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公开(公告)号：US20060141102A1
公开(公告)日：2006-06-29
申请号：US11315966
申请日：2005-12-21
申请人： Caroline Fleming , Anita Heritage , Jeffrey Underdown , Loyd Wix
发明人： Caroline Fleming , Anita Heritage , Jeffrey Underdown , Loyd Wix
IPC分类号： A23G3/20
摘要： A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose by weight of the frozen confection. Also provided is a process for manufacturing the frozen confection.
摘要翻译： 提供了一种基本上不含非糖甜味剂的低热量冷冻甜食。 冷冻甜食包含小于14.5重量％的总糖和7至30重量％的可消化的复合糖。 总糖包含至少4％的冷冻甜食重量的果糖。 还提供了用于制造冷冻甜食的方法。
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公开(公告)号：US20060141103A1
公开(公告)日：2006-06-29
申请号：US11316019
申请日：2005-12-21
申请人： Anita Heritage , Jeffrey Underdown , Loyd Wix
发明人： Anita Heritage , Jeffrey Underdown , Loyd Wix
IPC分类号： A23G3/20
CPC分类号： A23G9/36 , A23G9/327 , A23G9/34 , A23L29/30 , A23L33/20 , A23V2002/00 , A23V2200/3202 , A23V2200/3204 , A23V2200/02 , A23V2250/2136 , A23V2250/1882
摘要： A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.
摘要翻译： 提供一种冷冻甜食，其每100g冷冻甜食具有150至350千卡（628至1460kJ）的总能量含量。 冷冻甜食包括脂肪和碳水化合物。 碳水化合物包含游离糖，脂肪包含饱和脂肪酸。 脂肪，碳水化合物，饱和脂肪和游离糖中的每一种都能为冷冻甜食提供特定的能量。 甜食具有改善的饮食因素的营养平衡而不损失适口性。 还提供了适用于制造冷冻甜食的方法，该方法包括形成包含葡萄糖浆的预混物，葡萄糖浆的葡萄糖当量为20至40DE，然后冷冻预混物从而形成冷冻甜食。
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公开(公告)号：US20090142464A1
公开(公告)日：2009-06-04
申请号：US12315463
申请日：2008-12-03
申请人： Loyd Wix
发明人： Loyd Wix
IPC分类号： A23G9/00
CPC分类号： A23G9/32 , A23G9/34 , A23G9/42 , A23V2002/00 , A23V2200/212 , A23V2250/032 , A23V2250/28 , A23V2200/312
摘要： A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.
摘要翻译： 提供了一种冷冻甜食，其pH为4.7至5.5，并包含（以甜食为单位）：10至35％的甜味剂; 0.6〜3％的缓冲液; 最多2％的蛋白质; 至多2％的脂肪。 还提供了制作冷冻甜食的方法。
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公开(公告)号：US20080044521A1
公开(公告)日：2008-02-21
申请号：US11894576
申请日：2007-08-21
CPC分类号： A23G9/34 , A23L27/34 , A23L29/244 , A23L29/37 , A23L33/26 , A23V2002/00 , A23V2250/5062 , A23V2250/6416
摘要： A frozen confection is provided, comprising (by weight of the confection) less than 9 wt % total sugars; maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 wt %; from 5 to 25 wt % digestible complex saccharides; from 1 to 15 wt % non-digestible complex saccharides; and intense sweeteners in a total amount CT given by the following condition: CT
摘要翻译： 提供了一种冷冻甜食，其包含（小于糖果的重量）小于9重量％的总糖; 麦芽糖醇，木糖醇或其混合物，总量为2至15重量％; 5至25重量％可消化的复合糖; 1至15wt％不消化的复合糖; 和由以下条件给出的总量CT中的强甜味剂：<？in-line-formula description =“In-line Formulas”end =“lead”？> C X / R， <？in-line-formula description =“In-line Formulas”end =“tail”？>其中X为2.0wt％，R为强度甜味剂相对于以蔗糖为单位表示的蔗糖的甜度。
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公开(公告)号：US20130236602A1
公开(公告)日：2013-09-12
申请号：US13989142
申请日：2011-10-21
IPC分类号： A23G9/42
CPC分类号： A23G9/42 , A23G9/363 , A23L33/21 , C12Y302/01004 , C12Y302/01025 , C12Y302/01091
摘要： A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.
摘要翻译： 包括柑橘纤维的冷冻甜食，其特征在于柑橘纤维已经用糖苷酶进行了处理。 一种用于生产冷冻甜食的方法，包括以下步骤：a）使柑橘纤维与糖苷酶接触; b）将柑橘纤维与冷冻甜食的其他成分混合以形成混合物; c）在50至500巴的压力下均化混合物; 和d）冷冻混合物以形成冷冻甜食，其中步骤a）可以在步骤b之前，期间或之后进行。
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公开(公告)号：US20110064859A1
公开(公告)日：2011-03-17
申请号：US12561741
申请日：2009-09-17
申请人： Loyd Wix
发明人： Loyd Wix
摘要： A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided.
摘要翻译： 提供了pH为2.7至4.7的冷冻甜食。 冷冻甜食包含至多1.0重量％的乳蛋白，0.1至5.0重量％的硫酸钙和0.1至5.0重量％的柠檬酸或苹果酸或其混合物。 还提供了制造冷冻甜食的方法。
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7.发明申请公开(公告)号：US20090035420A1
公开(公告)日：2009-02-05
申请号：US12220970
申请日：2008-07-30
申请人： Loyd Wix
发明人： Loyd Wix
摘要： Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
摘要翻译： 提供了包含芯和涂层的冷冻甜食，其中所述包衣包含17-50％（w / w）的糖和多糖; 0.017至12.5％（w / w）选自果糖，蔗糖，葡萄糖，人造甜味剂及其任何混合物的甜味剂; 和50至83％的水; 其中糖和多糖的平均分子量在476和9000之间。
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8.发明授权Aerated compositions, process and apparatus for achieving such aerated compositions 有权用于实现这种充气组合物的充气组合物，方法和设备公开(公告)号：US06878392B2
公开(公告)日：2005-04-12
申请号：US10005678
申请日：2001-12-05
申请人： Suzanne Mary Spindler , Loyd Wix
发明人： Suzanne Mary Spindler , Loyd Wix
摘要： The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at −5° C. The invention particularly relates to such compositions in the form of an ice cream. The invention also provides a process for the preparation of a composition, wherein said process comprises aerating a mix comprising a fat phase in a freezer barrel enclosing an internal volume, said internal volume comprising an aeration means, wherein said aeration means displaces less than 40% of said internal volume, characterized in that at least 50 w/w % of said fat phase is liquid at −5° C.
摘要翻译： 本发明提供一种包含脂肪相并具有至少90％的超润性的组合物，其特征在于至少50w / w％的所述脂肪相在-5℃下是液体。本发明特别涉及在 形式的冰淇淋。 本发明还提供了一种制备组合物的方法，其中所述方法包括将包含脂肪相的混合物充气在包围内部体积的冷冻桶中，所述内部容积包括通气装置，其中所述曝气装置置换小于40％ 的所述内部体积，其特征在于至少50w / w％的所述脂肪相在-5℃下为液体
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公开(公告)号：US20110081446A1
公开(公告)日：2011-04-07
申请号：US12788395
申请日：2010-05-27
摘要： An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided.
摘要翻译： 提供了包含疏水蛋白的充气晶片。 还提供了生产该产品的方法。
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公开(公告)号：US20100303987A1
公开(公告)日：2010-12-02
申请号：US12788419
申请日：2010-05-27
申请人： Karen Margaret Watts , Loyd Wix
发明人： Karen Margaret Watts , Loyd Wix
摘要： A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided.
摘要翻译： 一种保持饼干或蛋糕中的柔软度的方法，所述方法包括：制备面团，其包含20-55％的面粉，其面筋含量小于12wt％，10-50％糖，2-20％脂肪，0-10 ％卵和/或乳固体，5-30％水和疏水蛋白，然后烘焙面团以形成饼干或蛋糕。 还提供了使用疏水蛋白来维持包含面筋含量小于12重量％的面粉的饼干或蛋糕中的柔软度。
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