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1. WO2020196322 - THICKENING COMPOSITION

Publication Number WO/2020/196322
Publication Date 01.10.2020
International Application No. PCT/JP2020/012463
International Filing Date 19.03.2020
IPC
A23L 29/20 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
A23L 29/231 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
231Pectin; Derivatives thereof
A23L 29/238 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
238from seeds, e.g. locust bean gum or guar gum
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 29/269 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
269of microbial origin, e.g. xanthan or dextran
Applicants
  • MEIJI CO., LTD. [JP]/[JP]
  • DUPONT NUTRITION BIOSCIENCES APS [DK]/[DK]
Inventors
  • TOYAMA Yoshio
  • JINNO Nobuko
  • SWORN Graham
  • YOUNG Niall
  • FALCK Karen
Agents
  • NAKAMURA Yukitaka
  • ASAKURA Satoru
  • SORIMACHI Hiroshi
  • ENDO Kosuke
Priority Data
2019-05550522.03.2019JP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) THICKENING COMPOSITION
(FR) COMPOSITION ÉPAISSISSANTE
Abstract
(EN)
The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein  the first thickener shows pseudoplasticity at the shear rate from 1 to 100S-1,  the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S-1,  and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.
(FR)
La présente invention concerne une composition destinée à épaissir des aliments et des boissons et à améliorer l'aptitude à la déglutition d'aliments et de boissons. Plus spécifiquement, la présente invention porte sur une composition comprenant un premier épaississant et un second épaississant destinés à épaissir des aliments et des boissons et à améliorer l'aptitude à la déglutition d'aliments et de boissons. Le premier épaississant présente une pseudo-plasticité à la vitesse de cisaillement de 1 à 100S-1. Le second épaississant présente une viscosité Newtonienne à la vitesse de cisaillement de 1 à 100S-1. L'effet épaississant lorsque les premier et second épaississants sont utilisés en combinaison dans une quantité égale est inférieur ou égal à un niveau additif de l'effet épaississant lorsqu'ils sont utilisés seuls.
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