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1. WO1997045024 - A CELLULOSE COMPOSITION, ITS PREPARATION, AND ITS USE IN FOODS

Publication Number WO/1997/045024
Publication Date 04.12.1997
International Application No. PCT/US1997/009015
International Filing Date 27.05.1997
Chapter 2 Demand Filed 23.12.1997
IPC
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 1/035 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
03containing additives
035Emulsifiers
A23L 1/0534 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
05containing gelling or thickening agents
052of vegetable origin
0534Cellulose; Derivatives thereof, e.g. ethers
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
A23P 1/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1Shaping or working of foodstuffs
10Other shaping methods, e.g. moulding
16Foaming or whipping
C08L 1/04 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
1Compositions of cellulose, modified cellulose, or cellulose derivatives
02Cellulose; Modified cellulose
04Oxycellulose; Hydrocellulose
CPC
A23L 29/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
29Foods or foodstuffs containing additives
10containing emulsifiers
A23L 29/262
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
262Cellulose; Derivatives thereof, e.g. ethers
A23L 9/22
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
22containing non-milk fats but no proteins other than milk proteins
A23P 30/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
C08L 1/04
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
1Compositions of cellulose, modified cellulose or cellulose derivatives
02Cellulose; Modified cellulose
04Oxycellulose; Hydrocellulose ; , e.g. microcrystalline cellulose
Y10S 426/804
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
10TECHNICAL SUBJECTS COVERED BY FORMER USPC
STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
426Food or edible material: processes, compositions, and products
804Low calorie, low sodium or hypoallergic
Applicants
  • FMC CORPORATION [US]/[US]
  • McGINLEY, David, E. [US]/[US]
Inventors
  • McGINLEY, Emanuel, J.
  • VENABLES, Aaron, C.
  • KRAWCZYK, Gregory, R.
Agents
  • CALDWELL, John, W.
Priority Data
08/683,51328.05.1996US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A CELLULOSE COMPOSITION, ITS PREPARATION, AND ITS USE IN FOODS
(FR) COMPOSITION A BASE DE CELLULOSE, SA PREPARATION ET SON UTILISATION DANS DES PRODUITS ALIMENTAIRES
Abstract
(EN)
The invention is directed to a cellulose composition used as a texturizing, thickening, stabilizing, gelling or bulking agent for aqueous-based food systems comprising a combination of: (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form; and to the use of this agent in reduced fat foods; and to the method of making the agent.
(FR)
Composition à base de cellulose utilisée en tant qu'agent texturant, épaississant, stabilisant, gélifiant ou gonflant pour des produits alimentaires à base aqueuse, qui comprend une combinaison (1) d'un constituant cellulose finement divisé et (2) un constituant tensioactif comprenant un ou plusieurs tensioactifs, sous forme d'agrégat de poudre, utilisation de cet agent dans des produits alimentaires à teneur réduite en matières grasses, et procédé de préparation dudit agent.
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