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    Cream substitute
    5.
    发明授权
    Cream substitute 有权
    奶油代用品

    公开(公告)号：US06627243B2

    公开(公告)日：2003-09-30

    申请号：US09756930

    申请日：2001-01-10

    申请人： George Cherian ,  Mark Randolph Jacobson ,  Dharam Vir Vadehra

    发明人： George Cherian ,  Mark Randolph Jacobson ,  Dharam Vir Vadehra

    IPC分类号： A23C1300

    CPC分类号： A23C13/14 ,  A23L9/20 ,  A23L23/00 ,  A23L29/238 ,  A23L29/27

    摘要： A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.

    摘要翻译： 基于总重量的奶油替代物，其包含5重量％至40重量％的黄油，约0.25重量％至约5重量％的增稠剂和约0.25重量％至约4重量％的食品蛋白质 奶油代用品，以及足够量的水至100重量％，以及任选的约0.05重量％至约2重量％的可食用酸。

    Process for preparing flavor composition
    7.
    发明授权
    Process for preparing flavor composition 有权
    制备风味组合物的方法

    公开(公告)号：US06190722B1

    公开(公告)日：2001-02-20

    申请号：US09422943

    申请日：1999-10-22

    申请人： Hyung Wook Kim ,  Dharam Vir Vadehra ,  Elaine Regina Wedral

    发明人： Hyung Wook Kim ,  Dharam Vir Vadehra ,  Elaine Regina Wedral

    IPC分类号： A23L1221

    CPC分类号： A23L27/72

    摘要： A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.

    摘要翻译： 通过将油溶性香料与熔点约为30摄氏度（85°F）至93℃（200°F）的熔融食用脂肪混合来制备基本上自由流动的颗粒香料的方法。 在熔融的脂肪中形成油溶性香料的溶液，在熔融的脂肪中冷却油溶性香料的溶液，在冷却过程中搅拌加入超冷却剂，制成平均粒径为 约0.1至10cm，然后如果需要，用超级冷却剂研磨这些颗粒以产生颗粒具有小于1mm的平均直径的基本上自由流动的颗粒香料。