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1. 发明授权

US4699664A Stabilized natural pigment complexes 失效
标题翻译：稳定的天然色素复合物
公开(公告)号：US4699664A
公开(公告)日：1987-10-13
申请号：US729272
申请日：1985-05-01
申请人： Navagnana S. Hettiarachchy , Dorothy J. Muffett , Elaine R. Wedral
发明人： Navagnana S. Hettiarachchy , Dorothy J. Muffett , Elaine R. Wedral
IPC分类号： A23L1/275 , C09B61/00 , C09B67/00 , C09B67/24 , C04B14/00
CPC分类号： C09B61/00 , A23L5/42 , C09B67/0072
摘要： Processes for the preparation of natural pigment complexes which have improved stability against oxygen, heat, light and moisture and which are soluble in aqueous media at acidic pH conditions are disclosed. The pigment complexes produced by these processes are also disclosed.
摘要翻译：公开了制备天然颜料配合物的方法，其具有改善的对氧，热，光和水分的稳定性，并且在酸性pH条件下可溶于水性介质。还公开了通过这些方法制备的颜料络合物。

2. 发明授权

US4913921A Food products containing fish oils stabilized with fructose 失效
标题翻译：含果糖的食品含有果糖稳定
公开(公告)号：US4913921A
公开(公告)日：1990-04-03
申请号：US95181
申请日：1987-09-11
申请人： Lisa R. Schroeder , Dorothy J. Muffett
发明人： Lisa R. Schroeder , Dorothy J. Muffett
IPC分类号： A23C19/08 , A23C19/093 , A23D7/00 , A23D7/005 , A23D7/06 , A23D9/007 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/24 , A23L1/30 , A23L1/39 , C11B5/00
CPC分类号： C11B5/0092 , A23C19/093 , A23D7/0056 , A23D7/06 , A23D9/007 , A23L27/60 , A23L33/115
摘要： Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated range provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.
摘要翻译：公开的是食品，特别是稳定的乳液，例如沙拉调味品，其含有非氢化鱼油，其表现出增强的鱼油对风味降解的稳定性。通过掺入食品来使改良的食品稳定，使得果糖与鱼油的重量比至少为约0.05:1。令人惊讶的是，在指定范围内的食品中加入适量的果糖提供了高度不稳定的鱼油的稳定作用。本发明特别适用于富含ω-3脂肪酸的鱼油。

3. 发明授权

US4766209A Amino sugar carbonating agents and their preparation 失效
标题翻译：氨基糖碳酸化剂及其制备方法
公开(公告)号：US4766209A
公开(公告)日：1988-08-23
申请号：US837718
申请日：1986-03-10
申请人： Teh-Kuei Chen , Dorothy J. Muffett , Karen G. Tandy
发明人： Teh-Kuei Chen , Dorothy J. Muffett , Karen G. Tandy
IPC分类号： A23L1/00 , A23L2/00 , A23L2/40 , C07H5/06 , C07H5/04 , C07H3/00 , C08B37/00
CPC分类号： C07H5/06
摘要： Carbonating agents are prepared by reacting bicarbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solution to form glucoasamine bicarbonate or galactosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the carbonated beverage.
摘要翻译：碳酸化剂通过碳酸氢根离子与水溶液中的氨基葡萄糖胺或半乳糖胺的氨基部分反应而形成葡萄糖胺碳酸氢盐或半乳糖胺碳酸氢盐。然后通过干燥分离碳酸氢盐。所得到的干燥的2-氨基糖碳酸氢盐在室温下是稳定的，可用作碳酸化剂。它可以与其他成分一起使用以形成干饮料混合物。当再水合时，2-氨基糖碳酸氢盐释放二氧化碳，另外赋予碳酸饮料温和的甜味。

4. 发明授权

US6048099A Soft-sided insulated container 失效
标题翻译：软面绝缘容器
公开(公告)号：US6048099A
公开(公告)日：2000-04-11
申请号：US190540
申请日：1998-11-12
申请人： Dorothy J. Muffett , John F. Bald , Michael H. Miller
发明人： Dorothy J. Muffett , John F. Bald , Michael H. Miller
IPC分类号： A45C11/20 , B65D81/38 , B65D90/06 , B65D33/06 , B65D30/14
CPC分类号： B65D81/3897 , A45C11/20 , B65D81/3853 , B65D81/3858 , B65D90/06 , B65D2313/02
摘要： A soft-sided insulative container includes a base, a rear wall and three side walls extending upward from the base, and a cover. The base, rear wall and cover are integrally formed, with the cover connected to the rear wall with a folding hinge. The side walls are integrally formed with each other, with the side walls connected to the base and rear wall at seams. Each side wall has a side wall ear flexibly attached to it with a folding hinge to extend inward adjacent the cover. The cover has cover ears each flexibly attached to it with a folding hinge, and cover ears extend downward around all the peripheral edges of the cover. In a closed position, each unhinged edge between the cover and the side walls includes both a side wall ear and a cover ear in an overlapping configuration. The cover ears are temporarily secured to the side walls in this closed position. The base, the side walls, the cover, the side wall ears and the cover ears are formed of three layers of flexible material, including an inside layer, an outside layer, and a thermally insulative blanket. The inside layer and the outside layer are substantially waterproof. The insulation blanket includes four separate layers, which extend continuously through the flexible hinges, but do not extend into seams.
摘要翻译：软侧绝缘容器包括底座，后壁和从基座向上延伸的三个侧壁和盖。基座，后壁和盖整体形成，盖与折叠铰链连接到后壁。侧壁彼此一体地形成，侧壁在接缝处连接到基部和后壁。每个侧壁具有侧壁耳朵，其具有柔性地附接到其上，具有折叠铰链，以在盖附近向内延伸。该盖具有每个用折叠铰链柔性地附接到其上的盖耳朵，并且覆盖耳朵围绕盖的所有周边边缘向下延伸。在关闭位置，盖和侧壁之间的每个未边缘的边缘包括重叠构型的侧壁耳朵和盖耳朵。在该关闭位置，盖耳暂时固定在侧壁上。基部，侧壁，盖，侧壁耳朵和盖耳由三层柔性材料形成，包括内层，外层和绝热毯。内层和外层基本上是防水的。绝缘毯包括四个独立的层，其连续地延伸穿过柔性铰链，但不延伸到接缝中。

5. 发明授权

US5116629A Processed meat products containing fish oils stabilized with fructose 失效
标题翻译：加工肉制品含有用果糖稳定的鱼油
公开(公告)号：US5116629A
公开(公告)日：1992-05-26
申请号：US740698
申请日：1991-08-06
申请人： Lisa R. Schroeder , Dorothy J. Muffett
发明人： Lisa R. Schroeder , Dorothy J. Muffett
IPC分类号： A23L13/40 , A23L13/60
CPC分类号： A23L13/65 , A23L13/428 , A23L13/43
摘要： Disclosed are processed meat food products, especially 1) sectioned and formed meat formulations, and 2) sausages, especially emulsion types, which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved processed meat food products are stabilized by the incorporation of fructose in the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose into processed meat food products within the indicated minimum provides a stabilizing effect on the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3-fatty acids.
摘要翻译：公开的是加工的肉类食品，特别是1）切片和成型的肉制剂，以及2）香肠，特别是含有非氢化鱼油的香肠，其具有增强的鱼油对风味和香味降解的稳定性。改良的加工肉类食品通过将果糖掺入食品中来稳定，使得果糖与鱼油的重量比至少为约0.05:1。令人惊讶的是，在指定的最低限度内将加入量的果糖加入加工的肉类食品中，对高度不稳定的鱼油提供了稳定的作用。本发明特别适合用于富含ω-3-脂肪酸的鱼油。

6. 发明授权

US4963380A Beverages containing fish oils stabilized with fructose 失效
标题翻译：含有用果糖稳定的鱼油的饮料
公开(公告)号：US4963380A
公开(公告)日：1990-10-16
申请号：US314186
申请日：1989-02-22
申请人： Lisa R. Schroeder , Dorothy J. Muffett
发明人： Lisa R. Schroeder , Dorothy J. Muffett
IPC分类号： A23L1/30 , A23L2/02
CPC分类号： A23L2/02 , A23L33/115
摘要： Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.01:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.
摘要翻译：公开了含有非氢化鱼油的食品，特别是稳定的饮料乳液，其表现出增强的鱼油对风味和香味降解的稳定性。改良的食品通过加入食品来稳定，使得果糖与鱼油的重量比至少为约0.01:1。令人惊讶的是，在指定的最小值范围内，将适量的果糖掺入食品中提供了高度不稳定的鱼油的稳定作用。本发明特别适用于富含ω-3脂肪酸的鱼油。

7. 发明授权

US06244458B1 Thermally insulated container 失效
标题翻译：隔热容器
公开(公告)号：US06244458B1
公开(公告)日：2001-06-12
申请号：US09347663
申请日：1999-07-06
申请人： Clinton Frysinger , James Graber , Dwight Musgrave , Linda Siders , Gregory Thune , Dorothy J. Muffett , Joseph Lehman
发明人： Clinton Frysinger , James Graber , Dwight Musgrave , Linda Siders , Gregory Thune , Dorothy J. Muffett , Joseph Lehman
IPC分类号： F25D2300
CPC分类号： F25D3/125 , B65D81/3823 , F25D2201/1262 , F25D2201/14 , F25D2331/804
摘要： A container has a base, peripheral walls and a lid. Each of the base, peripheral walls and lid includes an interior wall spaced from an exterior wall, with vacuum panel in between. The sides of the vacuum panels are covered by compressible insulation fill, minimizing thermal flow along the vacuum panels despite any manufacturing tolerance differences in the width of the vacuum panels as compared to the distance between the interior wall and the exterior wall. The interior wall of the body of the container is provided by a liner formed of a single, deep drawn sheet of material. The exterior wall is similarly formed as a deep drawn shell. The inner liner and the outer shell are welded together with a bead to encase the vacuum panels in a water-tight manner, with the liner, the shell the bead all formed of the same material.
摘要翻译：容器具有基座，周边壁和盖子。基座，周边壁和盖中的每一个包括与外壁间隔开的内壁，其间具有真空板。真空面板的侧面被可压缩绝缘填充物覆盖，尽可能减小真空面板的热流量，尽管与内壁和外壁之间的距离相比，真空面板的宽度有任何制造公差差。容器本体的内壁由一层由一层深拉材料形成的衬垫提供。外壁类似地形成为深拉壳。内衬和外壳用珠焊接在一起，以不透水的方式包住真空面板，衬套和外壳均由相同材料形成。

8. 发明授权

US5976400A Phase change material and use 失效
标题翻译：相变材料和使用
公开(公告)号：US5976400A
公开(公告)日：1999-11-02
申请号：US961842
申请日：1997-10-31
申请人： Dorothy J. Muffett , Stephen D. Prodoehl
发明人： Dorothy J. Muffett , Stephen D. Prodoehl
IPC分类号： C09K5/06
CPC分类号： C09K5/066
摘要： A phase change material for maintaining a food product at a temperature of less than 0.degree. F. The phase change material includes a mixture of an organic alcohol, a salt, and water. The organic alcohol has a concentration of between about 2 and 25 percent by weight. The salt has a concentration of between about 15 and 25 percent by weight.
摘要翻译：一种相变材料，用于将食品保持在低于0°F的温度。相变材料包括有机醇，盐和水的混合物。有机醇的浓度为约2至25重量％。该盐的浓度为约15至25重量％。

9. 发明授权

US5084294A Culinary mixes for products prepared from batters and doughs with fish oils stabilized with fructose 失效
标题翻译：用面糊和面团制成的产品与用果糖稳定的鱼油制成的烹饪混合物
公开(公告)号：US5084294A
公开(公告)日：1992-01-28
申请号：US421293
申请日：1989-10-05
申请人： Lisa R. Schroeder , Dorothy J. Muffett
发明人： Lisa R. Schroeder , Dorothy J. Muffett
IPC分类号： A21D2/16 , A21D2/18 , A21D2/34 , A21D10/00
CPC分类号： A21D2/16 , A21D10/00 , A21D2/181 , A21D2/34
摘要： Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is a least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the high unstable fish oil. The present invention finds particular suitability for use in connection with fish oil rich in omega-3 fatty acids.
摘要翻译：公开的是食品，特别是由其制备的烹饪混合物和烘焙食品，其含有非氢化鱼油，其显示出增强的鱼油对风味和香味降解的稳定性。通过掺入食品来使改良的食品稳定，使得果糖与鱼油的重量比至少为约0.05:1。令人惊讶的是，在指定的最低限度内将适量的果糖并入食品中提供了高不稳定鱼油的稳定作用。本发明特别适用于富含ω-3脂肪酸的鱼油。

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