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Analysis

1 / 5,192
1.WO/2024/079202TEXTURIZED VEGETABLE PROTEIN AND USE THEREOF
WO - 18.04.2024
Int.Class A23J 3/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
 Appl.No PCT/EP2023/078223 Applicant COSUCRA GROUPE WARCOING S.A. Inventor PIHEN, Julie
The invention concerns a texturized vegetable protein (TVP) comprising faba bean protein and pea protein, wherein the texturized vegetable protein comprises at least 60% by weight of pea protein and faba bean protein based on dry weight of the TVP, and wherein the TVP has a hydration capacity of at least 4.0 g water/g of the TVP after a hydration time of 15 minutes. The invention further provides an edible composition comprising the texturized vegetable protein, and the use of the texturized vegetable protein in a food product or a feed product.
2.WO/2024/081768BACTERIA ENGINEERED TO PRODUCE ACTIVE EPIDERMAL GROWTH FACTOR (EGF) AND THEIR MEDICAL USES
WO - 18.04.2024
Int.Class A61K 35/741
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
35Medicinal preparations containing materials or reaction products thereof with undetermined constitution
66Microorganisms or materials therefrom
74Bacteria
741Probiotics
 Appl.No PCT/US2023/076665 Applicant SYNLOGIC OPERATING COMPANY, INC. Inventor SHU, Chengyi, Jenny
Recombinant bacteria capable of producing and secreting therapeutically active epidermal growth factor (EGF), pharmaceutical compositions thereof, and methods of treating disorders are disclosed.
3.WO/2024/081959METHODS AND COMPOSITIONS FOR IMPROVING COGNITIVE AND MOOD FUNCTIONS
WO - 18.04.2024
Int.Class A61K 36/738
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
36Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
18Magnoliophyta (angiosperms)
185Magnoliopsida (dicotyledons)
73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
738Rosa (rose)
 Appl.No PCT/US2023/077000 Applicant THE COCA-COLA COMPANY Inventor WANG, Bin
The present disclosure presents compositions and methods for improving the condition of a subject, including improving cognitive function and mood effects. The composition comprises a first polyphenol and at least one essential oil(s), wherein a ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1. The method comprises administering to the human in need of an improved condition an edible composition, wherein the composition comprises: a first polyphenol and at least one essential oil(s), wherein a ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1.
4.WO/2024/079272ANISOTROPIC STRUCTURE CREATION FOR GEL-LIKE PLANT BASED MEAT AND FISH ANALOGUES
WO - 18.04.2024
Int.Class A23J 3/22
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
22by texturising
 Appl.No PCT/EP2023/078369 Applicant SOCIETE DES PRODUITS NESTLE S.A. Inventor WANG, Yu-Jie
The invention relates to a method of making a plant based seafood analogue, said process comprising the steps of applying at least a portion of a first dough mixture to a mold, wherein said dough mixture when applied has a viscosity at rest of between 1 Pa·s to 1000 Pa·s; applying at least a portion of a second dough mixture on the surface of the first dough mixture to create a layer which at least partially displaces the first dough mixture in the mold, and wherein said dough mixture when applied has a viscosity at rest of between 1 Pa·s to 1000 Pa·s; optionally applying further dough mixtures, wherein said dough mixtures when applied have a viscosity at rest of between 1 Pa·s to 1000 Pa·s; repeating steps a), b), and optionally c); and gelling the dough mixtures in the mold to form a plant based seafood analogue.
5.20240115632COMPOSITION COMPRISING LACTOBACILLUS PLANTARUM-DERIVED POLYSACCHARIDE OR EXTRACT
US - 11.04.2024
Int.Class A61K 35/747
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
35Medicinal preparations containing materials or reaction products thereof with undetermined constitution
66Microorganisms or materials therefrom
74Bacteria
741Probiotics
744Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
747Lactobacilli, e.g. L. acidophilus or L. brevis
 Appl.No 18275902 Applicant NEOREGEN BIOTECH Inventor Jeong Min SEO

A method for preventing or treating a metabolic disease includes administering to an individual a composition comprising at least one of a Lactobacillus plantarum-derived polysaccharide or and a Lactobacillus plantarum extract. The metabolic disease may be metabolic disease is at least one selected from the group consisting of insulin resistance, type 2 diabetes, hyperlipidemia, fatty liver, obesity and/or inflammation.

6.20240114930COMPOSITIONS AND METHODS FOR TASTE MODULATION
US - 11.04.2024
Int.Class A23L 2/60
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
60Sweeteners
 Appl.No 18039679 Applicant Givaudan SA Inventor Feng SHI

A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present is a sweetening amount.

7.WO/2024/074561BIODEGRADABLE POLYMER BLEND AND USE THEREOF
WO - 11.04.2024
Int.Class C08G 63/08
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
GMACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
63Macromolecular compounds obtained by reactions forming a carboxylic ester link in the main chain of the macromolecule
02Polyesters derived from hydroxy carboxylic acids or from polycarboxylic acids and polyhydroxy compounds
06derived from hydroxy carboxylic acids
08Lactones or lactides
 Appl.No PCT/EP2023/077462 Applicant BASF SE Inventor SIEGENTHALER, Kai Oliver
The present invention relates to a biodegradable polymer blend based on a biodegradable aliphatic aromatic polyester and/or aliphatic polyester comprising: The blend comprises - 10 to 80% by weight, based on the total weight of polyester a), polymer b) and polycaprolactone c), of at least one biodegradable polyester a) selected from the group consisting of aliphatic-aromatic polyesters, aliphatic polyesters, which are different from polymers b) and c), and mixtures thereof; - 18 to 88% by weight, based on the total weight of polyester a), polymer b) and polycaprolactone c), of at least one polymer b), selected from the group consisting of polyhydroxyalkanoates, polylactides, polyglycolic acid and mixtures thereof; - 2 to 72% by weight, based on the total weight of polyester a), polymer b) and polycaprolactone c), of at least one polycaprolactone c) having a viscosity number of at least 110 ml/g, in particular at least 150 ml/g, preferably at least 200 ml/g, especially at least 250 ml/g, as determined according to DIN 53728- 3:1985-1; wherein the total weight of polyester a), polymer b) and polycaprolactone c) is at least 50% by weight, based on the total weight of the blend. The present invention relates to the use of the blend for coating substrates or for producing a rigid packaging article, to a mono-layered or multi-layered film comprising at least one layer comprising a biodegradable polymer blend, as defined hereinafter and to a process for coating a substrate layer. The present invention also relates to a laminate comprising at least one mono-layered or multi-layered film comprising at least one layer comprising a biodegradable polymer blend, as defined hereinafter, and to packaging materials.
8.20240119778USER-SPECIFIC DISPENSING SYSTEM
US - 11.04.2024
Int.Class G07F 7/02
GPHYSICS
07CHECKING-DEVICES
FCOIN-FREED OR LIKE APPARATUS
7Mechanisms actuated by objects other than coins to free or to actuate vending, hiring, coin or paper currency dispensing or refunding apparatus
02by keys or other credit registering devices
 Appl.No 18207489 Applicant Zito LLC Inventor Arthur J. Zito

The invention provides a system to physically dispense an item, including tangible items and/or services or features, on-site from a dispenser whereby the item to be dispensed is selected by the system based on user-specific or item-specific information. In an embodiment, the system selects the dispensed item based on both user-specific and item-specific information. In another embodiment the invention comprises a system that activates gaming features in a gaming device based on user-specific information. In another embodiment, the invention comprises a system incorporated into an interactive amusement system to activate features of a playfield based on user-specific information.

9.20240114938SYSTEM AND METHOD FOR FLAVOR ENCAPSULATION
US - 11.04.2024
Int.Class A23L 7/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
20Malt products
 Appl.No 18539368 Applicant Paragon Flavors, Inc. Inventor Matthew SILLICK

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom. Moreover, a spray dryable malted rice composition is disclosed that has rice present at an amount that is at least about 30% by weight.

10.20240116970HIGH-PURITY STEVIOL GLYCOSIDES
US - 11.04.2024
Int.Class C07H 15/256
CCHEMISTRY; METALLURGY
07ORGANIC CHEMISTRY
HSUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
15Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
20Carbocyclic rings
24Condensed ring systems having three or more rings
256Polyterpene radicals
 Appl.No 18470691 Applicant PURECIRCLE SDN BHD Inventor Avetik MARKOSYAN

Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

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