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11. 发明申请

WO9922605A9 PHYSICALLY COATED CELLULOSE AS LOW CALORIE FLOUR REPLACEMENTS 审中-公开
标题翻译：经过物理涂层的纤维素作为低卡路里面粉的替代品
公开(公告)号：WO9922605A9
公开(公告)日：1999-07-29
申请号：PCT/US9823463
申请日：1998-11-04
申请人： NABISCO INC , AKKAWAY DANIEL , DEMING DENISE , KLEMANN LAWRENCE P , MENIJVAR JUAN A , SLADE LOUISE , AMELIA RONALD D , GALBRAITH JEFFREY T , MADEKA HARESH P , SAUER ROBERT M JR , YARGER RONALD G , YOU XIAOMING
发明人： AKKAWAY DANIEL , DEMING DENISE , KLEMANN LAWRENCE P , MENIJVAR JUAN A , SLADE LOUISE , AMELIA RONALD D , GALBRAITH JEFFREY T , MADEKA HARESH P , SAUER ROBERT M JR , YARGER RONALD G , YOU XIAOMING
IPC分类号： A21D2/10 , A21D2/00 , A21D2/18 , A21D13/00 , A23L20060101 , A23L33/20 , A23L
CPC分类号： A23G3/42 , A21D2/16 , A21D2/188 , A21D2/36 , A21D13/04 , A21D13/06 , A21D13/40 , A23G9/34 , A23L7/115 , A23L13/42 , A23L29/262 , A23L33/22 , A23L33/24 , A23L33/30 , A23P20/105 , A23V2002/00 , Y10S426/804 , A23V2200/126 , A23V2200/224 , A23V2200/3322 , A23V2250/186 , A23V2250/5108
摘要： Particulate cellulosic material such as microcrystalline cellulose, alpha -cellulose, and/or cellulose acylated with C2 to C24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C2 to C24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.
摘要翻译：微粒纤维素，α-纤维素和/或用C 2至C 24脂肪酸酰化至约0.05或更小的取代度的纤维素颗粒及其混合物物理包衣有可食用的疏水性聚合物以提供低卡路里面粉/淀粉替代食用组合物。典型的涂层聚合物包括一种或多种C 2 -C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜂蜡及其混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，如玉米醇溶蛋白，麦谷蛋白等及其混合物。在优选的实施方案中，低卡路里粉替代物在热熔工艺中以不存在乳化剂和树胶的情况下剧烈混合制成。本发明的一些实施例作为用于烘烤产品如饼干的低卡路里面粉替代品特别有用。

12. 发明申请

WO1995023519A1 CHEWING GUM CONTAINING FLAVORANT ADSORBED IN CROSS-LINKED ELASTOMERIC POLYMER 审中-公开
标题翻译：在交联弹性体聚合物中吸收的含氟橡胶
公开(公告)号：WO1995023519A1
公开(公告)日：1995-09-08
申请号：PCT/US1995002356
申请日：1995-02-24
申请人： NABISCO, INC.
发明人： NABISCO, INC. , D'AMELIA, Ronald, P. , CEA, Theresa, R. , BEAM, John, E. , WHITE, Roy, Albert , AGRO, Susan, Cross
IPC分类号： A23G03/30
CPC分类号： A23G4/06 , A23G4/08 , A23G4/20
摘要： Disclosed is chewing gum containing a flavoring component in which the flavorant is releasably adsorbed in a cross-linked elastomeric polymer.
摘要翻译：公开了含有调味成分的口香糖，其中香料可释放地吸附在交联的弹性体聚合物中。

13. 发明申请

WO1995014393A1 METHOD AND APPARATUS FOR PRODUCTION OF MULTI-FLAVORED AND MULTI-COLORED CHEWING-GUM 审中-公开
标题翻译：用于生产多色和多色CHEWING-GUM的方法和装置
公开(公告)号：WO1995014393A1
公开(公告)日：1995-06-01
申请号：PCT/US1994013324
申请日：1994-11-16
申请人： NABISCO, INC.
发明人： NABISCO, INC. , KEHOE, Gary , CARROLL, Thomas, J. , MIHALICH, Donald, L.
IPC分类号： A23G03/30
CPC分类号： A23G4/20 , A23G4/02 , A23G4/043
摘要： A method and an apparatus for producing chewing gum comprising atleast one substantially homogeneous base portion having opposing cut ends comprising different veins of injected liquid additives which provide a swirled or marbleized pattern in the cut ends. The injected liquid additives may include flavors, dyes, lakes, high intensity sweeteners, therapeutic agents, breath freshening agents, and mixtures thereof. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels and at a plurality of radial and/or circumferential positions in the barrel. The substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. Surface veins may also be produced by injection of liquid colorant/flavorant compositions onto the substantially homogeneous gum base composition as it passes through the extrusion head barrel. The surface veins may be disrupted or displaced independently of the interior veins by means of a rotatable sleeve or gum rope twisting device.
摘要翻译：一种用于生产口香糖的方法和设备，其包含至少一个基本上均匀的基部，其具有相对的切割端，其包括在切割端提供旋转或大理石化图案的注入的液体添加剂的不同静脉。注射的液体添加剂可以包括调味剂，染料，湖泊，高强度甜味剂，治疗剂，呼吸清新剂及其混合物。可以在口香糖组合物在一个或多个挤压机头部桶中以及在筒中的多个径向和/或周向位置输送的同时进行注射。然后将基本上直的纵向静脉的颜色部分地混合以在垂直于挤出方向的方向上部分地移动着色静脉，以便产生基本上穿过产品横截面的脉状多色图案，使得横截面上的多色图案沿挤出物的长度不同。表面静脉也可以通过在基本均匀的胶基组合物通过挤压头筒时将液体着色剂/调味剂组合物注射到基本均匀的胶基组合物上来制备。表面静脉可以通过可旋转的套筒或胶绳扭转装置而与内部静脉无关地被破坏或移位。

14. 发明申请

WO1995012986A1 CHEWING GUM EXHIBITING REDUCED ADHERENCE TO DENTAL WORK 审中-公开
标题翻译： CHEWING GUM展示减少对牙科工作的干预
公开(公告)号：WO1995012986A1
公开(公告)日：1995-05-18
申请号：PCT/US1994012753
申请日：1994-11-04
申请人： NABISCO, INC.
发明人： NABISCO, INC. , PANHORST, Dorothy, A. , CAHILL, John, M.
IPC分类号： A23G03/30
CPC分类号： A23G4/00 , A23G4/08
摘要： Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax.
摘要翻译：公开了口香糖组合物，其表现出不期望地粘附在口腔中的固体牙齿表面的趋势的降低，所述组合物包含胶基，其包含约8至约18重量％％的低分子聚异丁烯; 约1至约4wt。％的高分子量聚异丁烯; 约16至约30wt。％聚乙酸乙烯酯; 约16至约30wt。％无机填料; 约1至约6wt。％的聚乙烯; 约18至约30wt。％的脂肪组分选自氢化和部分氢化的植物油及其混合物; 约1至约6wt。％乳化剂; 和约2至约10重量％％的微晶蜡。

15. 发明申请

WO1994014339A1 METHOD FOR CONTROLLING COOKIE GEOMETRY 审中-公开
标题翻译：控制COOKIE几何的方法
公开(公告)号：WO1994014339A1
公开(公告)日：1994-07-07
申请号：PCT/US1993012409
申请日：1993-12-20
申请人： NABISCO, INC.
发明人： NABISCO, INC. , CHEDID, Lisa , HENNESSEY, Janet
IPC分类号： A23L01/10
CPC分类号： A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A21D13/80 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , Y10S426/804 , C07C69/52
摘要： A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10 % to about 70 % between 15 DEG C and 30 DEG C, and the long residues are a mixture containing at least about 75 % stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.
摘要翻译：用于控制饼干中蔓延的方法在饼干面团中使用缩短，其包括具有长度C16至C22饱和脂肪酸残基和短C2至C4酸残基的几何形状改变的甘油三酯。在优选的实施方案中，甘油三酸酯在15℃至30℃之间具有约10％至约70％的固体脂肪指数，长残留物是含有至少约75％硬脂酸残基的混合物，而短残基为衍生自乙酸和丙酸的混合物，乙酸和丁酸的混合物，或乙酸，丙酸和丁酸的混合物。该方法特别适用于减少含有促进扩散的成分（例如聚右旋糖）的饼干中的传播。用聚葡萄糖和几何形状改变的甘油三酯组合物制备的饼干热量低。

16. 发明申请

WO1994012051A1 FLAKY PIE SHELLS THAT MAINTAIN STRENGTH AFTER FILLING 审中-公开
标题翻译：填充后维持强度的FLAKY PIE SHELL
公开(公告)号：WO1994012051A1
公开(公告)日：1994-06-09
申请号：PCT/US1993011709
申请日：1993-12-02
申请人： NABISCO, INC.
发明人： NABISCO, INC. , SULLIVAN, Joanne
IPC分类号： A23J01/10
CPC分类号： A21D2/165 , A21D13/24 , A21D13/32 , A23D9/00 , Y10S426/804
摘要： Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C2 to C4 acid residues and long, saturated C16 to C22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.
摘要翻译：即使充满高含水量的馅料也能保持其结构完整性的片状馅饼壳含有短C2至C4酸残基的脂肪和长的饱和C16至C22脂肪酸残基。一个优选的实施方案包含含有丁酸残基的脂肪和源自含有至少约75％硬脂酸的完全氢化油的脂肪酸残基，例如氢化大豆油或氢化芥子油。另一个优选实施方案包含具有相同的饱和长残基补体的脂肪，但短残基来自乙酸和丙酸。这些脂肪的热量低，棕榈酸和反式不饱和酸残基低。用脂肪制成的馅饼是温和的，在运输，处理和储存过程中表现出更好的粘结性和机械强度。

17. 发明申请

WO1993010662A1 APPARATUS AND METHODS FOR THE PRODUCTION OF THREE-DIMENSIONAL FOOD PRODUCTS 审中-公开
标题翻译：用于生产三维食品的设备和方法
公开(公告)号：WO1993010662A1
公开(公告)日：1993-06-10
申请号：PCT/US1992009645
申请日：1992-11-12
申请人： NABISCO, INC.
发明人： NABISCO, INC. , VAN LENGERICH, Bernhard, H. , THORNILEY, Denise , PALERMO, John , KOPPA, Daniel, A.
IPC分类号： A21C03/04
CPC分类号： A21C11/16 , A21C3/04 , A21C11/00 , A21C11/10 , B26D1/0006 , B26D1/04 , B26D1/06 , B26D1/29 , B26D1/46 , B26D3/08 , B26D2001/006 , Y10S83/932 , Y10T83/4705 , Y10T83/478 , Y10T83/494
摘要： Three-dimensional food products (110) are produced by feeding a food composition to a plurality of dies (6) which shape it into ropes. The shaped extrudate ropes are cut by a cutting means (12a, 12b) which passes across only a portion of each of the orifices (8) of the dies to partially cut each of the shaped extrudate ropes. The cutting means (16a, 16b) passes across the entire orifice of each of the dies to completely cut each of the partially cut extrudate ropes into individual pieces. The plurality of extrudate ropes are preferably cut simultaneously. The plurality of dies (8) may be fed by a calendar press or preferably an extruder (2). In embodiments of the present invention, the cutting means may be arranged or mounted on a continuous band (20, 22), a reciprocating (200, 300) or oscillating cutter (400) which moves in a closed path, or a rotating shaft (406). In the production of three-dimensional crackers, the amount of water and enzymes are used to increase the expandability or leaving ability of extruded cracker doughs.

18. 发明申请

WO1994019961A1 PRODUCTION OF FAT MIXTURES ENRICHED WITH TRIGLYCERIDES BEARING SHORT, MEDIUM AND LONG RESIDUES 审中-公开
标题翻译：生产含短纤维，中等和长期残留物的混合物
公开(公告)号：WO1994019961A1
公开(公告)日：1994-09-15
申请号：PCT/US1994002343
申请日：1994-03-04
申请人： NABISCO, INC.
发明人： NABISCO, INC. , KLEMANN, Lawrence, P. , RODEN, Allan, D. , PELLOSO, Turiddu, A. , BOLDT, Gilbert, L.
IPC分类号： A23D09/00
CPC分类号： A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , C07C69/52
摘要： Fat mixtures containing at least about 24 %, more preferably at least about 34 %, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50 %, and some at least about 75 % to 90 %, of these triglycerides, and have an acyl carbon number of 26 to 36. Especially preferred short substituents are derived from acetic acid, butyric acid, and mixtures of these with each other and with propionic acid. Especially preferred medium substituents have at least about 90 % of the residues derived from capric acid, caprylic acid, and mixtures of these. Especially preferred long substituents contain at least about 70 %, and many have at least about 85 %, stearic acid or behenic acid residues or mixtures of these. These fats may be prepared by interesterifying a mixture of triglycerides bearing short residues and triglycerides bearing medium residues with triglycerides bearing long residues and steam deodorizing the product at high temperatures.
摘要翻译：制备含有至少约24％，更优选至少约34％的具有短，中和长残基的甘油三酯的脂肪混合物。许多实施方案含有这些甘油三酸酯的至少约50％和至少约75％至90％，并且酰基碳数为26至36.特别优选的短取代基衍生自乙酸，丁酸和混合物的这些与彼此和丙酸。特别优选的中等取代基具有至少约90％的来源于癸酸，辛酸和它们的混合物的残基。特别优选的长取代基含有至少约70％，并且许多具有至少约85％的硬脂酸或山萮酸残基或它们的混合物。这些脂肪可以通过将含有短残基的甘油三酯和带有中等残留物的甘油三酯与具有长残留物的甘油三酯和在高温下对产物进行蒸汽除臭的混合物来制备。

19. 发明申请

WO1994018290A1 SYNTHESIS OF ACETOGLYCERIDE FATS 审中-公开
标题翻译：乙酰胆碱酯的合成
公开(公告)号：WO1994018290A1
公开(公告)日：1994-08-18
申请号：PCT/US1994001145
申请日：1994-02-03
申请人： NABISCO, INC.
发明人： NABISCO, INC. , PELLOSO, Turiddu, A. , RODEN, Allan, D. , BOLDT, Gilbert, L.
IPC分类号： C11C03/10
CPC分类号： C11C3/10 , A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , Y02P20/582 , C07C69/52
摘要： Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C16 to C22 fatty acid residues by adding triglycerides bearing saturated C3 to C10 acid residues to the reaction mixture. The long acid residues may be hydrogenated before or after interesterification. In one embodiment, the C3 to C10 triglycerides are tripropionin, tributyrin, or mixtures of these; in another, these are triglycerides bearing C8 to C10 acid residues; and in a third, these are a mixture of tripropionin and/or tributyrin and C8 to C10 triglycerides. In preferred embodiments, the molar ratio of C16 to C22 triglycerides to triacetin and C3 to C10 triglycerides varies between 1:1 and 1:15, more narrowly between 1:3 and 1:12, and high temperatures are employed. The process diminishes catalyst use, obviates the need for high shear mixing, shortens reaction times, and simplifies purification steps.
摘要翻译：乙酰甘油酯通过将具有饱和C3至C10酸残基的甘油三酸酯加入到反应混合物中，在三醋精和具有长C16至C22脂肪酸残基的甘油三酯之间的无溶剂单相酯交换反应中制备。长酸残基可以在酯交换之前或之后氢化。在一个实施方案中，C3至C10甘油三酸酯是三丙叉蛋白，三丁酸甘油酯或它们的混合物; 另一方面，这些是具有C8至C10酸残基的甘油三酯; 三分之一是三聚丙酸和/或三丁酸甘油三酯和C8至C10甘油三酯的混合物。在优选的实施方案中，C16至C22甘油三酸酯与三醋精和C3至C10甘油三酸酯的摩尔比在1:1至1:15之间变化，更窄的为1:3至1:12，并且采用高温。该方法减少了催化剂的使用，避免了高剪切混合的需要，缩短了反应时间，并简化了纯化步骤。

20. 发明申请

WO1992015200A1 LOW-PALMITIC, REDUCED-TRANS MARGARINES AND SHORTENINGS 审中-公开
标题翻译：低胸，减少转移的马格加斯和快乐
公开(公告)号：WO1992015200A1
公开(公告)日：1992-09-17
申请号：PCT/US1992001780
申请日：1992-03-06
申请人： NABISCO, INC.
发明人： NABISCO, INC. , WHEELER, Edward, L. , CHRYSAM, Michael , OTTERBURN, Michael, S. , LEVEILLE, Gilbert, A.
IPC分类号： A23D07/00
CPC分类号： A23G1/36 , A21D2/165 , A23D7/001 , A23D7/003 , A23D7/015 , A23D7/02 , A23D9/00 , A23G3/343 , A23G3/346 , A23G9/327 , A23G2200/08 , C07C69/30 , C11C3/04 , C11C3/10
摘要： Margarines and shortenings are improved by employing a blend of 75 to 25 % of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75 % of a substantially fully hydrogenated oil bearing C16 to C24 acid residues, wherein at least about 15 % of the C16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of trans-unsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.
摘要翻译：通过使用75至25％的食用油作为液体油组分的混合物，并且作为硬料组分，具有25至75％的基本上完全氢化的含有C16至C24酸残基的油，改善了人造黄油和起酥油，其中在氢化油中至少约15％的C16酸残基被短酸酸，丙酸，丁酸或任何这些酸的混合物代替。反式不饱和脂肪酸和棕榈酸的含量降低，产品也具有降低的热量密度。

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