confeito de gelo, produto de confeitaria congelado, processo de fabricação do produto, método para reduzi a formação de espuma na produção de um confeito de gelo e uso de uma combinação de goma de alfarrobeira e goma xantana

An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also pr...

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1. Verfasser:	DAVID JOHN JUDGE
Format:	Patent
Sprache:	por
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	DAVID JOHN JUDGE
description	An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection.
format	Patent
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A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection.</description><language>por</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</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=20150908&DB=EPODOC&CC=BR&NR=112012030149A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150908&DB=EPODOC&CC=BR&NR=112012030149A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DAVID JOHN JUDGE</creatorcontrib><title>confeito de gelo, produto de confeitaria congelado, processo de fabricação do produto, método para reduzi a formação de espuma na produção de um confeito de gelo e uso de uma combinação de goma de alfarrobeira e goma xantana</title><description>An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjjFqw0AQRdW4CHHuMI07GSw5jUsnxLg26c2XNCsWtDtiVwLj67gwPodO41tkFUk2pAoMzOz7f2b_S3TPxSrWjVDBVHIlMdVOinYAowin0c9BRzE4cvb-16KQOZ2ju3aX8JZpOybT3RrpARzIcdGeNYGUODOZmdjXrQFZDGsP3hr6m4sC9aPYhzGZts9DpQQYOioF5yRjHT4d8Qm2gcU8milUnt_G_hotdl_fn_sl13IMQZCz5eb4cUiSdBVqvUreN9t0_V_fD4yCdc8</recordid><startdate>20150908</startdate><enddate>20150908</enddate><creator>DAVID JOHN JUDGE</creator><scope>EVB</scope></search><sort><creationdate>20150908</creationdate><title>confeito de gelo, produto de confeitaria congelado, processo de fabricação do produto, método para reduzi a formação de espuma na produção de um confeito de gelo e uso de uma combinação de goma de alfarrobeira e goma xantana</title><author>DAVID JOHN JUDGE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BR112012030149A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>por</language><creationdate>2015</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>DAVID JOHN JUDGE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DAVID JOHN JUDGE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>confeito de gelo, produto de confeitaria congelado, processo de fabricação do produto, método para reduzi a formação de espuma na produção de um confeito de gelo e uso de uma combinação de goma de alfarrobeira e goma xantana</title><date>2015-09-08</date><risdate>2015</risdate><abstract>An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection.</abstract><oa>free_for_read</oa></addata></record>
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language	por
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subjects	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	confeito de gelo, produto de confeitaria congelado, processo de fabricação do produto, método para reduzi a formação de espuma na produção de um confeito de gelo e uso de uma combinação de goma de alfarrobeira e goma xantana
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