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    • 1. 发明授权
    • Reduced calorie confectionery compositions which contain reduced calorie
fats which exhibit rapid transformation to beta phase
    • 含有低热量脂肪的低热量糖食组合物,其显示出快速转化为β相
    • US5589216A
    • 1996-12-31
    • US336157
    • 1994-11-08
    • Gerald J. GuskeyJames A. HellyerBernard W. KluesenerGordon K. Stipp
    • Gerald J. GuskeyJames A. HellyerBernard W. KluesenerGordon K. Stipp
    • A23D9/00A23G1/00A23G1/30A23G1/38A23G3/34
    • A23G1/38A23D9/00A23G1/305A23G3/343A23G3/346A23G2200/00A23G2200/08
    • The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides.The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats utilized in the chocolate confectionery compositions herein further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides, and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof.
    • 本发明涉及调味糖食组合物,其包含风味增加量的风味成分,25%至45%的脂肪组分和约55至约75%的其他脱脂糖食成分。 本发明的调味糖食组合物的脂肪组分包含至少约70%的低热量脂肪,至多约15%的乳脂肪,至多约20%的可可脂和不超过约4%的甘油二酯。 包含本发明的巧克力糖食组合物的脂肪组分的低热量脂肪包含富含长链脂肪酸2-位异构体(MLM甘油三酸酯)的低热量甘油三酯的混合物。 特别地,在本文的巧克力糖食组合物中使用的减少的热量脂肪包含至少约40%的长链脂肪酸2-位异构体。 在本发明的巧克力糖食组合物中使用的低卡路里脂肪还包含至少约85%的组合的MML和MLM甘油三酸酯,不超过约5%的合并的LLM和LML甘油三酸酯不超过约2%的LLL甘油三酸酯,不超过约4% MMM甘油三酯,不超过约6%的其他甘油三酸酯; 其中M =选自C6至C10饱和脂肪酸的脂肪酸及其混合物,L =选自C 17至C 26饱和脂肪酸的脂肪酸及其混合物。
    • 8. 发明授权
    • Fatty acid anhydride process
    • 脂肪酸酐工艺
    • US5387705A
    • 1995-02-07
    • US106474
    • 1993-08-13
    • Gordon K. StippBernard W. Kluesener
    • Gordon K. StippBernard W. Kluesener
    • A23G1/00A23G1/38C11C3/00C11C3/08
    • A23G1/38C11C3/00
    • A fast, three-stage, low temperature process for the conversion of fatty acids into food grade-anhydrides is disclosed. The process comprises as a first step the reaction of a higher fatty acid with a dehydrating agent under mild conditions. A second process step comprises the further conversion of mixed anhydrides to symmetrical anhydrides by continuous removal of the dehydrating agent and by-product acid from the reaction mixture under vacuum. In a third process step, the symmetrical anhydrides are purified under mild conditions, preferably using thin-film short path evaporation. The resulting anhydrides have minimal by-products and good color and odor.
    • 公开了用于将脂肪酸转化成食品级酸酐的快速,三阶段的低温方法。 该方法包括在温和条件下高级脂肪酸与脱水剂的反应的第一步。 第二工艺步骤包括通过在真空下从反应混合物中连续除去脱水剂和副产物酸,将混合酸酐进一步转化成对称酸酐。 在第三工艺步骤中,对称酸酐在温和条件下进行纯化,优选使用薄膜短路径蒸发。 所得酸酐具有最小的副产物和良好的颜色和气味。