METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS

METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS

The invention relates to a method for producing a nut spread composition substitute devoid of added fat and/or sugar and used for dietetic products. The inventive method consists in using a soluble fibre in a form of inulin mixed with water in accurate proportions, thereby making it possible to obta...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: DERBESY, FREDERIC
Format: Patent
Sprache:eng ; fre
Schlagworte:
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
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 DERBESY, FREDERIC
description The invention relates to a method for producing a nut spread composition substitute devoid of added fat and/or sugar and used for dietetic products. The inventive method consists in using a soluble fibre in a form of inulin mixed with water in accurate proportions, thereby making it possible to obtain a texture and taste equivalent to a traditional spread devoid of a vegetable fat and sugar. Said method is particularly suitable for persons respecting a good food hygiene. Procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et /ou sans sucre ajouté. L'invention concerne un procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et/ou sans sucre ajouté entrant dans le champ d'application des produits diététiques. Le procédé réside, dans l'utilisation d'une fibre soluble : l'inuline, mélangée à de l'eau dans des proportions précises ce qui permet l'obtention d'une texture et un goût équivalents à la pâte à tartiner traditionnelle, sans l'utilisation de matière grasse végétale et de sucres. Le procédé selon l'invention est particulièrement destiné aux personnes soucieuses de respecter une bonne hygiène alimentaire.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2006106228A2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2006106228A2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2006106228A23</originalsourceid><addsrcrecordid>eNqNzTELwjAQBeAuDqL-hwNnsUYQ15i7thmaK8lFx1IkTqKFOvjzrdgf4PR48PjePHvXJBUjFOyh8YzRWFeCBhcFQuNJIxiuGw5WLDsI8RTEShQCpDNbBC5AI9IoaAHtcDtCIZbafwvEQD8bLQmJNdOJhGU2u3X3Ia2mXGTrgsRUm9Q_2zT03TU90qu9sMrzwy4_KHXUav_f6gNUjDqN</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS</title><source>esp@cenet</source><creator>DERBESY, FREDERIC</creator><creatorcontrib>DERBESY, FREDERIC</creatorcontrib><description>The invention relates to a method for producing a nut spread composition substitute devoid of added fat and/or sugar and used for dietetic products. The inventive method consists in using a soluble fibre in a form of inulin mixed with water in accurate proportions, thereby making it possible to obtain a texture and taste equivalent to a traditional spread devoid of a vegetable fat and sugar. Said method is particularly suitable for persons respecting a good food hygiene. Procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et /ou sans sucre ajouté. L'invention concerne un procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et/ou sans sucre ajouté entrant dans le champ d'application des produits diététiques. Le procédé réside, dans l'utilisation d'une fibre soluble : l'inuline, mélangée à de l'eau dans des proportions précises ce qui permet l'obtention d'une texture et un goût équivalents à la pâte à tartiner traditionnelle, sans l'utilisation de matière grasse végétale et de sucres. Le procédé selon l'invention est particulièrement destiné aux personnes soucieuses de respecter une bonne hygiène alimentaire.</description><language>eng ; fre</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 ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2006</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&amp;date=20061012&amp;DB=EPODOC&amp;CC=WO&amp;NR=2006106228A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20061012&amp;DB=EPODOC&amp;CC=WO&amp;NR=2006106228A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DERBESY, FREDERIC</creatorcontrib><title>METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS</title><description>The invention relates to a method for producing a nut spread composition substitute devoid of added fat and/or sugar and used for dietetic products. The inventive method consists in using a soluble fibre in a form of inulin mixed with water in accurate proportions, thereby making it possible to obtain a texture and taste equivalent to a traditional spread devoid of a vegetable fat and sugar. Said method is particularly suitable for persons respecting a good food hygiene. Procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et /ou sans sucre ajouté. L'invention concerne un procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et/ou sans sucre ajouté entrant dans le champ d'application des produits diététiques. Le procédé réside, dans l'utilisation d'une fibre soluble : l'inuline, mélangée à de l'eau dans des proportions précises ce qui permet l'obtention d'une texture et un goût équivalents à la pâte à tartiner traditionnelle, sans l'utilisation de matière grasse végétale et de sucres. Le procédé selon l'invention est particulièrement destiné aux personnes soucieuses de respecter une bonne hygiène alimentaire.</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>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>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNzTELwjAQBeAuDqL-hwNnsUYQ15i7thmaK8lFx1IkTqKFOvjzrdgf4PR48PjePHvXJBUjFOyh8YzRWFeCBhcFQuNJIxiuGw5WLDsI8RTEShQCpDNbBC5AI9IoaAHtcDtCIZbafwvEQD8bLQmJNdOJhGU2u3X3Ia2mXGTrgsRUm9Q_2zT03TU90qu9sMrzwy4_KHXUav_f6gNUjDqN</recordid><startdate>20061012</startdate><enddate>20061012</enddate><creator>DERBESY, FREDERIC</creator><scope>EVB</scope></search><sort><creationdate>20061012</creationdate><title>METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS</title><author>DERBESY, FREDERIC</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2006106228A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2006</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>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>DERBESY, FREDERIC</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DERBESY, FREDERIC</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS</title><date>2006-10-12</date><risdate>2006</risdate><abstract>The invention relates to a method for producing a nut spread composition substitute devoid of added fat and/or sugar and used for dietetic products. The inventive method consists in using a soluble fibre in a form of inulin mixed with water in accurate proportions, thereby making it possible to obtain a texture and taste equivalent to a traditional spread devoid of a vegetable fat and sugar. Said method is particularly suitable for persons respecting a good food hygiene. Procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et /ou sans sucre ajouté. L'invention concerne un procédé de fabrication pour d'obtention d'un substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et/ou sans sucre ajouté entrant dans le champ d'application des produits diététiques. Le procédé réside, dans l'utilisation d'une fibre soluble : l'inuline, mélangée à de l'eau dans des proportions précises ce qui permet l'obtention d'une texture et un goût équivalents à la pâte à tartiner traditionnelle, sans l'utilisation de matière grasse végétale et de sucres. Le procédé selon l'invention est particulièrement destiné aux personnes soucieuses de respecter une bonne hygiène alimentaire.</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; fre
recordid cdi_epo_espacenet_WO2006106228A2
source esp@cenet
subjects 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 METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T16%3A40%3A24IST&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=DERBESY,%20FREDERIC&rft.date=2006-10-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EWO2006106228A2%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