GELLING CITRUS FIBERS AND METHODS OF MANUFACTURE
The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some em...
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| creator | TZENG, John CROWE, Matthew DIENG, Senghane COUTROS-HOFFMANN, Stella GHASEMZADEH-BARVARZ, Massoud WELCHOFF, Marjorie LUCERO, Carlos HIRSCH, Julie CARVER, Kelly MEDIC, Jelena |
| description | The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength. |
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The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.</description><language>eng ; fre ; ger</language><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G ; CHEMISTRY ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; GENERAL PROCESSES OF COMPOUNDING ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP</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=20240417&DB=EPODOC&CC=EP&NR=4352112A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240417&DB=EPODOC&CC=EP&NR=4352112A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TZENG, John</creatorcontrib><creatorcontrib>CROWE, Matthew</creatorcontrib><creatorcontrib>DIENG, Senghane</creatorcontrib><creatorcontrib>COUTROS-HOFFMANN, Stella</creatorcontrib><creatorcontrib>GHASEMZADEH-BARVARZ, Massoud</creatorcontrib><creatorcontrib>WELCHOFF, Marjorie</creatorcontrib><creatorcontrib>LUCERO, Carlos</creatorcontrib><creatorcontrib>HIRSCH, Julie</creatorcontrib><creatorcontrib>CARVER, Kelly</creatorcontrib><creatorcontrib>MEDIC, Jelena</creatorcontrib><title>GELLING CITRUS FIBERS AND METHODS OF MANUFACTURE</title><description>The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.</description><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>GENERAL PROCESSES OF COMPOUNDING</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>WORKING-UP</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBwd_Xx8fRzV3D2DAkKDVZw83RyDQpWcPRzUfB1DfHwdwlW8HdT8HX0C3VzdA4JDXLlYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgEmxqZGhoZGjobGRCgBANO9JbE</recordid><startdate>20240417</startdate><enddate>20240417</enddate><creator>TZENG, John</creator><creator>CROWE, Matthew</creator><creator>DIENG, Senghane</creator><creator>COUTROS-HOFFMANN, Stella</creator><creator>GHASEMZADEH-BARVARZ, Massoud</creator><creator>WELCHOFF, Marjorie</creator><creator>LUCERO, Carlos</creator><creator>HIRSCH, Julie</creator><creator>CARVER, Kelly</creator><creator>MEDIC, Jelena</creator><scope>EVB</scope></search><sort><creationdate>20240417</creationdate><title>GELLING CITRUS FIBERS AND METHODS OF MANUFACTURE</title><author>TZENG, John ; CROWE, Matthew ; DIENG, Senghane ; COUTROS-HOFFMANN, Stella ; GHASEMZADEH-BARVARZ, Massoud ; WELCHOFF, Marjorie ; LUCERO, Carlos ; HIRSCH, Julie ; CARVER, Kelly ; MEDIC, Jelena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4352112A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>GENERAL PROCESSES OF COMPOUNDING</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>WORKING-UP</topic><toplevel>online_resources</toplevel><creatorcontrib>TZENG, John</creatorcontrib><creatorcontrib>CROWE, Matthew</creatorcontrib><creatorcontrib>DIENG, Senghane</creatorcontrib><creatorcontrib>COUTROS-HOFFMANN, Stella</creatorcontrib><creatorcontrib>GHASEMZADEH-BARVARZ, Massoud</creatorcontrib><creatorcontrib>WELCHOFF, Marjorie</creatorcontrib><creatorcontrib>LUCERO, Carlos</creatorcontrib><creatorcontrib>HIRSCH, Julie</creatorcontrib><creatorcontrib>CARVER, Kelly</creatorcontrib><creatorcontrib>MEDIC, Jelena</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TZENG, John</au><au>CROWE, Matthew</au><au>DIENG, Senghane</au><au>COUTROS-HOFFMANN, Stella</au><au>GHASEMZADEH-BARVARZ, Massoud</au><au>WELCHOFF, Marjorie</au><au>LUCERO, Carlos</au><au>HIRSCH, Julie</au><au>CARVER, Kelly</au><au>MEDIC, Jelena</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>GELLING CITRUS FIBERS AND METHODS OF MANUFACTURE</title><date>2024-04-17</date><risdate>2024</risdate><abstract>The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP |
| title | GELLING CITRUS FIBERS AND METHODS OF MANUFACTURE |
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