método para reduzir gorduras totais e saturadas em recheios de confeitaria

a presente invenção se refere a um método para reduzir a quantidade de gorduras totais e saturadas em recheios de confeitaria, particularmente recheios de confeitaria à base de dispersão contínua de gordura. a invenção se refere, também, ao recheio de confeitaria reduzido em gorduras obtido de acord...

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Hauptverfasser:	RODRIGO DE GODOY BATISTA, HELEN CHISHOLM, TIM OLIVER ALTHAUS
Format:	Patent
Sprache:	por
Schlagworte:	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
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creator	RODRIGO DE GODOY BATISTA HELEN CHISHOLM TIM OLIVER ALTHAUS
description	a presente invenção se refere a um método para reduzir a quantidade de gorduras totais e saturadas em recheios de confeitaria, particularmente recheios de confeitaria à base de dispersão contínua de gordura. a invenção se refere, também, ao recheio de confeitaria reduzido em gorduras obtido de acordo com esse método e à formação de uma rede de partículas em tal recheio de confeitaria para obter a redução de gorduras totais e saturadas. The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced in fats confectionery filling obtained according to this method and to the formation of a particle network in such confectionery filling to achieve the reduction in total and saturated fats.
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The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced in fats confectionery filling obtained according to this method and to the formation of a particle network in such confectionery filling to achieve the reduction in total and saturated fats.</description><language>por</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>2018</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=20180227&DB=EPODOC&CC=BR&NR=112017012340A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180227&DB=EPODOC&CC=BR&NR=112017012340A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>RODRIGO DE GODOY BATISTA</creatorcontrib><creatorcontrib>HELEN CHISHOLM</creatorcontrib><creatorcontrib>TIM OLIVER ALTHAUS</creatorcontrib><title>método para reduzir gorduras totais e saturadas em recheios de confeitaria</title><description>a presente invenção se refere a um método para reduzir a quantidade de gorduras totais e saturadas em recheios de confeitaria, particularmente recheios de confeitaria à base de dispersão contínua de gordura. a invenção se refere, também, ao recheio de confeitaria reduzido em gorduras obtido de acordo com esse método e à formação de uma rede de partículas em tal recheio de confeitaria para obter a redução de gorduras totais e saturadas. 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The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced in fats confectionery filling obtained according to this method and to the formation of a particle network in such confectionery filling to achieve the reduction in total and saturated fats.</abstract><oa>free_for_read</oa></addata></record>
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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	método para reduzir gorduras totais e saturadas em recheios de confeitaria
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