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    • 8. 发明申请
    • Extruded gluten based pet chew bodies
    • 挤压面筋的宠物咀嚼体
    • US20050214349A1
    • 2005-09-29
    • US11050205
    • 2005-02-03
    • Li NieSukh BassiClodualdo Maningat
    • Li NieSukh BassiClodualdo Maningat
    • A23K1/00A23K1/16A23K1/165A23K1/18
    • A23K40/25A23K20/163A23K40/20A23K50/42
    • A method of forming solid gluten-based pet chew is provided wherein a gluten mixture is heated to a maximum temperature of up to about 80° C. to create a substantially homogeneous and flowable mixture under extrusion processing conditions. The formulation includes from about 40-90% by weight of grain protein, from about 10-40% by weight plasticizer, and at least about 0.01 by weight of a reducing agent such as sodium bisulfite for cleaving disulfide bonds present in the grain protein. Dental health agents including an acidulent and a chelator are added to promote good dental health. Optional ingredients such as fillers, fiber, lubricant/mold release agents and colorants can also be used. The formulations can be processed in extrusion or injection molding equipment.
    • 提供了形成固体麸质的宠物咀嚼物的方法,其中将麸质混合物加热至最高约80℃的最高温度,以在挤出加工条件下产生基本上均匀且可流动的混合物。 该制剂包括约40-90重量%的谷物蛋白质,约10-40重量%的增塑剂和至少约0.01重量%的还原剂如亚硫酸氢钠,用于切割存在于谷物蛋白质中的二硫键。 添加包括酸性和螯合剂在内的牙齿保健剂以促进良好的牙齿健康。 还可以使用任选的成分,例如填料,纤维,润滑剂/脱模剂和着色剂。 制剂可以在挤出或注塑设备中加工。
    • 10. 发明申请
    • Expanded products with high protein content
    • 膨化蛋白质含量高的产品
    • US20060210695A1
    • 2006-09-21
    • US11115441
    • 2005-04-27
    • Girish GanjyalKyungsoo WooSukh BassiClodualdo Maningat
    • Girish GanjyalKyungsoo WooSukh BassiClodualdo Maningat
    • A23J1/00
    • A23L1/1805A23J3/18A23L7/117A23L7/17A23L33/185A23P30/20A23V2002/00A23V2200/3322A23V2250/5486A23V2250/5118
    • High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
    • 高蛋白质膨胀产品通过挤出成型,例如小麦蛋白分离物,改良的小麦淀粉,盐,树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出,温度范围为50至140℃,螺杆转速为250至450rpm,背压为350至1200psi,用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30%到90%的膨化产品。 当在显微镜下观察时,扩展的产品具有良好的细胞结构,具有不同的细胞大小。 该方法可用于开发各种各样的产品,例如小麦片,小麦卷发,小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。