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1. 发明授权

US5888504A Natural composition for combatting fungi 失效
标题翻译：防治真菌的天然成分
公开(公告)号：US5888504A
公开(公告)日：1999-03-30
申请号：US742730
申请日：1996-11-01
申请人： Stanley Brul , Peter Coote , Shanti Dielbanhoesing , Suzanna Oomes , Wilma M. Stam , Geke Naaktgeboren-Stoffels , Malcolm Stratford
发明人： Stanley Brul , Peter Coote , Shanti Dielbanhoesing , Suzanna Oomes , Wilma M. Stam , Geke Naaktgeboren-Stoffels , Malcolm Stratford
IPC分类号： A01N63/00 , A23L3/3463 , A23L3/3526 , A23L3/3571 , A61K8/64 , A61K8/66 , A61P31/10 , A61Q5/02 , A61Q17/00 , A61K38/43 , A61K38/47 , A61K38/54
CPC分类号： A61K8/66 , A01N63/00 , A23L3/34635 , A23L3/3571 , A61K8/64 , A61Q17/005 , A61Q5/02
摘要： Composition suitable for combatting fungi characterized in that it comprises at least one fungi cell wall lytic enzyme and a natural microbial cell membrane affecting substance in an effective concentration. Preferably the composition is a food product.
摘要翻译：其特征在于它包含至少一种真菌细胞壁溶解酶和有效浓度影响物质的天然微生物细胞膜。优选地，组合物是食品。

2. 发明授权

US5667837A Edible fat product 失效
标题翻译：食用脂肪产品
公开(公告)号：US5667837A
公开(公告)日：1997-09-16
申请号：US649562
申请日：1996-05-17
申请人： Rowena Allison Broomhead , Hindrik Huizinga
发明人： Rowena Allison Broomhead , Hindrik Huizinga
IPC分类号： A23D7/00 , A23D9/00
CPC分类号： A23D9/00 , A23D7/001
摘要： Edible plastic fat-product is provided that comprises a continuous fat phase and optionally a dispersed aqueous phase wherein the fat of the fat phase is a fat-composition comprising 20-65% liquid oil and 80-35% structuring fat and having N.sub.35 of 0-5 and N.sub.20 of 12-40, the difference between N.sub.20 and N.sub.35 being at least 12, preferably 18-30, which composition comprises 0-10% trans fatty acid residues and which comprises 10-50% not-interesterified lauric fat selected from the group consisting ofa combination of unhydrogenated and fully hydrogenated lauric fat,partially hydrogenated lauric fat,a combination thereof, anda combination of at least one thereof with other lauric fat.The choice of this lauric fat allows obtaining a big difference between N.sub.20 and N.sub.35, without using fats with a high content of trans fatty acid residues.
摘要翻译：提供食用塑料脂肪产品，其包括连续脂肪相和任选的分散的水相，其中脂肪相的脂肪是包含20-65％液体油和80-35％构造脂肪并且具有N35为0的脂肪组合物 -5和N20为12-40，N20和N35之间的差异为至少12，优选为18-30，该组合物包含0-10％的反式脂肪酸残基，并且其包含10-50％非酯化的月桂酸脂肪，其选自由未氢化和完全氢化的月桂酸脂肪，部分氢化的月桂酸脂肪，其组合以及其至少一种与其它月桂酸脂肪的组合组成的组。这种月桂酸脂肪的选择允许在N20和N35之间获得大的差异，而不使用具有高含量的反式脂肪酸残基的脂肪。

3. 发明授权

US5560946A Ready-to-bake doughs 失效
标题翻译：即食烘焙面团
公开(公告)号：US5560946A
公开(公告)日：1996-10-01
申请号：US359756
申请日：1994-12-20
申请人： Johannes C. Sanders , Maria J. Hemelaar , Jacobus Dijkshoorn , Danielle G. Hameleers-v. Bilsen
发明人： Johannes C. Sanders , Maria J. Hemelaar , Jacobus Dijkshoorn , Danielle G. Hameleers-v. Bilsen
IPC分类号： A21D2/26 , A21D2/18 , A21D6/00 , A21D10/02 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0064 , A21D10/02 , A21D2/186 , A21D2/261 , A21D6/001
摘要： Improved ready-to-bake frozen, laminated doughs comprise:a flour component and, based on the weight of the flour:45-70 wt. % water5-10 wt. % yeast0.1-4.0 wt. % emulsifierthe flour-component being composed of:80-99 wt. % natural flour20-1 wt. % artificial flourthe artificial flour consisting of:30-70 wt. % protein70-30 wt. % modified starchThe laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.
摘要翻译：改进的即烘烤冷冻的层压面团包括：面粉组分，并且基于面粉的重量：45-70重量％％水5-10重量％％酵母0.1-4.0重量％％乳化剂，面粉组分由以下组成：80-99重量％％天然面粉20-1重量％人造面粉人造粉由以下组成：30-70重量％蛋白质70-30重量％％改性淀粉层压产品具有8-80个脂肪层，并且基于面粉的重量含有35-85wt。％脂肪。

4. 发明授权

US5516924A Method of refining glyceride oils 失效
标题翻译：甘油酯油的精制方法
公开(公告)号：US5516924A
公开(公告)日：1996-05-14
申请号：US368249
申请日：1995-01-03
申请人： Robert L. van de Sande , Jacobus C. Segers , Jannes G. Lammers
发明人： Robert L. van de Sande , Jacobus C. Segers , Jannes G. Lammers
IPC分类号： B01D61/14 , B01D21/01 , C11B3/00 , C11B3/02 , C11B3/04 , C11B3/06 , C11B3/10 , C11B3/16 , C09F5/10
CPC分类号： C11B3/02 , C11B3/001 , C11B3/008 , C11B3/10
摘要： The invention relates to a method of refining glyceride oil comprising the step of degumming said glyceride oil, wherein said degumming step is followed by a separation step in which undissolved and non-centrifugable particles are removed from said degummed oil. Preferably said degumming step is followed by a step of holding the degummed oil for such a period of time and under such temperature conditions as to cause agglomeration of said undissolved particles, and for an agent promoting the formation of undissolved particles and/or promoting the agglomeration of the undissolved particles is added to the oil.
摘要翻译：本发明涉及精制甘油酯油的方法，其包括使所述甘油酯油脱胶的步骤，其中所述脱胶步骤之后是分离步骤，其中从所述脱胶油中除去未溶解和不可离心的颗粒。优选地，所述脱胶步骤之后是将所述脱胶油保持一段时间，并且在这样的温度条件下使所述未溶解的颗粒凝聚，以及促进未溶解颗粒的形成和/或促进附聚的试剂的步骤的未溶解的颗粒加入到油中。

5. 发明授权

US5508054A Thixotropic donut icing 失效
标题翻译：触变甜甜圈结冰
公开(公告)号：US5508054A
公开(公告)日：1996-04-16
申请号：US389441
申请日：1995-02-15
申请人： John Kretow , Bruce N. Sattelberg
发明人： John Kretow , Bruce N. Sattelberg
IPC分类号： A23G1/00 , A23G1/30 , A23G3/34 , A23G3/00
CPC分类号： A23G3/343 , A23G1/305 , A23G2200/06 , A23G2200/08 , A23G2210/00
摘要： A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic.
摘要翻译：含有甜味剂固体，ι角叉菜胶和钙离子的触变性白甜甜圈结，其中角叉菜胶和钙离子有效地使结冰触变性。

6. 发明授权

US5451417A Just bake frozen dough 失效
标题翻译：只是烘烤冷冻面团
公开(公告)号：US5451417A
公开(公告)日：1995-09-19
申请号：US54653
申请日：1993-04-23
申请人： Shelly L. Freyn , Deborah E. Freedman , David M. King
发明人： Shelly L. Freyn , Deborah E. Freedman , David M. King
IPC分类号： A21D2/02 , A21D6/00
CPC分类号： A21D2/02 , A21D6/001
摘要： A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.
摘要翻译：冷冻面团，不需要在烘烤前解冻和打样。面团包括由碳酸氢钠或碳酸氢钾组成的特定发酵体系和发酵酸，其中碳酸氢钠或碳酸氢钾的存在量为3.2％至3.7％，而膨胀酸的存在量为完全中和碳酸氢盐。生面团还包括赋予校正产品香气和风味所需量的酵母。

7. 发明授权

US5336514A Whippable non-diary cream based on liquid oil 失效
标题翻译：基于液体油的可抽取的非日记霜
公开(公告)号：US5336514A
公开(公告)日：1994-08-09
申请号：US5911
申请日：1993-01-19
申请人： Malcolm G. Jones , Ian M. Kimsey , Anthony Morrison , Jeanette Y. Wong , Jan Van Heteren
发明人： Malcolm G. Jones , Ian M. Kimsey , Anthony Morrison , Jeanette Y. Wong , Jan Van Heteren
IPC分类号： A23C13/14 , A23L9/20 , A23C13/00
CPC分类号： A23L9/22
摘要： The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.
摘要翻译：本发明涉及具有15-60重量％脂肪水平的可搅打非乳制奶油，其中脂肪由25-85重量％的液体油和剩余的具有优异性能的硬脂肪组成，如鞭打时间少于6分钟另外还描述了一个生产过程，其中包括一个回火步骤，使NDC在4分钟内可以打开。

8. 发明授权

US5264597A Process for refining glyceride oil using precipitated silica 失效
标题翻译：使用沉淀二氧化硅精制甘油酯油的方法
公开(公告)号：US5264597A
公开(公告)日：1993-11-23
申请号：US899115
申请日：1992-06-15
申请人： Josef P. Van Dalen , Jannes G. Lammers , Derek Aldcroft
发明人： Josef P. Van Dalen , Jannes G. Lammers , Derek Aldcroft
IPC分类号： B01J20/10 , C11B3/10
CPC分类号： C11B3/10 , B01J20/103
摘要： The invention relates to a process for refining glyceride oil comprising the steps of contacting the oil with amorphous silica, wherein said silica is selected from the group of precipitated amorphous silicas having a surface area of at least 400 m.sup.2 /g in pores with a diameter from at least 2 nm. Preferably said precipitated amorphous silicas have a pore volume in the range of about 1.3 to 2.5 ml/g, in pores having a pore diameter in the range of 3.6 to 1000 nm.
摘要翻译：本发明涉及一种用于精制甘油酯油的方法，其包括使油与无定形二氧化硅接触的步骤，其中所述二氧化硅选自具有至少400m 2 / g的表面积至少为400m 2 / g的沉淀的无定形二氧化硅，至少2nm。优选地，所述沉淀的无定形二氧化硅在孔径在3.6至1000nm范围内的孔中具有在约1.3至2.5ml / g范围内的孔体积。

9. 发明授权

US5246718A Starches with an improved flavor 失效
标题翻译：具有改进的风味的研究
公开(公告)号：US5246718A
公开(公告)日：1993-09-21
申请号：US833270
申请日：1992-02-10
申请人： Petrus G. M. Haring , Petrus M. T. De Kok , Ronald P. Potman , Johannes J. Wesdorp
发明人： Petrus G. M. Haring , Petrus M. T. De Kok , Ronald P. Potman , Johannes J. Wesdorp
IPC分类号： A23L1/015 , A23L1/09 , C08B30/00 , C12P21/06
CPC分类号： C12Y304/11011 , A23L29/35 , A23L5/25 , C08B30/00 , C12P21/06
摘要： The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

10. 发明授权

US5188842A Edible plastic compositions 失效
标题翻译：食用塑料组合物
公开(公告)号：US5188842A
公开(公告)日：1993-02-23
申请号：US367069
申请日：1989-06-16
申请人： Johannes Visser , Marinus Bakker
发明人： Johannes Visser , Marinus Bakker
IPC分类号： A23C21/00 , A23J3/00 , A23J3/08 , A23J3/12 , A23J3/16 , A23J3/18 , A61K8/06 , A61K8/64 , A61K8/96 , A61K47/42
CPC分类号： A23J3/12 , A23J3/00 , A23J3/08 , A23J3/16 , A23J3/18 , Y10S426/804 , Y10S530/833
摘要： An edible plastic composition contains at least 5 wt. % of heat-denatured protein, the heat-denatured protein mainly being a dispersion in the form of non-aggregated protein-based macrocolloidal particles having a size in the range of from 0.1 to 10 microns. It is suitable as a low calorie fat replacer in food products and for topical applications and is prepared by successive heating and concentrating steps in which an aqueous composition comprising less than 15% by weight of the water, of heat-denaturable protein is at least partly denatured and the protein concentration of the aqueous composition is at least doubled and at least part of any soluble protein is removed.The present process for instance offers the advantage of not requiring complicated apparatus, and moreover is easy to control.

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