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    LOW FAT SPREAD
    6.
    发明申请
    LOW FAT SPREAD 审中-公开

    公开(公告)号：WO9535036A2

    公开(公告)日：1995-12-28

    申请号：PCT/EP9502354

    申请日：1995-06-19

    Applicant: UNILEVER NV ,  UNILEVER PLC

    Inventor： NORTON IAN TIMOTHY ,  UNDERDOWN JEFFREY

    IPC: A23D7/005 ,  A23D7/015 ,  A23L1/0522 ,  A23L1/0524 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/0562 ,  A23L1/09 ,  A23L1/48

    CPC classification number: A23D7/015 ,  A23D7/0056 ,  A23L29/231 ,  A23L29/256 ,  A23L29/272 ,  A23L29/284 ,  A23L29/35 ,  A23L35/20

    Abstract: The invention provides a fat spread with a continuous aqueous phase containing 0 to 40 % of a fatty phase which can be produced by incorporating in the aqueous phase gelatin, a gelling hydrolysed starch and a gelling polysaccharide of the group consisting of agar, kappa-carrageenan, iota-carrageenan, gellan, furcelleran, alginate, pectin and mixtures thereof. Also provided are improved spreads in a tub wherein the inner surfaces of the tub above the fill level are not coated with the spread.

    Abstract translation: 本发明提供具有含有0至40％脂肪相的连续水相的脂肪展开，其可以通过在水相中加入凝胶，凝胶化水解淀粉和由琼脂，κ-角叉菜胶组成的组的胶凝多糖 ，ι-角叉菜聚糖，结冷胶，furcelleran，藻酸盐，果胶及其混合物。 还提供了在桶中改进的铺展，其中在填充层上方的桶的内表面没有被涂覆。

    PROCESS FOR MAKING A REDUCED-CALORIE FRUIT AND/OR VEGETABLE SPREAD
    8.
    发明申请
    PROCESS FOR MAKING A REDUCED-CALORIE FRUIT AND/OR VEGETABLE SPREAD 审中-公开
    制造减肥水果和/或蔬菜蔓延的方法

    公开(公告)号：WO2002071871A1

    公开(公告)日：2002-09-19

    申请号：PCT/US2002/006995

    申请日：2002-03-08

    Applicant: TOVES, Frances, Ann

    Inventor： TOVES, Frances, Ann

    IPC: A23L1/0524

    CPC classification number: A23B7/0053 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/244 ,  A23L35/20 ,  A23V2002/00 ,  A23V2250/5072 ,  A23V2250/5062

    Abstract: A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and/or vegetable spread products and serves to make the products more portable.

    Abstract translation: 具有改善的风味，质地（例如口感）的包含整个，天然水果和/或蔬菜或其组合的低热量水果和/或蔬菜分散产品或制备方法， ，颜色和营养价值，与用常规方法制成的水果和/或蔬菜分散产品相比。 更具体地，本发明的方法包括使用扫掠式热交换器来制造具有降低的热量和糖含量并且具有增加的可溶性膳食纤维含量的水果和/或蔬菜分散产品的巴氏消毒步骤。 本方法的最小加工使得生产的水果和/或蔬菜分散产品能够保留通常在传统加工的水果和/或蔬菜分散产品中失去的风味，质地，颜色，维生素和其它营养物质。 该方法“优选使用挤压管包装消除了餐具的需要，以便使用或消费水果和/或蔬菜分散产品并且用于使产品更便于携带。

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