CA2331403A1 - Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer - Google Patents

Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer Download PDF

Info

Publication number
CA2331403A1
CA2331403A1 CA002331403A CA2331403A CA2331403A1 CA 2331403 A1 CA2331403 A1 CA 2331403A1 CA 002331403 A CA002331403 A CA 002331403A CA 2331403 A CA2331403 A CA 2331403A CA 2331403 A1 CA2331403 A1 CA 2331403A1
Authority
CA
Canada
Prior art keywords
starch
composition
component
gelling
product
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.)
Abandoned
Application number
CA002331403A
Other languages
English (en)
French (fr)
Inventor
Judith K. Whaley
James J. Kasica
Jamie L. Senkeleski
Jeffrey W. Foss
John R. Heigis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
National Starch and Chemical Investment Holding Corp
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2331403A1 publication Critical patent/CA2331403A1/en
Abandoned legal-status Critical Current

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; PREPARATION 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; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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; PREPARATION 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Materials For Medical Uses (AREA)
  • Confectionery (AREA)
  • Colloid Chemistry (AREA)
CA002331403A 1998-05-08 1999-05-05 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer Abandoned CA2331403A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US09/074,791 1998-05-08
US09/074,791 US6093439A (en) 1998-05-08 1998-05-08 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
PCT/US1999/009798 WO1999057996A1 (en) 1998-05-08 1999-05-05 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer

Publications (1)

Publication Number Publication Date
CA2331403A1 true CA2331403A1 (en) 1999-11-18

Family

ID=22121716

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002331403A Abandoned CA2331403A1 (en) 1998-05-08 1999-05-05 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer

Country Status (10)

Country Link
US (1) US6093439A (https=)
EP (1) EP1075193B1 (https=)
JP (2) JP4593779B2 (https=)
AT (1) ATE272327T1 (https=)
AU (1) AU748021B2 (https=)
CA (1) CA2331403A1 (https=)
DE (1) DE69919154T2 (https=)
DK (1) DK1075193T3 (https=)
ES (1) ES2228040T3 (https=)
WO (1) WO1999057996A1 (https=)

Families Citing this family (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1244623C (zh) * 1999-01-29 2006-03-08 马铃薯及衍生产品合作销售生产阿韦贝公司 适合用作明胶替代物的基于交联淀粉和解聚淀粉的组合物
US6322841B1 (en) * 2000-02-09 2001-11-27 Kraft Foods, Inc. Cheese-like dairy gels
DK1149534T3 (da) * 2000-04-28 2003-10-06 Kraft Foods R & D Inc Vandig sammensætning anvendelig til stabilisering og teksturering af mejeriprodukter og fremgangsmåde til fremstilling af disse
US6893675B1 (en) 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
JP2005503136A (ja) * 2001-06-25 2005-02-03 エーエフピー・アドバンスト・フード・プロダクツ・エルエルシー チーズの塊および薄切り物などの製造において使用されるイミテーションチーズ組成物ならびに該組成物の製造方法
DK1406504T3 (en) 2001-06-25 2017-01-30 Afp Advanced Food Products Llc Compositions of imitated cheese for use in making cheese in bread form, slices, and the like, and method for making such compositions
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
WO2003013612A1 (fr) 2001-08-10 2003-02-20 Toray Industries, Inc. Compositions contenant du polysaccharide et leur utilisation
US20030148011A1 (en) * 2002-02-06 2003-08-07 Trksak Ralph M. Stabilizer for acidified milk beverages
KR100625399B1 (ko) 2002-04-26 2006-09-20 에프. 호프만-라 로슈 아게 리파아제 억제제 및 글루코마난을 포함하는 약학 조성물
US20030207005A1 (en) * 2002-05-03 2003-11-06 Martin John M. Method and system for retaining high viscosity of fluid food product with the reduction of gums
FR2839246B1 (fr) * 2002-05-03 2006-05-05 Cie Laitiere Europeenne Creme laitiere legere ou preparation laitiere acide pasteurisation haute
US6861080B2 (en) * 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
US7611743B2 (en) * 2004-03-24 2009-11-03 Kraft Foods Global Brands Llc Low protein cream cheese
US20060134132A1 (en) * 2004-12-20 2006-06-22 Watkins Jackie M Protective barriers for micronutrients, phytochemicals, and nutraceuticals
US20060254738A1 (en) * 2005-05-16 2006-11-16 Anderson Kevin R Cationic crosslinked starch containing compositions and use thereof
US20060254737A1 (en) * 2005-05-16 2006-11-16 Anderson Kevin R Cationic crosslinked starch containing starch compositions and use thereof
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
CA2556286A1 (en) * 2005-08-17 2007-02-17 Robert P. Stanton Ready to bake refrigerated batter
AR070959A1 (es) * 2007-12-18 2010-05-19 Cargill Inc Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos
MY173929A (en) * 2010-12-28 2020-02-27 Abbott Lab Pouch, method of manufacturing a pouch and a method of dispensing a product from a pouch
WO2015041211A1 (ja) * 2013-09-17 2015-03-26 和宏 室谷 固形化物及び固形化調味料の製造方法
EP2873328B1 (de) * 2013-11-17 2020-10-28 DMK Deutsches Milchkontor GmbH Verfahren zur Herstellung von Tiefkühlpizza belegt mit gesäuertem Milcherzeugnis mit guten Backeigenschaften und hoher Gefrier-Tau-Stabilität
WO2016049591A1 (en) * 2014-09-25 2016-03-31 Aladdin Foods, Llc Formulations for use in food products
US10143224B2 (en) * 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches
ES2772818T3 (es) * 2016-04-18 2020-07-08 Cooperatie Avebe U A Queso fresco unido a suero de leche estable al calor y rellenos para productos de pastelería
CN109996447A (zh) * 2016-11-28 2019-07-09 玉米产品开发股份有限公司 用于食物组合物的淀粉类调质剂
CN109996448A (zh) * 2016-11-28 2019-07-09 玉米产品开发股份有限公司 用于低蛋白质酸奶组合物的淀粉类调质剂和制备低蛋白质酸奶的方法
US11571013B2 (en) 2016-11-28 2023-02-07 Corn Products Development, Inc. Starch-based texturizers for food compositions
KR102705844B1 (ko) * 2017-12-19 2024-09-11 폰테라 코-오퍼레이티브 그룹 리미티드 유제품 및 이의 제조 방법
JP7237490B2 (ja) * 2018-08-21 2023-03-13 三栄源エフ・エフ・アイ株式会社 飲食品の製造方法
JP7435148B2 (ja) * 2020-03-27 2024-02-21 王子ホールディングス株式会社 チーズ様食品
JP7497593B2 (ja) * 2020-03-27 2024-06-11 王子ホールディングス株式会社 チーズ様食品用アセチル化澱粉およびチーズ様食品
US12419322B2 (en) 2020-07-31 2025-09-23 Ferrara Candy Company Multi-texture confection
US20230126786A1 (en) * 2021-05-21 2023-04-27 Kraft Foods Group Brands Llc Plant-Based Cheese Product And Method Of Making A Plant-Based Cheese Product
MX2023013713A (es) * 2021-05-21 2024-03-26 Kraft Foods Group Brands Llc Producto de queso a base de vegetales y metodo de elaboracion de un producto de queso a base de vegetales.
JP2025507540A (ja) 2022-02-16 2025-03-21 イーストマン ケミカル カンパニー 溶融加工可能なセルロースエステル組成物、それから製造される溶融物および溶融成形物品
US20240057649A1 (en) 2022-08-19 2024-02-22 Xiao Chi Jie Corp Foods comprising thermally-reversible carrageenan and pectin gel fillings and related methods

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE758368A (fr) * 1969-11-04 1971-05-03 Staley Mfg Co A E Compositions pour pommes de terre frites
US3969534A (en) * 1974-06-10 1976-07-13 Swift & Company Shelf-stable low-fat biologically fermented dairy product
US4169854A (en) * 1977-05-12 1979-10-02 Merck & Co., Inc. Direct acidified yogurt
US4374217A (en) * 1981-01-14 1983-02-15 Hohnen Oil Co., Ltd. Cold-setting starch adhesive
US4695475A (en) * 1983-03-29 1987-09-22 National Starch And Chemical Corporation Imitation cheese products containing high amylose starch as total caseinate replacement
US4608265A (en) * 1983-03-29 1986-08-26 National Starch And Chemical Corporation Imitation cheese products containing high amylose starch as partial or total caseinate replacement
JPS6098952A (ja) * 1983-11-04 1985-06-01 ナシヨナル・スターチ・アンド・ケミカル・インベストメント・ホルデイング・コーポレイシヨン 改善された低温安定性を持つ澱粉増粘剤
US5131953A (en) * 1988-09-12 1992-07-21 National Starch And Chemical Investment Holding Corporation Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches prepared thereby
US5435851A (en) * 1988-09-12 1995-07-25 National Starch And Chemical Investment Holding Corporation Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby
US5188674A (en) * 1988-09-12 1993-02-23 National Starch And Chemical Investment Holding Corporation Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches prepared thereby
US4971723A (en) * 1988-10-14 1990-11-20 National Starch And Chemical Investment Holding Corporation Partially debranched starches and enzymatic process for preparing the starches
US4937091A (en) * 1988-10-14 1990-06-26 National Starch And Chemical Investment Holding Corporation Imitation cheeses containing enzymatically debranched starches in lieu of caseinates
WO1990015544A1 (en) * 1989-06-22 1990-12-27 Fmc Corporation Thickened and gelled systems based on starch and glucomannan
US5094872A (en) * 1989-07-19 1992-03-10 American Maize-Products Company Method for making a reduced fat product
US4981709A (en) * 1989-07-19 1991-01-01 American Maize-Products Company Method for making a reduced fat foodstuff
CA2052969A1 (en) * 1990-10-12 1992-04-13 James Zallie Foods containing soluble high amylose starch
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5584937A (en) * 1992-06-18 1996-12-17 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5470391A (en) * 1992-06-18 1995-11-28 Opta Food Ingredients, Inc. Starch-based texturizing agent
AU2203595A (en) * 1994-03-31 1995-10-23 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5807601A (en) * 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch

Also Published As

Publication number Publication date
AU3881899A (en) 1999-11-29
DE69919154D1 (de) 2004-09-09
ATE272327T1 (de) 2004-08-15
EP1075193B1 (en) 2004-08-04
AU748021B2 (en) 2002-05-30
JP4593779B2 (ja) 2010-12-08
DK1075193T3 (da) 2004-12-06
DE69919154T2 (de) 2005-09-01
ES2228040T3 (es) 2005-04-01
JP2007075124A (ja) 2007-03-29
WO1999057996A1 (en) 1999-11-18
JP2002514395A (ja) 2002-05-21
US6093439A (en) 2000-07-25
EP1075193A1 (en) 2001-02-14

Similar Documents

Publication Publication Date Title
CA2331403A1 (en) Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
EP0115617A1 (en) Imitation cheese products containing modified starches as partial caseinate replacements
AU3745393A (en) Extra low fat spread and process of preparing the spread
WO2010091834A1 (en) Emulsion-like compositions
JP6940259B2 (ja) 修飾されたデンプンを含有する低タンパク質ヨーグルト
KR102515286B1 (ko) 변성 밀랍성 카사바 전분 함유 식품
JP3941056B2 (ja) 乳製品用の品質改良剤
US11382334B2 (en) Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
JP2004267160A (ja) 乳製品及びその製造法並びに応用
EP3544441B1 (en) Starch-based texturizers for food compositions
EP3544443B1 (en) Starch-based texturizers for low protein yogurt, yoghurt composition and method of making the yoghurt composition
WO2009012889A1 (en) Fermented dairy products
EP3544440A1 (en) Starch-based texturizers for low protein yogurt compositions and method of making a low-protein yogurt
CA3004151C (en) Stabilized starch
HK40015351A (en) Starch-based texturizers for food compositions
HK40015351B (en) Starch-based texturizers for food compositions

Legal Events

Date Code Title Description
EEER Examination request
FZDE Discontinued