FOAMABLE COMPOSITION AND FOAM
The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foa...
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| creator | Tremmel, Frank Maeder, Jens Juergens, Sandra Barreau, Frederic Chatard, Dominique Kraut, Juergen |
| description | The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam. |
| format | Patent |
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The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; 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</subject><creationdate>2022</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=20221027&DB=EPODOC&CC=US&NR=2022338528A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221027&DB=EPODOC&CC=US&NR=2022338528A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Tremmel, Frank</creatorcontrib><creatorcontrib>Maeder, Jens</creatorcontrib><creatorcontrib>Juergens, Sandra</creatorcontrib><creatorcontrib>Barreau, Frederic</creatorcontrib><creatorcontrib>Chatard, Dominique</creatorcontrib><creatorcontrib>Kraut, Juergen</creatorcontrib><title>FOAMABLE COMPOSITION AND FOAM</title><description>The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam.</description><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>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><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB183f0dXTycVVw9vcN8A_2DPH091Nw9HNRAEnwMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL40GAjAyMjY2MLUyMLR0Nj4lQBAAdtId8</recordid><startdate>20221027</startdate><enddate>20221027</enddate><creator>Tremmel, Frank</creator><creator>Maeder, Jens</creator><creator>Juergens, Sandra</creator><creator>Barreau, Frederic</creator><creator>Chatard, Dominique</creator><creator>Kraut, Juergen</creator><scope>EVB</scope></search><sort><creationdate>20221027</creationdate><title>FOAMABLE COMPOSITION AND FOAM</title><author>Tremmel, Frank ; Maeder, Jens ; Juergens, Sandra ; Barreau, Frederic ; Chatard, Dominique ; Kraut, Juergen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2022338528A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2022</creationdate><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>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><toplevel>online_resources</toplevel><creatorcontrib>Tremmel, Frank</creatorcontrib><creatorcontrib>Maeder, Jens</creatorcontrib><creatorcontrib>Juergens, Sandra</creatorcontrib><creatorcontrib>Barreau, Frederic</creatorcontrib><creatorcontrib>Chatard, Dominique</creatorcontrib><creatorcontrib>Kraut, Juergen</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Tremmel, Frank</au><au>Maeder, Jens</au><au>Juergens, Sandra</au><au>Barreau, Frederic</au><au>Chatard, Dominique</au><au>Kraut, Juergen</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOAMABLE COMPOSITION AND FOAM</title><date>2022-10-27</date><risdate>2022</risdate><abstract>The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 |
| title | FOAMABLE COMPOSITION AND FOAM |
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