CANOLA PROTEIN ISOLATE FUNCTIONALITY I
A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. L'invention concerne un isolat protéique de canola doté d'un contenu protéique d�...
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| creator | MURRAY, E. DONALD |
| description | A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.
L'invention concerne un isolat protéique de canola doté d'un contenu protéique d'au moins 100 % en poids (Nx6,25), utilisé comme substituant au moins partiel d'au moins un composé engendrant une certaine fonctionnalité dans une composition alimentaire. |
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L'invention concerne un isolat protéique de canola doté d'un contenu protéique d'au moins 100 % en poids (Nx6,25), utilisé comme substituant au moins partiel d'au moins un composé engendrant une certaine fonctionnalité dans une composition alimentaire.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; 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 ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2010</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=20101102&DB=EPODOC&CC=CA&NR=2445150C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101102&DB=EPODOC&CC=CA&NR=2445150C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MURRAY, E. DONALD</creatorcontrib><title>CANOLA PROTEIN ISOLATE FUNCTIONALITY I</title><description>A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.
L'invention concerne un isolat protéique de canola doté d'un contenu protéique d'au moins 100 % en poids (Nx6,25), utilisé comme substituant au moins partiel d'au moins un composé engendrant une certaine fonctionnalité dans une composition alimentaire.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</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>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</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><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBzdvTz93FUCAjyD3H19FPwDAbyQlwV3EL9nEM8_f0cfTxDIhU8eRhY0xJzilN5oTQ3g7yba4izh25qQX58anFBYnJqXmpJvLOjkYmJqaGpgbMxYRUAP94irw</recordid><startdate>20101102</startdate><enddate>20101102</enddate><creator>MURRAY, E. DONALD</creator><scope>EVB</scope></search><sort><creationdate>20101102</creationdate><title>CANOLA PROTEIN ISOLATE FUNCTIONALITY I</title><author>MURRAY, E. DONALD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2445150C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2010</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</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>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</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><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MURRAY, E. DONALD</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MURRAY, E. DONALD</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CANOLA PROTEIN ISOLATE FUNCTIONALITY I</title><date>2010-11-02</date><risdate>2010</risdate><abstract>A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.
L'invention concerne un isolat protéique de canola doté d'un contenu protéique d'au moins 100 % en poids (Nx6,25), utilisé comme substituant au moins partiel d'au moins un composé engendrant une certaine fonctionnalité dans une composition alimentaire.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | CANOLA PROTEIN ISOLATE FUNCTIONALITY I |
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