会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 2. 发明授权
    • Fried snack pieces and process for preparing
    • 油炸小吃片和制作过程
    • US5925396A
    • 1999-07-20
    • US963638
    • 1997-11-03
    • Jada Dawn ReedPaul SeidenStephen Paul Zimmerman
    • Jada Dawn ReedPaul SeidenStephen Paul Zimmerman
    • A21D2/16A23L1/164A23L1/217
    • A21D2/16A23L19/19A23L7/13Y10S426/808
    • A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water, and(5) from about 1% to about 6% polyol fatty acid polyester.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat.
    • 公开了一种制备具有轻质,酥脆,松脆质地的减肥脂肪形小吃产品的方法。 形成面团:(1)约50%至约70%的淀粉基粉源; (2)至少约3%DE约为5至约30的水解淀粉; (3)约0.5%至约6%的皂化值在80和约135之间,羟值在300和575之间的脂肪酸聚甘油酯乳化剂,其中所述酯的脂肪酸包括棕榈酸和硬脂酸, 其中所述聚甘油酯是至少40%的单酯; (4)约20%至约40%的加水,和(5)约1%至约6%的多元醇脂肪酸聚酯。 将该面团形成为切片零件的片材。 小吃片被油炸以提供具有20%至38%不易消化的脂肪和小于0.5gm / 30gm的可消化脂肪的小吃。
    • 4. 发明授权
    • Fried snack pieces and process for preparing
    • 油炸小吃片和制作过程
    • US5922386A
    • 1999-07-13
    • US963225
    • 1997-11-03
    • Jada Dawn ReedPaul SeidenStephen Paul Zimmerman
    • Jada Dawn ReedPaul SeidenStephen Paul Zimmerman
    • A21D2/16A23L1/164A23L1/217
    • A21D2/16A23L19/19A23L7/13Y10S426/808
    • A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water; and(5) from about 1% to about 6% fat.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.
    • 公开了一种制备具有轻质,酥脆,松脆质地的减肥脂肪形小吃产品的方法。 形成面团:(1)约50%至约70%的淀粉基粉源; (2)至少约3%DE约为5至约30的水解淀粉; (3)约0.5%至约6%的脂肪酸​​聚甘油酯乳化剂,其皂化值为约80至约135,羟值在300和575之间,其中所述酯的脂肪酸包括棕榈酸和硬脂酸,其中 聚甘油酯是至少40%的单酯; (4)约20%至约40%的加入水; 和(5)约1%至约6%的脂肪。 将该面团形成为切片零件的片材。 小吃片被油炸以提供具有20%至38%脂肪的小吃。