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    Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase
    1.
    发明授权
    Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase 失效
    含有低热量脂肪的低热量糖食组合物，其显示出快速转化为β相

    公开(公告)号：US5589216A

    公开(公告)日：1996-12-31

    申请号：US336157

    申请日：1994-11-08

    申请人： Gerald J. Guskey ,  James A. Hellyer ,  Bernard W. Kluesener ,  Gordon K. Stipp

    发明人： Gerald J. Guskey ,  James A. Hellyer ,  Bernard W. Kluesener ,  Gordon K. Stipp

    IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/30 ,  A23G1/38 ,  A23G3/34

    CPC分类号： A23G1/38 ,  A23D9/00 ,  A23G1/305 ,  A23G3/343 ,  A23G3/346 ,  A23G2200/00 ,  A23G2200/08

    摘要： The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides.The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats utilized in the chocolate confectionery compositions herein further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides, and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof.

    摘要翻译： 本发明涉及调味糖食组合物，其包含风味增加量的风味成分，25％至45％的脂肪组分和约55至约75％的其他脱脂糖食成分。 本发明的调味糖食组合物的脂肪组分包含至少约70％的低热量脂肪，至多约15％的乳脂肪，至多约20％的可可脂和不超过约4％的甘油二酯。 包含本发明的巧克力糖食组合物的脂肪组分的低热量脂肪包含富含长链脂肪酸2-位异构体（MLM甘油三酸酯）的低热量甘油三酯的混合物。 特别地，在本文的巧克力糖食组合物中使用的减少的热量脂肪包含至少约40％的长链脂肪酸2-位异构体。 在本发明的巧克力糖食组合物中使用的低卡路里脂肪还包含至少约85％的组合的MML和MLM甘油三酸酯，不超过约5％的合并的LLM和LML甘油三酸酯不超过约2％的LLL甘油三酸酯，不超过约4％ MMM甘油三酯，不超过约6％的其他甘油三酸酯; 其中M =选自C6至C10饱和脂肪酸的脂肪酸及其混合物，L =选自C 17至C 26饱和脂肪酸的脂肪酸及其混合物。

    Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acid anhydrides
    3.
    发明授权
    Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acid anhydrides 失效
    长链脂肪酸单加合物与中链脂肪酸酐的选择性鉴定

    公开(公告)号：US5142072A

    公开(公告)日：1992-08-25

    申请号：US452923

    申请日：1989-12-19

    申请人： Gordon K. Stipp ,  Bernard W. Kluesener

    发明人： Gordon K. Stipp ,  Bernard W. Kluesener

    IPC分类号： C07C69/30 ,  C07C67/02 ,  C07C67/08 ,  C11B3/00 ,  C11C3/00 ,  C11C3/02 ,  C11C3/08

    CPC分类号： C11C3/08 ,  C07C67/08 ,  C11B3/001 ,  C11C3/02

    摘要： A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acid anhdyrides, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acid anhdyrides is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 50% pure C.sub.6 -C.sub.10 fatty acid anhydride or mixture thereof at a temperature of from about 90.degree. to aobut 190.degree. C. in the substantial absence of an esterificastion catalyst. The mole ratio of fatty acid anhydride to monoglyceride used in this monoglyceride esterification is at least about 2:1.

    摘要翻译： 公开了一种长链脂肪酸单甘油酯，特别是单链霉素与中链长度脂肪酸酐，特别是C8和C10饱和脂肪酸酐的混合物的选择性酯化的方法。 在该方法中，将至少约60％的纯C18-C24脂肪酸单酸甘油酯或其混合物与至少约50％纯的C 6 -C 10脂肪酸酐或其混合物在约90℃至190℃的温度下酯化 在基本上不存在酯化催化剂的情况下。 在该甘油单酯酯化中使用的脂肪酸酐与单酸甘油酯的摩尔比为至少约2:1。

    Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acids
    4.
    发明授权
    Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acids 失效
    长链脂肪酸单糖酯与中链脂肪酸的选择性鉴定

    公开(公告)号：US5142071A

    公开(公告)日：1992-08-25

    申请号：US452877

    申请日：1989-12-19

    申请人： Bernard W. Kluesener ,  Gordon K. Stipp ,  David K. Yang

    发明人： Bernard W. Kluesener ,  Gordon K. Stipp ,  David K. Yang

    IPC分类号： C07C67/08 ,  C07C69/30 ,  C11B3/00 ,  C11C3/00 ,  C11C3/02 ,  C11C3/08

    CPC分类号： C11C3/08 ,  C07C67/08 ,  C11B3/001 ,  C11C3/02

    摘要： A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acids, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acids, is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 90% pure C.sub.6 -C.sub.10 fatty acid or mixture thereof at a temperature of from about 140.degree. to about 250.degree. C. in the substantial absence of an esterification catalyst. The mole ratio of fatty acid to monoglyceride used in this monoglyceride esterification is at least about 3:1. Water generated during this monoglyceride esterification is also continuously removed.

    摘要翻译： 公开了长链脂肪酸单酸甘油酯，特别是单链霉素与中链长度脂肪酸，特别是C8和C10饱和脂肪酸的混合物选择性酯化的方法。 在该方法中，至少约60％的纯C18-C24脂肪酸单甘油酯或其混合物在至少约90％的纯C 6 -C 10脂肪酸或其混合物中在约140至约250℃的温度下酯化 在基本上不存在酯化催化剂的情况下。 在该甘油单酯酯化中使用的脂肪酸与单甘油酯的摩尔比为至少约3:1。 在该甘油单酯酯化期间产生的水也被连续地除去。

    Fatty acid anhydride process
    8.
    发明授权
    Fatty acid anhydride process 失效
    脂肪酸酐工艺

    公开(公告)号：US5387705A

    公开(公告)日：1995-02-07

    申请号：US106474

    申请日：1993-08-13

    申请人： Gordon K. Stipp ,  Bernard W. Kluesener

    发明人： Gordon K. Stipp ,  Bernard W. Kluesener

    IPC分类号： A23G1/00 ,  A23G1/38 ,  C11C3/00 ,  C11C3/08

    CPC分类号： A23G1/38 ,  C11C3/00

    摘要： A fast, three-stage, low temperature process for the conversion of fatty acids into food grade-anhydrides is disclosed. The process comprises as a first step the reaction of a higher fatty acid with a dehydrating agent under mild conditions. A second process step comprises the further conversion of mixed anhydrides to symmetrical anhydrides by continuous removal of the dehydrating agent and by-product acid from the reaction mixture under vacuum. In a third process step, the symmetrical anhydrides are purified under mild conditions, preferably using thin-film short path evaporation. The resulting anhydrides have minimal by-products and good color and odor.

    摘要翻译： 公开了用于将脂肪酸转化成食品级酸酐的快速，三阶段的低温方法。 该方法包括在温和条件下高级脂肪酸与脱水剂的反应的第一步。 第二工艺步骤包括通过在真空下从反应混合物中连续除去脱水剂和副产物酸，将混合酸酐进一步转化成对称酸酐。 在第三工艺步骤中，对称酸酐在温和条件下进行纯化，优选使用薄膜短路径蒸发。 所得酸酐具有最小的副产物和良好的颜色和气味。

    Process for isolating galactose oxidase
    9.
    发明授权
    Process for isolating galactose oxidase 失效
    分离半乳糖氧化酶的方法

    公开(公告)号：US5149646A

    公开(公告)日：1992-09-22

    申请号：US807010

    申请日：1991-12-13

    申请人： Laura J. Crane ,  Adam W. Mazur ,  David R. Nau ,  Bernard W. Kluesener

    发明人： Laura J. Crane ,  Adam W. Mazur ,  David R. Nau ,  Bernard W. Kluesener

    IPC分类号： C12N9/04

    CPC分类号： C12N9/0006 ,  Y10S435/911

    摘要： A method of isolating and purifying galactose oxidase from a fungus media is disclosed. The supernatant liquid from the fermentation broth is subjected to ultrafiltration and then separated on a carboxy-sulfon cation exchange column using high performance liquid chromatography. Copper ions must be present to insure enzyme activity.

    摘要翻译： 公开了从真菌培养基中分离和纯化半乳糖氧化酶的方法。 将来自发酵肉汤的上清液进行超滤，然后使用高效液相色谱在羧基磺酸阳离子交换柱上分离。 必须存在铜离子以确保酶活性。