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1. (WO2010143066) POLYMER GELATION OF OILS
국제사무국에 기록된 최신 서지정보   

공개번호: WO/2010/143066 국제출원번호: PCT/IB2010/001471
공개일: 16.12.2010 국제출원일: 11.06.2010
IPC:
A23D 9/007 (2006.01) ,A23D 9/013 (2006.01)
[IPC code unknown for A23D 9/07]
A SECTION A — 생활필수품 농업
23
다른 클래스에 속하지 않는 그것들의 처리; 식품 또는 식료품
D
식용유지 예. 마가린, 쇼트닝(shortenings), 식용유
9
기타 식용유지, 예. 쇼트닝, 식용유
007
지방산 트리글리세리드(triglycerides)가 아닌 다른 성분을 특징으로 하는 것
013
다른 지방산 에스테르. 예. 인지질
출원인:
MARANGONI, Alejandro Gregorio [IT/CA]; CA (UsOnly)
MARS, INCORPORATED [US/US]; 6885 Elm Street McLean, VA 22101, US (AllExceptUS)
발명자:
MARANGONI, Alejandro Gregorio; CA
대리인:
JAMES, Anthony, Christopher, W., P.; Carpmaels & Ransford One Southampton Row London WC1B 5HA, GB
우선권 정보:
61/213,48012.06.2009US
61/213,73808.07.2009US
발명의 명칭: (EN) POLYMER GELATION OF OILS
(FR) GÉLIFICATION POLYMÈRE D'HUILES
요약서:
(EN) An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100°C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
(FR) L'invention concerne un oléogel comestible comprenant une huile, de l'éthylcellulose et un agent tensio-actif, qui est préparé par combinaison d'éthylcellulose avec une huile comestible et un agent tensio-actif, et chauffage du mélange à une température au-dessus de la température de transition vitreuse de l'éthylcellulose. Une fois que l'éthylcellulose s'est totalement dissoute et que la solution est limpide, cette dernière est amenée à refroidir et à prendre sous la forme d'un gel. L'oléogel résultant est homogène, élastique, sensiblement anhydre et possède une température de gélification au-dessous de 100°C. Il peut être utilisé comme substitut de matières grasses dans des aliments. L'invention porte également sur des procédés de fabrication de l'oléogel et sur des compositions alimentaires contenant l'oléogel.
지정국: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, 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, PE, PG, PH, PL, PT, RO, RS, RU, 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
아프리카지역 지식재산권기구(ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
유라시아 특허청 (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
유럽 특허청(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, 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)
공개언어: 영어 (EN)
출원언어: 영어 (EN)