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    • 6. 发明授权
    • Margarine and method for making same
    • 人造黄油及其制作方法
    • US4388339A
    • 1983-06-14
    • US318163
    • 1981-11-04
    • Richard B. LomnethDaniel R. BlairGary L. ParnellBernard Y. Tao
    • Richard B. LomnethDaniel R. BlairGary L. ParnellBernard Y. Tao
    • A23D7/00A23D7/02C11B7/00A23D3/00A23D5/00
    • A23D7/001A23D7/02C11B7/0075
    • A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15.degree. F. (-9.degree. C.) to about 45.degree. F. (7.degree. C.) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15.degree. F. (-9.degree. C.) to about 40.degree. F. (4.degree. C.) over a time period of at least about 0.2 minutes. For stick-type products, the combination of chilling the emulsion to cooler temperatures together with longer residence times for crystallization provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment. This emulsified spread is characterized by a slump grade of at least 8 after one hour at 80.degree. F. and a Hot Probe value of at least about 11.3 (.degree.F./6 sec.).
    • 公开了人造黄油或其它乳化扩散剂及其制备方法。 通过将水性基质与含有人造奶油的油相混合形成油包水乳液,所述人造奶油包含软油和具有独特熔融曲线和甘油三酯组成的结构脂肪。 将乳液在至少约0.5分钟的时间内冷却至约15°F(-9℃)至约45°F(7℃)的温度。 然后将冷冻的乳液在至少约3分钟的时间内结晶。 由于结晶期间产生的热量,结晶的乳液优选在至少约15°F(-9℃)至约40°F(4℃)的温度下进一步冷却至少 约0.2分钟。 对于棒状产品,将乳液冷却至较冷的温度以及更长的停留时间用于结晶的组合提供了具有足够粘度的涂料以形成具有常规人造黄油设备的棒状产品。 该乳化扩散的特征在于80℃下1小时后的坍落度等级至少为8,热探头值至少为11.3(°F / 6秒)。