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公开(公告)号：US5976598A
公开(公告)日：1999-11-02
申请号：US964070
申请日：1997-11-04
申请人： Daniel Akkaway , Denise Deming , Lawrence Klemann , Juan A. Menijvar , Louise Slade , Ronald D'Amelia , Jeffery T. Galbraith , Haresh P. Madera , Robert M. Sauer, Jr. , Ronald G. Yarger , Xiaoming You
发明人： Daniel Akkaway , Denise Deming , Lawrence Klemann , Juan A. Menijvar , Louise Slade , Ronald D'Amelia , Jeffery T. Galbraith , Haresh P. Madera , Robert M. Sauer, Jr. , Ronald G. Yarger , Xiaoming You
CPC分类号： A23G3/42 , A21D13/04 , A21D13/06 , A21D2/16 , A21D2/188 , A21D2/36 , A23G9/34 , A23L13/42 , A23L29/262 , A23L33/22 , A23L33/24 , A23L33/30 , A23L7/115 , A23P20/105 , A23V2002/00 , Y10S426/804
摘要： Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.
摘要翻译： 颗粒状纤维素材料如微晶纤维素，α-纤维素和/或用C 2至C 24脂族酸酯酰化至约0.05或更低取代度的纤维素及其混合物在物理上涂覆有可食用的疏水性聚合物以提供低热量 面粉/淀粉替代食用组合物。 典型的涂料聚合物包括一种或多种C 2至C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。 在优选的实施方案中，低热量面粉替代品是在没有乳化剂和树胶的强烈混合的热熔融方法中制备的。 本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。
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12.发明授权
公开(公告)号：US4642240A
公开(公告)日：1987-02-10
申请号：US715792
申请日：1985-03-25
CPC分类号： A23L27/39
摘要： Food acceptable sweetness modifying compounds comprising certain aromatic amino acids and foodstuff compositions containing the same.
摘要翻译： 包含某些芳族氨基酸的食品可接受的甜味改性化合物和含有该芳香族氨基酸的食品组合物。
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公开(公告)号：US4627987A
公开(公告)日：1986-12-09
申请号：US683972
申请日：1984-12-20
CPC分类号： A23L27/39 , A23L27/204
摘要： Edible material compositions comprising a sweetener and a sweetness modifying agent, namely m-hydroxybenzoic acid, and processess for modifying the sweetness perception and reducing the sweetness content of the edible material are disclosed.
摘要翻译： 公开了包含甜味剂和甜味改性剂即间羟基苯甲酸的可食用材料组合物，以及用于改变可食用材料的甜味感和降低甜味含量的方法。
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公开(公告)号：US4613512A
公开(公告)日：1986-09-23
申请号：US673812
申请日：1984-11-21
CPC分类号： C13B50/002 , A23L27/204 , A23L27/39
摘要： Edible material comprising a sweetener and a sweetness modifying agent, namely m-aminobenzoic acid, and processes for modifying the sweetness perception and reducing the sweetness content of an edible material having a pH of 2 to 5.5 are disclosed.
摘要翻译： 公开了包含甜味剂和甜味改性剂（即间氨基苯甲酸）的可食用材料，以及用于改变pH值为2至5.5的可食用材料的甜度感和降低甜味含量的方法。
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15.发明授权
公开(公告)号：US4871570A
公开(公告)日：1989-10-03
申请号：US669051
申请日：1984-11-06
CPC分类号： A23L27/39 , A23L27/204
摘要： Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO.sub.3 H, Y is hydroxy and R.sub.1, R.sub.2 and R.sub.3 are e.g. hydrogen or alkyl and foodstuff compositions containing the same. Other sweetness modifying agents included within the scope of the invention include 2,3-dihydroxybenzoic acid, 2-hydroxy-4-aminobenzoic acid and 3-hydroxy-4-aminobenzoic acid.
摘要翻译： 食品可接受的甜味改性化合物，其包含具有下式的某些羟基芳族酸：其中A， 是COOH或SO 3 H，Y是羟基，R 1，R 2和R 3是例如。 氢或含有它们的烷基和食品组合物。 包括在本发明范围内的其它甜味改良剂包括2,3-二羟基苯甲酸，2-羟基-4-氨基苯甲酸和3-羟基-4-氨基苯甲酸。
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