公开(公告)号：US06455090B1

公开(公告)日：2002-09-24

申请号：US09494069

申请日：2000-01-28

Applicant: Yuji Uzuhashi ,  Hiroki Miyashita

Inventor： Yuji Uzuhashi ,  Hiroki Miyashita

IPC: A23L105

CPC classification number: A23L19/115 ,  A23L29/231 ,  A23L29/238 ,  A23L29/25 ,  A23L29/256 ,  A23L29/262 ,  A23L29/269 ,  A23L29/27 ,  A23L29/272 ,  A23L29/274 ,  A23L29/284 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/506 ,  A23V2250/5036 ,  A23V2250/507 ,  A23V2250/5028

Abstract: There is provided a liquid additive thickener, or a liquid thickening agent, which can thicken easily when it is added to an object. The liquid additive thickener comprises a liquid that is prepared by dissolving a thickening agent into water and is initially inhibited from forming viscous solutions or gels. The liquid can begin to form a viscous solution when it is added to a water-containing object. The liquid may be: (a) prepared to have a low viscosity by dissolving a thickening agent into water together with a poor solvent; (b) prepared to have a low viscosity by dissolving a thickening agent into water together with a low viscous saccharide; or (c) prepared to have a low viscosity by dissolving a thickening agent into water together with a reactive ion.

Abstract translation: 提供了液体添加剂增稠剂或液体增稠剂，当添加到物体时可以容易地增稠。 液体添加剂增稠剂包括通过将增稠剂溶解在水中并最初被抑制形成粘性溶液或凝胶而制备的液体。 当液体添加到含水物体时，液体可以开始形成粘性溶液。 液体可以是：（a）通过将不均匀溶剂与增稠剂一起溶解在水中而制备为具有低粘度; （b）通过将增稠剂与低粘性糖一起溶解在水中制备具有低粘度; 或（c）通过将增稠剂与反应离子一起溶解在水中而制备为具有低粘度。

公开(公告)号：US06391928B1

公开(公告)日：2002-05-21

申请号：US09570539

申请日：2000-05-12

Applicant: Ram Rajasekharan ,  Jaiyanth Daniel

Inventor： Ram Rajasekharan ,  Jaiyanth Daniel

IPC: A23L105

CPC classification number: C11B15/00 ,  A23L27/70 ,  B01J13/0065 ,  Y10S514/944

Abstract: This invention relates to a novel synergistic reversible solid/semi-solid organic composition, said composition comprising (a) at least one saturated long chain fatty acid and/or its glycerol esters and (b) one or more liquid neutral organic compounds, said ingredients (a) and (b) being present in a ratio between 0.1 to 40% by weight, and a process for producing said synergistic reversible solid/semi-solid organic composition by mixing the ingredients (a) and (b) defmed above in a ratio between 0.1 to 40% by weight, at a temperature between 2 to 50° C. and at a pressure in the range of 200 torr to 2500 torr.

Abstract translation: 本发明涉及一种新的协同可逆固体/半固体有机组合物，所述组合物包含（a）至少一种饱和长链脂肪酸和/或其甘油酯和（b）一种或多种液体中性有机化合物，所述成分 （a）和（b）以0.1-40重量％的比例存在，以及通过将上述定义的成分（a）和（b）混合在一起制备所述协同可逆固体/半固体有机组合物的方法 的比例为0.1〜40重量％，温度为2〜50℃，压力为200乇〜2500乇。

公开(公告)号：US06168820A

公开(公告)日：2001-01-02

申请号：US09311745

申请日：1999-05-14

Applicant: Robert Eugene Garwood ,  Zenon Ioannis Mandralis ,  Keith Roberts

Inventor： Robert Eugene Garwood ,  Zenon Ioannis Mandralis ,  Keith Roberts

IPC: A23L105

CPC classification number: A23L7/126 ,  A21D13/30 ,  A21D13/38 ,  A23G3/346 ,  A23G3/36 ,  A23G3/42 ,  A23G2200/08 ,  A23L7/122 ,  A23L29/37 ,  A23P10/30 ,  A23P10/35

Abstract: A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.

Abstract translation: 用于控制在储存期间倾向于失去水并逐渐变硬的食品的柔软性的方法，其包括向食品中加入固定的可食用增塑剂。

公开(公告)号：US06749880B1

公开(公告)日：2004-06-15

申请号：US09889116

申请日：2001-12-27

Applicant: Jakob Roelf Woltjes ,  Heine Roelf Meima ,  Pieter Lykle Buwalda

Inventor： Jakob Roelf Woltjes ,  Heine Roelf Meima ,  Pieter Lykle Buwalda

IPC: A23L105

CPC classification number: A23G3/346 ,  A23G2200/06 ,  A23L29/219 ,  A23L29/35

Abstract: The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first fraction comprising cross-linked starch and at least a second fraction comprising copolymerised starch. Said composition is suitable for example to serve as gelatine replacement in foodstuff of varied nature, and is preferably suitable for use in foodstuff such as confectionery.

Abstract translation: 本发明涉及用作食品工业中使用的增稠，结合，胶凝或稳定剂的水解胶体。 本发明提供一种淀粉组合物，其包含含有交联淀粉的第一级分和至少包含共聚淀粉的第二级分。 所述组合物例如适合用作不同性质的食品中的明胶替代物，并且优选适用于食品如糖果。

公开(公告)号：US06599551B2

公开(公告)日：2003-07-29

申请号：US09995443

申请日：2001-11-28

Applicant: Ryan D. Howard ,  Faye Mulvaney ,  Ganesan Narsimham

Inventor： Ryan D. Howard ,  Faye Mulvaney ,  Ganesan Narsimham

IPC: A23L105

CPC classification number: A23J3/16 ,  A23L29/256 ,  A23L33/105 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/128 ,  A23V2250/5036 ,  A23V2250/5488 ,  A23V2250/606 ,  A23V2250/2116 ,  A23V2250/708 ,  A23V2250/1578

Abstract: Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system comprise water, sweetener, carrageenan, and various proteins such as soy protein isolate, soy protein concentrate, whey, and sodium caseinate.

公开(公告)号：US06521276B1

公开(公告)日：2003-02-18

申请号：US08578616

申请日：1996-01-11

Applicant: Anne Frippiat

Inventor： Anne Frippiat

IPC: A23L105

CPC classification number: A23C19/054 ,  A23D7/015 ,  A23L13/65 ,  A23L27/60 ,  A23L29/244

Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.

Abstract translation: 一种具有减少的干物质含量的稳定的食物组合物，其中所述稳定剂是所述食物组合物的含水量为1-15重量％和1-25重量％的果聚糖或果聚糖混合物。

公开(公告)号：US06261626B1

公开(公告)日：2001-07-17

申请号：US09091733

申请日：1998-06-24

Applicant: Hans Christian Buchholt ,  Peter Fromholt Larsen

Inventor： Hans Christian Buchholt ,  Peter Fromholt Larsen

IPC: A23L105

CPC classification number: C08B37/0048 ,  A23C9/137 ,  A23L29/231 ,  C08B37/0045

Abstract: A method of providing selected fractions of high-esterified pectin, each having different functionalities, by consecutive extraction of a vegetable material with acidic aqueous solutions to obtain successive fractions of high-esterified pectin with increasing setting time. The vegetable material is optionally prior to being extracted subjected to an acid pre-treatment by heating it in a homogeneous mixture of water and a water-miscible organic solvent. The pectin fractions obtainable by the method have improved properties when used in the preparation of food products such as preserves and acidified milk products. The pectin fractions are also useful as starting materials in a method of obtaining deesterified and optionally amidated pectin fractions having additionally improved functional characteristics.

Abstract translation: 通过用酸性水溶液连续提取植物材料，提供具有不同功能的高级酯化果胶的选定馏分的方法，以随着凝固时间的增加获得高级酯化果胶的连续级分。 任选地，在将植物材料在水和水混溶性有机溶剂的均匀混合物中进行加热处理之前进行酸预处理。 当用于制备食品如蜜饯和酸化乳制品时，通过该方法获得的果胶级分具有改进的性能。 在获得具有额外改善的功能特征的脱酯化和任选的酰胺化果胶级分的方法中，果胶级分也可用作原料。

公开(公告)号：US06221420B1

公开(公告)日：2001-04-24

申请号：US08619569

申请日：1996-05-29

Applicant: David J. Thomas ,  Chung-Wai Chiu ,  Eleanor Schiermeyer ,  Manish B. Shah ,  Douglas H. Hanchett ,  Roger Jeffcoat

Inventor： David J. Thomas ,  Chung-Wai Chiu ,  Eleanor Schiermeyer ,  Manish B. Shah ,  Douglas H. Hanchett ,  Roger Jeffcoat

IPC: A23L105

CPC classification number: A23G9/34 ,  A21D2/186 ,  A21D6/00 ,  A21D6/003 ,  A23C9/137 ,  A23C19/0765 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L7/111 ,  A23L7/165 ,  A23L7/198 ,  A23L9/10 ,  A23L9/22 ,  A23L19/09 ,  A23L19/18 ,  A23L21/15 ,  A23L21/18 ,  A23L23/00 ,  A23L27/60 ,  A23L27/63 ,  A23L29/212 ,  A23L29/219 ,  A23L29/225 ,  A23P20/12 ,  C08B30/12 ,  C08B30/14

Abstract: A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The stashes or flours are prepared by dehydrating the starch or flour to anhydrous or substantially anhydrous (

Abstract translation: 作为各种食品中的成分，使用热抑制粒状淀粉或面粉。 热抑制淀粉在功能上等同于化学交联的淀粉。 将淀粉或面粉脱水至无水或基本无水（<1％水分），优选在中性或碱性pH下，将脱水淀粉或面粉热处理足以抑制淀粉至 所需学位。 脱水可以通过加热淀粉，用溶剂萃取淀粉或冷冻干燥淀粉来进行。 淀粉可以在热抑制之前或之后使用已知方法进行预胶化，所述方法基本上不破坏淀粉颗粒。

公开(公告)号：US06767573B1

公开(公告)日：2004-07-27

申请号：US09936150

申请日：2001-09-07

Applicant: Dan Dixon ,  Michael G. Rayner ,  Michael J. Saylock

Inventor： Dan Dixon ,  Michael G. Rayner ,  Michael J. Saylock

IPC: A23L105

CPC classification number: A23K50/45 ,  A23K20/147 ,  A23K20/163 ,  A23K50/42 ,  Y10S426/805

Abstract: A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and starch. Further, each piece has a moisture content of above about 25 % by weight. The pet treat may be retorted. If not retorted, it may include a preservative and preferably have a reduced pH. The non-retorted treat pieces are provided in a sealed container comprising a pouch.

Abstract translation: 宠物在密封的容器中处理。 该处理是一种或多种配制食品的形式。 每片具有含有蛋白质和淀粉的热凝胶基质的油炸体。 此外，每片具有高于约25重量％的水分含量。 宠物治疗可能会被压制。 如果没有蒸煮，它可以包括防腐剂，并且优选具有降低的pH。 非蒸馏处理件设置在包括袋的密封容器中。

公开(公告)号：US06720015B2

公开(公告)日：2004-04-13

申请号：US09828018

申请日：2001-04-06

Applicant: Robert Lawrence Prosise ,  Christopher Randall Beharry ,  Joseph James Elsen ,  Ralph Lawrence Helmers, Jr. ,  Tamara Jocelyn Kearney ,  Jeffrey John Kester ,  Brenda Kay Murphy ,  Raymond Louis Niehoff ,  Kathleen Hack Noble ,  Richard Nicholas Reinhart, Jr. ,  Robert Joseph Sarama ,  Li-Hsin Tsai ,  Susana Rosa Waimin Siu ,  Thomas Joseph Wehmeier ,  Vince York-Leung Wong

Inventor： Robert Lawrence Prosise ,  Christopher Randall Beharry ,  Joseph James Elsen ,  Ralph Lawrence Helmers, Jr. ,  Tamara Jocelyn Kearney ,  Jeffrey John Kester ,  Brenda Kay Murphy ,  Raymond Louis Niehoff ,  Kathleen Hack Noble ,  Richard Nicholas Reinhart, Jr. ,  Robert Joseph Sarama ,  Li-Hsin Tsai ,  Susana Rosa Waimin Siu ,  Thomas Joseph Wehmeier ,  Vince York-Leung Wong

IPC: A23L105

CPC classification number: A23L25/10 ,  A21D13/32 ,  A21D13/38 ,  A23L7/122 ,  A23L7/126 ,  A23L19/09 ,  A23L19/19 ,  A23L33/22 ,  A23L33/40

Abstract: The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.

Abstract translation: 本发明涉及可口的即食食品，其提供了吸引但不健康的食物的替代品。 更具体地，公开了提供氨基酸，脂肪和碳水化合物的均衡混合物的美味的即食食品。 还公开了制备方法和使用所述可口的即食食品的营养食品的方法。 本发明的营养食品被配制和加工，使得它们解决了消费者一直面临的两难境地：健康饮食或享受他们吃的东西。