PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER
A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to s...
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 | DURANTEZ MELGAR, Juan Manuel SNAPPE, Jean-Jacques MARRON ABASCAL, Diego |
| description | A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP4385331A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP4385331A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP4385331A13</originalsourceid><addsrcrecordid>eNrjZLAICPJ3dg0OVnDzD1LwdfQLdXN0DgkN8vRzV3BUcA718fRzDIpUcA5ydfRVcPRzAQmC2K5BPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXAxNjC1NjY0NHQmAglAPffJ7o</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER</title><source>esp@cenet</source><creator>DURANTEZ MELGAR, Juan Manuel ; SNAPPE, Jean-Jacques ; MARRON ABASCAL, Diego</creator><creatorcontrib>DURANTEZ MELGAR, Juan Manuel ; SNAPPE, Jean-Jacques ; MARRON ABASCAL, Diego</creatorcontrib><description>A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer.</description><language>eng ; fre ; ger</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; 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 TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</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=20240619&DB=EPODOC&CC=EP&NR=4385331A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240619&DB=EPODOC&CC=EP&NR=4385331A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DURANTEZ MELGAR, Juan Manuel</creatorcontrib><creatorcontrib>SNAPPE, Jean-Jacques</creatorcontrib><creatorcontrib>MARRON ABASCAL, Diego</creatorcontrib><title>PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER</title><description>A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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 THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</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 TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAICPJ3dg0OVnDzD1LwdfQLdXN0DgkN8vRzV3BUcA718fRzDIpUcA5ydfRVcPRzAQmC2K5BPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXAxNjC1NjY0NHQmAglAPffJ7o</recordid><startdate>20240619</startdate><enddate>20240619</enddate><creator>DURANTEZ MELGAR, Juan Manuel</creator><creator>SNAPPE, Jean-Jacques</creator><creator>MARRON ABASCAL, Diego</creator><scope>EVB</scope></search><sort><creationdate>20240619</creationdate><title>PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER</title><author>DURANTEZ MELGAR, Juan Manuel ; SNAPPE, Jean-Jacques ; MARRON ABASCAL, Diego</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4385331A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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 THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</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 TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>DURANTEZ MELGAR, Juan Manuel</creatorcontrib><creatorcontrib>SNAPPE, Jean-Jacques</creatorcontrib><creatorcontrib>MARRON ABASCAL, Diego</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DURANTEZ MELGAR, Juan Manuel</au><au>SNAPPE, Jean-Jacques</au><au>MARRON ABASCAL, Diego</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER</title><date>2024-06-19</date><risdate>2024</risdate><abstract>A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP4385331A1 |
| source | esp@cenet |
| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS 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 TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCESS FOR MANUFACTURING A CULINARY CREAM AND A CREAMER |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T12%3A26%3A10IST&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=DURANTEZ%20MELGAR,%20Juan%20Manuel&rft.date=2024-06-19&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP4385331A1%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 |