公开(公告)号：US5635588A

公开(公告)日：1997-06-03

申请号：US501040

申请日：1995-12-20

Applicant: Johan I. Eshuis ,  Johannes A. Laan ,  Ronald P. Potman

Inventor： Johan I. Eshuis ,  Johannes A. Laan ,  Ronald P. Potman

IPC: B01J29/08 ,  C08G65/10 ,  C08G65/16 ,  C08G65/34

CPC classification number: C08G65/34 ,  B01J29/084 ,  C08G65/10 ,  C08G65/16

Abstract: Disclosed herein is a process wherein glycerol, glycidol or 2,2-dimethyl-1,3-dioxolane-4-methanol is polymerized in the presence of an acid zeolite having an average pore size of at least 0.6 nanometer at 150.degree.-250.degree. C. At least 50 wt. % of cyclic polymers are obtained.

Abstract translation: PCT No.PCT / EP94 / 00318 Sec。 371 1995年12月20日第 102（e）日期1995年12月20日PCT 1994年2月3日提交PCT公布。 第WO94 / 18259号公报 日期1994年8月18日在此公开的是其中甘油，缩水甘油或2,2-二甲基-1,3-二氧戊环-4-甲醇在平均孔径为至少0.6纳米的酸性沸石存在下聚合的方法 150℃〜250℃。 获得％的环状聚合物。

公开(公告)号：US5326861A

公开(公告)日：1994-07-05

申请号：US964243

申请日：1992-10-21

Applicant: Stephen A. Madison ,  Jean H. Koek ,  Johan J. W. Eshuis ,  Ronald P. Potman

Inventor： Stephen A. Madison ,  Jean H. Koek ,  Johan J. W. Eshuis ,  Ronald P. Potman

IPC: C07D255/02 ,  C07D255/00

CPC classification number: C07D255/02

Abstract: An improved process for preparing triazacyclo compounds and, in particular, 1,4,7-tritosyl-1,4,7-triazyacyclononane. The process involves reacting a diethylenetriamine triarylsulphonate with a cyclising agent selected from the group consisting of diaryl sulphonates, dialkyl sulphonates, ethylene dibromide, ethylene dichloride and diacetylglycol in the presence of ultrasound.

Abstract translation: 一种制备三氮杂环化合物，特别是1,4,7-三硝基-1,4,7-三氮杂环壬烷的改进方法。 该方法包括在超声波存在下使二芳基三胺三芳基磺酸酯与选自二芳基磺酸盐，二烷基磺酸盐，二溴乙烷，二氯乙烷和二乙酰基二醇的环化剂反应。

公开(公告)号：US5043180A

公开(公告)日：1991-08-27

申请号：US454334

申请日：1989-12-21

Applicant: Petrus G. M. Haring ,  Ronald P. Potman

Inventor： Petrus G. M. Haring ,  Ronald P. Potman

IPC: A23C15/14 ,  A23C15/16 ,  A23D7/005 ,  A23D7/015 ,  A23L9/20 ,  A23L27/20

CPC classification number: A23C15/16 ,  A23C15/14 ,  A23D7/0056 ,  A23D7/015 ,  A23L27/201 ,  A23L9/22

Abstract: The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products.Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:(a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*,(b) keeping the composition, in the presence of water, at a temperature of more than 50.degree. C. and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week. The present process may not only beneficially be employed in the preparation of flavor concentrates from a butterfat containing composition but also by the oxidation of materials containing animal and/or vegetable fat.Other aspects of the present invention are a process for flavoring food products and a flavored food product obtainable by such a process.

公开(公告)号：US5288509A

公开(公告)日：1994-02-22

申请号：US383337

申请日：1989-07-24

Applicant: Ronald P. Potman ,  Johannes Wesdorp

Inventor： Ronald P. Potman ,  Johannes Wesdorp

IPC: A23L1/229 ,  A23L1/28 ,  A23L1/30 ,  C12N1/06 ,  C12N1/16 ,  C12P19/32

CPC classification number: C12N1/06 ,  A23L33/145 ,  C12P19/32

Abstract: The invention relates to a method for the preparation of a yeast by degrading yeast with enzymes having RNA degrading activity leading to 5'-ribonucleotides, wherein oxidizing conditions are maintained during the enzymatic degradation. Preferably the proteolytic degradation is carried out under anaerobic conditions, and the RNA degrading activity leading to 5'-ribonucleotides under oxidizing conditions, such as an oxygen saturated incubation medium. The invention also relates to the yeast extract obtained, to the use of the yeast extract and to a flavouring and a food composition comprising it.

Abstract translation: 本发明涉及通过使具有导致5'-核糖核苷酸的RNA降解活性的酶降解酵母来制备酵母的方法，其中在酶降解过程中维持氧化条件。 优选蛋白水解降解在厌氧条件下进行，并且在氧化条件下导致5'-核糖核苷酸的RNA降解活性，例如氧饱和温育培养基。 本发明还涉及获得的酵母提取物，使用酵母提取物和调味剂以及包含其的食品组合物。

公开(公告)号：US5274147A

公开(公告)日：1993-12-28

申请号：US909358

申请日：1992-07-06

Applicant: Judith Kerschner ,  Jean H. Koek ,  Ronald P. Potman ,  Lodewijk Van der Wolf

Inventor： Judith Kerschner ,  Jean H. Koek ,  Ronald P. Potman ,  Lodewijk Van der Wolf

IPC: C07F13/00 ,  B01J31/22

CPC classification number: C07F13/005

Abstract: A process for preparing a dinuclear manganese complex of formula (A) ##STR1## wherein: Mn represents manganese in the III or IV oxidation state, each X is independently a co-ordinating or bridging species selected from H.sub.2 O, O.sub.2.sup.-, O.sup.2-, OH.sup.-, SH.sup.-, S.sup.2-,>S=O, Cl.sup.-, N.sub.3.sup.-, SCN.sup.-, N.sup.3-, RCOO.sup.-, NH.sub.2.sup.- and NR.sub.3 where R is hydrogen, alkyl or aryl (optionally substituted);L is a ligand which is an organic molecule containing at least three nitrogen atoms which coordinate to a manganese centre; Z represents the charge of the complex and is an integer which may be positive or negative;Y is a monovalent or multivalent counter-ion leading to charge neutrality, which is dependent upon the charge Z of the complex; andq=z/[charge Y], the process comprising the steps of:(i) reacting an Mn(II) salt with at least an equivalent amount of a compound comprising the ligand L to form said manganese complex characterised in that the reaction is carried out in a non-aqueous solvent; and(ii) optionally, oxidising the manganese complex formed in step (i) with an oxidising agent.

公开(公告)号：US5271949A

公开(公告)日：1993-12-21

申请号：US948628

申请日：1992-09-21

Applicant: Petrus G. Haring ,  Ronald P. Potman

Inventor： Petrus G. Haring ,  Ronald P. Potman

IPC: A23L27/20 ,  A23L1/226

CPC classification number: A23L27/201

Abstract: The present invention relates to a process for preparing a flavour concentrate, involving the steps of:(a) mildly oxidising triglyceride fat, and(b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%.It was found that flavour concentrates of improved quality are obtained if prior to or simultaneously with the hydrolysis of triglyceride fat, said fat is mildly oxidised.

Abstract translation: 本发明涉及一种制备风味浓缩物的方法，其包括以下步骤：（a）温和地氧化甘油三酯脂肪，和（b）将甘油三酯脂肪水解至超过10％的水解度。 发现如果在甘油三酸酯脂肪的水解之前或同时，获得质量提高的风味浓缩物，所述脂肪被轻度氧化。

公开(公告)号：US5246718A

公开(公告)日：1993-09-21

申请号：US833270

申请日：1992-02-10

Applicant: Petrus G. M. Haring ,  Petrus M. T. De Kok ,  Ronald P. Potman ,  Johannes J. Wesdorp

Inventor： Petrus G. M. Haring ,  Petrus M. T. De Kok ,  Ronald P. Potman ,  Johannes J. Wesdorp

IPC: A23L1/015 ,  A23L1/09 ,  C08B30/00 ,  C12P21/06

CPC classification number: C12Y304/11011 ,  A23L29/35 ,  A23L5/25 ,  C08B30/00 ,  C12P21/06

Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.