Sustituto de crema espumante de origen vegetal
La invención se relaciona, generalmente, con un método para elaborar un sustituto de crema de origen vegetal, dicho método comprende disolver una proteína vegetal en agua para formar una mezcla de proteína vegetal; dispersar triglicérido en la mezcla de proteína vegetal; homogeneizar la mezcla de pr...
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| creator | Timothy James WOOSTER Marina BORTOLIN |
| description | La invención se relaciona, generalmente, con un método para elaborar un sustituto de crema de origen vegetal, dicho método comprende disolver una proteína vegetal en agua para formar una mezcla de proteína vegetal; dispersar triglicérido en la mezcla de proteína vegetal; homogeneizar la mezcla de proteína vegetal para formar una emulsión; aplicar un tratamiento térmico a la emulsión; homogeneizar la emulsión tratada térmicamente para formar un líquido de origen vegetal; y secar por pulverización el líquido de origen vegetal para formar un polvo, en donde se agrega un emulsionante a la mezcla de proteína vegetal o al triglicérido antes de la dispersión del triglicérido en la mezcla de proteína vegetal.
The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture. |
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The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.</description><language>spa</language><subject>COFFEE ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</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=20240719&DB=EPODOC&CC=CL&NR=2023003484A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240719&DB=EPODOC&CC=CL&NR=2023003484A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Timothy James WOOSTER</creatorcontrib><creatorcontrib>Marina BORTOLIN</creatorcontrib><title>Sustituto de crema espumante de origen vegetal</title><description>La invención se relaciona, generalmente, con un método para elaborar un sustituto de crema de origen vegetal, dicho método comprende disolver una proteína vegetal en agua para formar una mezcla de proteína vegetal; dispersar triglicérido en la mezcla de proteína vegetal; homogeneizar la mezcla de proteína vegetal para formar una emulsión; aplicar un tratamiento térmico a la emulsión; homogeneizar la emulsión tratada térmicamente para formar un líquido de origen vegetal; y secar por pulverización el líquido de origen vegetal para formar un polvo, en donde se agrega un emulsionante a la mezcla de proteína vegetal o al triglicérido antes de la dispersión del triglicérido en la mezcla de proteína vegetal.
The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.</description><subject>COFFEE</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNALLi0uySwpLclXSElVSC5KzU1USC0uKM1NzCtJBQnlF2Wmp-YplKWmp5Yk5vAwsKYl5hSn8kJpbgZlN9cQZw_d1IL8eKC-xOTUvNSSeGcfIwMjYwMDYxMLE0dDY-JUAQCkeCtH</recordid><startdate>20240719</startdate><enddate>20240719</enddate><creator>Timothy James WOOSTER</creator><creator>Marina BORTOLIN</creator><scope>EVB</scope></search><sort><creationdate>20240719</creationdate><title>Sustituto de crema espumante de origen vegetal</title><author>Timothy James WOOSTER ; Marina BORTOLIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CL2023003484A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2024</creationdate><topic>COFFEE</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Timothy James WOOSTER</creatorcontrib><creatorcontrib>Marina BORTOLIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Timothy James WOOSTER</au><au>Marina BORTOLIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Sustituto de crema espumante de origen vegetal</title><date>2024-07-19</date><risdate>2024</risdate><abstract>La invención se relaciona, generalmente, con un método para elaborar un sustituto de crema de origen vegetal, dicho método comprende disolver una proteína vegetal en agua para formar una mezcla de proteína vegetal; dispersar triglicérido en la mezcla de proteína vegetal; homogeneizar la mezcla de proteína vegetal para formar una emulsión; aplicar un tratamiento térmico a la emulsión; homogeneizar la emulsión tratada térmicamente para formar un líquido de origen vegetal; y secar por pulverización el líquido de origen vegetal para formar un polvo, en donde se agrega un emulsionante a la mezcla de proteína vegetal o al triglicérido antes de la dispersión del triglicérido en la mezcla de proteína vegetal.
The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Sustituto de crema espumante de origen vegetal |
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