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    FOOD THICKENING AGENT, METHOD FOR PRODUCING FOOD THICKENING AGENT
    34.
    发明申请
    FOOD THICKENING AGENT, METHOD FOR PRODUCING FOOD THICKENING AGENT 有权
    食品加稠剂，生产食品稠化剂的方法

    公开(公告)号：US20100178397A1

    公开(公告)日：2010-07-15

    申请号：US12596217

    申请日：2008-05-06

    Applicant: Douglas A. Stetzer

    Inventor： Douglas A. Stetzer

    IPC: A23L1/05 ,  A23L2/70 ,  C12H1/14

    CPC classification number: A23L1/0541 ,  A23B7/157 ,  A23L2/52 ,  A23L29/20 ,  A23L29/27 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/723 ,  A61K47/02 ,  C12C5/02 ,  C12G1/00 ,  C12G3/04 ,  C12G2200/21 ,  A23V2200/242 ,  A23V2250/5086 ,  A23V2200/10 ,  A23V2250/51086 ,  A23V2200/32

    Abstract: The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients.

    Abstract translation: 本发明提供食品和水增稠剂及其制备方法。 食品增稠剂包括预处理的矿泉水，黄原胶，食品防腐剂，第一抗微生物剂和螯合剂和螯合剂，其中食品增稠剂的密度为750至1250克/升。 生产增稠剂的方法包括矿泉水和黄原胶的预处理，以及特定的加热步骤。 还提供了生产增稠酒精饮料的方法。 本发明还提供了一种在吞咽障碍患者中调用吞咽反应的方法，该方法包括将食物的质量提高至750mg /升至1500mg /升; 并将食物口服给吞咽障碍患者。

    DAIRY PRODUCT AND PROCESS
    35.
    发明申请
    DAIRY PRODUCT AND PROCESS 审中-公开
    奶制品和工艺

    公开(公告)号：US20100136166A1

    公开(公告)日：2010-06-03

    申请号：US12597483

    申请日：2008-04-24

    Applicant: Aiqian Ye ,  Stephen Murray Taylor

    Inventor： Aiqian Ye ,  Stephen Murray Taylor

    IPC: A23J3/00 ,  A23J3/08 ,  A23L1/05 ,  A23L1/0562 ,  A23J3/28

    CPC classification number: A23J3/08 ,  A23C9/1315 ,  A23C9/137 ,  A23C9/1542 ,  A23C9/1544 ,  A23C19/082 ,  A23D7/0053 ,  A23L29/281 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/54252

    Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.

    Abstract translation: 本发明是制备凝胶的方法。 该方法包括通过将油或脂肪与水性介质混合来形成水包油乳液。 该混合物包含2％至12％（w / w）的可热固化蛋白质和5％至40％（w / w）油或脂肪或油脂混合物。 将混合物在100至2000巴的压力下均化。 将均化的乳液加热至50℃至200℃，持续足以使蛋白质变性而不形成凝胶的时间。 通过加入盐或通过酸化形成凝胶。 使用的蛋白质包括乳清蛋白和大豆蛋白。

    CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE
    36.
    发明申请
    CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE 有权
    用于制备软木或硬木/半硬化的平纹和不饱和树脂的含CURD的浆料组合物

    公开(公告)号：US20100112137A1

    公开(公告)日：2010-05-06

    申请号：US12686018

    申请日：2010-01-12

    Applicant: Richard K. Merrill ,  Mayank Singh

    Inventor： Richard K. Merrill ,  Mayank Singh

    IPC: A23C19/06 ,  A23C19/068 ,  A23C19/097 ,  A23C19/076 ,  A23L1/05 ,  A23L1/0532 ,  A23L1/0534 ,  A23L1/0526

    CPC classification number: A23C19/0684 ,  A23C19/082 ,  A23C19/09

    Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

    Abstract translation: 提供了用于制备软或坚硬/半硬质干酪的方法和系统，以及通过这些方法制备的软或坚硬/半硬干酪。 该方法通常涉及形成含有混合或熔融干酪凝乳的浆料。 可以将多种成分引入用于制备浆料的凝乳，形成的浆料，或在制造过程的其他阶段，以定制最终干酪产品的性能和营养特性。 在一些方法中的浆料被直接加工以形成最终的干酪产品。 在其他方法中，浆料经历各种类型的处理以实现某些所需的组成或性能要求。

    STABLE, CONCENTRATED AND DILUTE, OIL-IN-WATER EMULSIONS, THEIR PROCESSES OF PREPARATION, AND FORMULATION PROCESS EMPLOYING THESE EMULSIONS
    40.
    发明申请
    STABLE, CONCENTRATED AND DILUTE, OIL-IN-WATER EMULSIONS, THEIR PROCESSES OF PREPARATION, AND FORMULATION PROCESS EMPLOYING THESE EMULSIONS 审中-公开
    稳定，浓缩和稀释，水包油乳液，其制备方法和使用这些乳液的制剂方法

    公开(公告)号：US20100080833A1

    公开(公告)日：2010-04-01

    申请号：US12630870

    申请日：2009-12-04

    Applicant: Véronique ROSSOW ,  Nicolas ROSSOW ,  Jean ROSSOW

    Inventor： Véronique ROSSOW ,  Nicolas ROSSOW ,  Jean ROSSOW

    IPC: A61K8/06 ,  A23L1/05

    CPC classification number: A61K8/062 ,  A23D7/003 ,  A23D7/02 ,  A61K8/06 ,  A61Q17/04 ,  A61Q19/00 ,  Y10S514/937 ,  Y10S514/941 ,  Y10S516/90

    Abstract: A stable oil-in-water emulsion, a process for the preparing such emulsion, and a formulation process employing the emulsion. The stable oil-in-water emulsion is obtained from an air-in-water preemulsion to which a simple or complex fatty substance is added by moderate mixing, preferably without exerting a shear force. The air-in-water preemulsion includes a surfactant, preferably a nonionic surfactant, a co surfactant chosen from hydrophilic compounds, preferably having at least one hydroxyl group, which are chosen in particular from the family of the polyols, and an aqueous phase. The ratios of these three components of the preemulsion are chosen within the region of ordered liquid crystal structure of the phase diagram of these three components and/or in ratios chosen so that the structure of the mixture of these three components, observed under a microscope in polarized light, exhibits birefringence characteristics.

    Abstract translation: 稳定的水包油乳液，制备这种乳液的方法，以及使用该乳液的制剂方法。 稳定的水包油乳液由水包油预乳液获得，其中通过适度混合加入简单或复杂的脂肪物质，优选不施加剪切力。 水包水预乳液包括表面活性剂，优选非离子表面活性剂，选自亲水性化合物，优选具有至少一个羟基的辅助表面活性剂，其特别是选自多元醇族和水相。 预乳液的这三种组分的比例选择在这三种组分的相图的有序液晶结构区域和/或选择的比例范围内，使得在显微镜下观察到这三种组分的混合物的结构 偏振光，具有双折射特性。

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