CA2429222A1 - Process for the manufacture of a vegetable oil gel having a stable texture - Google Patents

Process for the manufacture of a vegetable oil gel having a stable texture Download PDF

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Publication number
CA2429222A1
CA2429222A1 CA002429222A CA2429222A CA2429222A1 CA 2429222 A1 CA2429222 A1 CA 2429222A1 CA 002429222 A CA002429222 A CA 002429222A CA 2429222 A CA2429222 A CA 2429222A CA 2429222 A1 CA2429222 A1 CA 2429222A1
Authority
CA
Canada
Prior art keywords
gel
texture
vegetable oil
fat
animal
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.)
Pending
Application number
CA002429222A
Other languages
French (fr)
Inventor
Andre Dubanchet
Michel Jolicoeur Sr
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.)
VEGELIP Inc
Original Assignee
VEGELIP Inc
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 VEGELIP Inc filed Critical VEGELIP Inc
Priority to CA002429222A priority Critical patent/CA2429222A1/en
Publication of CA2429222A1 publication Critical patent/CA2429222A1/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin

Abstract

L'invention se rapporte à un procédé de fabrication d'un gel d'huile(s) végétale(s) ayant une texture stabilisée. Ce gel est obtenu en créant d'abor d une texture transitoire plastique par émulsification d'une composante A, à base d'huile(s) végétale(s), dite hydrophobe et amphipathique, avec une autre composante B à base d'eau dite hydrophile, puis en stabilisant, chimiquement la texture du gel par l'addition d'un sel. Ce gel est offert comme une solution innovatrice aux problèmes de composition nutritionnelle que rencontre l'industrie agroalimentaire mondiale dans ses produits, fabriqués ou préparés, contenant du gras d'origine animale. Ce gel peut ains i être utilisé comme agent de remplacement, total ou partiel, du gras animal dans toute formulation ou recette alimentaire (humaine ou animale), plus particulièrement où la matière grasse visible doit garder sa texture (même après cuisson ou congélation) et son aspect de gras évident. Ce gel peut aussi contenir des additifs, médicaments et/ou ingrédients alimentaires complémentaires.The invention relates to a method for manufacturing a vegetable oil gel (s) having a stabilized texture. This gel is obtained by creating a plastic transient texture by emulsification of a component A, based on vegetable oil (s), called hydrophobic and amphipathic, with another component B based on water. said to be hydrophilic, then chemically stabilizing the texture of the gel by adding a salt. This gel is offered as an innovative solution to the nutritional composition problems encountered by the global food industry in its products, manufactured or prepared, containing fat of animal origin. This gel can thus be used as a replacement agent, total or partial, for animal fat in any formulation or food recipe (human or animal), more particularly where the visible fat must retain its texture (even after cooking or freezing) and its obvious fat appearance. This gel can also contain additives, drugs and / or complementary food ingredients.

CA002429222A 2003-05-15 2003-05-15 Process for the manufacture of a vegetable oil gel having a stable texture Pending CA2429222A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002429222A CA2429222A1 (en) 2003-05-15 2003-05-15 Process for the manufacture of a vegetable oil gel having a stable texture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA002429222A CA2429222A1 (en) 2003-05-15 2003-05-15 Process for the manufacture of a vegetable oil gel having a stable texture

Publications (1)

Publication Number Publication Date
CA2429222A1 true CA2429222A1 (en) 2004-11-15

Family

ID=33438015

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002429222A Pending CA2429222A1 (en) 2003-05-15 2003-05-15 Process for the manufacture of a vegetable oil gel having a stable texture

Country Status (1)

Country Link
CA (1) CA2429222A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984310A (en) * 2019-04-01 2019-07-09 浙江麦尚食品有限公司 A kind of processing method of beef product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984310A (en) * 2019-04-01 2019-07-09 浙江麦尚食品有限公司 A kind of processing method of beef product
CN109984310B (en) * 2019-04-01 2024-02-20 浙江麦尚食品有限公司 Processing method of beef product

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