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公开(公告)号:US09332774B2
公开(公告)日:2016-05-10
申请号:US11769224
申请日:2007-06-27
IPC分类号: A23L1/30 , A23L1/164 , A21D2/16 , A21D2/26 , A23L1/00 , A23L1/0522 , A23L1/053 , A23L1/0532 , A23L2/52
CPC分类号: A23L1/1643 , A21D2/165 , A21D2/263 , A21D2/266 , A23L2/52 , A23L7/126 , A23L29/212 , A23L29/225 , A23L29/25 , A23L29/256 , A23L33/115 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/5488 , A23V2250/5028 , A23V2250/54252 , A23V2250/5118
摘要: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.
摘要翻译: 微胶囊化产品包含核心,包含蛋白质并且基本上不含碳水化合物的第一壳,以及包含碳水化合物并且基本上不含蛋白质的第二壳。 双壳结构提供了强大的壳体,使微胶囊适合用于食品。 核心可以是脂质,特别是具有营养益处的结构化脂质,使得营养益处可以传递给消费者。 本发明的微胶囊可用于制造食品,饮料产品和用于制造这种食品和饮料产品的混合物。
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公开(公告)号:US09326538B2
公开(公告)日:2016-05-03
申请号:US12755828
申请日:2010-04-07
申请人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号: A23L1/164 , A23C13/12 , A23C19/076 , A23C19/09
CPC分类号: A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
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公开(公告)号:US08361528B2
公开(公告)日:2013-01-29
申请号:US12021661
申请日:2008-01-29
CPC分类号: A23L1/1643 , A23L5/00 , A23L7/00 , A23L7/122 , A23L7/126 , A23L7/135 , A23L21/00 , A23L29/30 , A23P30/20
摘要: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
摘要翻译: 本发明的实施方案提供了具有高水平全谷物的片状物,例如燕麦粒,坚果和/或其它颗粒。 本发明的一个实施方案提供了一种具有低降解程度的片状物,使得片状麦芽糖醇的外观和质地,片状物的相对较大的厚度,这进一步有助于外观和松脆质地,和/或使用低度 的烹调至提供粘结的高粘度和由此产生的松脆质地的结合成分。
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公开(公告)号:US20090004333A1
公开(公告)日:2009-01-01
申请号:US11769224
申请日:2007-06-27
CPC分类号: A23L1/1643 , A21D2/165 , A21D2/263 , A21D2/266 , A23L2/52 , A23L7/126 , A23L29/212 , A23L29/225 , A23L29/25 , A23L29/256 , A23L33/115 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/5488 , A23V2250/5028 , A23V2250/54252 , A23V2250/5118
摘要: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.
摘要翻译: 微胶囊化产品包含核心,包含蛋白质并且基本上不含碳水化合物的第一壳,以及包含碳水化合物并且基本上不含蛋白质的第二壳。 双壳结构提供了强大的壳体,使微胶囊适合用于食品。 核心可以是脂质,特别是具有营养益处的结构化脂质,使得营养益处可以传递给消费者。 本发明的微胶囊可用于制造食品,饮料产品和用于制造这种食品和饮料产品的混合物。
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公开(公告)号:US20080181991A1
公开(公告)日:2008-07-31
申请号:US12021661
申请日:2008-01-29
CPC分类号: A23L1/1643 , A23L5/00 , A23L7/00 , A23L7/122 , A23L7/126 , A23L7/135 , A23L21/00 , A23L29/30 , A23P30/20
摘要: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
摘要翻译: 本发明的实施方案提供了具有高水平全谷物的片状物,例如燕麦粒,坚果和/或其它颗粒。 本发明的一个实施方案提供了一种具有低降解程度的片状物,使得片状麦芽糖醇的外观和质地,片状物的相对较大的厚度,这进一步有助于外观和松脆质地,和/或使用低度 的烹调至提供粘结的高粘度和由此产生的松脆质地的结合成分。
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公开(公告)号:US09320292B2
公开(公告)日:2016-04-26
申请号:US13835559
申请日:2013-03-15
发明人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号: A23L1/164 , A23C13/12 , A23C19/076 , A23C19/09
CPC分类号: A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译: 提供了一种耐嚼和中间水分条,其使用基于乳制品的粘合剂,通常不需要使用胶,湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面,棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法,其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。
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公开(公告)号:US20130202745A1
公开(公告)日:2013-08-08
申请号:US13835559
申请日:2013-03-15
申请人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号: A23L1/164
CPC分类号: A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译: 提供了一种耐嚼和中间水分条,其使用基于乳制品的粘合剂,通常不需要使用胶,湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面,棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法,其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。
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公开(公告)号:US20110250327A1
公开(公告)日:2011-10-13
申请号:US12755828
申请日:2010-04-07
申请人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
发明人: Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda J. Reilly , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
CPC分类号: A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译: 提供了一种耐嚼和中间水分条,其使用基于乳制品的粘合剂,通常不需要使用胶,湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面,棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法,其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。
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