JP2009502157A - シリコンを含む食品 - Google Patents
シリコンを含む食品 Download PDFInfo
- Publication number
- JP2009502157A JP2009502157A JP2008523447A JP2008523447A JP2009502157A JP 2009502157 A JP2009502157 A JP 2009502157A JP 2008523447 A JP2008523447 A JP 2008523447A JP 2008523447 A JP2008523447 A JP 2008523447A JP 2009502157 A JP2009502157 A JP 2009502157A
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- Prior art keywords
- food
- silicon
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- food composition
- coffee
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Abstract
Description
本明細書では、特に指定しない限り、用語「シリコン」は、固体元素シリコンのことを言う。元素シリコンは、通常、色はダークグレーであると述べられている。間違いを避けるために、特に指定しない限り、このシリコンは、シリカ、ケイ酸塩またはシリコンなどのシリコン含有化合物を含まないが、これらの材料と組み合わせて使用することができる。このシリコンは、約95〜99.99999%純度、例えば約96〜99.9%純度であってよい。約98〜99.5%の純度を一般に有するいわゆる金属シリコンは、特に好ましい。金属シリコンの世界生産量は、現在約100万トンに等しく、このコストは約2ドル/kgである。
本発明において使用に適するシリコンの種々の形態を作製する方法は、当技術分野においてよく知られている。
PCT/GB96/01863(この全内容を参照により本明細書に組み込む)において、いかにバルクの結晶シリコンが、フッ化水素酸をベースとする溶液中において部分的電気化学的溶解によって多孔質になし得るが記載されている。このエッチング方法は、元のバルク材料の結晶性および結晶配向を保持したシリコン構造を生じる。したがって、形成された多孔質シリコンは、結晶性シリコンの形態である。広くは、この方法は、例えば、エタノール、メタノールまたはイソプロピルアルコール(IPA)などのアルコール中でフッ化水素酸の20%溶液を含む電解液を含む電気化学的セルにおいて、多量にホウ素をドープしたCZシリコンウエハを陽極処理処理するものである。約50mAcm−2の密度を有する陽極処理電流を通した後に、多孔質シリコン層が生成され、これは、短時間電流密度を増加させることによってウエハから分離することができる。この効果は、多孔質とバルク結晶領域の間の界面においてシリコンを溶解することである。また、多孔質シリコンは、多孔質シリコンを作製するためのその他の従来の方法である、いわゆるステイン−エッチング技法を使用しても作製することができる。この方法は、強酸化剤を含むフッ化水素酸溶液中にシリコン試料を浸漬するものである。シリコンとは、電気的接触はなく、電位はかからない。フッ化水素酸が、シリコンの表面をエッチングして、細孔を作り出す。
シリコン微粒子およびシリコンナノ粒子などのシリコン粉末を作製する方法は、当技術分野においてよく知られている。シリコン微粒子は、一般に直径において約5〜1000μmの粒子を意味するものであり、シリコンナノ粒子は、一般に約100nm以下の直径を有する粒子を意味するものである。したがって、シリコンナノ粒子は、一般に約1nm〜約100nm、例えば約10nm〜約100nmの範囲の直径を有する。完全に生分解性メソ多孔質シリコンは、一般に2〜5nm範囲の幅を有する連続シリコン骨格を有する。シリコン粉末を作製するこれらの方法は、しばしば「ボトムアップ」(「Bottom−up」)法と呼ばれ、これは、例えば、化学合成または気相合成を含む。あるいは、いわゆる「トップダウン」(「top−down」)方法は、電気化学的エッチングまたは微粉砕(例えば、Kerkar等、J.Am.Ceram.Soc.、73巻、2879〜2885頁、1990、に記載されているミリング)のような知られた方法を指す。PCT/GB02/03493およびPCT/GB01/03633(この全内容を参照により本明細書に組み込む)は、シリコンの粒子を作製する方法を記載しており、前記方法は本発明における使用のためのシリコンを作製するのに適している。このような方法は、シリコンを遠心力を加える方法、または粉砕方法にかけることを含む。多孔質シリコン粉末は、結晶シリコンのウエハまたはブロック間で粉砕することができる。多孔質シリコンは、バルク結晶シリコンよりも硬度が低く、結晶シリコンウエハは超純粋な、超平滑な表面を有するので、シリコンウエハ/多孔質シリコン粉末/シリコンウエハサンドイッチは、例えば陽極処理により得られるはるかに大きい多孔質シリコン粒子から、例えば1〜10nm粒径を実現する便利な手段である。
ナノ粒子合成に対する通常のトップダウン手法である高エネルギーボールミリングは、磁気的、触媒的、および構造的ナノ粒子の生成のために使用されてきており、Huang、「Deformation−induced amorphization in ball−milled silicon」、Phil.Mag.Lett.、1999、79、305〜314頁参照のこと。商業的技術であるこの技法は、ボールミリングプロセスからの汚染問題のために、伝統的に問題があると考えられてきた。しかし、炭化タングステン成分の有用性および不活性雰囲気および/または高真空プロセスの使用が、許容できるレベルに不純物を減少させた。
シラン分解は、多結晶シリコン顆粒を製造する非常に高処理量の商業プロセスを提供する。電子品質の原料(現在約30ドル/kg)は高価であるが、いわゆる「微粒子」(微粒子およびナノ粒子)は、本発明における使用に対しては適切な廃棄物である。微細なシリコン粉末は、市販されている。例えば、NanoSi(商標)Polysillconは、Advanced Silicon Materials LLCから市販されており、水素雰囲気中のシランの分解によって調製された微細なシリコン粉末である。この粒径は、5〜500nmであり、BET表面積は、約25m2/gである。シリコンのこのタイプは、水素結合およびファンデルワールス力によると言われている、凝集する強い傾向を有するので、本発明において特に有用である。この凝集は、多孔質シリコンが知られた、例えば、電気化学的技法によって製造される場合と同様に、この中に成分を添加するために有用であるシリコンの高表面積の形態をもたらす。
プラズマ合成は、「Production of ultrafine silicon powder by the arc plasma method」、J.Mat.Sci.、1987、22、2192〜2198頁にTanakaによって記載されている。良好な処理量を有する金属ナノ粒子の範囲の高温合成は、この方法を使用して実現される。シリコンナノ粒子(一般に10〜100nm直径)は、この方法を使用してアルゴン−水素またはアルゴン−窒素ガス環境において生成される。
超微小(<10nm)シリコンナノ粒子の溶液成長は、US200050000409に記載されており、この全内容を参照により本明細書に組み込む。この技法は、有機溶剤中でナフタレニドナトリウムなどの還元剤によって四塩化シリコンなどのシリコンテトラハライドを還元するものである。この反応は、室温での高収率につながるものである。
音響化学において、音響キャビテーションプロセスは、極めて高い温度勾配および圧力を有する過渡的な局所化されたホットゾーンを発生することができる。このような温度および圧力の急激な変化は、音響化学的前駆体(例えば、有機金属溶液)の破壊およびナノ粒子の形成を助ける。この技法は、工業的用途のための多量の材料を製造するために適する。シリコンナノ粒子を調製する音響化学的方法は、「Preparation of luminescent silicon nanoparticles:a novel sonochemical approach」、Chem.Mater、10、1998、3278〜3281頁にDhasによって記載されている。
Lamらは、グラファイト粉末とシリコン粉末をボールミリングすることによってシリコンナノ粒子を製造しており、このプロセスは、J.Crystal Growth 220(4)466〜470頁(2000)に記載されており、この全内容を参照により本明細書に組み込む。Arujo−Andrade等は、シリカ粉末とアルミニウム粉末の機械的ミリングによってシリコンナノ粒子を製造しており、このプロセスは、Scripta Materialia 49(8)、773〜778頁、(2003)に記載されている。
シリコン微粒子またはナノ粒子は、熱処理、圧縮技法によって、または遠心力の使用によって多孔質凝集形態に変換することができる。凝集形態は、マクロ細孔および/またはメソ細孔および/またはミクロ細孔を含む一体となったバルクを含む。
食品は、飲料または非飲料の形態であってよい。本発明において使用に適切な食品は、以下の1種以上を含む:肉;家禽;魚;野菜;果物;チョコレートおよび砂糖菓子;シリアルおよびパン、ケーキ、ビスケット、栄養バー(nutrition bars)を含む焼き製品;ペストリー;パスタ;乳製品、例えばミルク、クリーム、バター、マーガリン、卵、アイスクリーム、チーズ。食品は、以下のいずれかの形態であってよい:インスタント食品;冷凍食品;冷却食品;乾燥食品;冷凍乾燥食品;水を添加して戻す食品(rehydrated food);ピクルス;スープ;ディップ;ソース。
好ましくは、シリコンは、1種以上の添加された成分を含む食品中に存在する。一般に、1種以上の成分は、添加されたシリコンに対して、0.01〜60重量%、例えば1〜40重量%、例えば2〜10重量%の範囲において存在する。成分は、以下の少なくとも1種から選択することができる:酸素の影響を受け易い食用油;ミネラル類;乳脂肪を含む酸素の影響を受け易い脂肪;油溶性成分;ビタミン類;香料または香気;フレーバー;酵素;プロバイオティックバクテリア;プレバイオティック;栄養補助食品;アミノ酸;ハーブ抽出物;ハーブ類;植物抽出物;食用酸;塩;抗酸化剤。
酸素の影響を受け易い食用油は、多価不飽和脂肪酸を含み、これらにはカノラ油、ルリチシャ油、メマツヨイグサ油、サフラワー油、ヒマワリ油、カボチャ種油、ローズマリー油、米ヌカ油、アマニ油(flaxseed oil)、小麦胚芽油、葡萄種油、アマニ油(linseed oil)が含まれる。これらの油のいくつかは、リノレン酸、α−リノレン酸、オレイン酸、パルミチン酸、ステアリン酸をもたらす。また、魚油、例えばマグロ、ニシン、サバ、イワシ、タラ肝臓およびサメなどの魚から得られる油が含まれる。
適切なミネラル類には:Ca、P、Mg、Na、Kを含むマクロミネラル類;Fe、Zn、Cu、Se、Cr、I、Mn、Mo、Fを含むミクロミネラル類が含まれる。適切な微量元素にはNi、V、B、Coが含まれる。
適切なビタミンには、アスコルビン酸、β−カロテン、ビオチン、コリン、葉酸、ナイアシン、パントテン酸、(ビタミンB5)、フィロキノン(ビタミンK)、ピリドキシン(ビタミンB6)、リボフラビン(ビタミンB2)、チアミン(ビタミンB1)、ビタミンA、ビタミンB12、ビタミンD、ビタミンEおよびこれらの混合物が含まれる。ビタミンおよびシリコンを、場合によって、一般に40℃と200℃の範囲の穏やかな熱の存在下で、ビタミンをシリコンに含浸させることによって合わせることができる。
適切な香料、香気およびフレーバーは、非毒性で食品に適しており、当業者には容易に明らかであり、Bauer等、「Common Fragrances & Flavours」、Willy、1997、278頁参照のこと。好ましい香料、香気およびフレーバーは、FDAによる「Generally Recognised As Safe」(GRAS)である。アルコール、アルデヒド、ケトン、エステルおよびラクトンは、天然および人工香料において最もしばしば使用される化合物の群である。
適切な酵素は、カルボヒドラーゼ、ペクチン酵素、セルロース、プロテアーゼ、オキシダーゼ、およびリパーゼの群から選択される。例には、アミラーゼ、ブロメライン、カタラーゼ、フィチン、グルコアミラーゼ、グルコースイソメラーゼ、グルコースオキシダーゼ、インベルターゼ、ラクターゼ、リパーゼ、パパイン、ペプシン、プルラナーゼおよびレンネットが含まれる。
プロバイオティックは、潜在的に有益な微生物またはバクテリアを含む食物サプリメントである。さらに詳細には、プロバイオティックは、一時的または内因性の生理的寄生菌の少なくとも一部分を形成し、これにより宿主生体に有用な予防的および/または治療的効果示す微生物を示す。本発明において使用に適する酪酸生成バクテリアの予防的および/または治療的効果は、病原体以下の1種以上による病原体の成長の競争的抑制から、部分的に得ることができる:(i)優れたコロニー形成能力;(ii)望ましくない微生物の寄生;(iii)抗菌活性を有する酪酸および/または他の細胞外生成物の生成。本発明による使用に適するプロバイオティックバクテリアは、以下の特徴の1つ以上を有利には有することができる:(i)酪酸を生成する能力;(ii)胃腸路内の有益な機能;(iii)非病原性。酪酸生成は、局部的植物系微生物群環境内のpHを著しく減少(すなわち、酸性度を増大させる)させ、多くの望ましくない生理学的に有毒なバクテリアおよび黴の成長に寄与しない。したがって、酪酸生成の機構によって、プロバイオティックは、競争する病原性バクテリアの成長を抑制する。本発明においてプロバイオティックとして有用である典型的酪酸生成バクテリアは、病原性生体の成長を抑制するバクテリオシンまたは他の化合物を生成するバチルス属の非病原性メンバーなどの効果的酪酸生成体を含む。例示的酪酸生成、非病原性バチルス種は、限定しないが、バチルス凝集体;バチルス凝集体ハンマー(Hammer);およびバチルスブレビス(brevis)亜種凝集体を含む。
プレバイオティックは、プレバイオティックの成長を支援し、および/または成長を促す天然または合成物質である。さらに詳細には、プレバイオティックは、結腸中の1つまたは限定された数のバクテリアの成長および/または活性を選択的に刺激することによって宿主に有益に影響をおよぼす非消化性食品成分である。これらは、一般に比較的長さの短い炭水化物である。例は、ラクツロースおよびイヌリンなどのイヌリンタイプフルクタンである。
栄養補助成分は、疾病の予防および治療を含む医療または健康利点をもたらす。一般に、栄養補助食品は、消費者に特別な健康利点を与えるために特に適合する。本発明において使用する適切な栄養補助食品は、アロエベラ(Aloe ferox,A.bardensis)、チョウセンアザミ、アジアヤクヨウニンジン(Panax ginseng)レンゲソウ、ミツバチ花粉、コケモモ、(vaccinium myrtillus)、クロコホッシュ、トウガラシ−カイエンヌ、トウガラシ属、(capsicum species)、カスカラ樹皮(Rhamnus purshiana)、キンキジュ属(Uncaria tomentosa)、ローマカミツレ(Matricaria recutila)、ツルコケモモ、セイヨウタンポポ(Taraxacum officinale)、当帰(Angelica sinsensis)、エキナセア(Echinacea purpureaおよび関連種)メマツヨイグサ油(Oenothera biennis)、ナツシロギク(Tanacetum parthenium)、フラクトオリゴサッカライド、ニンニク(Allium sativum)、ショウガ(Zingiber offcinale)、イチョウ(Gingo biloba)、ヤクヨウニンジン、グルカレート、グルコサミン、ヒドラチス(Hydrastis canadensis)、ゴツコラ(Centella Asiatica)、葡萄種抽出物、緑茶、ガラナ(Paullinacupana)、サンザシ(Crataegus oxyacantha)、インシトール、イヌリン、イソフラボノン、カワカワ(Piper methysticum)、L−カルニチン、レクチン、カンゾウ(Glycyrrhiza glabraおよびG.uralensis)、リコペン、オオアザミ(Silybum marianum)、モドシトラスピール、イラクサ、オリゴフラクトース、オメガ3s、パッシフローラ、トケイソウ(Passiflora incarnate)、パウダルコ(Tabebuia impetiginosa)、ペパーミント(Mentha Pipiperita)、リン脂質、ポリフェノール、アメリカオオバコ(Plantago ovataおよびP.Major)、ピクノゲノール、クエロエチン、D−リモネン、レイシ、リボ核酸、ロイアルゼリー、セントジョンウワート(Hypericum perforatum)、ノコギリパルメット(Serenoa repens;Sabal serrulata)、チョウセンゴミン、大豆イソフラボン、ツメリックヴァレリアン(Valeriana officinalis)およびこれらの混合物から選択することができる。
本発明において使用に適切なアミノ酸は、アラニン、アルギニン、アスパラギン酸、アスパラギン、カルニチン、システイン、シスチン、グルタミン酸、グルタミン、グルタチオン、グリシン、ヒスチン、イソロイシン、ロイシン、リシン、メチオニン、オルニチン、フェニルアラニン、プロリン、セリン、タウリン、スレオニン、トリプトファン、チロシン、バリンおよびこれらの混合物から選択することができる。
適切な植物抽出物は、1種以上の植物ステロールを含み、これらは、β−シトステロール、カンペステロール、スチグマステロールを含む。適切な植物ステロールは、シトスタノール、オクタコサノール、ポリコサノールを含む。
本発明において使用に適切な食用酸は、クエン酸、アスコルビン酸、マロン酸、酢酸、酒石酸、ソルビン酸、フマル酸、マレイン酸、リン酸、コハク酸およびニコチン酸から選択することができる。
本発明において使用する適切な抗酸化剤は、炭酸ナトリウム、炭酸カルシウム、ブチル化ヒドロキシアニソール(BHA)、ブチル化ヒドロキシトルエン(BHT)、レシチン、乳酸ナトリウム、乳酸カルシウム、マレイン酸カルシウムおよびクエン酸アンモニウムから選択することができる。
食品中にシリコンを組み込むための方法は、多数存在する。本発明によるおよび使用する適切な混合装置は、多様であり、例えばスクリュウミキサー、リボンミキサー、およびパンミキサーを含む。他の例には、液体食品または飲料用の高速プロペラまたはパドルミキサー;乾燥粉末用タンブルキサー;ドウおよびペースト用Z−ブレードキサーが含まれる。適切な粉砕機としては、ハンマーミル、ディスクミル、ピンミルおよびボールミルがある。押出しは、食料を混合し、形を与えるための非常に高い処理量(約300〜9000kg/時)の技法であり、本発明における使用に適する。冷および熱押出し機を使用することができる。これらは、一軸または二軸スクリュウであってよい。押出される食品には、シリアル、パスタ、ソーセージ、砂糖またはタンパク質ベースの製品が含まれる。
本発明の実施形態を、次に以下の実施例を参照して、単に例として記載する。
高処理量に拡大できる装置による高表面積シリコン粉末の作製を実施例1によって示す。
多孔質シリコンの安定性を、食品および飲料の範囲において試験した。試験を、冷蔵および室温条件として採用した5℃および18℃において実施した。試料AおよびBを調製した。試料Aは、70体積%(+/−10%)の多孔度および非多孔質バルクシリコンについて0.63μm(+/−0.02μm)の厚さを有する多孔質シリコン試料である。試料Aは、100mA/cm2の一定の電流密度、10秒間の下で、非多孔質バルクシリコン試料の陽極処理により調製した。電解液は、40重量%HFおよびMeOHの等体積を含み、p+シリコンウエハは、5〜20mΩcmの抵抗を有した。
Claims (39)
- シリコンを含む、食品または食品組成物。
- シリコンが、非晶質シリコン、単結晶シリコンおよび多結晶シリコンの1種以上を含む、請求項1に記載の食品または食品組成物。
- シリコンが多孔質シリコンである、請求項1または2に記載の食品または食品組成物。
- 多孔質シリコンが、ミクロ多孔質シリコン、メソ多孔質シリコンまたはマクロ多孔質シリコンの1種以上から選択される、請求項3に記載の食品または食品組成物。
- 多孔質シリコンが、多孔質シリコンの形成の後に、前記多孔質シリコンの表面がさらに改変されていない多孔質シリコンを含むか、これから本質的に成る、請求項3または4に記載の食品または食品組成物。
- 多孔質シリコンが、表面改変されているシリコンを含むか、これから本質的に成る、請求項3または4に記載の食品または食品組成物。
- 表面改変された多孔質シリコンが、誘導化された多孔質シリコン、部分酸化多孔質シリコン、水素化ケイ素表面により改変された多孔質シリコンの1種以上を含むか、これらから本質的に成る、請求項6に記載の食品または食品組成物。
- 多孔質シリコンの表面が、部分酸化多孔質シリコン、水素化ケイ素表面の1種以上を含むか、これらから本質的に成る、請求項5に記載の食品または食品組成物。
- シリコンが、凝集されたまたは圧密されたシリコン粒子を含む、請求項1から8のいずれか一項に記載の食品または食品組成物。
- シリコンが、凝集されたまたは圧密されたシリコンナノ粒子を含む、請求項9に記載の食品または食品組成物。
- シリコンが、サブミクロン直径多結晶粒子、サブミクロン直径非晶質シリコン粒子、中空シリコン微粒子、非晶質シリコンコーティング、微粉末化シリコン、微粉末化シリコン合金の1種以上を含むか、これらから本質的に成る、請求項1から8のいずれか一項に記載の食品または食品組成物。
- シリコンが、金属シリコンを含むか、これから本質的に成る、請求項1から11のいずれか一項に記載の食品または食品組成物。
- 食品または食品組成物のpHが、2から9である、請求項1から12のいずれか一項に記載の食品または食品組成物。
- pHが7.5未満である、請求項13に記載の食品または食品組成物。
- pHが7以下である、請求項14に記載の食品または食品組成物。
- pHが6以下である、請求項15に記載の食品または食品組成物。
- 多孔質シリコンが、0.1m2/gを超えるBET表面積を有する、請求項3から16のいずれか一項に記載の食品または食品組成物。
- 多孔質シリコンが、100m2/gを超えるBET表面積を有する、請求項17に記載の食品または食品組成物。
- シリコンが、食品または食品組成物の総重量の0.01から50重量%の量において存在する、請求項1から18のいずれか一項に記載の食品または食品組成物。
- シリコンが、0.01から20重量%の量において存在する、請求項19に記載の食品または食品組成物。
- シリコンが、0.1から5重量%の量において存在する、請求項20に記載の食品または食品組成物。
- 食品が、以下の1種以上:肉;家禽;魚;野菜;果物;チョコレート;砂糖菓子;シリアルおよびパン、ケーキ、ビスケット、栄養バーを含む焼き製品;ペストリー;パスタ;乳製品、例えばミルク、クリーム、バター、マーガリン、卵、アイスクリーム、チーズ;飲料を作るのに適する製品、例えばコーヒー顆粒、コーヒータブレット、コーヒー油、コーヒー粉末、茶、ココア粉末、チョコレート粉末、濃縮物を含むか、これらから本質的に構成される、請求項1から21のいずれか一項に記載の食品または食品組成物。
- シリコンが、少なくとも1種の食品成分と共に添加される、請求項1から22のいずれか一項に記載の食品または食品組成物。
- シリコンが、食品成分をカプセル化する、または実質上カプセル化する、または部分的にカプセル化する、請求項23に記載の食品または食品組成物。
- 食品成分が、以下の少なくとも1種:酸素の影響を受け易い食用油;ミネラル類;乳脂肪を含む酸素の影響を受け易い脂肪;油溶性成分;ビタミン類;香料または香気;フレーバー;酵素;プロバイオティックバクテリア;プレバイオティック;栄養補助食品;アミノ酸;ハーブ抽出物;ハーブ類;植物抽出物;食用酸;塩;抗酸化剤、治療薬から選択される、請求項23または24に記載の食品または食品組成物。
- シリコンが、食品成分を被覆または部分的に被覆する、請求項23に記載の食品または食品組成物。
- 食品成分が、朝食シリアル、またはコーヒー顆粒、コーヒー粉末、茶、ココア粉末、チョコレート粉末などの飲料を作るのに適する1種以上の製品である、請求項24または26に記載の食品または食品組成物。
- 少なくとも1種の食品成分が、1種以上の成分を含むシリコンの総重量の0.01から60重量%の量において存在する、請求項23から27のいずれか一項に記載の食品または食品組成物。
- 少なくとも1種の食品成分が、1から40重量%の量において存在する、請求項28に記載の食品または食品組成物。
- 少なくとも1種の食品成分が、2から10重量%の量において存在する、請求項29に記載の食品または食品組成物。
- 食品または食品組成物が、飲料の形態である、請求項1から30のいずれか一項に記載の食品または食品組成物。
- 飲料が、水、茶、コーヒー、ココア、飲むチョコレート、果物ジュース、スムージー、ワイン、ビール、エール、ラガー、スピリッツから選択される、請求項31に記載の食品または食品組成物。
- 飲料がコーヒーである、請求項32に記載の食品または食品組成物。
- シリコンがコーヒー油と共に装填される、請求項33に記載の食品または食品組成物。
- コーヒーが、顆粒または粉末またはタブレットの形態であり、および場合によって凍結乾燥されていてよい、請求項33に記載の食品または食品組成物。
- 食品または食品組成物の他の成分と、シリコンとをブレンドすることまたは合わせることを含む、請求項1から35のいずれか一項に記載の食品または食品組成物を作製する製造方法。
- 1種以上の成分の、保護および/または放出制御、および/または味をマスキングするための、請求項1から35のいずれか一項に記載の食品または食品組成物におけるシリコンの使用。
- 食品の外見を改変するための、請求項1から35のいずれか一項に記載の食品または食品組成物におけるシリコンの使用。
- 食品の色が改変され、および/または食品が輝くか、きらめく、請求項38に記載の使用。
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PCT/GB2006/002785 WO2007012847A1 (en) | 2005-07-27 | 2006-07-27 | Food comprising silicon |
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JP2019193617A (ja) * | 2018-05-03 | 2019-11-07 | キム,ドン スル | ケイ素ベースの食品添加物の製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CA2615694A1 (en) | 2007-02-01 |
CN101296625A (zh) | 2008-10-29 |
JP5025647B2 (ja) | 2012-09-12 |
EP1919302A1 (en) | 2008-05-14 |
EP1919302B1 (en) | 2011-06-08 |
WO2007012847A1 (en) | 2007-02-01 |
KR20080033468A (ko) | 2008-04-16 |
BRPI0614186A2 (pt) | 2011-03-15 |
AU2006273832A1 (en) | 2007-02-01 |
EP1919302B8 (en) | 2011-09-21 |
US20090175985A1 (en) | 2009-07-09 |
ATE511764T1 (de) | 2011-06-15 |
GB0515353D0 (en) | 2005-08-31 |
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