CN1230097A - Whole natural ice cream - Google Patents
Whole natural ice cream Download PDFInfo
- Publication number
- CN1230097A CN1230097A CN97197898.0A CN97197898A CN1230097A CN 1230097 A CN1230097 A CN 1230097A CN 97197898 A CN97197898 A CN 97197898A CN 1230097 A CN1230097 A CN 1230097A
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- Prior art keywords
- ice cream
- natural
- whole natural
- whole
- natural ice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
All natural ice-cream comprising not-fat milk solids and/or whey components, water, carbohydrates and fat, said ice-cream further comprising at least a stabilizing composition comprising: a) a taste improving substance, b) a water phase thickening agent and/or c) an air phase stabilizing agent. Preferably, the stabilizing composition comprises at least a) and b) or a) and c).
Description
The present invention relates to a kind of ice cream of All Pure Nature, this ice cream comprises non-fat solid and/or whey composition, water, carbohydrate and fat.
According to the present invention, the ice cream of All Pure Nature is interpreted as not containing additive or the component with E number (E-number), does not also contain yolk.The additive of counting indication with E is found in European Parliament and regulation (the European Parliament and CouncilDcrective) no.94/36/EC of council, European Community's Official Journal (Official Jounal of EuropeanCommunity) no.L 237/13, September 10 (about color) in 1994, European Parliament and the regulation no.94/35/EC of council, the Official Journal no.L of the European Community 237/3, September 10 (about sweetener) in 1994, with European Parliament and the regulation no.95/2/EC of council, the Official Journal no.L of the European Community 61/1, March 18 nineteen ninety-five (about other additives).
Can comprise natural product of chemical modification or composite in the food, i.e. the according to law product that must show with the E numerical table improves some characteristic of food such as tissue, bin stability, color, attraction (appeal) etc.Yet, in some countries, use these components normally unallowed.In addition, contain food that E counts composition at present and be less than the food that does not contain these components for consumer's attraction, these components have reduced the attraction of food on commercial significance.
European patent application 574.907 discloses a kind of ice cream that does not contain natural product of these chemical modifications or composite.Described ice cream is with cream preparation, and cream be from dairy products, water, other contain grease article and stabilizing agent obtains.Wherein said stabilizing agent is the mixture of yolk, the dairy products that are rich in protein and string.These stabilizing agents especially do not contain synthetic ingredient.
Yet, do not satisfy all requirements of mouthfeel, tissue, flavour and bin stability aspect according to the ice cream of european patent application 574.907.The parameter that influences the character of these part interdependences to a great extent is (for example) melt characteristic, expansion rate (overrun), extruding (extrusion) characteristic and the maintenance (shape retention) that is shaped.European patent application 574.907 disclosed unique natures are that expansion rate (i.e. the air capacity of fusion in the ice cream of representing with the percentage that does not freeze the ice cream volume) approximately is 50%.
In order to keep gratifying bin stability, promptly minimum for ice-cream structure of lay up period and tissue are changed, shaping keeps must be enough high, and expansion rate often keeps below 50% for this reason.Yet,, just always feel when eating very thick (heavy), thereby damaged ice-cream attraction (appeal) and flavour if a kind of ice cream has relatively low like this expansion rate.In addition, only be applicable to as box-packed ice cream (scoop ice) according to the ice cream of EP-A-0.574.907 and sell, sell and be suitable for as (for example) bar-shaped ice cream (ice stick).
Ice-cream melt characteristic especially keeps relevant with mouthfeel, bin stability and shaping.Ice-cream thawing can not be too fast, because this is unfavorable to the bin stability and the maintenance influence that is shaped.On the other hand, when being exposed to higher temperature, ice cream should melt with enough fast speed, otherwise this has just become the food rather than the ice cream of similar mousse.In addition, ice-cream expansion rate can not be too high, otherwise ice-cream micro-structural too a little less than, thereby cause its decomposition too fast, the result makes ice-cream melting rate too high.The preferred quantitative target of these character will provide below.
The food that does not contain chemical modification product or composite for example ice cream and yogurt sweet food (yoghurtdesserts) also can be understood from WO92/11769.This piece document relates to the frozen diary dessert composition, and described composition comprises derived from the starch of the starch of the milk protein of (for example) skimmed milk and skimmed milk power, sweetener such as sucrose, fructose and aspartame, partial hydrolysis such as enzymatic hydrolysis and water.Only comprise natural component in these compositions.Though this piece document is claimed be expansion rate greatly about the sweets of 10-120%, if provide with (bulk-packaged) in bulk sweets, it is about 60% that preferred expansion rate is no more than, and can provide high-quality to inflate freezing ice cream like this.If the form with bar-shaped (bar) provides, expansion rate preferably is not higher than 35%, more preferably no higher than 15%.
European patent application 187.438 discloses to be used to stir and has bubbled and/or freezing fruit juice mixt, and what it comprised basically is the All Pure Nature component.Fruit juice mixt comprise at least a type fruit juice, come from natural stabilizing agent, soybean protein and other component such as water.
Target of the present invention is to overcome above to mention various shortcomings.Primary goal of the present invention provides the whole natural ice cream that does not contain natural product of chemical modification or composite (product that promptly has the E number), and it has fabulous flavour and tissue.Another target of the present invention provide have fabulous melt characteristic, the good shaping keep and the whole natural ice cream of high expansion rate.Another target of the present invention provides the whole natural ice cream that has fabulous melt characteristic, does extruding.A target more of the present invention provides the whole natural ice cream with above-mentioned all character.
Therefore, the present invention relates to a kind of whole natural ice cream, it comprises non-fat solid and/or whey composition, water, carbohydrate and fat, described ice cream at least also comprises a kind of stabiliser compositions, said composition comprises that (a) flavour improves material, (b) based on the water phase thickener of natural polysaccharide and/or (c) based on the gas phase stabilizing agent of natural polysaccharide.
In whole natural ice cream of the present invention, based on the reagent (b) of natural polysaccharide with (c) preferably based on the natural polysaccharide of modification, wherein modification is undertaken by acid, alkali, enzymatic and/or fermentation process.
Whole natural ice cream according to the present invention preferably comprises (a) and (b) or (a) and combination (c) at least.In general, with (b) or (c) and (a) combination for the above-mentioned various property effects of whole natural ice cream than using (b) separately and (c) will having more advantages to (a) is desired.Therefore, with (a) and (b) or (a) and (c) combination as if described various character are had synergistic effect.
Flavour improves material (a) can be derived from chemical modification, fermentation, non-chemically and/or the enzymatic natural fat source of handling.Material (a) has improved flavour, especially creaming and the structural stability of whole natural ice cream.The material according to the present invention (a) is natural fat source such as cream or the butterfat or their derivative of enzymatic processing preferably, the lemon oil that enzymatic is handled, cocoa butter, the wet goods from obtaining as the nut that covers wood and pistachio difficult to understand.
Water phase thickener (b) is preferably selected from fruit and/or vegetables extract and other extract.Suitable extract is that those comprise one or more natural charged polysaccharide (chargedpolysaccharides), natural line style polysaccharide and the charged polysaccharide of natural line style.The suitable example of polysaccharide comprises extract of oranges and tangerines, apple, sugar beet, marine alga, cereal and composition thereof like this.
Gas phase stabilizing agent (c) is preferably selected from the component of fibrid element.The component of suitable fibrid element is natural line style neutral polysaccharide.Be preferably selected from as witloof and globe artichoke source and plant source as pulverizing wood pulp (wood pulp), cotton fiber and cereal fiber extract or their mixture according to component of the present invention (c).
Whole natural ice cream can comprise the 0.05-5%wt. stabiliser compositions, but preferred described ice cream comprises the described composition of the described composition, particularly 0.5-1.7%wt. of 0.2-2.0%wt..
Stabiliser compositions preferably includes (a), (b) and (c) of 0.5-2.0%wt. of 0.1-1.0%wt. of 0.05-1.0%wt. at least.Stabiliser compositions more preferably comprises (a), (b) and (c) of 0.7-1.5%wt. of 0.2-0.8%wt. of 0.1-0.5%wt. at least.
Be to have at least 60% expansion rate and the mixing viscosity of 20mPas (mix viscosity) at least according to the characteristics of whole natural ice cream of the present invention.Characteristics according to whole natural ice cream of the present invention also are to have such melting rate curve: the whole natural ice cream thawing is no more than 40vol.% after promptly 100 minutes, preferably be no more than 30vol.%, particularly be no more than 25vol.%, and the whole natural ice cream that melted after 200 minutes is no more than 80vol.%, preferably be no more than 70vol.%, particularly be no more than 60vol.%.The melting rate curve is to measure according to the method for describing among the embodiment 2.
The invention still further relates to top disclosed stabiliser compositions.Stabiliser compositions according to the present invention is particularly useful for whole natural ice cream.Yet this composition also can be advantageously used in other food such as non-natural ice cream, yogurt ice cream (yoyhurt ice-creams) and freezing milk food, and wherein the consumption of stabiliser compositions reaches as high as about 3%wt..
The present invention will describe by the following examples.Embodiment 1
This embodiment provides a general formulation according to whole natural ice cream of the present invention.Preparation contains the mixture of following component:
Melting butter 10.00%wt.
Skimmed milk power 10.00%wt.
Sugar 12.00%wt.
Corn syrup solids 4.00%wt.
Dextrose 2.00%wt.
Component (a) and (b) and/or (c) with reference to table 1
Water compensates to 100%wt.
The mixture that at first prepares all dried components, and under agitation join in the cold water.Heat this liquid mixture, when temperature reaches about 50 ℃, under agitation add melting butter immediately.Continue to be heated to about 70 ℃, then homogenizing under the condition of 180 ℃ and 50bar.Under about 82 ℃ condition, mixture (in line) on streamline was carried out pasteurize about 30 seconds then.After the pasteurize at cooling mixture on the streamline to about 5 ℃ and under this temperature, stored at least 2 hours.Can randomly add flavor enhancement, colouring agent and/or fruit is stuck with paste in next step, freezing subsequently this mixture is also inflated in the continous way ice cream freezing machine, under approximately-5 ℃, and the expansion rate extrusion molding with about 80%.Mixture also can freezing and inflation in the batch-type ice cream freezing machine.The final step of process is included in the airflow freezing machine and stores ice cream with ice cream hardening and at-20 ℃.The character of the whole natural ice cream that obtains is like this listed in table 1.Be used to prepare the component (b) of whole natural ice cream and (c) be commercial.Component (a) can prepare (Mighty Kream, ex Quest International, Zwijndrecht, Holland) from cream/oil that enzymatic is handled.
About character such as extruding, melting rate, shaping maintenance and flavour should be regarded as being mutually related to each other.Describe in actual melting rate curve such as the accompanying drawing.
Data in the table 1 show, compare with reference condition, can obtain better extrusion molding, flavour and higher expansion rate by adding component (c).Can observe not obviously improvement of expansion rate by adding component (b), and flavour has been produced relative adverse influence.Yet, when using (a) and during (c) or (a) with (b) combination, the whole natural ice cream of can obtain having high expansion rate (being about 100%) and fabulous flavour.When with (a) and combination (b) with (a) and combination (c) relatively the time, observing the latter provides better shaping to keep, and other character does not have difference basically.And the latter has lower viscosity and the thing followed has better melting rate characteristic.
Table 1
Embodiment 2
| Add component | Viscosity (mPas) | Extrude | Extrusion temperature (℃) | Expansion rate (%) | Melting rate | Be shaped and keep | Flavour |
| Do not have (reference) | 20 | Wet | ????-6.5 | ??70-80 | Very fast | Non-constant | Ice-cold, washiness |
| 1％wt.(c) | 30 | Do/hard | ????-5 | ??100 | Very fast | Non-constant | Fine and smooth lubricious, cream is many |
| 0.35％wt.(b1) | 380 | More dried/hard | ????-5 | ??80 | Very fast | Difference | Fineless and smooth lubricious, sticking/thick |
| 0.5％wt.(b2) | 220 | Do/hard | ????-5 | ??90 | Slowly | Difference | Thicker many with cream |
| 0.5％wt.(b3) | 190 | More dried/hard | ????-5 | ??85 | Very fast | Non-constant | Washiness |
| 0.25%wt. (a) and 0.5%wt. (c) | 340 | Very dried/hard | ????-4 | ??100 | Very slow | Very good | Fine and smooth lubricious and very many cream |
| 0.2%wt. (a) and 0.4%wt. (b3) | 190 | Do/hard | ????-4 | ??100 | Slowly | Difference | Fine and smooth lubricious many with cream |
| Natural ice cream (Haagen Dasz) | 100 | Very dried/hard | ????4 | ??100 | Very fast | Relatively good | Fine and smooth lubricious many with cream |
Described melting rate curve in the accompanying drawings according to the whole natural ice cream of embodiment 1.The melting rate curve be according to Arbuckle at " ice cream " (" Ice-cream "), Avi publishing company, the 4th edition, method of describing in the 364th page (1986) is measured.Described measurement relates to ice-cream % volume loss under experimental condition, and carries out at about 20 ℃.Before ice cream is measured, under-18～(20) ℃, carry out pre-temperature adjustment (pretemper) earlier.The ice cream that particularly comprises (a) and (c) make up demonstrates fabulous melt characteristic.
Among the figure with the ice cream of following registration representative according to table 1: 1. do not have the 8. natural ice cream of commercialization (Haagen Dasz) C=Solkafloc300 FCC (FS﹠amp of (reference) 2.1%wt. (c) 3.0.35%wt. (b1) 4.0.5%wt. (b2) 5.0.5%wt. (b3) 6.0.25%wt. (a) and 0.5%wt. (c) 7.0.2%wt. (a) and 0.4%wt. (b3); ND) St.Louis, Mississippi, U.S. B
1=Beatroot pectinB
2=Herbagel LEC920, (Herbstreith ﹠amp; Fox) Neuenburg, German B
3=Herbapekt SF22 (Herbstreith ﹠amp; Fox) Neuenburg, Germany
Claims (19)
1. whole natural ice cream, it comprises non-fat solid and/or whey composition, water, carbohydrate and fat, and described ice cream at least also comprises a kind of stabiliser compositions, and this stabiliser compositions comprises:
(a) flavour improves material
(b) based on the water phase thickener of natural polysaccharide and/or
(c) based on the gas phase stabilizing agent of natural polysaccharide.
2. according to the whole natural ice cream of claim 1, wherein said stabiliser compositions comprise at least (a) and (b) or (a) and c).
3. according to the whole natural ice cream of claim 1 or 2, wherein (a) is selected from the natural fat source that chemical modification, fermentation and enzymatic are handled.
4. according to the whole natural ice cream of claim 1-3, wherein based on the reagent (b) of natural polysaccharide with (c) be based on the natural polysaccharide of modification, wherein modification is undertaken by acid, alkali, enzymatic and/or fermentation process.
5. according to the whole natural ice cream of claim 1-4, wherein (b) is selected from the extract of fruit and/or plant.
6. according to the whole natural ice cream of claim 1-5, wherein (b) is selected from natural charged polysaccharide.
7. according to the whole natural ice cream of claim 1-6, wherein (b) is selected from natural line style polysaccharide.
8. according to the whole natural ice cream of claim 6 or 7, wherein (b) is selected from the charged polysaccharide of natural line style.
9. according to the whole natural ice cream of claim 6-8, wherein (b) is selected from extract of oranges and tangerines, apple, sugar beet, marine alga, cereal and composition thereof.
10. according to the whole natural ice cream of claim 1-9, wherein (c) is selected from natural line style neutral polysaccharide.
11. according to the whole natural ice cream of claim 1-10, wherein (c) is selected from the source of witloof and globe artichoke and plant source as pulverizing wood pulp, cotton fiber and corn fiber extract.
12. according to the whole natural ice cream of claim 1-11, wherein said ice cream comprises the described stabiliser compositions of 0.2-2.0%wt..
13. according to the whole natural ice cream of claim 12, the wherein said composition that works comprises (a) of 0.05-1.0%wt., (b) and (c) of 0.5-2.0%wt. of 0.1-1.0%wt..
14. according to the whole natural ice cream of claim 12 or 13, the composition that wherein works comprises (a) of 0.1-0.5%wt., (b) and (c) of 0.7-1.5%wt. of 0.2-0.8%wt..
15. each the whole natural ice cream according to the aforesaid right requirement is characterized in that expansion rate is 60% at least, mixing viscosity is 20mPas at least.
16. whole natural ice cream according to claim 15, it is characterized in that having following melting rate curve, promptly the whole natural ice cream that melted after 100 minutes is no more than this whole natural ice cream 40vol.%, is no more than the 80vol.% of this whole natural ice cream after 200 minutes.
17. be used for the stabiliser compositions of whole natural ice cream, it comprise as among the claim 1-16 one or multinomial in defined (a) and (b) and/or (c).
18. the application of stabiliser compositions as defined in claim 17 in whole natural ice cream.
19. stabiliser compositions is as defined in claim 17 used in non-natural ice cream, yogurt ice cream and freezing milk food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9600297 | 1996-07-23 | ||
| WOPCT/NL96/00297 | 1996-07-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1230097A true CN1230097A (en) | 1999-09-29 |
Family
ID=19865993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97197898.0A Pending CN1230097A (en) | 1996-07-23 | 1997-07-21 | Whole natural ice cream |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0923307A1 (en) |
| JP (1) | JP2002515747A (en) |
| CN (1) | CN1230097A (en) |
| AU (1) | AU4202097A (en) |
| WO (1) | WO1998003079A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173177A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Health care ice cream containing Rhizoma Solani tuber osi protein and preparation method thereof |
Families Citing this family (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI479998B (en) | 2007-08-10 | 2015-04-11 | Rich Products Corp | Stable whippable and whipped food products |
| EP2196096A1 (en) * | 2008-12-15 | 2010-06-16 | Nestec S.A. | Stable frozen aerated products manufactured by low-temperature extrusion technology |
| RU2547278C1 (en) * | 2014-03-27 | 2015-04-10 | Олег Иванович Квасенков | Method for production of creme brulee plombier ice cream (versions) |
| RU2548490C1 (en) * | 2014-05-20 | 2015-04-20 | Олег Иванович Квасенков | Method for production of "malvina" plombier (versions) |
| RU2559349C1 (en) * | 2014-05-22 | 2015-08-10 | Олег Иванович Квасенков | Method for production of "snezhok" ice cream (versions) |
| RU2548491C1 (en) * | 2014-05-22 | 2015-04-20 | Олег Иванович Квасенков | Method for production of "sever" ice cream (versions) |
| RU2548492C1 (en) * | 2014-05-27 | 2015-04-20 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2558923C1 (en) * | 2014-05-27 | 2015-08-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2557710C1 (en) * | 2014-06-05 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2558925C1 (en) * | 2014-06-10 | 2015-08-10 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2558186C1 (en) * | 2014-06-26 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2558187C1 (en) * | 2014-06-26 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2558189C1 (en) * | 2014-06-27 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2558188C1 (en) * | 2014-06-27 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2546837C1 (en) * | 2014-08-12 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546833C1 (en) * | 2014-08-19 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546835C1 (en) * | 2014-08-26 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546744C1 (en) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546841C1 (en) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2547129C1 (en) * | 2014-08-28 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546749C1 (en) * | 2014-09-03 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2552708C1 (en) * | 2014-10-27 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "sever" ice cream |
| RU2552661C1 (en) * | 2014-10-30 | 2015-06-10 | Олег Иванович Квасенков | Method for production of ice cream with milk fat substitute with reduced weight fraction of skim solids (versions) |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1001978A (en) * | 1946-07-09 | 1952-02-29 | Binder for the preparation of edible ice cream and its preparation process | |
| GB1358052A (en) * | 1971-09-15 | 1974-06-26 | Japan Natural Food Co Ltd | Process for producing edible powders |
| US4368211A (en) * | 1981-11-23 | 1983-01-11 | General Mills, Inc. | Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation |
| US4626441B1 (en) * | 1983-10-06 | 1991-02-19 | Dietetic frozen desserts containing aspartame | |
| CH670045A5 (en) * | 1985-12-20 | 1989-05-12 | Konsumex Kuelkereskedelmi Vall | |
| SE8505783D0 (en) * | 1985-12-06 | 1985-12-06 | Rolf Bergkvist | PROCEDURE FOR MANUFACTURING FOOD PRODUCTS AND ITS USE |
| US5244689A (en) * | 1986-01-31 | 1993-09-14 | Slimak Karen M | Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotus |
| US4971824A (en) * | 1989-08-09 | 1990-11-20 | Chiquita Brands, Inc. | Frozen natural food product |
| BE1005438A4 (en) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Cream compositions containing fructan, their method of preparation and use compositions. |
| US5458893A (en) * | 1992-03-06 | 1995-10-17 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
| FR2688793B1 (en) * | 1992-03-19 | 1994-06-03 | Roquette Freres | COMPOSITION OF HYPOCARIOGENIC SACCHARIDES SACCHARIDES, PROCESS FOR PREPARING THE SAME AND APPLICATION THEREOF. |
| EP0789516A1 (en) * | 1992-08-17 | 1997-08-20 | International Limited Nekta | FOOD COMPOSITION DERIVED FROM FRUIT OF GENUS $i(ACTINIDIA) |
| JP3331567B2 (en) * | 1993-08-05 | 2002-10-07 | 味の素株式会社 | Food paste, method for producing the same, and food containing the same |
-
1997
- 1997-07-21 EP EP97940014A patent/EP0923307A1/en not_active Withdrawn
- 1997-07-21 JP JP50658298A patent/JP2002515747A/en active Pending
- 1997-07-21 CN CN97197898.0A patent/CN1230097A/en active Pending
- 1997-07-21 AU AU42020/97A patent/AU4202097A/en not_active Abandoned
- 1997-07-21 WO PCT/EP1997/003967 patent/WO1998003079A1/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173177A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Health care ice cream containing Rhizoma Solani tuber osi protein and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002515747A (en) | 2002-05-28 |
| AU4202097A (en) | 1998-02-10 |
| EP0923307A1 (en) | 1999-06-23 |
| WO1998003079A1 (en) | 1998-01-29 |
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