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129 条记录 (耗时 0.017 秒)

    Triglyceride fat comprising product and method for preparing such products
    1.
    发明授权
    Triglyceride fat comprising product and method for preparing such products 有权

    公开(公告)号：EP2647296B1

    公开(公告)日：2018-10-17

    申请号：EP12162807.7

    申请日：2012-04-02

    申请人： Centravo Holding AG

    发明人： Grote, Martin R. ,  Asbeck, Lutz S.

    IPC分类号： A23D7/00 ,  A23D9/04 ,  A23D7/05

    CPC分类号： A23D7/003 ,  A23D7/05 ,  A23D9/04

    摘要： The invention provides a product having a triglyceride fat component which comprises at least one of Allanblackia (AB) fat and Pentadesma (PD) fat and is present as a suspension of defined crystals of at least one of AB fat and PD fat in a matrix of at least one of AB fat and PD fat. AB has a high percentage of stearic acid (S) with 18 carbon atoms and no double bonds (C18:0) and of oleic acid (O) with 18 carbon atoms and one double bond (C18:1). In a preferred embodiment, the AB and/or PB fat crystals have a particle diameter spectrum where more than 90%, preferably more than 98% of all suspended fat crystals have particle diameters of less than 50µm, preferably less than 20µm.

    HYDRATED FAT PIECE COMPOSITIONS AND DOUGH ARTICLES MADE THEREFROM
    5.
    发明公开
    HYDRATED FAT PIECE COMPOSITIONS AND DOUGH ARTICLES MADE THEREFROM 审中-公开
    水合脂肪片组合物和由此制成的多孔制品

    公开(公告)号：EP3178328A1

    公开(公告)日：2017-06-14

    申请号：EP16204064.6

    申请日：2009-06-09

    申请人： GENERAL MILLS MARKETING, INC.

    发明人： Plank, David W. ,  Erickson, Braden J. ,  Oppenheimer, Alan A. ,  Seibold, Jon D. ,  Staeger, Michael A.

    IPC分类号： A23B4/16 ,  A21D2/16 ,  A23D7/00 ,  A23D7/01

    CPC分类号： A21D2/16 ,  A23D7/0053 ,  A23D7/011 ,  A23D7/05

    摘要： The present invention relates to a hydrated fat piece composition comprising: a plurality of hydrated fat pieces wherein the hydrated fat pieces individually comprise (a) a solid fat phase, wherein the solid fat comprises a base oil having an iodine value ranging from 50 to 90 and a hardstock fat having an iodine value of less than 10 and a melting point ranging from 50°C to 80°C; and (b) a plurality of water droplets distributed throughout the solid fat phase; and (c) an emulsifier blend comprising polyglycerol polyricinoleate (PGPR) and distilled monoglycerol of about 10% monopalmitin and about 90% monostearin, wherein the emulsifier blend is present in the hydrated fat piece in an amount ranging from 0.10 %wt. to 5.0 %wt.

    摘要翻译： 本发明涉及一种水合脂肪片组合物，其包含：多个水合脂肪片，其中所述水合脂肪片各自包含（a）固体脂肪相，其中所述固体脂肪包含具有50至90的碘值的基础油 和碘值小于10且熔点范围为50℃至80℃的硬料油脂; 和（b）遍布固体脂肪相分布的多个水滴; 和（c）包含聚甘油聚蓖麻油酸酯（PGPR）和约10％单棕榈酸甘油酯和约90％单硬脂酸甘油酯的蒸馏单甘油的乳化剂混合物，其中所述乳化剂混合物以0.10重量％ 至5.0重量％。

    METHOD FOR HEAT TREATING A FOOD PRODUCT EMULSION AND DEVICE FOR HEAT TREATING A FOOD PRODUCT
    8.
    发明公开
    METHOD FOR HEAT TREATING A FOOD PRODUCT EMULSION AND DEVICE FOR HEAT TREATING A FOOD PRODUCT 有权
    方法食品乳液和设备，对食品的热处理工艺热处理

    公开(公告)号：EP1593313A1

    公开(公告)日：2005-11-09

    申请号：EP04706398.7

    申请日：2004-01-29

    申请人： Kurkaev, Abdul Sultanovich

    发明人： KURKAEV, Abdul Sultanovich ,  KURKAEV, Isa Sultanovich ,  MANASTYRLY, Georgy Konstantinovich ,  ALIEVA, Elena Antonovna ,  LOGVINA, Natalya Vasilievna

    IPC分类号： A23L3/18 ,  A23D7/05

    CPC分类号： A23D7/05 ,  A23L3/16 ,  F25B21/02 ,  H01L35/30 ,  Y02P60/85

    摘要： Method of foodstuff emulsion heat treatment during its manufacturing foresees pumping up pressurized emulsion into the heat exchanger, which walls of Frame 1 have an internal cooling cylindrical surface, continuous mechanical treatment of the emulsion and its forwarding by the rotor 2; speed of product forwarding to be held within the limits of 3.45 - 6.89 m/sec at the rotor speed of 750-1440 rpm, at that a constant temperature of the internal cooling surface of walls to be held by the thermoelectric battery 4, which cold junctions lay on the external surface of the frame 1; battery also has flat faces on their joints.
    Heat power of 2.5-5.0 Wt/cm 2 from an external current source is entering the thermoelectric battery.
    Technical result is in that, that higher productivity and reliability of the appliance, its environmental safety and power efficiency is achieved at definite shaft velocity and product forwarding along the heat exchanger as well as under condition of availability of a thermoelectric battery on flat faces of the external surface of the heat exchanger's frame.

    摘要翻译： 其制造过程中的食品乳状液热处理的方法预见向上泵送加压乳剂到热交换器，其中框架1的壁具有内部冷却的圆柱形表面，所述乳液和由转子2其转的连续的机械处理; 要3点45分的范围内保持产品转发的速度 - 6.89米/在750转子速度秒为1440 rpm，在恒定温度下没有壁的内冷却表面的由所述热电电池4，该冷举行 结躺在框架1的外部表面上; 因此电池对他们的关节平面。 的2.5-5.0重量/ cm热功率<2>从外部电流源进入热电电池。 技术的结果是在，没有更高的生产率和设备的可靠性，它的环境安全和功率效率在一定的轴的速度和产品转发沿着热交换器的热电电池的可用性条件下实现，以及对 热交换器的框架的外表面的平坦面。

    Cryogenic crystallisation of fats
    10.
    发明公开
    Cryogenic crystallisation of fats 无效
    脂肪的低温结晶

    公开(公告)号：EP1285584A2

    公开(公告)日：2003-02-26

    申请号：EP02255760.7

    申请日：2002-08-19

    申请人： The BOC Group plc

    发明人： Brooker, Brian Edward ,  Tomlins, Richard Ivor Dr.

    IPC分类号： A23D7/05 ,  A23D9/04

    CPC分类号： A23D9/04 ,  A23D7/05

    摘要： A method of processing the solid fat phase of a food product which comprises or contains a dispersion of solid fat in an oil phase, the method comprising bringing the solid fat phase with a minimal amount of the oil phase in a liquid state to a cooling device and there cooling the product to effect fat crystallisation as quickly as possible.

    摘要翻译： 一种处理食品的固体脂肪相的方法，所述食品包含或含有固体脂肪在油相中的分散体，所述方法包括使具有液体状态的最少量的油相的固体脂肪相到达冷却装置 并在那里冷却产品以尽可能快地实现脂肪结晶。