VEGAN ICE CREAM FORMULATION
The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by...
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| creator | VERKUIJL, Bastiaan Jeroen Victor |
| description | The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.
L'invention concerne une composition de crème glacée végétalienne comprenant une composition de matière grasse, une protéine à base de plante, un édulcorant et de l'eau ; la composition de matière grasse comprenant de 18,0 % à 45,0 % en poids d'acide laurique (C12:0) ; de 5,0 % à 20,0 % en poids d'acide palmitique (C16:0) ; de 4,0 % à 18,0 % en poids d'acide stéarique (C18:0) ; un rapport pondéral de l'acide laurique (C12:0) à l'acide stéarique (C18:0) de 2,0 à 4,5 ; et un rapport pondéral de l'acide laurique (C12:0) à l'acide palmitique (C16:0) de 1,5 à 5,0 ; lesdits pourcentages d'acide se référant à des acides liés en tant que groupes acyle dans des glycérides dans la composition de matière grasse et étant par rapport au poids total d'acides gras en C8 à C24. |
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L'invention concerne une composition de crème glacée végétalienne comprenant une composition de matière grasse, une protéine à base de plante, un édulcorant et de l'eau ; la composition de matière grasse comprenant de 18,0 % à 45,0 % en poids d'acide laurique (C12:0) ; de 5,0 % à 20,0 % en poids d'acide palmitique (C16:0) ; de 4,0 % à 18,0 % en poids d'acide stéarique (C18:0) ; un rapport pondéral de l'acide laurique (C12:0) à l'acide stéarique (C18:0) de 2,0 à 4,5 ; et un rapport pondéral de l'acide laurique (C12:0) à l'acide palmitique (C16:0) de 1,5 à 5,0 ; lesdits pourcentages d'acide se référant à des acides liés en tant que groupes acyle dans des glycérides dans la composition de matière grasse et étant par rapport au poids total d'acides gras en C8 à C24.</description><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</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=20240606&DB=EPODOC&CC=WO&NR=2024115543A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240606&DB=EPODOC&CC=WO&NR=2024115543A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VERKUIJL, Bastiaan Jeroen Victor</creatorcontrib><title>VEGAN ICE CREAM FORMULATION</title><description>The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.
L'invention concerne une composition de crème glacée végétalienne comprenant une composition de matière grasse, une protéine à base de plante, un édulcorant et de l'eau ; la composition de matière grasse comprenant de 18,0 % à 45,0 % en poids d'acide laurique (C12:0) ; de 5,0 % à 20,0 % en poids d'acide palmitique (C16:0) ; de 4,0 % à 18,0 % en poids d'acide stéarique (C18:0) ; un rapport pondéral de l'acide laurique (C12:0) à l'acide stéarique (C18:0) de 2,0 à 4,5 ; et un rapport pondéral de l'acide laurique (C12:0) à l'acide palmitique (C16:0) de 1,5 à 5,0 ; lesdits pourcentages d'acide se référant à des acides liés en tant que groupes acyle dans des glycérides dans la composition de matière grasse et étant par rapport au poids total d'acides gras en C8 à C24.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAOc3V39FPwdHZVcA5ydfRVcPMP8g31cQzx9PfjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx4f5GBkYmhoampibGjobGxKkCAMA2IUI</recordid><startdate>20240606</startdate><enddate>20240606</enddate><creator>VERKUIJL, Bastiaan Jeroen Victor</creator><scope>EVB</scope></search><sort><creationdate>20240606</creationdate><title>VEGAN ICE CREAM FORMULATION</title><author>VERKUIJL, Bastiaan Jeroen Victor</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2024115543A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2024</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>VERKUIJL, Bastiaan Jeroen Victor</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VERKUIJL, Bastiaan Jeroen Victor</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VEGAN ICE CREAM FORMULATION</title><date>2024-06-06</date><risdate>2024</risdate><abstract>The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.
L'invention concerne une composition de crème glacée végétalienne comprenant une composition de matière grasse, une protéine à base de plante, un édulcorant et de l'eau ; la composition de matière grasse comprenant de 18,0 % à 45,0 % en poids d'acide laurique (C12:0) ; de 5,0 % à 20,0 % en poids d'acide palmitique (C16:0) ; de 4,0 % à 18,0 % en poids d'acide stéarique (C18:0) ; un rapport pondéral de l'acide laurique (C12:0) à l'acide stéarique (C18:0) de 2,0 à 4,5 ; et un rapport pondéral de l'acide laurique (C12:0) à l'acide palmitique (C16:0) de 1,5 à 5,0 ; lesdits pourcentages d'acide se référant à des acides liés en tant que groupes acyle dans des glycérides dans la composition de matière grasse et étant par rapport au poids total d'acides gras en C8 à C24.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | VEGAN ICE CREAM FORMULATION |
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