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1. (WO2013156591) METHOD AND COMPOSITION
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2013/156591 International Application No.: PCT/EP2013/058157
Publication Date: 24.10.2013 International Filing Date: 19.04.2013
IPC:
A23L 1/22 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, 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
1
Foods or foodstuffs; Their preparation or treatment
22
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
Applicants: WITTEVEEN, Frans[NL/NL]; NL
GIVAUDAN SA[CH/CH]; Chemin de la Perfumerie 5 CH-1214 Vernier, CH
Inventors: WITTEVEEN, Frans; NL
Agent: MC STEA, John Anthony; Ueberlandstrasse 136 CH-8600 Duebendorf, CH
Priority Data:
1206859.919.04.2012GB
Title (EN) METHOD AND COMPOSITION
(FR) PROCÉDÉ ET COMPOSITION
Abstract:
(EN) A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour; (ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear; and (iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
(FR) L'invention concerne un procédé de fabrication d'une saveur encapsulée, comprenant les étapes (i) d'émulsification de la saveur ; (ii) de pulvérisation de la saveur émulsifiée sur un mélange sec d'hydrocolloïde et de protéine de pois non hydrolysée dans des conditions de cisaillement élevé ; et (iii) de prolongement du cisaillement jusqu'à ce que les particules obtenues atteignent la dimension souhaitée. La saveur est exempte de gélatine et peut être utilisée dans des produits consommables dans lesquels la présence de gélatine n'est pas souhaitée.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, 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, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, 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, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, 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)