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公开(公告)号：US20130210764A1
公开(公告)日：2013-08-15
申请号：US13835330
申请日：2013-03-15
IPC分类号： A23L1/09
CPC分类号： A23L5/00 , A21D2/181 , A21D13/062 , A23C9/1307 , A23C9/156 , A23G1/40 , A23G3/42 , A23G4/10 , A23G9/34 , A23L2/60 , A23L7/00 , A23L7/126 , A23L13/428 , A23L13/50 , A23L21/00 , A23L21/10 , A23L23/00 , A23L27/60 , A23L29/30 , A23L29/35 , A23L33/125 , C12P19/02 , C12P19/04 , C12P19/12 , C12P19/14 , C13B10/00 , C13K1/06
摘要： The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.
摘要翻译： 本发明提供了低粘度的还原糖糖浆，制备这种低粘度的低糖糖浆的方法以及这种糖浆的用途。
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公开(公告)号：US08323716B2
公开(公告)日：2012-12-04
申请号：US12684130
申请日：2010-01-08
IPC分类号： A23L1/236
CPC分类号： A23C9/1307 , A21D2/181 , A21D13/062 , A23G1/32 , A23G1/40 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L2/02 , A23L2/40 , A23L2/60 , A23L27/36 , A23V2002/00 , C12G3/06 , C12G2200/21 , A23V2250/032 , A23V2250/708 , A23V2250/262
摘要： Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.
摘要翻译： 制备甜叶菊基于同时转葡糖糖苷甜味甜菊糖甜素甜菊糖混合物的甜味剂。 在淀粉的存在下，在环糊精葡聚糖转移酶的作用下开发转葡糖基化。 通过添加蔗糖将剩余的麦芽糖糊精转化为果糖封端的寡糖。 将甜味剂纯化至不低于98％的甜糖苷和衍生物含量。 制剂几乎是非热量的，非致龋的，非苦味的，不滞留的甜味剂，其可有利地应用于食品，饮料，化妆品和奶制品中。
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公开(公告)号：US08318232B2
公开(公告)日：2012-11-27
申请号：US12684129
申请日：2010-01-08
IPC分类号： A23L1/236
CPC分类号： A23C9/1307 , A21D2/181 , A21D13/062 , A23G1/32 , A23G1/40 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L2/02 , A23L2/60 , A23L27/36 , A23V2002/00 , A23V2250/032 , A23V2250/708 , A23V2250/262 , A23V2250/214
摘要： Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.
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公开(公告)号：US20120258207A1
公开(公告)日：2012-10-11
申请号：US13416648
申请日：2012-03-09
IPC分类号： A23L1/05 , A23L1/0522 , A23G1/54 , A23L1/0562
CPC分类号： A23G3/50 , A23G1/40 , A23G1/44 , A23G1/54 , A23G3/42 , A23G3/44 , A23G3/54 , A23L7/157 , A23L25/30 , A23L29/20 , A23L29/219 , A23L29/281 , A23L29/284 , A23L29/35 , A23L35/00 , A23P30/10 , A23V2002/00
摘要： Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
摘要翻译： 用于制备具有第一可溶性固体比的第一组分的多织构的未烘烤食品的组合物和方法; 和具有第二可溶性固体比率的第二组分，其中所述第二组分是具有至少1重量％的粒度为约至少100μm的颗粒物质的未烘焙食品，所述颗粒物质包括至少一种固化剂，并且在 至少一种纹理改性颗粒成分，并且具有约至少100的凝胶强度和约至少35％的液体重量分数。
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公开(公告)号：US20120244258A1
公开(公告)日：2012-09-27
申请号：US13514451
申请日：2010-12-08
CPC分类号： A23G1/305 , A23G1/40 , A23G1/42 , A23G1/44 , A23G1/545 , A23G3/364 , A23G3/42 , A23G3/44 , A23G3/545 , A23L33/10 , A23L33/105 , A23L33/40 , A23P20/10 , A23V2002/00 , A23V2250/506 , A23V2250/628 , A23V2250/061 , A23V2250/2108 , A23V2250/0644 , A23V2250/032 , A23V2200/33 , A23V2250/7052 , A23V2250/706 , A23V2250/7046 , A23V2250/705 , A23V2250/641
摘要： A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.
摘要翻译： 营养产品包括至少部分被壳覆盖的壳和芯。 壳含有脂肪和碳水化合物混合物。 核心具有凝胶状的一致性。 基于核心的总重量，核心包括：a）0.5至10重量％的蛋白质组分; b）以结晶和非结晶碳水化合物相形式的65至82重量％的碳水化合物组分; 和c）10-30重量％的水。
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公开(公告)号：US20110244082A1
公开(公告)日：2011-10-06
申请号：US13070105
申请日：2011-03-23
申请人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
发明人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
摘要： The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.
摘要翻译： 本发明涉及一种巧克力糖果产品，其包括挤压主体部分，主体部分具有设置在其中的至少一个毛细管或空腔，挤压主体部分包括第一巧克力部件和包含第二巧克力部件的毛细管或空腔，其中第一 组分在高于第二组分的温度下更稳定。 本发明还涉及其制造方法。
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公开(公告)号：US20110143007A1
公开(公告)日：2011-06-16
申请号：US13058763
申请日：2009-07-23
CPC分类号： C08B37/0009 , A23G1/40 , A23G3/42 , A23L2/02 , A23L2/52 , A23L29/212 , A23L33/26 , A23V2002/00 , A61K8/73 , A61K47/26 , A61Q19/00 , A23V2250/5116
摘要： The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products.
摘要翻译： 本发明公开了一种新型的水溶性聚右旋糖。 这种新型的聚右旋糖含有至少75重量％的聚合度（DP）为5以上的糖分子，其特征在于不消化纤维含量为至少80重量％。 此外，本发明涉及制备这种新型聚右旋糖的方法以及该食品，药品和个人护理产品等产品中使用该聚右旋糖。
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88.发明申请CRYSTALLIZATION OF POLYOL COMPOSITIONS, CRYSTALLINE POLYOL COMPOSITION PRODUCT AND USE THEREOF 有权多元醇组合物的晶体结构，结晶聚合物组合物的制备及其用途公开(公告)号：US20110123692A1
公开(公告)日：2011-05-26
申请号：US12914317
申请日：2010-10-28
申请人： Olli-Pekka Eroma , Johanna Nygren , Heikki Heikkila , Per Bo Sorensen , Marja-Leena Sarkki , Ian Fairs , Hakan Gros
发明人： Olli-Pekka Eroma , Johanna Nygren , Heikki Heikkila , Per Bo Sorensen , Marja-Leena Sarkki , Ian Fairs , Hakan Gros
IPC分类号： A23L1/00
摘要： The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.
摘要翻译： 本发明涉及包含至少两种多元醇的微晶多元醇，其中所述多元醇选自麦芽糖醇，木糖醇和乳糖醇，并且其中所述组合物含有至少35重量％的至少两种所述多元醇微晶化 成为固体微晶产品。 本发明还涉及将多元醇微晶化为多元醇组合物的方法。 微晶多元醇组合物可用于糖果，食品，口腔卫生产品和药物以及饮食产品中。
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公开(公告)号：US20100189860A1
公开(公告)日：2010-07-29
申请号：US12687723
申请日：2010-01-14
摘要： The present invention provides a method for treating a food comprising subjecting the food to a pressure of at least 200 MPa in a water-miscible liquid having a water activity of no more than 0.98, wherein the food comprises a component having a water activity of less than 0.80 which is in direct contact with the liquid.
摘要翻译： 本发明提供了一种处理食物的方法，包括在水活度不超过0.98的水溶性液体中对食物进行至少200MPa的压力，其中食物包含水活度低于 大于0.80，其与液体直接接触。
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90.发明授权公开(公告)号：US07700144B2
公开(公告)日：2010-04-20
申请号：US12418308
申请日：2009-04-03
CPC分类号： A23J3/08 , A23G1/32 , A23G1/40 , A23G1/44 , A23G1/52 , A23G3/36 , A23G3/42 , A23G3/44 , A23G3/52 , A23J3/22 , A23L33/19 , A23L33/22 , A23P30/40
摘要： A process of making an aerated food product comprising protein and fiber is described.
摘要翻译： 描述了制备包含蛋白质和纤维的充气食品的方法。
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