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44 条记录 (耗时 0.023 秒)

    OIL-FREE SHELF STABLE LIQUID CREAMERS
    32.
    发明申请
    OIL-FREE SHELF STABLE LIQUID CREAMERS 有权
    无油保鲜液体乳酪

    公开(公告)号：US20110206815A1

    公开(公告)日：2011-08-25

    申请号：US13126393

    申请日：2009-10-26

    申请人： James Tuot ,  Winnie Octavia ,  Alexander A. Sher

    发明人： James Tuot ,  Winnie Octavia ,  Alexander A. Sher

    IPC分类号： A23L1/19 ,  A23L3/358 ,  A23L2/58

    CPC分类号： A23L2/62 ,  A23C11/10 ,  A23L2/58 ,  A23L29/262 ,  A23V2002/00 ,  A23V2200/216 ,  A23V2250/50362 ,  A23V2250/50364 ,  A23V2250/51084 ,  A23V2250/51082 ,  A23V2250/628 ,  A23V2250/1634

    摘要： An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

    摘要翻译： 公开了一种具有增白剂和稳定体系的无油，非乳制品，稳定的液体增白组合物。 稳定体系包括水解胶体组分，优选由微晶纤维素（MCC），羧甲基纤维素（CMC）和角叉菜胶的混合物组成，其量足以将增白剂悬浮在液体增白组合物和水性介质中，液体 加入美白组合物; 和缓冲区以确保感官质量。 稳定体系将液体增白组合物在组合物中在均匀状态下保持在环境温度下至少约9个月，并且当加入到水性介质中时，将美白组合物进一步维持在悬浮液中。

    Agglomerates of Sucralose and Polyols, and their Use in Chewing Gums
    34.
    发明申请
    Agglomerates of Sucralose and Polyols, and their Use in Chewing Gums 审中-公开
    三氯蔗糖和多元醇的聚集体及其在咀嚼胶中的应用

    公开(公告)号：US20090226493A1

    公开(公告)日：2009-09-10

    申请号：US12394530

    申请日：2009-02-27

    申请人： Michel Lopez ,  Warren L. Nehmer

    发明人： Michel Lopez ,  Warren L. Nehmer

    IPC分类号： A61K8/02 ,  A23G4/00 ,  A23G4/18 ,  A61K9/68

    CPC分类号： A23G4/20 ,  A23L27/34 ,  A23L27/37 ,  A23L27/77 ,  A23V2002/00 ,  A23V2200/132 ,  A23V2250/264 ,  A23V2250/642 ,  A23V2250/5028 ,  A23V2250/6416 ,  A23V2250/506 ,  A23V2250/50362

    摘要： The invention provides co-agglomerates of sucralose and a polyol, wherein the co-agglomerate comprises grains of polyol onto which sucralose has been dried, as well as methods for making such co-agglomerates. In general, the methods comprise contacting a dry powder of polyol with a liquid solution of sucralose in a food acceptable solvent under conditions which moisten, but not dissolve the polyol powder, to form a moist mixture, and drying the moist mixture to form a co-agglomerate comprising grains of agglomerated polyol onto which sucralose has been dried. Also provided are artificial sweetener carriers comprising bentonite which comprise sucralose. The invention features pharmaceutical, cosmetic, and food compositions, especially chewing gum, comprising a co-agglomerate of the invention, comprising a bentonite carrier, or comprising both. The invention further features methods of enhancing the sweetness perception during the onset phase of chewing, a method of enhancing the sweetness build-up in sweetness perception and a method of enhancing the maximum sweetness perception of food, pharmaceutical or cosmetic compositions.

    摘要翻译： 本发明提供了三氯半乳蔗糖和多元醇的共附聚物，其中共附聚物包含已经干燥三氯蔗糖的多元醇颗粒，以及制备这种共附聚物的方法。 一般来说，所述方法包括将多糖的干燥粉末与三氯蔗糖的液体溶液在食品可接受的溶剂中，在润湿但不溶解多元醇粉末的条件下接触形成湿润的混合物，并干燥湿混合物以形成共混物 聚集体，其包含聚集了多糖的颗粒，三氯蔗糖已被干燥。 还提供了包含包含三氯蔗糖的膨润土的人造甜味剂载体。 本发明的特征在于药物，化妆品和食品组合物，特别是口香糖，其包含本发明的共附聚物，其包含膨润土载体，或包含两者。 本发明还特征在于提高咀嚼发作阶段的甜度感知的方法，增加甜度感知中甜味增加的方法以及提高食品，药物或化妆品组合物的最大甜度感知的方法。

    LOW-CALORIE, NO LAXATION BULKING SYSTEM
    37.
    发明申请
    LOW-CALORIE, NO LAXATION BULKING SYSTEM 审中-公开
    低卡路里，无升降机系统

    公开(公告)号：US20080166453A1

    公开(公告)日：2008-07-10

    申请号：US12037813

    申请日：2008-02-26

    申请人： George E. Steele ,  Donna Henry

    发明人： George E. Steele ,  Donna Henry

    IPC分类号： A23L1/236 ,  A23L1/29 ,  A23P1/10 ,  A23G3/36

    CPC分类号： A23G3/346 ,  A23G2200/06 ,  A23L27/34 ,  A23L27/35 ,  A23V2002/00 ,  A23V2250/5054 ,  A23V2250/6402 ,  A23V2250/50362 ,  A23V2250/5028 ,  A23V2250/264 ,  A23V2250/5086 ,  A23V2250/5432 ,  A23V2250/50724

    摘要： A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A first liquid mixture comprising modified polydextrose is formed. The first liquid mixture is added to the first mix to form a second mix, and the second mix is heated to a second temperature. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is then preferably stirred constantly and held in a kettle or mixing tank for panning or molding as desired.

    摘要翻译： 公开了一种低热量，无泻化膨胀体系及其制备方法。 将Erithoritol和至少一种口香糖混合形成干混混合物。 将干混合物加入水中，形成第一混合物，将第一混合物加热至第一温度。 形成包含改性聚右旋糖的第一液体混合物。 将第一液体混合物加入到第一混合物中以形成第二混合物，并将第二混合物加热至第二温度。 将包含至少一种酸的第二液体混合物加入到第二混合物中，并将所得溶液保持在预定温度范围内。 然后优选将所得溶液恒定搅拌并保持在釜或混合罐中，以便根据需要进行淘选或模塑。

    Creamy foodstuff and method for production thereof
    40.
    发明申请
    Creamy foodstuff and method for production thereof 失效
    奶油食品及其生产方法

    公开(公告)号：US20050013919A1

    公开(公告)日：2005-01-20

    申请号：US10849557

    申请日：2004-05-18

    申请人： Judith Graham ,  William Hanselmann

    发明人： Judith Graham ,  William Hanselmann

    IPC分类号： A23C13/14 ,  A23C9/154 ,  A23G3/00 ,  A23G3/34 ,  A23L9/10 ,  A23L9/20 ,  A23L29/281 ,  A23L1/05

    CPC分类号： A23C9/1544 ,  A23C2210/30 ,  A23L9/12 ,  A23V2002/00 ,  A23V2250/50362 ,  A23V2250/5086 ,  A23V2250/51084

    摘要： The invention relates to a foodstuff having creamy to pasty characteristics comprising one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.

    摘要翻译： 本发明涉及一种具有乳状至糊状特征的食品，包括一种或多种生物聚合物和水，并且具有均匀的微结构，其中生物聚合物以非常精细的微观分布存在且不可辨别的粗簇。 该食品通过混合食品的成分以形成液体至糊状稠度的起始混合物而产生; 将起始混合物冷却至低于0℃的产物温度，同时连续混合并且不通气以产生食品组分的冷冻变质化的均匀混合物; 并允许产品温度上升到4℃及以上的分布和消耗温度。