COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared suffi...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre |
| Schlagworte: | |
| 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 | CELHAY, FREDERIC |
| description | A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA2641987A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA2641987A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA2641987A13</originalsourceid><addsrcrecordid>eNrjZNBy9vdx0XV39fHx9HNXCPHwjPAPCfIP8HRWcPdxjHJVcPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxzo5GZiaGlhbmjobGRCgBACJMJHY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>COLD-GELLING THIXOTROPIC GLAZE COMPOSITION</title><source>esp@cenet</source><creator>CELHAY, FREDERIC</creator><creatorcontrib>CELHAY, FREDERIC</creatorcontrib><description>A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.</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 ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; 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</subject><creationdate>2007</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=20070816&DB=EPODOC&CC=CA&NR=2641987A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070816&DB=EPODOC&CC=CA&NR=2641987A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CELHAY, FREDERIC</creatorcontrib><title>COLD-GELLING THIXOTROPIC GLAZE COMPOSITION</title><description>A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.</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>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 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>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBy9vdx0XV39fHx9HNXCPHwjPAPCfIP8HRWcPdxjHJVcPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxzo5GZiaGlhbmjobGRCgBACJMJHY</recordid><startdate>20070816</startdate><enddate>20070816</enddate><creator>CELHAY, FREDERIC</creator><scope>EVB</scope></search><sort><creationdate>20070816</creationdate><title>COLD-GELLING THIXOTROPIC GLAZE COMPOSITION</title><author>CELHAY, FREDERIC</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2641987A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2007</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>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 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>CELHAY, FREDERIC</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CELHAY, FREDERIC</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COLD-GELLING THIXOTROPIC GLAZE COMPOSITION</title><date>2007-08-16</date><risdate>2007</risdate><abstract>A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre |
| recordid | cdi_epo_espacenet_CA2641987A1 |
| source | esp@cenet |
| 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 PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 |
| title | COLD-GELLING THIXOTROPIC GLAZE COMPOSITION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T02%3A42%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=CELHAY,%20FREDERIC&rft.date=2007-08-16&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECA2641987A1%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 |