ATE327682T1 - Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten - Google Patents

Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten

Info

Publication number
ATE327682T1
ATE327682T1 AT02718097T AT02718097T ATE327682T1 AT E327682 T1 ATE327682 T1 AT E327682T1 AT 02718097 T AT02718097 T AT 02718097T AT 02718097 T AT02718097 T AT 02718097T AT E327682 T1 ATE327682 T1 AT E327682T1
Authority
AT
Austria
Prior art keywords
oxyded
producing
product based
acid components
ferulic acid
Prior art date
Application number
AT02718097T
Other languages
English (en)
Inventor
Yvonne E Bruggeman
Peter Ravestein
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 ATE327682T1 publication Critical patent/ATE327682T1/de

Links

Classifications

    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03001—Catechol oxidase (1.10.3.1), i.e. tyrosinase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
    • C12Y111/01—Peroxidases (1.11.1)
    • C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
    • 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)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Grain Derivatives (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
AT02718097T 2001-02-26 2002-02-06 Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten ATE327682T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01200722 2001-02-26

Publications (1)

Publication Number Publication Date
ATE327682T1 true ATE327682T1 (de) 2006-06-15

Family

ID=8179943

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02718097T ATE327682T1 (de) 2001-02-26 2002-02-06 Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten

Country Status (7)

Country Link
US (1) US7297359B2 (de)
EP (1) EP1367906B1 (de)
AT (1) ATE327682T1 (de)
BR (1) BR0207180B1 (de)
DE (1) DE60211864T2 (de)
ES (1) ES2264726T3 (de)
WO (1) WO2002071870A1 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006002025A1 (en) * 2004-06-15 2006-01-05 Nestec S.A. Aerated creamers and processes
EP1731043A1 (de) * 2005-06-10 2006-12-13 Nederlandse Organisatie voor Toegepast-Natuuurwetenschappelijk Onderzoek TNO Pektinkonjugate
FR2932679B1 (fr) * 2008-06-24 2010-08-27 Oreal Utilisation de l'acide ferulique ou ses derives pour ameliorer l'etat de surface d'une peau alteree.
US8747936B2 (en) 2010-07-22 2014-06-10 Vita-Mix Corporation Method for preparing starch-thickened compositions
ES2689489T3 (es) * 2011-12-23 2018-11-14 Nestec S.A. Composición de relleno aireada
WO2014147053A1 (en) * 2013-03-19 2014-09-25 Nestec S.A. Plant based emulsifier for frozen confection products
JP7710999B2 (ja) 2019-06-05 2025-07-22 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 泡立てて冷凍した食品製品
CN120775501A (zh) * 2025-07-15 2025-10-14 东北农业大学 一种针对超低温条件下防干耗食源基活性涂层及制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4292972A (en) * 1980-07-09 1981-10-06 E. R. Squibb & Sons, Inc. Lyophilized hydrocolloio foam
US5008254A (en) 1982-09-03 1991-04-16 Weibel Michael K Sugar beet pectins and their use in comestibles
US4505943A (en) * 1982-12-02 1985-03-19 General Foods Corporation Process for making a freeze-thaw stable edible foam containing milk fat
FR2545101B1 (fr) * 1983-04-29 1985-08-16 Agronomique Inst Nat Rech Procede de modification des pectines de betterave, produits obtenus et leurs applications
US4510166A (en) * 1984-01-19 1985-04-09 National Starch And Chemical Corporation Converted starches for use as a fat- or oil-replacement in foodstuffs
IL104441A (en) 1993-01-19 2001-01-28 Yossi Res Dev Company Of The H Sponges from hydrocolloids and method for their production
US5384145A (en) * 1993-08-19 1995-01-24 Kraft General Foods, Inc. Low-fat, frozen whipped topping
US5384146A (en) * 1993-08-31 1995-01-24 Kraft General Foods, Inc. Frozen whipped toppings
CZ287861B6 (en) * 1994-07-26 2001-02-14 Novozymes As Gel-forming process or increase of aqueous medium viscosity
CA2269504A1 (en) 1996-11-21 1998-05-28 E.I. Du Pont De Nemours And Company Production of vegetable gels
GB9718518D0 (en) 1997-09-01 1997-11-05 Dalgety Plc Fractionation of Hemicellulosic Materials
GB9900227D0 (en) * 1999-01-06 1999-02-24 Danisco Use of a composition
US6372280B1 (en) * 1999-11-02 2002-04-16 Kraft Foods, Inc. Stable foams in a high acid environment
US20020142992A1 (en) * 2001-03-28 2002-10-03 Scherr George H. Cellulosic foam compositions

Also Published As

Publication number Publication date
US7297359B2 (en) 2007-11-20
EP1367906B1 (de) 2006-05-31
BR0207180B1 (pt) 2013-07-16
US20040069158A1 (en) 2004-04-15
ES2264726T3 (es) 2007-01-16
WO2002071870A1 (en) 2002-09-19
EP1367906A1 (de) 2003-12-10
BR0207180A (pt) 2004-03-30
DE60211864T2 (de) 2006-11-30
DE60211864D1 (de) 2006-07-06

Similar Documents

Publication Publication Date Title
DE60002812D1 (de) Verfahren zur Herstellung atomar scharfer Schneidklingen.
DE50114426D1 (de) Verfahren zur herstellung gebrauchsfertiger, antigenbeladener oder -unbeladener, kryokonservierter, reifer dendritischer zellen
DE60323970D1 (de) Verfahren zur kollagenherstellung
ATE277200T1 (de) Verfahren zur herstellung von biopolymeren mit veränderten eigenschaften
ATE327682T1 (de) Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten
DE60029027D1 (de) Verfahren zur Herstellung eines organischen Filmes
DE602004026096D1 (de) Verfahren zur herstellung von polyacrolein
DE60236014D1 (de) Verfahren zur herstellung von insulinverbindungen
ATE271070T1 (de) Verfahren zur herstellung eines metallocen- katalysatorsystems
DE60024298D1 (de) Verfahren zur herstellung polymerer azofarbstoffe
DE69718358D1 (de) Verfahren für die Herstellung eines verbesserten Strukturaufbaus von Backwaren
ATE207704T1 (de) Wassereis und verfahren zur herstellung
ATE271536T1 (de) Verfahren zur herstellung einer milchsäureester- zusammensetzung und deren gebrauch als lösungsmittel
ATE326869T1 (de) Verfahren zur herstellung eines expandierten lebensmittels
ATE316904T1 (de) Verfahren zur herstellung eines wasserlöslichen warmgeformten behälters
EP1069122A4 (de) Verfahren zur herstellung von 5-hydroxybenzo(b)thiophen-3-carbonsäure
DE60126744D1 (de) Verfahren zur herstellung von 2-hydroxy-4-methylthio-buttersäure-estern
ATE458066T1 (de) Verfahren zur herstellung von substituierten carbonsäureestern mittels enzymatischer hydrolyse
DE60100642D1 (de) Verfahren zur Herstellung eines Produktes mit einem hohen Gehalt an 2-O-Alpha-D-Glucopyranosyl-L-ascorbicsäure
ATE326950T1 (de) Verfahren zur herstellung von zusammensetzungen mit beschleunigter abgabe unter verwendung von komprimierten fluiden
ATE402920T1 (de) Verfahren zur herstellung aromatischer thiophenylketone
ATE219052T1 (de) Verfahren zur herstellung von 2-acetylthio-3- phenyl-propionsäure und deren salzen
ATE317259T1 (de) Verfahren zur herstellung fester formulierungen von natrium-3-hydroxy-3-methylbutyrat
DE69404454D1 (de) Verfahren zur herstellung von aminomethanphosphonsäure
DE60213998D1 (de) Verfahren zur herstellung von 2 oxocarbonsäureestern

Legal Events

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