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    Flavor composition
    1.
    发明授权
    Flavor composition 失效
    风味成分

    公开(公告)号：US06413573B1

    公开(公告)日：2002-07-02

    申请号：US09604370

    申请日：2000-06-27

    申请人： Glenn Reichart ,  Kim W. Hyung ,  Nikhil Prasad

    发明人： Glenn Reichart ,  Kim W. Hyung ,  Nikhil Prasad

    IPC分类号： A23L1221

    CPC分类号： A23L27/26 ,  A23L27/72 ,  A23L27/80 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/6414 ,  A23V2250/5114

    摘要： A flavor composition in the form of a homogeneous emulsion including a flavor encapsulated in a glassy carbohydrate matrix composed of a composition comprising a blend of polydextrose and lactitol. When the matrix contains less than 3.5% water, it has a glass transition temperature above 40° C. so that it remains stable at room temperature storage conditions. Also, process for making this flavor composition.

    摘要翻译： 包含均匀乳液形式的风味组合物，其包含包含在由包含聚右旋糖和乳糖醇的共混物的组合物组成的玻璃质碳水化合物基质中的风味。 当基质含有少于3.5％的水时，其玻璃化转变温度高于40℃，使其在室温储存条件下保持稳定。 另外，制作这种风味组合物的方法。

    Compositions containing at least one polyol and inulin characterized by reduced tendencies of the at least one polyol to induce acute diarrhea
    2.
    发明授权
    Compositions containing at least one polyol and inulin characterized by reduced tendencies of the at least one polyol to induce acute diarrhea 有权
    包含至少一种多元醇和菊粉的组合物，其特征在于至少一种多元醇的倾向减少以诱发急性腹泻

    公开(公告)号：US07147883B1

    公开(公告)日：2006-12-12

    申请号：US10981335

    申请日：2004-11-03

    申请人： Barnard S. Silver

    发明人： Barnard S. Silver

    IPC分类号： A23L1/236 ,  A23G3/00

    CPC分类号： A23G3/346 ,  A23G1/56 ,  A23G2200/06 ,  A23L27/34 ,  A23L29/244 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2250/6402 ,  A23V2250/5062 ,  A23V2250/6414 ,  A23V2250/6416 ,  A23V2250/64 ,  A23V2250/642 ,  A23V2250/6422

    摘要： A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute diarrhea. The at least one polyol may be, for example: xylitol, sorbitol, maltitol, mannitol, isomalt, isomaltitol, lactitol, hydrogenated starch hydrolysates (HSH), glycerol, propylene glycol, erythritol, galactitol and combinations thereof. The composition also contains inulin in amounts sufficient to at least partially reduce, or eliminate, the tendency of the polyol to induce acute diarrhea. Foodstuffs, including drinks and beverages, contain said compositions.

    摘要翻译： 包含至少一种多元醇和一定量的菊粉相对于至少一种多元醇的组合物，其特征在于所述至少一种多元醇诱发急性腹泻的倾向降低。 所述至少一种多元醇可以是例如：木糖醇，山梨醇，麦芽糖醇，甘露糖醇，异麦芽酮糖醇，异麦芽糖醇，乳糖醇，氢化淀粉水解物（HSH），甘油，丙二醇，赤藓糖醇，半乳糖醇及其组合。 该组合物还含有足以至少部分降低或消除多元醇诱发急性腹泻倾向的量的菊粉。 食品，包括饮料和饮料，都含有所述组合物。

    Sugar-free chewy products and protein-based chewy products and methods for making the same
    5.
    发明申请
    Sugar-free chewy products and protein-based chewy products and methods for making the same 审中-公开
    无糖耐嚼产品和基于蛋白质的耐嚼产品和制作方法

    公开(公告)号：US20030026826A1

    公开(公告)日：2003-02-06

    申请号：US10024583

    申请日：2001-12-21

    发明人： Subraman Rao Cherukuri ,  Stuart L. Cantor

    IPC分类号： A61K009/68 ,  A61K035/78

    CPC分类号： A23G3/44 ,  A23G3/346 ,  A23G3/38 ,  A23G3/40 ,  A23G3/42 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23V2002/00 ,  A61K9/0056 ,  A23V2250/6416 ,  A23V2250/6414 ,  A23V2250/50364 ,  A23V2250/194 ,  A23V2250/192 ,  A23V2250/182 ,  A23V2250/642 ,  A23V2250/6408 ,  A23V2250/50362 ,  A23V2250/5062 ,  A23V2250/5108 ,  A23V2250/5074 ,  A23V2250/5432 ,  A23V2250/6406 ,  A23V2250/5424 ,  A23V2250/1842

    摘要： A sugar-free composition comprising a mixture of at least two polyols present in an amount from about 15 to 80% by weight, an emulsifier system present in an amount from about 1.0 to 30% by weight, an active agent in an amount from about 0.1 to 70% by weight and water in an amount from 0 to 15% by weight with optional components comprising colors, flavors and binders totalling 100%. Also, a method of preparing a sugar-free composition comprising the steps of mixing from about 15 to 80% by weight of at least two polyols with about 0 to 15% by weight water, heating the mixture to about 200-260null F. for about 5 to 10 minutes, cooling the mixture to about 175-240null F., adding to the mixture about 1.0 to 30% by weight an emulsifier system to form a further mixture, cooling the further mixture to about 100-110null F., and adding to the cooled further mixture about 0.1 to 70% by weight of an active ingredient to form the sugar-free composition. A protein-based composition comprising a mixture of at least one protein and one polyol in an amount of 20 to 99%, an emulsifier system in an amount of 0.0 to 30%, an active agent in an amount of 0.1 to 70%, and water in an amount of 0.0 to 10% are disclosed. Methods of making the protein-based compositions are also disclosed.

    摘要翻译： 一种无糖组合物，其包含至少两种以重量计约15至80％的量存在的多元醇的混合物，以约1.0至30重量％的量存在的乳化剂体系，其量为约 0.1至70重量％，水含量为0至15重量％，任选的组分包括颜料，香料和粘合剂，总计100％。 另外，制备无糖组合物的方法包括以下步骤：将约15至80重量％的至少两种多元醇与约0至15重量％的水混合，将混合物加热至约200-260°F 约5至10分钟，将混合物冷却至约175-240°F，向混合物中加入约1.0至30重量％的乳化剂体系以形成另外的混合物，将另外的混合物冷却至约100-110°F 并将冷却的进一步混合物加入约0.1-70重量％的活性成分以形成无糖组合物。 一种蛋白质组合物，其含有20-99％的至少一种蛋白质和一种多元醇的混合物，0.0-30％的乳化剂体系，0.1-70％的活性剂，以及 公开了0.0至10％的水。 还公开了制备蛋白质组合物的方法。