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公开(公告)号：US20130202745A1
公开(公告)日：2013-08-08
申请号：US13835559
申请日：2013-03-15
申请人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号： A23L1/164
CPC分类号： A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译： 提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。
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公开(公告)号：US09326538B2
公开(公告)日：2016-05-03
申请号：US12755828
申请日：2010-04-07
申请人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号： A23L1/164 , A23C13/12 , A23C19/076 , A23C19/09
CPC分类号： A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
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公开(公告)号：US20110250327A1
公开(公告)日：2011-10-13
申请号：US12755828
申请日：2010-04-07
申请人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
CPC分类号： A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译： 提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。
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公开(公告)号：US20100136195A1
公开(公告)日：2010-06-03
申请号：US12325704
申请日：2008-12-01
CPC分类号： A23L7/126 , A23L29/25 , A23L29/273 , A23V2002/00 , A23V2250/5424 , A23V2250/5046 , A23V2250/5114 , A23V2250/5022 , A23V2200/332 , A23V2200/21
摘要： Non-sweet binder compositions, food products comprising such binder compositions, and methods of preparing food products comprising such binder compositions are provided.
摘要翻译： 提供非甜度粘合剂组合物，包含这种粘合剂组合物的食品，以及制备包含这种粘合剂组合物的食品的方法。
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