ES2009831B3 - Pasta untable. - Google Patents

Pasta untable.

Info

Publication number
ES2009831B3
ES2009831B3 ES87200394T ES87200394T ES2009831B3 ES 2009831 B3 ES2009831 B3 ES 2009831B3 ES 87200394 T ES87200394 T ES 87200394T ES 87200394 T ES87200394 T ES 87200394T ES 2009831 B3 ES2009831 B3 ES 2009831B3
Authority
ES
Spain
Prior art keywords
aqueous phase
fat
untable
pasta
composition
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
Application number
ES87200394T
Other languages
English (en)
Inventor
Frederick William Cain
Ian Timothy Norton
Malcolm Glyn Jones
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.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26290452&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2009831(B3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB868605559A external-priority patent/GB8605559D0/en
Priority claimed from GB868620066A external-priority patent/GB8620066D0/en
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Application granted granted Critical
Publication of ES2009831B3 publication Critical patent/ES2009831B3/es
Expired legal-status Critical Current

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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Medicinal Preparation (AREA)
  • Developing Agents For Electrophotography (AREA)
  • Massaging Devices (AREA)
  • Earth Drilling (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Lubricants (AREA)

Abstract

MARGARINA CONTENIENDO MENOS DEL 35% DE SU PESO EN GRASA, COMPRENDIENDO DEL 10 AL 35% DE SU PESO DE FASE DE GRASA CONTINUA Y DEL 90 AL 65% DE SU PESO DE FASE ACUOSA DISPERSA, SIENDO ESTABLES A TEMPERATURA AMBIENTE Y NO PERDIENDO HUMEDAD CUANDO SE EXTIENDE, PERO QUE DESESTABILIZANDO Y LIBERANDO SU SABOR EN LA BOCA Y PUDIENDO SER PREPARADA FACILMENTE A PESAR DE SU BAJO CONTENIDO EN GRASA, PUDIENDO SER OBTENIDA USANDO UN COMPUESTO QUE ES PARA CONSTITUIR LA FASE ACUOSA, UN COMPUESTO EN FORMA DE GEL TENIENDO UNA VISCOSIDAD DE AL MENOS 20 MPA.S CUANDO SE MIDE A 5 EN UN RANGO DE VIBRACION DE 17090 SEG.-1.
ES87200394T 1986-03-06 1987-03-04 Pasta untable. Expired ES2009831B3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB868605559A GB8605559D0 (en) 1986-03-06 1986-03-06 Spread
GB868620066A GB8620066D0 (en) 1986-08-18 1986-08-18 Spread

Publications (1)

Publication Number Publication Date
ES2009831B3 true ES2009831B3 (es) 1989-10-16

Family

ID=26290452

Family Applications (1)

Application Number Title Priority Date Filing Date
ES87200394T Expired ES2009831B3 (es) 1986-03-06 1987-03-04 Pasta untable.

Country Status (12)

Country Link
US (1) US4917915A (es)
EP (1) EP0237120B1 (es)
JP (1) JPH0628539B2 (es)
AT (1) ATE44212T1 (es)
AU (1) AU593618B2 (es)
CA (1) CA1298516C (es)
DE (1) DE3760267D1 (es)
DK (1) DK114287D0 (es)
ES (1) ES2009831B3 (es)
FI (1) FI89448C (es)
GR (1) GR3000093T3 (es)
IE (1) IE55280B1 (es)

Families Citing this family (107)

* Cited by examiner, † Cited by third party
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GB2205849B (en) * 1987-06-19 1991-05-15 Brinkers Margarinefab Low fat spread and process for producing same
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NZ227763A (en) * 1988-02-04 1991-10-25 Goodman Fielder Ind Ltd Low fat spread containing no gelling agents and no polyols
AU613697B2 (en) * 1988-02-04 1991-08-08 Goodman Fielder Industries Limited Low fat spread
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GB8828596D0 (en) * 1988-12-07 1989-01-11 Unilever Plc Low fat spread
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GB8921997D0 (en) * 1989-09-29 1989-11-15 Unilever Plc Spread
AU636648B2 (en) * 1989-09-29 1993-05-06 Unilever Plc Edible low-fat spread
GB8925248D0 (en) * 1989-11-08 1989-12-28 Unilever Plc Spread
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JPH0722489B2 (ja) * 1989-12-20 1995-03-15 月島食品工業株式会社 油中水型マーガリン類
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WO1991012728A1 (en) * 1990-02-20 1991-09-05 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5395640A (en) * 1990-02-20 1995-03-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
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US5376399A (en) * 1992-05-15 1994-12-27 A.E. Staley Manufacturing Co. Reduced fat cremes
USH1394H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Method of preparing reduced fat spreads
USH1395H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Composition and method of preparing reduced fat spreads
US5464645A (en) * 1992-06-16 1995-11-07 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of making a water continuous dispersion with more than 50% dispersed phase and products thereof
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CN104320975B (zh) * 2012-05-23 2018-06-08 株式会社明治 涂抹酱及其制造方法
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WO2015079169A1 (fr) 2013-11-29 2015-06-04 Roquette Freres Granules de farine de biomasse de microalgues riches en protéines et leur procédé de préparation

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Also Published As

Publication number Publication date
FI870889A0 (fi) 1987-03-02
GR3000093T3 (en) 1990-11-29
US4917915A (en) 1990-04-17
FI89448B (fi) 1993-06-30
DE3760267D1 (en) 1989-08-03
AU6961287A (en) 1987-09-10
IE55280B1 (en) 1990-07-18
ATE44212T1 (de) 1989-07-15
AU593618B2 (en) 1990-02-15
JPH0628539B2 (ja) 1994-04-20
JPS62232335A (ja) 1987-10-12
FI870889A (fi) 1987-09-07
FI89448C (fi) 1993-10-11
EP0237120B1 (en) 1989-06-28
DK114287D0 (da) 1987-03-05
IE870543L (en) 1987-09-06
CA1298516C (en) 1992-04-07
EP0237120A1 (en) 1987-09-16

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