EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE
FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier an...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; rus |
| 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 | BIALEK JADVIGA MALGORZATA AKINO LEONARDO KHOSE SANCHES NAJT PENELOUP EHJLIN |
| description | FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier and less than 1.0% of weight of carbohydrate selected from group consisting of sugar, starch or gum. A method of obtaining this emulsion is described. ^ EFFECT: invention is suitable for use as a basis for food production with low oil content, with acceptable for a consumer viscosity and texture and sensory properties typical for food products with traditionally high content of fat. ^ 16 cl, 1 tbl, 4 ex
Изобретение относится к пищевой промышленности, в частности к производству пищевых эмульсий. Эмульсия содержит менее 75% мас. масла, воду, нерастворимые цитрусовые волокна в количестве от 0,5 до 9,0% мас., от 0,1 до 10% мас. эмульгатора, подкислитель и менее 1,0% мас. углевода, выбранного из группы, состоящей из сахара, крахмала или камеди. Описан способ получения данной эмульсии. Изобретение пригодно для использования в качестве основы для производства пищевых продуктов с пониженным содержанием масла, обладающих приемлемой для потребителя вязкостью и текстурой и сенсорными свойствами, характерными для пищевых продуктов с традиционно высоким содержанием жира. 3 н. и 13 з.п. ф-лы, 1 табл. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2395210C2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2395210C2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2395210C23</originalsourceid><addsrcrecordid>eNrjZLBw9Q31Cfb091Nw9vcLcfT08_RzV3DxdA1xDIpUcPN0CnINVgj3DPFQ8PEP13V2DHLy94h0CXIMceVhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUbGlqZGhgbORsZEKAEAN98ocw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE</title><source>esp@cenet</source><creator>BIALEK JADVIGA MALGORZATA ; AKINO LEONARDO KHOSE SANCHES ; NAJT PENELOUP EHJLIN</creator><creatorcontrib>BIALEK JADVIGA MALGORZATA ; AKINO LEONARDO KHOSE SANCHES ; NAJT PENELOUP EHJLIN</creatorcontrib><description>FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier and less than 1.0% of weight of carbohydrate selected from group consisting of sugar, starch or gum. A method of obtaining this emulsion is described. ^ EFFECT: invention is suitable for use as a basis for food production with low oil content, with acceptable for a consumer viscosity and texture and sensory properties typical for food products with traditionally high content of fat. ^ 16 cl, 1 tbl, 4 ex
Изобретение относится к пищевой промышленности, в частности к производству пищевых эмульсий. Эмульсия содержит менее 75% мас. масла, воду, нерастворимые цитрусовые волокна в количестве от 0,5 до 9,0% мас., от 0,1 до 10% мас. эмульгатора, подкислитель и менее 1,0% мас. углевода, выбранного из группы, состоящей из сахара, крахмала или камеди. Описан способ получения данной эмульсии. Изобретение пригодно для использования в качестве основы для производства пищевых продуктов с пониженным содержанием масла, обладающих приемлемой для потребителя вязкостью и текстурой и сенсорными свойствами, характерными для пищевых продуктов с традиционно высоким содержанием жира. 3 н. и 13 з.п. ф-лы, 1 табл.</description><language>eng ; rus</language><subject>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</subject><creationdate>2010</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=20100727&DB=EPODOC&CC=RU&NR=2395210C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100727&DB=EPODOC&CC=RU&NR=2395210C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BIALEK JADVIGA MALGORZATA</creatorcontrib><creatorcontrib>AKINO LEONARDO KHOSE SANCHES</creatorcontrib><creatorcontrib>NAJT PENELOUP EHJLIN</creatorcontrib><title>EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE</title><description>FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier and less than 1.0% of weight of carbohydrate selected from group consisting of sugar, starch or gum. A method of obtaining this emulsion is described. ^ EFFECT: invention is suitable for use as a basis for food production with low oil content, with acceptable for a consumer viscosity and texture and sensory properties typical for food products with traditionally high content of fat. ^ 16 cl, 1 tbl, 4 ex
Изобретение относится к пищевой промышленности, в частности к производству пищевых эмульсий. Эмульсия содержит менее 75% мас. масла, воду, нерастворимые цитрусовые волокна в количестве от 0,5 до 9,0% мас., от 0,1 до 10% мас. эмульгатора, подкислитель и менее 1,0% мас. углевода, выбранного из группы, состоящей из сахара, крахмала или камеди. Описан способ получения данной эмульсии. Изобретение пригодно для использования в качестве основы для производства пищевых продуктов с пониженным содержанием масла, обладающих приемлемой для потребителя вязкостью и текстурой и сенсорными свойствами, характерными для пищевых продуктов с традиционно высоким содержанием жира. 3 н. и 13 з.п. ф-лы, 1 табл.</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>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBw9Q31Cfb091Nw9vcLcfT08_RzV3DxdA1xDIpUcPN0CnINVgj3DPFQ8PEP13V2DHLy94h0CXIMceVhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUbGlqZGhgbORsZEKAEAN98ocw</recordid><startdate>20100727</startdate><enddate>20100727</enddate><creator>BIALEK JADVIGA MALGORZATA</creator><creator>AKINO LEONARDO KHOSE SANCHES</creator><creator>NAJT PENELOUP EHJLIN</creator><scope>EVB</scope></search><sort><creationdate>20100727</creationdate><title>EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE</title><author>BIALEK JADVIGA MALGORZATA ; AKINO LEONARDO KHOSE SANCHES ; NAJT PENELOUP EHJLIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2395210C23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2010</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>BIALEK JADVIGA MALGORZATA</creatorcontrib><creatorcontrib>AKINO LEONARDO KHOSE SANCHES</creatorcontrib><creatorcontrib>NAJT PENELOUP EHJLIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BIALEK JADVIGA MALGORZATA</au><au>AKINO LEONARDO KHOSE SANCHES</au><au>NAJT PENELOUP EHJLIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE</title><date>2010-07-27</date><risdate>2010</risdate><abstract>FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier and less than 1.0% of weight of carbohydrate selected from group consisting of sugar, starch or gum. A method of obtaining this emulsion is described. ^ EFFECT: invention is suitable for use as a basis for food production with low oil content, with acceptable for a consumer viscosity and texture and sensory properties typical for food products with traditionally high content of fat. ^ 16 cl, 1 tbl, 4 ex
Изобретение относится к пищевой промышленности, в частности к производству пищевых эмульсий. Эмульсия содержит менее 75% мас. масла, воду, нерастворимые цитрусовые волокна в количестве от 0,5 до 9,0% мас., от 0,1 до 10% мас. эмульгатора, подкислитель и менее 1,0% мас. углевода, выбранного из группы, состоящей из сахара, крахмала или камеди. Описан способ получения данной эмульсии. Изобретение пригодно для использования в качестве основы для производства пищевых продуктов с пониженным содержанием масла, обладающих приемлемой для потребителя вязкостью и текстурой и сенсорными свойствами, характерными для пищевых продуктов с традиционно высоким содержанием жира. 3 н. и 13 з.п. ф-лы, 1 табл.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; rus |
| recordid | cdi_epo_espacenet_RU2395210C2 |
| source | esp@cenet |
| 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 | EMULSION CONTAINING DIETARY FIBRES WITH LOW-CARBOHYDRATE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-16T15%3A52%3A07IST&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=BIALEK%20JADVIGA%20MALGORZATA&rft.date=2010-07-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2395210C2%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 |