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Patent Picks—Effervescent Surfactants, Vegetal Thickeners, Controlled Delivery and More
By: Rachel L. Grabenhofer
Posted: December 21, 2011
page 4 of 4
The present invention seeks to provide surfactant products that provide a foam bath with an enhanced experience by the user. This patent describes a surfactant product comprising a first effervescent material and a second effervescent material, wherein each effervescent material is capable of effervescence on contact with water, and wherein the rate of effervescence of the first effervescent material is greater than the rate of effervescence of the second effervescent materia. Both effervescent materials are distinct from one other, and at least one of the effervescent materials envelops the other.
Granulated powder containing vegetable proteins and maltodextrins, process for producing same, and uses thereof
US Patent Application 20110305740
Publication date: Dec. 15, 2011
Assignee: R. Freres
Specifically in fields as diversified as nutrition, pharmacy, cosmetics, agrochemistry, construction materials and paper-cardboards, manufacturers search for new compounds that have a positive and beneficial image in terms of health and that are capable of modifying the functional properties of media in order to manufacture products having varied textures. In relation, disclosed in this patent is a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content (determined after stoving at 130°C for 2 hr) of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns processes for manufacturing this granulated powder and its use in various fields, including the food processing field where it is used as a functional agent for emulsifying, stabilizing, thickening and/or gelling, in particular for totally or partially replacing certain animal proteins.