摘要:
Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.
摘要:
The present invention relates to a modified polypeptide which has an enzymatic activity level of greater than about 70% of the parent polypeptide and an allergenic response level of less than about 33% of the parent polypeptide. Embodiments of the present invention relate to modified polypeptides with reduced allergenicity and high enzymatice activity comprising the formula: A-Bn wherein A is an enzyme, and mixtures thereof; B is a twin polymer moiety, having a total molecular weight of from about 0.5 kilodaltons (KD) to about 40 KD, having the formula conjugated to the enzyme; wherein R1 and R2 are essentially straight chain polymers, having a molecular weight ranging from about 0.25 KD to about 20 KD; wherein the ratio of the molecular weights of R1 and R2 is from about 1:10 to about 10:1; wherein X is a linking moiety which links the twin moeity to a single site on the enzyme; and n is the number of twin polymer moietis conjugated to the enzyme, and represents an integer from about 1 to about 15.
摘要:
Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.
摘要:
The invention is a process for post-hydrogenating sucrose polyesters with hydrogen gas in the presence of a catalytically effective amount of hydrogenation catalyst, at a temperature of from about 250.degree. F. (121.degree. C.) to about 450.degree. F. (232.degree. C.). Post-hydrogenation can be used to make sucrose polyesters that are different from those made by esterification. Preferably, the hydrogen pressure is at least about 20 psig. Increased hydrogen pressure overcomes steric hindrance of certain kinds of sucrose polyester molecules, allowing more complete hydrogenation of the fatty acids.
摘要:
Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.
摘要:
A guide bar has a main body section and a separate nose section releasably secured thereto. The main body section has a pair of opposed recesses in opposite faces thereof and an opening in said recesses to form a flange. The nose section includes a pair of opposed plates, at least one of the plates having a central portion deformed laterally toward the other plate. The plates are secured together in the region of lateral deformation with edge margins thereof spaced apart to provide a drive chain-receiving groove generally aligned with a similar groove in the peripheral edge of the main body section. The body and nose sections are secured together by a hub and expander member assembly which extends into substantially aligned apertures in the body section and nose section. Edge margins of the recesses on the body section and nose section are disposed at diverging angles progressing toward the nose end of the bar to aid in alignment and securing of the body and nose section.
摘要:
A selectively rotatable load clamp for lift trucks, having a pair of openable and closable clamp arms. The clamp arms are capable of shifting the position of a load relative to the lift truck by movement of the clamp arms in unison, by which the load may be moved relative to the lift truck between a position of equal extension, wherein the forward ends of the clamp arms extend a substantially equal distance forwardly of the lift truck, and a position of unequal extension wherein the forward end of one clamp arm extends a greater distance forwardly than the forward end of the other clamp arm. The fluid motor apparatus for accomplishing such shifting function is selectively actuatable only in certain predetermined rotation positions of the clamp, that is, those positions where the two clamp arms are disposed at substantially a 45.degree. angle relative to horizontal. A valve assembly responsive to the rotational position of the clamp permits the selective actuation of the shifting function in such position, while preventing the selective opening or closing of the clamp arms. Conversely, when the clamp arms are placed either one above the other or side-by-side, the selective opening or closing of the arms is permitted while the actuation of the shifting function is prevented.
摘要:
Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.
摘要:
The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.