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1.发明授权Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display 失效减少的卡路里馅饼和其他低含水脂肪的食物具有较低的味道和改进的花瓣显示
公开(公告)号：US5085884A
公开(公告)日：1992-02-04
申请号：US514800
申请日：1990-04-26
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.
摘要翻译： 减少热量的马铃薯片和其它具有较少蜡质和改进的风味显示的低含水分脂肪的食物被灭绝。 这些益处通常通过应用于马铃薯片的表面或具有与降低的蜡状印痕相关的某些触变区域的其它食品，脂肪组合物来获得。 这些脂肪组合物包含不易消化的脂肪组分和任选的消化性甘油三酯脂肪或油。 不易消化的脂肪组分包含不易消化的油，并且优选低含量的具有包含不饱和（C12或更高）和/或短链（C2-C12）饱和脂肪酸基团和长链（C20）的组合的酯基的某些固体多元醇脂肪酸聚酯 或更高）饱和脂肪酸基团。 固体多元醇多酯结合液体油，从而控制或防止被动油损失，即使在相对较低的水平。
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公开(公告)号：US5314707A
公开(公告)日：1994-05-24
申请号：US705194
申请日：1991-05-24
CPC分类号： A23G3/343 , A23D9/013 , A23P20/11 , A23G2200/08 , Y10S426/804
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.
摘要翻译： 一种低热量脂肪组合物，其包含：（a）约50％至约100％的由液体和固体多元醇脂肪酸聚酯的组合组成的多元醇脂肪酸聚酯和0％至约50％的甘油三酯。 具有至多50％具有不超过14个碳原子的饱和脂肪酸基团的液体多元醇脂肪酸聚酯比现有的多元醇脂肪酸聚酯脂肪组合物提供更快的水分输送。 结果，本发明组合物中烹调的食品具有良好的质地，脆性，口感，颜色和味道，并减少了卡路里。
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3.发明授权Low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display 失效低水分含脂肪的食物如具有较低的味道和改进的香味显示的蛋黄酱
公开(公告)号：US5236733A
公开(公告)日：1993-08-17
申请号：US8236
申请日：1993-01-21
CPC分类号： A23D9/013 , A23L19/18 , A23L5/19 , A23P20/11 , Y10S426/804
摘要： Reduced calorie, low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display are disclosed. 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 certain solid polyol fatty acid polyesters having ester groups consisting essentially of long chain (C.sub.14 or higher) saturated fatty acid radicals that bind such liquid oils and thus control or prevent passive oil loss.
摘要翻译： 公开了低热量，低含水分脂肪的食物，例如具有较少蜡质的马铃薯片和改进的风味显示。 这些益处通常通过应用于马铃薯片的表面或具有与降低的蜡状印痕相关的某些触变区域的其它食品，脂肪组合物来获得。 这些脂肪组合物包含不易消化的脂肪组分和任选的消化性甘油三酯脂肪或油。 不易消化的脂肪组分包含不易消化的油和某些固体多元醇脂肪酸聚酯，其具有基本上由长链（C14或更高）饱和脂肪酸基团组成的酯基，其结合这种液体油，从而控制或防止被动油损失。
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4.发明授权Control of browning reactions in baked goods by addition of soda and an emulsifier 失效通过加入苏打和乳化剂控制烘焙食品中的褐变反应
公开(公告)号：US4650686A
公开(公告)日：1987-03-17
申请号：US722926
申请日：1985-04-12
申请人： Jerry D. Young , Paul Seiden
发明人： Jerry D. Young , Paul Seiden
摘要： A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.
摘要翻译： 描述了一种减少含有还原糖的烤制品中过度褐变的方法。 该方法包括向焙烤的面团中加入约0.15％至约0.65％的小苏打和约0.10％至约0.65％的多元羧酸及其衍生物的脂肪酸单甘油酯。 这种成分的组合使褐变最小化，同时避免通常与添加发酵剂相关的异味以控制褐变。 本发明对于双重纹理饼干特别有用，其中耐嚼区域由含有还原糖或耐结晶糖的面团制成，并且其中脆性区域由含有蔗糖或容易结晶的糖的面团制成。 在减少含糖的内部面团中，褐变最小化，使得如果内部面团显示在曲奇饼表面上，则不会产生不吸引人的外观。
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