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公开(公告)号：US4711788A
公开(公告)日：1987-12-08
申请号：US651088
申请日：1984-09-17
CPC分类号： A21D13/0041 , A23L9/20
摘要： A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.
摘要翻译： 公开了一种填充霜，其具有通过将填料膏充气至约0.70至约0.82之间的比重而实现的快速“脱离”。 所得的填充霜使用具有特定确定的固体脂肪指数的脂肪或油质组合物。 公开了适用于本发明的特定含油组合物。
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公开(公告)号：US4826696A
公开(公告)日：1989-05-02
申请号：US031711
申请日：1987-03-27
申请人： Lonny L. Wilson , Kenneth W. Player
发明人： Lonny L. Wilson , Kenneth W. Player
CPC分类号： A21D13/0041 , A23D9/00 , A23L9/20
摘要： A sandwich cream filling composition of improved creaminess comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a high stability oil also of defined SFI profile and melt point, said composition being characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.
摘要翻译： 一种改进奶油的夹芯奶油填充组合物，其包含基本上由所定义的SFI分布和熔点的塑料脂肪组成的脂肪基质，以及也具有规定的SFI分布和熔点的高稳定性油，所述组合物的特征在于具有良好的起始点 在约50°F至约90°F的宽温度范围内，以及高于约98.5°F的不可察觉的固体含量。
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公开(公告)号：US4753812A
公开(公告)日：1988-06-28
申请号：US744362
申请日：1985-06-13
CPC分类号： A21D13/0041 , A23D9/00
摘要： There is disclosed a sandwich cream filling composition comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a hard butter also of defined SFI profile and melt point. The composition is characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.
摘要翻译： 公开了一种夹层奶油填充组合物，其包含基本上由所定义的SFI型面和熔点的塑料脂肪组成的脂肪基质和还具有规定的SFI分布和熔点的硬脂肪。 组合物的特征在于在约50°F至约90°F的宽温度范围内具有良好的起始点，并且在高于约98.5°F的温度下具有不可察觉的固体含量。
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公开(公告)号：US4643907A
公开(公告)日：1987-02-17
申请号：US701468
申请日：1985-02-14
申请人： Kenneth W. Player , Lonny L. Wilson
发明人： Kenneth W. Player , Lonny L. Wilson
IPC分类号： A21D13/00 , A23C19/093 , A23D5/00 , A23G3/00
CPC分类号： A23C19/093 , A21D13/00
摘要： There is disclosed non-sweet, savory, flavored baking chips (e.g., cheese baking chip), a process for making the same, and use of the chips in a variety of food items, such as cookies, cakes, and other baked products.
摘要翻译： 公开了非甜味，美味，风味的烘焙片（例如，奶酪烘焙芯片），其制造方法，以及在各种食品如饼干，蛋糕和其他烘焙产品中的使用。
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公开(公告)号：US4834991A
公开(公告)日：1989-05-30
申请号：US775803
申请日：1985-09-13
CPC分类号： A21D13/0041 , A23D9/00
摘要： A filler cream containing soybean oil is disclosed which has an improved "get away" property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and cooled simultaneously to obtain a specific gravity of between about 0.85 and about 1.20. The resulting filler cream is utilized as a filler for sandwich cookies or other baked goods.
摘要翻译： 公开了含有大豆油的填充霜，其具有改善的“脱落”性质，导致消费时快速爆发风味。 将填料奶油成分混合，充气并同时冷却，以获得约0.85至约1.20之间的比重。 所得填料膏被用作三明治饼干或其他烘焙食品的填料。
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公开(公告)号：US4762725A
公开(公告)日：1988-08-09
申请号：US880342
申请日：1986-06-25
申请人： Kenneth W. Player , Lonny L. Wilson
发明人： Kenneth W. Player , Lonny L. Wilson
CPC分类号： A23D9/013 , A23C19/093 , A23J3/00 , A23L33/115
摘要： A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110.degree. F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90.degree. F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about 0.1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125.degree.-150.degree. F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.
摘要翻译： 一种非水性，基于脂质的稳定的具有光滑，非颗粒状织构的涂层，其在室温下可铺展，但在高达约110°F的温度下施用于基材时能形成保留。 包括约10-70％的具有低于约90°F的Wiley熔点的氢化植物油。 约30-90％的颗粒易碎，非吸湿性填充剂; 约0至调味剂量的调味剂; 和约0.1至约8％的毛细管熔点在约125-150°F范围内的脂质稳定剂，所述植物油和稳定剂在冷却用于填充剂的脂质基质上限定，所述填充剂基本上 在脂质基质中是不可忽视的。
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公开(公告)号：US4524086A
公开(公告)日：1985-06-18
申请号：US566094
申请日：1983-12-27
申请人： Kenneth W. Player , Lonny L. Wilson
发明人： Kenneth W. Player , Lonny L. Wilson
CPC分类号： A23D9/013 , A23G1/305 , A23G2200/08
摘要： The present invention relates to novel, edible lauric hard butter compositions suitable for the preparation of confectionery coatings, and particularly to a novel emulsifier ester blend found to be beneficial in improving the performance of lauric hard butters in confectionery coatings, towards obtaining unexpectedly high gloss and gloss retention.
摘要翻译： 本发明涉及适用于制备糖果涂料的新型可食用的月桂酸硬脂酸酯组合物，特别涉及一种新颖的乳化剂酯共混物，其有利于改善糖果涂料中月桂酸硬酯的性能，从而获得出人意料的高光泽度和 保留光泽。
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公开(公告)号：US4748041A
公开(公告)日：1988-05-31
申请号：US836913
申请日：1986-03-06
IPC分类号： A23C19/093 , A23D9/013 , A23J3/00 , A23L27/60
CPC分类号： A23J3/00 , A23C19/093 , A23D9/013 , A23L27/66
摘要： An edible, lipid based squeezable, flavored savory shelf-stable composition designed to be shelf stored in a deformable plastic bottle, and to be squeezable at room temperature from a narrow opening of such bottle by the use of ordinary hand pressure, said composition having a paste consistency or stand-up similar to that of a cheese dip and containing lipid, emulsifier and bulking agent.
摘要翻译： 一种可食用的，基于脂质的可挤压的，调味的咸味保存稳定的组合物，其设计用于储存在可变形的塑料瓶中，并且可以通过使用普通的手压从该瓶的狭窄开口在室温下挤压，所述组合物具有 浆糊稠度或立场类似于奶酪浸渍并含有脂质，乳化剂和填充剂。
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