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    Process for debittering peanut hearts
    4.
    发明申请
    Process for debittering peanut hearts 有权

    公开(公告)号：US20030203088A1

    公开(公告)日：2003-10-30

    申请号：US10133955

    申请日：2002-04-26

    申请人： KRAFT FOODS HOLDINGS, INC.

    发明人： Ahmad Akashe ,  Ronald Louis Meibach

    IPC分类号： A23L001/20

    CPC分类号： A23L25/30 ,  A23L11/32 ,  A23L25/20

    摘要： The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

    Process for debittering peanut hearts
    6.
    发明申请
    Process for debittering peanut hearts 失效
    脱脂花生心脏的过程

    公开(公告)号：US20030203089A1

    公开(公告)日：2003-10-30

    申请号：US10322939

    申请日：2002-12-18

    申请人： Kraft Foods Holdings, Inc.

    发明人： Ronald L. Meibach ,  Ahmad Akashe ,  George W. Haas ,  Leslie G. West

    IPC分类号： A23L001/20

    CPC分类号： A23L25/30 ,  A23L11/32 ,  A23L25/20

    摘要： The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

    摘要翻译： 本发明公开了一种用于制备含有高含量花生心材的加工花生制品的方法，花生心脏材料基本上被除去苦味，从而提供具有与实际花生相当的味道的无味花生心，或作为无味的无味味 食品最终产品的味道。 加工产品包括全部或部分花生心脏和使用碱洗，中和和干燥处理的花生心粉，用于灭活酶和除去苦味调味组分。 通过用碱性材料（例如氢氧化钠）将pH调节至约8至约12来调节花生心脏材料，以溶解蛋白质含量并释放苦味风味化合物，使得可以通过超滤分离这些化合物。 碱处理的花生心脏物质用酸性水溶液中和。

    PROCESS FOR STRUCTURING LIPIDS AND THE STRUCTURED PRODUCTS THEREOF
    7.
    发明申请
    PROCESS FOR STRUCTURING LIPIDS AND THE STRUCTURED PRODUCTS THEREOF 失效
    用于结构脂肪及其结构产品的方法

    公开(公告)号：US20020188083A1

    公开(公告)日：2002-12-12

    申请号：US09799996

    申请日：2001-03-06

    申请人： KRAFT FOODS HOLDINGS, INC.

    发明人： Ahmad Akashe ,  Manuel Marquez

    IPC分类号： C08F283/00 ,  C11C003/00

    CPC分类号： A61K8/41 ,  A23D7/0056 ,  A23D9/007 ,  A61K8/922 ,  A61Q19/00 ,  C11B15/00

    摘要： The present invention generally relates to a process for hardening lipids, especially unsaturated lipids such as unsaturated fatty oils, by mixing and interacting lipids with polyamines such that the peak melting point of the resulting combination is higher than that of the lipid alone. In this way, the polyamine-treated unsaturated lipid can be converted into a solid or semi-solid state at a relatively lower temperature than the unsaturated lipid alone. The lipid and polyamine combination displays physical attributes that mimic the crystalline structures of saturated lipids and fats without the incurring the associated negative health implications of such saturated lipids and fats.

    摘要翻译： 本发明一般涉及通过将脂质与多胺混合和相互作用使脂质，特别是不饱和脂肪如不饱和脂肪油硬化的方法，使得所得组合的峰值熔点高于单独脂质的峰值熔点。 以这种方式，多胺处理的不饱和脂质可以在比单独的不饱和脂肪相对较低的温度下转化为固体或半固体状态。 脂质和多胺组合显示模拟饱和脂质和脂肪的晶体结构的物理属性，而不会引起这种饱和脂质和脂肪的相关负面健康影响。

    Method and composition which inhibits the oxidation of omega-3 and omega-6 polyunsaturated lipids
    9.
    发明申请
    Method and composition which inhibits the oxidation of omega-3 and omega-6 polyunsaturated lipids 审中-公开
    抑制ω-3和ω-6多不饱和脂质氧化的方法和组合物

    公开(公告)号：US20030149118A1

    公开(公告)日：2003-08-07

    申请号：US10377474

    申请日：2003-02-28

    申请人： Kraft Foods Holdings, Inc.

    发明人： Ahmad Akashe ,  Steven E. Hill

    IPC分类号： C09K003/00

    CPC分类号： C11B5/0042 ,  A23D7/0053 ,  A23L33/12 ,  A23L33/185 ,  A23V2002/00 ,  A23V2250/1868 ,  A23V2250/187 ,  A23V2250/5488 ,  A23V2200/10

    摘要： The invention is directed to a method and composition which inhibits the oxidation of omega-3 and omega-6 polyunsaturated lipids in an aqueous emulsion. This invention is especially directed to a method and composition which inhibits the oxidation of long chain omega-3 polyunsaturated lipids in an aqueous emulsion. When soy protein, and in particular, soy protein isolates, are blended with omega-3 and/or omega-6 polyunsaturated lipids, the rate of oxidation of the omega-3 and/or omega-6 lipids is reduced and the shelf life of such lipids is extended.

    摘要翻译： 本发明涉及抑制水乳液中ω-3和ω-6多不饱和脂质氧化的方法和组合物。 本发明特别涉及抑制水乳液中长链ω-3多不饱和脂类氧化的方法和组合物。 当大豆蛋白，特别是大豆蛋白分离物与ω-3和/或ω-6多不饱和脂质混合时，ω-3和/或ω-6脂质的氧化速率降低，并且保存期限 这样的脂质被延长。