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    Dairy product compositions using highly refined cellulosic fiber ingredients
    13.
    发明授权
    Dairy product compositions using highly refined cellulosic fiber ingredients 有权
    使用高度精制的纤维素纤维成分的乳制品组合物

    公开(公告)号：US08399040B2

    公开(公告)日：2013-03-19

    申请号：US13151923

    申请日：2011-06-02

    Applicant: Brock Lundberg ,  Amanda Huppert

    Inventor： Brock Lundberg ,  Amanda Huppert

    IPC: A23C9/00 ,  A23C9/154 ,  A23L1/05

    CPC classification number: A23G9/34 ,  A21D2/188 ,  A21D13/068 ,  A23D7/0053 ,  A23D7/0056 ,  A23G9/42 ,  A23L33/22

    Abstract: A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

    Abstract translation: 作为制造含乳制品，特别是奶酪，奶酪酱，奶酪酱，冰淇淋，冰淇淋，酸奶，果汁冻，奶昔等的物质的组成物被用作成分。 该产品可以代替起酥油和油脂，可用于这些乳制品。 高度精制的纤维素材料（例如纤维素，改性纤维素，衍生化纤维素，半纤维素，木质素等）产品可以通过普遍适度的处理制备，并且仍然提供与最佳高度精制纤维素的性质相当或改进的性质 产品来自更加激烈和环境友好的过程。 具有完全实质细胞壁结构的水果或植物细胞可以用通常温和的方法处理以形成高度吸收的微纤维。

    PATIENT PAD FOR OPERATING THEATRE
    14.
    发明申请
    PATIENT PAD FOR OPERATING THEATRE 有权
    用于操作剧院的患者垫

    公开(公告)号：US20120263856A1

    公开(公告)日：2012-10-18

    申请号：US13511762

    申请日：2010-11-26

    Applicant: Noel Robert Hughes ,  John Robert Copeland

    Inventor： Noel Robert Hughes ,  John Robert Copeland

    IPC: A61G13/12 ,  A23L1/05

    CPC classification number: A61G13/127 ,  A61G13/123 ,  A61G13/1285

    Abstract: A disposable gel pad for cushioning the plate of an operating table's patient support apparatus is a block of gel with one face of the block adapted to locate the pad on the plate. Usually the pad will be enclosed in a film envelope. A pocket in the envelope allows the pad to engage the plate. Stick on patches which provide a pocket and sacroiliac pads axe variants. Sacroiliac pads can be cast with a soft gel front for patient contact joined to a hard gel rear for screw or bayonet fixing to the patient support apparatus.

    Abstract translation: 用于缓冲手术台患者支撑装置的板的一次性凝胶垫是一块凝胶块，该块的一个面适于将垫定位在板上。 通常，垫子将被封装在胶卷信封中。 信封中的一个口袋允许垫接合板。 坚持提供一个口袋和骶髂骨垫斧变种的补丁。 骶髂骨垫可以用柔软的凝胶前端铸造，用于患者接触连接到硬凝胶后部，用于将螺钉或卡口固定到患者支撑装置。

    Carrageenan and carrageenan-containing products
    18.
    发明授权
    Carrageenan and carrageenan-containing products 有权
    角叉菜胶和角叉菜胶的产品

    公开(公告)号：US08268808B2

    公开(公告)日：2012-09-18

    申请号：US11767648

    申请日：2007-06-25

    Applicant: Jens Eskil Trudsoe

    Inventor： Jens Eskil Trudsoe

    IPC: A01N43/00 ,  A61K31/33 ,  A23L1/05

    CPC classification number: A61L9/048 ,  A23L29/256 ,  A23L33/16 ,  A23V2002/00 ,  A61K8/06 ,  A61K8/73 ,  A61K31/737 ,  A61K33/00 ,  A61K33/06 ,  A61Q11/00 ,  A61K2300/00 ,  A23V2250/5036

    Abstract: The present invention discloses a carrageenan composition comprising: sodium in the range of about 5.410 to about 8.230%, preferably about 6.300 to about 8.230%, and more preferably about 7.380 to about 8.230%; potassium in the range of about 0.023% to about 0.248%, preferably about 0.023 to about 0.238%, and more preferably about 0.023 to about 0.078%; calcium in the range of 0.046-0.553%, preferably 0.046-0.446%, and more preferably 0.046-0.325%; and magnesium in the range of about 0.051 to about 0.338%, preferably about 0.051 to about 0.244% and more preferably about 0.051 to about 0.127%; wherein the carrageenan product has a gelling temperature of 7-30° C., preferably 7-18° C., more preferably 7-12° C.; and a melting temperature in the range 16-38° C., preferably 16-28° C., more preferably 16-24° C.

    Abstract translation: 本发明公开了一种角叉菜胶组合物，其包含：约5.410至约8.230％，优选约6.300至约8.230％，更优选约7.380至约8.230％的钠; 约0.023％至约0.248％，优选约0.023至约0.238％，更优选约0.023至约0.078％的钾; 钙在0.046-0.553％，优选0.046-0.446％，更优选0.046-0.325％的范围内。 和约0.051至约0.338％，优选约0.051至约0.244％，更优选约0.051至约0.127％的镁; 其中角叉菜胶产品的胶凝温度为7-30℃，优选7-18℃，更优选7-12℃。 熔点温度范围为16-38℃，优选16-28℃，更优选16-24℃。

    Inhibition of ice crystal growth
    19.
    发明授权
    Inhibition of ice crystal growth 失效
    抑制冰晶生长

    公开(公告)号：US08211487B2

    公开(公告)日：2012-07-03

    申请号：US12624527

    申请日：2009-11-24

    Applicant: Srinivasan Damodaran

    Inventor： Srinivasan Damodaran

    IPC: A23L1/05 ,  C07K1/00 ,  A61K47/00

    CPC classification number: C12P21/06 ,  A23G9/38 ,  A23J3/342 ,  A23L3/37 ,  A23V2002/00 ,  C07K7/06 ,  C07K14/78 ,  A23V2200/206 ,  A23V2250/54

    Abstract: Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products.

    Abstract translation: 本文提供了抗冻多肽，包含多肽的防冻组合物，编码抗冻多肽的核苷酸，制备防冻组合物的方法和抑制冰晶生长的方法。 肽基于胶原的一级序列，包括分子量在约500-7000Da之间的肽。 肽优选包括阳离子多肽。 制备防冻组合物的方法包括用分子量在约500-7000Da之间的肽将胶原蛋白或明胶消化成水解产物。 消化用蛋白酶和/或非酶水解进行。 抑制冰晶生长的方法包括将本文所述的防冻多肽或组合物加入待冷冻的组合物中。 该方法可用于抑制冷冻食品中的冰晶生长。

    SOFT CANDY AND SOFT CANDY PRODUCTION METHOD
    20.
    发明申请
    SOFT CANDY AND SOFT CANDY PRODUCTION METHOD 审中-公开
    软糖和软糖生产方法

    公开(公告)号：US20120164291A1

    公开(公告)日：2012-06-28

    申请号：US13393614

    申请日：2010-09-03

    Applicant: Hiroyuki Kubo ,  Yoshie Kato

    Inventor： Hiroyuki Kubo ,  Yoshie Kato

    IPC: A23G3/36 ,  A23L1/05

    CPC classification number: A23G3/44 ,  A23G3/36 ,  A23G3/40 ,  A23G3/42 ,  A23V2002/00 ,  A23V2250/04 ,  A23V2250/184 ,  A23V2250/194 ,  A23V2250/5432

    Abstract: Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water. The soft candy exhibits a desirable flavor without losing other flavors, even when added to flavors that are characterized by a quality featuring the masking of sourness, for example: dairy product flavors such as milk, western confectionery flavors such as chocolate, Japanese confectionery flavors such as cotton candy, luxury beverage flavors such as green tea, spice and herb flavors such as cinnamon, fish, meat, egg, and cuisine flavors thereof such as sausage, or plant and cuisine flavors thereof such as potato, chestnut, and vegetables.

    Abstract translation: 提供即使除去酸也能够充分咀嚼的软糖，并且具有例如与牛奶香料，绿茶香料等的优异的相容性。 至少组合糖，植物油，乳化剂和明胶的软糖包含一种或多种选自葡萄糖酸，葡萄糖酸盐，葡萄糖酸内酯，植酸，磷酸和磷酸盐的组分，并且是 使得当通过熔化9倍量的水测量时，质量转化率的pH为2.0至6.0。 即使添加到以酸味掩蔽为特征的特征的香料中，软糖呈现出所需的风味，而不会失去其它口味，例如：乳制品调味剂如牛奶，西方糖果风味如巧克力，日本糖果味等 作为棉花糖，诸如绿茶，香料和草药香料的诸如绿茶，香料和草药香料的诸如香肠或诸如马铃薯，栗子和蔬菜的植物和烹调风味的烹调口味的奢侈饮料香料。

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