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1. WO1997025882 - POWDER-FORM FOAMING CREAMER

Publication Number WO/1997/025882
Publication Date 24.07.1997
International Application No. PCT/PL1997/000001
International Filing Date 10.01.1997
Chapter 2 Demand Filed 17.07.1997
IPC
A23C 11/06 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
06containing non-milk proteins
A23L 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
A23L 1/19 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
19Cream substitutes
CPC
A23C 11/065
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
06containing non-milk proteins
065Microbial proteins, inactivated yeast or animal proteins
A23C 2260/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2260Particular aspects or types of dairy products
20Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted
A23L 9/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
9Puddings; Cream substitutes; Preparation or treatment thereof
20Cream substitutes
24containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
A23P 30/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
30Shaping or working of foodstuffs characterised by the process or apparatus
40Foaming or whipping
Applicants
  • MASPEX - SPÓ$m(C)KA Z O.O. [PL]/[PL] (AllExceptUS)
  • STUGLIK, Zdzis$m(D)aw [PL]/[PL] (UsOnly)
Inventors
  • STUGLIK, Zdzis$m(D)aw
Agents
  • DRELICHOWSKI, Henryk
Priority Data
P.31236316.01.1996PL
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) POWDER-FORM FOAMING CREAMER
(FR) COLORANT MOUSSANT PULVERULENT
Abstract
(EN)
Powder-form foaming creamer according to the invention contains vegetable fat such as palm, coconut or soya oil in the amount of about 10 to 40 % by weight, having melting point of 31 °C to 45 °C; dairy fat in the amount of about 0.06 to 0.1 % by weight; hydrocarbons in the form of maltodextrin having a DE value of 20 to 35 in the amount of about 30 to 60 % by weight, or a glucose syrup having a DE value of 30 to 50 in the amount of about 40 to 75 % by weight, or lactose in the amount of about 30 to 60 % by weight; whey-protein and casein, where the source of the above proteins is a dry skim milk having fat content below 0.6 % by weight and a WPNI value of 4.0 to 4.8, and the amount of powder should be of about 10 to 40 % by weight, preferably 12 to 17 % by weight; stabilizing salts in the form of dibasic potassium orthophosphate in the amount of about 0.5 to 3.0 % by weight, and natural hydro-colloids in the form of gelatine in the amount of about 0.1 to 1.0 % by weight.
(FR)
Colorant moussant pulvérulent pour boissons ou analogue, renfermant une graisse végétale telle que de l'huile de palme, de coco ou de soja à raison de 10 à 40 % en poids environ, son point de fusion étant compris entre 31 et 45 °C; des matières grasses de lait à raison de 0,06 à 0,1 % en poids environ; des glucides sous forme de maltodextrine ayant une valeur d'équivalent dextrose comprise entre 20 et 35 et étant présente en une quantité allant de 30 à 60 % en poids environ, ou d'un sirop de glucose ayant une valeur d'équivalent dextrose comprise entre 30 et 50 et étant présent en une quantité allant de 40 à 75 % en poids environ, ou encore d'un lactose présent en une quantité allant de 30 à 60 % en poids environ; des protéines de lactosérum et de la caséine où la source de ces protéines est du lait écrémé sec présentant une teneur en matières grasses inférieure à 0,6 % en poids, et une valeur WPNI comprise entre 4,0 et 4,8, la quantité de poudre devant être comprise entre 10 et 40 % en poids environ, et de préférence entre 12 et 17 % en poids; des sels stabilisants sous forme d'orthophosphate dibasique de potassium à raison de 0,5 à 3,0 % en poids environ; et des hydrocolloïdes naturels sous forme de gélatine à raison de 0,1 à 1,0 % en poids environ.
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