DK2637514T3 - Gelsammensætning - Google Patents
Gelsammensætning Download PDFInfo
- Publication number
- DK2637514T3 DK2637514T3 DK11779726.6T DK11779726T DK2637514T3 DK 2637514 T3 DK2637514 T3 DK 2637514T3 DK 11779726 T DK11779726 T DK 11779726T DK 2637514 T3 DK2637514 T3 DK 2637514T3
- Authority
- DK
- Denmark
- Prior art keywords
- composition
- gel
- carrageenan
- amount
- gelling agents
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 94
- 229920001525 carrageenan Polymers 0.000 claims description 52
- 239000000679 carrageenan Substances 0.000 claims description 42
- 229940113118 carrageenan Drugs 0.000 claims description 42
- 239000003349 gelling agent Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 150000003839 salts Chemical class 0.000 claims description 38
- 229920001285 xanthan gum Polymers 0.000 claims description 35
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 34
- 235000013305 food Nutrition 0.000 claims description 27
- 235000010418 carrageenan Nutrition 0.000 claims description 23
- 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 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 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 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims 2
- 238000009928 pasteurization Methods 0.000 claims 1
- 239000000499 gel Substances 0.000 description 67
- 230000001965 increasing effect Effects 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 13
- 238000002844 melting Methods 0.000 description 8
- 230000008018 melting Effects 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 239000000230 xanthan gum Substances 0.000 description 6
- 235000010493 xanthan gum Nutrition 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- 229920000161 Locust bean gum Polymers 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 235000008216 herbs Nutrition 0.000 description 5
- 239000000416 hydrocolloid Substances 0.000 description 5
- 235000010420 locust bean gum Nutrition 0.000 description 5
- 239000000711 locust bean gum Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 239000001884 Cassia gum Substances 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000019318 cassia gum Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000013882 gravy Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 230000002441 reversible effect Effects 0.000 description 3
- 235000014438 salad dressings Nutrition 0.000 description 3
- IBZYPBGPOGJMBF-UHFFFAOYSA-N 3,6 anhydrogalactose Natural products CCC=CCC1C(CC(=O)NC(C(C)CC)C(O)=O)CCC1=O IBZYPBGPOGJMBF-UHFFFAOYSA-N 0.000 description 2
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 2
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Natural products O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- -1 alkali metal salt Chemical class 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008236 heating water Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 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 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical group CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PQMKYFCFSA-N alpha-D-mannose Chemical compound OC[C@H]1O[C@H](O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-PQMKYFCFSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-QIUUJYRFSA-N beta-D-glucuronic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-QIUUJYRFSA-N 0.000 description 1
- WQZGKKKJIJFFOK-RWOPYEJCSA-N beta-D-mannose Chemical group OC[C@H]1O[C@@H](O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-RWOPYEJCSA-N 0.000 description 1
- 235000014448 bouillon/stock cubes Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000451 gelidium spp. gum Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 229920001467 poly(styrenesulfonates) Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000011476 stock cubes Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
Claims (13)
1. Sammensætning i form af en gel til fremstilling af et fødevareprodukt, idet sammensætningen omfatter: a) vand i en mængde på 30 til 70% (af vægten af den totale sammensætning), b) smagsstoffer i en mængde på 1 til 40% (af vægten af den totale sammensætning), c) salt i en mængde på 10 til 25% (af vægten af den totale sammensætning), og d) geleringsmidler i en mængde på 0,2 til 5% (af vægten af den totale sammensætning), hvor geleringsmidlerne omfatter mindst iota-carrageenan og xanthan.
2. Sammensætning ifølge krav 1, hvor mængden af geleringsmidler er 0,6 til 2% (af vægten af den totale sammensætning).
3. Sammensætning ifølge krav 1 eller krav 2, hvor forholdet af iota-carrageenan og xanthan er i området på 80:20 til 30:70, fortrinsvis i området 50:50 til 60:40.
4. Sammensætning ifølge et hvilket som helst af kravene 1 til 3, hvor geleringsmidlerne yderligere omfatter stivelse eller en anden carrageenan type.
5. Sammensætning ifølge et hvilket som helst af kravene 1 til 4, yderligere omfattende fedt i en mængde på 1 til 10 % (af vægten af den totale sammensætning).
6. Sammensætning ifølge et hvilket som helst af kravene 1 til 5, yderligere omfattende maltodextrin eller glycosesirup i en mængde på op til 40% (af vægten af den totale sammensætning).
7. Sammensætning ifølge et hvilket som helst af kravene 1 til 6, hvor mængden af vand er i området på 40 til 60%, fortrinsvis 45 til 60%.
8. Sammensætning ifølge et hvilket som helst af kravene 1 til 7, hvor mængden af smagsstoffer er i området 1 til 30%, fortrinsvis 5 til 15%.
9. Sammensætning ifølge et hvilket som helst af kravene 1 til 8, hvor fødevareproduktet er en sauce, suppe, fond, bouillon, suppebase eller skysauce.
10. Fremgangsmåde til fremstilling af en sammensætning ifølge et af kravene 1 til 9 omfattende trinnene at: a. blande geleringsmidler omfattende mindst iota-carrageenan og xanthan, i vand, b. opvarme til en temperatur på mindst 70°C, fortrinsvis mindst 80°C, c. tilsætte salt og smagsstoffer, og blande, d. opvarme ved en temperatur på mindst 75°C, fortrinsvis mindst 80°C, til pasteurisering, e. fylde i beholdere, og f. afkøle til stuetemperatur for af danne gelen.
11. Fremgangsmåde ifølge krav 10, yderligere omfattende fremstilling afen præmix af geleringsmidlerne med maltodextrin og/eller glycosesirup og/eller stivelse.
12. Fremgangsmåde ifølge krav 10 eller krav 11, yderligere omfattende tilsætning af fedt efter blanding af geleringsmidlerne.
13. Anvendelse af sammensætningen ifølge et hvilket som helst af kravene 1 til 9 til fremstilling af et fødevareprodukt.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10191113A EP2452570A1 (en) | 2010-11-12 | 2010-11-12 | Gel composition |
| PCT/EP2011/069975 WO2012062919A1 (en) | 2010-11-12 | 2011-11-11 | Gel composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2637514T3 true DK2637514T3 (da) | 2014-12-01 |
Family
ID=43568739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK11779726.6T DK2637514T3 (da) | 2010-11-12 | 2011-11-11 | Gelsammensætning |
Country Status (23)
| Country | Link |
|---|---|
| US (1) | US20130236623A1 (da) |
| EP (2) | EP2452570A1 (da) |
| JP (1) | JP5856180B2 (da) |
| CN (1) | CN103153090B (da) |
| AR (1) | AR083865A1 (da) |
| AU (1) | AU2011328003B2 (da) |
| BR (1) | BR112013011472A2 (da) |
| CA (1) | CA2812670A1 (da) |
| CL (1) | CL2013001042A1 (da) |
| DK (1) | DK2637514T3 (da) |
| ES (1) | ES2524551T3 (da) |
| IL (1) | IL225245B (da) |
| MX (1) | MX338382B (da) |
| MY (1) | MY162145A (da) |
| NZ (1) | NZ608432A (da) |
| PL (1) | PL2637514T3 (da) |
| PT (1) | PT2637514E (da) |
| RU (1) | RU2584073C2 (da) |
| SG (1) | SG189394A1 (da) |
| TW (1) | TW201223454A (da) |
| UA (1) | UA112421C2 (da) |
| WO (1) | WO2012062919A1 (da) |
| ZA (1) | ZA201304286B (da) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2871978B1 (en) | 2012-07-13 | 2016-06-29 | Unilever N.V. | Savoury food concentrate comprising a pectin-starch gel |
| DK2903454T3 (da) | 2012-10-05 | 2017-05-01 | Nestec Sa | Gel til fremstilling af et fødevareprodukt |
| EP2914129B1 (en) * | 2012-11-05 | 2016-05-25 | Unilever N.V. | Food concentrate in the form of a gel |
| WO2014075913A1 (en) | 2012-11-16 | 2014-05-22 | Unilever N.V. | Food concentrate and a process to produce the same |
| EP3091855B1 (en) | 2013-12-18 | 2017-04-19 | Unilever N.V. | Food concentrate |
| CN103815461B (zh) * | 2014-03-06 | 2015-12-02 | 吉林大学 | 一种人参方便汤料及制备工艺 |
| CN106714580A (zh) | 2014-09-30 | 2017-05-24 | 荷兰联合利华有限公司 | 食品浓缩物 |
| BR112017006449A2 (pt) | 2014-09-30 | 2017-12-12 | Unilever Nv | concentrado alimentar gelificado, processo de preparo e uso do mesmo |
| PL3232816T3 (pl) * | 2014-12-19 | 2020-06-01 | Société des Produits Nestlé S.A. | Wytrawne koncentraty jako sos o zżelowanej teksturze na bazie skrobi z roślin strączkowych |
| WO2016096663A1 (en) * | 2014-12-19 | 2016-06-23 | Nestec S.A. | Savoury concentrates with a jellified texture based on leguminous starch |
| EP3328217B1 (en) * | 2015-07-31 | 2021-03-31 | Unilever IP Holdings B.V. | Savoury concentrate comprising inorganic salt, fat and polysaccharide gums |
| US20180199601A1 (en) | 2015-07-31 | 2018-07-19 | Conopco, Inc., D/B/A Unilever | Savoury concentrate comprising inorganic salt, fat and polysaccharide gum |
| CN108024560A (zh) | 2015-09-18 | 2018-05-11 | 雀巢产品技术援助有限公司 | 基于两种淀粉的具有可流动质地的咸鲜浓缩物 |
| CN105249401A (zh) * | 2015-11-25 | 2016-01-20 | 中国农业机械化科学研究院 | 一种菌菇汤冻调味品及其制备方法 |
| CN106115383B (zh) * | 2016-08-18 | 2018-09-07 | 青岛歌尔声学科技有限公司 | 一种磁吸式卷线模组 |
| EP3558033B1 (en) | 2016-12-20 | 2020-03-25 | Unilever N.V. | Food concentrate |
| ES2792097T3 (es) | 2016-12-20 | 2020-11-10 | Unilever Nv | Concentrado alimenticio |
| WO2019120892A1 (en) | 2017-12-20 | 2019-06-27 | Unilever N.V. | A savoury concentrate |
| EP3897204B1 (en) | 2018-12-19 | 2022-06-08 | Unilever IP Holdings B.V. | Food composition |
| WO2024039972A1 (en) * | 2022-08-19 | 2024-02-22 | Xiao Chi Jie Corp | Foods comprising thermally-reversible carrageenan and pectin gel fillings and related methods |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3335593A1 (de) * | 1983-09-30 | 1985-04-11 | Diamalt AG, 8000 München | Gelier- und verdickungsmittel auf der basis von cassia-galactomannanen |
| US4569838A (en) * | 1983-12-23 | 1986-02-11 | Colgate-Palmolive Company | Dentifrice |
| US5087471A (en) * | 1990-12-13 | 1992-02-11 | Kraft General Foods, Inc. | Low calorie salad dressing having smooth, creamy, organoleptic characteristics |
| US5385747A (en) * | 1992-07-23 | 1995-01-31 | Mama Tish's Italian Specialties, Inc. | Process for making a fruit gel composition in squeeze container |
| ATE206019T1 (de) * | 1995-10-13 | 2001-10-15 | Nestle Sa | Mayonnaiseähnliches produkt |
| WO1999020285A1 (fr) * | 1997-10-16 | 1999-04-29 | Sanwa Kagaku Kenkyusho Co., Ltd. | Preparations de gels contenant un polystyrenesulfonate |
| GB2342030A (en) * | 1998-10-01 | 2000-04-05 | Nestle Sa | Confectionery containing iota-carrageenan |
| NZ514994A (en) * | 1999-05-12 | 2003-05-30 | Cp Kelco Aps | Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition |
| US6391358B2 (en) * | 1999-07-20 | 2002-05-21 | Schreiber Technologies, Inc. | Multi-stage thickening composition for use with packaged food items and process for using same |
| US6544573B1 (en) * | 1999-08-16 | 2003-04-08 | Lipton, Division Of Conopco, Inc. | Gum combination for liquid condiment systems |
| JP3282726B2 (ja) | 2000-03-22 | 2002-05-20 | 明星食品株式会社 | ゲル状粒子含有液体スープ組成物及びその製造方法 |
| JP2002153234A (ja) * | 2000-09-05 | 2002-05-28 | Nippon Maruten Shoyu Kk | ゼリー状調味料及びその製造方法 |
| JP3648464B2 (ja) * | 2001-02-08 | 2005-05-18 | 太陽化学株式会社 | ごま入り調味料組成物 |
| RU2218032C1 (ru) * | 2002-08-29 | 2003-12-10 | Закрытое акционерное общество "Компания МИЛОРД" | Пищевая добавка для производства мясных консервов |
| JP2006230330A (ja) * | 2005-02-28 | 2006-09-07 | Mitsukan Group Honsha:Kk | ゲル状調味液とその製造方法 |
| PL2229825T3 (pl) | 2005-12-12 | 2016-10-31 | Koncentrat do przygotowywania bulionu, zupy, sosu, sosu mięsnego albo do stosowania jako przyprawa, koncentrat zawierający rozdrobnione składniki i gumę ksantanową oraz gumę locust bean | |
| JP4648260B2 (ja) * | 2006-07-10 | 2011-03-09 | ハウス食品株式会社 | 容器入りゲル状調味料及びその製造方法 |
| CN1907094A (zh) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | 含乳果冻及其生产方法 |
| JP5226772B2 (ja) * | 2007-04-24 | 2013-07-03 | エフ エム シー コーポレーション | 共沈したカラギーナン／キサンタンガム組成物およびそれらの製法 |
| EP2005843A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
| EP2005839A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum |
| EP2005844B2 (en) | 2007-06-12 | 2012-09-19 | Unilever N.V. | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum |
-
2010
- 2010-11-12 EP EP10191113A patent/EP2452570A1/en not_active Withdrawn
-
2011
- 2011-11-11 AR ARP110104241A patent/AR083865A1/es not_active Application Discontinuation
- 2011-11-11 EP EP11779726.6A patent/EP2637514B1/en active Active
- 2011-11-11 US US13/884,872 patent/US20130236623A1/en not_active Abandoned
- 2011-11-11 CA CA2812670A patent/CA2812670A1/en not_active Abandoned
- 2011-11-11 JP JP2013538214A patent/JP5856180B2/ja not_active Expired - Fee Related
- 2011-11-11 MX MX2013004911A patent/MX338382B/es active IP Right Grant
- 2011-11-11 SG SG2013027909A patent/SG189394A1/en unknown
- 2011-11-11 RU RU2013126876/13A patent/RU2584073C2/ru active
- 2011-11-11 NZ NZ608432A patent/NZ608432A/en not_active IP Right Cessation
- 2011-11-11 PL PL11779726T patent/PL2637514T3/pl unknown
- 2011-11-11 BR BRBR112013011472-0A patent/BR112013011472A2/pt not_active Application Discontinuation
- 2011-11-11 WO PCT/EP2011/069975 patent/WO2012062919A1/en active Application Filing
- 2011-11-11 MY MYPI2013700392A patent/MY162145A/en unknown
- 2011-11-11 UA UAA201307423A patent/UA112421C2/uk unknown
- 2011-11-11 PT PT117797266T patent/PT2637514E/pt unknown
- 2011-11-11 ES ES11779726.6T patent/ES2524551T3/es active Active
- 2011-11-11 AU AU2011328003A patent/AU2011328003B2/en active Active
- 2011-11-11 CN CN201180046232.5A patent/CN103153090B/zh not_active Expired - Fee Related
- 2011-11-11 DK DK11779726.6T patent/DK2637514T3/da active
- 2011-11-14 TW TW100141468A patent/TW201223454A/zh unknown
-
2013
- 2013-03-14 IL IL225245A patent/IL225245B/en active IP Right Grant
- 2013-04-15 CL CL2013001042A patent/CL2013001042A1/es unknown
- 2013-06-11 ZA ZA2013/04286A patent/ZA201304286B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012062919A1 (en) | 2012-05-18 |
| CA2812670A1 (en) | 2012-05-18 |
| RU2584073C2 (ru) | 2016-05-20 |
| IL225245B (en) | 2018-06-28 |
| CL2013001042A1 (es) | 2013-09-27 |
| IL225245A0 (en) | 2013-06-27 |
| MX2013004911A (es) | 2013-05-28 |
| SG189394A1 (en) | 2013-05-31 |
| CN103153090A (zh) | 2013-06-12 |
| TW201223454A (en) | 2012-06-16 |
| EP2637514A1 (en) | 2013-09-18 |
| EP2452570A1 (en) | 2012-05-16 |
| PL2637514T3 (pl) | 2015-04-30 |
| NZ608432A (en) | 2014-12-24 |
| AU2011328003A1 (en) | 2013-03-28 |
| BR112013011472A2 (pt) | 2015-09-01 |
| JP5856180B2 (ja) | 2016-02-09 |
| CN103153090B (zh) | 2015-11-25 |
| MY162145A (en) | 2017-05-31 |
| RU2013126876A (ru) | 2014-12-27 |
| JP2013543731A (ja) | 2013-12-09 |
| PT2637514E (pt) | 2014-12-22 |
| AR083865A1 (es) | 2013-03-27 |
| EP2637514B1 (en) | 2014-10-29 |
| AU2011328003B2 (en) | 2015-02-12 |
| ZA201304286B (en) | 2014-12-23 |
| MX338382B (es) | 2016-04-14 |
| ES2524551T3 (es) | 2014-12-10 |
| UA112421C2 (uk) | 2016-09-12 |
| US20130236623A1 (en) | 2013-09-12 |
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