BRPI0414750A - processos para a preparação de uma emulsão acidificada aquosa contìnua e emulsão acidificada aquosa contìnua - Google Patents

processos para a preparação de uma emulsão acidificada aquosa contìnua e emulsão acidificada aquosa contìnua

Info

Publication number
BRPI0414750A
BRPI0414750A BRPI0414750-2A BRPI0414750A BRPI0414750A BR PI0414750 A BRPI0414750 A BR PI0414750A BR PI0414750 A BRPI0414750 A BR PI0414750A BR PI0414750 A BRPI0414750 A BR PI0414750A
Authority
BR
Brazil
Prior art keywords
continuous aqueous
emulsion
aqueous acidified
acidified emulsion
processes
Prior art date
Application number
BRPI0414750-2A
Other languages
English (en)
Inventor
Arjen Bot
Sotirios Kiokias
Christel Kari Reiffers-Magnani
Aleksander Arie Reszka
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 BRPI0414750A publication Critical patent/BRPI0414750A/pt

Links

Classifications

    • 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
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

"PROCESSOS PARA A PREPARAçãO DE UMA EMULSãO ACIDIFICADA AQUOSA CONTìNUA E EMULSãO ACIDIFICADA AQUOSA CONTìNUA". A invenção refere-se a um processo para a preparação de emulsões acidificadas contínuos em água que podem ser usadas como um condimento em produtos alimentícios incluindo o pão ou a torrada ou como um creme acidificado semi-sólido. O processo compreende as etapas de homogeneização de uma emulsão que compreende de 15 a 50% de gordura e proteína a uma temperatura baixa, seguida pelo aquecimento seguido por uma etapa de acidificação. O produto assim obtido é estável às mudanças de temperatura cíclicas repetidas às quais o produto é submetido quando é armazenado no refrigerador a cerca de 5<198>C e quando é removido para o uso quando aquece até temperaturas ambientes de cerca de 25<198>C. A invenção também se refere a uma emulsão acidificada aquosa estável.
BRPI0414750-2A 2003-10-10 2004-08-26 processos para a preparação de uma emulsão acidificada aquosa contìnua e emulsão acidificada aquosa contìnua BRPI0414750A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP03078162 2003-10-10
PCT/EP2004/009560 WO2005041676A1 (en) 2003-10-10 2004-08-26 Process for the preparation of a water continuous acidified emulsion and product obtainable by the process

Publications (1)

Publication Number Publication Date
BRPI0414750A true BRPI0414750A (pt) 2006-11-21

Family

ID=34530745

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0414750-2A BRPI0414750A (pt) 2003-10-10 2004-08-26 processos para a preparação de uma emulsão acidificada aquosa contìnua e emulsão acidificada aquosa contìnua

Country Status (10)

Country Link
US (1) US20080057176A1 (pt)
EP (1) EP1670319B1 (pt)
AT (1) ATE412338T1 (pt)
AU (1) AU2004285261B2 (pt)
BR (1) BRPI0414750A (pt)
DE (1) DE602004017489D1 (pt)
PL (1) PL1670319T3 (pt)
RU (1) RU2345544C2 (pt)
WO (1) WO2005041676A1 (pt)
ZA (1) ZA200602059B (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1677613B1 (en) 2003-10-30 2012-05-30 Arla Foods Amba Stabilisers useful in low fat spread production
WO2007096243A1 (en) * 2006-02-21 2007-08-30 Unilever N.V. Non-dairy product
ATE518427T1 (de) * 2006-12-14 2011-08-15 Unilever Nv Verfahren zur herstellung einer angesäuerten emulsion mit geschlossener wasserphase
NZ554743A (en) * 2007-04-24 2009-12-24 Fonterra Co Operative Group Dairy product and process
JP5893349B2 (ja) * 2011-11-09 2016-03-23 太陽油脂株式会社 飲料用クリーム製造用水中油型乳化油脂組成物及びその製造方法
EP2827723B1 (en) 2012-03-23 2016-05-18 Unilever N.V. Dairy cream alternative

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3907676A1 (de) * 1989-03-09 1990-11-22 Kraft Europ R & D Inc Verfahren zur herstellung einer margarine mit reduziertem fettgehalt
EP0560429A1 (en) * 1992-03-11 1993-09-15 Unilever N.V. Sterilized, whippable non-dairy creams
NL9202245A (nl) * 1992-12-23 1994-07-18 Ver Coop Melkind Werkwijze voor het bereiden van een emulsie met instelbare viscositeit; de aldus bereide emulsie en voedingsmiddel verkregen onder toepassing van deze emulsie.
EP0679059B1 (en) * 1993-01-18 1996-09-18 Unilever Plc Coconut cream alternative
AU723622B2 (en) * 1995-09-08 2000-08-31 Unilever Plc Vegetable and dairy fat based spread
US6419975B1 (en) * 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
WO2003043430A1 (en) * 2001-11-23 2003-05-30 Unilever N.V. Water continuous acidified food product

Also Published As

Publication number Publication date
EP1670319A1 (en) 2006-06-21
ATE412338T1 (de) 2008-11-15
DE602004017489D1 (de) 2008-12-11
PL1670319T3 (pl) 2009-04-30
RU2345544C2 (ru) 2009-02-10
AU2004285261A1 (en) 2005-05-12
US20080057176A1 (en) 2008-03-06
RU2006115702A (ru) 2006-09-10
WO2005041676A1 (en) 2005-05-12
ZA200602059B (en) 2007-05-30
EP1670319B1 (en) 2008-10-29
AU2004285261B2 (en) 2007-12-13

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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 7A 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 DESPACHO 8.6 PUBLICADO NA RPI 2143 DE 31/01/2012.