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13 条记录 (耗时 0.027 秒)

    Crystallization of lactitol, crystalline lactitol product and use thereof
    1.
    发明授权
    Crystallization of lactitol, crystalline lactitol product and use thereof 有权
    乳糖醇，结晶乳糖醇产物的结晶及其用途

    公开(公告)号：US06395893B1

    公开(公告)日：2002-05-28

    申请号：US09646411

    申请日：2000-11-09

    申请人： Heikki Heikkilä ,  Johanna Nygren ,  Marja-Leena Sarkki ,  Håkan Gros ,  Olli-Pekka Eroma ,  Julita Pearson ,  Tammy Pepper

    发明人： Heikki Heikkilä ,  Johanna Nygren ,  Marja-Leena Sarkki ,  Håkan Gros ,  Olli-Pekka Eroma ,  Julita Pearson ,  Tammy Pepper

    IPC分类号： C07H1504

    CPC分类号： C07H15/04

    摘要： The present invention relates to a novel process for the crystallization of lactitol, to a particulate crystalline lactitol product having novel properties, to the use thereof as in foodstuffs, pharmaceuticals and oral hygiene products, as well as to special lactitol sweeteners. The process comprises: contacting a liquid containing dissolved lactitol with gas suspended fine solid particles containing microcrystalline lactitol; causing substantial removal of the solvent component of said liquid and allowing the resulting lactitol material to form an essentially solid composition of matter comprising a multitude of microcrystals of lactitol; and causing said lactitol composition to be conditioned during a further step to provide a product consisting essentially throughtout its entire structure of a multitude of microcrystals of lactitol agglomerated together in a random manner. The invention provides a crystalline lactitol product consisting essentially throughout its entire structure of a multitude of microcrystals of lactitol agglomerated together in a random manner.

    摘要翻译： 本发明涉及一种新型的乳糖醇结晶方法，具有新颖性质的结晶性乳糖醇产品，其在食品，药物和口腔卫生产品中的用途以及特殊的乳糖醇甜味剂。 该方法包括：使含有溶解的乳糖醇的液体与含有微晶乳糖的气体悬浮的细固体颗粒接触; 导致所述液体的溶剂组分的显着去除并且使得到的乳糖醇材料形成基本上固体的组合物，其包含许多乳糖微晶; 并且在进一步的步骤中使所述乳糖醇组合物进行调理以提供基本上通过随机方式聚集在一起的大量乳糖微晶的整个结构的产物。 本发明提供一种结晶乳糖醇产品，其基本上在其整个结构中以随机方式聚集在一起的大量乳糖微晶。

    Process for hard panning of chewable cores and cores produced by the process
    6.
    发明授权
    Process for hard panning of chewable cores and cores produced by the process 失效
    通过该工艺生产的可咀嚼核心和核心的硬平移过程

    公开(公告)号：US06821535B2

    公开(公告)日：2004-11-23

    申请号：US09776075

    申请日：2001-02-02

    申请人： Juha Nurmi ,  Tammy Pepper ,  Juha Oravainen ,  Mike Bond ,  Ian Fairs

    发明人： Juha Nurmi ,  Tammy Pepper ,  Juha Oravainen ,  Mike Bond ,  Ian Fairs

    IPC分类号： A23P102

    CPC分类号： A23G4/10 ,  A23G3/2092 ,  A23G4/025 ,  A23G4/20

    摘要： The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed and efficiency of the panning process is increased by controlling the drying of the cores between sprayings by controlling parameters of the drying air in such a way as to intentionally leave a substantial residual moisture in the drying coating layer at the start of a subsequent spraying phase. The chewable products are preferably xylitol coated chewing gums.

    摘要翻译： 本发明涉及一种用于在盘或滚筒中硬切割可咀嚼核的方法，其中可结晶糖或多元醇的糖浆间歇地喷洒在芯的床上，并且核心在具有空气流的喷雾之间干燥。 通过控制干燥空气的参数来控制喷雾之间的干燥，从而在随后的喷雾开始时有意地在干燥涂层中留下大量的残留水分，来提高平移过程的速度和效率 相。 咀嚼产品优选为木糖醇包衣的口香糖。

    Bulk sweetener for frozen desserts
    8.
    发明授权
    Bulk sweetener for frozen desserts 失效
    用于冷冻甜点的散装甜味剂

    公开(公告)号：US5527554A

    公开(公告)日：1996-06-18

    申请号：US458934

    申请日：1995-06-02

    申请人： Philip M. Olinger ,  Tammy Pepper

    发明人： Philip M. Olinger ,  Tammy Pepper

    IPC分类号： A23G9/32 ,  A23G9/34 ,  A23G9/44 ,  A23G9/52 ,  A23G9/02

    CPC分类号： A23G9/32 ,  A23G9/34 ,  A23G9/52 ,  A23G2200/06 ,  Y10S426/804

    摘要： An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener. The formulation provides a taste and texture qualities that are at least as preferable as conventional products sweetened with sucrose and corn syrup solids and further provides hardness, melting and overrun properties that compare favorably with conventional products sweetened with sucrose and corn syrup solids.

    摘要翻译： 提供了不含蔗糖或玉米糖浆固体的改良的冷冻甜点，其使用乳糖醇和氢化淀粉水解物作为主体甜味剂。 天冬甜素，安赛蜜K或其他人造甜味剂可用作强甜味剂。 该制剂提供至少与用蔗糖和玉米糖浆固体增甜的常规产品一样优选的味道和质地特性，并进一步提供与用蔗糖和玉米糖浆固体增甜的常规产品相比的硬度，熔化和超量性能。