BR112022007573A2 - Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano - Google Patents

Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano

Info

Publication number
BR112022007573A2
BR112022007573A2 BR112022007573A BR112022007573A BR112022007573A2 BR 112022007573 A2 BR112022007573 A2 BR 112022007573A2 BR 112022007573 A BR112022007573 A BR 112022007573A BR 112022007573 A BR112022007573 A BR 112022007573A BR 112022007573 A2 BR112022007573 A2 BR 112022007573A2
Authority
BR
Brazil
Prior art keywords
weight
making
hamburger
vegetarian
vegetarian hamburger
Prior art date
Application number
BR112022007573A
Other languages
English (en)
Inventor
Mellema Michel
Bom Paul
Frederique Van Leeuwen Nicole
Original Assignee
Unilever Ip Holdings B V
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 Ip Holdings B V filed Critical Unilever Ip Holdings B V
Publication of BR112022007573A2 publication Critical patent/BR112022007573A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Saccharide Compounds (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)

Abstract

HAMBÚRGUER VEGETARIANO, MÉTODO PARA PREPARAR UM HAMBÚRGUER VEGETARIANO E PROCESSO PARA PREPARAR UM HAMBÚRGUER VEGETARIANO. A invenção se refere a um hambúrguer vegetariano compreendendo os seguintes componentes: (a) 30-80%, em peso do hambúrguer vegetariano, de pedaços de proteína vegetal texturizada hidratada (PVT); (b) 15-50%, em peso do hambúrguer vegetariano, de uma suspensão aglutinante contendo os seguintes ingredientes; (b1) 2-12%, em peso da suspensão aglutinante, de metilcelulose; (b2) 0,3-8% em peso da suspensão aglutinante, de patatina não-desnaturada; (b3) 25-70%, em peso da suspensão aglutinante, de gordura; (b4) 25-70%, em peso da suspensão aglutinante, de água; em que a combinação de componentes (a) a (b) constitui pelo menos 80% em peso do hambúrguer vegetariano.
BR112022007573A 2019-10-21 2020-10-20 Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano BR112022007573A2 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP19204323 2019-10-21
EP19204353 2019-10-21
EP19204310 2019-10-21
EP19204338 2019-10-21
PCT/EP2020/079435 WO2021078707A1 (en) 2019-10-21 2020-10-20 Vegetarian burger

Publications (1)

Publication Number Publication Date
BR112022007573A2 true BR112022007573A2 (pt) 2022-07-05

Family

ID=72840569

Family Applications (4)

Application Number Title Priority Date Filing Date
BR112022007578A BR112022007578A2 (pt) 2019-10-21 2020-10-20 Processo para preparar um hambúrguer vegetariano e hambúrguer vegetariano
BR112022007573A BR112022007573A2 (pt) 2019-10-21 2020-10-20 Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano
BR112022007568A BR112022007568A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída
BR112022007547A BR112022007547A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída

Family Applications Before (1)

Application Number Title Priority Date Filing Date
BR112022007578A BR112022007578A2 (pt) 2019-10-21 2020-10-20 Processo para preparar um hambúrguer vegetariano e hambúrguer vegetariano

Family Applications After (2)

Application Number Title Priority Date Filing Date
BR112022007568A BR112022007568A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída
BR112022007547A BR112022007547A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída

Country Status (10)

Country Link
US (4) US20240090529A1 (pt)
EP (4) EP4048088A1 (pt)
CN (4) CN114599229A (pt)
BR (4) BR112022007578A2 (pt)
CA (4) CA3153566A1 (pt)
ES (3) ES2962993T3 (pt)
MX (4) MX2022004750A (pt)
PL (1) PL4048087T3 (pt)
RS (2) RS64954B1 (pt)
WO (4) WO2021078722A1 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023501494A (ja) * 2019-11-12 2023-01-18 リデファイン ミート リミテッド 完全マッスルミート代用物およびその取得方法
WO2021098966A1 (en) 2019-11-21 2021-05-27 Bunge Loders Croklaan B.V. Meat analogue product and method
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
EP4346431A1 (en) * 2021-06-02 2024-04-10 Société des Produits Nestlé S.A. Plant-based meat alternative product with a meat-like color appearance
WO2023096495A1 (en) * 2021-11-29 2023-06-01 Coöperatie Koninklijke Avebe U.A. Textured vegetable protein
WO2023135082A1 (en) * 2022-01-17 2023-07-20 Katholieke Universiteit Leuven A process for preparing a food product and the food product
WO2023172179A1 (en) * 2022-03-07 2023-09-14 Aak Ab Meat-analogue composition
WO2024036302A1 (en) * 2022-08-11 2024-02-15 Cargill, Incorporated Meat substitute product
WO2024036296A1 (en) * 2022-08-11 2024-02-15 Cargill, Incorporated Meat substitute product
WO2024049996A1 (en) * 2022-08-31 2024-03-07 Kellogg Company Composition and method of making a gel system for vegan meat analogs
WO2024058697A1 (en) * 2022-09-13 2024-03-21 Aak Ab (Publ) Meat-analogue composition

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4376134A (en) * 1979-05-07 1983-03-08 The Quaker Oats Company Low-cholesterol sausage analog and process therefor
US4495205A (en) * 1983-10-03 1985-01-22 General Foods Corporation Meat analog product
MY104555A (en) * 1989-12-11 1994-04-30 Slagteriselskabet Wenbo A M B A Loe calorie meat products and a process gor preparing same.
WO2004049831A1 (en) * 2002-12-02 2004-06-17 Nestec S.A. Hard bouillon tablet or cube
US20050008758A1 (en) * 2003-07-09 2005-01-13 Howse Gerard T. Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues
ZA200800989B (en) * 2005-08-23 2009-08-26 Unilever Plc Non-hydrogenated hardstock fat
JP2010200627A (ja) * 2009-02-27 2010-09-16 House Foods Corp 擬似肉食品およびその製造方法
MX337879B (es) * 2009-11-20 2016-02-09 Itesm Productos carnicos tipo hamburguesa.
WO2012127694A1 (ja) * 2011-03-23 2012-09-27 ハウス食品株式会社 擬似肉食品およびその製造方法
US20120251686A1 (en) * 2011-03-29 2012-10-04 Geoffrey Margolis Plant-based food product, composition, and methods
US20150056346A1 (en) * 2011-03-29 2015-02-26 Gofit Foods, Llc Plant-Based Food Products, Compositions, and Methods
US11457645B2 (en) * 2012-10-02 2022-10-04 Team Foods Colombia S.A. Fat composition
JP2014143969A (ja) * 2013-01-30 2014-08-14 Nisshin Oillio Group Ltd 組織状大豆蛋白の製造方法
CN103734454B (zh) * 2013-12-20 2015-06-24 祖名豆制品股份有限公司 一种基于大豆拉丝蛋白的休闲素肉
CN105166940A (zh) * 2015-09-25 2015-12-23 山东和利农业发展有限公司 一种素汉堡饼及其加工方法
US11849741B2 (en) * 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products
BE1023931B1 (nl) * 2016-03-09 2017-09-15 Syral Belgium Nv Zeer voedzame eiwitachtige vleesanaloog met een verbeterde textuur en een verlengde houdbaarheid
US11166477B2 (en) * 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
CN106923216A (zh) * 2017-02-28 2017-07-07 河南众品食业股份有限公司 一种肉制品粘合剂及其在肉制品加工方面的应用
IL269949B2 (en) * 2017-04-09 2024-03-01 Supermeat The Essence Of Meat Ltd Hybrid food that includes cultured meat
PL3727016T3 (pl) * 2017-12-21 2021-11-22 Unilever Ip Holdings B.V. Wegetariańska wędzona kiełbasa bez osłonki
EP3508067A1 (en) * 2018-01-05 2019-07-10 Dragsbaek A/S A method for production of vegetable meat substitute with improved texture
EP3772982A4 (en) * 2018-04-04 2022-01-05 Proform Innovation Pty Limited PROCESS FOR MANUFACTURING A TEXTURED PROTEIN FOOD PRODUCT

Also Published As

Publication number Publication date
BR112022007578A2 (pt) 2022-07-05
US20240090528A1 (en) 2024-03-21
ES2947989T3 (es) 2023-08-25
EP4048089B1 (en) 2023-10-11
RS64739B1 (sr) 2023-11-30
EP4048088A1 (en) 2022-08-31
MX2022004751A (es) 2022-06-08
RS64954B1 (sr) 2024-01-31
WO2021078708A1 (en) 2021-04-29
CN114599229A (zh) 2022-06-07
PL4048087T3 (pl) 2023-09-11
WO2021078704A1 (en) 2021-04-29
EP4048087A1 (en) 2022-08-31
CN114615893A (zh) 2022-06-10
CA3154557A1 (en) 2021-04-29
EP4048089C0 (en) 2023-10-11
MX2022004752A (es) 2022-05-16
WO2021078707A1 (en) 2021-04-29
MX2022004768A (es) 2022-05-16
CN114585262A (zh) 2022-06-03
WO2021078722A1 (en) 2021-04-29
BR112022007568A2 (pt) 2022-07-05
CA3152449A1 (en) 2021-04-29
EP4048091B1 (en) 2023-09-13
CA3153566A1 (en) 2021-04-29
US20240108027A1 (en) 2024-04-04
MX2022004750A (es) 2022-05-16
EP4048087B1 (en) 2023-06-07
ES2961687T3 (es) 2024-03-13
ES2962993T3 (es) 2024-03-22
EP4048091C0 (en) 2023-09-13
BR112022007547A2 (pt) 2022-07-12
EP4048089A1 (en) 2022-08-31
CA3154211A1 (en) 2021-04-29
CN114585263A (zh) 2022-06-03
EP4048091A1 (en) 2022-08-31
US20240090529A1 (en) 2024-03-21
US20220400702A1 (en) 2022-12-22
EP4048087C0 (en) 2023-06-07

Similar Documents

Publication Publication Date Title
BR112022007573A2 (pt) Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano
BR112017005845A2 (pt) produtos alimentícios batíveis, produtos alimentícios batidos e métodos para fabricar os mesmos
CL2008003807A1 (es) Composicion en polvo nutrifcional que comprende carbhidratos, lipidos con 0,25 a 2,5% de lecitina, 0,5 a 10% de proteina hidrolizada y 90 a 99,5% de proteina intacta; y composiciones nutricionales para bebes.
BR112017023051A2 (pt) produto de ração úmida compreendendo um análogo de carne
BR112022011460A2 (pt) Produto de proteína vegetal texturizado e método
BR112022009755A2 (pt) Produto análogo à carne, e, método para a preparação de um produto análogo à carne
BR112014001461A2 (pt) previsão de cabeçalho de fatia para mapas de profundidade em codecs de vídeo tridimensional
NZ596026A (en) Concentrated, creamy to solid and dry compositions of an oil-in-water emulsion, method for the production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology
AR079875A1 (es) Composicion con alto contenido proteico para la industria alimenticia
BR112015016297A2 (pt) processo para hidrólise enzimática de material lignocelulósico
BR112022011483A2 (pt) Composições de proteína para produtos alimentares à base de plantas e métodos para fabricação
BR112012029470A8 (pt) Emulsões nutricionais contendo óleos encapsulados em processo
BR112015011076A2 (pt) composição comestível, mistura ligante comestível e produto comestível
CO2021005370A2 (es) Composición de queso duro no lácteo y proceso para la preparación de esta
BR112021021756A2 (pt) Gelificação de proteína de leguminosa
CL2022002382A1 (es) Composiciones estructuradas análogas a la carne con alto contenido de proteínas
BR112017016445A2 (pt) microcápsula, processo para preparar uma microcápsula, produto, e, comprimido, suplemento dietético ou alimento.
BR112022019827A2 (pt) Codificação de atributo de componente secundário para compressão de nuvem de pontos baseada em geometria (g-pcc)
BR112022019878A2 (pt) Codificação de atributo de componente secundário para compressão de nuvem de pontos baseada em geometria (g-pcc)
BR112022004766A2 (pt) Composição alimentícia na forma de uma emulsão óleo-em-água, processo para fabricar uma composição e uso de proteína de planta
MX2023005752A (es) Sistema aglutinante para un producto analogo de carne.
BR112019008460A2 (pt) método de fabricação de um produto de madeira laminado
BR112018001856A2 (pt) concentrado de sabor, método para a preparação de um produto de sabor e processo para a preparação de um concentrado de sabor
BR112012029473A8 (pt) Método para produzir emulsões nutricionais contendo óleos encapsulados
BR112019007959A2 (pt) método para a fabricação de um produto de proteína de soja processado