FATTY COMPOSITION
The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of the polyol fatty acid polyesters, said fat having an N35? of le...
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| creator | LANSBERGEN, ADRIANUS, JACOBUS LIEFKENS, THEODORUS, JOHANNES |
| description | The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of the polyol fatty acid polyesters, said fat having an N35? of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20? of less than 200g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.
Une composition grasse comprend des graisses composées essentiellement d'un mélange d'un ou de plusieurs polyesters d'acides gras non digestibles et de graisses de glycéride, les graisses comprenant de 30 à 75 % en poids des polyesters d'acides gras de polyol, lesdites graisses présentant un N35 inférieur à 5 et un indice de fusion d'au moins 0,5, et la composition grasse présentant un S20 inférieur à 200 g. Les compositions grasses de la présente invention offrent l'avantage de pouvoir être utilisées dans la préparation de produits pâtissiers de haute qualité tels que pâtes à frire, garnitures, crèmes au beurre, gâteaux, etc., possédant un volume spécifique relativement élevé. Un autre aspect de la présente invention décrit l'emploi d'une composition grasse pour préparer une pâte à frire. Sont également décrits une pâte à frire, une composition grasse aérée et un gâteau. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO9000012A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO9000012A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO9000012A13</originalsourceid><addsrcrecordid>eNrjZBB0cwwJiVRw9vcN8A_2DPH09-NhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfHh_pYGQGBo5GhoTIQSAPp6HZY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FATTY COMPOSITION</title><source>esp@cenet</source><creator>LANSBERGEN, ADRIANUS, JACOBUS ; LIEFKENS, THEODORUS, JOHANNES</creator><creatorcontrib>LANSBERGEN, ADRIANUS, JACOBUS ; LIEFKENS, THEODORUS, JOHANNES</creatorcontrib><description>The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of the polyol fatty acid polyesters, said fat having an N35? of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20? of less than 200g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.
Une composition grasse comprend des graisses composées essentiellement d'un mélange d'un ou de plusieurs polyesters d'acides gras non digestibles et de graisses de glycéride, les graisses comprenant de 30 à 75 % en poids des polyesters d'acides gras de polyol, lesdites graisses présentant un N35 inférieur à 5 et un indice de fusion d'au moins 0,5, et la composition grasse présentant un S20 inférieur à 200 g. Les compositions grasses de la présente invention offrent l'avantage de pouvoir être utilisées dans la préparation de produits pâtissiers de haute qualité tels que pâtes à frire, garnitures, crèmes au beurre, gâteaux, etc., possédant un volume spécifique relativement élevé. Un autre aspect de la présente invention décrit l'emploi d'une composition grasse pour préparer une pâte à frire. Sont également décrits une pâte à frire, une composition grasse aérée et un gâteau.</description><edition>4</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>1990</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=19900111&DB=EPODOC&CC=WO&NR=9000012A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19900111&DB=EPODOC&CC=WO&NR=9000012A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LANSBERGEN, ADRIANUS, JACOBUS</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS, JOHANNES</creatorcontrib><title>FATTY COMPOSITION</title><description>The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of the polyol fatty acid polyesters, said fat having an N35? of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20? of less than 200g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.
Une composition grasse comprend des graisses composées essentiellement d'un mélange d'un ou de plusieurs polyesters d'acides gras non digestibles et de graisses de glycéride, les graisses comprenant de 30 à 75 % en poids des polyesters d'acides gras de polyol, lesdites graisses présentant un N35 inférieur à 5 et un indice de fusion d'au moins 0,5, et la composition grasse présentant un S20 inférieur à 200 g. Les compositions grasses de la présente invention offrent l'avantage de pouvoir être utilisées dans la préparation de produits pâtissiers de haute qualité tels que pâtes à frire, garnitures, crèmes au beurre, gâteaux, etc., possédant un volume spécifique relativement élevé. Un autre aspect de la présente invention décrit l'emploi d'une composition grasse pour préparer une pâte à frire. Sont également décrits une pâte à frire, une composition grasse aérée et un gâteau.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1990</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB0cwwJiVRw9vcN8A_2DPH09-NhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfHh_pYGQGBo5GhoTIQSAPp6HZY</recordid><startdate>19900111</startdate><enddate>19900111</enddate><creator>LANSBERGEN, ADRIANUS, JACOBUS</creator><creator>LIEFKENS, THEODORUS, JOHANNES</creator><scope>EVB</scope></search><sort><creationdate>19900111</creationdate><title>FATTY COMPOSITION</title><author>LANSBERGEN, ADRIANUS, JACOBUS ; LIEFKENS, THEODORUS, JOHANNES</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO9000012A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1990</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LANSBERGEN, ADRIANUS, JACOBUS</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS, JOHANNES</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LANSBERGEN, ADRIANUS, JACOBUS</au><au>LIEFKENS, THEODORUS, JOHANNES</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FATTY COMPOSITION</title><date>1990-01-11</date><risdate>1990</risdate><abstract>The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of the polyol fatty acid polyesters, said fat having an N35? of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20? of less than 200g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.
Une composition grasse comprend des graisses composées essentiellement d'un mélange d'un ou de plusieurs polyesters d'acides gras non digestibles et de graisses de glycéride, les graisses comprenant de 30 à 75 % en poids des polyesters d'acides gras de polyol, lesdites graisses présentant un N35 inférieur à 5 et un indice de fusion d'au moins 0,5, et la composition grasse présentant un S20 inférieur à 200 g. Les compositions grasses de la présente invention offrent l'avantage de pouvoir être utilisées dans la préparation de produits pâtissiers de haute qualité tels que pâtes à frire, garnitures, crèmes au beurre, gâteaux, etc., possédant un volume spécifique relativement élevé. Un autre aspect de la présente invention décrit l'emploi d'une composition grasse pour préparer une pâte à frire. Sont également décrits une pâte à frire, une composition grasse aérée et un gâteau.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FATTY COMPOSITION |
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