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    • 10. 发明授权
    • Esterified propylene oxide-extended glycerols useful as fat substitutes
    • 用作脂肪替代物的酯化环氧丙烷扩展的甘油
    • US5603978A
    • 1997-02-18
    • US476815
    • 1995-06-07
    • John F. WhiteMichael R. Pollard
    • John F. WhiteMichael R. Pollard
    • A23L1/307A23L1/30A23L1/308C07D303/24A23D3/00A23D5/00
    • A23L33/26A23L33/115A23L33/25Y10S426/804
    • Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value, said synthetic fat-type mimetic ingredients comprising esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2-8 primary hydroxyls, c=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2
    • 含有脂肪型感官成分和非脂肪成分的低热量食物组合物,其中天然脂肪和合成脂肪模拟物按比例混合以提供任何预定量的脂肪热值,所述合成脂肪型模拟成分包含酯化的环氧化物延长的多元醇 (EPO)n(FE)b的式(EEEP),其中P是具有= 2-8个伯羟基的多元醇,c = 0-8仲羟基和叔羟基,a + c在 3-8的范围,EPO是C3-C6环氧化物,FE是脂肪酸酰基部分,n是具有通常等于或大于a的值的最小环氧化指数平均数,并且是足以大于95的数 多元醇的伯羟基的%转化为仲羟基或叔羟基,并且2