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1. 发明授权

US06458405B1 Gel products with carrageenan 有权
标题翻译：凝胶产品与角叉菜胶
公开(公告)号：US06458405B1
公开(公告)日：2002-10-01
申请号：US09617074
申请日：2000-07-17
申请人： Soumya Roy , Ann L Ryan
发明人： Soumya Roy , Ann L Ryan
IPC分类号： A23L10532
CPC分类号： A23G3/48 , A23G3/0268 , A23G3/42 , A23L21/10 , A23L21/15 , A23L29/231 , A23L29/256 , A23V2002/00 , A23V2250/50722 , A23V2250/50364 , A23V2250/5118 , A23V2250/1578
摘要： Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130° F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.
摘要翻译：改进的中等水分甜味凝胶食品组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝体系以提供约1-8kg / cm 2的凝胶强度; C）约10％至20％的水分。胶凝体系包含高甲氧基果胶和κ卡拉胶。胶凝系统允许高固体含量，但是当保持在130°F以上时具有低粘度。还公开了制备这种胶凝产物的方法，包括形成热流体高固体可凝胶浆料，将热流体可凝胶化的浆料形成片状物如通过淀粉成型和固化形成约1至5g的片状胶凝食品。由于高固体浓度，固化步骤的持续时间大大降低。

2. 发明授权

US06951661B2 Gel products fortified with calcium 失效
标题翻译：凝胶产品用钙强化
公开(公告)号：US06951661B2
公开(公告)日：2005-10-04
申请号：US10194571
申请日：2002-07-11
申请人： Souyma Roy , Ann L. Ryan
发明人： Souyma Roy , Ann L. Ryan
IPC分类号： A23G3/00 , A23G3/36 , A23G3/40 , A23G3/48 , A23G3/54 , A23L1/0522 , A23L1/0524 , A23L1/064 , A23L1/068 , A23L1/05 , A23L1/072
CPC分类号： A23G3/36 , A23G3/362 , A23G3/40 , A23G3/48 , A23G3/54 , A23L21/12 , A23L21/15 , A23L29/212 , A23L29/231 , A23V2002/00 , A23V2250/5024 , A23V2250/5054 , A23V2250/5118 , A23V2250/50722 , A23V2250/032 , A23V2250/1578 , A23V2250/5432
摘要： Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0.1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 μm dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.
摘要翻译：公开了改进的中和水分甜化胶凝食品组合物，其被分散在油和/或脂肪中的由磷酸钙提供的钙强化。凝胶组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝剂以提供约2-8kg / cm 2的凝胶强度; C）约50至1500mg /盎司总钙; 和D）约9至20％的水分，以及E）约0.1％至5％的食用脂肪甘油三酯。还公开了用于制备这种水果产品的方法，包括形成磷酸钙的浓缩浆料，其具有使得至少90％小于150μm的颗粒分散在至少一部分油和/或脂肪中，形成可胶凝的混合物并将可凝胶组合物与浆料混合以形成可胶凝的钙强化组合物并形成所需的形状和尺寸的碎片。

3. 发明授权

US6077557A Gel products fortified with calcium and method of preparation 有权
标题翻译：用钙强化的凝胶产品和制备方法
公开(公告)号：US6077557A
公开(公告)日：2000-06-20
申请号：US197214
申请日：1998-11-20
申请人： Daniel L. Gordon , Kelly S. Schwenn (nee Rudd) , Ann L. Ryan , Soumya Roy
发明人： Daniel L. Gordon , Kelly S. Schwenn (nee Rudd) , Ann L. Ryan , Soumya Roy
IPC分类号： A23G3/00 , A23G3/36 , A23G3/40 , A23G3/48 , A23L1/0522 , A23L1/0524 , A23L1/064 , A23L1/068 , A23L1/05 , A23L1/072
CPC分类号： A23G3/48 , A23G3/362 , A23G3/40 , A23L21/12 , A23L21/15 , A23L29/212 , A23L29/231
摘要： Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm.sup.2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.
摘要翻译：公开了改进的，由磷酸钙提供的钙强化的中等水分甜化胶凝食物组合物。凝胶组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝剂以提供约2-8kg / cm2的凝胶强度; C）约50至1500mg /盎司总钙; 和D）约9至20％的水分。还公开了用于制备这种水果产品的方法，包括形成具有至少90％小于150μm的粒度的磷酸钙的浓缩浆料，形成可凝胶共混物并将可凝胶组合物与浆料混合以形成可凝胶的钙补充组合物并形成所需的形状和尺寸的碎片。

4. 发明授权

US06444252B1 Methods of preparation of gel products fortified with calcium 有权
标题翻译：用钙强化的凝胶产品的制备方法
公开(公告)号：US06444252B1
公开(公告)日：2002-09-03
申请号：US09596512
申请日：2000-06-19
申请人： Daniel L. Gordon , Souyma Roy , Ann L. Ryan , Kelly S. Schwenn
发明人： Daniel L. Gordon , Souyma Roy , Ann L. Ryan , Kelly S. Schwenn
IPC分类号： A23L105
CPC分类号： A23G3/36 , A23G3/362 , A23G3/40 , A23G3/48 , A23G3/54 , A23L21/12 , A23L21/15 , A23L29/212 , A23L29/231 , A23V2002/00 , A23V2250/5024 , A23V2250/5054 , A23V2250/5118 , A23V2250/50722 , A23V2250/032 , A23V2250/1578 , A23V2250/5432
摘要： Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0.1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 &mgr;m dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.
摘要翻译：公开了改进的中和水分甜化胶凝食品组合物，其被分散在油和/或脂肪中的由磷酸钙提供的钙强化。凝胶组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝剂以提供约2-8kg / cm2的凝胶强度; C）约50至1500mg /盎司总钙; 和D）约9至20％的水分，以及E）约0.1％至5％的食用脂肪甘油三酯。还公开了用于制备这种水果产品的方法，包括形成磷酸钙的浓缩浆料，其具有使得至少90％小于150μm的颗粒分散在至少一部分油和/或脂肪中，形成可胶凝的混合物并将可凝胶组合物与浆料混合以形成可胶凝的钙强化组合物并形成所需的形状和尺寸的碎片。

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