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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 7156. Отображено 100.
03-05-2012 дата публикации

High strength carbo substances

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

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

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Номер записи: 1
14-06-2012 дата публикации

Method for treating pyropheophytin-containing compositions

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

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

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Номер записи: 2
21-06-2012 дата публикации

Compositions and applications of carotenoids of improved absorption and bioavailability

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

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

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Номер записи: 3
20-09-2012 дата публикации

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

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

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

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Номер записи: 4
17-01-2013 дата публикации

Multicarotenoid beadlets and related method

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

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

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Номер записи: 5
21-02-2013 дата публикации

Acrylamide mitigation and color management in a formed potato aggregate

Номер: US20130045312A1
Автор: Clifford Louis Hoye, JR., Gordon Lee Smith, Jeremy Scott Higley
Принадлежит: Conagra Foods RDM Inc

A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

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Номер записи: 6
28-03-2013 дата публикации

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP)

Номер: US20130078355A1
Автор: Gosnell Brandy, Green Brent E., Logie James, Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product. 116.-. (canceled)17. A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is substantially completely soluble in an aqueous medium at a pH of about 7 to about 8.181. An aqueous solution with a near neutral pH , preferably in the range of about 6 to about 8 , having dissolved therein the soy product of claim .192. The aqueous solution of claim which is a beverage.202. The aqueous solution of claim which is incorporated in the manufacture of a dairy analogue or a product that is a dairy/soy blend.212. The aqueous solution of claim which is heat stable.222. The aqueous solution of claim which is transparent at a pH of about 7.5 to about 8.2393.-. (canceled) This application is a continuation-in-part of copending U.S. patent application Ser. No. 12/603,087 filed Oct. 21, 2009 (US Patent Publication No. 2010-0098818; WO2010/045727), which itself claims priority under 35 USC 119(e) from U.S. Patent Applications Nos. 61/107,112 filed Oct. 21, 2008; 61/193,457 filed Dec. 2, 2008; 61/202,070 filed Jan. 26, 2009; 61/202,553 filed Mar. 12, 2009; 61/213,717 filed Jul. 7, 2009 and 61/272,241 filed Sep. 3, 2009.The present invention is directed to the production of protein solutions from soy and to novel soy protein products.A protein product, particularly an ...

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Номер записи: 7
28-03-2013 дата публикации

FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF

Номер: US20130078363A1
Автор: KANAMORI Jiro, SAMOTO Masahiko, SHIBATA Masayuki
Принадлежит:

Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more. 1. A reduced-fat soybean protein material comprising a protein and a carbohydrate at a total content of 80 wt % or more in terms of dry basis , a fat at a content of less than 10 wt % (as an extract with a chloroform/methanol mixed solvent) relative to the protein content , and campesterol and stigmasterol as phytosterols at a total content of 200 mg or more relative to 100 g of the fat.2. The reduced-fat soybean protein material according to claim 1 , wherein the protein content is 30 to 99 wt % in terms of dry basis of the reduced-fat soybean protein material.34-. (canceled)5. The reduced-fat soybean protein material according to claim 1 , wherein the fat content is less than 5 wt % relative to the protein content.6. The reduced-fat soybean protein material according to claim 1 , wherein the content of campesterol and stigmasterol as phytosterols is 400 mg or more relative to 100 g of the fat.7. The reduced-fat soybean protein material according to ...

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Номер записи: 8
23-05-2013 дата публикации

Green coloring of table olives with chlorophyll compounds

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

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

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Номер записи: 9
23-05-2013 дата публикации

METHODS AND STRAINS FOR THE PRODUCTION OF SARCINAXANTHIN AND DERIVATIVES THEREOF

Номер: US20130130312A1
Автор: BRAUTASET Trygve, Bruheim Per, Netzer Roman
Принадлежит: Promar AS

The present invention relates to a new strain of , named Otnes7, which is superior to known strains in its ability to synthesise the carotenoid sarcinaxanthin and a method of producing sarcinaxanthin or a derivative thereof, said method comprising introducing into and expressing in a host cell one or more nucleic acid molecules encoding an activity in the sarcinaxanthin biosynthetic pathway. 1. A method of producing sarcinaxanthin or a derivative thereof , said method comprising introducing into and expressing in a host cell one or more nucleic acid molecules encoding an activity in the sarcinaxanthin biosynthetic pathway , wherein said one or more nucleic acid molecules comprise:(i) a nucleotide sequence as set forth in SEQ ID NO: 37 or a part thereof;(ii) a nucleotide sequence with at least 90% sequence identity to SEQ ID NO: 37, or a part thereof; or(iii) a nucleotide sequence complementary to (i) or (ii).2. The method of claim 1 , wherein said one or more nucleic acid molecules comprise:(i) a nucleotide sequence as set forth in SEQ ID NO: 26 or a part thereof;(ii) a nucleotide sequence with at least 90% sequence identity to SEQ ID NO: 26, or a part thereof; or(iii) a nucleotide sequence complementary to (i) or (ii).3. The method of claim 1 , wherein said one or more nucleic acid molecules encode the sarcinaxanthin biosynthetic pathway.4. The method of claim 1 , further comprising the step of isolating the sarcinaxanthin or derivative thereof from the host cell.6. The method of claim 5 , wherein said host cell is a lycopene-producing host cell claim 5 , preferably wherein said lycopene-producing host cell is capable of producing lycopene at levels of at least 0.5 mg/g CDW claim 5 , further preferably claim 5 , wherein the lycopene producing host cell comprises the plasmid pAC-LYC.7. The method of claim 6 , wherein said one or more proteins of (a) are capable of catalysing the conversion of lycopene to flavuxanthin.8. The method of claim 7 , wherein said one or ...

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Номер записи: 10
30-05-2013 дата публикации

METHOD OF PRODUCING ISOPRENOID COMPOUNDS IN YEAST

Номер: US20130137138A1
Автор: Hansen Jorgen
Принадлежит:

Yeast strains capable of increased prenyl phosphate production are provided, enabling increased terpenoid molecule production. Heterologous yeast strains with high prenyl phosphate availability are prepared using one or both of two different strategies for increasing the availability of prenyl phosphates for terpenoid production. First, by co-expressing multiple mevalonate pathway gene analogs, a novel heterologous combination of genes results, some of which increases the inherent availability of prenyl phosphates in yeast. Second, by expressing the non-endogenous enzyme ATP citrate lysase (ACL), a buildup of high cytosolic concentration of acetyl-CoA is produced in the cytosol of 1. A method of producing isoprenoid compounds in a yeast cell , the method comprising cultivating a yeast cell in a suitable medium , the yeast cell comprisinga) one or more heterologous nucleotide sequences encoding MEV-1 (SEQ ID. NO. 36), MEV-6 (SEQ ID. NO. 41), MEV-15 (SEQ ID. NO. 50), MEV-18 (SEQ ID. NO. 53), MEV-21 (SEQ ID. NO. 56), or MEV-23 (SEQ ID. NO. 58); and/orb) reduced inherent ACO1 expression relative to an unaltered yeast cell.24-. (canceled)5. A method for making a yeast host cell with increased synthesis of isoprenoid compounds relative to an unaltered yeast cell , the method comprisinga) introducing one or more heterologous nucleotide sequences encoding MEV-1 (SEQ ID. NO. 36), MEV-6 (SEQ ID. NO. 41), MEV-15 (SEQ ID. NO. 50), MEV-18 (SEQ ID. NO. 53), MEV-21 (SEQ ID. NO. 56), or MEV-23 (SEQ ID. NO. 58) and/orb) reducing inherent ACO1 expression relative to an unaltered yeast cell.6. A yeast host cell comprising a) one or more heterologous nucleotide sequences encoding MEV-1 (SEQ ID. NO. 36) , MEV-6 (SEQ ID. NO. 41) , MEV-15 (SEQ ID. NO. 50) , MEV-18 (SEQ ID. NO. 53) , MEV-21 (SEQ ID. NO. 56) , or MEV-23 (SEQ ID. NO. 58); and/orb) reduced inherent ACO1 expression relative to an unaltered yeast cell.7. The method of claim 1 , wherein the yeast cell further comprises one or ...

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Номер записи: 11
27-06-2013 дата публикации

Anthocyanin based colorant compositions

Номер: US20130165531A1
Автор: Jin Zhijin, Ma Hui, Shi Jingang
Принадлежит: E.P.C. (Beijing) Plant Pharmaceutical Technology Co., Ltd.

The invention describes novel aluminum based aqueous anthocyanin solutions, methods to prepare them and the compositions thereof. 1. An acylated anthocyanin-enriched red cabbage extract , wherein the extract contains anthocyanin components in increased concentrations than the percentages that occur in non-processed red cabbage.2. The acylated anthocyanin-enriched red cabbage extract according to claim 1 , wherein the acylated anthocyanin is a mono acylated anthocyanin and/or a diacylated anthocyanin.3. The acylated anthocyanin-enriched red cabbage extract according to claim 1 , wherein the acylated anthocyanin extract comprises Cyan-3 (caf)(sin)soph-5-glu claim 1 , Cyan-3 (sin)triglu-5-glu claim 1 , Cyan-3(sin)(p-coum)triglu-5-glu claim 1 , Cyan-3 (sin)(sin)soph-5-glu claim 1 , Cyan-3 (sin)(fer)triglu-5-glu claim 1 , Cyan-3(sin)soph-5-glu claim 1 , Cyan-3(fer)soph-5-glu claim 1 , Cyan-3(p-coum)glu-5-glu claim 1 , Cyan-3(sin)(sin)soph-5-glu claim 1 , Cyan-3(sin)(fer)soph-5-glu claim 1 , Cyan-3(sin)(p-coum)soph-5-glu claim 1 , or mixtures thereof.4. The acylated anthocyanin-enriched red cabbage according to claim 3 , wherein Cyan-3(sin)soph-5-glu) and/or (Cyan-3(sin)(sin)soph-5-glu) are present from about 0 to 100 percent by weight.5. The acylated anthocyanin-enriched red cabbage according to claim 4 , wherein one or more of Cyan-3(caf)(sin)soph-5-glu diacyl claim 4 , Cyan-3(sin)triglu-5-glu monoacyl claim 4 , Cyan-3(sin)(p-coum)triglu-5-glu diacyl claim 4 , Cyan-3(sin)(sin)soph-5-glu diacyl claim 4 , Cyan-3(sin)(fer)triglu-5-glu diacyl claim 4 , Cyan-3(fer)soph-5-glu monacyl claim 4 , Cyan-3(p-coum)glu-5-glu monoacyl claim 4 , Cyan-3(sin)(fer)soph-5-glu diacyl or Cyan-3(sin)(p-coum)soph-5-glu diacyl are present in an amount of from greater than 0 weight percent to about 20 percent by weight based on 100 weight percent.6. A blue anthocyanin based colorant composition comprising one or more of Cyan-3(caf)(sin)soph-5-glu claim 4 , Cyan-3(sin)triglu-5-glu claim 4 , Cyan- ...

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Номер записи: 12
01-08-2013 дата публикации

Composition Comprising SOD, Lutein and Zeaxanthin

Номер: US20130195985A1
Автор: Reda Hadj-Slimane, Tewfik Hadj-Slimane, Yves Lepelletier
Принадлежит: VISIOTACT PHARMA

The invention relates to a composition comprising an enzyme selected from the group comprising superoxide dismutase (SOD) and SOD mimics and the like, in association with lutein and at least one stereoisomer of zeaxanthin; the invention also includes a kit of parts comprising such composition, wherein the kit comprises a first part comprising the enzyme, and a second part comprising lutein and at least one zeaxanthin isomer; according to the invention, the composition or the kit of part may be included in a functional food, a nutraceutical composition or a food or dietary supplement, a medicament or a pharmaceutical composition, or a veterinarian product; the invention also relates to a composition for use in treating, preventing or stabilizing a disease, condition or disorder of the eye associated to oxidative stress, comprising administering to a subject in need thereof a medicament or a pharmaceutical composition according to the invention.

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Номер записи: 13
08-08-2013 дата публикации

Method for producing gardenia blue pigment

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

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

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Номер записи: 14
03-10-2013 дата публикации

Methods for Providing a Thermally Stable Purple Color in Packaged Foods

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

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

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Номер записи: 15
03-10-2013 дата публикации

COMPOSITIONS AND METHODS FOR INHIBITING PRECIPITATION OF DYES IN A BEVERAGE

Номер: US20130259986A1
Автор: Piorkowski Daniel, Plonski Thomas, Ragnarsson Karl
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days. 1. A beverage product comprising a solution of:(a) a first azo-component and a second azo-component;(b) an electrolyte; and 'wherein the first azo-component and the second azo-component remain in solution for at least seven days.', '(c) a solvent,'}2. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:999 to about 999:1.3. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:99 to about 99:1.4. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:9 to about 9:1.5. The beverage product of claim 1 , wherein at least one of the first azo-component and the second azo-component comprises an azo-dye.6. The beverage product of claim 1 , wherein the first azo-component and the second-azo component remain in solution for at least thirty days.7. The beverage product of claim 1 , wherein the first azo-component and the second-azo component remain in solution for at least one year.8. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least seven days under refrigeration.9. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 1 month under refrigeration.10. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 3 months under refrigeration.11. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 6 months under refrigeration.12. The ...

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Номер записи: 16
24-10-2013 дата публикации

CAROTENOID COMPOSITIONS CONTAINING OCTENYL SUCCINATE ANHYDRIDE-MODIFIED GUM ACACIA

Номер: US20130281550A1
Автор: HITZFELD Andrea, Leuenberger Bruno H., Vidoni Olivia
Принадлежит: DSM IP ASSETS B.V.

The present invention relates to compositions comprising octenyl-succinic anhydride-modified gum acacia and carotenoids. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, and color stability with a low turbidity. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process. 1. Composition comprising between 5 to 85 weight-% octenyl-succinic anhydride-modified gum acacia and between 0.1 to 50 weight-% of at least one carotenoid wherein , the weight-% is based on the total composition in dry matter.2. Composition according to claim 1 , characterized in that the composition comprises between 0.5 to 10 weight-% of at least one carotenoid claim 1 , based on the total composition in dry matter.3. Composition according to claim 1 , characterized in that at least one carotenoid is selected from the group consisting of apocarotenal claim 1 , lutein claim 1 , astaxanthin claim 1 , lycopene claim 1 , β-carotene claim 1 , canthaxanthin claim 1 , citranaxanthin.4. Composition according to claim 1 , characterized in that at least one carotenoid is β-carotene.5. Composition according to claim 1 , characterized in that the composition further comprises one or more adjuvants and/or excipients.6. Composition according to claim 1 , characterized in that the composition is an emulsion.7. Use of a composition according to for the enrichment claim 6 , fortification and/or coloration of food claim 6 , beverages claim 6 , cosmetics or pharmaceutical compositions wherein claim 6 , at least 50% of the emulsion particles have a diameter of less than 1 micrometer.8. Use of a composition as in claim 6 , ...

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Номер записи: 17
21-11-2013 дата публикации

HETEROTROPHIC MICROBIAL PRODUCTION OF XANTHOPHYLL PIGMENTS

Номер: US20130309719A1
Автор: Griffiths Hywel David
Принадлежит: Photonz Corporation Limited

The invention relates to a microbial biomass wherein the biomass comprises at least one xanthophyll selected from any one or more of fucoxanthin, diatoxanthin and diadinoxanthin. The invention further relates to a process for producing such a microbial biomass. Further the invention relates to compositions comprising at least one xanthophyll selected from any one or more of fucoxanthin, diatoxanthin and diadinoxanthin and processes for producing such compositions. 1. A microbial biomass , produced from a heterotrophic fermentation , the biomass comprising at least one xanthophyll selected from any one or more of fucoxanthin , diatoxanthin and diadinoxanthin.2. The microbial biomass of wherein the xanthophyll is fucoxanthin.35-. (canceled)6. The microbial biomass of wherein the xanthophyll is present at levels equal to or greater than about 0.1% of dry cell weight of the biomass.79-. (canceled)10. The microbial biomass of wherein the microbial biomass is a marine diatom biomass.11. (canceled)12. A process for producing a microbial biomass claim 1 , wherein the microbial biomass comprises at least one xanthophyll selected from any one or more of fucoxanthin claim 1 , diatoxanthin and diadinoxanthin claim 1 , the process comprising the steps of:cultivating a microorganism in heterotrophic culture to produce the biomass; andrecovering said biomass.13. The process of wherein the xanthophyll is fucoxanthin.1415-. (canceled)16. The process of wherein the xanthophyll is present at levels equal to or greater than about 0.1% of dry cell weight of the biomass.1719-. (canceled)20. The process of wherein the microbial biomass is a marine diatom biomass.21. (canceled)22. The process of wherein at least about 1 mg of the xanthophyll is produced per litre of culture per hour.23. (canceled)24. The process of wherein the step of cultivating the microorganism in heterotrophic culture comprises a culture phase in which cells are grown under conditions in which organic carbon is used as ...

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Номер записи: 18
26-12-2013 дата публикации

Colorant compound derived from genipa americana genipin and glycine

Номер: US20130345427A1
Автор: Esteban Vargas, Juan Fernando Gil, Luis Fernando Echeverry
Принадлежит: ECOFLORA SA, ECOFLORA Sas

The present invention provides colorant compounds and its molecular structural formulas and methods of isolation of the colorant compounds derived from a reaction of Genipa americana genipin and glycine. The novel compounds were obtained from multiple fractioning by chromatography of the reaction resulting material. The molecular structural formulas resulted from 1 H nuclear magnetic resonance spectroscopy, J-Modulation, H—H Correlation Spectroscopy experiments, and other molecular structural tools analysis.

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Номер записи: 19
02-01-2014 дата публикации

AGENT FOR STARCH PROCESSED FOOD

Номер: US20140004247A1
Автор: KANAMORI Jiro
Принадлежит: FUJI OIL COMPANY LIMITED

Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture. 1. An agent for improving a physical property of a processed starch food , comprising a soybean protein isolate , which is obtained by drying in a condition of an acidic precipitate , as an active ingredient.2. The agent for improving a physical property of a processed starch food according to claim 1 , for enhancing physical strength or improving ease of bite or stickiness.3. The agent for improving a physical property of a processed starch food according to claim 1 , wherein pH of the soybean protein isolate at a state of water dispersion is 4 to 5 claim 1 , and NSI of the soybean protein isolate is 30% or less at pH 4.5 and 60% at pH 7.0.4. The agent for improving a physical property of a processed starch food according to claim 1 , wherein pH of the soybean protein isolate at a state of water dispersion is 4 to 5 claim 1 , and NSI of the soybean protein isolate is 15% or less at pH 4.5 and 80% at pH 7.0.5. The agent for improving a physical property of a processed starch food according to claim 1 , wherein the processed starch food is noodles.6. The agent for improving a physical property of a processed starch food according to claim 1 , wherein the processed starch food is baked confectionery.7. A processed starch food comprising a soybean protein isolate claim 1 , which is ...

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Номер записи: 20
09-01-2014 дата публикации

MEAT-LIKE FOODSTUFF AND METHOD FOR PRODUCING THE SAME

Номер: US20140010920A1
Автор: Nishimura Shimpei, Takata Shoji, Umetsu Naoko
Принадлежит: HOUSE FOODS CORPORATION

The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder. 1. A method for producing a meat-like foodstuff , comprising coagulating by heating a raw-material mixture containing:a hydrated and split first textured vegetable protein that is obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein;a hydrated and split second textured vegetable protein that is obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; anda binder.2. The method of claim 1 , wherein the hydrated and split first textured vegetable protein content calculated on a dry basis ranges from 20 to 90 mass percent with respect to the total amount of the hydrated and ...

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Номер записи: 21
09-01-2014 дата публикации

SOY PROTEIN PRODUCTS OF IMPROVED WATER-BINDING CAPACITY

Номер: US20140010948A1
Автор: Green Brent E., Segall Kevin I.
Принадлежит:

Soy protein products are provided which lack the characteristic beany flavour of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavour. 2. The method of wherein said heat treatment is effected at a temperature of about 70° to about 160° C. for about 2 seconds to about 60 minutes.3. The method of wherein said heat treatment is effected at a temperature of about 80° to about 120° C. for about 15 seconds to about 15 minutes.4. The method of wherein said heat treatment is effected at a temperature of about 85° to about 95° C. for about 1 to about 5 minutes.5. The method of wherein liquid phase resulting from recovery of precipitated soy protein from the heat treated solution is either dried to provide a soy protein product or is further processed by membrane concentration and/or diafiltration and/or heat treated followed by drying to provide a soy protein product.7. The method of wherein said heat treatment is effected at a temperature of about 70° to about 160° C. for about 2 seconds to about 60 minutes.8. The method of wherein said heat treatment is effected at a temperature of about 80° to about 120° C. for about 15 seconds to about 15 minutes.9. The method of wherein said heat treatment is effected at a temperature of about 85° to about 95° C. for about 1 to about 5 minutes.10. The method of wherein liquid phase resulting from recovery of precipitated soy protein from the heat treated solution is either dried to provide a soy protein product or is further processed by membrane concentration and/or diafiltration and/or heat treated followed by drying to provide a soy protein product.12. The method of wherein said heat treatment is effected at a temperature of about 70° to about 160° C. for about 2 seconds to about 60 minutes.13. The method of wherein said heat treatment is effected at a temperature of about 80° to about 120° C. for about 15 seconds to about 15 minutes14. The ...

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Номер записи: 22
16-01-2014 дата публикации

METHODS FOR ISOLATING BACTERIA

Номер: US20140017724A1
Автор: Leonetti Jean-Paul, TEXIER STÉPHANIE
Принадлежит:

The present invention relates to compositions and methods to identify novel bacteria and metabolites derived therefrom. More specifically, the invention describes a novel method to isolate bacteria producing metabolites of interest from environmental samples. Particularly, the invention discloses a method to select rare antibiotic producing bacteria. The invention can be used from any sample and allows the isolation of bacteria having e.g., pharmaceutical or agrochemical interest. 1Deinococcus. A method for producing a drug , comprising (i) culturing , in a suitable medium , a bacterium which naturally produces said drug or an intermediate thereof , (ii) collecting or purifying the drug or intermediate from the culture , and (iii) when an intermediate is produced in step (i) , converting said intermediate into said drug , wherein said bacterium is a or a related bacterium.2Deinococcus. An improved method for the production of a drug from a cultured microbial cell , the improvement consisting in the use , as said microbial cell , of a or related bacterium.3Deinococcus bacterium.. The method of claim 1 , wherein the bacterium is a4Deinococcus bacterium.. The method of claim 1 , wherein the bacterium is a wild-type5Deinococcus bacterium.. The method of claim 1 , wherein the bacterium is a recombinant6. The method of claim 1 , wherein the bacterium is cultured in a defined medium.7. The method of claim 1 , wherein the bacterium is cultured in a complex medium.8. The method of claim 1 , wherein the bacterium is cultured at a pH comprised between 4 and 8.9. The method of claim 1 , wherein the bacterium is cultured in a fermentation device or as a continuous culture.10. The method of claim 1 , wherein the drug is selected from an antibiotic claim 1 , a bacteriostatic agent claim 1 , an anti-parasitic agent claim 1 , an anti-fungal agent claim 1 , an anti-viral agent claim 1 , an anti-metabolite agent claim 1 , a chemotherapeutic agent claim 1 , a cytokine claim 1 , a cell- ...

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Номер записи: 23
05-01-2017 дата публикации

COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

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

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

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Номер записи: 24
06-01-2022 дата публикации

A NOVEL CLASS OF PIGMENTS IN ASPERGILLUS

Номер: US20220002551A1
Автор: Kroll-Møller Phillip, Larsen Thomas Ostenfeld, Ødum Anders Sebastian Rosenkrans, Petersen Thomas Isbrandt
Принадлежит:

The invention provides a novel class of natural red azaphilone pigments: cavernamines and their hydroxyl-derivatives; as well as the orange/yellow precursor cavernine. Additionally, methods for their production by fermentation using a fungal strain belonging to the species , is provided; and further the use of the novel pigments as a colouring agent for food items and/or non-food items, and for cosmetics. The cavernamine pigments have the structure of Formula I or II, the hydroxyl-derivative of said cavernamine pigment has the structure of Formula III: Cavernine pigments having the structure of Formula IV or V are precursors f the cavernamine pigments I-III above. 2. The cavernamine pigment having the structure of formula I or its hydroxyl-derivative having the structure of formula III according to claim 1 , wherein N—R is an amino acid selected from the group consisting of: L-alanine claim 1 , L-arginine claim 1 , L-asparagine claim 1 , L-aspartate claim 1 , L-cysteine claim 1 , L-glutamine claim 1 , L-glutamate claim 1 , L-glycine claim 1 , L-histidine claim 1 , L-isoleucine claim 1 , L-leucine claim 1 , L-lysine claim 1 , L-methionine claim 1 , L-phenylalanine claim 1 , L-proline claim 1 , L-serine claim 1 , L-threonine claim 1 , L-tryptophan claim 1 , L-tyrosine claim 1 , L-valine and L-ornithine.4. A method for producing a cavernamine pigment and/or a hydroxyl-derivative of said cavernamine pigment according to by fermentation claim 1 , comprising the steps of:{'i': 'Aspergillus cavernicola,', 'a. providing spores or mycelia of a strain'}b. cultivating said spores or mycelia in a liquid growth medium comprising a nitrogen source,c. recovering the cavernamine pigment and/or its hydroxyl-derivative produced during said cultivating in step (b), andd. optionally isolating said cavernamine pigment and/or its hydroxyl-derivative5. The method for producing a cavernamine pigment and/or a hydroxyl-derivative of said cavernamine pigment by fermentation according to claim ...

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Номер записи: 25
04-01-2018 дата публикации

PEROXIDE DISPERSIONS

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

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

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Номер записи: 26
01-01-2015 дата публикации

CELLS AND METHODS FOR PRODUCING LUTEIN

Номер: US20150005534A1
Автор: Quinlan Rena, Wurtzel Eleanor T
Принадлежит:

Provided herein are recombinant cells (e.g., recombinant bacteria or plant, insect, mammalian, and yeast cells) containing a nucleic acid encoding a CYP97A protein or a nucleic acid encoding a CYP97B protein; a nucleic acid encoding a CYP97C protein; a nucleic acid encoding a geranylgeranyl pyrophosphate synthase protein; a nucleic acid encoding a phytoene synthase protein; a nucleic acid encoding a phytoene desaturase protein; a nucleic acid encoding a lycopene β-cyclase protein; and a nucleic acid encoding a lycopene ε-cyclase protein. Also provided are methods of producing lutein that include culturing these recombinant cells (e.g., recombinant bacteria and yeast cells), and methods of generating these recombinant cells (e.g., recombinant bacteria and yeast cells). Also provided is lutein produced by these methods, and pharmaceutical compositions, food supplements, food products, and cosmetic compositions that contain lutein produced by these methods. 1. A recombinant bacterium or yeast cell comprising:a nucleic acid encoding a CYP97A protein or a nucleic acid encoding a CYP97B protein;a nucleic acid encoding a CYP97C protein;a nucleic acid encoding a geranylgeranyl pyrophosphate synthase protein;a nucleic acid encoding a phytoene synthase protein;a nucleic acid encoding a phytoene desaturase protein;a nucleic acid encoding a lycopene β-cyclase protein; anda nucleic acid encoding a lycopene ε-cyclase protein.2. The recombinant bacterium or yeast cell of claim 1 , further comprising:a nucleic acid encoding a D-1-deoxyxylulose 5-phosphate synthase protein; and/ora nucleic acid encoding an isopentenyl pyrophosphate isomerase protein.3. The recombinant bacterium or yeast cell of claim 1 , wherein the bacterium or yeast cell comprises a nucleic acid encoding a CYP97A protein.4. The recombinant bacterium or yeast cell of claim 3 , wherein the CYP97A protein comprises a sequence at least 80% identical to SEQ ID NO: 1.5. The recombinant bacterium or yeast cell of claim 1 ...

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Номер записи: 27
14-01-2016 дата публикации

HIGH-PROTEIN CRISPS UTILIZING A SINGLE PROTEIN ISOLATE

Номер: US20160007629A1
Автор: Cross James C., Egelhoff Klinton E., JR. Homer N., Ramaiah Shashi, Showman
Принадлежит:

High-protein crisp products and methods of making these products are provided. The products are made from a mixture of ingredients, including a hydrolyzed soy protein isolate and a source of a Group I or Group II metal (e.g., CaCO). The mixture preferably further comprises a filler (e.g., a starch) and water. The blended dry ingredients are preferably first introduced into a preconditioner, after which they are passed through an extruder barrel to yield an extrudate that expands upon exiting the extruder outlet to form the crisp rice-like product. 1. A method of forming a high-protein crisp product , said method comprising:providing a mixture of ingredients, said ingredients comprising a hydrolyzed protein, and a source of a Group I or II metal, and said protein being present in said mixture at a level of at least about 75% by weight, based upon the total weight of the ingredients taken as 100% by weight;passing said mixture through an extruder so as to form the high-protein crisp product.2. The method of claim 1 , wherein said mixture is essentially free of nonhydrolyzed proteins.3. The method of claim 1 , wherein said hydrolyzed protein is the sole protein in the mixture.4. The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source.5. The method of claim 1 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca claim 1 , Mg claim 1 , Na claim 1 , and mixtures thereof.6. The method of claim 5 , wherein said metal is a source of Ca.7. The method of claim 6 , wherein said source is selected from the group consisting of tribasic calcium phosphate claim 6 , calcium chloride claim 6 , dibasic calcium phosphate claim 6 , calcium carbonate claim 6 , and mixtures thereof.8. The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source claim 1 , and wherein said Group I or II metal is a source of Ca.9. The method of claim 1 , wherein: ...

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Номер записи: 28
14-01-2016 дата публикации

Pigment Formulation

Номер: US20160007641A1
Автор: Levi Javier Andres Lorca, LYNCH MAURICE GERARD, Morales Luis Ricardo, Posada Ana Catalina Ospina
Принадлежит:

A stable aqueous suspension comprising a crystalline carotenoid; a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia; a dispersant which comprises at least one sucrose ester of a fatty acid; and water. These suspensions exhibit desirable stability and are particularly useful for the production of red colors which are not animal sourced. In addition, consumable products comprising such suspension; and a solid composition formed by drying such suspension are disclosed. 1. An aqueous suspension comprising:(a) a crystalline carotenoid;(b) a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia;(c) a dispersant which comprises at least one sucrose ester of a fatty acid; and(d) water.2. The suspension of wherein such composition comprises between 1 and 5 weight percent of crystalline carotenoid; between 1 and 30 weight percent of propylene glycol alginate and/or of gum acacia; between 0.5 and 5 percent by weight of sucrose esters of fatty acids; and between 65 and 98 weight percent of water; based upon the total weight of the suspension.3. The suspension of wherein such composition comprises between 1 and 3 weight percent of crystalline carotenoid; between 20 and 30 weight percent of propylene glycol alginate and/or of gum acacia; and between 1 and 3 weight percent of sucrose ester of fatty acid; based upon the total weight of the suspension.4. The suspension of wherein the carotenoid is selected from at least one member of the group consisting of β-carotene claim 1 , lycopene claim 1 , lutein claim 1 , spheroidene claim 1 , spirilloxanthin claim 1 , bixin claim 1 , violaxanthin claim 1 , canthaxanthin claim 1 , astaxanthin claim 1 , cryptoxanthin claim 1 , zeaxanthin claim 1 , and β-apo-8′-carotinal.5. The suspension of wherein the carotenoid comprises at least one member of the group consisting of lycopene and beta-carotene.6. The suspension of wherein the stabilizer is propylene glycol alginate ...

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Номер записи: 29
14-01-2021 дата публикации

PROTEIN-CONTAINING EMULSIFIED OIL OR FAT COMPOSITION FOR PRODUCING EMULSIFIED FOOD

Номер: US20210007374A1
Автор: KANO Hiroshi, Motoyama Takayasu
Принадлежит: FUJI OIL HOLDINGS INC.

A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80° C. for 30 minutes, a 22 mass % solution thereof not gelling. 1. A protein-containing fat emulsion composition for use in a production of emulsified food , comprising 10 to 70% by mass protein , 30 to 90% by mass fat and 0 to 40% by mass carbohydrate , with respect to a total amount of protein , fat and carbohydrate , which is assumed as 100% by mass , wherein 50% by mass or more of the protein is derived from a vegetable protein material having all the following characteristics a) to d):a) a protein content in a solid content is 70% by mass or more,b) NSI is 80 or more,c) measured molecular weight distribution shows that an area ratio of 10000 Da or more is 50 to 80%, and that an area ratio of 2000 Da or more to less than 10000 Da is 10 to 40%,d) gel is not formed by heating 22% by mass the protein solution at 80° C. for 30 minutes.2. The protein-containing fat emulsion composition for use in a production of emulsified food according to claim 1 , wherein the composition comprises 20 to 60% by mass protein and 40 to 80% by mass fat claim 1 , with respect to a total amount of protein claim 1 , fat and carbohydrate claim 1 , which is assumed as 100% by mass.3. The protein-containing fat emulsion composition ...

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Номер записи: 30
14-01-2021 дата публикации

MEAL IN A PILL AND METHODS FOR THE SAME

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

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

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Номер записи: 31
11-01-2018 дата публикации

Peach-colored seasoning

Номер: US20180007944A1
Автор: Tomiko FUKUSHIMA
Принадлежит: Brilliant Associates Co Ltd

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

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Номер записи: 32
09-01-2020 дата публикации

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

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

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

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Номер записи: 33
14-01-2021 дата публикации

METHOD FOR PRODUCING ASTAXANTHIN

Номер: US20210010049A1
Автор: Izumida Hitoshi, NUMASAWA Toru, OHASHI Eiji
Принадлежит:

Efficiency of production method for producing astaxanthin by culturing microalgae is improved. A method for producing astaxanthin in which astaxanthin is produced in inner of algae by culturing a microalga, wherein a light irradiation during a green stage culturing of the microalga is performed by using both a blue LED of peak wavelength from 420 to 500 nm and a red LED of peak wavelength from 620 to 690 nm, and having a ratio of photon flux density of the blue LED to the red LED to be 2:3 to 20:1. It is preferable that the photon flux density of the blue LED is from 5 to 200 μmol/m/s, and the photon flux density of the red LED is from 5 to 200 μmol/m/s. 1. A method for producing astaxanthin in which astaxanthin is produced in inner of algae by culturing a microalgae , wherein a light irradiation during a green stage culturing of the microalgae is performed by using both a blue LED of peak wavelength from 420 to 500 nm and a red LED of peak wavelength from 620 to 690 nm , and having a ratio of photon flux density of the blue LED to the red LED to be 2:3 to 20:1.2. The method for producing astaxanthin according to claim 1 , wherein the ratio of photon flux density of the blue LED to the red LED is 3:2 to 20:1.3. The method for producing astaxanthin according to claim 1 , wherein the light irradiation using the blue LED and the red LED is continuously performed during the green stage culturing.4. The method for producing astaxanthin according to claim 1 , wherein the photon flux density of the blue LED is from 5 to 200 μmol/m/s claim 1 , and the photon flux density of the red LED is from 5 to 200 μmol/m/s.5. The method for producing astaxanthin according to claim 1 , wherein a light irradiation during a red stage culturing of the microalgae is performed further using both the blue LED of peak wavelength from 420 to 500 nm and the red LED of peak wavelength from 620 to 690 nm.6. The method for producing astaxanthin according to claim 5 , wherein the ratio of photon ...

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Номер записи: 34
21-01-2021 дата публикации

PACKED BEVERAGES SUPPRESSED IN THE FADING OF DYES

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

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

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Номер записи: 35
21-01-2016 дата публикации

Method of isolating blue anthocyanin fractions

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

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

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Номер записи: 36
10-02-2022 дата публикации

A COLORED BEVERAGE HAVING A LOW PH

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

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

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Номер записи: 37
10-02-2022 дата публикации

A COLORED FOODSTUFF HAVING A LOW PH

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

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

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Номер записи: 38
10-02-2022 дата публикации

A COMPOSITION COMPRISING SPIRULINA-EXTRACT

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

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

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Номер записи: 39
10-02-2022 дата публикации

GENDER SPECIFIC SYNTHETIC NUTRITIONAL COMPOSITIONS AND NUTRITIONAL SYSTEMS COMPRISING THEM

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

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

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Номер записи: 40
10-02-2022 дата публикации

Isolation of fungal melanin and uses in external radiation shielding and heat capture

Номер: US20220042056A1
Автор: Arturo Casadevall, Radames JB Cordero, Raghav Vij
Принадлежит: JOHNS HOPKINS UNIVERSITY

Described are methods including cell wall-associated melanin extraction and extracting melanin from microbes producing extracellular vesicles comprising melanin. Further described are composition comprising melanin, melanin coated articles and methods of coating an article. Uses of melanin in methods of heat generation and microwave radiation protection are also described.

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Номер записи: 41
01-02-2018 дата публикации

MICROCAPSULES COMPRISING LUTEIN OR LUTEIN ESTER

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

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

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Номер записи: 42
04-02-2016 дата публикации

BLUE COLORANT AND METHOD OF MAKING THEREOF

Номер: US20160032105A1
Автор: Jacob Aju, Mathew Mily Mol, Menon Vishal, Nair Manju Rajesh, Srikanth Chamarthi K.
Принадлежит:

A blue colorant of the formula 1Clitoria ternatea. A method for producing nature blue anthocyanin colorant from comprising:{'i': 'Clitoria ternatea', 'contacting freeze dried/blast freezed flowers of with aqueous ethanol, iso propyl alcohol, water, acetone and ethyl acetate and their combinations diluting the aqueous ethanol from spent of the freeze dried flowers;'}removing undissolved solids from the aqueous ethanol;removing the aqueous ethanol to obtain anthocyanin extract;dissolving anthocyanin extract in aqueous solvent for complete dissolution;contacting aqueous solvent with a non-ionic adsorbent to adsorb the anthocyanins;separating non-ionic adsorbent with water; andseparating the anthocyanins from the aqueous solvent.2. The method of claim 1 , further comprises subjecting the anthocyanin to Combiflash for further purification.3. The method of claim 1 , further comprises performing confirmative analyses with UV claim 1 , HPLC claim 1 , IR and NMR.4. The method of claim 1 , further comprises confirming the color hue with colorimeter.5. The method of claim 1 , further comprises performing stability studies with respect to pH claim 1 , light and heat of the blue anthocyanin colorant.6. The method of claim 1 , wherein the aqueous ethanol has specific gravity less than 0.96 at a temperature not exceeding 50-60 degree Celsius.7. The method of claim 1 , further comprises formulating the anthocyanin with emulsifiers with HLB values 8-16.8. The method of claim 1 , wherein the aqueous ethanol has specific gravity less than 0.96 at a temperature not exceeding 50-60 degree Celsius.13. The composition of claim 9 , wherein the composition is formulated with emulsifiers with HLB values of 8 to 16.15. The composition of claim 14 , wherein the composition is formulated with emulsifiers with HLB values of 8 to 16. The present disclosure relates to composition of natural blue colorant suitable for use in food products and methods of producing such natural blue colorants. ...

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Номер записи: 43
31-01-2019 дата публикации

PLANT-DERIVED COLOURING TEXTURANTS

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

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

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Номер записи: 44
17-02-2022 дата публикации

MINERAL COMPOSITION

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

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

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Номер записи: 45
05-02-2015 дата публикации

PRODUCTION OF LUTEIN IN MIXOTROPHIC MODE BY SCENEDESMUS

Номер: US20150037839A1
Автор: Calleja Pierre, GODART Francois, Romari Khadidja
Принадлежит: FERMENTALG

Novel strains of microalgae belonging to the genus enable the production of lipids, in particular lutein, in mixotrophic mode, as well as a method for selecting and culturing the strains using a variable and/or discontinuous supply of light, in particular in the form of flashes. 1. Method comprising the following step:{'i': 'Scenedesmus', 'sup': −2', '−1', '−2', '−1, 'a) culture, in mixotrophic mode, of one or more strains of the genus under conditions of illumination that is discontinuous and/or variable over time, the illumination having variations in intensity, the amplitude of which is comprised between 5 and 1,000, 5 μmol·m·sand 400 μmol·m·s, these variations taking place between 2 and 3,600 times per hour.'}2. Method according to claim 1 , characterized in that the illumination has variations in intensity claim 1 , the amplitude of which is comprised between 5 μmol·m·sand 400 μmol·m claim 1 , these variations taking place between 2 and 200 times per hour.3Scenedesmus. Method according to claim 1 , characterized in that the microalga is from the species sp.4. Method according to claim 1 , characterized in that the culture is carried out in the presence of an organic carbon-containing substrate at a concentration from 5 mM to 1 M claim 1 , preferably from 50 mM to 800 mM claim 1 , more preferentially from 70 mM to 600 mM claim 1 , and even more preferentially from 100 mM to 500 mM claim 1 , the organic carbon-containing substrate being selected from starch claim 1 , lactate claim 1 , lactose claim 1 , saccharose claim 1 , acetate claim 1 , glycerol claim 1 , glucose and cellulose derivatives and a mixture of these molecules.5. Method according to claim 4 , characterized in that said organic carbon-containing substrate present in the culture medium comprises at least 5 mM of glucose.6. Method according to claim 5 , characterized in that the amplitude of the variations in intensity is comprised between 5 and 1 claim 5 ,000 claim 5 , preferably between 30 and 400 μ ...

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Номер записи: 46
11-02-2016 дата публикации

METHOD FOR STABILISING OXIDATION-SENSITIVE METABOLITES PRODUCED BY MICROALGAE OF THE CHLORELLA GENUS

Номер: US20160040208A1
Автор: MACQUART GABRIEL
Принадлежит:

The invention relates to a method for stabilising a biomass of microalgae containing oxidation-sensitive metabolites selected from the group consisting of carotenoids (lutein, etc.), monounsaturated and polyunsaturated fatty acids (palmitoleic acid, oleic acid, linoleic acid, etc.), chlorophyll pigments (chlorophyll A and B, etc.) and vitamins (vitamin B9 and B12, etc.) taken individually or together, more specifically carotenoids, said method comprising the fermentation of said biomass in heterotrophic conditions. 113-. (canceled)14. A method for stabilizing or for storing oxidation-sensitive metabolites selected from the group consisting of the carotenoids , monounsaturated and polyunsaturated fatty acids , chlorophyll pigments , and vitamins , alone or in combination comprising:fermenting a biomass of microalgae in heterotrophic conditions comprising a culture phase deficient in a nutrient factor; andstoring the dry biomass in which the oxidation-sensitive metabolites are stabilized.15Chlorella.. The method of claim 14 , wherein the microalgae are of the genus16Chlorella sorokiniana.. The method of claim 15 , wherein the microalgae are17. The method of claim 15 , wherein the method does not comprise adding exogenous antioxidant or stabilizer to said dry biomass.18. The method of claim 15 , wherein the deficient nutrient factor is the carbon-containing source.19. The method of claim 18 , wherein the fermenting of said biomass of microalgae in heterotrophic conditions comprises:a first step of fermentation in batch mode,a second step of fermentation in fed-batch mode which, when the carbon-containing source is completely consumed by the microalgae, involves continuous supply of said carbon-containing source at a rate lower than its rate of consumption by the microalgae.20. The method of claim 18 , wherein the deficient nutrient factor is glucose and in that it is supplied to the culture at a rate above 1 g/l/h.21. The method of claim 19 , wherein the deficient ...

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Номер записи: 47
24-02-2022 дата публикации

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

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

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

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Номер записи: 48
18-02-2021 дата публикации

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

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

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

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Номер записи: 49
15-02-2018 дата публикации

NEW COLOR FOR EDIBLE COATINGS

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

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

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Номер записи: 50
15-02-2018 дата публикации

NEW COLOR FOR GUMS AND JELLIES

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

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

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Номер записи: 51
15-02-2018 дата публикации

Lycopene composition having improved colorant properties

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

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

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Номер записи: 52
18-02-2021 дата публикации

METHODS AND COMPOSITIONS CONCERNING INTESTINAL PERMEABILITY

Номер: US20210048438A1
Автор: Zarrinpar Ali
Принадлежит:

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

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Номер записи: 53
14-02-2019 дата публикации

CHLAMYDOMONAS MUTANTS PRODUCED USING RGEN RNP AND METHOD FOR PREPARING PIGMENT USING THE SAME

Номер: US20190045812A1
Автор: Bae Sang Su, BAEK Kwang Ryul, JEONG Joo Yeon, JIN Eon Seon, KIM Duk Hyoung
Принадлежит: Industry-University Cooperation Foundation Hanyang University

The present invention relates to a new alga having an improved ability to produce a pigment, and when a mutant of the present invention is used, a carotenoid-based pigment, specifically, a xanthophyll can be produced by consuming less energy, so that it is possible to efficiently produce the pigment at the industrial level. Further, the pigment can be applied as a raw material for a food, a health functional food and a medicine, which include the pigment. In particular, since a DNA fragment is not likely to be inserted into a target base sequence or a base sequence other than the target, it is expected that the procedure of constructing the mutant is not regulated as a GMO, so that it is expected that the procedure of constructing the mutant can create a big economic effect in terms of an industry which produces lutein and zeaxanthin by using microalgae. 1Chlamydomonas reinhardtiiChlamydomonas reinhardtii. A mutant having a ZEP gene mutation in which a base sequence represented by SEQ ID No. 2 is inserted between a 816th base and a 817th base in a ZEP gene sequence of a represented by SEQ ID No. 1 and having an ability to produce a xanthophyll.2Chlamydomonas reinhardtiiChlamydomonas reinhardtii. The mutant of claim 1 , wherein the mutant has a ZEP gene mutation represented by SEQ ID No. 3.3Chlamydomonas reinhardtiiChlamydomonas reinhardtii. A mutant having a ZEP gene mutation in which a base sequence represented by SEQ ID No. 4 is inserted between a 816th base and a 817th base in a ZEP gene sequence of a represented by SEQ ID No. 1 and having an ability to produce a xanthophyll.4Chlamydomonas reinhardtiiChlamydomonas reinhardtii. The mutant of claim 3 , wherein the mutant has a ZEP gene mutation represented by SEQ ID No. 5.5Chlamydomonas reinhardtiiChlamydomonas reinhardtii. A mutant having a ZEP gene mutation in which a base A is inserted between a 816th base and a 817th base in a ZEP gene sequence of a represented by SEQ ID No. 1 and having an ability to produce a ...

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Номер записи: 54
25-02-2021 дата публикации

METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE

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

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

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Номер записи: 55
25-02-2021 дата публикации

BARLEY WITH VERY LOW LEVELS OF HORDEINS

Номер: US20210051986A1
Автор: Blundell Malcolm James, Colgrave Michelle Lisa, Howitt Crispin Alexander, Tanner Gregory John
Принадлежит:

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. 1. A method of producing a food or malt-based beverage ingredient , or a food or a malt-based beverage , the method comprising (i) processing barley grain to produce malt , wort , flour or wholemeal , and/or (ii) mixing barley grain , or malt , wort , flour or wholemeal produced from said grain , with at least one other food or beverage ingredient , wherein the barley grain , malt , wort , flour or wholemeal comprises about 50 ppm or less hordeins , thereby producing the food or malt-based beverage ingredient , food or malt-based beverage.2. The method of claim 1 , wherein the grain claim 1 , malt claim 1 , wort claim 1 , flour or wholemeal comprises about 20 ppm or less claim 1 , about 10 ppm or less claim 1 , about 5 ppm or less claim 1 , about 0.05 ppm to about 50 ppm claim 1 , or about 0.05 ppm to about 20 ppm claim 1 , about 0.05 ppm to about 10 ppm claim 1 , about 0.05 ppm to about 5 ppm claim 1 , about 0.1 ppm to about 5 ppm claim 1 , about 3.9 ppm claim 1 , or about 1.5 ppm claim 1 , hordeins.3. The method of or claim 1 , wherein the average weight of the grain is at least about 35 mg claim 1 , at least about 39 mg claim 1 , at least about 41 mg claim 1 , at least about 47 mg claim 1 , about 35 mg to about 60 mg claim 1 , about 40 mg to about 60 mg claim 1 , about 45 mg to about 60 mg claim 1 , about 39.1 mg claim 1 , about 41.8 mg or about 47.2 mg.4. The method according to any one of to claim 1 , wherein at least about 80% claim 1 , at least about 90% claim 1 , at least about 95% claim 1 , about 80% to about 98% claim 1 , or about 80% to about 93% claim 1 , of the grain do not pass ...

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Номер записи: 56
08-05-2014 дата публикации

LIQUID FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS

Номер: US20140127381A1
Автор: Brown John A., Jincks Michael A., Smith William C., Wadhwa Reecha
Принадлежит: SOLAE LLC

A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed. 1. A liquid food composition , the food composition comprising:(a) soy whey protein having a solubility of at least about 80% in an aqueous medium across a pH range of the aqueous medium of from 2 to 10 and a temperature of 25° C.; and(b) at least one additional ingredient, wherein the at least one additional ingredient is selected from the group consisting of protein-containing material, carbohydrate, dietary fiber, antioxidants, antimicrobial agents, phospholipids, emulsifiers, and combinations thereof;(c) wherein the soy whey protein is present in the composition in an amount ranging from 0.01% to 90% by weight.2. The liquid food composition of claim 1 , wherein the composition further comprises an ingredient selected from the group consisting of a sweetening agent claim 1 , a leavening agent claim 1 , a preservative claim 1 , a pH-adjusting agent claim 1 , a flavoring agent claim 1 , a coloring agent claim 1 , other nutrients claim 1 , and combinations thereof.3. The food composition of claim 1 , wherein the composition is used to prepare a sauce.4. The food composition of claim 1 , wherein the composition is used to prepare a soup.5. The food composition of claim 1 , wherein the composition is used to prepare a gravy.6. A method for producing a liquid food product claim 1 , the method comprising the steps of: (i) pretreating the feed stream by passing the stream through at least one separation technique to form a retentate comprised of soluble components in the aqueous phase of the stream and a permeate comprised of insoluble large molecular weight proteins, wherein the insoluble large molecular weight proteins are selected from the group consisting of pre-treated soy ...

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Номер записи: 57
10-03-2022 дата публикации

BEVERAGES COMPRISING STABLE GRANULES OF MILLED LUTEIN

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

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

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Номер записи: 58
10-03-2022 дата публикации

METHOD FOR IMPROVING STABILITY OF ANTHOCYANIN

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

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

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Номер записи: 59
10-03-2022 дата публикации

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

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

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

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Номер записи: 60
01-03-2018 дата публикации

Method for Producing Caramel Food Coloring

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

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

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Номер записи: 61
01-03-2018 дата публикации

NEW RED COLOR FOR EDIBLE COATINGS

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

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

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Номер записи: 62
01-03-2018 дата публикации

NEW COLOR FOR BEVERAGES

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

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

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Номер записи: 63
04-03-2021 дата публикации

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

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

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

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Номер записи: 64
02-03-2017 дата публикации

FAT-BASED FOOD PRODUCTS

Номер: US20170056334A1
Автор: Petyaev Ivan
Принадлежит:

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

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Номер записи: 65
05-03-2015 дата публикации

CLEAR LIQUID CAROTENOID FORMULATIONS AND CLEAR BEVERAGES CONTAINING THEM

Номер: US20150064318A1
Автор: Badolato Bönisch Gabriela, HUNZIKER André, SCHAFFNER David, Zwick Thomas
Принадлежит: DSM IP ASSETS B.V.

The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 10 weight-% (preferably 0.5 to 5.0 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable. 1. A clear liquid formulation comprising:a) at least one carotenoid, andb) at least one modified food starch, andc) at least one saccharide, andd) water.2. The clear liquid formulation according to claim 1 , wherein the carotenoida) is embedded in a matrix of the modified food starch b) and the saccharide c).3. The clear liquid formulation according to claim 1 , wherein the saccharide c) is present in an amount in the range of 0.5 to 60 weight-% claim 1 , preferably in an amount in the range of 0.5 to 30 weight-% claim 1 , more preferably in an amount in the range of 0.5 to 20 weight-% claim 1 , even more preferably in an amount in the range of 0.5 to 10 weight-% claim 1 , based on the total weight of the clear liquid formulation.4. The clear liquid formulation according to claim 1 , wherein the carotenoid a) is selected from the group consisting of α-carotene claim 1 , β-carotene claim 1 , 8′-apo-β-caroten-8′-al claim 1 , 8′-apo-β-carotenoic acid esters claim 1 , ...

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Номер записи: 66
28-02-2019 дата публикации

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

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

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

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Номер записи: 67
28-02-2019 дата публикации

Heterologous Expression of Taurine in Microorganisms

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

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

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Номер записи: 68
10-03-2016 дата публикации

RECOMBINANT MICROORGANISM FOR PREPARING TERPENOID AND METHOD FOR CONSTRUCTING RECOMBINANT MICROORGANISM

Номер: US20160068882A1
Автор: Dai Guanping, Li Qingyan, MA Yanhe, SUN TAO, Tang Jinlei, XU Hongtao, Zhang Xueli, Zhao Jing
Принадлежит:

Provided are a recombinant strain for preparing a terpenoid, and method for constructing the recombinant strain. Also provided is a recombinant bacterium 1, the recombinant bacterium 1 being a recombinant bacterium obtained in order to improve the enzymatic activity of α-ketoglutarate dehydrogenase in or the mutant thereof. The method for improving the enzymatic activity of α-ketoglutarate dehydrogenase in or the mutant thereof is replacing the original regulating element of the ketoglutarate dehydrogenase gene (sucAB) in or the mutant thereof with any of the following regulating elements: artificial regulating element M1-46, M1-37, and M1-93. Also provided are a plurality of recombinant bacteria. By improving the enzymatic activity of α-ketoglutarate dehydrogenase, succinic acid dehydrogenase and transaldolase therein and improving the ability of a cell to synthesize NADPH and ATP, the efficiency of the MEP pathway and the production capacity of terpenoid are improved. 1E. coli. A recombinant strain 1 , which is constructed by a method comprising: improving enzymatic activity of α-ketoglutarate dehydrogenase of or a mutant thereof , to obtain the recombinant strain 1.2. The recombinant strain 1 according to claim 1 , wherein:{'i': E. coli', 'E. coli, 'the enzymatic activity of α-ketoglutarate dehydrogenase of or a mutant thereof is improved by replacing an original regulatory part of an α-ketoglutarate dehydrogenase gene, sucAB, of or a mutant thereof with any one of the following artificial regulatory parts M1-46, M1-37 or M1-93; whereinartificial regulatory part M1-46 has a nucleotide sequence of SEQ ID NO: 14;artificial regulatory part M1-37 has a nucleotide sequence of SEQ ID NO: 10;artificial regulatory part M1-93 has a nucleotide sequence of SEQ ID NO: 11; andthe original regulatory part of α-ketoglutarate dehydrogenase gene is SEQ ID NO: 15.4. A recombinant strain 1-1-A or a recombinant strain 1-1-B claim 1 , wherein:{'claim-ref': [{'@idref': 'CLM-00003', ' ...

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Номер записи: 69
28-02-2019 дата публикации

METHOD FOR EVALUATING A CHEWING FUNCTION TEST

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

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

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Номер записи: 70
11-03-2021 дата публикации

RECOMBINANT POLYNUCLEOTIDE SEQUENCE FOR PRODUCING ASTAXANTHIN AND USES THEREOF

Номер: US20210071153A1
Автор: Chang Jui-Jen, Huang Chieh-Chen, Li Wen-Hsiung, Lin Hao-Yeh, Lin Yu-Ju, THIA CAROLINE
Принадлежит:

Disclosed herein are recombinant polynucleotide sequences, vectors, host cells and methods for producing astaxanthin. The recombinant polynucleotide sequence is designed to provide a higher level of astaxanthin precursors via a shorter metabolic pathway, and thereby attains higher level of end products (e.g., astaxanthin) with desired stereoisomeric form and/or esterified form. 1. A method for producing astaxanthin , or a precursor or a derivative thereof , wherein the derivative of astaxanthin is an astaxanthin monoester or an astaxanthin diester; the method comprising , a first gene cassette comprising a first promoter, and a first nucleic acid sequence operatively linked to the first promoter and encoding a geranylgeranyl pyrophosphate synthase;', 'a second gene cassette comprising a second promoter, and a second nucleic acid sequence operatively linked to the second promoter and encoding a 3-hydroxy-3-methylglutaryl-coenzyme A reductase;', 'a third gene cassette comprising a third promoter, and a third nucleic acid sequence operatively linked to the third promoter and encoding a phytoene desaturase; and', 'a fourth gene cassette comprising a fourth promoter, and a fourth nucleic acid sequence operatively linked to the fourth promoter and encoding a bi-functional enzyme that possesses the respective functions of a phytoene synthase and a lycopene cyclase;', the 3′-end of each gene cassette of the recombinant polynucleotide sequence is homologous to the 5′-end of the next gene cassette downstream thereto;', 'the first, second, third, and fourth nucleic acid sequences respectively comprise the sequences of SEQ ID NOs: 1, 2, 3 and 4; and', {'i': 'Kluveromyces marxianus', 'the host cell is ; and'}], 'wherein,'}], '(1) introducing a recombinant polynucleotide sequence into a host cell, wherein the recombinant polynucleotide sequence comprises,'}(2) cultivating the host cell in a medium that comprises a material selected from the group consisting of glucose, galactose, ...

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Номер записи: 71
24-03-2022 дата публикации

A COLORED BEVERAGE HAVING A NEUTRAL PH

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

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

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Номер записи: 72
07-03-2019 дата публикации

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

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

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

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Номер записи: 73
05-06-2014 дата публикации

SAPONIN-CONTAINING, BEER-TASTE BEVERAGES

Номер: US20140154376A1
Автор: Kitsukawa Mai, Motohashi Itsuki, Teranishi Takeshi
Принадлежит: SUNTORY HOLDINGS LIMITED

The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages. 1. A beer-taste beverage comprising a saponin and a colorant.2. The beer-taste beverage as recited in claim 1 , wherein the colorant is a caramel color.3. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 50 mg/L.4. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 20 mg/L.5. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 2 mg/L but not greater than 20 mg/L.6. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 8 mg/L.7. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 2 mg/L but not greater than 7 mg/L.8. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 10 mg/L but not greater than 20 claim 1 ,000 mg/L.9. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 100 mg/L but not greater than 2 claim 1 ,000 mg/L.10. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 100 mg/L but not greater than 1 claim 1 ,000 mg/L.11. The beer-taste beverage as recited in claim 1 , which contains the colorant in an amount that increases the chromaticity (EBC) of the beverage by at least 1 but not greater than 400.12. The beer-taste beverage as recited in claim 1 , which contains the colorant in an amount that increases the chromaticity (EBC) of the beverage by at least 2 but not greater than 37.13. The beer-taste beverage as recited in claim 1 , wherein the saponin is quillaja saponin.14. The beer-taste beverage as recited in claim 1 , wherein the calorie content is at least 1 kcal/100 mL but not greater than 8 kcal/100 mL.15. The beer-taste beverage as recited in claim 1 , wherein ...

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Номер записи: 74
24-03-2016 дата публикации

METHODS FOR PRODUCING CAROTENOIDS FROM FERMENTATION BY-PRODUCTS

Номер: US20160083766A1
Автор: Englert Joachim, Milos Klaudija
Принадлежит:

The present technology relates to methods for extracting carotenoids like β-carotene or lutein from oil obtained from/as a by-product derived from a feedstock material like starch-containing material in a processes for producing fermentation products by-products derived from a fermentative production process, in particular from an ethanol fermentation process, wherein the by-product is selected from the group consisting of distillers' wet grain (DWG), distillers' dried grains (DDG), distillers' solubles (DS), distillers' dried solubles (DDS), distillers' dried grain with solubles (DDGS), and mixtures thereof. 1. A method for extracting a carotenoid from oil obtained from a by-product derived from starch-containing material in a processes for producing fermentation products , wherein said method comprises the steps of:a) converting said starch containing material to fermentable sugars;b) fermenting said fermentable sugars with a microorganism;c) separating a by-product from fermentation;d) recovering oil from said by-product;e) contacting said oil with a solid adsorption material;f) separating said solid adsorption material containing said oil; andg) extracting said carotenoid from said adsorption material.2. (canceled)3. The method according to claim 1 , wherein the carotenoid to be extracted is a β-carotene or lutein.4. (canceled)5. The method according to claim 1 , wherein the by-product is selected from the group consisting of distillers' wet grain (DWG) claim 1 , distillers' dried grains (DDG) claim 1 , distillers' solubles (DS) claim 1 , distillers' dried solubles (DDS) claim 1 , distillers' dried grain with solubles (DDGS) claim 1 , and mixtures thereof.6. (canceled)7. The method according to claim 1 , wherein the fermentative production process is an ethanol production process.8. The method according to claim 1 , wherein the starch-containing material is selected from the group consisting of corn claim 1 , wheat claim 1 , barley claim 1 , triticale claim 1 , ...

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Номер записи: 75
26-03-2015 дата публикации

CREAMER COMPOSITION COMPRISING PROTEIN AND HYDROXYPROPYL STARCH

Номер: US20150086700A1
Автор: Beeson Christine Ann, Sher Alexander A.
Принадлежит:

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition. 1. A creamer composition comprising protein and hydroxypropyl starch.2. The creamer composition of comprising between about 2% and about 10% hydroxypropyl starch.3. The creamer composition of any of comprising between about 0.1% and about 3% protein.4. The creamer composition of claim 1 , wherein the weight ratio of protein and hydroxypropyl starch is between about 1:0.7 and about 1:50.5. The creamer composition of comprising oil.6. The creamer composition of comprising between about 1% and about 20% oil.7. The creamer composition of being devoid of added low molecular weight emulsifiers.8. The creamer composition of being devoid of added monoglycerides claim 1 , diglycerides claim 1 , acetylated monoglycerides claim 1 , sorbitan trioleate claim 1 , glycerol dioleate claim 1 , sorbitan tristearate claim 1 , propyleneglycol monostearate claim 1 , glycerol monooleate and monostearate claim 1 , sorbitan monooleate claim 1 , propylene glycol monolaurate claim 1 , sorbitan monostearate claim 1 , sodium stearoyl lactylate claim 1 , calcium stearoyl lactylate claim 1 , glycerol sorbitan monopalmitate claim 1 , diacetylated tartaric acid esters of monoglycerides and diglycerides claim 1 , succinic acid esters of mono- and diglycerides claim 1 , lactic acid esters of mono- and/or diglycerides claim 1 , and sucrose esters of fatty acids.9. The creamer composition of being devoid of added lecithins and lysolecithins.10. A beverage composition comprising a creamer composition comprising protein and hydroxypropyl starch.11. The beverage composition of claim 10 , wherein the ...

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Номер записи: 76
12-06-2014 дата публикации

SOY PRODUCTS WITH REDUCED LEVELS OF SULFITE, FREE RADICALS AND METHANETHIOL

Номер: US20140161961A1
Автор: Boatright William L.
Принадлежит: University of Kentucky Research Foundation

Soy products or compositions are treated with a food grade iodate compound or a cystine compound to reduce levels of methanethiol, sulfites and sulfite free-radicals, sulfate free radicals and other free radicals generated from sulfite free radicals in the soy products or compositions by 1% to 95%. 111-. (canceled)12. A product comprising Isolated Soy Protein (ISP) treated with a food grade iodate wherein said ISP has lower levels of sulfite and free radicals relative to untreated ISP and wherein said ISP comprises from 0.2 to 73 parts per million iodine.13. The product of claim 12 , wherein the levels of sulfite and free radicals in the ISP are reduced by 1% to 95% relative to untreated ISP.14. The product of claim 13 , wherein the levels of sulfite and free radicals in the ISP are reduced by 95%.15. (canceled)16. A product comprising ISP treated with a food grade iodate compound wherein said ISP has less than the naturally occurring levels of methanethiol relative to untreated ISP and wherein said ISP comprises from 0.2 to 73 parts per million iodine.17. The product of claim 12 , wherein the level of methanethiol in the ISP is reduced from 1% to 95% relative to untreated ISP.18. The product of claim 17 , wherein the levels of sulfite and free radicals in the ISP are reduced by 95%.19. (canceled)20. Iodine-treated isolated soy protein (ISP) comprising 0.2 to 73 parts per million iodine and reduced levels of sulfite and free radicals relative to ISP that is not iodine treated.21. The ISP of wherein the ISP is prepared by a process comprising the step of treating an aqueous slurry comprising soy protein obtained from defatted soy flour or flakes with a food grade iodate to provide an ISP comprising from 0.2 to 73 parts per million iodine This application is a continuation of U.S. application Ser. No. 11/516,674, filed Sep. 7, 2006, which is a continuation-in-part of U.S. application Ser. No. 10/421,955, filed Apr. 24, 2003, now U.S. Pat. No. 7,147,878, issued on Nov. ...

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Номер записи: 77
29-03-2018 дата публикации

ALGAE OR PLANT BASED EDIBLE COMPOSITIONS

Номер: US20180084815A1
Автор: Wolf Michelle
Принадлежит:

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

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Номер записи: 78
25-03-2021 дата публикации

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

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

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

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Номер записи: 79
25-03-2021 дата публикации

BIODEGRADABLE LIGHT WAND

Номер: US20210087464A1
Автор: Whitehead Paige
Принадлежит:

A biodegradable light wand is provided, the light wand including: a light transmitting tube comprising a natural hydrocolloid, the tube having a sidewall, a second port and a first port, to define a bore; a first bioluminescence tablet which comprises a light producing enzyme and a second bioluminescence tablet which comprises a bioluminescence-generating molecule, both housed in the bore; a bio-plug in the first port, the bio-plug sized to seal the first port, the bio-plug comprising a beeswax, charcoal, sometimes fungal spores, and a substrate; and a cap, the cap sized to seal the second port, the cap is configured in the second port. Together these components form a biodegradable, non-toxic alternative to plastic chemiluminescent glow sticks. 1. A biodegradable light wand , wherein the biodegradable light wand comprises:a light transmitting tube, and wherein the light transmitting tube comprises a first port, a second port and a sidewall between the first port and the second port to define a bore;a first bioluminescence tablet, and wherein the first bioluminescence tablet comprises a light producing enzyme;a second bioluminescence tablet, and wherein the second bioluminescence tablet comprises a bioluminescence-generating system, and wherein the first bioluminescence tablet and the second bioluminescence tablet are both housed in the bore;a bio-plug in the first port, and wherein the bio-plug is sized to seal the first port, and wherein the bio-plug comprises a fungal mycelium, beeswax, and a substrate;a cap, and wherein the cap is sized to seal the second port, and wherein the cap is configured in the second port; anda biodegradable vessel with a releasable closure, and wherein the biodegradable vessel comprises a fluid, and wherein the fluid comprises at least one plant-based pigment.2. The biodegradable light wand according to claim 1 , wherein the light transmitting tube is compostable claim 1 , and wherein the light transmitting tube comprises a natural ...

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Номер записи: 80
30-03-2017 дата публикации

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

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

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

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Номер записи: 81
19-06-2014 дата публикации

PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS

Номер: US20140170283A1
Автор: ALTEMUELLER PATRICIA A., GODINEZ EDUARDO, MCMINDES MATTHEW K., MUELLER IZUMI, Orcutt Mac W.
Принадлежит: SOLAE LLC

The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned. 1. A structured protein product made from at least one ingredient containing protein , wherein the structured protein product comprises protein fibers that are substantially aligned and wherein the arrangement of protein fibers are such that an average of at least 55% of the protein fibers forming the structured protein product are contiguous to each other at less than a 45° angle when viewed in a horizontal plane , and wherein said structured protein product is further characterized by average shear strength of at least 1400 grams.2. A structured protein product according to claim 1 , wherein the arrangement of protein fibers are such that at least 55% of the protein fibers forming the structured protein product are contiguous to each other at less than a 45° angle when viewed in a horizontal plane.3. A structured protein product according to claim 2 , wherein the arrangement of protein fibers are such that at least 55% of the protein fibers forming the structured protein product are contiguous to each other at less than a 45° angle when viewed in a horizontal plane claim 2 , and wherein said structured protein product is further characterized by a shear strength of at least 1400 grams.4. A structured protein composition according to claim 1 , which has average shear strength of 1500 to 1800 grams claim 1 , or 1800 to 2000 grams claim 1 , or 2000 to 2600 grams.5. A structured protein composition according to claim 1 , which has a shear strength of 1500 to 1800 grams claim 1 , or 1800 to 2000 grams claim 1 , or 2000 to 2600 grams.6. The structured protein product according to claim 1 , wherein said structured protein product is further characterized by an average shred characterization of at least 10% by weight of large pieces.7. The structured protein product according to claim 6 , wherein said structured protein product is ...

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Номер записи: 82
30-03-2017 дата публикации

Production of lutein in mixotrophic mode by Scenedesmus

Номер: US20170088908A1
Автор: Francois Godart, Khadidja Romari, Pierre Calleja
Принадлежит: Fermentalg SA

Strains of microalgae belonging to the Scenedesmus genus grown in mixotrophic mode enable the production of lipids, in particular lutein. Methods for selecting and culturing the microalgae strains using variable and/or discontinuous supply of light, in particular in the form of flashes, are provided.

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Номер записи: 83
19-06-2014 дата публикации

Method For Producing Carotenoids Each Having 50 Carbon Atoms

Номер: US20140170700A1
Автор: Furubayashi Maiko, Misawa Norihiko, Takaichi Shinichi, Umeno Daisuke
Принадлежит: NATIONAL UNIVERSITY CORPORATION CHIBA UNIVERSITY

The present invention provides a method of producing a carotenoid having 50 carbon atoms which comprises culturing, in a medium, a cell transformed with a mutant phytoene desaturase gene and obtaining the carotenoid having 50 carbon atoms from the culture. The mutant phytoene desaturase gene has an introduced mutation to encode a mutant phytoene desaturase having an enhanced activity to desaturate a carotenoid backbone compound of 50 carbon atoms. 2. The method of producing a carotenoid having 50 carbon atoms claim 1 , according to claim 1 , wherein:the mutant phytoene desaturase gene has an introduced mutation to encode a mutant phytoene desaturase having an enhanced activity to desaturate a carotenoid backbone compound of 50 carbon atoms; andthe mutation causes a substitution of an amino acid corresponding to at least one amino acid selected from asparagine at position 304, phenylalanine at position 339, isoleucine at position 338, aspartic acid at position 395, and isoleucine at position 228 in an amino acid sequence set forth in SEQ ID NO: 1.3. The method of producing a carotenoid having 50 carbon atoms according to claim 1 , wherein:the mutant phytoene desaturase gene has an introduced mutation to encode a mutant phytoene desaturase having an enhanced activity to desaturate a carotenoid backbone compound of 50 carbon atoms; andthe mutation causes at least a substitution of an amino acid corresponding to asparagine at position 304 in SEQ ID NO: 1 by proline or serine.4. The method of producing a carotenoid having 50 carbon atoms according to claim 1 , wherein:the mutant phytoene desaturase gene has an introduced mutation to encode a mutant phytoene desaturase having an enhanced activity to desaturate a carotenoid backbone compound of 50 carbon atoms; and{'i': 'Pantoea ananatis.', 'the mutant phytoene desaturase gene is obtained by introducing the mutation into a phytoene desaturase gene derived from'}5Escherichia coli. The method of producing a carotenoid having ...

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Номер записи: 84
12-05-2022 дата публикации

SWEETENER OF NATURAL ORIGIN WITH GUSTATORY PROFILE THAT IMITATES SUGAR WITH FRUITY FLAVOURS WITH UP TO 20TIMES SWEETENING CAPACITY AS COMPARED WITH SUGAR

Номер: US20220142215A1
Автор: Dohnal Vlastimil, Kopenec Jiri
Принадлежит:

Sweetener imitating sugar in its full profile—fullness, aftertaste, pleasantness of sweet taste, intensity of sweet taste, and the like. The sweetener consists of functional, synergic combination of three components: wort, thaumatin and stevioglycoside which forms the full taste profile of the sweetener of natural origin with low energy value and high sweetening capacity. 1. A sweetener of natural origin with gustatory profile that imitates sugar with fruity flavours with up to 20 times higher sweetening capacity as compared with sugar characterised by the fact that it is comprised , at least , wort , steviolglycoside and thaumatin in shares of 95 to 99.99 wt. % of wort , 0.01 to 5 wt. % of steviolglycoside and 0.0003 to 0.005 wt. % of thaumatin.2. The sweetener of natural origin according to characterised by the fact that the share of wort is 97 to 99 wt. % claim 1 , the share of steviolglycoside is 0.1 to 3 wt. % and the share of thaumatin is 0.004 to 0.005 wt. %.3. The sweetener of natural origin according to characterised by the fact that the share of worth is 97.5 to 98 wt. % claim 2 , the share of steviolglycoside is 2 to 2.2 wt. % and the share of thaumatin is 0.004 to 0.005 wt. %.4. The sweetener of natural origin according to characterised by the fact that it is comprised 0.04 to 0.05 wt. % of cyclodextrin.5. The sweetener of natural origin according to characterised by the fact that a weight ratio of wort to steviolglycoside is 20 to 800:1 and a weight ratio of wort to thaumatin is 10 000 to 300 000:1.6. The sweetener of natural origin according to characterised by the fact that a weight ratio of wort to cyclodextrin is 1000 to 30 000:1.7. The sweetener of natural origin according to characterised by the fact that the weight ratio of wort to steviolglycoside is 20 to 46:1.8. The sweetener of natural origin according to characterised by the fact that wort is comprised at least 80 wt. % of concentrated wort solution.9. The sweetener of natural origin ...

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Номер записи: 85
05-04-2018 дата публикации

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

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

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

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Номер записи: 86
26-06-2014 дата публикации

NEW SUSTAINABLE RANGE OF SULFER DYES FOR TEXTILE AND PAPER DYEING

Номер: US20140173836A1
Автор: Blanquera Joan Manel, Domingo Manuel Jose, Garcia Yolanda
Принадлежит: CLARIANT INTERNATIONAL LTD.

The invention refers to the manufacturing of a novel group of sulfur dyes in which are used, as raw material, different kind of natural “biomass”, usually existing in the nature, and transforming them into soluble dyestuffs, capable to dye textile fibres, preferably cellulose fibres and derivatives, as cotton, viscose, paper, tencel, with high strength and fast colour properties. For this purpose, the concept “Biomass”, is defined as the residual product obtained from the usual human crop activities, in agricultural and forestry sectors. 1. A process for manufacturing a dyestuff comprising:(i) Providing vegetal biomass;(ii) Pretreating said vegetal biomass with an aqueous acidic medium;(iii) Neutralizing pretreated vegetal biomass and/or isolating pretreated vegetal biomass in form of a presscake;(iv) Mixing pretreated vegetal biomass in (iii) with at least one sulfurization agent selected from the group consisting of sulfur, sulfide, and polysulfide to form a mixture;(v) Heating said mixture to a temperature of from 120° C. to 350° C. for at least 2 hours;(vi) Dissolving the mixture in aqueous medium and optionally removing undissolved solid particles.2. The process as claimed in claim 1 , wherein the vegetal biomass is a plant product from forest and/or agricultural crop activity and/or from marine source.3. The process as claimed in claim 1 , wherein the vegetal biomass is at least one selected from the group consisting of plant products comprising from about 3% to 50% by weight claim 1 , based on dry mass claim 1 , of lignin claim 1 , plant products comprising from about 5% to 50% by weight claim 1 , based on dry mass claim 1 , of phenols and polyphenols claim 1 , a mixture of plant products claim 1 , and marine plants.4. The process as claimed in claim 1 , wherein in (ii) claim 1 , the pretreating of the vegetal biomass is carried out in an acidic aqueous medium having a pH not more than 5.5. The process as claimed in claim 1 , wherein in (ii) claim 1 , the ...

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Номер записи: 87
28-03-2019 дата публикации

Beverages comprising stable granules of milled lutein

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

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

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Номер записи: 88
05-04-2018 дата публикации

Extraction of Essential Oils

Номер: US20180094209A1
Автор: Carberry John, Carberry Matthew John
Принадлежит:

Essential oils are extracted from a biomass through milling in a solvent to form a solution of the essential oil in the solvent. The solvent is or is part of a cover than reduces oxidative and other degradation of the essential oil during milling and isolation. The solubilized essential oil may be allowed to adhere to the originating milled biomass to form a feed or nutritional supplement. The solvent may be evaporated from the solubilized essential oil to form an essential oil concentrate. This essential oil concentrate may be used directly, adhered to a different biomass than the originating biomass, or used in combination with pharmaceutical, nutritional, or feed preparations. The essential oil concentrate is preferably adhered to the different biomass through milling under a cover to reduce oxidative and other degradation. The essential oil may be astaxanthin, capsaicin compounds, or cannabinoids. 1. A method of extracting and isolating an essential oil from a biomass , the method comprising: the essential oil is soluble in the cover, and', 'the attrition mill includes milling media;, 'combining a biomass including an essential oil with a cover within an attrition mill, where'}milling the biomass and the cover in the attrition mill for a duration;reducing the particulate size of the biomass during the milling by repeatedly contacting the biomass with the milling media;releasing the essential oil from the biomass to the cover during the milling; 'the cover reduces the oxidation of the released essential oil in relation to the milling without the cover;', 'dissolving at least a portion of the essential oil released from the biomass in the cover during the milling, where'} a solution of the essential oil in a solvent, where the essential oil is a solute and the cover includes the solvent, and', 'a milled byproduct biomass; and, 'forming a mixture during the milling including'}separating the solution from the milled byproduct biomass, where the solution includes the ...

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Номер записи: 89
12-04-2018 дата публикации

SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS

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

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

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Номер записи: 90
08-04-2021 дата публикации

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

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

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

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Номер записи: 91
08-04-2021 дата публикации

Continuous manufacturing of spray-dried powders

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

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

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Номер записи: 92
04-04-2019 дата публикации

METHOD FOR STABILIZING SOLID DYE

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

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

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Номер записи: 93
03-07-2014 дата публикации

Method of Producing Natural B Carotene By Fermentation And Use Thereof

Номер: US20140187829A1
Автор: Jiao Mingqing, Shao Bin, Shao Dong, XU Xinde, Yu Leiming
Принадлежит: Zhejiang Medicine Co., Ltd. Xinchang Pharmaceutic- al Factory

The present invention provides a method for producing and purifying β-carotene by fermentation and use thereof. The method comprises the following steps: a) separately inoculating the strains onto a PDA culture medium so as to obtain a spore suspension; b) propagating spores in a seeding tank so as to obtain seeds for fermentation; c) inoculating the seeds for fermentation onto a fermenter and fermenting said seeds; d) adjusting the fermentation liquid to be basic by using an organic or inorganic base, and filtering so as to obtain wet mycelia; e) treating the wet mycelia with a hydrophobic non-polar organic solvent; f) mixing the wet mycelia with an organic solvent of ester and obtaining a concentrated solution by extracting; g) adding a saturated monohydric alcohol into the concentrated solution, and filtering and crystallizing so as to obtain pure ss-carotene. The content of the ss-carotene in the present invention exceeds 96%, and the yield is above 85%. 1Blakeslea trispora. A method of producing and purifying β-carotene by fermentation , comprising the following steps:{'i': 'Blakeslea trispora', 'a) separately inoculating strains of “+” and “−” onto a PDA culture medium, culturing at 25-30° C. for 48-60 hours, and then eluting spores to a spore suspension by a sterile saline after growth of a great deal of spores;'}b) culturing and propagating spores of the fresh spore suspension in a seeding tank at pH=6.3˜6.8 and the cultivation temperature of 25-30° C. to seeds for fermentation, wherein the seed medium comprises corn starch, dextrose, vegetable oil, thiamine hydrochloride, magnesium sulfate and emulsifier;c) inoculating the seeds for fermentation in the seeding tank of step b) onto a fermenter and then fermenting so as to produce a fermentation liquid at pH=6.5˜6.8 and the cultivation temperature of 27-30° C.; wherein the medium is high-speed sheared and emulsified by a colloidal mill before inoculating, the medium of the fermenter comprises corn starch, ...

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Номер записи: 94
20-04-2017 дата публикации

METHOD FOR PRODUCING ASTAXANTHIN

Номер: US20170107554A1
Автор: Izumida Hitoshi, NUMASAWA Toru, OHASHI Eiji
Принадлежит:

A method for increasing efficiency of a method for producing astaxanthin by culturing a microalga. A method for producing astaxanthin in which astaxanthin is produced in an algal body by culturing a microalga, wherein photoirradiation is performed using both a blue LED of peak wavelength from 420 to 500 nm and a red LED of peak wavelength from 620 to 690 nm, at least during an astaxanthin-producing culturing phase of a culturing period. The ratio of the blue LED of peak wavelength from 420 to 500 nm and the red LED of peak wavelength from 620 to 690 nm is preferably from 1:19 to 19:1 by photon flux density, and the photon flux densities are each preferably not less than 20 μmol/m/s. 1. A method for producing astaxanthin in which astaxanthin is produced in an algal body by culturing a microalga , wherein photoirradiation is performed using both a blue LED of peak wavelength from 420 to 500 nm and a red LED of peak wavelength from 620 to 690 nm , at least during an astaxanthin-producing culturing phase of a culturing period.2. The method for producing astaxanthin according to claim 1 , wherein a ratio of the blue LED of peak wavelength from 420 to 500 nm and the red LED of peak wavelength from 620 to 690 nm is from 1:19 to 19:1 by photon flux density.3. The method for producing astaxanthin according to claim 1 , wherein photon flux densities of the blue LED of peak wavelength from 420 to 500 nm and the red LED of peak wavelength from 620 to 690 nm are each not less than 20 μmol/m/s.4Haematococcus. The method for producing astaxanthin according to claim 1 , wherein the microalga is a genus alga.5. The method for producing astaxanthin according to claim 1 , wherein an astaxanthin production quantity per volume of culture solution is not less than 100 mg/L.6. The method for producing astaxanthin according to claim 5 , wherein the astaxanthin production quantity per volume of culture solution is not less than 300 mg/L.7. A culture solution of a microalga claim 5 , wherein ...

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Номер записи: 95
10-07-2014 дата публикации

NEW SUSTAINABLE RANGE OF DYESTUFFS FOR TEXTILE AND PAPER DYEING

Номер: US20140189963A1
Автор: Blanquera Joan Manel, Domingo Manuel Jose, Garcia Yolanda
Принадлежит: CLARIANT INTERNATIONAL LTD

The invention refers to the manufacturing of a novel group of sulfur dyes in which are used, as raw material, different kind of natural “biomass”, usually existing in the nature, and transforming them into soluble dyestuffs, capable to dye textile fibres, preferably cellulose fibres and derivatives, as cotton, viscose, paper, tencel, with high strength and fast colour properties. For this purpose, the concept “Biomass”, is defined as the residual product obtained from the usual human crop activities, in agricultural and forestry sectors. 1. A process for manufacturing a dyestuff comprising:(i) Providing vegetal biomass;(ii) Pretreating said vegetal biomass with an aqueous alkaline medium and/or with an amino and/or polyamino compound, at an elevated temperature;(iii) Mixing pretreated vegetal biomass with at least one sulfurization agent selected from the group consisting of sulfur, sulfide, and polysulfide;(iv) Heating said mixture to a temperature of from 120° C. to 350° C. for at least 2 hours;(v) Dissolving the mixture in aqueous medium andoptionally removing undissolved solid particles.2. The process as claimed in claim 1 , wherein the vegetal biomass is a plant product from forest or agricultural crop activities and/or from marine sources.3. The process as claimed in claim 1 , wherein the vegetal biomass is at least one selected from the group consisting of plant products comprising from about 3% to 50% by weight claim 1 , based on dry mass claim 1 , of lignin claim 1 , plant products comprising from about 5% to 50% by weight claim 1 , based on dry mass claim 1 , of phenols and polyphenols claim 1 , a mixture of plant products claim 1 , and marine plants.4. The process as claimed in claim 1 , wherein in (ii) claim 1 , the pretreating of the vegetal biomass is carried out in an alkaline aqueous medium having a pH of at least 9.5. The process as claimed in claim 1 , wherein in (ii) claim 1 , the amount by weight between the vegetal biomass and the alkaline ...

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Номер записи: 96
09-06-2022 дата публикации

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

Номер: US20220174994A1
Автор: RUMMUKAINEN Tommi
Принадлежит:

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

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Номер записи: 97
30-04-2015 дата публикации

COMPOSITION COMPRISING NORBIXIN AS AN ORANGE/RED PIGMENT

Номер: US20150119474A1
Автор: Koehler Klaus, Nielsen Lene Munch
Принадлежит: CHR. HANSEN A/S

An orange/red coloring composition comprising norbixin as an orange/red pigment. Quillaja is present as a dispersing agent. It may be used in the manufacture of food and pharmaceutical products. 1. A water-dispersible red composition comprising from 0.5% to 70% (w/w on a water free basis) of norbixin and from 1.0% to 80% (w/w on a water free basis) of quillaja , wherein the composition comprises less than 90% (w/w) of water.2. The water-dispersible red composition of claim 1 , wherein the composition comprises from 2% to 95% (w/w on a water free basis) propylene glycol.3. The water-dispersible red composition of claim 1 , wherein the composition is a liquid solution that comprises less than 50% (w/w) of water.4. The water-dispersible red composition of claim 1 , wherein the composition comprises from 1% to 15% (w/w on a water free basis) of norbixin and from 3% to 20% (w/w on a water free basis) of quillaja.5. A transparent orange/red solid-in-water dispersion product comprising norbixin particles and quillaja claim 1 , wherein the pH of the dispersion product is from 1 to 8 and wherein the ratio (w/w) of norbixin to quillaja is from 0.01 to 10.6. The transparent orange/red solid-in-water dispersion product of claim 5 , wherein the ratio (w/w) of norbixin to quillaja is from 0.1 to 1.7. The transparent orange/red solid-in-water dispersion product of claim 5 , wherein the norbixin particles have an average particle diameter of less than 1 μm.8. The transparent orange/red solid-in-water dispersion product of claim 5 , wherein the pH of the dispersion is from 1 to 5.9. The transparent orange/red solid-in-water dispersion product of claim 5 , wherein the product is a food product or a beverage product.10. The transparent orange/red solid-in-water dispersion product of claim 9 , wherein the product is a soft drink claim 9 , wine gum claim 9 , marmalade or jam.11. A method for preparing the water-dispersible composition of claim 1 , comprisingadding a solution comprising ...

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Номер записи: 98
13-05-2021 дата публикации

PEACH-COLORED SEASONING

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

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

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Номер записи: 99
09-06-2022 дата публикации

NATURAL DYEING METHOD USING FERMENTED PERSIMMON JUICE

Номер: US20220178072A1
Автор: JUNG Kyoung A
Принадлежит:

The present disclosure relates to a natural dyeing method using fermented persimmon juice, and more particularly to a natural dyeing method using fermented persimmon juice, which prevents the discoloration of a naturally dyed fabric, is harmless to the human body, and exhibits excellent color development, excellent antibacterial activity, excellent deodorization, and excellent dyeing fastness such as friction fastness and light fastness. 1. A natural dyeing method using fermented persimmon juice , the method comprising:a first process of preparing fermented persimmon juice;a second process of adding a fabric and the fermented persimmon juice to a sealed container and hermetically storing the fabric and the juice at a temperature between about 20° C. and about 30° C. for about 6 hours to about 10 hours;a third process of performing a dying process by immersing the fabric taken out of the sealed container in the fermented persimmon juice and drying the immersed fabric;a fourth process of uniformly spraying water onto both surfaces of the fabric subjected to the dyeing process to perform a color development process by oxidative polymerization;a fifth process of performing a post-treatment process by immersing the fabric subjected to the color development process by oxidative polymerization in water for about 18 hours to about 30 hours and drying the immersed fabric; anda sixth process of coating both surfaces of the fabric subjected to the post-treatment process with a silicon coating solution to produce a naturally dyed fabric.2. The natural dyeing method of claim 1 , wherein the fermented persimmon juice is prepared through:process 1-1 of aging crushed fresh persimmon for about 18 hours to about 30 hours;process 1-2 of squeezing the aged crushed fresh persimmon to produce persimmon juice; andprocess 1-3 of aging the produced persimmon juice for about 800 days to about 1,200 days to produce fermented persimmon juice.3. The natural dyeing method of claim 2 , wherein ...

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Номер записи: 100