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    Fat composition
    22.
    发明申请
    Fat composition 有权
    脂肪组成

    公开(公告)号：US20070286940A1

    公开(公告)日：2007-12-13

    申请号：US11451606

    申请日：2006-06-13

    申请人： Anthony George Herzing ,  Gerald Patrick McNeill ,  Harold Kazier

    发明人： Anthony George Herzing ,  Gerald Patrick McNeill ,  Harold Kazier

    IPC分类号： A23D9/00 ,  A23D7/00

    CPC分类号： A23G1/36 ,  A21D2/16 ,  A21D13/28 ,  A23D9/00 ,  A23G3/343 ,  A23G9/322 ,  A23G9/327 ,  A23G2200/08

    摘要： A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.

    摘要翻译： 植物脂肪组合物包含甘油酯，其中组合物的甘油三酯含量为：6至20％SSS，5至小于20％SUS 5至小于25％SSU 10至39％SU 2 2和 至少20％的U 3，其中S是具有16至24个碳原子的饱和脂肪酸残基，U是具有至少18个碳原子的不饱和脂肪酸残基，并且所有百分比均基于 存在于组合物中的总甘油三酯，SUS / SSU的重量比为0.5-2.0，（具有18-24个碳原子的饱和脂肪酸残基）/（具有16个碳原子的饱和脂肪酸残基）的重量比在总 甘油三酸酯的S含量小于0.2，甘油三酸酯的甘油三酯的总脂肪酸残基含量基于甘油三酸酯的总脂肪酸残基含量低于3％的花生酸和山萮酸残基，其中甘油三酯的饱和脂肪酸残基含量小于 45％（重量）总脂肪酸残留量 甘油三酯。 该组合物可用于生产焙烤产品和冰糖食品。

    ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES
    23.
    发明申请
    ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES 有权
    将敏感性液体成分纳入基质以获得分离的稳定颗粒

    公开(公告)号：US20070141096A1

    公开(公告)日：2007-06-21

    申请号：US11677228

    申请日：2007-02-21

    申请人： Bernhard Van Lengerich

    发明人： Bernhard Van Lengerich

    IPC分类号： A61K47/00 ,  A61K8/02 ,  A61K9/50 ,  A61K9/16

    CPC分类号： A21D8/042 ,  A21D8/04 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L27/72 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

    摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

    摘要翻译： 将含有活性敏感密封剂（如活微生物或溶解或分散在液体增塑剂中的酶）的液体密封剂组分与可塑性基质材料混合。 基质材料可通过液体增塑剂塑化，活性密封剂的封装在低温和低剪切条件下完成。 活性组分以连续方法包封和/或嵌入可塑化的基质组分或材料中以产生离散的固体颗粒。 液体密封剂组分的液体含量基本上全部或全部提供了增塑基质组分所需的液体增塑剂，以获得可成形的，可挤压的，可切割的混合物或面团。 在挤出之前除去液体增塑剂不需要调节混合物的粘度以便成形。 主动元件从矩阵中的释放可以随着时间的推移而被延迟或控制，以便在需要时和在何处需要有效元件来执行其预期的功能。 含有包封和/或嵌入的组分如热敏或易氧化的药学，生物学或营养活性组分的受控释放的离散固体颗粒被连续地生产而基本上不破坏基质材料或密封剂。

    Preparation of an edible product from dough
    27.
    发明申请
    Preparation of an edible product from dough 有权
    从面团制备食用产品

    公开(公告)号：US20050136166A1

    公开(公告)日：2005-06-23

    申请号：US10941436

    申请日：2004-09-15

    申请人： Paul de Levita ,  Marcellus Sturkenboom ,  Antonius Gerardus van Duijnhoven ,  Gregory Worthington ,  Hans Heldt-Hansen ,  John Slade

    发明人： Paul de Levita ,  Marcellus Sturkenboom ,  Antonius Gerardus van Duijnhoven ,  Gregory Worthington ,  Hans Heldt-Hansen ,  John Slade

    IPC分类号： A21D2/00 ,  A21D6/00 ,  A21D8/04 ,  A21D8/08 ,  A21D15/08 ,  A21D10/00

    CPC分类号： G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

    摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

    摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

    Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
    28.
    发明申请
    Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation 有权
    可烘烤，润滑，甜蜜，奶油，低湿度的填料产品及其制备工艺

    公开(公告)号：US20040126464A1

    公开(公告)日：2004-07-01

    申请号：US10616726

    申请日：2003-07-10

    发明人： Jeanny Zimeri ,  Chii-Fen Wang ,  Zhen-Yi Yan ,  Harry Levine ,  Louise Slade ,  Weizhu Yu ,  Julia Leigh DesRochers

    IPC分类号： A23G001/00

    CPC分类号： A23G3/343 ,  A21D2/181 ,  A21D13/17 ,  A21D13/19 ,  A21D13/22 ,  A21D13/24 ,  A21D13/28 ,  A21D13/31 ,  A21D13/32 ,  A21D13/38 ,  A23C19/093 ,  A23C20/00 ,  A23L9/20

    摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.

    摘要翻译： 具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。 在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量为水性液体组分重量的40至95％固体，以及 连续的含水液体组分优选含有少于20％的水。 可以使用任选的悬浮固体部分。 奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供 对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。