CO6070075A1 - Concentrado enpacado para preparar un caldo sopa salsa jugo de carne o para uso como un condimento, el concentrado comprende xantan y goma guar - Google Patents
Concentrado enpacado para preparar un caldo sopa salsa jugo de carne o para uso como un condimento, el concentrado comprende xantan y goma guarInfo
- Publication number
- CO6070075A1 CO6070075A1 CO08019267A CO08019267A CO6070075A1 CO 6070075 A1 CO6070075 A1 CO 6070075A1 CO 08019267 A CO08019267 A CO 08019267A CO 08019267 A CO08019267 A CO 08019267A CO 6070075 A1 CO6070075 A1 CO 6070075A1
- Authority
- CO
- Colombia
- Prior art keywords
- concentrate
- xanthan
- amount
- soup
- guar gum
- Prior art date
Links
- 239000012141 concentrate Substances 0.000 title abstract 14
- 235000014347 soups Nutrition 0.000 title abstract 3
- 235000013409 condiments Nutrition 0.000 title abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 title abstract 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 abstract 6
- 229920002907 Guar gum Polymers 0.000 abstract 6
- 235000010417 guar gum Nutrition 0.000 abstract 6
- 239000000665 guar gum Substances 0.000 abstract 6
- 229960002154 guar gum Drugs 0.000 abstract 6
- 229920001285 xanthan gum Polymers 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 235000010493 xanthan gum Nutrition 0.000 abstract 4
- 239000000230 xanthan gum Substances 0.000 abstract 4
- 229940082509 xanthan gum Drugs 0.000 abstract 4
- 239000003349 gelling agent Substances 0.000 abstract 2
- 238000000518 rheometry Methods 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 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
- 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
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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)
- Seasonings (AREA)
Abstract
Concentrado empacado para preparar un caldo, consomé, sopa, salsa, jugo de carne o para uso como un condimento, dicho concentrado comprende: - 20-80% de agua (% en peso con base en el concentrado total empacado), - 1.0-4%, (% en peso con base en el contenido de agua del concentrado) de un agente gelificante que comprende la combinación de xantan y goma guar, estando el xantan y la goma guar cada uno presente en una cantidad de 20-80% sobre la cantidad total de xantan + goma guar, - 15%-40% (% en peso con base en el contenido de agua del concentrado), preferiblemente 15-30% de sal, - 0.5-60% (% en peso con base en el concentrado total empacado) de componentes que confieren sabor. Concentrado empacado de acuerdo con la reivindicación 1, en donde el concentrado tiene la reología de un gel. Concentrado empacado de acuerdo con cualquiera de las reivindicaciones 1-2, en donde el concentrado tiene la apariencia o reología de un gel expresada por una relación del módulo elástico G': módulo viscoso G" de al menos 1, preferiblemente al menos 3. Concentrado empacado de acuerdo con cualquiera de las reivindicaciones 1-3, en donde el concentrado tiene un módulo viscoso G" de al menos 10 Pa, preferiblemente de al menos 50 Pa. Concentrado empacado de acuerdo con cualquiera de las reivindicaciones 1-4, en donde la cantidad del agente gelificante (% en peso con base en el contenido de agua del concentrado) comprende la combinación de xantan y goma guar es 1.2-3.5%, 1.8-3%, preferiblemente 1.4%-2.5%. Concentrado empacado de acuerdo con cualquiera de las reivindicaciones 1-5, en donde el xantan y la goma guar están cada uno presentes en una cantidad de 30-70% sobre la cantidad total de xantan + goma guar, preferiblemente en una cantidad de 40-60%, más preferiblemente en una cantidad de 45-55%.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP07110024A EP2005843A1 (en) | 2007-06-12 | 2007-06-12 | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
Publications (1)
Publication Number | Publication Date |
---|---|
CO6070075A1 true CO6070075A1 (es) | 2009-08-31 |
Family
ID=38814659
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CO08019267A CO6070075A1 (es) | 2007-06-12 | 2008-02-25 | Concentrado enpacado para preparar un caldo sopa salsa jugo de carne o para uso como un condimento, el concentrado comprende xantan y goma guar |
Country Status (22)
Country | Link |
---|---|
US (1) | US20080311251A1 (es) |
EP (2) | EP2005843A1 (es) |
CN (1) | CN101322539B (es) |
AR (1) | AR065455A1 (es) |
AU (1) | AU2008200856B2 (es) |
BR (1) | BRPI0800867A2 (es) |
CA (1) | CA2622182C (es) |
CL (1) | CL2008000565A1 (es) |
CO (1) | CO6070075A1 (es) |
DE (1) | DE202008002624U1 (es) |
EG (1) | EG25236A (es) |
ES (1) | ES2523299T3 (es) |
HK (1) | HK1124492A1 (es) |
IL (1) | IL189732A0 (es) |
MA (1) | MA30132B1 (es) |
MX (1) | MX2008002673A (es) |
MY (1) | MY157725A (es) |
PL (1) | PL2077730T3 (es) |
RU (1) | RU2453218C2 (es) |
TW (1) | TWI380780B (es) |
WO (1) | WO2008151851A2 (es) |
ZA (1) | ZA200801783B (es) |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2452570A1 (en) | 2010-11-12 | 2012-05-16 | Nestec S.A. | Gel composition |
WO2012080150A1 (en) * | 2010-12-13 | 2012-06-21 | Dsm Ip Assets B.V. | Spreadable gels |
EP2468110A1 (en) | 2010-12-22 | 2012-06-27 | Nestec S.A. | Gel composition comprising low-methoxy pectin |
EA031696B9 (ru) * | 2011-01-17 | 2019-04-30 | Юнилевер Нв | Полутвердый пищевой концентрат в виде пасты или геля |
WO2012097918A1 (en) * | 2011-01-17 | 2012-07-26 | Unilever Nv | Gelled food concentrate |
UA111214C2 (uk) | 2011-07-07 | 2016-04-11 | Нестек С.А. | Гелева композиція |
AU2012293509A1 (en) | 2011-08-05 | 2014-02-20 | Cp Kelco Aps | Gelled food concentrate |
GB201113546D0 (en) * | 2011-08-05 | 2011-09-21 | Premier Foods Group Ltd | Gelled food concentrate |
MX340969B (es) | 2012-07-13 | 2016-08-02 | Unilever Nv | Concentrado de alimento salado que comprende un gel de pectina-almidon. |
AU2013327219B2 (en) | 2012-10-05 | 2016-09-29 | Nestec S.A. | Gel for preparing a food product |
RU2564169C1 (ru) * | 2014-09-04 | 2015-09-27 | Олег Иванович Квасенков | Способ приготовления консервов "суп крестьянский с крупой" |
BR112018001528B1 (pt) | 2015-07-31 | 2022-04-05 | Unilever Ip Holdings B.V. | Concentrado de sabor, método para a preparação de um produto alimentício e processo para a preparação de um concentrado de sabor |
EP3328217B1 (en) * | 2015-07-31 | 2021-03-31 | Unilever IP Holdings B.V. | Savoury concentrate comprising inorganic salt, fat and polysaccharide gums |
EP3349595B1 (en) | 2015-09-18 | 2019-11-20 | Société des Produits Nestlé S.A. | Savoury concentrates with a flowable texture based on two starches |
RU2745530C2 (ru) * | 2016-10-31 | 2021-03-26 | Сосьете Де Продюи Нестле С.А. | Твердая бульонная таблетка |
US11337448B2 (en) * | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
CN111278298A (zh) * | 2017-10-24 | 2020-06-12 | 荷兰联合利华有限公司 | 包含凝胶块的成形复合咸鲜浓缩物 |
WO2020016004A1 (en) * | 2018-07-19 | 2020-01-23 | Unilever N.V. | Savoury liquid concentrate |
AU2019408993A1 (en) | 2018-12-19 | 2021-06-03 | Unilever Ip Holdings B.V. | Food composition |
Family Cites Families (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4363669A (en) * | 1979-12-05 | 1982-12-14 | Merck & Co., Inc. | Dispersible xanthan gum blends |
JPS6131068A (ja) | 1984-07-25 | 1986-02-13 | Nisshin Flour Milling Co Ltd | 冷凍麺用濃縮ゲル状ス−プ |
JPS6178358A (ja) * | 1984-09-25 | 1986-04-21 | Q P Corp | 分離型液状調味料 |
GB8431699D0 (en) * | 1984-12-14 | 1985-01-30 | Mars G B Ltd | Gel system |
US4929456A (en) * | 1988-08-25 | 1990-05-29 | Kraft General Foods, Inc. | Melting tolerant sauce and seasoning particulate |
US5221551A (en) * | 1991-11-26 | 1993-06-22 | Kraft General Foods, Inc. | Dry food mix and method |
CA2194385C (en) * | 1994-07-15 | 2004-08-24 | Ingrid Anne Marie Appelqvist | Liquid sauce or soup |
JP3392874B2 (ja) * | 1995-11-15 | 2003-03-31 | ロディア・シミ | キサンタンガム及びガラクトマンナンを含むテキスチャー添加剤、これを含有する組成物、並びに水性相を増粘するためのその使用 |
EP0970620B2 (en) * | 1998-07-09 | 2009-11-11 | Unilever N.V. | Soup and sauce concentrates |
US6391352B1 (en) * | 1998-07-15 | 2002-05-21 | Continental Colloids Inc. | Co-processed starch/gum based food ingredient and method of making the same |
EP1139788A1 (en) * | 1998-12-18 | 2001-10-10 | CP Kelco U.S., Inc. | Gelatin replacement composition |
US6586033B1 (en) * | 1999-05-21 | 2003-07-01 | Lipton, Division Of Conopco, Inc. | Ionic stable emulsion sauce |
US6391358B2 (en) * | 1999-07-20 | 2002-05-21 | Schreiber Technologies, Inc. | Multi-stage thickening composition for use with packaged food items and process for using same |
PL198023B1 (pl) * | 1999-08-04 | 2008-05-30 | Unilever Nv | Jadalna kompozycja, jej zastosowanie i sposób wytwarzania |
US6685978B1 (en) * | 2000-04-04 | 2004-02-03 | Cp Kelco Aps | Gelled and gellable compositions for food products |
EP1269863A1 (en) * | 2001-06-20 | 2003-01-02 | Societe Des Produits Nestle S.A. | Soft bouillon tablet |
US6632468B2 (en) * | 2001-08-16 | 2003-10-14 | Kerry Inc. | Controlled-viscosity food flavoring system |
KR20030030560A (ko) * | 2001-10-11 | 2003-04-18 | 김상철 | 상온에서 장기 보존이 가능한 즉석 떡볶이 및 그 제조방법 |
JP4338945B2 (ja) * | 2002-06-28 | 2009-10-07 | 松谷化学工業株式会社 | 溶解性が改善された水溶性高分子 |
JP2006507830A (ja) | 2002-12-02 | 2006-03-09 | ネステク ソシエテ アノニム | ソース類用増粘組成物 |
GB0312386D0 (en) * | 2003-05-30 | 2003-07-02 | Scott Bill | Improvements in and relating to food preparation |
US20050075497A1 (en) * | 2003-06-20 | 2005-04-07 | Ferdinand Utz | Hydrocolloids and process therefor |
US20060286256A1 (en) * | 2003-08-06 | 2006-12-21 | Townsend Gerald W | Dilutable products |
WO2005032274A1 (en) * | 2003-09-30 | 2005-04-14 | Luigino's Inc. | Microwavable frozen garden salad entrees |
DE602005010972D1 (de) * | 2004-01-30 | 2008-12-24 | Unilever Nv | Teilchenförmiges produkt, das phytosterole enthält, sowie nahrungsmittelzusammensetzungen, die dieses weissmittel enthalten |
FR2873898A1 (fr) * | 2004-08-04 | 2006-02-10 | Frederic Coquerel | Composition alimentaire utilisable pour constituer une soupe de langoustes, cette soupe et son procede de preparation |
-
2007
- 2007-06-12 EP EP07110024A patent/EP2005843A1/en not_active Withdrawn
-
2008
- 2008-02-22 RU RU2008106845/13A patent/RU2453218C2/ru not_active IP Right Cessation
- 2008-02-25 ZA ZA200801783A patent/ZA200801783B/en unknown
- 2008-02-25 EG EG2008020319A patent/EG25236A/xx active
- 2008-02-25 WO PCT/EP2008/052216 patent/WO2008151851A2/en active Search and Examination
- 2008-02-25 MA MA30684A patent/MA30132B1/fr unknown
- 2008-02-25 ES ES08709190.6T patent/ES2523299T3/es active Active
- 2008-02-25 MY MYPI20094743A patent/MY157725A/en unknown
- 2008-02-25 IL IL189732A patent/IL189732A0/en unknown
- 2008-02-25 CO CO08019267A patent/CO6070075A1/es active IP Right Grant
- 2008-02-25 PL PL08709190T patent/PL2077730T3/pl unknown
- 2008-02-25 MX MX2008002673A patent/MX2008002673A/es active IP Right Grant
- 2008-02-25 CA CA2622182A patent/CA2622182C/en not_active Expired - Fee Related
- 2008-02-25 DE DE202008002624U patent/DE202008002624U1/de not_active Expired - Lifetime
- 2008-02-25 BR BRPI0800867-1A patent/BRPI0800867A2/pt not_active Application Discontinuation
- 2008-02-25 CL CL200800565A patent/CL2008000565A1/es unknown
- 2008-02-25 TW TW097106485A patent/TWI380780B/zh not_active IP Right Cessation
- 2008-02-25 US US12/072,278 patent/US20080311251A1/en not_active Abandoned
- 2008-02-25 AR ARP080100760A patent/AR065455A1/es not_active Application Discontinuation
- 2008-02-25 AU AU2008200856A patent/AU2008200856B2/en not_active Ceased
- 2008-02-25 CN CN2008100813779A patent/CN101322539B/zh active Active
- 2008-02-25 EP EP08709190.6A patent/EP2077730B1/en active Active
-
2009
- 2009-03-05 HK HK09102146.0A patent/HK1124492A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
WO2008151851A2 (en) | 2008-12-18 |
MX2008002673A (es) | 2009-02-25 |
US20080311251A1 (en) | 2008-12-18 |
EP2005843A1 (en) | 2008-12-24 |
EP2077730A2 (en) | 2009-07-15 |
CL2008000565A1 (es) | 2008-10-17 |
WO2008151851A3 (en) | 2009-03-19 |
TW200906313A (en) | 2009-02-16 |
AR065455A1 (es) | 2009-06-10 |
ES2523299T3 (es) | 2014-11-24 |
MA30132B1 (fr) | 2009-01-02 |
TWI380780B (zh) | 2013-01-01 |
MY157725A (en) | 2016-07-15 |
CN101322539A (zh) | 2008-12-17 |
IL189732A0 (en) | 2008-12-29 |
CN101322539B (zh) | 2013-03-27 |
CA2622182C (en) | 2010-08-10 |
AU2008200856A1 (en) | 2009-01-08 |
RU2008106845A (ru) | 2009-08-27 |
HK1124492A1 (en) | 2009-07-17 |
CA2622182A1 (en) | 2008-12-12 |
EG25236A (en) | 2011-11-17 |
BRPI0800867A2 (pt) | 2009-01-27 |
RU2453218C2 (ru) | 2012-06-20 |
DE202008002624U1 (de) | 2008-06-05 |
ZA200801783B (en) | 2010-03-31 |
PL2077730T3 (pl) | 2015-01-30 |
AU2008200856B2 (en) | 2009-05-07 |
EP2077730B1 (en) | 2014-08-06 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Application granted |