-
公开(公告)号：EP0375240A3
公开(公告)日：1990-08-08
申请号：EP89312919.7
申请日：1989-12-11
发明人： Kester, Jeffrey John , Bernhardt, Christian Albert , Elsen, Joseph James , Letton, James Anthony , Fox, Mary Mora
摘要： The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
-
2.发明公开Polyol polyesters as a protective moisture barrier for foods 失效Polyolpolyester als Schutz gegen FeuchtigkeitfürNahrungsmittel。
公开(公告)号：EP0375240A2
公开(公告)日：1990-06-27
申请号：EP89312919.7
申请日：1989-12-11
发明人： Kester, Jeffrey John , Bernhardt, Christian Albert , Elsen, Joseph James , Letton, James Anthony , Fox, Mary Mora
摘要： The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
摘要翻译： 本发明是一种降低水分传入和移出食物的速率的方法，其包括用含有效量的多元醇脂肪酸酯的涂层涂覆食物的表面。 多元醇脂肪酸酯具有至少4个脂肪酸酯基，并且至少约80％的脂肪酸含有不少于12个碳原子。 该方法对于保持脆性并因此延长谷类和/或淀粉类休闲食品的保存期限特别有用。
-
公开(公告)号：EP1272055A2
公开(公告)日：2003-01-08
申请号：EP01926917.4
申请日：2001-04-11
发明人： Prosise, Robert Lawrence , Beharry, Christopher Randall , Elsen, Joseph James , Helmers, Ralph Lawrence, Jr. , Kearney, Tamara Jocelyn , Kester, Jeffrey John , Murphy, Brenda Kay , Wong, Vincent York-Leung , Niehoff, Raymond Louis , Noble, Kathleen Hack , Reinhart, Richard Nicholas, Jr. , Sarama, Robert Joseph , Tsai, Li-Hsin , Waiminsiu, Susana, Rosa , Wehmeier, Thomas Joseph
CPC分类号： A23L25/10 , A21D13/38 , A23L7/122 , A23L7/126 , A23L19/09 , A23L19/19 , A23L33/21 , A23L33/22 , A23L33/40
摘要： The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with - healthy eating or enjoying what they eat.
-
公开(公告)号：EP0375240B1
公开(公告)日：1995-11-22
申请号：EP89312919.7
申请日：1989-12-11
-
-
-
搜索结果
4 条记录 (耗时 0.013 秒)
