CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS
The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt% of...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre |
| 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 | MAZOYER, Jacques André Christian WALLECAN, Joël René Pierre |
| description | The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt% of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.
L'invention concerne des fibres d'agrumes sous forme sèche ayant une capacité de rétention hydrique (WHC) d'au moins 35 ml d'eau par gramme de fibre anhydre (0 % d'humidité). Lesdites fibres présentent également un facteur de gonflement (SV) qui, lorsqu'une force gravitationnelle (force G) est appliquée sur un milieu aqueux contenant 1 % en poids desdites fibres dispersées dans ledit milieu, la WHC varie avec la force G selon la formule (1), dans laquelle DF est un facteur de déclin d'au moins 500. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2017023722A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2017023722A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2017023722A13</originalsourceid><addsrcrecordid>eNrjZLBy9gwJCg1WcPN0CnINVgj3DPFQ8A8I8fT1DHZ1UQh3DHENUnDy9HPx9HNXcPZwDHJ0Bop4Bod4OgfzMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL4cH8jA0NzAyNjcyMjR0Nj4lQBAHE2Kh4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS</title><source>esp@cenet</source><creator>MAZOYER, Jacques André Christian ; WALLECAN, Joël René Pierre</creator><creatorcontrib>MAZOYER, Jacques André Christian ; WALLECAN, Joël René Pierre</creatorcontrib><description>The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt% of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.
L'invention concerne des fibres d'agrumes sous forme sèche ayant une capacité de rétention hydrique (WHC) d'au moins 35 ml d'eau par gramme de fibre anhydre (0 % d'humidité). Lesdites fibres présentent également un facteur de gonflement (SV) qui, lorsqu'une force gravitationnelle (force G) est appliquée sur un milieu aqueux contenant 1 % en poids desdites fibres dispersées dans ledit milieu, la WHC varie avec la force G selon la formule (1), dans laquelle DF est un facteur de déclin d'au moins 500.</description><language>eng ; fre</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FODDER ; 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>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=20170209&DB=EPODOC&CC=WO&NR=2017023722A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170209&DB=EPODOC&CC=WO&NR=2017023722A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAZOYER, Jacques André Christian</creatorcontrib><creatorcontrib>WALLECAN, Joël René Pierre</creatorcontrib><title>CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS</title><description>The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt% of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.
L'invention concerne des fibres d'agrumes sous forme sèche ayant une capacité de rétention hydrique (WHC) d'au moins 35 ml d'eau par gramme de fibre anhydre (0 % d'humidité). Lesdites fibres présentent également un facteur de gonflement (SV) qui, lorsqu'une force gravitationnelle (force G) est appliquée sur un milieu aqueux contenant 1 % en poids desdites fibres dispersées dans ledit milieu, la WHC varie avec la force G selon la formule (1), dans laquelle DF est un facteur de déclin d'au moins 500.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FODDER</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>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBy9gwJCg1WcPN0CnINVgj3DPFQ8A8I8fT1DHZ1UQh3DHENUnDy9HPx9HNXcPZwDHJ0Bop4Bod4OgfzMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL4cH8jA0NzAyNjcyMjR0Nj4lQBAHE2Kh4</recordid><startdate>20170209</startdate><enddate>20170209</enddate><creator>MAZOYER, Jacques André Christian</creator><creator>WALLECAN, Joël René Pierre</creator><scope>EVB</scope></search><sort><creationdate>20170209</creationdate><title>CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS</title><author>MAZOYER, Jacques André Christian ; WALLECAN, Joël René Pierre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2017023722A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2017</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FODDER</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>MAZOYER, Jacques André Christian</creatorcontrib><creatorcontrib>WALLECAN, Joël René Pierre</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MAZOYER, Jacques André Christian</au><au>WALLECAN, Joël René Pierre</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS</title><date>2017-02-09</date><risdate>2017</risdate><abstract>The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt% of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.
L'invention concerne des fibres d'agrumes sous forme sèche ayant une capacité de rétention hydrique (WHC) d'au moins 35 ml d'eau par gramme de fibre anhydre (0 % d'humidité). Lesdites fibres présentent également un facteur de gonflement (SV) qui, lorsqu'une force gravitationnelle (force G) est appliquée sur un milieu aqueux contenant 1 % en poids desdites fibres dispersées dans ledit milieu, la WHC varie avec la force G selon la formule (1), dans laquelle DF est un facteur de déclin d'au moins 500.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre |
| recordid | cdi_epo_espacenet_WO2017023722A1 |
| source | esp@cenet |
| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FODDER 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 | CITRUS FIBRES WITH OPTIMISED WATER BINDING CHARACTERISTICS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T12%3A30%3A51IST&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=MAZOYER,%20Jacques%20Andr%C3%A9%20Christian&rft.date=2017-02-09&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EWO2017023722A1%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 |