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1. WO2020115325 - METHOD FOR REPLACING EGGS IN COMPOSITIONS

Publication Number WO/2020/115325
Publication Date 11.06.2020
International Application No. PCT/EP2019/084099
International Filing Date 06.12.2019
IPC
A23L 15/00 2016.01
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
15Egg products; Preparation or treatment thereof
A21D 2/36 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
A23L 27/50 2016.01
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
50Soya sauce
A23L 29/262 2016.01
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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
262Cellulose; Derivatives thereof, e.g. ethers
A23L 33/24 2016.01
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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
24Cellulose or derivatives thereof
A23L 27/60 2016.01
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
CPC
A21D 10/005
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
002Dough mixes; Baking or bread improvers; Premixes
005Solid, dry or compact materials; Granules; Powders
A21D 13/062
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
062with modified sugar content; Sugar-free products
A21D 13/068
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
068with modified fat content; Fat-free products
A21D 2/188
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
188Cellulose; Derivatives thereof
A23L 15/35
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
15Egg products; Preparation or treatment thereof
35Egg substitutes
A23L 27/60
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
Applicants
  • CELLUCOMP LIMITED [GB]/[GB]
Inventors
  • HEPWORTH, David
  • WHALE, Eric
  • DUGGAN, Phillip
  • PLAICE-INGLIS, Robyn
Agents
  • HGF B.V.
Priority Data
1819921.606.12.2018GB
1819923.206.12.2018GB
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR REPLACING EGGS IN COMPOSITIONS
(FR) PROCÉDÉ DE REMPLACEMENT D'ŒUFS DANS DES COMPOSITIONS
Abstract
(EN)
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt% extractable glucose; and extractable xylose in an amount of at least 3 % of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 µm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.
(FR)
La présente invention concerne un procédé permettant de remplacer des œufs et/ou des matières d'œuf, en particulier des jaunes d'œufs, et/ou permettant de remplacer une proportion significative de sa teneur en matière grasse et/ou en sucre dans une composition alimentaire, le procédé comprenant l'étape consistant à fournir, dans le produit alimentaire, des particules contenant de la cellulose qui sont dérivées d'une plante herbacée et qui comprennent : moins de 30 % en poids de glucose extractible ; et du xylose extractible en une quantité d'au moins 3 % de la quantité de xylose extractible dans la plante. Le procédé de remplacement consiste à fournir, dans la composition, des particules contenant de la cellulose fabriquées à partir d'un matériau végétal herbacé par un procédé consistant : i) à broyer le matériau végétal pour former des particules de la plante présentant une dimension principale moyenne inférieure à 10 mm, de préférence inférieure à 100 µm, ii) à traiter ensuite les particules végétales obtenues dans l'étape i) avec un peroxyde et de l'eau, iii) à chauffer ensuite les particules végétales traitées au peroxyde obtenues dans l'étape ii) et iv) à isoler ensuite les particules contenant de la cellulose.
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