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1. 发明专利

JPS6125333B2 JPS6125333B2 - 失效
公开(公告)号：JPS6125333B2
公开(公告)日：1986-06-14
申请号：JP3742178
申请日：1978-03-30
申请人： Patterson Co C
发明人： ROORENSU FURANSHISU MAANETSUTO , BERIRU DEIIN BEARII
IPC分类号： A21D2/00 , A21D2/14 , A21D6/00
CPC分类号： A21D2/14

2. 发明专利

GB1571476A ANTICAKING DOUGH CONDITIONING COMPOSITION AND METHOD 未知
公开(公告)号：GB1571476A
公开(公告)日：1980-07-16
申请号：GB1103778
申请日：1978-03-21
申请人： PATTERSON CO C
IPC分类号： A21D2/00 , A21D2/14 , A21D6/00 , A21D2/16
摘要： An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under adverse ambient conditions for relatively long periods, so that the agent remains usable as a free-flowing powder for commercial baking purposes. The agent includes respective quantities of calcium and sodium salts of the acyl lactylates of C14-C22 fatty acids which have been commingled in a molten condition and thereafter cooled to the solid state and ground. In particularly preferred forms, amounts of CSL and SSL are admixed as dry powders and coheated to melt the same, followed by thorough mixing and cooling of the salts to a grindable solid. Other additives, such as mono-and diglycerides and derivatives thereof, can also be used in conjunction with the defined sodium and calcium salts to yield combined additives having excellent anti-caking properties.

3. 发明专利

CA527288A CONSISTENCY DETERMINATION 未知
公开(公告)号：CA527288A
公开(公告)日：1956-07-03
申请号：CA527288D
申请人： PATTERSON CO C
发明人： KIMBALL CHARLES N , LEWIS WILLIAM R

4. 发明专利

CA983207A METHOD OF INCREASING COLD WATER SOLUBILITY OF LOCUST BEAN GUM 未知
公开(公告)号：CA983207A
公开(公告)日：1976-02-10
申请号：CA185150
申请日：1973-11-06
申请人： PATTERSON CO C
发明人： BIELSKIS EDWARD C
IPC分类号： C08B37/00 , C08L5/14 , C09K23/56
摘要： A method is provided for increasing the cold water solubility of locust bean gum which comprises adding a predetermined amount of water to the dry gum and subjecting it to an increase in temperature while applying agitation, compression and shear, as in a cooker-extruder. In a preferred embodiment, guar gum is mixed with the locust bean gum in order to enhance the solubility and viscosity characteristics of the final product.

5. 发明专利

SE310438B 未知
公开(公告)号：SE310438B
公开(公告)日：1969-04-28
申请号：SE819166
申请日：1966-06-15
申请人： PATTERSON CO C
发明人： MARNETT L , TENNEY R , THOMPSON J
IPC分类号： A01N9/02 , A01N9/24

6. 发明专利

DE1246171B 未知
公开(公告)号：DE1246171B
公开(公告)日：1967-08-03
申请号：DEP0037537
申请日：1965-08-26
申请人： PATTERSON CO C
发明人： MARNETT LAWRENCE F , TENNEY RALPH J , THOMPSON JEROME B
IPC分类号： A23L3/3508 , B65D81/28 , D06M16/00
摘要： The invention comprises acylated alpha hydroxy carboxylic acids, and salts thereof, of the formula where RCO is an acyl radical of a fatty acid having 8-12 carbon atoms, each of A and B are a hydrogen atom or a methyl group, Y is a cation, x as an average is a number from 0.3 to 6, n is an integer equal to the valency of the cation Y and m is a number from 1 to n, except that when A is hydrogen and B is methyl and Y is sodium, RCO cannot be lauroyl. Salts of the acylated alpha hydroxy carboxylic acids are prepared by heating the appropriate fatty acid with the alpha hydroxy carboxylic acid in the presence of more than a catalytic amount of a basic reacting alkali metal or alkaline earth metal compound. Acidification of the product with dilute mineral acid gives the corresponding free acid product. The products are used as fungicides and bactericides.ALSO:Foodstuffs are protected against the growth of undesired micro-organisms by incorporating into the foodstuff, or coating the foodstuff with an acylated product of an alpha-hydroxy carboxylic acid of the formula: wherein RCO is an acyl radical of a fatty acid having from 8 to 12 carbon atoms, A and B are each a hydrogen atom or a methyl group, Y is a cation, x as an average is a number between 0.3 and 6, n is an integer equal to the valency of the cation Y and m is a number of from 1 to n, in the form of a non-toxic acid or salt. In the examples, (a) calcium capryl-2 lactylate is incorporated as a bactericide in a custard pie filling and (b) baked dinner rolls are dipped in an ethanol solution of calcium capryl-2 lactylate to prevent mould formation.ALSO:Bactericidal and fungicidal compositions, including pharmaceutical compositions for topical application comprise an acylated alphahydroxy carboxylic acid of fomula: wherein RCO is an acyl radical of a fatty acid having from 8 to 12 carbon atoms, A and B are each a hydrogen atom or a methyl group, Y is a cation, x as an average is a number between 0.3 and 6, n is an integer equal to the valency of the cation Y and m is a number of from 1 to n, in admixture with a diluent or carrier. The phamaceutical composition may be in the form of dusting powders, ointments, salvers or solutions. Examples are given in which (a) canvas is dipped in an ethanolic solution of calcium capryl - 2 lactylate (the solution optionally also containing sodium benzoate) to prevent rotting and (b) leather is dipped in an ethanolic solution of calcium capryl - 2 lactylate to prevent mould formation.

7. 发明专利

CA1047305A DOUGH CONDITIONING COMPOSITION AND METHOD 未知
公开(公告)号：CA1047305A
公开(公告)日：1979-01-30
申请号：CA217069
申请日：1974-12-30
申请人： PATTERSON CO C
发明人： TENNEY RALPH J
IPC分类号： A21D2/00 , A21D2/16
摘要： DOUGH CONDITIONING COMPOSITION AND METHOD A low cost method and composition for conditioning and softening bread doughs or the like to increase the volume, shelf-life, crumb texture, color, cell structure and other desirable taste and organoleptic properties of the finished wheat based baked or fried products. The method comprises incorporating into the dough prior to cooking thereof from about 0.25% to 2% (baker's weight) of a hydrated admixture containing from about 20% to 80% by weight water, an alkali or alkaline earth metal salt of the acyl lactylates of C14-C22 fatty acids(preferably sodium or calcium stearoyl-2-lactylate), and ethoxylated mono-and diglycerides of the C14-C22 fatty acids. In preferred forms, the admixture is about 50% water with the weight ratio of the lactylate component to the glyceride component being about 4:1 The active components of the admixture act in a synergistic fashion to produce equal or improved quality baked goods when compared to those containing twice as much sodium stearoyl-2-lactylate alone.

8. 发明专利

CA835897A GROWTH INHIBITORS FOR UNDESIRABLE MICRO-ORGANISMS 未知
公开(公告)号：CA835897A
公开(公告)日：1970-03-03
申请号：CA835897D
申请人： PATTERSON CO C
发明人： THOMPSON JEROME B , TENNEY RALPH J , MARNETT LAWRENCE F

9. 发明专利

FR1502680A 未知
公开(公告)号：FR1502680A
公开(公告)日：1967-11-24
申请号：FR65279
申请日：1966-06-13
申请人： PATTERSON CO C
IPC分类号： A23L3/3508 , B65D81/28 , D06M16/00
摘要： The invention comprises acylated alpha hydroxy carboxylic acids, and salts thereof, of the formula where RCO is an acyl radical of a fatty acid having 8-12 carbon atoms, each of A and B are a hydrogen atom or a methyl group, Y is a cation, x as an average is a number from 0.3 to 6, n is an integer equal to the valency of the cation Y and m is a number from 1 to n, except that when A is hydrogen and B is methyl and Y is sodium, RCO cannot be lauroyl. Salts of the acylated alpha hydroxy carboxylic acids are prepared by heating the appropriate fatty acid with the alpha hydroxy carboxylic acid in the presence of more than a catalytic amount of a basic reacting alkali metal or alkaline earth metal compound. Acidification of the product with dilute mineral acid gives the corresponding free acid product. The products are used as fungicides and bactericides.ALSO:Foodstuffs are protected against the growth of undesired micro-organisms by incorporating into the foodstuff, or coating the foodstuff with an acylated product of an alpha-hydroxy carboxylic acid of the formula: wherein RCO is an acyl radical of a fatty acid having from 8 to 12 carbon atoms, A and B are each a hydrogen atom or a methyl group, Y is a cation, x as an average is a number between 0.3 and 6, n is an integer equal to the valency of the cation Y and m is a number of from 1 to n, in the form of a non-toxic acid or salt. In the examples, (a) calcium capryl-2 lactylate is incorporated as a bactericide in a custard pie filling and (b) baked dinner rolls are dipped in an ethanol solution of calcium capryl-2 lactylate to prevent mould formation.ALSO:Bactericidal and fungicidal compositions, including pharmaceutical compositions for topical application comprise an acylated alphahydroxy carboxylic acid of fomula: wherein RCO is an acyl radical of a fatty acid having from 8 to 12 carbon atoms, A and B are each a hydrogen atom or a methyl group, Y is a cation, x as an average is a number between 0.3 and 6, n is an integer equal to the valency of the cation Y and m is a number of from 1 to n, in admixture with a diluent or carrier. The phamaceutical composition may be in the form of dusting powders, ointments, salvers or solutions. Examples are given in which (a) canvas is dipped in an ethanolic solution of calcium capryl - 2 lactylate (the solution optionally also containing sodium benzoate) to prevent rotting and (b) leather is dipped in an ethanolic solution of calcium capryl - 2 lactylate to prevent mould formation.

10. 发明专利

GB855416A Improvements relating to baking processes 未知
公开(公告)号：GB855416A
公开(公告)日：1960-11-30
申请号：GB2831758
申请日：1958-09-03
申请人： PATTERSON CO C
IPC分类号： A21D8/00
摘要： The preparation of a batch of leavened bread dough involves mixing together the dough ingredients, discontinuing the mixing while the ingredients are in a wet, pasty form, allowing the mixed ingredients to stand for a time and only under self-induced temperature conditions sufficient to allow full fermentation development of the gluten and of flavour to take place to form a fermented dough, and mixing this dough by a rotary mechanical stirrer at a speed of at least 50 r.p.m. for a time sufficient to work the dough into a texture ready for dividing into baking units. The dough mixing may be for 2-6 min.; the stirrer speed may begin at 50-100 r.p.m. and increase to 100-300 r.p.m. The first mixture may stand at 76-79 DEG F. and the dough may be mixed at 90-100 DEG F. All ingredients but the salt may be incorporated in the first mixing, the salt being added in the dough mixing operation.

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