The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 24, 2015

Filed:

Feb. 19, 2008
Applicants:

Céline Boulat, Saint Chenon, FR;

Olivier Noble, Orsay, FR;

Laurent Schmitt, Igny, FR;

Fabien Vauloup, Massy, FR;

Inventors:

Céline Boulat, Saint Chenon, FR;

Olivier Noble, Orsay, FR;

Laurent Schmitt, Igny, FR;

Fabien Vauloup, Massy, FR;

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A61K 31/715 (2006.01); A23L 1/308 (2006.01); A23L 1/09 (2006.01); A23L 1/052 (2006.01); C08B 37/00 (2006.01); C08L 3/02 (2006.01); C08L 5/00 (2006.01); A23C 9/137 (2006.01); A23L 1/10 (2006.01); A23L 2/52 (2006.01);
U.S. Cl.
CPC ...
A23L 1/3082 (2013.01); C08L 5/00 (2013.01); C08L 3/02 (2013.01); C08B 37/0024 (2013.01); A23C 9/137 (2013.01); A23L 1/095 (2013.01); A23L 1/1016 (2013.01); A23L 2/52 (2013.01); A23V 2002/00 (2013.01); A23V 2250/5116 (2013.01);
Abstract

The present invention relates to a semi-fluid thermized aqueous solution comprising β-glucan fibers and a sufficient amount of at least one viscosity depressant chosen from the group composed of maltodextrins having a maximum DE of 18, at least partially hydrolyzed guar gum, inulin and fructooligosaccharides. Another subject of the invention is a process for preparing such a thermized aqueous solution comprising a step of slowly cooling a thermized dispersion comprising water, at least one viscosity depressant and β-glucan fibers, under shear. The invention lastly relates to the use of such a thermized aqueous solution in a food product.


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