Earth alkali (hydr)oxide for preventing caking of powdered emulsifiers
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23L-001/30
A61K-047/00
출원번호
US-0846799
(2013-03-18)
등록번호
US-RE45073
(2014-08-12)
우선권정보
EP-01870078 (2001-04-09)
국제출원번호
PCT/BE02/00037
(2002-03-15)
§371/§102 date
20040405
(20040405)
국제공개번호
WO02/081072
(2002-10-17)
발명자
/ 주소
Heroufosse, Francois
Vanzeveren, Emmanuel
출원인 / 주소
Puratos Naamloze Vennootschap
대리인 / 주소
Knobbe Martens Olson & Bear LLP
인용정보
피인용 횟수 :
0인용 특허 :
10
초록▼
Disclosed is a powdered composition including an emulsifier and at least one anti-caking additive selected from the group consisting of earth alkali oxides, earth alkali hydroxides or a mixture thereof. Further disclosed is a method for preventing caking of a powdered composition comprising emulsifi
Disclosed is a powdered composition including an emulsifier and at least one anti-caking additive selected from the group consisting of earth alkali oxides, earth alkali hydroxides or a mixture thereof. Further disclosed is a method for preventing caking of a powdered composition comprising emulsifiers.
대표청구항▼
1. A powdered composition comprising: a food surfactant selected from the group consisting of esters of alcohols, polyols, fatty acidsand fatty acids, esters of polyols and fatty acids, and mixtures thereof; andan anti-caking additive that comprises CaCO3 and an oxide and/or hydroxide of magnesium a
1. A powdered composition comprising: a food surfactant selected from the group consisting of esters of alcohols, polyols, fatty acidsand fatty acids, esters of polyols and fatty acids, and mixtures thereof; andan anti-caking additive that comprises CaCO3 and an oxide and/or hydroxide of magnesium and/or calcium, wherein said oxide and/or hydroxide of magnesium and/or calcium has a bulk density of 0.01 kg/l to 0.6 kg/l. 2. The composition according to claim 1, wherein said oxide and/or hydroxide of magnesium and/or calcium is present in an amount of at least 0.1% by weight of the total composition, and wherein said food surfactant is between 2-fold and 100-fold, by weight, the amount of said oxide and/or hydroxide of magnesium and/or calcium. 3. The composition according to claim 1, wherein said oxide and/or hydroxide of magnesium and/or calcium is selected from the group consisting of MgO, CaO, Mg(OH)2, Ca(OH)2, Mg(OH)2.Ca(OH)2, and a mixture thereof. 4. A method for preventing caking of a powdered composition comprising a food surfactant selected from the group consisting of esters of alcohols, polyols, fatty acidsand fatty acids, esters of polyols and fatty acids, and mixtures thereof, said method comprising adding to said powdered composition an anti-caking additive that comprises CaCO3 and an oxide and/or hydroxide of magnesium and/or calcium, wherein said oxide and/or hydroxide has a bulk density of 0.01 kg/l to 0.6 kg/l, and CaCO3. 5. The composition of claim 2, wherein said oxide and/or hydroxide of magnesium and/or calcium is present in an amount of at least 0.5% by weight of the total composition, and wherein said food surfactant is between 2-fold and 100-fold, by weight, the amount of said oxide and/or hydroxide of magnesium and/or calcium. 6. The composition of claim 2, wherein said oxide and/or hydroxide of magnesium and/or calcium is present in an amount of at least 1% by weight of the total composition, and wherein said food surfactant is between 2-fold and 100-fold, by weight, the amount of said oxide and/or hydroxide of magnesium and/or calcium. 7. The composition according to claim 1, wherein the oxide and/or hydroxide of magnesium and/or calcium has a bulk density lower than 0.35 kg/l and higher than 0.01 kg/l. 8. The composition according to claim 1, wherein the oxide and/or hydroxide of magnesium and/or calcium has a bulk density lower than 0.15 kg/l and higher than 0.01 kg/l. 9. The method of claim 4, wherein said oxide and/or hydroxide of magnesium and/or calcium is selected from the group consisting of MgO, CaO, Mg(OH)2, Ca(OH)2, Mg(OH)2.Ca(OH)2, and mixtures thereof. 10. The powdered composition of claim 1, wherein said food surfactant based on esters of alcohols, polyols and fatty acids is selected from the group consisting of diacetylated tartaric acid esters of monoglycerides (DATEM), diacetylated tartaric acid (DATA), sodium stearoyl lactylate (SSL), DATEM derivatives, DATA derivatives, and SSL derivatives. 11. The powdered composition of claim 1, wherein said oxide of magnesium is MgO.
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이 특허에 인용된 특허 (10)
Marnett Lawrence F. (Leawood KS) Barry Veryl D. (Independence MO), Anti-caking dough conditioning composition and method.
Buddemeyer Bruce D. (Kansas City MO) Neville William A. (Kansas City MO) Taylor James S. (Kansas City MO) Bourne Richard G. (Kansas City MO), Dry powdered non-dairy food composition containing liquid fat.
Cherukuri Subraman R. (Towaco NJ) Raman Kirshna P. (Randolph NJ) Wong Lucy L. (Jackson Heights NY) Mansukhani Gul (Staten Island NY) Orama Angel (Stanhope NJ), Method for preparing pulverized polydextrose which is substantially free of acids and compositions containing same.
Aylen Peter B.,CAX ; Blyth James C.,CAX, Particulate urea with finely divided inorganic material incorporated for hardness nonfriability and anti-caking.
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