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公开(公告)号:US5338560A
公开(公告)日:1994-08-16
申请号:US976236
申请日:1992-11-13
IPC分类号: A23D7/005 , A23D7/015 , A23L1/0522 , A23L1/0526 , A23L1/0532 , A23L1/0562
CPC分类号: A23D7/015 , A23D7/0056 , Y10S426/804
摘要: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.
摘要翻译: 不具有连续脂肪相的可食用塑料分散体,包括至少两个凝结相,其中至少一个是连续的,所述分散体包含第一凝胶形成组合物和含有1-8倍临界浓度的第二凝胶形成组合物 在水分散体中具有流变特性的胶凝淀粉,其特征在于在不大于约7250秒时半数G'max值以不高于约7250秒的浓度制备,以在11℃下15,000秒产生log G'max值5.0 C,前提是胶原淀粉的水分散体最初在0至40℃下制备。
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公开(公告)号:US5431951A
公开(公告)日:1995-07-11
申请号:US121467
申请日:1993-09-16
IPC分类号: A23D9/013 , A23L1/0522 , A23L1/0562 , A23L1/09 , C08B30/18 , C08L3/02
CPC分类号: C08B30/18 , A23D9/013 , A23L29/212 , A23L29/284 , A23L29/35 , C08L3/02
摘要: A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable.The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.
摘要翻译: 通过向不超过约6的DE的麦芽糖糊精的水溶液中加入种子材料并加热到至少70℃的温度来加工麦芽糖糊精的方法。加入种子材料促进聚集体形成并促进凝胶化 ,导致生产比传统可获得的更坚固的凝胶。 本发明还提供一种通过在低于50℃的温度下保持DE不超过约6的麦芽糖糊精的水溶液或分散体(例如Paselli SA2)来处理麦芽糖糊精至少1小时的方法; 然后将溶液或分散体加热到至少70℃的温度; 随后冷却。 以这种方式处理的麦芽糖糊精形成的凝胶比通过常规方法生产的麦芽糊精凝胶更牢固。
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公开(公告)号:US5336514A
公开(公告)日:1994-08-09
申请号:US5911
申请日:1993-01-19
CPC分类号: A23L9/22
摘要: The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.
摘要翻译: 本发明涉及具有15-60重量%脂肪水平的可搅打非乳制奶油,其中脂肪由25-85重量%的液体油和剩余的具有优异性能的硬脂肪组成,如鞭打时间 少于6分钟 另外还描述了一个生产过程,其中包括一个回火步骤,使NDC在4分钟内可以打开。
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公开(公告)号:US20050107025A1
公开(公告)日:2005-05-19
申请号:US10496436
申请日:2002-11-18
申请人: Reginald Malcolm , Anthony Morrison , Paul Ashford , Ian Macleod
发明人: Reginald Malcolm , Anthony Morrison , Paul Ashford , Ian Macleod
摘要: There is provided a coin handling apparatus which can be employed in public telephones and other coin fed apparatus. In a preferred embodiment the coin handling apparatus comprises a pocketed disc (100) arranged, in use, to cooperate with an entry portal (506) for receiveing coins and an exit portal (507) for dispensing coins, and drive means arranged, in use, to cause rotation of the pocketed disc (100), said drive means comprising a driving gear (200) and a driven gear (120) wherein the pocketed disc (100) comprises said driven gear (120), and the driving gear (200) is arranged such that it rotates the disc (100) in predetermined increments and rotation of the pocketed disc (100) can be paused between each incremental rotation.
摘要翻译: 提供了可用于公共电话和其他硬币供给装置的硬币处理装置。 在一个优选实施例中,硬币处理装置包括在使用中布置的便携式盘(100),用于与用于接收硬币的入口(506)和用于分配硬币的出口(507)配合,以及在使用中布置的驱动装置 所述驱动装置包括驱动齿轮(200)和从动齿轮(120),其中,所述包装盘(100)包括所述从动齿轮(120)和所述驱动齿轮(200) )被布置成使得其以预定增量旋转盘(100)并且可以在每个增量旋转之间暂停所述袋状盘(100)的旋转。
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公开(公告)号:US5149557A
公开(公告)日:1992-09-22
申请号:US694182
申请日:1991-05-01
申请人: Anthony Morrison , Ian M. Kimsey , Heather Marks
发明人: Anthony Morrison , Ian M. Kimsey , Heather Marks
CPC分类号: A23L9/22
摘要: The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.
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