DK0753995T3 - Fremstilling og anvendelse af varmebehandlede mesomorfe faser i næringsmiddelprodukter - Google Patents

Fremstilling og anvendelse af varmebehandlede mesomorfe faser i næringsmiddelprodukter

Info

Publication number
DK0753995T3
DK0753995T3 DK95923260T DK95923260T DK0753995T3 DK 0753995 T3 DK0753995 T3 DK 0753995T3 DK 95923260 T DK95923260 T DK 95923260T DK 95923260 T DK95923260 T DK 95923260T DK 0753995 T3 DK0753995 T3 DK 0753995T3
Authority
DK
Denmark
Prior art keywords
preparation
heat
food products
mesomorphic phases
treated mesomorphic
Prior art date
Application number
DK95923260T
Other languages
English (en)
Inventor
Francisca Anto Kleinherenbrink
Der Meijs Willibrord Corne Van
Rob Sikking
Isaaec Heertje
Original Assignee
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 Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of DK0753995T3 publication Critical patent/DK0753995T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • 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
    • Y10S516/90—Liquid crystal material of, or for, colloid system, e.g. g phase

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)
DK95923260T 1994-06-20 1995-06-07 Fremstilling og anvendelse af varmebehandlede mesomorfe faser i næringsmiddelprodukter DK0753995T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94201760 1994-06-20
PCT/EP1995/002206 WO1995035035A1 (en) 1994-06-20 1995-06-07 Preparation and use of heat-treated mesomorphic phases in food products

Publications (1)

Publication Number Publication Date
DK0753995T3 true DK0753995T3 (da) 2001-10-08

Family

ID=8216971

Family Applications (1)

Application Number Title Priority Date Filing Date
DK95923260T DK0753995T3 (da) 1994-06-20 1995-06-07 Fremstilling og anvendelse af varmebehandlede mesomorfe faser i næringsmiddelprodukter

Country Status (14)

Country Link
US (1) US5939128A (da)
EP (1) EP0753995B1 (da)
JP (1) JP3606582B2 (da)
AU (1) AU700571B2 (da)
CA (1) CA2193113A1 (da)
CZ (1) CZ372896A3 (da)
DE (1) DE69522321T2 (da)
DK (1) DK0753995T3 (da)
ES (1) ES2161902T3 (da)
HU (1) HU219736B (da)
PL (1) PL317938A1 (da)
SK (1) SK162696A3 (da)
WO (1) WO1995035035A1 (da)
ZA (1) ZA955041B (da)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1008305A1 (en) 1998-12-10 2000-06-14 Societe Des Produits Nestle S.A. An aroma product comprising saturated C16 and C18 monoglycerides
US6068876A (en) * 1999-02-26 2000-05-30 Kraft Foods, Inc. Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products
GB0005736D0 (en) * 2000-03-09 2000-05-03 G C Hahn Co Ltd Low fat edible emulsions
AU784481B2 (en) * 2000-07-11 2006-04-13 Hahntech International Limited Low fat edible emulsions
US6627242B1 (en) * 2000-10-04 2003-09-30 Kraft Foods Holdings, Inc. Microwaveable pizza crust
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
US7357957B2 (en) * 2004-05-07 2008-04-15 Fractec Research & Development Inc. Spreadable food product
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
MY149295A (en) 2006-07-17 2013-08-30 Nestec Sa Cylindrical membrane apparatus for forming foam
US8771778B2 (en) 2010-09-09 2014-07-08 Frito-Lay Trading Company, Gmbh Stabilized foam
US9168309B2 (en) 2010-12-01 2015-10-27 Omnis Biotechnology Inc. Thixotropic compositions
JP7143163B2 (ja) * 2018-09-18 2022-09-28 理研ビタミン株式会社 ゲル状食品用食感改良剤

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155586A (en) * 1981-03-20 1982-09-25 Canon Kk Character output unit
CA1180250A (en) * 1981-04-27 1985-01-02 Wilfred J. Hemker Polyglycerol ester emulsion gel concentrates
US4788075A (en) * 1986-10-01 1988-11-29 General Foods Corporation Method for producing aseptically-packaged puddings
US4770892A (en) * 1987-10-28 1988-09-13 General Foods Inc. Stable whippable emulsion and process for producing same
IL88099A (en) * 1987-11-06 1992-02-16 Chinoin Gyogyszer Es Vegyeszet Lyotropic liquid crystalline compositions
US4873094A (en) * 1988-07-21 1989-10-10 Land O'lakes, Inc. Method of making an acidified dairy cream
US5082684A (en) * 1990-02-05 1992-01-21 Pfizer Inc. Low-calorie fat substitute
US5106644A (en) * 1990-05-25 1992-04-21 Procter & Gamble Company Food products containing reduced calorie, fiber containing fat substitute
AU7672791A (en) * 1990-06-08 1991-12-31 Kansas State University Research Foundation Low calorie chemically leavened cakes and surfactant systems therefor
US5371512A (en) * 1990-11-19 1994-12-06 Nintendo Co., Ltd. Background picture display apparatus and external storage used therefor
AU663061B2 (en) * 1990-11-23 1995-09-28 Unilever Plc Use of mesomorphic phases in food products
US5652011A (en) * 1990-11-23 1997-07-29 Van Den Bergh Foods Co., Division Of Conopco, Inc. Low fat spreads and dressings
US5620734A (en) * 1992-03-05 1997-04-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Spreads and other products including mesomorphic phases
JPH06110778A (ja) * 1992-09-29 1994-04-22 Nec Corp 記憶装置
CA2152384C (en) * 1992-12-23 2007-03-13 Henricus Arnoldus C.M. Hendrickx Use of sterile mesomorphic phases in food products

Also Published As

Publication number Publication date
JPH10501696A (ja) 1998-02-17
AU2788895A (en) 1996-01-15
CA2193113A1 (en) 1995-12-28
SK162696A3 (en) 1997-09-10
HU9603519D0 (en) 1997-02-28
DE69522321T2 (de) 2002-01-03
HU219736B (hu) 2001-07-30
CZ372896A3 (en) 1997-06-11
ES2161902T3 (es) 2001-12-16
PL317938A1 (en) 1997-04-28
EP0753995A1 (en) 1997-01-22
WO1995035035A1 (en) 1995-12-28
ZA955041B (en) 1996-12-19
DE69522321D1 (de) 2001-09-27
EP0753995B1 (en) 2001-08-22
HUT75613A (en) 1997-05-28
JP3606582B2 (ja) 2005-01-05
AU700571B2 (en) 1999-01-07
US5939128A (en) 1999-08-17
MX9605866A (es) 1998-06-28

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