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    Indulgent edible composition
    1.
    发明授权
    Indulgent edible composition 有权
    丰富的食用成分

    公开(公告)号：US08263168B2

    公开(公告)日：2012-09-11

    申请号：US11769562

    申请日：2007-06-27

    申请人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

    发明人： William J. Bellody, Jr. ,  Arun V. Shastry ,  Jennifer Tomasso

    IPC分类号： A23L1/05 ,  A23D7/00 ,  A23G3/00

    CPC分类号： A23G1/32 ,  A23G1/40 ,  A23L29/212 ,  A23L33/20 ,  A23L33/24 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/51084 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2200/15 ,  A23V2200/10

    摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

    摘要翻译： 本发明涉及一种放松的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95的淀粉与水组合时的淀粉 在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s; （b）在水中基本上水合并不会凝结的含蛋白质的组分; （c）当所述可食用组合物中基本上水合至少90％时不含晶体的甜味剂; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且HLB值为约0至约12，其中所述可食用组合物的总水分含量为所述组合物重量的约10％至约50％。