ES2051072T3 - Metodo para preparar una pasta conteniendo proteinas lacticas y/o proteinas vegetales, e instalacion para empleo con este metodo. - Google Patents

Metodo para preparar una pasta conteniendo proteinas lacticas y/o proteinas vegetales, e instalacion para empleo con este metodo.

Info

Publication number
ES2051072T3
ES2051072T3 ES91202622T ES91202622T ES2051072T3 ES 2051072 T3 ES2051072 T3 ES 2051072T3 ES 91202622 T ES91202622 T ES 91202622T ES 91202622 T ES91202622 T ES 91202622T ES 2051072 T3 ES2051072 T3 ES 2051072T3
Authority
ES
Spain
Prior art keywords
proteins
preparing
installation
containing lactic
thickener
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
ES91202622T
Other languages
English (en)
Inventor
Bernardus Hubertus Co Brinkers
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.)
Koninklijke Brinkers Margarinefabrieken BV
Original Assignee
Koninklijke Brinkers Margarinefabrieken BV
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
Priority claimed from NL9002204A external-priority patent/NL9002204A/nl
Application filed by Koninklijke Brinkers Margarinefabrieken BV filed Critical Koninklijke Brinkers Margarinefabrieken BV
Application granted granted Critical
Publication of ES2051072T3 publication Critical patent/ES2051072T3/es
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
    • 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
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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"

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)
  • Colloid Chemistry (AREA)
  • Noodles (AREA)

Abstract

SE DESCRIBE UN METODO PARA LA PREPARACION DE UNA CREMA DE EXTENDER QUE CONTIENE LACTOPROTEINA Y/O PROTEINA VEGETAL Y UN ESPESANTE, DONDE, AL UTILIZAR UNA COMPOSICION GRASA Y UNA PRIMERA COMPOSICION ACUOSA COMO MATERIALES DE COMIENZO, SE FORMA PRIMERO LA EMULSION DE COMIENZO EN UN ESTADO TAL QUE LA COMPOSICION GRASA SE DERRITE POR COMPLETO Y ENTONCES SE EMULSIONA, UNA SEGUNDA COMPOSICION ACUOSA QUE CONTIENE UN ESPESANTE Y QUE SE FORMA EN CALIENTE SEPARADAMENTE EN LA EMULSION DE COMIENZO, A UNA TEMPERATURA ENTRE 40 Y 70 C PARA FORMAR UNA EMULSION FINAL. SE DESCRIBE TAMBIEN UN METODO PARA LA PREPARACION DE UNA CREMA DE EXTENDER BAJO CONDICIONES CONVENCIONALES, EN EL CUAL, DE ACUERDO CON LA INVENCION, SE UTILIZA UNA MEZCLA DE EMULSIFICADOR. LA SOLICITUD COMPRENDE TAMBIEN LA DESCRIPCION DE UNA INSTALACION PARA LLEVAR A CABO EL PRIMER METODO DESCRITO PARA FORMAR UNA EMULSION FINAL EN DOS PASOS A UNA TEMPERATURA ELEVADA.
ES91202622T 1990-10-10 1991-10-08 Metodo para preparar una pasta conteniendo proteinas lacticas y/o proteinas vegetales, e instalacion para empleo con este metodo. Expired - Lifetime ES2051072T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL9002204A NL9002204A (nl) 1990-10-10 1990-10-10 Werkwijze voor het bereiden van een melk en/of plantaardig eiwit- en geleringsmiddel-houdend smeersel alsmede inrichting voor toepassing daarbij.
NL9100290A NL9100290A (nl) 1990-10-10 1991-02-19 Werkwijze voor het bereiden van een melk en/of plantaardig eiwit- en verdikkingsmiddel-houdend smeersel alsmede inrichting voor toepassing daarbij.

Publications (1)

Publication Number Publication Date
ES2051072T3 true ES2051072T3 (es) 1994-06-01

Family

ID=26646752

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91202622T Expired - Lifetime ES2051072T3 (es) 1990-10-10 1991-10-08 Metodo para preparar una pasta conteniendo proteinas lacticas y/o proteinas vegetales, e instalacion para empleo con este metodo.

Country Status (5)

Country Link
US (1) US5223300A (es)
EP (1) EP0480531B1 (es)
DE (1) DE69101138T2 (es)
ES (1) ES2051072T3 (es)
NL (1) NL9100290A (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69103713T2 (de) * 1990-09-07 1995-02-02 Unilever Nv Wasser-in-Öl-Dispersion.
JP3011530B2 (ja) * 1992-04-06 2000-02-21 森永乳業株式会社 スプレッドとその製造法
CZ289437B6 (cs) * 1994-03-02 2002-01-16 Unilever N. V. Pomazánka a způsob její výroby
WO1997013413A1 (en) * 1994-10-10 1997-04-17 Unilever N.V. Aqueous dispersions with hydrolysed starch derivatives
ES2158308T3 (es) * 1995-03-29 2001-09-01 Unilever Nv Composicion base para salsas.
AU2001262232A1 (en) * 2000-05-26 2001-12-11 Unilever Plc Water in oil emulsion
DE60235478D1 (de) * 2001-10-08 2010-04-08 Unilever Nv Geniessbarer emulsionsaufstrich
ATE376775T1 (de) * 2001-12-19 2007-11-15 Unilever Nv Nahrungsmittelprodukte mit kontinuierlicher fettphase
AT500990A1 (de) * 2004-10-19 2006-05-15 Hama Foodservice Gmbh Verfahren zur herstellung eines einen fettträger, einen stabilisator bzw. ein geliermittel und ein lösemittel für den stabilisator bzw. das geliermittel enthaltenden nahrungsmittels
GB2471671A (en) * 2009-07-06 2011-01-12 Cadbury Holdings Ltd Savoury water in oil food emulsion
GB201109654D0 (en) * 2011-06-09 2011-07-27 Danisco Spread
CN109169955B (zh) * 2018-09-25 2022-07-19 苏州大学 含蛋白质-多糖的低脂肪类涂抹物及其制备方法与应用

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1564800A (en) * 1975-11-07 1980-04-16 Unilever Ltd Low fat spread
FI832416L (fi) * 1982-07-08 1984-01-09 Unilever Nv Aetbar emulsion med foerbaettrad mikrobiologisk stabilitet
DE3571118D1 (en) * 1985-08-21 1989-07-27 Walter Rau Lebensmittelwerke G Process for preparation of a low-calorie and protein-rich spread
AU602592B2 (en) * 1987-07-02 1990-10-18 Unilever Plc Low fat spread
GB8804571D0 (en) * 1988-02-26 1988-03-30 Dairy Crest Ltd Low fat spread
GB8819445D0 (en) * 1988-08-16 1988-09-21 Unilever Plc Spread comprising aqueous phase containing heatsettable storage protein & process for preparing such spread
DE3830285A1 (de) * 1988-09-06 1990-04-05 Walter Rau Lebensmittelwerke G Verfahren zur herstellung von kalorienarmen aufstrichprodukten
DE69004122T2 (de) * 1989-03-03 1994-03-03 Unilever Nv Verfahren zur Herstellung eines Kalorienarmen Butterbrotaufstrichs und Erzeugnis.
FR2644326B1 (fr) * 1989-03-20 1992-10-30 Arguenon Laiterie Nouvelle Procede de preparation d'une pate a tartiner a teneur en matiere grasse reduite
GB8921997D0 (en) * 1989-09-29 1989-11-15 Unilever Plc Spread
JP2995855B2 (ja) * 1989-11-28 1999-12-27 三菱化学株式会社 油中水型乳化物および保水性改善剤

Also Published As

Publication number Publication date
US5223300A (en) 1993-06-29
EP0480531A1 (en) 1992-04-15
NL9100290A (nl) 1992-05-06
DE69101138D1 (de) 1994-03-17
EP0480531B1 (en) 1994-02-02
DE69101138T2 (de) 1994-05-11

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