ATE392819T1 - Schäumende emulsionen des öl-in-wasser-typs und verfahren zu ihrer herstellung - Google Patents
Schäumende emulsionen des öl-in-wasser-typs und verfahren zu ihrer herstellungInfo
- Publication number
- ATE392819T1 ATE392819T1 AT02799498T AT02799498T ATE392819T1 AT E392819 T1 ATE392819 T1 AT E392819T1 AT 02799498 T AT02799498 T AT 02799498T AT 02799498 T AT02799498 T AT 02799498T AT E392819 T1 ATE392819 T1 AT E392819T1
- Authority
- AT
- Austria
- Prior art keywords
- water type
- weight
- oil
- solid matters
- production
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title abstract 4
- 238000005187 foaming Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract 3
- 238000000034 method Methods 0.000 title 1
- 239000007787 solid Substances 0.000 abstract 3
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001293253 | 2001-09-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE392819T1 true ATE392819T1 (de) | 2008-05-15 |
Family
ID=19115084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT02799498T ATE392819T1 (de) | 2001-09-26 | 2002-09-24 | Schäumende emulsionen des öl-in-wasser-typs und verfahren zu ihrer herstellung |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1430790B1 (de) |
| JP (1) | JP3674624B2 (de) |
| CN (1) | CN100407941C (de) |
| AT (1) | ATE392819T1 (de) |
| DE (1) | DE60226257T2 (de) |
| WO (1) | WO2003026441A1 (de) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6248393B1 (en) | 1998-02-27 | 2001-06-19 | Parker-Hannifin Corporation | Flame retardant EMI shielding materials and method of manufacture |
| US20050048184A1 (en) * | 2003-08-29 | 2005-03-03 | Michel Arnould | UHT treated 100 % non-dairy whipping cream |
| EP1955597A1 (de) * | 2007-01-31 | 2008-08-13 | DSMIP Assets B.V. | Emulgierte Vormischung |
| JP2010516286A (ja) * | 2007-01-31 | 2010-05-20 | ディーエスエム アイピー アセッツ ビー．ブイ． | プレミックスエマルジョン |
| WO2009034818A1 (ja) * | 2007-09-10 | 2009-03-19 | Fuji Oil Company, Limited | 起泡性水中油型乳化物 |
| CN101147521B (zh) * | 2007-11-01 | 2010-06-09 | 美晨集团股份有限公司 | 一种搅打起泡类食品配料及其制造方法 |
| WO2009102040A1 (ja) * | 2008-02-15 | 2009-08-20 | Hideaki Yoshida | クリーム様乳化物 |
| SG173687A1 (en) * | 2009-02-17 | 2011-09-29 | Fuji Oil Co Ltd | Oil-in-water emulsions with low oil content |
| JP2011234712A (ja) * | 2010-04-12 | 2011-11-24 | Fuji Oil Co Ltd | 起泡性水中油型乳化物の製造法 |
| WO2012074008A1 (ja) * | 2010-12-03 | 2012-06-07 | 日清オイリオグループ株式会社 | 起泡性水中油型乳化物用油脂組成物および該油脂組成物を含んでなる起泡性水中油型乳化物 |
| US20140010945A1 (en) | 2011-03-25 | 2014-01-09 | Arjen Bot | Edible oil-in-water emulsion |
| CN103648291A (zh) * | 2011-07-14 | 2014-03-19 | 株式会社明治 | 起泡性水包油型乳化物及其制造方法 |
| KR101952572B1 (ko) | 2012-10-25 | 2019-02-27 | 다우 글로벌 테크놀로지스 엘엘씨 | 높은 냉동-해동 안정성을 갖는 휘핑가능한 토핑 |
| JP6153396B2 (ja) * | 2013-06-21 | 2017-06-28 | 株式会社カネカ | 新規な起泡物 |
| ES2623285T5 (es) * | 2015-02-11 | 2020-11-16 | Csm Bakery Solutions Europe Holding B V | Emulsión de aceite en agua aireada altamente estable |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3903310A (en) * | 1973-12-10 | 1975-09-02 | Gen Foods Corp | High polyunsaturated non-dairy whipped products |
| EP0540086A1 (de) * | 1991-10-28 | 1993-05-05 | Unilever N.V. | Fettarme, nicht-milchhaltige Schlagsahne |
| EP0560429A1 (de) * | 1992-03-11 | 1993-09-15 | Unilever N.V. | Sterilisierter, geschlagener nicht-Milch-Rahm |
| NZ279762A (en) * | 1994-02-14 | 1998-01-26 | Rich Products Corp | Whippable food product comprising an oil-in-water emulsion of a triglyceride fat component, water, emulsifier, and a protein component |
| JP3118155B2 (ja) * | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | 低脂肪分、耐酸性および凍結耐性を有するホイップクリーム組成物並びにその製造方法 |
| JPH1088184A (ja) * | 1996-09-18 | 1998-04-07 | Kanegafuchi Chem Ind Co Ltd | 起泡性乳化油脂組成物 |
| JP3253011B2 (ja) * | 1997-05-28 | 2002-02-04 | 不二製油株式会社 | 起泡性水中油型乳化組成物及びその製造法 |
| US5869125A (en) * | 1997-06-17 | 1999-02-09 | Rich Products Corporation | Whipped low fat spread |
-
2002
- 2002-09-24 EP EP02799498A patent/EP1430790B1/de not_active Expired - Lifetime
- 2002-09-24 JP JP2003530094A patent/JP3674624B2/ja not_active Expired - Fee Related
- 2002-09-24 CN CNB028235312A patent/CN100407941C/zh not_active Expired - Fee Related
- 2002-09-24 WO PCT/JP2002/009801 patent/WO2003026441A1/ja active IP Right Grant
- 2002-09-24 DE DE60226257T patent/DE60226257T2/de not_active Expired - Lifetime
- 2002-09-24 AT AT02799498T patent/ATE392819T1/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP1430790A4 (de) | 2005-09-14 |
| DE60226257D1 (de) | 2008-06-05 |
| CN100407941C (zh) | 2008-08-06 |
| WO2003026441A1 (fr) | 2003-04-03 |
| EP1430790A1 (de) | 2004-06-23 |
| JP3674624B2 (ja) | 2005-07-20 |
| DE60226257T2 (de) | 2009-05-07 |
| JPWO2003026441A1 (ja) | 2005-01-06 |
| EP1430790B1 (de) | 2008-04-23 |
| CN1596075A (zh) | 2005-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ATE392819T1 (de) | Schäumende emulsionen des öl-in-wasser-typs und verfahren zu ihrer herstellung | |
| UA49814C2 (uk) | Композиція, яка містить антиген вірусу папіломи, спосіб лікування цервікального раку, спосіб лікування гострокінцевої кондиломи | |
| DE602004027047D1 (de) | Mechanisches inversionsverfahren zur herstellung von silikon-öl-in-wasser-emulsionen | |
| BRPI0516276A (pt) | produto alimentìcio e processo para a preparação de um produto alimentìcio | |
| DE60126104D1 (de) | Ernährungszusammensetzung und verfahren zur verbesserung der absetzung von proteinen | |
| DE60210602D1 (de) | Gefrorene ernährungssüssspeisen und verfahren zu ihrer herstellung | |
| ATE118177T1 (de) | Emulsion. | |
| DE60238663D1 (de) | Zusammensetzungen und Verfahren zur Verbesserung von Lipidassimilation in Haustieren | |
| BR0110496A (pt) | Método e sistema para separar uma mistura | |
| AU2003249109A1 (en) | A process for decreasing the amount of cholesterol in a marine oil using a volatile working fluid | |
| US7524524B2 (en) | Triglyceride fat | |
| MY134314A (en) | Alertness bar | |
| DE69703371D1 (de) | Nährungszusammensetzung aus dem Maisquellwasser und Verfahren zu deren Herstellung | |
| TW200727973A (en) | Emulsifier system, emulsion and use thereof | |
| ATE84941T1 (de) | Verfahren zur zubereitung einer emulgierten fett- zusammensetzung. | |
| MX9201632A (es) | Emulsiones multiples, estables, para composiciones topicas medicinales y cosmetologia y procedimiento para su preparacion. | |
| ATE350009T1 (de) | Silikon-in-wasser-emulsion enthaltend spezifisches polyether-polydimethylsiloxan- copolymer | |
| SE8103998L (sv) | Bredbar fettprodukt samt sett for dess framstellning | |
| ATE362320T1 (de) | Joghurt mit zweiphasen-struktur und herstellungsverfahren dafür | |
| EA200300630A1 (ru) | Жидкая композиция для жарки | |
| DE50311088D1 (de) | Verfahren zur herstellung von emulsionen | |
| DE69533626D1 (de) | Tioredioxine h aus zwig und hart-weizen und ähnliche proteine, diese kodierende dna-fragmente und verfahren zu ihrer herstellung | |
| SE0302075D0 (sv) | Low fat whippable non-dairy cream | |
| ATE326861T1 (de) | Essbarer brotaufstrich | |
| ATE406800T1 (de) | Fettemulsionen auf grundlage von kokosöl und verfahren zu ihrer herstellung |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |