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1. 发明申请

WO00078127A1 TEXTURIZED CELLULOSIC AND LIGNOCELLULOSIC MATERIALS AND COMPOSITIONS AND COMPOSITES MADE THEREFROM 审中-公开
标题翻译：纹理纤维素和纤维素材料及其组合物和复合材料
公开(公告)号：WO00078127A1
公开(公告)日：2000-12-28
申请号：PCT/US2000/017232
申请日：2000-06-22
IPC分类号： A01G20060101 , A01G9/02 , A01G13/00 , A01N20060101 , A01N25/00 , A01N25/10 , A01N25/34 , A01P13/00 , A23G20060101 , A23L1/308 , A61K20060101 , B29B17/00 , B32B23/04 , C08J20060101 , C08K20060101 , C08L20060101 , C08L97/02 , C09K20060101 , D02G20060101 , A23G3/00 , A61K38/43 , C08J9/00 , C08K5/13 , C08L9/00 , C09K11/00 , D02G3/00
CPC分类号： C08J5/10 , A01N25/34 , A23L33/24 , B29B17/0026 , B29K2311/12 , B29L2007/002 , C08J5/045 , Y02W30/62
摘要： Texturized cellulosic or lignocellulosic materials (e.g., texturized polycoated paper), and compositions and composites made therefrom, are disclosed.
摘要翻译：公开了纺织纤维素或木质纤维素材料（例如，织构化聚涂布纸）以及由其制成的组合物和复合材料。

2. 发明申请

WO2005039303A3 COMBINED PARTICULATE AND TRADITIONAL ICE CREAM 审中-公开
标题翻译：组合颗粒和传统冰淇淋
公开(公告)号：WO2005039303A3
公开(公告)日：2006-08-17
申请号：PCT/US2004028988
申请日：2004-09-07
申请人： DIPPIN DOTS INC , JONES STAN , JONES CURT
发明人： JONES STAN , JONES CURT
IPC分类号： A23G9/14 , A23G20060101 , A23G9/28 , A23G9/32 , A23G9/42 , A23G9/44 , A23G9/48 , A23G9/52
CPC分类号： A23G9/52 , A23G9/28 , A23G9/32 , A23G9/42 , A23G9/44 , A23G9/48
摘要： Cryogenically frozen beads (56) are feed by a feeder (204) and combined with conventional ice cream by mechanism (208) and fed through a mixer such as static mixer (212).
摘要翻译：低温冷冻珠（56）由进料器（204）进料并通过机构（208）与常规冰淇淋组合，并通过诸如静态混合器（212）的混合器进料。

3. 发明申请

WO2004089099A3 PROCESS FOR ADDING MICROBIOLOGICALLY SAFE CHOCOLATE PARTICULATES TO YOGURT 审中-公开
标题翻译：将微生物安全的巧克力颗粒添加到YOGURT的方法
公开(公告)号：WO2004089099A3
公开(公告)日：2005-05-12
申请号：PCT/US2004010260
申请日：2004-04-01
申请人： SMUCKER J M CO , RETTINGER ANTHONY MICHAEL , HANSEN JOHN P , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN
发明人： RETTINGER ANTHONY MICHAEL , HANSEN JOHN P , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN
IPC分类号： A23C9/13 , A23C9/133 , A23C21/00 , A23G20060101 , A23G1/00
CPC分类号： A23C9/133 , A23C9/13
摘要： Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.
摘要翻译：提供了向酸奶中添加脂质包裹物，特别是巧克力的方法。本发明的方法包括以下步骤：提供填充物，其pH值小于4.6; 并将脂质基夹杂物加入到填充物中。在优选的实施方案中，通过提供填充物的步骤形成脂质基夹杂物，其中填充物的pH为4.6或更小; 将填充物冷却至低于使基于脂质的夹杂物结晶所需温度的温度; 提供当结晶时将形成夹杂物的基于脂质的熔体; 将基于脂质的熔体注入冷冻填充物中; 允许基于脂质的熔体在冷冻填充物中至少部分固化; 并搅拌步骤e的混合物以在填充物中形成脂质基夹杂物。根据本发明的方法，当将填充物掺入酸奶中时，脂质基夹杂物保持物理完整性和微生物稳定性。

4. 发明申请

WO2004112491A3 HEALTH CONFECTIONERY 审中-公开
标题翻译：健康问答
公开(公告)号：WO2004112491A3
公开(公告)日：2006-08-24
申请号：PCT/IB2004002117
申请日：2004-06-25
申请人： SALISBURY ASHLEY CARTER
发明人： SALISBURY ASHLEY CARTER
IPC分类号： A61K36/00 , A23G20060101 , A23G3/36 , A23G3/48 , A23G3/54 , A23G9/32 , A23G9/42 , A23G9/48 , A23L1/00 , A23L1/164 , A23L1/18 , A23L1/28 , A23L1/29 , A23L1/30
CPC分类号： A23G9/48 , A23G3/36 , A23G3/48 , A23G3/54 , A23G9/32 , A23G9/42 , A23L33/40 , A23P10/40
摘要： The new health food type product is provided having a base composition and a freeze dried component substantially uniformly distributed through the base composition to provide a more nutritious health food product having superior organoleptic properties which more or less last the duration of consumption of the product. The freeze dried product is a fruit, preferably a granulated or powdered fruit which has been produced by a freeze dried process or is snap frozen. The product, as well as having superior nutritional qualities also has increased appeal and overcomes defects associated with existing health food products particularly with regard to mouth feel when being consumed.
摘要翻译：提供了新的保健食品型产品，其具有基本组合物和基本上均匀分布在基础组合物中的冷冻干燥组分，以提供具有优异的感官特性的更有营养的保健食品，其具有或多或少地持续产品消费的持续时间。冷冻干燥产品是水果，优选通过冷冻干燥方法生产或快速冷冻的颗粒状或粉末状的水果。该产品以及具有优越的营养品质也增加了吸引力，克服了与现有保健食品相关的缺陷，特别是消费时的口感。

5. 发明申请

WO2004071204A3 MILK COMPONENT-BASED SWEET COMPRISING DEFINED EDIBLE FAT AGGLOMERATES, AND METHOD AND DEVICE FOR THE PRODUCTION THEREOF 审中-公开
标题翻译：牛乳为基础的具有确定SPEISEFETTAGGLOMERATEN及方法和设备用于生产鲜品
公开(公告)号：WO2004071204A3
公开(公告)日：2005-01-06
申请号：PCT/EP2004001307
申请日：2004-02-12
申请人： FERRERO OHG , FERRERO SPA , SOREMARTEC SA , VENNERI SALVATORE
发明人： VENNERI SALVATORE
IPC分类号： A23C9/13 , A23G20060101 , A23G3/00 , A23G3/34 , A23G3/44 , A23G3/46 , A23G3/52 , A23L1/00 , A23L1/19
CPC分类号： A23G3/34 , A23G3/346 , A23G3/44 , A23G3/46 , A23G3/52 , A23G2200/10 , A23G2200/12 , A23G2220/02
摘要： The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20 % by weight while the fat-free dry milk content ranges between 14 and 55 % by weight and the degree of denaturation of the whey protein amounts to
摘要翻译：本发明涉及一种长期持久的甜味产品在软的，乳脂状的形式，尺寸稳定的和泡沫质量，包括乳组分，食用脂肪，糖和/或糖替代品和水，其中的可食用脂肪的至少一部分是在一个结晶形式室温，其中，所述的糖食没有显着的由消费者乳糖晶体，并且其中的5.5乳蛋白含量wt到20％以重量计，非脂乳固体在14至第55％是，与乳清蛋白的变性是<= 10％，其特征在于基于体积的粒径D50 ，可食用，结晶，从3.5至18微米的非结晶的3。

6. 发明申请

WO8905587A3 CREAM SUBSTITUTE INGREDIENT AND FOOD PRODUCTS 审中-公开
标题翻译： CREAM替代成分和食品
公开(公告)号：WO8905587A3
公开(公告)日：1989-07-27
申请号：PCT/US8804120
申请日：1988-11-17
申请人： NUTRASWEET CO
发明人： SINGER NORMAN S , WILCOX REED , PODOLSKI JOSEPH S , CHANG HSIEN-HSIN , POOKOTE SUSEELAN , DUNN JOHN MICHAEL , HATCHWELL LEORA
IPC分类号： A23G9/00 , A23G20060101 , A23G9/04 , A23G9/20 , A23G9/32 , A23G9/38 , A23G9/40 , A23G9/44 , A23G9/46 , A23G9/48 , A23G9/52 , A23J1/20 , A23L20060101 , A23L9/20 , A23L33/00 , A23L33/20
CPC分类号： A23G9/38 , A23G9/20 , A23G9/40 , A23G9/46 , A23G9/48 , A23G9/52 , A23G2200/06 , A23L9/22 , A23L9/24
摘要： New frozen whipped dessert foodstuffs have fat and/or oil partially or totally replaced by a macrocolliod. The macrocolloid comprises non-aggregated particles of denatured protein of mean dia. in the dry state of 0.1-2.0 microns. Less than 2% of the particles exceed 3.0 microns dia. and the particles are mainly spheroidal (800x optical microscopy). - Pref. the macrocolloid replaces dairy fat. It replaces over 50% (100% of the fat and/or oil). The foodstuff is an analog of ice cream contg. under 1% fat. The protein is denatured dairy whey protein, egg albumen, soy or bovine serum albumin. The foodstuff has at least 1x10 power 8 (9-12) particles per cc having dia. 0.5-2.5 microns. It contains less than 1% fat. The desserts are pred. from a premix of 5-20% protein, (25-100% of which is heat coagulable), by heat pasteurisation and high shear conditions. Cream substitute, sauces icing, cream pie fillings, spread and dips are new.

7. 发明申请

WO2004093558A3 LOW WATER ACTIVITY COLD-PROCESS ICE CREAM TOPPINGS 审中-公开
标题翻译：低水活性冷加工冰淇淋
公开(公告)号：WO2004093558A3
公开(公告)日：2005-10-06
申请号：PCT/US2004012329
申请日：2004-04-22
申请人： SMUCKER J M CO , CORFMAN SUSAN AMY , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN , HANSEN JOHN P , MCALLISTER JAMES P
发明人： CORFMAN SUSAN AMY , JINDRA JAMES ANDREW , GRUCZA MARK STEPHEN , HANSEN JOHN P , MCALLISTER JAMES P
IPC分类号： A23C1/00 , A23G20060101 , A23G3/00 , A23G9/32
CPC分类号： A23G9/322
摘要： Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low Aw ice cream toppings include, by weight, 0.05 to 40 % flavoring agent; 0.01 to 50 % fat, having a melting point in the range from 35° to 150°F; 0.1 to 40 % humectant; up to 80% sweetener; up to 10 % emulsifier; and 0 to 20 % water. The water activity of these food products is generally less than 0.85, and preferably less than 0.7. These low Aw food products are particularly well suited for preparing multi-phase products, as well as maintaining the taste and texture inclusions, particularly nuts, candies, and candy bar bits. The low Aw food products of the present invention have desirable flavor and texture, and maintain these characteristics when heated. Because of their low water activities, the low Aw food products of the present invention do not require refrigeration after opening.
摘要翻译：低水分活性（Aw）食品，特别是含有或不含有内含物的冰淇淋浇头，具有或没有夹杂物的多阶段冰淇淋浇头，以及用于制造这种低Aw冰淇淋浇头的冷加工方法。低Aw冰淇淋浇头包括以重量计0.05至40％的调味剂; 0.01〜50％的脂肪，熔点在35°-150°F; 0.1〜40％保湿剂; 高达80％的甜味剂; 高达10％的乳化剂; 和0至20％的水。这些食品的水分活性通常小于0.85，优选小于0.7。这些低Aw食品特别适用于制备多相产品，以及维持味道和质地包含物，特别是坚果，糖果和糖果棒。本发明的低Aw食品具有期望的风味和质感，并且在加热时保持这些特性。由于水的活性低，本发明的低Aw食品在打开后不需要冷藏。

8. 发明申请

WO2004107870A3 METHOD FOR MAKING COATED CHEWING GUM PRODUCTS WITH A COATING INCLUDING AN ALDEHYDE FLAVOR AND A DIPEPTIDE SWEETENER 审中-公开
标题翻译：用包含ALDEHYDE FLAVOR和DIPEPTIDE SWEETENER的涂层制造包覆的CHEWING GUM产品的方法
公开(公告)号：WO2004107870A3
公开(公告)日：2005-06-02
申请号：PCT/US2004017994
申请日：2004-06-03
申请人： WRIGLEY W M JUN CO , WITKEWITZ DAVID , BARKALOW DAVID , KNUTSEN JONATHON , SHEN CHUNGSEA , YATKA ROBERT , CHANDER JAGRITI R
发明人： WITKEWITZ DAVID , BARKALOW DAVID , KNUTSEN JONATHON , SHEN CHUNGSEA , YATKA ROBERT , CHANDER JAGRITI R
IPC分类号： A23G20060101 , A23G3/26 , A23G4/00 , A23G4/04 , A23G4/06 , A23G4/08 , A23G4/10 , A23G4/20 , A23L1/00 , A23G3/30
CPC分类号： A23G4/064 , A23G3/26 , A23G4/046 , A23G4/068 , A23G4/08 , A23G4/10 , A23G4/20 , A23P20/10
摘要： A method of making coated chewing gum products comprises the steps of providing chewing gum cores; providing a first coating syrup comprising a bulk sweetener; providing an aldehyde flavor; providing a second coating syrup separate from the first coating syrup and comprising a dipeptide sweetener; and applying the first and second coating syrups to the cores and drying the syrups to produce a coating on the cores. Calcium carbonate or another antacid may be incorporated in the coating by being mixed into the first coating syrup or applied as a dry charge.
摘要翻译：制备包衣口香糖产品的方法包括提供口香糖核心的步骤; 提供包含本体增甜剂的第一涂层糖浆; 提供醛味; 提供与第一涂层糖浆分开并包含二肽甜味剂的第二涂布浆料; 以及将所述第一和第二涂布糖浆施加到所述芯并干燥所述糖浆以在所述芯上产生涂层。碳酸钙或另一种抗酸剂可以通过混合到第一涂层糖浆中或以干电荷的形式掺入涂层中。

9. 发明申请

WO9007859A3 METHOD OF CONTROLLING RELEASE OF SUCRALOSE IN CHEWING GUM AND GUM PRODUCED THEREBY 审中-公开
标题翻译：控制硫酸盐释放糖的方法和生产的糖
公开(公告)号：WO9007859A3
公开(公告)日：1990-10-04
申请号：PCT/US8905296
申请日：1989-11-22
申请人： WRIGLEY W M JUN CO
发明人： YATKA ROBERT J
IPC分类号： A23G20060101 , A23G3/00 , A23G4/00 , A23G4/02 , A23G4/10 , A23G4/20 , A23L1/09 , A23L1/22 , A23L1/236
CPC分类号： A23G4/02 , A23G4/10 , A23G4/20 , A23L27/37 , A23L27/72 , A23L27/74
摘要： The present invention is a method for producing a chewing gum with a delayed released sucralose sweetener, as well as the chewing gum so produced. The delayed release sucralose sweetener is obtained by physically modifying sucralose's properties by coating and drying. Sucralose sweetener is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated sweetener is then co-dried and particle sized to produce a release-modified sucralose high-intensity sweetener. When incorporated into the chewing gum, these particles are adopted to enhance the shelf stability of the sweetener and/or produce a delayed release when the gum is chewed.

10. 发明申请

WO1990007859A2 METHOD OF CONTROLLING RELEASE OF SUCRALOSE IN CHEWING GUM AND GUM PRODUCED THEREBY 审中-公开
标题翻译：控制硫酸盐释放糖的方法和生产的糖
公开(公告)号：WO1990007859A2
公开(公告)日：1990-07-26
申请号：PCT/US1989005296
申请日：1989-11-22
申请人： WM. WRIGLEY JR. COMPANY , YATKA, Robert, J.
发明人： WM. WRIGLEY JR. COMPANY
IPC分类号： A23G20060101 , A23G3/00 , A23G4/00 , A23G4/02 , A23G4/10 , A23G4/20 , A23L1/09 , A23L1/22 , A23L1/236
CPC分类号： A23G4/02 , A23G4/10 , A23G4/20 , A23L27/37 , A23L27/72 , A23L27/74
摘要： The present invention is a method for producing a chewing gum with a delayed released sucralose sweetener, as well as the chewing gum so produced. The delayed release sucralose sweetener is obtained by physically modifying sucralose's properties by coating and drying. Sucralose sweetener is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated sweetener is then co-dried and particle sized to produce a release-modified sucralose high-intensity sweetener. When incorporated into the chewing gum, these particles are adopted to enhance the shelf stability of the sweetener and/or produce a delayed release when the gum is chewed.
摘要翻译：本发明是用延迟释放的三氯蔗糖甜味剂以及所生产的口香糖生产口香糖的方法。延缓释放的三氯蔗糖甜味剂是通过涂层和干燥来物理改变三氯蔗糖的性质而获得的。三氯蔗糖甜味剂通过包封进行包衣，通过附聚部分包被，通过吸收包埋，或通过包封，附聚和吸收的多个步骤进行处理。然后将涂覆的甜味剂同时干燥并调整颗粒大小以产生释放改性的三氯半乳蔗糖高强度甜味剂。当掺入口香糖时，采用这些颗粒来提高甜味剂的贮存稳定性和/或当咀嚼口香糖时产生延迟释放。

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