公开(公告)号：US20070003682A1

公开(公告)日：2007-01-04

申请号：US10555625

申请日：2003-12-16

Applicant: Renoo Blindt ,  Bronwyn Elliott

Inventor： Renoo Blindt ,  Bronwyn Elliott

IPC: A23L1/05

CPC classification number: A23C9/1544 ,  A23C9/1542 ,  A23C19/0765 ,  A23C19/09 ,  A23C19/093 ,  A23L9/10 ,  A23L17/00 ,  A23L17/70 ,  A23L19/115 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/5086 ,  A23V2250/507 ,  A23V2250/54 ,  A23V2250/5066 ,  A23V2250/50364 ,  A23V2250/5048

Abstract: A gelled food product is prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises at least 1 wt % globular protein, to a temperature of 60-95° C. and allowing the gel to set in a mould under quiescent conditions. There is also provided a semi-finished product comprising a closed container that contains thermo-reversible sheared gel, which sheared gel is based on non-starch polysaccharide gelling agent and comprises at least 1 wt % globular protein, which container is provided with instructions to the user to heat the sheared gel to a temperature of 60-95° C. and allow the gel to set.

Abstract translation: 通过将基于非淀粉多糖胶凝剂的热可逆剪切凝胶加热并且包含至少1重量％的球状蛋白质至60-95℃的温度并使凝胶固化来制备胶凝的食品 在模具中处于静止状态。 还提供了一种包含封闭容器的半成品，其包含热可逆剪切凝胶，其剪切凝胶基于非淀粉多糖胶凝剂并且包含至少1重量％的球状蛋白质，该容器被提供有指令 使用者将剪切的凝胶加热至60-95℃的温度，并允许凝胶凝固。

公开(公告)号：US20060286286A1

公开(公告)日：2006-12-21

申请号：US11160328

申请日：2005-06-20

Applicant: David Holzer ,  Shalom Holzer

Inventor： David Holzer ,  Shalom Holzer

IPC: A23L1/05

CPC classification number: A21D2/186 ,  A21D13/06 ,  A23L7/109 ,  A23L7/113 ,  A23L7/13 ,  A23L29/212 ,  A23L33/22

Abstract: A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber within the food product arising from the resistant starch comprises 14-20% of the final food product by weight. With a type IV resistant starch, the total dietary fiber within the food product arising from the resistant starch constitutes 14-60% of the final food product by weight. The food product may be cookies, cakes, crisps, instant noodles, cheese crackers, pasta, and egg noodles.

Abstract translation: 一种食品，其干重在约1至3.25卡路里/克的范围内，并且包含具有保持的颗粒结构的抗性淀粉，优选通过化学改性以获得维持的颗粒结构。 对于II型抗性淀粉，由抗性淀粉产生的食品中的总膳食纤维占重量的最终食品的14-20％。 使用IV型抗性淀粉，由抗性淀粉产生的食品中的总膳食纤维占重量最终食品的14-60％。 食品可能是饼干，蛋糕，薯片，方便面，奶酪饼干，面食和鸡蛋面。

公开(公告)号：US20060286285A1

公开(公告)日：2006-12-21

申请号：US11146623

申请日：2005-06-07

Applicant: Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat ,  Girish Ganjyal ,  Lianfu Zhao

Inventor： Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat ,  Girish Ganjyal ,  Lianfu Zhao

IPC: A23L1/05

CPC classification number: C08B31/00 ,  A23L29/219 ,  A23V2002/00 ,  A61K8/0245 ,  A61K8/19 ,  A61K8/732 ,  A61K2800/621 ,  A61Q19/00 ,  C08B31/003 ,  C08L3/04 ,  A23V2250/5118 ,  A23V2250/161 ,  A23V2250/1592 ,  A23V2250/1578 ,  A23V2250/1642

Abstract: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.

Abstract translation: 提供矿物结合淀粉产品以增强营养矿物质的吸收。 通过将生物活性矿物质与磷酸化的交联淀粉结合来制备矿物结合淀粉产品。 矿物结合的淀粉产品在热水中加热稳定，然后进行洗涤，但能消化结束后的矿物质。

公开(公告)号：US20060286250A1

公开(公告)日：2006-12-21

申请号：US11440991

申请日：2006-05-25

Applicant: Stig Groven ,  Jacob DeVries

Inventor： Stig Groven ,  Jacob DeVries

IPC: A23L1/05

CPC classification number: A23L13/65 ,  A23L13/422 ,  A23L13/424 ,  A23L13/428

Abstract: The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan iota. The invention also relates to a blend of a cold-soluble hydrocolloid stabilizer and a cold dispersible emulsifier capable of improving the stability of cold-prepared emulsified food products and to the use thereof as well as to an emulsified meat product which is cold-prepared and heat stabilized by a blend according to the invention.

Abstract translation: 本发明涉及一种通过向含脂肪的食品成分加入冷分散乳化剂和用于提供冷制备的热稳定脂肪乳液的水解胶体稳定剂来稳定食品的方法，条件是当乳化剂为硬脂酰-2- 乳酸盐（SSL），稳定剂不是角叉菜胶。 本发明还涉及能够提高冷制乳化食品的稳定性的冷溶性水胶体稳定剂和冷分散性乳化剂的共混物及其用途以及冷制备的乳化肉制品， 通过根据本发明的共混物热稳定。

公开(公告)号：US20060216390A1

公开(公告)日：2006-09-28

申请号：US10555624

申请日：2003-12-16

Applicant: Renoo Blindt ,  Allan Clark ,  Bronwyn Elliott ,  Timothy Foster ,  Ian Norton

Inventor： Renoo Blindt ,  Allan Clark ,  Bronwyn Elliott ,  Timothy Foster ,  Ian Norton

IPC: A23L1/05

CPC classification number: A23C9/1544 ,  A23C9/1542 ,  A23C19/0765 ,  A23C19/09 ,  A23C19/093 ,  A23L9/10 ,  A23L17/00 ,  A23L17/70 ,  A23L19/115 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/5086 ,  A23V2250/507 ,  A23V2250/54 ,  A23V2250/5066 ,  A23V2250/50364 ,  A23V2250/5048

Abstract: A gelled food product is prepared by opening a closed container of thermo-reversible gel(A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60° C., combining the gel (A) with at least one taste or flavour imparting food component before, during or after the heating, to provide a combined gel composition (B) that comprises at least 1 wt % protein, such that the gel (A) constitutes 50-98 wt % of the composition (B), and allowing the combined gel composition (B) to set in a mould.

Abstract translation: 通过将基于多糖胶凝剂，加热凝胶（A）的加热凝胶（A）的温热可逆凝胶（A）的封闭容器打开至至少60℃的温度，将凝胶（A）与 在加热之前，期间或之后赋予食物成分的至少一种味道或风味，以提供包含至少1重量％蛋白质的组合凝胶组合物（B），使得凝胶（A）占组合物的50-98重量％ 组合物（B），并将组合的凝胶组合物（B）置于模具中。

公开(公告)号：US07108873B2

公开(公告)日：2006-09-19

申请号：US10199363

申请日：2002-07-20

Applicant: John Y. Chen

Inventor： John Y. Chen

IPC: A01K97/04 ,  A23L1/05

CPC classification number: A23L17/70 ,  A23L13/67 ,  A23L29/284

Abstract: A soft gelatinous food elastomer composition and article useful as simulated food formed from one or a mixture of two or more of a thermoplastic elastomer block copolymer(s) and one or more plasticizers and a food or components of food. The plasticizers being in sufficient amounts to achieve a gel rigidity of from about 20 gram Bloom to about 1,800 gram Bloom.

Abstract translation: 一种柔软的胶状食品弹性体组合物和用作模​​拟食品的制品，由两种或多种热塑性弹性体嵌段共聚物和一种或多种增塑剂和食品或食品组分的一种或多种混合物形成。 增塑剂的量足以达到约20克布朗至约1,800克布朗的凝胶刚度。

公开(公告)号：US20060159822A1

公开(公告)日：2006-07-20

申请号：US11039169

申请日：2005-01-20

Applicant: Mahesh Galal

Inventor： Mahesh Galal

IPC: A23L1/05 ,  A23L1/40

CPC classification number: C11D3/50 ,  A23L2/02 ,  A23L19/00 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/08

Abstract: The present invention provides for a consumer product comprising a base product. The base product comprises one or more base characteristics and at least one variable characteristic with an intensity at a low end of a range of intensities. An additive product comprises the variable characteristic and at least one of the one or more base characteristics. The additive product is configured to increase the intensity of the variable characteristic towards a high end of the range of intensities when combined with the base product to form a resultant product.

Abstract translation: 本发明提供一种包含基础产品的消费品。 基础产品包括一个或多个基本特征和至少一个具有在强度范围的低端的强度的可变特性。 添加剂产品包括可变特性和一种或多种碱性特征中的至少一种。 添加剂产品被配置为当与基础产品组合以形成所得产品时，将强度范围的高端增加可变特性的强度。

公开(公告)号：US20060115568A1

公开(公告)日：2006-06-01

申请号：US11331536

申请日：2006-01-13

Applicant: Albert Bolles ,  Beata Klamczynska ,  Cindy Hart ,  Renee Mellican ,  Kristin Parshall ,  Jennifer DiCicco ,  Richard McArdle

Inventor： Albert Bolles ,  Beata Klamczynska ,  Cindy Hart ,  Renee Mellican ,  Kristin Parshall ,  Jennifer DiCicco ,  Richard McArdle

IPC: A23L1/05

CPC classification number: A23L2/385 ,  A23L2/02 ,  A23L2/38 ,  A23L21/15 ,  A23L29/238 ,  A23L29/256 ,  A23V2002/00 ,  A23V2250/5036 ,  A23V2250/507

Abstract: A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed.

Abstract translation: 本文公开了包含水果或蔬菜汁和角叉菜胶并且可口，稳定且可形成所需形状的凝胶汁产品。 还公开了制备这种凝胶状果汁产品的方法。

公开(公告)号：US20050271793A1

公开(公告)日：2005-12-08

申请号：US10908995

申请日：2005-06-03

Applicant: Joseph Carmosino

Inventor： Joseph Carmosino

IPC: A23L1/05 ,  A23L1/0522 ,  C08B33/02

CPC classification number: C08B31/066 ,  A23L29/219 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2250/5118

Abstract: A modified starch and its method of production are provided. A phosphorylated starch is produced from an acid modified starch starting material. The phosphorylated starch has a resistance to enzyme digestion of at least about 40%. The phosphorylated starch is made from a native starch that is first acid modified.

Abstract translation: 提供了改性淀粉及其生产方法。 磷酸化淀粉由酸改性淀粉原料制备。 磷酸化淀粉具有至少约40％的酶消化性。 磷酸化淀粉由首先被酸改性的天然淀粉制成。

公开(公告)号：US20050266138A1

公开(公告)日：2005-12-01

申请号：US11136026

申请日：2005-05-24

Applicant: C. Yuan ,  Neil Morrison ,  Ross Clark

Inventor： C. Yuan ,  Neil Morrison ,  Ross Clark

IPC: A23G1/56 ,  A23L1/05 ,  A23L1/054 ,  A23L2/52 ,  C12P19/04

CPC classification number: A23L1/0545 ,  A23C11/103 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/52 ,  A23L29/272 ,  A23V2002/00 ,  C08B37/006 ,  C08J3/075 ,  C08J2305/00 ,  C08L5/00 ,  C12P19/04 ,  A23V2250/5054 ,  A23V2250/5488 ,  A23V2250/1578

Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract translation: 制备低钙敏感（钙稳定）高酰基结耳喃胶，以提高饮料中的胶体稳定性。 低钙敏感高酰基结耳喃胶与其他高酰基结冷胶相比具有优异的胶体稳定性悬浮性能。 通过在巴氏杀菌之前调节结冷糖发酵肉汤（聚合物溶液）的pH值并与常规pH值和保持时间相比降低巴氏杀菌保持时间来制备低钙敏感性高酰基结冷胶。