公开(公告)号：US08697150B2

公开(公告)日：2014-04-15

申请号：US12750999

申请日：2010-03-31

Applicant: Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

Inventor： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

IPC: A61K36/31 ,  A01N65/00

CPC classification number: A61K36/31 ,  C12P11/00 ,  C12P13/00 ,  C12Y302/01147

Abstract: A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

Abstract translation: 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。

公开(公告)号：US08277865B2

公开(公告)日：2012-10-02

申请号：US12070031

申请日：2008-02-14

Applicant: Paul Ralph Bunke ,  Athula Ekanayake ,  Priscilla G Hammond ,  Robert Lawrence Prosise ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

Inventor： Paul Ralph Bunke ,  Athula Ekanayake ,  Priscilla G Hammond ,  Robert Lawrence Prosise ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

IPC: A23L1/0522 ,  A23L1/217

CPC classification number: A23L19/11 ,  A23L7/126 ,  A23L7/13 ,  A23L19/09

Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract translation: 包含约15％至约60％植物材料的小吃片; 约40％至约65％的由选自木薯，稻米及其混合物的材料制成的淀粉材料; 约0.1％至约3.0％的水; 和约1％至约20％的任选成分。 至少约40％的淀粉材料被预胶化。 小吃片可以通过将植物材料和干燥成分与水混合而形成面团，然后进行片状化，干燥而不使用加热挤出机，形成半成品，将其煮熟以形成小吃片。

公开(公告)号：US08277859B2

公开(公告)日：2012-10-02

申请号：US13305850

申请日：2011-11-29

Applicant: Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li ,  Gerhard Norbert Zehenbauer ,  Paul Ralph Bunke

Inventor： Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li ,  Gerhard Norbert Zehenbauer ,  Paul Ralph Bunke

IPC: A23L3/34

CPC classification number: A23B4/24 ,  A23B4/20 ,  A23B7/154 ,  A23B7/157 ,  A23L3/3472 ,  A23L3/3526 ,  A23L3/3535 ,  A23L3/358

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract translation: 一种用于保存固体食品的组合物，其包含湿敏性异硫氰酸酯化合物和吸湿性载体，其中所述组合物基本上不含山梨酸，苯甲酸及其盐。 还公开了含有上述防腐剂组合物的固体食品和保存固体食品的方法，包括以下步骤：向固体食品中加入湿敏异硫氰酸酯，并将所得产品在降低的温度下储存。

公开(公告)号：US08178141B2

公开(公告)日：2012-05-15

申请号：US11044251

申请日：2005-01-27

Applicant: Athula Ekanayake ,  Paul Ralph Bunke

Inventor： Athula Ekanayake ,  Paul Ralph Bunke

IPC: B65D81/26

CPC classification number: B01J20/2805 ,  A23F5/105 ,  B01J20/041 ,  B01J20/3021 ,  B01J23/34 ,  B01J23/80 ,  B01J23/83 ,  B01J23/8892 ,  B01J2220/42 ,  B65D81/266

Abstract: Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.

Abstract translation: 用于吸收由密封容器中包装的焙炒咖啡释放的气体的制品和方法。

公开(公告)号：US20110244078A1

公开(公告)日：2011-10-06

申请号：US12751015

申请日：2010-03-31

Applicant: Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

Inventor： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

IPC: A23L1/221 ,  A23L1/28 ,  A23L1/30 ,  A23L2/00 ,  A23L3/3463

CPC classification number: A23L2/52 ,  A23L27/18

Abstract: A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard flour, wherein the mustard flour is substantially free of sinalbin.

Abstract translation: 一种白芥末精油，按重量计含有约30％至约35％的异硫氰酸4-羟基苄酯。 含有约30％至约80％重量的异硫氰酸4-羟基苄酯的富含白芥末精油。 食品或饮料产品可以包括富集的白芥精油。 一种含有芥末面粉的面粉，其中芥子粉基本上不含锡胺。

公开(公告)号：US20080187642A1

公开(公告)日：2008-08-07

申请号：US12012319

申请日：2008-02-01

Applicant: Athula Ekanayake ,  Paul Ralph Bunke ,  Priscilla G. Hammond ,  Robert Lawrence Prosise ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

Inventor： Athula Ekanayake ,  Paul Ralph Bunke ,  Priscilla G. Hammond ,  Robert Lawrence Prosise ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

IPC: A21D13/00

CPC classification number: A23L19/09 ,  A23L7/13 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2200/332 ,  A23V2200/12 ,  A23V2250/21 ,  A23V2250/5118

Abstract: A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip is made by combining dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract translation: 包含约10％至约50％脱水果实材料的小吃片; 可选燕麦片; 约30％至约90％的由选自木薯，稻米及其混合物的材料制成的淀粉材料; 约0.1％至约5.0％的水; 和约1％至约20％的任选成分。 至少约40％的淀粉材料可以预胶化。 小吃片通过将干燥成分与水混合以形成面团制成，然后将其压片，干燥而不使用加热挤出机以形成半成品，将其煮熟以形成小吃片。

公开(公告)号：US06376005B2

公开(公告)日：2002-04-23

申请号：US09291888

申请日：1999-04-14

Applicant: John Robert Bunger ,  Athula Ekanayake

Inventor： John Robert Bunger ,  Athula Ekanayake

IPC: A23F300

CPC classification number: A23L2/44 ,  A23C9/1542 ,  A23C9/1585 ,  A23L3/34635 ,  A23L3/3499 ,  A23L3/3508

Abstract: Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Abstract translation: 抗微生物组合包含山梨酸防腐剂，游霉素和二碳酸二烷基酯，其水平低于这些抗微生物剂的每一种的味觉阈值，但是这种组合对食品腐败微生物有效。 这些抗微生物组合可用于处理饮料，特别是稀释汁饮料，钙强化饮料，含有茶固体的饮料，以及含有乳固体和蛋白质的饮料，以及其它酸化，高水分活性的食品和饮料产品如奶酪，香肠， 易于传播的结霜，色拉调味品，蛋黄酱等，易受食品腐败微生物的侵害，包括酵母，例如接合酵母属（Zygosaccharomyces bailii）。

公开(公告)号：US6063428A

公开(公告)日：2000-05-16

申请号：US606907

申请日：1996-02-26

Applicant: Athula Ekanayake ,  John Robert Bunger ,  Marvin Joseph Mohlenkamp, Jr.

Inventor： Athula Ekanayake ,  John Robert Bunger ,  Marvin Joseph Mohlenkamp, Jr.

IPC: A23L2/02 ,  A23F3/14 ,  A23F3/16 ,  A23F3/20 ,  A23L2/56 ,  A23L2/60 ,  A23L2/70 ,  A23L27/30 ,  B01D61/02 ,  A23F3/00

CPC classification number: B01D61/027 ,  A23F3/163 ,  A23F3/20 ,  A23F3/205 ,  A23L2/56 ,  A23L2/60 ,  A23L27/32 ,  B01D2325/20

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract translation: 绿茶提取物具有改善的清晰度和颜色。 这些提取物通过用一定量的有效除去提取物中存在的金属阳离子的食品级阳离子交换树脂处理绿茶提取物而获得。 然后处理的提取物接触纳滤膜，而处理的提取物的温度为约100至约140°F（约37.8至约60℃），以提供过滤的绿茶提取物作为渗透物。 这些绿茶提取物可以包含在各种饮料中，并且特别可用于抑制饮食饮料中阿斯巴甜的特征回味。

公开(公告)号：US6056984A

公开(公告)日：2000-05-02

申请号：US371557

申请日：1999-08-10

Applicant: Athula Ekanayake ,  Paul Ralph Bunke ,  Kenneth Thomas Smith

Inventor： Athula Ekanayake ,  Paul Ralph Bunke ,  Kenneth Thomas Smith

IPC: A23L2/00 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23F5/36 ,  A23L1/00 ,  A23L1/24 ,  A23L1/39 ,  A23L2/38 ,  A23L2/395 ,  A23L2/68 ,  B65D85/00

CPC classification number: A23L2/68 ,  A21D10/00 ,  A21D10/002 ,  A21D13/08 ,  A23L2/38 ,  A23L2/395 ,  A23L23/00 ,  A23L27/60 ,  A23L5/55

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract translation: 保质期完全预混，分成两个或多个组分。 组分是化学和微生物稳定的。 至少一种组分是pH大于4.5的高水活性液体组分。 当组合时，组分提供了形成未煮过的混合物或食品和饮料产品所需的所有成分。

公开(公告)号：US08475862B2

公开(公告)日：2013-07-02

申请号：US13249398

申请日：2011-09-30

Applicant: Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li ,  Gerhard Norbert Zehenbauer ,  Paul Ralph Bunke

Inventor： Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li ,  Gerhard Norbert Zehenbauer ,  Paul Ralph Bunke

IPC: A23L3/34

CPC classification number: A23B4/20 ,  A23B4/24 ,  A23B7/154 ,  A23B7/157 ,  A23L3/3472 ,  A23L3/3526 ,  A23L3/3535 ,  A23L3/358

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract translation: 一种用于保存固体食品的组合物，其包含湿敏性异硫氰酸酯化合物和吸湿性载体，其中所述组合物基本上不含山梨酸，苯甲酸及其盐。 还公开了含有上述防腐剂组合物的固体食品和保存固体食品的方法，包括以下步骤：向固体食品中加入湿敏异硫氰酸酯，并将所得产品在降低的温度下储存。