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公开(公告)号:US06403144B1
公开(公告)日:2002-06-11
申请号:US09557123
申请日:2000-04-25
申请人: Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人: Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号: A23L9007
CPC分类号: A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.
摘要翻译: 公开了改进的食物制备组合物。 组合物可以包括防粘剂,风味增强剂和消泡剂。 与使用更大量的常规食品制备组合物所获得的结果相比,在制备食物时,组合物可以以相对低的水平使用,但与之相比,提供改善的风味,质地和香气。
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公开(公告)号:US06544574B2
公开(公告)日:2003-04-08
申请号:US09960067
申请日:2001-09-21
申请人: Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人: Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号: A23D9007
CPC分类号: A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.
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