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1. 发明申请

WO2012097930A1 SAVOURY FOOD CONCENTRATE 审中-公开
标题翻译：保鲜食品浓缩
公开(公告)号：WO2012097930A1
公开(公告)日：2012-07-26
申请号：PCT/EP2011/072857
申请日：2011-12-15
申请人： UNILEVER NV , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , PERRINE, Marion, Esclarmonde , POPP, Alois, Konrad , SAILER, Winfried , SILVA PAES, Sabrina
发明人： PERRINE, Marion, Esclarmonde , POPP, Alois, Konrad , SAILER, Winfried , SILVA PAES, Sabrina
IPC分类号： A23L1/0522 , A23L1/0526 , A23L1/054 , A23L1/0562 , A23L1/40 , A23L1/39
CPC分类号： A23L1/05 , A23L29/20 , A23L29/212 , A23L29/231 , A23L29/238 , A23L29/244 , A23L29/256 , A23L29/269 , A23L29/281 , A23V2002/00 , A23V2200/228
摘要： A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt% to 15 wt% of NaCI, water, an effective amount of gelling agent, from 5 wt% to 60 wt% of a liquid polyol, non-gelatinised starch.
摘要翻译：一种凝胶形式的包装的食品浓缩物，包括基于没有包装的总食物浓缩物的重量：从2重量％至15重量％的NaCl，水，有效量的胶凝剂，5重量％至5重量％ 60重量％的液体多元醇，非糊化淀粉。

2. 发明申请

WO2015042137A1 SWEETENER COMPOSITION, SWEETENER PRODUCTS, AND METHODS OF SWEETENING 审中-公开
标题翻译： SWEETENER COMPOSITION，SWEETENER PRODUCTS，and METHODS OF SWEETENING
公开(公告)号：WO2015042137A1
公开(公告)日：2015-03-26
申请号：PCT/US2014/056073
申请日：2014-09-17
申请人： ALMENDRA AMERICAS, LLC
发明人： OGLESBY, Katherine, J.
IPC分类号： A23L1/22 , A23L1/236
CPC分类号： A23L2/54 , A23L1/05 , A23L1/22058 , A23L1/2363 , A23L1/2366 , A23L2/60 , A23L27/33 , A23L27/36 , A23L27/80 , A23L29/20 , A23V2002/00 , A23V2250/608 , A23V2250/618 , A23V2250/638 , A23V2250/6402
摘要： A method of reducing oral cavity and tongue coating adherence and tongue numbing effects of a sweetener composition and imparting a more sugar-like temporal and flavor profile to a high potency sweetener, that includes providing to a person a sweetener composition that includes an encapsulated high potency sweetener or a high potency sweetener included in an emulsified mixture. The high potency sweetener is selected from the group consisting of: mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RJI, RS, SR). curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusosidc A, cyclocarioside I, and modification or derivatives thereof.
摘要翻译：一种降低甜味剂组合物的口腔和舌苔粘合性和舌头麻木效果的方法，并向高效甜味剂赋予更多的糖样时间和风味特征，其包括向人提供包含高效能的甜味剂组合物甜味剂或包含在乳化混合物中的高效甜味剂。高效甜味剂选自：罗汉果苷IV，罗汉果苷V，罗汉果甜味剂，西泮糖苷，莫纳甜及其盐（莫纳甜SS，RJI，RS，SR）。番茄红素，甘草酸及其盐，马铃薯蛋白，芒果林，马丁蛋白，甘氨胆蛋白，红霉素，鬼臼霉素，鬼臼蛋白，依替沙星，三叶苷，白un苷，奥沙丁蛋白，多甙A，叶螨苷A，p ary甙B，uk uro ios ide ide，，，oside oside oside oside rin rin rin c c c c，，，，，，，，，，，，，，，环化酰胺I及其改性或衍生物。

3. 发明申请

WO2014131123A1 PROCESS FOR MAKING A TEXTURE MODIFIED FOOD PRODUCT AND TEXTURE MODIFIED FOOD PRODUCT THEREOF 审中-公开
标题翻译：制作纹理改良食品和纹理改良食品的方法
公开(公告)号：WO2014131123A1
公开(公告)日：2014-09-04
申请号：PCT/CA2014/050135
申请日：2014-02-27
申请人： AMBROSIA FOODS INC.
发明人： ROUSSEAU, Frédéric
IPC分类号： A23L1/03 , A23L1/05 , A23P1/00
CPC分类号： A23L1/05 , A23L5/00 , A23L7/00 , A23L13/67 , A23L19/09 , A23L29/20 , A23L29/281 , A23L29/30 , A23L33/21 , A23P30/10 , A23V2002/00
摘要： The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50°C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.
摘要翻译：本发明提供了一种生产纹理改性食品的方法，该方法包括以下步骤：提供食品; 向食品中加入果聚糖和增稠剂以获得混合食品; 并粉碎混合食品以获得质地改良的食品，从而开始形成果聚糖凝胶。该过程中食品的温度保持在约50℃以下。增稠剂是一种热定型增稠剂。本发明还提供通过上述方法获得的质地改良的食品。本发明还提供一种组织化组合物。

4. 发明申请

WO2013005069A1 COMPOSITION WITH A YOGURT-LIKE TEXTURE 审中-公开
公开(公告)号：WO2013005069A1
公开(公告)日：2013-01-10
申请号：PCT/IB2011/001862
申请日：2011-07-07
申请人： COMPAGNIE GERVAIS DANONE , DANONE GMBH , BRIEGLEB, Christoph , CHIOTELLI, Eleni , KRÄMER, Evelyn , LYOTHIER, Arnaud
发明人： BRIEGLEB, Christoph , CHIOTELLI, Eleni , KRÄMER, Evelyn , LYOTHIER, Arnaud
IPC分类号： A23L1/01 , A23L1/05 , A23L1/10 , A23L1/48
CPC分类号： A23L1/05 , A23L5/13 , A23L7/10 , A23L29/20 , A23L33/185
摘要： The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.

5. 发明申请

WO2015055431A1 BINDER COMPOSITION COMPRISING GAS 审中-公开
标题翻译：包含气体的粘合剂组合物
公开(公告)号：WO2015055431A1
公开(公告)日：2015-04-23
申请号：PCT/EP2014/071003
申请日：2014-10-01
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： EWALD, Ron Kai Jürgen , LAMRANI ÉP VERMEIDEN, Mariama , MELLEMA, Michel , RUPP, Winfried
IPC分类号： A23L1/40
CPC分类号： A23L1/05 , A23L1/0522 , A23L1/056 , A23L1/40 , A23L23/10 , A23L29/20 , A23L29/212 , A23L29/275 , A23V2002/00
摘要： A food product comprising: ⋅ starch, ⋅ from 15 to 50 wt% of fat, wherein the total amount of salt, monosodium glutamate and sugar taken together is less than 5 wt%, wherein the product is in the form of a paste and wherein the product has a density of between 0.6 and 1.0kg/l at 20 °C.
摘要翻译： 1.一种食品，其特征在于，包括：·淀粉，·15〜50重量％的脂肪，其中，盐，味精和谷氨酸钠的总量少于5重量％，其中，所述产品为糊状，该产品在20℃下的密度为0.6-1.0kg / l。

6. 发明申请

WO2013004753A3 COMPOSITION WITH A YOGURT-LIKE TEXTURE 审中-公开
标题翻译：组成与YOGURT样式纹理
公开(公告)号：WO2013004753A3
公开(公告)日：2013-10-24
申请号：PCT/EP2012063050
申请日：2012-07-04
申请人： GERVAIS DANONE SA , DANONE GMBH , BRIEGLEB CHRISTOPH , CHIOTELLI ELENI , KRAEMER EVELYN , LYOTHIER ARNAUD
发明人： BRIEGLEB CHRISTOPH , CHIOTELLI ELENI , KRAEMER EVELYN , LYOTHIER ARNAUD
IPC分类号： A23L1/01 , A23L1/05 , A23L1/10 , A23L1/305 , A23L1/48
CPC分类号： A23L1/05 , A23L5/13 , A23L7/10 , A23L29/20 , A23L33/185
摘要： The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.
摘要翻译：本发明涉及可以替代酸奶的组合物。组合物包含水，米浓缩物，谷物粉，植物蛋白源和增稠剂。

7. 发明申请

WO2013004753A2 COMPOSITION WITH A YOGURT-LIKE TEXTURE 审中-公开
标题翻译：具有酸奶般的纹理的组合物
公开(公告)号：WO2013004753A2
公开(公告)日：2013-01-10
申请号：PCT/EP2012/063050
申请日：2012-07-04
申请人： COMPAGNIE GERVAIS DANONE , Danone GmbH , BRIEGLEB, Christoph , CHIOTELLI, Eleni , KRÄMER, Evelyn , LYOTHIER, Arnaud
发明人： BRIEGLEB, Christoph , CHIOTELLI, Eleni , KRÄMER, Evelyn , LYOTHIER, Arnaud
CPC分类号： A23L1/05 , A23L5/13 , A23L7/10 , A23L29/20 , A23L33/185
摘要： The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.
摘要翻译：本发明涉及可代替酸奶的组合物。该组合物包含水，米浓缩物，谷物面粉，植物蛋白质来源和增稠剂。

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