ESSBARE ZUSAMMENSETZUNG
The present invention is concerned with an edible composition containing a blend of one or more non-digestible polyol fatty acid polyesters having a slip melting point of more than 25 DEG C, wherein the non-digestible polyol fatty acid polyesters have a transition time of more than 60 seconds. The c...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ARENDS, BEREND JAN WESDORP, LEENDERT HENDRIK STRUIK, MATTHEUS HUMAN, HENDRIK JOHANNES LIEFKENS, THEODORUS JOHANNES CASTENMILLER, WILEHELMUS ADRIANUS MARI |
| description | The present invention is concerned with an edible composition containing a blend of one or more non-digestible polyol fatty acid polyesters having a slip melting point of more than 25 DEG C, wherein the non-digestible polyol fatty acid polyesters have a transition time of more than 60 seconds. The composition according to the invention offers the advantage that the polyol fatty acid polyesters present therein do not rapidly solidify upon cooling down. Another aspect of the present invention is the use of the above composition in a process for heat treating food products wherein said process involves contacting at least part of such food product with a fluid fat comprising said composition and having a temperature of more than 120 DEG C. Yet another aspect of the invention is the use of the present composition in a process for preparing fat containing food products, wherein the process involves supercooling said composition. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ATE74716TT1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ATE74716TT1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ATE74716TT13</originalsourceid><addsrcrecordid>eNrjZBB3DQ52cgxyVYgKDXb09XX1C3YNiQr1c-dhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGOIa7mJuaGZiEhhsZEKAEAxucf9Q</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>ESSBARE ZUSAMMENSETZUNG</title><source>esp@cenet</source><creator>ARENDS, BEREND JAN ; WESDORP, LEENDERT HENDRIK ; STRUIK, MATTHEUS ; HUMAN, HENDRIK JOHANNES ; LIEFKENS, THEODORUS JOHANNES ; CASTENMILLER, WILEHELMUS ADRIANUS MARI</creator><creatorcontrib>ARENDS, BEREND JAN ; WESDORP, LEENDERT HENDRIK ; STRUIK, MATTHEUS ; HUMAN, HENDRIK JOHANNES ; LIEFKENS, THEODORUS JOHANNES ; CASTENMILLER, WILEHELMUS ADRIANUS MARI</creatorcontrib><description>The present invention is concerned with an edible composition containing a blend of one or more non-digestible polyol fatty acid polyesters having a slip melting point of more than 25 DEG C, wherein the non-digestible polyol fatty acid polyesters have a transition time of more than 60 seconds. The composition according to the invention offers the advantage that the polyol fatty acid polyesters present therein do not rapidly solidify upon cooling down. Another aspect of the present invention is the use of the above composition in a process for heat treating food products wherein said process involves contacting at least part of such food product with a fluid fat comprising said composition and having a temperature of more than 120 DEG C. Yet another aspect of the invention is the use of the present composition in a process for preparing fat containing food products, wherein the process involves supercooling said composition.</description><edition>5</edition><language>eng ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1992</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=19920515&DB=EPODOC&CC=AT&NR=E74716T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920515&DB=EPODOC&CC=AT&NR=E74716T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ARENDS, BEREND JAN</creatorcontrib><creatorcontrib>WESDORP, LEENDERT HENDRIK</creatorcontrib><creatorcontrib>STRUIK, MATTHEUS</creatorcontrib><creatorcontrib>HUMAN, HENDRIK JOHANNES</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS JOHANNES</creatorcontrib><creatorcontrib>CASTENMILLER, WILEHELMUS ADRIANUS MARI</creatorcontrib><title>ESSBARE ZUSAMMENSETZUNG</title><description>The present invention is concerned with an edible composition containing a blend of one or more non-digestible polyol fatty acid polyesters having a slip melting point of more than 25 DEG C, wherein the non-digestible polyol fatty acid polyesters have a transition time of more than 60 seconds. The composition according to the invention offers the advantage that the polyol fatty acid polyesters present therein do not rapidly solidify upon cooling down. Another aspect of the present invention is the use of the above composition in a process for heat treating food products wherein said process involves contacting at least part of such food product with a fluid fat comprising said composition and having a temperature of more than 120 DEG C. Yet another aspect of the invention is the use of the present composition in a process for preparing fat containing food products, wherein the process involves supercooling said composition.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB3DQ52cgxyVYgKDXb09XX1C3YNiQr1c-dhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGOIa7mJuaGZiEhhsZEKAEAxucf9Q</recordid><startdate>19920515</startdate><enddate>19920515</enddate><creator>ARENDS, BEREND JAN</creator><creator>WESDORP, LEENDERT HENDRIK</creator><creator>STRUIK, MATTHEUS</creator><creator>HUMAN, HENDRIK JOHANNES</creator><creator>LIEFKENS, THEODORUS JOHANNES</creator><creator>CASTENMILLER, WILEHELMUS ADRIANUS MARI</creator><scope>EVB</scope></search><sort><creationdate>19920515</creationdate><title>ESSBARE ZUSAMMENSETZUNG</title><author>ARENDS, BEREND JAN ; WESDORP, LEENDERT HENDRIK ; STRUIK, MATTHEUS ; HUMAN, HENDRIK JOHANNES ; LIEFKENS, THEODORUS JOHANNES ; CASTENMILLER, WILEHELMUS ADRIANUS MARI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE74716TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>1992</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ARENDS, BEREND JAN</creatorcontrib><creatorcontrib>WESDORP, LEENDERT HENDRIK</creatorcontrib><creatorcontrib>STRUIK, MATTHEUS</creatorcontrib><creatorcontrib>HUMAN, HENDRIK JOHANNES</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS JOHANNES</creatorcontrib><creatorcontrib>CASTENMILLER, WILEHELMUS ADRIANUS MARI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ARENDS, BEREND JAN</au><au>WESDORP, LEENDERT HENDRIK</au><au>STRUIK, MATTHEUS</au><au>HUMAN, HENDRIK JOHANNES</au><au>LIEFKENS, THEODORUS JOHANNES</au><au>CASTENMILLER, WILEHELMUS ADRIANUS MARI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ESSBARE ZUSAMMENSETZUNG</title><date>1992-05-15</date><risdate>1992</risdate><abstract>The present invention is concerned with an edible composition containing a blend of one or more non-digestible polyol fatty acid polyesters having a slip melting point of more than 25 DEG C, wherein the non-digestible polyol fatty acid polyesters have a transition time of more than 60 seconds. The composition according to the invention offers the advantage that the polyol fatty acid polyesters present therein do not rapidly solidify upon cooling down. Another aspect of the present invention is the use of the above composition in a process for heat treating food products wherein said process involves contacting at least part of such food product with a fluid fat comprising said composition and having a temperature of more than 120 DEG C. Yet another aspect of the invention is the use of the present composition in a process for preparing fat containing food products, wherein the process involves supercooling said composition.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; ger |
| recordid | cdi_epo_espacenet_ATE74716TT1 |
| source | esp@cenet |
| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | ESSBARE ZUSAMMENSETZUNG |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-03T14%3A16%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ARENDS,%20BEREND%20JAN&rft.date=1992-05-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EATE74716TT1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |