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1.发明授权Double emulsion techniques for making novel compositions containing gluten and polysaccharides that contain uronic acid residues useful for encapsulating fats, oils and solids 失效用于制备含有麸质和多糖的新型组合物的双乳液技术，其含有用于包封脂肪，油和固体的糖醛酸残余物
公开(公告)号：US5756719A
公开(公告)日：1998-05-26
申请号：US706855
申请日：1996-09-03
CPC分类号： C07H1/00
摘要： Method of making compositions comprising gluten and polysaccharides that contain uronic acid residues encapsulating fats, oils and solids comprising double emulsion techniques.
摘要翻译： 制备包含麸质和多糖的组合物的方法，所述麸质和多糖包含包含双乳液技术的脂肪，油和固体的糖醛酸残基。
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2.发明授权Compositions containing gluten and polysaccharides that contain uronic acid residues useful for encapsulating fats, oils and solids 失效含有麸质和多糖的组合物，其含有用于包封脂肪，油和固体的糖醛酸残基
公开(公告)号：US5767107A
公开(公告)日：1998-06-16
申请号：US697939
申请日：1996-09-03
CPC分类号： A61K9/5052 , A61K9/1652 , A61K9/1658 , A61K9/5036 , C08L89/00
摘要： The present invention relates to compositions useful for encapsulating fats, oils or solids, comprising gluten and polysaccharides that contains uronic acid residues.
摘要翻译： 本发明涉及可用于包封脂肪，油或固体的组合物，其包含含有糖醛酸残基的麸质和多糖。
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3.发明授权Process for solubilizing gluten that normally is capable of absorbing water without dissolution 失效用于溶解通常能够吸收水而不溶解的麸质的方法
公开(公告)号：US5738805A
公开(公告)日：1998-04-14
申请号：US706760
申请日：1996-09-03
CPC分类号： B01F1/0005 , B01J13/02
摘要： An improved technique is provided that is capable of accomplishing the expeditious dissolution of gluten (e.g., vital wheat gluten or corn gluten) in water that normally is capable of absorbing water without dissolution. An effective solubilizing concentration of a polysaccharide that contains uronic acid residues is dissolved in the aqueous solvent when contacted with agitation with the gluten component at an elevated temperature. The formation of a substantially homogeneous aqueous solution of the gluten is accomplished with ease without the necessity to resort to the introduction of acids, bases, enzymes, or other solvents as practiced in the prior art. The resulting aqueous solution of gluten is completely edible and is suitable for the controlled uniform introduction of such gluten into association with a variety of food products where it can serve a binding, adhesive, microencapsulation, film-forming, and/or coating function.
摘要翻译： 提供了一种改进的技术，其能够实现在通常能够吸收水而不溶解的水中迅速溶解谷蛋白（例如重要的小麦面筋或玉米面筋）。 含有糖醛酸残基的多糖的有效增溶浓度在高温下与谷蛋白成分接触搅拌时溶解在水性溶剂中。 基本上均匀的谷蛋白水溶液的形成是容易实现的，而不需要引入如现有技术中实践的酸，碱，酶或其它溶剂。 所得到的谷蛋白水溶液是完全可食用的，并且适用于将这种面筋受控均匀地引入与多种食品相结合，其中它们可用于粘合，粘合，微胶囊化，成膜和/或涂布功能。
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