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1. 发明授权

US5385748A Beverage thickener emulsifier system 失效
标题翻译：饮料增稠剂乳化剂系统
公开(公告)号：US5385748A
公开(公告)日：1995-01-31
申请号：US131871
申请日：1993-10-05
申请人： John R. Bunger , Brenda L. Keller , Robert E. Tarr
发明人： John R. Bunger , Brenda L. Keller , Robert E. Tarr
IPC分类号： A23L2/52 , A23L1/0526 , A23L1/0532 , A23L1/054 , A23L1/308 , A23L2/38 , A23L2/62 , A23L2/00 , A23L2/02
CPC分类号： A23L2/62 , A23L2/38 , A23L29/238 , A23L29/256 , A23L29/269 , A23L33/21
摘要： This invention relates to a beverage thickener/emulsifier system which is a blend of three materials: propylene glycol alginate (a surface active thickener), xanthan (a pseudoplastic thickener) and guar gum (a Newtonian thickener). This system provides very stable oil-in-water emulsions in beverages and provides full bodied beverage texture even at acid pH. The system uses a low total gum level (below 0.4% in a single strength beverage) yet provides a very stable oil emulsion without excessive thickness.
摘要翻译：本发明涉及一种饮料增稠剂/乳化剂体系，其是三种材料的混合物：丙二醇藻酸盐（表面活性增稠剂），黄原胶（假塑性增稠剂）和瓜耳胶（牛顿增稠剂）。该系统在饮料中提供非常稳定的水包油乳液，即使在酸性pH下也能提供完整的饮料结构。该系统使用低总胶量（在单一强度饮料中低于0.4％），但提供非常稳定的油乳液，而不会有过厚的厚度。

2. 发明授权

US5230919A Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters 失效
标题翻译：制作液体的成分和过程，减肥花生酱和改良的鞭打花生酱
公开(公告)号：US5230919A
公开(公告)日：1993-07-27
申请号：US862085
申请日：1992-04-02
申请人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
发明人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
IPC分类号： A23L1/00 , A23L1/38 , A23P1/16
CPC分类号： A23L25/10 , A23P30/40
摘要： The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.
摘要翻译：本发明是由烤坚果制成的过去的营养坚果或油籽黄油组合物，其含有：（a）约40％至约67％的坚果固体，65％至80％的所述固体颗粒尺寸小于18微米，大于2.5且不大于5.0的SPAN; （b）约33％至约45％的油; （c）0％至约4％的稳定剂; （d）0％至约40％的填充剂; （e）0％至约8％的食用香料; 和（f）0％至约3％的乳化剂; 该产品的Casson塑料粘度介于1和15泊之间，产量值低于300达因/平方厘米。本发明还涉及上述一般类型的减脂或全组合物，其被搅打以包含分散的气泡，其中至少90％的气泡具有小于150微米的直径。还描述了制备这些组合物的方法。

3. 发明授权

US5108774A Fruit juice plus citrus fiber 失效
标题翻译：果汁加柑橘纤维
公开(公告)号：US5108774A
公开(公告)日：1992-04-28
申请号：US580751
申请日：1990-09-11
申请人： Susie H. Mills , Robert E. Tarr
发明人： Susie H. Mills , Robert E. Tarr
IPC分类号： A23L1/212 , A23L1/308 , A23L2/52
CPC分类号： A23L2/52 , A23L19/01 , A23L33/22
摘要： This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from citrus fruit and does not have any papery off-flavors or gritty taste. The juice product is not viscous and does not gel.
摘要翻译：本发明涉及果汁产品，特别涉及具有高总膳食纤维含量的柑橘汁产品。纤维来自柑橘类水果，没有任何纸质的异味或粗糙的味道。果汁产品不粘稠且不凝胶。

4. 发明授权

US4971813A Process for making concentrated low calorie fruit juice 失效
标题翻译：制作浓缩低热量果汁的方法
公开(公告)号：US4971813A
公开(公告)日：1990-11-20
申请号：US479140
申请日：1990-02-13
申请人： Rudolf G. K. Strobel , Robert E. Tarr
发明人： Rudolf G. K. Strobel , Robert E. Tarr
IPC分类号： A23L2/08 , A23L2/64 , A23L2/84
CPC分类号： A23L2/84 , A23L2/08 , A23L2/64
摘要： This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperture of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.
摘要翻译：本发明涉及一种从水果或蔬菜汁中分离和回收芳香和风味挥发物并降低果汁中糖分的有效方法。该方法包括通过在45℃至110℃的温度下喷雾直径约100微米至1200微米的喷嘴以100的速度形成微溶胶，从而从果汁中除去芳香/香味挥发物。 m / sec。至250米/秒。并进入5mm至200mm Hg的真空室中，并在10℃至约55℃的温度下进行处理，然后用酵母处理回收的果汁部分。通过蒸馏除去在该发酵反应期间形成的醇，优选通过除去挥发物的相同的气雾化方法。将香气和香味挥发物回到果汁中，以提供一种很好的品尝低热量果汁。

5. 发明授权

US5162128A Fruit juice plus citrus fiber from pulp 失效
标题翻译：水果汁水果纤维从纸浆
公开(公告)号：US5162128A
公开(公告)日：1992-11-10
申请号：US609972
申请日：1990-11-06
申请人： Susie H. Mills , Robert E. Tarr
发明人： Susie H. Mills , Robert E. Tarr
IPC分类号： A23L1/308 , A23L2/52
CPC分类号： A23L2/52 , A23L33/22
摘要： This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from pulp juice sacs of citrus fruit and does not have any papery off-flavors or gritty taste. The juice product is not viscous and does not gel.

6. 发明授权

US5073397A Method for preparation of ultrafine citrus fiber and derivative fiber-enriched citrus beverages 失效
标题翻译：制备超纤维纤维和衍生纤维增强蛋白饮料的方法
公开(公告)号：US5073397A
公开(公告)日：1991-12-17
申请号：US552280
申请日：1990-07-12
申请人： Robert E. Tarr , Alice L. Burkes , Susie H. Mills
发明人： Robert E. Tarr , Alice L. Burkes , Susie H. Mills
IPC分类号： A23L1/212 , A23L1/308 , A23L2/52
CPC分类号： A23L2/52 , A23L19/01 , A23L33/22
摘要： Method or process in which the size of de-juiced natural citrus fiber is very significantly reduced by particularly defined milling operations including a chopping step and a grinding step so that 90% or more of the citrus fiber feedstock has a particle size below about 50 microns, preferably 30 microns, and in which the size-reduced fiber is then mixed into a juice or juice-based beverage. The preferred process pre-treats the feedstock by means of a special separator to improve the flavor.
摘要翻译：通过特别限定的研磨操作（包括切碎步骤和研磨步骤）使脱水天然柑橘纤维的尺寸非常显着地降低，使得90％或更多的柑橘纤维原料具有低于约50微米的粒度的方法或方法，优选30微米，然后将尺寸减小的纤维混合成果汁或果汁饮料。优选的方法通过专用分离器预处理原料以改善风味。

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