Foamable composition and foam
The present invention relates to a foamable composition comprising, based on the total weight of the composition, 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickener, 0.1 to 35 wt% of natural fibers, and water. The invention further relates to foams obtainable from said foamable compo...
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| creator | TREMMEL FRANK BARREAU, FR MAEDER, JENS KRAUTTER JURGEN CHATARD DOMINIQUE JURGENS SANDRA |
| description | The present invention relates to a foamable composition comprising, based on the total weight of the composition, 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickener, 0.1 to 35 wt% of natural fibers, and water. The invention further relates to foams obtainable from said foamable composition, to a process for the production of said foamable composition comprising mixing said ingredients with water, to the use of said foamable composition or of said foam in food products, and to food products comprising said foamable composition or of said foam.
本发明涉及一种可发泡组合物，其基于组合物总重量包含0.05至10wt％的植物胚芽粉、0.1至15wt％的增稠剂、0.1至35wt％的天然纤维、和水。本发明进一步涉及可由所述可发泡组合物获得的泡沫，包括将所述成分与水混合的生产所述可发泡组合物的方法，所述可发泡组合物或所述泡沫在食品中的用途，以及包含所述可发泡组合物或所述泡沫的食品。 |
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本发明涉及一种可发泡组合物，其基于组合物总重量包含0.05至10wt％的植物胚芽粉、0.1至15wt％的增稠剂、0.1至35wt％的天然纤维、和水。本发明进一步涉及可由所述可发泡组合物获得的泡沫，包括将所述成分与水混合的生产所述可发泡组合物的方法，所述可发泡组合物或所述泡沫在食品中的用途，以及包含所述可发泡组合物或所述泡沫的食品。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; 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>2022</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=20220708&DB=EPODOC&CC=CN&NR=114727630A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220708&DB=EPODOC&CC=CN&NR=114727630A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TREMMEL FRANK</creatorcontrib><creatorcontrib>BARREAU, FR</creatorcontrib><creatorcontrib>MAEDER, JENS</creatorcontrib><creatorcontrib>KRAUTTER JURGEN</creatorcontrib><creatorcontrib>CHATARD DOMINIQUE</creatorcontrib><creatorcontrib>JURGENS SANDRA</creatorcontrib><title>Foamable composition and foam</title><description>The present invention relates to a foamable composition comprising, based on the total weight of the composition, 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickener, 0.1 to 35 wt% of natural fibers, and water. The invention further relates to foams obtainable from said foamable composition, to a process for the production of said foamable composition comprising mixing said ingredients with water, to the use of said foamable composition or of said foam in food products, and to food products comprising said foamable composition or of said foam.
本发明涉及一种可发泡组合物，其基于组合物总重量包含0.05至10wt％的植物胚芽粉、0.1至15wt％的增稠剂、0.1至35wt％的天然纤维、和水。本发明进一步涉及可由所述可发泡组合物获得的泡沫，包括将所述成分与水混合的生产所述可发泡组合物的方法，所述可发泡组合物或所述泡沫在食品中的用途，以及包含所述可发泡组合物或所述泡沫的食品。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</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>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB1y0_MTUzKSVVIzs8tyC_OLMnMz1NIzEtRSANK8DCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0MTcyNzM2MDR2Ni1AAAwzUkAw</recordid><startdate>20220708</startdate><enddate>20220708</enddate><creator>TREMMEL FRANK</creator><creator>BARREAU, FR</creator><creator>MAEDER, JENS</creator><creator>KRAUTTER JURGEN</creator><creator>CHATARD DOMINIQUE</creator><creator>JURGENS SANDRA</creator><scope>EVB</scope></search><sort><creationdate>20220708</creationdate><title>Foamable composition and foam</title><author>TREMMEL FRANK ; BARREAU, FR ; MAEDER, JENS ; KRAUTTER JURGEN ; CHATARD DOMINIQUE ; JURGENS SANDRA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114727630A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</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>TREMMEL FRANK</creatorcontrib><creatorcontrib>BARREAU, FR</creatorcontrib><creatorcontrib>MAEDER, JENS</creatorcontrib><creatorcontrib>KRAUTTER JURGEN</creatorcontrib><creatorcontrib>CHATARD DOMINIQUE</creatorcontrib><creatorcontrib>JURGENS SANDRA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TREMMEL FRANK</au><au>BARREAU, FR</au><au>MAEDER, JENS</au><au>KRAUTTER JURGEN</au><au>CHATARD DOMINIQUE</au><au>JURGENS SANDRA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Foamable composition and foam</title><date>2022-07-08</date><risdate>2022</risdate><abstract>The present invention relates to a foamable composition comprising, based on the total weight of the composition, 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickener, 0.1 to 35 wt% of natural fibers, and water. The invention further relates to foams obtainable from said foamable composition, to a process for the production of said foamable composition comprising mixing said ingredients with water, to the use of said foamable composition or of said foam in food products, and to food products comprising said foamable composition or of said foam.
本发明涉及一种可发泡组合物，其基于组合物总重量包含0.05至10wt％的植物胚芽粉、0.1至15wt％的增稠剂、0.1至35wt％的天然纤维、和水。本发明进一步涉及可由所述可发泡组合物获得的泡沫，包括将所述成分与水混合的生产所述可发泡组合物的方法，所述可发泡组合物或所述泡沫在食品中的用途，以及包含所述可发泡组合物或所述泡沫的食品。</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 | Foamable composition and foam |
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