ATE140851T1 - Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes - Google Patents

Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes

Info

Publication number
ATE140851T1
ATE140851T1 AT93906468T AT93906468T ATE140851T1 AT E140851 T1 ATE140851 T1 AT E140851T1 AT 93906468 T AT93906468 T AT 93906468T AT 93906468 T AT93906468 T AT 93906468T AT E140851 T1 ATE140851 T1 AT E140851T1
Authority
AT
Austria
Prior art keywords
spread
producing
low fat
extra low
fat
Prior art date
Application number
AT93906468T
Other languages
English (en)
Inventor
Gerald Banach
Frank Stephen Fiori
Leendert Hendrik Wesdorp
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
Application granted granted Critical
Publication of ATE140851T1 publication Critical patent/ATE140851T1/de

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 OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Fats And Perfumes (AREA)
  • Lubricants (AREA)
AT93906468T 1992-03-06 1993-02-25 Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes ATE140851T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/847,974 US5252352A (en) 1992-03-06 1992-03-06 Process of preparing an extra lowfat spread

Publications (1)

Publication Number Publication Date
ATE140851T1 true ATE140851T1 (de) 1996-08-15

Family

ID=25302000

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93906468T ATE140851T1 (de) 1992-03-06 1993-02-25 Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes

Country Status (13)

Country Link
US (1) US5252352A (de)
EP (1) EP0627883B1 (de)
AT (1) ATE140851T1 (de)
AU (2) AU3745393A (de)
CA (1) CA2131452C (de)
CZ (1) CZ282870B6 (de)
DE (1) DE69303892T2 (de)
DK (1) DK0627883T3 (de)
HU (1) HU219359B (de)
PL (1) PL171015B1 (de)
SK (1) SK279729B6 (de)
WO (1) WO1993017564A1 (de)
ZA (1) ZA931595B (de)

Families Citing this family (44)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0474299B1 (de) * 1990-09-07 1994-08-31 Unilever N.V. Wasser-in-Öl-Dispersion
GB9219552D0 (en) * 1992-09-16 1992-10-28 Unilever Plc Processing of maltodextrins
US5501869A (en) * 1992-12-28 1996-03-26 Kraft Foods, Inc. Fat-free tablespread and method of making
WO1995014389A1 (en) * 1993-11-29 1995-06-01 Unilever N.V. Spreadable low-fat cheese and manufacture thereof
US5534286A (en) * 1994-06-01 1996-07-09 Monsanto Company No-fat gellan gum spread
EP0748589A1 (de) * 1995-06-15 1996-12-18 Unilever N.V. Blätteteig und essbare Dispersion für Laminierung
CA2179133A1 (en) * 1995-06-15 1996-12-16 Jacobus Van Eendenburg Edible laminated dough and edible lamination dispersion therefor
DE69523296T2 (de) * 1995-07-07 2002-04-18 Societe Des Produits Nestle S.A., Vevey Molkeprotein/polysaccharide Gel, hergestellt durch Hochdruckbehandlung
EP0788743A1 (de) 1996-02-09 1997-08-13 Unilever N.V. Verfahren zur Herstellung von Blätterteig und essbare Dispersion dafür
AUPN913396A0 (en) * 1996-04-09 1996-05-02 Commonwealth Scientific And Industrial Research Organisation Ingredients for low-fat foods
US6610348B2 (en) 1997-02-17 2003-08-26 Fonterra Tech Limited Gelling agents and gels containing them
US6458402B1 (en) 1997-04-04 2002-10-01 Pepsico, Inc. Process for making milkshake beverage compositions having improved consistency, flavor and physical stability
EA001875B1 (ru) * 1997-08-28 2001-10-22 Сосьете Де Продюи Нестле С.А. Способ получения сливок и содержащий их пищевой продукт
US5955136A (en) * 1998-05-15 1999-09-21 Pepsico, Inc. Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages
US6143611A (en) * 1998-07-30 2000-11-07 Micron Technology, Inc. Semiconductor processing methods, methods of forming electronic components, and transistors
GB0005736D0 (en) 2000-03-09 2000-05-03 G C Hahn Co Ltd Low fat edible emulsions
EP1149534B1 (de) * 2000-04-28 2003-07-02 Kraft Foods R & D, Inc. Zweigniederlassung München Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung
US6303160B1 (en) 2000-12-14 2001-10-16 Kraft Foods Holdings, Inc. High moisture cream cheese texture control
FR2821244B1 (fr) * 2001-02-27 2004-12-31 Rhodia Chimie Sa Composition contenant un melange de polysaccharides et de proteine(s) globulaire(s), son procede de preparation et leurs utilisations
US6406736B1 (en) 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
DE60218338T2 (de) * 2001-12-21 2007-07-05 Unilever N.V. Kit zur herstellung eines brotaufstrichs
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US7998519B2 (en) * 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US7083815B2 (en) * 2003-02-19 2006-08-01 Franklin Foods, Inc. Process for making yogurt cream cheese, and the resulting products
US7572473B2 (en) * 2003-02-19 2009-08-11 Franklin Foods, Inc. Process for making yogurt cream cheese, and the resulting products
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7887867B2 (en) * 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US7897185B1 (en) 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
JP2009505714A (ja) * 2005-09-02 2009-02-12 ザ プロクター アンド ギャンブル カンパニー 皮膚の湿分含量を示す方法及び機器
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
EP1775542B1 (de) * 2005-10-05 2019-04-17 SPX Flow Technology Danmark A/S Wärmetauscher mit Kratzer und Verfahren zur Herstellung von Molkeproteinkonzentrat
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
US20080160133A1 (en) * 2006-12-27 2008-07-03 Kraft Food Holdings, Inc. Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
AU2009222635B2 (en) * 2009-10-09 2012-07-26 Kraft Foods Group Brands Llc Cream substitute
GB201016895D0 (en) * 2010-10-07 2010-11-17 Bakkavor Ltd Edible emusion
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US10258057B2 (en) * 2011-08-26 2019-04-16 Kraft Foods Group Brands Llc Cheese with enhanced organoleptic and melting properties
US9617459B2 (en) 2012-07-27 2017-04-11 Cellucomp Ltd. Plant derived cellulose compositions for use as drilling muds
US9862916B2 (en) 2012-07-27 2018-01-09 Koninklijke Coöperatie Cosun U.A. Structuring agent for liquid detergent and personal care products
EP2970514A1 (de) * 2013-03-15 2016-01-20 Koninklijke Coöperatie Cosun U.A. Stabilisierung von suspendierten feststoffteilchen und/oder gasblasen in wässrigen flüssigkeiten

Family Cites Families (36)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2098764A (en) * 1935-11-25 1937-11-09 Milk Processes Inc Process of manufacturing cream cheese
US2098765A (en) * 1936-01-17 1937-11-09 Milk Processes Inc Process of manufacturing cream cheese products
US2160159A (en) * 1937-09-24 1939-05-30 Newark Cheese Co Inc Cheese product and process of manufacture
US3397994A (en) * 1964-09-16 1968-08-20 Vitamins Inc Imitation cream cheese spread containing polyunsaturated fat
US3929892A (en) * 1972-12-01 1975-12-30 Kraftco Corp Preparation of a low fat cream cheese product
US3982039A (en) * 1975-01-16 1976-09-21 Stauffer Chemical Company Use of modified whey solids as margarine additive and product thereof
GB1564800A (en) * 1975-11-07 1980-04-16 Unilever Ltd Low fat spread
US4244983A (en) * 1979-02-06 1981-01-13 The Pro-Mark Companies Preparation of low fat imitation cream cheese
US4379175A (en) * 1979-02-06 1983-04-05 The Pro-Mark Companies Preparation of low fat imitation cream cheese
US4273790A (en) * 1979-11-19 1981-06-16 Standard Brands Incorporated Low-fat liquid spread and process
US4308294A (en) * 1980-06-20 1981-12-29 General Foods Corporation Oil replacement composition
DE3168085D1 (en) * 1980-11-22 1985-02-14 Unilever Nv Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt%, which comprises a dispersed aqueous phase containing a gelling system
US4551346A (en) * 1981-11-11 1985-11-05 Alpen Dairy Foods Pty. Limited Method of producing an edible fat emulsion and food product produced thereof
US4497834A (en) * 1982-08-30 1985-02-05 Barta Frank E Method of making a dairy-based food product
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
US4961953A (en) * 1986-06-20 1990-10-09 John Labatt Limited/John Labatt Limitee Fat emulating protein products and process
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US4631196A (en) * 1985-04-15 1986-12-23 Zeller Clifford L Low calorie dairy product
GB8604133D0 (en) * 1986-02-19 1986-03-26 Unilever Plc Spreads
US4749584A (en) * 1986-08-05 1988-06-07 General Foods Corporation Low-fat cheese base and production thereof
US4752494A (en) * 1987-03-05 1988-06-21 Frito-Lay, Inc. Thermostable edible creme
US4724152A (en) * 1987-03-13 1988-02-09 The Pro-Mark Companies, Inc. Low fat cream cheese product and method for making
GB8716111D0 (en) * 1987-07-08 1987-08-12 Unilever Plc Edible plastic dispersion
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
US4978553A (en) * 1987-11-02 1990-12-18 Jules Silver Method of making low-fat butter or margarine spread and resulting product
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
HUT54474A (en) * 1988-06-03 1991-03-28 Nutrasweet Co Method for producing fatless or poor-in-fat foodstuffs
DE68910299T2 (de) * 1988-12-23 1994-02-24 Unilever Nv Brotaufstrich.
US5011701A (en) * 1988-12-30 1991-04-30 Kraft General Foods, Inc. Low calorie food products having smooth, creamy, organoleptic characteristics
DE3907676A1 (de) * 1989-03-09 1990-11-22 Kraft Europ R & D Inc Verfahren zur herstellung einer margarine mit reduziertem fettgehalt
US4981709A (en) * 1989-07-19 1991-01-01 American Maize-Products Company Method for making a reduced fat foodstuff
US5080921A (en) * 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
ATE109948T1 (de) * 1990-06-22 1994-09-15 Unilever Nv Öl-wasser-emulsion und verfahren zu ihrer herstellung.
DE69105654T3 (de) * 1990-07-23 1998-08-27 Unilever Nv Protein-Dispersionen in Nahrungsmitteln.
US5079024A (en) * 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product
US5108773A (en) * 1991-02-19 1992-04-28 Kraft General Foods, Inc. Method of making a non-fat cream cheese product

Also Published As

Publication number Publication date
US5252352A (en) 1993-10-12
CA2131452C (en) 1997-11-18
WO1993017564A1 (en) 1993-09-16
EP0627883A1 (de) 1994-12-14
HUT69932A (en) 1995-09-28
ZA931595B (en) 1994-09-05
PL171015B1 (en) 1997-02-28
AU1775197A (en) 1997-06-26
SK279729B6 (sk) 1999-02-11
CZ215194A3 (en) 1995-04-12
AU3745393A (en) 1993-10-05
EP0627883B1 (de) 1996-07-31
DE69303892D1 (de) 1996-09-05
DK0627883T3 (da) 1996-12-02
HU9402555D0 (en) 1994-12-28
CZ282870B6 (cs) 1997-11-12
CA2131452A1 (en) 1993-09-16
HU219359B (en) 2001-03-28
SK105994A3 (en) 1995-05-10
DE69303892T2 (de) 1996-12-12

Similar Documents

Publication Publication Date Title
ATE140851T1 (de) Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes
DE58902737D1 (de) Verfahren zur herstellung pharmazeutischer mischungen.
ATE12338T1 (de) Fettarmer brotaufstrich und verfahren zur herstellung desselben.
DE3767969D1 (de) Verfahren zur herstellung von kalziumphosphat.
ATE51012T1 (de) Biopolymerzusammensetzungen und verfahren zur herstellung derselben.
DE3770962D1 (de) Verfahren zur herstellung von l-phosphinothricin(derivaten) sowie ihrer alkylester.
DE3782539D1 (de) Verfahren zur herstellung eines aromatisierungsmittels, und dieses mittel enthaltende nahrungsmittel.
DE69304518D1 (de) Verfahren zur herstellung von brotaufstrichen und nach diesem verfahren hergestellte brotaufstrichen
DE69103524D1 (de) Eine teig- oder panatzusammensetzung, ein verfahren zur herstellung einer fettverringerten backware und eine fettverringerte backware.
DE59106640D1 (de) Verfahren zur Herstellung von 1,3-Diketonen.
ATE198121T1 (de) Hitzestabile öl-in-wasser emulsion und verfahren zur herstellung derselben
DE59002322D1 (de) Verfahren zur herstellung von 1,1,1,3,3,3-hexafluorpropan und 2-chlor-1,1,1,3,3,3-hexafluorpropan.
ATE126020T1 (de) Mayonnaise mit niedrigem fettgehalt und verfahren zur herstellung.
DE58902137D1 (de) Verfahren zur herstellung von caprolacton.
DE69304615D1 (de) Fettarme Nahrungsmittel
DE3787543D1 (de) Verfahren zur herstellung von 6,13-dihydrochinacridonen und chinacridonen.
DE69203601D1 (de) Verfahren zur herstellung von butterähnlichem nahrungsmittelfett.
DE3482971D1 (de) Landwirtschaftliche zusammensetzungen, verfahren zur herstellung von landwirtschaftlichen zusammensetzungen und verfahren zur verwendung von landwirtschaftlichen zusammensetzungen.
DE68906500D1 (de) Verfahren zur herstellung von 2,6-dimethylnaphthalin.
ATE150623T1 (de) Durch säure stabilisierte nahrungsmittel und verfahren zur herstellung derselben
DE59106456D1 (de) Verfahren zur Herstellung von linearen 1,3-Diketonen.
DE58902242D1 (de) Verfahren zur herstellung von thymol.
ATE94722T1 (de) Verfahren zur herstellung eines nahrungsmittels auf der basis von milch-ultrafiltrationsretentat und dieses nahrungsmittel.
ATA452579A (de) Verfahren zur herstellung von neuen trans-dl-5substituierten4,4a,5,6,7,8,8a,9-octahydro-2h-pyrrolo(3,4-g)-chinolinen und den salzen hiervon
DE69002134D1 (de) Verfahren zur herstellung von 1,1-dichlor-1-fluoroethan und 1-chlor-1-1-difluorethan.

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties