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    Microwave popcorn with thaumatin and method of preparation
    3.
    发明申请
    Microwave popcorn with thaumatin and method of preparation 审中-公开
    微波爆米花与玉米素及其制备方法

    公开(公告)号：US20060088648A1

    公开(公告)日：2006-04-27

    申请号：US11250972

    申请日：2005-10-14

    申请人： Heidi Teoh ,  Jessica Luger ,  David Plank

    发明人： Heidi Teoh ,  Jessica Luger ,  David Plank

    IPC分类号： A23L1/18

    CPC分类号： A23L27/31 ,  A23L7/183

    摘要： Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and/or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

    摘要翻译： 公开了微波爆米花制品，其中包括提供改善的质地和风味的花露蛋白。 制品可以包括氢化脂肪，液体油和/或增稠液体（在室温下）的油及其制备方法。 微波爆米花制品包括任何常规的微波爆米花袋或容器，以及设置在其中的包含核爆米花和/或可膨胀丸粒的食物料; 1％至45％液体（室温）油; 和0％至4％的盐。 油成分的熔点<25℃。油成分包括油增稠成分，特别是淀粉基油增稠成分如环糊精，其量足以使油脂尺寸稳定。 通过避免在室温下将油固化成固体脂肪的氢化，可以提供期望低反式脂肪酸含量的成品爆米花产品。 制备方法包括制备用油与环糊精增稠的加热油，并将增稠的油加入到微波容器中。

    Microwave popcorn with viscous liquid fat and method of preparation
    4.
    发明申请
    Microwave popcorn with viscous liquid fat and method of preparation 有权
    微波爆米花粘稠液体脂肪及其制备方法

    公开(公告)号：US20060078655A1

    公开(公告)日：2006-04-13

    申请号：US11246610

    申请日：2005-10-07

    申请人： David Plank ,  Jessica Luger ,  Kory Kolvig

    发明人： David Plank ,  Jessica Luger ,  Kory Kolvig

    IPC分类号： B65D81/34

    CPC分类号： B65D81/3469 ,  A23L7/183 ,  B65D2581/3421 ,  B65D2581/3494 ,  Y02A40/961 ,  Y02W90/11

    摘要： Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

    摘要翻译： 公开了微波爆米花制品，包括增稠的液体（在室温下）油及其制备方法。 微波爆米花制品包括任何常规的微波爆米花袋或容器，以及设置在其中的包含核爆米花和/或可膨胀丸粒的食物料; 1％至45％液体（室温）油; 和0％至4％的盐。 油成分的熔点<25℃。油成分包括油增稠成分，特别是淀粉基油增稠成分如环糊精，其量足以使油脂尺寸稳定。 通过避免在室温下将油固化成固体脂肪的氢化，可以提供期望低反式脂肪酸含量的成品爆米花产品。 制备方法包括制备用油与环糊精增稠的加热油，并将增稠的油加入到微波容器中。

    Method for reducing acrylamide levels in food products and food products produced thereby
    6.
    发明申请
    Method for reducing acrylamide levels in food products and food products produced thereby 失效
    降低由此产生的食品和食品中的丙烯酰胺含量的方法

    公开(公告)号：US20050037123A1

    公开(公告)日：2005-02-17

    申请号：US10641697

    申请日：2003-08-15

    申请人： David Plank ,  Douglas Novak

    发明人： David Plank ,  Douglas Novak

    IPC分类号： A21D2/24 ,  A21D10/00 ,  A23L1/015 ,  A23L1/10 ,  A23L1/164 ,  A23L1/18

    CPC分类号： A21D10/00 ,  A21D2/245 ,  A23L5/27 ,  A23L7/101 ,  A23L7/117 ,  A23L7/183

    摘要： The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.

    摘要翻译： 本发明涉及一种用于处理食品和食品中间体的新型处理组合物。 处理组合物可以用于单个家庭使用环境以及用于在制造过程中对食品进行大规模处理的商业应用。 本发明的处理组合物使用伯胺，例如氨基酸赖氨酸或氨基酸及其改性衍生物的组合，以限制食品和食品中间体中丙烯酰胺的形成，而不会牺牲其中的味道或其他感官特性 食品。

    Viscous fat compositions having low amounts of trans-fat, methods and products
    9.
    发明申请
    Viscous fat compositions having low amounts of trans-fat, methods and products 有权
    具有低量反式脂肪，方法和产品的粘性脂肪组合物

    公开(公告)号：US20060019021A1

    公开(公告)日：2006-01-26

    申请号：US11158747

    申请日：2005-06-22

    申请人： David Plank ,  Michael Staeger

    发明人： David Plank ,  Michael Staeger

    IPC分类号： A23D9/00

    CPC分类号： A23D9/007 ,  A23L7/122 ,  A23L29/35

    摘要： Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.

    摘要翻译： 含脂肪的组合物包含具有小于40重量％的反式脂肪和环糊精的脂肪组分，其中组合物中至少约25％的环糊精与脂肪结合。 本文提供的脂肪组合物可以比不含与脂肪结合的环糊精的类似脂肪组合物基本上更粘稠或更硬。 描述食品和食品的使用方法。 还提供制备这些组合物的方法。

    Assay and method for quantifying the levels of steryl esters and free sterols in starch-containing food products
    10.
    发明申请
    Assay and method for quantifying the levels of steryl esters and free sterols in starch-containing food products 有权
    用于定量含淀粉食品中的甾醇酯和游离甾醇的含量的测定和方法

    公开(公告)号：US20050276901A1

    公开(公告)日：2005-12-15

    申请号：US11209269

    申请日：2005-08-23

    申请人： Daniel Lewandowski ,  David Plank ,  Jonathan Devries

    发明人： Daniel Lewandowski ,  David Plank ,  Jonathan Devries

    IPC分类号： G01N25/14 ,  G01N33/10 ,  G01N33/92 ,  A23D7/00

    CPC分类号： G01N33/92 ,  G01N25/14 ,  G01N33/10 ,  G01N2800/044 ,  Y10T436/104165 ,  Y10T436/203332 ,  Y10T436/25 ,  Y10T436/25375

    摘要： The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesteryl oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.

    摘要翻译： 本发明涉及用于测定含淀粉食品中甾醇，甾烷醇，甾醇酯，脂肪酸衍生物及其组合的水平的测定法。 该测定特别可用于在制造用于人或动物消费的产品中支持产品健康和/或营养声明。 本发明描述了一种提取甾醇相关化合物的方法和用作内标物的甾醇酯，优选胆固醇油酸酯。 通过使用本提取技术，该方法使得能够回收样品中基本上所有与固醇相关的化合物。