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1. 发明申请

WO2011130707A9 COMPOUNDS, COMPOSITIONS, AND METHODS FOR REDUCING OR ELIMINATING BITTER TASTE 审中-公开
标题翻译：化合物，组合物和减少或消除叮咬的方法
公开(公告)号：WO2011130707A9
公开(公告)日：2012-01-05
申请号：PCT/US2011032782
申请日：2011-04-15
申请人： CHROMOCELL CORP , KRAFT FOODS GLOBAL BRANDS LLC , SHEKDAR KAMBIZ , LAVERY DANIEL , GUNNET JOSEPH , LANGER JESSICA , LELAND JANE V , HAYASHI DAVID , BROWN PETER H , SLADE LOUISE , JONES WILLIAM P
发明人： SHEKDAR KAMBIZ , LAVERY DANIEL , GUNNET JOSEPH , LANGER JESSICA , LELAND JANE V , HAYASHI DAVID , BROWN PETER H , SLADE LOUISE , JONES WILLIAM P
IPC分类号： A23L27/00 , A61K31/5377 , A23L27/20 , A23L27/40
CPC分类号： A23L1/22083 , A23L27/86 , A61K31/5377 , C07C43/2055 , C07C217/58 , C07C233/25 , C07C235/24 , C07C251/24 , C07C321/28 , C07D215/233 , C07D215/48 , C07D219/08 , C07D231/14 , C07D319/20
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供了减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

2. 发明申请

WO2011130707A2 COMPOUNDS, COMPOSITIONS, AND METHODS FOR REDUCING OR ELIMINATING BITTER TASTE 审中-公开
标题翻译：化合物，组合物和减少或消除叮咬的方法
公开(公告)号：WO2011130707A2
公开(公告)日：2011-10-20
申请号：PCT/US2011/032782
申请日：2011-04-15
申请人： CHROMOCELL CORPORATION , KRAFT FOODS GLOBAL BRANDS LLC , SHEKDAR, Kambiz , LAVERY, Daniel , GUNNET, Joseph , LANGER, Jessica , LELAND, Jane V. , HAYASHI, David , BROWN, Peter H. , SLADE, Louise , JONES, William P.
发明人： SHEKDAR, Kambiz , LAVERY, Daniel , GUNNET, Joseph , LANGER, Jessica , LELAND, Jane V. , HAYASHI, David , BROWN, Peter H. , SLADE, Louise , JONES, William P.
IPC分类号： A61K31/5377
CPC分类号： A23L1/22083 , A23L27/86 , A61K31/5377 , C07C43/2055 , C07C217/58 , C07C233/25 , C07C235/24 , C07C251/24 , C07C321/28 , C07D215/233 , C07D215/48 , C07D219/08 , C07D231/14 , C07D319/20
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供了减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

3. 发明申请

WO2005006880A3 BAKEABLE, LUBRICIOUS, SWEET, CREAMY, LOW-MOISTURE FILLER PRODUCTS AND PROCESS FOR PREPARATION 审中-公开
公开(公告)号：WO2005006880A3
公开(公告)日：2005-01-27
申请号：PCT/US2004/021666
申请日：2004-07-07
申请人： KRAFT FOODS HOLDINGS, INC. , ZIMERI, Jeanny , WANG, Chi-Fen , YAN, Zhen-YI , LEVINE, Harold, Ira , SLADE, Louise , YU, Weizhu , DESROCHERS, Julia, L.
发明人： ZIMERI, Jeanny , WANG, Chi-Fen , YAN, Zhen-YI , LEVINE, Harold, Ira , SLADE, Louise , YU, Weizhu , DESROCHERS, Julia, L.
IPC分类号： A23G3/00
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an A w of less than 0.5 for the total product, can be combined with a bakeable dough and baked.

4. 发明申请

WO2013059836A1 ASSAYS FOR IDENTIFYING COMPOUNDS THAT MODULATE BITTER TASTE 审中-公开
标题翻译：用于鉴定化学物质的化合物的测定
公开(公告)号：WO2013059836A1
公开(公告)日：2013-04-25
申请号：PCT/US2012/061400
申请日：2012-10-22
申请人： CHROMOCELL CORPORATION , KRAFT FOODS GLOBAL BRANDS LLC , SHEKDAR, Kambiz , SHAH, Purvi, Manoj , GUNNET, Joseph , LELAND, Jane, V. , BROWN, Peter, H. , SLADE, Louise
发明人： SHEKDAR, Kambiz , SHAH, Purvi, Manoj , GUNNET, Joseph , LELAND, Jane, V. , BROWN, Peter, H. , SLADE, Louise
IPC分类号： G01N33/53 , G01N33/566
CPC分类号： G01N33/5041 , G01N33/5044 , G01N33/74 , G01N2333/705 , G01N2333/726
摘要： The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.
摘要翻译：本发明是基于本申请人发现TAS2R受体TAS2R1，TAS2R4，TAS2R9，TAS2R13，TAS2R14，TAS2R16，TAS2R44，TAS2R46和TAS2R60的激动剂的发现。激动剂对这些受体的分配使得鉴定可以调节苦味的化合物的测定。例如，本发明提供鉴定由于这些激动剂而抑制苦味的化合物的方法。本发明还提供鉴定由于这些激动剂选择性抑制苦味的化合物的方法。本发明还提供鉴定由于这些激动剂而模拟苦味的化合物的方法。本发明还提供鉴定由于这些激动剂而增强苦味的化合物的方法。

5. 发明申请

WO2005006880A2 BAKEABLE, LUBRICIOUS, SWEET, CREAMY, LOW-MOISTURE FILLER PRODUCTS AND PROCESS FOR PREPARATION 审中-公开
标题翻译：耐用，润滑，甜味，耐寒，低水分填充产品及其制备方法
公开(公告)号：WO2005006880A2
公开(公告)日：2005-01-27
申请号：PCT/US2004021666
申请日：2004-07-07
申请人： KRAFT FOODS HOLDINGS INC , ZIMERI JEANNY , WANG CHI-FEN , YAN ZHEN-YI , LEVINE HAROLD IRA , SLADE LOUISE , YU WEIZHU , DESROCHERS JULIA L
发明人： ZIMERI JEANNY , WANG CHI-FEN , YAN ZHEN-YI , LEVINE HAROLD IRA , SLADE LOUISE , YU WEIZHU , DESROCHERS JULIA L
IPC分类号： A21D13/00 , A23C19/093 , A23C20/00 , A23G3/00 , A23G3/34 , A23L20060101 , A23L9/20 , A23L
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
摘要翻译：具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量相当于水性液体组分重量的40至95％固体，以及连续的含水液体组分优选含有少于20％的水。可以使用任选的悬浮固体部分。奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。

6. 发明申请

WO2004008868A1 SHELF-STABLE, BAKEABLE SAVORY CHEESE PRODUCT AND PROCESS FOR PREPARING IT 审中-公开
标题翻译：舒适稳定的，可食用的保鲜奶酪产品及其制备方法
公开(公告)号：WO2004008868A1
公开(公告)日：2004-01-29
申请号：PCT/US2002/023085
申请日：2002-07-19
申请人： KRAFT FOODS HOLDINGS, INC. , WANG, Chii-Fen , YU, Weizhu , LEVINE, Harry , SANTHANAGOPALAN, Ramanathan , SLADE, Louise , YAN, Zhen-Yi
发明人： WANG, Chii-Fen , YU, Weizhu , LEVINE, Harry , SANTHANAGOPALAN, Ramanathan , SLADE, Louise , YAN, Zhen-Yi
IPC分类号： A23C20/00
CPC分类号： A21D10/00 , A21D13/38 , A23C19/093 , A23C20/00
摘要： A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking The product can also be packaged for use as is with any number of complimentary foods. The product contains at least 5* of fate, less than 6% of water, an Aw of less than 0.5, a polyol as humectant and at least 3% of a solids phase containing cheese flavor or cheese solids.
摘要翻译：制备一种美味，光滑织构，可烘烤和稳定的产品作为三相配方，包括水性液相，分散的脂肪相和固相，优选含有显着比例的奶酪。液相的存在量足以悬浮和分散脂肪和固体相。分散的脂肪必须具有足够小的液滴尺寸，足以提高该相的粘度，以产生最终产品的乳脂状质地。美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。优选的乳酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能该产品也可以与任何数量的免费食品一起包装使用。该产品含有至少5 *的命运，小于6％的水，Aw小于0.5，多元醇作为保湿剂和至少3％的含有干酪味道或奶酪固体的固体相。

7. 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。

8. 发明申请

WO2012129333A1 STIGMASTEROL-RICH PHYTOSTEROL COMPOSITION AND USE 审中-公开
公开(公告)号：WO2012129333A1
公开(公告)日：2012-09-27
申请号：PCT/US2012/029991
申请日：2012-03-21
申请人： E. I. DU PONT DE NEMOURS AND COMPANY , GREEN, Daniel, Albert , ROSENFELD, David, H. , DOBY, Michael Jonathan , WINSTON, Scott , LEVINE, Harry , SLADE, Louise , BROOKS, Dennis
发明人： GREEN, Daniel, Albert , ROSENFELD, David, H. , DOBY, Michael Jonathan , WINSTON, Scott , LEVINE, Harry , SLADE, Louise , BROOKS, Dennis
IPC分类号： A23G9/04 , A23L1/03 , A23G9/32
CPC分类号： C07J13/00 , A23G9/045 , A23G9/42 , A23G9/52 , A23G2200/14 , A23L2/52 , A23L33/11 , C07J75/00
摘要： A stigmasterol - rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready- to - freeze beverage is provided comprising the stigmasterol - rich composition as ice - nucleating agent and water, with optional additives. A frozen beverage is prepared from the ready- to - freeze beverage as a pourable slush. There are further provided processes to prepare the ready- to - freeze beverage and the frozen slush beverage.
摘要翻译：制备富含豆甾醇的植物甾醇组合物，其中组合物包含至少50％的豆甾醇，基于植物甾醇的总重量，不超过1000ppm的水，不超过50ppm的乙醇，并且其中豆甾醇在至少98％无水形式。提供即可冷冻饮料，其包含富含豆甾醇的组合物作为冰 - 成核剂和水，以及任选的添加剂。冷冻饮料由即将冷冻的饮料制成，作为可倾倒的泥浆。还提供了准备即将冷冻饮料和冷冻冷冻饮料的方法。

9. 发明申请

WO2007149320A1 PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF 审中-公开
标题翻译：生产稳定的全谷物粉及其制品
公开(公告)号：WO2007149320A1
公开(公告)日：2007-12-27
申请号：PCT/US2007/014053
申请日：2007-06-15
申请人： KRAFT FOODS HOLDINGS, INC. , HAYNES, Lynn, C. , LEVINE, Harry, Ira , SLADE, Louise , ZHOU, Ning , MANN, James , GANNON, Diane , HOWEY, Edward, D. , MIHALOS, Mihaelos, N. , EPPERSON, C., William , GABRIEL, Sarwat , CASSONE, Domenico , ZIMERI, Jeanny, E.
发明人： HAYNES, Lynn, C. , LEVINE, Harry, Ira , SLADE, Louise , ZHOU, Ning , MANN, James , GANNON, Diane , HOWEY, Edward, D. , MIHALOS, Mihaelos, N. , EPPERSON, C., William , GABRIEL, Sarwat , CASSONE, Domenico , ZIMERI, Jeanny, E.
IPC分类号： A21D2/00
CPC分类号： A21D13/02
摘要： A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有该组分的稳定化的麸皮成分和稳定的全谷物粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨，以减少粗级分的粗糙度而不会由于磨损而基本上损害淀粉来制备的。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不使淀粉明显凝胶化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全谷物粉。稳定的全谷物面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烤箱扩散和非粗糙的口感。

10. 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。

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