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公开(公告)号：US20050008761A1
公开(公告)日：2005-01-13
申请号：US10886864
申请日：2004-07-08
申请人： Jeanne Paulus , Peter Trzasko , Susan Waring , Ralph Trksak , Deborah Dihel
发明人： Jeanne Paulus , Peter Trzasko , Susan Waring , Ralph Trksak , Deborah Dihel
CPC分类号： A21D2/186 , A21D13/066
摘要： Modified starches for use in baked products. The starches provide exceptional expansion in baked products, as well as improved taste, texture and appearance of the product.
摘要翻译： 用于烘焙食品的改性淀粉。 这些淀粉在焙烤产品中提供特别的膨胀，以及改善产品的味道，质地和外观。
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公开(公告)号：US5904949A
公开(公告)日：1999-05-18
申请号：US644545
申请日：1996-05-10
IPC分类号： A23D7/015 , A23L1/0522 , A23D7/00
CPC分类号： A23D7/015 , A23L29/212
摘要： A fat continuous spread is described having up to about 65 wt % fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt %.
摘要翻译： 描述了具有高达约65重量％脂肪和分散的水相的脂肪连续扩散，其含有含有直链淀粉的胶凝淀粉，其特征在于G'eq为400达因/ cm 2或更大，临界应变值（γcr）为12 或更大，只要淀粉以无水淀粉固体含量为10重量％的浓度制备即可。
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公开(公告)号：US5512311A
公开(公告)日：1996-04-30
申请号：US333111
申请日：1994-11-01
CPC分类号： A23C19/0904 , A21D2/186 , A23D7/015 , A23L23/00 , A23L27/60 , A23L29/219 , A23L29/35 , Y10S426/804
摘要： A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel throughout the temperature range from 0.degree. to 100.degree. C. The starch derivative may be prepared from dextrins, various converted starches and substantially non-crosslinked base starches. Preferred materials are hydroxypropyl starch ether derivatives having a d.s. of 0.15 to 0.70.
摘要翻译： 非胶凝淀粉衍生物适合用作食品中的脂质模拟物。 在1-50％（重量）的水分散体中，淀粉衍生物在0℃至100℃的温度范围内不凝胶化并具有脂肪或油性口感。淀粉衍生物可以由糊精，各种转化的淀粉和 基本上非交联的基础淀粉。 优选的材料是具有d.s.的羟丙基淀粉醚衍生物。 为0.15〜0.70。
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