公开(公告)号：US20110293788A1

公开(公告)日：2011-12-01

申请号：US13117942

申请日：2011-05-27

申请人： Lynn HAYNES ,  Norbert GIMMLER ,  John P. LOCKE, III ,  Mee-Ra KWEON ,  Louise SLADE ,  Harry LEVINE

发明人： Lynn HAYNES ,  Norbert GIMMLER ,  John P. LOCKE, III ,  Mee-Ra KWEON ,  Louise SLADE ,  Harry LEVINE

IPC分类号： A21D13/00 ,  A21D10/02 ,  A21D6/00

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US08367139B2

公开(公告)日：2013-02-05

申请号：US13117942

申请日：2011-05-27

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A21D10/00

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

公开(公告)号：US3998179A

公开(公告)日：1976-12-21

申请号：US648639

申请日：1976-01-13

申请人： Peter D. Dieterich ,  William H. Eiszner, Jr. ,  John P. Locke

发明人： Peter D. Dieterich ,  William H. Eiszner, Jr. ,  John P. Locke

IPC分类号： G01D5/04 ,  G09F9/00

CPC分类号： G01D5/04

摘要： A mechanism for operating an instrument such as, for example, a gauge primarily for measuring pressure having a diaphragm the opposite faces of which are subject to a pressure differential so that the center moves in response to such differential. The diaphragm movement is transmitted to an array of bar magnets that moves in a substantially rectilinear translative movement in response to diaphragm movement. A rotary magnet spaced from the path of movement of the array of bar magnets and within the composite magnetic field produced by the array rotates as the array is translated, the angular rotation being a predetermined mathematical or empirical function of the amount of translation and built into the array. The mathematical function is achieved by proper choice of magnet dimensions and placement thereof relative to one another. Rotation of the rotor is used to drive a pointer indicator over a scale to indicate pressure. The invention resides primarily in the transductive mechanism and the novel transmission of the movement to a rotor for driving the said pointer indicator.

摘要翻译： 用于操作仪器的机构，例如用于测量主要用于测量具有隔膜的压力的仪器，其相对面受到压差，使得中心响应于该差异而移动。 隔膜运动被传递到一个棒状磁体的阵列，它们以大致直线的平移运动响应隔膜运动而移动。 与棒状磁体阵列的移动路径间隔开的旋转磁体，并且在阵列产生的复合磁场内随着阵列平移而旋转，角旋转是翻译量的预定数学或经验函数，并内置 阵列。 数学函数是通过适当地选择相对于彼此的磁体尺寸和放置来实现的。 转子的旋转用于驱动比例尺上的指针指示器以指示压力。 本发明主要在于转换机构以及运动到用于驱动所述指针指示器的转子的新型传动。

公开(公告)号：US07531199B2

公开(公告)日：2009-05-12

申请号：US10651578

申请日：2003-08-29

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A21D10/00 ,  A23L1/0522

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化淀粉类填充剂可以用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06352733B1

公开(公告)日：2002-03-05

申请号：US09413325

申请日：1999-10-06

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B3012

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

公开(公告)号：US07972643B2

公开(公告)日：2011-07-05

申请号：US12435850

申请日：2009-05-05

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B30/00 ,  A21D10/00 ,  A23L1/00

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US20110104356A1

公开(公告)日：2011-05-05

申请号：US12609693

申请日：2009-10-30

申请人： Edward C. Coleman ,  John P. Locke ,  Froilan W. Sornoza

发明人： Edward C. Coleman ,  John P. Locke ,  Froilan W. Sornoza

IPC分类号： A23L1/05 ,  A23J7/00

CPC分类号： A23G3/54 ,  A23G3/48 ,  A23L5/00 ,  A23L7/00 ,  A23L7/126 ,  A23L25/20 ,  A23L25/30 ,  A23L29/30 ,  A23L29/37 ,  A23L33/125 ,  A23P10/20

摘要： Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an Aw less than about 0.35.

摘要翻译： 用于食品粘合剂的组合物和方法，当与固体坚果混合物混合时，提供耐嚼和具有高润滑性（即不是牙齿压实）的粘性的货架稳定的低水分活性产品。 粘合剂组合物的一个实施方案可以具有约33至74重量％的水基糖浆; 蔗糖在约10至35重量％的范围内; 约2至20重量％的多元醇; 脂肪在约2至30重量％的范围内; 和约0.5至2重量％的乳化剂。 在优选的实施方案中，糖浆/蔗糖：脂肪：多元醇的比率分别为约9：3：1。 此外，在使用粘合剂的产品中，粘合剂可以在约25至35重量％的范围内，并且具有小于约0.35的Aw。

公开(公告)号：US20090211570A1

公开(公告)日：2009-08-27

申请号：US12435850

申请日：2009-05-05

申请人： Lynn HAYNES ,  Norbert GIMMLER ,  John P. LOCKE, III ,  Mee-Ra KWEON ,  Louise SLADE ,  Harry LEVINE

发明人： Lynn HAYNES ,  Norbert GIMMLER ,  John P. LOCKE, III ,  Mee-Ra KWEON ,  Louise SLADE ,  Harry LEVINE

IPC分类号： C08B30/20

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06613373B2

公开(公告)日：2003-09-02

申请号：US10036829

申请日：2002-01-04

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B3012

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 Agelatinezed，具有至少30重量％抗酶淀粉的淀粉基填充剂可用于棒型，挤出，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06013299A

公开(公告)日：2000-01-11

申请号：US964224

申请日：1997-11-04

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A23G3/50 ,  A21D2/00 ,  A21D2/18 ,  A21D10/00 ,  A21D13/08 ,  A23G3/34 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/10 ,  A23L1/307 ,  C08B30/12 ,  A21D8/02 ,  A23L1/105

CPC分类号： C08B30/12 ,  A21D13/08 ,  A21D2/186 ,  A23G3/346 ,  A23L29/212 ,  A23L29/35 ,  A23G2200/14

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。