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Machine translation
1. (WO1997021354) REDUCED CALORIE CHEESE PRODUCTS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1997/021354    International Application No.:    PCT/GB1996/003072
Publication Date: 19.06.1997 International Filing Date: 12.12.1996
Chapter 2 Demand Filed:    23.06.1997    
IPC:
A23C 20/00 (2006.01), A23L 1/308 (2006.01)
Applicants: BESTFOODS [US/US]; International Plaza, 700 Sylvan Avenue, Englewood Cliffs, NJ 07632 (US).
ARCO CHEMICAL TECHNOLOGY, L.P. [US/US]; Two Greenville Crossing, Suite 238, 4001 Kennett Pike, Greenville, DE 19807 (US) (AL, AM, AT, AU, AZ, BA, BB, BE, BF, BG, BJ, BR, BY, CA, CF, CG, CH, CI, CM, CU, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GN, GR, HU, IE, IL, IS, IT, JP, KE, KG, KP, KZ, LC, LK, LR, LS, LT, LU, LV, MC, MD, MG, MK, ML, MN, MR, MW, MX, NE, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SI, SK, SN, SZ, TD, TG, TJ, TM, TR, TT, UA, UG, UZ, VN only).
CPC (UNITED KINGDOM) LIMITED [GB/GB]; Claygate House, Littleworth Road, Esher, Surrey KT10 9PN (GB) (MG only)
Inventors: SEKULA, Bernard, Charles; (US).
TANCIBOK, Krystyna, Urzsula; (US)
Agent: STEVENS, Ian, Edward; Stevens Hewlett & Perkins, 1 St. Augustine's Place, Bristol BS1 4UD (GB)
Priority Data:
08/571,662 13.12.1995 US
Title (EN) REDUCED CALORIE CHEESE PRODUCTS
(FR) FROMAGES A TENEUR EN CALORIES REDUITE
Abstract: front page image
(EN)Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty acid-esterified propoxylated glycerin compositions. The fat replacement compositions are selected based on the melting profile of the cheese product so that the melting profile of the fat replacement composition is similar to the natural cheese counterpart of the cheese product.
(FR)L'invention concerne des fromages à teneur en calories réduite. Ces fromages sont préparés en remplaçant tout ou partie de leurs matières grasses par une composition de succédané des matières grasses. Cette composition se constitue d'une composition de glycérine propoxylatée, estérifiée par un acide gras, se composant d'un mélange d'une ou de deux compositions de glycérine propoxylatée, estérifiée par un acide gras ou davantage. Ces compositions de succédané sont sélectionnées en fonction de la courbe de fusion du fromage de telle sorte que la courbe de fusion de la composition de succédané des matières grasses soit semblable à celle du fromage naturel.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, TJ, TM, TR, TT, UA, UG, UZ, VN.
African Regional Intellectual Property Organization (KE, LS, MW, SD, SZ, UG)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)