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    Process for making a low-fat nut spread composition
    1.
    发明授权
    Process for making a low-fat nut spread composition 有权
    制作低脂坚果蔓延组合物的方法

    公开(公告)号：US06720021B2

    公开(公告)日：2004-04-13

    申请号：US09982712

    申请日：2001-10-18

    申请人： Vincent York-Leung Wong ,  Richard Joseph Sackenheim ,  James Earl Trout ,  Eugene Francisco Tavares

    发明人： Vincent York-Leung Wong ,  Richard Joseph Sackenheim ,  James Earl Trout ,  Eugene Francisco Tavares

    IPC分类号： A23L138

    CPC分类号： A23L25/10

    摘要： A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D50 and D90 sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.

    摘要翻译： 低脂肪和低热量的坚果蔓延具有比全脂肪花生酱低至少约50％的脂肪和至少约33％的热量，但具有与全脂坚果黄油或散布相当的风味和质地。 螺母蔓延具有小于约2.0:1的非脂肪固体与油的比率，包括分别具有D50和D90尺寸小于约15和约30微米的单峰粒度分布的坚果固体 。 无脂坚果固体的含量为约34％至约45％。 螺母蔓延的表观粘度小于约4500cP。 坚果蔓延包含至少约20％的油替代物，优选包含肛门泄漏控制剂的蔗糖聚酯。 还公开了使螺母扩散的优选方法。

    Synthesis of purified, partially esterified polyol polyester fatty acid compositions
    3.
    发明授权
    Synthesis of purified, partially esterified polyol polyester fatty acid compositions 有权
    纯化的，部分酯化的多元醇多酯脂肪酸组合物的合成

    公开(公告)号：US07897699B2

    公开(公告)日：2011-03-01

    申请号：US10935505

    申请日：2004-09-07

    申请人： Jared John Schaefer ,  James Earl Trout

    发明人： Jared John Schaefer ,  James Earl Trout

    IPC分类号： C08G63/00 ,  C08F281/00

    CPC分类号： C07H13/06

    摘要： This invention relates to processes for the production of purified, partially esterified polyol fatty acid polyesters and the compositions derived from those processes. The purified, partially esterified polyol fatty acid polyesters of the present invention are particularly well suited for use in a variety of food, beverage, pharmaceutical, and cosmetic applications and comprise less than about 5% polyol; less than about 5 ppm of residual solvent; less than about 700 ppm of lower alky esters; less than about 5% of a soap and free fatty acid mixture; less than about 3% of ash; and have an acid value of less than about 6.

    摘要翻译： 本发明涉及生产纯化的，部分酯化的多元醇脂肪酸聚酯的方法和由这些方法得到的组合物。 本发明的纯化的，部分酯化的多元醇脂肪酸聚酯特别适用于各种食品，饮料，药物和化妆品应用，并且包含小于约5％的多元醇; 小于约5ppm的残留溶剂; 低于约700ppm的低级烷基酯; 小于约5％的肥皂和游离脂肪酸混合物; 小于约3％的灰分; 并且具有小于约6的酸值。

    Synthesis of purified, partially esterified polyol polyester fatty acid compositions
    7.
    发明授权
    Synthesis of purified, partially esterified polyol polyester fatty acid compositions 有权
    纯化的，部分酯化的多元醇多酯脂肪酸组合物的合成

    公开(公告)号：US06887947B1

    公开(公告)日：2005-05-03

    申请号：US10156476

    申请日：2002-05-28

    申请人： Jared John Schaefer ,  James Earl Trout

    发明人： Jared John Schaefer ,  James Earl Trout

    IPC分类号： A61K8/06 ,  A61K8/60 ,  C07B61/00 ,  C07H13/06 ,  C08L67/08 ,  C08G63/48

    CPC分类号： C07H13/06

    摘要： This invention relates to processes for the production of purified, partially esterified polyol fatty acid polyesters and the compositions derived from those processes. The purified, partially esterified polyol fatty acid polyesters of the present invention are particularly well suited for use in a variety of food, beverage, pharmaceutical, and cosmetic applications and comprise less than about 5% polyol; less than about 5 ppm of residual solvent; less than about 700 ppm of lower alky esters; less than about 5% of a soap and free fatty acid mixture; less than about 3% of ash; and have an acid value of less than about 6.

    摘要翻译： 本发明涉及生产纯化的，部分酯化的多元醇脂肪酸聚酯的方法和由这些方法得到的组合物。 本发明的纯化的，部分酯化的多元醇脂肪酸聚酯特别适用于各种食品，饮料，药物和化妆品应用，并且包含小于约5％的多元醇; 小于约5ppm的残留溶剂; 低于约700ppm的低级烷基酯; 小于约5％的肥皂和游离脂肪酸混合物; 小于约3％的灰分; 并且具有小于约6的酸值。

    Reduced fat lipid-based fillings
    9.
    发明授权
    Reduced fat lipid-based fillings 有权
    减脂脂肪填充物

    公开(公告)号：US06743458B2

    公开(公告)日：2004-06-01

    申请号：US09982745

    申请日：2001-10-18

    申请人： James Earl Trout ,  Dennis Paul Kirkpatrick

    发明人： James Earl Trout ,  Dennis Paul Kirkpatrick

    IPC分类号： A23C1909

    CPC分类号： A23L25/10 ,  A21D13/38 ,  A23C19/093 ,  A23D9/007

    摘要： Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, a cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 0.5% to about 35% crystallizing lipid; (c) from about 20% to about 75% dehydrated cheese powder; and (d) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate, but are especially suitable for use in random packed food products, especially sandwich biscuits. Sandwich biscuits made with the fillings adhere well to the biscuits so that the sandwich biscuits are not misaligned, smeared, or subject to splitting or decapping in production or after storage.

    摘要翻译： 奶油，减脂，低水分脂质填充物。 填充物包括：（a）至少约20％的不消化脂质; 和（b）约0.5％至约35％的结晶脂质。 填充物还可以包含其它合适的任选成分。 填充物具有小于约0.6的水活度，并且比相当的全脂脂质填充物具有至少约20％的可消化脂肪。 在一个实施方案中，奶酪填充物包含：（a）约20％至约60％的不消化脂质; （b）约0.5％至约35％的结晶脂质; （c）约20％至约75％脱水干酪粉末; 和（d）约0％至约55％的填充剂。 填料可以与任何合适的基材一起使用，但特别适用于随机包装的食品，特别是三明治饼干。 用馅料制成的三明治饼干很好地粘贴在饼干上，以便三明治饼干在生产或储存后不会发生错位，涂抹或分解或脱皮。

    Processes for synthesis and purification of nondigestible fats
    10.
    发明授权
    Processes for synthesis and purification of nondigestible fats 有权
    无消化脂肪的合成和纯化方法

    公开(公告)号：US06566124B1

    公开(公告)日：2003-05-20

    申请号：US09646293

    申请日：2000-09-15

    申请人： James Earl Trout ,  John Keeney Howie

    发明人： James Earl Trout ,  John Keeney Howie

    IPC分类号： C11C300

    CPC分类号： C12P7/6418 ,  C12P7/6436 ,  C12P7/6454

    摘要： A process for removing digestible fat from a crude reaction mixture comprising nondigestible fat and at least one digestible fat selected from the group consisting of digestible fats having fatty acid chains, comprising the steps of: (1) treating the crude reaction mixture with an aqueous solution comprising lipase at a pH sufficient to obtain soaps from the fatty acid chains; and (2) removing the soaps.

    摘要翻译： 一种从粗反应混合物中除去可消化脂肪的方法，该粗反应混合物包含不易消化的脂肪和至少一种可消化脂肪，所述脂肪选自具有脂肪酸链的消化脂肪，包括以下步骤：（1）用水溶液处理粗反应混合物 包括在足以从脂肪酸链获得肥皂的pH的脂肪酶; 和（2）去除肥皂。