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    Novel gel compositions and utilization thereof
    11.
    发明申请
    Novel gel compositions and utilization thereof 有权
    新型凝胶组合物及其应用

    公开(公告)号：US20030138544A1

    公开(公告)日：2003-07-24

    申请号：US10297608

    申请日：2002-12-13

    Inventor： Kazuro Uchida ,  Iwao Asai

    IPC: A23L001/05

    CPC classification number: A23L21/18 ,  A23L29/231 ,  A23V2002/00 ,  A23V2200/228

    Abstract: Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charged gelling agent. The above-described pectin contains at least one member selected from among pectinic acid and its salts and forms heat-stable particles having a diameter of at least 100 nullm in the presence of water, or particles having an average diameter of 10 to 5000 nullm in the presence of water and calcium ion.

    Abstract translation: 新颖的具有类似肉桂质感和口感（口感）的凝胶组合物：以及具有类似皮肤结构的食物。 这些新颖的凝胶组合物包含果胶，二价金属离子和水，任选与带负电荷的胶凝剂一起。 上述果胶含有选自果胶酸及其盐中的至少一种，并且在水的存在下形成直径为至少100μm的热稳定性颗粒，或平均粒径为10〜5000μm的颗粒 水和钙离子的存在。

    Method of suspending inclusions and compositions produced thereby
    13.
    发明授权
    Method of suspending inclusions and compositions produced thereby 失效
    悬浮物及其制备的组合物的方法

    公开(公告)号：US5562939A

    公开(公告)日：1996-10-08

    申请号：US406211

    申请日：1995-01-27

    Applicant: James A. Lewis

    Inventor： James A. Lewis

    IPC: A23L2/62 ,  A23L21/18 ,  A23L29/269 ,  C12C5/02 ,  C12G3/04 ,  A23L1/05 ,  A23L1/275

    CPC classification number: A23L2/62 ,  A23L21/18 ,  A23L29/272 ,  C12C5/02 ,  C12G3/04

    Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, and incorporating the pre-gel solution into the liquid composition. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition. Upon standing, the pre-gel solution will cause the inclusions to suspend in the liquid composition. Acidic or alcoholic liquid compositions having suspended particulates or inclusions are also provided.

    Abstract translation: 提供了一种用于将夹杂物悬浮在酸性或醇液体组合物中的方法。 该方法包括以下步骤：在水中制备包括结冷胶的预凝胶溶液，提供具有夹杂物的液体组合物，并将预凝胶溶液并入液体组合物中。 或者，可以不含夹杂物提供液体组合物，并且可以在将预凝胶溶液并入液体组合物之后添加夹杂物。 静置后，预凝胶溶液将使夹杂物悬浮在液体组合物中。 也提供了具有悬浮颗粒或夹杂物的酸性或醇类液体组合物。

    Cheese crumbles
    15.
    发明授权
    Cheese crumbles 失效
    小姐

    公开(公告)号：US3843808A

    公开(公告)日：1974-10-22

    申请号：US33852373

    申请日：1973-03-06

    Applicant: BEATRICE FOODS CO

    Inventor： ZICCARELLI S

    IPC: A23C19/086 ,  A23C19/093 ,  A23G3/34 ,  A23L1/072 ,  A23L1/222 ,  A23L1/30 ,  A23C19/12

    CPC classification number: A23G3/346 ,  A23C19/086 ,  A23C19/093 ,  A23G2200/00 ,  A23L21/18 ,  A23L27/12 ,  A23L33/115

    Abstract: A cheese-flavored, shelf-stable and self-preserving composition is disclosed comprising dry cheese solids, finely dispersed fat particles having a melting point of 90*F to 124*F enrobed in a fat enrobing agent which prevents coalescing of the fat particles, and less than 5 percent moisture by weight. The composition is prepared by admixing the dry cheese solids, fat and enrobing agent at a temperature of 34*F to 85*F and continuing mixing until the fat has dispersed into particles having an average particle size of less than about 0.5 millimeter.

    Abstract translation: 制备含有天然水果香料或人造水果香料的水果香味，保存稳定和自我保存的组合物，并将其熔化温度为90-至124°F的细分散的脂肪颗粒包裹在脂肪赋形剂中，防止聚结 的脂肪颗粒通过防止颗粒的脂肪 - 脂肪接触。 该组合物的含水量不超过5％，可以制成类似天然果肉的一些。 优选的启动剂含有干酵母和乳清。

    Process and equipment for making simulated olive products by coextrusion, and obtainable product
    19.
    发明申请
    Process and equipment for making simulated olive products by coextrusion, and obtainable product 失效
    通过共挤出制作模拟橄榄制品的工艺和设备，以及可获得的产品

    公开(公告)号：US20050255212A1

    公开(公告)日：2005-11-17

    申请号：US10497197

    申请日：2002-11-28

    Applicant: Thomas Kelly ,  Bryan Barwick ,  Vijay Sawant

    Inventor： Thomas Kelly ,  Bryan Barwick ,  Vijay Sawant

    IPC: A23L1/00 ,  A23L1/0524 ,  A23L1/0532 ,  A23L1/072 ,  A23P1/12 ,  A23L1/05

    CPC classification number: A23L21/18 ,  A23L29/231 ,  A23L29/256 ,  A23P30/20 ,  A23P30/25

    Abstract: Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing dissolved calcium ions flowing through an inner core of the nozzle at not more than +/−30° to the horizontal into a bath of an aqueous solution containing dissolved calcium ions. The sol of alginate or low-methoxy pectate gels by diffusion of the calcium ions from the co-extruded stream containing dissolved calcium ions and from the aqueous solution containing dissolved calcium ions in the bath. A cylindrical tube of gelled alginate or low-methoxy pectate containing pulped olive is formed with a hollow core. Preferably the sol contains a calcium salt in addition to the dispersed olive flesh which calcium salt has insufficient free ions to gel the sol but in acidic conditions is soluble and so then can gel the sol. A plurality of nozzles can advantageously be used. The density of the solution in the bath is preferably greater than the density of the extruded sol.

    Abstract translation: 我们的发明涉及一个工艺和设备以及产生的产品。 该过程和设备产生具有中心核心的模拟圆柱形橄榄产品。 含有分散的橄榄果肉的藻酸盐或低甲氧基果胶酸溶胶通过喷嘴与含有溶解的钙离子的水溶液流共同挤出，所述水溶液流过喷嘴的内芯不超过+/- 30°， 水平放入含溶解钙离子的水溶液浴中。 藻酸盐或低甲氧基果胶的溶胶通过钙离子从含有溶解的钙离子的共挤出物流中并从含有溶解的钙离子的水溶液扩散到浴中而凝胶化。 形成具有中空芯的凝胶状藻酸盐或含有制浆橄榄的低甲氧基果胶酸盐的圆柱形管。 除了分散的橄榄肉之外，溶胶还含有钙盐，钙盐具有不足的游离离子以凝胶化溶胶，但在酸性条件下可溶，因此可以使溶胶凝胶化。 可以有利地使用多个喷嘴。 浴中溶液的密度优选大于挤出溶胶的密度。

    Artificial fruit
    20.
    发明申请
    Artificial fruit 审中-公开
    人造水果

    公开(公告)号：US20050244568A1

    公开(公告)日：2005-11-03

    申请号：US11102313

    申请日：2005-04-08

    Applicant: Cem Gokhan

    Inventor： Cem Gokhan

    IPC: A23L1/00 ,  A23L1/072 ,  A23L1/236 ,  A23L1/308

    CPC classification number: A23L33/22 ,  A23L21/18 ,  A23L27/33 ,  A23L27/34 ,  A23P10/30

    Abstract: The present invention describes an edible product comprising a core composition comprising a sweetener and a shell or coating composition comprising at least one dietary fiber component, wherein the core composition is at least partially coated or encapsulated by the shell composition, a method of production of such an edible product, and its use.

    Abstract translation: 本发明描述了一种可食用产品，其包含含有甜味剂和包含至少一种膳食纤维组分的壳或包衣组合物的核心组合物，其中所述核心组合物至少部分地被壳组合物包被或包封，其制备方法 食用产品及其用途。

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