DE2441643C3 - Verfahren zur Herstellung einer physikalisch bestänigen und gegenüber bakteriellem Verderb stabilisierten Schaumzubereitung - Google Patents
Verfahren zur Herstellung einer physikalisch bestänigen und gegenüber bakteriellem Verderb stabilisierten SchaumzubereitungInfo
- Publication number
- DE2441643C3 DE2441643C3 DE2441643A DE2441643A DE2441643C3 DE 2441643 C3 DE2441643 C3 DE 2441643C3 DE 2441643 A DE2441643 A DE 2441643A DE 2441643 A DE2441643 A DE 2441643A DE 2441643 C3 DE2441643 C3 DE 2441643C3
- Authority
- DE
- Germany
- Prior art keywords
- cream
- product
- volume
- foam preparation
- production
- 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
Links
- 239000006260 foam Substances 0.000 title claims description 14
- 238000002360 preparation method Methods 0.000 title claims description 14
- 238000000034 method Methods 0.000 title claims description 8
- 230000001580 bacterial effect Effects 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000006071 cream Substances 0.000 claims description 28
- 235000020167 acidified milk Nutrition 0.000 claims description 15
- 239000000047 product Substances 0.000 description 39
- 239000000203 mixture Substances 0.000 description 14
- 239000003995 emulsifying agent Substances 0.000 description 12
- 235000013618 yogurt Nutrition 0.000 description 11
- 239000003381 stabilizer Substances 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 208000035143 Bacterial infection Diseases 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 208000022362 bacterial infectious disease Diseases 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000015142 cultured sour cream Nutrition 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000008294 cold cream Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- -1 however Polymers 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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 OR TREATMENT 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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 OR TREATMENT THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4101373A GB1476309A (en) | 1973-08-31 | 1973-08-31 | Acid cream-like topping |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2441643A1 DE2441643A1 (de) | 1975-03-13 |
| DE2441643B2 DE2441643B2 (de) | 1980-10-02 |
| DE2441643C3 true DE2441643C3 (de) | 1981-08-13 |
Family
ID=10417698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2441643A Expired DE2441643C3 (de) | 1973-08-31 | 1974-08-30 | Verfahren zur Herstellung einer physikalisch bestänigen und gegenüber bakteriellem Verderb stabilisierten Schaumzubereitung |
Country Status (7)
| Country | Link |
|---|---|
| BE (1) | BE819242A (enrdf_load_stackoverflow) |
| DE (1) | DE2441643C3 (enrdf_load_stackoverflow) |
| FI (1) | FI254174A7 (enrdf_load_stackoverflow) |
| FR (1) | FR2242033B1 (enrdf_load_stackoverflow) |
| GB (1) | GB1476309A (enrdf_load_stackoverflow) |
| NL (1) | NL168398B (enrdf_load_stackoverflow) |
| SE (1) | SE7411042L (enrdf_load_stackoverflow) |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8005515A (nl) * | 1980-10-06 | 1982-05-03 | Dmv Campina Bv | Werkwijze ter bereiding van een houdbare op mayonaise gelijkende dressing. |
| US4374155A (en) * | 1981-03-02 | 1983-02-15 | Merck & Co. Inc. | Yogurt milk shake |
| SE433559C (sv) * | 1982-11-12 | 1986-01-14 | Skanemejerier Ekonomisk Foreni | Förfarande för framställning av vispbar grädde med låg fetthalt |
| NL8400121A (nl) * | 1984-01-13 | 1985-08-01 | Holland Melkunie | Opklopbare, niet-gehomogeniseerde room met een vetgehalte van 20 tot 30 gew. %. |
| NL193652C (nl) * | 1986-08-19 | 2000-06-06 | Ferrero Ohg | Zoete lekkernij en werkwijze voor de bereiding daarvan. |
| GB8725099D0 (en) * | 1987-10-27 | 1987-12-02 | United Biscuits Ltd | Whipping cream |
| DK203090A (da) * | 1990-02-28 | 1991-08-29 | Sitia Yomo Spa | Maelkeagtig mousse, dens tilberedning og anvendelse |
| IT1244691B (it) * | 1991-01-29 | 1994-08-08 | Sitia Yomo Spa | Mousse lattea, suo impiego per preparare dessert e dessert cosi' ottenuti |
| CA2123540A1 (en) * | 1993-05-27 | 1994-11-28 | Timothy E. Galloway | Making condensed sweetened dairy concentrates, and products made |
| NL1001689C2 (nl) * | 1995-11-17 | 1997-05-21 | Ver Coop Melkind | Luchtig zuur voedingsmiddel en werkwijze ter bereiding van een dergelijk voedingsmiddel. |
| FR2754431B1 (fr) * | 1996-10-11 | 1998-12-11 | Ponthier Sa | Procede de fabrication de mousses alimentaires, mousses obtenues par ce procede, preparations pour la fabrication de ces mousses et procedes de fabrication de ces preparations |
| AT1942U1 (de) * | 1997-03-25 | 1998-02-25 | Hama Foodservice Gmbh | Milchprodukt |
| ES2170544T3 (es) * | 1997-11-26 | 2002-08-01 | Nestle Sa | Composicion a base de queso fresco. |
| US6352734B1 (en) * | 1999-02-25 | 2002-03-05 | Dreyer's Grand Ice Cream, Inc. | Frozen dairy products and methods of production |
| US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
| FR2850534B1 (fr) * | 2003-02-03 | 2007-04-20 | Gervais Danone Sa | Yoghourt de structure bimodale et procede de preparation |
| NL1026539C2 (nl) * | 2004-07-01 | 2006-01-03 | Friesland Brands Bv | Schenkbare zure producten. |
| FI128499B (en) * | 2013-10-17 | 2020-06-30 | Valio Oy | Method for preparing an aerated dairy product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190427854A (en) * | 1904-12-20 | 1905-11-30 | William Phillips Thompson | A Process for Making Cream Poor in Fat and Adapted to be Whipped. |
-
1973
- 1973-08-31 GB GB4101373A patent/GB1476309A/en not_active Expired
-
1974
- 1974-08-27 BE BE147946A patent/BE819242A/xx unknown
- 1974-08-29 FR FR7429540A patent/FR2242033B1/fr not_active Expired
- 1974-08-29 FI FI2541/74A patent/FI254174A7/fi unknown
- 1974-08-30 SE SE7411042A patent/SE7411042L/xx unknown
- 1974-08-30 DE DE2441643A patent/DE2441643C3/de not_active Expired
- 1974-08-30 NL NL7411546.A patent/NL168398B/xx not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| DE2441643B2 (de) | 1980-10-02 |
| FR2242033A1 (enrdf_load_stackoverflow) | 1975-03-28 |
| DE2441643A1 (de) | 1975-03-13 |
| SE7411042L (enrdf_load_stackoverflow) | 1975-03-03 |
| NL168398B (nl) | 1981-11-16 |
| GB1476309A (en) | 1977-06-10 |
| FR2242033B1 (enrdf_load_stackoverflow) | 1977-10-07 |
| BE819242A (fr) | 1975-02-27 |
| FI254174A7 (enrdf_load_stackoverflow) | 1975-03-01 |
| NL7411546A (nl) | 1975-03-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| 8328 | Change in the person/name/address of the agent |
Free format text: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN GLAESER, J., DIPL.-ING., PAT.-ANW., 2000 HAMBURG |
|
| 8339 | Ceased/non-payment of the annual fee |