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Title:
REDUCED FAT COMPOSITIONS WITH IMPROVED MOUTHFEEL
Document Type and Number:
WIPO Patent Application WO/2016/026844
Kind Code:
A3
Abstract:
The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The invention also relates to the agglomeration of micelles.

Inventors:
LV, Haicui (2F Building II, No 1535 Hong Mei Rd, Shanghai, CN)
JIANG, Li (2F Building II, No 1535 Hong Mei Rd, Shanghai, CN)
Application Number:
EP2015/068918
Publication Date:
February 25, 2016
Filing Date:
August 18, 2015
Export Citation:
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Assignee:
TATE & LYLE SWEDEN AB (Älvåsvägen 1, Kimstad, S-61020, SE)
International Classes:
A23C11/08; A23L2/52; A23L2/66; A23L29/225
Domestic Patent References:
2003-12-24
2010-10-07
Other References:
CARMEN M TUDORICA ET AL: "The effects of refined barley[beta]-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 84, no. 10, 8 July 2004 (2004-07-08), GB, pages 1159 - 1169, XP055232997, ISSN: 0022-5142, DOI: 10.1002/jsfa.1789
"Food composition and nutrition tables.", 1 January 2008, MEDPHARM SCIENTIFIC PUBLISHERS, article "Oat flour.", pages: 647 - 648, XP055232743
Attorney, Agent or Firm:
EIP (Fairfax House, 15 Fulwood Place, London Greater London WC1V 6HU, GB)
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