Food product
The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held aggl...
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| creator | HANSELMANN, WILLIAM |
| description | The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held agglomerated gel will be produced, comprising at least biopolymers and water, which process comprises
a, mixing the constituents of the food product,
b, inducing a continuous gel network by thermal treatment if constituents do not form a gel network in the first process step a,
c, cooling the gel network to room temperature,
d, disperse this gel into small gel particles,
e, agglomerating these gel particles into a mass. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP2471376A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2471376A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2471376A13</originalsourceid><addsrcrecordid>eNrjZOBxy89PUSgoyk8pTS7hYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgFGJuaGxuZmjobGRCgBAMxSHUA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Food product</title><source>esp@cenet</source><creator>HANSELMANN, WILLIAM</creator><creatorcontrib>HANSELMANN, WILLIAM</creatorcontrib><description>The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held agglomerated gel will be produced, comprising at least biopolymers and water, which process comprises
a, mixing the constituents of the food product,
b, inducing a continuous gel network by thermal treatment if constituents do not form a gel network in the first process step a,
c, cooling the gel network to room temperature,
d, disperse this gel into small gel particles,
e, agglomerating these gel particles into a mass.</description><language>eng ; fre ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; 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</subject><creationdate>2012</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=20120704&DB=EPODOC&CC=EP&NR=2471376A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120704&DB=EPODOC&CC=EP&NR=2471376A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HANSELMANN, WILLIAM</creatorcontrib><title>Food product</title><description>The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held agglomerated gel will be produced, comprising at least biopolymers and water, which process comprises
a, mixing the constituents of the food product,
b, inducing a continuous gel network by thermal treatment if constituents do not form a gel network in the first process step a,
c, cooling the gel network to room temperature,
d, disperse this gel into small gel particles,
e, agglomerating these gel particles into a mass.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</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>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOBxy89PUSgoyk8pTS7hYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgFGJuaGxuZmjobGRCgBAMxSHUA</recordid><startdate>20120704</startdate><enddate>20120704</enddate><creator>HANSELMANN, WILLIAM</creator><scope>EVB</scope></search><sort><creationdate>20120704</creationdate><title>Food product</title><author>HANSELMANN, WILLIAM</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2471376A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2012</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</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>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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><toplevel>online_resources</toplevel><creatorcontrib>HANSELMANN, WILLIAM</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HANSELMANN, WILLIAM</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Food product</title><date>2012-07-04</date><risdate>2012</risdate><abstract>The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held agglomerated gel will be produced, comprising at least biopolymers and water, which process comprises
a, mixing the constituents of the food product,
b, inducing a continuous gel network by thermal treatment if constituents do not form a gel network in the first process step a,
c, cooling the gel network to room temperature,
d, disperse this gel into small gel particles,
e, agglomerating these gel particles into a mass.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 |
| title | Food product |
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