AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT
One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%
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| creator | CATRIENUS DE JONG ROBERT HENDRIKUS PAARDEKOOPER GERHARD ADRIAAN DE RUITER AHMADILFITRI NOOR |
| description | One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30% |
| format | Patent |
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The invention also provides a method of manufacturing the aforementioned aerated food product.]]></description><language>eng ; por</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</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=20170602&DB=EPODOC&CC=PT&NR=1986506T$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170602&DB=EPODOC&CC=PT&NR=1986506T$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CATRIENUS DE JONG</creatorcontrib><creatorcontrib>ROBERT HENDRIKUS PAARDEKOOPER</creatorcontrib><creatorcontrib>GERHARD ADRIAAN DE RUITER</creatorcontrib><creatorcontrib>AHMADILFITRI NOOR</creatorcontrib><title>AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT</title><description><![CDATA[One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%<N10<80%; 3%<N20<55%; N10-N30>=30%; said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids; not more than 60% unsaturated fatty acids; at least 1.5% C12-C14 fatty acids; <=1.5.% ω-3 unsaturated fatty acids; <=25% saturated C12-C14 fatty acids; and <=5% C4-C10 fatty acids; all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product.]]></description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB1dA1yDHF1UXDz93dRCAjydwl1DlFw9HNR8HUN8QAK-bsp-Dr6hbo5OoeEBnn6uSsEhzp7wBTyMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JL4gBBDSwszUwOzkBBjIpQAANdoKew</recordid><startdate>20170602</startdate><enddate>20170602</enddate><creator>CATRIENUS DE JONG</creator><creator>ROBERT HENDRIKUS PAARDEKOOPER</creator><creator>GERHARD ADRIAAN DE RUITER</creator><creator>AHMADILFITRI NOOR</creator><scope>EVB</scope></search><sort><creationdate>20170602</creationdate><title>AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT</title><author>CATRIENUS DE JONG ; ROBERT HENDRIKUS PAARDEKOOPER ; GERHARD ADRIAAN DE RUITER ; AHMADILFITRI NOOR</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PT1986506TT3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; por</language><creationdate>2017</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>CATRIENUS DE JONG</creatorcontrib><creatorcontrib>ROBERT HENDRIKUS PAARDEKOOPER</creatorcontrib><creatorcontrib>GERHARD ADRIAAN DE RUITER</creatorcontrib><creatorcontrib>AHMADILFITRI NOOR</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CATRIENUS DE JONG</au><au>ROBERT HENDRIKUS PAARDEKOOPER</au><au>GERHARD ADRIAAN DE RUITER</au><au>AHMADILFITRI NOOR</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT</title><date>2017-06-02</date><risdate>2017</risdate><abstract><![CDATA[One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%<N10<80%; 3%<N20<55%; N10-N30>=30%; said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids; not more than 60% unsaturated fatty acids; at least 1.5% C12-C14 fatty acids; <=1.5.% ω-3 unsaturated fatty acids; <=25% saturated C12-C14 fatty acids; and <=5% C4-C10 fatty acids; all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product.]]></abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT |
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