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    Reheating tolerant icing composition
    1.
    发明授权
    Reheating tolerant icing composition 有权
    加热耐热组合物

    公开(公告)号：US06368645B2

    公开(公告)日：2002-04-09

    申请号：US09396960

    申请日：1999-09-16

    申请人： Victor T. Huang ,  Fern A. Panda ,  Gerald O. Rabe

    发明人： Victor T. Huang ,  Fern A. Panda ,  Gerald O. Rabe

    IPC分类号： H21P1300

    CPC分类号： A23G3/343 ,  A21D13/28 ,  A23G2200/06

    摘要： An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.

    摘要翻译： 改进的结冰包括至少约10重量％的水，至少约0.1重量％的胶凝剂和至少约5重量％的低溶解度糖，低溶解度糖在水中的溶解度小于约40 在20℃下的重量百分比可以形成改进的结冰组合物，其在小于约37.8℃的温度下具有约1000Pa的冷却剪切模量，在大于约73.9℃的温度下形成约5000Pa的熔融剪切模量 C.改进的结冰在冷冻后重新加热食品时，表现出改善的热稳定性。 结冰组合物可以应用于各种食品，包括蛋糕和华夫饼。 改进的华夫饼结构可以与改进的结冰组合以形成烤面包机产品。

    Chemical leavener system comprising acidulant precursors
    3.
    发明授权
    Chemical leavener system comprising acidulant precursors 失效
    包含酸化剂前体的化学发酵系统

    公开(公告)号：US06824807B2

    公开(公告)日：2004-11-30

    申请号：US09956323

    申请日：2001-09-19

    申请人： Victor T. Huang ,  Fern A. Panda

    发明人： Victor T. Huang ,  Fern A. Panda

    IPC分类号： A21D1000

    CPC分类号： A21D10/04 ,  A21D2/02 ,  A21D2/14 ,  A21D2/16

    摘要： Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.

    摘要翻译： 提供化学发酵系统用于含有用于水解酸化剂前体的酶的含面粉的食品中。 化学发酵系统包括酸化剂前体和碱性碳酸盐，其中当在含水解酶的食品中使用时，由化学发酵剂体系提供的大部分二氧化碳气体通过碱性碳酸盐与作为水解的酸的反应而产生 酸化剂前体的产物。 还提供了使用酸化剂前体和化学发酵剂体系的方法以及通过这些方法制备的产品。

    Cheese compositions and related methods
    4.
    发明授权
    Cheese compositions and related methods 有权
    奶酪成分及相关方法

    公开(公告)号：US07807207B2

    公开(公告)日：2010-10-05

    申请号：US10715734

    申请日：2003-11-17

    申请人： Victor T. Huang ,  Fern A. Panda ,  Erika B. Smith

    发明人： Victor T. Huang ,  Fern A. Panda ,  Erika B. Smith

    IPC分类号： A23C19/00

    CPC分类号： A23C19/082

    摘要： The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.

    摘要翻译： 本发明涉及干酪组合物和制备干酪组合物的方法，包括配制干酪组合物的方法。 本发明的奶酪组合物包括酪蛋白，非酪蛋白和非预胶化的改性淀粉。 制备根据本发明的干酪组合物的方法涉及制备包含酪蛋白，非酪蛋白和非预胶化的改性淀粉的干酪组合物。 配制本发明的干酪组合物的方法包括用一定量的非预胶化，改性淀粉和一定量的非酪蛋白来代替酪蛋白的量减少。

    AERATED CONFECTIONS CONTAINING NONHYDRATED STARCH AND METHODS OF PREPARATION
    6.
    发明申请
    AERATED CONFECTIONS CONTAINING NONHYDRATED STARCH AND METHODS OF PREPARATION 有权
    含有非淀粉淀粉的制备方法及其制备方法

    公开(公告)号：US20090081349A1

    公开(公告)日：2009-03-26

    申请号：US12212149

    申请日：2008-09-17

    申请人： SUSAN L. KAMPER ,  Fern A. Panda ,  Daniel R. Green

    发明人： SUSAN L. KAMPER ,  Fern A. Panda ,  Daniel R. Green

    IPC分类号： A23G3/52 ,  A23G3/42

    CPC分类号： A23G3/52 ,  A23G3/0221 ,  A23G3/362 ,  A23G3/42 ,  A23G3/44

    摘要： Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.

    摘要翻译： 披露的是减糖充气甜食。 甜食基本上包括包含结构化无定形糖的第一非均相连续相，包括多个气体单元的第二不连续相。 第一种非均相连续相包括均匀分布的多个晶体，还包括约1％-35％（按干重计）的非水合多糖填料成分，优选以分散颗粒的形式分散的淀粉通过连续相平均分布，其平均值 粒度分布优选小于150微米。 糖果食品特别适合用作减肥糖儿童RTE谷物的成分。