Method for improving the performance of a food product
US6673383B2 · kind B2 · utility
19Cited by
9References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 26, 2001 |
| Grant date | Jan 6, 2004 |
| Priority date | — |
| Expiry date | Apr 23, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2210/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.