公开(公告)号：US10226063B2

公开(公告)日：2019-03-12

申请号：US14872533

申请日：2015-10-01

Applicant: The United States of America, as Represented by the Secretary of Agriculture ,  AgriFiber Solutions, LLC

Inventor： Madhav P. Yadav ,  Kyle A. Hanah ,  Madhuvanti S. Kale

IPC: A23L1/0534 ,  A23L29/00 ,  A23L29/219 ,  A23L29/238 ,  A23L29/25 ,  A23L33/22

Abstract: Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and 1% solution viscosity of up to 10 mPa·s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa·s).

公开(公告)号：US10117447B1

公开(公告)日：2018-11-06

申请号：US14216551

申请日：2014-03-17

Applicant: The United States of America, as represented by the Secretary of Agriculture ,  DOW Global Technologies LLC

Inventor： Bor-Sen Chiou ,  Syed H Imam ,  Wallace H Yokoyama ,  Stephanie K Lynch

IPC: C08B15/00 ,  C08B31/00 ,  A23L1/0534 ,  A23P1/12 ,  C08B11/00

Abstract: A method for and product of the low temperature extrusion of food grade HPMC by sequential addition of powdered HPMC with or without starch is disclosed herein.

公开(公告)号：US09848626B2

公开(公告)日：2017-12-26

申请号：US14774520

申请日：2014-03-04

Applicant: Tate & Lyle Ingredients Americas LLC

Inventor： Shiji Shen ,  Andrew Joseph Hoffman ,  Rohit A. Medhekar ,  Susan Matthew ,  Richard Armentrout

IPC: A23L1/0534 ,  A23L1/30 ,  C08B30/10 ,  C08B37/00 ,  A23L2/52 ,  A23L33/105

CPC classification number: A23L33/105 ,  A23L2/52 ,  A23V2002/00 ,  C08B30/10 ,  C08B37/0057 ,  C08B37/006

Abstract: A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction.

公开(公告)号：US09414622B2

公开(公告)日：2016-08-16

申请号：US13179187

申请日：2011-07-08

Applicant: Ricardo Pereyra ,  William Mutilangi

Inventor： Ricardo Pereyra ,  William Mutilangi

IPC: A23L2/00 ,  A23L2/02 ,  A23L2/52 ,  A23C9/152 ,  A23C9/154 ,  A23L1/0534 ,  A23L1/054 ,  A23L1/10 ,  A23L2/62

CPC classification number: A23L2/52 ,  A23C9/152 ,  A23C9/1544 ,  A23L2/02 ,  A23L2/62 ,  A23L7/10 ,  A23L29/262 ,  A23L29/27 ,  A23L29/272 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/5054 ,  A23V2250/51082 ,  A23V2250/628 ,  A23V2250/5424

Abstract: A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Abstract translation: 一种用于含有羧甲基纤维素（CMC），黄原胶和结冷胶的全谷物饮料的稳定剂系统。 在本发明的一个方面，稳定剂体系包括约5至20％的结冷胶，约1至10％的黄原胶和约50至90％的CMC。 稳定剂系统可以用于基于乳的或基于果汁的全谷物饮料中。

公开(公告)号：US20160106127A1

公开(公告)日：2016-04-21

申请号：US14737762

申请日：2015-06-12

Applicant: KEITH GRAHAM PICKFORD

Inventor： KEITH GRAHAM PICKFORD

IPC: A23L1/176 ,  A23L1/315 ,  A23L1/00 ,  A23L1/053 ,  A23L1/0534

CPC classification number: A23P10/25 ,  A23L3/005 ,  A23L3/025 ,  A23L7/157 ,  A23L13/57 ,  A23L29/25 ,  A23L29/262 ,  A23P20/12 ,  A23P30/25 ,  A23V2002/00

Abstract: A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

Abstract translation: 通过包括将水性面粉混合物添加到挤出机中的方法制造碎屑，通过挤出机部分地挤出含水混合物，在水性混合物的挤出开始下游的一点加入水性胶凝剂，通过 挤出机以在挤出机中形成水性混合物和水性胶凝剂的混合物，并在大于100℃的温度下挤出所得混合物以形成挤出物。 允许挤出物膨胀，干燥和研磨以形成碎屑，其具有特别适合用于冷冻可微波烹饪食品的防潮性能。

公开(公告)号：US09278110B2

公开(公告)日：2016-03-08

申请号：US14672619

申请日：2015-03-30

Applicant: UNITED PHARMACEUTICALS

Inventor： Jonathan Albert Margossian ,  Nicolas Pradeau ,  Yannick Fallourd

IPC: A61K36/00 ,  A61K31/732 ,  A23L1/0524 ,  A23L1/0526 ,  A23L1/0534 ,  A23L1/054 ,  A23L1/29 ,  A23L1/308 ,  A61K31/717 ,  A61K31/723

CPC classification number: A61K31/732 ,  A23L29/231 ,  A23L29/238 ,  A23L29/262 ,  A23L29/27 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/717 ,  A61K31/723 ,  A23V2200/244 ,  A23V2250/50724 ,  A23V2250/5086

Abstract: The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastro-oesophageal reflux phenomena affecting a subject. Anti-regurgitation and/or anti-reflux infant formulas and milks intended for feeding newborn babies, infants and young children are more particularly described.

公开(公告)号：US09266970B2

公开(公告)日：2016-02-23

申请号：US13875819

申请日：2013-05-02

Applicant: Shin-Etsu Chemical Co., Ltd.

Inventor： Rumiko Itoh ,  Mitsuo Narita ,  Miyuki Fukasawa

IPC: C08B11/193 ,  A21D2/18 ,  A21D13/00 ,  A21D13/04 ,  A21D13/06 ,  A23C20/02 ,  A23L1/0534 ,  A23L1/187 ,  A23L1/216 ,  A23L1/217 ,  C08B1/08 ,  C08L1/28

CPC classification number: C08B11/193 ,  A21D2/188 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/38 ,  A21D13/40 ,  A23C20/025 ,  A23L9/12 ,  A23L19/13 ,  A23L19/18 ,  A23L29/262 ,  C08B1/08 ,  C08L1/284

Abstract: Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.

Abstract translation: 本发明提供具有高热凝胶化温度和高热凝胶强度的羟丙基甲基纤维素及其制备方法和包含羟丙基甲基纤维素的食品。 更具体地，提供了平均取代度为每个葡萄糖单元为1.0-2.0的羟丙基甲基纤维素，羟基丙氧基的平均取代度为每个葡萄糖单元为0.05-0.4，A / B为0.305以上，其中 A表示在不含羟基丙氧基取代羟基的葡萄糖单元中6位的碳上直接取代的羟基的取代度，B表示每个葡萄糖单元的甲氧基的取代度，A / B表示A除以B的值。

公开(公告)号：US20160015058A1

公开(公告)日：2016-01-21

申请号：US14771932

申请日：2014-04-08

Applicant: DOW GLOBAL TECHNOLOGIES LLC

Inventor： Puspendu Deo ,  Roland Adden ,  Matthias Knarr ,  Robert L. Sammler ,  Kathryn Brown

IPC: A23L1/0534 ,  A23L1/308 ,  A61K31/717 ,  A23L1/29

CPC classification number: A23L33/24 ,  A23L29/262 ,  A23L33/30 ,  A23V2002/00 ,  A61K31/717

Abstract: An aqueous solution comprising (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, is produced by i) mixing the methylcellulose with an aqueous liquid comprising one or more mono-, di- and/or oligosaccharides at a shear rate of at least 1000 s−1 or ii) mixing one or more mono-, di- and/or oligosaccharides with the methylcellulose and/or an aqueous liquid before, simultaneously with or after mixing the methylcellulose with the aqueous liquid at a shear rate of at least 1000 s−1.

Abstract translation: 一种水溶液，其包含（a）一种或多种单糖，二糖和/或寡糖和（b）甲基纤维素，其中所述甲基纤维素具有通过1-4键连接的脱水葡萄糖单元，其中脱水葡萄糖单元的羟基被甲基取代， s23 / s26为0.36以下，通过i）以至少1000s -1的剪切速率将甲基纤维素与包含一种或多种单糖，二糖和/或寡糖的水性液体混合，或ii）将一 或更多的单 - ，二 - 和/或寡糖与甲基纤维素和/或水性液体在混合甲基纤维素与水性液体之前，同时或之后以至少1000s -1的剪切速率混合。

公开(公告)号：US09095168B2

公开(公告)日：2015-08-04

申请号：US13497406

申请日：2010-09-22

Applicant: Birke Juga ,  Rebecca Lian Hwee Peng

Inventor： Birke Juga ,  Rebecca Lian Hwee Peng

IPC: A23C9/00 ,  A23C9/154 ,  A23C9/156 ,  A23C9/16 ,  A23L2/39 ,  A23L1/0534 ,  A23L2/52 ,  A23L2/60 ,  A23L2/66 ,  A23L2/68

CPC classification number: A23L2/39 ,  A23C9/1542 ,  A23C9/156 ,  A23C9/1565 ,  A23C9/16 ,  A23L2/52 ,  A23L2/60 ,  A23L2/66 ,  A23L2/68 ,  A23L29/262 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2250/02 ,  A23V2250/51082 ,  A23V2250/5424

Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.

Abstract translation: 本发明涉及酸化乳饮料粉末及其制造方法。 更具体地，本发明提供一种粉末状组合物，其可以以最小的混合加入到水中以产生含有乳的酸化水果饮料并且具有光滑的质地。 所述粉末包含：i）20-40重量％的果汁粉末; ii）50-70重量％的颗粒糖; iii）1-2重量％有机酸颗粒; iv）4-10重量％奶粉; 和v）3-4重量％的由颗粒组成的羧甲基纤维素粉末，其中所述颗粒的直径为0.5mm以下，优选为0.1mm以下。 本发明还提供了一种生产所述用于制备酸化乳饮料的粉末的方法，包括以下步骤：将颗粒状糖与羧甲基纤维素粉末干混，并将奶粉，果汁粉末和颗粒状有机酸混合到共混物中。

公开(公告)号：US08999418B2

公开(公告)日：2015-04-07

申请号：US12781853

申请日：2010-05-18

Applicant: Matthew S. Steffens ,  Roland Adden ,  Britta Huebner ,  Xiaodong Zhang

Inventor： Matthew S. Steffens ,  Roland Adden ,  Britta Huebner ,  Xiaodong Zhang

IPC: A23F5/00 ,  A21D13/06 ,  A21D10/04 ,  A21D10/00 ,  A23L1/00 ,  A23L1/01 ,  A23L1/0534

CPC classification number: A23L1/005 ,  A23L5/11 ,  A23L29/262 ,  A23P10/20 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/202 ,  A23V2250/51082 ,  A23V2250/51088

Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.

Abstract translation: 本申请描述了用于降低油炸食物的油摄取的方法，包括向包含面粉，至少一种调味料，任选的膨松剂和粒化或聚集的甲基纤维素的面糊混合物中加入水，条件是甲基纤维素已经用 足够量的羧甲基纤维素作为粘合剂，以形成面糊; 将食物与面糊接触以制备受虐食物; 炸炸的食物。