公开(公告)号：EP0383605A3

公开(公告)日：1991-11-21

申请号：EP90301650.9

申请日：1990-02-15

申请人： NABISCO, INC.

发明人： D'Amelia, Ronald P. ,  Jacklin, Peter T.

IPC分类号： A23L1/308 ,  A23D9/00

CPC分类号： A23D9/013 ,  A23L33/26 ,  Y10S426/804

摘要： Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

公开(公告)号：EP0325463A3

公开(公告)日：1991-07-03

申请号：EP89300518.1

申请日：1989-01-19

申请人： NABISCO, INC.

发明人： Klemann, Lawrence P ,  Finley, John W

IPC分类号： C07C69/675 ,  C11C3/00 ,  A23L1/29 ,  A23D5/00

CPC分类号： A23L33/21 ,  A23L33/00 ,  A23V2002/00 ,  A23V2200/124

摘要： Novel fat mimetic compositions are disclosed as reduced calorie food components. These compositions comprise complex linked esters including two polyfunctional ethers or esters linked by a polycarboxy function having a common aliphatic group. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially non-digestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

摘要翻译： 新型脂肪模拟组合物被公开为低卡路里食物组分。 这些组合物包含复合连接的酯，包括通过具有共同脂族基团的多羧基官能团连接的两个多官能醚或酯。 这些复合连接的酯可以在体内部分分解以产生消化残余物，消化残余物本身基本上是不可消化的并且具有足够的亲水性以使消化残余物能够掺入正常的粪便中。 这些脂肪模拟化合物可用作大多数食物应用的脂肪和油的替代物。

公开(公告)号：EP0296039A3

公开(公告)日：1991-01-30

申请号：EP88401436.6

申请日：1988-06-10

申请人： NABISCO, INC.

发明人： Fazzolare, Richard D. ,  Szwerc, Jospeh A. ,  van Lengerich, Bernhard ,  Leschke, Rudolph J.

IPC分类号： A23L1/164 ,  A23L1/216

CPC分类号： A23L19/19 ,  A23L7/117 ,  A23L7/13 ,  A23L19/11 ,  Y10S426/808

摘要： The application concerns a method for making a baked starch snack food comprising :
(a) mixing at least one ingredient having starch with water to form a composition, (b) heating said composition while continuously mixing for a sufficient amount of time for said composition to form a machinable dough-­like consistency, (c) extruding the heated composition to obtain an extrudate having a moisture content of from about 25% to about 60% by weight, based upon the weight of the extrudate, (d) forming the extruded composition into a sheet, (e) folding the sheet upon itself to form a laminate, (f) reducing the thickness of the laminate, (g) cutting the laminate into pieces, and (h) baking said pieces to obtain a chip-like texture.

公开(公告)号：EP0405873A1

公开(公告)日：1991-01-02

申请号：EP90306896.3

申请日：1990-06-25

申请人： NABISCO, INC.

发明人： Klemann, Lawrence P. ,  Finley, John W. ,  Scimone, Anthony

IPC分类号： C07C69/00 ,  C07C69/28 ,  C07C69/533 ,  C07C69/58 ,  C07C69/40 ,  C07C67/00 ,  A23C11/02 ,  A23C20/02 ,  A23D9/00 ,  A23G1/00 ,  A23L1/19

CPC分类号： A23D7/013 ,  A23D9/013 ,  A23K50/42 ,  A23L33/115 ,  C07C69/24 ,  C07C69/28 ,  C07C69/40 ,  C07C69/533 ,  C07C69/58 ,  C07C69/587 ,  C07C69/63 ,  C07C69/675 ,  Y10S426/804

摘要： Long chain diol diesters, notably 11- to 30- carbon aliphatic chains having two vicinal fatty acid esters or dicarboxylate-extended fatty acid esters, or two fatty acid esters or dicarboxylate-extended fatty acid esters separated by one or two methylene groups, attached to one end of the chain, are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.

摘要翻译： 长链二醇二酯，特别是具有两个邻位脂肪酸酯或二羧酸酯延伸脂肪酸酯的11至30碳脂肪链，或由一个或两个亚甲基分隔的两个脂肪酸酯或二羧酸酯延伸的脂肪酸酯，连接到 链的一端是可食用的，优选部分可消化的，用于食品和药物的脂肪替代物。

公开(公告)号：EP0383605A2

公开(公告)日：1990-08-22

申请号：EP90301650.9

申请日：1990-02-15

申请人： NABISCO, INC.

发明人： D'Amelia, Ronald P. ,  Jacklin, Peter T.

IPC分类号： A23L1/308 ,  A23D9/00

CPC分类号： A23D9/013 ,  A23L33/26 ,  Y10S426/804

摘要： Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

摘要翻译： 聚乙烯醇脂肪酸酯，特别是不饱和酸酯，包括一类新的可食用脂肪替代物。 通过低分子量聚乙烯醇与油酸甲酯的酯交换，或通过低分子量聚乙酸乙烯酯和油酸甲酯之间的酯交换，通过低分子量聚乙烯醇与油酸，油酸酐或油基氯直接酯化制备聚油酸乙酯 ，是优选的食用脂肪替代物。

公开(公告)号：EP0238798A2

公开(公告)日：1987-09-30

申请号：EP87100874.4

申请日：1984-08-08

申请人： NABISCO, INC.

发明人： Pinto, Albert Anthony

IPC分类号： A21C11/20 ,  A21C11/10 ,  A21C5/00

CPC分类号： A21C5/00 ,  A21C3/04 ,  A21C11/10 ,  B29C47/40 ,  B29C47/46 ,  Y10T83/2094

摘要： Dough pieces are produced in high volume by a plurality of dual extruders spaced across a conveyor and each having a pair of extrusion nozzles aligned in the direction of conveyor travel. A cut-off mechanism severs the dough extrusions to deposit dough pieces on the conveyor. The speed of the conveyor is related to the speed of the cut-off mechanism so that the dough pieces produced by each extruder form a single uniformly spaced line. The extruders are fed from a common supply through individual inlets and means are provided to balance the flow through the nozzles.

摘要翻译： 通过在输送机上间隔开的多个双挤出机以大体积生产面团片，每个挤出机具有沿输送机行进方向排列的一对挤出喷嘴。 切割机构切割面团挤出物以将面片沉积在输送机上。 输送机的速度与切断机构的速度相关，使得由每个挤出机生产的面团片形成单个均匀间隔的线。 挤出机通过单独的入口从共同的供应源供给，并且提供装置以平衡通过喷嘴的流动。

公开(公告)号：EP0077775A1

公开(公告)日：1983-05-04

申请号：EP81902062.0

申请日：1981-04-29

申请人： NABISCO, INC.

发明人： HUANG, Emil An-i

IPC分类号： A23J3

CPC分类号： A23J3/22

摘要： Un produit proteique texture ayant une teneur en proteine allant jusqu'a 80% est obtenu en melangeant une poudre de soja (gruau, flocon ou farine) avec de l'eau contenant un agent d'insolubilisation des proteines pour preparer une masse homogene, en formant a partir de cette masse des pieces ayant une configuration desiree sous des conditions de temperature et de pression permettant de garder les proteines a leur etat non denature et de garder les proteines et leurs molecules d'hydrate de carbone sensiblement dans leurs relations matricielles originales du materiau de depart, et en effectuant la cuisson des pieces dans de l'eau de maniere a (1) denaturer les proteines in situ pour que les molecules contigues des proteines se verrouillent entre elles pour former une structure a reseau tridimensionnel dans chacune des pieces, et (2) extraire par lessivage les hydrates de carbone solubles de la structure de proteine.