Dehydrated particulate food product and preparation thereof
    3.
    发明授权
    Dehydrated particulate food product and preparation thereof 失效
    脱水颗粒状食品及其制备方法

    公开(公告)号:US5567465A

    公开(公告)日:1996-10-22

    申请号:US416876

    申请日:1995-07-06

    CPC分类号: A23L27/60

    摘要: A dehydrated particulate food product is made by preparing an aqueous mixture containing albumen and a food acid and combining and mixing the aqueous mixture with a fat in amounts sufficient to obtain an emulsion containing albumen and fat in a ratio of between 0.14:1 and 1.5:1 and having a pH below 5. The emulsion is homogenized and then dehydrated.

    摘要翻译: PCT No.PCT / CH94 / 00175 Sec。 371日期:1995年7月6日 102(e)日期1995年7月6日PCT 1994年9月6日PCT公布。 第WO95 / 07029号公报 日期1995年3月16日脱水颗粒状食品通过制备含有白蛋白和食用酸的含水混合物制成,并将含水混合物与脂肪混合并混合,其量足以获得含有蛋白和脂肪的乳液,其比例为0.14 :1和1.5:1并且pH低于5。将乳液均化然后脱水。

    Heat-stable oil and water emulsion and preparation thereof
    4.
    发明授权
    Heat-stable oil and water emulsion and preparation thereof 失效
    热稳定油水乳液及其制备方法

    公开(公告)号:US5314706A

    公开(公告)日:1994-05-24

    申请号:US985132

    申请日:1992-12-02

    CPC分类号: A23J7/00 A23D7/011 A23L27/60

    摘要: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

    摘要翻译: 在外源大豆溶血磷脂中含有外源性大豆溶血磷脂酰胆碱强化的蛋黄被用作油和水乳剂中的乳化剂,特别是在灭菌的乳液中。 可以通过用磷脂酶A2水解来自大豆的磷脂,通过蛋白水解酶使磷脂酶A2失活然后在80℃至90℃的温度下通过热处理来灭活蛋白水解酶而获得该试剂,然后 通过将所得到的溶血磷脂或含有其他获得的溶血磷脂酰胆碱的外源磷脂与蛋黄组合并均化,来强化蛋黄。

    Nutritional composition and a process for its production
    5.
    发明授权
    Nutritional composition and a process for its production 失效
    营养成分及其生产工艺

    公开(公告)号:US5192577A

    公开(公告)日:1993-03-09

    申请号:US763411

    申请日:1991-09-20

    申请人: Gerard Masson

    发明人: Gerard Masson

    摘要: A nutritional composition in the form of an oil-in-water emulsion containing an amino acid source and a glucide is stabilized by the presence of a combination of kappa-carrageenan and xanthan gum. The composition is prepared by mixing a colloidal solution containing an amino acid source and a glucide with an oil-in-water emulsion. The stabilizers may be incorporated into the composition by adding them to the colloidal solution prior to mixing the solution with the emulsion or by adding them after mixing the colloidal solution with the emulsion. The composition also may be sterilized.

    摘要翻译: 通过存在κ-角叉菜胶和黄原胶的组合来稳定含有氨基酸源和糖苷的水包油乳液形式的营养组合物。 通过将含有氨基酸源和糖的胶体溶液与水包油乳液混合来制备组合物。 可以在将溶液与乳液混合之前将稳定剂加入到胶体溶液中,或者在将胶体溶液与乳液混合后加入到组合物中。 组合物也可以灭菌。