摘要:
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.
摘要:
The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product. The food product has from about 0.25 to about 4 weight percent of dispersed microeticulated microcrystalline cellulose, from about 50 to about 99 weight percent of water, from about 1 to about 35 weight percent of carbohydrates, from about 0 to about 10 weight percent protein, and less than about 7 weight percent triglycerides.
摘要:
In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.
摘要:
A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
摘要:
A method, system and computer program product for progressive enhancement of content in a browser. The method includes receiving a document with content containing a plurality of elements and parsing the received content with at least one processor. The method also includes identifying a subset of the plurality of elements that are marked for enhancement and replacing each of the element in the identified subset with their respective enhancement to obtain the document with the enhanced elements.
摘要:
A storage manager provides data privacy, while preserving the benefits provided by existing hash based storage systems. Each file is assigned a unique identifying code. Hashes of the content-derived chunks of the file are calculated based on the content of the chunk and the code identifying the file. When a request to store a chunk of data is received, it is determined whether a chunk associated with the hash has already been stored. Because hashes are based on privacy-preserving codes as well as content, chunks of duplicate copies of a file need not be stored multiple times, and yet privacy is preserved for content at a file level. In other embodiments, hashes indicating whether a given file is public and/or indicating the identity of the requesting user are also sent with storage requests. These additional hashes enable more robust transmission and storage efficiency, while still preserving privacy.
摘要:
An original identifier of an application in a computer system is changed to a new identifier. An attempt is made, using the original identifier, to run the application. In response to the attempt, the application is then launched in a restricted user account on the computer system using the new identifier.
摘要:
Junction field effect transistors (JFETs) are shown to be a viable replacement for metal oxide semiconductor field effect transistors (MOSFETs) for gate lengths of less than about 40 nm, providing an alternative to the gate leakage problems presented by scaled down MOSFETs. Integrated circuit designs can have complementary JFET (CJFET) logic cells substituted for existing MOSFET-based logic cells to produce revised integrated circuit designs. Integrated circuits can include JFETS where the channel comprises a wide bandgap semiconductor material and the gate comprises a narrow bandgap semiconductor material. Mixtures of JFET and MOSFET transistors can be included on an integrated circuit design.
摘要:
A file sharing system includes authorization-based security to control access to shared files; and a synchronizer which uses the authorization-based security to monitor the shared files for changes and propagating the changes according to sharing relationships. A method for file sharing includes using authorization-based security to control access to a shared file; and monitoring the shared file for changes using a synchronizer which incorporates the authorization-based security to access the shared file.