公开(公告)号：EP0625874A4

公开(公告)日：1997-02-26

申请号：EP94902497

申请日：1993-12-03

申请人： NABISCO INC

发明人： SULLIVAN JOANNE

IPC分类号： A23G3/50 ,  A21D2/16 ,  A21D13/08 ,  A23D9/00 ,  A23J1/10

CPC分类号： A21D2/165 ,  A21D13/80 ,  A23D9/00 ,  Y10S426/804

摘要： Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75 % stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.

摘要翻译： 具有清凉凉爽感的脆面包含糖果糖和脂肪，其具有长的饱和C16至C22脂肪酸残基和短C2至C4酸残基的混合物，其中一部分为丙酸残基。 一个优选实施方案包含含有乙酸和丙酸残基的脂肪，以及由含有至少约75％硬脂酸的完全氢化油衍生的脂肪酸残基，例如氢化大豆油或氢化芥酸。 另一个优选的实施方案包含含有乙酸，丙酸和丁酸和相同的长酸补体的混合物的脂肪。 这些脂肪的热量低，肉豆蔻酸和棕榈酸和反式不饱和酸残基低，胆固醇低。 本发明脆饼的冷却感不是在添加葡萄糖，薄荷油或多元醇等其他赋予冷却成分的情况下实现，而且可以掩盖人造甜味剂等成分的灼烧感。

公开(公告)号：EP0671888A4

公开(公告)日：1997-02-26

申请号：EP94903408

申请日：1993-12-02

申请人： NABISCO INC

发明人： SULLIVAN JOANNE

IPC分类号： A21D2/16 ,  A21D13/00 ,  A21D13/08 ,  A23D9/00 ,  C11C3/00 ,  A23J1/10

CPC分类号： A21D2/165 ,  A21D13/24 ,  A21D13/32 ,  A23D9/00 ,  Y10S426/804

摘要： Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C2 to C4 acid residues and long, saturated C16 to C22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

公开(公告)号：EP0680262A4

公开(公告)日：1995-09-13

申请号：EP94907300

申请日：1994-01-24

申请人： NABISCO INC

发明人： SULLIVAN JOANNE ,  CHRYSAM MICHAEL M

IPC分类号： A23G3/34 ,  A21D2/16 ,  A21D13/00 ,  A21D13/08 ,  A23C11/04 ,  A23C19/055 ,  A23D7/00 ,  A23D7/015 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G3/00 ,  A23G3/40 ,  A23G3/54 ,  A23G9/32 ,  A23G9/52 ,  A23K1/18 ,  A23L1/00 ,  A23L1/164 ,  A23L1/18 ,  A23L1/19 ,  A23L1/216 ,  A23L1/30 ,  A23L1/36 ,  C07C67/02 ,  C07C69/30 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10

CPC分类号： C11C3/10 ,  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 ,  Y10S426/804 ,  C07C69/52

摘要： Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C16 to C24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70 DEG F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80 DEG F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.

摘要翻译： 用于零食和其他食品的非油腻喷雾油特别适用于将外用调味品或调味品粘附到产品上。 喷雾油含有含短乙酸，丙酸和/或丁酸残基的脂肪，以及长的饱和C16至C24脂肪酸残基。 特别优选的是在80°F时在70°F下显示出至少约50％，更优选至少约60％，和至少约40％，更优选至少约50％的固体脂肪指数的甘油三酯。 一个优选实施方案中包含的甘油三酯，其中，所述长酸性残基的至少约75％为硬脂酸或更长残基和短残基是乙酸和丙酸的残基，乙酸和丁酸残基，或乙酸的混合物的混合物， 丙酸和丁酸残基。 喷雾油的热量低，抗氧化。