公开(公告)号：US5374442A

公开(公告)日：1994-12-20

申请号：US19162

申请日：1993-02-16

Applicant: Donald W. Harris ,  Jeanette A. Little

Inventor： Donald W. Harris ,  Jeanette A. Little

IPC: A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23C13/16 ,  A23C19/09 ,  A23D7/005 ,  A23D7/015 ,  A23G3/34 ,  A23L1/00 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/24 ,  A23L1/308 ,  A23L1/314 ,  A23L1/317 ,  A23L1/39 ,  A23P1/16 ,  C08B30/20 ,  A23L1/05

CPC classification number: A21D2/186 ,  A21D13/0058 ,  A23C13/16 ,  A23C19/09 ,  A23C19/0912 ,  A23D7/0056 ,  A23D7/015 ,  A23G3/346 ,  A23L13/426 ,  A23L13/60 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  A23L29/35 ,  A23L33/21 ,  A23P30/40 ,  C08B30/20 ,  C12Y302/01001 ,  C12Y302/01041 ,  C12Y302/01068 ,  A23G2200/06 ,  A23G2200/08 ,  Y10S426/804

Abstract: A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

Abstract translation: 提供了一种制备还原脂肪食品的方法，其采用重结晶和碎裂的直链淀粉沉淀。 具有直链淀粉和支链淀粉的淀粉被糊化以允许制备纯直链淀粉作为膜渗透的渗透物。 直链淀粉沉淀，重结晶，然后破碎，形成水分散体，可用于代替各种食品配方中的脂肪。 直链淀粉沉淀物可以衍生自含有直链淀粉的淀粉，例如 普通的玉米淀粉，通过糊化淀粉，然后沉淀直链淀粉分离。

公开(公告)号：US5372835A

公开(公告)日：1994-12-13

申请号：US19130

申请日：1993-02-16

Applicant: Jeanette A. Little ,  Henry D. Scobell

Inventor： Jeanette A. Little ,  Henry D. Scobell

IPC: A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23C13/16 ,  A23C19/09 ,  A23D7/005 ,  A23D7/015 ,  A23G3/34 ,  A23L1/00 ,  A23L1/025 ,  A23L1/09 ,  A23L1/24 ,  A23L1/308 ,  A23L1/314 ,  A23L1/317 ,  A23P1/16 ,  C08B30/12 ,  C08B30/20 ,  A23L1/05

CPC classification number: A21D2/186 ,  A21D13/0058 ,  A23C13/16 ,  A23C19/09 ,  A23C19/0912 ,  A23D7/0056 ,  A23D7/015 ,  A23G3/346 ,  A23L13/426 ,  A23L13/60 ,  A23L27/60 ,  A23L29/35 ,  A23L33/21 ,  A23L5/32 ,  A23P30/40 ,  C08B30/12 ,  C08B30/20 ,  C12Y302/01001 ,  C12Y302/01041 ,  C12Y302/01068 ,  A23G2200/06 ,  A23G2200/08 ,  Y10S426/804

Abstract: A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.

Abstract translation: 提供了制备用于减肥食品的材料的方法。 该方法涉及在超声波存在下脱支链淀粉。 将脱支链淀粉淀粉沉淀，然后碎裂形成水分散体，其可用于代替各种食品配方中的脂肪。 脱支链淀粉淀粉可以衍生自含有支链淀粉的淀粉，例如 普通玉米淀粉和蜡质玉米淀粉，通过将淀粉糊化，然后用脱支酶处理，例如， 异淀粉酶或支链淀粉酶，在超声波的存在下，然后沉淀脱支淀粉。

公开(公告)号：US5366750A

公开(公告)日：1994-11-22

申请号：US4051

申请日：1993-01-13

Applicant: James R. Morano

Inventor： James R. Morano

IPC: A23L1/05 ,  A21D13/00 ,  A21D13/08 ,  A23L1/00 ,  A23L1/0534 ,  A23P1/08 ,  A23P1/12

CPC classification number: A21D13/0041 ,  A23L29/262 ,  A23P20/20 ,  A23P30/25

Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

Abstract translation: 本发明是一种复合食品子系统，其提供具有超低水分活性的甜味或咸味的热稳定填料。 耐热填充物也是触变性或“剪切变稀”。 填充物包括可食用的亲水性液相。 超高表面积纤维素颗粒的稳定网络在亲水性液相中分散和再活化。 作为细粉末可以添加固相添加剂。 热稳定填料对于用于制备多层结构的共挤出或共层叠产品的方法是理想的。

公开(公告)号：US5308636A

公开(公告)日：1994-05-03

申请号：US778862

申请日：1991-12-19

Applicant: Richard J. Tye ,  Charles W. Bullens ,  Marylou G. Llanto

Inventor： Richard J. Tye ,  Charles W. Bullens ,  Marylou G. Llanto

IPC: A23C9/154 ,  A23L1/0522 ,  A23L1/0528 ,  A23L1/16 ,  A23L1/217 ,  A23L1/325 ,  A23L1/05

CPC classification number: A23C9/1544 ,  A23L17/70 ,  A23L19/19 ,  A23L29/212 ,  A23L29/244 ,  A23L7/109

Abstract: The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.

Abstract translation: PCT No.PCT / US90 / 03178 Sec。 371 1991年12月19日第 102（e）日期1991年12月19日PCT提交1990年6月5日PCT公布。 第WO90 / 15544号公报 1990年12月27日。通过与淀粉葡糖聚糖如魔芋混合，协同地增强了可胶凝淀粉系统的粘度。 改进的粘度保持在升高的温度。 在凝胶化之前，可以将其它食物添加到混合物中。 从混合物形成的固体表现出改善的粘附到平滑表面如家禽，鱼和蔬菜，并且所得凝胶即使在升高的温度下也具有高的强度和稳定性。 通过在胶凝之前或之后加入碱，或者通过或不加入碱冷凝凝胶，凝胶变得热稳定。 该组合物可用于各种食品和工业应用。

公开(公告)号：US5124169A

公开(公告)日：1992-06-23

申请号：US550041

申请日：1990-07-09

Applicant: Saburo Kohara ,  Naoko Fujimoto ,  Shiro Oohashi ,  Hiroki Iida

Inventor： Saburo Kohara ,  Naoko Fujimoto ,  Shiro Oohashi ,  Hiroki Iida

IPC: A23G9/32 ,  A23G9/34 ,  A23G9/48 ,  A23L1/00 ,  A23L1/05 ,  A23L1/054 ,  A23L1/068

CPC classification number: A23G9/34 ,  A23G9/48 ,  A23L21/15 ,  A23L29/20 ,  A23L29/27 ,  A23P20/20

Abstract: Process for preparing a layered hydrogel product is provided by separately or simultaneously pouring into a mold of a desired shape an aqueous solution (I) containing at least one gelling agent, and an aqueous solution (II) containing xanthan gum and at least one thickening agent including locust bean gum, tara gum, cassia gum and glucomannan, and cooling the resulting material to give a layered hydrogen product.

Abstract translation: 制备层状水凝胶产品的方法是通过将包含至少一种胶凝剂的水溶液（I）和含有黄原胶和至少一种增稠剂的水溶液（II）分开或同时倾倒到所需形状的模具中而提供的， 包括刺槐豆胶，塔拉胶，决明胶和葡甘露聚糖，并冷却得到的材料，得到层状氢产物。

公开(公告)号：US5082674A

公开(公告)日：1992-01-21

申请号：US585855

申请日：1990-09-19

Applicant: Rebecca S. Carrell ,  Wietse van Dijk ,  Mervyn R. Goddard ,  John B. Hayes

Inventor： Rebecca S. Carrell ,  Wietse van Dijk ,  Mervyn R. Goddard ,  John B. Hayes

IPC: A23C9/152 ,  A21D2/26 ,  A21D2/32 ,  A21D10/00 ,  A23C11/00 ,  A23C13/12 ,  A23D7/00 ,  A23G3/00 ,  A23G3/34 ,  A23G9/32 ,  A23G9/36 ,  A23G9/38 ,  A23G9/44 ,  A23G9/52 ,  A23J1/08 ,  A23J3/00 ,  A23J7/00 ,  A23K1/16 ,  A23L1/03 ,  A23L1/05 ,  A23L1/187 ,  A23L1/19 ,  A23L1/24 ,  A23L1/305 ,  A23L1/31 ,  A23L1/32 ,  A23L1/39 ,  A23L1/40 ,  A23L2/52 ,  A23P1/06

CPC classification number: A23G9/38 ,  A23G9/363 ,  A23G9/52 ,  A23J7/00 ,  A23L15/25 ,  A23L33/17 ,  A23L9/10 ,  C12Y301/01004 ,  C12Y301/01032 ,  A23G2200/02 ,  A23G2200/10

Abstract: A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.

Abstract translation: 用于制造含溶血磷脂蛋白（LPLP）的食品的方法包括将干燥的LPLP或干燥的含LPLP的材料，优选具有至多10wt％的水分含量，其中0.1-30wt％的含量。 还要求使用干燥的LPLP作为纹理改性剂，光泽剂，冻融稳定剂，热稳定剂和脱水收缩抑制剂。

公开(公告)号：US5000974A

公开(公告)日：1991-03-19

申请号：US359774

申请日：1989-05-31

Applicant: Heinz Albersmann

Inventor： Heinz Albersmann

IPC: A23G1/00 ,  A23G1/52 ,  A23G3/00 ,  A23G3/02 ,  A23G3/52 ,  A23G9/32 ,  A23G9/46 ,  A23L1/00 ,  A23P1/16 ,  A23L1/05 ,  A23G9/04

CPC classification number: A23G1/52 ,  A23G3/0221 ,  A23G3/52 ,  A23G9/46 ,  A23P30/40

Abstract: Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with hydrocolloids and optionally suitable emulsifiers to achieve a high and stable overrun.

Abstract translation: 低热量充气水果，蔬菜和辛辣食物不含脂肪和白蛋白，具有改善的味道，增加体积和稳定的结构，所述食物含有糖或糖替代品或甜味剂，香料或水果或蔬菜提取物与水胶体和任选合适的乳化剂组合以达到 高而稳定的超支

公开(公告)号：US4962094A

公开(公告)日：1990-10-09

申请号：US264091

申请日：1988-10-28

Applicant: Spiros Jamas ,  D. Davidson Easson, Jr. ,  Bruce R. Bistrian

Inventor： Spiros Jamas ,  D. Davidson Easson, Jr. ,  Bruce R. Bistrian

IPC: A23L1/05 ,  A23L1/054 ,  A23L1/308 ,  A61K31/715 ,  A61P1/00 ,  A61P1/10 ,  A61P3/06 ,  C08B37/00

CPC classification number: A23L33/24 ,  A23L29/269 ,  A23L29/271 ,  Y10S514/867 ,  Y10S514/892

Abstract: Compositions useful in the treatment of dietary disorders, and as dietary additives to provide a source of fiber, of short chain fatty acids and as bulking agents in humans and animals, as well as methods of use therefor. The compositions are based on whole .beta.-glucans.

Abstract translation: 用于治疗饮食障碍的组合物，以及用作提供纤维源，短链脂肪酸和作为人和动物中的填充剂的膳食添加剂以及其用途的方法。 组合物基于全β-葡聚糖。

公开(公告)号：US4792458A

公开(公告)日：1988-12-20

申请号：US69260

申请日：1987-07-02

Applicant: Robert B. Friedman ,  David J. Gottneid ,  Eugene J. Faron ,  Frank J. Pustek ,  Frances R. Katz

Inventor： Robert B. Friedman ,  David J. Gottneid ,  Eugene J. Faron ,  Frank J. Pustek ,  Frances R. Katz

IPC: A23L1/24 ,  A01H5/00 ,  A21D2/18 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/06 ,  A23L1/10 ,  A23L1/22 ,  C08B30/00 ,  C08B30/04 ,  A23L1/04 ,  A23L1/195

CPC classification number: C08B30/00 ,  A23L29/212

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.

Abstract translation: 公开了从具有沉闷的含糖2基因型的含淀粉植物提取的基本上纯的淀粉。 玉米是首选植物。 淀粉表现出高直链淀粉含量，其糊化温度比常规高直链淀粉具有相当的直链淀粉含量至少10℃。 淀粉也表现出薄薄的罐装淀粉属性。 还公开了含淀粉的溶胶和食品。

公开(公告)号：US4693728A

公开(公告)日：1987-09-15

申请号：US770114

申请日：1985-08-27

Applicant: Kenneth Clare ,  William Gibson

Inventor： Kenneth Clare ,  William Gibson

IPC: C08K5/09 ,  A23K1/16 ,  A23K1/18 ,  A23L1/05 ,  A23L1/052 ,  A23L1/187 ,  C08L5/00 ,  C08L5/04 ,  D06P1/46 ,  D06P1/48 ,  D06P1/653 ,  D06P5/00 ,  A23L1/04 ,  C08L29/04 ,  C09D11/14

CPC classification number: D06P5/001 ,  A23K20/163 ,  A23K50/48 ,  A23L29/206 ,  A23L9/10 ,  C08L5/04 ,  D06P1/48

Abstract: Hydrocolloid/salt blends are prepared which controllably release ions into solution. The blends are especially useful in alginate print paste compositions.

Abstract translation: 制备可控制地将离子释放到溶液中的水胶体/盐共混物。 该混合物在藻酸盐印刷糊组合物中特别有用。