ES2077568T3 - Procedimiento para obtener un producto alimentario extendible bajo en grasa de mantequilla o margarina y su producto resultante. - Google Patents

Procedimiento para obtener un producto alimentario extendible bajo en grasa de mantequilla o margarina y su producto resultante.

Info

Publication number
ES2077568T3
ES2077568T3 ES89106017T ES89106017T ES2077568T3 ES 2077568 T3 ES2077568 T3 ES 2077568T3 ES 89106017 T ES89106017 T ES 89106017T ES 89106017 T ES89106017 T ES 89106017T ES 2077568 T3 ES2077568 T3 ES 2077568T3
Authority
ES
Spain
Prior art keywords
butter
product
fat
low
lipid
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
ES89106017T
Other languages
English (en)
Other versions
ES2077568T5 (es
Inventor
Jules Dr Silver
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.)
Individual
Original Assignee
Individual
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=8201183&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2077568(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of ES2077568T3 publication Critical patent/ES2077568T3/es
Application granted granted Critical
Publication of ES2077568T5 publication Critical patent/ES2077568T5/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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Abstract

UN METODO PARA LA PREPARACION DE UNA MANTECA BAJA EN CALORIAS DE PRODUCTO DE MARGARINA, PARA USARLA EXTENDIDA, O PARA OTROS USOS, INCLUYENDO COCINA, PANADERIA,ETC. EL PRODUCTO SE PREPARA PLASTIFICANDO UNA COMPOSICION CONTENIENDO DE ALREDEDOR DE 15% A ALREDEDOR DE 50% DE LIPIDO, PREFERIBLEMENTE GRASA DE MANTECA; UNA CANTIDAD DE PROTEINA, PREFERIBLEMENTE PROTEINA DE LECHERIA, SUFICIENTE PARA EMULSIFICAR EL LIPIDO, PERO INSUFICIENTE COMO PARA ESTABILIZARLE CONTRA LA PLASTIFICACION; Y DE ALREDEDOR DE 40% A ALREDEDOR DE 60% DE HUMEDAD. PREFERIBLEMENTE TAMBIEN SE INCLUYEN SAL, COLORANTE PARA LA MANTECA Y OTROS ADITIVOS. LA PLASTIFICACION SE CONSIGUE SOMETIENDO LA COMPOSICION A UNA ACCION DE CORTE DE ALTA VELOCIDAD CON UNA HOJA AGUDA QUE DESMENUZA EL ALIMENTO DURANTE UN PERIODO SUFICIENTE PARA PLASTIFICAR LA COMPOSICION. EL PRODUCTO ES UN SUCEDANEO DE MANTEQUILLA LISO, PLASTICO Y EXTENSIBLE QUE CONTIENE PROTEINA NUTRITIVA, LA CUAL TIENE REDUCIDO CONTENIDO GRASO Y NO PRECISA EMULGENTES NI ESTABILIZADORES. EL PRODUCTO ES EXTENSIBLE INMEDIATAMENTE DESPUES DE SACARLO DEL REFRIGERADOR, ASI COMO A TEMPERATURA AMBIENTE NORMAL.
ES89106017T 1989-04-06 1989-04-06 Procedimiento para obtener un producto alimentario extendible bajo en grasa de mantequilla o margarina y su producto resultante. Expired - Lifetime ES2077568T5 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP89106017A EP0390947B2 (en) 1989-04-06 1989-04-06 Method of making low-fat butter or margarine spread and resulting product

Publications (2)

Publication Number Publication Date
ES2077568T3 true ES2077568T3 (es) 1995-12-01
ES2077568T5 ES2077568T5 (es) 1998-04-01

Family

ID=8201183

Family Applications (1)

Application Number Title Priority Date Filing Date
ES89106017T Expired - Lifetime ES2077568T5 (es) 1989-04-06 1989-04-06 Procedimiento para obtener un producto alimentario extendible bajo en grasa de mantequilla o margarina y su producto resultante.

Country Status (5)

Country Link
EP (1) EP0390947B2 (es)
AT (1) ATE124603T1 (es)
DE (1) DE68923360T3 (es)
ES (1) ES2077568T5 (es)
GR (2) GR3017659T3 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK171699B1 (da) * 1991-05-08 1997-04-01 Apv Pasilac As Fremgangsmåde til fremstilling af et smørlignende madfedt
CA2256367C (en) * 1996-05-30 2005-12-27 Unilever Plc Water continuous dairy base product and process for preparing such product
MX2016004474A (es) 2013-10-07 2016-11-11 Unilever Nv Proceso para preparar emulsiones de grasa de proceso continuo comestible libres de emulsionante.
EP3139763B1 (en) 2014-05-08 2020-08-12 Unilever Plc. Method for manufacturing a frozen confection

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1107958A (fr) * 1954-01-04 1956-01-06 Perfectionnements relatifs à un produit alimentaire et à son procédé d'obtention
SE7402251L (es) * 1974-02-25 1975-08-21 Andersson
US4051269A (en) * 1974-08-29 1977-09-27 Mjolkcentralen, Ekonomisk Forening Low calorie, high protein tablespreads from sweet milk and their production
GR73101B (es) * 1980-01-30 1984-02-02 Cpc International Inc
DE3435269A1 (de) * 1984-09-26 1986-03-27 Nordbutter GmbH & Co KG, 2354 Hohenwestedt Verfahren zur herstellung eines halbfetterzeugnisses
SE456473B (sv) * 1984-12-06 1988-10-10 Arla Ekonomisk Foerening Forfarande for framstellning av ett lagkalorimargarin
GB2193221B (en) * 1986-07-30 1990-07-11 St Ivel Ltd Low fat spread
AU602592B2 (en) * 1987-07-02 1990-10-18 Unilever Plc Low fat spread

Also Published As

Publication number Publication date
GR3017659T3 (en) 1996-01-31
DE68923360T3 (de) 1998-06-25
EP0390947B2 (en) 1997-12-10
EP0390947A1 (en) 1990-10-10
EP0390947B1 (en) 1995-07-05
GR3026304T3 (en) 1998-06-30
ATE124603T1 (de) 1995-07-15
DE68923360T2 (de) 1996-03-14
ES2077568T5 (es) 1998-04-01
DE68923360D1 (de) 1995-08-10

Similar Documents

Publication Publication Date Title
US2346232A (en) Meat process
DE60106093T2 (de) Verfahren zur herstellung eines olivenöl enthaltenden fleischprodukts
US4305965A (en) Bacon and meat analogues
ATE216840T1 (de) Lebensmittel mit verbesserter temperaturstabilität und aufschlagleistung
Townsend et al. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters
US3645747A (en) Method of producing a simulated meat
DE4316235A1 (de) Verfahren zur Herstellung eines Nahrungsmittelprodukts auf Fleischbasis
GB1464409A (en) Method of making a dry-type pet food and compositions thereof
SE7701800L (sv) Forfarande for framstellning av nya livsmedelskompositioner
SE7714686L (sv) Konstgjord fettvevnad samt forfarande for framstellning derav
Huffman et al. Restructured fresh meat cuts from chilled and hot processed pork
DE69102637D1 (de) Emulgiertes nährungsmittelprodukt mit niedrigem kaloriengehalt verfahren zur herstellung desselben und die textur verbessernde zusammensetzung zur verwendung bei der herstellung des produktes.
ES2077568T5 (es) Procedimiento para obtener un producto alimentario extendible bajo en grasa de mantequilla o margarina y su producto resultante.
GB1383149A (en) Soy cheese and process for making same
DE3446829C2 (es)
CA2032337A1 (en) Method of making low-fat butter or margarine spread and resulting product
US4091121A (en) Method for making imitation margarine
EP0788312B1 (en) Method for producing dried fish snacks and fish snacks produced by the method
EP0355058A3 (en) Food product
JPS6112254A (ja) 加工食品の製造法
EP3308654A1 (de) Zusammensetzung von bissfesten, knackigen, aromatischen würsten und verfahren zum herstellen derselben
JPS55108275A (en) Novel product of fish and meat paste
RU2110184C1 (ru) Маргарин
JPH06105667A (ja) 低カロリー畜肉加工品および畜肉加工品用乳化物
JPS6155939B2 (es)

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 390947

Country of ref document: ES