MX2014014578A - Mayonesa libre de acido etilendiaminotetraacetico (edta) y metodo para la produccion de esta. - Google Patents
Mayonesa libre de acido etilendiaminotetraacetico (edta) y metodo para la produccion de esta.Info
- Publication number
- MX2014014578A MX2014014578A MX2014014578A MX2014014578A MX2014014578A MX 2014014578 A MX2014014578 A MX 2014014578A MX 2014014578 A MX2014014578 A MX 2014014578A MX 2014014578 A MX2014014578 A MX 2014014578A MX 2014014578 A MX2014014578 A MX 2014014578A
- Authority
- MX
- Mexico
- Prior art keywords
- mayonnaise
- edta
- acetic acid
- amount
- free
- Prior art date
Links
- 235000010746 mayonnaise Nutrition 0.000 title abstract 5
- 239000008268 mayonnaise Substances 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 9
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 abstract 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- 235000021420 balsamic vinegar Nutrition 0.000 abstract 1
- 229940074391 gallic acid Drugs 0.000 abstract 1
- 235000004515 gallic acid Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
Se puede preparar una mayonesa libre de EDTA con excelente estabilidad a la oxidación incorporando una cantidad eficaz de jugo de uva reducido en combinación con una fuente de ácido acético y proteína de huevo. La invención se refiere a un método para preparar una mayonesa libre de EDTA, y el método comprende incorporar en la mayonesa jugo de uva reducido en una cantidad que proporciona entre 5 y 2.000 µg de equivalentes de ácido gálico por mililitro de fase acuosa; una fuente de ácido acético en una cantidad que proporciona del 0,2 al 15% en peso de ácido acético de la fase acuosa continua; y proteína de huevo en una cantidad del 0,02 al 4% en peso de la mayonesa.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP12172980 | 2012-06-21 | ||
| PCT/EP2013/061159 WO2013189709A1 (en) | 2012-06-21 | 2013-05-30 | Edta - free mayonnaise and method for the production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2014014578A true MX2014014578A (es) | 2015-03-03 |
| MX365583B MX365583B (es) | 2019-06-07 |
Family
ID=48577719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2014014578A MX365583B (es) | 2012-06-21 | 2013-05-30 | Mayonesa libre de acido etilendiaminotetraacetico (edta) y metodo para la produccion de esta. |
Country Status (11)
| Country | Link |
|---|---|
| US (2) | US9949501B2 (es) |
| EP (1) | EP2863760B1 (es) |
| AR (2) | AR091501A1 (es) |
| BR (1) | BR112014030591B1 (es) |
| CA (1) | CA2872963C (es) |
| CL (1) | CL2014003463A1 (es) |
| EA (1) | EA031071B1 (es) |
| ES (1) | ES2831703T3 (es) |
| MX (1) | MX365583B (es) |
| PH (2) | PH12014502556B1 (es) |
| WO (1) | WO2013189709A1 (es) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104862205A (zh) * | 2015-04-17 | 2015-08-26 | 杨定海 | 一种苹果醋的生产方法 |
| WO2017001154A1 (en) | 2015-06-30 | 2017-01-05 | Unilever N.V. | Composition containing vegetable oil, caramel and phenolic compounds |
| WO2018095533A1 (en) | 2016-11-25 | 2018-05-31 | Symrise Ag | Mixtures with stabilising properties |
| MX2019006102A (es) | 2016-11-25 | 2019-08-21 | Unilever Nv | Composiciones alimenticias que contienen aceite vegetal y mezcla con propiedades estabilizantes. |
| WO2018108438A1 (en) | 2016-12-16 | 2018-06-21 | Unilever N.V. | Composition containing vegetable oil |
| EP3684188A1 (en) * | 2017-09-22 | 2020-07-29 | Unilever N.V. | Composition comprising vegetable oil, a source of organic acids, phenolic compounds and amino acids |
| EP3459365A1 (en) * | 2017-09-22 | 2019-03-27 | Unilever N.V. | Composition comprising vegetable oil and apple cider vinegar |
| US11246323B2 (en) | 2017-12-29 | 2022-02-15 | Kraft Foods Group Brands Llc | Oxidative stability of oil-in-water emulsions using natural stabilizers |
| WO2024061555A1 (en) * | 2022-09-23 | 2024-03-28 | Unilever Ip Holdings B.V. | Vinegar and oil-in-water emulsion comprising the same |
Family Cites Families (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4873112A (en) * | 1988-07-26 | 1989-10-10 | Fruitsource Associates | Fruit concentrate sweetner and process of manufacture |
| SU1692522A1 (ru) | 1990-01-29 | 1991-11-23 | Всесоюзный Заочный Институт Пищевой Промышленности | Способ производства майонеза |
| EP0934701A4 (en) | 1997-07-03 | 2001-05-09 | Morita Co Ltd | PRE-MIX FOR MAYONNAISE AND METHOD FOR PRODUCING THE SAME |
| ES2130092B1 (es) | 1997-11-14 | 2000-04-01 | Consejo Superior Investigacion | Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion. |
| US20020016317A1 (en) | 2000-03-27 | 2002-02-07 | Schul David Allen | Sterol ester compositions |
| WO2002003814A1 (fr) | 2000-07-10 | 2002-01-17 | Tajimaya Foods Co., Ltd. | Aliments semblables a la mayonnaise et procede de fabrication |
| NO314117B1 (no) * | 2000-07-25 | 2003-02-03 | Tine Norske Meierier Ba | Fremgangsmåte for fremstilling av et konserveringsmiddel basert på propionsyre, samt anvendelse av konserveringsmiddelet for animalske ogvegetabilske produkter |
| EP1222957A1 (en) * | 2000-12-22 | 2002-07-17 | Société des Produits Nestlé S.A. | Process and device for producing a food grade oil-in-water emulsion |
| KR100417944B1 (ko) | 2001-01-31 | 2004-02-11 | 중모포도영농조합법인 | 항산화 효과가 향상된 포도제품의 제조방법 |
| JP2004000041A (ja) | 2002-05-31 | 2004-01-08 | Isyokudougensya Co Ltd | 豆類ペースト及びその製造方法、並びに当該豆類ペーストを用いた加工食品 |
| TWI331903B (en) | 2002-07-01 | 2010-10-21 | Kao Corp | Acidic oil-in -water type emulsified compositions |
| US8216625B2 (en) | 2002-11-18 | 2012-07-10 | The Nisshin Oillio Group, Ltd. | Acidic emulsified mayonnaise-like food |
| RO122471B1 (ro) | 2004-07-26 | 2009-07-30 | Staţiunea De Cercetare-Dezvoltare Pentru Viticultură Şi Vinificaţie | Suc natural concentrat de struguri, cu proprietăţi antioxidante, şi procedeu de obţinere a acestuia |
| JP4293958B2 (ja) | 2004-09-03 | 2009-07-08 | アサマ化成株式会社 | リスベラトロール含有量の高められたブドウ果汁およびブドウ果粒の製造方法 |
| JP4926050B2 (ja) | 2005-05-23 | 2012-05-09 | 三栄源エフ・エフ・アイ株式会社 | 酸性水中油滴型エマルジョン及びその食品への応用 |
| ZA200803996B (en) * | 2005-11-14 | 2009-10-28 | Unilever Plc | A mayonnaise product and a process for preparing it |
| ES2307390B1 (es) | 2006-06-26 | 2009-09-28 | Amparo Sanchez Rosales | Salsa ali-oli y procedimiento de elaboracion de dicha salsa. |
| KR100792811B1 (ko) | 2006-08-17 | 2008-01-14 | 경희대학교 산학협력단 | 오가피를 함유한 드레싱 |
| US20100317562A1 (en) | 2007-03-23 | 2010-12-16 | Lynn Paolella | Dietary Compositions |
| KR101014204B1 (ko) | 2008-04-03 | 2011-02-14 | 강원대학교산학협력단 | 원적외선 건조를 이용한 항산화 활성이 증가된 포도주스 |
| WO2009150675A1 (en) | 2008-06-11 | 2009-12-17 | Acetum S.R.L. | Composition including balsamic vinegar and polyphenols for foods and drinks |
| US20100028518A1 (en) | 2008-07-30 | 2010-02-04 | Leslie George West | Oxidation Stability Using Natural Antioxidants |
| CA2790063C (en) | 2008-12-19 | 2014-10-14 | Kraft Foods Global Brands Llc | Oxidation stability using natural antioxidants |
| JP5586859B2 (ja) | 2009-02-25 | 2014-09-10 | 長谷川香料株式会社 | 酸化防止剤組成物 |
| CN102458139A (zh) | 2009-04-30 | 2012-05-16 | 奥普蒂森斯有限公司 | 水包油乳液的浓缩的奶油状至固体并干燥的组合物、其生产方法及其在生产感官特点和营养生理学方面改进的食品中的应用 |
| US20130052315A1 (en) * | 2011-08-24 | 2013-02-28 | Pepsico, Inc. | Methods and Compositions for Protecting Beverages From Heat and Light Stress |
-
2013
- 2013-05-30 EA EA201500028A patent/EA031071B1/ru not_active IP Right Cessation
- 2013-05-30 BR BR112014030591-9A patent/BR112014030591B1/pt active IP Right Grant
- 2013-05-30 MX MX2014014578A patent/MX365583B/es active IP Right Grant
- 2013-05-30 US US14/406,366 patent/US9949501B2/en active Active
- 2013-05-30 CA CA2872963A patent/CA2872963C/en active Active
- 2013-05-30 EP EP13727566.5A patent/EP2863760B1/en active Active
- 2013-05-30 WO PCT/EP2013/061159 patent/WO2013189709A1/en active Application Filing
- 2013-05-30 ES ES13727566T patent/ES2831703T3/es active Active
- 2013-06-19 AR ARP130102168 patent/AR091501A1/es active IP Right Grant
-
2014
- 2014-11-17 PH PH12014502556A patent/PH12014502556B1/en unknown
- 2014-12-19 CL CL2014003463A patent/CL2014003463A1/es unknown
-
2018
- 2018-04-24 US US15/960,877 patent/US10188130B2/en active Active
- 2018-11-20 PH PH12018502439A patent/PH12018502439B1/en unknown
-
2019
- 2019-09-23 AR ARP190102697A patent/AR116485A2/es active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| US10188130B2 (en) | 2019-01-29 |
| AR091501A1 (es) | 2015-02-11 |
| PH12018502439A1 (en) | 2020-02-24 |
| ES2831703T3 (es) | 2021-06-09 |
| CL2014003463A1 (es) | 2015-02-27 |
| BR112014030591B1 (pt) | 2020-12-01 |
| US20180235266A1 (en) | 2018-08-23 |
| CA2872963A1 (en) | 2013-12-27 |
| EP2863760A1 (en) | 2015-04-29 |
| WO2013189709A1 (en) | 2013-12-27 |
| EA201500028A1 (ru) | 2015-04-30 |
| AR116485A2 (es) | 2021-05-12 |
| BR112014030591A2 (pt) | 2017-06-27 |
| MX365583B (es) | 2019-06-07 |
| US20150181914A1 (en) | 2015-07-02 |
| PH12014502556A1 (en) | 2015-01-21 |
| PH12018502439B1 (en) | 2020-02-24 |
| EA031071B1 (ru) | 2018-11-30 |
| PH12014502556B1 (en) | 2015-01-21 |
| CA2872963C (en) | 2020-06-02 |
| US9949501B2 (en) | 2018-04-24 |
| EP2863760B1 (en) | 2020-09-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |