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    Microwave susceptor incorporating a coating material having a silicate binder and an active constituent
    2.
    发明公开
    Microwave susceptor incorporating a coating material having a silicate binder and an active constituent 失效
    Mikrowellensus受影响者ees Beschichtung aus Silikatbindemittel und aktiven Bestandteilen。

    公开(公告)号：EP0496130A2

    公开(公告)日：1992-07-29

    申请号：EP91203179.6

    申请日：1991-12-05

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Prosise, Robert Lawrence ,  Wnuk, Andrew Julian ,  Milenkevich, Joseph Anthony ,  Widenhouse, Christopher William ,  Bunke, Paul Ralph

    IPC分类号： B65D81/34 ,  H05B6/64

    CPC分类号： B65D81/3453 ,  B65D2581/3408 ,  B65D2581/3447 ,  B65D2581/3448 ,  B65D2581/3479 ,  B65D2581/3481 ,  B65D2581/3483 ,  B65D2581/3487 ,  Y10S99/14 ,  Y10T428/256

    摘要： A microwave susceptor which includes a dielectric substrate and a dry layer of microwave active coating material overlaying at least a portion of the substrate is provided. The coating material includes a silicate binder and an active constituent and the weight ratio of the silicate to active is about 98:2 or less (i.e. less silicate). The dry layer is electrically continuous and has a surface concentration of active constituent of about 1 gram per square meter or greater. Sodium silicate is preferred as the binder and graphite is preferred as the active constituent. In addition additives such as saccharides, glycerine and plasticizers can be added to inhibit thermal shut down and to increase the flexibility of the dry layer. The susceptor can exhibit moderate heat performance or even high heating performance if desired. A susceptor baking cup, a baking system including a dome shaped cover which can be used to form an enclosure, and a container for frying are all possible uses for this microwave active coating material.

    摘要翻译： 提供一种微波感受器，其包括电介质基底和覆盖至少一部分基底的微波活性涂层材料的干层。 涂料包括硅酸盐粘合剂和活性成分，并且硅酸盐与活性物质的重量比为约98:2以下（即较少的硅酸盐）。 干层是电连续的，并且具有约1克/平方米或更大的活性成分的表面浓度。 作为粘合剂优选硅酸钠，优选石墨作为活性成分。 此外，可以加入添加剂如糖，甘油和增塑剂以抑制热关闭并增加干层的柔韧性。 如果需要，感受体可以表现出适度的热性能或甚至高的加热性能。 感应器烘烤杯，包括可用于形成外壳的圆顶盖的烘烤系统和用于油炸的容器都是该微波活性涂层材料的可能用途。

    Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof
    6.
    发明公开
    Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof 无效
    结构脂肪，其其人造黄油产品和乳化利差及其制备方法使用。

    公开(公告)号：EP0078568A2

    公开(公告)日：1983-05-11

    申请号：EP82201327.2

    申请日：1982-10-25

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Tafuri, Michael William ,  Tao, Bernard Yi ,  Blair, Daniel Ray ,  Lomneth, Richard Brian ,  Prosise, Robert Lawrence ,  Parnell, Gary Lee

    IPC分类号： A23D3/00 ,  A23D3/02 ,  C11B7/00

    CPC分类号： C11B7/0075 ,  A23D7/001 ,  A23D7/02

    摘要： A structural fat particularly suitable for making margarine oils and margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique trtglycer- ide composition. The important positional isomers are the SSS, SOS, SSO AND SOO/SLS triglycerides, wherein S - saturated fatty acid residue, O = oleic acid residue, and L - linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil. The margarine oil products comprise the structural fat in combination with a soft oil. The emulsified spreads are formed by mixing the margarine oil product with an aqueous phase. The emulsion is chilled to defined temperatures with defined residence time for crystallization. This provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment.

    摘要翻译： 的结构脂肪特别适用于制造人造黄油油和人造黄油和其它涂抹乳化，爱尤其棒型产品是游离缺失盘。 这种脂肪具有独特的甘油三酯组成。 重要的位置异构体是SSS，SOS，SSO和SOO / SLS甘油三酯，worin S =饱和脂肪酸残基，O =油酸残基，L =亚油酸残基。 棕榈的重量比，以硬脂酸和油酸到连接到甘油酯亚油酸残基是重要的。 脂肪可以从棕榈油的无溶剂的两步热分馏来获得。 在人造黄油产品组合含有的脂肪结构与软油。 乳化差通过在wässrige相人造黄油油产物与混合而形成。 该乳剂冷却到具有限定的停留时间用于结晶定义的温度。 这提供了具有足够的粘度以形成棒型产品与传统的人造奶油设备价差。

    High fiber baked cookies containing psyllium
    9.
    发明公开
    High fiber baked cookies containing psyllium 失效
    车前子e e Kekse mit hohem Fasergehalt。

    公开(公告)号：EP0387933A1

    公开(公告)日：1990-09-19

    申请号：EP90200485.2

    申请日：1990-03-01

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Cappel, James Wilbur ,  Courts, Julia Marie ,  Prosise, Robert Lawrence

    IPC分类号： A23L1/308 ,  A21D2/16

    CPC分类号： A21D13/02 ,  A21D2/36 ,  A23L33/21

    摘要： Psyllium-containing baked cookie compositions having high fiber content and good eating qualities. These baked cookies essentially comprise psyllium fiber, insoluble dietary fiber, shortening, flour, sugar and water within certain limits. Eating quality of these psyllium-containing cookies is especially enhanced by their reduced tendency for the composition to stick to and/or form a film on teeth during ingestion.

    摘要翻译： 具有高纤维含量和良好饮食品质的含有车前草的烘烤饼干组合物。 这些烘烤的饼干在一定限度内基本上包括欧车前纤维，不溶性膳食纤维，起酥油，面粉，糖和水。 这些含有车前草的饼干的食用质量特别通过其摄取时在牙齿上粘附和/或形成膜的趋势降低而特别增强。

    Cookies made with low Aw fibercontaining fillings
    10.
    发明公开
    Cookies made with low Aw fibercontaining fillings 失效
    用低Aw含馅料制成的饼干

    公开(公告)号：EP0372596A3

    公开(公告)日：1990-08-01

    申请号：EP89202745.9

    申请日：1989-10-31

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Cappel, James Wilbur ,  Prosise, Robert Lawrence ,  Rece, Robert Daniel ,  Berry, Delia Ann

    IPC分类号： A21D13/08

    CPC分类号： A21D13/30 ,  A21D13/31 ,  A21D13/38

    摘要： The invention relates to cookies made with a fiber-containing filling. This filling has a very low water activity (0.2-0.35) so that the crispness of the cookies' outer dough is preserved. At the same time, the filling tastes soft and lubricious instead of tough and fibrous. In particular, the invention is a dual textured cookie made from: (a) discrete regions of a cookie dough which before baking contains: 10% to 30% shortening, 20% to 45% flour, 20% to 45% readily crystallizable sugar, and 5% to 15% water; and (b) discrete regions of a filling which before baking contains: 0% to 25% sorbitol, 10% to 45% fructose, 0% to 30% dextrose, 16% to 32% glycerine, 2% to 35% cellulosic fiber, and 3% to 10% fruit puree.

    摘要翻译： 本发明涉及用含纤维填充物制成的饼干。 这种填充物具有非常低的水分活度（0.2-0.35），从而保持了饼干外面团的脆度。 与此同时，填充口味柔软而润滑，而不是坚韧和纤维。 具体地说，本发明是一种由以下组分制成的双纹理饼干：（a）饼干面团的离散区域，其在烘烤之前含有：10％至30％的起酥油，20％至45％的面粉，20％至45％的易结晶糖， 和5％至15％的水; （b）填充物的分散区域，其在烘烤之前包含：0％至25％山梨醇，10％至45％果糖，0％至30％右旋糖，16％至32％甘油，2％至35％纤维素纤维， 和3％至10％的果泥。