DE2303887C2 - Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe - Google Patents

Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe

Info

Publication number
DE2303887C2
DE2303887C2 DE2303887A DE2303887A DE2303887C2 DE 2303887 C2 DE2303887 C2 DE 2303887C2 DE 2303887 A DE2303887 A DE 2303887A DE 2303887 A DE2303887 A DE 2303887A DE 2303887 C2 DE2303887 C2 DE 2303887C2
Authority
DE
Germany
Prior art keywords
layer
fruit
layers
water
dispersed
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
DE2303887A
Other languages
German (de)
English (en)
Other versions
DE2303887A1 (de
Inventor
Ebo Jan Vlaardingen Holscher
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Unilever 3000 Rotterdam NV
Unilever NV
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 Unilever 3000 Rotterdam NV, Unilever NV filed Critical Unilever 3000 Rotterdam NV
Publication of DE2303887A1 publication Critical patent/DE2303887A1/de
Application granted granted Critical
Publication of DE2303887C2 publication Critical patent/DE2303887C2/de
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
DE2303887A 1972-01-28 1973-01-26 Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe Expired DE2303887C2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB418372A GB1413965A (en) 1972-01-28 1972-01-28 Edible multi-layered product having decreased colour diffusion

Publications (2)

Publication Number Publication Date
DE2303887A1 DE2303887A1 (de) 1973-08-02
DE2303887C2 true DE2303887C2 (de) 1982-12-23

Family

ID=9772286

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2303887A Expired DE2303887C2 (de) 1972-01-28 1973-01-26 Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe

Country Status (10)

Country Link
AT (1) AT330557B (xx)
BE (1) BE794631A (xx)
CH (1) CH583527A5 (xx)
DE (1) DE2303887C2 (xx)
FI (1) FI55929C (xx)
FR (1) FR2169376B2 (xx)
GB (1) GB1413965A (xx)
IT (1) IT1045869B (xx)
NL (1) NL7301045A (xx)
SE (1) SE392024B (xx)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH619117A5 (en) * 1977-02-02 1980-09-15 Nestle Sa Process for the manufacture of stable coating syrups
DE3240068A1 (de) * 1982-10-29 1984-05-03 Fa. Dr. August Oetker, 4800 Bielefeld Verfahren zur herstellung von fruchtkompott mit sahnetopping
FR2655241B1 (fr) * 1989-12-01 1992-04-03 Millery Jacques Compositions liquides notamment boissons alimentaires, comportant au moins deux phases distinctes constituant un motif et leur procede de preparation.
DE4205596C2 (de) * 1992-02-24 1995-07-20 Milchquelle Zapftechnik Vertri Mit Speisebrei, insbesondere Joghurt, und Fruchtfüllung gefüllter Becher, sowie Verfahren zu dessen Befüllung
DE29722965U1 (de) * 1997-12-30 1998-02-12 Société des Produits Nestlé S.A., Vevey Nahrungsmittel vom Typ gekühlter Fertigdesserts
DK1903892T3 (da) * 2005-07-11 2009-06-15 Danisco Næringsmiddel
AT10726U3 (de) * 2009-02-23 2010-03-15 Kuchar Christoph Süssspeise bestehend aus mehreren schichten von unterschiedlichen nahrungsmitteln
JP6334639B2 (ja) * 2016-09-28 2018-05-30 株式会社明治 二層タイプの発酵乳製品及びその製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE641581C (de) * 1933-06-10 1937-02-05 Milchindustrie A G Herstellung eines dauerhaften Milchnahrungsmittels

Also Published As

Publication number Publication date
GB1413965A (en) 1975-11-12
ATA62873A (de) 1975-09-15
FI55929C (fi) 1979-11-12
FI55929B (fi) 1979-07-31
AT330557B (de) 1976-07-12
DE2303887A1 (de) 1973-08-02
IT1045869B (it) 1980-06-10
FR2169376B2 (xx) 1978-09-29
NL7301045A (xx) 1973-07-31
CH583527A5 (xx) 1977-01-14
SE392024B (sv) 1977-03-14
FR2169376A2 (xx) 1973-09-07
BE794631A (fr) 1973-07-26

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Owner name: SOCIETE DES PRODUITS NESTLE S.A., VEVEY, CH

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Free format text: ANDRAE, S., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN FLACH, D., DIPL.-PHYS., 8200 ROSENHEIM HAUG, D.,DIPL.-ING., 7320 GOEPPINGEN KNEISSL, R., DIPL.-CHEM. DR.RER.NAT., PAT.-ANWAELTE, 8000 MUENCHEN

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