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    Low-calorie low-fat butter-flavored topping compositions and methods of preparation
    8.
    发明申请
    Low-calorie low-fat butter-flavored topping compositions and methods of preparation 有权
    低卡路里低脂黄油调味组合物及其制备方法

    公开(公告)号：US20050042351A1

    公开(公告)日：2005-02-24

    申请号：US10646609

    申请日：2003-08-22

    申请人： Allen Buhler ,  Arthur Hansen

    发明人： Allen Buhler ,  Arthur Hansen

    IPC分类号： A23C9/154 ,  A23L1/00 ,  A23L1/19

    CPC分类号： A23C9/1544 ,  A23L9/22 ,  A23L9/24 ,  A23P30/40 ,  A23V2002/00 ,  A23V2250/5114 ,  A23V2250/54252 ,  A23V2200/226

    摘要： A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than 15% and a water content of more than about 50% water. In addition, the composition is preferably packaged in an aerosol container and stands up for at least 10 minutes at room temperature after being emitted from the aerosol container. Normal operation of the aerosol container allows removal of over 90% of the composition from the aerosol container.

    摘要翻译： 公开了一种低卡路里低脂黄油调味组合物和制备方法。 顶部组合物显示超过约250％-350％，脂肪含量小于15％，水分含量大于约50％。 此外，组合物优选包装在气溶胶容器中，并且在从气溶胶容器发射之后在室温下起立至少10分钟。 气溶胶容器的正常操作允许从气溶胶容器中除去90％以上的组合物。

    Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same
    9.
    发明授权
    Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same 失效
    具有降低的脂肪含量和改善的耐酸性和抗冻性的搅拌奶油组合物及其制备方法

    公开(公告)号：US5609904A

    公开(公告)日：1997-03-11

    申请号：US489388

    申请日：1995-06-12

    申请人： Hen-Sik Koh ,  Ichizo Hayama

    发明人： Hen-Sik Koh ,  Ichizo Hayama

    IPC分类号： A23C11/04 ,  A23C13/14 ,  A23D7/00 ,  A23J3/08 ,  A23L1/00 ,  A23L1/19 ,  A23C13/12

    CPC分类号： A23D7/003 ,  A23J3/08 ,  A23L9/22 ,  A23P30/40

    摘要： A whipping cream composition includes (a) 35-70 weight % total solids including (i) 16-40 weight % oil and fat, and (ii) 0.3 to 6 weight % combined casein protein and whey protein, having a weight ratio of casein protein/whey protein of 0.24 to 3.8; (b) an emulsifier including based on the composition, 0.01 to 0.5 weight % lecithin, 0.05 to 1.2 weight % saturated fatty-acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 5 in an HLB value of not less than 9, and 0.02 to 0.6 weight % saturated fatty acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 2 in an HLB value of less than 7, and (c) 0.05 to 5 weight %, based on the composition, of at least one edible fiber selected from the group consisting of cellulose, hemicellulose, sparingly digestive dextrin, modified starch, and a combination thereof.

    摘要翻译： 搅打奶油组合物包括（a）35-70重量％的总固体，包括（i）16-40重量％的油和脂肪，和（ii）0.3至6重量％的酪蛋白和乳清蛋白，酪蛋白的重量比 蛋白/乳清蛋白为0.24〜3.8; （b）基于组合物的乳化剂，HLB值不小于0.01重量％至0.5重量％的卵磷脂，0.05至1.2重量％的平均甘油聚合度不小于5的聚甘油的饱和脂肪酸酯 9和0.02〜0.6重量％的HLB值小于7的平均甘油聚合度不小于2的聚甘油的饱和脂肪酸酯，和（c）0.05〜5重量％ 的至少一种可选纤维，其选自纤维素，半纤维素，微量消化糊精，改性淀粉及其组合。