CY1116228T1 - Βρωσιμο γαλακτωμα - Google Patents

Βρωσιμο γαλακτωμα

Info

Publication number
CY1116228T1
CY1116228T1 CY20151100191T CY151100191T CY1116228T1 CY 1116228 T1 CY1116228 T1 CY 1116228T1 CY 20151100191 T CY20151100191 T CY 20151100191T CY 151100191 T CY151100191 T CY 151100191T CY 1116228 T1 CY1116228 T1 CY 1116228T1
Authority
CY
Cyprus
Prior art keywords
emulsion
egg white
egg
homogenized
bar
Prior art date
Application number
CY20151100191T
Other languages
English (en)
Inventor
Kerry Whiteside
Louis Economides
Original Assignee
Bakkavör Limited
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=43243662&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CY1116228(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Bakkavör Limited filed Critical Bakkavör Limited
Publication of CY1116228T1 publication Critical patent/CY1116228T1/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Ένα γαλάκτωμα με χαμηλή περιεκτικότητα σε έλαιο που έχει 50-60% ή λιγότερο κατά βάρος λάδι με την ανάμειξη συστατικών στοιχείων που περιέχουν λάδι, νερό, αδιάλυτες ίνες και γαλακτωματοποιητή για την παραγωγή ενός προ-γαλακτώματος, το οποίο στη συνέχεια ομοιογενοποιείται σε πιέσεις εντός του εύρους από περίπου 750 bar έως περίπου 1500 bar, για την παραγωγή ενός ομοιογεονοποιημένου βρώσιμου γαλακτώματος με οργανοληπτικές ιδιότητες σύμφωνα με τα γαλακτώματα με υψηλότερη περιεκτικότητα σε λάδι. Το γαλάκτωμα παράγεται με τη χρήση μεταξύ 0.2% και 2.0% κατά βάρος αδιάλυτων ινών. Η συμπερίληψη του ασπραδιού του αυγού πριν από την ομοιογενοποίηση έχει διαπιστωθεί ότι βελτιώνει το ιξώδες του ομοιογενοποιημένου γαλακτώματος. Το συστατικό του ασπραδιού του αυγού μπορεί να προστεθεί ως σκόνη ασπραδιού του αυγού, ως ολόκληρο άψητο αυγό ή υγρό ασπράδι αυγού με παρόμοια αποτελέσματα.
CY20151100191T 2010-10-07 2015-02-25 Βρωσιμο γαλακτωμα CY1116228T1 (el)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1016895.3A GB201016895D0 (en) 2010-10-07 2010-10-07 Edible emusion
EP11785055.2A EP2624703B2 (en) 2010-10-07 2011-10-06 Edible emulsion

Publications (1)

Publication Number Publication Date
CY1116228T1 true CY1116228T1 (el) 2017-02-08

Family

ID=43243662

Family Applications (1)

Application Number Title Priority Date Filing Date
CY20151100191T CY1116228T1 (el) 2010-10-07 2015-02-25 Βρωσιμο γαλακτωμα

Country Status (13)

Country Link
EP (1) EP2624703B2 (el)
CY (1) CY1116228T1 (el)
DK (1) DK2624703T3 (el)
ES (1) ES2531210T3 (el)
GB (2) GB201016895D0 (el)
HR (1) HRP20150217T1 (el)
HU (1) HUE025311T2 (el)
PL (1) PL2624703T3 (el)
PT (1) PT2624703E (el)
RS (1) RS53936B1 (el)
SI (1) SI2624703T1 (el)
SM (1) SMT201500094B (el)
WO (1) WO2012046072A1 (el)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX355131B (es) 2012-03-15 2018-04-06 Unilever Nv Emulsion de aceite en agua estable al calor.
ES2621987T5 (es) 2012-12-21 2020-05-22 Deutsches Inst Fuer Lebensmitteltechnik E V Procedimiento para la producción de emulsiones de aceite en agua bajas en grasa
EP3131421B1 (en) 2013-12-10 2018-03-21 Unilever NV Method for preparation of an oil-in-water emulsion

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4902526A (en) * 1988-06-27 1990-02-20 Ryosei Sudo Process for preparing high-fat soybean milk
US5252352A (en) * 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
US5795614A (en) † 1996-03-01 1998-08-18 Kraft Foods, Inc. Method of making a reduced fat emulsified dressing
DE19943188A1 (de) † 1999-09-09 2001-03-15 Herbstreith & Fox Kg Pektin Fa Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung
AU2002302529B2 (en) * 2001-05-03 2004-03-11 Unilever Plc Edible oil-in-water emulsion having a reduced content of oil
JP4151885B2 (ja) * 2002-07-12 2008-09-17 旭化成ケミカルズ株式会社 水分散性セルロースおよびその製造方法
US7563470B2 (en) * 2003-03-20 2009-07-21 Rich Products Corporation Non-dairy whippable food product
CA2540312C (en) † 2003-10-24 2012-05-15 Unilever Plc Low carbohydrate fiber containing emulsion
US7510737B2 (en) * 2003-10-24 2009-03-31 Unilever Bestfoods, North America, Division Of Conopco, Inc. Low carbohydrate fiber containing emulsion
US20050244565A1 (en) † 2004-04-29 2005-11-03 Unilever Bestfoods, North America Edible emulsion with reduced fat and cholesterol
US20080032029A1 (en) * 2004-08-17 2008-02-07 Leonardo Jose S Aquino Reduced Oil Emulsion with Viscosity-Building Emulsifier
DE202007003800U1 (de) * 2007-03-14 2008-07-17 Sensient Food Colors Germany Gmbh & Co. Kg Farbstoff-Emulsion
NZ554743A (en) * 2007-04-24 2009-12-24 Fonterra Co Operative Group Dairy product and process
JP5987245B2 (ja) * 2008-01-18 2016-09-07 ディーエスエム アイピー アセッツ ビー．ブイ． 噴霧乾燥エマルジョン
WO2010102920A1 (en) * 2009-03-11 2010-09-16 Unilever Nv Method for preparing a fibre containing emulsion

Also Published As

Publication number Publication date
EP2624703B1 (en) 2014-11-26
WO2012046072A1 (en) 2012-04-12
ES2531210T3 (es) 2015-03-12
HUE025311T2 (en) 2016-02-29
PT2624703E (pt) 2015-03-02
PL2624703T3 (pl) 2015-06-30
EP2624703A1 (en) 2013-08-14
EP2624703B2 (en) 2021-03-03
SMT201500094B (it) 2015-05-05
DK2624703T3 (en) 2015-03-02
GB2484577A (en) 2012-04-18
SI2624703T1 (sl) 2015-06-30
HRP20150217T1 (en) 2015-03-27
RS53936B1 (en) 2015-08-31
GB201117260D0 (en) 2011-11-16
GB201016895D0 (en) 2010-11-17
GB2484577B (en) 2013-07-24

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