LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION
The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or fat blend comprising the following fatty acids: 45
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| creator | CHANDRASEKARAN, SHANTHA NALUR VILLACIS, MARIA FERNANDA |
| description | The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or fat blend comprising the following fatty acids: 45 |
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La présente invention concerne une composition d'enrobage de protection pour l'enrobage d'une confiserie congelée, comprenant, en % en poids sur la base du poids total de l'enrobage, de 40 à 60 % en poids d'une matière grasse ou d'un mélange de matières grasses, de préférence de 45 à 55 % en poids, ladite matière grasse ou ledit mélange de matières grasses comprenant les acides gras suivants : 45 <= C16:0 <= 55 % en poids, 4 <= C18:0 <= 10 % en poids, 30 <= C18:1 <= 39 % en poids, 3 <= C18:2 <= 7 % en poids d'acide linoléique, et ledit mélange de matières grasses comprenant un profil de matière grasse solide comprenant :75 % <= N 0 <= 95 % ;60 % <= N 10 <= 90 % ; 30 % <= N 20 <= 60 % ; 18 % <= N 25 <= 35 % ; 0 % <= N 30 <= 12 % ;et 0 % <= N 35 <= 5 %, et ledit enrobage de protection ayant une contrainte d'écoulement de 0,90 à 1,65 Pa. L'invention concerne également l'utilisation d'une telle matière grasse ou d'un tel mélange de matières grasses pour des enrobages de protection, un procédé de préparation de la composition d'enrobage et une gaufrette au moins partiellement enrobée de l'enrobage de protection.]]></description><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20230919&DB=EPODOC&CC=CA&NR=3005494C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230919&DB=EPODOC&CC=CA&NR=3005494C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHANDRASEKARAN, SHANTHA NALUR</creatorcontrib><creatorcontrib>VILLACIS, MARIA FERNANDA</creatorcontrib><title>LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION</title><description><![CDATA[The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or fat blend comprising the following fatty acids: 45 <= C16:0 <= 55wt. %, 4 <= C18:0 <= 10 wt. %, 30 <= C18:1 <= 39wt. %, 3 <= C18:2<= 7 wt. % linoleic acid, and said fat blend comprising a solid fat profilecomprising:75% <= N 0 <= 95%;60% <= N 10 <= 90%; 30% <= N 20 <= 60%;18% <= N 25 <= 35%;0% <= N 30 <= 12%;and 0% <= N 35 <= 5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.
La présente invention concerne une composition d'enrobage de protection pour l'enrobage d'une confiserie congelée, comprenant, en % en poids sur la base du poids total de l'enrobage, de 40 à 60 % en poids d'une matière grasse ou d'un mélange de matières grasses, de préférence de 45 à 55 % en poids, ladite matière grasse ou ledit mélange de matières grasses comprenant les acides gras suivants : 45 <= C16:0 <= 55 % en poids, 4 <= C18:0 <= 10 % en poids, 30 <= C18:1 <= 39 % en poids, 3 <= C18:2 <= 7 % en poids d'acide linoléique, et ledit mélange de matières grasses comprenant un profil de matière grasse solide comprenant :75 % <= N 0 <= 95 % ;60 % <= N 10 <= 90 % ; 30 % <= N 20 <= 60 % ; 18 % <= N 25 <= 35 % ; 0 % <= N 30 <= 12 % ;et 0 % <= N 35 <= 5 %, et ledit enrobage de protection ayant une contrainte d'écoulement de 0,90 à 1,65 Pa. L'invention concerne également l'utilisation d'une telle matière grasse ou d'un tel mélange de matières grasses pour des enrobages de protection, un procédé de préparation de la composition d'enrobage et une gaufrette au moins partiellement enrobée de l'enrobage de protection.]]></description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAj08Q9XCHYMCQ1yDHF1UXBzDFFw8nH1A7L8gxRCg13BtK-_ZzBQhauCk2NQkKdrkIKzv2OIp5-7gqefgluQf5SrH1DEz83VOcTT34-HgTUtMac4lRdKczPIu7mGOHvophbkx6cWFyQmp-allsQ7OxobGJiaWJo4GxNWAQDRUy5B</recordid><startdate>20230919</startdate><enddate>20230919</enddate><creator>CHANDRASEKARAN, SHANTHA NALUR</creator><creator>VILLACIS, MARIA FERNANDA</creator><scope>EVB</scope></search><sort><creationdate>20230919</creationdate><title>LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION</title><author>CHANDRASEKARAN, SHANTHA NALUR ; VILLACIS, MARIA FERNANDA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA3005494C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2023</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>CHANDRASEKARAN, SHANTHA NALUR</creatorcontrib><creatorcontrib>VILLACIS, MARIA FERNANDA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHANDRASEKARAN, SHANTHA NALUR</au><au>VILLACIS, MARIA FERNANDA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION</title><date>2023-09-19</date><risdate>2023</risdate><abstract><![CDATA[The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or fat blend comprising the following fatty acids: 45 <= C16:0 <= 55wt. %, 4 <= C18:0 <= 10 wt. %, 30 <= C18:1 <= 39wt. %, 3 <= C18:2<= 7 wt. % linoleic acid, and said fat blend comprising a solid fat profilecomprising:75% <= N 0 <= 95%;60% <= N 10 <= 90%; 30% <= N 20 <= 60%;18% <= N 25 <= 35%;0% <= N 30 <= 12%;and 0% <= N 35 <= 5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.
La présente invention concerne une composition d'enrobage de protection pour l'enrobage d'une confiserie congelée, comprenant, en % en poids sur la base du poids total de l'enrobage, de 40 à 60 % en poids d'une matière grasse ou d'un mélange de matières grasses, de préférence de 45 à 55 % en poids, ladite matière grasse ou ledit mélange de matières grasses comprenant les acides gras suivants : 45 <= C16:0 <= 55 % en poids, 4 <= C18:0 <= 10 % en poids, 30 <= C18:1 <= 39 % en poids, 3 <= C18:2 <= 7 % en poids d'acide linoléique, et ledit mélange de matières grasses comprenant un profil de matière grasse solide comprenant :75 % <= N 0 <= 95 % ;60 % <= N 10 <= 90 % ; 30 % <= N 20 <= 60 % ; 18 % <= N 25 <= 35 % ; 0 % <= N 30 <= 12 % ;et 0 % <= N 35 <= 5 %, et ledit enrobage de protection ayant une contrainte d'écoulement de 0,90 à 1,65 Pa. L'invention concerne également l'utilisation d'une telle matière grasse ou d'un tel mélange de matières grasses pour des enrobages de protection, un procédé de préparation de la composition d'enrobage et une gaufrette au moins partiellement enrobée de l'enrobage de protection.]]></abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION |
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