公开(公告)号：US20090162522A1

公开(公告)日：2009-06-25

申请号：US11962201

申请日：2007-12-21

申请人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer

发明人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer

IPC分类号： A23L2/38 ,  A23L2/66

CPC分类号： A23D7/0053 ,  A23L33/21 ,  A23L33/26 ,  A23L33/40 ,  A23V2002/00 ,  A61K31/715 ,  A23V2200/332 ,  A23V2250/51 ,  A23V2250/502 ,  A23V2250/50 ,  A23V2200/222

摘要： Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled.

摘要翻译： 本发明公开了包含脂肪，蛋白质和碳水化合物的营养乳液，其包括：（A）诱导粘度纤维体系，和（B）位于乳液水相内的V-络合物，其包含与聚右旋糖络合的食品级表面活性剂， 平均聚合度为至少约10，其中营养乳液在20℃具有小于约100cps的第一粘度，在0℃至8℃的温度下的第二粘度，即 比所述第一粘度高至少约50cps，并且至少约300cps的诱导粘度。 乳液提供了对餐后饥饿的改善的控制，特别是对于低卡路里乳剂。 当冷冻时，乳液也提供厚实的奶油质地。

公开(公告)号：US20090162517A1

公开(公告)日：2009-06-25

申请号：US11962198

申请日：2007-12-21

申请人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer ,  Emily A. Stepp ,  Terry B. Mazer

发明人： Chron-Si Lai ,  Joseph E. Walton ,  Jim-Wen R. Liu ,  Kati E. Shearer ,  Emily A. Stepp ,  Terry B. Mazer

IPC分类号： A23C9/152 ,  A23L1/035

CPC分类号： A23L33/26 ,  A23L29/10

摘要： Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C. of less than about 300 cps and a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use.

摘要翻译： 公开了包含脂肪，蛋白质和碳水化合物的营养乳液。 所述乳液包括V-络合物或水相，其包含与平均聚合度至少约10的聚右旋糖络合的食品级表面活性剂; 其中所述营养乳液在20℃下具有小于约300cps的第一粘度和在0℃至8℃的温度下的第二粘度，其比所述第一粘度高至少约50cps。 还公开了制备营养乳液的方法。 营养乳液在使用前冷冻时会产生令人惊讶的厚实的乳状质地。