公开(公告)号：US5374438A

公开(公告)日：1994-12-20

申请号：US964314

申请日：1992-10-21

申请人： Ruth A. Yost

发明人： Ruth A. Yost

IPC分类号： A21D13/00 ,  A21D13/08 ,  A23G3/34 ,  A23P1/16

CPC分类号： A21D13/0041 ,  A23G3/346 ,  A23G2200/08 ,  Y10S426/804

摘要： Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic, propionic and butyric acids. These fats are low in calories and low in lauric, myristic, and palmitic saturated, and trans unsaturated acid residues. Biscuit sandwiches prepared with these fillings adhere well to the biscuits so that sandwich cookie and crackers containing the fillings are not as misaligned, smeared, or subject to splitting or decapping in production or after storage as conventional products.

摘要翻译： 特别适用于夹心饼干的快速调整奶油馅料含有短C2至C4酸残基和长期饱和C16至C22脂肪酸残基的脂肪。 一个优选的实施方案包含含有丁酸残基的脂肪和源自含有至少约75％硬脂酸的完全氢化油的脂肪酸残基，例如氢化大豆油或氢化芥子油。 另一个优选的实施方案包含具有相同的饱和长残基补体的脂肪，但短残基来自乙酸，丙酸和丁酸。 这些脂肪的热量低，月桂酸，肉豆蔻酸和棕榈酸饱和和反式不饱和酸残基低。 用这些馅料制成的饼干三明治很好地粘贴在饼干上，以便含有馅料的三明治饼干和饼干在生产中或作为常规产品储存后不会发生分裂或脱落。

公开(公告)号：US5268192A

公开(公告)日：1993-12-07

申请号：US60288

申请日：1993-05-11

申请人： Denise Zook ,  Ruth A. Yost ,  Edward L. Wheeler ,  Michael S. Otterburn ,  John W. Finley

发明人： Denise Zook ,  Ruth A. Yost ,  Edward L. Wheeler ,  Michael S. Otterburn ,  John W. Finley

IPC分类号： A21D2/16 ,  A23D7/00 ,  A23D7/015 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G3/34 ,  A23G9/32 ,  A23L1/30 ,  A23L1/36 ,  C07C69/30 ,  C11C3/04 ,  C11C3/10 ,  A23L1/38

CPC分类号： A23G1/36 ,  A21D2/165 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015 ,  A23D9/00 ,  A23G3/343 ,  A23G3/346 ,  A23G9/327 ,  A23L25/20 ,  A23L33/12 ,  C07C69/30 ,  C11C3/04 ,  C11C3/10 ,  A23G2200/08

摘要： The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.

摘要翻译： 本发明涉及至少有一部分天然脂肪被低热量脂肪状物质代替的坚果产品。 这是通过将坚果部分脱脂，然后与其接触或将其与不消化或部分消化的甘油三酯材料组合（即混合）来实现的，所述甘油三酯材料包括含有一个长链脂肪酸残基和两个短链脂肪酸残基的甘油三酯。 所得螺母产品具有全脂肪坚果制品的感官特征，但热量低得多。

公开(公告)号：US5240726A

公开(公告)日：1993-08-31

申请号：US893859

申请日：1992-06-05

申请人： Denise Zook ,  Ruth A. Yost ,  Edward L. Wheeler ,  Michael S. Otterburn ,  John W. Finley

发明人： Denise Zook ,  Ruth A. Yost ,  Edward L. Wheeler ,  Michael S. Otterburn ,  John W. Finley

IPC分类号： A21D2/16 ,  A23D7/00 ,  A23D7/015 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G3/34 ,  A23G9/32 ,  A23L1/30 ,  A23L1/36 ,  A23L1/38 ,  C07C69/30 ,  C11C3/04 ,  C11C3/10

CPC分类号： A21D2/165 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015 ,  A23D9/00 ,  A23G1/36 ,  A23G3/343 ,  A23G3/346 ,  A23G9/327 ,  A23L25/20 ,  A23L33/12 ,  C07C69/30 ,  C11C3/04 ,  C11C3/10 ,  A23G2200/08

摘要： The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.

摘要翻译： 本发明涉及至少一部分天然脂肪被低热量脂肪状材料代替的坚果和坚果产品。 这是通过将坚果部分脱脂，然后与其接触或将其与不消化或部分消化的甘油三酯材料组合（即混合）来实现的，所述甘油三酯材料包括含有一个长链脂肪酸残基和两个短链脂肪酸残基的甘油三酯。 所得坚果和坚果产品具有全脂肪坚果和坚果制品的感官特征，但热量低得多。