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1. WO2021111483 - FOOD FORMULATION AND BAKED FOOD PRODUT FOR MANAGING THE KETOGENIC DIET

Publication Number WO/2021/111483
Publication Date 10.06.2021
International Application No. PCT/IT2020/050291
International Filing Date 24.11.2020
IPC
A21D 2/16 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 2/18 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 2/26 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
A23L 29/212 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
A23L 29/281 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
275of animal origin, e.g. chitin
281Proteins, e.g. gelatin or collagen
A23L 33/20 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
CPC
A21D 13/064
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
A21D 2/16
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 2/261
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
261Animal proteins
A21D 2/264
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
264Vegetable proteins
A21D 2/266
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
264Vegetable proteins
266from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
A23L 33/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
Applicants
  • DR. SCHÄR S.P.A. [IT]/[IT]
Inventors
  • CERNE, Virna Lucia
  • BARBAN, Fabio
Agents
  • PETRAZ, Davide Luigi
  • PETRAZ, Gilberto Luigi
  • GAROFOLO, Franca
  • POCECCO, Bruna
  • DAL FORNO, GianCarlo
  • LIGI, Stefano
  • FABRO, Lorenzo
  • AVIO, Fabio
  • PILATI, Davide
  • DALLA LONGA, Arianna
  • CALDERONE, Valentina Nunzia
  • DI BERNARDO, Liliana
  • FERRI, Laura
  • GALLINI, Alice
Priority Data
10201900002285403.12.2019IT
Publication Language English (EN)
Filing Language Italian (IT)
Designated States
Title
(EN) FOOD FORMULATION AND BAKED FOOD PRODUT FOR MANAGING THE KETOGENIC DIET
(FR) FORMULATION ALIMENTAIRE ET PRODUIT ALIMENTAIRE CUIT POUR LA GESTION DU RÉGIME CÉTOGÈNE
Abstract
(EN)
Food formulation for the production of a baked food product for managing the ketogenic diet.
(FR)
L'invention concerne une formulation alimentaire pour la production d'un produit alimentaire cuit pour la gestion du régime cétogène.
Latest bibliographic data on file with the International Bureau