EXTRUDED FOOD PRODUCT COMPRISING BRAN AND MANUFACTURING PROCESS
Granulates comprising at least 50% by weight of bran are described together with a manufacturing process by extrusion. The bran granulates have a specific average area diameter D[4, 3], porosity and mean wall thickness. Their viscosity ratio at 10 and 2 minutes after reconstitution is lower than or...
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| creator | CHANVRIER, Hélène,Michèle,Jeanne HENRION, Muriel |
| description | Granulates comprising at least 50% by weight of bran are described together with a manufacturing process by extrusion. The bran granulates have a specific average area diameter D[4, 3], porosity and mean wall thickness. Their viscosity ratio at 10 and 2 minutes after reconstitution is lower than or equal to 1. The bran granulates may be used as an agent for improving the shelf life of a dry food product, such as an antioxidant or as a moisture scavenger. |
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The bran granulates have a specific average area diameter D[4, 3], porosity and mean wall thickness. Their viscosity ratio at 10 and 2 minutes after reconstitution is lower than or equal to 1. The bran granulates may be used as an agent for improving the shelf life of a dry food product, such as an antioxidant or as a moisture scavenger.</description><language>eng ; fre ; ger</language><subject>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING GRANULES OR PREFORMS ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; PREPARATION OR PRETREATMENT OF THE MATERIAL TO BESHAPED ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIALCONTAINING PLASTICS ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR RELEVANT APPARATUS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; WORKING OF PLASTICS ; WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL</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=20240828&DB=EPODOC&CC=EP&NR=4054349B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240828&DB=EPODOC&CC=EP&NR=4054349B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHANVRIER, Hélène,Michèle,Jeanne</creatorcontrib><creatorcontrib>HENRION, Muriel</creatorcontrib><title>EXTRUDED FOOD PRODUCT COMPRISING BRAN AND MANUFACTURING PROCESS</title><description>Granulates comprising at least 50% by weight of bran are described together with a manufacturing process by extrusion. The bran granulates have a specific average area diameter D[4, 3], porosity and mean wall thickness. Their viscosity ratio at 10 and 2 minutes after reconstitution is lower than or equal to 1. The bran granulates may be used as an agent for improving the shelf life of a dry food product, such as an antioxidant or as a moisture scavenger.</description><subject>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY</subject><subject>FODDER</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 GRANULES OR PREFORMS</subject><subject>PERFORMING OPERATIONS</subject><subject>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</subject><subject>PREPARATION OR PRETREATMENT OF THE MATERIAL TO BESHAPED</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIALCONTAINING PLASTICS</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR RELEVANT APPARATUS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>WORKING OF PLASTICS</subject><subject>WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB3jQgJCnVxdVFw8_d3UQgI8ncJdQ5RcPb3DQjyDPb0c1dwCnL0U3D0c1HwdfQLdXN0DgkNAgkDVTq7BgfzMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JJ41wATA1MTYxNLJ0NjIpQAAErIKjw</recordid><startdate>20240828</startdate><enddate>20240828</enddate><creator>CHANVRIER, Hélène,Michèle,Jeanne</creator><creator>HENRION, Muriel</creator><scope>EVB</scope></search><sort><creationdate>20240828</creationdate><title>EXTRUDED FOOD PRODUCT COMPRISING BRAN AND MANUFACTURING PROCESS</title><author>CHANVRIER, Hélène,Michèle,Jeanne ; HENRION, Muriel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4054349B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY</topic><topic>FODDER</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 GRANULES OR PREFORMS</topic><topic>PERFORMING OPERATIONS</topic><topic>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</topic><topic>PREPARATION OR PRETREATMENT OF THE MATERIAL TO BESHAPED</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIALCONTAINING PLASTICS</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR RELEVANT APPARATUS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>WORKING OF PLASTICS</topic><topic>WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL</topic><toplevel>online_resources</toplevel><creatorcontrib>CHANVRIER, Hélène,Michèle,Jeanne</creatorcontrib><creatorcontrib>HENRION, Muriel</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHANVRIER, Hélène,Michèle,Jeanne</au><au>HENRION, Muriel</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EXTRUDED FOOD PRODUCT COMPRISING BRAN AND MANUFACTURING PROCESS</title><date>2024-08-28</date><risdate>2024</risdate><abstract>Granulates comprising at least 50% by weight of bran are described together with a manufacturing process by extrusion. The bran granulates have a specific average area diameter D[4, 3], porosity and mean wall thickness. Their viscosity ratio at 10 and 2 minutes after reconstitution is lower than or equal to 1. The bran granulates may be used as an agent for improving the shelf life of a dry food product, such as an antioxidant or as a moisture scavenger.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING GRANULES OR PREFORMS PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION OR PRETREATMENT OF THE MATERIAL TO BESHAPED PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIALCONTAINING PLASTICS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING WORKING OF PLASTICS WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL |
| title | EXTRUDED FOOD PRODUCT COMPRISING BRAN AND MANUFACTURING PROCESS |
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