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1.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07867529B2
公开(公告)日：2011-01-11
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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2.发明申请Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce 有权减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US20090191310A1
公开(公告)日：2009-07-30
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23L1/217
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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3.发明授权Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce 有权焙烧咖啡豆中丙烯酰胺的还原方法，丙烯酰胺含量降低的焙炒咖啡豆，以及商品公开(公告)号：US07220440B2
公开(公告)日：2007-05-22
申请号：US10603973
申请日：2003-06-25
申请人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
发明人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
CPC分类号： C12Y305/01001 , A23F5/163 , A23F5/243 , A23F5/40 , A23L5/25
摘要： Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.
摘要翻译： 具有降低丙烯酰胺水平的咖啡豆，具有降低的天冬酰胺含量的咖啡豆和商品。 一方面，本发明提供了降低焙炒咖啡豆中丙烯酰胺含量的方法，包括降低咖啡豆中天冬酰胺的含量。 另一方面，本发明提供一种减少咖啡豆中天冬酰胺含量的方法，包括向咖啡豆中加入天冬酰胺还原酶。 另一方面，商业文章向消费者通报，焙炒的咖啡豆，咖啡豆，包含焙炒咖啡豆或咖啡豆的产品和/或商品商品具有降低或低水平的天冬酰胺和/或丙烯酰胺。
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公开(公告)号：US07304153B1
公开(公告)日：2007-12-04
申请号：US08360184
申请日：1994-12-20
申请人： Donald Benjamin Appleby , David Joseph Bruno, Jr. , Patrick Joseph Corrigan , John Keeney Howie , Ju-Nan Kao , Scott David Pearson , Richard Gerard Schafermeyer , Glen Reid Wyness
发明人： Donald Benjamin Appleby , David Joseph Bruno, Jr. , Patrick Joseph Corrigan , John Keeney Howie , Ju-Nan Kao , Scott David Pearson , Richard Gerard Schafermeyer , Glen Reid Wyness
摘要： Polyol polyesters useful as nondigestible fat substitutes are prepared by improved heterogeneous interesterification processes between fatty acid esters of easily removable alcohol and polyol characterized by having one or more improvements such as using low levels of soap emulsifying agent, catalyst, and/or excess fatty acid ester; reducing the size of the polyol by mechanical means; removing extraneous particulate material during the reaction; using low temperature and/or high pressure and compensating by increasing the mass transfer area; and/or using backmixing in the initial stage(s) and plug-flow conditions in the final stage(s).
摘要翻译： 用作不易消化的脂肪替代物的多元醇聚酯通过改进的容易除去的醇和多元醇的脂肪酸酯之间的异构酯交换方法来制备，其特征在于具有一个或多个改进，例如使用低含量的皂乳化剂，催化剂和/或过量的脂肪酸酯 ; 通过机械方式减少多元醇的大小; 在反应过程中除去外来颗粒物质; 使用低温和/或高压，并通过增加传质面积进行补偿; 和/或在最终阶段中的初始阶段和插件流条件下使用回混。
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公开(公告)号：US06121440A
公开(公告)日：2000-09-19
申请号：US022751
申请日：1998-02-12
申请人： Corey James Kenneally , Gary Allen Busch , Patrick Joseph Corrigan , Eric Paul Granberg , John Keeney Howie , Richard Gerard Schafermeyer , James Earl Trout
发明人： Corey James Kenneally , Gary Allen Busch , Patrick Joseph Corrigan , Eric Paul Granberg , John Keeney Howie , Richard Gerard Schafermeyer , James Earl Trout
CPC分类号： C07H13/06
摘要： A process for preparing esterified polyol fatty acid polyesters is provided, where the polyol has n hydroxyl groups. The process provides for independent control of the level of fully esterified polyols, on the one hand, and the level of n-3 and lower esters, on the other hand. The process is especially suited for preparing sucrose polyester, wherein the process provides for independent control of the level of octaesters, on the one hand, and penta and lower level esters, on the other hand. The process can be used to reduce the level of undesirable reaction byproducts, such as difatty ketone and beta ketoester.
摘要翻译： 提供了制备酯化多元醇脂肪酸聚酯的方法，其中多元醇具有n个羟基。 另一方面，该方法一方面独立地控制完全酯化的多元醇的水平，另一方面提供了n-3和低级酯的水平。 该方法特别适用于制备蔗糖聚酯，其中该方法一方面独立控制八酯水平，另一方面提供五酸和低级酯。 该方法可用于降低不希望的反应副产物的水平，例如二甲基酮和β-酮酯。
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6.发明授权Process for obtaining highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters 失效获得具有降低水平的不饱和酮和β-酮酯的高度酯化的多元醇脂肪酸聚酯的方法公开(公告)号：US06303777B1
公开(公告)日：2001-10-16
申请号：US08271273
申请日：1994-07-06
申请人： Ju-Nan Kao , John Keeney Howie , Patrick Joseph Corrigan , Richard Gerard Schafermeyer , Katherine Eleanor Flynn , Nelson James Holzschuh , David Joseph Bruno, Jr.
发明人： Ju-Nan Kao , John Keeney Howie , Patrick Joseph Corrigan , Richard Gerard Schafermeyer , Katherine Eleanor Flynn , Nelson James Holzschuh , David Joseph Bruno, Jr.
IPC分类号： C07H1302
摘要： An improved, solvent-free, two-stage transesterification process for preparing, from a polyol and fatty acid esters of an easily removable alcohol highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters is disclosed. These reduced levels of difatty ketones/&bgr;-ketoesters are achieved by controlling the level of generated alcohol in the liquid phase of the reaction mixture and heating the reaction mixture to certain temperatures during the second stage of this improved process. Other optional reaction conditions, such as keeping the molar ratio of fatty acid esters to polyol within a specified range and reducing the level of basic catalyst, can also be used during the second stage reaction to further reduce the level of difatty ketones and/or &bgr;-ketoesters.
摘要翻译： 公开了一种改进的无溶剂的两阶段酯交换方法，用于由具有降低的二甲基酮和β-酮酯水平的容易除去的醇高度酯化的多元醇脂肪酸聚酯的多元醇和脂肪酸酯制备。 通过控制反应混合物的液相中产生的醇的水平并在该改进方法的第二阶段将反应混合物加热到某些温度来实现这些降低的酮/β-酮酯水平。 还可以在第二阶段反应期间使用其它任选的反应条件，例如将脂肪酸酯与多元醇的摩尔比保持在指定范围内并降低碱性催化剂的水平，以进一步降低二价酮和/或β的水平 -ketoesters。
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7.发明授权公开(公告)号：US06504003B1
公开(公告)日：2003-01-07
申请号：US09646295
申请日：2000-09-15
IPC分类号： C08G6302
摘要： A process for synthesizing polyol fatty acid polyesters comprising the steps of (1) mixing ingredients comprising (a) unesterified first polyol having hydroxyl groups, (b) second polyol esterified with fatty acids, (c) basic catalyst, and (d) emulsifying agent to form a mixture of ingredients; (2) reacting the mixture of ingredients at a temperature sufficient to obtain a transesterification reaction products and by-products; and (3) removing at least a portion of the by-products from the transesterification reaction mixture; and (4) further heating the transesterification reaction products and ingredients from step (3) at a temperature and for a time sufficient to esterify at least about 50% of the hydroxyl groups of the first polyol.
摘要翻译： 一种合成多元醇脂肪酸聚酯的方法，包括以下步骤：（1）混合成分，所述成分包含（a）具有羟基的未酯化的第一多元醇，（b）与脂肪酸酯化的第二多元醇，（c）碱性催化剂和（d）乳化剂 以形成成分的混合物; （2）在足以获得酯交换反应产物和副产物的温度下使成分混合物反应; 和（3）从酯交换反应混合物中除去至少一部分副产物; 和（4）在足以使至少约50％的第一多元醇的羟基酯化的温度和时间下进一步加热步骤（3）的酯交换反应产物和成分。
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公开(公告)号：US5648483A
公开(公告)日：1997-07-15
申请号：US481779
申请日：1995-06-07
摘要： Polyol polyesters can be made by a transesterification reaction of a polyol with a lower alkyl fatty acid ester. A by product of that reaction are the alcohols from the lower alkyl esters. These are usually removed from the transesterification reaction by inert gas stripping. The process herein links the transesterification reaction with a lower alkyl ester formation reaction. The transesterification reaction acts as a the source of the lower alkyl alcohols for the formation of the lower alkyl esters used in the polyol fatty acid polyester synthesis. A preferred method for both reactions uses a reactive absorption column.
摘要翻译： 多元醇聚酯可以通过多元醇与低级烷基脂肪酸酯的酯交换反应来制备。 该反应的副产物是来自低级烷基酯的醇。 这些通常通过惰性气体剥离从酯交换反应中除去。 本文的方法将酯交换反应与低级烷基酯形成反应连接。 酯交换反应作为用于形成多元醇脂肪酸聚酯合成中使用的低级烷基酯的低级烷基醇的来源。 两种反应的优选方法使用反应性吸收塔。
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公开(公告)号：US20090074915A1
公开(公告)日：2009-03-19
申请号：US11719098
申请日：2005-11-17
申请人： Hanne Vang Hendriksen , Mary Ann Stringer , Steffen Ernst , Hans Peter Heldt-Hansen , Richard Gerard Schafermeyer , Patrick Joseph Corrigan
发明人： Hanne Vang Hendriksen , Mary Ann Stringer , Steffen Ernst , Hans Peter Heldt-Hansen , Richard Gerard Schafermeyer , Patrick Joseph Corrigan
CPC分类号： A23L5/25 , A23B7/155 , A23L19/03 , A23L19/10 , A23L19/105 , A23L19/18 , C12Y302/01004 , C12Y305/01001
摘要： The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.
摘要翻译： 本发明涉及一种具有降低丙烯酰胺含量的熟化蔬菜食品的生产方法。
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公开(公告)号：US07241468B2
公开(公告)日：2007-07-10
申请号：US10149875
申请日：2000-12-18
申请人： Russell Bruce Naber , Jeffrey John Kester , Johnson Watson McRorie, Jr. , Stacey Lynne Adams , Richard Gerard Schafermeyer
发明人： Russell Bruce Naber , Jeffrey John Kester , Johnson Watson McRorie, Jr. , Stacey Lynne Adams , Richard Gerard Schafermeyer
IPC分类号： A23D9/007
CPC分类号： A23G1/36 , A23D7/013 , A23D9/013 , A23G3/40 , A23G9/327 , A23L7/13 , A23L19/18 , A23L33/26 , Y10S426/804
摘要： Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.
摘要翻译： 公开了含有基本上不可吸收的，基本上不易消化的多元醇多酯和某些作为防肛门泄漏剂起作用并提供结构/味道益处的降低热量的甘油三酸酯的组合的减少热量脂肪组合物。 这些降低的热量脂肪组合物可用于各种食品应用，包括用于盐渍小吃的煎炸油，巧克力风味糖果棒和烹饪/色拉油。
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