WO2009150675A1 - Composition including balsamic vinegar and polyphenols for foods and drinks - Google Patents
Composition including balsamic vinegar and polyphenols for foods and drinks Download PDFInfo
- Publication number
- WO2009150675A1 WO2009150675A1 PCT/IT2008/000389 IT2008000389W WO2009150675A1 WO 2009150675 A1 WO2009150675 A1 WO 2009150675A1 IT 2008000389 W IT2008000389 W IT 2008000389W WO 2009150675 A1 WO2009150675 A1 WO 2009150675A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beverage
- condiment
- balsamic vinegar
- modena
- polyphenols
- Prior art date
Links
- 235000021420 balsamic vinegar Nutrition 0.000 title claims abstract description 24
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title description 4
- 239000000203 mixture Substances 0.000 title description 3
- 235000013409 condiments Nutrition 0.000 claims abstract description 19
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 229940087559 grape seed Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229940087603 grape seed extract Drugs 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000001717 vitis vinifera seed extract Substances 0.000 description 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
Definitions
- ORAC units Oxygen Radical Absorbance/ Antioxidant Capacity
- the method of measuring ORAC units was devised with the aim of evaluating the protection that antioxidant substances provide to the organism against reactive hydroxides and peroxides.
- the method was devised to allow testing of human and animal serum samples, vegetable products, foods, food ingredients, pharmaceutical products and pet foods. At present it is considered the only method able to measure the inhibiting capacity which an antioxidant can exert on free radicals.
- the aim of the present invention is to provide a condiment which adds a considerable quantity of ORACs to the food intake, such as to contribute to reaching the minimum advised quantity of ORACs per day.
- a further aim of the present invention is to provide a beverage containing a considerable quantity of ORACs, such as to contribute to the reaching of the minimum advised quantity of ORACs a day. Further characteristics and advantages of the invention will better emerge from the detailed description that follows, made with reference to some preferred embodiments, provided by way of non-limiting example. Disclosure of Invention
- the condiment of the present invention preferably comprises Balsamic Vinegar of Modena.
- the Balsamic Vinegar of Modena preferably used exhibits an acidity of 6% and a density of 1.190 ⁇ 1.200 g./ml at 20 0 C.
- Other qualities of Balsamic Vinegar of Modena can however be used too, including the higher-quality Traditional Balsamic Vinegar of Modena.
- the density of Balsamic Vinegar of Modena used is preferably comprised between 1.060 and 1.350 g/ml at 20 0 C.
- the condiment further comprises a further natural extract containing polyphenols.
- the natural extract contains polyphenols in a minimum percentage of 0.1%.
- the natural extract preferably contains at least 2% of polyphenols.
- a natural extract which is particularly suitable for combination with Balsamic Vinegar of Modena is natural extract of grape seeds, which not only does not alter the taste and aesthetic properties of Balsamic Vinegar of Modena, but indeed enhances the taste thereof.
- Further examples of natural extract which can be combined with Balsamic Vinegar of Modena are cooked wine-must and grape juice.
- the condiment preferably comprises at least a gram of the further natural extract per litre of Balsamic Vinegar of Modena.
- the ORAC value of the Balsamic Vinegar of Modena rises from 4315 ⁇ mol TE/100g to 4979 ⁇ mol TE/100g, while the polyphenol contents rise from 4125 mg/1 to 4989 mg/1.
- the condiment comprises at most 100 grams of further natural extract per litre of Balsamic Vinegar of Modena.
- the condiment of the present invention can be the basis for the realisation of an antioxidant beverage.
- a particularly tasty antioxidant beverage which is rich in polyphenols can be obtained by adding a comestible liquid to the condiment of the present invention.
- Particularly tasty drinks, apart from being rich in polyphenols, comprise between 70% and 95% of comestible liquid and between 5% and 30% of condiment.
- the quantity of Balsamic Vinegar of Modena can however vary between 1% and 50%.
- the comestible liquid can comprise, for example, fruit juice, and in particular grape juice.
- Fruit juice, in particular grape juice makes a particularly good combination with Balsamic Vinegar of Modena as it does not alter the aesthetic qualities and brings out the best of the taste thereof.
- the comestible liquid can also be constituted by orange juice or bilberry juice, or soya milk which, like fruit juice, combines very well with Balsamic Vinegar of Modena and does not alter the aesthetic qualities.
- Another possibility is a combination of Balsamic Vinegar of Modena with a mixture of soya milk and fruit juice, in particular grape juice, with a possible addition of water.
- a litre of particularly tasty antioxidant beverage comprises, for example, the following ingredients: 25 ml of Balsamic Vinegar of Modenaj 17.5 ml of cooked wine-must; 7.5 ml of grape juice; 950 ml of soya milk.
- the quantity of Balsamic Vinegar of Modena can be varied, as can that of the other ingredients, according to the number of ORACs desired in a litre of antioxidant beverage, the taste which is to be proposed to the consumer.
- the condiment and the beverage of the present invention apart from being tasty and particularly appealing, are very rich in polyphenols and thus exhibit a high ORAC value. Daily intake of the condiment and/or the beverage of the present invention contribute relevantly to reaching the minimum ORAC units advised on the basis of scientific evidence.
Abstract
The invention relates to an antioxidant condiment for foodstuffs comprising Balsamic Vinegar of Modena and at least a further natural extract containing polyphenols. The invention further relates to an antioxidant beverage comprising the condiment and a comestible liquid.
Description
COMPOSITION INCLUDING BALSAMIC VINEGAR AND POLYPHENOS FOR FOODS AND DRINKS
Technical Field
Biological and Medical research has amply demonstrated the relevant beneficent effects that polyphenols, in particular grape polyphenols, produce on the human organism. Polyphenols possess high antioxidant capacities of the free radicals present in the organism. The antioxidant is measured in ORAC units (Oxygen Radical Absorbance/ Antioxidant Capacity). The method of measuring ORAC units was devised with the aim of evaluating the protection that antioxidant substances provide to the organism against reactive hydroxides and peroxides. The method was devised to allow testing of human and animal serum samples, vegetable products, foods, food ingredients, pharmaceutical products and pet foods. At present it is considered the only method able to measure the inhibiting capacity which an antioxidant can exert on free radicals. A unit of ORAC is equal to a micro-mole of Trolox (TE) equivalents per 100 grams of substances (1 ORAC = μmol TE/100g). It is estimated that a person should eat a quantity of vegetables having a value of about 5000 ORACs a day in order to obtain a sufficient antioxidant effect. The quantity of vegetables required for 5000 ORACs is relatively high, to the point of being very hard to reach in a normal diet. The aim of the present invention is to provide a condiment which adds a considerable quantity of ORACs to the food intake, such as to contribute to reaching the minimum advised quantity of ORACs per day. A further aim of the present invention is to provide a beverage containing a considerable quantity of ORACs, such as to contribute to the reaching of the minimum advised quantity of ORACs a day.
Further characteristics and advantages of the invention will better emerge from the detailed description that follows, made with reference to some preferred embodiments, provided by way of non-limiting example. Disclosure of Invention The condiment of the present invention preferably comprises Balsamic Vinegar of Modena. The Balsamic Vinegar of Modena preferably used exhibits an acidity of 6% and a density of 1.190÷ 1.200 g./ml at 200C. Other qualities of Balsamic Vinegar of Modena can however be used too, including the higher-quality Traditional Balsamic Vinegar of Modena. The density of Balsamic Vinegar of Modena used is preferably comprised between 1.060 and 1.350 g/ml at 200C.
The condiment further comprises a further natural extract containing polyphenols. The natural extract contains polyphenols in a minimum percentage of 0.1%. The natural extract preferably contains at least 2% of polyphenols.
A natural extract which is particularly suitable for combination with Balsamic Vinegar of Modena is natural extract of grape seeds, which not only does not alter the taste and aesthetic properties of Balsamic Vinegar of Modena, but indeed enhances the taste thereof. Further examples of natural extract which can be combined with Balsamic Vinegar of Modena are cooked wine-must and grape juice.
The condiment preferably comprises at least a gram of the further natural extract per litre of Balsamic Vinegar of Modena. For example, by adding a gram of grape seed extract to a litre of Balsamic Vinegar of Modena, the ORAC value of the Balsamic Vinegar of Modena rises from 4315 μmol TE/100g to 4979 μmol TE/100g, while the polyphenol contents rise from 4125 mg/1 to 4989 mg/1. To further increase the ORAC value of the condiment, it is further preferable that the condiment comprises at most
100 grams of further natural extract per litre of Balsamic Vinegar of Modena.
The condiment of the present invention can be the basis for the realisation of an antioxidant beverage. A particularly tasty antioxidant beverage which is rich in polyphenols can be obtained by adding a comestible liquid to the condiment of the present invention. Particularly tasty drinks, apart from being rich in polyphenols, comprise between 70% and 95% of comestible liquid and between 5% and 30% of condiment. The quantity of Balsamic Vinegar of Modena can however vary between 1% and 50%. The comestible liquid can comprise, for example, fruit juice, and in particular grape juice. Fruit juice, in particular grape juice, makes a particularly good combination with Balsamic Vinegar of Modena as it does not alter the aesthetic qualities and brings out the best of the taste thereof. The comestible liquid can also be constituted by orange juice or bilberry juice, or soya milk which, like fruit juice, combines very well with Balsamic Vinegar of Modena and does not alter the aesthetic qualities. Another possibility is a combination of Balsamic Vinegar of Modena with a mixture of soya milk and fruit juice, in particular grape juice, with a possible addition of water. A litre of particularly tasty antioxidant beverage comprises, for example, the following ingredients: 25 ml of Balsamic Vinegar of Modenaj 17.5 ml of cooked wine-must; 7.5 ml of grape juice; 950 ml of soya milk.
The quantity of Balsamic Vinegar of Modena can be varied, as can that of the other ingredients, according to the number of ORACs desired in a litre of antioxidant beverage, the taste which is to be proposed to the consumer. The condiment and the beverage of the present invention, apart from being tasty and particularly appealing, are very rich in polyphenols and thus exhibit a high ORAC value. Daily intake of the condiment and/or the beverage of the present invention contribute relevantly to reaching the minimum ORAC units advised on the basis of scientific evidence.
Claims
Claims.
1). An antioxidant condiment for foodstuffs, characterised in that it comprises Balsamic Vinegar of Modena and at least a further natural extract containing polyphenols.
2). The condiment of claim 1, wherein the further natural extract contains at least 0.1% in weight of polyphenols.
3). The condiment of claim 1 or 2, wherein the further natural extract is grape seed.
4). The condiment of at least one of the preceding claims, comprising at least a gram of the further natural extract per litre of Balsamic Vinegar of
Modena.
5). The condiment of at least one of the preceding claims, comprising at most 100 grams of the further natural extract per litre of Balsamic Vinegar of Modena.
6). An antioxidant beverage, comprising the condiment of at least one of the preceding claims and at least a comestible liquid.
7). The beverage of claim 6, wherein the comestible liquid comprises fruit juice.
8). The beverage of claim 7, wherein the fruit juice comprises grape juice.
9). The beverage of claim 7 or 8, wherein the fruit juice comprises bilberry juice.
10). The beverage of one of claims from 7 to 9, wherein the fruit juice comprises orange juice.
1 1). The beverage of one of claims from 6 to 10, wherein the comestible liquid comprises cooked wine-must.
12). The beverage of one of claims from 6 to 11, wherein the comestible liquid comprises soya milk.
13). The beverage of one of claims from 6 to 12, wherein the comestible liquid comprises water.
14). The beverage of one of claims from 6 to 10, wherein the antioxidant beverage comprises between 50% and 99% of comestible liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2008/000389 WO2009150675A1 (en) | 2008-06-11 | 2008-06-11 | Composition including balsamic vinegar and polyphenols for foods and drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2008/000389 WO2009150675A1 (en) | 2008-06-11 | 2008-06-11 | Composition including balsamic vinegar and polyphenols for foods and drinks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2009150675A1 true WO2009150675A1 (en) | 2009-12-17 |
Family
ID=40396932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IT2008/000389 WO2009150675A1 (en) | 2008-06-11 | 2008-06-11 | Composition including balsamic vinegar and polyphenols for foods and drinks |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2009150675A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRE20100050A1 (en) * | 2010-06-16 | 2011-12-17 | Acetaia Terra Del Tuono Societa Agricola S R L | BALSAMIC VINEGAR OF MODENA WITH IMPROVING QUALITY AND METHOD FOR ITS PREPARATION |
| ITMO20110095A1 (en) * | 2011-05-03 | 2012-11-04 | Acetaia Giuseppe Cremonini S R L | BEVERAGE |
| US9949501B2 (en) | 2012-06-21 | 2018-04-24 | Conopco, Inc. | EDTA—free mayonnaise and method for the production thereof |
| WO2020183404A1 (en) * | 2019-03-12 | 2020-09-17 | Monari Federzoni S.P.A. | Food beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5885644A (en) * | 1996-03-01 | 1999-03-23 | Mamo's Corporation | Garlic sauce and method of preparation |
| JP2000125823A (en) * | 1998-10-16 | 2000-05-09 | Fiburo Seiyaku Kk | Production of drink containing red grape extract powder, grape seed extract powder, and galactooligosaccharide and red grape extract powder and grape seed extract powder used for the method |
| US20040086618A1 (en) * | 2000-12-27 | 2004-05-06 | Acetum S.R.L. | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena |
| DE202004018692U1 (en) * | 2004-12-03 | 2005-03-24 | Rack Angelika | Balsamic vinegar comprises grape juice concentrate, hemp tea, herbal tea and tea fungus culture forming a vinegar |
| JP2006025610A (en) * | 2004-07-12 | 2006-02-02 | Sanei Gen Ffi Inc | Balsamico vinegar-containing health drink |
-
2008
- 2008-06-11 WO PCT/IT2008/000389 patent/WO2009150675A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5885644A (en) * | 1996-03-01 | 1999-03-23 | Mamo's Corporation | Garlic sauce and method of preparation |
| JP2000125823A (en) * | 1998-10-16 | 2000-05-09 | Fiburo Seiyaku Kk | Production of drink containing red grape extract powder, grape seed extract powder, and galactooligosaccharide and red grape extract powder and grape seed extract powder used for the method |
| US20040086618A1 (en) * | 2000-12-27 | 2004-05-06 | Acetum S.R.L. | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena |
| JP2006025610A (en) * | 2004-07-12 | 2006-02-02 | Sanei Gen Ffi Inc | Balsamico vinegar-containing health drink |
| DE202004018692U1 (en) * | 2004-12-03 | 2005-03-24 | Rack Angelika | Balsamic vinegar comprises grape juice concentrate, hemp tea, herbal tea and tea fungus culture forming a vinegar |
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| Title |
|---|
| DATABASE WPI Week 200036, Derwent World Patents Index; AN 2000-415296, XP002518584 * |
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| ISHIHARA M ET AL: "Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu.", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 87, no. 15, 2007, pages 2844 - 2852, XP002518583 * |
| TAGLIAZUCCHI D ET AL: "Antioxidant properties of traditional balsamic vinegar and boiled must model systems.", EUROPEAN FOOD RESEARCH AND TECHNOLOGY 227 (3) 835-843 2008 DEP. OF AGRIC. & FOOD SCI., UNIV. OF MODENA & REGGIO EMILIA, 42100 REGGIO EMILIA, ITALY. E-MAIL DAVIDE.TAGLIAZUCCHI(A)UNIMORE.IT, vol. 227, no. 3, 2008, pages 835 - 843, XP002518582 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRE20100050A1 (en) * | 2010-06-16 | 2011-12-17 | Acetaia Terra Del Tuono Societa Agricola S R L | BALSAMIC VINEGAR OF MODENA WITH IMPROVING QUALITY AND METHOD FOR ITS PREPARATION |
| ITMO20110095A1 (en) * | 2011-05-03 | 2012-11-04 | Acetaia Giuseppe Cremonini S R L | BEVERAGE |
| WO2013050828A1 (en) * | 2011-05-03 | 2013-04-11 | Acetaia Giuseppe Cremonini S.R.L. | Drink |
| CN103547176A (en) * | 2011-05-03 | 2014-01-29 | 阿瑟塔纳红酒醋公司 | Drink |
| JP2014512836A (en) * | 2011-05-03 | 2014-05-29 | アセタイア ジュゼッペ クレモニーニ エス．アール．エル． | Beverage |
| US9949501B2 (en) | 2012-06-21 | 2018-04-24 | Conopco, Inc. | EDTA—free mayonnaise and method for the production thereof |
| US10188130B2 (en) | 2012-06-21 | 2019-01-29 | Conopco, Inc. | EDTA—free mayonnaise for the production thereof |
| WO2020183404A1 (en) * | 2019-03-12 | 2020-09-17 | Monari Federzoni S.P.A. | Food beverage |
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