公开(公告)号：US20040197456A1

公开(公告)日：2004-10-07

申请号：US10485879

申请日：2004-02-02

发明人： John L Holahan

IPC分类号： A23L001/05

CPC分类号： A23L29/27 ,  A23L29/212 ,  A23L29/238 ,  A23L29/25 ,  A23L29/256 ,  A23L29/262

摘要： A process for thickening liquid food and/or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.

摘要翻译： 一种用于增稠吞咽问题的人的液体食物和/或药物的方法，其涉及稀释浓缩增稠剂糊剂的浓缩剂，其增稠至其通常有用和成本有效的水平的几倍。 该方法对于吞咽问题人群（包括患有吞咽困难者）进行放射学评估的方案是有益的。

公开(公告)号：US20040033302A1

公开(公告)日：2004-02-19

申请号：US10638916

申请日：2003-08-11

发明人： Himanshu Shah ,  Ai Tsing Tan

IPC分类号： A23L001/05

CPC分类号： A23D9/05 ,  A23D9/007 ,  A23L9/22 ,  A23L29/219

摘要： This patent pertains to the use of a noninhibited, stabilized starch in edible products, including powdered shortenings and non-dairy creamers, containing alkenyl succinated starches. The addition of such starches improves the overall flavor of such products, reducing or even eliminating the bitter notes commonly associated with the presence of alkenyl succinated starches in such products.

摘要翻译： 该专利涉及在含有烯基琥珀酸淀粉的可食用产品中使用非限制性稳定的淀粉，包括粉末状起酥油和非乳制奶精。 这种淀粉的添加改善了这些产品的总体风味，减少甚至消除了通常与这种产品中烯基琥珀酸淀粉的存在相关的苦味。

公开(公告)号：US20030211216A1

公开(公告)日：2003-11-13

申请号：US10457961

申请日：2003-06-10

申请人： Indiana Soybean Board, Inc.

发明人： Ryan D. Howard ,  Faye Mulvaney ,  Ganesan Narsimham

IPC分类号： A23L001/05

CPC分类号： A23J3/16 ,  A23L29/256 ,  A23L33/105 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/128 ,  A23V2250/5036 ,  A23V2250/5488 ,  A23V2250/606 ,  A23V2250/2116 ,  A23V2250/708 ,  A23V2250/1578

摘要： Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system comprise water, sweetener, carrageenan, and various proteins such as soy protein isolate, soy protein concentrate, whey, and sodium caseinate.

公开(公告)号：US20030186417A1

公开(公告)日：2003-10-02

申请号：US10372947

申请日：2003-02-26

申请人： DANISCO A/S

发明人： Janne Brunstedt ,  Tove Martel Ida Else Christensen

IPC分类号： A23L001/05 ,  A23B007/10 ,  C07H021/04 ,  C12P019/00 ,  C12P019/04 ,  C12N009/16

CPC分类号： C12N9/18 ,  A23C9/1542 ,  A23L29/231 ,  C07K14/00 ,  C12Y301/01011

摘要： An amino acid sequence is described that affects PME activity. The amino acid has the formula (1): A1-A2-A3-A4-A5-A6-A7-A8-A9-A10-A11-A12-A13-A14-A15-A16-A17-A18-A19-A20-A21-A22nullnull(I)

摘要翻译： 描述了影响PME活性的氨基酸序列。 氨基酸具有式（1）：A1-A2-A3-A4-A5-A6-A7-A8-A9-A10-A11-A12-A13-A14-A15-A16-A17-A18-A19-A20- A21-A22（I）

公开(公告)号：US20030108649A1

公开(公告)日：2003-06-12

申请号：US10299632

申请日：2002-11-19

发明人： Roger Jeffcoat ,  Douglas J. Hanchett ,  Akash Tayal ,  Angelica Merk

IPC分类号： A23L001/05

CPC分类号： C08B31/12 ,  A23L29/212 ,  A23L29/219 ,  C08B30/00 ,  C08B31/003 ,  C08B35/00

摘要： The present invention relates to a low amylose tapioca starch. Such starch has excellent solution stability, including freeze-thaw stability, and a chain length distribution similar to that of regular tapioca starch. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications, either with or without chemical modification.

摘要翻译： 本发明涉及低直链淀粉木薯淀粉。 这种淀粉具有优异的溶液稳定性，包括冻融稳定性，以及类似于常规木薯淀粉的链长分布。 淀粉可用于各种食品，药物和工业应用，无论是否进行化学改性。

公开(公告)号：US20020168460A1

公开(公告)日：2002-11-14

申请号：US10142521

申请日：2002-05-08

发明人： Roy Soumya ,  Ryan Ann L

IPC分类号： A23L001/05

CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/42 ,  A23L21/10 ,  A23L21/15 ,  A23L29/231 ,  A23L29/256 ,  A23V2002/00 ,  A23V2250/50722 ,  A23V2250/50364 ,  A23V2250/5118 ,  A23V2250/1578

摘要： Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130null F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.

摘要翻译： 改进的中等水分甜味凝胶食品组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝体系以提供约1-8kg / cm 2的凝胶强度; C）约10％至20％的水分。 胶凝体系包含高甲氧基果胶和κ卡拉胶。 胶凝系统允许高固体含量，但是当保持在130°F以上时具有低粘度。还公开了制备这种胶凝产物的方法，包括形成热流体高固体可凝胶浆料，将热流体可凝胶化的浆料形成片状物 如通过淀粉成型和固化形成约1至5g的片状胶凝食品。 由于高固体浓度，固化步骤的持续时间大大降低。

公开(公告)号：US20020076478A1

公开(公告)日：2002-06-20

申请号：US09972189

申请日：2001-10-09

发明人： Andrew J. Grazela ,  Neil Argo Morrison

IPC分类号： A23L001/05

CPC分类号： A23G3/42 ,  A23G3/346 ,  A23G2200/06

摘要： A gelatin-free gummy confection comprising the combination of gellan gum and nu-carrageenan, nu-/iota-carrageenan or both. The gellan gum and nu-carrageenan, nu-/iota-carrageenan or both, provides a firm, resilient, gelatin-like texture in a gelatin-free gummy confection.

摘要翻译： 包含结冷胶和非卡拉胶，nu- /角叉菜胶或两者的无明胶胶质糖果。 吉兰胶和nu-角叉菜胶，nu- / i角叉菜胶或两者都在无明胶胶质糖果中提供牢固，有弹性的明胶样纹理。

公开(公告)号：US20020031591A1

公开(公告)日：2002-03-14

申请号：US09808542

申请日：2001-03-14

发明人： Gary L. Kerrigan ,  Craig J. Schroeder ,  Roy A. Barham ,  John J. Strandholm ,  Michael J. Pagel

IPC分类号： A23L001/05 ,  A23C019/00

CPC分类号： A23C9/133 ,  A23C9/1315 ,  A23C9/137 ,  A23C13/125 ,  A23C19/082 ,  A23C19/084 ,  A23C2260/05 ,  A23G1/22 ,  A23G3/0268 ,  A23L9/12 ,  A23L29/284 ,  A23P20/25 ,  A23P30/10

摘要： An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.

摘要翻译： 优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。 产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。 优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉或弹性橡胶模具中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉或橡胶模具分离并包装。

公开(公告)号：US20020025368A1

公开(公告)日：2002-02-28

申请号：US09348487

申请日：1999-07-07

发明人： HUBERT DE KEZEL ,  MICHEL HENRI ANDRE GONZE

IPC分类号： A23L001/05

CPC分类号： A23G3/42 ,  A23L29/35 ,  C08B30/18

摘要： The present invention relates to a new starch product, useful for the production of starch gums. The product, a dextrin or a combination of dextrins, has quick-setting properties and can be used at high dry substance. The product is advantageously used in the normal starch gum production process and results in a considerable shortening of the time required to obtain starch gums.

摘要翻译： 本发明涉及可用于生产淀粉胶的新淀粉产品。 该产品，糊精或糊精的组合具有快速凝固性能，可用于高干物质。 该产品有利地用于常规淀粉胶生产过程中，并且导致获得淀粉胶所需时间的相当短的缩短。

公开(公告)号：US20020006462A1

公开(公告)日：2002-01-17

申请号：US09905535

申请日：2001-07-13

发明人： Seiko Takatsu

IPC分类号： A23L001/05

CPC分类号： A23L11/05 ,  A21D13/80 ,  A23L21/12 ,  A23L29/256

摘要： A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 through several kneading processes including a first kneading process 4 and a second kneading process 5. Thus, respective materials are well mixed and harmonized, thereby obtaining healthy sweet jellied paste with an enhanced flavor.

摘要翻译： 使用具有药用性质的材料制成的无糖的甜胶质糊剂。 将干果1浸入水中，得到恢复后的水果和浸渍水2，然后与琼脂液3一起通过包括第一捏合工序4和第二捏合工序5的混炼工序进行混炼。因此，各种材料充分混合 并协调一致，从而获得具有增强风味的健康甜蜜凝胶。