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    STARCH-BASED TEXTURIZING AGENT
    11.
    发明申请
    STARCH-BASED TEXTURIZING AGENT 审中-公开
    基于STARCH的纹理剂

    公开(公告)号：WO1995027003A1

    公开(公告)日：1995-10-12

    申请号：PCT/US1995004013

    申请日：1995-03-30

    Applicant: OPTA FOOD INGREDIENTS, INC. ,  DUNN, John, Michael ,  FINOCCHIARO, Eugene, Terry

    Inventor： OPTA FOOD INGREDIENTS, INC.

    IPC: C08L03/02

    CPC classification number: A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23G2210/00 ,  A23L27/60 ,  A23L29/206 ,  A23L29/27 ,  A23L35/20 ,  A23P30/40 ,  A61K8/29 ,  A61K8/73 ,  A61K8/732 ,  A61Q19/00 ,  C08L3/02 ,  C08L3/12 ,  Y10S426/804 ,  C08L2666/02

    Abstract: The present invention pertains to a novel starch-based texturizing agent, to methods of manufacture and to food and non-food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese. The texturizing agent can also be incorporated into non-food formulations such as cosmetics, lotions and creams.

    Abstract translation: 本发明涉及一种新型的淀粉基增稠剂，制造方法以及含有增稠剂的食品和非食品配方。 增稠剂包括不溶性微粒（例如二氧化钛），胶质（例如，黄原胶）和其中不溶性微粒已被稳定或俘获的络合物形式的淀粉（例如预胶化淀粉）。 增稠剂可用于低脂肪和无脂肪的食品，包括蛋黄酱，人造黄油，沙拉酱，摩丝，奶酪酱，酸奶油，冰淇淋，酸奶和奶油干酪等食用油渍。 增稠剂也可以掺入非食品配方如化妆品，洗剂和霜剂中。

    LOW FAT, LOW CALORIE, FAT SUBSTITUTE
    12.
    发明申请
    LOW FAT, LOW CALORIE, FAT SUBSTITUTE 审中-公开
    LOW FAT，LOW CALORIE，FAT SUBSTITUTE

    公开(公告)号：WO1995026641A1

    公开(公告)日：1995-10-12

    申请号：PCT/US1995004153

    申请日：1995-04-04

    Applicant: MRS. BATEMAN'S BAKERY, L.C.

    Inventor： MRS. BATEMAN'S BAKERY, L.C. ,  BATEMAN, Kristine

    IPC: A23L01/052

    CPC classification number: A23L23/00 ,  A21D2/16 ,  A21D2/186 ,  A21D13/16 ,  A23D7/0053 ,  A23D7/015 ,  A23G1/56 ,  A23G3/346 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2210/00 ,  A23L15/35 ,  A23L29/212 ,  A23L29/27 ,  A23L29/35

    Abstract: A low fat, low calorie substitute fat food stuff emulsion and method for making the same is disclosed, the emulsion substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The emulsion can be easily substituted in one to one proportions for butter, margarine, shortening, oil, lard, cream cheese and other fats called for in many foods. Because of the ease and simplicity of using the emulsion, people on fat restricted diets can now eat normal foods without substantially altering the recipe. The percentage of emulsion in the final food product simply depends on the percentage of fat in the original fat-filled food. By using butter or margarine in conjunction with maltodextrin, the emulsion 1) avoids the high fat found in lard and/or shortening, 2) retains much if not all of the texture maintained by the fat, yet 3) incorporates more natural products, avoiding certain chemicals commercially produced as emulsifiers which are often used in conjunction with fat substitutes.

    Abstract translation: 公开了一种低脂，低热量替代脂肪食品乳液及其制备方法，该乳液基本上模拟传统脂肪填充食品的外观，味道，质地和口感。 对于黄油，人造奶油，起酥油，油，猪油，奶油干酪和许多食品中所需的其他脂肪，乳液可以以一比一的比例容易地取代。 由于使用乳液的简单性和简便性，脂肪限制饮食的人们现在可以在不改变配方的情况下吃正常的食物。 最终食品中乳液的百分比仅取决于原始脂肪填充食品中脂肪的百分比。 通过使用黄油或人造奶油与麦芽糖糊精结合，乳液1）避免在猪油和/或起酥油中发现的高脂肪，2）保留由脂肪维持的很多（如果不是全部）质地，但3）加入更多的天然产物，避免 作为乳化剂商业生产的某些化学品通常与脂肪代用品一起使用。

    RAPID DEVELOPMENT OF HEAT RESISTANCE IN CHOCOLATE AND CHOCOLATE-LIKE CONFECTIONERY PRODUCTS
    17.
    发明申请
    RAPID DEVELOPMENT OF HEAT RESISTANCE IN CHOCOLATE AND CHOCOLATE-LIKE CONFECTIONERY PRODUCTS 审中-公开
    巧克力和巧克力式糖果产品耐热性的快速发展

    公开(公告)号：WO2007037781A3

    公开(公告)日：2007-07-05

    申请号：PCT/US2005046155

    申请日：2005-12-20

    Applicant: KRAFT FOODS R & D INC ,  SIMBURGER STEPHAN

    Inventor： SIMBURGER STEPHAN

    IPC: A23G1/00 ,  A23G1/18 ,  A23G7/02

    CPC classification number: A23G1/30 ,  A23G1/00 ,  A23G1/0046 ,  A23G1/325 ,  A23G7/0043 ,  A23G2210/00

    Abstract: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50°C without losing its form. The invention also relates to the products obtainable by that process.

    Abstract translation: 本发明涉及一种制造耐热巧克力或巧克力糖果产品的方法，其中（I）与油包水乳液混合的巧克力块或巧克力样糖果块，或（ii）巧克力块或巧克力 成型具有增加的含水量的类似糖果块，然后在冷却之前，期间和/或之后进行微波处理。 耐热性基本上瞬间发展，所得到的产品可以经受高达约40甚至50℃的温度，而不会失去其形式。 本发明还涉及通过该方法可获得的产品。

    MANUFACTURE PROCEDURE OF THE SLANOLED (SALTED ICE CREAM)
    19.
    发明申请
    MANUFACTURE PROCEDURE OF THE SLANOLED (SALTED ICE CREAM) 审中-公开
    （SALTED ICE CREAM）的制造程序

    公开(公告)号：WO2005044017A3

    公开(公告)日：2005-07-07

    申请号：PCT/HR2004000045

    申请日：2004-11-05

    Applicant: TOT JASMINA

    Inventor： TOT JASMINA

    IPC: A23G9/00 ,  A23G9/04 ,  A23G9/34 ,  A23G9/38 ,  A23G9/40 ,  A23G9/42 ,  A23G9/48 ,  A23G9/02

    CPC classification number: A23G9/40 ,  A23G9/00 ,  A23G9/34 ,  A23G9/38 ,  A23G9/42 ,  A23G9/48 ,  A23G2210/00

    Abstract: "SLANOLED" (salted ice cream) is a gastronomic product that by its consistency, texture, viscosity as well as its physical state of proteins, fats and water mostly conforms to a classical ice cream, but differs significantly per its basic flavour which is salty rather than sweet, and as raw materials for its production, there might be used all categories of alimentary items for human consumption in accordance with basic salted flavour. The production procedure comprises phases of fine homogenization, pasteurization, cooling, physical maturity, deep freezing and the air blow. Ingredients for production (vegetables, meat, fish, sea food, milk products, spices up to various forms of cereals and other ingredients), finely homogenized, upon being pasteurized and cooled down, are subject to a physical maturing, which is optimal for each and every formulation of a salted ice cream base. Deep freezing is performed simultaneously with air blow in a two-phase freezing system, where in the first phase the temperatures lower down promptly to a necessary value, and afterwards the continuous freezing takes place up to a final freezing temperature. The product as well as other deep frozen alimentary items should be transported and kept in appropriate cold chain, and prior to consumption, for a short period of time, it is necessary to adapt it to a room temperature.

    Abstract translation: “SLANOLED”（咸冰淇淋）是一种美味产品，它的一致性，质地，粘度以及蛋白质，脂肪和水的物理状态主要符合古典冰淇淋，但其基本味道是咸的 而不是甜蜜，而且作为生产的原料，可能会根据碱性咸味来使用所有类别的消费品消费。 生产过程包括细均匀化，巴氏消毒，冷却，物理成熟，深层冷冻和吹气的阶段。 生产成分（蔬菜，肉类，鱼类，海产品，牛奶制品，各种形式的谷物和其他成分的香料），精细均匀化，经过巴氏消毒和冷却后，经历物理成熟，这对每种 和每个配方的咸冰淇淋基地。 在双相冷冻系统中同时进行深度冷冻，其中在第一阶段中，温度迅速降低到必要值，然后连续冷冻发生到最终冷冻温度。 产品以及其他深冻消费品应运输并保持在适当的冷链状态，消费之前，短时间内必须适应室温。

    MANUFACTURE PROCEDURE OF THE «SLANOLED » (SALTED ICE CREAM)
    20.
    发明申请
    MANUFACTURE PROCEDURE OF THE «SLANOLED » (SALTED ICE CREAM) 审中-公开
    （SALTED ICE CREAM）的制造程序

    公开(公告)号：WO2005044017A2

    公开(公告)日：2005-05-19

    申请号：PCT/HR2004/000045

    申请日：2004-11-05

    Applicant: TOT, Jasmina

    Inventor： TOT, Jasmina

    IPC: A23G9/00

    CPC classification number: A23G9/40 ,  A23G9/00 ,  A23G9/34 ,  A23G9/38 ,  A23G9/42 ,  A23G9/48 ,  A23G2210/00

    Abstract: “SLANOLED” (salted ice cream) is a gastronomic product that by its consistency, texture, viscosity as well as its physical state of proteins, fats and water it mostly conforms to a classical ice cream, but differs significantly per its basic flavour so that is salty rather than sweet, and as raw materials for its production, there might be used all categories of alimentary items for human consumption in accordance with basic salted flavour. The production procedure comprises phases of fine homogenization, pasteurization, cooling, physical maturity, deep freezing and the air blow. Ingredients for production (vegetables, meat, fish, sea food, milk products, spices up to various forms of cereals and other ingredients), finely homogenized, upon being pasteurized and cooled down, are subject to a physical maturation, which is optimal for each and every formulation of a salted ice cream base. Deep freezing is performed simultaneously with air blow in a two-phase freezing system, where in the first phase the temperatures lowers down promptly to a necessary value, and afterwards the continuous freezing takes place up to a final freezing temperature. The product as well as other deep frozen alimentary items should be transported and kept in appropriate cold chain, and prior to consumption, for a short period of time, it is necessary to adapt it to a room temperature.

    Abstract translation: “SLANOLED”（咸冰淇淋）是一种美食产品，它的一致性，质地，粘度以及蛋白质，脂肪和水的物理状态大多符合古典冰淇淋，但其基本风味显着不同，因此 是咸的而不是甜的，作为生产的原料，可能会根据基本的咸味来使用所有类别的消费品消费。 生产程序包括细均匀化，巴氏灭菌，冷却，物理成熟，深层冷冻和吹气的阶段。 生产成分（蔬菜，肉类，鱼类，海产品，牛奶制品，各种形式的谷物和其他成分的香料），精细均匀化，经过巴氏消毒和冷却后，经受物理成熟，这对每种 以及每个盐水冰淇淋的配方。 在双相冷冻系统中同时进行深度冷冻，其中在第一阶段中，温度迅速下降至必要的值，然后连续冷冻发生到最终的冷冻温度。 该产品以及其他深冻消费品应运输并保持在适当的冷链状态，消费之前，短时间内必须适应室温。

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