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公开(公告)号：US5366750A
公开(公告)日：1994-11-22
申请号：US4051
申请日：1993-01-13
Applicant: James R. Morano
Inventor： James R. Morano
CPC classification number: A21D13/0041 , A23L29/262 , A23P20/20 , A23P30/25
Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
Abstract translation: 本发明是一种复合食品子系统，其提供具有超低水分活性的甜味或咸味的热稳定填料。 耐热填充物也是触变性或“剪切变稀”。 填充物包括可食用的亲水性液相。 超高表面积纤维素颗粒的稳定网络在亲水性液相中分散和再活化。 作为细粉末可以添加固相添加剂。 热稳定填料对于用于制备多层结构的共挤出或共层叠产品的方法是理想的。
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Patent Agency Ranking
公开(公告)号：US5549757A
公开(公告)日：1996-08-27
申请号：US258110
申请日：1994-06-10
Applicant: James R. Morano
Inventor： James R. Morano
IPC: A23G3/04 , A23G3/34 , C13B30/02 , C13B50/00 , C13B50/02 , B01J3/00 , C08B30/00 , C13D1/12 , C13F1/04
CPC classification number: A23G3/346 , A23G3/04 , C13B30/02 , C13B30/023 , C13B50/00 , C13B50/002 , C13B50/02
Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
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公开(公告)号：US5723164A
公开(公告)日：1998-03-03
申请号：US668931
申请日：1996-06-24
Applicant: James R. Morano
Inventor： James R. Morano
CPC classification number: A21D13/0041 , A23L29/262 , A23P20/20 , A23P30/25
Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic livid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
Abstract translation: 本发明是一种复合食品子系统，其提供具有超低水分活性的甜味或咸味的热稳定填料。 耐热填充物也是触变性或“剪切变稀”。 填充物包括可食用的亲水性液相。 超高表面积纤维素颗粒的稳定网络在亲水染色阶段被分散和再活化。 作为细粉末可以添加固相添加剂。 热稳定填料对于用于制备多层结构的共挤出或共层叠产品的方法是理想的。
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公开(公告)号：US5779805A
公开(公告)日：1998-07-14
申请号：US703091
申请日：1996-08-26
Applicant: James R. Morano
Inventor： James R. Morano
IPC: A23G3/04 , A23G3/34 , C13B30/02 , C13B50/00 , C13B50/02 , B01J3/00 , C08B30/00 , C13D1/12 , C13F1/04
CPC classification number: A23G3/346 , A23G3/04 , C13B30/02 , C13B30/023 , C13B50/00 , C13B50/002 , C13B50/02
Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
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公开(公告)号：US6074489A
公开(公告)日：2000-06-13
申请号：US114201
申请日：1998-07-13
Applicant: James R. Morano
Inventor： James R. Morano
IPC: A23G3/04 , A23G3/34 , C13B30/02 , C13B50/00 , C13B50/02 , C13D1/08 , C08B30/00 , C13D1/12 , C13F1/04 , C13J1/08
CPC classification number: A23G3/346 , A23G3/04 , C13B30/02 , C13B30/023 , C13B50/00 , C13B50/002 , C13B50/02
Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
Abstract translation: 本发明是重结晶糖的方法。 本发明涉及混合第一量的糖粉和第二量的佐剂，例如转化糖，以提供糖混合物。 糖混合物具有高达约3％的水分。 然后，本发明包括在约220°F至约300°F的温度下将糖混合物与高剪切挤出装置混合，在挤出装置中的停留时间为约0.5秒至约12秒。 本发明包括组合相重结晶糖的产物。
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公开(公告)号：US5529801A
公开(公告)日：1996-06-25
申请号：US345694
申请日：1994-11-21
Applicant: James R. Morano
Inventor： James R. Morano
CPC classification number: A21D13/0041 , A23L29/262 , A23P20/20 , A23P30/25
Abstract: The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
Abstract translation: 本发明是一种复合食品子系统，其提供具有超低水分活性的甜味或咸味热稳定填料。 耐热填充物也是触变性或“剪切变稀”。 填充物包括可食用的亲水性液相。 超高表面积纤维素颗粒的稳定网络在亲水性液相中分散和再活化。 作为细粉末可以添加固相添加剂。 热稳定填料对于用于制备多层结构的共挤出或共层叠产品的方法是理想的。
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