FROZEN CONFECTIONARY PRODUCT WITH A NATURAL STABILISER
A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk,...
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| creator | HENG, LYNN LALLEMAND, MAUD ISABELLE PUAUD, MAX MICHEL BARNIOL GUTIERREZ, ALINA MARIA LACOUT, JEAN-MICHEL PENET, SYLVIE LE BORGNE, NATHALIE FRANCOISE |
| description | A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described.
La présente invention concerne un produit de type dessert glacé contenant une composition de stabilisant naturel. Ledit produit de type dessert glacé est caractérisé par un foisonnement de préférence compris entre 0 et 120 % et par une teneur en protéines relativement faible. La composition de stabilisant contient du jaune d'uf, une gomme et, de préférence, un acidifiant. L'invention concerne également l'utilisation de ladite composition de stabilisant et un procédé de fabrication dudit produit de type dessert glacé. |
| format | Patent |
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La présente invention concerne un produit de type dessert glacé contenant une composition de stabilisant naturel. Ledit produit de type dessert glacé est caractérisé par un foisonnement de préférence compris entre 0 et 120 % et par une teneur en protéines relativement faible. La composition de stabilisant contient du jaune d'uf, une gomme et, de préférence, un acidifiant. L'invention concerne également l'utilisation de ladite composition de stabilisant et un procédé de fabrication dudit produit de type dessert glacé.</description><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</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=20190326&DB=EPODOC&CC=CA&NR=2807393C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190326&DB=EPODOC&CC=CA&NR=2807393C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HENG, LYNN</creatorcontrib><creatorcontrib>LALLEMAND, MAUD ISABELLE</creatorcontrib><creatorcontrib>PUAUD, MAX MICHEL</creatorcontrib><creatorcontrib>BARNIOL GUTIERREZ, ALINA MARIA</creatorcontrib><creatorcontrib>LACOUT, JEAN-MICHEL</creatorcontrib><creatorcontrib>PENET, SYLVIE</creatorcontrib><creatorcontrib>LE BORGNE, NATHALIE FRANCOISE</creatorcontrib><title>FROZEN CONFECTIONARY PRODUCT WITH A NATURAL STABILISER</title><description>A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described.
La présente invention concerne un produit de type dessert glacé contenant une composition de stabilisant naturel. Ledit produit de type dessert glacé est caractérisé par un foisonnement de préférence compris entre 0 et 120 % et par une teneur en protéines relativement faible. La composition de stabilisant contient du jaune d'uf, une gomme et, de préférence, un acidifiant. L'invention concerne également l'utilisation de ladite composition de stabilisant et un procédé de fabrication dudit produit de type dessert glacé.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBzC_KPcvVTcPb3c3N1DvH093MMilQICPJ3CXUOUQj3DPFQcFTwcwwJDXL0UQgOcXTy9PEMdg3iYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxzo5GFgbmxpbGzsaEVQAAmW4nUg</recordid><startdate>20190326</startdate><enddate>20190326</enddate><creator>HENG, LYNN</creator><creator>LALLEMAND, MAUD ISABELLE</creator><creator>PUAUD, MAX MICHEL</creator><creator>BARNIOL GUTIERREZ, ALINA MARIA</creator><creator>LACOUT, JEAN-MICHEL</creator><creator>PENET, SYLVIE</creator><creator>LE BORGNE, NATHALIE FRANCOISE</creator><scope>EVB</scope></search><sort><creationdate>20190326</creationdate><title>FROZEN CONFECTIONARY PRODUCT WITH A NATURAL STABILISER</title><author>HENG, LYNN ; LALLEMAND, MAUD ISABELLE ; PUAUD, MAX MICHEL ; BARNIOL GUTIERREZ, ALINA MARIA ; LACOUT, JEAN-MICHEL ; PENET, SYLVIE ; LE BORGNE, NATHALIE FRANCOISE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2807393C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2019</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HENG, LYNN</creatorcontrib><creatorcontrib>LALLEMAND, MAUD ISABELLE</creatorcontrib><creatorcontrib>PUAUD, MAX MICHEL</creatorcontrib><creatorcontrib>BARNIOL GUTIERREZ, ALINA MARIA</creatorcontrib><creatorcontrib>LACOUT, JEAN-MICHEL</creatorcontrib><creatorcontrib>PENET, SYLVIE</creatorcontrib><creatorcontrib>LE BORGNE, NATHALIE FRANCOISE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HENG, LYNN</au><au>LALLEMAND, MAUD ISABELLE</au><au>PUAUD, MAX MICHEL</au><au>BARNIOL GUTIERREZ, ALINA MARIA</au><au>LACOUT, JEAN-MICHEL</au><au>PENET, SYLVIE</au><au>LE BORGNE, NATHALIE FRANCOISE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FROZEN CONFECTIONARY PRODUCT WITH A NATURAL STABILISER</title><date>2019-03-26</date><risdate>2019</risdate><abstract>A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described.
La présente invention concerne un produit de type dessert glacé contenant une composition de stabilisant naturel. Ledit produit de type dessert glacé est caractérisé par un foisonnement de préférence compris entre 0 et 120 % et par une teneur en protéines relativement faible. La composition de stabilisant contient du jaune d'uf, une gomme et, de préférence, un acidifiant. L'invention concerne également l'utilisation de ladite composition de stabilisant et un procédé de fabrication dudit produit de type dessert glacé.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FROZEN CONFECTIONARY PRODUCT WITH A NATURAL STABILISER |
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