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公开(公告)号：US20240407400A1
公开(公告)日：2024-12-12
申请号：US18701668
申请日：2022-10-24
Applicant: fairlife, LLC
Inventor： Dustin Grossbier , Shakeel Ur Rehman , Timothy P. Doelman , Nicholas Adamson
Abstract: Methods for making oat compositions, such as oat-based beverages, include the steps of combining an oat flour composition with a base to produce a first aqueous mixture having a pH from 8.5 to 11.5, separating the first aqueous mixture into a solid fraction and a liquid fraction, combining the liquid fraction with an acid to form a second aqueous mixture having a pH from 5 to 9, ultrafiltering the second aqueous mixture to produce a UF permeate fraction and a UF retentate fraction, and combining the UF retentate fraction, one or more ingredients, and optionally water to form the oat composition.
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公开(公告)号：US20240206501A1
公开(公告)日：2024-06-27
申请号：US18568673
申请日：2022-06-11
Applicant: WhatIF F&I Pte Ltd
Inventor： Sylvie CHAU , Christoph LANGWALLNER , Margit LANGWALLNER , Chong Jin LOY , Vinod VALLAYIL
Abstract: The present invention relates to methods of producing a plant-based extract from Vigna subterranea and consumable products comprising the plant-based extract obtained from Vigna subterranea. In one embodiment, the method comprises flaking the Vigna subterranea seeds; subjecting the flaked Vigna subterranea to wet milling to obtain a slurry; subjecting the slurry to enzyme liquefaction; hydrolysing the slurry in water; dehydrating the hydrolysed starch to obtain a dehydrated Vigna subterranea (VS) extract; and reducing the particle size of the dehydrated VS extract by milling to obtain a micronized VS extract having an average particle size of less than 200 microns.
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公开(公告)号：US20240016190A1
公开(公告)日：2024-01-18
申请号：US17982584
申请日：2022-11-08
Applicant: Guizhou University
Inventor： Laping HE , Cuiqin LI , Xueyi TIAN
Abstract: Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (α-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.
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公开(公告)号：US20230172243A1
公开(公告)日：2023-06-08
申请号：US18057336
申请日：2022-11-21
Inventor： Giovanni ROSSI , Francesco ROSSI
Abstract: A method for the production of tomato concentrate is described, comprising the steps of: chopping the tomato so as to obtain chopped tomato with peels and seeds, subjecting the chopped tomato with peels and seeds to an enzymatic deactivation process, subjecting the chopped tomato with peels and seeds to an extraction process to obtain a tomato juice, subjecting said tomato juice to an evaporation process to obtain a concentrated juice and vapour, using said vapour to heat the chopped tomato with peels and seeds before subjecting it to the extraction process.
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5.发明申请公开(公告)号：US20230063483A1
公开(公告)日：2023-03-02
申请号：US17905591
申请日：2020-12-11
Applicant: SHANGDONG AGRICULTURAL UNIVERSITY
Inventor： Lingrang KONG , Hongwei WANG , Silong SUN , Wenyang GE , Bingqian HOU
Abstract: Disclosed are a nucleic acid molecule, a polypeptide having epoxy group-removing catalytic activity and use thereof. According to the invention, by means of genetic engineering, the nucleic acid molecule encoding a de-epoxidation protein is expressed in a plant, so that an epoxy group of a trichothecene mycotoxin is removed, and the toxin amount in the plant is reduced. The polypeptide of the invention is capable of catalyzing a reaction between vomitoxin and glutathione under mild conditions to remove epoxy groups to produce a glutathionylated derivative.
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Patent Agency Ranking
公开(公告)号：US11578292B2
公开(公告)日：2023-02-14
申请号：US17040771
申请日：2019-03-26
Applicant: DSM IP ASSETS B.V.
Abstract: The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.
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公开(公告)号：US11517032B2
公开(公告)日：2022-12-06
申请号：US17423559
申请日：2019-11-19
Applicant: GNT GROUP B.V.
Inventor： Jane Lee Macdonald , Elena Leeb , Marcus Volkert
IPC: A23L2/58 , A23L5/46 , A23L29/256 , A23L2/02 , A23L2/68 , A23L2/84 , C12G3/04 , A23L29/231 , A23L2/44 , A23L2/46
Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.
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公开(公告)号：US11311032B2
公开(公告)日：2022-04-26
申请号：US13695026
申请日：2011-04-26
Applicant: Jan Hendrik Sweigers , Annicka Bunte , Sylvester Holt , Mansour Badaki
Inventor： Jan Hendrik Sweigers , Annicka Bunte , Sylvester Holt , Mansour Badaki
Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
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公开(公告)号：US20220007688A1
公开(公告)日：2022-01-13
申请号：US17294039
申请日：2019-11-06
Applicant: SOCIETE DES PRODUiTS NESTLE S.A.
Inventor： Seyhun Gemili
Abstract: A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.
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公开(公告)号：US20210289820A1
公开(公告)日：2021-09-23
申请号：US17266050
申请日：2019-07-23
Applicant: Chr. Hansen A/S
Inventor： Sofie SAERENS , Jan Hendrik SWIEGERS
Abstract: The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.
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