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1.发明公开SURFACE-MODIFIED CELLULOSE AS LOW CALORIE FLOUR REPLACEMENTS 审中-公开肥胖儿童脂肪酸脂肪酸脂肪酸脂肪酸甜味剂KALORIENGEHALT
公开(公告)号：EP1041889A1
公开(公告)日：2000-10-11
申请号：EP98956482.8
申请日：1998-11-03
申请人： NABISCO, INC.
IPC分类号： A21D2/16
CPC分类号： A21D2/188 , A21D13/80 , A23L29/262 , A23L33/24 , A23L33/26 , C08B3/00 , C08B3/10 , Y10S426/804
摘要： Cellulose is surface-modified by coating and/or acylation with C2 to C24, in same cases primarily C6 to C22, or more narrowly C16 to C20, aliphatic acids, to obtain cellulose esters exhibiting a degree of substitution of about 0.05 or less, preferably about 0.01 or less. The surface-modified cellulose is used as a low-calorie carbohydrate replacement in edible compositions having a carbohydrate component. Baked food products such as cookies employ the low-calorie ingredient in place of a starch ingredient in some preferred embodiments. In some of these embodiments, cookies formulated with surface-modified cellulose further contain a spreading ingredient such as polydextrose; in these, the cellulose esters help to control the spread as well as provide calorie reduction. In these and other embodiments, the food products can also contain reduced fat or a low calorie fat substitute and/or an artificial sweetener to provide further calorie reduction.
摘要翻译： 纤维素通过用C2至C24（在一些情况下主要为C 6至C 22）或更窄的C 16至C 20脂族酸进行包衣和/或酰化进行表面改性，以获得显示取代度为约0.05或更低的纤维素酯 约0.01以下。 表面改性的纤维素用作具有碳水化合物组分的可食用组合物中的低热量碳水化合物替代物。 在一些优选实施方案中，烘烤的食品如饼干采用低热量成分代替淀粉成分。 在这些实施方案的一些实施方案中，用表面改性纤维素配制的曲奇饼还含有铺展成分如聚右旋糖; 在这些中，纤维素酯有助于控制蔓延并提供卡路里减少。 在这些和其它实施方案中，食品还可以含有还原脂肪或低热量脂肪替代物和/或人造甜味剂以提供进一步的热量减少。
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公开(公告)号：EP0625874A4
公开(公告)日：1997-02-26
申请号：EP94902497
申请日：1993-12-03
申请人： NABISCO INC
发明人： SULLIVAN JOANNE
CPC分类号： A21D2/165 , A21D13/80 , A23D9/00 , Y10S426/804
摘要： Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75 % stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.
摘要翻译： 具有清凉凉爽感的脆面包含糖果糖和脂肪，其具有长的饱和C16至C22脂肪酸残基和短C2至C4酸残基的混合物，其中一部分为丙酸残基。 一个优选实施方案包含含有乙酸和丙酸残基的脂肪，以及由含有至少约75％硬脂酸的完全氢化油衍生的脂肪酸残基，例如氢化大豆油或氢化芥酸。 另一个优选的实施方案包含含有乙酸，丙酸和丁酸和相同的长酸补体的混合物的脂肪。 这些脂肪的热量低，肉豆蔻酸和棕榈酸和反式不饱和酸残基低，胆固醇低。 本发明脆饼的冷却感不是在添加葡萄糖，薄荷油或多元醇等其他赋予冷却成分的情况下实现，而且可以掩盖人造甜味剂等成分的灼烧感。
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公开(公告)号：EP0642308A4
公开(公告)日：1996-06-26
申请号：EP93914361
申请日：1993-06-02
申请人： NABISCO INC
发明人： ZOOK DENIS CENTER GROVE ROAD , YOST RUTH ANN , WHEELER EDWARD L , OTTERBURN MICHAEL S , FINLEY JOHN W
IPC分类号： A21D2/16 , A23D7/00 , A23D7/015 , A23D9/00 , A23G1/00 , A23G1/36 , A23G3/34 , A23G9/32 , A23L1/30 , A23L1/36 , A23L1/38 , C07C69/30 , C11C3/04 , C11C3/10
CPC分类号： A21D2/165 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G9/327 , A23G2200/08 , A23L25/20 , A23L33/12 , C07C69/30 , C11C3/04 , C11C3/10
摘要： The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-disgestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.
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5.发明公开PRODUCTION OF FAT MIXTURES ENRICHED WITH TRIGLYCERIDES BEARING SHORT, MEDIUM AND LONG RESIDUES 失效HERSTELLUNG VON FETTMISCHUNGEN，ANGEREICHERT MIT KURZ-，MITTEL- UND LANGKETTIGEN TRIGLYCERIDEN
公开(公告)号：EP0687145A4
公开(公告)日：1996-02-28
申请号：EP94909854
申请日：1994-03-04
申请人： NABISCO INC
IPC分类号： A23D9/007 , A21D2/16 , A21D13/00 , A21D13/08 , A23C11/04 , A23C19/055 , A23D7/00 , A23D7/015 , A23D9/00 , A23G1/00 , A23G1/36 , A23G3/00 , A23G3/34 , A23G3/40 , A23G3/54 , A23G9/32 , A23G9/52 , A23K1/18 , A23L1/00 , A23L1/164 , A23L1/18 , A23L1/19 , A23L1/30 , A23L1/36 , C07C67/02 , C07C69/30 , C11B3/10 , C11B3/12 , C11B3/14 , C11C3/04 , C11C3/08 , C11C3/10
CPC分类号： A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , C07C69/52
摘要： Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and some at least about 75% to 90%, of these triglycerides, and have an acyl carbon number of 26 to 36. Especially preferred short substituents are derived from acetic acid, butyric acid, and mixtures of these with each other and with propionic acid. Especially preferred medium substituents have at least about 90% of the residues derived from capric acid, caprylic acid, and mixtures of these. Especially preferred long substituents contain at least about 70%, and many have at least about 85%, stearic acid or behenic acid residues or mixtures of these. One embodiment has an acyl carbon number of 28 to 32 and the long residues are predominantly stearic acid residues. Another embodiment has an acyl carbon number of 32 to 36 and the long residues are predominantly behenic acid residues. These fats may be prepared by interesterifying a mixture of triglycerides bearing short residues and triglycerides bearing medium residues with triglycerides bearing long residues and steam deodorizing the product at relatively high temperatures. The steam deodorized product can be further enriched with triglyceride species bearing short, medium, and long residues using molecular distillation.
摘要翻译： 制备含有至少约24％，更优选至少约34％的具有短，中和长残基的甘油三酸酯的脂肪混合物。 许多实施方案含有至少约50％，和一些至少约75％至90％的这些甘油三酯，并且具有26至36的酰基碳数。特别优选的短取代基衍生自乙酸，丁酸和混合物 的这些与彼此和丙酸。 特别优选的中等取代基具有至少约90％的来源于癸酸，辛酸和它们的混合物的残基。 特别优选的长取代基含有至少约70％，并且许多具有至少约85％的硬脂酸或山萮酸残基或它们的混合物。 一个实施方案的酰基碳数为28至32，长残基主要为硬脂酸残基。 另一个实施方案的酰基碳数为32至36，长残基主要为山嵛酸残基。 这些脂肪可以通过将具有短残基的甘油三酯和带有中等残留物的甘油三酯与具有长残留物的甘油三酯和在相对高的温度下对产物进行蒸汽除臭的混合物来制备。 蒸汽除臭产品可以使用分子蒸馏进一步富含具有短，中和长残留物的甘油三酯物质。
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公开(公告)号：EP0665718A1
公开(公告)日：1995-08-09
申请号：EP93924391.0
申请日：1993-10-21
申请人： NABISCO, INC.
发明人： YOST, Ruth, A.
CPC分类号： A23G3/346 , A21D13/38 , A23G2200/08 , Y10S426/804
摘要： Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C2 to C4 acid residues and llong, saturated C16 to C22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75 % stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic, propionic and butyric acids. These fats are low in calories and low in lauric, myristic, and palmitic saturated and trans unsaturated acid residues. Biscuit sandwiches prepared with these fillings adhere well to the biscuits so that sandwich cookie and crackers containing the fillings are not as misaligned, smeared, or subject to splitting or decapping in production or after storage as conventional products.
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公开(公告)号：EP0296039B1
公开(公告)日：1993-09-22
申请号：EP88401436.6
申请日：1988-06-10
申请人： NABISCO, INC.
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
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9.发明公开Tris-hydroxymethyl lower alkane esters as fat mimetics 失效Tris-Hydroxymethyl mit Niedrigem Gehalt a Alkanen als Fettnachahmungen。
公开(公告)号：EP0383607A1
公开(公告)日：1990-08-22
申请号：EP90301652.5
申请日：1990-02-15
申请人： NABISCO, INC.
CPC分类号： C11C3/003 , A23D7/013 , A23D9/013 , A23L33/20 , Y10S426/804
摘要： Tris hydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
摘要翻译： 用脂肪酸酯化的三羟甲基乙烷和丙烷是食品和药物的生理上相容的，部分可消化的可食用的合成脂肪替代物。
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10.发明公开Tris-hydroxymethyl alkane esters as low calorie fat mimetics 失效Tris-Hydroxymethyl-Alkanester als Fettnachahmungen mit niedrigem Kaloriengehalt。
公开(公告)号：EP0383606A1
公开(公告)日：1990-08-22
申请号：EP90301651.7
申请日：1990-02-15
申请人： NABISCO, INC.
CPC分类号： A23G9/327 , A23C9/1528 , A23C19/054 , A23D7/013 , A23D9/013 , A23G1/38 , A23G1/56 , A23G3/40 , A23G2200/08 , A23L33/25 , C11C3/003 , Y10S426/804
摘要： Tris hydroxymethyl alkanes, notably monomeric and dimeric tris hydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
摘要翻译： 三羟甲基烷烃，特别是用脂肪酸或二羧酸酯延长的脂肪酸衍生物酯化的单体和二聚三羟甲基乙烷和丙烷是食品和药物的生理上相容的，部分可消化的可食用合成脂肪替代物。
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