AR110535A1 - Emulsión aceite en agua comestible que comprende componentes de yema de huevo - Google Patents

Emulsión aceite en agua comestible que comprende componentes de yema de huevo

Info

Publication number
AR110535A1
AR110535A1 ARP170103548A ARP170103548A AR110535A1 AR 110535 A1 AR110535 A1 AR 110535A1 AR P170103548 A ARP170103548 A AR P170103548A AR P170103548 A ARP170103548 A AR P170103548A AR 110535 A1 AR110535 A1 AR 110535A1
Authority
AR
Argentina
Prior art keywords
egg yolk
weight
oil
preemulsion
water
Prior art date
Application number
ARP170103548A
Other languages
English (en)
Inventor
Stephan Georg Schumm
Folter Julius Wouter Johannes De
Original Assignee
Unilever Nv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of AR110535A1 publication Critical patent/AR110535A1/es

Links

Classifications

    • 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
    • A23D7/003—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
    • A23D7/005—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
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
    • A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
    • 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
    • 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)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • Colloid Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Un método para producir una emulsión aceite en agua comestible que tiene un pH que oscila entre 3,0 y 5,0 y que comprende entre el 30 y el 78% en peso de aceite, entre el 65 y el 20% en peso de agua y entre el 0,5 y el 6% en peso de componente proteínico de yema de huevo en peso seco, y dicho componente proteínico de yema de huevo está compuesto por una combinación de lipoproteína de baja densidad (LDL), livetina, lipoproteína de alta densidad (HDL) y fosvítina, y el método comprende las etapas de: a) calentar una mezcla acuosa líquida que comprende una primera fracción de plasma de yema de huevo para producir un líquido de plasma de yema de huevo tratado térmicamente; b) preparar una primera preemulsión combinando aceite, agua, fracción de gránulos de yema de huevo y opcionalmente una segunda fracción de plasma de yema de huevo; c) combinar el líquido de plasma de yema de huevo tratado térmicamente con la preemulsión para producir una segunda preemulsión; y d) agregar uno o más acidulantes; y e) homogenizar la segunda preemulsión para obtener una emulsión aceite en agua; donde el componente proteínico de yema de huevo de la emulsión aceite en agua tiene la siguiente composición: 60 - 75% en peso de LDL; 8 - 14% en peso de livetina; 11 - 18% en peso de HDL; 2 - 5% en peso de fosvítina.
ARP170103548A 2016-12-19 2017-12-18 Emulsión aceite en agua comestible que comprende componentes de yema de huevo AR110535A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP16205012 2016-12-19

Publications (1)

Publication Number Publication Date
AR110535A1 true AR110535A1 (es) 2019-04-10

Family

ID=57681314

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP170103548A AR110535A1 (es) 2016-12-19 2017-12-18 Emulsión aceite en agua comestible que comprende componentes de yema de huevo

Country Status (11)

Country Link
US (1) US20190307155A1 (es)
EP (1) EP3554278B1 (es)
AR (1) AR110535A1 (es)
BR (1) BR112019012578A2 (es)
CA (1) CA3046483A1 (es)
CL (1) CL2019001687A1 (es)
EA (1) EA201991498A1 (es)
ES (1) ES2798431T3 (es)
MX (1) MX2019007168A (es)
PH (1) PH12019501135A1 (es)
WO (1) WO2018114175A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3099212A1 (en) * 2018-05-18 2019-11-21 Unilever Plc Emulsified food composition
EP4178622A1 (en) * 2020-07-07 2023-05-17 BET Bioscience Extraction Technologies Inc. Phosvitin compositions and methods of making and using
CN113017070A (zh) * 2021-04-01 2021-06-25 沈阳师范大学 一种高内相皮克林乳液及其制备方法和应用、包含高内相皮克林乳液的蛋黄酱

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6235336B1 (en) 1999-09-02 2001-05-22 Kraft Foods, Inc. Egg yolk compositions
JP2003135034A (ja) 2001-11-01 2003-05-13 Knorr Foods Co Ltd 卵加工品とその製造方法
EP2096940B1 (en) 2006-12-28 2010-07-07 Unilever N.V. Edible oil-and-water emulsion

Also Published As

Publication number Publication date
WO2018114175A1 (en) 2018-06-28
EP3554278B1 (en) 2020-04-08
ES2798431T3 (es) 2020-12-11
EA201991498A1 (ru) 2019-11-29
CA3046483A1 (en) 2018-06-28
MX2019007168A (es) 2019-08-29
EP3554278A1 (en) 2019-10-23
CL2019001687A1 (es) 2019-10-04
US20190307155A1 (en) 2019-10-10
BR112019012578A2 (pt) 2019-11-19
PH12019501135A1 (en) 2019-12-16

Similar Documents

Publication Publication Date Title
CL2019001687A1 (es) Emulsión aceite en agua comestible que comprende componentes de yema de huevo.
CL2018001514A1 (es) Líquido higienizante de superficies en contacto con alimentos
BR112017022526A2 (pt) uso de uma composição de tratamento capilar
CL2007003866A1 (es) Emulsion de aceite y agua continua acuosa comestible, con un ph entre 2 y 5, que comprende 5 a 90% de una fase oleosa, 10 a 95% de una fase acuosa, 03 a 30% de la fase acuosa de lipoproteinas de alta densidad y fosvitina y 0,05 a 10% de la fase acuosa de lipoproteinas de baja densidad y livetina; y proceso de elaboracion.
CL2019000672A1 (es) Composición alimenticia aireada
EA201990163A1 (ru) Консервация микроорганизмов
BR112012029473A8 (pt) Método para produzir emulsões nutricionais contendo óleos encapsulados
BR112022004766A2 (pt) Composição alimentícia na forma de uma emulsão óleo-em-água, processo para fabricar uma composição e uso de proteína de planta
ES2617679T3 (es) Relleno de tarta de queso almacenable a temperatura ambiente
CL2019001690A1 (es) Emulsión agua en aceite comestible que comprende componentes de yema de huevo.
AR111475A1 (es) Un concentrado salado y un método y procedimiento para prepararlo
CL2016002362A1 (es) Composiciones semioquímicas para reducir conflictos sociales con gatos.
BR112016022332A8 (pt) composição, método para a preparação de uma composição e uso de uma semente moída de mostarda branca ou amarela
CL2023003484A1 (es) Sustituto de crema espumante de origen vegetal
BR112017001703A2 (pt) formulação estável à temperatura com corante natural para alimentos
BR112018006527A2 (pt) métodos e composições para a supressão de vapor.
BR112017013650A2 (pt) processo e concentrado para a fabricação de uma pré-mistura
CL2021001236A1 (es) Emulsiones dobles a base de huevo y procedimiento para prepararlas.
BR112016020489A2 (pt) Composição herbicida
CL2018001200A1 (es) Emulsión de gas en aceite en agua y método para su preparación.
BR112019024279A2 (pt) sistema de propulsão para uma aeronave, método de fabricação e utilização
BR112018071437A2 (pt) método para produzir uma bebida clara
BR112019000123A2 (pt) método e composição para uma emulsão estável de óleo-em-água para o aprimoramento estético de recipientes de alimentos e bebidas
ES2525407B1 (es) Procedimiento de preparación de un compuesto para aromatización de hortalizas, instalación para la aplicación de dicho compuesto aromático y soporte empleado
BR112014012361A2 (pt) composição de sobremesa de laticínios

Legal Events

Date Code Title Description
FB Suspension of granting procedure