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    Method of producing a reduced-calorie food product
    65.
    发明申请
    Method of producing a reduced-calorie food product 有权
    生产低热量食品的方法

    公开(公告)号：US20080081096A1

    公开(公告)日：2008-04-03

    申请号：US11541610

    申请日：2006-09-30

    申请人： Girish Subramaniam ,  Tedoro Rivera ,  Nicholas Shields ,  Diana Pesha

    发明人： Girish Subramaniam ,  Tedoro Rivera ,  Nicholas Shields ,  Diana Pesha

    IPC分类号： A23L2/00

    CPC分类号： A23L1/307 ,  A23L2/02 ,  A23L2/06 ,  A23L2/74 ,  A23L33/20

    摘要： Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages for filtering the juice to produce a clarified low-calorie juice having an acceptable flavor profile.

    摘要翻译： 果汁中的卡路里可以通过选择性地除去比原糖（例如葡萄糖和果糖）更多的蔗糖来降低。 由于初级糖具有比蔗糖更高的感知甜度，因此可以获得可接受的风味特征。 用于降低卡路里的食品加工系统可以包括用于过滤果汁以产生具有可接受风味特征的澄清的低热量汁的多个阶段。

    Extraction of compounds from dairy products
    69.
    发明申请
    Extraction of compounds from dairy products 有权
    从乳制品中提取化合物

    公开(公告)号：US20060275533A1

    公开(公告)日：2006-12-07

    申请号：US10543446

    申请日：2004-01-30

    申请人： Andrew Fletcher ,  Katrina Fletcher ,  Owen Catchpole ,  John Grey

    发明人： Andrew Fletcher ,  Katrina Fletcher ,  Owen Catchpole ,  John Grey

    IPC分类号： A23C9/00

    CPC分类号： A23C7/04 ,  A23C15/14 ,  A23C2210/258 ,  A23L33/19 ,  A23L33/20 ,  B01D11/0203 ,  B01D11/0284 ,  B01D11/0296

    摘要： The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.

    摘要翻译： 本发明涉及用于处理乳制品和乳制品工艺流以产生脂质和基本上脱脂的蛋白质流的方法。 更具体地说，它涉及使用近临界流体提取技术从液体乳制品和乳制品流中提取脂质。 用于所述近临界提取技术的优选溶剂是与水部分混溶的醚基溶剂。 用于本发明的特别优选的溶剂是二甲醚。

    Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
    70.
    发明申请
    Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid 有权
    包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物

    公开(公告)号：US20060263485A1

    公开(公告)日：2006-11-23

    申请号：US11491297

    申请日：2006-07-22

    申请人： Triveni Shukla ,  Gregory Halpem

    发明人： Triveni Shukla ,  Gregory Halpem

    IPC分类号： A23C9/12

    CPC分类号： A23D7/02 ,  A23D7/003 ,  A23D7/0053 ,  A23L7/115 ,  A23L29/262 ,  A23L33/20 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2250/1944 ,  A23V2250/1882 ,  A23V2250/213 ,  A23V2250/211 ,  A23V2250/712 ,  A23V2200/124

    摘要： Emulsified liquid shortening compositions comprising amorphous insoluble dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized. Functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added prior to mixing for additional health benefits. The compositions are suitable for use in formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods.

    摘要翻译： 公开了包含无定形不溶性膳食纤维凝胶，水和脂质的乳化液体缩短组合物以及制备该组合物的方法。 根据本发明，膳食纤维凝胶可以通过均匀化的高剪切进行微粒化，并与水和脂质结合。 将这些成分混合形成混合物。 然后可以在食品级乳化剂例如卵磷脂的存在下，将混合物进行胶体研磨或其它等同的乳化方法，例如均化和超声处理，并且将乳化的混合物进行巴氏杀菌。 功能性食品，如高欧米加三和欧六加油，纯欧米加三和欧六加脂肪酸，中链甘油三酯，β-胡萝卜素，钙硬脂酸酯，维生素E，生物类黄酮，fagopyritrol，植物来源的多酚抗氧化剂，番茄红素，黄豆和可溶性纤维 ，例如衍生自酵母的β-葡聚糖，以及衍生自谷物，亚麻籽和其它植物和果实纤维来源的其它可溶性纤维可以在混合之前加入以获得额外的健康益处。 该组合物适用于配制食品，以取代食物中通常含有的全部或部分脂肪，油和液体起酥油，以产生食物的低热量，低脂肪配方。 乳化组合物还可以按比例使用，作为将膳食纤维凝胶引入配制食品中的载体，以部分和全部替代通常在配制食品中发现的其它水胶体，从而提供有效的手段来降低配制食品的生产成本。