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31. 发明申请

US20170347681A1 PASTE-LIKE OILY FOODSTUFF 审中-公开
公开(公告)号：US20170347681A1
公开(公告)日：2017-12-07
申请号：US15541474
申请日：2016-01-07
申请人： FUJI OIL HOLDINGS INC.
发明人： Akiyuki ISHIWATA
IPC分类号： A23G3/40 , A23G1/36
CPC分类号： A23G3/40 , A23D9/00 , A23G1/36 , A23G3/00 , A23G3/34 , A23G3/346 , A23L9/20 , A23G2200/08
摘要： The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.

32. 发明申请

US20170295835A1 Whippable Food Products, Whipped Food Products, and Methods of Making the Same 审中-公开
公开(公告)号：US20170295835A1
公开(公告)日：2017-10-19
申请号：US15514357
申请日：2015-09-25
申请人： Tate & Lyle Custom Ingredients LLC
发明人： Jacob Michael Durbin , David Leonard Hoyda
IPC分类号： A23L29/10 , A23L29/206 , A23P30/40
CPC分类号： A23L29/10 , A23C2270/10 , A23G3/00 , A23L9/10 , A23L29/206 , A23P30/40 , A23V2002/00 , B65D83/14 , A23V2200/226 , A23V2200/246 , A23V2200/3324 , A23V2250/5072 , A23V2250/5086 , A23V2250/5118 , A23V2250/54246 , A23V2250/61 , A23V2250/506 , A23V2250/507 , A23V2250/54252 , A23V2250/5066
摘要： This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

33. 发明授权

US08475855B2 Confectionery product 失效
标题翻译：糖果产品
公开(公告)号：US08475855B2
公开(公告)日：2013-07-02
申请号：US12345066
申请日：2008-12-29
申请人： Monica C. Valdez , Adrienne D. Holmes , John David Wood , Marcel Aebi , Sandhya Sridhar
发明人： Monica C. Valdez , Adrienne D. Holmes , John David Wood , Marcel Aebi , Sandhya Sridhar
IPC分类号： A23G4/20
CPC分类号： A23G1/52 , A23G1/30 , A23G1/54 , A23G3/00 , A23G3/007 , A23G3/008 , A23G3/50 , A23G3/52 , A23G3/54 , A23G3/545
摘要： A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.
摘要翻译：糖果产品包括作为层压体彼此接触地布置的第一和第二糖食质量层。第一和第二糖果层的至少一个内表面设置有至少一个凹陷部分，优选地以规则的二维阵列布置的多个凹陷部分。糖果质量层的内表面限定糖果产品中的至少一个口袋，或者每个口袋位于对应于相应凹部的区域中。袋可以以宏观尺度提供曝气，并且它们可以至少部分地填充有液体，半固体或固体材料。

34. 发明申请

US20100196550A1 Chocolate Confectionery Product With Superior Stability 审中-公开
标题翻译：巧克力糖果产品具有出色的稳定性
公开(公告)号：US20100196550A1
公开(公告)日：2010-08-05
申请号：US12696709
申请日：2010-01-29
申请人： Melissa Navarro Mussumeci , Claudine de Sá Botelho Pinto
发明人： Melissa Navarro Mussumeci , Claudine de Sá Botelho Pinto
IPC分类号： B65D65/40 , A23G3/00 , A23G3/54 , B65D81/24
CPC分类号： B65D77/2024 , A23G1/48 , A23G1/54 , A23G3/00 , A23G3/54 , B65D85/60
摘要： Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers, biscuits, liqueurs, fruit fillings, fat-containing fillings, and combinations thereof. The package comprises a rigid thermoformed or injection formed container having at least one recessed area surrounded by a peripheral sealing rim. A membrane, which is substantially impervious to oxygen and moisture, is sealed to the peripheral sealing rim. The container is formed of a thermoplastic laminate including at least one oxygen barrier layer, which is positioned between at least one inner and at least one outer polymer layer. The barrier layer is substantially impervious to oxygen and is effective to enhance the moisture barrier properties of the container.
摘要翻译：包装的巧克力糖果产品和本文所述的方法提供了显着增加的稳定性和保质期。包装和方法特别适用于延长包括第一巧克力组分和第二组分的巧克力糖果物品的稳定性和保质期，所述第一巧克力组分和第二组分包含食物成分，例如坚果，晶片，饼干，利口酒，水果馅料，含脂肪的馅料，及其组合。该包装包括刚性热成型或注射成型的容器，其具有被周边密封边缘包围的至少一个凹陷区域。基本上不透氧和湿气的膜被密封到周边密封边缘。容器由热塑性层压材料形成，该热塑性层压材料包括位于至少一个内部聚合物层和至少一个外部聚合物层之间的至少一个氧气阻隔层。阻挡层基本上不透氧，并且有效地增强了容器的防潮性。

35. 发明申请

US20090263544A1 CONFECTIONERY PRODUCT 审中-公开
标题翻译： CONFECTIONERY产品
公开(公告)号：US20090263544A1
公开(公告)日：2009-10-22
申请号：US12368000
申请日：2009-02-09
申请人： Cristiana Soldani
发明人： Cristiana Soldani
IPC分类号： A23G3/54 , A23G3/36
CPC分类号： A23G3/50 , A23G3/00 , A23G3/0004 , A23G3/0044 , A23G3/34 , A23G3/36 , A23G3/368 , A23G3/42 , A23G3/54 , A23G2200/06
摘要： Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.
摘要翻译：通过形成包含至少一种不是单糖糖醇的糖醇，水和酸性成分的液体原料，制成包含至少一种酸性成分并且显示出改善的透明度的硬糖，在酸性成分不引起糖醇的显着水解以溶解液体中的酸性成分并除去至少一部分水的条件下进行加热; 并冷却形成硬糖。该产品具有以下透射率：在450nm处至少47.8％和/或至少50.9％在550nm处; 和/或至少52.3％在650nm。

36. 发明申请

US20070202243A1 Organoleptically Improved, In Particular, Storage Stable Hard Candy 审中-公开
标题翻译：特别改进，储存稳定硬糖
公开(公告)号：US20070202243A1
公开(公告)日：2007-08-30
申请号：US11659902
申请日：2005-08-05
申请人： Margit Arenz , Jorg Bernard
发明人： Margit Arenz , Jorg Bernard
IPC分类号： A23G3/00
CPC分类号： A23G3/42 , A23G3/00 , A23G3/38 , A23G2200/06 , A23V2002/00 , A23V2250/6412 , A23V2250/6416 , A23V2250/642
摘要： The present invention relates to hard candies having improved storage characteristics as well an improved sensory profile and method for their manufacture.
摘要翻译：本发明涉及具有改善的储存特性的硬糖以及改进的感官特性及其制造方法。

37. 发明申请

US20120328756A1 CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL 审中-公开
标题翻译：含有ERYTHRITOL的CONFECTIONERY产品
公开(公告)号：US20120328756A1
公开(公告)日：2012-12-27
申请号：US13582159
申请日：2011-02-24
申请人： An Amanda Jules Heylen , Ronny Leontina Marcel Vercauteren
发明人： An Amanda Jules Heylen , Ronny Leontina Marcel Vercauteren
IPC分类号： A23G3/38
CPC分类号： A23G3/0014 , A23G3/00 , A23G3/0019 , A23G3/34 , A23G3/346 , A23G3/36 , A23G3/42 , A23G2200/06 , A23V2002/00 , A23V2250/6402 , A23V2250/032 , A23V2250/02
摘要： The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof.
摘要翻译：本发明涉及一种糖食，更具体地说是含有食用酸的硬糖，和至少95％w / w赤藓糖醇，优选至少98％w / w赤藓糖醇，更优选至少99％w / w赤藓糖醇。糖果产品不含有选自阿拉伯树胶，明胶及其混合物的粘合剂。

38. 发明授权

US08329238B2 Cooling composition 有权
标题翻译：冷却组成
公开(公告)号：US08329238B2
公开(公告)日：2012-12-11
申请号：US11524756
申请日：2006-09-20
申请人： Claude Vanrietvelde , Anh Le , Jérôme Barra
发明人： Claude Vanrietvelde , Anh Le , Jérôme Barra
IPC分类号： A23L1/221 , A23G4/00
CPC分类号： A23G3/36 , A23G3/00 , A23G3/34 , A23G3/48 , A23G4/06 , A23G2200/14 , A23L27/10 , A23L27/204 , A23V2002/00 , A23V2250/21 , A23V2200/16
摘要： Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.
摘要翻译：具有天然状态的新型冷却组合物是本发明的目的。这些组合物包含薄荷醇与天然相同成分以及至少一种天然提取物的组合。它们可以添加到调味组合物中以赋予没有薄荷味调味的冷却感。

39. 发明申请

US20070154592A1 Sugar-free confectionery comprising xylitol or erythritol with no cooling effect 审中-公开
标题翻译：无糖果糖包含木糖醇或赤藓糖醇，无冷却作用
公开(公告)号：US20070154592A1
公开(公告)日：2007-07-05
申请号：US11637915
申请日：2006-12-13
申请人： Bruno Dauchy , Francois Delbaere , Elsa Muller , Jing Zhou
发明人： Bruno Dauchy , Francois Delbaere , Elsa Muller , Jing Zhou
IPC分类号： A23G4/00
CPC分类号： A23G4/10 , A23G1/00 , A23G1/30 , A23G1/40 , A23G1/54 , A23G3/00 , A23G3/34 , A23G3/42 , A23G3/54 , A23G2200/06 , A23G2220/20 , A23L27/34 , A23L29/35 , A23L29/37 , A23L33/20 , A23L33/21 , A23V2002/00 , A23V2250/6422 , A23V2250/5114 , A23V2250/6402
摘要： The subject of the present invention is a sugar-free confectionery rich in xylitol or erythritol, characterized in that it comprises a mixture of xylitol or erythritol and dextrins so as to reduce the cooling effect of the confectionery.
摘要翻译：本发明的主题是富含木糖醇或赤藓糖醇的无糖果糖，其特征在于，其包含木糖醇或赤藓醇与糊精的混合物，以降低糖果的冷却效果。

40. 发明申请

US20070014888A1 Cooling composition 有权
标题翻译：冷却组成
公开(公告)号：US20070014888A1
公开(公告)日：2007-01-18
申请号：US11524756
申请日：2006-09-20
申请人： Claude Vanrietvelde , Anh Le , Jerome Barra
发明人： Claude Vanrietvelde , Anh Le , Jerome Barra
IPC分类号： A23G4/00
CPC分类号： A23G3/36 , A23G3/00 , A23G3/34 , A23G3/48 , A23G4/06 , A23G2200/14 , A23L27/10 , A23L27/204 , A23V2002/00 , A23V2250/21 , A23V2200/16
摘要： Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.
摘要翻译：具有天然状态的新型冷却组合物是本发明的目的。这些组合物包含薄荷醇与天然相同成分以及至少一种天然提取物的组合。它们可以添加到调味组合物中以赋予没有薄荷味调味的冷却感。

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