BRPI0911215A2 - Emulsão de água em óleo com baixo teor de gordura - Google Patents

Emulsão de água em óleo com baixo teor de gordura

Info

Publication number
BRPI0911215A2
BRPI0911215A2 BRPI0911215-4A BRPI0911215A BRPI0911215A2 BR PI0911215 A2 BRPI0911215 A2 BR PI0911215A2 BR PI0911215 A BRPI0911215 A BR PI0911215A BR PI0911215 A2 BRPI0911215 A2 BR PI0911215A2
Authority
BR
Brazil
Prior art keywords
low
water emulsion
fat oil
fat
oil
Prior art date
Application number
BRPI0911215-4A
Other languages
English (en)
Inventor
Arjen Sein
José Mastenbroek
Ronald Metselaar
Pieter Lykle Buwalda
Christian Van Rooijen
Karin Anna Visser
Original Assignee
Dsm Ip Assets Bv
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 Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of BRPI0911215A2 publication Critical patent/BRPI0911215A2/pt
Publication of BRPI0911215B1 publication Critical patent/BRPI0911215B1/pt
Publication of BRPI0911215B8 publication Critical patent/BRPI0911215B8/pt
Publication of BRPI0911215C8 publication Critical patent/BRPI0911215C8/pt

Links

Classifications

    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—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
    • A23D7/005—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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
BRPI0911215A 2008-04-17 2009-04-15 emulsão de água em óleo com baixo teor de gordura, uso de amido tratado com amilomaltase, produto de pastelaria ou assado e processo para a preparação do referido produto BRPI0911215C8 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP08154670.7 2008-04-17
EP08154670 2008-04-17
PCT/EP2009/054443 WO2009101215A1 (en) 2008-04-17 2009-04-15 Low fat water-in-oil emulsion

Publications (4)

Publication Number Publication Date
BRPI0911215A2 true BRPI0911215A2 (pt) 2015-07-28
BRPI0911215B1 BRPI0911215B1 (pt) 2018-01-23
BRPI0911215B8 BRPI0911215B8 (pt) 2018-06-19
BRPI0911215C8 BRPI0911215C8 (pt) 2019-08-20

Family

ID=39638793

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0911215A BRPI0911215C8 (pt) 2008-04-17 2009-04-15 emulsão de água em óleo com baixo teor de gordura, uso de amido tratado com amilomaltase, produto de pastelaria ou assado e processo para a preparação do referido produto

Country Status (13)

Country Link
US (1) US20110104354A1 (pt)
EP (1) EP2276348B1 (pt)
JP (1) JP5669316B2 (pt)
CN (1) CN102006779B (pt)
AU (1) AU2009213979B2 (pt)
BR (1) BRPI0911215C8 (pt)
CA (1) CA2720655C (pt)
DK (1) DK2276348T3 (pt)
EA (1) EA019428B1 (pt)
ES (1) ES2403629T3 (pt)
MX (1) MX2010011388A (pt)
PL (1) PL2276348T3 (pt)
WO (1) WO2009101215A1 (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA017026B1 (ru) * 2006-12-13 2012-09-28 ДСМ АйПи АССЕТС Б.В. Пищевой продукт, содержащий заменитель сливок и/или жира, и способ его изготовления
US20130337141A1 (en) * 2010-12-13 2013-12-19 Dsm Ip Assets B.V. Spreadable gels
KR20170125341A (ko) * 2015-03-12 2017-11-14 지보당 에스아 에멀전
WO2018057381A1 (en) * 2016-09-23 2018-03-29 Dow Global Technologies Llc Oil compositions with starch and ethylcellulose
IT201600117079A1 (it) * 2016-11-18 2018-05-18 Barilla Flli G & R Composizione alimentare tipo margarina per sfoglie a ridotto contenuto di grassi saturi
TWI805745B (zh) * 2018-04-23 2023-06-21 日商三榮源Ｆ Ｆ Ｉ 股份有限公司 乳化組成物及其製造方法
US20210045392A1 (en) * 2019-08-15 2021-02-18 Pragel Llc Baked dough product having numerous layers and methods for forming the same
EP3981797A1 (en) * 2020-10-12 2022-04-13 Bostik SA Starch-based aqueous adhesive composition

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3962465A (en) * 1973-08-27 1976-06-08 Akademie Der Wissenschaften Der Ddr Method of producing starch hydrolysis products for use as a food additives
US5472729A (en) * 1991-10-07 1995-12-05 L & L International Method for producing margarine having an extra low fat content
JP3150266B2 (ja) * 1994-04-01 2001-03-26 江崎グリコ株式会社 環状構造を有するグルカンおよびその製造方法
US5686132A (en) * 1994-04-01 1997-11-11 Ezaki Glico Co., Ltd. Glucans having a cycle structure, and processes for preparing the same
US5576043A (en) * 1995-06-07 1996-11-19 American Maize-Products Company Shortening substitute
NL1004214C2 (nl) * 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
JP4610874B2 (ja) * 2002-11-26 2011-01-12 江崎グリコ株式会社 新規アミロマルターゼ
GB0406635D0 (en) * 2004-03-24 2004-04-28 Unilever Plc Process for the preparation of an emulsion

Also Published As

Publication number Publication date
JP2011516090A (ja) 2011-05-26
AU2009213979A1 (en) 2009-08-20
EP2276348A1 (en) 2011-01-26
BRPI0911215C8 (pt) 2019-08-20
DK2276348T3 (da) 2013-05-06
CN102006779A (zh) 2011-04-06
CA2720655A1 (en) 2009-08-20
AU2009213979B2 (en) 2013-09-05
US20110104354A1 (en) 2011-05-05
MX2010011388A (es) 2010-11-30
EA201001658A1 (ru) 2011-04-29
ES2403629T3 (es) 2013-05-20
CN102006779B (zh) 2013-04-03
CA2720655C (en) 2016-01-26
EP2276348B1 (en) 2013-02-13
BRPI0911215B1 (pt) 2018-01-23
WO2009101215A1 (en) 2009-08-20
EA019428B1 (ru) 2014-03-31
PL2276348T3 (pl) 2013-06-28
BRPI0911215B8 (pt) 2018-06-19
JP5669316B2 (ja) 2015-02-12

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: COOEPERATIE AVEBE U.A. (NL)

B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A21D 2/18 , A23D 7/005 , A23D 7/015 , A23L 1/0522 , A21D 13/00

Ipc: A23D 7/005 (2006.01), A23D 7/015 (2006.01), A21D 2

B07A Application suspended after technical examination (opinion) [chapter 7.1 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]
B15K Others concerning applications: alteration of classification

Ipc: A23D 7/005 (2006.01), A23D 7/015 (2006.01), A21D 2

B16C Correction of notification of the grant [chapter 16.3 patent gazette]
B16C Correction of notification of the grant [chapter 16.3 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/04/2009, OBSERVADAS AS CONDICOES LEGAIS. (CO) REFERENTE A RPI 2476 DE 19/06/2018, QUANTO AO ITEM (73) ENDERECO DO TITULAR.