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1. 发明授权

US4948617A Low cholesterol mayonnaise substitute and process for its preparation 失效
标题翻译：低胆固醇蛋黄酱替代品及其制备过程
公开(公告)号：US4948617A
公开(公告)日：1990-08-14
申请号：US275285
申请日：1988-11-23
申请人： Clemence K. Dartey , Thomas M. Trainor , Richard Evans
发明人： Clemence K. Dartey , Thomas M. Trainor , Richard Evans
IPC分类号： A23D7/00 , A23L27/60
CPC分类号： A23D7/003 , A23L27/60
摘要： The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ("HLB") of 10-18, at least one edible gum, flavoring, coloring, and spices in a stable oil-in-water emulsion. With this formulation, the mayonnaise substitute of the present invention is able to achieve substantially the same flavor profile as real mayonnaise and a texture profile at least as good as that of real mayonnaise. The low cholesterol mayonnaise substitute of the present invention is prepared by mixing an aqueous slurry of emulsifier and other water soluble or suspendible ingredients with a slurry of gum in a small amount of oil to form an emulsifier blend, adding egg whites to the emulsifier blend, pouring oil into the emulsifier blend containing egg white to form an oil-in-water emulsion, adding a food grade acidulent, sparging nitrogen gas into the acidulent containing emulsion, and homogenizing the oil-in-water emulsion.
摘要翻译：本发明涉及基本上不含蛋黄或淀粉增稠剂的低胆固醇蛋黄酱替代物。蛋黄酱替代品包括水，植物油，食品级酸性蛋白，蛋白质，具有10-18的亲水亲油平衡（“HLB”）的食品级乳化剂，至少一种可食用的口香糖，调味剂，着色剂和香料在稳定的水包油乳液中。利用该配方，本发明的蛋黄酱替代品能够实现与真实蛋黄酱基本相同的风味特征，并且纹理特征至少与真实蛋黄酱相同。本发明的低胆固醇蛋黄酱替代品是通过将乳化剂的水性浆料和其它水溶性或悬浮性成分与少量油中的胶浆混合形成乳化剂混合物，向乳化剂混合物中加入蛋白来制备的，将油倒入含有蛋白的乳化剂混合物中以形成水包油乳液，向含酸的乳液中加入食品级的含酸的喷射氮气，并均化水包油乳液。

2. 发明授权

US06355274B1 Encapsulated long chain alcohols 有权
公开(公告)号：US06355274B1
公开(公告)日：2002-03-12
申请号：US09461592
申请日：1999-12-15
申请人： Clemence K. Dartey , Thomas E. Sox
发明人： Clemence K. Dartey , Thomas E. Sox
IPC分类号： A61K4700
CPC分类号： A23D7/0053 , A23D7/0056 , A23D7/011 , A23D9/007 , A23L27/60 , A23P10/30
摘要： The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously added to foods such as margarines, salad dressings and the like.

3. 发明授权

US4894246A Processes and dough compositions for producing cookies containing low-melting fat 失效
标题翻译：用于生产含低熔点脂肪的饼干的方法和面团组合物
公开(公告)号：US4894246A
公开(公告)日：1990-01-16
申请号：US82540
申请日：1987-08-07
申请人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
发明人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
IPC分类号： A21D2/16 , A21D13/08
CPC分类号： A21D2/165 , A21D13/08
摘要： A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
摘要翻译：在80°F下具有小于13的固体脂肪指数低于约100°F的基本上完全液体的低熔点脂肪被加入到含有调味颗粒如巧克力片，葡萄干的饼干面团中，樱桃或浆果，其量使得低熔点脂肪占面团总脂肪重量的5至30重量％和/或起酥油。低熔点脂肪减少了所得饼干中的晕影效应。

4. 发明授权

US07232574B1 Long chain alcohols provided in edible oils 有权
标题翻译：在食用油中提供的长链醇
公开(公告)号：US07232574B1
公开(公告)日：2007-06-19
申请号：US09461887
申请日：1999-12-15
申请人： Clemence K. Dartey , Thomas E. Sox
发明人： Clemence K. Dartey , Thomas E. Sox
IPC分类号： A61K47/00 , A61K31/045
CPC分类号： A23D7/015 , A23D7/0056 , A23D9/007 , A23D9/02 , A23L27/60
摘要： The present invention provides a method for incorporating long chain alcohols into edible oils. The long chain alcohol/edible oil admixture is then suitable for use in preparation of various foods. The long chain alcohol is added by the introduction of energy and in a preferred embodiment in the absence of surfactants and emulsifiers.
摘要翻译：本发明提供了将长链醇引入食用油中的方法。长链醇/食用油混合物适用于各种食品的制备。通过引入能量来加入长链醇，在优选的实施方式中，在没有表面活性剂和乳化剂的情况下加入。

5. 发明授权

US06875443B2 Encapsulated long chain alcohols 有权
标题翻译：封闭的长链醇
公开(公告)号：US06875443B2
公开(公告)日：2005-04-05
申请号：US10023177
申请日：2001-12-17
申请人： Clemence K. Dartey , Thomas E. Sox
发明人： Clemence K. Dartey , Thomas E. Sox
IPC分类号： A23L1/30 , A23D7/00 , A23D7/005 , A23D7/01 , A23D9/007 , A23L1/00 , A23L1/24 , A23P1/04 , A61K9/48 , A61K31/045 , A61K47/30 , A61P3/06 , A61K9/14 , A23L1/216 , A23L1/22 , A61K9/16 , A61K47/00
CPC分类号： A23D7/0053 , A23D7/0056 , A23D7/011 , A23D9/007 , A23L27/60 , A23P10/30
摘要： The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously added to foods such as margarines, salad dressings and the like.
摘要翻译：本发明涉及在包括聚合物和蜡的各种材料中的长链醇C20-C36的包封。通过适当选择聚合物，可以将包封的长链醇有利地加入到诸如人造黄油，沙拉酱等的食品中。

6. 发明授权

US4722849A Process for preparing chocolate chip cookies containing low melting fat and product 失效
标题翻译：制备含低熔点脂肪和产品的巧克力饼干的方法
公开(公告)号：US4722849A
公开(公告)日：1988-02-02
申请号：US786097
申请日：1985-10-10
申请人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
发明人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
IPC分类号： A21D8/00 , A21D2/16 , A21D13/08 , A21D13/00
CPC分类号： A21D13/08 , A21D2/165
摘要： A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
摘要翻译：在80°F下具有小于13的固体脂肪指数低于约100°F的基本上完全液体的低熔点脂肪被加入到含有调味颗粒如巧克力片，葡萄干的饼干面团中，樱桃或浆果，其量使得低熔点脂肪占面团总脂肪重量的5至30重量％和/或起酥油。低熔点脂肪减少了所得饼干中的晕影效应。

7. 发明授权

US4678672A Reduced calorie crackers and processes for producing same 失效
标题翻译：减少卡路里饼干及其生产方法
公开(公告)号：US4678672A
公开(公告)日：1987-07-07
申请号：US736355
申请日：1985-05-21
申请人： Clemence K. Dartey , Richard H. Biggs
发明人： Clemence K. Dartey , Richard H. Biggs
IPC分类号： A21D2/16 , A21D2/18 , A21D13/08 , A21D2/00 , A21D8/02 , A21D10/00
CPC分类号： A21D2/16 , A21D13/08 , A21D2/18 , Y10S426/804
摘要： Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising yeast and a carbon dioxide-releasing material, and 1.5-10 percent of a cellulosic bulking agent, all percentage being by weight based upon the total weight of the dough, and the total amount of fat, shortening and emulsifier being 3-10 percent weight of the dough. The crackers may be produced either by a one-stage process in which all the ingredients are mixed together prior to fermentation, or by a two-stage process using a sponge stage followed by a dough-up stage. The crackers are desirably produced, in the one-stage process, using a single, rather than a multiple, lamination technique.
摘要翻译：公开了由生面团组合物制成的减少热量的饼干，其含有25-70％的面粉，0-20％的面筋，0-10％的脂肪或起酥油，5-20％的水溶性聚右旋糖，0-5％的面粉或更多的乳化剂，0.5-5％的包含酵母和二氧化碳释放材料的发酵系统和1.5-10％的纤维素填充剂，所有百分比均以面团的总重量为基准计，总量脂肪量，起酥油和乳化剂占面团重量的3-10％。裂解器可以通过一步法生产，其中所有成分在发酵之前混合在一起，或者通过使用海绵阶段的两阶段过程，然后是面团阶段来生产。希望在一步法中使用单一的而不是多个层压技术来生产裂化器。

8. 发明授权

US4668519A Reduced calorie baked goods and methods for producing same 失效
标题翻译：减少热量烘焙食品及其生产方法
公开(公告)号：US4668519A
公开(公告)日：1987-05-26
申请号：US589588
申请日：1984-03-14
申请人： Clemence K. Dartey , Richard H. Biggs
发明人： Clemence K. Dartey , Richard H. Biggs
IPC分类号： A21D2/00 , A21D2/16 , A21D2/18 , A21D10/00 , A21D13/00 , A21D13/08 , A23L1/236
CPC分类号： A21D13/08 , A21D2/16 , A21D2/18 , Y10S426/804
摘要： Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.
摘要翻译：公开了具有约6.8至约9.0的pH的减少热量的曲奇饼，其表现出所需的织构，口感和常规饼干的外观。用于烘烤时主要活性的碱性剂和发酵系统用于控制饼干的pH和纹理。该饼干含有优选的纤维素填充剂微晶纤维素。使用水溶性聚右旋糖的水溶液作为起酥油或脂肪和糖的替代物，以避免块形成。粉状或不溶性聚糊精或聚麦芽糖在面团形成阶段而不是在奶油阶段被掺入面团中以增强脆性并实现进一步的热量减少。

9. 发明授权

US06399137B1 Stable salad dressings 有权
标题翻译：稳定的沙拉酱
公开(公告)号：US06399137B1
公开(公告)日：2002-06-04
申请号：US09625667
申请日：2000-07-26
申请人： Clemence K. Dartey , John D. Higgins, III , Richard D. Bruce , Brid T. Burruano
发明人： Clemence K. Dartey , John D. Higgins, III , Richard D. Bruce , Brid T. Burruano
IPC分类号： A23D9007
CPC分类号： A23L33/11 , A23L27/60
摘要： The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.
摘要翻译：本发明提供了含有降胆固醇量的甾醇或甾烷醇酯，结晶脂肪抑制剂和乳化剂的稳定的食品。食品，包括沙拉酱，即使在冷藏时也是稳定的。

10. 发明授权

US06123978A Stable salad dressings 有权
公开(公告)号：US06123978A
公开(公告)日：2000-09-26
申请号：US143817
申请日：1998-08-31
申请人： Clemence K. Dartey , John D. Higgins, III , Richard D. Bruce , Brid T. Burruano
发明人： Clemence K. Dartey , John D. Higgins, III , Richard D. Bruce , Brid T. Burruano
IPC分类号： A23L1/24 , A23L1/30 , A23D9/007
CPC分类号： A23L33/11 , A23L27/60
摘要： The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.

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