Whippable composition
The invention relates to a whippable product, especially to a whippable product which in non-whipped form has a gelled structure and is suitable for use in pastry. The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifie...
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| creator | BRAAKHEKKE, MARCEL HEUVELMAN, LAMBERTUS CARMANS, ANNE LOUISA ALFONSINE |
| description | The invention relates to a whippable product, especially to a whippable product which in non-whipped form has a gelled structure and is suitable for use in pastry. The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifier, with at least a part of the modified starch being present in the form of intact starch granules. The composition is outstandingly suitable as a whippable, ready-for-use yellow cream which, as regards whipping properties, closely approximates comparable, gelatin-containing products. |
| format | Patent |
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The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifier, with at least a part of the modified starch being present in the form of intact starch granules. The composition is outstandingly suitable as a whippable, ready-for-use yellow cream which, as regards whipping properties, closely approximates comparable, gelatin-containing products.</description><language>eng ; pol</language><subject>BAKERY PRODUCTS ; BAKING ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; 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 ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2019</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=20190830&DB=EPODOC&CC=PL&NR=2119364T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190830&DB=EPODOC&CC=PL&NR=2119364T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BRAAKHEKKE, MARCEL</creatorcontrib><creatorcontrib>HEUVELMAN, LAMBERTUS</creatorcontrib><creatorcontrib>CARMANS, ANNE LOUISA ALFONSINE</creatorcontrib><title>Whippable composition</title><description>The invention relates to a whippable product, especially to a whippable product which in non-whipped form has a gelled structure and is suitable for use in pastry. The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifier, with at least a part of the modified starch being present in the form of intact starch granules. The composition is outstandingly suitable as a whippable, ready-for-use yellow cream which, as regards whipping properties, closely approximates comparable, gelatin-containing products.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE DOUGHS</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</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>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBANz8gsKEhMyklVSM7PLcgvzizJzM_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxAT5GhoaWxmYmISHGxsSoAQCdfyHq</recordid><startdate>20190830</startdate><enddate>20190830</enddate><creator>BRAAKHEKKE, MARCEL</creator><creator>HEUVELMAN, LAMBERTUS</creator><creator>CARMANS, ANNE LOUISA ALFONSINE</creator><scope>EVB</scope></search><sort><creationdate>20190830</creationdate><title>Whippable composition</title><author>BRAAKHEKKE, MARCEL ; HEUVELMAN, LAMBERTUS ; CARMANS, ANNE LOUISA ALFONSINE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL2119364TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2019</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE DOUGHS</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</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>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>BRAAKHEKKE, MARCEL</creatorcontrib><creatorcontrib>HEUVELMAN, LAMBERTUS</creatorcontrib><creatorcontrib>CARMANS, ANNE LOUISA ALFONSINE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BRAAKHEKKE, MARCEL</au><au>HEUVELMAN, LAMBERTUS</au><au>CARMANS, ANNE LOUISA ALFONSINE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Whippable composition</title><date>2019-08-30</date><risdate>2019</risdate><abstract>The invention relates to a whippable product, especially to a whippable product which in non-whipped form has a gelled structure and is suitable for use in pastry. The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifier, with at least a part of the modified starch being present in the form of intact starch granules. The composition is outstandingly suitable as a whippable, ready-for-use yellow cream which, as regards whipping properties, closely approximates comparable, gelatin-containing products.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
| recordid | cdi_epo_espacenet_PL2119364TT3 |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Whippable composition |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T12%3A00%3A03IST&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=BRAAKHEKKE,%20MARCEL&rft.date=2019-08-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EPL2119364TT3%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 |