专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US4427707A Method for the production of food additives with improved taste 失效
标题翻译：生产具有改善味道的食品添加剂的方法
公开(公告)号：US4427707A
公开(公告)日：1984-01-24
申请号：US361781
申请日：1982-03-25
申请人： Christian Heine , Reinhold Wust
发明人： Christian Heine , Reinhold Wust
IPC分类号： A23L5/20 , A23L29/238 , C08B37/14 , A23L1/20 , A23G1/00
CPC分类号： C08B37/0096 , A23L29/238 , A23L5/23 , C08B37/0093 , Y02P20/544
摘要： Locust Bean Pod Powder, Locust Bean Gum Powder and Guar Gum Powder originally having odor and taste characteristics making them unsuitable as food additives, can be made suitable therefor by extraction with gases at supercritical temperatures.
摘要翻译：蝗虫豆粉，槐豆胶粉和瓜尔胶原来具有气味和味道特性使其不适合作为食品添加剂的粉末，可以通过在超临界温度下用气体萃取而适合。

2. 发明授权

US4315040A Parting oil component for baked goods and parting oils 失效
标题翻译：用于烘焙食品和分离油的分离油组分
公开(公告)号：US4315040A
公开(公告)日：1982-02-09
申请号：US92229
申请日：1979-11-07
申请人： Christian Heine , Uwe Ploog , Reinhold Wust
发明人： Christian Heine , Uwe Ploog , Reinhold Wust
IPC分类号： A21D8/08 , A23D5/00
CPC分类号： A21D8/08
摘要： A component for parting oils or releasing agents for baked goods that can be used as substitute for natural, hardened sperm whale oil in parting oils for baked goods, comprising a synthetic wax ester of:(a) a mixture of C.sub.12 -C.sub.20 -fatty acids having an iodine number of 48-96 and a content of C.sub.16 -C.sub.18 -fatty acids of at least 90%; with(b) a mixture of C.sub.12 -C.sub.20 -fatty alcohols having an iodine number of 50-95 and a content of C.sub.16 -C.sub.18 -fatty alcohols of at least 90%,said synthetic wax ester having an iodine number of 40-110; a saponification number of about 110; an acid number of less than 1; an hydroxyl number of 5 or less; and a solidification range of from 10.degree.-30.degree. C. The parting oils for baked goods contain from 20% to 60% by weight of the above wax ester and from 80% to 40% by weight of edible liquid triglycerides of natural fatty acids with a polyene content as low as possible.
摘要翻译：用于分离油或用于焙烤食品的脱模剂的组分，其可以用于替代用于焙烤食品的分离油中的天然，硬化的抹香鲸油，其包含以下合成蜡酯：（a）C12-C20脂肪酸的混合物碘值为48-96，C16-C18-脂肪酸含量为至少90％; 与（b）碘值为50-95的C 12 -C 20脂肪醇和C 16 -C 18脂肪醇的含量至少为90％的混合物，所述合成蜡酯的碘值为40-110; 皂化数约为110; 酸值小于1; 羟值为5以下; 和10℃-30℃的固化范围。用于烘焙食品的脱模油包含20重量％至60重量％的上述蜡酯和80重量％至40重量％的天然脂肪酸的食用液体甘油三酯多烯含量尽可能低。

3. 发明授权

US4605563A Process for increasing the viscosity of oils 失效
标题翻译：提高油粘度的方法
公开(公告)号：US4605563A
公开(公告)日：1986-08-12
申请号：US663018
申请日：1984-10-19
申请人： Christian Heine , Reinhold Wust
发明人： Christian Heine , Reinhold Wust
IPC分类号： A21D8/08 , A23D9/007 , A61K8/25 , A61K8/37 , A61K8/39 , A61K8/92 , A61K9/00 , A61K47/44 , A61Q19/00 , A61Q19/10 , B01F17/34 , C10M123/02 , A23D5/02
CPC分类号： A61Q19/10 , A21D8/08 , A23D9/007 , A61K47/44 , A61K8/25 , A61K8/37 , A61K8/375 , A61K8/39 , A61K8/922 , A61K9/0014 , A61Q19/00 , C10M123/02 , C10M2201/105 , C10M2207/006 , C10M2207/0206 , C10M2207/0413 , C10M2207/095 , C10M2207/281 , C10M2207/282 , C10M2207/283 , C10M2207/286 , C10M2207/40 , C10M2207/404 , Y10S426/811
摘要： A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency.
摘要翻译：通过加入0.1％至10％重量的熔点高于50℃的饱和脂肪酸（C14-C24）的高熔点甘油酯（A）的组合，获得对油的粘度行为的协同效应。和高度分散的热解二氧化硅（B）的0.2重量％至10重量％，（A）至（B）的重量比为20:80至80:20。（A）和（B）的重量比为0.2％-2％的相对小的添加量可以获得明显的粘度增加。需要以（A）〜（B）的重量比为25:75〜50:50添加1重量％的（A）和2重量％的（B），得到糊状稠度。

4. 发明授权

US4592911A Extraction of camomile with liquid carbon dioxide 失效
标题翻译：用液体二氧化碳萃取甘菊
公开(公告)号：US4592911A
公开(公告)日：1986-06-03
申请号：US618765
申请日：1984-06-11
申请人： Norbert Behr , Othmar von Ettingshausen , Reinhold Wust , Henk van der Mei, deceased
发明人： Norbert Behr , Othmar von Ettingshausen , Reinhold Wust , Henk van der Mei, deceased
IPC分类号： A61K36/00 , A61K36/28 , B01D11/02 , A61K35/78
CPC分类号： B01D11/0203 , A61K36/28
摘要： Extraction of commercially useful aromatic substances, fragrances and medicinal products from camomile is accomplished using liquid carbon dioxide. Good yields of heat labile components are obtained by this process.
摘要翻译：从甘菊提取商业上可用的芳香物质，香料和药用产品是使用液体二氧化碳来完成的。通过该方法获得良好的热不稳定成分的产率。

5. 发明授权

US4137334A Process for preserving the freshness of fresh meat using acetylated fatty acid mono-, di-, and triglycerides 失效
标题翻译：使用乙酰化脂肪酸甘油单酯，甘油三酯和甘油三酸酯保存新鲜肉新鲜的方法
公开(公告)号：US4137334A
公开(公告)日：1979-01-30
申请号：US834430
申请日：1977-09-19
申请人： Christian Heine , Reinhold Wust , Brigitte Kamp
发明人： Christian Heine , Reinhold Wust , Brigitte Kamp
IPC分类号： A23B4/08 , A23B4/10 , A23B4/20
CPC分类号： A23B4/10 , A23B4/08 , A23B4/20
摘要： A method of prolonging the freshness of fresh meat by immersion of the meat in a mixture of glycerides containing a completely acetylated mixture of 35 to 75 weight percent fatty acid monoglyceride, 5 to 50 weight percent fatty acid diglyceride and 5 to 30 weight percent fatty acid triglyceride, the fatty acids having 12 to 22 carbon atoms and consisting of 70 to 100 mole percent unsaturated fatty acids at a temperature of from 1.degree. to 16.degree. C.
摘要翻译：通过将肉浸入含有35至75重量％脂肪酸单酸甘油酯，5至50重量％脂肪酸甘油二酯和5至30重量％脂肪酸的完全乙酰化混合物的甘油酯的混合物中来延长新鲜肉的新鲜度的方法甘油三酸酯，脂肪酸具有12至22个碳原子并由70-100摩尔％不饱和脂肪酸组成，温度为1至16℃。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式