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1. 发明申请

WO2018057382A1 FRYING OILS COMPRISING ETHYL CELLULOSE 审中-公开
标题翻译：含有乙基纤维素的油
公开(公告)号：WO2018057382A1
公开(公告)日：2018-03-29
申请号：PCT/US2017/051482
申请日：2017-09-14
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , SYED, Asim
IPC分类号： A23L5/10 , A23D9/007 , A21D13/60
CPC分类号： A23L5/12 , A21D13/60 , A23D9/007 , A23V2002/00 , A23V2250/51086
摘要： Provided is a method of cooking a food object comprising exposing the food object to contact with frying oil while the frying oil is at a temperature of 150°C to 250°C, wherein the frying oil comprises (a) 1% to 10% ethylcellulose polymer, by weight based on the weight of the frying oil, (b) 0% to 7% stearic acid, by weight based on the weight of the frying oil, (c) 0% to 25% saturated fat, by weight based on the weight of the frying oil, and (d) 58% to 99% unsaturated fat, by weight based on the weight of the frying oil.
摘要翻译：提供了一种烹饪食物的方法，包括使所述食物暴露于与所述煎炸油接触，同时所述煎炸油的温度为150℃至250℃，其中所述煎炸油包含（ a）基于所述煎炸油的重量，1重量％-10重量％的乙基纤维素聚合物，（b）基于所述煎炸油的重量，0重量％-7重量％的硬脂酸，（c）0重量％至25重量％（d）基于所述煎炸油重量的58重量％至99重量％的不饱和脂肪。

2. 发明申请

WO2017172590A1 METHOD OF MAKING OLEOGEL 审中-公开
标题翻译：制作OLEOGEL的方法
公开(公告)号：WO2017172590A1
公开(公告)日：2017-10-05
申请号：PCT/US2017/024263
申请日：2017-03-27
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： HILD, Alexandra , KNARR, Matthias , HUEBNER-KEESE, Britta , ERGUN, Roja
IPC分类号： A23D9/007 , A23D9/02 , A23L29/00 , A23L29/262
摘要： Provided is a method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100°C to 35°C at a rate of 0.6°C/min or slower.
摘要翻译：提供制备乙基纤维素油凝胶的方法，包括以0.6℃/ min或更低的速率将乙基纤维素聚合物和油的混合物从100℃冷却至35℃。

3. 发明申请

WO2018057383A1 SOLID COMPOSITION CONTAINING OLEOGEL 审中-公开
标题翻译：含有OLEOGEL的固体组合物
公开(公告)号：WO2018057383A1
公开(公告)日：2018-03-29
申请号：PCT/US2017/051487
申请日：2017-09-14
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , SYED, Asim , ADDEN, Anne
IPC分类号： A23D7/005 , A23D9/007 , A21D13/00 , A21D13/16
摘要： Provided is a composition that is solid at 23°C comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats. Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough. Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.
摘要翻译：所提供的组合物在23℃下为固体，其包含基于组合物重量的（a）0.4％至12％的一种或多种乙基纤维素聚合物; （b）0.5％至8％的硬脂酸; （c）15％至90％的一种或多种不饱和油; 和（d）6％至70％的一种或多种饱和脂肪。还提供了一种制备烘焙糕点组合物的方法，该方法包括垂直压缩包括水平顶层，水平中间层和水平底层的结构（i），以减小结构的厚度并产生压缩结构（ii ），其中顶层包含面团，中间层包含上述组合物，底层包含面团。还提供了一种糕点组合物，其包含基于糕点组合物的重量计的乙基纤维素聚合物，硬脂酸，不饱和油，面粉和水。

4. 发明申请

WO2018057381A1 OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE 审中-公开
标题翻译：含淀粉和乙基纤维素的油组合物
公开(公告)号：WO2018057381A1
公开(公告)日：2018-03-29
申请号：PCT/US2017/051481
申请日：2017-09-14
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： HILD, Alexandra , HUEBNER-KEESE, Britta , ADDEN, Anne , ERGUN, Roja
IPC分类号： A23D7/005 , A23D9/007 , A21D13/16
摘要： Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2 - 12% of one or more ethylcellulose polymers; (b) 2 - 12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2 - 12% of one or more starch; and (d) 64 - 94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.
摘要翻译：提供一种油组合物，其包含基于组合物重量的（a）2-12％的一种或多种乙基纤维素聚合物; （b）2-12％选自一种或多种脂肪酸，一种或多种脂肪酸甘油单酯，一种或多种脂肪酸甘油二酯及其混合物的添加剂; （c）2-12％的一种或多种淀粉; 和（d）64-94％的一种或多种油。还提供了一种人造黄油型组合物和一种油酥点心组合物，它们均包含乙基纤维素聚合物，添加剂（b）和淀粉。

5. 发明申请

WO2014193667A1 PROCESS FOR PREPARING AN OLEOGEL 审中-公开
标题翻译：制备OLEOGEL的方法
公开(公告)号：WO2014193667A1
公开(公告)日：2014-12-04
申请号：PCT/US2014/038383
申请日：2014-05-16
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , APPELL, Robert B. , MALOTKY, David L.
IPC分类号： A23D9/007 , A23D9/02 , A23L1/00 , A23L1/0534 , A61K8/73 , A61K8/92 , A61K9/06
CPC分类号： A23L29/262 , A23D7/0056 , A23D9/007 , A23D9/02 , A23D9/04 , A23V2002/00 , A61K8/042 , A61K8/37 , A61K8/731 , A61K8/922 , A61K9/06 , A61K47/38 , A61K47/44 , A61K2800/10 , A61K2800/592 , A61K2800/92 , A61Q19/00
摘要： A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports along its length; (b) feeding at least one oily feed material into at least one of the oil feed ports; (c) mixing the oily feed material with the ethylcellulose to form a substantially homogeneous mixture; (d) cooling the mixture to form an oleogel.
摘要翻译：一种用于从乙基纤维素和油性原料制备油凝胶的连续方法，其中所述方法包括：（a）将乙基纤维素加入到挤出机的进料区中，所述挤出机沿其长度具有多个进油口; （b）将至少一种油性进料输送到至少一个供油口中; （c）将油性原料与乙基纤维素混合以形成基本均匀的混合物; （d）冷却混合物以形成油凝胶。

6. 发明申请

WO2014172135A1 LOW FAT LAMINATED DOUGH AND PASTRY 审中-公开
标题翻译：低脂肪层叠厚朴
公开(公告)号：WO2014172135A1
公开(公告)日：2014-10-23
申请号：PCT/US2014/033243
申请日：2014-04-08
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , THOMSON, Bradley S. , HUEBNER-KEESE, Britta
IPC分类号： A21D2/16 , A21D2/18 , A21D13/00
CPC分类号： A21D13/0058 , A21D2/165 , A21D2/188 , A21D13/16
摘要： An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A process for preparing the article includes (a) providing dough and a roll-in composition, the roll-in composition containing a mixture of ethyl cellulose and a triacylglycerol; (b) disposing the roll-in composition on the dough so as to form a layered composition containing a layer of roll-in composition on a layer of dough; and (c) folding the layered composition on itself one or more than one time to form the article. Bake the article to form a baked layered pastry.
摘要翻译：制品包含面团层和卷入组合物，该卷入组合物基于包含乙基纤维素和三酰基甘油的油凝胶的总卷入组合物重量含有至少两个重量百分比。制备该制品的方法包括（a）提供面团和卷入组合物，该卷入组合物含有乙基纤维素和三酰基甘油的混合物; （b）将所述卷入组合物放置在所述面团上，以便在面团层上形成含有卷入组合物层的层状组合物; 和（c）将分层组合物本身折叠一次或多于一次以形成制品。烘烤文章形成一个烘焙的分层糕点。

7. 发明申请

WO2018057384A1 OLEOGEL WITH STEARIC ACID 审中-公开
标题翻译： OLEOGEL与硬脂酸
公开(公告)号：WO2018057384A1
公开(公告)日：2018-03-29
申请号：PCT/US2017/051490
申请日：2017-09-14
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , MEUNIER, David M.
IPC分类号： A23D9/007
摘要： Provided is a composition comprising one or more ethylcellulose polymer, one or more oil, and stearic acid.
摘要翻译：提供了包含一种或多种乙基纤维素聚合物，一种或多种油和硬脂酸的组合物。

8. 发明申请

WO2017172594A1 ETHYL CELLULOSE OLEOGEL DISPERSION 审中-公开
标题翻译：乙基纤维素OLEOGEL分散体
公开(公告)号：WO2017172594A1
公开(公告)日：2017-10-05
申请号：PCT/US2017/024267
申请日：2017-03-27
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： MALOTKY, David L. , APPELL, Robert B. , ERGUN, Roja
IPC分类号： A23D9/007 , A23D9/04 , A23L29/10 , A23L29/262 , A23D7/005 , A23D7/04
CPC分类号： A23D7/005 , A23D7/04 , A23L29/04 , A23L29/10 , A23L29/262 , A23V2002/00 , A23V2250/1644 , A23V2250/194 , A23V2250/51088 , C08L1/28
摘要： Provided is an aqueous dispersion comprising (a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the continuous phase, and (b) 60% to 95% of a distributed phase, by weight based on the weight of the aqueous dispersion, wherein the distributed phase comprises, by weight based on the weight of the distributed phase, (i) 2% to 20% ethylcellulose polymer (ii) 70% to 97% food oil (iii) 1% to 10% dispersant.
摘要翻译：提供一种水分散体，其包含（a）以水分散体的重量为基准计5重量％至40重量％的连续相，其中连续相包含75％至100％的水，（b）以所述水分散体的重量为基准计，60重量％至95重量％的分散相，其中所述分散相包含基于所述分散相的重量（i）2％至20％乙基纤维素聚合物（ii）70％至97％食用油（iii）1％至10％分散剂。

9. 发明申请

WO2014004018A1 METHOD OF PREPARING AN EDIBLE OLEOGEL 审中-公开
标题翻译：制备食用油的方法
公开(公告)号：WO2014004018A1
公开(公告)日：2014-01-03
申请号：PCT/US2013/044461
申请日：2013-06-06
申请人： DOW GLOBAL TECHNOLOGIES LLC
发明人： ERGUN, Roja , THOMSON, Bradley, S. , WALLICK, David, E. , MEUNIER, David, M.
IPC分类号： A23D9/02 , A23D7/015 , A21D13/08 , A21D13/06 , A23G1/36
CPC分类号： A23D9/02 , A21D2/165 , A21D2/188 , A23D7/0053 , A23D7/0056 , A23G1/305 , A23G1/36 , A23G1/40 , A23L29/262 , A23L33/24 , A23V2002/00 , A23V2200/00 , A23G2200/08 , A23G2200/06 , A23V2200/228 , A23V2200/3324 , A23V2250/194 , A23V2250/51088
摘要： A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a temperature within the range of from 80 to 300 °C to form an oleogel, wherein the heating and agitating is conducted under an inert atmosphere; an oleogel obtainable by said method, its use to prepare food products and to food products comprising said oleogel.
摘要翻译：一种制备可食用油凝胶的方法，其包括以99:1至80:20的重量比组合可食用的三酰基甘油油或三酰基甘油脂肪和乙基纤维素以形成混合物，并在该温度范围内加热并搅拌混合物 80至300℃以形成油精，其中加热和搅拌在惰性气氛下进行; 通过所述方法获得的油凝胶，其用于制备食品和包含所述油凝胶的食品的用途。

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