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1. 发明授权

US06579557B1 Food product comprising gas bubbles 失效
标题翻译：包含气泡的食品
公开(公告)号：US06579557B1
公开(公告)日：2003-06-17
申请号：US09459485
申请日：1999-12-13
申请人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
发明人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/02 , A23L27/60 , A23P30/40 , A23P2030/405 , A23V2002/00 , A23V2300/04
摘要： The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 &mgr;m and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.
摘要翻译：本发明涉及包含水相和气泡的食品，由此所述气泡基本上分散在水相中，由此所述气泡具有最大低于10um的平均直径尺寸分布，由此所述水相包含能够在所述气泡周围形成至少部分涂层的化合物。食品例如是干酪，油炸的脂肪，敷料，人造黄油。

2. 发明授权

US06395324B1 Pourable fatty dispersions 有权
标题翻译：易挥发的脂肪分散体
公开(公告)号：US06395324B1
公开(公告)日：2002-05-28
申请号：US09615513
申请日：2000-07-13
申请人： Jochen Effey , Eckhard Floeter , Rowdy Van Gelder , Jan P Van Iersel
发明人： Jochen Effey , Eckhard Floeter , Rowdy Van Gelder , Jan P Van Iersel
IPC分类号： A23D900
CPC分类号： A23D7/003 , A23D9/00
摘要： The present invention provides a hardstock fat which is suitable for stabilizing a dispersion of a non-fat phase in a triglyceride oil, including liquid margarines, which hardstock fat consists of a mixture of triglycerides, characterized in that, at least two triglycerides having a melting point >55° C. each have a concentration of at least 5 wt. %, the amount of triglycerides having fatty acid residues with a difference in chain length of the longest and the shortest residue of at least four carbon atoms is at least 15 wt. % and the amount of triglycerides with a melting point of 25-55° C. is ≦25 wt. %.
摘要翻译：本发明提供了一种适于稳定甘油三酯油（包括液体人造黄油）中的非脂肪相分散体的硬脂肪脂肪，其中硬脂肪由甘油三酯的混合物组成，其特征在于，至少两种具有熔融的甘油三酯 > 55℃，每个浓度至少为5wt。％，具有最长链长度和至少四个碳原子的最短残基的脂肪酸残基的甘油三酯的量为至少15重量％。％和熔点为25-55℃的甘油三酸酯的量为≤25重量％。％。

3. 发明授权

US06589587B1 Pourable water and oil containing emulsions comprising gas bubbles 失效
标题翻译：包含气泡的可浇注含水和油的乳液
公开(公告)号：US06589587B1
公开(公告)日：2003-07-08
申请号：US09868998
申请日：2001-07-30
申请人： Jan Benjamins , Jochen Effey , Eckhard Floeter , Rowdy van Gelder
发明人： Jan Benjamins , Jochen Effey , Eckhard Floeter , Rowdy van Gelder
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/02 , A23L27/60 , A23P30/40 , A23P2030/405 , A23V2002/00 , A23V2300/04
摘要： The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.
摘要翻译：本发明涉及包含水相和气泡的可倾倒的含水和含油乳液，由此所述气泡基本上分散在水相中。根据本发明的乳液显示增加的稳定性。

4. 发明授权

US07524524B2 Triglyceride fat 有权
标题翻译：甘油三酯脂肪
公开(公告)号：US07524524B2
公开(公告)日：2009-04-28
申请号：US10510380
申请日：2003-03-10
申请人： Eckhard Floeter
发明人： Eckhard Floeter
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D9/00 , A61K47/557 , A61K47/665 , A61K47/6898 , A61K47/6901 , B82Y5/00 , C11C3/10 , C12N5/0006 , C12N5/0604 , C12N15/8775
摘要： A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,—1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,—at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A—at least 50 wt. % of the triglycerides are fully saturated—at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,—up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B—at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.
摘要翻译：适合作为脂肪相的脂肪，用于制造在升高的环境温度下稳定的低脂肪酱，其中脂肪包含甘油三酯的混合物，其中2.5至5.5重量％甘油三酯的百分比是HHH甘油三酯，-25-65wt。％，优选25〜55wt。 HHH甘油三酯的百分比是单酸甘油三酸酯，剩余的HHH甘油三酸酯由混合脂肪酸残基组成，-1.5至5wt。甘油三酯的百分比是HHM和HMH甘油三酯， - 至少85wt。 HHM和HMH中脂肪酸残基H的％为棕榈酸残基，其中H表示链长大于15个碳原子的饱和脂肪酸残基，M表示链长为12或14个碳原子的饱和脂肪酸残基， M残基被放置在中间或其中一个末端位置。这样的脂肪相可以通过在甘油三酯油中加入脂肪A和脂肪B而获得，其中脂肪A和脂肪B一起达到6-15重量％。脂肪的百分比和A / B重量比在1/9至4/6的范围内，其特征在于脂肪A至少为50重量％。甘油三酯的百分比是完全饱和的 - 至少80wt。构成的饱和脂肪酸残基的％具有16个碳原子（P）或18个碳原子（S）的链长，P：S的比例在75:25-25:75的范围内，至多5wt。％的饱和脂肪酸残基具有12或14个碳原子的链长度，而在脂肪B中的链长为至少20wt。％，优选至少25wt。甘油三酯的百分比由HHM和HMH甘油三酯组成。

5. 发明授权

US06777018B2 Edible spread containing a natural fat phase 有权
标题翻译：含有天然脂肪相的食用传播
公开(公告)号：US06777018B2
公开(公告)日：2004-08-17
申请号：US10045405
申请日：2001-11-20
申请人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
发明人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
IPC分类号： A23D700
CPC分类号： A23D7/04 , A23D7/001
摘要： Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue).
摘要翻译：食用W / O乳液扩散，其中脂肪相包含植物硬脂肪脂肪，硬脂肪脂肪含有至少5wt。的百里香脂肪和/或五子纲脂肪，并且其优选含有至少45重量％ SOS甘油三酯的百分比（S表示饱和C 18 -C 24碳链的脂肪酸残基，O表示油酸残基）。

6. 发明授权

US07118773B2 Edible spread containing a natural fat phase 有权
公开(公告)号：US07118773B2
公开(公告)日：2006-10-10
申请号：US10043823
申请日：2001-11-20
申请人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
发明人： Eckhard Floeter , Henricus Arnoldus Hendrickx , Cornelis Willem van Oosten , Cornelis Sjouke Stellema
IPC分类号： A23D7/00
CPC分类号： A23D7/04 , A23D7/001
摘要： Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.

7. 发明授权

US07108888B2 Triglyceride fat 有权
标题翻译：甘油三酯脂肪
公开(公告)号：US07108888B2
公开(公告)日：2006-09-19
申请号：US10442766
申请日：2003-05-21
申请人： Eckhard Floeter
发明人： Eckhard Floeter
IPC分类号： A23D7/00
CPC分类号： A23D7/00 , A23D7/02 , A23D9/00 , A23D9/02 , C11C3/10
摘要： Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids and where fat B contains at least 40 wt. % of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture.
摘要翻译：用于制备能够构成液体油的可食用甘油三酯脂肪的方法，该方法包括选择甘油三酯脂肪A和甘油三酸酯脂肪B的步骤，使含有脂肪A和脂肪B的混合物以选自80 ：20〜20:80，其中脂肪A是天然的脂肪，其含有至少35重量％％的硬脂酸残基和小于5wt。％不饱和脂肪酸残基，其中脂肪B含有至少40wt。％的链长为12或14个碳原子的饱和脂肪酸残基，其特征在于，脂肪A选自Allanblackia脂肪，Pentadesma脂肪，Kokum脂肪和Sonchy脂肪。所得的脂肪能够制备用于扩散制造的天然脂肪相。

8. 发明授权

US06475548B2 Preparation of a blend of triglycerides 有权
公开(公告)号：US06475548B2
公开(公告)日：2002-11-05
申请号：US09880200
申请日：2001-06-13
申请人： Johannes Robert Bons , Eckhard Floeter , Cornelis Sjouke Stellema
发明人： Johannes Robert Bons , Eckhard Floeter , Cornelis Sjouke Stellema
IPC分类号： A23D704
CPC分类号： A23D9/00 , A23D7/001 , C11B7/0016 , C11B7/0025 , C11B7/0075
摘要： Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.

9. 发明申请

US20050220965A1 Triglyceride fat 有权
标题翻译：甘油三酯脂肪
公开(公告)号：US20050220965A1
公开(公告)日：2005-10-06
申请号：US10510380
申请日：2003-03-10
申请人： Eckhard Floeter
发明人： Eckhard Floeter
IPC分类号： A23D7/00 , A23D7/02 , A23D9/00 , A23D9/02 , A61K47/48 , C11C3/10 , C12N5/00 , C12N15/877
CPC分类号： A23D7/001 , A23D9/00 , A61K47/557 , A61K47/665 , A61K47/6898 , A61K47/6901 , B82Y5/00 , C11C3/10 , C12N5/0006 , C12N5/0604 , C12N15/8775
摘要： A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,—1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,—at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A—at least 50 wt. % of the triglycerides are fully saturated—at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,—up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B—at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.
摘要翻译：适合作为脂肪相的脂肪，用于制造在升高的环境温度下稳定的低脂肪酱，其中脂肪包含甘油三酯的混合物，其中2.5至5.5重量％甘油三酯的百分比是HHH甘油三酯，-25-65wt。％，优选25〜55wt。 HHH甘油三酯的百分比是单酸甘油三酸酯，剩余的HHH甘油三酯由混合脂肪酸残基组成，-1.5〜5wt。甘油三酯的百分比是HHM和HMH甘油三酯， - 至少85wt。 HHM和HMH中脂肪酸残基H的％为棕榈酸残基，其中H表示链长大于15个碳原子的饱和脂肪酸残基，M表示链长为12或14个碳原子的饱和脂肪酸残基， M残基被放置在中间或其中一个末端位置。这样的脂肪相可以通过在甘油三酯油中加入脂肪A和脂肪B而获得，其中脂肪A和脂肪B一起达到6-15重量％。脂肪的百分比和A / B重量比在1/9至4/6的范围内，其特征在于脂肪A至少为50重量％。甘油三酯的百分比是完全饱和的 - 至少80wt。构成的饱和脂肪酸残基的％具有16个碳原子（P）或18个碳原子（S）的链长，P：S的比例在75:25-25:75的范围内，至多5wt。％的饱和脂肪酸残基具有12或14个碳原子的链长度，而在脂肪B中的链长为至少20wt。％，优选至少25wt。甘油三酯的百分比由HHM和HMH甘油三酯组成。

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