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1. 发明授权

EP0821885B2 Fructan- and/or polydextrose-containing dairy powders, process for preparing same and their use 失效
标题翻译：果聚糖和/或乳品粉末含聚右旋糖的; 它们的制备方法和它们的用途
公开(公告)号：EP0821885B2
公开(公告)日：2006-06-07
申请号：EP96870099.7
申请日：1996-07-31
申请人： "Raffinerie Tirlemontoise", société anonyme:
发明人： Booten, Karl , De Soete, Johan , Frippiat, Anne
IPC分类号： A23L1/308 , A23L1/0528 , A23L1/314 , A23C19/082 , A23C9/137 , A23G1/00 , A23L1/39 , A23L1/24 , A23P1/02
CPC分类号： A23G3/346 , A23C9/1546 , A23C19/0765 , A23C19/082 , A23D7/0056 , A23G1/56 , A23G2200/06 , A23G2200/12 , A23K20/163 , A23L29/244 , A23L33/21 , A23L33/26 , A23L35/20

2. 发明授权

EP0649601B1 Reduced calorie fruit spreads comprising a high-intensity sweetener and a gum blend (locust bean/guar/carboxymethyl cellulose/pectin or carrageenan) 失效
标题翻译：含有强甜味剂和橡胶化合物的低卡路里果酱制品（长豆角/瓜尔胶/羧甲基纤维素/ PERKIN或角叉菜胶）
公开(公告)号：EP0649601B1
公开(公告)日：2000-05-31
申请号：EP94307704.0
申请日：1994-10-20
申请人： McNEIL-PPC, INC.
发明人： Antenucci, Robert N. , Davis, Thomas R. , Maniere, Francois Y. , Sharp, Susan Erin
IPC分类号： A23L1/212 , A23L1/06 , A23L1/052 , A23L1/48
CPC分类号： A23L35/20 , A23L21/12 , A23L21/15 , A23L27/32 , A23L27/37 , A23L29/231 , A23L29/238 , A23L29/256 , A23L29/262 , Y10S426/804

3. 发明公开

EP0873691A2 Food comprising a low gel strength agar 失效
标题翻译： Nahrungsmittel enthaltend ein Agar mit niedriger Gelfestigkeit
公开(公告)号：EP0873691A2
公开(公告)日：1998-10-28
申请号：EP98107465.1
申请日：1993-04-28
申请人： INA FOOD INDUSTRY CO., LTD.
发明人： Kojima, Masaaki , Tabata, Kazuhiro , Uzuhashi, Yuji , Ito, Yoshiki
IPC分类号： A23L1/0532 , A23L1/308 , A23L1/24 , A23C9/137 , A23D7/00 , A23L1/314 , A23L1/06 , A23G3/00 , A23L1/39 , A23L1/16
CPC分类号： A61Q19/00 , A21D2/18 , A21D2/183 , A23C9/137 , A23C9/1544 , A23C19/082 , A23D7/0056 , A23D7/015 , A23G3/343 , A23G3/346 , A23G9/34 , A23G2200/06 , A23L2/52 , A23L5/00 , A23L7/111 , A23L7/1963 , A23L11/05 , A23L13/422 , A23L13/67 , A23L17/70 , A23L21/00 , A23L21/10 , A23L21/15 , A23L21/25 , A23L23/00 , A23L25/10 , A23L27/60 , A23L29/256 , A23L29/30 , A23L33/125 , A23L33/21 , A23L35/20 , A61K8/73 , A61Q5/02 , C08B37/0039 , C08L5/12 , C12P19/14
摘要： The invention relates to food comprising a low gel strength agar.
In those foods, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm2 or below at 1.5% agar concentration.
The agar gels are mainly used in said food as fat replacers, texture-improving agents, aging-preventing agents, or dietary fibres.
摘要翻译：本发明涉及包含低凝胶强度琼脂的食品。将这些食物，将琼脂分子切成短片，将琼脂的凝胶强度调整为在1.5％琼脂浓度下为250g / cm 2以下。琼脂凝胶主要用于所述食物中作为脂肪替代物，质地改善剂，防衰老剂或膳食纤维。

4. 发明公开

EP0792585A1 Mouthfeel and lubricity enhancing composition 失效
标题翻译： Mundgefühlund Gleiteigenschaften verbessernde Zusammensetzung
公开(公告)号：EP0792585A1
公开(公告)日：1997-09-03
申请号：EP97301153.9
申请日：1997-02-21
申请人： KRAFT FOODS, INC.
发明人： Miller, Mark Stuart , Lis, Daniel Gerard , Surber, Kevin James , Martin, Robert William
IPC分类号： A23D7/015 , A23L1/035 , A23G9/02 , A23L1/30
CPC分类号： A23G9/52 , A23D7/015 , A23G9/322 , A23G2200/08 , A23G2220/02 , A23L29/10 , A23L33/26 , A23L35/20 , A23P30/40 , A23V2002/00 , A23V2300/04
摘要： A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a sucrose fatty acid ester selected from the group consisting of mono-, di- and tri- fatty acid esters of sucrose.
摘要翻译：提供了用于减肥食品的口感和润滑性增强组合物。该组合物是酯囊泡的水凝胶基质，其由二乙酰酒石酸单脂肪酸甘油酯和蔗糖脂肪酸酯的混合物提供，所述蔗糖脂肪酸酯选自蔗糖的单，二和三脂肪酸酯。

5. 发明公开

EP0723403A1 HIGH-AMYLOSE-STARCH-BASED TEXTURIZING AGENT 失效
标题翻译：质地中等基于直链淀粉
公开(公告)号：EP0723403A1
公开(公告)日：1996-07-31
申请号：EP94931364.0
申请日：1994-10-14
申请人： OPTA FOOD INGREDIENTS, INC.
发明人： MALLEE, Francis M. , FINOCCHIARO, Eugene Terry , STONE, Joel A.
IPC分类号： A23C9 , A23C19 , A23D7 , A23L1 , C08B30
CPC分类号： A23C9/1504 , A23C19/054 , A23C19/0684 , A23C19/082 , A23C19/0904 , A23C2250/25 , A23D7/015 , A23L29/212 , A23L29/35 , A23L35/20 , C08B30/12 , C08B30/20
摘要： A novel starch-based texturizing agent is disclosed. The texturising agent is produced from high amylose (

6. 发明公开

EP0685170A3 No-fat gellan gum spread 失效
标题翻译：含结冷胶游离脂肪价差。
公开(公告)号：EP0685170A3
公开(公告)日：1996-05-01
申请号：EP95870062.7
申请日：1995-05-31
申请人： MONSANTO COMPANY
发明人： Chalupa, William F. , Sanderson, George R.
IPC分类号： A23L1/054 , A23L1/48 , A23L1/0522
CPC分类号： A23L35/20 , A23L29/212 , A23L29/272
摘要： The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:
81-95.9% water
2-11% non-gelling starch
1-3% gelling salt
1-3% nonfat milk solids
0.1-1.0% gellan gum.

7. 发明公开

EP0666716A1 LOW FAT SPREAD 失效
标题翻译：低脂肪的蔓延。
公开(公告)号：EP0666716A1
公开(公告)日：1995-08-16
申请号：EP93924080.0
申请日：1993-10-28
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： CASTENMILLER, Wilhelmus Adrianus M. , ALDERLIESTEN, Leendert , VAN AMELSVOORT, Johannes Mateus Maria , DE FOUW, Nanneke Joke , SCHOTEL, Ronald Albert , VERSCHUREN, Jozephus Johannes
IPC分类号： A23D7 , A23L1
CPC分类号： A23D7/0056 , A23D7/015 , A23L29/244 , A23L29/262 , A23L29/284 , A23L29/35 , A23L33/21 , A23L33/24 , A23L35/20
摘要： A spread containing one or more fibre ingredients, wherein: (a) the total level of fibre ingredients is 18 wt% or more; (b) the fibre ingredient is a non-starch polysaccharide having an average molecular weight of more than 800; (c) the fibre ingredient is a non-starch polysaccharide wherein the sugar units are predominantly connected via links which are non-degradable by the enzymes secreted by the human body; (d) the spread has a stress strain relation with a maximum stress occurring at a strain ⊂max of 0.001 to 0.3, and a stress δmax at a strain ⊂max of 0.01 to 100 kPa and a ratio of the plastic stress δp to δmax (δp/δmax) of 0.1 to 0.95.

8. 发明公开

EP0575179A2 Reduced-calorie fruit spreads 失效
标题翻译： Kalorienreduzierte Fruchtbrotaufstriche。
公开(公告)号：EP0575179A2
公开(公告)日：1993-12-22
申请号：EP93304745.8
申请日：1993-06-17
申请人： McNEIL-PPC, INC.
发明人： Sharp, Susan E. , Antenucci, Robert N.
IPC分类号： A23L1/06 , A23L1/064 , A23L1/236 , A23L1/0532 , A23L1/0526 , A23L1/0524 , A23L1/308
CPC分类号： A23L35/20 , A23L21/12 , A23L21/15 , A23L29/231 , A23L29/238 , A23L29/256 , A23L29/262 , Y10S426/804
摘要： A reduced calorie fruit spread comprising the gelled product of:

a . water;
b: fruit or fruit flavoring;
c. sucralose high intensity sweetener;
d. low methoxy pectin or carrageenan;
e. carboxymethylcellulose;
f. guar gum; and
g. locust bean gum.
摘要翻译：一种低热量果实蔓延，包括：a。水; b：水果或水果调味料; C。三氯蔗糖高强度甜味剂; 天。低甲氧基果胶或角叉菜胶; 即羧甲基纤维素; F。瓜尔胶和g。刺槐豆胶。

9. 发明公开

EP1377179A1 PROCESS FOR MAKING A REDUCED-CALORIE FRUIT AND/OR VEGETABLE SPREAD 有权
标题翻译：制作降低卡路里水果和/或蔬菜蔓延物的方法
公开(公告)号：EP1377179A1
公开(公告)日：2004-01-07
申请号：EP02750582.5
申请日：2002-03-08
申请人： BocaBear Foods, Inc.
发明人： TOVES, Frances Ann
IPC分类号： A23L1/0524 , A23L1/06 , A23L1/064 , A23L3/00
CPC分类号： A23B7/0053 , A23L19/09 , A23L21/12 , A23L21/15 , A23L29/231 , A23L29/244 , A23L35/20 , A23V2002/00 , A23V2250/5072 , A23V2250/5062
摘要： A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and/or vegetable spread products and serves to make the products more portable.
摘要翻译：用于制备或制备具有改善的风味，质地（例如口感）的包括完整天然水果和/或蔬菜或其组合的低卡路里水果和/或蔬菜传播产品的方法，，颜色和营养价值与用常规方法制成的水果和/或蔬菜涂抹产品相比较。更具体地说，本发明的方法包括使用扫描表面热交换器的巴氏灭菌步骤，用于制备具有降低的热量和糖含量并具有增加的可溶性膳食纤维含量的水果和/或蔬菜涂抹产品。本发明方法的最小加工能够使生产的水果和/或蔬菜涂抹产品保留通常在传统加工的水果和/或蔬菜涂抹产品中失去的风味，质地，颜色，维生素和其他营养素。该方法优选使用挤压管包装消除了为了使用或消费水果和/或蔬菜蔓延产品而需要餐具并且使得产品更便携。

10. 发明授权

EP0867470B1 Inulin based hydrocolloid compositions 失效
标题翻译：菊糖和胶体的组成
公开(公告)号：EP0867470B1
公开(公告)日：2003-05-28
申请号：EP97870039.1
申请日：1997-03-24
申请人： Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.)
发明人： Frippiat, Anne
IPC分类号： C08L5/00 , A23L1/052
CPC分类号： C08L3/02 , A23L29/212 , A23L29/231 , A23L29/238 , A23L29/244 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/272 , A23L29/284 , A23L29/35 , A23L35/20 , C08L5/00 , C08L2666/02

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