-
公开(公告)号：US5079017A
公开(公告)日：1992-01-07
申请号：US239789
申请日：1988-09-01
Applicant: Teh-Kuei Chen , John S. Tandy
Inventor： Teh-Kuei Chen , John S. Tandy
CPC classification number: A23L27/201
Abstract: Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.
-
2.发明申请Animal food palatability enhancer and method of use and manufacture thereof 审中-公开动物食品可口性增强剂及其使用和制造方法公开(公告)号：US20050276881A1
公开(公告)日：2005-12-15
申请号：US11114334
申请日：2005-04-26
Applicant: Teh-Kuei Chen , Nayankumar Trivedi
Inventor： Teh-Kuei Chen , Nayankumar Trivedi
CPC classification number: A23K50/42 , A23K10/30 , A23K20/10 , A23K20/121 , A23K20/158 , A23K50/40
Abstract: An animal food composition comprises a basal animal food composition and a catnip palatability enhancer such as catnip, catnip oil, matatabi, an extract of matatabi, nepetalactone, an active analog of nepetalactone, an active component of catnip other than nepetalactone, or a combination comprising one or more of the foregoing catnip palatability enhancers. The catnip palatability enhancer may be in the form of a flavor composition. A method of enhancing the palatability of a cat food composition comprises adding the catnip palatability enhancer to the cat food composition.
Abstract translation: 一种动物食品组合物包含基础动物食物组合物和猫咪可口性增强剂，例如猫，猫油，matatabi，matatabi提取物，荆芥内酯，荆芥内酯的活性类似物，除荆芥内酯以外的catnip的活性成分，或包含 一种或多种前述的猫咪可口性增强剂。 猫咪可口性增强剂可以是风味组合物的形式。 提高猫食组合物适口性的方法包括将猫咪适口性增强剂加入到猫食组合物中。
-
公开(公告)号：US5811149A
公开(公告)日：1998-09-22
申请号：US920693
申请日：1997-08-29
Applicant: Teh-Kuei Chen , John Stewart Tandy
Inventor： Teh-Kuei Chen , John Stewart Tandy
CPC classification number: C11C3/08 , A23L27/201 , A23L27/215 , A23L27/26 , C11C3/006
Abstract: Flavorants are obtained by collecting differing volatile fractions evolved over differing periods of time from at least one fatty acid into which oxygen is introduced while being heated to a temperature of from 150.degree. C. to 475.degree. C.
Abstract translation: 调味剂是通过收集在不同时间段内从至少一种脂肪酸中放出的不同挥发性成分而获得的，当加热至150℃至475℃的温度时，引入氧气。
-
Patent Agency Ranking
公开(公告)号：US5304648A
公开(公告)日：1994-04-19
申请号：US953466
申请日：1992-09-29
Applicant: Teh-Kuei Chen
Inventor： Teh-Kuei Chen
IPC: C07D241/12 , C07D405/04 , C07D405/06 , C07D241/02
CPC classification number: C07D241/12 , C07D405/06
Abstract: Pryrazine compounds are obtained by reacting ammonium ions, an aldehyde, and a 1-hydroxy-2-ketone by heating and refluxing an aqueous medium containing the same wherein at least the ketone is introduced dropwise to obtain a reaction medium containing pyrazine compounds, and after which, the pyrazine compounds are isolated from the reaction medium.
Abstract translation: 通过加热和回流含有其的水性介质，通过使铵离子，醛和1-羟基-2-酮反应获得，其中至少滴入酮以获得含有吡嗪化合物的反应介质，并且之后 其中吡嗪化合物与反应介质分离。
-
公开(公告)号：US5158795A
公开(公告)日：1992-10-27
申请号：US693332
申请日：1991-04-29
Applicant: Teh-Kuei Chen , John S. Tandy
Inventor： Teh-Kuei Chen , John S. Tandy
IPC: A23L27/20
CPC classification number: A23L27/201
Abstract: Flavorants are obtained by collecting at least one of differing volatile fractions evolved over differing periods of time from a liquid pool of at least one fat or one oil and mixtures thereof into which oxygen is introduced while being heated to a temperature of from 300.degree. C. to 475.degree. C.
Abstract translation: 调味剂是通过收集在不同时间段内从至少一种脂肪或一种油的液体池和其混合物中放出的不同挥发性成分中的至少一种而获得的，当加热至300℃时，引入氧气。 至475℃
-
公开(公告)号：US5104672A
公开(公告)日：1992-04-14
申请号：US696285
申请日：1991-04-26
Applicant: Teh-Kuei Chen , John S. Tandy
Inventor： Teh-Kuei Chen , John S. Tandy
CPC classification number: C11C3/08 , A23L27/201 , A23L27/215 , A23L27/26 , C11C3/006
Abstract: Flavoring compositions are prepared by heating at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. in the presence of oxygen.
Abstract translation: 通过在氧存在下，在150℃至475℃的温度下加热至少一种脂肪酸来制备调味组合物。
-
公开(公告)号：US4766209A
公开(公告)日：1988-08-23
申请号：US837718
申请日：1986-03-10
Applicant: Teh-Kuei Chen , Dorothy J. Muffett , Karen G. Tandy
Inventor： Teh-Kuei Chen , Dorothy J. Muffett , Karen G. Tandy
CPC classification number: C07H5/06
Abstract: Carbonating agents are prepared by reacting bicarbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solution to form glucoasamine bicarbonate or galactosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the carbonated beverage.
Abstract translation: 碳酸化剂通过碳酸氢根离子与水溶液中的氨基葡萄糖胺或半乳糖胺的氨基部分反应而形成葡萄糖胺碳酸氢盐或半乳糖胺碳酸氢盐。 然后通过干燥分离碳酸氢盐。 所得到的干燥的2-氨基糖碳酸氢盐在室温下是稳定的，可用作碳酸化剂。 它可以与其他成分一起使用以形成干饮料混合物。 当再水合时，2-氨基糖碳酸氢盐释放二氧化碳，另外赋予碳酸饮料温和的甜味。
-
公开(公告)号：US06225471B1
公开(公告)日：2001-05-01
申请号：US07851810
申请日：1992-03-16
Applicant: Teh-Kuei Chen
Inventor： Teh-Kuei Chen
IPC: C07D24112
CPC classification number: C07D241/12
Abstract: Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, separating solid material from the pH-adjusted reacted mixture, adding water to the separated solid material to form a solution, allowing product to crystallyze from the solution and then collecting the crystalline product. Alternatively, the reactants may be heated, refluxed and sublimed to collect the pyrazine reaction product on a cooled sublimation collection surface.
Abstract translation: 通过加热和回流含铵化合物和至少一种偶姻化合物的水性混合物来制备烷基吡嗪化合物。 反应产物可以通过调节反应混合物的pH，从pH调节的反应混合物中分离固体物质，向分离的固体物质中加入水形成溶液，使产物从溶液中水解，然后再从反应混合物中分离出来 收集结晶产品。 或者，反应物可以被加热，回流和升华，以在冷却的升华收集表面上收集吡嗪反应产物。
-
-
-
-
-
-
-
Search Results
8
records
(took 0.015 seconds)
