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    MODIFIED INULIN
    83.
    发明申请
    MODIFIED INULIN 审中-公开
    改良INULIN

    公开(公告)号：WO1997029133A1

    公开(公告)日：1997-08-14

    申请号：PCT/NL1997000047

    申请日：1997-02-10

    Applicant: COÖPERATIE COSUN U.A. ,  KUZEE, Hendrika, Cornelia

    Inventor： COÖPERATIE COSUN U.A.

    IPC: C08B37/18

    CPC classification number: A23L29/244 ,  A21D2/18 ,  A21D13/50 ,  A23C9/1544 ,  A61K9/205 ,  C08B37/0054

    Abstract: A process is described for producing modified inulin having an average chain length of at least 8 monosaccharide units, which is modified by treatment with a reducing agent, such as hydrogen with a transition metal catalyst, sodium borohydride or electrochemically. The reduced inulin can be further modified e.g. by oxidation, carboxyalkylation, hydroxyalkylation or cyanoethylation, or a combined derivatisation. It is suitable as a food ingredient or as a pharmaceutical aid.

    Abstract translation: 描述了用于生产具有至少8个单糖单元的平均链长度的改性菊粉的方法，其通过用还原剂如氢过渡金属催化剂，硼氢化钠或电化学处理来改性。 可以进一步修饰还原的菊粉。 通过氧化，羧基烷基化，羟基烷基化或氰基乙基化，或组合的衍生化。 它适合作为食品成分或作为药物援助。

    REDUCED-FAT FOOD DISPERSIONS
    84.
    发明申请
    REDUCED-FAT FOOD DISPERSIONS 审中-公开
    减肥食品分散剂

    公开(公告)号：WO1997000617A1

    公开(公告)日：1997-01-09

    申请号：PCT/US1996010655

    申请日：1996-06-21

    Applicant: FMC CORPORATION

    Inventor： FMC CORPORATION ,  HARTIGAN, Susan, Erin ,  IZZO, Mark, T. ,  STAHL, Carol, A. ,  TUAZON, Marlene, T.

    IPC: A23G01/00

    CPC classification number: A23L29/262 ,  A21D13/28 ,  A23G1/305 ,  A23G1/56 ,  A23G2200/06 ,  A23L29/238 ,  A23L29/244 ,  A23P20/10 ,  A23P20/105

    Abstract: Reduced-fat food dispersions comprising an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

    Abstract translation: 包含糖的水性分散体和微晶纤维素和选自半乳甘露聚糖胶，葡甘露聚糖胶及其混合物的树胶的糖分散体的降脂食品分散体表现出具有糖绽放稳定性并模拟全脂巧克力涂层的流变性的能力。 这些分散体可用于例如食品涂料，食品包装和软糖。 还提供了一种将高糖含量分散体设定为在室温下固体为软或固体固体的固体的方法。

    DEBRANCHED ARABAN AND ITS USE AS A FAT SUBSTITUTE
    88.
    发明申请
    DEBRANCHED ARABAN AND ITS USE AS A FAT SUBSTITUTE 审中-公开
    脱钩阿拉伯和它用作脂肪替代品

    公开(公告)号：WO1990006343A1

    公开(公告)日：1990-06-14

    申请号：PCT/GB1989001452

    申请日：1989-12-05

    Applicant: BRITISH SUGAR PLC ,  McCLEARY, Barry, Vincent ,  COOPER, Julian, Michael ,  WILLIAMS, Edward, Lloyd

    Inventor： BRITISH SUGAR PLC

    IPC: C08L05/06

    CPC classification number: C12P19/04 ,  A23L27/72 ,  A23L29/244 ,  Y10S426/804

    Abstract: The polysaccharide araban is extracted from sugar beet by a novel modification of the known alkaline extraction process in which, after neutralisation of the alkaline liquor, the liquor is ultrafiltered and the retentate is dried to obtain dry araban. Araban, obtained by the above process or otherwise, is incubated with alpha -L-arabinofuranosidase to cleave most or all of the branches from the araban. The debranched araban forms an aqueous gel which has the properties of a fat mimetic and may be used as a fat substitute in foods. Isolated debranched araban derived from crude sugar beet araban is a novel substance. Araban itself may be used in the novel applications of emulsification and encapsulation of oils, for example flavour oils.

    Abstract translation: 多糖阿拉伯糖是通过已知的碱提取方法的新型改性从甜菜中提取的，其中碱中和中和后，将液体超滤并将渗余物干燥以获得干燥的阿拉伯糖。 用阿拉伯呋喃糖苷酶与上述方法获得的阿拉伯蛋白与阿拉伯聚糖切割大部分或全部分支。 脱支的阿拉伯形成具有脂肪模拟物的性质的水性凝胶，并且可以用作食品中的脂肪替代物。 衍生自粗糖甜菜阿拉伯的孤立脱支阿拉伯糖是一种新型物质。 阿拉伯本身可用于油的乳化和包封的新颖应用，例如风味油。

    HIGH DIETARY FIBER CEREAL BARS
    89.
    发明申请
    HIGH DIETARY FIBER CEREAL BARS 审中-公开
    高膳食纤维谷物棒

    公开(公告)号：WO2017078519A1

    公开(公告)日：2017-05-11

    申请号：PCT/NL2016/050758

    申请日：2016-11-01

    Applicant: KONINKLIJKE COÖPERATIE COSUN U.A.

    Inventor： DE ROODE, Bartholomeus Mattheus ,  HENDRIKS, Rudi Anthonius Gerardus

    IPC: A23L7/126 ,  A23L29/244 ,  A23L33/21 ,  A23L33/22

    CPC classification number: A23L29/244 ,  A23L33/21 ,  A23L33/22

    Abstract: This invention relates to cereal bars comprising high amounts of dietary fiber, more particularly to cereal bars comprising soluble dietary fiber chosen from fructo-oligosaccharide and/or inulin and insoluble dietary fiber from the same plant source, and to a method for the manufacture of said cereal bars. Said high dietary fiber cereal bars have a low weight percentage of fructo-oligosaccharides and/or inulin while still having acceptable organoleptic properties. Specific aspects of the invention concern said insoluble dietary fiber in the form of particles, a method to produce said insoluble dietary fiber particles and a binding syrup comprising said insoluble dietary fiber particles for use in cereal bars.

    Abstract translation: 本发明涉及包含高含量膳食纤维的谷物棒，更具体地涉及包含选自低聚果糖和/或菊糖的可溶性膳食纤维和来自相同植物源的不溶性膳食纤维的谷物棒，以及 涉及制造所述谷物棒的方法。 所述高膳食纤维谷物棒具有低重量百分比的果糖 - 寡糖和/或菊粉，同时仍具有可接受的感官特性。 本发明的具体方面涉及颗粒形式的所述不溶性膳食纤维，生产所述不溶性膳食纤维颗粒的方法和包含用于谷物棒的所述不溶性膳食纤维颗粒的结合糖浆。

    CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS
    90.
    发明申请
    CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS 审中-公开
    低劣食品产品的危害和反应

    公开(公告)号：WO2017062512A1

    公开(公告)日：2017-04-13

    申请号：PCT/US2016/055581

    申请日：2016-10-05

    Applicant: BLUE PRAIRIE BRANDS, INC.

    Inventor： JUSTICE, Brad ,  PEET, Richard C.

    IPC: A21D2/36 ,  A61K31/733 ,  C08B37/18

    CPC classification number: A21D2/366 ,  A21D13/04 ,  A21D13/062 ,  A21D13/42 ,  A23L7/109 ,  A23L7/117 ,  A23L27/86 ,  A23L29/244 ,  A23L29/30 ,  A23L33/105 ,  A23L33/125 ,  A23L33/21 ,  A23P30/20 ,  A23V2002/00

    Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%), or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

    Abstract translation: 本发明提供一种包含至少1.5％，5％，10％，20％，30％）或更多的低苦味菊苣植物材料或面粉的总成分的食品。 本发明还提供了一种用于获得具有降低的苦味的菊苣产品的方法，包括漂白菊苣根或根碎片，干燥漂白的菊苣根薯片，以及任选地研磨干燥的菊苣根薯片并将其并入面粉，面团或其他食物中 产品。 还提供了一种获得具有降低的苦味的菊苣根的方法，包括在土壤的上部3英尺处的土壤氮含量为150磅/英亩或更少的土壤氮水平下培育菊苣植物。

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