公开(公告)号：US06607775B2

公开(公告)日：2003-08-19

申请号：US09360906

申请日：1999-07-26

申请人： Alex Aldred ,  Ingrid Anne Appelqvist ,  Charles Rupert Brown ,  Jennifer Elizabeth Homan ,  Malcolm Glyn Jones ,  Mark Emmett Malone ,  Ian Timothy Norton ,  Jeffrey Underdown

发明人： Alex Aldred ,  Ingrid Anne Appelqvist ,  Charles Rupert Brown ,  Jennifer Elizabeth Homan ,  Malcolm Glyn Jones ,  Mark Emmett Malone ,  Ian Timothy Norton ,  Jeffrey Underdown

IPC分类号： A23G900

CPC分类号： A23G9/38 ,  A23G9/327 ,  A23G9/34 ,  A23G9/48 ,  A23L33/20

摘要： Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

摘要翻译： 冷冻的低脂食品乳液包含连续的水相和分散相，其包含脂肪颗粒，凝胶颗粒和脂溶性风味分子; 基本上所有的脂肪颗粒位于凝胶颗粒内，至少35％的风味分子位于多个凝胶颗粒中。 风味分子从冷冻乳液中的释放速度延迟，从而赋予全脂乳液的味道。

公开(公告)号：US07655268B2

公开(公告)日：2010-02-02

申请号：US10527640

申请日：2003-08-28

申请人： Ingrid Anne Appelqvist ,  Jadwiga Malgorzata Bialek ,  Caroline Anne Watson

发明人： Ingrid Anne Appelqvist ,  Jadwiga Malgorzata Bialek ,  Caroline Anne Watson

IPC分类号： A23L1/05

CPC分类号： A23L19/09 ,  A23L19/03

摘要： The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation.

摘要翻译： 本发明涉及通过向产品中加入PME失活的和非PME失活的蔬菜或水果的混合物以及包含该混合物及其制备物的产品和增稠剂来增稠产品的方法。