BR0207180A - Processo para a preparação de um produto espumado, produto espumado, produto alimentìcio, creme de barbear, processo para a prepapação de um confeito congelado, e, confeito congelado - Google Patents

Processo para a preparação de um produto espumado, produto espumado, produto alimentìcio, creme de barbear, processo para a prepapação de um confeito congelado, e, confeito congelado

Info

Publication number
BR0207180A
BR0207180A BR0207180-0A BR0207180A BR0207180A BR 0207180 A BR0207180 A BR 0207180A BR 0207180 A BR0207180 A BR 0207180A BR 0207180 A BR0207180 A BR 0207180A
Authority
BR
Brazil
Prior art keywords
preparation
foamed product
frozen confectionery
foodstuff
shaving cream
Prior art date
Application number
BR0207180-0A
Other languages
English (en)
Other versions
BR0207180B1 (pt
Inventor
Yvonne Evelien 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
Publication of BR0207180A publication Critical patent/BR0207180A/pt
Publication of BR0207180B1 publication Critical patent/BR0207180B1/pt

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 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
    • 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)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

"PROCESSO PARA A PREPARAçãO DE UM PRODUTO ESPUMADO, PRODUTO ESPUMADO, PRODUTO ALIMENTìCIO, CREME DE BARBEAR, PROCESSO PARA A PREPARAçãO DE UM CONFEITO CONGELADO, E, CONFEITO CONGELADO". Os produtos espumados com base em uma composição aquosa composta de um polímero ferulizado oxidado são estáveis durante a armazenagem e após congelamento e armazenagem subseq³ente. é fornecido um processo para a preparação destes produtos.
BRPI0207180-0B1A 2001-02-26 2002-02-06 processo para a preparação de um produto espumado, produto, produto alimentício, creme de barbear, processo para a prepapação de um confeito congelado, e, confeito congelado BR0207180B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01200722 2001-02-26
PCT/EP2002/001212 WO2002071870A1 (en) 2001-02-26 2002-02-06 Process for the preparation of a foamed product and products obtainable by this process

Publications (2)

Publication Number Publication Date
BR0207180A true BR0207180A (pt) 2004-03-30
BR0207180B1 BR0207180B1 (pt) 2013-07-16

Family

ID=8179943

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0207180-0B1A BR0207180B1 (pt) 2001-02-26 2002-02-06 processo para a preparação de um produto espumado, produto, produto alimentício, creme de barbear, processo para a prepapação de um confeito congelado, e, confeito congelado

Country Status (7)

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

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2571199A1 (en) * 2004-06-15 2006-01-05 Nestec S.A. Aerated creamers and processes
EP1731043A1 (en) * 2005-06-10 2006-12-13 Nederlandse Organisatie voor Toegepast-Natuuurwetenschappelijk Onderzoek TNO Pectin conjugates
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
PT2606733T (pt) * 2011-12-23 2018-11-28 Nestle Sa Composição de recheio aerada
WO2014147053A1 (en) * 2013-03-19 2014-09-25 Nestec S.A. Plant based emulsifier for frozen confection products
EP3979808A1 (en) 2019-06-05 2022-04-13 Société des Produits Nestlé S.A. Foamed frozen food products

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
JPH10502962A (ja) 1994-07-26 1998-03-17 ノボ ノルディスク アクティーゼルスカブ フェノール性ポリマーのオキシダーゼ促進ゲル化
AU737487B2 (en) 1996-11-21 2001-08-23 Cambridge Biopolymers Limited 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
WO2002071870A1 (en) 2002-09-19
ES2264726T3 (es) 2007-01-16
US20040069158A1 (en) 2004-04-15
DE60211864T2 (de) 2006-11-30
DE60211864D1 (de) 2006-07-06
US7297359B2 (en) 2007-11-20
ATE327682T1 (de) 2006-06-15
BR0207180B1 (pt) 2013-07-16
EP1367906A1 (en) 2003-12-10
EP1367906B1 (en) 2006-05-31

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 16/07/2013, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Ipc: A23G 9/34 (2006.01), A23G 9/20 (2006.01), A23G 9/3

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 17A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2500 DE 04-12-2018 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.