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1. 发明授权

US6149962A Gel composition method of making and products containing same 失效
标题翻译：制作凝胶组合方法和含有其的产品
公开(公告)号：US6149962A
公开(公告)日：2000-11-21
申请号：US807055
申请日：1997-02-27
申请人： Jimbay P. Loh , Ramanathapur G. Krishnamurthy , Daniel G. Lis , Richard N. McArdle , Zohar M. Merchant , Lisa Anne Preston , Jerome F. Trumbetas , Susan M. Vidal , Vernon C. Witte , James J. Myrick
发明人： Jimbay P. Loh , Ramanathapur G. Krishnamurthy , Daniel G. Lis , Richard N. McArdle , Zohar M. Merchant , Lisa Anne Preston , Jerome F. Trumbetas , Susan M. Vidal , Vernon C. Witte , James J. Myrick
IPC分类号： A23L1/0528 , A23L1/0534 , A23L1/056 , A23L1/059 , A23L1/09 , A23L1/10 , A23L1/308 , A23L1/05
CPC分类号： A23L33/29 , A23L29/244 , A23L29/262 , A23L29/275 , A23L29/294 , A23L29/35 , A23L33/21 , A23L7/115 , A23V2002/00 , Y10S426/804
摘要： A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.
摘要翻译：具有特别凝胶强度，热稳定性和感官特性的水，基本线性聚合单糖和不溶性材料的凝胶组合物，可用作食品中的脂肪模拟物。优选的制造方法包括在高温下使组合物微粒化。

2. 发明授权

US3934048A Multifunctional sweetening composition 失效
标题翻译：多功能甜味组合物
公开(公告)号：US3934048A
公开(公告)日：1976-01-20
申请号：US417855
申请日：1973-11-21
申请人： Ivan Furda , Jerome F. Trumbetas
发明人： Ivan Furda , Jerome F. Trumbetas
IPC分类号： A23L27/30 , A23L1/236
CPC分类号： A23L27/32
摘要： A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with an edible, bland, low calorie polysaccharide in defined ratios.
摘要翻译：通过将二肽增甜剂的溶液与限定比例的可食用，温和，低热量的多糖共干燥来获得低热量，低吸湿性，快速溶解的甜味组合物。

3. 发明授权

US5599575A Process for the production of creamed coconut and creamed coconut product 失效
标题翻译：生产奶油椰子和奶油椰子产品的方法
公开(公告)号：US5599575A
公开(公告)日：1997-02-04
申请号：US410267
申请日：1995-03-24
申请人： Jimbay P. Loh , Jerome F. Trumbetas , Jocelyn Q. Mendoza
发明人： Jimbay P. Loh , Jerome F. Trumbetas , Jocelyn Q. Mendoza
IPC分类号： A23L23/00 , A23L25/00 , A23L27/60 , A23L1/221
CPC分类号： A23L23/00 , A23L25/30 , A23L27/60
摘要： A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.
摘要翻译：用于生产奶油椰子产品的方法，该方法包括以平均粒度为50-700μm，含水量小于10重量％的椰子产品为基础，研磨总计基于所述含椰子产品的总重量，所述含椰子产品的重量以及至少50重量％的脂肪含量; 在48℃-60℃的温度下搅拌足够的时间以产生基本上不含粒径大于30μm的椰子颗粒的奶油椰子产品。还公开了基本上没有尺寸超过30μm的椰子颗粒的奶油椰子产品，该产品可以通过本发明的方法制备。奶油椰子产品具有优异的储存稳定性和改善的感官特性。

4. 发明授权

US5631034A Preparation of an aqueous sugar frosting mix 失效
标题翻译：糖水混合糖的制备
公开(公告)号：US5631034A
公开(公告)日：1997-05-20
申请号：US221156
申请日：1994-03-31
申请人： Jerome F. Trumbetas , Joaquin C. Lugay , Jimbay P. Loh , Keisuke Morimoto
发明人： Jerome F. Trumbetas , Joaquin C. Lugay , Jimbay P. Loh , Keisuke Morimoto
IPC分类号： A21D13/00 , A21D13/08 , A23G3/34 , A23G3/00
CPC分类号： A21D13/0009 , A21D13/0016 , A23G3/343 , A23G2200/06
摘要： A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.
摘要翻译：一种通过在所述饱和溶液中研磨含有分散结晶糖的含水糖饱和溶液以制备适合用作谷物，糕点，蛋糕等上的结霜混合物的光滑，不透明的粘稠糖浆来制备糖结霜混合物的方法。

5. 发明授权

US5409716A Enzymatic protein process 失效
标题翻译：酶蛋白过程
公开(公告)号：US5409716A
公开(公告)日：1995-04-25
申请号：US79690
申请日：1993-06-18
申请人： Jerome F. Trumbetas , Roger W. Franzen , Jimbay P. Loh
发明人： Jerome F. Trumbetas , Roger W. Franzen , Jimbay P. Loh
IPC分类号： A23C9/12 , A23C21/02 , A23J3/08 , A23J3/16 , A23J3/34 , A23L5/20 , A23L11/30 , A23J1/00
CPC分类号： C12Y301/01003 , A23C9/1216 , A23J3/343 , A23J3/346 , A23L11/33 , A23L5/25 , A23V2002/00
摘要： Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.
摘要翻译：酶法蛋白质过程消除天然蛋白质中令人不快的气味和令人厌恶的味道，以及由此产生的平淡无味的产品。

6. 发明授权

US4446162A Decaffeination of a coffee extract 失效
标题翻译：咖啡提取物的脱咖啡因
公开(公告)号：US4446162A
公开(公告)日：1984-05-01
申请号：US364111
申请日：1982-03-31
申请人： Peter D. Malizia , Jerome F. Trumbetas
发明人： Peter D. Malizia , Jerome F. Trumbetas
IPC分类号： A23F5/22
CPC分类号： A23F5/226
摘要： A process for decaffeinating and aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.
摘要翻译：脱咖啡因和含水咖啡提取物的方法包括使提取物与脂肪溶剂接触，同时真空蒸馏最初存在于含水咖啡提取物中的一部分水，随后分离脱咖啡因的咖啡提取物和含咖啡因的脂肪溶剂。

7. 发明授权

US4411926A Stabilizer for frozen foamed emulsions and method therefore 失效
标题翻译：因此，用于冷冻泡沫乳液的稳定剂和方法
公开(公告)号：US4411926A
公开(公告)日：1983-10-25
申请号：US345873
申请日：1982-02-04
申请人： Jerome F. Trumbetas , Rex Sims , Joseph A. Fioriti
发明人： Jerome F. Trumbetas , Rex Sims , Joseph A. Fioriti
IPC分类号： A23G9/32 , A23G9/38 , A23G9/46 , A23D5/00 , A23G9/02 , A23J1/14 , A23J1/20
CPC分类号： A23G9/32 , A23G9/38 , A23G9/46
摘要： A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.
摘要翻译：制备用于可食用的冷冻泡沫乳液的蛋白质稳定剂的方法，其中蛋白质通过与选择的乳化剂共干燥蛋白质而被修饰。

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