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公开(公告)号：US5158796A
公开(公告)日：1992-10-27
申请号：US725923
申请日：1991-07-03
CPC分类号： A23D9/013 , A23D7/015 , Y10S426/804
摘要： The present invention is a composition of matter comprising: (a) an edible, non-absorbable, non-digestible low calorie fat material having non-Newtonian pseudoplastic properties at body temperature; and (b) an edible, absorbable, digestible food material which acts as a solvent for the fat material. The rheological properties of the fat material are defined in terms of thixotropy, yield point, thixotropic area, and liquid/solid stability. The composition is useful as a fat substitute in low calorie food products. The composition provides a non-waxy taste in the mouth, and a laxative side effect is avoided.
摘要翻译： 本发明是一种物质组合物，其包括：（a）在体温下具有非牛顿假塑性特性的可食用，不可吸收，不消化的低热量脂肪材料; 和（b）作为脂肪材料的溶剂的可食用的，可吸收的，可消化的食物材料。 脂肪材料的流变性质根据触变性，屈服点，触变面积和液/固体稳定性来定义。 该组合物可用作低热量食品中的脂肪替代品。 该组合物在口腔中提供非蜡状味道，并且避免了泻药副作用。
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公开(公告)号：US4960600A
公开(公告)日：1990-10-02
申请号：US287923
申请日：1988-12-21
摘要： The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
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3.发明授权Sucrose fatty acid ester compositions and shortenings and margarines made therefrom 失效蔗糖脂肪酸酯组合物和由其制成的起酥油和人造黄油
公开(公告)号：US4940601A
公开(公告)日：1990-07-10
申请号：US378552
申请日：1989-07-11
申请人： Peter D. Orphanos , Christian A. Bernhardt , Bryan L. Madison , Paul Seiden , Albert M. Ehrman , John R. Baginski , Timothy B. Guffey
发明人： Peter D. Orphanos , Christian A. Bernhardt , Bryan L. Madison , Paul Seiden , Albert M. Ehrman , John R. Baginski , Timothy B. Guffey
摘要： The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.
摘要翻译： 本发明涉及能够从熔融状态快速结晶的中等熔融蔗糖脂肪酸酯组合物。 组合物包含60重量％至97重量％的中等熔融蔗糖脂肪酸酯和3重量％至40重量％的甘油三酯或硬脂肪多元醇脂肪酸酯。 优选地，硬质原料脂肪酸的平均脂肪酸链长度不小于中间熔融蔗糖酯脂肪酸的平均脂肪酸链长度。 蔗糖脂肪酸酯的特征在于其流变性，液体/固体稳定性，碘值和体温下的固体。 酯的快速结晶可用于防止肛门泄漏，并且还可以转化为在缩短和人造黄油中的后硬化的减少，以及改善的高温稳定性和温度循环稳定性，这可能在将这些产物分配到 最终用户。
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公开(公告)号：US4161550A
公开(公告)日：1979-07-17
申请号：US835126
申请日：1977-09-21
CPC分类号： A23L27/26 , A23L27/215
摘要： An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.
摘要翻译： {PG，1一种芳香族前体组合物，其包含：硫化氢前体，优选半胱氨酸; 二甲硫醚前体，优选S-甲基甲硫氨酸; 和可食用的蛋白质材料，优选大豆蛋白。 在水的存在下加热或烹饪时，前体组合物令人惊讶地产生熟牛肉的香味。 优选地，前体组合物基本上是干燥的，直到准备烹调，然后向其中加入有效量的水，由此在烹饪时原位产生香气。
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