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公开(公告)号：US08475865B2
公开(公告)日：2013-07-02
申请号：US12863075
申请日：2009-01-19
CPC分类号： A23D7/0053 , A23D7/003 , A23G1/36 , A23G1/54 , A23G1/56 , A23G3/346 , A23G3/40 , A23G2200/08
摘要： Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
摘要翻译： 本发明的方面涉及食品乳液，例如油包水乳液。 在一些方面，乳液的脂肪相具有第一脂肪和第二脂肪，其中第二脂肪的熔点低于第一脂肪的熔点。 第一种脂肪可以以几种晶体形式存在，但是基本上以单晶形式存在于乳液中。 乳液可用作糖果组合物的填充物。 其它方面涉及结合乳剂的糖食组合物以及制备乳液的方法。
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公开(公告)号：US20110091636A1
公开(公告)日：2011-04-21
申请号：US12863075
申请日：2009-01-19
CPC分类号： A23D7/0053 , A23D7/003 , A23G1/36 , A23G1/54 , A23G1/56 , A23G3/346 , A23G3/40 , A23G2200/08
摘要： Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
摘要翻译： 本发明的方面涉及食品乳液，例如油包水乳液。 在一些方面，乳液的脂肪相具有第一脂肪和第二脂肪，其中第二脂肪的熔点低于第一脂肪的熔点。 第一种脂肪可以以几种晶体形式存在，但是基本上以单晶形式存在于乳液中。 乳液可用作糖果组合物的填充物。 其它方面涉及结合乳剂的糖食组合物以及制备乳液的方法。
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公开(公告)号：US20120052180A1
公开(公告)日：2012-03-01
申请号：US13257471
申请日：2010-03-30
CPC分类号： A23G3/54 , A23G1/36 , A23G1/44 , A23G1/52 , A23G1/54 , A23G3/40 , A23G3/52 , A23L29/10 , A23L33/20 , A23P30/40
摘要： The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB
摘要翻译： 本发明涉及一种包含脂肪相的食用充气油包水乳液， 乳化剂 和水相，制备这种乳液的方法和包含其的糖食组合物。 在某些实施方案中，乳液包含截留气体（例如在脂肪相中）; 脂肪相包含多于一种的脂肪（例如一种脂肪是可可脂）; 具有HLB <8的乳化剂; 和/或另外包含粉末状组分的乳液。
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4.发明申请Methods for Inhibiting Benzene Formation in Beverages and Beverages Produced Thereby 审中-公开在此产生的饮料和饮料中抑制苯形成的方法公开(公告)号：US20080248184A1
公开(公告)日：2008-10-09
申请号：US12047455
申请日：2008-03-13
CPC分类号： A23L2/02 , A23L2/44 , A23V2002/00 , A23V2200/10 , A23V2200/132 , A23V2250/02 , A23V2250/054 , A23V2250/2482 , A23V2250/242 , A23V2200/214
摘要： Methods of inhibiting benzene formation in beverages and beverages produced thereby are provided. The beverages provided have lower amounts of preservatives than observed in the prior art, reduced rates of benzene formation, improved flavor, and adequate protection against microbial proliferation. More particularly, the beverages provided comprise a food grade chelating agent in an amount from about 100 ppm to up to less than about 300 ppm; a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof, and mixtures thereof; and a beverage base comprising a fruit juice and/or tea solids.
摘要翻译： 提供了抑制由此生产的饮料和饮料中的苯形成的方法。 所提供的饮料具有比现有技术中观察到的更少量的防腐剂，苯形成速率降低，风味改善，以及对微生物增殖的足够保护。 更具体地，所提供的饮料包含约100ppm至高达小于约300ppm的食品级螯合剂; 选自山梨酸，苯甲酸，其碱金属盐及其混合物的防腐剂; 以及包含果汁和/或茶固体的饮料基料。
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公开(公告)号：US20110052776A1
公开(公告)日：2011-03-03
申请号：US12602800
申请日：2008-07-09
IPC分类号： A23G1/32
摘要： The present invention relates to chocolate compositions which include taste potentiators to enhance the perception of flavouring elements contained therein. More specifically, some embodiments provide chocolate compositions comprising potentiator compositions, which include at least one flavouring element and at least one taste potentiator. The flavouring element and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the encapsulated element upon consumption.
摘要翻译： 本发明涉及巧克力组合物，其包括味觉增强剂以增强其中所含的调味元素的感知。 更具体地，一些实施方案提供包含增效剂组合物的巧克力组合物，其包括至少一种调味元素和至少一种味觉增强剂。 调味元件和/或味觉增强剂可以在一些实施方案中被包封以在消费时改变包封的元件的释放速率。
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公开(公告)号：US20120100276A1
公开(公告)日：2012-04-26
申请号：US13377337
申请日：2010-07-05
CPC分类号： A23D7/003 , A23D7/0053 , A23D7/011 , A23L27/80 , A23L35/10
摘要： A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.
摘要翻译： 美味的油包水食品乳液包含脂肪相和水相。 水相包含至少50％的溶解固体。 还提供了包含乳液的食品组合物和制备乳液的方法。
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