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公开(公告)号：EP1024708A1
公开(公告)日：2000-08-09
申请号：EP98954400.2
申请日：1998-10-07
CPC分类号： A23L27/72
摘要： A process for the preparation of a substantially free flowing particulate flavour which comprises mixing an oil soluble flavour with a melted edible fat having a melting point from 30 °C (85 °F) to 93 °C (200 °F), to form a solution of the oil soluble flavour in the melted fat, cooling the solution of the oil soluble flavour in the melted fat, adding a super-cooling agent with agitation during cooling to the solution of the oil soluble flavour in the melted fat to produce solid particles having an average diameter of from 0.1 to 10 cm and then grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavour whose particles have an average diameter of less than 1 mm.
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公开(公告)号：EP1156719A1
公开(公告)日：2001-11-28
申请号：EP00910743.4
申请日：2000-03-01
发明人： SHER, Alexander , JACOBSON, Mark Randolph , MALLANGI, Chandrasekhara Reddy , VADEHRA, Dharam Vir , WEDRAL, Elaine Regina
CPC分类号： A23G1/56 , A23J3/341 , A23L33/165 , A23V2002/00 , A23G2210/00 , A23G2200/10 , A23V2250/5428
摘要： An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.
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公开(公告)号：EP1089639A1
公开(公告)日：2001-04-11
申请号：EP99931064.2
申请日：1999-06-14
CPC分类号： A23C19/09 , A23C19/0904 , A23C19/0973 , A23P10/30 , A23P20/105
摘要： A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either the amino-bearing compound or the reducing sugar with a hydrocolloid gel selected from alginates or gellans and then mixing all the ingredients together to form the food product.
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公开(公告)号：EP1024708B1
公开(公告)日：2001-10-04
申请号：EP98954400.2
申请日：1998-10-07
CPC分类号： A23L27/72
摘要： A process for the preparation of a substantially free flowing particulate flavour which comprises mixing an oil soluble flavour with a melted edible fat having a melting point from 30 DEG C (85 DEG F) to 93 DEG C (200 DEG F), to form a solution of the oil soluble flavour in the melted fat, cooling the solution of the oil soluble flavour in the melted fat, adding a super-cooling agent with agitation during cooling to the solution of the oil soluble flavour in the melted fat to produce solid particles having an average diameter of from 0.1 to 10 cm and then grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavour whose particles have an average diameter of less than 1 mm.
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公开(公告)号：EP1156719B1
公开(公告)日：2003-05-14
申请号：EP00910743.4
申请日：2000-03-01
发明人： SHER, Alexander , JACOBSON, Mark Randolph , MALLANGI, Chandrasekhara Reddy , VADEHRA, Dharam Vir , WEDRAL, Elaine Regina
CPC分类号： A23G1/56 , A23J3/341 , A23L33/165 , A23V2002/00 , A23G2210/00 , A23G2200/10 , A23V2250/5428
摘要： An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.
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