AU2007233643B2 - Cooked milk food composition with a reduced egg content and comprising pectins - Google Patents
Cooked milk food composition with a reduced egg content and comprising pectins Download PDFInfo
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- AU2007233643B2 AU2007233643B2 AU2007233643A AU2007233643A AU2007233643B2 AU 2007233643 B2 AU2007233643 B2 AU 2007233643B2 AU 2007233643 A AU2007233643 A AU 2007233643A AU 2007233643 A AU2007233643 A AU 2007233643A AU 2007233643 B2 AU2007233643 B2 AU 2007233643B2
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- 239000004615 ingredient Substances 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 21
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- 229940082509 xanthan gum Drugs 0.000 description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
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- 102000014171 Milk Proteins Human genes 0.000 description 1
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- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical group C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001480 arabinoses Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
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- 239000008120 corn starch Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 125000004492 methyl ester group Chemical group 0.000 description 1
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- 239000002480 mineral oil Substances 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 150000003742 xyloses Chemical class 0.000 description 1
Classifications
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- 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
- 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
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a cooked milk food composition containing eggs, comprising at least one pectin, the egg content of which can be reduced. The invention also relates to a process for the preparation thereof.
Description
Cooked milk food composition with a reduced egg content and comprising pectins The invention relates to a cooked milk food composition 5 with a reduced egg content and comprising at least one pectin. Baked milk food compositions containing eggs, for instance egg-based desserts made with cream or milk 10 desserts such as "petits pots de creme" [baked French custard desserts], which are optionally flavored, are generally based on whole eggs and on cream. The texturing can be improved by adding thickeners and/or gelling agents, for instance galactomannans, pectins, 15 alginates, carrageenans, xanthan gum, gelatin and/or starches. However, the proportion of eggs plays an important role in the texturing. In economic terms, it is desired to 20 decrease this content while at the same time maintaining the texture quality obtained, in particular when the product comes out of the oven. Now, it is found that merely increasing the content of 25 texturing agents does not make it possible to maintain this quality when the egg content is significantly decreased. The technical problem to be solved therefore consists 30 in decreasing the egg content of a cooked milk food composition containing eggs, while at the same time conserving the texture qualities obtained with a higher proportion of whole eggs, in particular at the end of cooking. 35 It has now been found that the addition of pectins combined with a heat treatment makes it possible to obtain a cooked milk food composition containing eggs which has the desired texture at the end of cooking, in - 2 particular which is suitably resistant to impacts, while at the same time making it possible to significantly reduce the amount of eggs in said composition. 5 Unexpectedly, it has in fact been found that, in the absence of heat treatment, the desired texture is not obtained, which distinguishes this use of pectins from the gelling or thickening uses known in the food 10 sector. It has also been found that the texturing effect cannot be obtained in the absence of eggs, contrary to what can be observed using gelling hydrocolloids such as 15 carrageenans or carob, which interact with the milk proteins and can exhibit gelling properties in the absence of any egg. Without being bound by any mechanism of action, it is 20 possible to put forward the hypothesis that the effect obtained results from the synergy between the pectin and the egg proteins during the heat treatment. Pectins are polymers of D-galacturonic acid, the units 25 of which are linked to one another by 1-+4 glycosidic bonds, and which are extracted from plants, in particular from citrus peel, apple marc or beetroot. This sequence can be interrupted by methylpentose or L-rhamnose units, and by branched branches of neutral 30 sugars, such as galactoses, arabinoses or xyloses. Pectins are in general characterized by their galacturonic acid content, their chain length and the number of nonglycoside substituents that they possess. 35 They are also characterized by their degree of methylation, which defines the percentage of galacturonic acid in methyl ester form.
-3 According to this esterification, pectins with a high degree of methylation or HM pectins (for high methyl), which have a degree of esterification of greater than 50% (i.e. more than 50% of the glucuronic acids are 5 methylated), and pectins with a low degree of methylation or LM pectins (for low methyl) , which have a degree of esterification of less than 50% (i.e. less than 50% of the glucuronic acids are methylated), are distinguished. 10 Pectins are widely used in food products, for example as a setting agent in canned products, jams or jellies; as a stabilizer in fruit juices; as an emulsifier in mineral oils, mayonnaises or egg substitutes; or else in breadmaking or in pastry-making as a water-retaining agent 15 or as a filler. However, none of these uses suggests combining, in a milk food composition containing eggs, the addition of pectin, reduction of the egg content and a heat treatment for the 20 purpose of obtaining a cooked milk food composition containing eggs, with a reduced egg content, while at the same time conserving a texture which is satisfactory from both a qualitative (consumer taste) and industrial (resistance to impacts, in particular during packaging and 25 transport) point of view. Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part 30 of common general knowledge in the field. It is an object of the present invention to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative. 35 - 3a Unless the context clearly requires otherwise, throughout the description and the claims, the words "comprise", "comprising", and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive 5 sense; that is to say, in the sense of "including, but not limited to". The invention therefore relates to a cooked milk food composition containing eggs, which contains at least one 10 pectin, in which the egg/pectin weight ratio is approximately 5/1 to 40/1, in particular approximately 5/1 to 20/1, said composition being cooked at a temperature greater than or equal to 70*C. 15 According to a first aspect, the invention provides a cooked milk food composition containing eggs, wherein: - it contains at least one pectin, - the egg/pectin weight ratio is approximately 5/1 to 40/1, and 20 - it is cooked at a temperature of greater than or equal to 700C, said composition being devoid of sequestering anions or of compounds containing sequestering anions. 25 According to a second aspect, the invention provides a process for preparing a food composition according to the first aspect, wherein it comprises the steps consisting in: - preparing a mixture comprising eggs, at least one milk-based component and at least one pectin, and 30 - subjecting said mixture to cooking at a temperature of greater than or equal to approximately 70*C. According to a third aspect, the invention provides a food composition obtained by means of the process as claimed in 35 the second aspect.
- 3b According to a fourth aspect, the invention provides the use of a cooked milk food composition containing eggs as claimed in the first aspect, for reducing the egg content in a cooked milk food composition containing the latter. 5 According to a fifth aspect, the invention provides a process for reducing the egg content in a cooked milk food composition containing the latter, wherein it comprises the preparation of a mixture comprising eggs, at least one 10 milk-based component and at least one pectin, in which the egg/pectin weight ratio is approximately 5/1 to 40/1, and at least one step consisting in cooking the composition comprising said mixture. 15 Advantageously, the composition according to the invention is devoid of sequestering anions or of compounds containing sequestering anions, commonly used - 4 in the food sector for reducing the reactivity of pectin. Preferably, the egg content in the composition is less 5 than or equal to 14%, especially from 10% to 14%, in particular at least 2%, and less than or equal to 14%, especially less than 12%, relative to the weight of all the ingredients in the composition. Advantageously, the egg content is of the order of from 2% to 10%, 10 especially from 3% to 10%, relative. to the weight of all the ingredients in the composition. The term "eggs" is intended to mean both whole eggs and egg constituents, egg white or yolk. 15 The term "reduced egg content" is intended to mean a reduction of at least 20%, preferably at least 50%, or even up to 70% in the amount of eggs which would be used in the absence of pectin in the composition. 20 Said milk food composition can contain approximately 50% to 80% by weight of at least one milk-based component, relative to the total weight of the composition. The term "milk-based component" is 25 intended to mean, for example, milk, the latter being whole, semi-skimmed or skimmed, optionally reconstituted in powdered form, or alternatively cream. Advantageously, the pectin content is of the order of 30 from 0.3% to 1%, relative to the weight of all the ingredients in the composition. The pectins used may have a low degree of methylation (LM pectins), derived, for example, from apple or 35 lemon, or a high degree of methylation (HM pectins), LM pectins being preferred. A mixture of LM pectins and HM pectins can also be used.
- 5 The food composition according to the invention can also comprise one or more ingredients that are usual in the sector, chosen, for example, from natural or 5 artificial dyes or natural or artificial flavorings. It may also contain solid additives in particulate form, such as, for example, fragments of dry or crystallized fruits; fragments of nuts, hazelnuts, 10 almonds or citrus fruit peel; cereals, hundreds and thousands, etc. It can also contain one or more food additives, such as thickeners and/or gelling agents and/or texturing 15 agents, for example galactomannans, alginates, carrageenans, xanthan gum, gelatin and/or starches, and/or preserving agents. The food composition according to the invention can, 20 for example, be a dessert such as an egg-based dessert made with cream, or a "petit pot de creme" [baked French custard dessert], which may or may not be flavored. 25 According to a subsequent aspect, the invention also relates to a process for preparing a food composition as described above, comprising the steps consisting in: - preparing a mixture comprising eggs, at least one milk-based component and at least one pectin, and 30 - subjecting said mixture to cooking at a temperature of greater than or equal to 70'C. Advantageously, said composition is devoid of sequestering anions or of compounds containing 35 sequestering anions. Preferably, in the mixture comprising eggs, at least one milk-based component and at least one pectin, the egg content is less than or equal to 14%, especially - 6 from 10% to 14%, in particular at least 2% and less than or equal to 14%, preferably less than or equal to 12%, relative to the weight of all the ingredients. 5 Advantageously, said mixture comprises from 2% to 10%, especially from 3% to 10% by weight of eggs, relative to the weight of all the ingredients. According to a preferred aspect, said mixture comprises 10 from 0.3% to 1% by weight of pectin relative to the weight of all the ingredients. The cooking can be carried out in the absence of agitation, for example in an oven, in particular in an 15 oven with a stream of dry or humid air, in an incubator or in a water bath, batchwise or continuously. Advantageously, during continuous cooking, the composition is static in the jar. 20 The cooking temperature may, for example, be of the order of 70 to 160 0 C, in particular of the order of 70 to 100 0 C. 25 The cooking time is variable depending of the type of food composition, and may, for example, be of the order of 15 to 45 min. Advantageously, the cooking will be carried out without 30 agitation in an oven with a stream of humidified dry air, as described, for example, in application EP-A-922 393. The degree of humidity may, for example, be of the order of 60 at a humid temperature of 95 0 C. 35 After cooking, the food composition is cooled, and then refrigerated, for example at a temperature of approximately 4*C.
The invention also relates to a cooked milk food composition containing eggs, that can be obtained by means of the process described above. 5 The invention also relates to the use of a cooked milk food composition containing eggs as described above, for reducing the egg content in a cooked milk food composition containing the latter. In particular, according to a subsequent aspect, the invention also 10 relates to a process for reducing the egg content in a cooked milk food composition containing the latter, comprising the preparation of a mixture comprising eggs, at least one milk-based component and at least one pectin, in which the egg/pectin weight ratio is 15 approximately 5/1 to 40/1, in particular approximately 5/1 to 20/1, and at least one step consisting in cooking the composition comprising said mixture. In said process, the various parameters relating to the 20 components of the mixture comprising eggs, at least one milk-based component and at least one pectin, or to the cooking conditions, can be chosen from those defined above in the present description. 25 The invention is illustrated in a nonlimiting manner by the examples below. Example 1: preparation of "petits pots de creme" [baked French custard desserts] 30 "Petits pots de creme", the composition of which is indicated in table 1 below, were prepared: Table 1 35 Ingredients % by weight Whole milk 3.5% fat 55-65 Powdered milk 3 Glucose syrup 1 to 3 -8 Sugar 10 to 12 Natural corn starch 0.5 to 1.5 Cream (45.6% fat) 10 Palm oil 2 Whole eggs 5 Flavoring 0.7 to 1.2 LM pectin (LA 415, Danisco) 0.6 TOTAL 100.00 The process is carried out in the following way: the pulverulent ingredients are premixed, and then the mixture is moistened with the warm milk and then the 5 cream and the palm oil. The mixture is then subjected to a UHT treatment at 130 0 C for a few seconds. After cooling to 50-70*C, the liquid eggs are added, the container is filled and baking is carried out for 15-45 minutes at 75-100'C (cooking with humidified 10 air). The container is subsequently sealed and packaged, and then cooled. 15 The product obtained has a consistency equivalent to that of an egg custard containing approximately 12% of eggs, without addition of pectin. Example 2: measurement of the gel strength 20 The composition of example 1 (composition 1) was compared with 5 comparative compositions prepared on the basis of the ingredients indicated in table 1 of example 1, varying certain ingredients, i.e. the 25 pectin, the milk component (milk, powdered milk and cream) and the amount of eggs, in the following way: - composition 2 is identical to composition 1, except that it contains 12% of eggs and that it lacks 30 pectin; - 9 - composition 3 is identical to composition 1, except that it lacks pectin; - composition 4 is identical to composition 1, except that it lacks eggs; 5 - composition 5 is identical to composition 1, except that it has not been cooked, and - composition 6 is identical to composition 1, except that it lacks milk component. 10 Compositions 1, 2, 3, 4 and 6 were baked as indicated in example 1. The gel strength of each composition was measured by penetrometry with a TAXT2i device (Stable Micro System) 15 after cooling at 4'C for one day. The principle of the measurement consists in evaluating the firmness of the composition by pushing into it a probe consisting of a Plexiglas cylinder 25 mm in 20 diameter, which gradually descends into a jar containing the composition to be tested, placed on a support. The parameters used for the test are the following: 25 - force for automatically triggering the probe: 0.05 N - probe speed during analysis: 2 mm/s - probe displacement length: 10 mm. 30 The TAXT2i device, coupled to software, makes it possible to record the strength of resistance to penetration exerted by the composition (compression strength). 35 The results, expressed in grams, are reported in table 2 below: - 10 Table 2 Composition Gel strength (g) 1 186 2 81 3 22 4 102 5 82 6 77 The results show that composition 1 according to the 5 invention exhibits the highest gel strength. This gel strength is greater than that of a composition containing a greater amount of eggs but lacking pectin (composition 2). 10 In addition, compositions 3, 4, 5 and 6 also exhibit gel strengths less than that of composition 1. In particular, composition 4, which does not contain any egg, exhibits a gel strength less than that of 15 composition 1, which shows that the texturing effect cannot be obtained in the absence of egg, even in the presence of milk.
Claims (29)
1. A cooked milk food composition containing eggs, wherein: 5 - it contains at least one pectin, - the egg/pectin weight ratio is approximately 5/1 to 40/1, and - it is cooked at a temperature of greater than or equal to 70 0 C, 10 said composition being devoid of sequestering anions or of compounds containing sequestering anions.
2. The food composition as claimed in claim 1, wherein the egg content is less than or equal to 14%, relative to 15 the weight of all the ingredients.
3. The food composition as claimed in claim 1 or claim 2, wherein the egg content is less than or equal to 12%, relative to the weight of all the ingredients. 20
4. The food composition as claimed in any one of claims 1 to 3, wherein the egg content is at least 2% and less than or equal to 14%, relative to the weight of all the ingredients. 25
5. The food composition as claimed in any one of claims 1 to 4, wherein the egg content is less than or equal to 12%, relative to the weight of all the ingredients. 30
6. The food composition as claimed in any one of claims 1 to 5, wherein the egg content is of the order of 2% to 10% relative to the weight of all the ingredients.
7. The food composition as claimed in any one of claims 1 35 to 6, wherein the pectin content is of the order of 0.3% to 1%, relative to the weight of all the ingredients. - 12
8. The food composition as claimed in any one of claims 1 to 7, wherein the egg/pectin weight ratio is approximately 5/1 to 20/1. 5
9. The food composition as claimed in any one of claims 1 to 8, wherein it comprises at least one pectin chosen from pectins with a low degree of methylation, pectins with a high degree of methylation, and mixtures thereof.
10 10. The food composition as claimed in any one of claims 1 to 9, wherein it comprises approximately 50% to 80% of at least one milk-based component, relative to the weight of all the ingredients. 15
11. The food composition as claimed in any one of claims 1 to 10, wherein it consists of a dessert such as an egg based dessert made with cream or of a "petit pot de creme" [baked French custard dessert], which may or may not be flavored. 20
12. The food composition as claimed in any one of claims 1 to 11, wherein it is cooked in the absence of agitation.
13. The food composition as claimed in any one of claims 1 25 to 12, wherein it is cooked in an oven, in an incubator or in a water bath, batchwise or continuously.
14. A process for preparing a food composition as claimed in any one of claims 1 to 13, wherein it comprises the 30 steps consisting in: - preparing a mixture comprising eggs, at least one milk-based component and at least one pectin, and - subjecting said mixture to cooking at a temperature of greater than or equal to approximately 70 0 C. 35
15. The process as claimed in claim 14, wherein, in the mixture comprising eggs, at least one milk-based component and at least one pectin, the egg content is less than or - 13 equal to 14%, relative to the weight of all the ingredients.
16. The process as claimed in claim 14 or claim 15, 5 wherein, in the mixture comprising eggs, at least one milk based component and at least one pectin, the egg content is less than or equal to 12%, relative to the weight of all the ingredients. 10
17. The process as claimed in any one of claims 14 to 16, wherein in the mixture comprising eggs, at least one milk based component and at least one pectin, the egg content is at least 2% and less than or equal to 14%, relative to the weight of all the ingredients. 15
18. The process as claimed in any one of claims 14 to 17, wherein in the mixture comprising eggs, at least one milk based component and at least one pectin, the egg content is less than or equal to 12%, relative to the weight of all 20 the ingredients.
19. The process as claimed in any one of claims 14 to 18, wherein the mixture comprising eggs, at least one milk based component and at least one pectin comprises from 2% 25 to 10% by weight of eggs, relative to the weight of all the ingredients.
20. The process as claimed in any one of claims 14 to 19, wherein the mixture comprising eggs, at least one milk 30 based component and at least one pectin comprises from 0.3% to 1% by weight of pectin relative to the total weight of all the ingredients.
21. The process as claimed in any one of claims 14 to 20, 35 wherein the cooking is carried out in the absence of agitation. - 14
22. The process as claimed in any one of claims 14 to 21, wherein the cooking is carried out in an oven, in an incubator or in a water bath, batchwise or continuously. 5
23. The process as claimed in any one of claims 14 to 22, wherein the cooking is carried out at a temperature of the order of 70 to 160 0 C.
24. The process as claimed in any one of claims 14 to 23, 10 wherein the cooking is carried out at a temperature of the order of 70 to 100 0 C.
25. The process as claimed in claim 23 or claim 24, wherein the cooking is carried out in an oven with a stream 15 of dry air or in an oven with a stream of humidified air.
26. A food composition obtained by means of the process as claimed in any one of claims 14 to 25. 20
27. The use of a cooked milk food composition containing eggs as claimed in any one of claims 1 to 13, for reducing the egg content in a cooked milk food composition containing the latter. 25
28. A process for reducing the egg content in a cooked milk food composition containing the latter, wherein it comprises the preparation of a mixture comprising eggs, at least one milk-based component and at least one pectin, in which the egg/pectin weight ratio is approximately 5/1 to 30 40/1, and at least one step consisting in cooking the composition comprising said mixture.
29. A cooked milk food composition containing eggs substantially as herein described with reference to any one 35 or more of the examples but excluding comparative examples.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0651231A FR2899435B1 (en) | 2006-04-06 | 2006-04-06 | LACTEE CUITE FOOD COMPOSITION, DECREASED IN EGGS AND COMPRISING PECTINES |
| FR0651231 | 2006-04-06 | ||
| PCT/EP2007/053394 WO2007113328A1 (en) | 2006-04-06 | 2007-04-05 | Cooked milk food composition with a reduced egg content and comprising pectins |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2007233643A1 AU2007233643A1 (en) | 2007-10-11 |
| AU2007233643B2 true AU2007233643B2 (en) | 2013-01-10 |
Family
ID=37455804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2007233643A Ceased AU2007233643B2 (en) | 2006-04-06 | 2007-04-05 | Cooked milk food composition with a reduced egg content and comprising pectins |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP2010007B1 (en) |
| AR (1) | AR060375A1 (en) |
| AT (1) | ATE494797T1 (en) |
| AU (1) | AU2007233643B2 (en) |
| BR (1) | BRPI0710300B1 (en) |
| DE (1) | DE602007011910D1 (en) |
| ES (1) | ES2356483T3 (en) |
| FR (1) | FR2899435B1 (en) |
| MX (1) | MX2008012459A (en) |
| PL (1) | PL2010007T3 (en) |
| PT (1) | PT2010007E (en) |
| WO (1) | WO2007113328A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8747936B2 (en) | 2010-07-22 | 2014-06-10 | Vita-Mix Corporation | Method for preparing starch-thickened compositions |
| WO2013087729A1 (en) | 2011-12-14 | 2013-06-20 | Nestec S.A. | Dairy dessert composition |
| PT2790520E (en) | 2011-12-14 | 2016-02-08 | Nestec Sa | Dairy dessert composition |
| AU2012356754A1 (en) | 2011-12-22 | 2014-06-26 | Nestec S.A. | Dairy dessert composition |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2910366A (en) * | 1957-05-16 | 1959-10-27 | Leo Herbert Thal | Dietary egg custard and method of making same |
| US3409443A (en) * | 1965-09-07 | 1968-11-05 | Gen Foods Corp | Egg custard composition and process |
| FR2296376A1 (en) * | 1975-01-06 | 1976-07-30 | Pierrefitte Auby Sa | Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking |
| JPS5645170A (en) * | 1979-09-19 | 1981-04-24 | Asahi Chem Ind Co Ltd | Custard pudding composition |
| US4919958A (en) * | 1989-01-30 | 1990-04-24 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding |
| EP0616774A1 (en) * | 1993-03-24 | 1994-09-28 | Soremartec S.A. | A process for preparing a liquid food product |
-
2006
- 2006-04-06 FR FR0651231A patent/FR2899435B1/en active Active
-
2007
- 2007-04-04 AR ARP070101467A patent/AR060375A1/en unknown
- 2007-04-05 PT PT07727862T patent/PT2010007E/en unknown
- 2007-04-05 PL PL07727862T patent/PL2010007T3/en unknown
- 2007-04-05 MX MX2008012459A patent/MX2008012459A/en active IP Right Grant
- 2007-04-05 BR BRPI0710300-0A patent/BRPI0710300B1/en not_active IP Right Cessation
- 2007-04-05 AT AT07727862T patent/ATE494797T1/en not_active IP Right Cessation
- 2007-04-05 DE DE602007011910T patent/DE602007011910D1/en active Active
- 2007-04-05 ES ES07727862T patent/ES2356483T3/en active Active
- 2007-04-05 EP EP07727862A patent/EP2010007B1/en active Active
- 2007-04-05 AU AU2007233643A patent/AU2007233643B2/en not_active Ceased
- 2007-04-05 WO PCT/EP2007/053394 patent/WO2007113328A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2910366A (en) * | 1957-05-16 | 1959-10-27 | Leo Herbert Thal | Dietary egg custard and method of making same |
| US3409443A (en) * | 1965-09-07 | 1968-11-05 | Gen Foods Corp | Egg custard composition and process |
| FR2296376A1 (en) * | 1975-01-06 | 1976-07-30 | Pierrefitte Auby Sa | Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking |
| JPS5645170A (en) * | 1979-09-19 | 1981-04-24 | Asahi Chem Ind Co Ltd | Custard pudding composition |
| US4919958A (en) * | 1989-01-30 | 1990-04-24 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding |
| EP0616774A1 (en) * | 1993-03-24 | 1994-09-28 | Soremartec S.A. | A process for preparing a liquid food product |
Also Published As
| Publication number | Publication date |
|---|---|
| PT2010007E (en) | 2011-02-23 |
| AR060375A1 (en) | 2008-06-11 |
| FR2899435B1 (en) | 2013-01-18 |
| EP2010007B1 (en) | 2011-01-12 |
| FR2899435A1 (en) | 2007-10-12 |
| ES2356483T3 (en) | 2011-04-08 |
| BRPI0710300A2 (en) | 2011-08-09 |
| BRPI0710300B1 (en) | 2018-03-27 |
| WO2007113328A1 (en) | 2007-10-11 |
| DE602007011910D1 (en) | 2011-02-24 |
| ATE494797T1 (en) | 2011-01-15 |
| PL2010007T3 (en) | 2011-05-31 |
| MX2008012459A (en) | 2008-10-10 |
| EP2010007A1 (en) | 2009-01-07 |
| AU2007233643A1 (en) | 2007-10-11 |
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Owner name: SOCIETE DES PRODUITS NESTLE S.A. Free format text: FORMER OWNER(S): NESTEC S.A. |
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| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |