BR112017022070A2 - composições de queijo em pó seco com misturas de cores de origem natural, método de fabricação e produtos de queijo - Google Patents

composições de queijo em pó seco com misturas de cores de origem natural, método de fabricação e produtos de queijo

Info

Publication number
BR112017022070A2
BR112017022070A2 BR112017022070A BR112017022070A BR112017022070A2 BR 112017022070 A2 BR112017022070 A2 BR 112017022070A2 BR 112017022070 A BR112017022070 A BR 112017022070A BR 112017022070 A BR112017022070 A BR 112017022070A BR 112017022070 A2 BR112017022070 A2 BR 112017022070A2
Authority
BR
Brazil
Prior art keywords
cheese
ppm
weight based
manufacture
natural color
Prior art date
Application number
BR112017022070A
Other languages
English (en)
Other versions
BR112017022070B1 (pt
Inventor
Lynne Engelke Amber
Colleen MCCLATCHEY Bridget
Benjamin Topinka John
Original Assignee
Kraft Foods Group Brands Llc
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 Kraft Foods Group Brands Llc filed Critical Kraft Foods Group Brands Llc
Publication of BR112017022070A2 publication Critical patent/BR112017022070A2/pt
Publication of BR112017022070B1 publication Critical patent/BR112017022070B1/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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • A23C20/00—Cheese substitutes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents

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)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

de acordo com modalidades, as composições em pó seco que pode ser reconstituído para proporcionar um produto de queijo incluem, pelo menos, um componente de queijo e uma mistura de cor. em algumas modalidades, a mistura de cor inclui de cerca de 49,7% a cerca de 87,1% de compostos de curcumina por peso com base em uma quantidade total de uma porção de cor da mistura de cor; de cerca de 2,1% a cerca de 42,8% de carotenoides de urucum por peso com base na quantidade total da porção de cor da mistura de cor; e de cerca de 7,5% a cerca de 10,8% de carotenoides de páprica em peso com base na quantidade total da porção de cor da mistura de cor. nas modalidades, a composição em pó inclui de cerca de 38,5 ppm a cerca de 733,9 ppm de compostos de curcumina por peso com base na composição em pó; de cerca de 3,6 ppm a cerca de 165,7 ppm de carotenoides de urucum por peso com base na composição em pó; e de cerca de 5,8 ppm a cerca de 90,7 ppm de carotenoides de páprica em peso com base na composição em peso.
BR112017022070-9A 2015-04-20 2016-04-19 Composições de queijo em pó seco com misturas de cores de origem natural, método de fabricação de uma composição de queijo em pó seco e produtos de queijo BR112017022070B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201562149957P 2015-04-20 2015-04-20
US62/149,957 2015-04-20
PCT/US2016/028274 WO2016172100A1 (en) 2015-04-20 2016-04-19 Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

Publications (2)

Publication Number Publication Date
BR112017022070A2 true BR112017022070A2 (pt) 2018-07-03
BR112017022070B1 BR112017022070B1 (pt) 2022-08-02

Family

ID=55919894

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017022070-9A BR112017022070B1 (pt) 2015-04-20 2016-04-19 Composições de queijo em pó seco com misturas de cores de origem natural, método de fabricação de uma composição de queijo em pó seco e produtos de queijo

Country Status (11)

Country Link
US (2) US11980203B2 (pt)
EP (1) EP3285593A1 (pt)
JP (2) JP7108411B2 (pt)
KR (1) KR102694950B1 (pt)
CN (1) CN107529772A (pt)
AU (1) AU2016252280B2 (pt)
BR (1) BR112017022070B1 (pt)
CA (1) CA2981360C (pt)
MX (1) MX2017013324A (pt)
RU (1) RU2726249C2 (pt)
WO (1) WO2016172100A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2016252280B2 (en) 2015-04-20 2020-07-09 Kraft Foods Group Brands Llc Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

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Also Published As

Publication number Publication date
JP2020202864A (ja) 2020-12-24
EP3285593A1 (en) 2018-02-28
CA2981360A1 (en) 2016-10-27
JP7108411B2 (ja) 2022-07-28
MX2017013324A (es) 2018-01-26
RU2017137274A3 (pt) 2019-10-29
BR112017022070B1 (pt) 2022-08-02
JP2018512864A (ja) 2018-05-24
US20240251814A1 (en) 2024-08-01
US20180098551A1 (en) 2018-04-12
WO2016172100A1 (en) 2016-10-27
CA2981360C (en) 2023-10-03
KR20170138447A (ko) 2017-12-15
CN107529772A (zh) 2018-01-02
RU2017137274A (ru) 2019-05-20
AU2016252280A1 (en) 2017-11-16
KR102694950B1 (ko) 2024-08-13
US11980203B2 (en) 2024-05-14
RU2726249C2 (ru) 2020-07-10
AU2016252280B2 (en) 2020-07-09

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 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: 20 (VINTE) ANOS CONTADOS A PARTIR DE 19/04/2016, OBSERVADAS AS CONDICOES LEGAIS