摘要:
Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.
摘要:
Reduced calorie fat compositions which contain combinations of substantially nonabsorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.
摘要:
A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.
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:
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:
Nondigestible fats having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat contain a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. Edible fat-containing products containing these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.
摘要:
The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
摘要:
An end fitting for an insulator includes a main cast body for securement to an external structure and a non-machined annular flange rigidly attached at an end of the main cast body and defining a hole for receiving an end of a fiberglass rod to secure the annular flange to the fiberglass rod in assembling the insulator. At least a portion of the annular flange is formed of a preformed annular member defining at least an interior diameter of the annular flange. The use of the preformed annular member eliminates the need for two costly secondary machining operations to prepare the annular flange for receiving and crimping on the fiberglass rod of the insulator.
摘要:
A composition for an insulating collar of a metal oxide varistor, with the composition being applied as a slurry to a green varistor in an unfired state along its periphery for enhancing the varistor's energy handling capability in a fired state, the composition having, in various combinations, a plurality of oxide compounds, including manganese dioxide, cobaltic-cobaltous oxide, nickel oxide, tin dioxide, chromic oxide, bismuth oxide, antimony trioxide, and zinc oxide. Moreover, a method of applying the slurry onto the unfired varistor and firing the coated green varistor in a single step.
摘要:
A line protection system described herein provides reliable electro-mechanical connections between system components, reduces mechanical stresses on a disconnector, assures more effective disconnection of a failed arrestor, and is lower in cost than existing systems. The line protection system includes a surge arrestor, a disconnector coupled to the surge arrestor, and a line lead coupled to the disconnector. The line lead generally is a high strength cable and/or the line protection system generally does not include a shunt bypass assembly. Upon exposure to a high voltage condition, the disconnector actuates and separates the line lead from the system.