-
公开(公告)号：US09295275B2
公开(公告)日：2016-03-29
申请号：US14433931
申请日：2012-10-25
Applicant: Dow Global Technologies LLC
Inventor： Kevin K Cao , Zheng Y Yan , Yutian Shi , Xiuqin Shi
CPC classification number: A23L1/22058 , A23D7/003 , A23D7/0053 , A23L9/20 , A23L27/80 , A23V2002/00
Abstract: A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.
Abstract translation: 一种可打包的顶部组合物，其包含：（a）水溶性碳水化合物，（b1）氢化植物脂肪，（b2）任选的乳脂肪，（c）HLB形态值小于9的乳化剂制剂，（d1）第一羟丙基甲基纤维素 ，（d2）第二羟丙基甲基纤维素，（e）蛋白质，（f）任选的非蛋白质水解胶体稳定剂和（g）水，其中第一羟丙基甲基纤维素（d1）与第二羟丙基甲基纤维素（d2）的重量比为 在3：1至13：1的范围内。
-
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
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：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.
-
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。
-
-
-
Search Results
4
records
(took 0.01 seconds)
