-
公开(公告)号：US4959230A
公开(公告)日：1990-09-25
申请号：US249750
申请日：1988-09-27
摘要： A composition for reducing deterioration and extending the shelf life of fruits and vegetables, particularly fruits and vegetables used in salad bars and prepared salads sold in fast-food restaurants, comprising ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as an edible bulk filler and artificial or natural flavorings and/or aromas colorings may also be added. The composition applied to the salad ingredients to extend shelf life is advantageous in that a salad preserving agent is provided which is well retained by the salad ingredients so as to maintain freshness of the salad for long periods of time, and the extended shelf life provided is accomplished without sulfites and without adding any objectionable gummy mouthfeel to the product.
-
公开(公告)号：US4452824A
公开(公告)日：1984-06-05
申请号：US440694
申请日：1982-11-10
摘要： A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides and contain sugar alcohol and/or polyhydric alcohol ingredients.
摘要翻译： 一种软的冷冻甜点产品，其在从家用冷冻机中除去后容易挤出，并且具有良好的结构稳定性，即使在具有限定且相对高的高糖比例与单糖和二糖并含有糖醇的长时间的冷冻储存之后， /或多元醇成分。
-
公开(公告)号：US4374154A
公开(公告)日：1983-02-15
申请号：US320168
申请日：1981-11-10
摘要： A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage, can be obtained according to this invention. The products of this invention is characterized as having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides.
摘要翻译： 根据本发明，可以获得即使经过长时间的冷藏库储存后也可以从家用冷冻机中取出并且具有良好的结构稳定性的软的冷冻甜食产品。 本发明的产品的特征在于具有限定且相对较高的高级糖与单糖和二糖的比例。
-
公开(公告)号：US4268533A
公开(公告)日：1981-05-19
申请号：US96590
申请日：1979-11-21
申请人： Richard A. Williams , Andre J. Eydt , Charles E. Lambert , Michael T. McGuire , Walter W. Schulok , Reuben H. Waitman
发明人： Richard A. Williams , Andre J. Eydt , Charles E. Lambert , Michael T. McGuire , Walter W. Schulok , Reuben H. Waitman
IPC分类号： A23L9/10 , A23L29/231 , A23L1/06
CPC分类号： A23L9/10 , A23L29/231
摘要： A cold water-soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with a slowly soluble calcium ion source in an amount sufficient for gel formation and a slowly dissolving edible acid in an amount which will provide a final pH of from about 3.5 to 4.5 upon dissolution of the mix in water.
摘要翻译： 通过将已经干燥的低甲氧基果胶与保护量的缓冲液组合而成，提供具有良好质地和口感特征的平滑，连续和均匀的凝胶的冷水溶性快速凝固低甲氧基果胶干混组合物， 溶解量的糖与缓慢溶解的钙离子源的量足够用于凝胶形成和缓慢溶解的食用酸，其量将使得混合物在水中溶解时将提供约3.5至4.5的最终pH。
-
-
-
搜索结果
4 条记录 (耗时 0.02 秒)
