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公开(公告)号：US5147675A
公开(公告)日：1992-09-15
申请号：US762042
申请日：1991-09-18
CPC分类号： A23D9/013 , A23L5/11 , A23L5/19 , Y10S426/808
摘要： Extrusion-cooked snack chips, comprising from about 65% to about 90% by weight of cereal material, from about 10% to about 35% by weight of fat, and from about 0.2% to about 3.0% by weight of water. A process for producing these chips is also disclosed.
摘要翻译： 包含约65％至约90％重量的谷类食品，约10％至约35％重量的脂肪和约0.2％至约3.0％重量的水的挤压熟的小吃片。 还公开了制造这些芯片的方法。
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公开(公告)号：US5389168A
公开(公告)日：1995-02-14
申请号：US85237
申请日：1993-06-30
CPC分类号： C08J9/122 , B32B37/1284 , C09J5/08 , C08J2207/02 , C08J2353/02 , C08L53/02 , C09J2453/00
摘要： A method of making an elastomeric, hot-melt adhesive foam is disclosed. The method involves melting an adhesive material, mixing a gas with the adhesive material under pressure to form a solution of the gas in the adhesive material, reducing the pressure to cause evolution and/or expansion of the gas to form a foam, and stabilizing the foam by causing the adhesive material to solidify. The relatively low melt-viscosity of the adhesive material which is used to form the foam provides desirable processing times and the ability to form foams having desired physical properties, e.g., caliper and cell structure. The adhesive material of which the foam is comprised preferably comprises: (a) about 15% to about 60%, by weight of the adhesive material, of an A-B-A block copolymer, in which the A block is derived from styrene and the B block is derived from butadiene or isoprene; (b) about 30% to about 70%, by weight of the adhesive material, of an aromatic modified hydrocarbon resin which associates with both the B block and A blocks of the A-B-A block copolymer; and (c) 0 to about 30%, by weight of the adhesive material, of a processing oil. The proportions of the components (a), (b), and (c) are selected such that the elastomeric, hot-melt adhesive material has a viscosity of less than about 200,000 centipoise at 325.degree. F. and an elastomeric retention value of at least 75%. The adhesive material is preferably pressure-sensitive so as to allow lamination of the solified foam comprising the adhesive material with components of absorbent articles without the need for external bonding agents. Also disclosed is a method of elasticizing structures and absorbent articles with the foam. The adhesive foam and structures incorporating same are particularly useful in disposable absorbent articles such as diapers, training pants, incontinent devices, and the like.
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公开(公告)号：US5993432A
公开(公告)日：1999-11-30
申请号：US931019
申请日：1997-09-15
申请人： Richard W. Lodge , John J. Curro
发明人： Richard W. Lodge , John J. Curro
IPC分类号： A61F13/494 , A61F5/44 , A61F13/15 , A61F13/496 , B29C55/18 , D04H1/54
CPC分类号： A61F13/49009 , A61F13/4902 , B29C55/18
摘要： A web material exhibiting both an elastic-like and an expansive behavior in response to an applied elongation. The web material includes an elastic-like zone and an expansive zone disposed adjacent to the elastic-like zone. The expansive zone allows the elastic-like zone to extend without generating excessive tensional forces. The elastic-like zone includes a strainable network having a first region and a second region. The second region has a surface-pathlength greater than the surface-pathlength of the first region. The expansive zone has a surface-pathlength greater than the first region and different than that of the second region.
摘要翻译： 一种纤维素材料，其响应于所施加的伸长率呈现弹性和膨胀性。 纤维网材料包括弹性状区域和邻近弹性状区域设置的膨胀区域。 膨胀区域允许弹性状区域延伸而不产生过大的张力。 弹性状区域包括具有第一区域和第二区域的可应变网络。 第二区域具有大于第一区域的表面路径长度的表面路径长度。 膨胀区具有大于第一区域的表面路径长度，并且与第二区域不同。
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公开(公告)号：US5188859A
公开(公告)日：1993-02-23
申请号：US603580
申请日：1990-10-25
申请人： Richard W. Lodge , Charles H. Allen
发明人： Richard W. Lodge , Charles H. Allen
CPC分类号： A23L19/19 , A23L7/117 , A23L7/122 , Y10S426/808
摘要： A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.
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5.发明授权
公开(公告)号：US6150647A
公开(公告)日：2000-11-21
申请号：US336213
申请日：1999-06-18
CPC分类号： B65D81/03 , B65D81/3461 , B65D2581/3458 , B65D2581/3494 , Y10T428/24446
摘要： A food storage and preparation bag at least one sheet of flexible sheet material assembled to form a semi-enclosed container having an opening defined by a periphery and a closure for sealing the opening to convert the semi-enclosed container to a closed container. The opening defines an opening plane and the sheet material includes a first region and a second region being comprised of the same material composition. The first region undergoes a substantially molecular-level deformation and the second region initially undergoes a substantially geometric deformation when the sheet material is subjected to an applied elongation along at least one axis. The first region and the second region are visually distinct from one another, wherein the second region includes a plurality of raised rib-like elements and the first region is substantially free of rib-like elements.
摘要翻译： 一种食品储存和制备袋，至少一张柔性片材组合成形成具有由周边限定的开口的半封闭容器和用于密封开口以将半封闭容器转换成密闭容器的封闭件。 开口限定开口平面，并且片材材料包括由相同材料组成构成的第一区域和第二区域。 第一区域经历基本上分子水平的变形，并且当片材沿着至少一个轴线经受施加的伸长时，第一区域最初经历基本上几何变形。 第一区域和第二区域在视觉上彼此不同，其中第二区域包括多个凸起的肋状元件，并且第一区域基本上不含肋状元件。
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公开(公告)号：US5968029A
公开(公告)日：1999-10-19
申请号：US6974
申请日：1998-01-14
CPC分类号： A61F13/15707 , A61F13/5116 , A61F13/514 , A61F13/51466 , A61F13/51476 , A61F13/51484 , B29C55/18 , A61F2013/51322 , A61F2013/51429 , Y10T428/24669 , Y10T428/24686
摘要： The present invention is directed to a macroscopically three-dimensional formed substrate including a first boundary zone having a first surface pathlength and a second boundary zone having a second surface pathlength. The first and the second surface pathlengths are preferably measured when the formed substrate is in a relaxed condition. The substrate also includes an elongated zone located at least partially between the first boundary zone and the second boundary zone. The elongated zone comprises incrementally stretched regions which result in the elongated zone being elongated in a first direction of elongation and having a third surface pathlength measured when the formed substrate is in the relaxed condition. The third surface pathlength is greater than either the first pathlength or the second pathlength such that the substrate takes on a macroscopic three-dimensional configuration when the backsheet is in a relaxed condition.
摘要翻译： 本发明涉及包括具有第一表面路径长度的第一边界区和具有第二表面路径长度的第二边界区的宏观三维形成基底。 当形成的基板处于松弛状态时，优选地测量第一和第二表面路径长度。 衬底还包括至少部分地位于第一边界区域和第二边界区域之间的细长区域。 细长区域包括递增拉伸区域，其导致细长区域在第一延伸方向上伸长并且具有当所形成的基底处于松弛状态时测量的第三表面路径长度。 第三表面路径长度大于第一路径长度或第二路径长度，使得当底片处于松弛状态时，衬底呈现宏观三维配置。
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公开(公告)号：US5503919A
公开(公告)日：1996-04-02
申请号：US249763
申请日：1994-05-26
IPC分类号： A61F13/494 , A61F5/44 , A61F13/15 , A61F13/49 , C08F240/00 , C08J9/12 , C08J9/30 , C09J5/08 , C09J7/00 , C09J7/02 , C09J153/02 , C09J157/00 , C09J157/02 , B32B27/00 , A61M31/00
CPC分类号： C08J9/30 , C09J153/02 , C09J5/08 , C08J2353/02 , Y10S428/913 , Y10T428/24025 , Y10T442/651
摘要： An elastomeric, hot-melt adhesive foam is disclosed. The adhesive foam preferably comprises an elastomeric, hot-melt adhesive material formed from(a) about 15% to about 60%, by weight of the adhesive material, of an A-B-A block copolymer, in which the A block is derived from styrene and the B block is derived from butadiene or isoprene.(b) about 30% to about 70%, by weight of the adhesive material, of an aromatic modified hydrocarbon resin which associates with both the B block and A blocks of the A-B-A block copolymer, and(c) 0 to about 30%, by weight of the adhesive material, of a processing oil.The proportions of the components (a), (b), and (c) are selected such that the elastomeric, hot-melt adhesive material has a viscosity of less than about 200,000 centipoise at 325.degree. F. and an elastomeric retention value of at least 75%. The adhesive material is preferably pressure-sensitive so as to allow lamination of the solidified foam comprising the adhesive material with components of absorbent articles without the need for external bonding agents.Also disclosed is a method of making the elastomeric adhesive foam and of elasticizing structures and absorbent articles with the foam. The adhesive foam and structures incorporating same are particularly useful in disposable absorbent articles such as diapers, training pants, incontinent devices, and the like.
摘要翻译： 公开了一种弹性体热熔粘合泡沫。 粘合剂泡沫优选包含弹性体热熔粘合剂材料，其由（a）粘合剂材料的约15重量％至约60重量％的ABA嵌段共聚物形成，其中A嵌段衍生自苯乙烯和 B嵌段衍生自丁二烯或异戊二烯。 （b）占粘合剂材料重量的约30％至约70％的与ABA嵌段共聚物的B嵌段和A嵌段相关的芳族改性烃树脂，和（c）0至约30％， 的粘合剂材料，加工油。 选择组分（a），（b）和（c）的比例，使得弹性体热熔粘合剂材料在325°F下具有小于约200,000厘泊的粘度，并且弹性体保留值在 至少75％。 粘合剂材料优选是压敏的，以便允许包含粘合剂材料的固化泡沫与吸收制品的组分层压，而不需要外部粘合剂。 还公开了一种制造弹性体粘合剂泡沫和弹性结构和吸收制品与泡沫的方法。 粘合泡沫和结合其的结构在一次性吸收制品如尿布，训练裤，失禁装置等中是特别有用的。
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公开(公告)号：US5464643A
公开(公告)日：1995-11-07
申请号：US164583
申请日：1993-12-09
申请人： Richard W. Lodge
发明人： Richard W. Lodge
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 70% flour, preferably potato flour, at least 3% hydrolyzed starches and a relatively low level of water (20% to 40%). This dough is formed into a sheet from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 32% fat and having more and better flavor.
摘要翻译： 公开了一种制备具有轻质，酥脆，松脆质地的低脂肪形小吃产品的方法。 面团由50％至70％的面粉，优选土豆粉，至少3％水解淀粉和相对低水平的水（20％至40％）形成。 将该面团形成为切片零件的片材。 小吃片被油炸以提供具有20％至32％脂肪并且具有更多和更好的风味的小吃。
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公开(公告)号：US5342858A
公开(公告)日：1994-08-30
申请号：US85537
申请日：1993-06-30
IPC分类号： A61F13/494 , A61F5/44 , A61F13/15 , A61F13/49 , C08F240/00 , C08J9/12 , C08J9/30 , C09J5/08 , C09J7/00 , C09J7/02 , C09J153/02 , C09J157/00 , C09J157/02 , C08J9/00 , C08L9/00
CPC分类号： C08J9/30 , C09J153/02 , C09J5/08 , C08J2353/02 , Y10S428/913 , Y10T428/24025 , Y10T442/651
摘要： An elastomeric, hot-melt adhesive foam is disclosed. The adhesive foam preferably comprises an elastomeric, hot-melt adhesive material formed from:(a) about 15% to about 60%, by weight of the adhesive material, of an A-B-A block copolymer, in which the A block is derived from styrene and the B block is derived from butadiene or isoprene;(b) about 30% to about 70%, by weight of the adhesive material, of an aromatic modified hydrocarbon resin which associates with both the B block and A blocks of the A-B-A block copolymer; and(c) 0 to about 30%, by weight of the adhesive material, of a processing oil.The proportions of the components (a), (b), and (c) are selected such that the elastomeric, hot-melt adhesive material has a viscosity of less than about 200,000 centipoise at 325.degree. F. and an elastomeric retention value of at least 75%. The adhesive material is preferably pressure-sensitive so as to allow lamination of the solified foam comprising the adhesive material with components of absorbent articles without the need for external bonding agents.Also disclosed is a method of making the elastomeric adhesive foam and of elasticizing structures and absorbent articles with the foam. The adhesive foam and structures incorporating same are particularly useful in disposable absorbent articles such as diapers, training pants, incontinent devices, and the like.
摘要翻译： 公开了一种弹性体热熔粘合泡沫。 粘合剂泡沫优选地包括弹性体热熔粘合剂材料，其由以下组分形成：（a）粘合剂材料的约15重量％至约60重量％的ABA嵌段共聚物，其中A嵌段衍生自苯乙烯和 B嵌段衍生自丁二烯或异戊二烯; （b）粘合剂材料的约30％至约70％的与A-B-A嵌段共聚物的B嵌段和A嵌段相结合的芳族改性烃树脂; 和（c）0至约30重量％的粘合剂材料的加工油。 选择组分（a），（b）和（c）的比例，使得弹性体热熔粘合剂材料在325°F下具有小于约200,000厘泊的粘度，并且弹性体保留值在 至少75％。 粘合剂材料优选是压敏的，以便允许包含粘合剂材料的溶解泡沫与吸收制品的组分层压，而不需要外部粘合剂。 还公开了一种制造弹性体粘合剂泡沫和弹性结构和吸收制品与泡沫的方法。 粘合泡沫和结合其的结构在一次性吸收制品如尿布，训练裤，失禁装置等中是特别有用的。
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公开(公告)号：US5171600A
公开(公告)日：1992-12-15
申请号：US629876
申请日：1990-12-19
CPC分类号： A23L19/19 , A23L5/11 , A23L7/13 , Y10S426/808
摘要： A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.
摘要翻译： 公开了一种制备具有轻质，酥脆，松脆质地的低脂肪形小吃产品的方法。 面团由50％至80％的面粉，优选土豆粉和水（20％至50％）形成，并形成切片或挤出小吃片的片材。 零食块被约束在模具中，油炸至约5％至约15％的水分含量，然后通过用平均蒸汽速度至少为800磅/小时/分钟的过热蒸汽汽提除去多余的脂肪 .2。 通过该方法制备具有12％至25％脂肪并且具有油炸状质地和风味并且含水量小于6％的小吃。
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