EMULSIFIED FOOD COMPOSITION
A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, wherein the OSA-modified starch is present in...
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| creator | SILVA PAES, Sabrina SCHUMM, Stephan, Georg DE GROOT, Petrus, Wilhelmus, N DE FOLTER, Julius, Wouter, Johannes |
| description | A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, wherein the OSA-modified starch is present in an amount of from 0,3 to 4 wt pcnt based on the weight of the food composition, wherein the composition comprises less than 0,2 wt pcnt monoglycerides based on the oil phase and wherein the vegetable oil is liquid at 20øC and the fat crystals are triglycerides that crystallize at a temperature of between 58 and 72 øC and which are present in an amount of from 0,5 to 15 wt pcnt based on the weight of the oil phase; and a process for preparing the same. |
| format | Patent |
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and a process for preparing the same.</description><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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB29Q31CfZ083R1UXDz93dRcPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMKm6uIc4euqkF-fGpxQWJyal5qSXxAR6GRgZGhqamBubGFo6GxkQqAwAeESHf</recordid><startdate>20211011</startdate><enddate>20211011</enddate><creator>SILVA PAES, Sabrina</creator><creator>SCHUMM, Stephan, Georg</creator><creator>DE GROOT, Petrus, Wilhelmus, N</creator><creator>DE FOLTER, Julius, Wouter, Johannes</creator><scope>EVB</scope></search><sort><creationdate>20211011</creationdate><title>EMULSIFIED FOOD COMPOSITION</title><author>SILVA PAES, Sabrina ; SCHUMM, Stephan, Georg ; DE GROOT, Petrus, Wilhelmus, N ; DE FOLTER, Julius, Wouter, Johannes</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PH12021550738A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2021</creationdate><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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SILVA PAES, Sabrina</creatorcontrib><creatorcontrib>SCHUMM, Stephan, Georg</creatorcontrib><creatorcontrib>DE GROOT, Petrus, Wilhelmus, N</creatorcontrib><creatorcontrib>DE FOLTER, Julius, Wouter, Johannes</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SILVA PAES, Sabrina</au><au>SCHUMM, Stephan, Georg</au><au>DE GROOT, Petrus, Wilhelmus, N</au><au>DE FOLTER, Julius, Wouter, Johannes</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EMULSIFIED FOOD COMPOSITION</title><date>2021-10-11</date><risdate>2021</risdate><abstract>A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, wherein the OSA-modified starch is present in an amount of from 0,3 to 4 wt pcnt based on the weight of the food composition, wherein the composition comprises less than 0,2 wt pcnt monoglycerides based on the oil phase and wherein the vegetable oil is liquid at 20øC and the fat crystals are triglycerides that crystallize at a temperature of between 58 and 72 øC and which are present in an amount of from 0,5 to 15 wt pcnt based on the weight of the oil phase; and a process for preparing the same.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EMULSIFIED FOOD COMPOSITION |
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