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1. 发明授权

US5599574A Process for reducing in-mould times for chocolate confections containing reduced calorie fats 失效
标题翻译：减少含有低热量脂肪的巧克力甜点的模具内时间的方法
公开(公告)号：US5599574A
公开(公告)日：1997-02-04
申请号：US311812
申请日：1994-09-26
申请人： Gerald J. Guskey , James A. Hellyer
发明人： Gerald J. Guskey , James A. Hellyer
IPC分类号： A23G1/00 , A23G1/04 , A23G1/20 , A23G1/36 , A23G1/38 , A23G7/02
CPC分类号： A23G1/36 , A23G1/04 , A23G1/205 , A23G1/38 , A23G7/02 , Y10S426/804
摘要： The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered chocolate confectionery composition is formed. The chocolate confectionery composition contains a reduced calorie fat which contains certain reduced calorie triglycerides. The untempered chocolate confectionery composition is heated to a temperature ranging from about 37.8.degree. C. (100.degree. F.) to about 65.5.degree. C. (150.degree. F.) to form a melt. Next, the melt is adjusted to a temperature ranging from about 29.4.degree. C. (85.degree. F.) to about 48.9.degree. C. (120.degree. F.). Bar moulds are then filled with the untempered chocolate confectionery composition and any air bubbles present in the chocolate confectionery composition are removed. After substantially all of the air bubbles present in the chocolate confectionery composition are removed, the moulds containing the chocolate confectionery compositions are rapidly cooled to a temperature sufficiently low to achieve a chocolate confectionery composition/mould interface temperature of less than about 22.2.degree. C. (72.degree. F.). The moulds containing the chocolate are held at this temperature for from about 0 to about 15 minutes. Chocolate confectionery products prepared according to this process will have acceptable gloss and will have organoleptic properties par with chocolate confectionery products prepared according to prior processes.
摘要翻译：本发明涉及减少制备含有低热量可可脂替代品的巧克力糖果产品所需的模内时间的方法。在本发明方法的第一步中，形成未煮过的巧克力糖果组合物。巧克力糖果组合物含有含有某些降低热量的甘油三酸酯的低热量脂肪。将未煮过的巧克力糖食组合物加热至约37.8℃（100°F）至约65.5℃（150°F）的温度，以形成熔体。接下来，将熔体调节至约29.4℃（85°F）至约48.9℃（120°F）的温度。然后用未煮过的巧克力糖果组合物填充酒吧模具，并且去除存在于巧克力糖果组合物中的任何气泡。在巧克力糖食组合物中存在基本上所有的气泡之后，将含有巧克力糖食组合物的模具迅速冷却到足够低的温度，以达到小于约22.2℃的巧克力糖食组合物/模具界面温度（ 72°F）。含有巧克力的模具在该温度下保持约0至约15分钟。根据这一过程制备的巧克力糖果产品将具有可接受的光泽度，并且具有与根据先前方法制备的巧克力糖果产品相符的感官特性。

2. 发明授权

US5492714A Reduced calorie fats which comprise reduced calorie triglycerides containing medium and long chain fatty acids and which exhibit rapid crystallization to beta phase 失效
标题翻译：含有含有中等长链脂肪酸的低热量甘油三酸酯并且显示快速结晶至β相的减少热量的脂肪
公开(公告)号：US5492714A
公开(公告)日：1996-02-20
申请号：US336360
申请日：1994-11-08
申请人： Gerald J. Guskey , James A. Hellyer , Bernard W. Kluesener , Gordon K. Stipp
发明人： Gerald J. Guskey , James A. Hellyer , Bernard W. Kluesener , Gordon K. Stipp
IPC分类号： A23D9/00 , C07C69/30 , C11C3/08
CPC分类号： C11C3/08 , A23D9/00 , C07C69/30 , Y10S426/804
摘要： The present invention relates to reduced calorie fats comprising mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats according to the present invention 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. The reduced calorie fats of the present invention have the following fatty acid composition by weight percent:(a) from about 15% to about 70% C.sub.6 to C.sub.10 saturated fatty acids;(b) from about 10% to about 70% C.sub.17 to C.sub.26 saturated fatty acids;(c) not more than about 10% fatty acids selected from the group consistingof C.sub.12:0 and C.sub.14:0, and mixtures thereof;(d) not more than about 20% fatty acids selected from the group consisting of C.sub.18:1, C.sub.18:2, C.sub.18:3 and mixtures thereof, and(e) not more than 4% C.sub.18:2 fatty acids.The reduced calorie fats of the present invention exhibit rapid crystallization into the stable beta phase.
摘要翻译：本发明涉及含有富含长链脂肪酸2-位异构体（MLM甘油三酸酯）的低热量甘油三酯的混合物的低热量脂肪。特别地，低热量脂肪占至少约40％的长链脂肪酸2-位异构体。根据本发明的低热量脂肪还包含至少约85％的组合的MML和MLM甘油三酸酯，不超过约5％的组合的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％的MMM 甘油三酯和不超过约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。本发明的低卡路里脂肪具有以下重量百分比的脂肪酸组成：（a）约15％至约70％的C6至C10饱和脂肪酸; （b）约10％至约70％C17至C26饱和脂肪酸; （c）不超过约10％选自C 12：0和C 14：0的脂肪酸及其混合物; （d）不超过约20％的选自C18：1，C18：2，C18：3及其混合物的脂肪酸，和（e）不超过4％的C18：2脂肪酸。本发明的低热量脂肪显示快速结晶进入稳定的β相。

3. 发明授权

US5589216A Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase 失效
标题翻译：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
公开(公告)号：US5589216A
公开(公告)日：1996-12-31
申请号：US336157
申请日：1994-11-08
申请人： Gerald J. Guskey , James A. Hellyer , Bernard W. Kluesener , Gordon K. Stipp
发明人： Gerald J. Guskey , James A. Hellyer , Bernard W. Kluesener , Gordon K. Stipp
IPC分类号： A23D9/00 , A23G1/00 , A23G1/30 , A23G1/38 , A23G3/34
CPC分类号： A23G1/38 , A23D9/00 , A23G1/305 , A23G3/343 , A23G3/346 , A23G2200/00 , A23G2200/08
摘要： 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.
摘要翻译：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。

4. 发明授权

US5504231A Process for preparing reduced calorie triglycerides which contain short or medium and long chain fatty acids but which contain low levels of difatty ketones 失效
标题翻译：用于制备含有短或中长链脂肪酸但含有低水平的不饱和酮的低热量甘油三酸酯的方法
公开(公告)号：US5504231A
公开(公告)日：1996-04-02
申请号：US307116
申请日：1994-09-16
申请人： Gerald J. Guskey
发明人： Gerald J. Guskey
IPC分类号： A23D9/007 , A23D9/013 , A23G3/34 , C11C3/02 , C11C3/06 , C11C3/08 , C11B3/02 , C11C3/10
CPC分类号： C11C3/08 , A23D9/007 , A23D9/013 , A23G3/346 , C11C3/02 , C11C3/06 , A23G2200/08 , Y10S426/804
摘要： The present invention relates to a process for preparing reduced calorie triglycerides which contain short or medium chain and long chain fatty acids, but which nevertheless contain low levels of difatty ketones. The process of the present invention comprises the step of adding glycerine to a crude reaction product after a selective esterification reaction of a monoglyceride with short or medium chain fatty acids fatty acids. The glycerin is typically added at a level of from about 0.1 to about 1.0% at a reaction temperature of from about 170.degree. C. to about 215.degree. C. The contact time is about 1 to about 15 minutes. The reduced calorie triglycerides prepared according to this process will contain less than about 100 ppm difatty ketones.
摘要翻译：本发明涉及一种制备含有短链或中链和长链脂肪酸但含有低含量的二甲基酮的低热量甘油三酸酯的方法。本发明的方法包括在甘油单酯与短链或中链脂肪酸脂肪酸的选择性酯化反应之后，向粗反应产物中加入甘油的步骤。在约170℃至约215℃的反应温度下，甘油通常以约0.1至约1.0％的量加入。接触时间为约1至约15分钟。根据该方法制备的降低热量的甘油三酸酯将含有少于约100ppm的二不饱和酮。

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