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395 条记录 (耗时 0.031 秒)

    STANOL COMPOSITION AND THE USE THEREOF
    91.
    发明申请
    STANOL COMPOSITION AND THE USE THEREOF 有权
    STANOL组合物及其用途

    公开(公告)号：US20130237506A1

    公开(公告)日：2013-09-12

    申请号：US13718637

    申请日：2012-12-18

    申请人： RAISIO NUTRITION LTD.

    发明人： Ingmar WESTER ,  Tapio Palmu ,  Tatu Miettinen ,  Helena Gylling

    IPC分类号： A61K31/575 ,  A23L1/30

    CPC分类号： A61K31/575 ,  A23D7/013 ,  A23L33/11 ,  A61K2300/00

    摘要： A stanol composition containing in addition to sitostanol as the main component, also a substantial amount of at least 10% campestanol has been found to effectively lower serum cholesterol levels when incorporated in edible commodities. Upon esterification the composition is especially useful in edible fats and oils and in fat-containing foods.

    摘要翻译： 含有除谷甾烷醇作为主要成分之外，还含有大量至少10％的菜油甾醇的甾烷醇组合物，当被掺入食用商品中时，可以有效地降低血清胆固醇水平。 酯化后，组合物特别适用于食用油脂和含脂肪食品。

    Oleate ester phytosterol compositions
    92.
    发明授权
    Oleate ester phytosterol compositions 有权
    油酸酯植物甾醇组合物

    公开(公告)号：US08512794B2

    公开(公告)日：2013-08-20

    申请号：US13107364

    申请日：2011-05-13

    申请人： Daniel Perlman

    发明人： Daniel Perlman

    IPC分类号： A23D9/007

    CPC分类号： A21D2/165 ,  A23D7/011 ,  A23D7/013 ,  A23G1/36 ,  A23L7/117 ,  A23L7/161 ,  A23L19/18 ,  C11B3/16

    摘要： An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.

    摘要翻译： 哺乳动物，特别是人类摄取的可食用组合物，其包括基于脂肪的混合物，其包含：（a）至少一种甘油三酯基脂肪，（b）低水平的甘油二酯，例如小于3重量％ 的二甘油酯，例如二酰基甘油（DAG），和（c）至少2％，在一些情况下，至少5重量％的脂肪酸​​酯植物甾醇（EPs）的混合物，其中至少65重量％ 脂肪酸EP是单不饱和（油酸酯）酯类植物甾醇（MEPs），小于20重量％的脂肪酸​​EP是多不饱和（亚油酸酯+α-亚麻酸酯）酯类植物甾醇（PEP）。 MEPs的比例增加，PEP和甘油二酯的比例降低，显着增加了上述脂肪酸EPs混合物的氧化稳定指数（OSI），保质期和健康益处，同时为该混合物提供了有利的熔融温度和理想的口感 脂肪酸EP。

    Fat crystallization accelerator
    95.
    发明授权
    Fat crystallization accelerator 有权
    脂肪结晶促进剂

    公开(公告)号：US08440250B2

    公开(公告)日：2013-05-14

    申请号：US12866569

    申请日：2009-01-26

    申请人： Mikio Nakano ,  Shigemi Uesugi ,  Shinya Yamane

    发明人： Mikio Nakano ,  Shigemi Uesugi ,  Shinya Yamane

    IPC分类号： A23D9/007

    CPC分类号： C11B7/0083 ,  A23D7/013 ,  A23D9/013 ,  C11C3/003

    摘要： Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.

    摘要翻译： 本发明提供一种能够在用于糖果生产或面包生产的人造奶油，起酥油，巧克力或硬脂肪的产品的生产步骤中短时间加速脂肪结晶的结晶促进剂。 发现酯化率为28〜60％，山梨糖醇型含量为20〜40％的山梨糖醇酐脂肪酸酯在短时间内对脂肪结晶加速性有显着影响，因此本发明 已经完成

    Plastic fat composition
    96.
    发明授权
    Plastic fat composition 有权
    塑料脂肪组成

    公开(公告)号：US08399041B2

    公开(公告)日：2013-03-19

    申请号：US11992296

    申请日：2006-09-29

    申请人： Kenichi Harada ,  Masao Iizuka

    发明人： Kenichi Harada ,  Masao Iizuka

    IPC分类号： A23D7/005 ,  A23D9/007

    CPC分类号： A23D9/013 ,  A23D7/013 ,  C11C3/06

    摘要： Provided is a plastic fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil, in which coarsening of the fat crystals during storage is suppressed. The fat composition is prepared by blending the fats and/or oils that are essentially free from trans acid residues as a raw material fat and/or oil with a specific mono- and diglycerides of fatty acids. The mono- and diglycerides of fatty acids have a palmitic acid content of 10% or more, and a palmitic acid and stearic acid content of 90% or more, based on 100% of the fatty acid constituting the mono- and diglycerides of fatty acids and are essentially free from trans acids; and have a diester content of 50% by mass or more and monoester content of 5% by mass or less, based on 100% by mass of the mono- and diglycerides of fatty acids.

    摘要翻译： 本发明提供一种仅使用基本上不含作为原料脂肪和/或油的反式酸残渣的脂肪和/或油的塑料脂肪组合物，其中抑制储存期间脂肪晶体的粗化。 脂肪组合物通过将基本上不含作为原料脂肪和/或油的反式酸残基的脂肪和/或油与特定的脂肪酸甘油单酯和甘油二酯混合来制备。 脂肪酸的甘油单酯和甘油二酯具有10％以上的棕榈酸含量，并且基于构成脂肪酸的甘油单酯和甘油二酯的100％的脂肪酸​​，棕榈酸和硬脂酸含量为90％以上 并且基本上不含有转酸; 并且基于100质量％的脂肪酸​​甘油单酯和甘油二酯，其二酯含量为50质量％以上，单酯含量为5质量％以下。

    Water-in-oil type fat or oil composition and method for producing the same
    97.
    发明授权
    Water-in-oil type fat or oil composition and method for producing the same 有权
    油包水型油脂组合物及其制造方法

    公开(公告)号：US08377495B2

    公开(公告)日：2013-02-19

    申请号：US13254560

    申请日：2011-07-21

    申请人： Minako Hiraoka ,  Kazuhisa Mochizuki ,  Takashi Yamaguchi ,  Aki Teraminami ,  Hiroshi Ito

    发明人： Minako Hiraoka ,  Kazuhisa Mochizuki ,  Takashi Yamaguchi ,  Aki Teraminami ,  Hiroshi Ito

    IPC分类号： A23D7/00

    CPC分类号： A23D7/013 ,  A23D7/0056

    摘要： An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.

    摘要翻译： 本发明的目的是提供一种油包水型脂肪或油性组合物，不论盐含量低如何，均能令人满意地在口中破乳，并且使消费者感觉到适度的咸味，以及其制备方法 。 公开了一种含有0.4重量％以上且小于1.0重量％的盐的油包水型油脂组合物，其中达到平衡值的50％所需的时间在50秒内增加 在35℃的电导率