会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 22. 发明授权
    • Coffee whitener and use of fluid shortening therein
    • 咖啡增白剂和其中使用流体缩短
    • US4239786A
    • 1980-12-16
    • US51994
    • 1979-06-25
    • Cecilia GilmoreDonald E. Miller
    • Cecilia GilmoreDonald E. Miller
    • A23C11/00A23C11/02
    • A23C11/02
    • A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C.sub.16 -C.sub.18 oil having an IV of about 85-100 and a solid-fat index at 50.degree. F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.
    • 一种具有主要成分,干基,甜味剂,水分散性蛋白质和脂质体系的咖啡增白剂,其中所述脂质体系是包含氢化,β-趋化,主要是C16-C18油的流体缩短剂,其具有IV 约85-100,在50°F的固体脂肪指数为约10-18; 并稳定地分散在其中,稳定量的细晶; 通常为固相脂肪或脂肪酸衍生的食品稳定剂成分; 和油/水乳化剂的乳化量。 流体缩短能够在制造过程中计量加入到咖啡增白剂制剂中,并且与用于咖啡增白剂的常规脂质体系相比,能够以基本上降低的水平使用。
    • 23. 发明授权
    • Low-fat comestible spread substitutes
    • 低脂肪食物传播替代品
    • US4238520A
    • 1980-12-09
    • US53044
    • 1979-06-28
    • Donald E. MillerCharles E. Werstak
    • Donald E. MillerCharles E. Werstak
    • A23C20/00A23D7/015A23D3/00A23D5/00
    • A23D7/015A23C20/00Y10S426/804
    • A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75.degree. F. to about 106.degree. F., a solid-fat index at 92.degree. F. not substantially greater than about 20 and a solid-fat index at 100.degree. F. not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent. The process features homogenizing the thickened oil-in-water emulsion with the fat advantageously in molten condition, then setting up the emulsion in a plastic state by cooling same.
    • 一种低脂肪的食物传播,其性质与人造黄油或其他此类传播的性质相似,具有一致的塑性,以及制备相同的方法。 该涂抹物包含水稳定分散在其中约20%至约40%脂肪的水包油乳液,脂质乳化剂,用于水的水溶性或可分散增稠剂,以及有利地是风味剂和着色剂,所述脂肪具有Wiley 熔点在约75°F至约106°F的范围内,92°F的固体脂肪指数基本不大于约20,而在100°F的固体脂肪指数基本上不大于零 。 优选的乳化剂是具有HLB值小于约5的多元醇的通常塑性部分脂肪酸酯。优选的增稠剂是纤维素醚,有利地与触变增稠剂组合。 该方法的特征在于,在熔融条件下有利地将增稠的水包油乳液与脂肪均匀化,然后通过冷却将其置于塑料状态。