专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US08790735B2 Method of preferentially reducing absorption of saturated fat and compositions 有权
标题翻译：优选减少饱和脂肪和组合物吸收的方法
公开(公告)号：US08790735B2
公开(公告)日：2014-07-29
申请号：US12096643
申请日：2006-12-14
申请人： David W. Plank
发明人： David W. Plank
IPC分类号： A23D9/007
CPC分类号： C08B37/0015 , A23D9/007 , A23G9/32 , A23L5/273 , A23L25/10 , A23L29/35 , A23L33/20
摘要： Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.
摘要翻译：提供了用于优先减少饱和脂肪吸收的方法和食品组合物，由此使含脂肪食品的有效热量降低了由饱和脂肪贡献的有效热量的25％。该食品制备成与食物中存在的饱和脂肪的主要部分与溶解的α和/或β-环糊精复合。提供了包含包含饱和和不饱和脂肪部分的混合物的脂肪组分的食品，其中所述饱和脂肪级分期望选择性地更复杂以降低其相对代谢可用性。

2. 发明授权

US08057837B2 Microwave popcorn with viscous liquid fat and method of preparation 有权
标题翻译：微波爆米花粘稠液体脂肪及其制备方法
公开(公告)号：US08057837B2
公开(公告)日：2011-11-15
申请号：US11246610
申请日：2005-10-07
申请人： David W. Plank , Jessica Raby Luger , Kory M. Kolvig
发明人： David W. Plank , Jessica Raby Luger , Kory M. Kolvig
IPC分类号： A23D7/005 , A23D9/007 , B65D81/34 , A23L1/36
CPC分类号： B65D81/3469 , A23L7/183 , B65D2581/3421 , B65D2581/3494 , Y02A40/961 , Y02W90/11
摘要： Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.
摘要翻译：公开了微波爆米花制品，包括增稠的液体（在室温下）油及其制备方法。微波爆米花制品包括任何常规的微波爆米花袋或容器，以及设置在其中的包含核爆米花和/或可膨胀丸粒的食物料; 1％至45％液体（室温）油; 和0％至4％的盐。油成分的熔点为＆nlE; 25℃。油成分包括油增稠成分，特别是淀粉基油增稠成分例如环糊精，其量足以使油尺寸稳定。通过避免在室温下将油固化成固体脂肪的氢化，可以提供期望低反式脂肪酸含量的成品爆米花产品。制备方法包括制备用油与环糊精增稠的加热油，并将增稠的油加入到微波容器中。

3. 发明授权

US07105195B2 Reduced trans fat product 有权
公开(公告)号：US07105195B2
公开(公告)日：2006-09-12
申请号：US10627427
申请日：2003-07-25
申请人： David W. Plank , Anthony J. Delvecchio
发明人： David W. Plank , Anthony J. Delvecchio
IPC分类号： A23D9/00
CPC分类号： C11C5/006 , A23L7/122 , A23L7/13 , A23L7/135 , A23L7/17 , A23L27/72 , A23L29/35 , A23P20/11 , A23P20/12 , A23V2002/00 , C11C5/008 , A23V2200/16 , A23V2250/5112 , A23V2250/18 , A23V2250/186
摘要： The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

4. 发明授权

US08137729B2 Method of making complexed fat compositions 有权
标题翻译：制备复合脂肪组合物的方法
公开(公告)号：US08137729B2
公开(公告)日：2012-03-20
申请号：US12095196
申请日：2006-12-14
申请人： Philip K. Zietlow , David W. Plank
发明人： Philip K. Zietlow , David W. Plank
IPC分类号： A23D9/007
CPC分类号： A23D7/005
摘要： A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.
摘要翻译：提供了在连续方法中制备复合脂肪组合物的方法。该方法包括在约180至约200°F（82.2至约93.3℃）的温度下将在线混合系统中的环糊精与溶剂混合，从而增溶环糊精; 在约80至约120°F（26.7至约48.9℃）的温度下将脂肪和溶解的环糊精混合在静态混合器混合系统中以形成包含脂肪/环糊精复合物的脂肪/环糊精组合物; 并在直线混合系统中冷却脂肪/环糊精组合物。所描述的连续方法是使脂肪与环糊精复合的非常有效的方式，并且提供表现出优异的均匀性和均匀性的组合物。

5. 发明申请

US20090252854A1 METHOD OF PREFERENTIALLY REDUCING ABSORPTION OF SATURATED FAT AND COMPOSITIONS 有权
标题翻译：优选地减少饱和脂肪和组合物的吸收的方法
公开(公告)号：US20090252854A1
公开(公告)日：2009-10-08
申请号：US12096643
申请日：2006-12-14
申请人： David W. Plank
发明人： David W. Plank
IPC分类号： A23D9/007
CPC分类号： C08B37/0015 , A23D9/007 , A23G9/32 , A23L5/273 , A23L25/10 , A23L29/35 , A23L33/20
摘要： Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.
摘要翻译：提供了用于优先减少饱和脂肪吸收的方法和食品组合物，由此使含脂肪食品的有效热量降低了由饱和脂肪贡献的有效热量的25％。该食品制备成与食物中存在的饱和脂肪的主要部分与溶解的α和/或β-环糊精复合。提供了包含包含饱和和不饱和脂肪部分的混合物的脂肪组分的食品，其中所述饱和脂肪级分期望选择性地更复杂以降低其相对代谢可用性。

6. 发明申请

US20090047407A1 METHOD AND INGREDIENT FOR INCREASING SOLUBLE FIBER CONTENT TO ENHANCE BILE ACID BINDING, INCREASE VISCOSITY, AND INCREASE HYPOCHOLESTEROLEMIC PROPERTIES 审中-公开
标题翻译：用于增加可溶纤维含量以增强双酸结合的方法和成分，增加粘度和增加高压釜性能
公开(公告)号：US20090047407A1
公开(公告)日：2009-02-19
申请号：US12259314
申请日：2008-10-28
申请人： Patrick C. Dreese , Alicia A. Perdon , Daniel J. Lewandowski , David W. Plank , Fred Hemker , Richard H. Fanning
发明人： Patrick C. Dreese , Alicia A. Perdon , Daniel J. Lewandowski , David W. Plank , Fred Hemker , Richard H. Fanning
IPC分类号： A23L1/10
CPC分类号： A61K36/899 , A23L7/115
摘要： The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.
摘要翻译：本发明涉及一种改性材料的方法，该材料具有低的可溶性纤维含量和高的不溶性纤维含量，从而通过增加可从这些起始原料获得的可用可溶性纤维的水平来提高胆汁酸的结合能力，以便产生成分适用于降低不健康胆固醇水平的食品中间体。更具体地说，本发明涉及控制这种原料如麦麸或短裤的含水量，机械预处理和碱处理。

7. 发明授权

US06939713B2 Assay and method for quantifying the levels of steryl esters and free sterols in starch-containing food products 有权
标题翻译：用于定量含淀粉食品中的甾醇酯和游离甾醇的含量的测定和方法
公开(公告)号：US06939713B2
公开(公告)日：2005-09-06
申请号：US10172390
申请日：2002-06-14
申请人： Daniel J. Lewandowski , David W. Plank
发明人： Daniel J. Lewandowski , David W. Plank
IPC分类号： G01N25/14 , G01N33/10 , G01N33/92 , G01N33/00
CPC分类号： G01N33/92 , G01N25/14 , G01N33/10 , G01N2800/044 , Y10T436/104165 , Y10T436/203332 , Y10T436/25 , Y10T436/25375
摘要： The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesterol oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.
摘要翻译：本发明涉及用于测定含淀粉食品中甾醇，甾烷醇，甾醇酯，脂肪酸衍生物及其组合的水平的测定法。该测定特别可用于在制造用于人或动物消费的产品中支持产品健康和/或营养声明。本发明描述了一种提取甾醇相关化合物的方法和用作内标物的甾醇酯，优选胆固醇油酸酯。通过使用本提取技术，该方法使得能够回收样品中基本上所有与固醇相关的化合物。

8. 发明申请

US20100209581A1 FOOD INTERMEDIATE HAVING SEQUESTERED PHYTOSTERYL ESTERS IN A POLYSACCHARIDE MATRIX 有权
标题翻译：食物中间体在多糖基质中具有序列的植物病毒
公开(公告)号：US20100209581A1
公开(公告)日：2010-08-19
申请号：US12768966
申请日：2010-04-28
申请人： David W. Plank , Daniel J. Lewandowski , Barrie R. Froseth , Jonathan W. Devries
发明人： David W. Plank , Daniel J. Lewandowski , Barrie R. Froseth , Jonathan W. Devries
IPC分类号： A21D2/18 , A23L1/0522
CPC分类号： A21D10/002 , A21D2/14 , A21D2/16 , A21D2/18 , A23L7/101 , A23L7/135 , A23L33/11 , A23V2002/00 , A61K31/575 , A61K47/61 , A23V2250/21368 , A23V2250/51 , A23V2200/224 , A23V2250/5034 , A23V2250/5102
摘要： The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.
摘要翻译：本发明涉及含有植物甾醇酯复合物的新型食品中间体和用于产生食品中间体的方法。该食品通过增加胆固醇吸收抑制而提供有益的低胆固醇血症活性，同时输送不受其包含的不利影响的食品，无论是味道还是质地上，或者有任何不良副作用。

9. 发明授权

US07264838B2 Method for reducing acrylamide levels in food products and food products produced thereby 失效
标题翻译：降低由此产生的食品和食品中的丙烯酰胺含量的方法
公开(公告)号：US07264838B2
公开(公告)日：2007-09-04
申请号：US10641697
申请日：2003-08-15
申请人： David W. Plank , Douglas J. Novak
发明人： David W. Plank , Douglas J. Novak
IPC分类号： A21D10/02 , A21D2/24
CPC分类号： A21D10/00 , A21D2/245 , A23L5/27 , A23L7/101 , A23L7/117 , A23L7/183
摘要： The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.
摘要翻译：本发明涉及一种用于处理食品和食品中间体的新型处理组合物。处理组合物可以用于单个家庭使用环境以及用于在制造过程中对食品进行大规模处理的商业应用。本发明的处理组合物使用伯胺，例如氨基酸赖氨酸或氨基酸及其改性衍生物的组合，以限制食品和食品中间体中丙烯酰胺的形成，而不会牺牲其中的味道或其他感官特性食品。

10. 发明授权

US09220281B2 Hydrated fat piece compositions and dough articles made therefrom 有权
标题翻译：水合脂肪片组合物和由其制成的面团制品
公开(公告)号：US09220281B2
公开(公告)日：2015-12-29
申请号：US12481146
申请日：2009-06-09
申请人： David W. Plank , Braden J. Erickson , Alan A. Oppenheimer , Jon D. (Duke) Seibold , Michael A. Staeger
发明人： David W. Plank , Braden J. Erickson , Alan A. Oppenheimer , Jon D. (Duke) Seibold , Michael A. Staeger
IPC分类号： A23D7/00 , A23D9/00 , A21D10/04 , A23D9/013 , A23L1/09 , A21D2/16 , A23D7/005 , A23D7/01 , A23D7/05
CPC分类号： A21D2/16 , A23D7/0053 , A23D7/011 , A23D7/05
摘要： Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.
摘要翻译：公开了水合脂肪片组合物以及制备水合脂肪组合物的各种方法。还公开了使用本发明的水合脂肪片组合物制成的生面团组合物和烘焙制品。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式