公开(公告)号：US20160338365A1

公开(公告)日：2016-11-24

申请号：US15104670

申请日：2013-12-19

Applicant: DOW GLOBAL TECHNOLOGIES LLC

Inventor： Dong Yun ,  Zheng Yong Yan ,  Kai Cao ,  Xiuqin Shi

IPC: A21D10/00 ,  A21D2/18 ,  A21D2/22 ,  A21D8/04 ,  A21D10/02 ,  A21D2/16 ,  A21D2/26

CPC classification number: A21D10/002 ,  A21D2/16 ,  A21D2/183 ,  A21D2/188 ,  A21D2/22 ,  A21D2/265 ,  A21D8/042 ,  A21D10/02 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/51086 ,  A23V2250/51088 ,  A23V2250/5486

Abstract: Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20% one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcelluloses, one or more methylcelluloses, and mixtures thereof; (b) 0.01% to 1% cellulase; (c) 5% to 30% one or more glyceride emulsifiers; (d) 0.1% to 2% one or more coenzyme selected from the group consisting of glucoamylase, α-amylase, and mixtures thereof; (e) 0.1% to 0.5% one or more antioxidant; (f) 5% to 20% one or more hydrocolloid materials; (g) 26.5% to 80% gluten. Also provided is a method of improving dough and an improved dough composition.

公开(公告)号：US20150351440A1

公开(公告)日：2015-12-10

申请号：US14758814

申请日：2013-01-30

Applicant: DOW GLOBAL TECHNOLOGIES LLC

Inventor： Kai Cao ,  Zheng Yong Yan ,  Dong Yun ,  Xiuqin Shi ,  Xiaoyi Pang

IPC: A23L1/314 ,  A23L1/0526 ,  A23L1/0528 ,  A23L1/0532 ,  A23L1/0534

Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Abstract translation: 由（a）包含含有甘露糖重复单元的多糖水胶体（a1）的天然树胶组成的可食用组合物; （b）角叉菜胶 （c）纤维素醚和任选的（d）水，其中角叉菜胶（b）与多糖水胶体（a1）的重量比为0.4:1至1.4:1，纤维素醚（c）与多糖水胶体的重量比 （a1）至少为0.02:1; 其用于食用产品; 以及包含可食用组合物的食用产品，通常是香肠。

公开(公告)号：US11918015B2

公开(公告)日：2024-03-05

申请号：US14758814

申请日：2013-01-30

Applicant: Dow Global Technologies LLC

Inventor： Kai Cao ,  Zheng Yong Yan ,  Dong Yun ,  Xiuqin Shi ,  Xiaoyi Pang

IPC: A23L29/238 ,  A23L13/40 ,  A23L13/60 ,  A23L29/244 ,  A23L29/256 ,  A23L29/262

CPC classification number: A23L29/238 ,  A23L13/422 ,  A23L13/65 ,  A23L29/244 ,  A23L29/256 ,  A23L29/262 ,  A23V2002/00

Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.