CO5210932A1 - Base de textura para productos alimenticios - Google Patents

Base de textura para productos alimenticios

Info

Publication number
CO5210932A1
CO5210932A1 CO99049991A CO99049991A CO5210932A1 CO 5210932 A1 CO5210932 A1 CO 5210932A1 CO 99049991 A CO99049991 A CO 99049991A CO 99049991 A CO99049991 A CO 99049991A CO 5210932 A1 CO5210932 A1 CO 5210932A1
Authority
CO
Colombia
Prior art keywords
texture base
amount
weight
mixture
casein
Prior art date
Application number
CO99049991A
Other languages
English (en)
Inventor
Mark Randolph Jacobson
Carleton Krumhar Kim
Prasad Nikhil
Vir Vadehra Dharam
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of CO5210932A1 publication Critical patent/CO5210932A1/es

Links

Classifications

    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • 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
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Una base de textura para productos alimenticios caracterizada porque contiene un espesador, grasa y caseína junto con 60 a 90% por peso de agua basado en el peso total de la base de textura alimenticia, en donde la cantidad del espesador es de 0.5 a 10% por peso basado en el peso total de la base de textura, la cantidad de la grasa es de 4 a 20% por peso basado en el peso total de la base de textura y, la cantidad de la caseína es de 0.1 a 10% por peso basado en el peso total de la base de textura.Un proceso para preparar una base de textura alimenticia de acuerdo con la Reivindicación 1, caracterizado porque comprende las etapas de dispersar la caseína, mezclar la caseína dispersada con la grasa y una porción de la cantidad total del espesador a ser adicionado, con una porción de la cantidad total de agua a ser adicionada, para desarrollar una mezcla que tienen una consistencia suave, cremosa, agregar el resto de la cantidad total de agua y el resto de la cantidad total de espesador a la mezcla para formar una mezcla y, calentar la mezcla a una temperatura desde 35°C hasta 65°C con agitación para formar la base de textura alimenticia.
CO99049991A 1998-08-12 1999-08-06 Base de textura para productos alimenticios CO5210932A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US13310198A 1998-08-12 1998-08-12

Publications (1)

Publication Number Publication Date
CO5210932A1 true CO5210932A1 (es) 2002-10-30

Family

ID=22457014

Family Applications (1)

Application Number Title Priority Date Filing Date
CO99049991A CO5210932A1 (es) 1998-08-12 1999-08-06 Base de textura para productos alimenticios

Country Status (3)

Country Link
AU (1) AU4609599A (es)
CO (1) CO5210932A1 (es)
WO (1) WO2000008951A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EG23432A (es) 2001-12-17 2005-07-25 New Zealand Dairy Board
US7309510B2 (en) 2003-02-28 2007-12-18 Unilever Bestfoods, North America Division Of Conopco, Inc. Stable cheese condiment
ITMI20040246A1 (it) * 2004-02-13 2004-05-13 Barilla G E R Flii Societa P E Composizione alimentare addensata a base di amido nativo
NZ550924A (en) * 2006-10-30 2009-01-31 Fonterra Cooperative Group Ltd Dairy product and process
JP7115979B2 (ja) * 2015-12-30 2022-08-09 クラフト・フーズ・グループ・ブランズ・エルエルシー 改善された溶解性と硬度を有するプロセスレシピチーズ製品および製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0560429A1 (en) * 1992-03-11 1993-09-15 Unilever N.V. Sterilized, whippable non-dairy creams
JPH10507356A (ja) * 1994-10-17 1998-07-21 グリフィス・ラボラトリーズ・ワールドワイド・インコーポレイテッド 低脂肪／コレステロール食品における擬脂肪の調製方法および使用方法
NZ332853A (en) * 1996-05-30 1999-05-28 Unilever Plc Water continuous acidified dairy base product having a dry matter content of 19-40% and process for preparing such product

Also Published As

Publication number Publication date
WO2000008951A1 (en) 2000-02-24
AU4609599A (en) 2000-03-06

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