DE2552663C3 - Verfahren zur herstellung von wasser und oel emulsionen - Google Patents
Verfahren zur herstellung von wasser und oel emulsionenInfo
- Publication number
- DE2552663C3 DE2552663C3 DE19752552663 DE2552663A DE2552663C3 DE 2552663 C3 DE2552663 C3 DE 2552663C3 DE 19752552663 DE19752552663 DE 19752552663 DE 2552663 A DE2552663 A DE 2552663A DE 2552663 C3 DE2552663 C3 DE 2552663C3
- Authority
- DE
- Germany
- Prior art keywords
- oil
- emulsions
- modified
- egg yolk
- emulsion
- 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 - Lifetime
Links
- 239000000839 emulsion Substances 0.000 title claims description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title description 28
- 238000004519 manufacturing process Methods 0.000 title description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 55
- 210000002969 egg yolk Anatomy 0.000 claims description 55
- 102000002322 Egg Proteins Human genes 0.000 claims description 54
- 108010000912 Egg Proteins Proteins 0.000 claims description 54
- 238000006243 chemical reaction Methods 0.000 claims description 29
- 102000015439 Phospholipases Human genes 0.000 claims description 26
- 108010064785 Phospholipases Proteins 0.000 claims description 26
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000012000 cholesterol Nutrition 0.000 claims description 6
- 239000007764 o/w emulsion Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 26
- 235000019198 oils Nutrition 0.000 description 24
- 235000013601 eggs Nutrition 0.000 description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- 239000008268 mayonnaise Substances 0.000 description 16
- 235000010746 mayonnaise Nutrition 0.000 description 16
- 238000003860 storage Methods 0.000 description 16
- 102000004190 Enzymes Human genes 0.000 description 15
- 108090000790 Enzymes Proteins 0.000 description 15
- 229940088598 enzyme Drugs 0.000 description 15
- 239000000203 mixture Substances 0.000 description 13
- 239000002285 corn oil Substances 0.000 description 12
- 235000005687 corn oil Nutrition 0.000 description 12
- 150000003904 phospholipids Chemical class 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 235000019482 Palm oil Nutrition 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 239000002540 palm oil Substances 0.000 description 8
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 108010019160 Pancreatin Proteins 0.000 description 5
- 229940055695 pancreatin Drugs 0.000 description 5
- 239000012071 phase Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 108090000631 Trypsin Proteins 0.000 description 3
- 102000004142 Trypsin Human genes 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 150000004665 fatty acids Chemical group 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 3
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000012588 trypsin Substances 0.000 description 3
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 108010059712 Pronase Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 235000019625 fat content Nutrition 0.000 description 2
- 239000010685 fatty oil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940116364 hard fat Drugs 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 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 1
- 239000004382 Amylase Substances 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- -1 Ca2+ ions Chemical class 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 108090000270 Ficain Proteins 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- 206010061217 Infestation Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000007474 Multiprotein Complexes Human genes 0.000 description 1
- 108010085220 Multiprotein Complexes Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000011420 Phospholipase D Human genes 0.000 description 1
- 108090000553 Phospholipase D Proteins 0.000 description 1
- 102000000571 Phospholipases A Human genes 0.000 description 1
- 108010002176 Phospholipases A Proteins 0.000 description 1
- 241000235528 Rhizopus microsporus var. chinensis Species 0.000 description 1
- 102000014384 Type C Phospholipases Human genes 0.000 description 1
- 108010079194 Type C Phospholipases Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 230000004576 lipid-binding Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—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 OR 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/06—Emulsions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
- A61K8/981—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of mammals or bird
- A61K8/982—Reproductive organs; Embryos, Eggs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
- C09K23/14—Derivatives of phosphoric acid
-
- 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
- Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
- Y10S516/01—Wetting, emulsifying, dispersing, or stabilizing agents
- Y10S516/06—Protein or carboxylic compound containing
-
- 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
- Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
- Y10S516/924—Significant dispersive or manipulative operation or step in making or stabilizing colloid system
- Y10S516/927—Significant dispersive or manipulative operation or step in making or stabilizing colloid system in situ formation of a colloid system making or stabilizing agent which chemical reaction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Birds (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Developmental Biology & Embryology (AREA)
- Nutrition Science (AREA)
- Reproductive Health (AREA)
- Zoology (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Colloid Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB50958/74A GB1525929A (en) | 1974-11-25 | 1974-11-25 | Stabilised emulsions comprising phospholipoprotein |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2552663A1 DE2552663A1 (de) | 1976-08-12 |
| DE2552663C2 DE2552663C2 (de) | 1990-04-12 |
| DE2552663C3 true DE2552663C3 (de) | 1993-05-13 |
Family
ID=10458096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19752552663 Expired - Lifetime DE2552663C3 (de) | 1974-11-25 | 1975-11-24 | Verfahren zur herstellung von wasser und oel emulsionen |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US4034124A (enExample) |
| JP (1) | JPS5344426B2 (enExample) |
| AT (1) | AT351913B (enExample) |
| AU (1) | AU497269B2 (enExample) |
| BE (1) | BE835881A (enExample) |
| CA (1) | CA1056201A (enExample) |
| DE (1) | DE2552663C3 (enExample) |
| ES (1) | ES442918A1 (enExample) |
| FI (1) | FI58715C (enExample) |
| FR (1) | FR2291707A1 (enExample) |
| GB (1) | GB1525929A (enExample) |
| IE (1) | IE41943B1 (enExample) |
| IT (1) | IT1059839B (enExample) |
| LU (1) | LU73857A1 (enExample) |
| NL (1) | NL173703C (enExample) |
| PH (1) | PH10695A (enExample) |
| SE (1) | SE7513199L (enExample) |
| ZA (1) | ZA757306B (enExample) |
Families Citing this family (85)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1585105A (en) * | 1976-04-29 | 1981-02-25 | Unilever Ltd | Emulsions |
| JPS55315A (en) * | 1978-06-15 | 1980-01-05 | Toyama Chem Co Ltd | Novel preparation of natural lysolecithin |
| JPS6057814B2 (ja) * | 1978-11-13 | 1985-12-17 | 味の素株式会社 | 食用油 |
| JPS6041583B2 (ja) | 1981-03-23 | 1985-09-18 | 日清製油株式会社 | レトルトサラダの製造法 |
| JPS5851853A (ja) * | 1981-09-18 | 1983-03-26 | Kyowa Hakko Kogyo Co Ltd | リン脂質混合物の処理法 |
| US4479977A (en) * | 1982-12-30 | 1984-10-30 | Central Soya Company, Inc. | Method of preparing heat resistant lecithin release agent |
| NL8401026A (nl) * | 1983-11-09 | 1985-06-03 | Unilever Nv | Eetbare w/o/w emulsie. |
| DE3423699C1 (de) * | 1984-06-27 | 1986-01-16 | Maggi AG, Kempttal | Saucenverbesserer in Tuben |
| JPH0622461B2 (ja) * | 1985-07-31 | 1994-03-30 | キユーピー株式会社 | 水中油型乳化食品の製造方法 |
| GB8607717D0 (en) * | 1986-03-27 | 1986-04-30 | Unilever Plc | Hydratable powders |
| US4849132A (en) * | 1986-05-16 | 1989-07-18 | Asahi Denka Kogyo Kabushiki Kaisha | Surfactant composition having improved functions |
| JPS63185350A (ja) * | 1986-06-18 | 1988-07-30 | Asahi Denka Kogyo Kk | 醤油を主成分とする水相への油脂の乳化法 |
| JP2501817B2 (ja) * | 1987-03-27 | 1996-05-29 | 旭電化工業株式会社 | 乳化油脂組成物の製造法 |
| DE3871095D1 (de) * | 1987-12-03 | 1992-06-17 | Unilever Nv | Verfahren zur herstellung einer wasser-in-oel-emulsion. |
| ATE74493T1 (de) * | 1988-02-18 | 1992-04-15 | Unilever Nv | Hitzesterilisierbare wasser-und-oel-emulsion. |
| US5567419A (en) * | 1988-12-22 | 1996-10-22 | Kanebo Ltd. | Stabilized cosmetic compositions containing monoacyl phosphatide and a saponin |
| JP2877439B2 (ja) * | 1989-05-17 | 1999-03-31 | 協和醗酵工業株式会社 | 卵の改質方法 |
| US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
| ATE83618T1 (de) * | 1989-08-21 | 1993-01-15 | Nestle Sa | Emulgiermittel. |
| DE69004782T2 (de) * | 1989-09-29 | 1994-03-17 | Unilever Nv | Getrocknetes Lyso-Phospholipoprotein enthaltendes Nahrungsmittel. |
| DE69129198T2 (de) * | 1991-12-12 | 1998-07-30 | Societe Des Produits Nestle S.A., Vevey | Hitzestabile Öl-in-Wasser-Emulsion und Verfahren zur Herstellung derselben |
| DK0628256T3 (da) * | 1993-06-11 | 1998-03-09 | Nestle Sa | Middel til termisk stabilisering af proteiner og produkt opnået hermed |
| NL9400757A (nl) * | 1994-05-06 | 1995-12-01 | Campina Melkunie Bv | Door hydrolysaten gestabiliseerde hitte-stabiele olie-in-water emulsies. |
| DK0702902T3 (da) * | 1994-09-24 | 2001-03-05 | Nestle Sa | Varmestabil olie-i-vandemulsion og en fremgangsmåde til dens fremstilling |
| DK0716811T3 (da) | 1994-12-13 | 2001-07-09 | Nestle Sa | Varmestabil olie-i-vand emulsion indeholdende æggeblomme samt en fremgangsmåde til fremstilling deraf |
| AU696229B2 (en) * | 1995-02-22 | 1998-09-03 | Unilever Plc | High temperature cooking sauce |
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| JP3267868B2 (ja) * | 1995-08-29 | 2002-03-25 | キユーピー株式会社 | 卵黄リン脂質組成物 |
| US6113970A (en) * | 1997-02-03 | 2000-09-05 | Lipton, Division Of Conopco, Inc. | Lecithin based spray product |
| AU6820698A (en) * | 1997-04-09 | 1998-10-30 | Danisco A/S | Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase |
| DE29708250U1 (de) * | 1997-05-07 | 1997-07-10 | Lucas Meyer GmbH & Co, 20539 Hamburg | Brotaufstrich mit cholesterinspiegelsenkender Wirkung |
| WO2000005396A1 (en) | 1998-07-21 | 2000-02-03 | Danisco A/S | Foodstuff |
| US6143817A (en) * | 1998-10-07 | 2000-11-07 | National Starch & Chemical Co. | Use of derivatives of polyamino acids as emulsifiers stabilizers in aqueous free radical emulsion polymerization |
| EP1162889B2 (en) | 1999-03-16 | 2012-10-10 | Novozymes A/S | Process for producing cheese |
| US6399121B1 (en) | 1999-03-16 | 2002-06-04 | Novozymes A/S | Process for producing cheese |
| US6548100B1 (en) | 1999-05-21 | 2003-04-15 | Lipton, Division Of Conopco, Inc. | Functionally interdependant two component cooking systems |
| US6596336B1 (en) | 1999-05-21 | 2003-07-22 | Lipton, Division Of Conopco, Inc. | Microbiologically stable sauce emulsion |
| US6586033B1 (en) | 1999-05-21 | 2003-07-01 | Lipton, Division Of Conopco, Inc. | Ionic stable emulsion sauce |
| JP3589904B2 (ja) | 1999-06-17 | 2004-11-17 | 花王株式会社 | 酸性水中油型乳化組成物 |
| US6413572B1 (en) | 1999-08-24 | 2002-07-02 | Michael Foods, Inc. | Enhanced precooked egg product and process for formulation of precooked egg products |
| CN100591212C (zh) | 2001-05-18 | 2010-02-24 | 丹尼斯科有限公司 | 改善生面团和面包质量的方法 |
| DK1443825T3 (da) * | 2001-11-06 | 2009-02-02 | Novozymes North America Inc | Modificerede valleproteinsammensætninger, der har forbedrede skumningsegenskaber |
| US7288279B2 (en) | 2001-12-21 | 2007-10-30 | Michael Foods Of Delaware, Inc. | Formulated fried egg product |
| US20030118714A1 (en) | 2001-12-21 | 2003-06-26 | Michael Foods Of Delaware, Inc. | Formulation and process to prepare a premium formulated fried egg |
| JP2003235462A (ja) * | 2002-02-08 | 2003-08-26 | Asahi Denka Kogyo Kk | 乳化活性物質及び水中油型乳化脂 |
| US20040047947A1 (en) * | 2002-02-21 | 2004-03-11 | Scott Bloomer | Method of preparing a milk polar lipid and a sphingolipid enriched concentrate |
| US6863908B2 (en) * | 2002-04-25 | 2005-03-08 | Unilever Bestfoods, North America Division Of Conopco Inc. | Universal sauce base |
| US20030219523A1 (en) * | 2002-05-22 | 2003-11-27 | Michael Foods Of Delaware, Inc. | Formulated hollandaise sauce and process for preparation of the same |
| US7241469B2 (en) * | 2002-05-30 | 2007-07-10 | Michael Foods, Inc. | Formulation and process to prepare a pre-formed filing unit |
| TWI331903B (en) * | 2002-07-01 | 2010-10-21 | Kao Corp | Acidic oil-in -water type emulsified compositions |
| US6773731B2 (en) | 2002-10-18 | 2004-08-10 | James S. Campbell | Liquid egg yolk product comprising lysophospholipoprotein |
| MXPA05007654A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
| US7955814B2 (en) * | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
| US20050196766A1 (en) * | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
| ATE533849T1 (de) | 2003-01-17 | 2011-12-15 | Danisco | Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel |
| JP4397170B2 (ja) * | 2003-03-12 | 2010-01-13 | 株式会社Ａｄｅｋａ | 油中水型可塑性乳化油脂組成物 |
| EP1620551B1 (en) | 2003-04-28 | 2013-09-18 | Novozymes A/S | Phospholipase and method of producing it |
| WO2008090395A1 (en) * | 2007-01-25 | 2008-07-31 | Danisco A/S | Production of a lipid acyltransferase from transformed bacillus licheniformis cells |
| GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
| US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
| US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
| GB0405637D0 (en) * | 2004-03-12 | 2004-04-21 | Danisco | Protein |
| CA2587488A1 (en) * | 2004-04-16 | 2005-10-27 | Inovatech Egg Products, A Division Of Mfi Food Canada Ltd. | Liquid egg yolk product comprising lysophospholipoprotein |
| US20050244565A1 (en) * | 2004-04-29 | 2005-11-03 | Unilever Bestfoods, North America | Edible emulsion with reduced fat and cholesterol |
| WO2006008508A1 (en) * | 2004-07-16 | 2006-01-26 | Danisco A/S | Enzymatic oil-degumming method |
| US20060093724A1 (en) * | 2004-11-03 | 2006-05-04 | Conopco, Inc., A Corporation Of New York D/B/A Unilever Foodsolutions | Frozen food |
| WO2006126472A1 (ja) * | 2005-05-23 | 2006-11-30 | San-Ei Gen F.F.I., Inc. | 酸性水中油滴型エマルジョン及びその食品への応用 |
| JP4502894B2 (ja) * | 2005-07-08 | 2010-07-14 | キユーピー株式会社 | 酸性水中油型乳化食品の製造方法 |
| US20070259096A1 (en) * | 2006-05-03 | 2007-11-08 | Conopco, Inc. D/B/A Unilever Foodsolutions | Frozen foodstuff |
| US20090246319A1 (en) * | 2008-03-31 | 2009-10-01 | Kraft Foods Holdings, Inc. | Process And Formulation For Making An Egg Product With Increased Functionality And Flavor |
| MX2011012860A (es) | 2009-06-05 | 2012-01-25 | Ajinomoto Kk | Preparacion de enzimas para reformar productos de carne procesados y metodo de fabricacion para productos de carne procesada. |
| KR101691055B1 (ko) * | 2009-11-27 | 2016-12-29 | 큐피가부시키가이샤 | 참깨-함유 산성 유화 액상 조미료 |
| US8916156B2 (en) | 2010-07-02 | 2014-12-23 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
| US8642038B2 (en) | 2010-07-02 | 2014-02-04 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
| US20120034353A1 (en) * | 2010-08-09 | 2012-02-09 | Joerg Eggeling | High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products |
| JP5698959B2 (ja) * | 2010-11-08 | 2015-04-08 | キユーピー株式会社 | ジャガイモ加工食品用調味液及びこれを用いたジャガイモ加工食品。 |
| CA2839993A1 (en) | 2011-06-20 | 2012-12-27 | Nestec S.A. | Emulsion comprising lyso-phospholipids |
| EP2825055B1 (en) | 2012-03-15 | 2016-11-16 | Unilever N.V. | Heat-stable oil-in-water emulsion |
| 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 |
| US12433312B2 (en) | 2014-05-06 | 2025-10-07 | Conopco, Inc. | Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed |
| WO2016066751A1 (en) * | 2014-10-31 | 2016-05-06 | Dsm Ip Assets B.V. | Process for preparing an oil-in-water emulsified food product |
| PH12017500995B1 (en) * | 2014-12-22 | 2023-03-17 | Unilever Ip Holdings B V | Container for viscous liquids internally coated with oil with emulsifier |
| US12022847B2 (en) | 2017-06-26 | 2024-07-02 | Michael Foods, Inc. | Methods of egg yolk fractionation |
| JP6934546B2 (ja) * | 2019-05-31 | 2021-09-15 | キユーピー株式会社 | 乳化調味料及びサラダ |
| WO2025064561A1 (en) * | 2023-09-18 | 2025-03-27 | Manildra Milling Corporation | Wheat-based emulsifying agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3260606A (en) * | 1964-04-29 | 1966-07-12 | Taiyo Food Co Ltd | Enzymatic treatment of egg |
| GB1215868A (en) * | 1967-07-13 | 1970-12-16 | Unilever Ltd | Fat emulsions |
| DE1692535A1 (de) * | 1967-07-13 | 1971-08-05 | Unilever Nv | Verfahren zur Herstellung von Speisefettemulsionen mit Fettgehalten von 3 bis 85%,insbesondere 35 bis 85% |
| DE1692567A1 (de) * | 1967-07-13 | 1971-08-05 | Unilever Nv | Verfahren zur Herstellung von wasserloeslichen und/oder wasser-dispergierbaren Phosphatidemulgatoren |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1900959A1 (de) * | 1969-01-09 | 1970-08-27 | Unilever Nv | Verfahren zur Herstellung von Pflanzenphosphatiden mit universeller Emulgierkraft |
| JPS6256465A (ja) | 1985-09-04 | 1987-03-12 | Seitetsu Kagaku Co Ltd | ４−ビニル−１−〔（２−フエニルチオ）エチル〕ベンゼン及びそのアルキル置換誘導体とその製造法 |
-
1974
- 1974-11-25 GB GB50958/74A patent/GB1525929A/en not_active Expired
-
1975
- 1975-11-19 US US05/633,336 patent/US4034124A/en not_active Expired - Lifetime
- 1975-11-20 NL NLAANVRAGE7513553,A patent/NL173703C/xx not_active IP Right Cessation
- 1975-11-20 ZA ZA757306A patent/ZA757306B/xx unknown
- 1975-11-20 FI FI753267A patent/FI58715C/fi not_active IP Right Cessation
- 1975-11-20 AU AU86796/75A patent/AU497269B2/en not_active Expired
- 1975-11-21 AT AT888275A patent/AT351913B/de not_active IP Right Cessation
- 1975-11-21 IT IT69885/75A patent/IT1059839B/it active
- 1975-11-21 JP JP14012275A patent/JPS5344426B2/ja not_active Expired
- 1975-11-21 FR FR7535649A patent/FR2291707A1/fr active Granted
- 1975-11-21 IE IE2532/75A patent/IE41943B1/en unknown
- 1975-11-24 BE BE162134A patent/BE835881A/xx not_active IP Right Cessation
- 1975-11-24 DE DE19752552663 patent/DE2552663C3/de not_active Expired - Lifetime
- 1975-11-24 PH PH17792A patent/PH10695A/en unknown
- 1975-11-24 CA CA240,338A patent/CA1056201A/en not_active Expired
- 1975-11-24 ES ES442918A patent/ES442918A1/es not_active Expired
- 1975-11-24 SE SE7513199A patent/SE7513199L/xx unknown
- 1975-11-24 LU LU73857A patent/LU73857A1/xx unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3260606A (en) * | 1964-04-29 | 1966-07-12 | Taiyo Food Co Ltd | Enzymatic treatment of egg |
| GB1215868A (en) * | 1967-07-13 | 1970-12-16 | Unilever Ltd | Fat emulsions |
| DE1692535A1 (de) * | 1967-07-13 | 1971-08-05 | Unilever Nv | Verfahren zur Herstellung von Speisefettemulsionen mit Fettgehalten von 3 bis 85%,insbesondere 35 bis 85% |
| DE1692567A1 (de) * | 1967-07-13 | 1971-08-05 | Unilever Nv | Verfahren zur Herstellung von wasserloeslichen und/oder wasser-dispergierbaren Phosphatidemulgatoren |
Also Published As
| Publication number | Publication date |
|---|---|
| IE41943B1 (en) | 1980-05-07 |
| AU8679675A (en) | 1977-06-02 |
| AT351913B (de) | 1979-08-27 |
| PH10695A (en) | 1977-08-10 |
| FI753267A7 (enExample) | 1976-05-26 |
| FI58715C (fi) | 1981-04-10 |
| DE2552663A1 (de) | 1976-08-12 |
| NL173703C (nl) | 1984-03-01 |
| BE835881A (fr) | 1976-05-24 |
| AU497269B2 (en) | 1978-12-07 |
| FI58715B (fi) | 1980-12-31 |
| FR2291707B1 (enExample) | 1980-08-08 |
| CA1056201A (en) | 1979-06-12 |
| FR2291707A1 (fr) | 1976-06-18 |
| LU73857A1 (enExample) | 1976-09-06 |
| ATA888275A (de) | 1979-01-15 |
| IE41943L (en) | 1976-05-25 |
| DE2552663C2 (de) | 1990-04-12 |
| GB1525929A (en) | 1978-09-27 |
| NL173703B (nl) | 1983-10-03 |
| IT1059839B (it) | 1982-06-21 |
| US4034124A (en) | 1977-07-05 |
| ZA757306B (en) | 1977-06-29 |
| JPS5344426B2 (enExample) | 1978-11-29 |
| JPS5184785A (enExample) | 1976-07-24 |
| NL7513553A (nl) | 1976-05-28 |
| SE7513199L (sv) | 1976-05-26 |
| ES442918A1 (es) | 1977-08-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2552663C3 (de) | Verfahren zur herstellung von wasser und oel emulsionen | |
| DE68923977T2 (de) | Essbare Öl- bzw. Fettzubereitungen. | |
| DE69214445T2 (de) | Gelprodukte und verfahren zu ihrer herstellung | |
| DE69129198T2 (de) | Hitzestabile Öl-in-Wasser-Emulsion und Verfahren zur Herstellung derselben | |
| DE68910336T3 (de) | Verfahren zur Zubereitung einer emulgierten Ziehfett- und Ölzusammensetzung. | |
| DE69003014T2 (de) | Essbare Öl-in-Wasser-Emulsion. | |
| DE2719297C2 (enExample) | ||
| DE60117844T2 (de) | Sonnenblumenlecithin enthaltende nahrungsmittelzusammensetzung geeignet zum braten in fett | |
| DE69109169T2 (de) | Funktionelle cholesterinfreie Eigelb. | |
| DE3877792T2 (de) | Verfahren zur zubereitung einer emulgierten fett-zusammensetzung. | |
| DE69627806T2 (de) | Mayonnaiseähnliches Produkt und Verfahren zur Herstellung desselben | |
| DE69012737T2 (de) | Doppeltemulgierte Fett- oder Ölzusammensetzung des Öl-in-Wasser-in-Öl-Typs. | |
| DE69313102T2 (de) | Zusammensetzung für Wärmestabilisierung von Proteinen und Produkt daraus | |
| DE69011408T2 (de) | Ein Verfahren zum Modifizieren der Eigenschaften des Eigelbes. | |
| JPS647754B2 (enExample) | ||
| DE69924522T2 (de) | Verstärkung von nahrungsmitteln mit olivenfruchtbestandteilen | |
| JPS609772B2 (ja) | 低脂肪スプレツドの製造方法 | |
| CH615809A5 (enExample) | ||
| EP0702903B1 (de) | Verfahren zur Herstellung von fett- und cholesterin-reduzierten pulverförmigen Produkten auf Eibasis mit einem hohen Gehalt an Phospholipiden | |
| DE2144285A1 (de) | Gießfähige Margarinen und Verfahren zu deren Herstellung | |
| DE2325133A1 (de) | Waessrige oelemulsion und verfahren zu ihrer herstellung | |
| DE1812722A1 (de) | Plastischer Brotaufstrich und Verfahren zu seiner Herstellung | |
| DE1965438A1 (de) | Modifizierte Proteine,diese enthaltende Loesungen und Emulsionen und Verfahren zu deren Herstellung | |
| DE69518284T2 (de) | Johannisbrotkeimfraktion mit hohem Proteingehalt | |
| DE2156121A1 (de) | Gießfähige Margarine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| 8128 | New person/name/address of the agent |
Representative=s name: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN |
|
| D2 | Grant after examination | ||
| 8363 | Opposition against the patent | ||
| 8366 | Restricted maintained after opposition proceedings | ||
| 8305 | Restricted maintenance of patent after opposition | ||
| D4 | Patent maintained restricted |