ES2156920T3 - Un procedimiento para la recombinacion de alimentos con gelificacion controlada. - Google Patents

Un procedimiento para la recombinacion de alimentos con gelificacion controlada.

Info

Publication number
ES2156920T3
ES2156920T3 ES95202190T ES95202190T ES2156920T3 ES 2156920 T3 ES2156920 T3 ES 2156920T3 ES 95202190 T ES95202190 T ES 95202190T ES 95202190 T ES95202190 T ES 95202190T ES 2156920 T3 ES2156920 T3 ES 2156920T3
Authority
ES
Spain
Prior art keywords
foods
controlled
gelification
recombination
procedure
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
ES95202190T
Other languages
English (en)
Inventor
Hans Uwe Trueck
Mohamed Giama Isse
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2156920T3 publication Critical patent/ES2156920T3/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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Saccharide Compounds (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

INVENCION QUE SE REFIERE A UN PROCESO PARA RECOMBINAR ALIMENTOS CON AGLUTINACION CONTROLADA, EN EL QUE UNA FASE ACUOSA DE ALGINATO-CALCIO SE MEZCLA CON UNA FASE ALIMENTICIA EN FORMA DE PURE Y EN EL QUE ANTES DE LA MEZCLA, LA FASE ALIMENTICIA, EN FORMA DE TROZOS SE ACONDICIONA CON UNA SALMUERA QUE CONTIENE ACIDO ACETICO, LA SALMUERA SE RETIRA Y LA FASE ALIMENTICIA SE HACE PURE, DICHA FASE ALIMENTICIA TIENE UN PH NO INFERIOR A 3.4.
ES95202190T 1995-08-11 1995-08-11 Un procedimiento para la recombinacion de alimentos con gelificacion controlada. Expired - Lifetime ES2156920T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP95202190A EP0758529B1 (en) 1995-08-11 1995-08-11 A process for recombining food with controlled gelation

Publications (1)

Publication Number Publication Date
ES2156920T3 true ES2156920T3 (es) 2001-08-01

Family

ID=8220563

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95202190T Expired - Lifetime ES2156920T3 (es) 1995-08-11 1995-08-11 Un procedimiento para la recombinacion de alimentos con gelificacion controlada.

Country Status (17)

Country Link
EP (1) EP0758529B1 (es)
JP (1) JPH09103262A (es)
CN (1) CN1093747C (es)
AT (1) ATE200610T1 (es)
AU (1) AU701184B2 (es)
BR (1) BR9603373A (es)
CA (1) CA2183091A1 (es)
CZ (1) CZ290357B6 (es)
DE (1) DE69520737T2 (es)
DK (1) DK0758529T3 (es)
ES (1) ES2156920T3 (es)
GR (1) GR3036114T3 (es)
NO (1) NO963326L (es)
NZ (1) NZ299100A (es)
PL (1) PL182843B1 (es)
PT (1) PT758529E (es)
ZA (1) ZA966723B (es)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2346843C (en) 1998-10-16 2008-12-23 Sunstar Inc. Green vegetable purees, process for producing the same and foods containing the purees
US6685978B1 (en) 2000-04-04 2004-02-03 Cp Kelco Aps Gelled and gellable compositions for food products
FR2821245B1 (fr) * 2001-02-23 2004-12-17 Protial Sa Procede et composition de liaison pour la construction de produits alimentaires et produits restructures obtenus
FR2836013B1 (fr) * 2002-02-18 2004-07-09 Soussana Sa Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal
WO2004008876A2 (en) * 2002-07-23 2004-01-29 Rex Food Technologies (Pty Ltd.) Treatment of food pieces
DE10256398B4 (de) * 2002-12-02 2006-01-26 Lucullus Backen & Genießen GmbH & Co. KG Tortengusspulver und Verfahren zur Zubereitung von Tortenguss
US20040208980A1 (en) * 2003-04-16 2004-10-21 Unilever Bestfoods North America Ambient stable starch product
WO2007039294A2 (en) * 2005-10-05 2007-04-12 Fmc Biopolymer As Gelling compositions and methods
JP2015023861A (ja) * 2013-06-19 2015-02-05 三栄源エフ・エフ・アイ株式会社 可食性被膜の形成方法及び被膜食品の製造方法
JP6284264B2 (ja) * 2013-11-06 2018-02-28 ユニテックフーズ株式会社 新規なゲル化剤
CN105982038A (zh) * 2015-02-09 2016-10-05 可口可乐公司 用于再造粒的组合物和方法
DE102017100641A1 (de) * 2017-01-13 2018-07-19 Amir Foroutan Kalorienarme Lebensmittelzusammensetzung enthaltend Alginat
JP7418679B2 (ja) * 2018-10-23 2024-01-22 大蔵製薬株式会社 遅延性ゲル化組成物

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2441729A (en) * 1943-12-08 1948-05-18 Kelco Co Algin gel-forming compositions
GB1569878A (en) * 1975-10-21 1980-06-25 Leiner & Sons Ltd P Gelating composition
NO153084C (no) * 1979-08-01 1986-01-15 Quaker Oats Ltd Fremgangsmaate for fremstilling av imiterte naeringsmiddelprodukter.
GB8502124D0 (en) * 1985-01-29 1985-02-27 Spillers Foods Ltd Pet food
CN1034548C (zh) * 1989-03-01 1997-04-16 陈立群 海藻混合食品系列生产工艺
US5112639A (en) * 1990-05-11 1992-05-12 Sewon Pentti K Reusable brine for conserving cucumber
CN1038556C (zh) * 1992-01-15 1998-06-03 陈立群 海藻、蛋白质及蔬菜混合食品的生产方法

Also Published As

Publication number Publication date
NZ299100A (en) 1998-09-24
ATE200610T1 (de) 2001-05-15
CZ290357B6 (cs) 2002-07-17
DE69520737T2 (de) 2001-08-02
AU701184B2 (en) 1999-01-21
NO963326L (no) 1997-02-12
BR9603373A (pt) 1998-05-12
GR3036114T3 (en) 2001-09-28
EP0758529A1 (en) 1997-02-19
PT758529E (pt) 2001-07-31
NO963326D0 (no) 1996-08-09
JPH09103262A (ja) 1997-04-22
CZ235696A3 (en) 1997-02-12
CA2183091A1 (en) 1997-02-12
PL315616A1 (en) 1997-02-17
DK0758529T3 (da) 2001-06-18
AU6200996A (en) 1997-02-13
PL182843B1 (pl) 2002-03-29
DE69520737D1 (de) 2001-05-23
EP0758529B1 (en) 2001-04-18
ZA966723B (en) 1998-02-09
CN1149412A (zh) 1997-05-14
CN1093747C (zh) 2002-11-06
MX9603209A (es) 1997-07-31

Similar Documents

Publication Publication Date Title
ES2156920T3 (es) Un procedimiento para la recombinacion de alimentos con gelificacion controlada.
ES2121366T3 (es) Nuevos fosfolipidos cationicos para transfeccion.
GB8824591D0 (en) Fractionation process
DK0640086T3 (da) Mercaptoacetylamido-pyridazo[1,2-a][1,2]diazepin-derivateranvendelige som enkephalinase- og ACE-inhibitorer
ES2195007T3 (es) Bebida de suplemento nutricional liquido y su procedimiento de elaboracion.
TW269682B (es)
ES2094904T3 (es) Metodo para la produccion de colageno, colageno producido con el metodo y uso del colageno.
BG99177A (en) New 7 -substituted-4-aza-5 - cholestanones as inhibitors of 5 - reductase
ES2157438T3 (es) Sustitutos grasos que contienen beta-caroteno soluble en agua.
MY128260A (en) Cyclopentane-and-pentene-b-amino acids
BG102814A (en) New derivatives of carboxylic acid, their preparation and application
MY118989A (en) Process for the preparation of derivatives of fatty acids
ES2059911T3 (es) Un procedimiento para la produccion de proteinas vegetales hidrolizadas y el producto del mismo.
MX9602836A (es) MEZCLA QUE CONTIENE UNO O VARIOS ALFA-AMINOACIDOS Y SUS DERIVADOS, O AMBOS, Y UNO O VARIOS CICLOPENTANO- beta-AMINOACIDOS Y SUS DERIVADOS, O AMBOS.
ES2135023T3 (es) Utilizacion de un decapeptido con actividad de tipo benzodiazepina para la preparacion de medicamentos y complementos alimentarios.
ES2186753T3 (es) Productos alimenticios expandidos para consumo humano o animal que contienen hidrocoloides y proceso para su preparacion.
AU1030992A (en) Phospholipid composition, fat and oil composition containing the same and process for producing phosphatidic acids
DE3561201D1 (en) Medicaments containing tripeptides
ES2123152T3 (es) Absorcion reducida de acidos grasos.
DE59510334D1 (en) Putamen ovi
ES2143792T3 (es) Triciclocarboxilato, procedimiento para prepararlo y perfume que lo contiene.
AR015798A1 (es) COMPOSICION ACIDULANTE, PRODUCTOS ALIMENTICIOS Y NO ALIMENTICIOS QUE LA COMPRENDEN, COMPOSICION CONSERVANTE, PROCESOS PARA PRESERVAR UN PRODUCTOALIMENTICIO, PARA MODIFICAR EL pH Y PREPARARLOS
UA13633A1 (uk) Спосіб стабілізації каротиhу у трав'яhому борошhі
EP0630970A3 (en) Process for the preparation of canthaxanthin.
ES2104257T3 (es) Composiciones antiespumantes para latices abs.

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 758529

Country of ref document: ES