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    Method of preparing artificial adipose
    3.
    发明授权
    Method of preparing artificial adipose 失效
    人造脂肪的制备方法

    公开(公告)号：US5211976A

    公开(公告)日：1993-05-18

    申请号：US843804

    申请日：1992-02-28

    申请人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    发明人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    IPC分类号： A23D9/007 ,  A23K1/16 ,  A23L1/314

    CPC分类号： A23D9/007 ,  A23K20/147 ,  A23K20/163 ,  A23L13/424 ,  A23L13/43 ,  Y10S426/802

    摘要： Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does. The adipose can also be used for other purposes. The artificial adiposes contain a protein/saccharide system which can also be used to provide a host of other new and valuable products including skins and membranes, dewatering agents, coagulants, and stabilizers for lipid/aqueous carrier systems with high concentrations of lipids.

    摘要翻译： 在制备之前和之后具有相似特征的肉制品的香味，外观和味道的肉制品，但含有显着较少的胆固醇和/或饱和脂肪，并且在烹饪较长时间后通常保持其多汁和味道。 比传统肉制品好。 降低的胆固醇/饱和脂肪含量通过部分代替天然脂肪的人造脂肪来实现，所述人造脂肪基于以下乳液：（a）血浆，优选与制造产品的肉类相同的动物类型，和 b）无胆固醇或低胆固醇脂肪和油，它们也可能没有饱和或具有低饱和度。 可以使用各种试剂将血浆/脂质乳剂转化成其非常类似于天然脂肪的凝胶形式; 并且脂肪可以配制成使其变得无色，因为产品通过烹饪制备，如天然脂肪。 脂肪也可以用于其他目的。 人造脂肪含有蛋白质/糖系统，其还可用于提供大量其它新颖有价值的产品，包括皮肤和膜，脱水剂，凝结剂和具有高浓度脂质的脂质/水性载体体系的稳定剂。

    Artificial adipose
    4.
    发明授权
    Artificial adipose 失效
    人造脂肪

    公开(公告)号：US5219599A

    公开(公告)日：1993-06-15

    申请号：US843423

    申请日：1992-02-28

    申请人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    发明人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    IPC分类号： A23D9/007 ,  A23K1/16 ,  A23L1/314

    CPC分类号： A23D9/007 ,  A23K20/147 ,  A23K20/163 ,  A23L13/424 ,  A23L13/43 ,  Y10S426/802

    摘要： Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does. The adipose can also be used for other purposes. The artificial adiposes contain a protein/saccharide system which can also be used to provide a host of other new and valuable products including skins and membranes, dewatering agents, coagulants, and stabilizers for lipid/aqueous carrier systems with high concentrations of lipids.

    摘要翻译： 在制备之前和之后具有相似特征的肉制品的香味，外观和味道的肉制品，但含有显着较少的胆固醇和/或饱和脂肪，并且在烹饪较长时间后通常保持其多汁和味道。 比传统肉制品好。 降低的胆固醇/饱和脂肪含量通过部分代替天然脂肪的人造脂肪来实现，所述人造脂肪基于以下乳液：（a）血浆，优选与制造产品的肉类相同的动物类型，和 b）胆固醇无胆固醇或低胆固醇脂肪和油，其也可以没有饱和或具有低饱和度。 可以使用各种试剂将血浆/脂质乳剂转化成其非常类似于天然脂肪的凝胶形式; 并且脂肪可以配制成使其变得无色，因为产品通过烹饪制备，如天然脂肪。 脂肪也可以用于其他目的。 人造脂肪含有蛋白质/糖系统，其还可用于提供大量其它新颖有价值的产品，包括皮肤和膜，脱水剂，凝结剂和具有高浓度脂质的脂质/水性载体体系的稳定剂。

    Meat products containing artificial edible adipose and methods of making
    5.
    发明授权
    Meat products containing artificial edible adipose and methods of making 失效
    含有人造食用脂肪的肉制品及其制作方法

    公开(公告)号：US5213829A

    公开(公告)日：1993-05-25

    申请号：US843516

    申请日：1992-02-28

    申请人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    发明人： James P. Cox ,  R. W. Duffy Cox ,  Florence F. Cox

    IPC分类号： A23D9/007 ,  A23K1/16 ,  A23L1/314

    CPC分类号： A23D9/007 ,  A23K20/147 ,  A23K20/163 ,  A23L13/424 ,  A23L13/43 ,  Y10S426/802

    摘要： Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does. The adipose can also be used for other purposes. The artificial adiposes contain a protein/saccharide system which can also be used to provide a host of other new and valuable products including skins and membranes, dewatering agents, coagulants, and stabilizers for lipid/aqueous carrier systems with high concentrations of lipids.

    摘要翻译： 在制备之前和之后具有相似特征的肉制品的香味，外观和味道的肉制品，但含有显着较少的胆固醇和/或饱和脂肪，并且在烹饪较长时间后通常保持其多汁和味道。 比传统肉制品好。 降低的胆固醇/饱和脂肪含量通过部分代替天然脂肪的人造脂肪来实现，所述人造脂肪基于以下乳液：（a）血浆，优选与制造产品的肉类相同的动物类型，和 b）胆固醇无胆固醇或低胆固醇脂肪和油，其也可以没有饱和或具有低饱和度。 可以使用各种试剂将血浆/脂质乳剂转化成其非常类似于天然脂肪的凝胶形式; 并且脂肪可以配制成使其变得无色，因为产品通过烹饪制备，如天然脂肪。 脂肪也可以用于其他目的。 人造脂肪含有蛋白质/糖系统，其还可用于提供大量其它新颖有价值的产品，包括皮肤和膜，脱水剂，凝结剂和具有高浓度脂质的脂质/水性载体体系的稳定剂。

    Stabilization of biowastes
    6.
    发明授权
    Stabilization of biowastes 失效
    生物量的稳定

    公开(公告)号：US5352444A

    公开(公告)日：1994-10-04

    申请号：US886417

    申请日：1992-05-19

    申请人： James P. Cox ,  R. W. Duffy Cox

    发明人： James P. Cox ,  R. W. Duffy Cox

    IPC分类号： A61L11/00 ,  A61L9/00 ,  A61L9/01 ,  A62D3/00 ,  B09B3/00 ,  C02F3/34 ,  C05F3/00 ,  C05G5/00 ,  C09K17/32

    CPC分类号： B09B3/00 ,  A61L9/01 ,  Y02W10/37 ,  Y02W30/43

    摘要： Biowaste treatment agents for treating biowastes in a manner which: (a) keeps noxious and toxic substances from being released from the biowaste, and (b) neutralizes such substances released during the course of stabilizing the biowaste. The treatment agents include a surfactant in an amount of from 1.0 to 99 percent of the treatment agent, a metal component in an amount from 0.5 to 85 percent of the treatment agent, the metal component including a source of zinc, or copper, or a combination of copper with aluminum or iron, and an aldehyde in an amount from 0.1 to 80 percent of the treatment agent.

    摘要翻译： 用于以下方式处理生物肥料的Biowaste处理剂：（a）保持有毒和有毒物质从生物废料中释放，和（b）中和在稳定生物废料的过程中释放的这些物质。 处理剂包括处理剂的1.0-99％的表面活性剂，处理剂的0.5-85％的金属组分，包含锌源或铜的金属组分或 铜与铝或铁的组合，以及处理剂的0.1-80％的醛。

    Saccharide/protein gel
    7.
    发明授权
    Saccharide/protein gel 失效
    SACCHARIDE /蛋白凝胶

    公开(公告)号：US5100688A

    公开(公告)日：1992-03-31

    申请号：US484379

    申请日：1990-02-23

    申请人： James P. Cox ,  Florence F. Cox ,  R. W. Duffy Cox

    发明人： James P. Cox ,  Florence F. Cox ,  R. W. Duffy Cox

    IPC分类号： A23D9/007 ,  A23K1/16 ,  A23L1/314

    CPC分类号： A23D9/007 ,  A23K20/147 ,  A23K20/163 ,  A23L13/424 ,  A23L13/43 ,  Y10S426/802

    摘要： A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.

    摘要翻译： 可用于形成人造脂肪的无肉凝胶，其包含含有蛋白质组分的纤维蛋白原和白蛋白，例如蛋白质组分。 血液和糖类粘合剂，例如 藻酸，蛋白质组分和粘合剂被交联以提供基质形成共聚物网络。 人造脂肪有助于肉制品中降低的胆固醇/饱和脂肪含量，并可用于其他产品，包括皮肤和膜，脱水剂，凝结剂和脂质稳定剂。