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    • 3. 发明公开
    • Edible anhydrous fat based systems
    • Essbare wasserfreie fett-basierte系统
    • EP1245156A3
    • 2003-12-17
    • EP02075887.6
    • 2002-03-07
    • Loders Croklaan B.V.
    • Cain, FrederickMcNeill, Gerald PatrickTongue, Tom
    • A23C15/04A23C15/12
    • A21D2/02A21D2/145A21D2/16A21D13/80A23D9/007A23D9/05
    • The invention concerns with an edible anhydrous fat-based fat system which comprises from 0% to 2 % by weight of moisture, from 0 % to 15 % by weight of a natural flavouring agent, from 25% to 60 % by weight of fat phase, from 0.5% to 35 % of a structured particulate system having a mean weight diameter of 25 to 500 microns, which comprises one or more active sub-particles with an individual size of 2 to 275 microns, in a matrix material in a weight ratio of 99:1 to 1:99, preferably 80:20 to 20:80, most preferably 60:40 to 40:60. balance other components selected from the group consisting of flavouring agents, carbohydrates and fillers and which upon use in a food product results into the occurrence of a refreshing and fizzy oral sensation in the food product.
    • 本发明涉及可食用的无水脂肪基脂肪系统,其包含0%至2%重量的水分,0%至15%重量的天然调味剂,25%至60%重量的脂肪相 ,0.5%至35%的平均重量直径为25至500微米的结构化颗粒体系,其包含一种或多种具有2至275微米的个体尺寸的活性亚颗粒,重量比为基质材料 为99:1〜1:99,优选为80:20〜20:80,最优选为60:40〜40:60。 平衡选自调味剂,碳水化合物和填充剂的其它组分,并且在食品中使用时,会导致在食品中出现清新和嘶嘶的口感。