ATE448694T1 - Verfahren zur herstellung eines fettersatzstoffes - Google Patents
Verfahren zur herstellung eines fettersatzstoffesInfo
- Publication number
- ATE448694T1 ATE448694T1 AT01271151T AT01271151T ATE448694T1 AT E448694 T1 ATE448694 T1 AT E448694T1 AT 01271151 T AT01271151 T AT 01271151T AT 01271151 T AT01271151 T AT 01271151T AT E448694 T1 ATE448694 T1 AT E448694T1
- Authority
- AT
- Austria
- Prior art keywords
- albumin
- sugar
- salt
- manufacture
- weight
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013341 fat substitute Nutrition 0.000 title 1
- 239000003778 fat substitute Substances 0.000 title 1
- 102000009027 Albumins Human genes 0.000 abstract 3
- 108010088751 Albumins Proteins 0.000 abstract 3
- 239000012530 fluid Substances 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 239000003381 stabilizer Substances 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 238000004925 denaturation Methods 0.000 abstract 1
- 230000036425 denaturation Effects 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
Classifications
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- 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; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal 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; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/10—Whey; Whey preparations containing inorganic additives
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- 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
- 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
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- 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
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Inorganic Chemistry (AREA)
- Dairy Products (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
- Fish Paste Products (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
- Materials For Medical Uses (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB0030926.0A GB0030926D0 (en) | 2000-12-19 | 2000-12-19 | Fat replacement product and process for its manufacture |
PCT/GB2001/005648 WO2002049442A1 (en) | 2000-12-19 | 2001-12-19 | Fat replacement material and method of manufacture thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE448694T1 true ATE448694T1 (de) | 2009-12-15 |
Family
ID=9905363
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT01271151T ATE448694T1 (de) | 2000-12-19 | 2001-12-19 | Verfahren zur herstellung eines fettersatzstoffes |
Country Status (9)
Country | Link |
---|---|
US (1) | US7166316B2 (de) |
EP (1) | EP1351578B1 (de) |
AT (1) | ATE448694T1 (de) |
AU (1) | AU2002222283A1 (de) |
DE (1) | DE60140567D1 (de) |
GB (2) | GB0030926D0 (de) |
NZ (1) | NZ526704A (de) |
WO (1) | WO2002049442A1 (de) |
ZA (1) | ZA200305224B (de) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0030926D0 (en) | 2000-12-19 | 2001-01-31 | Univ Heriot Watt | Fat replacement product and process for its manufacture |
JP2006508160A (ja) * | 2002-11-29 | 2006-03-09 | キャンピナ・ビーブイ | 球状タンパク質の機能的特性を改良する方法、このようにして調製されたタンパク質、該タンパク質の使用及び該タンパク質を含有する製品 |
DE102004016921B4 (de) * | 2004-04-06 | 2007-10-25 | Fabry's Fast-Food E.K. | Fleischfreies Lebensmittel, Verfahren zu dessen Herstellung und dessen Verwendung |
EP1627570A1 (de) * | 2004-08-19 | 2006-02-22 | Wageningen Centre for Food Sciences | Eiproteinzusammensetzungen, Verfahren zur Herstellung und Verwendung zum Kälte- oder Wärmegelieren |
DE602006006597D1 (de) * | 2005-12-21 | 2009-06-10 | Unilever Nv | Durchlüftetes nahrungsmittel und verfahren zu seiner herstellung |
GB0617978D0 (en) * | 2006-09-13 | 2006-10-18 | Nandi Proteins Ltd | Denaturation control |
DE102011106409A1 (de) * | 2011-01-21 | 2012-07-26 | Hipp & Co | Verfahren zur Herstellung eines Johannisbrotkernmehl aufweisenden Nahrungsmittels |
GB201204160D0 (en) | 2012-03-09 | 2012-04-25 | Nandi Proteins Ltd | Process for modifying proteins |
IT202200009767A1 (it) * | 2022-05-11 | 2023-11-11 | Inbred Srl | Metodo di produzione di un preparato alimentare a base di albume e corrispondente preparato alimentare |
Family Cites Families (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3628968A (en) | 1968-04-08 | 1971-12-21 | Beatrice Foods Co | Spray-dried whippable food composition |
US3620757A (en) | 1968-07-15 | 1971-11-16 | Stauffer Chemical Co | Replacement of sodium caseinate |
US3930039A (en) * | 1971-07-30 | 1975-12-30 | Molkerei J A Meggle Milchindus | Method of preparing a protein concentrate from whey |
US4163069A (en) | 1977-10-11 | 1979-07-31 | Stauffer Chemical Company | Non-fat dry milk substitute product |
GB2055846B (en) | 1979-07-03 | 1983-02-23 | Express Dairy Foods | Process for lowering the gelling temperature of whey proteins obtained from milk |
US4675201A (en) * | 1979-11-19 | 1987-06-23 | Ciba Corning Diagnostics Corp. | Protein composition characterized by lower thermogelation temperature and improved acid solubility |
NL181326C (nl) | 1979-11-20 | 1987-08-03 | Stichting Bedrijven Van Het | Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen. |
US4734287A (en) | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
US4961953A (en) * | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
CH662707A5 (fr) | 1985-03-19 | 1987-10-30 | Nestle Sa | Preparation de produits alimentaires gelifies. |
US4855156A (en) * | 1988-01-26 | 1989-08-08 | The Nutrasweet Company | Frozen dessert |
US4985270A (en) * | 1988-01-26 | 1991-01-15 | The Nutrasweet Company | Cream substitute ingredient and food products |
EP0412590A1 (de) * | 1989-08-10 | 1991-02-13 | Quest International B.V. | Essbare Zusammensetzungen auf Basis von denaturierten Molkeproteinen |
US5080921A (en) | 1990-02-05 | 1992-01-14 | Pfizer Inc. | Low calorie fat substitute |
JPH05500163A (ja) | 1990-05-17 | 1993-01-21 | ザ ヌトラスウィート カンパニー | タンパク質性脂肪代替物 |
US5217741A (en) | 1991-01-25 | 1993-06-08 | Snow Brand Milk Products Co., Ltd. | Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same |
DE4313014A1 (de) | 1992-06-10 | 1993-12-16 | Danmark Protein A S Videbaek | Teildenaturiertes Molkenproteinprodukt |
NL9201264A (nl) * | 1992-07-14 | 1994-02-01 | Dmv International Division Of | Poedervormige, schuimvormende creamer. |
US5350590A (en) * | 1992-12-15 | 1994-09-27 | Beatreme Foods Inc. | Protein fat replacer and method of manufacture thereof |
JP3396246B2 (ja) * | 1993-01-18 | 2003-04-14 | 株式会社ナガオカ | 多層コンポジットスクリーン |
CA2119117A1 (en) * | 1993-04-09 | 1994-10-10 | Josef S. Nassauer | Drying of acid whey and/or acid permeate |
EP0779035B1 (de) | 1995-07-04 | 2002-09-11 | Snow Brand Milk Products Co., Ltd. | Modifiziertes molkeprotein |
ATE238695T1 (de) * | 1996-02-08 | 2003-05-15 | Nestle Sa | Mayonnaiseähnliches produkt und verfahren zur herstellung desselben |
WO1998006279A1 (en) * | 1996-08-09 | 1998-02-19 | Gibson Suzanne M | Heat-stable protein microparticles and no-shear process for producing same |
DE19906379B4 (de) | 1999-02-16 | 2006-05-18 | Huss, Manfred | Herstellung eines aggregierten Molkenproteinprodukts |
US6168819B1 (en) * | 1999-04-06 | 2001-01-02 | Kraft Foods, Inc. | Cappuccino creamer with improved foaming characteristics |
GB0030926D0 (en) | 2000-12-19 | 2001-01-31 | Univ Heriot Watt | Fat replacement product and process for its manufacture |
EP1281322A1 (de) | 2001-07-31 | 2003-02-05 | Wageningen Centre for Food Sciences | Verfahren zur Herstellung einer wässerigen, gelförmigen Zusammensetzung mittles mikrobieller Ansäuerung |
-
2000
- 2000-12-19 GB GBGB0030926.0A patent/GB0030926D0/en not_active Ceased
-
2001
- 2001-12-19 WO PCT/GB2001/005648 patent/WO2002049442A1/en not_active Application Discontinuation
- 2001-12-19 US US10/450,999 patent/US7166316B2/en not_active Expired - Lifetime
- 2001-12-19 EP EP01271151A patent/EP1351578B1/de not_active Expired - Lifetime
- 2001-12-19 AT AT01271151T patent/ATE448694T1/de not_active IP Right Cessation
- 2001-12-19 AU AU2002222283A patent/AU2002222283A1/en not_active Abandoned
- 2001-12-19 DE DE60140567T patent/DE60140567D1/de not_active Expired - Lifetime
- 2001-12-19 GB GB0314632A patent/GB2385769B/en not_active Expired - Fee Related
- 2001-12-19 NZ NZ526704A patent/NZ526704A/en unknown
-
2003
- 2003-07-07 ZA ZA200305224A patent/ZA200305224B/en unknown
Also Published As
Publication number | Publication date |
---|---|
GB2385769A (en) | 2003-09-03 |
US20040047974A1 (en) | 2004-03-11 |
ZA200305224B (en) | 2003-09-02 |
AU2002222283A1 (en) | 2002-07-01 |
EP1351578A1 (de) | 2003-10-15 |
NZ526704A (en) | 2005-06-24 |
GB0030926D0 (en) | 2001-01-31 |
US7166316B2 (en) | 2007-01-23 |
EP1351578B1 (de) | 2009-11-18 |
WO2002049442A1 (en) | 2002-06-27 |
GB2385769B (en) | 2005-07-06 |
GB0314632D0 (en) | 2003-07-30 |
DE60140567D1 (de) | 2009-12-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |