USE OF AN OLEOGEL AS A LAYER OR COATING
The invention refers to the use of an oleogel comprising the following components:- a lipid component, such as canola oil and- a gelling component, such as ethyl celluloseas a moisture barrier layer, preferably coating, for an object.Further, the invention relates to an object layered with the oleog...
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creator | WOERN, Carlos OPPEN, Dominic LÖFFLER, Myriam HEMRICH, Leo |
description | The invention refers to the use of an oleogel comprising the following components:- a lipid component, such as canola oil and- a gelling component, such as ethyl celluloseas a moisture barrier layer, preferably coating, for an object.Further, the invention relates to an object layered with the oleogel and to a process for layering an object. |
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fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FODDER ; 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>2023</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=20230510&DB=EPODOC&CC=EP&NR=4176724A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230510&DB=EPODOC&CC=EP&NR=4176724A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WOERN, Carlos</creatorcontrib><creatorcontrib>OPPEN, Dominic</creatorcontrib><creatorcontrib>LÖFFLER, Myriam</creatorcontrib><creatorcontrib>HEMRICH, Leo</creatorcontrib><title>USE OF AN OLEOGEL AS A LAYER OR COATING</title><description>The invention refers to the use of an oleogel comprising the following components:- a lipid component, such as canola oil and- a gelling component, such as ethyl celluloseas a moisture barrier layer, preferably coating, for an object.Further, the invention relates to an object layered with the oleogel and to a process for layering an object.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAPDXZV8HdTcPRT8Pdx9Xd39VFwDFZwVPBxjHQNUvAPUnD2dwzx9HPnYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgEmhuZm5kYmjobGRCgBAFbeIsQ</recordid><startdate>20230510</startdate><enddate>20230510</enddate><creator>WOERN, Carlos</creator><creator>OPPEN, Dominic</creator><creator>LÖFFLER, Myriam</creator><creator>HEMRICH, Leo</creator><scope>EVB</scope></search><sort><creationdate>20230510</creationdate><title>USE OF AN OLEOGEL AS A LAYER OR COATING</title><author>WOERN, Carlos ; 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language | eng ; fre ; ger |
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subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FODDER 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 | USE OF AN OLEOGEL AS A LAYER OR COATING |
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