公开(公告)号：US5916623A

公开(公告)日：1999-06-29

申请号：US634387

申请日：1996-04-18

申请人： Nobuyuki Suwa ,  Tomokazu Hirose

发明人： Nobuyuki Suwa ,  Tomokazu Hirose

IPC分类号： A21D2/16 ,  A23D7/01 ,  A23D9/013 ,  A23D9/007

CPC分类号： A21D2/16 ,  A23D7/011 ,  A23D9/013

摘要： The present invention provides a processed fat and oil composition comprising (1) fat and oil, (2) a polyglycerol saturated fatty acid ester having an average degree of esterification of 40% or higher, wherein at least 70% by weight of the fatty-acid moieties are derived from a saturated fatty acid, and (3) an unsaturated fatty acid ester, wherein at least 60% by weight of the fatty-acid moieties are derived from an unsaturated fatty acid. The processed fat and oil composition is used as a processed fat and oil composition for foods, particularly, for producing baked confectionery containing an egg component.

摘要翻译： 本发明提供一种加工油脂组合物，其包含（1）脂肪和油，（2）平均酯化度为40％以上的聚甘油饱和脂肪酸酯，其中至少70重量％ 酸部分衍生自饱和脂肪酸，和（3）不饱和脂肪酸酯，其中至少60重量％的脂肪酸​​部分来自不饱和脂肪酸。 被加工的油脂组合物用作食品的加工油脂组合物，特别是用于生产含有蛋组分的焙烤糖果。

公开(公告)号：US5504231A

公开(公告)日：1996-04-02

申请号：US307116

申请日：1994-09-16

申请人： Gerald J. Guskey

发明人： Gerald J. Guskey

IPC分类号： A23D9/007 ,  A23D9/013 ,  A23G3/34 ,  C11C3/02 ,  C11C3/06 ,  C11C3/08 ,  C11B3/02 ,  C11C3/10

CPC分类号： C11C3/08 ,  A23D9/007 ,  A23D9/013 ,  A23G3/346 ,  C11C3/02 ,  C11C3/06 ,  A23G2200/08 ,  Y10S426/804

摘要： The present invention relates to a process for preparing reduced calorie triglycerides which contain short or medium chain and long chain fatty acids, but which nevertheless contain low levels of difatty ketones. The process of the present invention comprises the step of adding glycerine to a crude reaction product after a selective esterification reaction of a monoglyceride with short or medium chain fatty acids fatty acids. The glycerin is typically added at a level of from about 0.1 to about 1.0% at a reaction temperature of from about 170.degree. C. to about 215.degree. C. The contact time is about 1 to about 15 minutes. The reduced calorie triglycerides prepared according to this process will contain less than about 100 ppm difatty ketones.

摘要翻译： 本发明涉及一种制备含有短链或中链和长链脂肪酸但含有低含量的二甲基酮的低热量甘油三酸酯的方法。 本发明的方法包括在甘油单酯与短链或中链脂肪酸脂肪酸的选择性酯化反应之后，向粗反应产物中加入甘油的步骤。 在约170℃至约215℃的反应温度下，甘油通常以​​约0.1至约1.0％的量加入。接触时间为约1至约15分钟。 根据该方法制备的降低热量的甘油三酸酯将含有少于约100ppm的二不饱和酮。

公开(公告)号：US5472482A

公开(公告)日：1995-12-05

申请号：US260885

申请日：1994-06-16

申请人： Melissa Willits ,  Leonard Walp ,  Michael Whitlock

发明人： Melissa Willits ,  Leonard Walp ,  Michael Whitlock

IPC分类号： A21D2/14 ,  A21D2/16 ,  A23D9/013 ,  A23L1/48 ,  A23D9/00 ,  C08L91/00

CPC分类号： A23D9/013 ,  A21D2/145 ,  A21D2/16 ,  Y10S426/811

摘要： Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilutable with water to form a release agent useful in, e.g., baking operations.

摘要翻译： 公开了一种或多种脂肪酸甘油单酯的组合物; 聚氧乙烯化甘油，己糖醇，己糖醇或异己烯的一种或多种脂肪酸酯; 脂肪酸的一种或多种聚合甘油酯; 和食用油; 其可用水稀释以形成用于例如烘烤操作的脱模剂。

公开(公告)号：US5451416A

公开(公告)日：1995-09-19

申请号：US287976

申请日：1994-08-10

申请人： Robert W. Johnston ,  Peter Y. T. Lin ,  Michael L. Mead

发明人： Robert W. Johnston ,  Peter Y. T. Lin ,  Michael L. Mead

IPC分类号： A23D9/007 ,  A23D9/013 ,  A23L1/308 ,  C07H13/06 ,  A23L1/00

CPC分类号： C07H13/06 ,  A23D9/013 ,  A23L33/26 ,  A23L33/29 ,  Y10S426/804

摘要： Nondigestible fat compositions having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat comprise a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. These nondigestible particles consist essentially of a cocrystallized blend of a nondigestible solid polyol fatty acid polyester hardstock and a crystal modifier capable of inducing this hardstock to form these relatively small particles. Edible fat-containing products comprising these nondigestible fat can be less waxy tasting due to the lower level of solids required for passive oil loss control.

摘要翻译： 公开了在典型室温和体温之间具有相对平坦的固体脂肪含量（SFC）轮廓斜率的不易消化的脂肪组合物。 这些不易消化的脂肪包含液体不易消化的油和分散在油中的相对较小的不易消化的颗粒，以控制被动油的损失。 这些不易消化的颗粒基本上由不易消化的固体多元醇脂肪酸聚酯硬料和可诱导该硬料形成这些相对小的颗粒的结晶改性剂的共结晶混合物组成。 包含这些不易消化的脂肪的可食用的含脂肪的产品由于被动失油控制所需的固体含量较低，因此可以降低蜡质。

公开(公告)号：US5431951A

公开(公告)日：1995-07-11

申请号：US121467

申请日：1993-09-16

申请人： Philip C. Bamford ,  Thomas R. Kelly ,  Anthony Morrison ,  Penelope E. Smith

发明人： Philip C. Bamford ,  Thomas R. Kelly ,  Anthony Morrison ,  Penelope E. Smith

IPC分类号： A23D9/013 ,  A23L1/0522 ,  A23L1/0562 ,  A23L1/09 ,  C08B30/18 ,  C08L3/02

CPC分类号： C08B30/18 ,  A23D9/013 ,  A23L29/212 ,  A23L29/284 ,  A23L29/35 ,  C08L3/02

摘要： A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable.The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.

摘要翻译： 通过向不超过约6的DE的麦芽糖糊精的水溶液中加入种子材料并加热到至少70℃的温度来加工麦芽糖糊精的方法。加入种子材料促进聚集体形成并促进凝胶化 ，导致生产比传统可获得的更坚固的凝胶。 本发明还提供一种通过在低于50℃的温度下保持DE不超过约6的麦芽糖糊精的水溶液或分散体（例如Paselli SA2）来处理麦芽糖糊精至少1小时的方法; 然后将溶液或分散体加热到至少70℃的温度; 随后冷却。 以这种方式处理的麦芽糖糊精形成的凝胶比通过常规方法生产的麦芽糊精凝胶更牢固。

公开(公告)号：US5374434A

公开(公告)日：1994-12-20

申请号：US787193

申请日：1991-11-04

申请人： Clarence P. Clapp ,  George S. Torrey

发明人： Clarence P. Clapp ,  George S. Torrey

IPC分类号： A21D8/08 ,  A23D7/01 ,  A23D9/013 ,  A23J7/00 ,  A23D9/00

CPC分类号： A21D8/08 ,  A23D7/011 ,  A23D9/013 ,  A23J7/00 ,  Y10S426/811

摘要： A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, antioxidants, preservatives, flavorants, etc.

摘要翻译： 用于促进食物从烹饪器具释放的分离组合物含有食用油，卵磷脂和水以及任选的保湿剂如甘油。 水以足以部分但不完全水合卵磷脂的量存在，以使得水合卵磷脂不溶于食用油。 可以进一步包括从常规气溶胶喷雾罐排出组合物的合适的通常气体推进剂的组合物可以在环境温度下在炊具上提供基本上清楚和平滑的喷涂，而不需要组合物中的乙醇。 组合物可以任选地包括常规改性剂，例如悬浮剂，抗氧化剂，防腐剂，调味剂等

公开(公告)号：US5362892A

公开(公告)日：1994-11-08

申请号：US196992

申请日：1994-01-26

申请人： Tomoshige Umeda ,  Hideki Yokomichi ,  Hideki Mori ,  Takuji Yasukawa ,  Yoshihisa Katsuragi ,  Yuki Mitsui ,  Yasuhiro Miura

发明人： Tomoshige Umeda ,  Hideki Yokomichi ,  Hideki Mori ,  Takuji Yasukawa ,  Yoshihisa Katsuragi ,  Yuki Mitsui ,  Yasuhiro Miura

IPC分类号： A23D9/013 ,  A23J7/00 ,  C07F9/10 ,  C09F9/02

CPC分类号： C07F9/103 ,  A23D9/013 ,  A23J7/00

摘要： A phospholipid composition which satisfies the following requirements (i) and (ii):(i) a weight ratio of a nitrogen-containing phospholipid to the sum of a phospholipid, a glycolipid and a sterol derivative of less than 0.5; and(ii) a ratio of an area of a high-polar substance on a silica gel thin-layer chromatogram to the sum of areas of a phospholipid, a glycolipid and a sterol derivative on a silica gel thin-layer chromatogram of less than 500 area/.mu.g. A fat and oil composition containing from 0.001 to 30% by weight of the phospholipid composition is also disclosed. The present invention enables the blending of phospholipids with a frying oil, which has been considered difficult since it causes heat coloration. Thus a fat and oil composition, which is excellent in mold-release characteristics during cooking, has a good smell during heating, suffers from no coloration of oil after heating and shows a good flavor, can be obtained. A process for producing phosphatidic acids and lysophosphatidic acids is further disclosed.

摘要翻译： 一种满足以下要求（i）和（ii）的磷脂组合物：（i）含氮磷脂与磷脂，糖脂和固醇衍生物之和的重量比小于0.5; 和（ii）硅胶薄层色谱上的高极性物质的面积与磷脂，糖脂和固醇衍生物的面积之比在小于500的硅胶薄层色谱上 面积/亩 还公开了含有0.001至30重量％磷脂组合物的油脂组合物。 本发明能够将磷脂与油炸油混合，这是因为它引起热着色而被认为是困难的。 因此，在烹调时具有优异的脱模特性的油脂组合物在加热时具有良好的气味，加热后不会着色油，显示出良好的风味。 进一步公开了生产磷脂酸和溶血磷脂酸的方法。

公开(公告)号：US5354573A

公开(公告)日：1994-10-11

申请号：US41931

申请日：1993-04-02

申请人： Akiva T. Gross ,  Radha Iyengar ,  Mark L. Shulman

发明人： Akiva T. Gross ,  Radha Iyengar ,  Mark L. Shulman

IPC分类号： A23D7/00 ,  A23D7/005 ,  A23D7/01 ,  A23D7/015 ,  A23D9/00 ,  A23D9/007 ,  A23D9/013 ,  A23L1/29 ,  A23L1/308

CPC分类号： A23D7/011 ,  A23D7/0053 ,  A23D7/0056 ,  A23D7/013 ,  A23D7/015 ,  A23D9/007 ,  A23D9/013 ,  A23L33/25 ,  A23L33/26

摘要： Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

摘要翻译： 通过将液体油与可食用聚合物混合来制备变质油和油连续乳液。 所得到的组织化油和乳液是具有脂肪状稠度的凝胶物质，其接近固体脂肪如黄油，人造奶油或氢化植物油的粘弹性，但不含饱和脂肪。 这些结构化的油和乳液可以用作食品中固体脂肪的替代品，并制成含有减少量饱和脂肪的高品质酱油。

公开(公告)号：US5306516A

公开(公告)日：1994-04-26

申请号：US85467

申请日：1993-06-30

申请人： James C. Letton ,  Joseph J. Elsen ,  Timothy B. Guffey ,  Jeffrey K. Kester ,  David J. Weisgerber

发明人： James C. Letton ,  Joseph J. Elsen ,  Timothy B. Guffey ,  Jeffrey K. Kester ,  David J. Weisgerber

IPC分类号： A23D9/013 ,  A23L1/308 ,  A23L1/00

CPC分类号： A23D9/013 ,  A23L33/26 ,  Y10S426/804

摘要： Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.

摘要翻译： 公开了减少脂肪和热量的塑料缩短。 这些组合物的不易消化部分含有低水平的固体，但仍然表现出良好的被动失油控制。 这些组合物还赋予与它们一起制备的食品良好的感官特性。 这些起酥油包括特定的固体多元醇脂肪酸聚酯，液体不易消化的油，以及任选的硬料，可消化油，中间熔融甘油三酯或其它起酥油成分。

公开(公告)号：US5190783A

公开(公告)日：1993-03-02

申请号：US743612

申请日：1991-08-12

申请人： Lawrence P. Klemann ,  John W. Finley ,  Ronald G. Yarger

发明人： Lawrence P. Klemann ,  John W. Finley ,  Ronald G. Yarger

IPC分类号： A23D7/01 ,  A23D9/013 ,  A23K1/18 ,  A23L1/30

CPC分类号： A23D9/013 ,  A23D7/013 ,  A23K50/42 ,  A23L33/115 ,  Y10S426/804

摘要： Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atomsare edible, preferably partially digestible, fat replacements for foods.

摘要翻译： 主要酰胺酯，以下通式的酯酰胺衍生物：其中B是具有2至6个碳的有机基团，m = 1至3，n = 1至3，并且每个R独立地为脂族， 具有1至29个碳原子的醚或酯基是可食用的，优选部分可消化的，用于食品的脂肪替代物。