DE60003637D1 - Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung - Google Patents

Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung

Info

Publication number
DE60003637D1
DE60003637D1 DE60003637T DE60003637T DE60003637D1 DE 60003637 D1 DE60003637 D1 DE 60003637D1 DE 60003637 T DE60003637 T DE 60003637T DE 60003637 T DE60003637 T DE 60003637T DE 60003637 D1 DE60003637 D1 DE 60003637D1
Authority
DE
Germany
Prior art keywords
stabilizing
aqueous composition
composition
dairy products
texturing
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
Application number
DE60003637T
Other languages
English (en)
Other versions
DE60003637T2 (de
Inventor
Thomas Schwegle
Klaus Sanladerer
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.)
Kraft Foods R&D Inc Deutschland
Original Assignee
Kraft Foods R&D Inc Deutschland
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 Kraft Foods R&D Inc Deutschland filed Critical Kraft Foods R&D Inc Deutschland
Application granted granted Critical
Publication of DE60003637D1 publication Critical patent/DE60003637D1/de
Publication of DE60003637T2 publication Critical patent/DE60003637T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
DE60003637T 2000-04-28 2000-04-28 Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung Expired - Lifetime DE60003637T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP00109232A EP1149534B1 (de) 2000-04-28 2000-04-28 Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung

Publications (2)

Publication Number Publication Date
DE60003637D1 true DE60003637D1 (de) 2003-08-07
DE60003637T2 DE60003637T2 (de) 2004-06-09

Family

ID=8168588

Family Applications (1)

Application Number Title Priority Date Filing Date
DE60003637T Expired - Lifetime DE60003637T2 (de) 2000-04-28 2000-04-28 Wässrige Zusammensetzung zur Stabilisierung and Texturierung von Milchprodukten und Verfahren zu deren Herstellung

Country Status (9)

Country Link
US (2) US6793954B2 (de)
EP (1) EP1149534B1 (de)
AT (1) ATE243941T1 (de)
AU (1) AU782947B2 (de)
CA (1) CA2345427C (de)
DE (1) DE60003637T2 (de)
DK (1) DK1149534T3 (de)
ES (1) ES2197033T3 (de)
NO (1) NO20012052L (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2197033T3 (es) * 2000-04-28 2004-01-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Composicion acuosa util para estabilizar y texturizar productos lactos, y procedimiento para prepararla.
US20060134132A1 (en) * 2004-12-20 2006-06-22 Watkins Jackie M Protective barriers for micronutrients, phytochemicals, and nutraceuticals
US7687095B2 (en) * 2005-09-30 2010-03-30 Kraft Foods Global Brands Llc High moisture, low fat cream cheese with maintained product quality and method for making same
US20080160133A1 (en) * 2006-12-27 2008-07-03 Kraft Food Holdings, Inc. Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture
US8568697B2 (en) 2008-03-21 2013-10-29 Colgate-Palmolive Company High fluoride ion recovery compositions
US10834935B2 (en) 2012-02-01 2020-11-17 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods of making
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
WO2015065192A1 (en) * 2013-10-31 2015-05-07 Friesland Brands B.V. A phase separted dairy gel, a method for the preparation of a phase separated dairy gel, and use thereof in the preparation of dairy products, in particular cheese
CN103609687B (zh) * 2013-11-15 2015-04-08 内蒙古蒙牛乳业（集团）股份有限公司 一种风味稳定的长保质期酸奶及其制备方法
US20150320064A1 (en) * 2014-05-08 2015-11-12 Kristin Lee Lyle Creamy Yogurt Base
WO2016003972A1 (en) * 2014-06-30 2016-01-07 Taneja Leena Dairy product and method of making thereof
CN104757112B (zh) * 2015-03-26 2017-10-10 南京师范大学 一种特色风味功能性酸奶及其制备方法
WO2017115101A1 (en) * 2015-12-30 2017-07-06 Compagnie Gervais Danone Compositions comprising whey protein and gum arabic

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104674A (en) * 1983-12-30 1992-04-14 Kraft General Foods, Inc. Microfragmented ionic polysaccharide/protein complex dispersions
US4568555A (en) * 1985-05-02 1986-02-04 Nabisco Brands, Inc. Cheese sauce
US5125777B1 (en) * 1989-12-18 1998-02-03 Eiichi Osawa Rotary tool
US5215777A (en) * 1991-05-16 1993-06-01 Ault Foods Limited Process for producing low or non fat ice cream
US5252352A (en) * 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
CA2132211A1 (en) * 1992-04-23 1993-11-11 Cultor Corporation Ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids
US5589215A (en) * 1993-09-29 1996-12-31 Griffith Laboratories Worldwide, Inc. Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture
CA2177429A1 (en) * 1995-06-29 1996-12-30 Charles Allen Rodgers Reduced fat cheese-flavored snack filling
DE19536338A1 (de) * 1995-09-29 1997-04-03 Solvay Alkali Gmbh Verfahren zur Konfektionierung von Lebensmitteln
US6093439A (en) * 1998-05-08 2000-07-25 National Starch And Chemical Investment Holding Corporation Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
ES2197033T3 (es) * 2000-04-28 2004-01-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Composicion acuosa util para estabilizar y texturizar productos lactos, y procedimiento para prepararla.

Also Published As

Publication number Publication date
CA2345427A1 (en) 2001-10-28
AU3894001A (en) 2001-11-01
DK1149534T3 (da) 2003-10-06
ATE243941T1 (de) 2003-07-15
US6793954B2 (en) 2004-09-21
EP1149534B1 (de) 2003-07-02
NO20012052D0 (no) 2001-04-26
CA2345427C (en) 2010-09-14
EP1149534A1 (de) 2001-10-31
ES2197033T3 (es) 2004-01-01
US20020061357A1 (en) 2002-05-23
NO20012052L (no) 2001-10-29
AU782947B2 (en) 2005-09-08
US7033635B2 (en) 2006-04-25
DE60003637T2 (de) 2004-06-09
US20040091577A1 (en) 2004-05-13

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