BR0207180B1 - 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 - Google Patents

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

Info

Publication number
BR0207180B1
BR0207180B1 BRPI0207180-0B1A BR0207180A BR0207180B1 BR 0207180 B1 BR0207180 B1 BR 0207180B1 BR 0207180 A BR0207180 A BR 0207180A BR 0207180 B1 BR0207180 B1 BR 0207180B1
Authority
BR
Brazil
Prior art keywords
product
preparing
frozen confectionery
shaving cream
foamed
Prior art date
Application number
BRPI0207180-0B1A
Other languages
English (en)
Other versions
BR0207180A (pt
Inventor
Yvonne Evelien Bruggeman
Peter Ravestein
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 filed Critical
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)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
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 BR0207180A (pt) 2004-03-30
BR0207180B1 true 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
RU2007101294A (ru) * 2004-06-15 2008-07-20 Нестек С.А. (Ch) Аэрированные забеливатели и способы
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
EP2606733B1 (en) * 2011-12-23 2018-08-22 Nestec S.A. Aerated filling composition
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
BR9508350A (pt) 1994-07-26 1997-11-04 Novo Nordisk As Processo para provocar a gelificação ou o aumento de viscosidade de um meio aquoso contento material polimérico propenso a gelificação produto geleficado produto de gel desidratado ou seco e uso dos produtos
WO1998022513A1 (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
US20040069158A1 (en) 2004-04-15
ATE327682T1 (de) 2006-06-15
WO2002071870A1 (en) 2002-09-19
BR0207180A (pt) 2004-03-30
ES2264726T3 (es) 2007-01-16
EP1367906B1 (en) 2006-05-31
US7297359B2 (en) 2007-11-20
DE60211864D1 (de) 2006-07-06
EP1367906A1 (en) 2003-12-10
DE60211864T2 (de) 2006-11-30

Similar Documents

Publication Publication Date Title
HUP0000352A2 (hu) Lágy adalékot tartalmazó fagylalt
AR002214A1 (es) Un metodo para mejorar las propiedades reologicas de una masa de harina y la calidad del producto terminado hecho a partir de tal masa, composicion paramejorar dicha masa, metodo para preparar un producto de panificacion con dicha composicion y metodo para preparar un producto alimenticio basado en dicha masa
DK1158863T3 (da) Spiseisprodukt indeholdende anti-fryseprotein
ES2066900T3 (es) Control para la realizacion de un procedimiento de refrigeracion de espumas, preferentemente de espumas comestibles.
WO2004075642A3 (en) Gelled foods
ZA200210307B (en) Ice confectionery product and preparation method.
JP2010046015A (ja) 多層構造冷菓及びその製造方法
BR0207180B1 (pt) 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
CA2330074A1 (en) Preparation of food products
WO2006020202A3 (en) System and method for manufacturing frozen edible products
BR9808009B1 (pt) processo para a produção de um produto alimentìcio congelado, e, produto congelado.
BR0010991A (pt) Extrusora, e, processo para a fabricação de produto alimentìcio congelado
BR0206781A (pt) Composição em pasta, método para a preparação das mesmas, uso de amido desgelatinizado degradado e reticulado, produto alimentìcio, e, método para a fabricação de um produto alimentìcio de friabilidade aumentada
AU2019599A (en) Ultrasonically activated continuous slitter apparatus and method
WO2004067595A3 (en) Compositions of polyol granules and processes of manufacture
FI944988A (fi) Jäädytetty makeistuote
CA2386780A1 (en) Method for producing an iced food product such as an iced lollipop
BR9710520A (pt) Processo para produ-Æo de um alimento congelado produto de confeitaria congelado e mistura para sorvete
MXPA02012915A (es) Bizcocho de pasta hojaldrada para producto alimenticio refrigerado o congelado.
ES2180001T3 (es) Envase aromatizado para alimentos.
ES2188012T3 (es) Procedimiento para tratar productos a base de fruta o verdura con adicion de pectinmetilesterasa y pectina.
ES2162187T3 (es) Proceso para la produccion de productos de masa etiquetados y producto de masa etiquetado horneado obtenido con dicho proceso.
ITRM20030292A0 (it) Macchina per la distribuzione automatica di prodotti alimentari pastosi, in particolare gelato e/o yogurt.
ES1044054Y (es) Envase para helados comestibles.
ES1029147Y (es) Soporte de galleta para helados comestibles.

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.