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公开(公告)号：US20010043980A1
公开(公告)日：2001-11-22
申请号：US09802205
申请日：2001-03-08
IPC分类号： A23D007/00
摘要： An edible emulsion is disclosed having a fat content of less than 5 weight %. An edible fat or oil component is dispersed in an aqueous phase with a two-component emulsifier system comprising a primary emulsifier which acts to stabilise the emulsion and a secondary emulsifier which works in synergy with the fat or oil component to impart a desirable texture and structure to the finished product.
摘要翻译： 公开了一种脂肪含量小于5重量％的食用乳液。 将可食用的脂肪或油组分分散在水相中，该双组分乳化剂体系包含用于稳定乳液的初级乳化剂和与脂肪或油组分协同作用以赋予理想的质地和结构的次级乳化剂 到成品。
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公开(公告)号：US20040253361A1
公开(公告)日：2004-12-16
申请号：US10887749
申请日：2004-07-09
IPC分类号： A23D007/00
摘要： A beverage creamer composition is provided that is transparent, but when added to a liquid to be creamed, turns opaque and creamy in appearance. The creamer is preferably provided as a liquid emulsion having a lipid phase dispersed in an aqueous phase. The phases have refractive indices that are equal or substantially equal. One of the phases may include a solute such as a non-reducing sugar in the aqueous phase to adjust its refractive index to a equal the refractive index of the lipid phase. The creamer is preferably provided in transparent packaging.
摘要翻译： 提供了一种透明的饮料奶精组合物，但是当加入到待乳化液体中时，其外观变得不透明和乳白色。 该奶精优选以具有分散在水相中的脂质相的液体乳液形式提供。 这些相具有相等或基本相等的折射率。 相中的一个可以包括在水相中的诸如非还原糖的溶质，以将其折射率调节到等于脂相的折射率。 奶精优选以透明包装形式提供。
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43.发明申请Method of producing chocolate adding a carboxlic acid ester of a diglyceride to a chocolate mass, and a chocolate composition produced by said method 审中-公开将甘油二酯的羧酸酯加入到巧克力块中的巧克力的制造方法，以及由该方法制造的巧克力组合物公开(公告)号：US20040247774A1
公开(公告)日：2004-12-09
申请号：US10856405
申请日：2004-05-27
申请人： NEXUS A/S
IPC分类号： A23D007/00
CPC分类号： A23G1/36
摘要： The invention relates to a method of producing chocolate. The method comprising adding a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not being tartaric acid. The invention also provides a chocolate composition comprising a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride, the carboxylic acid not being tartaric acid. In particular, the carboxylic acid ester of a diglyceride in the present invention is a citric acid ester of a diglyceride, preferably added to the chocolate mass before or during conching.
摘要翻译： 本发明涉及一种生产巧克力的方法。 该方法包括加入巧克力乳化剂，其包含至少10重量％ 的甘油二酯的羧酸酯与巧克力块，所述羧酸不是酒石酸。 本发明还提供一种巧克力组合物，其包含巧克力乳化剂，其包含至少10重量％ 的甘油二酯的羧酸酯，羧酸不是酒石酸。 特别地，本发明中的甘油二酯的羧酸酯是甘油二酯的柠檬酸酯，优选在精炼之前或期间加入到巧克力物质中。
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44.发明申请Process for the preparation of an emulsion or dispersion with controlled shape of the dispersed phase 审中-公开用于制备具有受控形状的分散相的乳液或分散体的方法公开(公告)号：US20040247767A1
公开(公告)日：2004-12-09
申请号：US10486616
申请日：2004-07-29
IPC分类号： A23D007/00
CPC分类号： B01F5/045 , A23D7/02 , A23L29/20 , A23L29/256 , A23L29/284 , A23V2002/00 , B01F3/0811 , A23V2200/228
摘要： The invention relates to a process wherein a composition comprising a dispersed phase is subjected to a specific flow regime in combination with a deformation and a fixation treatment, which leads to products whose properties can be carefully controlled.
摘要翻译： 本发明涉及一种方法，其中包含分散相的组合物与变形和固定处理结合进行特定的流动状态，这导致其特性可被认真控制的产品。
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45.发明申请Increasing the concentration of conjugated linoleic acid isomers in the milk fat and/or tissue fat of ruminants 审中-公开增加反刍动物乳脂肪和/或组织脂肪中共轭亚油酸异构体的浓度公开(公告)号：US20040228948A1
公开(公告)日：2004-11-18
申请号：US10439501
申请日：2003-05-16
发明人： John J. Kennelly , John A. Bell
IPC分类号： A23D007/00
CPC分类号： A23K50/10 , A23K20/158 , A23K20/195
摘要： Disclosed are a feed formulation and a corresponding method of feeding ruminants. The formulation and method are preferably for use with lactating dairy cattle. The feed increases the concentration of conjugated linoleic acid isomers in the milk fat and/or tissue fat of ruminants. The feed includes a combination of safflower oil and monensin.
摘要翻译： 公开了饲料配方和相应的反刍动物饲养方法。 制剂和方法优选用于哺乳期乳牛。 饲料增加了反刍动物的乳脂肪和/或组织脂肪中共轭亚油酸异构体的浓度。 饲料包括红花油和莫能菌素的组合。
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公开(公告)号：US20040202770A1
公开(公告)日：2004-10-14
申请号：US10480141
申请日：2004-05-17
IPC分类号： A23D007/00
摘要： The invention concerns with micronised fat continuous particles comprising fat and non fat ingredients, wherein particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution so more than 75 wt % of the particles have a particle size that is inside the range (MWDnull0.4nullMWD) to (MWDnull0.4nullMWD); products comprising a fat phase, wherein these particles are present, a process to prepare these micronised fat particles and the of these particles in food products to achieve benefits, such as bioavailability, stability, oral melt, hardness, texture, homogeneity ease of dosing.
摘要翻译： 本发明涉及包含脂肪和非脂肪成分的微粉化脂肪连续颗粒，其中颗粒的平均重量直径（MWD）为700至4000微米，而颗粒具有粒度分布，因此大于75重量％的颗粒具有 （MWD + 0.4xMWD）至（MWD-0.4xMWD）范围内的粒径; 包含脂肪相的产品，其中存在这些颗粒，制备这些微粉化的脂肪颗粒和这些颗粒在食品中的方法以获得益处，例如生物利用度，稳定性，口服熔体，硬度，质地，均匀性的给药方便性。
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公开(公告)号：US20040076732A1
公开(公告)日：2004-04-22
申请号：US10682513
申请日：2003-10-10
申请人： JAMES COOK UNIVERSITY , CSR LIMITED
发明人： Marjorie Gan Valix
IPC分类号： A23D007/00
CPC分类号： A23G4/066 , A23C19/163 , A23D9/007 , A23G3/346 , A23G4/068 , A23G4/08 , A23G2200/08 , A23P20/11 , C11B11/00
摘要： The invention provides a wax composition which can be used in comestibles. The wax composition is obtained from sugar cane and comrpises wax esters, aldehydes, tri-glycerides, alcohols, free fatty acids, sterols and polar lipids. A process for preparing a wax composition from crude sugar cane wax, the process comprising the steps of: (i) heating a solution of the crude wax with a lower alcohol as sovlent at the boiling point of the solvent; (ii) allowing phase separation of the solution from (i) and decanting the upper phase while hot; (iii) allowing the separated phase from (ii) to cool and separating crystallised wax from the solvent; (iv) repeating steps (i) to (iii) using the wax from (iii) until all pitch has been removed from the wax; (v) heating the wax to between 90 and 140null C. and oxidising molten wax with oxidizing material; and (vi) continuing the heating under and inert gas on completion of the oxidation step until intermediate peroxide products are removed.
摘要翻译： 本发明提供了可用于食品中的蜡组合物。 蜡组合物由甘蔗和蜡酯，醛，三甘油酯，醇，游离脂肪酸，甾醇和极性脂质得到。 一种由粗甘蔗蜡制备蜡组合物的方法，该方法包括以下步骤：（i）在溶剂的沸点下将粗蜡与低级醇溶液一起加热; （ii）允许溶液与（i）的相分离并在热的同时倾析上相; （iii）允许来自（ii）的分离相冷却并将结晶的蜡与溶剂分离; （iv）使用来自（iii）的蜡重复步骤（i）至（iii），直到所有沥青从蜡中除去; （v）将蜡加热至90-140℃，用氧化材料氧化熔融蜡; 和（vi）在氧化步骤完成时继续加热和惰性气体，直至除去中间体过氧化物产物。
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公开(公告)号：US20040076731A1
公开(公告)日：2004-04-22
申请号：US10451276
申请日：2003-11-26
发明人： Neil Joseph Bourke
IPC分类号： A23D007/00
CPC分类号： A23G9/327 , A23D7/0056 , A23D7/015 , A23D9/05 , A23L9/22 , A23L23/00 , A23L27/60 , A23P30/40 , A61K8/64 , A61K8/92 , A61Q19/00
摘要： The invention relates to a powdered fat composition comprising 10-80 wt. % crystallising fat, 0.5-15 wt. % of one or more proteins, 0.3-20 wt. % emulsifier, 1-4 wt. % water and the balance is made up of carbohydrates(s) as well as optionally 0-10 wt. % of a stabiliser, gelling agent, thickener, processing acid or a mixture thereof. The above powdered fat composition can be converted in a low fat spread having a water content of 50-90 wt %, preferably 60-85 wt. % by hydrating the powdered fat composition with cold water or other aqueous based liquid and cooling the obtained hydrated product to refrigeration temperatures resulting in a material having a final texture of a plastic solid with a hardness of 180-220 gram measured on a Stevens texture analyser. Dips, mousse, pates and food based cosmetic preparations are some of the other applications, which demonstrate the versatility of the said fat composition in both hot and cold applications.
摘要翻译： 本发明涉及一种粉末状脂肪组合物，其包含10-80wt。 ％结晶脂肪，0.5-15wt。 ％的一种或多种蛋白质，0.3-20wt。 ％乳化剂，1-4重量％ ％的水和余量由碳水化合物以及任选的0-10wt。 ％的稳定剂，胶凝剂，增稠剂，加工酸或其混合物。 上述粉状脂肪组合物可以转化成水含量为50〜90重量％，优选为60〜85重量％的低脂肪铺展。 通过用冷水或其它含水基液体将粉末状脂肪组合物水合并将所得水合产物冷却至制冷温度，得到具有180-220克硬度的塑料固体的最终织构的材料，在Stevens纹理分析仪 。 浸渍，摩丝，挞和食品基化妆品是其他一些应用，它们证明了所有脂肪组合物在热和冷应用中的多功能性。
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公开(公告)号：US20040071856A1
公开(公告)日：2004-04-15
申请号：US10442766
申请日：2003-05-21
发明人： Eckhard Floeter
IPC分类号： A23D007/00
摘要： Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids and where fat B contains at least 40 wt. % of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture.
摘要翻译： 用于制备能够构成液体油的可食用甘油三酯脂肪的方法，该方法包括选择甘油三酯脂肪A和甘油三酸酯脂肪B的步骤，使含有脂肪A和脂肪B的混合物以选自80 ：20〜20:80，其中脂肪A是天然的脂肪，其含有至少35重量％ ％的硬脂酸残基和小于5wt。 ％不饱和脂肪酸残基，其中脂肪B含有至少40wt。 ％的链长为12或14个碳原子的饱和脂肪酸残基，其特征在于，脂肪A选自Allanblackia脂肪，Pentadesma脂肪，Kokum脂肪和Sonchy脂肪。 所得的脂肪能够制备用于扩散制造的天然脂肪相。
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公开(公告)号：US20040066314A1
公开(公告)日：2004-04-08
申请号：US10266016
申请日：2002-10-07
发明人： Leonardo de Oliveira de Freitas Souza , Gilmar de Matos Caldeira , Evaristo Orellana Alves , Gilberto Selegatto
IPC分类号： G08B021/00 , G01M003/00 , A23L001/24 , A23D007/00 , G01N033/02
摘要： An environmental condition sensing device arrangement and method for sensing an environmental condition are provided. A device case which is water-tight and/or air-tight is provided for sensing such condition. In addition, a sensing device configured to sense an environmental condition, a transmitter being operatively connected to the sensing device, and a power source supplying power to the sensing device and the transmitter are also provided. The sensing device, the transmitter and the power source are disposed within the device case.
摘要翻译： 提供了一种用于感测环境条件的环境条件感测装置布置和方法。 提供水密和/或气密的装置壳体用于感测这种状况。 此外，还提供了被配置为感测环境条件的感测装置，可操作地连接到感测装置的发射器以及向感测装置和发射器供电的电源。 感测装置，发射器和电源设置在装置壳体内。
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