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26 条记录 (耗时 0.025 秒)

    Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom
    1.
    发明申请
    Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom 有权
    食品包装和基质辅助浓缩水产食品及其制品的方法

    公开(公告)号：US20110189353A1

    公开(公告)日：2011-08-04

    申请号：US13085088

    申请日：2011-04-12

    申请人： Eapen George ,  Peter S Given, JR. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua ,  Yi Wang

    发明人： Eapen George ,  Peter S Given, JR. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua ,  Yi Wang

    IPC分类号： A23L1/22 ,  A23L3/44

    CPC分类号： A23L27/72 ,  A23L3/44 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/254 ,  A23V2250/548

    摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

    摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。

    Method and composition for inhibiting fat bloom in fat based compositions and hard butter
    3.
    发明授权
    Method and composition for inhibiting fat bloom in fat based compositions and hard butter 失效
    用于抑制脂肪组合物和硬脂肪中脂肪绽放的方法和组合物

    公开(公告)号：US4923708A

    公开(公告)日：1990-05-08

    申请号：US292532

    申请日：1988-12-30

    申请人： Peter S. Given, Jr.

    发明人： Peter S. Given, Jr.

    IPC分类号： A23D7/005 ,  A23G1/00 ,  A23G1/36 ,  A23G1/56

    CPC分类号： A23G1/36 ,  A23D7/0053 ,  A23G1/56 ,  A23G2200/08

    摘要： A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.

    摘要翻译： 来自芳族，烷基或烯基二羧酸的脂肪起泡抑制剂基本上减少了巧克力，硬脂肪，复合涂料和基于脂肪的组合物表面上长时间白色或灰色沉积的趋势。 含有脂肪绽放抑制剂的产品进一步表现出延长的光泽度，否则将变得暗淡和模糊。 脂肪淀粉抑制剂在整个脂肪组合物中紧密混合，并且选自脂族和芳族二羧酸。 优选的二羧酸是低级烷基或烯基二羧酸，例如己二酸，癸二酸，癸烷和十二烷二羧酸。 此外，合适的二羧酸可以包括羟基或氨基或醚，酯或胺键。

    Ether bridged polyesters and food compositions containing ether bridged polyesters
    4.
    发明授权
    Ether bridged polyesters and food compositions containing ether bridged polyesters 失效
    醚桥联聚酯和含有醚桥接聚酯的食品组合物

    公开(公告)号：US4888195A

    公开(公告)日：1989-12-19

    申请号：US224409

    申请日：1988-07-26

    申请人： Stephen D. Huhn ,  Peter S. Given, Jr. ,  Lawrence P. Klemann

    发明人： Stephen D. Huhn ,  Peter S. Given, Jr. ,  Lawrence P. Klemann

    IPC分类号： A23L1/307 ,  A23D9/007 ,  A23L1/308 ,  C07C69/708 ,  C08G65/32

    CPC分类号： A23D9/007 ,  A23L33/26 ,  Y10S426/804

    摘要： Novel ether bridged polyester compositions are disclosed. Two multibasic acids, e.g., citric acid and isomers thereof, are joined by an ether-like linkage. (The citric acid molecule provides an hydroxyl which may be used in the ether linkage.) The carboxyls of the multibasic acid moieties of the new compounds may then have long chain fatty alcohols esterified thereto to provide the subject ether bridged polyesters. The superficial appearance of the polyester portions of the novel compounds is that of a triglyceride; however, upon close examination of the ester linkage, it is apparent that the novel compounds are reverse esters when compared to true triglycerides. It has been determined that a minimum of three reverse ester alkyl chains must be present on the molecule in order to consider it as a fat mimetic. The utility of the disclosed compositions is as a low to non-caloric fat substitute in food products. Additionally, the ether bridged polyesters may be used as lubricants for machinery.

    Fruit-containing confectionery bar
    5.
    发明授权
    Fruit-containing confectionery bar 失效
    含果实糖果吧

    公开(公告)号：US4888187A

    公开(公告)日：1989-12-19

    申请号：US215496

    申请日：1988-07-06

    申请人： Peter S. Given, Jr. ,  Henry Arciszewski

    发明人： Peter S. Given, Jr. ,  Henry Arciszewski

    IPC分类号： A23G3/00 ,  A23G3/02 ,  A23G3/48 ,  A23G3/54

    CPC分类号： A23G3/48 ,  A23G3/02 ,  A23G3/54

    摘要： A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25.degree. C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25.degree. C.

    摘要翻译： 公开了一种糖果棒，其包含封装在焦糖层中的天然果实中心。 这个焦糖层有一层坚果。 封装在具有嵌入的坚果的焦糖中的天然水果中心的这种组合然后被包裹在复合涂层中，通常是巧克力风味化合物涂层。 在25℃下，糖果酒吧的水分活度水平应低于约0.50。糖果酒的天然水果部分在25℃时的水分活度要小于0.65。

    FOOD PRODUCT INCLUDING ONE OR MORE OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS
    10.
    发明申请
    FOOD PRODUCT INCLUDING ONE OR MORE OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS 审中-公开
    食品包括一种或多种欧米伽-3脂肪酸和一种或多种水果香精

    公开(公告)号：US20090162524A1

    公开(公告)日：2009-06-25

    申请号：US11962388

    申请日：2007-12-21

    申请人： Teodoro Rivera ,  Nicholas C. Shields ,  Amenah I. Ibrahim ,  Bryan W. Hitchcock ,  Peter S. Given, JR.

    发明人： Teodoro Rivera ,  Nicholas C. Shields ,  Amenah I. Ibrahim ,  Bryan W. Hitchcock ,  Peter S. Given, JR.

    IPC分类号： A23L1/30

    CPC分类号： A23L2/02 ,  A23L2/52 ,  A23L2/56 ,  A23L27/12 ,  A23L27/13 ,  A23L33/12

    摘要： A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing.

    摘要翻译： 提供了一种食品，其包括至少一种果汁，至少一种ω-3脂肪酸和补充量的至少一种水果香料。 果汁包括不浓缩（NFC）果汁。 可以包封至少一种ω-3脂肪酸，并且可以包括二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）。 至少一种水果香料的补充量包括橙色风味。 可以将一种或多种ω-3脂肪酸和/或一种或多种水果香料以所需量加入到食品中并通过混合充分混合。