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1. (WO2017147669) METHOD FOR OBTAINING FLAVOURLESS AND ODOURLESS DEHYDRATED EGG WHITE, AND FLAVOURLESS AND ODOURLESS DEHYDRATED EGG WHITE
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2017/147669 International Application No.: PCT/BR2016/050056
Publication Date: 08.09.2017 International Filing Date: 17.03.2016
IPC:
A23J 3/04 (2006.01) ,A23J 1/08 (2006.01) ,A23L 15/00 (2016.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
04
Animal proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
08
from eggs
[IPC code unknown for A23L 15]
Applicants:
LOPES, Sérgio Luis Gagliardi [BR/BR]; BR
MENDES, Cleber Verde Cordeiro [BR/BR]; BR
DE LIMA, Luciano [BR/BR]; BR
Inventors:
DOS SANTOS, Amanda Luizetto; BR
Agent:
DE LUCENA, David Nilton Pereira; BR
Priority Data:
BR102016004834603.03.2016BR
Title (EN) METHOD FOR OBTAINING FLAVOURLESS AND ODOURLESS DEHYDRATED EGG WHITE, AND FLAVOURLESS AND ODOURLESS DEHYDRATED EGG WHITE
(FR) PROCÉDÉ D’OBTENTION DE BLANC D’OEUF DÉSHYDRATÉ INSIPIDE ET INODORE, ET BLANC D’OEUF DÉSHYDRATÉ INSIPIDE ET INODORE
(PT) PROCESSO DE OBTENÇÃO DE CLARA DE OVOS DESIDRATADA SEM SABOR E SEM ODOR, E CLARA DE OVOS DESIDRATADA SEM SABOR E SEM ODOR
Abstract:
(EN) The present method is used to obtain flavourless and odourless dehydrated egg white by coating egg white powder with cellulose-based polymers, such as methylcellulose, ethylcellulose, hydroxyethylcellulose and cellulose ether. The method comprises a first step in which the dehydrated egg white is mixed with the cellulose base, and a step in which the cellulose powder is mixed with an aqueous or hydroalcoholic medium until the cellulose powder is completely solubilised. The first mixture is then added to the second mixture and the liquid portion is removed. The final product obtained is characterised by the absence of odour and flavour, for release and absorption in the stomach, and is preferably indicated for use as a food supplement.
(FR) Le présent procédé vise à obtenir un blanc d'oeuf déshydraté insipide et inodore, par revêtement du blanc d'oeuf en poudre avec des polymères à base de cellulose, telle que la méthylcellulose, l'éthylcellulose, l'hydroxyéthylcellulose et l'éther de cellulose. Le procédé consiste en une première étape de mélange du blanc d'oeuf déshydraté avec la base de cellulose, suivie du mélange de cellulose en poudre avec un milieu aqueux ou hydroalcoolique jusqu'à la solubilisation complète de la cellulose en poudre. Ensuite, le premier mélange est additionné au second mélange, la fraction liquide étant alors enlevée. Le produit final obtenu se caractérise notamment par l'absence d'odeur et de goût, la libération et l’absorption intervenant dans l'estomac, et s'utilise de préférence comme complément alimentaire.
(PT) O processo em questão refere-se à obtenção de clara de ovo desidratada sem sabor e sem odor, a partir do recobrimento da clara de ovo em pó com polímeros à base de celulose, tal como metilcelulose, etilcelulose, hidroxietilcelulose e éter de celulose. O processo consiste em uma primeira etapa de mistura da clara de ovo desidratada com a base de celulose, seguida de mistura de celulose em pó com um meio aquoso ou hidroalcoólico até a completa solubilização da celulose em pó. Em seguida, a primeira mistura é adicionada à segunda e, então, é realizada a remoção da parte líquida. O produto final obtido apresenta como características peculiares a ausência de odor e sabor, tendo a sua liberação e absorção no estômago, sendo indicado preferencialmente, para uso como suplemento alimentar.
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, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, 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, SA, 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, ST, 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, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Portuguese (PT)
Filing Language: Portuguese (PT)