WHIPPED FOOD PRODUCTS
Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing e...
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| creator | SOLORIO, HECTOR, A AURAND, TOM, J O'MAHONEY, JOHN, SEAN |
| description | Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of a non-tropical lauric oil and a tropical oil, having additional ingredients of the whipped product. The non-tropical lauric oils contains at least about 30 % lauric acid in its triglyceride molecule.
La présente invention concerne des produits alimentaires fouettés qui possèdent une stabilité de température améliorée et de bonnes propriétés organoleptiques. Ces produits alimentaires fouettés, qui peuvent être conservés à température ambiante, au congélateur ou au réfrigérateur pendant une longue durée, sont préparés par un mélange d'une quantité efficace stabilisatrice de température d'une huile laurique et d'une huile tropicale, qui possèdent des substances additionnelles de ce produit fouetté. Les huiles lauriques non tropicales contiennent au moins 30 % d'acide laurique dans leurs molécules triglycéride. |
| format | Patent |
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La présente invention concerne des produits alimentaires fouettés qui possèdent une stabilité de température améliorée et de bonnes propriétés organoleptiques. Ces produits alimentaires fouettés, qui peuvent être conservés à température ambiante, au congélateur ou au réfrigérateur pendant une longue durée, sont préparés par un mélange d'une quantité efficace stabilisatrice de température d'une huile laurique et d'une huile tropicale, qui possèdent des substances additionnelles de ce produit fouetté. Les huiles lauriques non tropicales contiennent au moins 30 % d'acide laurique dans leurs molécules triglycéride.</description><edition>7</edition><language>eng ; fre</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>2002</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=20020314&DB=EPODOC&CC=WO&NR=0219840A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020314&DB=EPODOC&CC=WO&NR=0219840A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SOLORIO, HECTOR, A</creatorcontrib><creatorcontrib>AURAND, TOM, J</creatorcontrib><creatorcontrib>O'MAHONEY, JOHN, SEAN</creatorcontrib><title>WHIPPED FOOD PRODUCTS</title><description>Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of a non-tropical lauric oil and a tropical oil, having additional ingredients of the whipped product. The non-tropical lauric oils contains at least about 30 % lauric acid in its triglyceride molecule.
La présente invention concerne des produits alimentaires fouettés qui possèdent une stabilité de température améliorée et de bonnes propriétés organoleptiques. Ces produits alimentaires fouettés, qui peuvent être conservés à température ambiante, au congélateur ou au réfrigérateur pendant une longue durée, sont préparés par un mélange d'une quantité efficace stabilisatrice de température d'une huile laurique et d'une huile tropicale, qui possèdent des substances additionnelles de ce produit fouetté. Les huiles lauriques non tropicales contiennent au moins 30 % d'acide laurique dans leurs molécules triglycéride.</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>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBAN9_AMCHB1UXDz93dRCAjydwl1DgnmYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXx4f4GRoaWFiYGjkbGRCgBAGRlHqU</recordid><startdate>20020314</startdate><enddate>20020314</enddate><creator>SOLORIO, HECTOR, A</creator><creator>AURAND, TOM, J</creator><creator>O'MAHONEY, JOHN, SEAN</creator><scope>EVB</scope></search><sort><creationdate>20020314</creationdate><title>WHIPPED FOOD PRODUCTS</title><author>SOLORIO, HECTOR, A ; AURAND, TOM, J ; O'MAHONEY, JOHN, SEAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO0219840A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2002</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>SOLORIO, HECTOR, A</creatorcontrib><creatorcontrib>AURAND, TOM, J</creatorcontrib><creatorcontrib>O'MAHONEY, JOHN, SEAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SOLORIO, HECTOR, A</au><au>AURAND, TOM, J</au><au>O'MAHONEY, JOHN, SEAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WHIPPED FOOD PRODUCTS</title><date>2002-03-14</date><risdate>2002</risdate><abstract>Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of a non-tropical lauric oil and a tropical oil, having additional ingredients of the whipped product. The non-tropical lauric oils contains at least about 30 % lauric acid in its triglyceride molecule.
La présente invention concerne des produits alimentaires fouettés qui possèdent une stabilité de température améliorée et de bonnes propriétés organoleptiques. Ces produits alimentaires fouettés, qui peuvent être conservés à température ambiante, au congélateur ou au réfrigérateur pendant une longue durée, sont préparés par un mélange d'une quantité efficace stabilisatrice de température d'une huile laurique et d'une huile tropicale, qui possèdent des substances additionnelles de ce produit fouetté. Les huiles lauriques non tropicales contiennent au moins 30 % d'acide laurique dans leurs molécules triglycéride.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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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 | WHIPPED FOOD PRODUCTS |
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