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1. (WO2007076419) RHEOLOGICALLY BALANCED HIGH FIBER INGREDIENT FOR FOOD PRODUCTS
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2007/076419 International Application No.: PCT/US2006/062440
Publication Date: 05.07.2007 International Filing Date: 20.12.2006
IPC:
A21D 2/36 (2006.01) ,A21D 2/00 (2006.01) ,A21D 10/00 (2006.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
36
Vegetable material
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10
Batters, dough or mixtures before baking
Applicants: ATWELL, William, A.[US/US]; US (UsOnly)
MATTSEN, Jody, L.[US/US]; US (UsOnly)
WELLNITZ, Jessica, E.[US/US]; US (UsOnly)
CARGILL, INCORPORATED[US/US]; LAW DEPARTMENT P.O. Box 5624 Minneapolis, MN 55440-5624, US (AllExceptUS)
Inventors: ATWELL, William, A.; US
MATTSEN, Jody, L.; US
WELLNITZ, Jessica, E.; US
Agent: LEVINE, Edward, L. ; CARGILL, INCORPORATED Law Department P.O. Box 5624 Minneapolis, MN 55440-5624, US
Priority Data:
11/317,47122.12.2005US
Title (EN) RHEOLOGICALLY BALANCED HIGH FIBER INGREDIENT FOR FOOD PRODUCTS
(FR) INGRÉDIENT RICHE EN FIBRES RHÉOLOGIQUEMENT ÉQUILIBRÉ POUR PRODUITS ALIMENTAIRES
Abstract:
(EN) The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber- related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.
(FR) La présente invention concerne un mélange riche en fibres qui comprend un agent solidifiant et un agent plastifiant. Le mélange remplace une partie de la farine dans une pâte pratiquement sans affecter les propriétés rhéologiques de la pâte. On peut alors fabriquer des produits alimentaires riches en fibres à partir de la pâte, en utilisant un matériel et des procédés de fabrication industrielle classiques. On peut utiliser le mélange pour obtenir des produits alimentaires qui satisfont aux exigences de la FDA pour des déclarations de produits bons pour santé liées aux fibres. La présente invention concerne également un procédé de fabrication du mélange riche en fibres. Le procédé consiste à mesurer une propriété rhéologique de l'agent solidifiant et de l'agent plastifiant. On combine ensuite l'agent solidifiant et l'agent plastifiant, en quantités telles qu'elles permettront au mélange résultant de donner un niveau élevé de fibres à un produit alimentaire pratiquement sans affecter les propriétés rhéologiques de la pâte.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)