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    REDUCED CALORIE CHEESE PRODUCTS
    94.
    发明公开
    REDUCED CALORIE CHEESE PRODUCTS 失效
    CALORIES减量奶酪制品

    公开(公告)号：EP0866660A1

    公开(公告)日：1998-09-30

    申请号：EP96941784.0

    申请日：1996-12-12

    申请人： Bestfoods ,  ARCO Chemical Technology, L.P.

    发明人： SEKULA, Bernard, Charles ,  TANCIBOK, Krystyna, Urzsula

    IPC分类号： A23C19 ,  A23C20 ,  A23L1

    CPC分类号： A23C20/00 ,  A23L33/26

    摘要： Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty acid-esterified propoxylated glycerin compositions. The fat replacement compositions are selected based on the melting profile of the cheese product so that the melting profile of the fat replacement composition is similar to the natural cheese counterpart of the cheese product.

    Reduced-fat cheese-flavored snack filling
    96.
    发明公开
    Reduced-fat cheese-flavored snack filling 失效
    Snack-FüllungmitKäasegeschmackund reduziertem Fettgehalt

    公开(公告)号：EP0750843A2

    公开(公告)日：1997-01-02

    申请号：EP96304474.8

    申请日：1996-06-17

    申请人： KRAFT FOODS, INC.

    发明人： Rodgers, Charles Allen

    IPC分类号： A23C20/00

    CPC分类号： A23L7/122 ,  A21D13/38 ,  A23C19/0917 ,  A23C19/093 ,  A23C20/00

    摘要： A low-fat, reduced-fat, or fat-free cheese-flavored filling for use in snacks, including, for example, crackers, wafers, or other shaped flour-based snack foods, is provided. The reduced-fat cheese-flavored fillings allow for snacks having texture, flavor, and mouthfeel similar to conventional snack products with significantly reduced levels of fat. The snack filling generally has less than about 15 weight percent fat, preferably less than 10 weight percent fat, and most preferably less than 2 weight percent fat. The snack filling generally contains (1) about 15 to 40 weight percent glycerine; (2) about 3 to 25 weight percent of a binding agent selected from the group consisting of maltitol, sorbitol, and corn syrup; (3) about 5 to 35 weight percent dehydrated cheese; (4) about 0.5 to 5 weight percent natural cheese flavors; (5) about 10 to 25 weight percent food starch; (6) about 0.2 to 8 weight percent of a cellulose-based thickening agent; (7) about 0 to 15 weight percent whey protein concentrate; (8) about 3 to 8 weight percent salt; and (9) about 0 to 15 weight percent water.

    摘要翻译： 提供了用于小吃的低脂肪，减脂或无脂肪的奶酪味的馅料，包括例如饼干，糯米饼或其他成型的面粉基小吃食品。 减肥奶酪风味的馅料允许具有类似于具有显着降低的脂肪水平的常规小吃产品的质地，风味和口感的小吃。 小吃馅通常具有小于约15重量％的脂肪，优选小于10重量％的脂肪，最优选小于2重量％的脂肪。 小吃馅通常含有（1）约15至40重量％的甘油; （2）约3至25重量％的选自麦芽糖醇，山梨糖醇和玉米糖浆的粘合剂; （3）约5至35重量％脱水干酪; （4）约0.5至5重量％的天然干酪香料; （5）约10至25重量％的食用淀粉; （6）约0.2〜8重量％的纤维素系增稠剂; （7）约0至15重量％的乳清蛋白浓缩物; （8）约3至8重量％的盐; 和（9）约0至15重量％的水。

    PROTEIN ISOLATES AND METHOD OF PRODUCING THEM
    99.
    发明授权
    PROTEIN ISOLATES AND METHOD OF PRODUCING THEM 失效
    蛋白分离物及其生产方法

    公开(公告)号：EP0077821B1

    公开(公告)日：1986-07-16

    申请号：EP82901766.4

    申请日：1982-04-29

    申请人： NEW ZEALAND MILK PRODUCTS INC.

    发明人： WALKER, Neil J. ,  CONNOLLY, Philip B.

    IPC分类号： A23J1/12 ,  A23J1/20

    CPC分类号： A23J3/08 ,  A23C20/00 ,  A23J1/12 ,  A23J3/10

    摘要： Acid-solubilized wheat proteinate in solution is precipitated by adjustment of the pH of the solution to its isoelectric point. The acid condition of the wheat proteinate solution is employed to acidulate fluid skim milk and form a caseinate-wheat proteinate co-precipitate.

    摘要翻译： 酸溶解的小麦蛋白质在溶液中沉淀，通过调节溶液的pH至其等电点。 使用小麦蛋白质溶液的酸性条件来酸化流体脱脂乳，形成酪蛋白 - 小麦蛋白质共沉淀物。