Abrégé

The present invention is directed towards natural colorants comprising a material selected from the group consisting of genipin, purified genipin, pre-genipin compounds, iridoid compounds, genipin derivatives, a genipin-containing substance, and combinations of any thereof; and a primary amine containing compound. Processes of making natural colorants are further disclosed. Additionally, processes of producing a desired color of natural colorants are disclosed.

Classes IPC  ?

• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 67/54 - PurificationSéparation

Abrégé

The present invention is directed towards natural colorants comprising a material selected from the group consisting of genipin, purified genipin, pre-genipin compounds, iridoid compounds, genipin deriviatives, a genipin-containing substance, and combinations of any thereof; and a primary amine containing compound. Processes of making natural colorants are further disclosed. Additionally, processes of producing a desired color of natural colorants are disclosed.

Classes IPC  ?

• A61K 36/00 - Préparations médicinales de constitution indéterminée contenant du matériel provenant d'algues, de lichens, de champignons, ou de plantes, ou leurs dérivés, p. ex. médicaments traditionnels à base de plantes
• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 67/54 - PurificationSéparation

Produits et services

food flavorings, being essential oils; beverage flavorings, being essential oils; additives for use as food flavoring, being essential oils food flavorings, not being essential oils; beverage flavorings, not being essential oils; additives for use as food flavoring, not being essential oils

Abrégé

A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Classes IPC  ?

• C07D 311/94 - Composés hétérocycliques contenant des cycles à six chaînons comportant un atome d'oxygène comme unique hétéro-atome du cycle, condensés avec d'autres cycles condensés en ortho ou en péri avec des carbocycles ou avec des systèmes carbocycliques condensés avec des cycles autres que des cycles à six chaînons ou avec des systèmes cycliques contenant de tels cycles
• C08B 37/08 - ChitineSulfate de chondroïtineAcide hyaluroniqueLeurs dérivés
• C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
• A61K 9/48 - Préparations en capsules, p. ex. de gélatine, de chocolat
• C07K 14/00 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés
• C07K 14/78 - Peptides du tissu connectif, p. ex. collagène, élastine, laminine, fibronectine, vitronectine ou globuline insoluble à froid [CIG]
• C12P 17/06 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'oxygène comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons, p. ex. fluorescéine
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication

Abrégé

The present invention discloses processes for obtaining a color from an algal biomass. The process includes subjecting an algal biomass to cavitation, thus at least partially disrupting cells of the algal biomass and extracting color from the disrupted, algal biomass.

Classes IPC  ?

• C12N 1/10 - ProtozoairesLeurs milieux de culture
• C12N 1/12 - Algues unicellulairesLeurs milieux de culture
• C12P 7/64 - GraissesHuilesCires de type esterAcides gras supérieurs, c.-à-d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyleHuiles ou graisses oxydées

Abrégé

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Classes IPC  ?

• C12C 5/04 - Colorants
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23B 7/157 - Composés inorganiques
• A23L 1/27 - Coloration ou décoloration des aliments
• C07D 221/02 - Composés hétérocycliques contenant des cycles à six chaînons ne comportant qu'un atome d'azote comme unique hétéro-atome du cycle, non prévus par les groupes condensés avec des carbocycles ou avec des systèmes carbocycliques
• A23L 5/48 - Composés de constitution non spécifiée caractérisés par le procédé chimique de leur préparation

Abrégé

The present invention is directed towards natural colorants comprising a material selected from the group consisting of genipin, purified genipin, pre-genipin compounds, iridoid compounds, genipin derivitatives, a genipin-containing substance, and combinations of any thereof; and a primary amine containing compound. Processes of making natural colorants are further disclosed. Additionally, processes of producing a desired color of natural colorants are disclosed.

Classes IPC  ?

• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 69/00 - Colorants non prévus par un seul groupe de la présente sous-classe
• D06P 1/34 - Procédés généraux de teinture ou d'impression des textiles ou procédés généraux de teinture du cuir, des fourrures ou des substances macromoléculaires solides de toutes formes, classés selon les teintures, les pigments ou les substances auxiliaires utilisés utilisant des matières colorantes naturelles
• D06P 1/46 - Procédés généraux de teinture ou d'impression des textiles ou procédés généraux de teinture du cuir, des fourrures ou des substances macromoléculaires solides de toutes formes, classés selon les teintures, les pigments ou les substances auxiliaires utilisés utilisant des pigments insolubles ou des substances auxiliaires, p. ex. liants utilisant des compositions contenant des substances macromoléculaires naturelles ou leurs dérivés
• A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés

Abrégé

The present invention is directed towards natural colorants comprising a material selected from the group consisting of genipin, purified genipin, pre-genipin compounds, iridoid compounds, genipin derivitatives, a genipin-containing substance, and combinations of any thereof; and a primary amine containing compound. Processes of making natural colorants are further disclosed. Additionally, processes of producing a desired color of natural colorants are disclosed.

Classes IPC  ?

• A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 69/00 - Colorants non prévus par un seul groupe de la présente sous-classe
• D06P 1/34 - Procédés généraux de teinture ou d'impression des textiles ou procédés généraux de teinture du cuir, des fourrures ou des substances macromoléculaires solides de toutes formes, classés selon les teintures, les pigments ou les substances auxiliaires utilisés utilisant des matières colorantes naturelles
• D06P 1/46 - Procédés généraux de teinture ou d'impression des textiles ou procédés généraux de teinture du cuir, des fourrures ou des substances macromoléculaires solides de toutes formes, classés selon les teintures, les pigments ou les substances auxiliaires utilisés utilisant des pigments insolubles ou des substances auxiliaires, p. ex. liants utilisant des compositions contenant des substances macromoléculaires naturelles ou leurs dérivés

Abrégé

A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Classes IPC  ?

• A61K 36/74 - Rubiaceae (famille de la garance)
• A61K 9/00 - Préparations médicinales caractérisées par un aspect particulier
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)

Produits et services

natural food coloring for food and beverages

Abrégé

The invention relates to a method for recycling metal-containing laminates and to the use of the particles obtained in the process as metal pigments.

Classes IPC  ?

• B29B 17/04 - Désintégration des matières plastiques
• B29B 9/12 - Fabrication de granulés caractérisés par la structure ou la composition

Abrégé

The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between -10 °C and +15 °C to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH > 3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas.

Classes IPC  ?

• A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
• A23L 2/54 - Mélange avec des gaz
• A23L 2/84 - Clarification ou affinage des boissons non alcooliséesÉlimination des matières non désirées utilisant des micro-organismes ou un matériau biologique, p. ex. enzymes
• A23L 1/185 - Produits à base de malt (de légumineuses A23L 1/202; préparation du malt de brassage C12C)
• C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
• C12N 9/08 - Oxydoréductases (1.), p. ex. luciférase agissant sur le peroxyde d'hydrogène comme accepteur (1.11)
• C12P 7/58 - Acides aldoniques, céto-aldoniques ou sacchariques

Abrégé

The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.

Classes IPC  ?

• A23B 4/02 - Conservation au moyen de sels inorganiques
• A23L 1/318 - Morceaux de viande attendris ou assaisonnés, p.ex. obtenus par injection de solutions; Solutions de macération
• A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)
• A23B 7/08 - Conservation au moyen de sucres
• B27K 3/08 - Imprégnation sous pression
• A23L 1/275 - Addition de colorants ou de pigments avec ou sans adjuvants optiques
• A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
• A23B 7/154 - Composés organiquesMicro-organismesEnzymes
• A23B 7/157 - Composés inorganiques
• A61C 15/02 - Cure-dents

Abrégé

The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20 °Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff.

Classes IPC  ?

• A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
• A23L 2/385 - Concentrés de boissons non alcoolisées
• C12G 3/02 - Préparation d'autres boissons alcoolisées par fermentation
• A23L 2/38 - Autres boissons non alcoolisées

Abrégé

Beverage container (1), in particular beverage pouch, which is provided with a piercing opening (2) for piercing with a drinking straw (5), in which beverage container (1) the piercing opening (2) is stamped and, on the inside, an outwardly exposed closure foil is fastened to the inner side around the piercing opening (2) by means of a welded joint (7), with the result that a sealed closure is produced, characterized in that a pocket (6) is formed between the inner welded edge (3) of the welded joint (7) and the lower edge (2b) of the piercing opening (2), in which pocket (6) the material of the beverage container (1) and the closure foil are not connected to one another.

Classes IPC  ?

• B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées
• B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet

Abrégé

An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

Classes IPC  ?

• A61K 36/534 - Mentha (menthe)

Abrégé

The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

Classes IPC  ?

• C12P 19/02 - Monosaccharides
• A23L 2/38 - Autres boissons non alcoolisées

Abrégé

A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Classes IPC  ?

• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/015 - Suppression de constituants indésirables, p.ex. désodorisation, détoxication (A23L 1/211 a priorité);;
• A23L 1/275 - Addition de colorants ou de pigments avec ou sans adjuvants optiques
• A23L 1/056 - d'origine animale, p.ex. chitine
• A23L 1/0562 - Protéines, p.ex. gélatine, collagène
• A23L 1/28 - Extraits ou préparations comestibles de champignons (à usage médicinal A61K)
• A23L 2/04 - Extraction des jus

Abrégé

A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Classes IPC  ?

• A23L 2/58 - Agents colorants
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 5/40 - Coloration ou décoloration des aliments
• A23L 5/42 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• A23L 29/275 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine animale, p. ex. chitine
• A23L 29/281 - Protéines, p. ex. gélatine ou collagène
• A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
• A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
• C07D 311/94 - Composés hétérocycliques contenant des cycles à six chaînons comportant un atome d'oxygène comme unique hétéro-atome du cycle, condensés avec d'autres cycles condensés en ortho ou en péri avec des carbocycles ou avec des systèmes carbocycliques condensés avec des cycles autres que des cycles à six chaînons ou avec des systèmes cycliques contenant de tels cycles

Abrégé

Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Classes IPC  ?

• A61K 36/74 - Rubiaceae (famille de la garance)
• A61K 9/00 - Préparations médicinales caractérisées par un aspect particulier
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/015 - Suppression de constituants indésirables, p.ex. désodorisation, détoxication (A23L 1/211 a priorité);;
• A23L 1/275 - Addition de colorants ou de pigments avec ou sans adjuvants optiques
• A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)

Abrégé

This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Classes IPC  ?

• A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
• A23L 2/385 - Concentrés de boissons non alcoolisées
• A23L 2/68 - Substances acidifiantes

Abrégé

The invention relates to a multi-layer composite system suited for producing film packaging, for example, for food stuff. The multi-layer composite system is in particular suited for producing stand-up pouches, suited for packaging liquid food stuff, particularly drinks.

Classes IPC  ?

• B32B 27/10 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique de papier ou de carton

Abrégé

The invention relates to a composition comprising an extract of spirulina having at least one non-blue protein and at least one phycocyanine, characterized in that the phycocyanine content is 8 to 50 wt% based on the total protein content.

Classes IPC  ?

• A23L 1/27 - Coloration ou décoloration des aliments
• A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
• A23L 1/337 - Algues comestibles
• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 67/00 - Traitements, sans réaction chimique, influençant les propriétés physiques, p. ex. de teintures ou d'impression, des matières colorantes, p. ex. traitement par des solvantsCaractéristiques du procédé de fabrication des préparations tinctorialesPréparations tinctoriales ayant un aspect physique particulier, p. ex. tablettes, feuilles

Produits et services

Food flavorings, flavorings for beverages.

Produits et services

Food flavorings, flavorings for beverages

Abrégé

Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Classes IPC  ?

• C12C 5/04 - Colorants
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23B 7/157 - Composés inorganiques
• A23L 1/27 - Coloration ou décoloration des aliments
• C07D 221/02 - Composés hétérocycliques contenant des cycles à six chaînons ne comportant qu'un atome d'azote comme unique hétéro-atome du cycle, non prévus par les groupes condensés avec des carbocycles ou avec des systèmes carbocycliques

Abrégé

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Classes IPC  ?

• A23L 1/275 - Addition de colorants ou de pigments avec ou sans adjuvants optiques

Abrégé

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitroge-nous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Classes IPC  ?

• A23L 5/42 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques
• A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés

Abrégé

Suggested are food compositions, comprising aqueous extracts of Melissa officinalis (Lemon balm) or its active principle rosmarinic acid.

Classes IPC  ?

• A23L 1/222 - tirés de fruits, p.ex. huiles essentielles 
• A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
• A61K 36/53 - Lamiaceae ou Labiatae (famille de la menthe), p. ex. thym, romarin ou lavande

Abrégé

The invention relates to a discharge connecting piece (1) for a container, in particular for food products, with a sealing device (7) for the aseptic sealing of the container. To optimize the filling process, the sealing device has a multilayered film with at least two layers (9, 11), wherein the first layer (9) is perforated at predetermined locations (13) such that the sealing device (7) bursts open under a predetermined pressure load. The invention further relates to a container with such a discharge connecting piece according to the invention, and also to a sealing device (7) to apply to a discharge connecting piece.

Classes IPC  ?

• B65D 25/42 - Tuyères ou goulottes formant corps ou fixées à demeure
• B65B 55/02 - Stérilisation, p. ex. de paquets finis
• B65D 5/74 - Goulottes
• B65D 47/36 - Fermetures avec parties frangibles conçues pour être percées, déchirées ou enlevées pour créer des ouvertures d'évacuation
• B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet

Abrégé

Products containing juices and or extracts from Brassicaceae plants are noto꧀ous for their obnoxious odor This odor is a result of the myrosinase-glucosinolate system found in the family of plants. The present invention relates to Brassicaceae products (particularly red cabbage pigments) and provides treatments using enzyme(s) and chromatography to prevent, or significantly reduce the formation of off-odors

Classes IPC  ?

• A23L 2/58 - Agents colorants
• C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
• C09B 67/00 - Traitements, sans réaction chimique, influençant les propriétés physiques, p. ex. de teintures ou d'impression, des matières colorantes, p. ex. traitement par des solvantsCaractéristiques du procédé de fabrication des préparations tinctorialesPréparations tinctoriales ayant un aspect physique particulier, p. ex. tablettes, feuilles
• A23L 1/275 - Addition de colorants ou de pigments avec ou sans adjuvants optiques

Abrégé

Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier( HLB-value 1-5) , a medium HLB emulsifier (HLB-value 6-8) , and a high HLB emulsifier ( HLB- value 9-17) . Food and beverage products including the microemulsions are also disclosed. Finally, the method of preparing the microemulsions is described. The invention also encompasses water-in-oil microemulsions for use in incorporating water-soluble materials into food and beverage products. Finally, the invention encompasses concentrate compositions used for making those microemulsions.

Classes IPC  ?

• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants

Abrégé

Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier( HLB-value 1-5) , a medium HLB emulsifier (HLB-value 6-8) , and a high HLB emulsifier ( HLB- value 9-17) . Food and beverage products including the microemulsions are also disclosed. Finally, the method of preparing the microemulsions is described. The invention also encompasses water-in-oil microemulsions for use in incorporating water-soluble materials into food and beverage products. Finally, the invention encompasses concentrate compositions used for making those microemulsions.

Classes IPC  ?

• A23L 1/035 - Emulsifiants

Abrégé

Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier, a medium HLB emulsifier, and a high HLB emulsifier. The microemulsions of the present invention allow for the incorporating of water-insoluble materials in an effective and easy-to-process manner while providing formulational flexibility and without significantly affecting the taste of the underlying food or beverage product. Food and beverage products including the microemulsions are also disclosed. Finally, the method of preparing the microemulsions is described. The invention also encompasses water-in-oil microemulsions for use in incorporating water-soluble materials into food and beverage products. Finally, the invention encompasses concentrate compositions used for making those microemulsions.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines

Produits et services

Soups, meats, frozen entrees consisting primarily of meat, fish, poultry or vegetables, side dishes, namely, processed vegetables, soy-based snack foods Sauces, marinades, frozen entrees consisting primarily of pasta or rice, pizza, side dishes, namely, rice, pasta salad, macaroni and cheese, couscous; salad dressings, seasonings, cereal-based snack foods, rice-based snack foods, wheat-based snack foods and corn-based snack foods

Produits et services

(1) Soups; sauces, namely, mushroom-based sauces, tomato-based sauces, spaghetti sauces, vegetable based sauces, soya sauces, teriyaki sauces, stir fry sauces, black bean sauces, plum sauces, oyster sauces, sweet and sour sauces, szechuan spicy sauces, steak sauces, barbeque sauces, seafood based sauces, poultry based sauces, meat based sauces, pork based sauces, vegetable based sauces, pizza sauces, tomato sauces, cheese sauces, marinade sauces, sauces for salads, gravies, marinades; meats; frozen prepared food entrees; pizza; side dishes, namely, frozen vegetables, dehydrated vegetables, canned vegetables and beans, pastas, dehydrated packaged noodles, rice, dehydrated packaged potatoes, noodles with flavouring, cheese sauce mixes and/or seasoning; salad dressings, seasonings, cereal-based snack foods, soy-based snack foods, rice-based snack foods, wheat-based snack foods and corn-based snack foods.

Produits et services

Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies; jams, compotes; eggs, milk and milk products; edible oils and fats; soups. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals; bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice; marinades, salad dressings, seasonings; cereal-based snack foods, soy-based snack foods, rice-based snack foods, wheat-based snack foods, corn-based snack foods, side dishes and frozen entrees as far as contained in this class; pizzas.

Produits et services

Dietetic substances adapted for medical use, food for babies; preparations for destroying vermin; fungicides, herbicides; meal replacement bars. Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats; protein based, nutrient-dense snack bars; soups; soy-based food bars. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice; frozen confections; granola-based snack bars. Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages; non-alcoholic beverages containing fruit juices; non-alcoholic beverages with tea flavor; non-alcoholic beverages, namely, carbonated beverages; non-alcoholic fruit juice beverages.

Produits et services

(1) Food flavourings.

Produits et services

Food flavorings

Produits et services

Food and beverage additive for non-nutritional purposes; coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.

Produits et services

food and beverage flavors and food and beverage flavoring materials

Produits et services

(1) Essential oils food flavorings. (2) Meats, fish, poultry; processed fruits and vegetables; jellies, jams; dairy products namely, butter, cream, sour cream, dairy based dips, egg substitutes, cheese food, milk, cream cheese, whey, margarine and margarine substitutes, cheese spreads and cottage cheese excluding ice cream, ice milk and frozen yogurt. (3) Breakfast cereal; bread; biscuits; cakes; pastry; candy; ice cream; ice milk and frozen yogurt; nonessential oils for food flavorings; processed cereals. (4) Non-alcoholic beverages, namely, fruit drinks, fruit juices and fruit nectars; concentrates, syrups and powders used in the preparation of fruit drinks, fruit juices and fruit nectars. (1) Manufacture of foods and beverage flavorings to the order and specification of others. (2) Consulting in the field of food and beverage flavorings and development and design of foods and beverage flavorings.