WO2023057785 - FOOD THERMOREVERSIBLE GEL SEASONING
National phase entry is expected:
Publication Number
WO/2023/057785
Publication Date
13.04.2023
International Application No.
PCT/IB2021/059084
International Filing Date
04.10.2021
Title **
[English]
FOOD THERMOREVERSIBLE GEL SEASONING
[French]
CONDIMENT EN GEL THERMORÉVERSIBLE
Applicants **
HOFBURG FOOD TECHNOLOGIES LLC
16192 Coastal Highway
Lewes, Delaware 19958, US
Inventors
DE LEO, Riccardo
Scandiano (RE), IT
QUARTIERI, Andrea
Vignola (MO), IT
BIGI, Francesco
Reggio Emilia (RE), IT
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
| * | |
| * | |
International Searching Authority |
EPO
* |
| Applicant's Legal Status |
Legal Entity
* |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
Recalculate
* The data is based on automatic recognition. Please verify and amend if necessary.
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1122 | |
| EPO | Filing, Examination | 5587 | |
| Japan | Filing | 590 | |
| South Korea | Filing | 482 | |
| USA | Filing, Examination | 2710 |
Total: 10491 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The food thermoreversible gel seasoning comprises: at least one puree and/or pulp of plant origin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 30% and 70%; at least one hydrocolloid gelling agent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 7%; at least one solvent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 29,5% and 69,5%.[French]
L'invention concerne un condiment en gel thermoréversible comprenant : au moins une purée et/ou une pulpe d'origine végétale présente dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 30 % et 70 % ; au moins un gélifiant hydrocolloïde présent dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 0,5 % et 7 % ; au moins un solvant présent dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 29,5 % et 69,5 %.