公开(公告)号：WO1996025052A1

公开(公告)日：1996-08-22

申请号：PCT/US1996000554

申请日：1996-01-16

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb ,  FORNECK, Kevin, Ronald ,  PRINCE, Steven, Richard ,  MAJOR, Michael, D.

IPC: A23D07/005

CPC classification number: A23D9/007 ,  A23C19/054 ,  A23D7/0053 ,  A23L23/00 ,  A23L27/70 ,  Y10S426/804

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Abstract translation: 呈现方法和组合物以通过脂肪替代载体将风味剂掺入到食物的脂质相中来向食物中添加风味。 向脂肪替代载体（特别是通过挥发）添加风味产生优异的特征，例如与相当的全脂肪食品相当的口罩和风味相当于加入量最少的甘油三酯。 本发明可用于向减肥脂肪和全脂肪食物中添加风味。

公开(公告)号：WO1996033620A1

公开(公告)日：1996-10-31

申请号：PCT/US1996003682

申请日：1996-03-18

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb ,  PRINCE, Steven, Richard

IPC: A23C19/084

CPC classification number: A23C19/093 ,  A23C19/082 ,  A23C19/0904 ,  A23C2250/25

Abstract: Process cheese products which are reduced in calories and fat are produced by combining high moisture, low fat skim cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as a sucrose polyester.

Abstract translation: 减少热量和脂肪的加工奶酪产品通过将高水分，低脂肪脱脂奶酪与不可吸收的不可消化的脂肪物质相结合，并且净热效率低于奶油，动物脂肪或植物脂肪 。 合适的脂肪物质是多元醇多酯，例如蔗糖聚酯。

公开(公告)号：WO1995026141A1

公开(公告)日：1995-10-05

申请号：PCT/US1995002365

申请日：1995-02-24

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb

IPC: A23C19/02

CPC classification number: A23C15/14 ,  A23C9/13 ,  A23C9/1307 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  Y10S426/804

Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured diary products.

Abstract translation: 用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。 将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。 选择的馏分优选增强脂肪酸并具有低熔点。 对于减肥产品，风味前体通常与脂肪替代物组合加入。 在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。 本发明特别适用于生产减肥脂培养日记产品。