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公开(公告)号：US06290999B1
公开(公告)日：2001-09-18
申请号：US08794298
申请日：1997-02-03
IPC分类号： A23B500
CPC分类号： A23L17/75 , A21D13/28 , A21D13/30 , A21D13/60 , A23L13/03 , A23L13/57 , A23L19/18 , A23P20/105
摘要： A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.
摘要翻译： 食品成分，制品及其制造方法使用蔬菜，肉，鱼，禽等组织。 将组织涂覆至少一层，干燥并油炸。 最初涂层是一种凝胶，包括水，水胶体凝胶形成化合物和交联剂如多价阳离子。 涂层至少部分地包围组织的外表面。 在油炸之前将涂层干燥。 涂层（初始，干燥和油炸）包含基于水解胶体的中和当量重量的至少10％当量的交联剂。 干燥的涂层适于基本上阻止油穿透其中。 涂覆的油炸产品具有低浓度的烹饪油。
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公开(公告)号：US5620727A
公开(公告)日：1997-04-15
申请号：US3769
申请日：1993-01-13
CPC分类号： A21D13/0016 , A21D13/0019 , A21D13/0096 , A23L13/03 , A23L13/57 , A23L17/75 , A23L19/18 , A23P20/105
摘要： A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.
摘要翻译： 食品成分，制品及其制造方法使用蔬菜，肉，鱼，禽等组织。 将组织涂覆至少一层，干燥并油炸。 最初涂层是一种凝胶，包括水，水胶体凝胶形成化合物和交联剂如多价阳离子。 涂层至少部分地包围组织的外表面。 在油炸之前将涂层干燥。 涂层（初始，干燥和油炸）包含基于水解胶体的中和当量重量的至少10％当量的交联剂。 干燥的涂层适于基本上阻止油穿透其中。 涂覆的油炸产品具有低浓度的烹饪油。
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3.发明授权Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same 失效低甲氧基果胶，其方法和包含其的稳定的含水体系公开(公告)号：US06699977B1
公开(公告)日：2004-03-02
申请号：US09684968
申请日：2000-10-10
IPC分类号： C08B3706
CPC分类号： C08B37/0045 , A23L2/52 , A23L29/231 , A23L29/27 , A23V2002/00 , A23V2250/032 , A23V2250/628 , A23V2250/50724 , A23V2250/1578 , A23V2250/5086
摘要： Low methoxyl pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Low methoxyl pectins prepared from non-calcium sensitive pectins. Processes for suspending particulates using low methoxyl pectins prepared from pectins which are not sensitive to polyvalent cations such as calcium, and in particular using low methoxyl pectins prepared from non-calcium sensitive pectins (NCSP). Stabilized aqueous systems containing low methoxyl pectins prepared from non-calcium sensitive pectins.
摘要翻译： 在包含至少一种多价阳离子的水溶液中显示假塑性并基本上不相分离的低甲氧基果胶及其制备方法。 由非钙敏感果胶制备的低甲氧基果胶。 使用由对多价阳离子如钙不敏感的果胶制备的低甲氧基果胶悬浮颗粒的方法，特别是使用由非钙敏感果胶（NCSP）制备的低甲氧基果胶。 含有由非钙敏感果胶制备的低甲氧基果胶的稳定含水体系。
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4.发明授权Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same 失效脱胶果胶，生产这种果胶的方法，以及包含该果胶的稳定的酸性液体体系公开(公告)号：US06428837B1
公开(公告)日：2002-08-06
申请号：US09589887
申请日：2000-06-09
申请人： Gary Luzio , Susan C. Forman , Timothy C. Gerrish
发明人： Gary Luzio , Susan C. Forman , Timothy C. Gerrish
IPC分类号： A23L200
CPC分类号： C08B37/0045 , A23L2/02 , A23L29/231 , A23L33/40 , A23V2002/00 , C12P19/04 , A23V2250/50722
摘要： Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Processes for suspending particulates using enzymatically blocked-deesterified pectins enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Compositions and stabilized aqueous systems containing enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes.
摘要翻译： 在包含至少一种多价阳离子的水溶液中显示假塑性并基本上不相分离的酶促封闭脱酯化果胶及其制备方法。 通过用酶去分离高甲氧基果胶制备的酶封闭的脱酯化果胶。 使用酶封闭的脱酯化果胶来中和颗粒的方法，其通过将分离的高甲氧基果胶与酶脱酯化而制备的酶封闭脱酯化果胶。 组合物和稳定的含有酶分解的高甲氧基果胶与酶分离制备的酶封闭脱酯果胶的含水体系。
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公开(公告)号：US06221419B1
公开(公告)日：2001-04-24
申请号：US09192618
申请日：1998-11-05
申请人： Timothy C. Gerrish
发明人： Timothy C. Gerrish
IPC分类号： C08B3706
CPC分类号： A23C9/137 , A23C9/1542 , A23L29/231 , C08B37/0045 , C12P19/04
摘要： Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (&Dgr;CS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) of 0.7 or more. Such pectin is useful as a stabilizing component of an aqueous acidic beverage, such as a drinking yogurt, which contains a suspension of protein particles formed from, e.g., casein. The pectin can be prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 0.1 or less and a &Dgr;CS of 0-3 with a pectin deesterifying enzyme.
摘要翻译： 本发明提供（i）酯化度（DE）为60〜95％，（ii）钙敏感度（DELTACS）小于25cP的果胶，（iii）钙敏感性果胶重量比（CSPR） 钙敏感果胶（CSP）与CSP和非钙敏感果胶（NCSP）之和为0.7以上。 这样的果胶可用作含水酸性饮料（例如饮用酸奶）的稳定组分，其含有由例如酪蛋白形成的蛋白质颗粒的悬浮液。 果胶可以通过用果胶脱酯酶处理具有0.1或更小的CSPR的基本上非钙敏感的果胶和0-3的DELTACS来制备。
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公开(公告)号：US5688923A
公开(公告)日：1997-11-18
申请号：US602166
申请日：1996-02-15
申请人： Timothy C. Gerrish , Gary A. Luzio
发明人： Timothy C. Gerrish , Gary A. Luzio
CPC分类号： D01F9/00 , A61L15/28 , B01D21/01 , C08B37/0045
摘要： A polyvalent cation crosslinked pectin fiber composition is composed of a calcium sensitive low methoxyl pectin with a degree of esterification (DE) of less than 15% or calcium sensitive amidated pectin having a DE of less than 50% where the pectin is polyvalent cation crosslinkable and has an average molecular weight (MW) having an upper limit of 200,000 and a lower limit of 5000. This pectin is useful in making wound dressings for topical applications.
摘要翻译： 多价阳离子交联的果胶纤维组合物由果胶为多价阳离子可交联而DE低于50％的钙敏感性低甲氧基果胶（DE）小于15％或钙敏感酰胺化果胶组成， 具有上限为200,000的平均分子量（MW）和5000的下限。该果胶可用于制造用于局部应用的伤口敷料。
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