MICRONIZAÇÃO DE POLIÓIS

The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula C n H 2n+2 O n and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are u...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MICHEL HENRI ANDRE GONZE, ROBERT HENRI MARCEL STOUFFS
Format:	Patent
Sprache:	por
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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	MICHEL HENRI ANDRE GONZE ROBERT HENRI MARCEL STOUFFS
description	The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula C n H 2n+2 O n and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_BRPI0814175A2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>BRPI0814175A2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_BRPI0814175A23</originalsourceid><addsrcrecordid>eNrjZJDy9XQO8vfzjHI83H642V_BxVUhwN_H8_Bkz2AeBta0xJziVF4ozc2g5OYa4uyhm1qQH59aXJCYnJqXWhLvFBTgaWBhaGJobupoZEyUIgBhWyNN</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MICRONIZAÇÃO DE POLIÓIS</title><source>esp@cenet</source><creator>MICHEL HENRI ANDRE GONZE ; ROBERT HENRI MARCEL STOUFFS</creator><creatorcontrib>MICHEL HENRI ANDRE GONZE ; ROBERT HENRI MARCEL STOUFFS</creatorcontrib><description>The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula C n H 2n+2 O n and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions.</description><language>por</language><subject>CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGARS ; 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=20150120&DB=EPODOC&CC=BR&NR=PI0814175A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150120&DB=EPODOC&CC=BR&NR=PI0814175A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MICHEL HENRI ANDRE GONZE</creatorcontrib><creatorcontrib>ROBERT HENRI MARCEL STOUFFS</creatorcontrib><title>MICRONIZAÇÃO DE POLIÓIS</title><description>The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula C n H 2n+2 O n and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions.</description><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DERIVATIVES THEREOF</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>METALLURGY</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>SUGARS</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>eNrjZJDy9XQO8vfzjHI83H642V_BxVUhwN_H8_Bkz2AeBta0xJziVF4ozc2g5OYa4uyhm1qQH59aXJCYnJqXWhLvFBTgaWBhaGJobupoZEyUIgBhWyNN</recordid><startdate>20150120</startdate><enddate>20150120</enddate><creator>MICHEL HENRI ANDRE GONZE</creator><creator>ROBERT HENRI MARCEL STOUFFS</creator><scope>EVB</scope></search><sort><creationdate>20150120</creationdate><title>MICRONIZAÇÃO DE POLIÓIS</title><author>MICHEL HENRI ANDRE GONZE ; ROBERT HENRI MARCEL STOUFFS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BRPI0814175A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>por</language><creationdate>2015</creationdate><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DERIVATIVES THEREOF</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>METALLURGY</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>SUGARS</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>MICHEL HENRI ANDRE GONZE</creatorcontrib><creatorcontrib>ROBERT HENRI MARCEL STOUFFS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MICHEL HENRI ANDRE GONZE</au><au>ROBERT HENRI MARCEL STOUFFS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MICRONIZAÇÃO DE POLIÓIS</title><date>2015-01-20</date><risdate>2015</risdate><abstract>The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula C n H 2n+2 O n and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	por
recordid	cdi_epo_espacenet_BRPI0814175A2
source	esp@cenet
subjects	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	MICRONIZAÇÃO DE POLIÓIS
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-03T10%3A04%3A33IST&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=MICHEL%20HENRI%20ANDRE%20GONZE&rft.date=2015-01-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EBRPI0814175A2%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