| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same | US826946 | 1992-01-27 | US5217741A | 1993-06-08 | Kimie Kawachi; Mayumi Takeuchi; Tsuguaki Nishiya |
| A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs. | ||||||
| 102 | Process of making fat reduced spreads | US611160 | 1990-11-09 | US5096732A | 1992-03-17 | Gerald Mongeau; Phillipe Bergeron; James J. Clark; Ronald W. Charlton; Mahmound Eino; Terrence J. Maurice; Estelle M. Parnell-Clunies; Wen-Song Cheng |
| A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass. | ||||||
| 103 | Method of making ultra low-fat cheese and resulting products | US624622 | 1990-12-10 | US5064660A | 1991-11-12 | Jules Silver |
| A method for the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers. | ||||||
| 104 | Fat reduced spreads and process of making | US436042 | 1989-11-13 | US5053241A | 1991-10-01 | Gerald Mongeau; Phillipe Bergeron; James J. Clark; Ronald W. Charlton; Mahmound Eino; Terrence J. Maurice; Estelle M. Parnell-Clunies; Wen-Song Cheng |
| A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass. | ||||||
| 105 | Margarine, spreadable at refrigeration temperature, and having a very low fat content and method of manufacturing same | US256725 | 1988-10-12 | US4978554A | 1990-12-18 | Jan-.ANG.ke Larsson; Leif Johansson |
| A low calorie margarine and a method of making same, which margarine has a fat content of 19-38% and manufactured by emulsification of a water phase in a fat phase to directly provide a water-in-oil emulsion, in which the water phase, as a main ingredient, comprises a protein concentrate, and in which the fat phase comprises 70-100% cured (hardened) fat and the remaining fat being uncured fat, and in which the water phase comprises a heat treated and ripened solution in skim milk, butter milk, whey, water or any mixture thereof of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of an emulsifier, which solution, after having been heat treated and ripened, is mixed with about 55-60% by weight of a protein concentrate having a protein content of 12.8%, and the fat phase is composed of fats and between 0.75 and 1.25% by weight of a known emulsifier ordinarily used in this connection, and in which water-in-oil emulsion obtained by the emulsification of the water phase in the fat phase is pasteurized, cooled and packed. | ||||||
| 106 | Spread containing dairy fat | US39188 | 1987-04-16 | US4820541A | 1989-04-11 | Petrus G. Haring |
| A spread with a butter-like taste which contains a heat-treated dairy cream containing at least 30% (w/w) of fat and wherein at least 50% (w/w) of the whey proteins have been heat denatured. The spread may also contain water and/or non-dairy fat. | ||||||
| 107 | Process for producing a reduced fat spread | US511407 | 1983-07-07 | US4555411A | 1985-11-26 | David P. J. Moran; John J. Hepburn; David G. Sharp |
| There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread. | ||||||
| 108 | Reduced fat spread and a process for the production thereof | US511607 | 1983-07-07 | US4540593A | 1985-09-10 | David P. J. Moran; Iain J. Campbell |
| A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase. | ||||||
| 109 | Low fat spread | US531752 | 1983-09-12 | US4536408A | 1985-08-20 | Alpha L. Morehouse; Charles J. Lewis |
| Margarine or butter-like spreads of reduced caloric values which involve an edible fat at levels of from about 15 to 35% by weight of the spread and a low D.E. non-gelling starch hydrolyzate having a D.E. value of about 4 and not more than 25. | ||||||
| 110 | Low-calorie spread based on a low-melting butterfat fraction | US362413 | 1982-03-26 | US4436760A | 1984-03-13 | Laurentius A. M. Verhagen; Leendert G. Warnaar |
| The invention relates to a low-calorie spread based on a low-melting butterfat fraction, which has an improved spreadability at 10.degree. C. as compared with low-calorie butter. The low-melting butterfat fraction is an olein preferably obtained by dry fractionation of butterfat within the temperature range of 20.degree.-30.degree. C. | ||||||
| 111 | Proteinaceous low fat spread | US737926 | 1976-11-02 | US4071634A | 1978-01-31 | Inga Elna Maria Wilton; Lennart Olof Gunnemar Envall; Kurt Lage Sundstroem; David Patrick Joseph Moran |
| The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, proteinaceous ingredients and dispersed fat. | ||||||
| 112 | Low calorie, high protein tablespreads from sweet milk and their production | US759471 | 1977-01-14 | US4051269A | 1977-09-27 | Olof Bo Sven Strinning |
| Low calorie, high protein edible water-in-oil emulsions formable into margarine-like tablespreads are produced from sweet milk protein concentrates by heating to 70.degree.-105.degree. C., an aqueous concentrate of sweet milk proteins having a pH-value of at least 5.1; cooling the heated protein concentrate to 55.degree.-38.degree. C.; and emulsifying the cooled protein solution into an edible oil to form a 65-35% aqueous phase, 35-65% oil phase, water-in-oil emulsion. The emulsion is thereafter further cooled to a temperature at which the emulsion is stable to form a margarine-like tablespread. | ||||||
| 113 | Method of producing starch hydrolysis products for use as a food additives | US391711 | 1973-08-27 | US3962465A | 1976-06-08 | Manfred Richter; Friedrich Schierbaum; Siegfried Augustat; Klaus-Dieter Knoch |
| Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration of the starch of 15-50% by weight at a pH optimum for the enzyme, heating the mixture to a temperature at which the starch grains swell and permitting the starch to hydrolyze, inactivating the enzyme by additional heating of the mixture, and cooling the mixture to form a gel or dehydrating the mixture to form a dry hydrolyzate. | ||||||
| 114 | Process for producing a low fat spread and the product thereof | US35939564 | 1964-04-13 | US3407075A | 1968-10-22 | BARKER EARDLEY M |
| 115 | Dairy product and method of producing same | US30194563 | 1963-08-14 | US3314798A | 1967-04-18 | GRAVES ROY R |
| 116 | Low caloric fatty spread | US26608563 | 1963-03-18 | US3266904A | 1966-08-16 | JAN DUIN HENDRIK; ARIE SCHAAP JACOB |
| 117 | Method of producing skimmed milk colloid | US38470341 | 1941-03-22 | US2341425A | 1944-02-08 | CLIFFORD CURRY CLAYTON |
| 118 | Method for reducing fat content in butter and semi-skimmed butter | EP14460034.3 | 2014-06-20 | EP2957181A1 | 2015-12-23 | Placek, Ryszard |
The present invention relates to a method for reducing the fat content of butter by combining butter with an aqueous phase, the invention also relates to the semi-skimmed butter produced using this method, which has a fat content between 38 and 42%. |
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| 119 | PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT | EP13747532.3 | 2013-07-03 | EP2869708A1 | 2015-05-13 | STANIEWSKI, Boguslaw; BARANOWSKA, Maria; CHOJNOWSKI, Wladyslaw; BOHDZEWICZ, Krzysztof |
| A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteurisation of the mixture, refrigeration, homogenisation, addition of starters, souring, introduction of the other condensing and flavour additives, thermisation, smoothing homogenisation, hot packing is characterised by the fact that pasteurised, normalised cream, supplemented or not with an addition of recombined cream, is completed with milk protein carriers and the entire mixture is submitted to thermal processing in 85-135°C for 10-180 seconds, degassed, cooled down to 30-55°C, supplemented with transglutaminase in solution or solid form, in a quantity of 0.1- 20.0 U/g of the protein, then the entire product is kept in this temperature for 15-70 minutes, followed by thermal processing in 70-92°C for 30-180 seconds, cooled down to approximately 72°C, homogenised and treated in a standard way by an addition - or not - of taste and flavour components, submission to thermisation, formation, packing and refrigeration. Transglutaminase is added separately to the thermally processed cream and to the thermally processed solution of milk protein carriers or to the thermally processed solution of milk protein carriers. Milk protein carriers can be: skimmed milk powder, whey powder, milk, condensed by evaporation or by means of membrane systems (UF, RO, microfiltration), concentrate/isolate of milk proteins, concentrate/isolate of whey proteins or their mixture. Recombined cream is added in a form of prepared mixture of skimmed milk and vegetable oils and/or animal fats and/or modified fats. | ||||||
| 120 | PHARMACEUTICAL AND COSMETIC CARRIER OR COMPOSITION FOR TOPICAL APPLICATION | EP01900239 | 2001-01-10 | EP1250116A4 | 2006-12-27 | EINI MEIR; TAMARKIN DOV |
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