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    • 73. 发明授权
    • Stable beverage fountain syrups containing oil phase and method of
stabilizing fountain syrup oil phase
    • 含有油相的稳定饮料喷泉糖浆和稳定喷泉糖浆油相的方法
    • US5624698A
    • 1997-04-29
    • US587597
    • 1995-12-12
    • Timothy W. DakePhillip F. Pflaumer
    • Timothy W. DakePhillip F. Pflaumer
    • A23L2/42A23L2/38A23L2/52A23L2/62A23L2/78
    • A23L2/62A23L2/38A23L2/78
    • The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum.The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising:a) from about 0.02% to about 0.3% of a stabilizer which is xanthan gum;b) from about 0.2% to about 3% oil:c) from about 0.2% to about 10% of an emulsifier which is a modified food starch;d) an effective amount of a flavor component:e) an effective amount of sweetener; andf) from about 30% to about 70% water;wherein said syrup has a Brix value of from about 30.degree. to about 70.degree. ; and a modified food starch to oil ratio of from about 0.1 to about 4.
    • 本发明涉及一种用于稳定饮料喷泉糖浆的方法,其具有分散的油相,其基本上由约0.02%至约0.3%的所述糖浆掺入作为黄原胶的稳定剂。 本发明还涉及饮料喷泉糖浆组合物,优选稀释的果汁饮料喷泉糖浆组合物,其包含:a)约0.02%至约0.3%的稳定剂,其为黄原胶; b)约0.2%至约3%的油:c)约0.2%至约10%的改性食品淀粉的乳化剂; d)有效量的风味成分:e)有效量的甜味剂; 和f)约30%至约70%的水; 其中所述糖浆的白利糖度值为约30-约70℃; 和改性食品淀粉与油的比例为约0.1至约4。