ATE300190T1 - Fettarme kulinarische sosse und verfahren zur herstellung derselben - Google Patents

Fettarme kulinarische sosse und verfahren zur herstellung derselben

Info

Publication number
ATE300190T1
ATE300190T1 AT98928208T AT98928208T ATE300190T1 AT E300190 T1 ATE300190 T1 AT E300190T1 AT 98928208 T AT98928208 T AT 98928208T AT 98928208 T AT98928208 T AT 98928208T AT E300190 T1 ATE300190 T1 AT E300190T1
Authority
AT
Austria
Prior art keywords
culinary sauce
producing
low
same
fat
Prior art date
Application number
AT98928208T
Other languages
English (en)
Inventor
Jane Hardman
Jeffrey Merchant
Timothy Jackson
John Ophals
Karen Tandy
William Waymouth
James Peter Herrick
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of ATE300190T1 publication Critical patent/ATE300190T1/de

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Fats And Perfumes (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
AT98928208T 1997-05-05 1998-04-20 Fettarme kulinarische sosse und verfahren zur herstellung derselben ATE300190T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/850,980 US5972408A (en) 1997-05-05 1997-05-05 Reduced fat product
PCT/EP1998/002315 WO1998049907A1 (en) 1997-05-05 1998-04-20 Reduced fat culinary sauce and process for preparing the same

Publications (1)

Publication Number Publication Date
ATE300190T1 true ATE300190T1 (de) 2005-08-15

Family

ID=25309623

Family Applications (1)

Application Number Title Priority Date Filing Date
AT98928208T ATE300190T1 (de) 1997-05-05 1998-04-20 Fettarme kulinarische sosse und verfahren zur herstellung derselben

Country Status (16)

Country Link
US (1) US5972408A (de)
EP (1) EP0983002B1 (de)
JP (1) JP2001523965A (de)
AT (1) ATE300190T1 (de)
AU (1) AU736225B2 (de)
CA (1) CA2289075C (de)
DE (1) DE69830994T2 (de)
DK (1) DK0983002T3 (de)
EG (1) EG21957A (de)
ES (1) ES2246536T3 (de)
HK (1) HK1027269A1 (de)
MY (1) MY115747A (de)
NO (1) NO315836B1 (de)
NZ (1) NZ500828A (de)
TW (1) TW482657B (de)
WO (1) WO1998049907A1 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5972408A (en) * 1997-05-05 1999-10-26 Nestec S.A. Reduced fat product
CA2345513C (en) * 2000-04-26 2010-03-30 Borden Foods Corporation Ph control of sauces used on acidified pasta or rice
US20030003195A1 (en) * 2001-06-20 2003-01-02 Unilever Bestfoods North America, Division Of Conopco, Inc. Oily paste which contains herbs
US20060110518A1 (en) * 2004-11-23 2006-05-25 Patrick Thompson Unique method of baking Parmesan cheese and creating a variety of resulting products
US20070026123A1 (en) * 2005-08-01 2007-02-01 Lauren Stewart Pesto products
EP2214516A2 (de) * 2007-10-29 2010-08-11 Lipid Nutrition B.V. Suppen- oder sossenzusammensetzung
EP2214519B1 (de) * 2007-10-29 2011-06-22 Lipid Nutrition B.V. Suppen- oder sossenzusammensetzung und herstellungsverfahren dafür
US10758073B2 (en) 2016-03-02 2020-09-01 Hydro-Thermal Corporation Method and system to decouple steam pressure from temperature to control shear imparted on product flow
WO2017177266A1 (en) * 2016-04-15 2017-10-19 Byron Food Science Pty Limited Storage stable food compositions

Family Cites Families (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2811452A (en) * 1954-03-22 1957-10-29 Armour & Co White sauce base
DE1168751B (de) * 1958-08-13 1964-04-23 General Mills Inc., Minneapolis, Minn. (V. St. A.) Verfahren zur Herstellung eines in heißem Wasser nicht klumpenden Trockengemisches für die Zubereitung von Saucen und Tunken
US3245805A (en) * 1963-07-12 1966-04-12 Borden Co Sauce mix and method of preparing same
US3300319A (en) * 1963-12-26 1967-01-24 Nat Starch Chem Corp Solid sauce bases
US3652299A (en) * 1969-12-05 1972-03-28 Eduardo S Ind Process of making sauce concentrates
NL7614605A (nl) * 1976-12-30 1978-07-04 Stork Amsterdam Werkwijze en inrichting voor het regelbaar ver- hitten van een vloeibaar produkt.
US4196225A (en) * 1977-02-10 1980-04-01 Fmc Corporation Continuous pressure cooker and cooler with controlled liquid flow
US4126710A (en) * 1977-06-27 1978-11-21 Standard Brands Incorporated Process for preparing sauce mixes
ATE2643T1 (de) * 1978-12-07 1983-03-15 Unilever Nv Verfahren zur herstellung eines raumtemperaturstabilen, staerke enthaltenden konzentrats.
US4220671A (en) * 1979-03-26 1980-09-02 Rich Products Corporation Intermediate-moisture frozen foods
US5102681A (en) * 1984-05-04 1992-04-07 John Labatt Limited/John Labatt Limitee Reduced fat salad dressing
US4597974A (en) * 1984-09-20 1986-07-01 Fleury Michon Sauce and gravy compositions
GB2182461B (en) * 1985-11-05 1989-10-04 Nestle Sa Steam injection process
US4746524A (en) * 1986-09-25 1988-05-24 Curtice-Burns, Inc. Microbiologically-resistant sauces and dressings and method for their preparation
GB2220125B (en) * 1988-07-04 1992-03-11 Campbell S U K Limited Frozen food product for microwave preparation
US5221550A (en) * 1988-08-17 1993-06-22 Nestec S.A. Preparation of sauce
GB2221828A (en) * 1988-08-17 1990-02-21 Nestle Sa Preparation of sauce
US4968516A (en) * 1989-07-24 1990-11-06 Thompson Neal W Method and apparatus for cooking foodstuffs using auxiliary steam
US5405638A (en) * 1992-01-16 1995-04-11 Pillsbury Company Method of reducing processing time for retorted food products
US5308637A (en) * 1992-07-02 1994-05-03 Kraft General Foods, Inc. Method for processing fat-containing food sauce
ZA935881B (en) * 1992-08-28 1995-02-13 Unilever Plc Emulsions
US5387428A (en) * 1993-10-18 1995-02-07 Chapman; Scott M. Method for making a base for a hollandaise-type sauce and products thereof
AUPM792794A0 (en) * 1994-09-02 1994-09-29 Byron Agricultural Company Pty Ltd Processed fresh herbs
IE74149B1 (en) * 1995-02-03 1997-07-02 Elsner Ltd A production process for sauces
US5731026A (en) * 1996-09-20 1998-03-24 Nestec S.A. Homogenized starch-based cheese product and methods of making same
US5972408A (en) * 1997-05-05 1999-10-26 Nestec S.A. Reduced fat product

Also Published As

Publication number Publication date
TW482657B (en) 2002-04-11
AU8014198A (en) 1998-11-27
AU736225B2 (en) 2001-07-26
DE69830994T2 (de) 2006-05-24
DE69830994D1 (de) 2005-09-01
HK1027269A1 (en) 2001-01-12
CA2289075C (en) 2008-03-18
US5972408A (en) 1999-10-26
EP0983002B1 (de) 2005-07-27
WO1998049907A1 (en) 1998-11-12
MY115747A (en) 2003-08-30
EG21957A (en) 2002-04-30
NO995417D0 (no) 1999-11-05
JP2001523965A (ja) 2001-11-27
EP0983002A1 (de) 2000-03-08
ES2246536T3 (es) 2006-02-16
NO995417L (no) 1999-12-22
DK0983002T3 (da) 2005-11-21
NZ500828A (en) 2001-01-26
NO315836B1 (no) 2003-11-03
CA2289075A1 (en) 1998-11-12

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Legal Events

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