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1. 发明申请

WO2004093558A3 LOW WATER ACTIVITY COLD-PROCESS ICE CREAM TOPPINGS 审中-公开
标题翻译：低水活性冷加工冰淇淋
公开(公告)号：WO2004093558A3
公开(公告)日：2005-10-06
申请号：PCT/US2004012329
申请日：2004-04-22
申请人： SMUCKER J M CO , CORFMAN SUSAN AMY , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN , HANSEN JOHN P , MCALLISTER JAMES P
发明人： CORFMAN SUSAN AMY , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN , HANSEN JOHN P , MCALLISTER JAMES P
IPC分类号： A23C1/00 , A23G20060101 , A23G3/00 , A23G9/32
CPC分类号： A23G9/322
摘要： Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low Aw ice cream toppings include, by weight, 0.05 to 40 % flavoring agent; 0.01 to 50 % fat, having a melting point in the range from 35° to 150°F; 0.1 to 40 % humectant; up to 80% sweetener; up to 10 % emulsifier; and 0 to 20 % water. The water activity of these food products is generally less than 0.85, and preferably less than 0.7. These low Aw food products are particularly well suited for preparing multi-phase products, as well as maintaining the taste and texture inclusions, particularly nuts, candies, and candy bar bits. The low Aw food products of the present invention have desirable flavor and texture, and maintain these characteristics when heated. Because of their low water activities, the low Aw food products of the present invention do not require refrigeration after opening.
摘要翻译：低水分活性（Aw）食品，特别是含有或不含有内含物的冰淇淋浇头，具有或没有夹杂物的多阶段冰淇淋浇头，以及用于制造这种低Aw冰淇淋浇头的冷加工方法。低Aw冰淇淋浇头包括以重量计0.05至40％的调味剂; 0.01〜50％的脂肪，熔点在35°-150°F; 0.1〜40％保湿剂; 高达80％的甜味剂; 高达10％的乳化剂; 和0至20％的水。这些食品的水分活性通常小于0.85，优选小于0.7。这些低Aw食品特别适用于制备多相产品，以及维持味道和质地包含物，特别是坚果，糖果和糖果棒。本发明的低Aw食品具有期望的风味和质感，并且在加热时保持这些特性。由于水的活性低，本发明的低Aw食品在打开后不需要冷藏。

2. 发明申请

WO2004093558A2 LOW WATER ACTIVITY COLD-PROCESS ICE CREAM TOPPINGS 审中-公开
标题翻译：低水活性冷加工冰淇淋
公开(公告)号：WO2004093558A2
公开(公告)日：2004-11-04
申请号：PCT/US2004/012329
申请日：2004-04-22
申请人： THE J. M. SMUCKER COMPANY , CORFMAN, Susan, Amy , JINDRA, James, Andrew , GRUCZA, Mark, Stephen , HANSEN, John, P. , MCALLISTER, James, P.
发明人： CORFMAN, Susan, Amy , JINDRA, James, Andrew , GRUCZA, Mark, Stephen , HANSEN, John, P. , MCALLISTER, James, P.
IPC分类号： A23G
CPC分类号： A23G9/322
摘要： Low water activity (A w ) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low Aw ice cream toppings include, by weight, 0.05 to 40 % flavoring agent; 0.01 to 50 % fat, having a melting point in the range from 35° to 150°F; 0.1 to 40 % humectant; up to 80% sweetener; up to 10 % emulsifier; and 0 to 20 % water. The water activity of these food products is generally less than 0.85, and preferably less than 0.7. These low Aw food products are particularly well suited for preparing multi-phase products, as well as maintaining the taste and texture inclusions, particularly nuts, candies, and candy bar bits. The low Aw food products of the present invention have desirable flavor and texture, and maintain these characteristics when heated. Because of their low water activities, the low Aw food products of the present invention do not require refrigeration after opening.
摘要翻译：低水分活性（Aw）食品，特别是含有或不含有内含物的冰淇淋浇头，具有或没有夹杂物的多阶段冰淇淋浇头，以及用于制造这种低Aw冰淇淋浇头的冷加工方法。低Aw冰淇淋浇头包括以重量计0.05至40％的调味剂; 0.01〜50％的脂肪，熔点在35°-150°F; 0.1〜40％保湿剂; 高达80％的甜味剂; 高达10％的乳化剂; 和0至20％的水。这些食品的水分活性通常小于0.85，优选小于0.7。这些低Aw食品特别适用于制备多相产品，以及维持味道和质地包含物，特别是坚果，糖果和糖果棒。本发明的低Aw食品具有期望的风味和质感，并且在加热时保持这些特性。由于水的活性低，本发明的低Aw食品在打开后不需要冷藏。

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