Viscous fat compositions having low amounts of trans-fat, methods and products
    1.
    发明授权
    Viscous fat compositions having low amounts of trans-fat, methods and products 有权
    具有低量反式脂肪,方法和产品的粘性脂肪组合物

    公开(公告)号:US07959966B2

    公开(公告)日:2011-06-14

    申请号:US12768945

    申请日:2010-04-28

    IPC分类号: A23D9/00 A23D9/007 A23L1/00

    CPC分类号: A23D9/007 A23L7/122 A23L29/35

    摘要: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described.

    摘要翻译: 含脂肪的组合物包含具有小于40重量%的反式脂肪和环糊精的脂肪组分,其中组合物中至少约25%的环糊精与脂肪结合。 本文提供的脂肪组合物可以比不含与脂肪结合的环糊精的类似脂肪组合物基本上更粘稠或更硬。 描述食品和食品的使用方法。

    VISCOUS FAT COMPOSITIONS HAVING LOW AMOUNTS OF TRANS-FAT, METHODS AND PRODUCTS
    2.
    发明申请
    VISCOUS FAT COMPOSITIONS HAVING LOW AMOUNTS OF TRANS-FAT, METHODS AND PRODUCTS 有权
    具有转印,方法和产品的低分子量的VISCOUS FAT组合物

    公开(公告)号:US20100203220A1

    公开(公告)日:2010-08-12

    申请号:US12768945

    申请日:2010-04-28

    IPC分类号: A23D9/007

    CPC分类号: A23D9/007 A23L7/122 A23L29/35

    摘要: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described.

    摘要翻译: 含脂肪的组合物包含具有小于40重量%的反式脂肪和环糊精的脂肪组分,其中组合物中至少约25%的环糊精与脂肪结合。 本文提供的脂肪组合物可以比不含与脂肪结合的环糊精的类似脂肪组合物基本上更粘稠或更硬。 描述食品和食品的使用方法。

    Viscous fat compositions having low amounts of trans-fat, methods and products
    3.
    发明授权
    Viscous fat compositions having low amounts of trans-fat, methods and products 有权
    具有低量反式脂肪,方法和产品的粘性脂肪组合物

    公开(公告)号:US07736684B2

    公开(公告)日:2010-06-15

    申请号:US11158747

    申请日:2005-06-22

    IPC分类号: A23D9/00 A23D9/007 A23L1/00

    CPC分类号: A23D9/007 A23L7/122 A23L29/35

    摘要: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.

    摘要翻译: 含脂肪的组合物包含具有小于40重量%的反式脂肪和环糊精的脂肪组分,其中组合物中至少约25%的环糊精与脂肪结合。 本文提供的脂肪组合物可以比不含与脂肪结合的环糊精的类似脂肪组合物基本上更粘稠或更硬。 描述食品和食品的使用方法。 还提供制备这些组合物的方法。

    HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES
    6.
    发明申请
    HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES 审中-公开
    水硬脂肪组合物和大量文章

    公开(公告)号:US20080175958A1

    公开(公告)日:2008-07-24

    申请号:US12017522

    申请日:2008-01-22

    IPC分类号: A23D7/02 A23L1/48 A23D7/00

    摘要: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

    摘要翻译: 公开了包含油包水乳液的水合脂肪组合物,其包含(a)连续相,其包含:固体脂肪,其包含全氢化植物油,植物油的硬脂酸馏分或其混合物,其量为 约5wt。 %至约40wt。 %的水合脂肪; 和低反式脂肪液体植物油,其量为约20wt。 %至约80wt。 %水合脂肪组成; (b)包含水的分散相,其量为约5wt。 %至约60wt。 %水合脂肪组成; 和(c)乳化剂。

    Coated food product and method of preparation
    7.
    发明授权
    Coated food product and method of preparation 有权
    涂层食品及其制备方法

    公开(公告)号:US08697159B2

    公开(公告)日:2014-04-15

    申请号:US12692702

    申请日:2010-01-25

    IPC分类号: A21D13/00 A23L1/00 A23B7/16

    摘要: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

    摘要翻译: 提供了包衣的小吃产品,其涂层让人联想到高脂肪复合脂肪涂层,耐粉碎或脂肪基顶部的擦除以及制备这种包衣小吃产品的方法。 本发明提供了制备这种包衣食品的方法,包括提供含有形成亲水胶体的水合膜的热(约60-85℃)水包油乳液涂料浆料。 浆料占粉末形式的风味固体乳液的约5%-30%。 所述方法包括将热乳液施用于食品基料以提供湿乳液包衣食品基料。 所述方法包括在低于糖熔点的温度下干燥湿浆乳液涂覆的食品至约1-4%的水分含量,以提供具有非粉末涂层的成品干燥食品。

    COATED FOOD PRODUCT AND METHOD OF PREPARATION
    10.
    发明申请
    COATED FOOD PRODUCT AND METHOD OF PREPARATION 有权
    包衣食品及其制备方法

    公开(公告)号:US20110183046A1

    公开(公告)日:2011-07-28

    申请号:US12692702

    申请日:2010-01-25

    IPC分类号: A21D13/00

    摘要: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

    摘要翻译: 提供了包衣的小吃产品,其涂层让人联想到高脂肪复合脂肪涂层,耐粉碎或脂肪基顶部的擦除以及制备这种包衣小吃产品的方法。 本发明提供了制备这种包衣食品的方法,包括提供含有形成亲水胶体的水合膜的热(约60-85℃)水包油乳液涂料浆料。 浆料占粉末形式的风味固体乳液的约5%-30%。 所述方法包括将热乳液施用于食品基料以提供湿乳液包衣食品基料。 所述方法包括在低于糖熔点的温度下干燥湿浆乳液涂覆的食品至约1-4%的水分含量,以提供具有非粉末涂层的成品干燥食品。