DE2445392C3 - Verfahren zur Herstellung einer Nahrungsmittelcreme mit niedrigem Joulegehalt - Google Patents
Verfahren zur Herstellung einer Nahrungsmittelcreme mit niedrigem JoulegehaltInfo
- Publication number
- DE2445392C3 DE2445392C3 DE2445392A DE2445392A DE2445392C3 DE 2445392 C3 DE2445392 C3 DE 2445392C3 DE 2445392 A DE2445392 A DE 2445392A DE 2445392 A DE2445392 A DE 2445392A DE 2445392 C3 DE2445392 C3 DE 2445392C3
- Authority
- DE
- Germany
- Prior art keywords
- weight
- cream
- fats
- proteins
- sugar
- 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
- 239000006071 cream Substances 0.000 title claims description 20
- 235000013305 food Nutrition 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 6
- 239000003925 fat Substances 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- 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
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000012736 aqueous medium Substances 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- 108010028690 Fish Proteins Proteins 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 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 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1212674A CH588823A5 (en:Method) | 1974-09-06 | 1974-09-06 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2445392A1 DE2445392A1 (de) | 1976-03-25 |
| DE2445392B2 DE2445392B2 (de) | 1979-10-25 |
| DE2445392C3 true DE2445392C3 (de) | 1980-07-24 |
Family
ID=4380108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2445392A Expired DE2445392C3 (de) | 1974-09-06 | 1974-09-23 | Verfahren zur Herstellung einer Nahrungsmittelcreme mit niedrigem Joulegehalt |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US4088792A (en:Method) |
| JP (1) | JPS5841819B2 (en:Method) |
| AR (1) | AR203956A1 (en:Method) |
| AT (1) | AT343987B (en:Method) |
| BE (1) | BE831919A (en:Method) |
| CA (1) | CA1047828A (en:Method) |
| CH (1) | CH588823A5 (en:Method) |
| DE (1) | DE2445392C3 (en:Method) |
| ES (1) | ES440750A1 (en:Method) |
| FR (1) | FR2283636A1 (en:Method) |
| GB (1) | GB1473965A (en:Method) |
| IE (1) | IE43336B1 (en:Method) |
| IT (1) | IT1040289B (en:Method) |
| LU (1) | LU73329A1 (en:Method) |
| MY (1) | MY7800133A (en:Method) |
| NL (1) | NL172020C (en:Method) |
| NO (1) | NO140701C (en:Method) |
| PH (1) | PH14386A (en:Method) |
| SE (1) | SE407141B (en:Method) |
| ZA (1) | ZA754986B (en:Method) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH650647A5 (de) * | 1982-12-10 | 1985-08-15 | Knorr Naehrmittel Ag | Lagerfaehiges, zu einer dessert-mousse aufschlagbares produkt und verfahren zu dessen herstellung. |
| JPS6344841A (ja) * | 1986-08-11 | 1988-02-25 | Asahi Denka Kogyo Kk | 高粘性水中油型乳化物の製造法 |
| DE3804007A1 (de) * | 1988-02-10 | 1989-08-24 | Jacobs Suchard Ag | Verfahren zur gewinnung von ballaststoffreichem material aus kakaopulver |
| US5455059A (en) * | 1993-10-15 | 1995-10-03 | Nabisco, Inc. | Fat-free toppings and fillings for bakery products |
| US5759609A (en) * | 1995-10-02 | 1998-06-02 | Rich Products Corporation | Low-fat whipped topping |
| US5756141A (en) * | 1996-03-20 | 1998-05-26 | Chen; Chin Shu | Method for producing ready to pour frozen concentrated clarified fruit juice, fruit juice produced therefrom, and high solids fruit product |
| ATE386441T1 (de) * | 1999-02-02 | 2008-03-15 | Nestle Sa | Neuartige zusammensetzungen auf basis von ölmischungen |
| PT1106082E (pt) * | 1999-12-10 | 2006-07-31 | Nestle Sa | Produto culinario com capacidade cremosa |
| DE10306574A1 (de) * | 2003-02-17 | 2004-09-02 | Karsdorfer Marketing Gmbh | Zusammensetzung sowie Verfahren zu deren Herstellung |
| RU2557162C2 (ru) | 2012-05-07 | 2015-07-20 | Премьер Ньютришн Корпорейшн | Композиции в виде пюре, имеющие специфические углеводные соотношения и способы их применения |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1841184A (en) * | 1930-06-30 | 1932-01-12 | Res Lab Of Nat Dairy Products | Process of treating milk |
| US3219454A (en) * | 1961-06-15 | 1965-11-23 | Borden Co | Low calorie diet |
| US3726690A (en) * | 1965-10-22 | 1973-04-10 | Kelco Co | Acidified food products containing xanthomonas colloid |
| DE1692290A1 (de) * | 1966-12-16 | 1975-01-16 | Allgaeuer Alpenmilch | Verfahren zur herstellung von sterilen dessert-creme-konserven auf milchbasis |
-
1974
- 1974-09-06 CH CH1212674A patent/CH588823A5/xx not_active IP Right Cessation
- 1974-09-23 DE DE2445392A patent/DE2445392C3/de not_active Expired
-
1975
- 1975-07-30 BE BE158768A patent/BE831919A/xx not_active IP Right Cessation
- 1975-07-31 IT IT25991/75A patent/IT1040289B/it active
- 1975-08-01 ZA ZA00754986A patent/ZA754986B/xx unknown
- 1975-08-06 CA CA232,951A patent/CA1047828A/en not_active Expired
- 1975-08-11 IE IE1788/75A patent/IE43336B1/en unknown
- 1975-08-14 GB GB3387375A patent/GB1473965A/en not_active Expired
- 1975-08-21 US US05/606,429 patent/US4088792A/en not_active Expired - Lifetime
- 1975-08-21 FR FR7525893A patent/FR2283636A1/fr active Granted
- 1975-08-22 NO NO752910A patent/NO140701C/no unknown
- 1975-08-25 PH PH17495A patent/PH14386A/en unknown
- 1975-08-26 AR AR260133A patent/AR203956A1/es active
- 1975-08-27 NL NLAANVRAGE7510134,A patent/NL172020C/xx not_active IP Right Cessation
- 1975-09-04 SE SE7509839A patent/SE407141B/xx not_active IP Right Cessation
- 1975-09-04 LU LU73329A patent/LU73329A1/xx unknown
- 1975-09-05 ES ES440750A patent/ES440750A1/es not_active Expired
- 1975-09-05 JP JP50107932A patent/JPS5841819B2/ja not_active Expired
- 1975-09-05 AT AT689575A patent/AT343987B/de not_active IP Right Cessation
-
1978
- 1978-12-30 MY MY133/78A patent/MY7800133A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IE43336B1 (en) | 1981-02-11 |
| US4088792A (en) | 1978-05-09 |
| JPS5841819B2 (ja) | 1983-09-14 |
| IT1040289B (it) | 1979-12-20 |
| DE2445392B2 (de) | 1979-10-25 |
| JPS5154956A (en:Method) | 1976-05-14 |
| NO752910L (en:Method) | 1976-03-09 |
| BE831919A (fr) | 1976-01-30 |
| AR203956A1 (es) | 1975-10-31 |
| ZA754986B (en) | 1976-07-28 |
| ATA689575A (de) | 1977-10-15 |
| DE2445392A1 (de) | 1976-03-25 |
| IE43336L (en) | 1976-03-06 |
| FR2283636A1 (fr) | 1976-04-02 |
| MY7800133A (en) | 1978-12-31 |
| SE7509839L (sv) | 1976-03-08 |
| AU8376575A (en) | 1977-02-10 |
| CH588823A5 (en:Method) | 1977-06-15 |
| NL172020C (nl) | 1983-07-01 |
| NO140701B (no) | 1979-07-16 |
| NO140701C (no) | 1979-10-24 |
| ES440750A1 (es) | 1977-03-16 |
| LU73329A1 (en:Method) | 1976-04-13 |
| CA1047828A (en) | 1979-02-06 |
| SE407141B (sv) | 1979-03-19 |
| GB1473965A (en) | 1977-05-18 |
| NL7510134A (nl) | 1976-03-09 |
| AT343987B (de) | 1978-06-26 |
| FR2283636B1 (en:Method) | 1978-04-07 |
| PH14386A (en) | 1981-06-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) |