CA2429222A1 - Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee - Google Patents

Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee 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
English (en)
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/fr
Publication of CA2429222A1 publication Critical patent/CA2429222A1/fr
Pending legal-status Critical Current

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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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Jellies, Jams, And Syrups (AREA)

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.
CA002429222A 2003-05-15 2003-05-15 Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee Pending CA2429222A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002429222A CA2429222A1 (fr) 2003-05-15 2003-05-15 Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA002429222A CA2429222A1 (fr) 2003-05-15 2003-05-15 Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee

Publications (1)

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

Family

ID=33438015

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002429222A Pending CA2429222A1 (fr) 2003-05-15 2003-05-15 Procede de fabrication d'un gel d'huile(s) vegetale(s) ayantune texture stabilisee

Country Status (1)

Country Link
CA (1) CA2429222A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984310A (zh) * 2019-04-01 2019-07-09 浙江麦尚食品有限公司 一种牛肉制品的加工方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984310A (zh) * 2019-04-01 2019-07-09 浙江麦尚食品有限公司 一种牛肉制品的加工方法
CN109984310B (zh) * 2019-04-01 2024-02-20 浙江麦尚食品有限公司 一种牛肉制品的加工方法

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