BAKERY CUSTARD
The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the prod...
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| creator | SIKKING, ROB SCHOLTES, JACOBUS LEONARDUS HERMANUS BROCKHUS, JEROEN JOHANNES J.J |
| description | The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa. |
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These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa.</description><edition>6</edition><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; 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>1997</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=19970305&DB=EPODOC&CC=EP&NR=0655889B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970305&DB=EPODOC&CC=EP&NR=0655889B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SIKKING, ROB</creatorcontrib><creatorcontrib>SCHOLTES, JACOBUS LEONARDUS HERMANUS</creatorcontrib><creatorcontrib>BROCKHUS, JEROEN JOHANNES J.J</creatorcontrib><title>BAKERY CUSTARD</title><description>The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa.</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>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</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>1997</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOBzcvR2DYpUcA4NDnEMcuFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAQZmpqYWFpZOhsZEKAEAksUcpQ</recordid><startdate>19970305</startdate><enddate>19970305</enddate><creator>SIKKING, ROB</creator><creator>SCHOLTES, JACOBUS LEONARDUS HERMANUS</creator><creator>BROCKHUS, JEROEN JOHANNES J.J</creator><scope>EVB</scope></search><sort><creationdate>19970305</creationdate><title>BAKERY CUSTARD</title><author>SIKKING, ROB ; SCHOLTES, JACOBUS LEONARDUS HERMANUS ; BROCKHUS, JEROEN JOHANNES J.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0655889B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1997</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>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</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>SIKKING, ROB</creatorcontrib><creatorcontrib>SCHOLTES, JACOBUS LEONARDUS HERMANUS</creatorcontrib><creatorcontrib>BROCKHUS, JEROEN JOHANNES J.J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SIKKING, ROB</au><au>SCHOLTES, JACOBUS LEONARDUS HERMANUS</au><au>BROCKHUS, JEROEN JOHANNES J.J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BAKERY CUSTARD</title><date>1997-03-05</date><risdate>1997</risdate><abstract>The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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 | BAKERY CUSTARD |
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