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1. 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。

2. 发明授权

US5387705A Fatty acid anhydride process 失效
标题翻译：脂肪酸酐工艺
公开(公告)号：US5387705A
公开(公告)日：1995-02-07
申请号：US106474
申请日：1993-08-13
申请人： Gordon K. Stipp , Bernard W. Kluesener
发明人： Gordon K. Stipp , Bernard W. Kluesener
IPC分类号： A23G1/00 , A23G1/38 , C11C3/00 , C11C3/08
CPC分类号： A23G1/38 , C11C3/00
摘要： A fast, three-stage, low temperature process for the conversion of fatty acids into food grade-anhydrides is disclosed. The process comprises as a first step the reaction of a higher fatty acid with a dehydrating agent under mild conditions. A second process step comprises the further conversion of mixed anhydrides to symmetrical anhydrides by continuous removal of the dehydrating agent and by-product acid from the reaction mixture under vacuum. In a third process step, the symmetrical anhydrides are purified under mild conditions, preferably using thin-film short path evaporation. The resulting anhydrides have minimal by-products and good color and odor.
摘要翻译：公开了用于将脂肪酸转化成食品级酸酐的快速，三阶段的低温方法。该方法包括在温和条件下高级脂肪酸与脱水剂的反应的第一步。第二工艺步骤包括通过在真空下从反应混合物中连续除去脱水剂和副产物酸，将混合酸酐进一步转化成对称酸酐。在第三工艺步骤中，对称酸酐在温和条件下进行纯化，优选使用薄膜短路径蒸发。所得酸酐具有最小的副产物和良好的颜色和气味。

3. 发明授权

US4946702A Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility 失效
标题翻译：低粘度橙汁浓缩物可用于具有较低假模塑性和较高分散性的高白利糖度产品
公开(公告)号：US4946702A
公开(公告)日：1990-08-07
申请号：US175708
申请日：1988-03-31
申请人： Gordon K. Stipp , Chee-Hway Tsai
发明人： Gordon K. Stipp , Chee-Hway Tsai
IPC分类号： A23L2/02 , A23L2/08 , A23L2/12
CPC分类号： A23L2/08 , A23L2/12
摘要： Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.

4. 发明授权

US5188858A Propylene glycol diesters of medium chain and long chain saturated fatty acids useful as reduced calorie cocoa butter substitutes and hard butters 失效
标题翻译：中链和长链饱和脂肪酸的丙二醇胶囊可用作减少的卡路里COCOA黄油替代品和硬棕
公开(公告)号：US5188858A
公开(公告)日：1993-02-23
申请号：US644042
申请日：1991-01-18
申请人： Gordon K. Stipp , Bernard W. Kluesener
发明人： Gordon K. Stipp , Bernard W. Kluesener
IPC分类号： A23D9/013 , A23G1/00 , A23G1/38 , A23G3/34 , C07C69/28 , C11C3/08
CPC分类号： A23G1/38 , A23D9/013 , A23G3/346 , C07C69/28 , C11C3/08 , A23G2200/08 , Y10S426/804
摘要： Reduced calorie 1,2-propylene glycol diesters, where one ester group contains a medium chain C.sub.6 -C.sub.12 saturated fatty acid radicals(s), and where the other ester group contains a long chain C.sub.20 -C.sub.24 saturated fatty acid radical(s) are disclosed. These diesters are preferably obtained by the selective esterification of long chain saturated fatty acid monoesters of propylene glycol with the respective medium chain saturated fatty acids or anhydrides. Certain preferred diesters where the medium chain radicals are C.sub.8 and/or C.sub.10 radicals and where the long chain radicals are C.sub.20 and/or C.sub.22 radicals are particularly useful as reduced calorie cocoa butter substitutes and hard butters. Chocolate-flavored products formulated from these preferred diesters, when properly crystallized, are bloom resistant, even when subjected to thermal stress.

5. 发明授权

US4889739A Method for obtaining commercial feed juices having a more hand-squeezed character 失效
标题翻译：用于获得具有更多手压字符的商业饲料汁的方法
公开(公告)号：US4889739A
公开(公告)日：1989-12-26
申请号：US51879
申请日：1987-05-18
申请人： John R. Powers , Gordon K. Stipp , Rudolf G. K. Strobel , Chee-Hway Tsai
发明人： John R. Powers , Gordon K. Stipp , Rudolf G. K. Strobel , Chee-Hway Tsai
IPC分类号： A23L2/02 , A23L2/06
CPC分类号： A23L2/06
摘要： A method for obtaining commercial feed juices having textural, aroma and flavor properties more like hand-squeezed orange juice is disclosed. This method involves gentle extraction of orange fruit with commercial juice extractors, gentle and quick removal of rag, seeds and peel from the extracted juice, substantially complete removal of sensible pulp, and removal of at least some of the sinking pulp. The feed juices obtained have a relatively low viscosity and sinking pulp level, minimized levels of peel oil and flavanoid glycosides and a relatively high ratio of more desirable orange compounds to less desirable orange compounds.

6. 发明授权

US5554400A Infusion beverage product comprising co-agglomerated creamer and sweetener suitable for bag and filter pack brewing 失效
标题翻译：输液饮料产品包括适用于袋和过滤袋冲泡的共聚乳膏和甜味剂
公开(公告)号：US5554400A
公开(公告)日：1996-09-10
申请号：US435054
申请日：1995-05-08
申请人： Gordon K. Stipp
发明人： Gordon K. Stipp
IPC分类号： A23F3/14 , A23F5/14 , A23F5/40 , A23F5/46 , B65B29/02 , A23F3/18 , A23F5/24
CPC分类号： A23F5/14 , A23F3/14 , A23F5/465 , A23C2260/20
摘要： The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive material comprises a co-agglomerate of a creamer base and a sweetener base. The present invention also relates to a process for making an infusion product comprising packaging an infusion material and a co-agglomerate of a creamer base and a sweetener base in an infusion bag. The present invention further relates to a method of preparing an individual serving of a beverage such as coffee, tea or the like, comprising immersing in a receptacle of hot water such an infusion product.
摘要翻译：本发明涉及一种用于制造饮料的输液产品，该饮料包括不可渗透材料和包装在输液袋中的可溶性添加剂材料，其中可溶性添加剂材料包括一个奶精基料和一个甜味剂基质的共聚结块。本发明还涉及一种用于制备输注产品的方法，包括在输液袋中包装输注材料和奶精基料和甜味剂基质的共附聚物。本发明还涉及一种制备饮料如咖啡，茶等的单独制品的方法，其包括浸入诸如输液产品的热水容器中。

7. 发明授权

US5142072A Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acid anhydrides 失效
标题翻译：长链脂肪酸单加合物与中链脂肪酸酐的选择性鉴定
公开(公告)号：US5142072A
公开(公告)日：1992-08-25
申请号：US452923
申请日：1989-12-19
申请人： Gordon K. Stipp , Bernard W. Kluesener
发明人： Gordon K. Stipp , Bernard W. Kluesener
IPC分类号： C07C69/30 , C07C67/02 , C07C67/08 , C11B3/00 , C11C3/00 , C11C3/02 , C11C3/08
CPC分类号： C11C3/08 , C07C67/08 , C11B3/001 , C11C3/02
摘要： A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acid anhdyrides, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acid anhdyrides is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 50% pure C.sub.6 -C.sub.10 fatty acid anhydride or mixture thereof at a temperature of from about 90.degree. to aobut 190.degree. C. in the substantial absence of an esterificastion catalyst. The mole ratio of fatty acid anhydride to monoglyceride used in this monoglyceride esterification is at least about 2:1.
摘要翻译：公开了一种长链脂肪酸单甘油酯，特别是单链霉素与中链长度脂肪酸酐，特别是C8和C10饱和脂肪酸酐的混合物的选择性酯化的方法。在该方法中，将至少约60％的纯C18-C24脂肪酸单酸甘油酯或其混合物与至少约50％纯的C 6 -C 10脂肪酸酐或其混合物在约90℃至190℃的温度下酯化在基本上不存在酯化催化剂的情况下。在该甘油单酯酯化中使用的脂肪酸酐与单酸甘油酯的摩尔比为至少约2:1。

8. 发明授权

US5142071A Selective esterification of long chain fatty acid monoglycerides with medium chain fatty acids 失效
标题翻译：长链脂肪酸单糖酯与中链脂肪酸的选择性鉴定
公开(公告)号：US5142071A
公开(公告)日：1992-08-25
申请号：US452877
申请日：1989-12-19
申请人： Bernard W. Kluesener , Gordon K. Stipp , David K. Yang
发明人： Bernard W. Kluesener , Gordon K. Stipp , David K. Yang
IPC分类号： C07C67/08 , C07C69/30 , C11B3/00 , C11C3/00 , C11C3/02 , C11C3/08
CPC分类号： C11C3/08 , C07C67/08 , C11B3/001 , C11C3/02
摘要： A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acids, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acids, is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 90% pure C.sub.6 -C.sub.10 fatty acid or mixture thereof at a temperature of from about 140.degree. to about 250.degree. C. in the substantial absence of an esterification catalyst. The mole ratio of fatty acid to monoglyceride used in this monoglyceride esterification is at least about 3:1. Water generated during this monoglyceride esterification is also continuously removed.
摘要翻译：公开了长链脂肪酸单酸甘油酯，特别是单链霉素与中链长度脂肪酸，特别是C8和C10饱和脂肪酸的混合物选择性酯化的方法。在该方法中，至少约60％的纯C18-C24脂肪酸单甘油酯或其混合物在至少约90％的纯C 6 -C 10脂肪酸或其混合物中在约140至约250℃的温度下酯化在基本上不存在酯化催化剂的情况下。在该甘油单酯酯化中使用的脂肪酸与单甘油酯的摩尔比为至少约3:1。在该甘油单酯酯化期间产生的水也被连续地除去。

9. 发明授权

US4335149A Direct condensation of food volatiles onto a food substrate at cryogenic temperatures 失效
标题翻译：食品挥发物在低温下直接冷凝到食物基质上
公开(公告)号：US4335149A
公开(公告)日：1982-06-15
申请号：US155709
申请日：1980-06-02
申请人： Gordon K. Stipp
发明人： Gordon K. Stipp
IPC分类号： A23L1/00 , A23F5/46 , A23F5/48 , A23L1/22 , A23F5/24
CPC分类号： A23F5/486 , A23L27/70
摘要： A method for the direct condensation of gaseous food volatiles, such as coffee aroma, on a food substrate, such as coffee, at cryogenic temperatures. A bed of particulated solid substrate is placed in a vessel cooled by a cryogenic fluid such as liquid nitrogen. The substrate is fluidized to provide an adsorbent bed thereof. Gaseous aroma volatiles are then adsorbed onto the cooled and fluidized bed of substrate having a temperature preferably below -150.degree. F. The aromatized substrate formed is preferably equilibrated to insure uniformity of aromatization, binding of volatiles to the substrate and storage stability. The resultant aromatized substrate can then be added to unaromatized food material for aroma and/or flavor enhancement.
摘要翻译：一种在低温下将气态食品挥发物如咖啡香料直接冷凝在食物基质如咖啡上的方法。将颗粒状固体基质床放置在由诸如液氮的低温流体冷却的容器中。将基底流化以提供其吸附床。然后将气态芳香挥发物吸附到温度优选低于-150°F的基底的冷却和流化床上。形成的芳构化底物优选被平衡以确保芳构化的均匀性，挥发物与基底的结合和储存稳定性。然后将所得到的芳构化底物加入未加味的食物中，以获得香气和/或风味增强。

10. 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。

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