FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS
Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with mode...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ERICKSON, BRADEN J SEIBOLD, JON D OPPENHEIMER, ALAN A |
| description | Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP2706863A4</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2706863A4</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2706863A43</originalsourceid><addsrcrecordid>eNqNjkEKwjAQRbtxIeod5gAtiJXqNiRTM9gmJZnishSJK9FCPZPnNKILu3Mzf_h_5vHnybMUDNLWjfXEZI0HYRQ4rASjghpZW-VTICOrVpE5gNfWMZr32gjHJCv8_PwEE96JIqNlEEpForEmI8Po0MdBJUVPC6c8W3mEWCadFGicVa1kv0xml_46htVXFwmUyFJnYbh3YRz6c7iFR4fNZrcu9kUutvkfJy_zqEbH</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS</title><source>esp@cenet</source><creator>ERICKSON, BRADEN J ; SEIBOLD, JON D ; OPPENHEIMER, ALAN A</creator><creatorcontrib>ERICKSON, BRADEN J ; SEIBOLD, JON D ; OPPENHEIMER, ALAN A</creatorcontrib><description>Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.</description><language>eng ; fre ; ger</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BAKERY PRODUCTS ; BAKING ; CANDLES ; CHEMISTRY ; DETERGENTS ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; METALLURGY ; PRESERVATION THEREOF ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2014</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=20141105&DB=EPODOC&CC=EP&NR=2706863A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141105&DB=EPODOC&CC=EP&NR=2706863A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ERICKSON, BRADEN J</creatorcontrib><creatorcontrib>SEIBOLD, JON D</creatorcontrib><creatorcontrib>OPPENHEIMER, ALAN A</creatorcontrib><title>FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS</title><description>Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</subject><subject>FATTY ACIDS FROM FATS, OILS OR WAXES</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PRESERVATION THEREOF</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>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjkEKwjAQRbtxIeod5gAtiJXqNiRTM9gmJZnishSJK9FCPZPnNKILu3Mzf_h_5vHnybMUDNLWjfXEZI0HYRQ4rASjghpZW-VTICOrVpE5gNfWMZr32gjHJCv8_PwEE96JIqNlEEpForEmI8Po0MdBJUVPC6c8W3mEWCadFGicVa1kv0xml_46htVXFwmUyFJnYbh3YRz6c7iFR4fNZrcu9kUutvkfJy_zqEbH</recordid><startdate>20141105</startdate><enddate>20141105</enddate><creator>ERICKSON, BRADEN J</creator><creator>SEIBOLD, JON D</creator><creator>OPPENHEIMER, ALAN A</creator><scope>EVB</scope></search><sort><creationdate>20141105</creationdate><title>FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS</title><author>ERICKSON, BRADEN J ; SEIBOLD, JON D ; OPPENHEIMER, ALAN A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2706863A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2014</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</topic><topic>FATTY ACIDS FROM FATS, OILS OR WAXES</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PRESERVATION THEREOF</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>ERICKSON, BRADEN J</creatorcontrib><creatorcontrib>SEIBOLD, JON D</creatorcontrib><creatorcontrib>OPPENHEIMER, ALAN A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ERICKSON, BRADEN J</au><au>SEIBOLD, JON D</au><au>OPPENHEIMER, ALAN A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS</title><date>2014-11-05</date><risdate>2014</risdate><abstract>Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP2706863A4 |
| source | esp@cenet |
| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FAT COMPOSITIONS AND RELATED METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT ADDED NON-INTERESTERIFIED HARDSTOCK FAT, AND RELATED PRODUCTS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T23%3A24%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ERICKSON,%20BRADEN%20J&rft.date=2014-11-05&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP2706863A4%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |