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21.发明申请Heat cells comprising exothermic compositions having absorbent gelling material 有权包含具有吸收凝胶材料的放热组合物的热电池公开(公告)号：US20070068508A1
公开(公告)日：2007-03-29
申请号：US11233916
申请日：2005-09-23
IPC分类号： F24J1/00
摘要： The present invention is directed to heat cells that are suitable for incorporation into disposable heating wraps. The heat cells comprise an exothermic composition comprising an absorbent gelling material, wherein the absorbent gelling material provides for improved heat application in the relief of temporary or chronic body aches and pains.
摘要翻译： 本发明涉及适于掺入一次性加热包装的热电池。 热电池包括包含吸收胶凝材料的放热组合物，其中吸收胶凝材料提供改善的热应用以缓解临时或慢性身体疼痛和疼痛。
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公开(公告)号：US06720021B2
公开(公告)日：2004-04-13
申请号：US09982712
申请日：2001-10-18
申请人： Vincent York-Leung Wong , Richard Joseph Sackenheim , James Earl Trout , Eugene Francisco Tavares
发明人： Vincent York-Leung Wong , Richard Joseph Sackenheim , James Earl Trout , Eugene Francisco Tavares
IPC分类号： A23L138
CPC分类号： A23L25/10
摘要： A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D50 and D90 sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.
摘要翻译： 低脂肪和低热量的坚果蔓延具有比全脂肪花生酱低至少约50％的脂肪和至少约33％的热量，但具有与全脂坚果黄油或散布相当的风味和质地。 螺母蔓延具有小于约2.0:1的非脂肪固体与油的比率，包括分别具有D50和D90尺寸小于约15和约30微米的单峰粒度分布的坚果固体 。 无脂坚果固体的含量为约34％至约45％。 螺母蔓延的表观粘度小于约4500cP。 坚果蔓延包含至少约20％的油替代物，优选包含肛门泄漏控制剂的蔗糖聚酯。 还公开了使螺母扩散的优选方法。
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公开(公告)号：US06548103B2
公开(公告)日：2003-04-15
申请号：US09813254
申请日：2001-03-20
IPC分类号： A23L138
CPC分类号： A23L25/10 , Y10S426/804
摘要： A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.
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公开(公告)号：US20090287280A1
公开(公告)日：2009-11-19
申请号：US12454129
申请日：2009-05-13
CPC分类号： A61F7/0085 , A61F7/034 , A61F2007/0062 , A61F2007/0292 , A61M21/02
摘要： A portable moist heat delivery system comprising a water vapor generating portion comprising a water vapor source and a heat source; a water vapor-air regulating portion, said water vapor-air regulating portion comprising a water vapor-air mixing layer, and a water vapor-air distribution layer; said water vapor generating portion and said water vapor-air regulating portion being in fluid communication; and said water vapor-air regulating portion having a latent heat delivery surface disposed adjacent said water vapor-air regulating portion which delivers moist heat at a preselected temperature range wherein about 15% to about 95% of the moist heat is latent heat of condensation. Methods include delivering improved pain relief, blood flow, relaxation, and reduced cardiac workload.
摘要翻译： 一种便携式湿热输送系统，包括水蒸汽发生部分，其包括水蒸气源和热源; 水蒸气调节部分，所述水蒸气调节部分包括水蒸汽 - 空气混合层和水蒸汽 - 空气分配层; 所述水蒸汽发生部分和所述水蒸汽 - 空气调节部分是流体连通的; 并且所述水蒸汽 - 空气调节部分具有邻近所述水蒸汽 - 空气调节部分设置的潜热输送表面，其在预选的温度范围内输送湿热，其中约15％至约95％的湿热是潜热的冷凝热。 方法包括提供改善的疼痛缓解，血流量，放松和减少的心脏工作量。
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公开(公告)号：US20090283106A1
公开(公告)日：2009-11-19
申请号：US12465274
申请日：2009-05-13
IPC分类号： A61Q5/00
摘要： A method of delivering a hair care active to the hair including the use of a hair care active and a portable moist heat delivery system comprising: a water vapor generating portion comprising a water vapor source and a heat source; and a water vapor-air regulating portion located at a hair-facing side of the water vapor generating portion, the water vapor-air regulating portion comprising a water vapor-air mixing layer, a water vapor-air distribution layer, a latent heat delivery surface, and optionally a hair contact layer, where the water vapor generating portion and the water vapor-air regulating portion are in fluid communication is disclosed.
摘要翻译： 其包括使用头发护理活性物质和便携式湿热递送系统，其包括：包含水蒸气源和热源的水蒸气产生部分; 以及位于所述水蒸汽发生部的朝向毛发侧的水蒸气调节部，所述水蒸气调节部包括水蒸气 - 空气混合层，水蒸气 - 空气分配层，潜热输送 表面和任选的发泡接触层，其中水蒸气产生部分和水蒸汽 - 空气调节部分是流体连通的。
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公开(公告)号：US06706311B2
公开(公告)日：2004-03-16
申请号：US09813251
申请日：2001-03-20
IPC分类号： A23L138
CPC分类号： A23L25/10
摘要： A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.
摘要翻译： 具有高蛋白质和高纤维的低脂肪坚果蔓延。 坚果蔓延的蛋白质与脂肪之比大于约0.68:1，纤维与脂肪之比大于约0.18:1。 坚果蔓延具有良好的风味和质感。 还披露了制作螺母蔓延的方法。
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27.发明授权Separately milling nut solids and particulate water soluble solids to reduce stickness and improve flavor intensity of nut spread 失效分别研磨坚果固体和颗粒状水溶性固体，以减少粘性，提高坚果蔓延的风味强度
公开(公告)号：US5885645A
公开(公告)日：1999-03-23
申请号：US879355
申请日：1997-06-20
CPC分类号： A23L25/10
摘要： Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.
摘要翻译： 坚果蔓延，特别是花生酱，具有约2000厘泊或更低的相对较低的粘度，显着降低粘性和增加坚果风味强度。 这些螺母酱通过研磨坚果固体，油，颗粒状水溶性固体如糖和盐的混合物，任选但优选坚果黄油稳定剂和乳化剂，使得水溶性固体的平均粒度为约20微米 或更少以减少烧烤。 将该研磨的混合物与不会过度减少螺母固体颗粒尺寸的螺母浆料组合。
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28.发明授权Adding oil to nut paste prior to homogenization to reduce viscosity and stickiness without loss of nut flavor 失效在均化之前向坚果浆中加入油以降低粘度和粘性，而不损失坚果味
公开(公告)号：US5714193A
公开(公告)日：1998-02-03
申请号：US708530
申请日：1996-09-05
CPC分类号： A23L25/10
摘要： Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less.
摘要翻译： 坚果酱，特别是花生酱，具有大约2000厘泊或更低的粘度，具有显着降低的粘性，并保持所需的坚果风味强度。 这些坚果酱通过高剪切混合螺母糊，添加油以及任何其他坚果蔓延成分如盐，糖，坚果黄油稳定剂和乳化剂的混合物获得，以将粘度降至约2000厘泊或更低。
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公开(公告)号：US5693357A
公开(公告)日：1997-12-02
申请号：US632871
申请日：1996-04-16
CPC分类号： A23L25/10
摘要： The present invention relates to a novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor. These nut butters and nut spreads typically comprise from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%. The nut butters have a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids comprising the nut butters or spreads of the present invention have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns, at least about 30% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 6.2 microns and from about 30 to about 42% of the water insoluble solids comprising the nut paste have a particle size of about 10.1 microns or greater. The particles size distribution curve of the water insoluble solids comprising the nut butter or spread is centered at from about 7 microns to about 9 microns.
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