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Machine translation
1. (WO2008102371) WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2008/102371    International Application No.:    PCT/IN2008/000092
Publication Date: 28.08.2008 International Filing Date: 15.02.2008
IPC:
A21D 10/00 (2006.01)
Applicants: ADVANCED ENZYME TECHNOLOGIES LIMITED [IN/IN]; "A" Wing, Sun Magnetica, 5th Floor, Accolade Galaxy, L.I.C. Service Road, Louiswadi, Thane 400 604, Maharashtra (IN) (For All Designated States Except US).
RATHI, Chandrakant, Laxminarayan [IN/IN]; (IN) (For US Only).
PRADHAN, Saylee, Sameer [IN/IN]; (IN) (For US Only).
SRIRAM, Ahila [IN/IN]; (IN) (For US Only).
NAIR, Manoj [IN/IN]; (IN) (For US Only)
Inventors: RATHI, Chandrakant, Laxminarayan; (IN).
PRADHAN, Saylee, Sameer; (IN).
SRIRAM, Ahila; (IN).
NAIR, Manoj; (IN)
Agent: KRISHNA & SAURASTRI; 74/F, Venus, Worli Sea Face, Mumbai 400 018, Maharashtra (IN)
Priority Data:
344/MUM/2007 20.02.2007 IN
Title (EN) WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
(FR) NOUVEAU CONCENTRÉ DE PRÉ-MÉLANGE REMPLAÇANT DES OEUFS ENTIERS SPÉCIALEMENT CONÇU POUR DES GÂTEAUX ET DES PRODUITS SE RAPPORTANT AUX GÂTEAUX
Abstract: front page image
(EN)A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates.
(FR)L'invention concerne un nouveau concentré de pré-mélange remplaçant des oeufs entiers spécialement conçu pour des gâteaux et des produits se rapportant aux gâteaux. Ledit prémélange comprend des isolats de protéines provenant de la famille de graminées (10 à 30 %), des isolats de protéines lactées (20 à 40 %) en conjonction avec un émulsifiant (5 à 15 %), un système de levures (1 à 10 %), et des stabilisateurs tels que des sels de calcium, de potassium ou de sodium (7 à 10 %), la charge étant représentée par l'amidon ou les hydrolysats d'amidon.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, 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, LY, MA, MD, ME, 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 (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MT, NL, NO, 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)