PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY

The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.

Saved in:
Bibliographic Details
Main Authors FORNY, Laurent, BRUTSCH, Linda, BOBE, Ulrich, MEUNIER, Vincent, Daniel, Maurice, SCHROEDER, Volker, PERDANA, Jimmy, LARREA ANAYA, Erik,Kurt, NEUMANN, Maike, GADDIPATI, Sanyasi
Format Patent
LanguageEnglish
French
German
Published 20.12.2023
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

Abstract The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.
AbstractList The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.
Author FORNY, Laurent
LARREA ANAYA, Erik,Kurt
NEUMANN, Maike
GADDIPATI, Sanyasi
BRUTSCH, Linda
MEUNIER, Vincent, Daniel, Maurice
BOBE, Ulrich
SCHROEDER, Volker
PERDANA, Jimmy
Author_xml – fullname: FORNY, Laurent
– fullname: BRUTSCH, Linda
– fullname: BOBE, Ulrich
– fullname: MEUNIER, Vincent, Daniel, Maurice
– fullname: SCHROEDER, Volker
– fullname: PERDANA, Jimmy
– fullname: LARREA ANAYA, Erik,Kurt
– fullname: NEUMANN, Maike
– fullname: GADDIPATI, Sanyasi
BookMark eNrjYmDJy89L5WTwDgjyd3YNDlZw8w9SCPFwVQDyXUKdQzz9_RT83RQcgeL-LgrO_r4B_sGeYNFwzxAPBU9foLowVxcFNx__cF1HJ08fz5BIHgbWtMSc4lReKM3NoODmGuLsoZtakB-fWlyQmJyal1oS7xpgbG5pYGJg6mRoTIQSAGG8Lyc
ContentType Patent
DBID EVB
DatabaseName esp@cenet
DatabaseTitleList
Database_xml – sequence: 1
  dbid: EVB
  name: esp@cenet
  url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP
  sourceTypes: Open Access Repository
DeliveryMethod fulltext_linktorsrc
Discipline Medicine
Chemistry
Sciences
DocumentTitleAlternate VERFAHREN ZUR HERSTELLUNG EINER LEBENSMITTELZUSAMMENSETZUNG MIT VERBESSERTER FLUSSFÄHIGKEIT
PROCÉDÉ POUR LA PRODUCTION D'UNE COMPOSITION ALIMENTAIRE À CAPACITÉ D'ÉCOULEMENT AMÉLIORÉE
ExternalDocumentID EP3790405B1
GroupedDBID EVB
ID FETCH-epo_espacenet_EP3790405B13
IEDL.DBID EVB
IngestDate Fri Jul 19 12:48:30 EDT 2024
IsOpenAccess true
IsPeerReviewed false
IsScholarly false
Language English
French
German
LinkModel DirectLink
MergedId FETCHMERGED-epo_espacenet_EP3790405B13
Notes Application Number: EP20190723067
OpenAccessLink https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231220&DB=EPODOC&CC=EP&NR=3790405B1
ParticipantIDs epo_espacenet_EP3790405B1
PublicationCentury 2000
PublicationDate 20231220
PublicationDateYYYYMMDD 2023-12-20
PublicationDate_xml – month: 12
  year: 2023
  text: 20231220
  day: 20
PublicationDecade 2020
PublicationYear 2023
RelatedCompanies Société des Produits Nestlé S.A
RelatedCompanies_xml – name: Société des Produits Nestlé S.A
Score 3.505545
Snippet The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such...
SourceID epo
SourceType Open Access Repository
SubjectTerms FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
URI https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231220&DB=EPODOC&locale=&CC=EP&NR=3790405B1
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1LT8MwDLamgYAbDBDjpRxQbxWjzVp2mNCatGphXarRPThN7RqkXbqJFfH3caJtcIGb40SR9SmO48R2AO6ytlQ1SahJXVeaFA2u2ckzaWZZK3OkrZaBetGNB044os_T9rQGi20ujK4T-qWLI6JGzVHfK71fr34usbiOrVzf5wtkLZ-CtMuNjXeMhxXLahnc6_qJ4IIZjCFlDIZd2-3gcm176Cjt4SnaVdFf_thTSSmr3xYlOIb9BCcrqxOoybIBh2z78VoDDuLNezeSG9Vbn8JLMhQM0SLotpE09Am2-UiHgBARkB7yBSdMxIl4jTR3EqUhiWIcN_Y5CfpiYva8qB-lb2dAAj9loYlSzXYIzPxkJ799DvVyWcoLII41p7bjFI5NH6mNvmah0qIL9yGX73mWu01o_jnN5T99V3CkoFRBG1brGurVx6e8QdNb5bcatG9gmIDs
link.rule.ids 230,309,783,888,25578,76884
linkProvider European Patent Office
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfR1dT8Iw8ELQiG-KGvGzD2Zvi7iVDR6IYd2WTTa64PjwiWxQE14GkRn_vtcG0Bd9a6_Npbnc9e56HwV4yFpC9iShOrVtoVNUuHonz4SeZc3MEqZkAxnRjQdWMKIv09a0AstdLYzqE_qlmiOiRM1R3kt1X69_HrFclVu5ecyXCFo9-2nX1bbeMRorhtHUXKfrJdzlTGMMR9pg2DXtDrJry0FH6QAt7LZss--NHVmUsv6tUfwTOEwQWVGeQkUUdaix3cdrdTiKt_FuHG5Fb3MG_WTIGVKLoNtG0sAjOHdHKgWEcJ_0EM5dwnic8NdQQSdhGpAwxn1jzyV-xCd6zwmjMH07B-J7KQt0PNVsT4GZl-zPb15AtVgV4hKIZcypaVkLy6RtaqKvuZBl0Qv7KRfveZbbDWj8iebqn7V7qAVpHM2icNC_hmNJVpnAYTRvoFp-fIpbVMNlfqcI-A2UxoPc
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=PROCESS+FOR+THE+PRODUCTION+OF+A+FOOD+COMPOSITION+WITH+IMPROVED+FLOW-ABILITY&rft.inventor=FORNY%2C+Laurent&rft.inventor=BRUTSCH%2C+Linda&rft.inventor=BOBE%2C+Ulrich&rft.inventor=MEUNIER%2C+Vincent%2C+Daniel%2C+Maurice&rft.inventor=SCHROEDER%2C+Volker&rft.inventor=PERDANA%2C+Jimmy&rft.inventor=LARREA+ANAYA%2C+Erik%2CKurt&rft.inventor=NEUMANN%2C+Maike&rft.inventor=GADDIPATI%2C+Sanyasi&rft.date=2023-12-20&rft.externalDBID=B1&rft.externalDocID=EP3790405B1