QUICK-SETTING DESSERT GEL MIX

A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agen...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	DESTEPHANO, JOSEPH PHILIP, HEMBLING, MARK VICTOR, MCCARTY, LAWRENCE THOMAS, STEPHENSON, JULIA ANNE, BERTALAN, CHARLES WILLIAM, SZEWCZYK, EVA CONSUELO
Format:	Patent
Sprache:	eng ; fre
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
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	DESTEPHANO, JOSEPH PHILIP HEMBLING, MARK VICTOR MCCARTY, LAWRENCE THOMAS STEPHENSON, JULIA ANNE BERTALAN, CHARLES WILLIAM SZEWCZYK, EVA CONSUELO
description	A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches. Mélange sec pour produire un gel à prise rapide d'une texture aussi souhaitable que les gels de gélatine. Le mélange contient comme composants du potassium aggloméré ou de l'alginate de sodium, du sel de calcium aggloméré, des agents édulcorants, des acides alimentaires, des tampons et de préférence anti-oxydants. Les agents édulcorants peuvent être des sucres, des édulcorants intenses et/ou des amidons hydrolysés.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA2119116C</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA2119116C</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA2119116C3</originalsourceid><addsrcrecordid>eNrjZJANDPV09tYNdg0J8fRzV3BxDQ52DQpRcHf1UfD1jOBhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfHOjkaGhpaGhmbOxoRVAAAR2yAc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>QUICK-SETTING DESSERT GEL MIX</title><source>esp@cenet</source><creator>DESTEPHANO, JOSEPH PHILIP ; HEMBLING, MARK VICTOR ; MCCARTY, LAWRENCE THOMAS ; STEPHENSON, JULIA ANNE ; BERTALAN, CHARLES WILLIAM ; SZEWCZYK, EVA CONSUELO</creator><creatorcontrib>DESTEPHANO, JOSEPH PHILIP ; HEMBLING, MARK VICTOR ; MCCARTY, LAWRENCE THOMAS ; STEPHENSON, JULIA ANNE ; BERTALAN, CHARLES WILLIAM ; SZEWCZYK, EVA CONSUELO</creatorcontrib><description>A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches. Mélange sec pour produire un gel à prise rapide d'une texture aussi souhaitable que les gels de gélatine. Le mélange contient comme composants du potassium aggloméré ou de l'alginate de sodium, du sel de calcium aggloméré, des agents édulcorants, des acides alimentaires, des tampons et de préférence anti-oxydants. Les agents édulcorants peuvent être des sucres, des édulcorants intenses et/ou des amidons hydrolysés.</description><edition>5</edition><language>eng ; fre</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>2004</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=20041026&DB=EPODOC&CC=CA&NR=2119116C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20041026&DB=EPODOC&CC=CA&NR=2119116C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DESTEPHANO, JOSEPH PHILIP</creatorcontrib><creatorcontrib>HEMBLING, MARK VICTOR</creatorcontrib><creatorcontrib>MCCARTY, LAWRENCE THOMAS</creatorcontrib><creatorcontrib>STEPHENSON, JULIA ANNE</creatorcontrib><creatorcontrib>BERTALAN, CHARLES WILLIAM</creatorcontrib><creatorcontrib>SZEWCZYK, EVA CONSUELO</creatorcontrib><title>QUICK-SETTING DESSERT GEL MIX</title><description>A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches. Mélange sec pour produire un gel à prise rapide d'une texture aussi souhaitable que les gels de gélatine. Le mélange contient comme composants du potassium aggloméré ou de l'alginate de sodium, du sel de calcium aggloméré, des agents édulcorants, des acides alimentaires, des tampons et de préférence anti-oxydants. Les agents édulcorants peuvent être des sucres, des édulcorants intenses et/ou des amidons hydrolysés.</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>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJANDPV09tYNdg0J8fRzV3BxDQ52DQpRcHf1UfD1jOBhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfHOjkaGhpaGhmbOxoRVAAAR2yAc</recordid><startdate>20041026</startdate><enddate>20041026</enddate><creator>DESTEPHANO, JOSEPH PHILIP</creator><creator>HEMBLING, MARK VICTOR</creator><creator>MCCARTY, LAWRENCE THOMAS</creator><creator>STEPHENSON, JULIA ANNE</creator><creator>BERTALAN, CHARLES WILLIAM</creator><creator>SZEWCZYK, EVA CONSUELO</creator><scope>EVB</scope></search><sort><creationdate>20041026</creationdate><title>QUICK-SETTING DESSERT GEL MIX</title><author>DESTEPHANO, JOSEPH PHILIP ; HEMBLING, MARK VICTOR ; MCCARTY, LAWRENCE THOMAS ; STEPHENSON, JULIA ANNE ; BERTALAN, CHARLES WILLIAM ; SZEWCZYK, EVA CONSUELO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2119116C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2004</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>DESTEPHANO, JOSEPH PHILIP</creatorcontrib><creatorcontrib>HEMBLING, MARK VICTOR</creatorcontrib><creatorcontrib>MCCARTY, LAWRENCE THOMAS</creatorcontrib><creatorcontrib>STEPHENSON, JULIA ANNE</creatorcontrib><creatorcontrib>BERTALAN, CHARLES WILLIAM</creatorcontrib><creatorcontrib>SZEWCZYK, EVA CONSUELO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DESTEPHANO, JOSEPH PHILIP</au><au>HEMBLING, MARK VICTOR</au><au>MCCARTY, LAWRENCE THOMAS</au><au>STEPHENSON, JULIA ANNE</au><au>BERTALAN, CHARLES WILLIAM</au><au>SZEWCZYK, EVA CONSUELO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>QUICK-SETTING DESSERT GEL MIX</title><date>2004-10-26</date><risdate>2004</risdate><abstract>A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches. Mélange sec pour produire un gel à prise rapide d'une texture aussi souhaitable que les gels de gélatine. Le mélange contient comme composants du potassium aggloméré ou de l'alginate de sodium, du sel de calcium aggloméré, des agents édulcorants, des acides alimentaires, des tampons et de préférence anti-oxydants. Les agents édulcorants peuvent être des sucres, des édulcorants intenses et/ou des amidons hydrolysés.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; fre
recordid	cdi_epo_espacenet_CA2119116C
source	esp@cenet
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	QUICK-SETTING DESSERT GEL MIX
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T08%3A51%3A28IST&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=DESTEPHANO,%20JOSEPH%20PHILIP&rft.date=2004-10-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECA2119116C%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