BOPI 06 BR / 2025 REPERTOIRE NUMERIQUE 31 pressure (lOP) in order to prevent optic nerve damage and restore vision. ________________________________________ (11) 21948 Consulter le mémoire (51) A23L 25/00 (2023.01); A23L 3/005 (2023.01); A23L 3/26 (2023.01); A23L 3/30 (2023.01); A23L 3/3463 (2023.01) (21) 1202400422 - PCT/EP2023/053359 (22) 10/02/2023 (30) EP n° 22156282.0 du 11/02/2022 (54) Methods of preparation of food compositions using nut shell material or drupe endocarp and related products. (72) HÜHN, Tilo (CH) et LAUX, Roland (CH) (73) RE-NUT AG, Rosenbergstrasse 8, 9000 ST. GALLEN (CH) (74) S.C.P AKKUM, AKKUM & Associates, No. 1777, rue 6.261, Yaoundé 2, Auditorium Jean Paul II boulevard, Face Brigade de Gendarmerie, Mbankolo, B.P 4966, YAOUNDE (CM). (57) Described is a method for preparing a nut paste, comprising the steps of: a) treating the surface of nutshells and/or non-shelled nuts to remove surface contaminants from the shell materiat; b) preparing a mixture comprising: b1) surfacetreated non-shelled nuts. b2) shelled culinary nuts and surface-treated nutshells, and/or b3) shelled culinary nuts and surface-treated nonshelled nuts; and c) grinding the mixture to an average particle size of 500 pm or less to provide a nut paste; wherein the mixture contains at least 0.05 wt.-% of surface-treated nutshell material based on the total weight of solids, and wherein the mixture does not contain added water. The method enables optimized extraction and yield of nutritionally bénéficial components of both nut kernels and nut shells while enabling fast and inexpensive processing. In addition, a nut paste obtainabie by the aforementioned method and the use of surfacetreated nut shells and/or surfacetreated non-shelled nuts in ground form as filler material in the préparation of food is described. Planche Unique - Fig. 1 ________________________________________ (11) 21949 Consulter le mémoire (51) A61K 36/00 (2023.01); A61K 36/19 (2023.01) (21) 1202400430 (22) 18/11/2024
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