AR049120A1 - Goma gellan con alto contenido de acilo, estable ante el calcio, para conseguir estabilidad coloidal mejorada en las bebidas - Google Patents
Goma gellan con alto contenido de acilo, estable ante el calcio, para conseguir estabilidad coloidal mejorada en las bebidasInfo
- Publication number
- AR049120A1 AR049120A1 ARP050102158A ARP050102158A AR049120A1 AR 049120 A1 AR049120 A1 AR 049120A1 AR P050102158 A ARP050102158 A AR P050102158A AR P050102158 A ARP050102158 A AR P050102158A AR 049120 A1 AR049120 A1 AR 049120A1
- Authority
- AR
- Argentina
- Prior art keywords
- gellan
- colloidal stability
- goman
- acilo
- drinks
- Prior art date
Links
- 229920002148 Gellan gum Polymers 0.000 title abstract 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title abstract 5
- 229910052791 calcium Inorganic materials 0.000 title abstract 5
- 239000011575 calcium Substances 0.000 title abstract 5
- 125000002252 acyl group Chemical group 0.000 abstract 4
- 235000010492 gellan gum Nutrition 0.000 abstract 4
- 239000000216 gellan gum Substances 0.000 abstract 4
- 230000014759 maintenance of location Effects 0.000 abstract 3
- 238000009928 pasteurization Methods 0.000 abstract 3
- 230000035945 sensitivity Effects 0.000 abstract 3
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 229920000642 polymer Polymers 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
Classifications
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/075—Macromolecular gels
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
Abstract
Se prepara una goma gellan con alto contenido de acilo con baja sensibilidad al calcio (estable ante el calcio) para mejorar la estabilidad coloidal en las bebidas. La goma gellan con alto contenido de acilo con baja sensibilidad al calcio tiene un rendimiento de suspension superior en cuanto a la estabilidad coloidal en comparacion con otras gomas gellan con alto contenido de acilo. La goma gellan con alto contenido de acilo con baja sensibilidad al calcio se prepara ajustando el pH de un caldo de fermentacion de goma gellan (solucion de polímero) antes de la pasteurizacion y reduciendo el tiempo de retencion de pasteurizacion y reduciendo el tiempo de retencion de pasteurizacion en comparacion con los niveles de pH y tiempos de retencion convencionales.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US57421504P | 2004-05-26 | 2004-05-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR049120A1 true AR049120A1 (es) | 2006-06-28 |
Family
ID=35463283
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP050102158A AR049120A1 (es) | 2004-05-26 | 2005-05-24 | Goma gellan con alto contenido de acilo, estable ante el calcio, para conseguir estabilidad coloidal mejorada en las bebidas |
ARP120102967A AR087531A2 (es) | 2004-05-26 | 2012-08-13 | Una bebida que contiene goma gellan con alto contenido de acilo, estable ante el calcio para conseguir estabilidad coloidal mejorada |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP120102967A AR087531A2 (es) | 2004-05-26 | 2012-08-13 | Una bebida que contiene goma gellan con alto contenido de acilo, estable ante el calcio para conseguir estabilidad coloidal mejorada |
Country Status (16)
Country | Link |
---|---|
US (3) | US8513408B2 (es) |
EP (2) | EP1771086B1 (es) |
JP (1) | JP5419349B2 (es) |
CN (1) | CN101001538B (es) |
AR (2) | AR049120A1 (es) |
BR (1) | BRPI0511559B1 (es) |
CA (1) | CA2568204C (es) |
DE (1) | DE17207787T1 (es) |
DK (1) | DK1771086T3 (es) |
ES (2) | ES2676569T1 (es) |
MX (1) | MXPA06013781A (es) |
PE (1) | PE20060073A1 (es) |
PL (2) | PL1771086T3 (es) |
RU (1) | RU2377870C2 (es) |
TW (1) | TWI376205B (es) |
WO (1) | WO2005117607A2 (es) |
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US9351500B2 (en) * | 2006-02-01 | 2016-05-31 | General Mills, Inc. | Aerated milk compositions |
US20110268846A1 (en) | 2006-03-13 | 2011-11-03 | Malathy Nair | Steeped cocoa compositions and functional cocoa beverages made from them |
JP5174004B2 (ja) * | 2006-03-13 | 2013-04-03 | ザ ハーシー カンパニー | 浸漬ココア組成物及びそれらから作製された機能性ココア飲料 |
US20080102185A1 (en) * | 2006-10-25 | 2008-05-01 | William Hanselmann | Gel in water suspensions comprising cocoa products and beverages made from them |
US8435581B2 (en) * | 2006-11-29 | 2013-05-07 | Pepsico, Inc. | Food and beverage emulsifiers |
US20080227892A1 (en) * | 2007-03-13 | 2008-09-18 | Van Der Wielen Maarten | Paint formulations comprising cellulose ether/network building polymer fluid gel thickeners |
CN101585886B (zh) * | 2009-06-03 | 2012-10-03 | 浙江帝斯曼中肯生物科技有限公司 | 一种高酰基结冷胶的后提取方法 |
WO2011070119A1 (en) | 2009-12-10 | 2011-06-16 | Danisco A/S | Inactivation of off-taste inducing enzymes |
US9636284B2 (en) | 2010-03-31 | 2017-05-02 | Johnson & Johnson Consumer Inc. | Oral care compositions |
DK2448429T3 (en) * | 2010-08-18 | 2016-03-14 | Pernod Ricard | A method to disperse particles in an alcoholic liquid composition and corresponding fluid composition |
RU2525261C1 (ru) * | 2011-07-11 | 2014-08-10 | Пепсико, Инк. | Газированный желеобразный напиток с включениями |
US9440205B1 (en) | 2012-08-24 | 2016-09-13 | E. & J. Gallo Winery | System and method for micro dosing |
WO2014184134A1 (en) * | 2013-05-13 | 2014-11-20 | Dupont Nutrition Biosciences Aps | Use of high acyl gellan in whipping cream |
WO2015062518A1 (zh) * | 2013-10-30 | 2015-05-07 | 帝斯曼知识产权资产管理有限公司 | 含有营养物质的凝胶颗粒及其制备方法和用途 |
WO2015177145A1 (en) * | 2014-05-22 | 2015-11-26 | Nestec S.A. | Low-sugar dairy beverages |
WO2016130908A1 (en) | 2015-02-13 | 2016-08-18 | The University Of Toledo | Therapeutic polysaccharide midi-gagr and related materials and methods |
KR102565065B1 (ko) * | 2015-03-06 | 2023-08-08 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 가수분해된 통곡물과 안정화 시스템을 함유하는 저장 안정성이 있는 즉석 음료 |
WO2017001392A1 (en) * | 2015-06-30 | 2017-01-05 | Nestec S.A. | Creamers with improved texture/mouthfeel and method of making thereof |
WO2017021428A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Ready-to-drink beverages with improved texture by controlled protein aggregation |
CA2991816A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation |
MX2015014522A (es) * | 2015-10-15 | 2017-04-14 | Centro De Investig Y Asistencia En Tecnologia Y Diseño Del Estado De Jalisco A C | Calcio soluble estabilizado en polímero catiónico-polímero aniónico y fructanos. |
CA3023929A1 (en) * | 2016-06-28 | 2018-01-04 | Nestec S.A. | Stability and mouthfeel enhancement of fortified, aseptically processed beverages |
US11259537B2 (en) | 2016-12-19 | 2022-03-01 | Societe Des Produits Nestle S.A. | Beverage product with free divalent cations protein aggregation and a method producing thereof |
RU2019132496A (ru) * | 2017-03-24 | 2021-04-14 | Сосьете Де Продюи Нестле С.А. | Натуральные молочные забеливатели и способ их получения |
EP3614851A1 (en) * | 2017-04-27 | 2020-03-04 | Société des Produits Nestlé S.A. | Ready-to-drink milk based beverages with improved texture and stability |
WO2019017950A1 (en) | 2017-07-20 | 2019-01-24 | Cargill, Incorporated | ALCOHOLIC BEVERAGE CONTAINING SUSPENDED PARTICLES |
WO2019086565A1 (en) * | 2017-11-02 | 2019-05-09 | Nestec S.A. | Ready-to-drink milk based beverages with improved texture and stability |
RU2695871C1 (ru) * | 2018-11-19 | 2019-07-29 | Общество с ограниченной ответственностью "Зеленые линии" | Способ получения геллановой камеди |
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MX2021008072A (es) | 2019-01-18 | 2021-08-16 | Cp Kelco Us Inc | Composicion prebiotica y su uso. |
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MXPA00012199A (es) * | 1998-06-10 | 2003-07-14 | Monsanto Plc | Composicion de goma de gelano modificada, proceso para la preparacion de la misma y uso de esta. |
US6242035B1 (en) * | 1998-11-23 | 2001-06-05 | Cp Kelco U.S., Inc. | Reduced molecular weight native gellan gum |
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JP2001316274A (ja) | 2000-05-08 | 2001-11-13 | Asahi Kasei Corp | 経管栄養剤およびその製造方法 |
US6663911B2 (en) * | 2001-02-01 | 2003-12-16 | C. P. Kelco U.S., Inc. | Methods of making sterilized milk compositions comprising native gellan gum |
-
2005
- 2005-05-24 ES ES17207787.7T patent/ES2676569T1/es active Pending
- 2005-05-24 ES ES05752148.6T patent/ES2675225T3/es active Active
- 2005-05-24 WO PCT/US2005/018040 patent/WO2005117607A2/en active Application Filing
- 2005-05-24 PL PL05752148T patent/PL1771086T3/pl unknown
- 2005-05-24 CA CA2568204A patent/CA2568204C/en not_active Expired - Fee Related
- 2005-05-24 PL PL381703A patent/PL381703A1/pl not_active Application Discontinuation
- 2005-05-24 EP EP05752148.6A patent/EP1771086B1/en active Active
- 2005-05-24 MX MXPA06013781A patent/MXPA06013781A/es active IP Right Grant
- 2005-05-24 BR BRPI0511559A patent/BRPI0511559B1/pt not_active IP Right Cessation
- 2005-05-24 DK DK05752148.6T patent/DK1771086T3/en active
- 2005-05-24 US US11/136,026 patent/US8513408B2/en active Active
- 2005-05-24 AR ARP050102158A patent/AR049120A1/es not_active Application Discontinuation
- 2005-05-24 EP EP17207787.7A patent/EP3330381A1/en not_active Withdrawn
- 2005-05-24 JP JP2007515227A patent/JP5419349B2/ja active Active
- 2005-05-24 DE DE17207787.7T patent/DE17207787T1/de active Pending
- 2005-05-24 RU RU2006145705/13A patent/RU2377870C2/ru not_active IP Right Cessation
- 2005-05-24 CN CN2005800212714A patent/CN101001538B/zh active Active
- 2005-05-25 PE PE2005000580A patent/PE20060073A1/es not_active Application Discontinuation
- 2005-05-26 TW TW094117284A patent/TWI376205B/zh not_active IP Right Cessation
-
2012
- 2012-08-13 AR ARP120102967A patent/AR087531A2/es not_active Application Discontinuation
-
2013
- 2013-07-18 US US13/945,887 patent/US8883240B2/en active Active
-
2014
- 2014-10-06 US US14/507,497 patent/US20150044353A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
PL1771086T3 (pl) | 2018-10-31 |
US8883240B2 (en) | 2014-11-11 |
US8513408B2 (en) | 2013-08-20 |
US20050266138A1 (en) | 2005-12-01 |
JP2008500048A (ja) | 2008-01-10 |
BRPI0511559B1 (pt) | 2016-04-19 |
US20130302502A1 (en) | 2013-11-14 |
JP5419349B2 (ja) | 2014-02-19 |
WO2005117607A3 (en) | 2006-11-30 |
AR087531A2 (es) | 2014-04-03 |
EP1771086B1 (en) | 2018-04-25 |
RU2006145705A (ru) | 2008-07-10 |
RU2377870C2 (ru) | 2010-01-10 |
CN101001538B (zh) | 2010-06-09 |
WO2005117607A2 (en) | 2005-12-15 |
PE20060073A1 (es) | 2006-02-27 |
MXPA06013781A (es) | 2007-05-09 |
EP1771086A4 (en) | 2010-09-29 |
EP3330381A1 (en) | 2018-06-06 |
EP1771086A2 (en) | 2007-04-11 |
CA2568204A1 (en) | 2005-12-15 |
BRPI0511559A (pt) | 2008-01-02 |
TWI376205B (en) | 2012-11-11 |
DK1771086T3 (en) | 2018-07-02 |
ES2675225T3 (es) | 2018-07-09 |
CA2568204C (en) | 2012-07-10 |
ES2676569T1 (es) | 2018-07-23 |
PL381703A1 (pl) | 2007-06-25 |
CN101001538A (zh) | 2007-07-18 |
TW200626076A (en) | 2006-08-01 |
US20150044353A1 (en) | 2015-02-12 |
DE17207787T1 (de) | 2018-08-30 |
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