Reference : An emulsion whippable at room-temperature
Patent : Patent
Life sciences : Food science
http://hdl.handle.net/2268/130015
An emulsion whippable at room-temperature
English
[fr] Emulsion fouettable à température ambiante
Dombrée, Anne [> >]
Kegelaers, Yves [> >]
Anihouvi, Prudent Placide [> >]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
16-Aug-2012
2012-02-13
World Intellectual Property Organization
WO 2012/107587 A1
11154247.8 EP 11.02.2011
B
Belgium
PURATOS N.V.
A23L 1/19 (2006.01) A23D 7/00 (2006.1) A23D 7/005 (2006.01) A23D 7/04 (2006.01)
A23L 1/19 (2006.01)
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, QA, RO, RS, RU, RW, 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.
African Regional Intellectual Property Org. (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW) Eurasian Patent Organization (EAPO) (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM) European Patent Office (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, RS, SE, SI, SK, SM, TR) African Intellectual Property Organization (OAPI) (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
[en] emultion
[en] he present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/130015
International Application Number PCT/EP2012/052377

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