Patents Assigned to Roland Murten AG
  • Publication number: 20220022468
    Abstract: A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed 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. The foam is then stabilized. 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<gas critical pressure.
    Type: Application
    Filed: October 4, 2021
    Publication date: January 27, 2022
    Applicants: Eidgenössische Technische Hochschule Zürich, Roland Murten AG
    Inventors: Volker LAMMERS, Erich WINDHAB
  • Patent number: 11134691
    Abstract: A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed 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. The foam is then stabilized. 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<critical pressure of the gas.
    Type: Grant
    Filed: November 11, 2016
    Date of Patent: October 5, 2021
    Assignees: EIDGENÖSSISCHE TECHNISCHE HOCHSCHULE ZÜRICH, Roland Murten AG
    Inventors: Volker Lammers, Erich Windhab
  • Publication number: 20180317501
    Abstract: A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed 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. The foam is then stabilized. 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<critical pressure of the gas.
    Type: Application
    Filed: November 11, 2016
    Publication date: November 8, 2018
    Applicants: Eidgenössische Technische Hochschule Zürich, Roland Murten AG
    Inventors: Volker LAMMERS, Erich WINDHAB