公开(公告)号：US20160029654A1

公开(公告)日：2016-02-04

申请号：US14777463

申请日：2014-03-07

Applicant: PEPSICO, INC.

Inventor： Stefan K. BAIER ,  Michael W. BOEHM ,  Jason R. STOKES

IPC: A23D9/013 ,  A23L1/00 ,  A23L1/035

CPC classification number: A23D9/013 ,  A23J7/00 ,  A23L19/00 ,  A23L19/18 ,  A23L29/10 ,  A23L33/10 ,  A23L33/20 ,  A23P20/11 ,  A23P20/17 ,  A23P20/18 ,  A23V2002/00

Abstract: Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.

Abstract translation: 包含固体可食成分的食品，其中所述固体可食成分的油含量小于或等于约15克/盎司; 和局部施用于固体食物成分的脂肪乳化剂组分，其中所述脂肪乳化剂组分包含食用脂肪组分; 和具有小于或等于约9的亲水 - 亲油平衡值（HLB）值或具有在约20至约90范围内的丙酮不溶物（AI）百分数和磷脂酰胆碱（PC）百分比）的卵磷脂组分的乳化剂组分 为约20至约90，其中乳化剂组分或卵磷脂组分分散或溶解在食用脂肪组分中。 通过将乳化剂组分或卵磷脂组分分散或溶解在食用脂肪组分中以获得脂肪乳化剂组分来生产这种食品的方法; 并将脂肪乳化剂组分局部施用于固体食物组分。

公开(公告)号：US20190254304A1

公开(公告)日：2019-08-22

申请号：US16400824

申请日：2019-05-01

Applicant: PepsiCo, Inc.

Inventor： Stefan K. BAIER ,  Michael W. BOEHM ,  Jason R. STOKES

IPC: A23D9/013 ,  A23L33/20 ,  A23L33/10 ,  A23L19/18 ,  A23L19/00 ,  A23P20/18 ,  A23P20/17 ,  A23L29/10 ,  A23P20/10 ,  A23J7/00

Abstract: Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.