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1. WO2020225299 - PROCESS FOR PREPARING HIGH DENSITY, THERMOSTABLE POLYSACCHARIDE BEADS AS FOOD ADDITIVES

Publication Number WO/2020/225299
Publication Date 12.11.2020
International Application No. PCT/EP2020/062573
International Filing Date 06.05.2020
IPC
A23L 27/00 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
A23L 33/135 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
10using additives
135Bacteria or derivatives thereof, e.g. probiotics
A23P 10/30 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
30Encapsulation of particles, e.g. foodstuff additives
CPC
A23L 27/72
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
70Fixation, conservation, or encapsulation of flavouring agents
72Encapsulation
A23L 33/135
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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
135Bacteria or derivatives thereof, e.g. probiotics
A23P 10/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
30Encapsulation of particles, e.g. foodstuff additives
Applicants
  • DNA CATCHER, S.L [ES]/[ES]
Inventors
  • SALMAN, Ola
Agents
  • ABG INTELLECTUAL PROPERTY LAW, S.L.
Priority Data
19382345.707.05.2019EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PROCESS FOR PREPARING HIGH DENSITY, THERMOSTABLE POLYSACCHARIDE BEADS AS FOOD ADDITIVES
(FR) PROCÉDÉ DE PRÉPARATION DE BILLES DE POLYSACCHARIDE THERMOSTABLES À HAUTE DENSITÉ EN TANT QU'ADDITIFS ALIMENTAIRES
Abstract
(EN)
The invention relates to a process for preparing very dense alginate gel beads comprising an active ingredient, and to the alginate gel beads obtainable by said process. Additionally, the invention also relates to a food product comprising these alginate gel beads and to the use of the alginate gel beads as a food additive. Also, the invention relates to a dry surface comprising the alginate gel beads of the invention, and to the use of the alginate gel beads for releasing a flavor or fragrance compound from a dry surface.
(FR)
L'invention concerne un procédé de préparation de billes de gel d'alginate très denses comprenant un principe actif, et les billes de gel d'alginate pouvant être obtenues par ledit procédé. De plus, l'invention concerne également un produit alimentaire comprenant ces billes de gel d'alginate et l'utilisation des billes de gel d'alginate en tant qu'additif alimentaire. L'invention concerne également une surface sèche comprenant les billes de gel d'alginate de l'invention, et l'utilisation des billes de gel d'alginate pour libérer un composé d'arôme ou de parfum à partir d'une surface sèche.
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