BR112016031001A2 - Substituto para a manteiga - Google Patents

Substituto para a manteiga

Info

Publication number
BR112016031001A2
BR112016031001A2 BR112016031001A BR112016031001A BR112016031001A2 BR 112016031001 A2 BR112016031001 A2 BR 112016031001A2 BR 112016031001 A BR112016031001 A BR 112016031001A BR 112016031001 A BR112016031001 A BR 112016031001A BR 112016031001 A2 BR112016031001 A2 BR 112016031001A2
Authority
BR
Brazil
Prior art keywords
butter
fat product
volume
cooking fat
substitute
Prior art date
Application number
BR112016031001A
Other languages
English (en)
Inventor
Barratt Duncan
Original Assignee
Dairy Best Ltd
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 Dairy Best Ltd filed Critical Dairy Best Ltd
Publication of BR112016031001A2 publication Critical patent/BR112016031001A2/pt

Links

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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/126—Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
    • 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
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Abstract

SUBSTITUTO PARA A MANTEIGA. Um produto de gordura para cozinhar é fornecido para o uso como um substituto para a manteiga e o produto de gordura para cozinhar compreende nata e óleo de palma como seus principais ingredientes (em volume). Os principais ingredientes compreendem entre 70% e 90% do produto de gordura para cozinhar (em volume), mas o óleo de palma não excede 50% do produto de gordura para cozinhar (em volume) e o óleo de palma é uma gordura refinada e desodorizada com um ponto de fusão aproximadamente igual àquele da manteiga. O produto de gordura para cozinhar tem um teor de umidade total entre 16% e 18% (em volume).
BR112016031001A 2014-07-01 2015-07-01 Substituto para a manteiga BR112016031001A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1411693.3A GB201411693D0 (en) 2014-07-01 2014-07-01 Butter substitute
PCT/IB2015/054962 WO2016001858A1 (en) 2014-07-01 2015-07-01 Butter substitute

Publications (1)

Publication Number Publication Date
BR112016031001A2 true BR112016031001A2 (pt) 2017-08-22

Family

ID=51410433

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016031001A BR112016031001A2 (pt) 2014-07-01 2015-07-01 Substituto para a manteiga

Country Status (7)

Country Link
US (1) US20170150732A1 (pt)
EP (1) EP3164009B1 (pt)
AU (1) AU2015283674B2 (pt)
BR (1) BR112016031001A2 (pt)
CA (1) CA2953293A1 (pt)
GB (1) GB201411693D0 (pt)
WO (1) WO2016001858A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11140910B2 (en) 2018-03-05 2021-10-12 Land O'lakes, Inc. Methods of making a squeezable spread containing butter

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI832413L (fi) * 1982-07-08 1984-01-09 Unilever Nv Reducerad fettbredning och foerfarande foer dess framstaellning
SE8401332L (sv) * 1984-03-09 1985-09-10 Arla Ekonomisk Foerening Forfarande for framstellning av kylskapsbredbart matfett
GB2158452B (en) * 1984-05-11 1988-01-27 Unilever Plc Fat-continuous emulsions and spreads
SE456473B (sv) * 1984-12-06 1988-10-10 Arla Ekonomisk Foerening Forfarande for framstellning av ett lagkalorimargarin
SE456393B (sv) * 1984-12-06 1988-10-03 Arla Ekonomisk Foerening Forfarande for framstellning av margarin med hog halt mjolkfett
GB8717960D0 (en) * 1987-07-29 1987-09-03 St Ivel Ltd Low fat spread
NL8803216A (nl) * 1988-12-30 1990-07-16 Dijk Food Prod Lopik Broodsmeersel met roomboter en werkwijze ter bereiding daarvan.
ATE227085T1 (de) * 1998-04-03 2002-11-15 Unilever Nv Gesäuerter butterähnlicher brotaufstrich
ATE543388T1 (de) * 2005-02-08 2012-02-15 Dragsbaek As Butterähnlicher brotaufstrich und verfaren zur herstellung

Also Published As

Publication number Publication date
AU2015283674A1 (en) 2017-02-23
US20170150732A1 (en) 2017-06-01
EP3164009A1 (en) 2017-05-10
AU2015283674B2 (en) 2019-06-13
EP3164009B1 (en) 2019-03-06
WO2016001858A1 (en) 2016-01-07
GB201411693D0 (en) 2014-08-13
CA2953293A1 (en) 2016-01-07

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 4A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO ARQUIVAMENTO PUBLICADO NA RPI 2521 DE 30/04/2019.