CO2018002067A2 - Una composición con una textura fluida que comprende un almidón gelatinizado y un almidón no gelatinizado para la preparación de productos alimenticios salados tales como caldos, condimentos, aderezos, salsas, salsas espesas, guisos, platos fritos o sopas - Google Patents
Una composición con una textura fluida que comprende un almidón gelatinizado y un almidón no gelatinizado para la preparación de productos alimenticios salados tales como caldos, condimentos, aderezos, salsas, salsas espesas, guisos, platos fritos o sopasInfo
- Publication number
- CO2018002067A2 CO2018002067A2 CONC2018/0002067A CO2018002067A CO2018002067A2 CO 2018002067 A2 CO2018002067 A2 CO 2018002067A2 CO 2018002067 A CO2018002067 A CO 2018002067A CO 2018002067 A2 CO2018002067 A2 CO 2018002067A2
- Authority
- CO
- Colombia
- Prior art keywords
- sauces
- gelatinized starch
- composition
- stews
- condiments
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title abstract 5
- 235000019698 starch Nutrition 0.000 title abstract 5
- 239000008107 starch Substances 0.000 title abstract 5
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 239000012530 fluid Substances 0.000 title abstract 3
- 235000010633 broth Nutrition 0.000 title abstract 2
- 235000013409 condiments Nutrition 0.000 title abstract 2
- 235000015071 dressings Nutrition 0.000 title abstract 2
- 235000014347 soups Nutrition 0.000 title abstract 2
- 235000013547 stew Nutrition 0.000 title abstract 2
- 235000021148 salty food Nutrition 0.000 title 1
- 235000013305 food Nutrition 0.000 abstract 4
- 235000021186 dishes Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
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
- 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
Abstract
La invención se refiere a una composición en forma de una textura fluida para preparar un producto alimenticio, a un proceso para preparar un producto alimenticio, y al uso de la composición para preparar un producto alimenticio. Particularmente, la invención se refiere a una composición fluida que comprende un primer almidón que está gelatinizado y un segundo almidón que es un almidón no gelatinizado para preparar productos alimenticios sabrosos, tales como caldos, condimentos, aderezos, salsas, salsas espesas, guisos, platos fritos o sopas.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15185947 | 2015-09-18 | ||
PCT/EP2016/071928 WO2017046301A1 (en) | 2015-09-18 | 2016-09-16 | Savoury concentrates with a flowable texture based on two starches |
Publications (1)
Publication Number | Publication Date |
---|---|
CO2018002067A2 true CO2018002067A2 (es) | 2018-05-21 |
Family
ID=54150343
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CONC2018/0002067A CO2018002067A2 (es) | 2015-09-18 | 2018-02-28 | Una composición con una textura fluida que comprende un almidón gelatinizado y un almidón no gelatinizado para la preparación de productos alimenticios salados tales como caldos, condimentos, aderezos, salsas, salsas espesas, guisos, platos fritos o sopas |
Country Status (15)
Country | Link |
---|---|
US (1) | US10939695B2 (es) |
EP (1) | EP3349595B1 (es) |
CN (1) | CN108024560A (es) |
AU (1) | AU2016325019B2 (es) |
BR (1) | BR112018003034B1 (es) |
CA (1) | CA2998961A1 (es) |
CL (1) | CL2018000478A1 (es) |
CO (1) | CO2018002067A2 (es) |
ES (1) | ES2769958T3 (es) |
MX (1) | MX2018003084A (es) |
NZ (1) | NZ739347A (es) |
PL (1) | PL3349595T3 (es) |
RU (1) | RU2715620C2 (es) |
UA (1) | UA126895C2 (es) |
WO (1) | WO2017046301A1 (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR112019016506A2 (pt) * | 2017-03-31 | 2020-03-31 | Société des Produits Nestlé S.A. | Auxiliar de cozimento para revestir e fritar um produto alimentício e método para a produção do dito auxiliar de cozimento |
CN107279855A (zh) * | 2017-07-14 | 2017-10-24 | 西北农林科技大学 | 一种盒装纯天然橡子凉粉的制作方法 |
BR112020017910A2 (pt) | 2018-03-02 | 2020-12-22 | Unilever N.V. | Composição, método de preparação de uma composição e uso de uma composição |
US20210315246A1 (en) * | 2018-07-16 | 2021-10-14 | Cargill, Incorporated | Starch blend |
BR112021000884A2 (pt) | 2018-07-19 | 2021-04-13 | Unilever Ip Holdings B.V. | Concentrado líquido de sabor e método para preparar um concentrado líquido de sabor |
BR112021009253A2 (pt) * | 2018-11-13 | 2021-08-10 | Unilever Ip Holdings B.V. | composição alimentícia, processo para fabricar uma composição alimentícia e uso de amido ceroso modificado |
EP3958682A1 (en) | 2019-04-26 | 2022-03-02 | Startchy Inc. | Starch-based edible coating compositions and uses thereof |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5538751A (en) * | 1992-05-08 | 1996-07-23 | Unilever Patent Holdings B.V. | Thickened foodstuff having improved storage stability and process of making |
CN1211163A (zh) * | 1996-01-16 | 1999-03-17 | 普罗克特和甘保尔公司 | 油炸小吃 |
EP0813819A1 (en) | 1996-06-18 | 1997-12-29 | Societe Des Produits Nestle S.A. | Food thickener based on native starch complexed with an emulsifier, foodstuff comprising such thickener and process for obtaining them |
GB9705746D0 (en) * | 1997-03-20 | 1997-05-07 | Spp | Food rheology improvements |
RU2342853C2 (ru) * | 2003-06-05 | 2009-01-10 | Кооперати Авебе У. А. | Быстродиспергируемые, предварительно желатинизированные крахмалы для использования в пищевых продуктах |
PL1962620T3 (pl) | 2005-12-12 | 2013-12-31 | Unilever Nv | Koncentrat do przygotowywania bulionu, zupy, sosu, sosu mięsnego albo do stosowania jako przyprawa, koncentrat zawierający ksantan oraz gumę locust bean |
JP2010509930A (ja) | 2006-11-23 | 2010-04-02 | カーギル インコーポレイテッド | 化工でんぷんの天然相当物 |
EP2005839A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum |
ATE439050T1 (de) | 2007-06-12 | 2009-08-15 | Unilever Nv | Abgepacktes konzentrat zur zubereitung von bouillon, suppe, sauce, tunke oder zur verwendung als würze sowie das konzentrat mit konjac-mannan |
EP2005844B2 (en) | 2007-06-12 | 2012-09-19 | Unilever N.V. | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum |
EP2005843A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
AU2010285965B2 (en) | 2009-08-18 | 2013-08-29 | Glico Nutrition Co., Ltd. | Food product containing starch gel |
EP2452570A1 (en) | 2010-11-12 | 2012-05-16 | Nestec S.A. | Gel composition |
EP2665376B1 (en) * | 2011-01-17 | 2018-02-28 | Unilever N.V. | Savoury food concentrate |
UA111214C2 (uk) | 2011-07-07 | 2016-04-11 | Нестек С.А. | Гелева композиція |
BR112015007122A2 (pt) * | 2012-10-05 | 2017-07-04 | Nestec Sa | concentrado de líquido ou pasta de validade estável |
EP2903454B1 (en) * | 2012-10-05 | 2017-01-18 | Nestec S.A. | Gel for preparing a food product |
US20140287130A1 (en) | 2013-03-25 | 2014-09-25 | Corn Products Development, Inc. | Heat-moisture treated flours for improved retort efficiency |
DK3024851T3 (en) | 2013-07-25 | 2018-08-06 | Cytomx Therapeutics Inc | MULTI-SPECIFIC ANTIBODIES, MULTI-SPECIFICALLY ACTIVABLE ANTIBODIES, AND METHODS FOR USING IT |
MX2016007767A (es) * | 2013-12-19 | 2016-08-19 | Nestec Sa | Concentrado de sabor culinario pastoso o liquido. |
-
2016
- 2016-09-16 MX MX2018003084A patent/MX2018003084A/es active IP Right Grant
- 2016-09-16 WO PCT/EP2016/071928 patent/WO2017046301A1/en active Application Filing
- 2016-09-16 US US15/760,267 patent/US10939695B2/en active Active
- 2016-09-16 CN CN201680053864.7A patent/CN108024560A/zh active Pending
- 2016-09-16 AU AU2016325019A patent/AU2016325019B2/en not_active Ceased
- 2016-09-16 UA UAA201804265A patent/UA126895C2/uk unknown
- 2016-09-16 EP EP16766308.7A patent/EP3349595B1/en active Active
- 2016-09-16 ES ES16766308T patent/ES2769958T3/es active Active
- 2016-09-16 BR BR112018003034-1A patent/BR112018003034B1/pt not_active IP Right Cessation
- 2016-09-16 PL PL16766308T patent/PL3349595T3/pl unknown
- 2016-09-16 NZ NZ739347A patent/NZ739347A/en not_active IP Right Cessation
- 2016-09-16 CA CA2998961A patent/CA2998961A1/en active Pending
- 2016-09-16 RU RU2018113827A patent/RU2715620C2/ru active
-
2018
- 2018-02-22 CL CL2018000478A patent/CL2018000478A1/es unknown
- 2018-02-28 CO CONC2018/0002067A patent/CO2018002067A2/es unknown
Also Published As
Publication number | Publication date |
---|---|
BR112018003034A2 (pt) | 2018-09-18 |
WO2017046301A1 (en) | 2017-03-23 |
UA126895C2 (uk) | 2023-02-22 |
NZ739347A (en) | 2022-12-23 |
EP3349595B1 (en) | 2019-11-20 |
CN108024560A (zh) | 2018-05-11 |
RU2018113827A (ru) | 2019-10-18 |
EP3349595A1 (en) | 2018-07-25 |
BR112018003034B1 (pt) | 2022-04-19 |
ES2769958T3 (es) | 2020-06-29 |
RU2715620C2 (ru) | 2020-03-02 |
AU2016325019A1 (en) | 2018-02-15 |
US10939695B2 (en) | 2021-03-09 |
AU2016325019B2 (en) | 2020-07-16 |
US20180249748A1 (en) | 2018-09-06 |
RU2018113827A3 (es) | 2020-01-31 |
MX2018003084A (es) | 2018-05-07 |
PL3349595T3 (pl) | 2020-06-01 |
CA2998961A1 (en) | 2017-03-23 |
CL2018000478A1 (es) | 2018-11-30 |
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