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公开(公告)号：US11439163B2
公开(公告)日：2022-09-13
申请号：US17423511
申请日：2019-11-19
Applicant: GNT GROUP B.V.
Inventor： Jane Lee MacDonald , Elena Leeb
IPC: A23L2/58 , A23L5/46 , A23L29/256 , A23L2/02 , A23L2/68 , A23L2/84 , C12G3/04 , A23L29/231 , A23L2/44 , A23L2/46
Abstract: 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.
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公开(公告)号：US20210227857A1
公开(公告)日：2021-07-29
申请号：US17059996
申请日：2018-03-07
Applicant: GUILIN LAYN NATURAL INGREDIENTS CORP.
Inventor： Wenguo YANG , Yongfu XIE , Yunfei SONG , Yuanyuan LI , Zhizhou JIANG
Abstract: Luo han guo juice and a preparation method thereof. The method comprises: preparing fresh luo han guo fruits, and washing and grinding the same; adding a macerating enzyme; and performing enzymolysis under an ultra-high pressure of 120-220 MPa and maintaining the pressure for 10-15 minutes.
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公开(公告)号：US20210092981A1
公开(公告)日：2021-04-01
申请号：US15733172
申请日：2018-12-07
Inventor： Mary Ann AUGUSTIN , Netsanet SHIFERAW TEREFE , Mya Myintzu HLAING
IPC: A23L2/84 , A23L2/02 , A23L5/20 , A23L5/30 , A23L33/135 , A23L2/60 , A23L33/16 , A23L33/125 , A23L27/12
Abstract: The present invention relates to methods of producing a sugar reduced product from biomass comprising treating the biomass with fermentation enzymes. In an embodiment, treating with fermentation enzymes comprises fermentation. The present invention also relates to sugar reduced products produced by such methods and methods of producing fermentation enzymes.
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公开(公告)号：US20210059279A1
公开(公告)日：2021-03-04
申请号：US16555278
申请日：2019-08-29
Applicant: Tropicana Products, Inc.
Inventor： Johnny Casasnovas , Yongsoo Chung , Juan Gonzalez , Steven Havlik , Jeffrey D. Mathews , Taehyung Yi
Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.
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公开(公告)号：US10471009B2
公开(公告)日：2019-11-12
申请号：US15515883
申请日：2015-10-01
Applicant: NOFIMA AS
Inventor： Jurgen Schrezenmeir , Svein Halvor Knutsen , Simon Ballance
Abstract: The present invention provides a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca2+, (iii) at least about 1 g/l K+, and (iii) at least about 0.1 g/l Mg2+. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
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Patent Agency Ranking
公开(公告)号：US20190239541A1
公开(公告)日：2019-08-08
申请号：US16343840
申请日：2017-10-25
Inventor： Roni SHAPIRA , Eran BALACHINSKY
Abstract: The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.
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公开(公告)号：US10301582B2
公开(公告)日：2019-05-28
申请号：US15108216
申请日：2014-12-23
Applicant: Carlsberg Breweries A/S
Inventor： Zoran Gojkovic , Pia Vaag , Arvid Garde
Abstract: The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H2O2. The invention also comprises combinations of such methods.
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78.发明授权公开(公告)号：US10231475B2
公开(公告)日：2019-03-19
申请号：US15216746
申请日：2016-07-22
Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.
Inventor： Jiming Zhang , Sixin Wang , Chuanzhu Leng , Xinfei Song , Nan Jiang , Ying Wang , Ying Yu , Yajun Sun , Rui Huang , Qingshan Zhang , Yaxu Yang , Xihong Li
Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.
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公开(公告)号：US20190000116A1
公开(公告)日：2019-01-03
申请号：US16061969
申请日：2016-11-12
Applicant: Petiva Private Limited
Inventor： Banibrata Pandey , Rahul Raju Kanumuru , Saravanakumar Iyappan , Karthikeyan Venkata Narayanan , Humaira Parveen Sheikh
Abstract: The present invention provides a process for preparing non-cariogenic, sustained energy release juice. The process comprises contacting juice with an enzyme immobilized on Duolite at 30-50° C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; and separating juice from the enzyme complex.
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公开(公告)号：US20170296468A1
公开(公告)日：2017-10-19
申请号：US15515883
申请日：2015-10-01
Applicant: NOFIMA AS
Inventor： Jurgen Schrezenmeir , Svein Halvor Knutsen , Simon Ballance
CPC classification number: A61K9/0095 , A23L2/52 , A23L2/84 , A23L33/30 , A23V2002/00 , A61K31/191 , A61K33/00 , A61K33/06 , A23V2200/306 , A23V2200/322 , A23V2200/3322 , A23V2250/04 , A23V2250/1578 , A23V2250/161 , A61K2300/00
Abstract: The present invention provides a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca2+, (iii) at least about 1 g/l K+, and (iii) at least about 0.1 g/l Mg2+. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
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