Dressing with reduced fat content
Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, (cold water swelling starch) and gum to provide excellent fat-like properties.
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| 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 | PHILIP EDWARD DAZO RICHARD EDWARD RUBOW ROLAND BAUER DANIEL JOSEPH KOCHAKJI STEVEN M RIKON JO ANN CUCCURULLO |
| description | Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, (cold water swelling starch) and gum to provide excellent fat-like properties. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ZA929221B</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ZA929221B</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ZA929221B3</originalsourceid><addsrcrecordid>eNrjZFB0KUotLs7MS1cozyzJUChKTSlNTk1RSEssUUjOzytJzSvhYWBNS8wpTuWF0twMcm6uIc4euqkF-fGpxQWJyal5qSXxUY6WRpZGRoZOxgQVAACp-SR3</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Dressing with reduced fat content</title><source>esp@cenet</source><creator>PHILIP EDWARD DAZO ; RICHARD EDWARD RUBOW ; ROLAND BAUER ; DANIEL JOSEPH KOCHAKJI ; STEVEN M RIKON ; JO ANN CUCCURULLO</creator><creatorcontrib>PHILIP EDWARD DAZO ; RICHARD EDWARD RUBOW ; ROLAND BAUER ; DANIEL JOSEPH KOCHAKJI ; STEVEN M RIKON ; JO ANN CUCCURULLO</creatorcontrib><description>Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, (cold water swelling starch) and gum to provide excellent fat-like properties.</description><edition>5</edition><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1994</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=19940527&DB=EPODOC&CC=ZA&NR=929221B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940527&DB=EPODOC&CC=ZA&NR=929221B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PHILIP EDWARD DAZO</creatorcontrib><creatorcontrib>RICHARD EDWARD RUBOW</creatorcontrib><creatorcontrib>ROLAND BAUER</creatorcontrib><creatorcontrib>DANIEL JOSEPH KOCHAKJI</creatorcontrib><creatorcontrib>STEVEN M RIKON</creatorcontrib><creatorcontrib>JO ANN CUCCURULLO</creatorcontrib><title>Dressing with reduced fat content</title><description>Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, (cold water swelling starch) and gum to provide excellent fat-like properties.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB0KUotLs7MS1cozyzJUChKTSlNTk1RSEssUUjOzytJzSvhYWBNS8wpTuWF0twMcm6uIc4euqkF-fGpxQWJyal5qSXxUY6WRpZGRoZOxgQVAACp-SR3</recordid><startdate>19940527</startdate><enddate>19940527</enddate><creator>PHILIP EDWARD DAZO</creator><creator>RICHARD EDWARD RUBOW</creator><creator>ROLAND BAUER</creator><creator>DANIEL JOSEPH KOCHAKJI</creator><creator>STEVEN M RIKON</creator><creator>JO ANN CUCCURULLO</creator><scope>EVB</scope></search><sort><creationdate>19940527</creationdate><title>Dressing with reduced fat content</title><author>PHILIP EDWARD DAZO ; RICHARD EDWARD RUBOW ; ROLAND BAUER ; DANIEL JOSEPH KOCHAKJI ; STEVEN M RIKON ; JO ANN CUCCURULLO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ZA929221B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1994</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>PHILIP EDWARD DAZO</creatorcontrib><creatorcontrib>RICHARD EDWARD RUBOW</creatorcontrib><creatorcontrib>ROLAND BAUER</creatorcontrib><creatorcontrib>DANIEL JOSEPH KOCHAKJI</creatorcontrib><creatorcontrib>STEVEN M RIKON</creatorcontrib><creatorcontrib>JO ANN CUCCURULLO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PHILIP EDWARD DAZO</au><au>RICHARD EDWARD RUBOW</au><au>ROLAND BAUER</au><au>DANIEL JOSEPH KOCHAKJI</au><au>STEVEN M RIKON</au><au>JO ANN CUCCURULLO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Dressing with reduced fat content</title><date>1994-05-27</date><risdate>1994</risdate><abstract>Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, (cold water swelling starch) and gum to provide excellent fat-like properties.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_ZA929221B |
| source | esp@cenet |
| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Dressing with reduced fat content |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-31T15%3A19%3A53IST&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=PHILIP%20EDWARD%20DAZO&rft.date=1994-05-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EZA929221B%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 |