公开(公告)号：EP3373736A1

公开(公告)日：2018-09-19

申请号：EP16794637.5

申请日：2016-11-11

申请人： Eidgenössische Technische Hochschule Zürich ,  Roland Murten AG

发明人： LAMMERS, Volker ,  WINDHAB, Erich

IPC分类号： A21D8/02 ,  A21D13/00 ,  A23L7/178 ,  A23P30/20 ,  A23P30/34 ,  A21C1/00 ,  A21C11/20 ,  A21D13/06

CPC分类号： A21D8/025 ,  A21C1/006 ,  A21C1/065 ,  A21C1/10 ,  A21C11/20 ,  A21C14/00 ,  A21D13/066 ,  A21D13/50 ,  A23L7/17 ,  A23L7/178 ,  A23P30/20 ,  A23P30/34

摘要： In a method and apparatus for production of a foamed, dough-based food product, especially snack products or baked snacks, according to any of the above claims, comprising the method steps of: a) providing a food product matrix to be foamed, comprising a proportion by weight of a starch-containing raw material (R) and a proportion by weight of water (W), b) introducing a gas that has been dissolved or is to be dissolved into the food product matrix to be foamed, c) dissolving the gas under pressure in the food product matrix to be foamed, d) forming gas bubbles by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced, e) stabilizing the foam of the foamed food product matrix, a process or apparatus for production of a foamed, dough-based food product is to be provided, which places lower demands on equipment and maintenance in production. This is achieved in that, in method step b) and/or method step c), gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar ≤ p

公开(公告)号：EP1722885A1

公开(公告)日：2006-11-22

申请号：EP04714281.5

申请日：2004-02-25

申请人： Eidgenössische Technische Hochschule Zürich (ETH)

发明人： WINDHAB, Erich

IPC分类号： B01J13/04 ,  B01J13/22

CPC分类号： B01J13/22 ,  B01J13/04

摘要： The invention relates to a method and to a device for the production of multi-componented capsule systems (= multi-microcapsule), wherein two or several functional substances/substance components are encapsulated in a spatially separated manner, such that during storage, interaction of the encapsulated components is prevented, but when said multi-capsules are administered, the encapsulated substances and/or substance components are released in a targeted simultaneous or successive manner, according to the field in which they are used, and optionally, the rate of release and synergistic interaction thereof is adjusted. The inventive method and/or associated device enable the multi-microcapsules, wherein several functional substances/substance components are surrounded by means of one and/or several material layers having defined mechanical, thermal and physico-chemical and/or biochemical stability properties, which are adapted to the conditions of use of the place of release of the encapsulated functional substances/substance components in addition to the kinetic release thereof and to synergistic interaction, to be received.

公开(公告)号：EP1722884A1

公开(公告)日：2006-11-22

申请号：EP04714290.6

申请日：2004-02-25

申请人： Eidgenössische Technische Hochschule Zürich (ETH)

发明人： WINDHAB, Erich ,  ZIMMERMANN, Michael

IPC分类号： B01J13/02 ,  A61K9/50

CPC分类号： A61K9/4808 ,  B01J13/02

摘要： The invention relates to novel multi-component micro capsule systems, wherein two and several functional substances and/or substance components are encapsulated in a spatially separated manner, such that during storage of said type of multi-capsule systems, interaction of the encapsulated components is prevented, but when said multi-capsules are administered, the different encapsulated functional substances/substance components are released in a targeted simultaneous or successive manner in relation to a point of release, a time of release and a rate of release, according to the field in which they are used. The inventive multi-micro-capsules act as a covering for several functional substances/substance components, provided with one and/or several material layers having defined mechanical, thermal and physicochemical and/or biochemical stability properties, which are optimised such that they are adapted to the conditions of use in relation to the desired interaction and release of the encapsulated substances/substance components.