ES2174935T3 - Alimentos con termoestabilidad y rendimiento de batido mejorados. - Google Patents
Alimentos con termoestabilidad y rendimiento de batido mejorados.Info
- Publication number
- ES2174935T3 ES2174935T3 ES95908807T ES95908807T ES2174935T3 ES 2174935 T3 ES2174935 T3 ES 2174935T3 ES 95908807 T ES95908807 T ES 95908807T ES 95908807 T ES95908807 T ES 95908807T ES 2174935 T3 ES2174935 T3 ES 2174935T3
- Authority
- ES
- Spain
- Prior art keywords
- product
- component
- less
- triglyceride
- fat
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
- A23D7/003—Compositions other than spreads
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
Abstract
UN PRODUCTO ALIMENTARIO QUE SE PUEDA BATIR APTO PARA PREPARAR UNA CONFITURA BATIDA ESTABLE, COMPUESTA DE UNA EMULSION DE ACEITE EN AGUA DE (1) UN COMPONENTE GRASO TRIGLICERIDO EN EL QUE AL MENOS UN 50% O MAS DE SUS ACIDOS GRASOS TENGAN UNA LONGITUD DE C14 O MENOS, (2) AGUA, (3) UN COMPONENTE EMULSOR EN CANTIDAD SUFICIENTE PARA ESTABILIZAR TAL EMULSION DE PRODUCTO Y, OPCIONALMENTE, (4) UN COMPONENTE DE PROTEINA QUE FACILITA LA PREPARACION O ESTABILIZACION DE TAL PRODUCTO O TAL CONFITURA Y, OPCIONALMENTE, (5) UNA O MAS SUSTANCIAS ADICIONALES SIEMPRE QUE TAL COMPONENTE GRASO TRIGLICERIDO TENGA UN PERFIL DE UN INDICE DE GRASA SOLIDA DE 70 A UNA TEMPERATURA DE 50 F, DE 40 A 75 A 80 F Y MENOS DE 20 A 100 F, CUYO PRODUCTO SE CARACTERIZA POR OFRECER UN EXCEDENTE DE ENTRE UN 300 Y UN 500% QUE SE PUEDE LOGRAR ENTRE 45 F Y 50 F EN MENOS DE 4 MINUTOS. ADEMAS, SE COMPONE DE UN METODO DE OFRECER UN PRODUCTO ALIMENTICIO BATIBLE CON PROPIEDADES ORGANOLEPTICAS APTAS PARA EL CONSUMIDOR QUE CONTIENEN UN COMPONENTE GRASO TRIGLICERIDO Y UN COMPONENTE EMULSOR, EN EL CUAL TAL COMPONENTE GRASO TENGA UN PUNTO DE FUSION RELATIVAMENTE ALTO CARACTERIZADO POR UN PERFIL DE INDICE DE GRASA SOLIDA DE UNOS 70 A 50 F, UNOS 40 A 75 A 80 F, MENOS DE 20 A 100 F. TAL METODO CONSTA DE UN PASO DE SELECCIONAR PARA INCLUIR EN TAL PRODUCTO UN COMPONENTE EMULSOR QUE AUMENTA SUSTANCIALMENTE EL BATIDO EXCEDENTE DE TAL PRODUCTO, MINIMIZANDO LA CANTIDAD DE TAL COMPONENTE TRIGLICERIDO PRESENTE EN CIERTA CANTIDAD DE TAL PRODUCTO.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US19633494A | 1994-02-14 | 1994-02-14 | |
US196334 | 1994-02-14 | ||
PCT/US1995/001553 WO1995021535A1 (en) | 1994-02-14 | 1995-02-07 | Improved temperature stability and whipping performance foods |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2174935T3 true ES2174935T3 (es) | 2002-11-16 |
ES2174935T5 ES2174935T5 (es) | 2012-07-25 |
Family
ID=22724967
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES95908807T Expired - Lifetime ES2174935T5 (es) | 1994-02-14 | 1995-02-07 | Alimentos con termoestabilidad y rendimiento de batido mejorados |
Country Status (12)
Country | Link |
---|---|
US (1) | US6203841B1 (es) |
EP (1) | EP0743824B2 (es) |
JP (1) | JPH09508798A (es) |
CN (1) | CN1085049C (es) |
AT (1) | ATE216840T1 (es) |
AU (1) | AU693854B2 (es) |
DE (1) | DE69526573T3 (es) |
ES (1) | ES2174935T5 (es) |
MX (1) | MX9603377A (es) |
NZ (1) | NZ279762A (es) |
PT (1) | PT743824E (es) |
WO (1) | WO1995021535A1 (es) |
Families Citing this family (44)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030104110A1 (en) * | 1999-12-10 | 2003-06-05 | Rob Sikking | Heat treated, whippable oil in water emulsion |
US6612111B1 (en) * | 2000-03-27 | 2003-09-02 | Lifescan, Inc. | Method and device for sampling and analyzing interstitial fluid and whole blood samples |
ATE385403T1 (de) | 2000-06-22 | 2008-02-15 | Minnesota Corn Processors Llc | Verstreichbare maissirupzusammensetzungen mit reduziertem fettgehalt sowie verfahren zu deren herstellung |
US20050031764A1 (en) * | 2000-12-21 | 2005-02-10 | G.C. Hahn & Co. | Creamy, milk-free o/w emulsion, process for its preparation and its use |
JP2002291421A (ja) * | 2001-03-30 | 2002-10-08 | Ajinomoto Co Inc | 水中油型乳化食品 |
JP4408585B2 (ja) | 2001-04-20 | 2010-02-03 | 株式会社ロッテ | 冷菓及びその製造方法 |
CN100407941C (zh) * | 2001-09-26 | 2008-08-06 | 不二制油株式会社 | 起泡性水包油型乳液和其生产方法 |
RU2343798C2 (ru) * | 2003-03-20 | 2009-01-20 | Рич Продактс Корпорейшн | Немолочный взбиваемый пищевой продукт |
US7351440B2 (en) | 2003-05-14 | 2008-04-01 | Rich Products Corporation | Whippable food product with improved stability |
US20090214741A1 (en) * | 2003-11-12 | 2009-08-27 | Chandrani Atapattu | Low density stable whipped frosting |
US20130101703A9 (en) * | 2005-03-03 | 2013-04-25 | Green Rabbit, Llc | Non-dairy, non-soy whippable food product and method of making |
CA2600346A1 (en) * | 2005-03-17 | 2006-09-28 | Hercules Incorporated | Process of reducing fouling during heat processing of foods and beverages |
JP4615364B2 (ja) * | 2005-04-28 | 2011-01-19 | 太陽油脂株式会社 | 凍結用ホイップクリーム |
WO2008030173A1 (en) * | 2006-09-08 | 2008-03-13 | Aarhuskarlshamn Sweden Ab | New composition |
US20080075816A1 (en) * | 2006-09-21 | 2008-03-27 | Jensen Mark W | Dairy-based product and method and process for producing same |
KR101460575B1 (ko) * | 2006-10-06 | 2014-11-13 | 리치 프러덕츠 코포레이션 | 안정된 무단백질의 휩가능한 식품 |
EP2124593B1 (en) * | 2007-03-14 | 2012-08-01 | Unilever PLC | Aeratable and aerated products |
JP5386888B2 (ja) * | 2008-09-01 | 2014-01-15 | 不二製油株式会社 | 起泡性油中水型乳化物 |
CN102791138B (zh) * | 2009-12-17 | 2016-06-15 | 里奇产品有限公司 | 酸奶顶料 |
MX2012011671A (es) * | 2010-04-09 | 2012-12-17 | Dsm Ip Assets Bv | Emulsiones de aceite en agua termicamente estables que contienen un aceite que contiene acidos grasos poliinsanturados. |
EP2486805A1 (en) * | 2011-02-11 | 2012-08-15 | Puratos N.V. | An emulsion whippable at room-temperature |
PL2491788T3 (pl) | 2011-02-25 | 2016-07-29 | Kraft Foods R & D Inc | Wyrób spożywczy z formowanym korpusem |
JP2012217413A (ja) * | 2011-04-12 | 2012-11-12 | Shin-Etsu Chemical Co Ltd | 起泡性乳組成物 |
EP2561764B1 (en) * | 2011-08-23 | 2019-02-20 | Kraft Foods R & D, Inc. | Edible composition |
US8906441B2 (en) | 2011-09-22 | 2014-12-09 | Hormel Foods Corporation | Peanut spread |
JP5824191B1 (ja) * | 2012-10-25 | 2015-11-25 | ダウ グローバル テクノロジーズ エルエルシー | 高い凍解安定性を有するホイップトッピング |
CN104137917B (zh) * | 2013-05-07 | 2017-07-18 | 中粮营养健康研究院有限公司 | 一种食品软夹心用油脂组合物及其制备方法 |
CN104719504B (zh) * | 2013-12-23 | 2018-03-27 | 中粮营养健康研究院有限公司 | 一种冰淇淋专用油脂以及使用该油脂制造的冰淇淋组合物 |
US9578887B2 (en) | 2014-02-07 | 2017-02-28 | General Mills, Inc. | Low density frostings and methods |
US10212955B1 (en) | 2014-04-24 | 2019-02-26 | Michelle D. Tincombe | Formula for a food decorating paint for application on the surface of food objects |
US10201169B1 (en) | 2014-04-24 | 2019-02-12 | Michelle D. Tincombe | Formula for a food decorating paint for application on the surface of food objects |
US9756868B2 (en) * | 2015-02-06 | 2017-09-12 | Csm Bakery Solutions Europe Holding B.V. | Highly stable aerated oil-in-water emulsion |
ES2623285T5 (es) | 2015-02-11 | 2020-11-16 | Csm Bakery Solutions Europe Holding B V | Emulsión de aceite en agua aireada altamente estable |
PL3273788T3 (pl) * | 2015-03-23 | 2020-05-18 | Société des Produits Nestlé S.A. | Kompozycja spożywcza zawierająca bąbelki gazowe w fazie tłuszczowej |
EP3273789B1 (en) * | 2015-03-23 | 2023-10-25 | Société des Produits Nestlé S.A. | Process for the manufacture of a lipid-based foam |
JP6715700B2 (ja) * | 2016-06-28 | 2020-07-01 | ミヨシ油脂株式会社 | 油脂組成物とそれを用いたコーティング油脂およびサンドクリーム |
US11291216B2 (en) | 2016-08-05 | 2022-04-05 | Brill, Inc. | Base emulsion for the preparation of icings, fillings and toppings |
CN106616508A (zh) * | 2016-12-16 | 2017-05-10 | 四川大学 | 一种高起泡性蛋液及其制备方法 |
US10645967B2 (en) | 2017-08-08 | 2020-05-12 | The Clorox Company | Shelf-stable acidified aerated food emulsion |
PL3740082T3 (pl) * | 2018-01-15 | 2024-01-03 | Frieslandcampina Nederland B.V. | Kompozycje śmietany zoptymalizowane pod kątem systemów spieniania |
CA3095238A1 (en) * | 2018-03-27 | 2019-10-03 | Bunge Loders Croklaan B.V. | Non-hydrogenated fat composition, use and process |
EP3787414B1 (en) * | 2018-04-30 | 2024-04-24 | FrieslandCampina Nederland B.V. | Food composition comprising dairy fat suitable for whipping or foaming and whipped or foamed food composition comprising dairy fat |
BE1026755B1 (nl) | 2018-11-05 | 2020-06-03 | Inex Nv | Een verbeterd zuivelproduct en een werkwijze ter vervaardiging van het verbeterd zuivelproduct |
EP3975739A1 (en) * | 2019-05-27 | 2022-04-06 | FrieslandCampina Nederland B.V. | Frozen aerated confection comprising a milk fat fraction |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3246992A (en) * | 1955-12-29 | 1966-04-19 | Gen Foods Corp | Whipping compositions and process for producing same |
US3098748A (en) * | 1960-03-24 | 1963-07-23 | Peter P Noznick | Whipping and powdered shortening compositions |
GB1232640A (es) † | 1968-08-19 | 1971-05-19 | ||
US3944680A (en) * | 1973-05-08 | 1976-03-16 | Lever Brothers Company | Preparation of whippable emulsions |
US3968261A (en) * | 1975-07-09 | 1976-07-06 | Kraftco Corporation | Method and composition for preparing a whipped salad dressing |
US4208444A (en) * | 1977-11-30 | 1980-06-17 | Scm Corporation | Whippable topping mix |
FR2657545B1 (fr) * | 1990-01-29 | 1992-08-14 | Roquette Freres | Procede de raffinage de melanges issus de traitements de milieux gras a l'aide de cyclodextrine et comprenant des complexes de cyclodextrine avec des composes lipophiles. |
AU638532B2 (en) * | 1990-01-29 | 1993-07-01 | Roquette Freres | Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds of the fatty acid type |
ES2046005T3 (es) * | 1990-05-02 | 1994-01-16 | Unilever Nv | Nata no lactea para batir. |
US5077076A (en) † | 1990-06-15 | 1991-12-31 | Kraft General Foods, Inc. | Low-fat frozen whipped topping and process therefore |
DE69106261T2 (de) | 1990-07-30 | 1995-05-24 | Unilever Nv | Nichtmilchhaltiger Schlagrahm auf Basis eines flüssigen Öls. |
IT1247102B (it) * | 1991-02-21 | 1994-12-12 | Orlando Nuovi Investimenti Ali | Prodotto dolciario aereato spalmabile del genere costituito da un' emulsione acqua in olio |
ATE116109T1 (de) * | 1991-04-17 | 1995-01-15 | Unilever Nv | Nicht-milchhaltige schlagsahne auf der basis von flüssigem öl. |
JP2689816B2 (ja) * | 1991-12-18 | 1997-12-10 | 不二製油株式会社 | クリーム用油脂及びそれを使用した低油分クリーム |
EP0560429A1 (en) * | 1992-03-11 | 1993-09-15 | Unilever N.V. | Sterilized, whippable non-dairy creams |
WO1993021777A1 (en) * | 1992-04-24 | 1993-11-11 | Unilever Plc | Frozen confection |
IT1264793B1 (it) * | 1993-05-31 | 1996-10-10 | Orlando Nuovi Investimenti Ali | Prodotto dolciario aereato spalmabile a base di un'emulsione acqua in olio, e processo per prepararlo |
US5580491A (en) * | 1993-07-13 | 1996-12-03 | Cornell Research Foundation, Inc. | Foamable whey protein composition |
US5384145A (en) * | 1993-08-19 | 1995-01-24 | Kraft General Foods, Inc. | Low-fat, frozen whipped topping |
US5384146A (en) * | 1993-08-31 | 1995-01-24 | Kraft General Foods, Inc. | Frozen whipped toppings |
US5439697A (en) * | 1993-09-09 | 1995-08-08 | The Pillsbury Company | Low-fat spreadable compositions |
-
1995
- 1995-02-07 ES ES95908807T patent/ES2174935T5/es not_active Expired - Lifetime
- 1995-02-07 AT AT95908807T patent/ATE216840T1/de not_active IP Right Cessation
- 1995-02-07 EP EP95908807A patent/EP0743824B2/en not_active Expired - Lifetime
- 1995-02-07 CN CN95191985A patent/CN1085049C/zh not_active Expired - Lifetime
- 1995-02-07 JP JP7521294A patent/JPH09508798A/ja active Pending
- 1995-02-07 AU AU17002/95A patent/AU693854B2/en not_active Expired
- 1995-02-07 NZ NZ279762A patent/NZ279762A/en not_active IP Right Cessation
- 1995-02-07 PT PT95908807T patent/PT743824E/pt unknown
- 1995-02-07 WO PCT/US1995/001553 patent/WO1995021535A1/en active IP Right Grant
- 1995-02-07 DE DE69526573T patent/DE69526573T3/de not_active Expired - Lifetime
-
1996
- 1996-08-14 MX MX9603377A patent/MX9603377A/es unknown
-
1997
- 1997-08-11 US US08/956,619 patent/US6203841B1/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
DE69526573D1 (de) | 2002-06-06 |
CN1143306A (zh) | 1997-02-19 |
AU693854B2 (en) | 1998-07-09 |
MX9603377A (es) | 1998-07-31 |
WO1995021535A1 (en) | 1995-08-17 |
DE69526573T2 (de) | 2002-12-19 |
EP0743824A1 (en) | 1996-11-27 |
JPH09508798A (ja) | 1997-09-09 |
EP0743824B2 (en) | 2012-04-11 |
NZ279762A (en) | 1998-01-26 |
ES2174935T5 (es) | 2012-07-25 |
US6203841B1 (en) | 2001-03-20 |
AU1700295A (en) | 1995-08-29 |
ATE216840T1 (de) | 2002-05-15 |
EP0743824B1 (en) | 2002-05-02 |
EP0743824A4 (en) | 1997-02-26 |
PT743824E (pt) | 2002-10-31 |
DE69526573T3 (de) | 2012-09-06 |
CN1085049C (zh) | 2002-05-22 |
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Legal Events
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FG2A | Definitive protection |
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