphous continuous phase; andreducing the particle size of the porous particles.10. (canceled)11. A process according to wherein the gas is selected from the group consisting of nitrogen claim 9 , air claim 9 , carbon dioxide claim 9 , argon and nitrous oxide.12. A process according to wherein the drying is spray-drying.13. A process according to wherein the amorphous ...

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Номер записи: 72
31-03-2022 дата публикации

CACAO PULP JUICE DRIED POWDER, FOOD PRODUCT IN WHICH SAME IS BLENDED, AND METHODS FOR PRODUCING THESE

Номер: US20220095640A1
Автор: KITASHIMA Masaki, MIZUMURA Shunsuke
Принадлежит: Meiji Co., Ltd.

The present invention aims to provide a lyophilized powder of a cacao pulp juice, and a food containing the powder, and to provide a method of producing a lyophilized powder of a cacao pulp juice and a method of producing a food containing a cacao pulp juice. The present invention provides a lyophilized powder of a cacao pulp juice including a dietary fiber component and an oil or fat component, and a food including the lyophilized powder of the present invention. The present invention also provides a method of producing a cacao pulp juice powder, the method including the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to lyophilization treatment, and a method of producing a food containing a cacao pulp juice, the method including the step of mixing the lyophilized powder of the present invention with another/other raw material(s). The food of the present invention can be provided as oil or fat-based confectionery. 1. A lyophilized powder of a cacao pulp juice , comprising a dietary fiber component and an oil or fat component.2. The lyophilized powder according to claim 1 , wherein the dietary fiber component is one or more selected from the group consisting of cacao-derived dietary fiber claim 1 , dextrin claim 1 , and apple-derived dietary fiber.3. The lyophilized powder according to claim 1 , wherein the oil or fat component is one or more selected from the group consisting of a cocoa powder-derived oil or fat component claim 1 , cocoa butter claim 1 , liquid vegetable oil or fat claim 1 , solid vegetable oil or fat claim 1 , and solid animal oil or fat.4. A food comprising the lyophilized powder according to .5. The food according to claim 4 , which is oil or fat-based confectionery.6. A method of producing a lyophilized powder of a cacao pulp juice claim 4 , the method comprising the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to ...

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Номер записи: 73
31-03-2022 дата публикации

FILLING COMPOSITION FOR A CONFECTIONARY PRODUCT

Номер: US20220095642A1
Автор: BAKER Brian, Stahl Jonathan, WANG Xiaoying, Wright Linda
Принадлежит: THE HERSHEY COMPANY

A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also includes a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle. 1. A reduced calorie confectionery product comprising: a chocolate component in an amount from about 30% to about 70% of the reduced calorie filling composition; and', water in an amount from about 9% to about 20% of the reduced calorie filling composition;', 'a sweetener component in an amount from about 5% to about 30% of the reduced calorie filling composition, wherein the sweetener component includes a reduced calorie sweetener; and', 'a humectant in an amount from about 2% to about 10% of the reduced calorie filling composition; and, 'an aqueous component including], 'a reduced calorie filling composition includinga reduced calorie coating composition on the reduced calorie filling composition.2. The reduced calorie confectionery product of claim 1 , wherein the coating composition is in the for a of one or more of a shell or a layer.3. The reduced calorie confectionery product of claim 1 , wherein the coating composition includes a chocolate component including one or more of a chocolate material or a chocolate-like material.4. The reduced calorie ...

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Номер записи: 74
22-03-2018 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20180079767A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising steps of: (a) passing a feed solution of steviol glycosides through a column packed with a polymer resin; and (b) eluting fraction(s) with high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide an eluted solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio is higher than Reb DEMNO/T13SG ratio of feed solution.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) feed solution of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent comprising either pure water claim 1 , or aqueous acid claim 1 , or alcohol-water claim 1 , or alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to elute fraction(s) with high content of Reb D claim 1 , Reb E claim 1 , Reb M claim 1 , Reb N and Reb O.4. The method of claim 1 , further comprising removal of the solvent to give a dry solid containing higher Reb DEMNO/T13SG ...

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Номер записи: 75
26-03-2015 дата публикации

EUCOMMIA ULMOIDES-CONTAINING CHOCOLATE COMPOSITIONS

Номер: US20150086657A1
Автор: Khang David Tae-Won
Принадлежит: Platinum Naturals Ltd.

The present invention generally relates to edible compositions containing at least one plant extract with estrogenic properties including, for example, those exhibiting properties suitable for treatment of conditions or symptoms associated with menopause. In particular, the present invention generally relates to such edible compositions containing (optionally in combination with a mung bean extract or composition). The present invention also particularly relates to such compositions in the form of an edible chocolate composition containing (optionally in combination with a mung bean extract or composition). 1. An edible chocolate composition comprising at least one pharmaceutically or nutraceutically active agent , the composition comprising:{'i': 'eucommia ulmoides', 'a chocolate base, an (EU) composition, and a mung bean composition, wherein the EU composition and the mung bean composition are dispersed throughout the chocolate base.'}2. The composition of claim 1 , wherein the edible composition is a solid composition.3. The composition of claim 1 , wherein the chocolate base is selected from the group consisting of sweet chocolate claim 1 , semi-sweet chocolate claim 1 , dark chocolate claim 1 , milk chocolate claim 1 , white chocolate claim 1 , couverture chocolate claim 1 , baking chocolate claim 1 , and combinations thereof.4. (canceled)5. (canceled)6. The composition of claim 1 , wherein the melting temperature is greater than 30° C.7. The composition of claim 6 , wherein the viscosity of the composition (at 40° C.) is at least about 6000 centipoise (cps).8. The composition of claim 6 , wherein the viscosity (at 40° C.) is from about 6000 to about 1400 cps.9. The composition of claim 1 , wherein the composition has a chocolate content of at least about 70 wt %.10. The composition of claim 1 , wherein the EU composition is an EU extract derived from leaves and/or bark of a plant and claim 1 , prior to dispersing throughout the chocolate base claim 1 , has a ...

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Номер записи: 76
26-03-2015 дата публикации

METHOD FOR MANUFACTURING EDIBLE TRANSPARENT MATERIALS THAT CAN BE USED AS CONTAINERS FOR FOOD PRODUCTS, AND USES THEREOF

Номер: US20150086682A1
Автор: Bouaziz Hassouna
Принадлежит:

The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container. 1. Method for producing a food material essentially consisting of isomalt , characterised in that it includes the steps of:extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C.,tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, andpouring or injection into moulds.2. Method according to claim 1 , characterised in that the melting step is carried out in a cooking vat or in an extruder.3. Method according to claim 2 , characterised in that the heating time is from 2 to 10 minutes.4. Method according to claim 2 , characterised in that claim 2 , in the case of melting in an extruder claim 2 , bubbles are eliminated from the material introduced thanks to the pressure inside the extruder and the subsequent expansion.5. Method according to claim 1 , characterised in that tempering is effected at a temperature higher than the melting temperature but enabling the product to remain malleable and ductile.6. Method according to claim 1 , characterised in that forming is carried out at a temperature higher than the glass transition temperature of isomalt claim 1 , which is 40° C. claim 1 , by thermoforming by injection claim 1 , after passing through the die and cropping claim 1 , or simply by pouring into moulds having the required shape for the envisaged application claim 1 , the forming step being carried out at a constant temperature so that the treated material has a uniform water ...

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Номер записи: 77
23-03-2017 дата публикации

NEW POLYDEXTROSE MATERIAL

Номер: US20170081427A1
Автор: Stengel Bruno Frederic
Принадлежит:

The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products. 116-. (canceled)17. A polydextrose fraction comprising saccharide molecules , the polydextrose fraction being a fraction separated from a polydextrose product by chromatographic separation , wherein at least 90% by weight of the saccharide molecules in the polydextrose fraction have a degree of polymerisation of 5 or more , and wherein less than 10% by weight of the saccharide molecules in the polydextrose fraction have a degree of polymerisation of from 1 to 4 , and wherein the non-digestible fiber content of the polydextrose fraction is at least 80% by weight.18. The polydextrose fraction according to claim 17 , wherein at least 70% by weight of saccharide molecules have a degree of polymerisation of 10 or more.19. The polydextrose fraction according to claim 17 , wherein the molecular weight dispersity of the polydextrose fraction is below 2.0.20. The polydextrose fraction according to claim 17 , wherein the molecular weight dispersity of the polydextrose fraction is below 1.8.21. The polydextrose fraction according to claim 17 , wherein the polydextrose has a volume mean diameter that is smaller than 60 μm.22. The polydextrose fraction according to claim 17 , wherein the non-digestible fiber content of the polydextrose fraction is at least 85% by weight.23. The polydextrose fraction according to claim 17 , wherein the non-digestible fiber content of the polydextrose fraction is at least 90% by weight.24. The polydextrose fraction according to claim 17 , ...

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Номер записи: 78
31-03-2022 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20220098226A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

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Номер записи: 79
25-03-2021 дата публикации

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

Номер: US20210084924A1
Автор: FOUCAULT Michael, Kegelaers Yves, MOSSEL Richard
Принадлежит: Cargill, Incorporated

The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. The present invention further relates to a food composition comprising the fat-based filling of the present invention. The present invention further relates to the use of micronized cereal bran, in particular micronized wheat bran, to reduce sugar content of a fat-based filling. 1. A fat-based filling comprising micronized cereal bran.2. The fat-based filling according to claim 1 , characterized in that it further comprises sugar and fat.3. The fat-based filling according to claim 1 , further characterized in that it comprisesFrom 20 to 55 wt % sugar, andFrom 20 to 60 wt % of fat, andFrom 1.5 to 20 wt % of micronized cereal bran.4. The fat-based filling according to characterized in that it further comprises from 0.1 to 1 wt % of lecithin.5. The fat-based filling according to characterized in that it further comprises from 0 to 15 wt % claim 1 , preferably 0.1 to 15 wt % of powdered milk products.6. The fat-based filling according to characterized in that it further comprisesfrom 2 to 15 wt % of cocoa powder, and/orfrom 2 to 15 wt % of hazelnut paste.7. The fat-based filling according to characterized in that the filling further comprises one or more ingredients selected from native starch claim 1 , modified or resistant starch claim 1 , maltodextrins claim 1 , resistant maltodextrins claim 1 , dried glucose syrup claim 1 , dextrins claim 1 , resistant dextrins claim 1 , polydextrose claim 1 , inulin claim 1 , fructooligosaccharides claim 1 , polyols such as erythritol claim 1 , low calorie sugars such as allulose and tagatose claim 1 , low or zero calorie sweeteners claim 1 , vegetable fibres claim 1 , vegetable proteins and animal proteins.8. The fat-based filling according ...

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Номер записи: 80
25-03-2021 дата публикации

Manufacturing process for the production of a powder from fat and fiber

Номер: US20210084926A1
Автор: Isabel Fernandez Farres, Jimmy PERDANA, Sanyasi GADDIPATI, Volker Schroeder, Youngbin Kim, Zeynel Deniz Gunes
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

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Номер записи: 81
25-03-2021 дата публикации

Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers

Номер: US20210084928A1
Автор: CARMINE GIUNTI DE OLIVEIRA Luiz, ORLANDI GIUNTI OLIVEIRA Eloisa Helena
Принадлежит:

The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob. 113-. (canceled)14. Chocolate formulation with carob , low caffeine and theobromine contents , milk-free , no added sugar , gluten-free , soy-free and with fibrewith 0.4% sunflower lecithin, 0.07% of vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, characterized by, complementation with: 20 to 45% cocoa butter; up to 5.5% ingredient with coconut fat; 3 to 35% carob powder; 0 to 25% cocoa liquor; 10 to 40% maltitol; 0 to 20% maltodextrin; up to 20% of rice derivative; up to 24% of sweet potato powder; and up to 15% polydextrose15. Chocolate formulation with carob , low caffeine and theobromine contents , milk-free , no added sugar , gluten-free , soy-free and with fibre ,{'claim-ref': {'@idref': 'CLM-00014', 'claim 14'}, 'according to , characterized by, preferred formulation with cocoa liquor with complementation of: cocoa butter: 24.00%; maltitol sweetener powder: 20.00%; coconut oil: 1.00%; carob powder: 7.00%; polydextrose: 6.44%; without maltodextrin; rice flour: 15.00%; sweet potato powder: 14.00%; cocoa liquor: 12.00%; sunflower lecithin emulsifier: 0.40%; aroma identical to the natural one of vanilla: 0.07%; sucralose sweetener: 0.04%; aroma identical to the natural one of gianduia: 0.05%'}16. Chocolate formulation with carob , low caffeine and theobromine contents , milk-free , no ...

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Номер записи: 82
25-03-2021 дата публикации

FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS

Номер: US20210084929A1
Автор: GIUNTI DE OLIVEIRA Luiz Carmine, ORLANDI GIUNTI OLIVEIRA Eloisa Helena
Принадлежит:

The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk. The present formulation meets the needs of those who are lactose-intolerant and allergic to milk and soy proteins, who cannot consume sugar and gluten, and also of those who do not wish to eat chocolate containing sugar, milk, soy and gluten in its composition. The formulation has the advantage of providing a product which does not contain soy and milk protein allergens, while retaining the characteristics of not leaving a bitter aftertaste in the mouth, having a sweetness that is very similar to that of conventional white chocolate, and being consumable by diabetic and coeliac patients, and by those who follow natural or other special diets. 110-. (canceled)11. A formulation of white chocolate free of dairy , sugar free , gluten free , soy free and with fibers , comprising a formulation optimized with % by weight of: 20 to 45% cocoa butter , 0.4% sunflower lecithin , 0.2% synthetic flavorant identical to condensed milk , 0.07% vanilla flavorant , 0.05% gianduia flavorant , 0.04% of glycerol polyricinoleate , 0 to 0.04% of sucralose sweetener , 0 to 20% polydextrose and 0 to 20% maltodextrin , supplemented by formulation , characterized by up to 7% coconut fat chosen from coconut oil and coconut milk , 5 to 9% of polyols chosen from maltitol and erythritol , and 2 to 20% rice derivative chosen from rice flour , rice extract and powder for preparing rice-based beverages.121. The formulation , according to claim , comprising a formulation with % by weight of: 30% cocoa butter , 0.4% sunflower lecithin , 0.2% condensed milk flavorant , 0.07% vanilla flavorant , 0.05% gianduia flavorant and 0.04% glycerol polyricinoleate , supplemented ...

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Номер записи: 83
25-03-2021 дата публикации

GUM ARABIC/CHITOSAN COACERVATE SYSTEM

Номер: US20210084953A1
Автор: Elabbadi Amal, Erni Philipp
Принадлежит:

Described herein is the method of using a complex coacervate system including Gum Arabic and chitosan as lubricating agents. Also described herein are consumer products including the complex coacervate system. 1. A method of using a complex coacervate system , the method comprising using the complex coacervate system as a lubricating agent in a consumer product , said complex coacervate system comprising a first biopolymer and a second biopolymer , wherein the first biopolymer is Gum Arabic and wherein the second biopolymer is chitosan.2. The method according to claim 1 , wherein the complex coacervate system is a complex coacervate droplets slurry comprising at least one complex coacervate droplet made of the first biopolymer and the second biopolymer.3. The method according to claim 1 , wherein the complex coacervate system is a complex coacervate microcapsules slurry comprising at least one microcapsule having an oil-based core comprising a hydrophobic active ingredient and a coacervate shell made of the first biopolymer and the second biopolymer.4. The method according to claim 2 , wherein the complex coacervate droplets slurry is obtainable by a process comprising the step of mixing a first and second biopolymer in an aqueous vehicle under conditions sufficient to form a suspension of complex coacervate droplets claim 2 , wherein this step is performed under acidic conditions.5. The method according to claim 3 , wherein the complex coacervate microcapsule slurry is obtainable by a process comprising the steps of:(i) mixing a first and second biopolymer in an aqueous vehicle under conditions sufficient to form a suspension of complex coacervate droplets, wherein this step is performed under acidic conditions, and(ii) adding a hydrophobic core material to the complex coacervate droplets to form core/shell capsules each containing the core material encapsulated by a coacervate shell made of chitosan and Gum Arabic.6. The method according to claim 1 , wherein the ...

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Номер записи: 84
21-03-2019 дата публикации

Non-Processed Protein-based Nutritional Edible Substance

Номер: US20190082728A1
Автор: Eaton Edward Scott
Принадлежит:

A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer. 1. A non-processed protein-based nutritional edible substance comprises:a quantity of sunflower seeds;a quantity of pumpkin seeds;a quantity of sweet binding compound; andthe quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound being heterogeneously mixed into a nutritional mixture.2. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sunflower seeds being a first percent volume (vol %) of the nutritional mixture;the quantity of pumpkin seeds being a second vol % of the nutritional mixture; andthe first vol % being equal to the second vol %.3. The non-processed protein-based nutritional edible substance as claimed in claim 2 , wherein the first vol % and the second vol % ranging between 60 to 90 vol % of the nutritional mixture.4. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sweet binding compound ranging between 0.1 to 10 vol % of the nutritional mixture.5. The non-processed protein-based nutritional edible substance as claimed in ...

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Номер записи: 85
19-03-2020 дата публикации

NON-DAIRY CONFECTIONERY PRODUCT

Номер: US20200085076A1
Автор: BAREKET DANIEL
Принадлежит: PANDA VEGAN PRODUCTS LTD

The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation. 2. A confectionery product according to claim 1 , wherein said cocoa component comprises at least one of cocoa liquor claim 1 , cocoa powder claim 1 , cocoa butter claim 1 , cocoa solids claim 1 , and any combinations thereof.3. A confectionery product according to claim 1 , wherein said coconut component comprises at least one of coconut oil claim 1 , coconut butter claim 1 , coconut milk claim 1 , coconut cream claim 1 , coconut powder claim 1 , coconut nectar claim 1 , coconut shards claim 1 , coconut fiber claim 1 , dried coconut and any combinations thereof.4. A confectionery product according to claim 1 , comprising at least one emulsifier.5. A confectionery product according to claim 1 , further comprising at least one vegetable fat extract.6. A confectionery product according to claim 1 , having said tofu/soy powder in an amount of at least 5% by weight of the product.7. A confectionery product according to claim 1 , having said tofu/soy powder in an amount of between 5% by weight to 30% by weight of the product.8. A confectionery product according to claim 1 , wherein said at least one flavoring component comprises at least one of a sweetener claim 1 , at least one spice ingredient claim 1 , at least one fruit ingredient claim 1 , at least one nut ingredient and any combinations thereof.9. A confectionery product according to claim 1 , wherein said at least one emulsifier component comprises at least one of lecithin claim 1 , ester of monoglycerides of fatty acid claim 1 , mono- and diglycerides of fatty acids calcium stearoyl di laciate claim 1 , polyglycerol ester (PGE) claim 1 , sorbitan ester (SOE) claim 1 , PG ester (PGME) claim 1 , sugar ester (SE) claim 1 , monoglyceride (MG) claim 1 , acetylated monoglyceride (AMG) claim 1 , lactylated monoglyceride (LMG) and any combinations thereof.10. A ...

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Номер записи: 86
19-03-2020 дата публикации

CHOCOLATE PRODUCT WITH SOUR TASTE ATTRIBUTE AND PROCESS OF MAKING SUCH CHOCOLATE COMPOSITION

Номер: US20200085088A1
Автор: Van Kempen Christian Hendrik Andre Maria, VAN LANKVELD Adrianus Johannes Maria
Принадлежит:

The present invention concerns chocolate compositions comprising components capable of imparting a sour taste attribute. The inclusion of a sour taste imparting component in a variety of ‘conventional’ chocolate compositions and chocolate confectionery products produces unique taste and flavor profiles. In accordance with particularly preferred embodiments the invention, the component imparting sour taste is a particulate composition comprising non-neutralized or partially neutralized organic acid, optionally surrounded by a coating comprising partially neutralized polycarboxylic acid. The sour taste imparting component of the present invention was found to produce particularly beneficial results in chocolate confectionery products wherein a fruit-flavoured component or composition is present. Also provided by the invention are processes of producing chocolate compositions comprising certain components capable of imparting a sour taste attribute. The present invention also provides the use of organic acids for imparting sour taste in a chocolate composition. 1. A chocolate composition selected from dark chocolate , milk chocolate and white chocolate , the chocolate composition comprising a sour taste imparting component comprising a plurality of discrete particles comprising at least 10 wt. % of a partially-neutralized or non-neutralized food-grade organic acid selected from the group consisting of lactic acid , malic acid , citric acid , succinic acid , propionic acid , maleic acid , tartaric acid , adipic acid , fumaric acid and mixtures thereof , and the particles having a volume weighted mean diameter of at least 100 μm , as determined using laser diffraction technique.2. The chocolate composition according to claim 1 , wherein the particles have a core-coating configuration claim 1 , wherein the core comprises a food-grade organic acid and the coating comprises a partially or completely neutralized food-grade organic acid.3. The chocolate composition according ...

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Номер записи: 87
05-05-2022 дата публикации

COMPOSITION FOR PREPARING CANDY

Номер: US20220132884A1
Автор: BAK Youn Kyung, Byun Sung Bae, KIM Su Jeong, LIM Joo Hee
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

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Номер записи: 88
01-04-2021 дата публикации

COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

Номер: US20210092975A1
Автор: Aebi Marcel, Chandrasekaran Shantha Nalur, Opet Nathan
Принадлежит:

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), 50 to 60 wt % of non-fat solids, 40 to 50 wt % of fat, which comprises a fat blend of hardening fat and liquid oil, wherein the fat blend consisting of 45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat, and wherein the hardening fat comprises at least 8% anhydrous milk fat, preferably 8 to 22% milk fat, and wherein the composition is free from water. The invention also relates to a method for making the coating composition. 1. A composition for coating a frozen confection , the composition comprising , expressed in weight % (based on the total weight of the coating) ,50 to 60 wt % of non-fat solids,40 to 50 wt % of fat, which comprises a fat blend of hardening fat and liquid oil,wherein the fat blend comprises45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat, and wherein the hardening fat comprises at least 8% anhydrous milk fat, preferably 8 to 22% milk fat,and wherein the composition is free from water.2. A composition according to claims 1 , wherein the fat blend comprises 45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat.3. A composition according to claim 1 , wherein the composition has a plastic viscosity of 100 to 455 centipoise (cps) (mPas).4. A composition according to claim 1 , wherein the coating composition has a solid fat content of 30-50% at 0° C.5. A composition according to claim 1 , wherein the structuring agent is present in an amount of between about 0.2% and 3% by weight of the coating.6. A composition according to claim 1 , wherein the hardening fat in addition to the milk fat comprises fat selected from the group consisting of: palm oil mid fractions claim 1 , palm oil soft fractions and a combination thereof.7. A composition according to claim 1 , wherein the liquid oil is selected from the group consisting of: rapeseed oil such as canola oil ...

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Номер записи: 89
01-04-2021 дата публикации

FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES

Номер: US20210092976A1
Автор: Festring Daniel, Kuschel Beatrice, Vieira Joselio Batista
Принадлежит:

The present invention provides the use of a composition obtainable from cocoa pulp or an extract of cocoa pulp, as an ingredient in a confectionery product. 1. A confectionery product comprising cocoa pulp , or an extract of cocoa pulp.2. The confectionery product of claim 1 , wherein the confectionery product is a chocolate product.3. The confectionery product of claim 1 , wherein the pulp or the extract of pulp is the main source of sugar in the confectionery product.4. The confectionery product of claim 1 , wherein the confectionery product is a chocolate product.5. The confectionery product of claim 1 , wherein the extract of pulp comprises components selected from the group consisting of sugars claim 1 , fibers claim 1 , hydrocolloids claim 1 , proteins claim 1 , acids claim 1 , polyphenols claim 1 , phenolic-polymers claim 1 , polysaccharides claim 1 , and methylxanthines and combinations thereof.6. The confectionery product of claim 5 , wherein the extract of pulp comprises cocoa sugar.7. The confectionery product of claim 6 , wherein the extract of pulp comprises between 20% and 95% by weight of pulp sugar based on the total weight of the extract.8. The confectionery product of claim 1 , wherein 10% and 65% by weight of the confectionery product is pulp or the extract of pulp extract.9. The confectionery product of claim 1 , wherein the confectionery product comprises between 45% and 80% by weight of the confectionery product of cocoa mass.10. (canceled)11. A composition that is obtainable by a process comprising:a. treating cocoa pulp or an extract of cocoa pulp, to reduce the polysaccharide content and/or treating cocoa pulp or an extract of cocoa pulp to adjust the pH; andb. drying the product of step a.12. The composition of claim 11 , wherein the treatment step a. comprises treatment with an enzyme to reduce the polysaccharide content.13. The composition of claim 11 , wherein treatment step a. comprises the reduction of the pectin content and/or ...

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Номер записи: 90
12-05-2022 дата публикации

DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING

Номер: US20220142196A1
Автор: MONGIA Gagan, Rank Craig N., WANG Xiaoying
Принадлежит:

A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection 1. A chocolate confection comprising:a roasted grain flour component;a cocoa component;a sweetener; anda plant origin fat.2. The chocolate confection of claim 1 , wherein the chocolate is dairy-free.3. The confection of claim 1 , wherein the roasted grain flour component comprises a grain flour made from a raw grain selected from the group consisting of corn claim 1 , rice claim 1 , oat claim 1 , wheat claim 1 , sorghum claim 1 , millet and combinations thereof claim 1 , wherein the raw grain is ungerminated.4. The confection of claim 1 , wherein the cocoa component is selected from the group consisting of cocoa solids claim 1 , cocoa powder claim 1 , cocoa liquor and combinations thereof.5. The confection of claim 1 , wherein the sweetener is a nutritive sweetener selected from the group consisting of sucrose claim 1 , fructose claim 1 , glucose claim 1 , maltose claim 1 , corn syrup solids and combinations thereof.6. The confection of claim 1 , wherein the sweetener comprises one from the group consisting of maltitol claim 1 , sorbitol claim 1 , erythritol claim 1 , allulose claim 1 , tagatose claim 1 , aspartame claim 1 , stevia claim 1 , stevia extracts claim 1 , sucralose and combinations thereof.7. The confection of claim 1 , wherein the plant origin fat is selected from the group consisting of cocoa butter claim 1 , palm oil claim 1 , palm kernel oil claim 1 , sunflower oil claim 1 , shea claim 1 , sal claim 1 , illepe claim 1 , mango kernel and combinations thereof.8. The confection of claim 1 , wherein the roasted grain flour component is roasted rice flour.9. The confection of claim 1 , wherein the roasted grain flour component comprises ...

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Номер записи: 91
05-04-2018 дата публикации

PROCESSES IN THE PREPARATION OF COCONUT MEAT BASED COMPOSITIONS AND FILMS

Номер: US20180092391A1
Автор: Kimes Priscila F.
Принадлежит:

A dehydrated coconut meat based edible film, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks. The films, being mainly composed of fresh young coconut meat, are highly nutritious, gluten-free, cholesterol-free, raw, vegan, low carb, no added salt, and beneficial for human health. Further, the films can desirably be eaten directly, baked, steamed, fried, grilled and can remain fresh for up to twelve (12) months or longer, without chemical preservatives. 133.-. (canceled)34. A dehydrated coconut meat based edible film comprisingat least 88% of coconut meat derived from fresh and young coconut;at most 12% of filtered fresh and young coconut water; anda raw unrefined virgin coconut oil in the range of 1.0% to 5.0% is added based on a sum of the coconut meat and the coconut water as 100% by weight basis; a thickness in the range from about 1.0 millimeter to about 3.0 millimeter;', 'a water activity in the range of about 0.45 to about 0.55; and', 'a moisture content in the range of 8% to 10%., 'wherein the composition or edible film has'}35. The edible film according to in the form of food wraps claim 34 , crepes claim 34 , rolls claim 34 , and/or any convenient form that can be baked claim 34 , steamed claim 34 , grilled or fried together with different kinds of food component or ingredient or any food combinations and a plurality of food that can serve as meals or snacks.36. The edible film according to having a serving size of 1 wrap equivalent to 14 grams having only 70 calories calculated on calories from fat at 45 grams; saturated fat at 4.5 grams (22% Daily Value); trans fat at 0 grams; ...

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Номер записи: 92
09-04-2015 дата публикации

Steeped Cocoa Compositions and Functional Cocoa Beverages Made from Them

Номер: US20150099037A1
Автор: Baker Brian S., Boldt Ashley L., Brown B. Douglas, Cessna Krista L., Cin Sharon, Hurst William Jeffrey, Kohr Tim J., NAIR Malathy, Zerphy Gregory T.
Принадлежит: THE HERSHEY COMPANY

The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added. 1. A method of producing a cocoa beverage comprisingselecting an amount of cocoa product in the form of one or more of a cocoa bean extract, cocoa bean concentrate, cocoa powder, cocoa kibble, or a cacao nib composition, to mix with a desired amount of water,mixing the water and cocoa at a temperature above 68° F.,adjusting the pH of the water or mixture with one or more of citric acid or ascorbic acidseparating insoluble particles from the mixture,and purifying or filtering the separated mixture, whereby the mixture is capable of being stored at room temperature for at least a month without separating.2. The method of claim 1 , wherein the temperature is above 160° F.3. The method of claim 1 , further comprising adding one or more of a bitter blocker claim 1 , a carageenan claim 1 , an emulsifier claim 1 , a preservative claim 1 , an appetite supressant claim 1 , theobromine claim 1 , caffeine claim 1 , a vitamin claim 1 , a mineral claim 1 , a sugar alcohol claim 1 , ace-K claim 1 , aspartame claim 1 , or a sugar.4. A method of making a beverage concentrate comprising the method of claim 1 , and further comprising spray drying or dehydrating the mixture to produce a concentrate.5. A method of producing a beverage from the concentrate produced in claim 4 , comprising adding water to the concentrate and optionally adding one or more of a sweetener and a flavoring agent.6. A beverage produced from the method of ...

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Номер записи: 93
14-04-2016 дата публикации

NATURAL BINDER DERIVED FROM LIPOPHILIC PITH FIBERS (GROUND STEM OR STALK INTERNAL FIBERS) SEPARATED FROM SUNFLOWER STEMS OR STALKS FOR PROCESSED FOODS AND PROCESSED FOODS CONTAINING THE SAME

Номер: US20160100614A1
Автор: TAKAMURA Yoshio
Принадлежит: MOTTAINAI BIOMASS RESEARCH CORPORATION

An object of the present invention is to utilize strong water and moisture holding property and oil and fat holding property—that is to say, binding effects—of pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks, which are natural products, in order to enhance binding capacity of processed meat products, and especially processed chicken products. Another object of the present invention is to apply the use of the pith fibers to other processed foods, such as noodles and sweets. The present inventor found that lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks have strong water and moisture holding property and oil and fat holding property; that is to say, binding effects. Accordingly, the present inventor developed a natural binder capable of imparting elasticity to processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products, and also achieved the applied use of the present invention to noodles and sweets. 1. A processed meat product , which contains 0.03% to 1.0% of a natural binder ground pith fibers separated from sunflower stems or stalks , and which is free of phosphate.2. The processed meat product according to claim 1 , which is a ham or sausage.34-. (canceled) The present invention relates to the utilization of strong water and moisture holding property and oil and fat holding property; that is to say, the binding effects of lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks as plant fibers. The present invention enables production of secure and safe processed meat products having juiciness and elasticity, such as processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products. The present invention also enables production of noodles having lasting springiness, sweets having balanced and uniform tastes, ...

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Номер записи: 94
02-06-2022 дата публикации

NATURAL COCOA ALTERNATIVE AND METHODS OF PRODUCING SAME

Номер: US20220167648A1
Автор: COGSWELL Teresa S., Moragne Maurice, Morales Humberto Wedderburn, Skea David H., Vasquez Julio Cesar
Принадлежит:

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process. 1. A composition for a cocoa alternative comprising roasted green banana flour formed from a dried green banana slurry made from peeled mashed green bananas and/or roasted plantain flour formed from a dried plantain slurry made from peeled mashed plantains.2. A composition comprising cocoa powder and a roasted flour comprising roasted green banana flour formed from a dried green banana slurry made from peeled mashed green bananas and/or roasted plantain flour formed from a dried plantain slurry made from peeled mashed plantains , the cocoa powder and the roasted flour having a combined total mass , the roasted flour having a mass from 5% to 90% of the combined total mass.3. A method of preparing a composition for a cocoa alternative comprising:peeling green bananas and/or plantains, mashing the peeled green bananas and/or plantains to form a slurry thereof, drying the slurry to form a green banana flour and/or a plantain flour, roasting the green banana flour and/or the plantain flour until the roasted green banana flour and/or plantain flour comprises a sensory attribute of a cocoa aroma. This application is a continuation of U.S. patent application Ser. No. 15/699,817 filed Sep. 8, 2017, which claims the benefit of U.S. Provisional Patent Application Ser. No. 62/385,953 filed Sep. 9, 2016, the contents of which are hereby incorporated by reference in their entireties.The present disclosure is directed towards a cocoa replacer/alternative/substitute or cocoa enhancer that can be used in a wide range of food products.Cocoa is a high demand, relatively expensive ingredient used in a wide range of food products.The benefits of cocoa and products ...

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Номер записи: 95
03-07-2014 дата публикации

BOILED SUGAR SWEET COMPRISING NON-FRUCTOSYLATED A-GALACTOOLIGOSACCHARIDES

Номер: US20140186513A1
Автор: DELBAERE Francois
Принадлежит: OLYGOSE

The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated α-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture. 1. Hard candy comprising a mixture of sugars comprising , in dry material:no more than 5% by weight of glucose and fructose,0 to 30% DP2,at least 30% by weight of DP3,at least 60% by weight of DP4+,where DPn designates non-fructosylated α-galacto-oligosaccharides having a degree of polymerization equal to n and the percentages are expressed with respect to the weight of the mixture of sugars.2. Candy according to claim 1 , characterized in that it is obtained from a legume source such as soy molasses claim 1 , peas claim 1 , chickpeas or fava beans.3. Candy according to claim 1 , characterized in that it has:an increase in water absorption, after a period of five days in storage, unwrapped, at 20-25° C. after being manufactured, of less than 0.15%, even less than 0.1%, the water absorption being expressed by the variation in weight of the sample with respect to its initial weight, and/ora hard, non-sticky surface texture after 24 days of storage, unwrapped, at 20-25° C., and/ora glass transition temperature (Tg), measured by DSC, of more than 35° C., preferably more than 40° C., or even 45° C., and/ora water content, measured by the Karl-Fischer method, just after cooling and/or after 24 days, of between 3 and 6%.4. Method of manufacturing hard candies according to claim 1 , comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a) the preparation of a composition including a mixture of sugars as described in , said composition having a content of dry materials between 60 and 85% by weight, preferably between 70 and 80% by weight,'}b) the cooking of the composition at a temperature of 130 to 150° C. at atmospheric ...

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Номер записи: 96
20-04-2017 дата публикации

A METHOD FOR PRODUCING A DAIRY PRODUCT AND SUCH DAIRY PRODUCT

Номер: US20170105426A1
Автор: Glatstein Sarel Bettina, Yanover Hod
Принадлежит:

The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability during storage at a temperature range of between 4° C. and 10° C. for a period of at least 21 days; and (iii) dry matter in the range of 20-45% and (iv) a texture profile characterized by at least one of: (a) gel strength of above between 140 g to 300 g; (b) adhesiveness indicator of between 60 g to 140 g. 1. A method for producing a chocolate rich product comprising:(a) in a first container, preparing a chocolate melt by mixing solid chocolate comprising cocoa butter into milk, the amount of chocolate being at least 20% (w/w) out of the total weight of the chocolate melt, said milk being at a temperature above 40° C.;(b) in a second container, preparing a stabilizing composition by mixing at least one edible stabilizer with milk being at a temperature between about 4° C. and 55° C., said milk having a fat content that corresponds with a desired fat content of the chocolate rich product to obtain a stabilizing composition;(c) mixing the chocolate melt with the stabilizing composition at a mixing ratio of between about 20% to 50% chocolate rich melt to about 80%-50% stabilizing composition to obtain a chocolate rich base;(d) subjecting the chocolate rich base to a homogenization process to obtain a homogenized chocolate rich base;(e) subjecting the homogenized chocolate rich base to a pasteurization process to obtain a pasteurized chocolate rich base; and wherein the chocolate rich product is characterized by', 'at least 8% chocolate,', 'stability during storage at a temperature range of between 4° C. and 10° C. for a period of at least 21 days; and', 'dry matter in the range of 20-45%., '(f) cooling the pasteurized chocolate rich base to a final temperature of between 10° C. to 30° C. to obtain the chocolate rich product;'}2. The ...

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Номер записи: 97
29-04-2021 дата публикации

LOW-GLUCOSE-INCREASE CHOCOLATE CONFECTION

Номер: US20210120839A1
Автор: Guilford Frederick Timothy, III Brooke, SCHUMM
Принадлежит:

The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest amount of the confection. The proposed solution is to use a combination of unsweetened baking chocolate, glycerin, and Readisorb® liposomally formulated glutathione available from Your Energy Systems, LLC, Palo Alto, Calif. One solution is to mix unsweetened powdered baking chocolate into Readisorb® liposomally formulated glutathione which is formulated in glycerin. The addition of stevia and a bitter blocker is also contemplated. 1. A low-glucose-increase chocolate confection composition comprising:liposomally formulated reduced glutathione, unsweetened solid baking chocolate and glycerin.2. The claim according to claim 1 , further comprising:an artificial sweetener.3. The claim according to claim 2 , further comprising:stevia.4. The claim according to claim 3 , further comprising:a bitter blocker.5. The claim according to claim 2 , further comprising:stevia and a bitter blocker.6. A low-glucose-increase chocolate confection composition comprising:liposomally formulated reduced glutathione, unsweetened powdered baking chocolate and glycerin.7. The claim according to claim 6 , further comprising:an artificial sweetener.8. The claim according to claim 7 , further comprising:stevia.9. The claim according to claim 8 , further comprising:a bitter blocker.10. The claim according to claim 7 , further comprising:stevia and a bitter blocker.11. A low-glucose-increase chocolate confection composition comprising:liposomally formulated reduced glutathione formulated from lecithin, wherein the reduced glutathione included inside the liposome is in an amount of at least 3.3% w/w, and said liposomally formulated reduced glutathione is formulated with glycerin, solid baking chocolate, and unsweetened powdered baking chocolate.12. The claim ...

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Номер записи: 98
29-04-2021 дата публикации

FORMULATION FOR THE PRODUCTION OF SUGAR-FREE SUGAR COTTON

Номер: US20210120840A1
Автор: Real Angulo Julián Ernesto
Принадлежит: Zukara SA de CV

The present invention relates to the manufacturing industry of raw materials to produce sweet candies. More specifically, it is related to the manufacture of raw materials that normally comprise sucrose in its composition and more specifically to the manufacture of raw materials to produce cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacture of cotton candy; It can be processed in a normal cotton candy manufacturing machine and with a performance equal to that achieved when using sucrose; its components neither by digestion nor by metabolism, result in glucose. This formulation has the following qualitative base composition: Steviol Glycosides or Extract, Polydextrose, Isomaltose, Trehalose, Isomaltulose, Gluconodeltalactone, and Silicon dioxide. 1. A formulation for the production of cotton candy without sucrose , comprising as a qualitative composition:{'i': 'Stevia Rebaudiana', 'Steviol Glycosides or Extract,'}Polydextrose,Isomaltose,Trehalose,Isomaltulose,Glucono delta-lactone, andSilicon dioxide.2. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the quantitative composition of the formulation is:{'i': 'Stevia Rebaudiana', 'A. 0.3 to 0.5 weight % of Steviol glycosides or extract,'}B. 20 to 48 weight % of Polydextrose,C. 5 to 20 weight of Trehalose,D. 8 to 15 weight % of Isomaltose,E. 3 to 10 weight % of Isomaltulose,F. 0.8 to 1.20 weight % of Gluconodeltalactone,G. 0.2 to 0.8 weight % of Silicon dioxide.3. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein furthermore comprises citric acid and ascorbic acid.4. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the granulometry of each component is:From 0.2 to 0.5 mm of reabudioside, natural powder colors, natural powder flavorings and silicon dioxide;From 0.71 to 0.8 mm of isomaltulose, trehalose, glucono deltalactone, ...

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Номер записи: 99
02-04-2020 дата публикации

FOOD INGREDIENTS FROM STEVIA REBAUDIANA

Номер: US20200100530A1
Автор: Chow Siew Yin, KOH Pei Chen, LIAO Chunlong, MARKOSYAN Avetik, Nizam Bin Nawi Khairul, RAMANDACH Saravanan
Принадлежит:

The invention relates to a process for producing food ingredients from Stevia rebaudiana plant and their use in food products, beverages and other consumables. Obtained compositions are useful as flavors, sweeteners, antioxidants, and other functional ingredients. 1. A method of preparing non-steviol glycoside composition , comprising the steps of:{'i': 'Stevia rebaudiana', 'a. providing plant material;'}b. providing extraction solvent;{'i': Stevia rebaudiana', 'Stevia, 'c. mixing plant material and extraction solvent to provide plant material and solvent mixture;'}{'i': 'Stevia', 'd. separating plant material and solvent mixture to obtain filtrate comprising steviol glycoside molecules and non-steviol glycoside molecules;'}e. isolating or separating the steviol glycoside molecules from filtrate to obtain non-steviol glycoside composition, andwherein the obtained non-steviol glycoside composition comprises at least one non-steviol glycoside molecule selected from phenolic compounds, polyphenols, flavonoids, quinic and caffeic acids and their derivatives, neo-chlorogenic acid (neo-CGA; 5-O-caffeoylquinic acid or 5-CQA), crypto-chlorogenic acid (crypto-CGA; 4-O-caffeoylquinic acid or 4-CQA), n-chlorogenic acid (n-CGA; 3-O-caffeoylquinic acid or 3-CQA), iso-chlorogenic acid A (iso-CGA A; 3,5-dicaffeoylquinic acid) iso-chlorogenic acid B (iso-CGA B; 3,4-dicaffeoylquinic acid), iso-chlorogenic acid C (iso-CGA C; 4,5-dicaffeoylquinic acid), other chlorogenic acids and iso-chlorogenic acids known to art, retinoids, pigments, polysaccharides, olygosaccharides, disaccharides, monosaccharides, volatile oil components, sterols, terpenoids, sesquiterpenoids, diterpenes, triterpenes, coumarins, fatty acids and their derivatives, amino acids and their derivatives, dipeptides, oligopeptides, polypeptides, proteins, austroinulin, quercetin, sterebins, spathulenol, decanoic acid, 8,11,14-ecosatrienoic acid, 2-methyloctadecane, pentacosane, octacosane, stigmasterol, bsitosterol, a- ...

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Номер записи: 100