公开(公告)号：US06274574B1

公开(公告)日：2001-08-14

申请号：US09258759

申请日：1999-02-26

申请人： Ahmad Akashe ,  Miranda Miller

发明人： Ahmad Akashe ,  Miranda Miller

IPC分类号： A23L1035

CPC分类号： A61K45/06 ,  A23D7/011 ,  A23D7/013 ,  A23D7/015 ,  A23G9/52 ,  A23G2200/08 ,  A23L27/60 ,  A23L33/11 ,  A23P10/35 ,  A61K31/56

摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.

摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物 和不含甘油三酯的食品。 这种组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酸酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至必须限制胆固醇摄入的群体中。

公开(公告)号：US06376482B2

公开(公告)日：2002-04-23

申请号：US09859173

申请日：2001-05-16

申请人： Ahmad Akashe ,  Miranda Miller

发明人： Ahmad Akashe ,  Miranda Miller

IPC分类号： A23L1035

CPC分类号： A61K45/06 ,  A23D7/011 ,  A23D7/013 ,  A23D7/015 ,  A23G9/52 ,  A23G2200/08 ,  A23L27/60 ,  A23L33/11 ,  A23P10/35 ,  A61K31/56

摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物 和不含甘油三酯的食品。 这样的组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至群体的一部分，这必须限制其胆固醇摄入量 。

公开(公告)号：US06531177B1

公开(公告)日：2003-03-11

申请号：US09679463

申请日：2000-10-04

申请人： Raymond Mark Malbon

发明人： Raymond Mark Malbon

IPC分类号： A23L1035

CPC分类号： A23L29/20 ,  A23L29/10 ,  A23P10/28 ,  A23V2002/00 ,  A23V2250/5036 ,  A23V2250/506 ,  A23V2250/507

摘要： A composition is described for adding an additive, for example an emulsifier and/or stabiliser, to a liquid. The composition includes a first ingredient in the form of the additive, which may be a food grade emulsifier and/or stabiliser. The composition also includes a second ingredient which may be a fat material. The first ingredient is dispersed within the second ingredient. A method of producing is also described in which the composition is produced by mixing the first and second ingredients such that the first ingredient is dispersed within the second ingredient.

摘要翻译： 描述了将组合物添加到液体中的添加剂，例如乳化剂和/或稳定剂。 该组合物包括添加剂形式的第一成分，其可以是食品级乳化剂和/或稳定剂。 组合物还包括可以是脂肪材料的第二成分。 第一种成分分散在第二种成分中。 还描述了一种制备方法，其中通过混合第一和第二成分使第一成分分散在第二成分中来制备组合物。

公开(公告)号：US06372280B1

公开(公告)日：2002-04-16

申请号：US09431850

申请日：1999-11-02

申请人： Alexander A. Gonsalves ,  Wen-Sherng Chen ,  Donald C. Hannan ,  Rafael J. Marquez ,  Krzysztof Mosiewicz

发明人： Alexander A. Gonsalves ,  Wen-Sherng Chen ,  Donald C. Hannan ,  Rafael J. Marquez ,  Krzysztof Mosiewicz

IPC分类号： A23L1035

CPC分类号： A23G9/46 ,  A23G9/322 ,  A23G2220/02 ,  A23L9/22 ,  A23P30/40

摘要： An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

摘要翻译： 提供pH小于约4，优选约2.5至约3.5的酸性泡沫。 泡沫由乳液组分和酸性组分的混合物制成。 乳液组分含有水，硬脂，甜味剂，乳清蛋白，非离子稳定剂和非离子乳化剂。 酸性成分在水溶液中含有食用酸。 酸性组分可任选地含有乳蛋白源和非离子乳化剂。 该泡沫可用作具有冻融稳定性并可在制冷温度下保持至少三周的鞭打顶部。