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公开(公告)号：EP0489207A1
公开(公告)日：1992-06-10
申请号：EP90313234.8
申请日：1990-12-06
发明人： Hammond, Eugene Wiliam , Hicks, Ruth Marian , Smart, Ian William , Watts, Anthony, Department of Biochemistry
摘要： The flavouring composition comprises liposomes containing entrained flavouring material, the liposomes being dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin, in order to obtain desirable flavour-release temperature characteristics. The entrained flavouring material is an aqueous flavour phase containing a natural, nature-identical or other flavoured material. The flavoured biscuit cream is prepared by first combining fat and sugar and then adding a blend of hardened and unhardened lecithins and the aqueous flavour phase, in which liposomes containing the flavoured material are formed.
摘要翻译： 调味组合物包含含有夹带调味材料的脂质体，脂质体分散在基于脂肪的可食用介质中，例如饼干霜。 脂质体优选由硬化和未硬化的脂质，优选卵磷脂的混合物形成，以获得所需的风味释放温度特性。 夹带的调味材料是含有天然，自然相同或其它调味材料的水性香精相。 通过首先将脂肪和糖组合，然后加入硬化和未硬化的卵磷脂的混合物和其中形成含有调味材料的脂质体的水性香精相来制备调味的饼干霜。
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公开(公告)号：EP0455386A1
公开(公告)日：1991-11-06
申请号：EP91303505.1
申请日：1991-04-19
IPC分类号： A23G3/00 , C11B5/00 , A23G1/00 , A23L3/3544 , A23J7/00
CPC分类号： A23G1/30 , A23G1/36 , A23G1/426 , A23G3/346 , A23G2200/00 , A23L3/3544 , A61K9/127
摘要： An anti-oxidant composition comprises liposomes containing entrained aqueous vitamin C and, incorporated in their lipid structure, vitamin E. The liposomes are dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin. The incorporation of vitamin C and E in this way is believe to facilitate the known electron-transfer reaction whereby vitamin C regenerates vitamin E which is consumed by free radicals formed by oxidative reactions in the autoxidation of unsaturated fats or oils.
摘要翻译： 抗氧化剂组合物包含含有夹带的维生素C水溶性脂质体，并且在其脂质结构中并入维生素E.脂质体分散在基于脂肪的可食用介质中，例如饼干霜。 脂质体优选由硬化和未硬化的脂质，优选卵磷脂的混合物形成。 认为以这种方式并入维生素C和E是促进已知的电子转移反应，其中维生素C再生维生素E，其由在不饱和脂肪或油的自动氧化中的氧化反应形成的自由基消耗。
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公开(公告)号：EP0455386B1
公开(公告)日：1993-12-29
申请号：EP91303505.1
申请日：1991-04-19
IPC分类号： A23G3/00 , C11B5/00 , A23G1/00 , A23L3/3544 , A23J7/00
CPC分类号： A23G1/30 , A23G1/36 , A23G1/426 , A23G3/346 , A23G2200/00 , A23L3/3544 , A61K9/127
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公开(公告)号：EP0454366A1
公开(公告)日：1991-10-30
申请号：EP91303506.9
申请日：1991-04-19
摘要： The colouring composition comprises liposomes containing entrained colouring material, the liposomes being dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin. The entrained colouring material is an aqueous colour phase containing a natural, nature-identical or other coloured material. The coloured biscuit cream is prepared by first combining fat and sugar and then adding a blend of hardened and unhardened lecithins and the aqueous colour phase, in which liposomes containing the coloured material are formed.
摘要翻译： 着色组合物包含含有夹带着色材料的脂质体，脂质体分散在基于脂肪的可食用介质中，例如饼干奶油。 脂质体优选由硬化和未硬化脂质，优选卵磷脂的混合物形成。 夹带的着色材料是含有天然的，自然相同的或其他有色材料的含水着色相。 首先将脂肪和糖混合，然后加入硬化和未硬化卵磷脂和含有着色物质的脂质体形成的含水色相的混合物来制备着色的饼干奶油。
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