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1.发明申请
公开(公告)号：WO2008024906A3
公开(公告)日：2008-02-28
申请号：PCT/US2007/076630
申请日：2007-08-23
Applicant: KELLOGG COMPANY , GARTER, Barbara , BELLO, Anthony , TURPIN, Jana
Inventor： GARTER, Barbara , BELLO, Anthony , TURPIN, Jana
Abstract: Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.
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2.发明申请APPARATUS AND PROCESS FOR MANUFACTURING FOOD PRODUCTS WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS 审中-公开用OMEGA-3聚氨酯脂肪酸制造食品的装置和方法
公开(公告)号：WO2008022199A2
公开(公告)日：2008-02-21
申请号：PCT/US2007/076007
申请日：2007-08-15
Applicant: KELLOGG COMPANY , ORTIZ, Deirdre , BELLO, Anthony , GAMBINO, Charles , GARTER, Barbara
Inventor： ORTIZ, Deirdre , BELLO, Anthony , GAMBINO, Charles , GARTER, Barbara
IPC: A23L1/30 , A61K31/202
Abstract: A process for producing a food product containing omega-3 fatty acids is disclosed herein. The process includes the step of directing an edible coating for food through an apparatus operable to convert the coating from substantially solid form to substantially liquid form. The process also includes the step of combining at least one omega-3 fatty acid with the coating at least prior to completion of the directing step. The process also includes the step of maintaining the combined coating and at least one omega-3 fatty acid at a temperature of less than 120 degrees Fahrenheit during the directing step.
Abstract translation: 本文公开了生产含有ω-3脂肪酸的食品的方法。 该方法包括通过可操作以将涂层从基本上固体形式转化为基本上液体形式的装置来引导食品的可食用涂层的步骤。 该方法还包括至少在完成引导步骤之前将至少一种ω-3脂肪酸与涂层组合的步骤。 该方法还包括在引导步骤期间将组合的涂层和至少一种ω-3脂肪酸保持在低于120华氏度的温度的步骤。
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3.发明申请
公开(公告)号：WO2008086514A1
公开(公告)日：2008-07-17
申请号：PCT/US2008/050847
申请日：2008-01-11
Applicant: KELLOGG COMPANY , CAGAMPANG, Gloria , ELANDER, Lisa , BELLO, Anthony
Inventor： CAGAMPANG, Gloria , ELANDER, Lisa , BELLO, Anthony
CPC classification number: A23L33/12 , A21D13/38 , A23L3/3454 , A23L7/00 , A23L9/00 , A23L9/20 , A23L21/00 , A23L29/10 , A23L29/30 , A23L33/125 , A23V2002/00 , A23V2250/1842 , A23V2250/1868 , A23V2250/187 , A23V2250/60 , A23V2250/194
Abstract: Disclosed is a creme filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the creme filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The creme filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.
Abstract translation: 公开了一种用ω-3脂肪酸二十碳五烯酸，二十二碳六烯酸或其混合物强化的霜剂填充物，并且室温稳定至少4个月，更优选至少8个月。 已经发现，这些ω-3脂肪酸可以通过在含有30至55％的高饱和脂肪水平的稳定剂脂肪和/或油的蛋白质中使用来稳定化。 奶油馅充分适用于各种食品，并为这些食物提供了ω-3脂肪酸的健康益处。
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4.发明申请OMEGA-3 FATTY ACIDS ENCAPSULATED IN ZEIN COATINGS AND FOOD PRODUCTS INCORPORATING THE SAME 审中-公开OMEGA-3脂肪酸包裹在ZEIN涂层和食品中，包含同样的
公开(公告)号：WO2007030718A2
公开(公告)日：2007-03-15
申请号：PCT/US2006/035055
申请日：2006-09-11
Applicant: KELLOGG COMPANY , BELLO, Anthony , GIMMLER, Norbert , ROY, Pradip, K.
Inventor： BELLO, Anthony , GIMMLER, Norbert , ROY, Pradip, K.
CPC classification number: A61K31/22 , A21D2/16 , A23L7/117 , A23L7/122 , A23L7/126 , A23L19/05 , A23L19/18 , A23L33/12 , A23P20/10 , A23V2002/00 , A23V2200/224 , A23V2250/1882 , A23V2250/548 , A23V2250/1868 , A23V2250/187
Abstract: Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cooldes, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.
Abstract translation: 公开了用于稳定用于食品中的ω-3脂肪酸的方法。 该过程允许创建包含ω-3脂肪酸如二十二碳六烯酸和二十碳五烯酸的各种食物形式和食物成分，其中这些食物和食物形式在几个月内稳定并且不会产生鱼腥味或味道。 这种稳定性能够将欧米茄-3脂肪酸掺入食物形式，如即食谷物，小食混合物，薯片，燕麦棒，烤面包机糕点，烘焙食品，冷却水，饼干，水果片和水果皮。 这些工艺利用玉米醇溶蛋白涂层来保护和稳定ω-3脂肪酸。
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公开(公告)号：WO2008024907A3
公开(公告)日：2008-02-28
申请号：PCT/US2007/076632
申请日：2007-08-23
Applicant: KELLOGG COMPANY , FLOYD, Cherie , BELLO, Anthony , NEMETH, Katy
Inventor： FLOYD, Cherie , BELLO, Anthony , NEMETH, Katy
Abstract: Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier oils have oxidative stability indexes of at least 30 hours and solid fat contents at 21° C of at least 40.
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Patent Agency Ranking6.发明申请FOOD PRODUCTS FORTIFIED WITH OMEGA-3 FATTY ACIDS AND PROCESSES FOR MAKING THE SAME 审中-公开食用与OMEGA-3脂肪酸形成的食品及其制造方法
公开(公告)号：WO2008024903A2
公开(公告)日：2008-02-28
申请号：PCT/US2007/076625
申请日：2007-08-23
Applicant: KELLOGG COMPANY , HOLDRIDGE, Mark , BELLO, Anthony , ENGLE, Terry
Inventor： HOLDRIDGE, Mark , BELLO, Anthony , ENGLE, Terry
CPC classification number: A23L33/12 , A23L7/122 , A23L7/126 , A23L7/13 , A23L19/18 , A23L33/115 , A23V2002/00 , A23V2250/187 , A23V2250/1868
Abstract: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.
Abstract translation: 公开了将含有ω-3脂肪酸的粉末稳定在食品上的方法。 该食品涂覆有涂层油，然后将包含至少一种包含二十二碳六烯酸脂肪酸，二十碳五烯酸脂肪酸或其混合物中的至少一种的ω-3脂肪酸的粉末施加到食品上。 然后包装的食品被包装并且在70°F 50％相对湿度下保存至少12周，如由于没有发现鱼腥味或味道而定义的。 该方法广泛适用于各种食品，包括即食谷物，快速燕麦粥，麦片棒，格兰诺拉麦片，薯片，奈霍木片，玉米片，饼干，饼干，椒盐脆饼，烤干酪卷发，油炸奶酪卷发和 其他食品。
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7.发明公开COLD FORMED CEREAL BAR FORTIFIED WITH OMEGA-3 FATTY ACIDS AND PROCESSES FOR MAKING SAME 有权冷弯及与ω-3脂肪酸营养强化的谷物棒和方法其生产
公开(公告)号：EP2068662A2
公开(公告)日：2009-06-17
申请号：EP07841270.7
申请日：2007-08-23
Applicant: Kellogg Company
Inventor： GARTER, Barbara , BELLO, Anthony , TURPIN, Jana
CPC classification number: A23L33/12 , A23L7/126 , A23P20/11 , A23V2002/00 , A23V2250/1882 , A23V2250/5114 , A23V2250/70 , A23V2250/156 , A23V2250/54 , A23V2250/606 , A23V2250/1842 , A23V2250/5108
Abstract: Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.
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8.发明授权COLD FORMED CEREAL BAR FORTIFIED WITH OMEGA-3 FATTY ACIDS AND PROCESSES FOR MAKING SAME 有权冷弯及与ω-3脂肪酸营养强化的谷物棒和方法其生产
公开(公告)号：EP2068662B1
公开(公告)日：2012-11-07
申请号：EP07841270.7
申请日：2007-08-23
Applicant: Kellogg Company
Inventor： GARTER, Barbara , BELLO, Anthony , TURPIN, Jana
CPC classification number: A23L33/12 , A23L7/126 , A23P20/11 , A23V2002/00 , A23V2250/1882 , A23V2250/5114 , A23V2250/70 , A23V2250/156 , A23V2250/54 , A23V2250/606 , A23V2250/1842 , A23V2250/5108
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9.发明授权BAKED FRUIT FILLED BAR FORTIFIED WITH OMEGA-3 FATTY ACIDS AND PROCESS FOR MAKING SAME 有权与焙果充满和Omega-3脂肪酸钢筋及其制造方法
公开(公告)号：EP2053922B1
公开(公告)日：2011-11-02
申请号：EP07841272.3
申请日：2007-08-23
Applicant: Kellogg Company
Inventor： FLOYD, Cherie , BELLO, Anthony , NEMETH, Katy
CPC classification number: A23L33/12 , A21D2/16 , A21D13/37 , A23L7/126 , A23V2002/00 , A23V2250/1868 , A23V2250/187
Abstract: Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier oils have oxidative stability indexes of at least 30 hours and solid fat contents at 21° C of at least 40.
Abstract translation: 公开了一种用于形成填充栏包含ω-3脂肪酸和载体油worin酒吧焙果的过程被稳定超过12周，在85°F的50％的相对湿度没有发展的腥味道或香味在 储存期。 优选的载体油具有至少30小时，并固体脂肪含量的氧化稳定性指数在21℃至少40次的
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10.发明公开OMEGA-3 FATTY ACIDS ENCAPSULATED IN ZEIN COATINGS AND FOOD PRODUCTS INCORPORATING THE SAME 审中-公开OMEGA-3脂肪酸包裹在ZEIN涂层和食品中，包含同样的
公开(公告)号：EP1928917A2
公开(公告)日：2008-06-11
申请号：EP06803219.2
申请日：2006-09-11
Applicant: KELLOGG COMPANY
Inventor： BELLO, Anthony , GIMMLER, Norbert , ROY, Pradip, K.
CPC classification number: A61K31/22 , A21D2/16 , A23L7/117 , A23L7/122 , A23L7/126 , A23L19/05 , A23L19/18 , A23L33/12 , A23P20/10 , A23V2002/00 , A23V2200/224 , A23V2250/1882 , A23V2250/548 , A23V2250/1868 , A23V2250/187
Abstract: Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cooldes, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.
Abstract translation: 公开了用于稳定用于食品中的ω-3脂肪酸的方法。 该过程允许创建包含ω-3脂肪酸如二十二碳六烯酸和二十碳五烯酸的各种食物形式和食物成分，其中这些食物和食物形式在几个月内稳定并且不会产生鱼腥味或味道。 这种稳定性能够将欧米茄-3脂肪酸掺入食物形式，如即食谷物，小食混合物，薯片，燕麦棒，烤面包机糕点，烘焙食品，冷却水，饼干，水果片和水果皮。 该过程利用玉米醇溶蛋白涂层来保护和稳定ω-3脂肪酸。
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