SOSSEGRUNDZUSAMMENSETZUNG

PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating...

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Hauptverfasser:	HARING, PETRUS, GERARDUS, M, PLANCKEN, ARIE, JOHANNES, BOT, DAVID, SIMON, MARIA
Format:	Patent
Sprache:	ger
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	HARING, PETRUS, GERARDUS, M PLANCKEN, ARIE, JOHANNES BOT, DAVID, SIMON, MARIA
description	PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.
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No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.</description><edition>7</edition><language>ger</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010715&DB=EPODOC&CC=AT&NR=E202678T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010715&DB=EPODOC&CC=AT&NR=E202678T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HARING, PETRUS, GERARDUS, M</creatorcontrib><creatorcontrib>PLANCKEN, ARIE, JOHANNES</creatorcontrib><creatorcontrib>BOT, DAVID, SIMON, MARIA</creatorcontrib><title>SOSSEGRUNDZUSAMMENSETZUNG</title><description>PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAM9g8OdnUPCvVziQoNdvT1dfULdg2JCvVz52FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8Y4hrkYGRmbmFiEhhsbEqAEAaEYhQQ</recordid><startdate>20010715</startdate><enddate>20010715</enddate><creator>HARING, PETRUS, GERARDUS, M</creator><creator>PLANCKEN, ARIE, JOHANNES</creator><creator>BOT, DAVID, SIMON, MARIA</creator><scope>EVB</scope></search><sort><creationdate>20010715</creationdate><title>SOSSEGRUNDZUSAMMENSETZUNG</title><author>HARING, PETRUS, GERARDUS, M ; PLANCKEN, ARIE, JOHANNES ; BOT, DAVID, SIMON, MARIA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE202678TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2001</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HARING, PETRUS, GERARDUS, M</creatorcontrib><creatorcontrib>PLANCKEN, ARIE, JOHANNES</creatorcontrib><creatorcontrib>BOT, DAVID, SIMON, MARIA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HARING, PETRUS, GERARDUS, M</au><au>PLANCKEN, ARIE, JOHANNES</au><au>BOT, DAVID, SIMON, MARIA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SOSSEGRUNDZUSAMMENSETZUNG</title><date>2001-07-15</date><risdate>2001</risdate><abstract>PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record>
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subjects	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	SOSSEGRUNDZUSAMMENSETZUNG
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