CA2613422A1 - Produit de fromage a la creme a base de lactoserum a faible teneur en gras avec systeme de texturisation a base de glucides et methodes de fabrication - Google Patents

Produit de fromage a la creme a base de lactoserum a faible teneur en gras avec systeme de texturisation a base de glucides et methodes de fabrication Download PDF

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Publication number
CA2613422A1
CA2613422A1 CA002613422A CA2613422A CA2613422A1 CA 2613422 A1 CA2613422 A1 CA 2613422A1 CA 002613422 A CA002613422 A CA 002613422A CA 2613422 A CA2613422 A CA 2613422A CA 2613422 A1 CA2613422 A1 CA 2613422A1
Authority
CA
Canada
Prior art keywords
gum
fat
cream cheese
whey
mixture
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
CA002613422A
Other languages
English (en)
Inventor
Tamara Vaughn Brooks
Alice Shen Cha
Isabelle Marie-Francoise Laye
Andrew Edward Mcpherson
Ellen Y. Zhao
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.)
Kraft Foods Group Brands LLC
Original Assignee
Kraft Foods Holdings 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
Priority claimed from US11/940,778 external-priority patent/US20080160133A1/en
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of CA2613422A1 publication Critical patent/CA2613422A1/fr
Abandoned legal-status Critical Current

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  • Dairy Products (AREA)
CA002613422A 2006-12-27 2007-12-04 Produit de fromage a la creme a base de lactoserum a faible teneur en gras avec systeme de texturisation a base de glucides et methodes de fabrication Abandoned CA2613422A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US88203606P 2006-12-27 2006-12-27
US60/882,036 2006-12-27
US11/940,778 2007-11-15
US11/940,778 US20080160133A1 (en) 2006-12-27 2007-11-15 Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture

Publications (1)

Publication Number Publication Date
CA2613422A1 true CA2613422A1 (fr) 2008-06-27

Family

ID=39551482

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002613422A Abandoned CA2613422A1 (fr) 2006-12-27 2007-12-04 Produit de fromage a la creme a base de lactoserum a faible teneur en gras avec systeme de texturisation a base de glucides et methodes de fabrication

Country Status (1)

Country Link
CA (1) CA2613422A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102212213A (zh) * 2011-05-12 2011-10-12 福建农林大学 一种莲子淀粉变性的方法
WO2014131123A1 (fr) * 2013-02-28 2014-09-04 Ambrosia Foods Inc. Produit alimentaire à texture modifiée et son procédé de fabrication

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102212213A (zh) * 2011-05-12 2011-10-12 福建农林大学 一种莲子淀粉变性的方法
CN102212213B (zh) * 2011-05-12 2012-12-05 福建农林大学 一种莲子淀粉变性的方法
WO2014131123A1 (fr) * 2013-02-28 2014-09-04 Ambrosia Foods Inc. Produit alimentaire à texture modifiée et son procédé de fabrication
AU2014223276B2 (en) * 2013-02-28 2017-11-23 Ambrosia Foods Inc. Process for making a texture modified food product and texture modified food product thereof

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Legal Events

Date Code Title Description
EEER Examination request
FZDE Discontinued

Effective date: 20151127

FZDE Discontinued

Effective date: 20151127