-
公开(公告)号：US4753805A
公开(公告)日：1988-06-28
申请号：US835131
申请日：1986-02-28
CPC分类号： A23G4/06 , A23G4/064 , A23G4/126 , A23G4/20 , Y10S426/804
摘要： A tableted chewing gum composition having a moisture content of about 2 to about 8% by weight comprising a blended mixture of chewing gum granules comprising gum base, a grinding aid, a sweetening agent and a modified maltodextrin compression aid, wherein said grinding aid is selected from the group consisting of alkali metal and alkaline earth metal phosphates, maltodextrins and mixtures thereof.
摘要翻译： 包含水分含量为约2至约8重量％的压片口香糖组合物，其包含口香糖颗粒的混合混合物，其包含胶基，研磨助剂，甜味剂和改进的麦芽糖糊精压缩助剂，其中所述研磨助剂被选择 由碱金属和碱土金属磷酸盐组成的组，麦芽糖糊精及其混合物组成。
-
2.发明授权
公开(公告)号：US5804247A
公开(公告)日：1998-09-08
申请号：US770859
申请日：1996-12-20
申请人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
发明人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
IPC分类号： A23G3/34 , A23G3/00 , A23G3/10 , A23G3/20 , A23G3/36 , A23G3/44 , A23G3/48 , A23G3/52 , C08B37/00
摘要： The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.
摘要翻译： 本发明是通过充分水合而形成质量而不需要烹调以除去水分的方式制造糖果块的新方法。 本发明还包括通过将包含加氢结合组分和剪切形式产物的糖食成分的混合物积极水合制备的产品。
-
3.发明授权Confectioneries containing stabilized highly odorous flavor component delivery systems 失效糖果包含稳定的高度气味的风味成分输送系统
公开(公告)号：US5633027A
公开(公告)日：1997-05-27
申请号：US475963
申请日：1995-06-07
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23L27/70 , A23G2200/00 , A23G2200/06 , A23G2220/02
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products.
摘要翻译： 公开了用于高挥发性风味油的固体输送系统，其包括高挥发性风味油或风味成分和中链甘油三酯的稳定的，基本上不挥发的混合物。 稳定化的混合物可以被吸收或吸附到非脂肪固体基质上并且并入基于糖的基质中并进行闪蒸处理。 输送系统可以添加到口香糖和糖果产品中。
-
4.发明授权Comestibles containing stabilized highly odorous flavor component delivery systems 失效包含稳定的高度气味的香料组分输送系统的食物
公开(公告)号：US5556652A
公开(公告)日：1996-09-17
申请号：US286286
申请日：1994-08-05
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23L27/70 , A23G2200/00 , A23G2200/06 , A23G2220/02
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.
摘要翻译： 公开了用于高挥发性风味油的固体输送系统，其包括高挥发性风味油或风味成分和中链甘油三酯的稳定的，基本上不挥发的混合物。 稳定化的混合物可以被吸收或吸附到非脂肪固体基质上并且并入基于糖的基质中并进行闪蒸处理。 递送系统可以添加到口香糖和糖果产品以及其它药物和食物制剂中。
-
5.发明授权Method of subjecting a protein-containing material to flash flow processing and product thereof 失效使含蛋白质的材料进行闪蒸处理的方法及其制品
公开(公告)号：US5503862A
公开(公告)日：1996-04-02
申请号：US452303
申请日：1995-05-26
IPC分类号： A21D10/02 , A23G3/00 , A23G3/10 , A23G3/34 , A23G3/36 , A23G9/32 , A23G9/44 , A23G9/52 , A23J3/22 , A23L1/00 , A23L1/03 , A23L1/0534 , A23L1/09 , A23L1/22 , A23L1/236 , A23L1/307 , A23L1/314 , A23L1/315 , A23L1/317 , A23L2/39 , A61K8/02 , A61K8/44 , A61K8/60 , A61K8/73 , A61K9/70 , A61K47/26 , A61Q5/12 , A61Q17/04 , A23C9/152 , A23J3/08 , A23J3/34
CPC分类号： A23G3/36 , A23G3/10 , A23G3/346 , A23J3/227 , A23L13/428 , A23L13/43 , A23L13/52 , A23L13/67 , A23L29/262 , A23L29/30 , A23L29/35 , A23L33/20 , A23P10/25 , A23P10/28 , A61K8/02 , A61K8/027 , A61K8/445 , A61K8/60 , A61K8/735 , A61K9/70 , A61Q17/04 , A61Q5/12 , A23G2200/06
摘要： The present invention is a process for flash flow processing a feedstock including a protein, a maltodextrin or a polydextrose and fructose and the product resulting therefrom.
摘要翻译： 本发明是一种用于闪蒸处理包括蛋白质，麦芽糖糊精或聚右旋糖和果糖的原料以及由此产生的产物的方法。
-
6.发明授权Encapsulated flavor with bioadhesive character in pressed mints and confections 失效在压制薄荷和甜食中具有生物粘附性的封装味道
公开(公告)号：US5284659A
公开(公告)日：1994-02-08
申请号：US502464
申请日：1990-03-30
IPC分类号： A23G3/00 , A23G3/20 , A23G3/34 , A23G3/36 , A23G3/50 , A23G3/54 , A23L27/00 , A61K8/00 , A61K8/23 , A61K8/24 , A61K8/25 , A61K8/33 , A61K8/34 , A61K8/35 , A61K8/36 , A61K8/365 , A61K8/368 , A61K8/37 , A61K8/43 , A61K8/44 , A61K8/46 , A61K8/49 , A61K8/64 , A61K8/65 , A61K8/73 , A61K8/86 , A61K8/97 , A61K9/00 , A61K9/20 , A61K9/22 , A61K9/26 , A61Q11/00 , A61K9/28
摘要： A confectionery compressed tablet designed to dissolve in the oral cavity and containing a flavor ingredient intimately bound with a bioadhesive is disclosed. The flavor and bioadhesive composition provide a unique mouthfeel so that as the confection dissolves in the oral cavity, a coating of flavor adheres to the moist areas of the oral cavity. There is also provided a confectionery compressed tablet characterized by a single product body with discrete phases contained therein which act to provide timed release of at least one flavor ingredient sequentially. A flavor and bioadhesive mixture can be prepared with a hydrophilic delivery system providing rapid initial delivery of the flavor and unique mouthfeel or as a part of a hydrophobic delivery system providing extended periods of flavor delivery and unique mouthfeel. There is also provided a process for preparing confectionery compressed tablets containing the unique flavor delivery system and mouthfeel.
摘要翻译： 公开了一种设计成溶解在口腔中并含有与生物粘附剂密切结合的风味成分的糖食压片。 风味和生物粘合剂组合物提供独特的口感，使得当糖果溶解在口腔中时，风味涂层粘附到口腔的湿润区域。 还提供了一种糖果压制片，其特征在于单一产品体，其中包含分散相，其用于依次提供至少一种风味成分的定时释放。 可以用亲水递送系统制备风味和生物粘附混合物，其提供风味和独特口感的快速初始输送，或作为提供长时间的风味递送和独特口感的疏水递送系统的一部分。 还提供了一种制备含有独特的香味递送系统和口感的糖果压片的方法。
-
公开(公告)号：US5082671A
公开(公告)日：1992-01-21
申请号：US630096
申请日：1990-12-19
CPC分类号： A23G4/10 , A23G4/00 , A23G4/064 , Y10S426/804
摘要： A low moisture sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein sucralose is released from the composition at a rate of 15 to 50 sucrose equivalents per minute within the initial 30 seconds of chewing, and at a rate of more than 6 sucrose equivalents per minute at about 5 minutes of chewing.
摘要翻译： 水分含量低于约2重量％的低水分三氯蔗糖甜味口香糖组合物，其中三氯蔗糖在咀嚼的最初30秒内以15至50蔗糖当量/分钟的速率从组合物中释放，并以 大约5分钟咀嚼时，每分钟超过6蔗糖当量。
-
8.发明授权Stabilized chlorodeoxysugar sweetening agents in powder form and methods for preparing same 失效粉末形式中稳定的氯仿氧化还原剂及其制备方法
公开(公告)号：US5080910A
公开(公告)日：1992-01-14
申请号：US523616
申请日：1990-05-15
CPC分类号： A23G4/20 , A23G3/346 , A23G4/08 , A23G4/10 , A23L27/37 , A23G2200/06 , A23V2002/00 , Y10S426/804
摘要： The present invention pertains to stabilized chlorodeoxysugar sweetening agent compositions in powder form which comprises a chlorodeoxysugar derivative and an effective amount of a stabilizing agent wherein the stabilizing agent is capable of forming a stabilizing mixture with the chlorodexoysugar derivative. The stabilized sweetening agent compositions may be used in a wide variety of ingestible products such as chewing gum compositions, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the stabilized sweetening agent compositions and the ingestible products in which they may be used.
-
公开(公告)号：US5030459A
公开(公告)日：1991-07-09
申请号：US432465
申请日：1989-11-07
申请人： Shirley A. Barcelon , Mamoun M. Hussein , Subraman R. Cherukuri , Gul Mansukhani , Steven M. Faust
发明人： Shirley A. Barcelon , Mamoun M. Hussein , Subraman R. Cherukuri , Gul Mansukhani , Steven M. Faust
CPC分类号： A23G4/06 , A23G4/08 , C11B9/022 , Y10S426/804
摘要： An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.
-
10.发明授权
公开(公告)号：US4832962A
公开(公告)日：1989-05-23
申请号：US123442
申请日：1987-11-20
摘要： The flavor of chewing gum and confectionery compositions is improved by incorporating into the composition a natural soy flavor enhancer selected from the group consisting of natural soy extract, soy sauce, soy powder, and mixtures thereof in amounts which reduce the bitter or harsh flavor notes perceived after substantial chewing, without imparting the salty taste associated with soy derivatives.
摘要翻译： 咀嚼口香糖和糖食组合物的味道通过将组合物中天然大豆提取物，酱油，大豆粉及其混合物中选出的天然大豆风味增强剂掺入到组合物中而得到改善，其量减少了感觉到的苦味或刺激味 在大量咀嚼之后，不会赋予与大豆衍生物相关的咸味。
-
-
-
-
-
-
-
-
-
搜索结果
92 条记录 (耗时 0.03 秒)