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WO2000069272A1 - Produits comportant des matieres grasses - Google Patents

Produits comportant des matieres grasses Download PDF

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Publication number
WO2000069272A1
WO2000069272A1 PCT/EP2000/003715 EP0003715W WO0069272A1 WO 2000069272 A1 WO2000069272 A1 WO 2000069272A1 EP 0003715 W EP0003715 W EP 0003715W WO 0069272 A1 WO0069272 A1 WO 0069272A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
isoflavones
product according
fat containing
containing product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2000/003715
Other languages
English (en)
Inventor
Anthony V. Rawlings
Mandy K. Chen
Matthew Patrick
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hindustan Unilever Ltd
Unilever NV
Original Assignee
Hindustan Lever Ltd
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hindustan Lever Ltd, Unilever NV filed Critical Hindustan Lever Ltd
Priority to AU44026/00A priority Critical patent/AU4402600A/en
Publication of WO2000069272A1 publication Critical patent/WO2000069272A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/75—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/762—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/771—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • Fat based food products containing a health component are well known in the art, e.g., WO 98/08503 discloses that isoflavones can be applied in food products such as oil-in- water and water-in-oil formulations.
  • the isoflavones are said to have beneficial effects on blood cholesterol levels and on diseases like menopausal syndrome, or premenstrual syndrome and even prostate cancer.
  • the food products indicated herein are drinks, dairy products, health bars and desserts.
  • other components can be present as well, such as vitamin E, which is said to act synergistically with the isoflavones.
  • the food product should have the desired texture and therewith the required mouthfeel - the amount of health component required, therefore, should correspond with the amounts that would enable a daily serving of health component that is required to achieve the desired health effects
  • the health component preferably should be a component that has synergistic effects with other health components present in the food products, such as Ca-salts and/or vitamins - the health component preferably should have an interaction with polyunsaturated fatty acids so that the uptake thereof by the human body would be improved and their health effects would be increased
  • the health component should preferably have antioxidant activity so that the benefits of this activity would be obtained as well
  • the health component should be cholesterol lowering and act synergistically with unsaturated fatty acids .
  • the health component should also be active on improving skin health (less irritation, less dry skin, less wrinkles) and/or cognitive performance
  • the invention concerns, in the first instance, fat containing products having a fat content of 0.5 to 99.999 wt% from which at least 10% consists of petroselinic acid and/or polyunsaturated fatty acids, having at least two unsaturations and at least 18C-atoms and comprising 0.001 to 5.0 wt% of one or more of the isoflavones with formula 1-19 of the formula sheet.
  • R1 H or an acidic or amino acidic residue
  • Isoflavones can be made synthetically or can be isolated from natural sources containing them. Very suitable sources heretofore are: red clover, linseed, lentils, beans, chick beans and soya.
  • the isoflavones may be added in their glycosilated form as normally present in nature or may be added as aglycone (i.e., in a form wherein the glucosyl rest is removed from the isoflavone backbone) .
  • amounts of isoflavones we refer to the amount of isoflavones as in the aglycon form.
  • the fat containing products can have very different fat levels, preferred products are products with fat levels of 3-90 %, preferably 10-85 %, more preferably 20-60 wt%, while the balance may be formed by one or more of the following components: water, emulsifiers, thickeners, flavors, colorants and acidifiers.
  • the isoflavone level of the fat products can range from 0.001 to 5 wt%.
  • the isoflavones can be split into two categories, i.e., hydrophobic and hydrophilic isoflavones.
  • hydrophobic isoflavones are specifically used in products with a continuous fat phase because they will dissolve easier in the fat phase. In products based on water continuous emulsions, it is better to apply hydrophilic isoflavones because they will dissolve in the water phase and, therefore, their effect will be more pronounced in the final fat product. Hydrophobic isoflavones are the aglycon-forms, whereas the glycosilated isoflavones are in general more hydrophilic.
  • isoflavones that are particularly preferred are daidzein, genistein, daidzein, genistein, glycetein, glycetein, biochanin A, dihydrodaidzein, dihydrogenistein, formononetin and coumestrol.
  • PUFA polyunsaturated fatty acids
  • the uptake of the fat in the human body is anticipated to be higher than normal, further the health effects of the isoflavones are expected to be better. This could be explained by the fact that the isoflavones can also act as antioxidants and thus prevent an oxidation of the polyunsaturated fatty acids which are easily oxidized.
  • Preferred PUFA and LCPUFA' s that are applied can be selected from the group consisting of C18:2, including the conjugated C18:2 fatty acids and more specific CLA' s rich in trans 10 cis 12 and in cis 9 trans 11 isomers, C18:3, C20:4; C20:5; C22:5 and C22: ⁇ .
  • oils rich in these C18:2 and C18:3 are oils rich in LCPUFA' s, examples thereof being Fish Oil, modified Fish Oil and Fish Oil concentrates .
  • fat containing products wherein the product has a fat level of 0.5-99.999 wt% and contains one or more of the isoflavones with the formula's 1-19 have a Stevens hardness at temperature of its use of 200 to 2500, preferably 300 to 1800, most preferably 400 to 1000 g. "1 and display excellent product properties.
  • the temperature of use of the fat product differs for the different products, e.g., spreads, shortenings, and dressings are normally used at ambient temperature (i.e., 20-25° C) , whereas ice cream is applied at much lower temperatures of -18° C.
  • the Ca-salts preferably are derived from edible, organic acids.
  • Part of the invention are also food products comprising a fat, wherein the fat is a fat product according to the invention as disclosed above.
  • These food products are in particular selected from fat continuous emulsions such as spreads or shortenings or from water continuous emulsions such as dressings or ice creams.
  • the novel food products are fat continuous emulsions containing one or more hydrophobic isoflavones and water continuous emulsions containing one or more of hydrophilic isoflavones. In this way the isoflavones are always dissolved in the continuous phase of the food product resulting in better mouthfeel and up-take thereof.
  • a spread was made by the usual process route, using a common Votatator system AAC and applying the following recipe:
  • Example I was repeated using the following recipe:
  • the resulting spread displays excellent product characteristics .
  • vinegar 5.00 wt% oil and fat 15.30 (PUFA content 30 %) sugars 7.50 cheese 3.30 salt 2.20 flavors 5.00 thickeners 0.40 isoflavone concentrate* 1.10 vitamins 0.03
  • the product obtained displays excellent product characteristics.
  • the word “comprising” is intended to mean including but not necessarily “consisting essentially of”, “consisting of” or “composed of”. In other words, “comprising” the listed steps or options need not be exhaustive .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Edible Oils And Fats (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Abstract

L'invention se rapporte à des produits à base de matières grasses, et notamment à des produits alimentaires. Ces produits contiennent des émulsions de type aqueux et des émulsions inverses, ainsi que des isoflavones et de préférence de l'acide pétrosélinique et des acides gras poly-insaturés.
PCT/EP2000/003715 1999-05-18 2000-04-18 Produits comportant des matieres grasses Ceased WO2000069272A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU44026/00A AU4402600A (en) 1999-05-18 2000-04-18 Fat containing products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13472499P 1999-05-18 1999-05-18
US60/134,724 1999-05-18

Publications (1)

Publication Number Publication Date
WO2000069272A1 true WO2000069272A1 (fr) 2000-11-23

Family

ID=22464692

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2000/003715 Ceased WO2000069272A1 (fr) 1999-05-18 2000-04-18 Produits comportant des matieres grasses

Country Status (2)

Country Link
AU (1) AU4402600A (fr)
WO (1) WO2000069272A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001017374A1 (fr) * 1999-09-09 2001-03-15 Carlo Ghisalberti Compositions comprenant de l'acide linoleique conjugue
WO2002074308A1 (fr) * 2001-03-15 2002-09-26 Roche Vitamins Ag Composition destinee a la prevention de l'osteoporose comprenant une combinaison d'isoflavones et d'acides gras polyinsatures
WO2002094035A1 (fr) * 2001-05-23 2002-11-28 Nutricopia, Inc. Dessert glace nutritif et procedes pour le produire
WO2003020048A1 (fr) * 2001-08-31 2003-03-13 Nutricopia, Inc. Dessert glace nutritionnel et procedes de fabrication associes
CN101632650A (zh) * 2009-07-07 2010-01-27 沈阳药科大学 一种黄豆苷元自微乳化半固体骨架胶囊及其制备方法
EP2183977A1 (fr) * 2008-11-06 2010-05-12 Unilever N.V. Produit alimentaire
CN102939079A (zh) * 2010-04-09 2013-02-20 帝斯曼知识产权资产管理有限公司 包含含有多不饱和脂肪酸的油的热稳定的水包油乳液

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4218489A (en) * 1977-06-08 1980-08-19 Z-L Limited Partnership Antioxidants, antioxidant compositions and methods of preparing and using same
WO1997037547A1 (fr) * 1996-04-09 1997-10-16 E.I. Du Pont De Nemours And Company Nouveau produit proteique a base de soja enrichi en isoflavone et son procede de fabrication
WO1998021946A1 (fr) * 1996-11-18 1998-05-28 Internutria, Inc. Composition et traitement des symptomes de transition reproductive persistante
EP0943245A1 (fr) * 1998-03-15 1999-09-22 Protein Technologies International, Inc. Composition protéinique végétale contenant une matière protéinique végétale appauvrie en isoflavone et une matière contenant de l'isoflavone
WO1999048386A1 (fr) * 1998-03-24 1999-09-30 Stueckler Franz Produit a base de substances naturelles
WO2000000043A1 (fr) * 1998-06-30 2000-01-06 Abbott Laboratories Produit nutritionnel a base de soja
WO2000030665A1 (fr) * 1998-11-25 2000-06-02 Nutri Pharma Asa Composition contenant des proteines de soja, des fibres alimentaires et un compose de phytoestrogene et son utilisation pour la prevention et/ou le traitement de maladies cardiovasculaires
WO2000033824A2 (fr) * 1998-12-11 2000-06-15 Michigan State University Methode d'inhibition des cyclooxygenases et des inflammations au moyen de bioflavonoides de cerises

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4218489A (en) * 1977-06-08 1980-08-19 Z-L Limited Partnership Antioxidants, antioxidant compositions and methods of preparing and using same
WO1997037547A1 (fr) * 1996-04-09 1997-10-16 E.I. Du Pont De Nemours And Company Nouveau produit proteique a base de soja enrichi en isoflavone et son procede de fabrication
WO1998021946A1 (fr) * 1996-11-18 1998-05-28 Internutria, Inc. Composition et traitement des symptomes de transition reproductive persistante
EP0943245A1 (fr) * 1998-03-15 1999-09-22 Protein Technologies International, Inc. Composition protéinique végétale contenant une matière protéinique végétale appauvrie en isoflavone et une matière contenant de l'isoflavone
WO1999048386A1 (fr) * 1998-03-24 1999-09-30 Stueckler Franz Produit a base de substances naturelles
WO2000000043A1 (fr) * 1998-06-30 2000-01-06 Abbott Laboratories Produit nutritionnel a base de soja
WO2000030665A1 (fr) * 1998-11-25 2000-06-02 Nutri Pharma Asa Composition contenant des proteines de soja, des fibres alimentaires et un compose de phytoestrogene et son utilisation pour la prevention et/ou le traitement de maladies cardiovasculaires
WO2000033824A2 (fr) * 1998-12-11 2000-06-15 Michigan State University Methode d'inhibition des cyclooxygenases et des inflammations au moyen de bioflavonoides de cerises

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001017374A1 (fr) * 1999-09-09 2001-03-15 Carlo Ghisalberti Compositions comprenant de l'acide linoleique conjugue
US7635692B2 (en) 2001-03-15 2009-12-22 Dsm Ip Assets B.V. Composition for the prevention of osteoporosis comprising a combination of isoflavones and polyunsaturated fatty acids
EP1852115A1 (fr) * 2001-03-15 2007-11-07 DSM IP Assets B.V. Composition pour la prévention de l'ostéoporose comprenant une combinaison d'isoflavones et d'acides gras polyinsaturés
WO2002074308A1 (fr) * 2001-03-15 2002-09-26 Roche Vitamins Ag Composition destinee a la prevention de l'osteoporose comprenant une combinaison d'isoflavones et d'acides gras polyinsatures
CN100389765C (zh) * 2001-03-15 2008-05-28 Dsmip资产有限公司 含有异黄酮和多不饱和脂肪酸组合的用于预防骨质疏松症的组合物
EP1854462A1 (fr) * 2001-03-15 2007-11-14 DSMIP Assets B.V. Composition pour la prévention de l'ostéoporose comprenant une combinaison d'isoflavones et d'acides gras polyinsaturés
US7169416B2 (en) 2001-05-23 2007-01-30 Nutricopia, Inc. Nutritional frozen dessert and methods of manufacture
WO2002094035A1 (fr) * 2001-05-23 2002-11-28 Nutricopia, Inc. Dessert glace nutritif et procedes pour le produire
US7033629B2 (en) 2001-08-31 2006-04-25 Nutricopia Inc. Nutritional frozen dessert and methods of manufacture
WO2003020048A1 (fr) * 2001-08-31 2003-03-13 Nutricopia, Inc. Dessert glace nutritionnel et procedes de fabrication associes
EP2183977A1 (fr) * 2008-11-06 2010-05-12 Unilever N.V. Produit alimentaire
CN101632650A (zh) * 2009-07-07 2010-01-27 沈阳药科大学 一种黄豆苷元自微乳化半固体骨架胶囊及其制备方法
CN101632650B (zh) * 2009-07-07 2013-11-27 沈阳药科大学 一种黄豆苷元自微乳化半固体骨架胶囊及其制备方法
CN102939079A (zh) * 2010-04-09 2013-02-20 帝斯曼知识产权资产管理有限公司 包含含有多不饱和脂肪酸的油的热稳定的水包油乳液
CN102939079B (zh) * 2010-04-09 2016-01-06 帝斯曼知识产权资产管理有限公司 包含含有多不饱和脂肪酸的油的热稳定的水包油乳液

Also Published As

Publication number Publication date
AU4402600A (en) 2000-12-05

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