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57 条记录 (耗时 0.037 秒)

    Method of preparation of highly functional soy protein
    42.
    发明申请
    Method of preparation of highly functional soy protein 审中-公开
    高功能大豆蛋白的制备方法

    公开(公告)号：US20050095344A1

    公开(公告)日：2005-05-05

    申请号：US10697408

    申请日：2003-10-29

    申请人： Ahmad Akashe ,  Asma Ahad ,  Wen-Sherng Chen

    发明人： Ahmad Akashe ,  Asma Ahad ,  Wen-Sherng Chen

    IPC分类号： A21D2/26 ,  A23J3/16 ,  A23J3/22 ,  A23L25/00 ,  A23L1/36

    CPC分类号： A21D2/266 ,  A23J3/16 ,  A23J3/227

    摘要： Highly functional soy protein materials are provided which are prepared using a process wherein a soy protein material is hydrated in an aqueous solution at a solids level of about 5 to about 20 percent, sufficient edible base is then added to adjust the pH of the aqueous soy composition to about 9 to about 11, and the pH-adjusted composition is then mixed at a temperature of about 40 to about 80° C. for about 0.5 to about 4 hours to obtain the highly functional soy protein material. These highly functional soy protein materials have significantly improved solubilities, water binding capacities, and emulsification properties.

    摘要翻译： 提供了高功能性大豆蛋白材料，其使用其中大豆蛋白材料在水溶液中以约5至约20％的固体水平水合的方法制备，然后加入足量的可食用碱以调节大豆水溶液的pH 组合物至约9至约11，然后将pH调节的组合物在约40至约80℃的温度下混合约0.5至约4小时，以获得高功能性大豆蛋白材料。 这些高功能的大豆蛋白材料具有显着改善的溶解度，水结合能力和乳化性能。

    Process for structuring lipids and the structured products thereof
    43.
    发明授权
    Process for structuring lipids and the structured products thereof 失效
    用于构建脂质及其结构化产物的方法

    公开(公告)号：US06479684B1

    公开(公告)日：2002-11-12

    申请号：US09799996

    申请日：2001-03-06

    申请人： Ahmad Akashe ,  Manuel Marquez

    发明人： Ahmad Akashe ,  Manuel Marquez

    IPC分类号： C07C5100

    CPC分类号： A61K8/41 ,  A23D7/0056 ,  A23D9/007 ,  A61K8/922 ,  A61Q19/00 ,  C11B15/00

    摘要： The present invention generally relates to a process for hardening lipids, especially unsaturated lipids such as unsaturated fatty oils, by mixing and interacting lipids with polyamines such that the peak melting point of the resulting combination is higher than that of the lipid alone. In this way, the polyamine-treated unsaturated lipid can be converted into a solid or semi-solid state at a relatively lower temperature than the unsaturated lipid alone. The lipid and polyamine combination displays physical attributes that mimic the crystalline structures of saturated lipids and fats without the incurring the associated negative health implications of such saturated lipids and fats.

    摘要翻译： 本发明一般涉及通过将脂质与多胺混合和相互作用使脂质，特别是不饱和脂肪如不饱和脂肪油硬化的方法，使得所得组合的峰值熔点高于单独脂质的峰值熔点。 以这种方式，多胺处理的不饱和脂质可以在比单独的不饱和脂肪相对较低的温度下转化为固体或半固体状态。 脂质和多胺组合显示模拟饱和脂质和脂肪的晶体结构的物理属性，而不会引起这种饱和脂质和脂肪的相关负面健康影响。

    Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
    44.
    发明授权
    Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 失效
    使用中间相稳定化组合物在食品中递送胆固醇降低固醇和甾烷醇

    公开(公告)号：US06376482B2

    公开(公告)日：2002-04-23

    申请号：US09859173

    申请日：2001-05-16

    申请人： Ahmad Akashe ,  Miranda Miller

    发明人： Ahmad Akashe ,  Miranda Miller

    IPC分类号： A23L1035

    CPC分类号： A61K45/06 ,  A23D7/011 ,  A23D7/013 ,  A23D7/015 ,  A23G9/52 ,  A23G2200/08 ,  A23L27/60 ,  A23L33/11 ,  A23P10/35 ,  A61K31/56

    摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

    摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物 和不含甘油三酯的食品。 这样的组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至群体的一部分，这必须限制其胆固醇摄入量 。

    Amorphous water-soluble calcium citrate salts and method of making and using same
    49.
    发明授权
    Amorphous water-soluble calcium citrate salts and method of making and using same 失效
    无定形水溶性柠檬酸柠檬酸盐及其制备和使用方法

    公开(公告)号：US07713559B2

    公开(公告)日：2010-05-11

    申请号：US11829289

    申请日：2007-07-27

    申请人： Bary Lyn Zeller ,  Robert Charles Dinwoodie ,  Ahmad Akashe ,  Cheryl Jean Baldwin

    发明人： Bary Lyn Zeller ,  Robert Charles Dinwoodie ,  Ahmad Akashe ,  Cheryl Jean Baldwin

    IPC分类号： A23L1/304

    CPC分类号： C07C59/265 ,  A23L2/39 ,  A23L33/165 ,  C07C51/412

    摘要： Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

    摘要翻译： 提供钙与柠檬酸盐的摩尔比小于2.5:2的无定形水溶性柠檬酸钙盐，以及用这些无定形水溶性柠檬酸钙盐作为钙源强化的粉状饮料混合物和液体组合物。 根据本发明的用柠檬酸钙强化的液体组合物具有优异的分散性，溶解性，外观和储存稳定性。 这些液体组合物通过在干燥粉末状盐中提供和保持稳定的无定形特性的新方法制备。 本发明还涉及一种施用这种柠檬酸钙强化液体组合物以增加个体中膳食钙摄入量的方法。

    Methods Of Fortifying Foods With Vitamin D And Food Products Thereof
    50.
    发明申请
    Methods Of Fortifying Foods With Vitamin D And Food Products Thereof 审中-公开
    维生素D及其食品加强食品的方法

    公开(公告)号：US20080075807A1

    公开(公告)日：2008-03-27

    申请号：US11534349

    申请日：2006-09-22

    申请人： Cheryl J. Baldwin ,  Richard Brouillette ,  Ahmad Akashe ,  David Webb Mehnert ,  Arlene Cheryl Clarkson ,  Christine Kwiat ,  Amanda Lynn Kocher

    发明人： Cheryl J. Baldwin ,  Richard Brouillette ,  Ahmad Akashe ,  David Webb Mehnert ,  Arlene Cheryl Clarkson ,  Christine Kwiat ,  Amanda Lynn Kocher

    IPC分类号： A23L1/30

    CPC分类号： A23C19/0921

    摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.

    摘要翻译： 提供用于制备营养强化食品的方法，特别是加强奶酪和所得奶酪产品的方法。 这些方法通过强化食品的所需部分来最大限度地增加最终包装产品中的养分保留，并最大限度地减少食品其他部分的强化。 此外，本文所述的强化方法允许在每份食品中递送大量的营养补充剂，而不会不利地影响功能或产品质量。 通过所公开的方法强化的食物保留其期望的质地，口感，风味和其它感官特性。