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公开(公告)号：US20120156354A1
公开(公告)日：2012-06-21
申请号：US13370442
申请日：2012-02-10
摘要： Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.
摘要翻译： 用于在可食用的基材和小吃片上印刷的食用油墨配方。 提供的方法显示了如何在可食用的基质上和高速线上的小吃片上进行印刷。
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公开(公告)号：US07276485B1
公开(公告)日：2007-10-02
申请号：US08914743
申请日：1997-08-19
IPC分类号： A61K31/70 , A61K31/715 , C07H13/02
摘要： A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C., and a solid polyol polyester having a complete melt point of at least about 37° C., wherein the solid polyol polyester contains a solid saturated polyol polyester capable of forming crystallized spherulites. The flowable nondigestible oil is made by a process which includes the steps of melting completely the nondigestible oil, reducing the temperature of the melted nondigestible oil to a first crystallization temperature less than the onset crystallization temperature of the solid saturated polyol polyester, holding the nondigestible oil at the first crystallization temperature for a time sufficient to crystallize a portion of the solid saturated polyol polyester into crystallized spherulites, further reducing the temperature to an ambient crystallization temperature, and holding the polyol polyester composition for a time sufficient to crystallize the remaining portion of the solid polyol fatty acid polyester. The process is accompanied by shearing of the composition during the crystallization of the remaining portion of the solid polyol fatty acid polyester. The process is generally completed within 5 hours, usually within about 2 hours.
摘要翻译： 一种可流动的不易消化的油组合物，其在20℃至40℃的温度范围内具有小于约600Psec（n-1）的一致性。 可流动的不易消化的油含有熔点低于37℃的液体多元醇聚酯和完全熔点至少约37℃的固体多元醇多酯，其中固体多元醇多元醇含有固体饱和多元醇 能够形成结晶球晶的聚酯。 可流动的不易消化的油通过包括以下步骤的方法制备，所述方法包括完全熔化不易消化的油，将熔融的不易消化油的温度降低到低于固体饱和多元醇酯的起始结晶温度的第一结晶温度，保持不易消化的油 在第一结晶温度下足以使一部分固体饱和多元醇多酯结晶成结晶球晶的时间，进一步将温度降低至环境结晶温度，并将多元醇多酯组合物保持足以使剩余部分结晶 固体多元醇脂肪酸聚酯。 该方法伴随着固体多元醇脂肪酸聚酯的剩余部分结晶过程中组合物的剪切。 该过程通常在5小时内完成，通常在约2小时内完成。
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公开(公告)号：US08808784B2
公开(公告)日：2014-08-19
申请号：US13479320
申请日：2012-05-24
申请人： Peter Yau-Tak Lin , Deborah Jean Back , Donald Benjamin Appleby , James M. Robertson , Steven Robert Baker
发明人： Peter Yau-Tak Lin , Deborah Jean Back , Donald Benjamin Appleby , James M. Robertson , Steven Robert Baker
摘要： Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.
摘要翻译： 本文公开的是包含按重量计约40％至约90％的蔗糖聚酯的起酥油组合物，其中所述起酥油组合物可以基于起酥油组合物的总重量包含约5％至约10％固体的固体脂肪指数 在40℃下，硬度为约90,000Pa至约1,500,000Pa。
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公开(公告)号：US06824810B2
公开(公告)日：2004-11-30
申请号：US10262451
申请日：2002-10-01
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
IPC分类号： A21D915
摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.
摘要翻译： 本发明涉及粉末和液体，乳制品和非乳制奶精组合物。 这些奶精组合物可以以浓缩和即用形式制备。 粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。 本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。 本发明的奶精组合物包含微粒成分组分和次要成分组分。 微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。 本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。 微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内 为约1:10至约5:1，甚至更优选为约1:5至约5:1。 本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。
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公开(公告)号：US06403144B1
公开(公告)日：2002-06-11
申请号：US09557123
申请日：2000-04-25
申请人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号： A23L9007
CPC分类号： A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.
摘要翻译： 公开了改进的食物制备组合物。 组合物可以包括防粘剂，风味增强剂和消泡剂。 与使用更大量的常规食品制备组合物所获得的结果相比，在制备食物时，组合物可以以相对低的水平使用，但与之相比，提供改善的风味，质地和香气。
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公开(公告)号：US20120330000A1
公开(公告)日：2012-12-27
申请号：US13479327
申请日：2012-05-24
申请人： Peter Yau-Tak Lin , Deborah Jean Back , Donald Benjamin Appleby , James M. Robertson , Stevn Robert Baker
发明人： Peter Yau-Tak Lin , Deborah Jean Back , Donald Benjamin Appleby , James M. Robertson , Stevn Robert Baker
IPC分类号： C11C3/04
摘要： Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein from about 50% to about 90%, by weight, of the combined fatty acid ester moieties of the sucrose polyesters in the blend are palmitic fatty acid ester moieties.
摘要翻译： 本文公开了包含蔗糖聚酯的共混物的组合物，其中每个蔗糖聚酯包括蔗糖部分和多个脂肪酸酯部分，其中约50重量％至约90重量％的组合脂肪酸酯部分 共混物中的蔗糖聚酯是棕榈酸脂肪酸酯部分。
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公开(公告)号：US20100247718A1
公开(公告)日：2010-09-30
申请号：US12729302
申请日：2010-03-23
申请人： Scott Donald Whalen , John Michael Jensen , Peter Yau-Tak Lin , Barbara Ellen Stuckey , Douglas Jon Berg
发明人： Scott Donald Whalen , John Michael Jensen , Peter Yau-Tak Lin , Barbara Ellen Stuckey , Douglas Jon Berg
IPC分类号： B65D81/34
CPC分类号： G06Q50/22 , A23L33/20 , A23L33/30 , A23V2002/00 , A23V2200/30
摘要： Food products for the dietary management of a diet-responsive disease or condition, a method of dietary management of a diet-responsive disease or condition, and a system for providing such food products are disclosed. In one embodiment, the system involves (a) providing the name of at least one medical professional or medical professional's office or practice for consultation by participants and, if applicable, for writing orders for food products for participants; (b) providing controlled access to a supply of food products; and (c) providing the food products to the participants. The food products can be supplied in any suitable manner. Suitable manners of providing a supply of food products include, but are not limited to providing the food products at retail outlets, such as stores that have pharmacies, and drug stores, or through a website.
摘要翻译： 公开了用于饮食反应性疾病或病症的饮食管理的食品，饮食反应性疾病或病症的饮食管理方法，以及用于提供这种食品的系统。 在一个实施例中，系统包括（a）提供至少一个医疗专业人员或医疗专业人员办公室的名称或参与者咨询的做法，并且如果适用，为参与者写入食品订单; （b）提供对食品供应的控制权; 和（c）向参加者提供食品。 食品可以任何适当的方式提供。 提供食品供应的适当方式包括但不限于在零售点提供食品，例如具有药店的商店，药店，或通过网站。
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8.发明授权Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 失效减少玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品公开(公告)号：US07527815B2
公开(公告)日：2009-05-05
申请号：US10603279
申请日：2003-06-25
申请人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
摘要： A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 用于还原玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品。 一方面，该方法包括在最终加热（例如烹饪）之前降低玉米基食品材料中天冬酰胺的含量。 另一方面，该方法包括向玉米基食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 另一方面，商品通知消费者玉米类食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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9.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07514113B2
公开(公告)日：2009-04-07
申请号：US11090570
申请日：2005-03-24
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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10.发明授权Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce 有权降低食品中丙烯酰胺的方法，包括降低还原糖的含量，降低丙烯酰胺含量的食品和商品公开(公告)号：US06989167B2
公开(公告)日：2006-01-24
申请号：US10603978
申请日：2003-06-25
CPC分类号： C12Y101/03004 , A23L5/25 , A23L7/13 , A23L19/15 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 一方面，该方法包括在最终加热（例如烹饪）之前降低食物中的还原糖的水平。 另一方面，该方法包括向食品材料中加入能够降低还原糖水平的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或还原糖。
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