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    Induced-viscosity nutritional emulsions
    1.
    发明申请
    Induced-viscosity nutritional emulsions 审中-公开
    诱导粘度营养乳液

    公开(公告)号：US20070141124A1

    公开(公告)日：2007-06-21

    申请号：US11642033

    申请日：2006-12-19

    申请人： Paul Johns ,  Chron-Si Lai

    发明人： Paul Johns ,  Chron-Si Lai

    IPC分类号： A61K47/00

    CPC分类号： A23G4/20 ,  A23L29/10 ,  A23L29/20 ,  A23L29/231 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L33/17 ,  A23L33/40 ,  A61K9/107

    摘要： Disclosed are induced viscosity nutritional emulsions comprising (A) protein having a protein-bound methionine sulfoxide content of 8% or less of the total protein-bound methionine, on a molar basis, (B) fat, and (C) an induced viscosity fiber system that provides the emulsion with a packaged viscosity of less than 300 cps and an induced viscosity following consumption of at least 300 cps, wherein the induced viscosity nutritional emulsion is an oil-in-water emulsion. It has been found that product stability is improved and shelf-life increased by selection of those protein sources having a low methionine sulfoxide content.

    摘要翻译： 公开了诱导粘度营养乳液，其包含（A）蛋白质结合的甲硫氨酸亚砜含量为总蛋白质结合的甲硫氨酸的8％或更低（基于摩尔）的蛋白质（B）脂肪，和（C）诱导粘度纤维 系统，其提供具有小于300cps的包装粘度和消耗至少300cps的诱导粘度的乳液，其中诱导粘度营养乳液是水包油乳液。 已经发现，通过选择具有低甲硫氨酸亚砜含量的那些蛋白质源，产物稳定性提高并且保质期增加。

    METHOD OF MAKING NUTRITIONAL EMULSIONS CONTAINING PROCESS- ENCAPSULATED OILS
    4.
    发明申请
    METHOD OF MAKING NUTRITIONAL EMULSIONS CONTAINING PROCESS- ENCAPSULATED OILS 失效
    制备含有加工油的营养乳液的方法

    公开(公告)号：US20130115355A1

    公开(公告)日：2013-05-09

    申请号：US13698536

    申请日：2011-05-17

    申请人： Chron-Si Lai ,  Joseph E. Walton ,  Charles R. Helmke ,  Kati E. Shearer

    发明人： Chron-Si Lai ,  Joseph E. Walton ,  Charles R. Helmke ,  Kati E. Shearer

    IPC分类号： A23D7/04

    CPC分类号： A23D7/04 ,  A23D7/003 ,  A23D7/0053 ,  A23D7/011 ,  A23L29/10 ,  A23L29/35 ,  A23L33/105 ,  A23L33/115 ,  A23L33/12 ,  A23L33/17 ,  A23L33/21 ,  A23L33/40 ,  A23P10/30 ,  A23V2002/00 ,  A23V2250/1882

    摘要： Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.

    摘要翻译： 公开了一种制备营养乳液的方法，其包括：（A）将熔点高于约25℃的乳化剂和具有疏水离析物的油（例如非包封的多不饱和脂肪酸）加热并共混在一起，其重量比为 至少约1:15; （B）将加热的共混物加入到包含麦芽糖糊精（DE约10或更低）的脂肪，蛋白质和碳水化合物混合物中，麦芽糖糊精与具有至少约1:2的疏水离析物的油的重量比 ; 和（C）均化，然后将组合物冷却至低于乳化剂的熔点，以形成包含约0.01重量％至约5重量％的工艺包封的多不饱和脂肪酸的营养乳液。 所得的营养乳液有效地掩盖通常与某些油相关的纸币，例如多不饱和脂肪酸，大豆油，β-羟基-β-甲基丁酸油。

    Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex
    6.
    发明申请
    Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex 审中-公开
    诱导粘度营养乳液包含碳水化合物 - 表面活性剂复合物

    公开(公告)号：US20090162522A1

    公开(公告)日：2009-06-25

    申请号：US11962201

    申请日：2007-12-21

    申请人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer

    发明人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer

    IPC分类号： A23L2/38 ,  A23L2/66

    CPC分类号： A23D7/0053 ,  A23L33/21 ,  A23L33/26 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/715 ,  A23V2200/332 ,  A23V2250/51 ,  A23V2250/502 ,  A23V2250/50 ,  A23V2200/222

    摘要： Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled.

    摘要翻译： 本发明公开了包含脂肪，蛋白质和碳水化合物的营养乳液，其包括：（A）诱导粘度纤维体系，和（B）位于乳液水相内的V-络合物，其包含与聚右旋糖络合的食品级表面活性剂， 平均聚合度为至少约10，其中营养乳液在20℃具有小于约100cps的第一粘度，在0℃至8℃的温度下的第二粘度，即 比所述第一粘度高至少约50cps，并且至少约300cps的诱导粘度。 乳液提供了对餐后饥饿的改善的控制，特别是对于低卡路里乳剂。 当冷冻时，乳液也提供厚实的奶油质地。

    Method of Making Chilled Nutritional Emulsions
    7.
    发明申请
    Method of Making Chilled Nutritional Emulsions 审中-公开
    制作冷冻营养乳液的方法

    公开(公告)号：US20090162494A1

    公开(公告)日：2009-06-25

    申请号：US11962179

    申请日：2007-12-21

    申请人： Chron-Si Lai

    发明人： Chron-Si Lai

    IPC分类号： A23L1/035 ,  A23J3/00 ,  A23L1/09

    CPC分类号： A23L33/26 ,  A23L29/10 ,  A23L33/40

    摘要： Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose. The nutritional emulsions develop a surprisingly thick and creamy texture when chilled prior to use.

    摘要翻译： 公开了一种制备营养乳液的方法，所述方法包括（a）通过将食品级表面活性剂与平均聚合度至少为约10的聚右旋糖组合而形成基本上不含脂肪的水性浆料; （b）将含水浆料与脂肪和蛋白质结合并均化，以形成具有包含按重量计约10％至100％的食品级表面活性剂和约10％至100％重量的聚右旋糖的营养乳液 ，其中所述营养乳液在20℃下测得的第一粘度小于约300cps，在约0℃至约8℃之间测量的第二粘度为至少50cps，高于 第一粘度。 所得到的营养乳液的进一步特征在于存在由食品级表面活性剂和聚右旋糖组合形成的V-络合物。 营养乳液在使用前冷冻时会产生令人惊讶的厚实和奶油质地。