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公开(公告)号：US06761915B1
公开(公告)日：2004-07-13
申请号：US10403882
申请日：2003-03-31
IPC分类号： A23L202
CPC分类号： A23L2/02 , A23L2/52 , A23V2002/00 , A23V2250/1578
摘要： Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity which combines with a condition resulting after addition of a calcium source such as a calcium citrate source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of these heartburn episodes.
摘要翻译： 在具有橙汁不耐受或食物过敏的个体中可以减轻胃灼热发作。 橙汁产品具有低滴定酸度，其与添加钙源如柠檬酸钙源后产生的条件相结合。 容易出现橙汁引起的胃灼热发作的个体经历这些胃灼热发作的发生率降低。
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公开(公告)号：US06565898B2
公开(公告)日：2003-05-20
申请号：US09848523
申请日：2001-05-03
IPC分类号： A23L206
CPC分类号： A23L2/02 , A23L2/52 , A23V2002/00 , A23V2250/1578
摘要： Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity which combines with a condition resulting after addition of a calcium source such as a calcium citrate source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of these heartburn episodes.
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3.发明授权Method of making flavedo powder for enhancement of orange juice and products thereof 有权制备flavedo粉末以增强橙汁及其产品的方法公开(公告)号：US06787172B2
公开(公告)日：2004-09-07
申请号：US10056597
申请日：2002-01-24
IPC分类号： A23L1272
摘要： Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.
摘要翻译： 公开了改进的橙汁产品和制备产品的方法。 包括天然增强粉，起源于柑橘皮，如橙皮或橘皮。 用适合用于食品加工的有机溶剂洗涤皮肤，干燥并减小粒径，并以粉末形式加入到橙汁中以增强果汁，例如提高橙汁的颜色值 至少1个OJ指数单位或以上。 通过这种方法，将B级颜色的橙汁变成符合A级颜色标准的橙汁。 其他果汁增强也得以实现。
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公开(公告)号：US06682767B2
公开(公告)日：2004-01-27
申请号：US09848675
申请日：2001-05-03
申请人： Richard N. McArdle , Stephen A. Letourneau , Carla R. McGill , Cindy L. Hart , Albert D. Bolles
发明人： Richard N. McArdle , Stephen A. Letourneau , Carla R. McGill , Cindy L. Hart , Albert D. Bolles
IPC分类号： A23L204
CPC分类号： A23L2/02 , A23L2/52 , A23V2002/00 , A23V2250/1578
摘要： Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity and a low oil condition, which can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes.
摘要翻译： 在具有橙汁不耐受或食物过敏的个体中可以减轻胃灼热发作。 橙汁产品具有低滴定酸度和低油状态，可以加入钙源。 容易出现橙汁引起的胃灼热发作的个体经历胃灼热发作的发生率降低。
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公开(公告)号：US07531201B2
公开(公告)日：2009-05-12
申请号：US10330911
申请日：2002-12-27
IPC分类号： A23L2/02
摘要： Orange juice products and their method of production are varied in their naturally occurring combination of sinking solids and serum. Included is separating sinking solids from serum in order to prepare the orange juice products. Included are orange juice products which mimic not from concentrate (NFC) blends of freshly extracted and stored orange juices from different cultivars by adding separated sinking solids from one of the cultivars and reducing the amount of whole juice from that cultivar which is incorporated into the NFC blend.
摘要翻译： 橙汁产品及其生产方法在天然存在的固体和血清的组合中是不同的。 包括从血清中分离下沉固体以制备橙汁产品。 包括橙汁产品，它们不是从不同品种的新鲜提取和储存的橙汁的浓缩物（NFC）混合物中混合，通过从其中一个品种添加分离的沉没固体，并减少从该品种中掺入到NFC中的整个果汁的量 混合。
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6.发明授权Method of making a flavedo powder for enhancement of orange juice and product thereof 失效制备用于增强橙汁及其制品的flavedo粉末的方法公开(公告)号：US06365212B1
公开(公告)日：2002-04-02
申请号：US09541870
申请日：2000-04-03
IPC分类号： A23L1272
摘要： Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.
摘要翻译： 公开了改进的橙汁产品和制备产品的方法。 包括天然增强粉，起源于柑橘皮，如橙皮或橘皮。 将果皮干燥并减小粒径，并以粉末形式加入到橙汁中以增强果汁，例如提高橙汁的颜色值，通常至少为1JJ Index单位或更多。 通过这种方法，将B级颜色的橙汁变成符合A级颜色标准的橙汁。 其他果汁增强也得以实现。
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公开(公告)号：US07175866B2
公开(公告)日：2007-02-13
申请号：US10661711
申请日：2003-09-12
IPC分类号： A23L1/302
摘要： Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.
摘要翻译： 提供了添加有油溶性风味抗氧化剂的柑橘汁饮料。 除了α-生育酚以外的生育酚抗氧化剂被添加到柑橘汁饮料如橙汁中，以保持所储存的果汁的风味感官特性，而不会降低果汁的初始风味感官特性。
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公开(公告)号：US5804243A
公开(公告)日：1998-09-08
申请号：US723595
申请日：1996-10-01
申请人： Jimbay Loh , Shun Ku , Joaquin C. Lugay , Richard N. McArdle , Helena S. Soedjak
发明人： Jimbay Loh , Shun Ku , Joaquin C. Lugay , Richard N. McArdle , Helena S. Soedjak
摘要： A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.
摘要翻译： 制备含有20-30％热可逆凝胶的化学发酵的，自我维持的蛋糕甜甜圈面团。 面团形成甜甜圈形状，并在10分钟内在烘箱中烘烤。 凝胶由80-95％水，5-20％不溶性水结合纤维和0.2-2％热可逆水胶体胶凝剂组成。
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公开(公告)号：US08440248B2
公开(公告)日：2013-05-14
申请号：US12167678
申请日：2008-07-03
IPC分类号： A23L2/02
摘要： Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
摘要翻译： 配制柑橘汁饮料产品及其生产方法以降低饮料的糖含量，而饮料产品具有模仿整个柑橘汁的感官，口味，口感和质地特征。 橙汁饮料产品是特别优选的。 饮料产品的白利糖度相对较低，约为7至约8白利糖度。 还包括在饮料产品中的是甜味剂，其不会对饮料产品增加显着的热量负荷。 向饮料产品中添加一定量的下沉纸，以达到整个果汁的质地和其它感官特性。
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公开(公告)号：US20090047385A1
公开(公告)日：2009-02-19
申请号：US11839428
申请日：2007-08-15
申请人： James D. Hansa , Richard N. McArdle
发明人： James D. Hansa , Richard N. McArdle
摘要： An oat-derived sweetener and methods related thereto are provided. The use of an oat-derived sweetening ingredient allows for the masking of off flavors and sweetening without the use of sugar, sucralose and acesulfame potassium or other sweetening agents that are perceived as being unhealthy. The oat-derived sweetener can be utilized in a number of food products and beverages, including oatmeal.
摘要翻译： 提供了一种燕麦衍生的甜味剂及其相关方法。 使用燕麦衍生的甜味成分允许掩蔽掉口味和甜味，而不使用被认为是不健康的糖，三氯蔗糖和乙酰磺胺酸钾或其他甜味剂。 燕麦衍生的甜味剂可用于许多食品和饮料，包括燕麦片。
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