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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
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2.发明公开Improved fatty compositions with high solids content 失效Fettzusammensetzungen mit hohemFettkörpergehalt。
公开(公告)号：EP0375027A2
公开(公告)日：1990-06-27
申请号：EP89203162.6
申请日：1989-12-12
摘要： Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.
摘要翻译： 包含固体和液体脂肪材料并且具有高固体含量的食用组合物，所述固体具有10微米或更小的粒度。 优选地，脂肪材料是完全或部分不可消化的。
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公开(公告)号：EP0375027B1
公开(公告)日：1995-10-04
申请号：EP89203162.6
申请日：1989-12-12
摘要： Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.
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公开(公告)号：EP0375027A3
公开(公告)日：1991-10-09
申请号：EP89203162.6
申请日：1989-12-12
摘要： Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.
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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.
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6.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。
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