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1.发明授权Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof 失效含有挥发性和/或不稳定组分的玻璃质基质，及其制备和使用方法
公开(公告)号：US5009900A
公开(公告)日：1991-04-23
申请号：US415867
申请日：1989-10-02
CPC分类号： A23G3/346 , A23L27/72 , A23L33/15 , A23P10/30 , A23G2200/06 , A23V2002/00
摘要： Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.
摘要翻译： 挥发性和/或不稳定组分，特别是调味组分被包封在挤出的玻璃质基质中，包括：（a）约40至约80重量％的水溶性化学改性淀粉，其葡萄糖当量不大于约2 ; （b）约10至约40重量％的葡萄糖当量为约5至约15的麦芽糖糊精; （c）约5至约20重量％的玉米糖浆固体或葡萄糖当量为约21至约42的聚右旋糖; 和（d）约5至约20重量％的单糖或二糖。 这些玻璃状基质可用于在煮熟和未煮过的食品中引入和/或保持和/或稳定挥发性和/或不稳定成分。
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2.发明授权Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof 失效含有挥发性和/或不稳定组分的双包封组合物，及其制备和使用方法
公开(公告)号：US5087461A
公开(公告)日：1992-02-11
申请号：US415866
申请日：1989-10-02
IPC分类号： A23L27/00
CPC分类号： A23L27/72
摘要： A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.The resultant glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.
摘要翻译： 包含在载体中的挥发性和/或不稳定组分的喷雾干燥的组合物进一步封装在挤出的玻璃质基质中，其包含：（a）约40至约80重量％的水溶性化学改性淀粉，其具有 葡萄糖当量不大于约2; （b）约10至约40重量％的葡萄糖当量为约5至约15的麦芽糖糊精; （c）约5至约20重量％的玉米糖浆固体或葡萄糖当量为约21至约42的聚右旋糖; 和（d）约5至约20重量％的单糖或二糖。 所得的玻璃质基质可用于在煮熟和未煮过的食品中引入和/或保持和/或稳定挥发性和/或不稳定组分。
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公开(公告)号：US4820534A
公开(公告)日：1989-04-11
申请号：US205532
申请日：1988-06-10
申请人： Fouad Z. Saleeb , John G. Pickup
发明人： Fouad Z. Saleeb , John G. Pickup
CPC分类号： A23L27/70
摘要： The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecular weight water-soluble polymeric carbohydrate in a ratio of from 10% to 30% low molecular weight carbohydrate or adipic, malic or citric acids or combinations thereof to at least 70% high molecular weight material. A volatile flavorant like orange oil or acetaldehyde is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is at or above the melting point of the minor ingredient and above the glass transition state of the substrate. The free-flowing powder is relatively non-hygroscopic and possesses a high fix.
摘要翻译： 本发明提供一种将挥发物固定在挤压玻璃基板中的方法。 由低分子量水溶性碳水化合物或食用酸组成的次要组分与由高分子量水溶性聚合碳水化合物组成的主要组分干混，比例为10％至30％的低分子量碳水化合物或 己二酸，苹果酸或柠檬酸或其组合至至少70％的高分子量材料。 将诸如橙色油或乙醛的挥发性香料与该底物混合物混合。 将干混合的混合物挤出，使得挤出机中的材料的温度等于或高于次要成分的熔点并高于基底的玻璃化转变状态。 自由流动的粉末相对不吸湿，具有很高的固定性。
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公开(公告)号：US4532145A
公开(公告)日：1985-07-30
申请号：US562666
申请日：1983-12-19
申请人： Fouad Z. Saleeb , John G. Pickup
发明人： Fouad Z. Saleeb , John G. Pickup
CPC分类号： A23L27/70
摘要： A method for producing a moisture-stable product is elucidated, said process includes: admixing a low molecular weight water-soluble material (e.g., monosaccharides or disaccharides) having a molecular weight of from 90 to 500 molecular weight and a melting point of from 80.degree. C. to 180.degree. C., with a high molecular weight water-soluble polymeric material (e.g., polysaccharides) having a molecular weight of from 1,000-6,000. in an aqueous solution, adding a volatile flavorant (e.g., acetaldehyde) to said solution, and spray drying said solution within a temperature range of from 100.degree. C. to 180.degree. C. as an inlet temperature of 50.degree. C. to 80.degree. C. as an outlet temperature range.
摘要翻译： 阐述了制备水分稳定产物的方法，所述方法包括：将分子量为90至500分子量和熔点为80的低分子量水溶性材料（例如单糖或二糖）混合 具有分子量为1,000-6,000的高分子量水溶性聚合物材料（例如多糖）。 在水溶液中，向所述溶液中加入挥发性香料（例如乙醛），并在100℃至180℃的温度范围内将所述溶液喷雾干燥，入口温度为50℃至80℃ C.作为出口温度范围。
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公开(公告)号：US4582716A
公开(公告)日：1986-04-15
申请号：US592049
申请日：1984-03-19
申请人： John G. Pickup , Fouad Z. Saleeb
发明人： John G. Pickup , Fouad Z. Saleeb
CPC分类号： A23L27/70
摘要： The present invention provides a methodology for fixing a volatile flavorant like acetaldehyde in a substrate composed of from 65 to 90% mannitol and from 10 to 35% of carbohydrate material composed of saccharides which are disaccharides or greater and combinations thereof. An aqueous solution is formed, said solution before composed of a mannitol component and a saccharide component and acetaldehyde is added thereto. The solution is spray-dried in a unit which has an inlet air temperature maintained at 105.degree. C. to 135.degree. C. and an outlet air temperature of from 60.degree. C. to 90.degree. C.
摘要翻译： 本发明提供一种用于将挥发性香料如乙醛固定在由65-90％甘露醇组成的底物和10至35％由二糖或更多糖的糖组成的碳水化合物材料及其组合的方法。 形成水溶液，在其前加入由甘露醇成分和糖成分组成的溶液和乙醛。 将溶液喷雾干燥，其入口空气温度保持在105℃至135℃，出口空气温度为60℃至90℃。
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