专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO1995000039A1 CHEWING GUM CONTAINING HYDROPHOBIC FLAVORANT ENCAPSULATED IN A HYDROPHILIC SHELL 审中-公开
标题翻译：含有疏水性水凝胶的水凝胶
公开(公告)号：WO1995000039A1
公开(公告)日：1995-01-05
申请号：PCT/US1994006971
申请日：1994-06-20
申请人： NABISCO, INC.
发明人： NABISCO, INC. , BELL, Joseph, W. , CARROLL, Thomas, J. , PUGLIA, Wayne, J.
IPC分类号： A23G03/30
CPC分类号： A23G4/06 , A23G4/20
摘要： Disclosed is chewing gum containing a flavoring component in which the flavorant is encapsulated in a hydrophilic shell.
摘要翻译：公开了含有调味成分的口香糖，其中将风味剂包封在亲水壳中。

2. 发明申请

WO1994016573A1 EDIBLE SPRAY OIL 审中-公开
标题翻译：可食用喷雾油
公开(公告)号：WO1994016573A1
公开(公告)日：1994-08-04
申请号：PCT/US1994000824
申请日：1994-01-24
申请人： NABISCO, INC.
发明人： NABISCO, INC. , SULLIVAN, Joanne , CHRYSAM, Michael, M.
IPC分类号： A23D09/00
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 , Y10S426/804 , C07C69/52
摘要： Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C16 to C24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70 DEG F of at least about 50 %, more preferably at least about 60 %, and at least about 40 %, more preferably at least about 50 %, at 80 DEG F. One preferred embodiment contains triglycerides wherein at least about 75 % of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.
摘要翻译：用于小吃和其他食品的非油脂喷雾油特别适用于将局部调味料或调味品粘附到产品上。喷雾油含有含有短乙酸，丙酸和/或丁酸残基的脂肪，以及长期饱和的C16至C24脂肪酸残基。特别优选的是在70°F下具有至少约50％，更优选至少约60％，至少约40％，更优选至少约50％在80°F的固体脂肪指数的甘油三酯。实施方案包含甘油三酸酯，其中至少约75％的长酸残基是硬脂酸或更长的残基，短残基是乙酸和丙酸残基的混合物，乙酸和丁酸残基，或乙酸，丙酸的混合物，和丁酸残基。喷雾油的热量低，抗氧化。

3. 发明申请

WO1994013150A1 CRYSTAL MODIFIERS FOR DIACETIN FATS 审中-公开
标题翻译：水晶脂肪的水晶修饰剂
公开(公告)号：WO1994013150A1
公开(公告)日：1994-06-23
申请号：PCT/US1993012253
申请日：1993-12-16
申请人： NABISCO, INC.
发明人： NABISCO, INC. , WHEELER, Edward, L. , OTTERBURN, Michael, S.
IPC分类号： A23D09/00
CPC分类号： A23G3/40 , A21D2/165 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G1/38 , A23G3/343 , A23G3/346 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , C07C69/30 , C07C69/675 , C07C69/70 , C11C3/04 , C11C3/08 , C11C3/10 , Y10S426/804
摘要： The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10 % to about 16 % crystal modifier fats that are triglycerides bearing one short C2 to C4 acid residue and two long, saturated C16 to C22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.
摘要翻译：通过将二乙酰甘油脂肪，例如二硫代托美丁，二乙酰硬脂酸和二乙酰菌氨酸，二乙酰胆碱酯的物理性质与约10％至约16％的结晶改性剂脂肪调节，所述脂肪是甘油三酸酯，其具有一个短的C2至C4酸残基和两个长的饱和C16至每分子C22脂肪酸残基。具有改进的卡口，光泽度，硬度，耐开花性和脱模性的改性二乙酸甘油酯适用于食用涂料，特别是糖果涂料。

4. 发明申请

WO1994008464A1 QUICK-SETTING SANDWICH BISCUIT CREAM FILLINGS 审中-公开
标题翻译：快速设置三明治饼干灌装
公开(公告)号：WO1994008464A1
公开(公告)日：1994-04-28
申请号：PCT/US1993010079
申请日：1993-10-21
申请人： NABISCO, INC.
发明人： NABISCO, INC. , YOST, Ruth, A.
IPC分类号： A23G03/00
CPC分类号： A23G3/346 , A21D13/38 , A23G2200/08 , Y10S426/804
摘要： Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C2 to C4 acid residues and llong, 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, propionic and butyric acids. These fats are low in calories and low in lauric, myristic, and palmitic saturated and trans unsaturated acid residues. Biscuit sandwiches prepared with these fillings adhere well to the biscuits so that sandwich cookie and crackers containing the fillings are not as misaligned, smeared, or subject to splitting or decapping in production or after storage as conventional products.
摘要翻译：特别适用于三明治饼干的快速调整奶油馅料含有C2至C4酸残基短的脂肪和含有饱和C16至C22脂肪酸残基的脂肪。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。另一个优选的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，丙酸和丁酸。这些脂肪的热量低，月桂酸，肉豆蔻酸和棕榈酸饱和和反式不饱和酸残基低。用这些馅料制成的饼干三明治很好地粘贴在饼干上，以便含有馅料的三明治饼干和饼干在生产中或作为常规产品储存后不会发生分裂或脱落。

5. 发明申请

WO1994003077A1 PROCESS FOR PREPARING SOFT CENTERS IN FOOD PRODUCTS 审中-公开
标题翻译：在食品中制备软中心的过程
公开(公告)号：WO1994003077A1
公开(公告)日：1994-02-17
申请号：PCT/US1993007134
申请日：1993-07-28
申请人： NABISCO, INC.
发明人： NABISCO, INC. , WHEELER, Edward, L. , BUSK, G., Curtis, Jr.
IPC分类号： A23P01/08
CPC分类号： A23D7/00 , 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： Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a lower solids content than the second fat, while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, preferably containing acetic acid residues, as the migrating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center. An especially preferred embodiment employs, as the migrating fat, triglycerides bearing long, saturated substituents containing at least about 75 % stearic acid residues and short residues derived from acetic acid, a mixture of acetic and propionic acid, or a mixture of acetic and butyric acid. Since sucrose and invertase are not essential elements of the center, artificial sweeteners can be used to replace all or part of the sucrose, resulting in reduced calorie confections. Caloric reduction is further enhanced because preferred migrating fats are low in calories.
摘要翻译：具有软或液体中心，层或其它区域的食品通过将两个含有脂肪的组分相互连接来制备。第一组分中的脂肪迁移到第二组分中，形成具有比第二种脂肪低的固体含量的混合物，同时维持第一组分的结构完整性。该过程特别适用于形成以软液和液体为中心的甜食。一个优选的实施方案使用具有长饱和C16至C22脂肪酸残基的脂肪，以及在糖食包衣中作为迁移性脂肪的C2-C4酸残基的混合物，优选含有乙酸残基的混合物，以及氢化椰子油或棕榈仁油脂肪在糖果中心。作为迁移性脂肪，特别优选的实施方案使用具有长饱和取代基的甘油三酯，所述饱和取代基含有至少约75％的硬脂酸残基和由乙酸衍生的短残基，乙酸和丙酸的混合物，或乙酸和丁酸的混合物。由于蔗糖和转化酶不是中心的必需元素，因此可以使用人造甜味剂来代替全部或部分蔗糖，导致减少热量的甜食。热量减少进一步增强，因为优选的迁移脂肪的热量低。

6. 发明申请

WO1994027448A1 APPARATUS AND METHOD FOR MAKING EXTRUDED CHEWING GUM 审中-公开
标题翻译：装置和方法，用于制造挤出的起酥油
公开(公告)号：WO1994027448A1
公开(公告)日：1994-12-08
申请号：PCT/US1994003046
申请日：1994-03-21
申请人： NABISCO, INC.
发明人： NABISCO, INC. , KEHOE, Gary , ZIMMERMAN, John , CARROLL, Thomas , DIEHL, Michael
IPC分类号： A23G07/00
CPC分类号： A23G4/182 , A23G3/0294 , A23G4/04 , A23P30/25 , B29B7/481 , B29C47/6037 , B29C47/6056 , B29C47/6087
摘要： Material such as chewing gum is treated to reduce its density by working it and feeding it through a twin-screw corotating extruder (1, 2) configured to provide flow at first and second longitudinal rates, pulling in a plane normal to the axis of flow, and further working and homogenization.
摘要翻译：处理诸如口香糖的材料以通过加工并通过双螺杆旋转挤出机（1,2）进行处理以减少其密度，所述双螺杆旋转挤出机配置成以第一和第二纵向速率提供流动，在垂直于流动轴线的平面中拉动，进一步工作和同质化。

7. 发明申请

WO1994016576A1 CHEWING GUM OR CONFECTION CONTAINING FLAVORANT ADSORBED ON SILICA 审中-公开
标题翻译：在含硅胶上含有挥发性成分的糖或糖
公开(公告)号：WO1994016576A1
公开(公告)日：1994-08-04
申请号：PCT/US1994000481
申请日：1994-01-14
申请人： NABISCO, INC.
发明人： NABISCO, INC. , BELL, Joseph, W. , CARROLL, Thomas, J.
IPC分类号： A23G03/30
CPC分类号： A23G3/42 , A23G3/362 , A23G3/54 , A23G4/064 , A23G4/10 , A23G4/20
摘要： Disclosed is chewing gum and confections containing a flavoring component in which the flavorant is releasably adsorbed on finely divided amorphous silica.
摘要翻译：公开了含有调味成分的口香糖和糖果，其中风味剂可释放地吸附在细碎的无定形二氧化硅上。

8. 发明申请

WO1994012052A1 SHORTBREAD HAVING A PERCEPTIBLE COOLING SENSATION 审中-公开
标题翻译：具有可怕的冷却感觉的短裤
公开(公告)号：WO1994012052A1
公开(公告)日：1994-06-09
申请号：PCT/US1993011750
申请日：1993-12-03
申请人： NABISCO, INC.
发明人： NABISCO, INC. , SULLIVAN, Joanne
IPC分类号： A23J01/10
CPC分类号： A21D2/165 , A21D13/80 , A23D9/00 , Y10S426/804
摘要： Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic 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 a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.
摘要翻译：具有清凉凉爽感的脆面包含糖果糖和脂肪，其具有长的饱和C16至C22脂肪酸残基和短的C2至C4酸残基的混合物，其中一部分为丙酸残基。一个优选实施方案包含含有乙酸和丙酸残基的脂肪，以及衍生自含有至少约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油菜。另一个优选的实施方案包含含有乙酸，丙酸和丁酸和相同的长酸补体的混合物的脂肪。这些脂肪的热量低，肉豆蔻酸和棕榈酸和反式不饱和酸残基低，胆固醇低。本发明脆饼的冷却感是在不加入其它冷却赋予成分如葡萄糖，薄荷油或多元醇的情况下实现的，并且可以掩盖人造甜味剂和其它成分的灼烧感。

9. 发明申请

WO9922605A3 PHYSICALLY COATED CELLULOSE AS LOW CALORIE FLOUR REPLACEMENTS 审中-公开
标题翻译：物理涂层纤维素作为低卡路里粉碎替代品
公开(公告)号：WO9922605A3
公开(公告)日：2000-10-05
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
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：颗粒状纤维素材料如微晶纤维素，α-纤维素和/或用C 2至C 24脂族酸酯酰化至约0.05或更低取代度的纤维素及其混合物在物理上涂覆有可食用的疏水性聚合物以提供低热量面粉/淀粉替代食用组合物。典型的涂料聚合物包括一种或多种C 2至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，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。在优选的实施方案中，低热量面粉替代品是在不存在乳化剂和树胶的情况下以强烈混合的热熔融方法制备的。本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。

10. 发明申请

WO1993025094A1 PROCESS OF MAKING LOW CALORIE NUT PRODUCTS 审中-公开
标题翻译：制造低卡路里产品的工艺
公开(公告)号：WO1993025094A1
公开(公告)日：1993-12-23
申请号：PCT/US1993005291
申请日：1993-06-02
申请人： NABISCO, INC.
发明人： NABISCO, INC. , ZOOK, Denis , YOST, Ruth, Ann , WHEELER, Edward, L. , OTTERBURN, Michael, S. , FINLEY, John, W.
IPC分类号： A23L01/36
CPC分类号： A21D2/165 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G9/327 , A23G2200/08 , A23L25/20 , A23L33/12 , C07C69/30 , C11C3/04 , C11C3/10
摘要： The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-disgestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.
摘要翻译：本发明涉及至少一部分天然脂肪被低热量脂肪状材料代替的坚果和坚果产品。这是通过部分脱脂坚果，然后将它们接触或将它们结合（即混合）与不含不饱和或部分可消化的甘油三酸酯材料来实现的，所述甘油三酯材料包括含有一个长链脂肪酸残基和两个短链脂肪酸残基的甘油三酯。所得坚果和坚果产品具有全脂肪坚果和坚果制品的感官特征，但热量低得多。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式