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公开(公告)号：US5413802A
公开(公告)日：1995-05-09
申请号：US148473
申请日：1993-11-08
IPC分类号： A23L1/31 , A23L1/05 , A23L1/052 , A23L1/0532 , A23L1/09 , A23L1/314 , A23L1/315 , A23L1/317 , A23L1/325 , A23L1/0522
CPC分类号： A23L17/70 , A23L13/422 , A23L13/52 , A23L13/65 , A23L13/67 , A23L29/206 , A23L29/256 , A23L29/35
摘要： A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40.degree. C.
摘要翻译： 一种肉制品，其包含肉相和水相，所述水相包含至少两种形成至少两种不同凝胶相的胶凝剂，每种胶凝剂的凝胶熔融温度至少为40℃。
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公开(公告)号：US5508056A
公开(公告)日：1996-04-16
申请号：US265286
申请日：1994-06-24
IPC分类号： A23B7/015 , A23D7/00 , A23D7/005 , A23L29/231 , A23L29/281
CPC分类号： A23D7/0056 , A23B7/015 , A23L29/231 , A23L29/284
摘要： A fat-continuous spread comprising:(A) from 0.1 to 10 wt % of gelatin;(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;and(C) from 10 to 60 wt % of fat.The balance of the above being traditional constituents of spreads.
摘要翻译： 脂肪连续铺展，包括：（A）0.1至10重量％的明胶; （B）0.1〜7重量％的不是淀粉的凝胶多糖; 和（C）10〜60重量％的脂肪。 以上的平衡是传播中的传统成分。
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公开(公告)号：US5306517A
公开(公告)日：1994-04-26
申请号：US904911
申请日：1992-06-26
申请人： Ian T. Norton , Jeffrey Underdown
发明人： Ian T. Norton , Jeffrey Underdown
CPC分类号： A23D7/05 , A23D7/015 , Y10S426/804
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.
摘要翻译： 本发明涉及制备包含连续脂肪相和分散凝胶水相的分散体的方法，其中含有至少1％明胶重量的水的水连续组合物从凝胶凝固温度以上冷却 的水连续组合物低于所述凝胶凝固温度并经受这样的剪切条件使得水连续组合物转化成小胶凝水性珠粒，然后在保持温度低于凝胶的同时形成脂肪连续分散体 熔点温度。 本发明的另一方面是包含小于23重量％的连续脂肪相和分散的凝胶水相，其含有浓度为其临界浓度的1至7倍的明胶和任选地一种或多种胶凝剂的组合 浓度低于其临界浓度的明胶。
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公开(公告)号：US5151290A
公开(公告)日：1992-09-29
申请号：US807023
申请日：1991-12-10
申请人： Ian T. Norton , Jeffrey Underdown
发明人： Ian T. Norton , Jeffrey Underdown
CPC分类号： A23D7/05 , A23D7/015 , Y10S426/804
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.
摘要翻译： 本发明涉及制备包含连续脂肪相和分散凝胶水相的分散体的方法，其中含有至少1％明胶重量的水的水连续组合物从凝胶凝固温度以上冷却 的水连续组合物低于所述凝胶凝固温度并经受这样的剪切条件使得水连续组合物转化成小胶凝水性珠粒，然后在保持温度低于凝胶的同时形成脂肪连续分散体 熔点温度。
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公开(公告)号：US5593716A
公开(公告)日：1997-01-14
申请号：US501820
申请日：1995-07-14
IPC分类号： A23L1/05 , A23L1/0522 , A23L1/0524 , A23L1/0526 , A23L1/053 , A23L1/0532 , A23L1/054 , A23L1/0562 , A23L1/09 , A23L1/221 , A23L1/24 , A23L1/39
CPC分类号： A23L23/00 , A23L29/20 , A23L29/212 , A23L29/231 , A23L29/238 , A23L29/25 , A23L29/256 , A23L29/27 , A23L29/272 , A23L29/284 , A23L29/35
摘要： A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes;(a) a dispersed phase of non-starch polysaccharide microgel; and(b) a continuous phase comprising a biopolymer solution.
摘要翻译： 具有高温，剪切和储存稳定性并且具有包含水相和油相的光滑质地的液体酱汁，汤或肉汁产品。 水相包括： （a）非淀粉多糖微凝胶的分散相; 和（b）包含生物聚合物溶液的连续相。
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6.发明授权Process of making a water continuous dispersion with more than 50% dispersed phase and products thereof 失效制备具有超过50％分散相的水分散体及其制品的方法
公开(公告)号：US5464645A
公开(公告)日：1995-11-07
申请号：US196611
申请日：1994-02-15
IPC分类号： A23D7/015 , A23L29/20 , A23L1/0522 , A23D7/02 , A23L1/0532 , A23L1/056
摘要： A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.
摘要翻译： 一种制备可食用塑料分散体及其产物的方法，其中所述分散体包含至少两种形成至少两个不同胶凝相的胶凝剂和0-20wt。 ％的脂肪。 该分散体包含在该过程条件下形成的剩余A-分散相和B-连续相，与在静态条件下形成的剩余A连续相和B分散相形成对比。
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公开(公告)号：US5508055A
公开(公告)日：1996-04-16
申请号：US456015
申请日：1995-05-31
申请人： Richard E. Rubow , Daniel J. Kochakji , Michele A. Buchanan , Charles R. Brown , Stephen C. Daniels , Malcolm G. Jones , Ian T. Norton
发明人： Richard E. Rubow , Daniel J. Kochakji , Michele A. Buchanan , Charles R. Brown , Stephen C. Daniels , Malcolm G. Jones , Ian T. Norton
IPC分类号： A23L27/60 , A23L29/231 , A23L29/256 , A23L29/269 , A23L1/24 , A23L1/05
CPC分类号： A23L27/60 , A23L29/231 , A23L29/256 , A23L29/27 , Y10S426/804
摘要： A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.
摘要翻译： 一种可倾倒的酸性敷料，其含有剪切凝胶颗粒形式的选定的非淀粉多糖，以将敷料中的颗粒材料悬浮。 敷料含有至少少量的可流变学可接受的黄原胶。
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公开(公告)号：US5002934A
公开(公告)日：1991-03-26
申请号：US123100
申请日：1987-11-20
申请人： Ian T. Norton , Charles R. Brown
发明人： Ian T. Norton , Charles R. Brown
IPC分类号： A23C9/13 , A23L13/50 , A23L23/00 , A23L29/20 , A23L29/256 , A61K8/00 , A61K8/40 , A61K8/41 , A61K8/73 , A61Q11/00 , A61Q19/00 , A61Q19/10
CPC分类号： A61Q19/00 , A23L29/256 , A61K8/042 , A61K8/73 , A61Q11/00 , A61Q19/10 , Y10S514/846 , Y10S514/847
摘要： The invention pertains to aqueous gels, gel-forming compositions and composites containing the same, comprising carrageenan and a cation of such a type and in such a concentration that the gel has a transition midpoint temperature below 45.degree. C. and a yield stress of at least 0.5 kN/m.sup.2 at 5.degree. C. The gels or gel-forming compositions can advantageously be used in food and toiletry products.
摘要翻译： 本发明涉及含水凝胶，凝胶形成组合物和含有其的复合材料，其包含角叉菜胶和这种类型的阳离子，其浓度使得凝胶的转变中点温度低于45℃，屈服应力在 在5℃下至少0.5kN / m 2。凝胶或凝胶形成组合物可有利地用于食品和化妆品中。
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公开(公告)号：US4956193A
公开(公告)日：1990-09-11
申请号：US215009
申请日：1988-07-05
申请人： Frederick W. Cain , Allan H. Clark , Patrick J. Dunphy , Malcolm G. Jones , Ian T. Norton , Simon B. Ross-Murphy
发明人： Frederick W. Cain , Allan H. Clark , Patrick J. Dunphy , Malcolm G. Jones , Ian T. Norton , Simon B. Ross-Murphy
CPC分类号： A23G3/346 , A23D7/015 , A23L29/20 , A23G2200/06 , Y10S426/804
摘要： The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and(II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that(i) at least one of the gelling agents is an aggregate-forming gelling agent,(ii) at least one of the gelling agents is a gelling agent other than starch,(iii) both gelling agents are gelling agents other than non-waxy intact starch, and(iv) gelling agent (a) is different from gelling agent (b).The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.
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公开(公告)号：US4943445A
公开(公告)日：1990-07-24
申请号：US123438
申请日：1987-11-20
申请人： Ian T. Norton , Charles R. T. Brown
发明人： Ian T. Norton , Charles R. T. Brown
CPC分类号： A23D7/015 , A23D7/003 , A23D7/0056 , A23L29/256 , Y10S426/804
摘要： The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50.degree. C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc.
摘要翻译： 本发明涉及一种可食用分散体及其制备方法，包括水相和脂肪相，所述水相是凝胶形成的，并且包含角叉菜胶和能够使水相具有的类型和浓度的阳离子 转变中点温度低于50℃。根据本发明的分散体可以有利地应用于油包油，蛋黄酱，沙拉酱等中。
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