公开(公告)号：EP0652714A4

公开(公告)日：1998-11-18

申请号：EP93918485

申请日：1993-07-28

申请人： NABISCO INC

发明人： WHEELER EDWARD L ,  BUSK G CURTIS JR

IPC分类号： A23G1/30 ,  A21D2/16 ,  A21D13/00 ,  A21D13/08 ,  A23C11/04 ,  A23C19/055 ,  A23D7/00 ,  A23D7/015 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G3/00 ,  A23G3/34 ,  A23G3/40 ,  A23G3/54 ,  A23G9/32 ,  A23G9/52 ,  A23K1/18 ,  A23L1/00 ,  A23L1/164 ,  A23L1/18 ,  A23L1/19 ,  A23L1/30 ,  A23L1/36 ,  A23P1/08 ,  C07C67/02 ,  C07C69/30 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10

CPC分类号： A23D7/00 ,  A21D2/16 ,  A21D2/165 ,  A21D13/28 ,  A21D13/34 ,  A21D13/38 ,  A23C11/04 ,  A23C19/055 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015 ,  A23D9/00 ,  A23G1/36 ,  A23G3/343 ,  A23G3/346 ,  A23G3/40 ,  A23G3/54 ,  A23G3/545 ,  A23G9/327 ,  A23G9/52 ,  A23G2200/08 ,  A23K50/42 ,  A23L7/122 ,  A23L7/191 ,  A23L9/22 ,  A23L25/20 ,  A23L33/115 ,  A23L33/12 ,  A23P20/11 ,  C07C67/02 ,  C07C69/30 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10 ,  C07C69/52

摘要： Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a lower solids content than the second fat, while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, preferably containing acetic acid residues, as the migrating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center. An especially preferred embodiment employs, as the migrating fat, triglycerides bearing long, saturated substitutents containing at least about 75% stearic acid residues and short residues derived from acetic acid, a mixture of acetic and propionic acid, or a mixture of acetic and butyric acid. Since sucrose and invertase are not essential elements of the center, artificial sweeteners can be used to replace all or part of the sucrose, resulting in reduced calorie confections. Caloric reduction is further enhanced because preferred migrating fats are low in calories.

摘要翻译： 具有软或液体中心，层或其他区域的食品通过将两个含有脂肪的组分相互连接而配制。 第一组分中的脂肪迁移到第二组分中，形成具有比第二种脂肪低的固体含量的混合物，同时维持第一组分的结构完整性。 该过程特别适用于形成以软液和液体为中心的甜食。 一个优选的实施方案使用具有长饱和C16至C22脂肪酸残基的脂肪，并且具有短的C2至C4酸残基（优选含有乙酸残基）的混合物作为糖食包衣中的迁移性脂肪，以及氢化椰子油或棕榈仁油作为 脂肪在糖果中心。 作为迁移性脂肪，特别优选的实施方案中，使用含有至少约75％硬脂酸残基的长饱和取代基的甘油三酸酯和由乙酸衍生的短残基，乙酸和丙酸的混合物，或乙酸和丁酸的混合物 。 由于蔗糖和转化酶不是中心的必需元素，因此可以使用人造甜味剂来代替全部或部分蔗糖，从而导致卡路里甜食减少。 热量减少进一步增强，因为优选的迁移脂肪的热量低。

公开(公告)号：EP0749277A4

公开(公告)日：1997-04-16

申请号：EP95906137

申请日：1994-12-29

申请人： FMC CORP

发明人： MODLISZEWSKI JAMES J ,  BALLARD ART D

IPC分类号： A23L29/20 ,  A23C19/076 ,  A23D7/005 ,  A23G9/52 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A61K8/73 ,  A61K9/00 ,  A61K47/36 ,  A61Q19/00 ,  C08L5/14 ,  A23L1/052

CPC分类号： A61K9/0014 ,  A23C19/0765 ,  A23D7/0056 ,  A23G9/52 ,  A23G2200/06 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A61K8/737 ,  A61K47/36 ,  A61Q11/00 ,  A61Q19/00 ,  C08L5/14 ,  C08L2666/02

摘要： A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.

公开(公告)号：EP0674480A4

公开(公告)日：1995-10-11

申请号：EP94904847

申请日：1993-12-16

IPC分类号： A23G1/30 ,  A21D2/16 ,  A23C11/04 ,  A23C19/055 ,  A23D7/00 ,  A23D7/015 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G3/00 ,  A23G3/34 ,  A23G3/40 ,  A23G9/32 ,  A23G9/52 ,  A23K1/18 ,  A23L1/19 ,  A23L1/30 ,  A23L1/36 ,  C07C69/30 ,  C07C69/675 ,  C07C69/70 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10

CPC分类号： A23G3/40 ,  A21D2/165 ,  A23C11/04 ,  A23C19/055 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015 ,  A23D9/00 ,  A23G1/36 ,  A23G1/38 ,  A23G3/343 ,  A23G3/346 ,  A23G9/327 ,  A23G9/52 ,  A23G2200/08 ,  A23K50/42 ,  A23L9/22 ,  A23L25/20 ,  A23L33/115 ,  A23L33/12 ,  C07C69/30 ,  C07C69/675 ,  C07C69/70 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10 ,  Y10S426/804

摘要： The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C2 to C4 acid residue and two long, saturated C16 to C22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.

摘要翻译： 通过将约10％至约16％的结晶改性剂脂肪（其带有一个短的C2至C4酸残基的甘油三酯和两个长的饱和的C16至酸性甘油酯）混合来调节二醋精脂肪如二乙酰基甘油酯，二乙酰硬脂酸甘油酯和二乙酰基花生酸，二乙酸二甘油酯的物理性质， 每分子C22脂肪酸残基。 表现出改进的咬合，光泽，硬度，抗霜力和脱模性的改良二醋精脂肪适用于食用涂料，特别是糖果涂料。

公开(公告)号：EP0533668A4

公开(公告)日：1993-06-30

申请号：EP90910249

申请日：1990-06-15

申请人： KRAFT GENERAL FOODS, INC.

发明人： MURPHY, GREGORY, B. ,  LANG, KEVIN, W. ,  FRAKE, BARRY, N. ,  ENTENMANN, WILLIAM, J.

IPC分类号： A21D2/18 ,  A21D2/26 ,  A21D2/36 ,  A21D13/02 ,  A23C19/076 ,  A23G3/34 ,  A23G9/52 ,  A23J3/00 ,  A23J3/22 ,  A23L1/0526 ,  A23L1/0534 ,  A23L1/054 ,  A23L1/24 ,  A23L1/308 ,  A23L1/0528

CPC分类号： A23G3/346 ,  A21D2/18 ,  A21D2/26 ,  A21D2/36 ,  A21D13/02 ,  A23C19/0765 ,  A23C2250/25 ,  A23G9/52 ,  A23G2200/06 ,  A23G2200/08 ,  A23J3/00 ,  A23J3/227 ,  A23L27/60 ,  A23L29/238 ,  A23L29/262 ,  A23L29/27 ,  A23L33/21 ,  Y10S426/804

摘要： Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

公开(公告)号：EP0513187A4

公开(公告)日：1993-05-05

申请号：EP91904269

申请日：1991-01-28

申请人： THE PROCTER & GAMBLE COMPANY

发明人： WHELAN, RICHARD, HOWARD ,  RUDOLPH, MARVIN, JERRY ,  PETROSSIAN, VANIK, DERENIG

IPC分类号： A23G9/00 ,  A23G9/04 ,  A23G9/30 ,  A23G9/32 ,  A23G9/34 ,  A23G9/44 ,  A23G9/52

CPC分类号： A23G9/32 ,  A23G9/305 ,  A23G9/327 ,  A23G9/34 ,  Y10S426/804

公开(公告)号：EP0511377A4

公开(公告)日：1993-03-03

申请号：EP92901518

申请日：1991-11-21

申请人： THE NUTRASWEET COMPANY

发明人： YALPANI, MANSSUR

IPC分类号： A23C9/13 ,  A23C9/152 ,  A23C11/00 ,  A23C19/082 ,  A23C19/084 ,  A23D7/00 ,  A23D7/005 ,  A23G3/00 ,  A23G3/34 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L1/03 ,  A23L1/19 ,  A23L1/22 ,  A23L1/24 ,  A23L1/307 ,  A23L1/308 ,  A23L1/221

CPC分类号： A23G3/346 ,  A23D7/0053 ,  A23D7/0056 ,  A23G9/52 ,  A23G2200/00 ,  A23L27/60 ,  A23L27/80 ,  A23L33/25

摘要： Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.

公开(公告)号：EP0494874A4

公开(公告)日：1993-02-03

申请号：EP90912196

申请日：1990-07-30

申请人： THE NUTRASWEET COMPANY

发明人： SHAZER, WILLIAM, H., JR.

IPC分类号： A23C9/12 ,  A23C9/13 ,  A23G9/30 ,  A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23G9/40 ,  A23G9/44 ,  A23G9/52 ,  A23C11/04 ,  A23C9/127 ,  A23C9/154

CPC分类号： A23G9/40 ,  A23C9/1206 ,  A23C9/1307 ,  A23G9/305 ,  A23G9/34 ,  A23G9/363

摘要： A reduced calorie dairy mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweeteners may be added without the need for additional bulking agents and/or bulk sweeteners.

公开(公告)号：EP0490937A4

公开(公告)日：1992-10-28

申请号：EP90913159

申请日：1990-09-07

申请人： COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANIZATION

发明人： JOHNSON, ROBERT, LEONARD ,  STEELE, ROBERT, JOHN

IPC分类号： A23G9/32 ,  A23B7/00 ,  A23B7/005 ,  A23G9/44 ,  A23G9/52 ,  A23L2/02 ,  A23L19/00 ,  A23N1/00 ,  A23L1/212

CPC分类号： A23L2/02 ,  A23G9/42 ,  A23L2/04 ,  A23L2/54 ,  A23L19/09 ,  A23L27/12 ,  A23L33/105

摘要： A process for the preparation of kiwifruit products is disclosed in which kiwifruit is pulped and then treated to yield a number of component fractions. The fractions comprise a chlorophyll containing fraction, a juice fraction, and a residual pulp fraction. The juice fraction may be extracted to yield an aroma-containing fraction and aroma-free, chlorophyll-free juice fraction. The residual pulp fraction is subjected to a preservative treatment such as pasteurization and drying. Kiwifruit products may then be formed by combining the chlorophyll containing fraction with and as required, the juice fraction and/or the residual pulp fraction. The aroma-containing fraction and aroma-free fraction may be used in place of the juice fraction. These kiwifruit products may be incorporated into processed foods such as ice creams, sorbets and juice drinks.

公开(公告)号：EP0382820A4

公开(公告)日：1991-10-16

申请号：EP89908045

申请日：1989-07-05

申请人： THE NUTRASWEET COMPANY

发明人： SINGER, NORMAN, S. ,  POOKOTE, SUSEELAN ,  HATCHWELL, LEORA, C. ,  ANDERSON, GALE ,  SHAZER, ARLETTE, G. ,  BOOTH, BARBARA, L.

IPC分类号： A23C9/20 ,  A23C13/00 ,  A23C19/076 ,  A23C19/09 ,  A23C23/00 ,  A23D7/015 ,  A23D9/007 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L9/20 ,  A23L27/00 ,  A23L27/60 ,  A23L33/00 ,  A23L33/20 ,  A23L35/00 ,  A23D5/00

CPC分类号： A23C19/0765 ,  A23C19/0925 ,  A23D9/007 ,  A23L27/60 ,  A23L27/70

摘要： Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded is incorporated into nonfat and low-fat food products in order that fat soluble flavor compounds are released in a more natural and familiar sequence.

公开(公告)号：EP4445742A1

公开(公告)日：2024-10-16

申请号：EP24169636.8

申请日：2024-04-11

申请人： Marmon Foodservice Technologies, Inc.

发明人： Greenberg, Jacob

IPC分类号： A23G9/04 ,  A23G9/22 ,  A23G9/16 ,  A23G9/28 ,  A23G9/52 ,  F25B49/02 ,  A23L2/54

摘要： A frozen beverage dispensing machine (100) includes a barrel (122). A liquid side (132) of an expansion tank (134) is connected to the barrel (122). A gas side (136) of the expansion tank (134) is separated from the liquid side (132) by a bladder (138). A controller (400) is configured to receive liquid pressure measurements from a liquid pressure transducer (152) and is configured to initiate a fill process to provide a flow of liquid through the liquid side of the expansion tank (134) into the barrel (122) in response to the liquid pressure measurements falling below a liquid cut in pressure value. The controller (400) is configured to initiate a gas pressure adjustment process when the liquid pressure measurements are less than a target gas side pressure.