公开(公告)号：US5080920A

公开(公告)日：1992-01-14

申请号：US560187

申请日：1990-07-31

Applicant: James B. Taylor ,  James M. Manns ,  Peter S. Given, Jr. ,  Donald M. Balthasar ,  Janet M. Page ,  Frederick Vesper

Inventor： James B. Taylor ,  James M. Manns ,  Peter S. Given, Jr. ,  Donald M. Balthasar ,  Janet M. Page ,  Frederick Vesper

IPC: A21D2/16 ,  A21D2/36 ,  A21D13/00 ,  A21D13/08

CPC classification number: A21D13/0025 ,  A21D2/16 ,  A21D2/364

Abstract: Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.

Abstract translation: 含有可可粉和/或巧克力浆作为调味剂的耐热饼干是在没有猪油的情况下使用在70°F下具有约2.3％至约21.6％的固体脂肪含量和约0.2％至约11.6％的植物脂肪或起酥油而制备的， 在85°F。优选的脂肪是部分氢化的大豆油，部分氢化的棉籽油及其混合物。 脂肪还具有约52％至62％的油酸含量和1.2％或更低的组合亚麻酸和鳕鱼酸含量。 饼干表现出相似的颜色，味道和质地，以控制用猪油制成的样品，而不会发生任何脂肪绽放。

公开(公告)号：US5023102A

公开(公告)日：1991-06-11

申请号：US497685

申请日：1990-03-23

Applicant: Peter S. Given, Jr.

Inventor： Peter S. Given, Jr.

IPC: A23D7/005 ,  A23G1/00 ,  A23G1/30 ,  A23G1/36 ,  A23G1/56

CPC classification number: A23G1/30 ,  A23D7/0053 ,  A23G1/305 ,  A23G1/36 ,  A23G1/56 ,  A23G2200/08

Abstract: A fat bloom inhibitor from an aromatic, alkyl or alkenyl dialcohol and having a chain length of 4 to 22 carbon atoms substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dialcohol. The preferred diols are the lower alkyl or alkenyl diols such as 1,6-hexanediol. Further, suitable dialcohols may include a hydroxyl or amino group or an ether, ester or amine linkage.

Abstract translation: 来自芳族，烷基或链烯基二醇并具有4至22个碳原子链长度的脂肪抑制剂基本上减少了长时间在巧克力，硬质丁酯，复合涂料和基于脂肪的组合物表面上白色或灰色沉积物的趋势 的时间。 含有脂肪绽放抑制剂的产品进一步表现出延长的光泽度，否则将变得暗淡和模糊。 脂肪淀粉抑制剂在整个脂肪组合物中充分混合，并且选自脂族和芳族二醇。 优选的二醇是低级烷基或烯基二醇，例如1,6-己二醇。 此外，合适的二醇可以包括羟基或氨基或醚，酯或胺键。