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1. 发明授权

US6025006A Foam inducing compositions and method for manufacture thereof 失效
标题翻译：泡沫诱导组合物及其制造方法
公开(公告)号：US6025006A
公开(公告)日：2000-02-15
申请号：US928597
申请日：1997-09-12
申请人： Miranda Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
发明人： Miranda Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
IPC分类号： A23D7/015 , A23G9/00 , A23G9/32 , A23G9/52 , A23L1/00 , A23L1/035 , A23L1/308 , A23L1/48
CPC分类号： A23G9/52 , A23D7/015 , A23G9/322 , A23L29/10 , A23L33/26 , A23L35/20 , A23P30/40 , A23V2002/00
摘要： A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
摘要翻译：提供了用于减肥食品的全脂肪和泡沫诱导组合物。该组合物是由二乙酰酒石酸单脂肪酸甘油酯酯和亲水亲油平衡高于约10和熔点高于约100°F的第二酯的混合物提供的酯泡囊的水性凝胶基质。

2. 发明授权

US6033710A Mouthfeel and lubricity enhancing composition 失效
标题翻译：口感和润滑性增强组合物
公开(公告)号：US6033710A
公开(公告)日：2000-03-07
申请号：US928609
申请日：1997-09-12
申请人： Mark S. Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
发明人： Mark S. Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
IPC分类号： A23D7/015 , A23G9/00 , A23G9/32 , A23G9/52 , A23L1/00 , A23L1/035 , A23L1/308 , A23L1/48 , A23D9/007
CPC分类号： A23G9/52 , A23D7/015 , A23G9/322 , A23L29/10 , A23L33/26 , A23L35/20 , A23P30/40 , A23V2002/00
摘要： A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
摘要翻译：提供了用于减肥食品的口感和润滑性增强组合物。该组合物是由二乙酰酒石酸单脂肪酸甘油酯酯和亲水亲油平衡高于约10和熔点高于约100°F的第二酯的混合物提供的酯泡囊的水性凝胶基质。

3. 发明授权

US06391370B1 Micromilling plant sterols and emulsifiers 失效
标题翻译： Micromilling植物甾醇和乳化剂
公开(公告)号：US06391370B1
公开(公告)日：2002-05-21
申请号：US09543946
申请日：2000-04-06
申请人： Richard B. Rogers , John B. Topinka , Elizabeth Gwartney , Johnny Casanovas , Scott T. Ostergaard , Daniel G. Lis , John A. DeWalt , Anilkumar G. Gaonkar
发明人： Richard B. Rogers , John B. Topinka , Elizabeth Gwartney , Johnny Casanovas , Scott T. Ostergaard , Daniel G. Lis , John A. DeWalt , Anilkumar G. Gaonkar
IPC分类号： A23D900
CPC分类号： A23C9/13 , A23D7/0053 , A23D7/0056 , A23D9/007 , A23D9/05 , A23L27/60 , A23L33/11 , A23V2002/00 , A23V2250/21368 , A23V2250/5424 , A23V2250/5432 , A23V2250/192 , A23V2250/1842
摘要： Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.
摘要翻译：植物甾醇已被证明是人血清中的胆固醇降低剂。在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和其它无毒固醇与溶剂（水或食用油）中的乳化剂进行微量化以产生可以掺入全脂，低脂，低 - 脂肪，无脂肪和不含甘油三酯的食品。这种水基或可食用的油基分散体可用于在食品中引入相对高水平的这种甾醇/甾烷醇，而没有通常与使用这种植物甾醇和植物甾烷醇相关的不利的感官作用。

4. 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。

5. 发明申请

US20090246319A1 Process And Formulation For Making An Egg Product With Increased Functionality And Flavor 审中-公开
标题翻译：制作蛋制品的过程和配方增加功能和风味
公开(公告)号：US20090246319A1
公开(公告)日：2009-10-01
申请号：US12059776
申请日：2008-03-31
申请人： John Benjamin Topinka , Stacey A. Prager , Paul Victor Gass , Daniel G. Lis , Peter Harris Brown , Robert F. Class , Richard Stuart Silver , Steven Donald Zbylut
发明人： John Benjamin Topinka , Stacey A. Prager , Paul Victor Gass , Daniel G. Lis , Peter Harris Brown , Robert F. Class , Richard Stuart Silver , Steven Donald Zbylut
IPC分类号： A23J3/04 , A23L1/32
CPC分类号： A23L15/25 , A23L15/00 , A23L27/60 , A23L29/10 , A23V2002/00 , A23V2200/222 , A23V2200/124 , A23V2200/16 , A23V2250/5428
摘要： Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.
摘要翻译：提供处理的蛋制品以将蛋的风味赋予包括与蛋白酶和磷脂酶同时处理的蛋黄的食物。还提供食品调味组合物，用于赋予可以以比全蛋或蛋黄更低的量使用的风味蛋。另外，提供了用于制备鸡蛋风味食品组合物的方法。通过同时施用磷脂酶和蛋白酶制备这种蛋黄组合物。该方法还包括用食品调味组合物制备的蛋风味食品，例如蛋黄酱和沙拉酱。蛋风味组合物可用于各种食品中以提供鸡蛋香味和增强的功能。

6. 发明申请

US20100159089A1 Oxidation Stability Using Natural Antioxidants 审中-公开
标题翻译：使用天然抗氧化剂的氧化稳定性
公开(公告)号：US20100159089A1
公开(公告)日：2010-06-24
申请号：US12642223
申请日：2009-12-18
申请人： Daniel G. Lis , Kang Hu , Ming H. Lau , Evan J. Turek , Robert F. Class , Marie M. Antoniewski
发明人： Daniel G. Lis , Kang Hu , Ming H. Lau , Evan J. Turek , Robert F. Class , Marie M. Antoniewski
IPC分类号： C11B5/00 , A23L3/3481 , A23L1/32 , A23L1/24
CPC分类号： A23B5/18 , A23B5/14 , A23J1/08 , A23L15/20 , A23L15/25 , A23L27/60 , A23L33/175 , A23L35/10 , A23V2002/00 , A23V2200/02 , A23V2250/5428
摘要： Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided.
摘要翻译：提供包括作为EDTA的天然替代物的天然抗氧化剂，氧化活性降低的食品成分及其使用方法的美食。

7. 发明授权

US06322841B1 Cheese-like dairy gels 有权
标题翻译：乳酪样奶类凝胶
公开(公告)号：US06322841B1
公开(公告)日：2001-11-27
申请号：US09500612
申请日：2000-02-09
申请人： Linda K. Jackson , Richard H. Lincourt , Daniel G. Lis
发明人： Linda K. Jackson , Richard H. Lincourt , Daniel G. Lis
IPC分类号： A23C2000
CPC分类号： A23C20/00 , A23C9/1544 , A23C19/028
摘要： The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage cheese, ricotta, cream cheese, American cheese, processed cheese, Parmesan cheese, baker's cheese, cheddar, and Feta cheese. The gum may be an ionically neutral gum, such as konjac, or a microbial gum, gellan gum, or it may be an anionic gum, such as a carrageenan, Kappa-carrageenan, furcelleran, agar, alginate, and the like, or mixtures thereof. The starch, in certain embodiments of the invention, may be potato starch, tapioca starch, corn starch, rice starch, wheat starch, and the like, or mixtures thereof. The invention additionally provides a process for preparing a cheese-like dairy gel wherein the ingredients are blended, briefly heated, packaged, and cooled, or it may be cooled and extruded, sliced, diced, or shredded, then packaged. The invention avoids renneting, fermenting, or acidification that yields curds and whey liquid. It thus provides a simplified process and product which utilizes all the ingredients of the dairy liquid employed.
摘要翻译：本发明涉及一种包括口香糖，淀粉和乳制品液体的乳酪状乳胶，其中凝胶具有干酪的质地，稠度和口感。在乳制品凝胶的具体实施方案中，其基本上是无脂肪的，并且选自酸奶干酪，乳清乳酪，奶油干酪，美国乳酪，加工干酪，巴马乳酪，面包师奶酪，切达干酪和Feta奶酪。口香糖可以是离子中性胶，例如魔芋，或微生物胶，结冷凉胶，或它可以是阴离子胶，例如角叉菜胶，卡帕卡拉胶，呋塞麦，琼脂，藻酸盐等，或其混合物其中。在本发明的某些实施方案中，淀粉可以是马铃薯淀粉，木薯淀粉，玉米淀粉，大米淀粉，小麦淀粉等，或其混合物。本发明另外提供了一种制备乳酪样乳胶的方法，其中将成分混合，短暂加热，包装并冷却，或者将其冷却和挤出，切片，切片或切碎，然后包装。本发明避免了产生凝乳和乳清液的刺激，发酵或酸化。因此，它提供了利用所用乳制品液体的所有成分的简化方法和产品。

8. 发明授权

US5840884A Method for controlling crystal morphology of inulin 失效
标题翻译：控制菊粉晶体形态的方法
公开(公告)号：US5840884A
公开(公告)日：1998-11-24
申请号：US805206
申请日：1997-02-27
申请人： Daniel G. Lis , Lisa Anne Preston
发明人： Daniel G. Lis , Lisa Anne Preston
IPC分类号： A23L27/60 , A23L29/244 , C08B37/00 , C08B37/18 , C08L5/00 , C07H1/06
CPC分类号： C08L5/00 , A23L27/60 , A23L27/66 , A23L29/244 , C08B37/0054
摘要： A method for controlling and/or modifying the morphology of inulin is provided. Using this method, inulin can be produced having, as desired, a predominately needle-like morphology or a predominately obloid-type morphology. The controlled morphology inulin of the present invention (i.e., needles, obloids, or combinations thereof) can be used in low-fat and/or fat-free viscous food products where the inulin acts as a fat mimetic. By controlling the morphology of inulin used in such food products, better control of organoleptic and physical properties of the food product can be obtained.
摘要翻译：提供了控制和/或改变菊粉形态的方法。使用这种方法，可以制备菊糖，根据需要，主要是针状形态或主要是类型的形态。本发明的受控形态的菊粉（即针，二倍体或其组合）可用于低脂肪和/或无脂肪的粘性食品，其中菊粉作为脂肪模拟物。通过控制这种食品中使用的菊糖的形态，可以更好地控制食品的感官和物理性能。

9. 发明授权

US5501869A Fat-free tablespread and method of making 失效
标题翻译：无脂肪的广泛和制作方法
公开(公告)号：US5501869A
公开(公告)日：1996-03-26
申请号：US255454
申请日：1994-06-08
申请人： Gregory S. Buliga , Mark S. Miller , William F. Powell , Daniel G. Lis , R. G. Krishnamurthy , Vernon C. Witte , Sharon Tomski
发明人： Gregory S. Buliga , Mark S. Miller , William F. Powell , Daniel G. Lis , R. G. Krishnamurthy , Vernon C. Witte , Sharon Tomski
IPC分类号： A21D2/18 , A23D7/005 , A23D7/015 , A23D7/02 , A23L1/0522 , A23L1/0528 , A23L1/0534 , A23L1/054 , A23L1/09 , A23L1/48
CPC分类号： A23D7/015 , A21D2/18 , A23D7/0056 , A23D7/02 , A23L29/212 , A23L29/244 , A23L29/262 , A23L29/27 , A23L29/35 , A23L35/20 , Y10S426/804
摘要： A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.
摘要翻译：一种不含脂肪的可塑性分散体，其流变性质与固体人造黄油或可挤压人造黄油相似。塑料分散体包括选自胶凝型麦芽糖糊精，通过酸水解改性的淀粉以除去其中的无定形区域的淀粉和支链支链淀粉和菊粉的脂肪模拟物。

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