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公开(公告)号：US4166134A
公开(公告)日：1979-08-28
申请号：US804840
申请日：1977-06-08
申请人： Frank Witzel , K. Warren Clark , Abraham I. Bakal
发明人： Frank Witzel , K. Warren Clark , Abraham I. Bakal
摘要： A method is provided for improving flexibility retention of chewing gum which contains gum base, aqueous softener such as corn syrup, sucrose, and a humectant such as sorbitol includes separating the aqueous softener from the humectant by incorporating the aqueous softener in the gum base so as to provide a water-in-oil phase, admixing the sucrose with the water-in-oil phase, and admixing the humectant with the sucrose-water-in-oil phase combination to form a chewing gum. The resulting chewing gum includes the humectant in a water-soluble phase which is substantially isolated from the aqueous softener in the water-in-oil phase.
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22.发明申请公开(公告)号：US20090035444A1
公开(公告)日：2009-02-05
申请号：US12253129
申请日：2008-10-16
IPC分类号： A23L1/237
摘要： The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and/or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.
摘要翻译： 本发明提供了含有低盐替代物的调味调味组合物，其减少了用于调味食品的常用盐的定量。 更具体地说，组合物含有（a）包含调味剂和流动剂，填充剂，粘合剂和/或防腐剂的调味混合物，和（b）含有氯化钾和苦味抑制剂的牛磺酸和5'-腺苷酸的盐替代物 酸，5'-肌苷酸和/或5'-鸟苷酸。 此外，本发明提供含有这些组合物的食品，使用这些组合物的方法及其制备方法。
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23.发明授权Composition for enhancing the sweetness intensity and masking the aftertaste of intense and artificial sweeteners 失效用于增强甜味强度并掩盖强烈和人造甜味剂的余味的组合物
公开(公告)号：US4990354A
公开(公告)日：1991-02-05
申请号：US548665
申请日：1990-07-05
摘要： Natural extracted honey flavor and/or coconut flavor in small amounts are used to enhance the sweetness of intense and artificial sweeteners while simultaneously reducing objectionable aftertaste thereof. These natural flavors, which can also be mixed with other fruit flavors, in amounts below the level at which the flavor itself is recognizable, have been found to increase the intensity level of artificial sweeteners and reduce undesired aftertaste thereof.
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公开(公告)号：US4952413A
公开(公告)日：1990-08-28
申请号：US394262
申请日：1989-07-26
CPC分类号： A23G3/346 , A23G9/52 , A23L27/30 , A23L33/21 , A23L33/25 , A23G2200/00 , A23G2200/06 , Y10S426/804
摘要： Food compositions are substantially sugar or fat-free, comprise a texturizing amount of a polyalkylene oxide polymeric composition, and have a texture substantially similar to food compositions containing sugar or fat.
摘要翻译： 食物组合物基本上是无糖或无脂肪的，包含组合量的聚环氧烷聚合物组合物，并具有基本上与含有糖或脂肪的食物组合物相似的织构。
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公开(公告)号：US4572836A
公开(公告)日：1986-02-25
申请号：US675951
申请日：1984-11-28
申请人： Abraham I. Bakal
发明人： Abraham I. Bakal
CPC分类号： A23D9/007 , A23L27/105 , A23L27/70
摘要： An edible sterilized herb composition is provided which is in the form of a puree or paste and is stabilized to retain fresh flavor and color even after prolonged periods of storage and includes one or more herbs, less than about 7.5% by weight salt to stabilize the composition, edible acid to control pH, preferably ascorbic acid tominimize color oxidation, and an edible oil as a lubricant. A method for preparing the above-described shelf-stable herb composition is also provided.
摘要翻译： 提供了一种可食用的消毒的草本组合物，其为糊状或糊状，并且即使在长时间的储存后也能稳定以保持新鲜的风味和颜色，并且包括一种或多种草药，小于约7.5重量％的盐以稳定 组合物，食用酸以控制pH，优选抗坏血酸，最小化颜色氧化，以及食用油作为润滑剂。 还提供了制备上述保存草本组合物的方法。
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公开(公告)号：US4479969A
公开(公告)日：1984-10-30
申请号：US472734
申请日：1983-03-07
CPC分类号： A23G4/16
摘要： Lactose-hydrolyzed whey or whey fractions are used in chewing gum to replace all or a part of the soluble sweetner, emulsifier and plasticizer components of conventional chewing gum formulations. The use of these materials allows the production of softer chewing gums which are not sticky and of athletic chewing gums which promote salivation. The use of the disclosed whey-based materials results in lower costs for chewing gum products, as well as providing a means to utilize the abundant food value of whey.
摘要翻译： 乳糖水解的乳清或乳清部分用于口香糖以替代常规口香糖制剂的全部或一部分可溶性甜味剂，乳化剂和增塑剂成分。 使用这些材料允许生产不粘的较软的口香糖和促进唾液分泌的运动性口香糖。 使用所公开的乳清基材料导致口香糖产品的成本较低，并且提供了利用乳清丰富的食物价值的手段。
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27.发明授权Sweetening foods with non-caloric di- or trisaccharides having L-hexose component 失效具有L-己糖组分的非热量二糖或三糖的甜味食品
公开(公告)号：US4459316A
公开(公告)日：1984-07-10
申请号：US354456
申请日：1982-03-05
申请人： Abraham I. Bakal
发明人： Abraham I. Bakal
摘要： Natural sweeteners are provided which are non-nutritive and therefore non-caloric because the same are not metabolized by the human body. These sweeteners comprise a disaccharide formed of a levo-hexose and a dextro-hexose. The most preferred non-metabolizable disaccharides of the invention are the disaccharide of L-fructose with D-glucose, or the disaccharide of L-glucose with D-fructose. These disaccharides would be known as D, L-sucrose and L, D-sucrose, respectively.
摘要翻译： 提供天然甜味剂，其是非营养的，因此是非热量的，因为它们不被人体代谢。 这些甜味剂包含由左旋己糖和右旋己糖形成的二糖。 本发明最优选的不可代谢的二糖是具有D-葡萄糖的L-果糖的二糖或D-果糖的L-葡萄糖的二糖。 这些二糖分别称为D，L-蔗糖和L，D-蔗糖。
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公开(公告)号：US4217368A
公开(公告)日：1980-08-12
申请号：US953291
申请日：1978-10-20
摘要： A chewing gum is provided which has long-lasting sweetness and good sweat resistance and includes a water-soluble phase formed of aqueous softener, such as sorbitol syrup, and a first sweetener, such as sorbitol or sugar, in particulate form dispersed throughout the aqueous softener, and a relatively water-insoluble phase formed of a plurality of separate and distinct masses suspended in and dispersed throughout the water-soluble phase, each of said masses formed of particles of gum base and particles of a second sweetener, such as mannitol and/or sorbitol or sugar, enveloped by particles of gum base. The first sweetener and aqueous softener provide the initial impact of sweetness while the gum base provides an envelope or protective vehicle for the second sweetener to control and slow down release of the second sweetener, thereby providing extended sweetness after the initial sweetness impact has subsided.A method for preparing the above chewing gum is also provided.
摘要翻译： 提供了一种口香糖，其具有持久的甜度和良好的耐汗性，并且包括由水性软化剂如山梨醇糖浆形成的水溶性相，以及分散在整个水溶液中的颗粒形式的第一甜味剂如山梨糖醇或糖 软化剂和由悬浮在整个水溶性相中并分散在整个水溶性相中的多个独立且不同的质量形成的相对不溶于水的相，每个所述块由胶基和由第二甜味剂如甘露糖醇和颗粒形成的颗粒形成， /或山梨醇或糖，由胶基颗粒包裹。 第一甜味剂和水性软化剂提供甜味的初始影响，而胶基提供用于第二甜味剂的包膜或保护载体来控制和减缓第二甜味剂的释放，从而在初始甜度冲击消退之后提供延长的甜度。 还提供了制备上述口香糖的方法。
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