CA1279220C - Preparation of gelled food products - Google Patents
Preparation of gelled food productsInfo
- Publication number
- CA1279220C CA1279220C CA000503680A CA503680A CA1279220C CA 1279220 C CA1279220 C CA 1279220C CA 000503680 A CA000503680 A CA 000503680A CA 503680 A CA503680 A CA 503680A CA 1279220 C CA1279220 C CA 1279220C
- Authority
- CA
- Canada
- Prior art keywords
- emulsion
- lipidic
- volume
- aqueous medium
- medium
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 239000000839 emulsion Substances 0.000 claims abstract description 97
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 40
- 239000012736 aqueous medium Substances 0.000 claims abstract description 37
- 235000021119 whey protein Nutrition 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 27
- 239000002609 medium Substances 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 23
- 239000006071 cream Substances 0.000 claims abstract description 19
- 235000011950 custard Nutrition 0.000 claims abstract description 13
- 235000012771 pancakes Nutrition 0.000 claims abstract description 11
- 235000011835 quiches Nutrition 0.000 claims abstract description 10
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 235000018102 proteins Nutrition 0.000 claims description 32
- 102000004169 proteins and genes Human genes 0.000 claims description 32
- 108090000623 proteins and genes Proteins 0.000 claims description 32
- 239000003921 oil Substances 0.000 claims description 18
- 239000006185 dispersion Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 15
- 150000002632 lipids Chemical class 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 235000014438 salad dressings Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 235000010746 mayonnaise Nutrition 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000008268 mayonnaise Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 claims 2
- 230000003472 neutralizing effect Effects 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 11
- 239000011575 calcium Substances 0.000 abstract description 11
- 229910052791 calcium Inorganic materials 0.000 abstract description 11
- 235000013580 sausages Nutrition 0.000 abstract description 6
- 239000002562 thickening agent Substances 0.000 abstract description 4
- 235000011850 desserts Nutrition 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 53
- 235000013601 eggs Nutrition 0.000 description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 235000008504 concentrate Nutrition 0.000 description 14
- 239000012141 concentrate Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 102000007544 Whey Proteins Human genes 0.000 description 12
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 239000005862 Whey Substances 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 238000000108 ultra-filtration Methods 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000008169 grapeseed oil Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000007764 o/w emulsion Substances 0.000 description 4
- 239000012465 retentate Substances 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019486 Sunflower oil Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000013067 intermediate product Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000002600 sunflower oil Substances 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000011026 diafiltration Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- -1 gums Polymers 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003429 antifungal agent Substances 0.000 description 1
- 238000000149 argon plasma sintering Methods 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940094199 black currant oil Drugs 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002296 dynamic light scattering Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020440 raspberry syrup Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000009997 thermal pre-treatment Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Colloid Chemistry (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1209/85A CH662707A5 (fr) | 1985-03-19 | 1985-03-19 | Preparation de produits alimentaires gelifies. |
| CH1209/85-5 | 1985-03-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1279220C true CA1279220C (en) | 1991-01-22 |
Family
ID=4205056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000503680A Expired - Fee Related CA1279220C (en) | 1985-03-19 | 1986-03-10 | Preparation of gelled food products |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US4720390A (en, 2012) |
| EP (1) | EP0195365B1 (en, 2012) |
| JP (1) | JPS61268141A (en, 2012) |
| CN (1) | CN1020663C (en, 2012) |
| AU (1) | AU578879B2 (en, 2012) |
| CA (1) | CA1279220C (en, 2012) |
| CH (1) | CH662707A5 (en, 2012) |
| DE (1) | DE3683514D1 (en, 2012) |
| ES (1) | ES8706390A1 (en, 2012) |
| GB (1) | GB2172488B (en, 2012) |
| IE (1) | IE57294B1 (en, 2012) |
| MX (1) | MX169540B (en, 2012) |
| MY (1) | MY100553A (en, 2012) |
| NO (1) | NO164691C (en, 2012) |
| SG (1) | SG71189G (en, 2012) |
| ZA (1) | ZA861697B (en, 2012) |
Families Citing this family (35)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8702710A (nl) * | 1987-11-12 | 1989-06-01 | Holland Melkunie | In houders verpakte, gestructureerde gefermenteerde melkprodukten, met een vetgehalte van 1 tot 40 gew. % en werkwijze voor hun bereiding. |
| FR2635647B1 (fr) * | 1988-08-31 | 1991-04-26 | Lievremont Bernard | Produit alimentaire pret a la consommation, notamment produit a tartiner a base de viande, et son procede de fabrication |
| US4919958A (en) * | 1989-01-30 | 1990-04-24 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding |
| DE9107764U1 (de) * | 1991-03-18 | 1992-10-22 | Voag, Josef, Dipl.-Ing., 80333 München | Pudding |
| GB9106127D0 (en) * | 1991-03-22 | 1991-05-08 | Byrne Charles M | Spread |
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| 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. |
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| DE19612058A1 (de) * | 1996-03-27 | 1997-10-02 | New Zealand Milk Products Euro | Dessertprodukte auf Milchbasis |
| US5773057A (en) * | 1996-06-26 | 1998-06-30 | Swift-Eckrich, Inc. | Low-fat ground meat products |
| CA2260678A1 (en) * | 1998-02-05 | 1999-08-05 | Van Miller | Process & formulation for low temperature spreadable table spread |
| US7008654B1 (en) * | 1999-07-06 | 2006-03-07 | Nestec S.A. | Gelled nutritional composition and process |
| JP3766023B2 (ja) * | 1999-07-06 | 2006-04-12 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | ゲル化栄養組成物及び方法 |
| DE60119315T2 (de) * | 2000-05-30 | 2006-08-31 | Société des Produits Nestlé S.A. | Primärzusammensetzung enthaltend einen lipophilen, bioaktiven stoff |
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| GB0030926D0 (en) * | 2000-12-19 | 2001-01-31 | Univ Heriot Watt | Fat replacement product and process for its manufacture |
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| US20070082093A1 (en) | 2003-10-15 | 2007-04-12 | Uniq Bioresearch Oy | Method for preparing film coatings and film coating |
| NZ554744A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process for the preparation of gelled emulsions used in food products |
| NZ554742A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
| NZ554743A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
| ES2389749T3 (es) * | 2007-09-28 | 2012-10-31 | Unilever N.V. | Composición de emulsión estabilizada con partículas |
| TWI607707B (zh) * | 2010-12-02 | 2017-12-11 | 明治股份有限公司 | 抑制褐變之乳製食品及其製造方法 |
| NZ703211A (en) * | 2012-09-28 | 2016-04-29 | Morinaga Milk Industry Co Ltd | Method for manufacturing denatured whey protein |
| US20140272071A1 (en) * | 2013-03-15 | 2014-09-18 | Leading Edge Innovations | Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith |
| US20140322428A1 (en) | 2013-03-15 | 2014-10-30 | Leading Edge Innovations, LLC | Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages |
| JP6593323B2 (ja) * | 2014-03-27 | 2019-10-23 | 味の素株式会社 | 乳様のなめらかさやコクを付与する組成物 |
| CN104186699B (zh) * | 2014-08-26 | 2016-08-17 | 光明乳业股份有限公司 | 一种乳清布丁及其制备方法 |
| ES2839455T3 (es) * | 2016-07-15 | 2021-07-05 | Arla Foods Amba | Método de producción de agregados de proteínas de suero de leche gelificable con ácido concentrados o secos, y composiciones y productos alimenticios afines |
| CN106342969B (zh) * | 2016-11-15 | 2019-05-17 | 江南大学 | 一种乳化猪油制备烘焙食品的方法 |
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| CN116138319A (zh) * | 2021-11-22 | 2023-05-23 | 内蒙古伊家好奶酪有限责任公司 | 一种淡奶油及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1277772A (en) * | 1968-08-26 | 1972-06-14 | Kraftco Corp | Whey product |
| CH556143A (fr) * | 1972-09-11 | 1974-11-29 | Nestle Sa | Procede de preparation d'une fraction soluble des proteines du petit lait. |
| US3892873A (en) * | 1973-11-19 | 1975-07-01 | Kraftco Corp | Emulsified oil dressing |
| GB1494502A (en) * | 1974-02-27 | 1977-12-07 | Mars Ltd | Protein product |
| DE2627460A1 (de) * | 1975-06-20 | 1977-01-13 | Legrand Charles G G R | Verfahren zur herstellung von milchprodukten in gel-form |
| US4103038A (en) * | 1976-09-24 | 1978-07-25 | Beatrice Foods Co. | Egg replacer composition and method of production |
| GB1581906A (en) * | 1978-05-15 | 1980-12-31 | Beatrice Foods Co | Food and other ingestible compositions containing whey colloidal precipitate |
| US4362761A (en) * | 1979-07-02 | 1982-12-07 | Nutrisearch Company | Use of heat coagulated whey protein concentrate as a substitute for gelled egg white |
| DE3168085D1 (en) * | 1980-11-22 | 1985-02-14 | Unilever Nv | Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt%, which comprises a dispersed aqueous phase containing a gelling system |
| DE3262809D1 (en) * | 1981-10-07 | 1985-05-02 | Unilever Nv | Low-fat spread and process for producing same |
| CA1216768A (en) * | 1983-05-25 | 1987-01-20 | Carolyn M. Niemand | Whey protein food product base |
| US4552774A (en) * | 1983-11-14 | 1985-11-12 | Land O'lakes, Inc. | Cheese-like product |
-
1985
- 1985-03-19 CH CH1209/85A patent/CH662707A5/fr not_active IP Right Cessation
-
1986
- 1986-03-05 US US06/836,312 patent/US4720390A/en not_active Expired - Lifetime
- 1986-03-05 IE IE576/86A patent/IE57294B1/en not_active IP Right Cessation
- 1986-03-06 ZA ZA861697A patent/ZA861697B/xx unknown
- 1986-03-07 AU AU54411/86A patent/AU578879B2/en not_active Ceased
- 1986-03-10 CA CA000503680A patent/CA1279220C/en not_active Expired - Fee Related
- 1986-03-11 MX MX026894A patent/MX169540B/es unknown
- 1986-03-12 EP EP86103344A patent/EP0195365B1/fr not_active Expired - Lifetime
- 1986-03-12 DE DE8686103344T patent/DE3683514D1/de not_active Expired - Fee Related
- 1986-03-13 NO NO860961A patent/NO164691C/no unknown
- 1986-03-18 ES ES553096A patent/ES8706390A1/es not_active Expired
- 1986-03-18 JP JP61060459A patent/JPS61268141A/ja active Granted
- 1986-03-19 GB GB8606795A patent/GB2172488B/en not_active Expired
- 1986-03-19 CN CN86102591A patent/CN1020663C/zh not_active Expired - Fee Related
-
1987
- 1987-08-13 MY MYPI87001317A patent/MY100553A/en unknown
-
1989
- 1989-10-25 SG SG711/89A patent/SG71189G/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN1020663C (zh) | 1993-05-19 |
| EP0195365B1 (fr) | 1992-01-22 |
| JPH0424025B2 (en, 2012) | 1992-04-23 |
| SG71189G (en) | 1990-03-02 |
| ZA861697B (en) | 1986-10-29 |
| GB2172488A (en) | 1986-09-24 |
| US4720390A (en) | 1988-01-19 |
| EP0195365A3 (en) | 1989-02-22 |
| MX169540B (es) | 1993-07-09 |
| GB2172488B (en) | 1989-06-21 |
| JPS61268141A (ja) | 1986-11-27 |
| ES8706390A1 (es) | 1987-07-01 |
| IE57294B1 (en) | 1992-07-15 |
| NO164691C (no) | 1990-11-07 |
| GB8606795D0 (en) | 1986-04-23 |
| DE3683514D1 (de) | 1992-03-05 |
| AU5441186A (en) | 1986-09-25 |
| NO860961L (no) | 1986-09-22 |
| IE860576L (en) | 1986-09-19 |
| EP0195365A2 (fr) | 1986-09-24 |
| AU578879B2 (en) | 1988-11-03 |
| ES553096A0 (es) | 1987-07-01 |
| MY100553A (en) | 1990-11-15 |
| CH662707A5 (fr) | 1987-10-30 |
| CN86102591A (zh) | 1986-09-17 |
| NO164691B (no) | 1990-07-30 |
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