FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS
FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS What is disclosed are food compositions for human consumption which contain from 0.1 to 100 weight percent of certain polyorganosiloxanes. An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane havi...
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| creator | FRYE, CECIL L |
| description | FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS What is disclosed are food compositions for human consumption which contain from 0.1 to 100 weight percent of certain polyorganosiloxanes. An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane having the formula (CH3)3SiO¢(CH3)2SiO!bSi(CH3)3 for the fats and oils in the blueberry muffin batter mix. |
| format | Patent |
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An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane having the formula (CH3)3SiO¢(CH3)2SiO!bSi(CH3)3 for the fats and oils in the blueberry muffin batter mix.</description><edition>5</edition><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE DOUGHS ; 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 ; ICE-CREAM ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; ORGANIC MACROMOLECULAR COMPOUNDS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</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=19920512&DB=EPODOC&CC=CA&NR=1300425C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920512&DB=EPODOC&CC=CA&NR=1300425C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FRYE, CECIL L</creatorcontrib><title>FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS</title><description>FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS What is disclosed are food compositions for human consumption which contain from 0.1 to 100 weight percent of certain polyorganosiloxanes. An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane having the formula (CH3)3SiO¢(CH3)2SiO!bSi(CH3)3 for the fats and oils in the blueberry muffin batter mix.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE DOUGHS</subject><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>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBycwxRcPRzUfD39FEIcg3wcXR29XX1CwlWcAxW8Aj1dfRTcPP3d1Hw9HMPcnXxBMnwMLCmJeYUp_JCaW4GeTfXEGcP3dSC_PjU4oLE5NS81JJ4Z0dDYwMDEyNTZ2PCKgC2ZiWD</recordid><startdate>19920512</startdate><enddate>19920512</enddate><creator>FRYE, CECIL L</creator><scope>EVB</scope></search><sort><creationdate>19920512</creationdate><title>FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS</title><author>FRYE, CECIL L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA1300425C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1992</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE DOUGHS</topic><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>ICE-CREAM</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>FRYE, CECIL L</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FRYE, CECIL L</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS</title><date>1992-05-12</date><risdate>1992</risdate><abstract>FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS What is disclosed are food compositions for human consumption which contain from 0.1 to 100 weight percent of certain polyorganosiloxanes. An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane having the formula (CH3)3SiO¢(CH3)2SiO!bSi(CH3)3 for the fats and oils in the blueberry muffin batter mix.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | BAKERY PRODUCTS BAKING CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS 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 ICE-CREAM MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FAT AND OIL REPLACEMENTS AS HUMAN FOOD INGREDIENTS |
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