公开(公告)号：US12053008B2

公开(公告)日：2024-08-06

申请号：US17454628

申请日：2021-11-12

申请人： AJINOMOTO CO., INC.

发明人： Allison Dobrich

IPC分类号： A23L5/10 ,  A21D2/18 ,  A21D13/047 ,  A21D13/31 ,  A23L3/36 ,  A23L7/109

CPC分类号： A23L5/15 ,  A21D2/188 ,  A21D13/047 ,  A21D13/31 ,  A23L3/363 ,  A23L5/13 ,  A23L7/11 ,  A23V2002/00

摘要： A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

公开(公告)号：US20240188608A1

公开(公告)日：2024-06-13

申请号：US18440103

申请日：2024-02-13

申请人： ZERO EGG LTD.

发明人： Amiel DAVID

IPC分类号： A23L15/00 ,  A21D2/02 ,  A21D2/18 ,  A21D2/26 ,  A21D13/045 ,  A21D13/064 ,  A23L11/00 ,  A23L29/256 ,  A23L29/262 ,  A23L33/145 ,  A23L33/185 ,  A23L33/24

CPC分类号： A23L15/35 ,  A21D2/02 ,  A21D2/183 ,  A21D2/188 ,  A21D2/266 ,  A21D13/045 ,  A21D13/064 ,  A23L11/07 ,  A23L29/256 ,  A23L29/262 ,  A23L33/145 ,  A23L33/185 ,  A23L33/24 ,  A23V2002/00

摘要： The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

公开(公告)号：US20230381086A1

公开(公告)日：2023-11-30

申请号：US18209925

申请日：2023-06-14

申请人： Renmatix, Inc.

发明人： Stephen Herbert Harris ,  Matyas Kosa ,  Charles Sebastian Sanderson ,  Marie Jane Chorley ,  Derek Alexander Carlson ,  Jeremy R. Austin ,  Konstantinos M. Lahanas ,  Frederick J. Moesler ,  David Lee Breeden ,  Orlando Jose D'Elia

IPC分类号： A61K8/73 ,  A01N43/16 ,  A61Q19/10 ,  A61Q17/04 ,  A61Q19/00 ,  A61K31/60 ,  A61K47/38 ,  A61P17/10 ,  A23L33/10 ,  A23L27/60 ,  A21D2/18 ,  A21D13/066 ,  A21D13/068 ,  A23L7/109 ,  A23D7/005 ,  A23D7/015 ,  A23D9/007 ,  A23G9/34 ,  A23L13/40 ,  C10M145/40 ,  A21D13/047 ,  A61K9/10 ,  A23L29/262 ,  A61K8/02

CPC分类号： A61K8/731 ,  A01N43/16 ,  A61Q19/10 ,  A61Q17/04 ,  A61Q19/007 ,  A61K31/60 ,  A61K47/38 ,  A61P17/10 ,  A23L33/10 ,  A23L27/60 ,  A21D2/188 ,  A21D13/066 ,  A21D13/068 ,  A23L7/109 ,  A23D7/0056 ,  A23D7/015 ,  A23D9/007 ,  A23G9/34 ,  A23L13/426 ,  C10M145/40 ,  A21D13/047 ,  A61K9/10 ,  A23L29/262 ,  A23D7/0053 ,  A23L13/422 ,  A61Q19/00 ,  A61K8/0245 ,  A23V2002/00 ,  C10M2209/12 ,  A61K2800/412 ,  A61K2800/28 ,  C10M2201/02 ,  A61K2800/10 ,  C10N2020/06

摘要： This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

公开(公告)号：US20230320384A1

公开(公告)日：2023-10-12

申请号：US17981620

申请日：2022-11-07

申请人： Gelesis, LLC

发明人： Alessandro Sannino ,  Luigi Ambrosio ,  Eyal S. Ron ,  Yishai Zohar ,  Christian Demitri

IPC分类号： A23L2/52 ,  A21D2/14 ,  A21D2/18 ,  A23G9/34 ,  A23L2/68 ,  C08B13/00 ,  C08B15/00 ,  C08J3/075 ,  C08L1/32 ,  A23L29/288 ,  A23L7/10 ,  A23L7/109 ,  A23L7/122 ,  A23L7/126 ,  A23L33/00 ,  A23L33/24 ,  A21D13/80

CPC分类号： A23L2/52 ,  A21D2/145 ,  A21D2/18 ,  A21D2/188 ,  A23G9/34 ,  A23L2/68 ,  C08B13/00 ,  C08B15/005 ,  C08J3/075 ,  C08L1/32 ,  A23L29/288 ,  A23L7/10 ,  A23L7/109 ,  A23L7/122 ,  A23L7/126 ,  A23L33/30 ,  A23L33/24 ,  A21D13/80 ,  A23V2002/00 ,  C08J2301/02 ,  C08J2301/10 ,  A61K47/38

摘要： The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

公开(公告)号：US20230232843A1

公开(公告)日：2023-07-27

申请号：US17999943

申请日：2021-05-28

申请人： CARGILL, INCORPORATED

发明人： Hannah KEENAN ,  Anneleen Trees Petra Roos VAN WYMEERSCH ,  Peter VELDS

IPC分类号： A21D2/36 ,  A21D2/18 ,  A21D2/26 ,  A21D10/00 ,  A21D13/06 ,  A23L15/00 ,  A23C11/06

CPC分类号： A21D2/36 ,  A21D2/186 ,  A21D2/268 ,  A21D2/264 ,  A21D2/188 ,  A21D10/002 ,  A21D13/06 ,  A23L15/35 ,  A23C11/06

摘要： The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

公开(公告)号：US20180255791A1

公开(公告)日：2018-09-13

申请号：US15866532

申请日：2018-01-10

申请人： BASF SE

发明人： Ralf DIENER ,  Jürgen SCHNEIDER ,  Herbert SEITER ,  Manfred SCHAEFER ,  Walther SCHMID

IPC分类号： A21D10/00 ,  A21D2/18 ,  A21D2/36 ,  A21D2/14

CPC分类号： A21D10/005 ,  A21D2/145 ,  A21D2/188 ,  A21D2/36

摘要： The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

公开(公告)号：US20180020689A1

公开(公告)日：2018-01-25

申请号：US15547373

申请日：2016-01-19

申请人： VENTA DE ESPECIALIDADES QUÍMICAS S.A.

发明人： Jordi MIRET CARCELLER ,  Alberto D. MOLINOS GÓMEZ ,  Maria Teresa BELTRÁN PINA

IPC分类号： A23D7/005 ,  A23G9/34 ,  A21D2/36 ,  A21D13/38 ,  A21D2/14 ,  A21D2/18

CPC分类号： A23D7/005 ,  A21D2/145 ,  A21D2/165 ,  A21D2/183 ,  A21D2/188 ,  A21D2/36 ,  A21D10/007 ,  A21D13/38 ,  A23D7/0053 ,  A23D7/0056 ,  A23D7/015 ,  A23G9/327 ,  A23G9/34 ,  A23L33/115

摘要： It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.

公开(公告)号：US20170347671A1

公开(公告)日：2017-12-07

申请号：US15506591

申请日：2014-08-27

申请人： General Mills, Inc.

发明人： David J. Domingues ,  Christine O'Connor ,  Susan De Werff

IPC分类号： A21D13/066 ,  A21D10/04 ,  A21D2/26 ,  A21D15/02 ,  A21D2/18

CPC分类号： A21D13/066 ,  A21D2/183 ,  A21D2/186 ,  A21D2/188 ,  A21D2/263 ,  A21D2/266 ,  A21D10/045 ,  A21D13/04 ,  A21D13/047 ,  A21D15/02 ,  A23V2002/00 ,  A23V2250/156 ,  A23V2250/2131 ,  A23V2250/5118 ,  A23V2250/60

摘要： A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.

公开(公告)号：US09668489B2

公开(公告)日：2017-06-06

申请号：US13808051

申请日：2011-06-28

申请人： Abdessamad Arrachid ,  Rodolfo De Acutis ,  Hugh Powell ,  Richard Leadbeater ,  Stephen Coe

发明人： Abdessamad Arrachid ,  Rodolfo De Acutis ,  Hugh Powell ,  Richard Leadbeater ,  Stephen Coe

IPC分类号： A21B7/00 ,  A21D8/02 ,  A21C5/00 ,  A21D2/18 ,  A21D2/26 ,  A21D6/00 ,  A21D13/50 ,  A21D13/45

CPC分类号： A21D8/025 ,  A21C5/006 ,  A21D2/188 ,  A21D2/262 ,  A21D2/263 ,  A21D2/265 ,  A21D6/00 ,  A21D13/45 ,  A21D13/50

摘要： The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

公开(公告)号：US20160338365A1

公开(公告)日：2016-11-24

申请号：US15104670

申请日：2013-12-19

申请人： DOW GLOBAL TECHNOLOGIES LLC

发明人： Dong Yun ,  Zheng Yong Yan ,  Kai Cao ,  Xiuqin Shi

IPC分类号： A21D10/00 ,  A21D2/18 ,  A21D2/22 ,  A21D8/04 ,  A21D10/02 ,  A21D2/16 ,  A21D2/26

CPC分类号： A21D10/002 ,  A21D2/16 ,  A21D2/183 ,  A21D2/188 ,  A21D2/22 ,  A21D2/265 ,  A21D8/042 ,  A21D10/02 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/51086 ,  A23V2250/51088 ,  A23V2250/5486

摘要： Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20% one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcelluloses, one or more methylcelluloses, and mixtures thereof; (b) 0.01% to 1% cellulase; (c) 5% to 30% one or more glyceride emulsifiers; (d) 0.1% to 2% one or more coenzyme selected from the group consisting of glucoamylase, α-amylase, and mixtures thereof; (e) 0.1% to 0.5% one or more antioxidant; (f) 5% to 20% one or more hydrocolloid materials; (g) 26.5% to 80% gluten. Also provided is a method of improving dough and an improved dough composition.