ES2195204T3 - Gelatina de agua refrigerada y un procedimiento para su preparacion. - Google Patents

Gelatina de agua refrigerada y un procedimiento para su preparacion.

Info

Publication number
ES2195204T3
ES2195204T3 ES98100796T ES98100796T ES2195204T3 ES 2195204 T3 ES2195204 T3 ES 2195204T3 ES 98100796 T ES98100796 T ES 98100796T ES 98100796 T ES98100796 T ES 98100796T ES 2195204 T3 ES2195204 T3 ES 2195204T3
Authority
ES
Spain
Prior art keywords
gelatine
mass
sugar
fruit
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
ES98100796T
Other languages
English (en)
Inventor
Thomas Warendorf
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 ES2195204T3 publication Critical patent/ES2195204T3/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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial 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
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

LA INVENCION SE REFIERE A UNA GELATINA ACUOSA REFRIGERADA QUE COMPRENDE UNA MASA MOLIDA DE GELATINA Y UNA FASE DE FRUTA HECHA DE PIEZAS DE FRUTAS, LAS PIEZAS SE DISTRIBUYEN UNIFORMEMENTE EN EL SISTEMA GELIFICANTE, EL SISTEMA GELIFICANTE ACUOSO CONSTA DE ENTRE UN 50% Y UN 90% Y LA FASE DE FRUTA DE ENTRE UN 10% Y UN 50% DE LA GELATINA ACUOSA, EN DONDE LA MASA MOLIDA DE GELATINA COMPRENDE EN PORCENTAJES DE PESO ENTRE 0,4% Y 0,7% DE XANTANO, UN COMPUESTO GELIFICANTE ESCOGIDO ENTRE EL GRUPO QUE CONSTA DE ENTRE 0,5% Y 1,5% DE CARRAGENINA, ENTRE UN 0,4% Y UN 1,0% DE CARRAGENINA JUNTO CON ENTRE UN 0,15 Y UN 0,5% DE GOMA DE ALGARROBILLA Y ENTRE UN 0,1% Y UN 0,5% DE GOMA DE GELAN Y ENTRE UN 15% Y UN 30% DE AZUCAR, EN DONDE LA FASE DE FRUTA TIENE UN CONTENIDO DE AZUCAR CERCANO AL CONTENIDO DE AZUCAR DE LA MASA MOLIDA DE GELATINA Y CONTIENE ENTRE UN 0,4% Y UN 0,7% DE XANTANO.
ES98100796T 1998-01-19 1998-01-19 Gelatina de agua refrigerada y un procedimiento para su preparacion. Expired - Lifetime ES2195204T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP98100796A EP0931463B1 (en) 1998-01-19 1998-01-19 A refrigerated water jelly and a process for its preparation

Publications (1)

Publication Number Publication Date
ES2195204T3 true ES2195204T3 (es) 2003-12-01

Family

ID=8231276

Family Applications (1)

Application Number Title Priority Date Filing Date
ES98100796T Expired - Lifetime ES2195204T3 (es) 1998-01-19 1998-01-19 Gelatina de agua refrigerada y un procedimiento para su preparacion.

Country Status (11)

Country Link
US (1) US6183801B1 (es)
EP (1) EP0931463B1 (es)
JP (1) JP2000060453A (es)
CN (1) CN1101147C (es)
AR (1) AR014429A1 (es)
AT (1) ATE237950T1 (es)
DE (1) DE69813757T2 (es)
ES (1) ES2195204T3 (es)
ID (1) ID21660A (es)
MY (1) MY117481A (es)
PT (1) PT931463E (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2304853A1 (es) * 2006-07-26 2008-10-16 Salvador Vidal Castaño Gelatina de frutas y procedimiento para su obtencion.

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WO2006010132A2 (en) * 2004-07-13 2006-01-26 Rutgers, The State University Of New Jersey Food product and method for preparing same
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DE102005049192A1 (de) * 2005-10-07 2007-04-19 Südzucker AG Mannheim/Ochsenfurt Verfahren und Gefäß zur Herstellung von verdickten Zubereitungen
GB2434295B (en) * 2006-01-18 2011-07-27 Sis Improvements In And Relating To Nutritional Compositions
DE102006013814A1 (de) * 2006-03-23 2007-09-27 Franz Zentis Gmbh & Co. Kg Lebensmittelprodukt, umfassend frische Früchte
JP5502107B2 (ja) * 2009-01-06 2014-05-28 ネステク ソシエテ アノニム チャンクゼリー食品組成物
PT104449A (pt) * 2009-03-19 2010-09-20 Nutrigreen S A Fruta fresca em barra, respectivo processo de produção e dispositivo correspondente
US20100291282A1 (en) * 2009-05-15 2010-11-18 Pisces Beverage Corp. Flavored vodka and method of making the same
US20110129588A1 (en) * 2009-11-30 2011-06-02 Metropolis Industries, Llc Process for preparation of a gelatinous food product containing alcohol
MX2013000548A (es) * 2010-07-13 2013-12-16 Pepsico Inc Bebida de jalea carbonatada con inclusiones.
US20120301590A1 (en) * 2011-05-23 2012-11-29 George Castillo Hydrating gel composition with electrolytes and structure agent
UA111214C2 (uk) 2011-07-07 2016-04-11 Нестек С.А. Гелева композиція
AU2013235266B2 (en) 2012-03-20 2017-10-19 Particle Dynamics International, Llc Gelling agent-based dosage form
CN103349237B (zh) * 2013-06-21 2014-12-17 大连金圆罐头食品有限公司 一种营养罐头及其制备方法
JP5409947B1 (ja) * 2013-06-24 2014-02-05 株式会社マルハニチロ食品 植物組織崩壊酵素活性を含むゼリー状食品製造に適したゲル化剤
CN104686776B (zh) * 2013-12-06 2018-05-29 内蒙古伊利实业集团股份有限公司 一种复合型冷冻饮品及其制备方法
DE202014101690U1 (de) 2014-04-10 2014-04-17 Technische Universität Dresden Zuckerfreier ballaststoffreicher Geleeartikel auf pflanzlicher Basis
RU2668577C1 (ru) * 2014-12-11 2018-10-02 Компани Жервэ Данон Способ приготовления продукта, содержащего желеобразную композицию
CN107205410A (zh) * 2014-12-11 2017-09-26 热尔韦法国达能公司 包含凝胶水果制品的产品
CN105211676B (zh) * 2015-09-22 2018-10-16 阳江喜之郎果冻制造有限公司 一种高透明弹韧果冻及其制备方法
CN106071861A (zh) * 2016-06-29 2016-11-09 河南恒瑞淀粉科技股份有限公司 一种水果布丁预拌粉、水果布丁及其制备方法
CN106974236A (zh) * 2017-03-31 2017-07-25 南京来口食品有限公司 一种注心果冻的制备方法及其注心果冻

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2304853A1 (es) * 2006-07-26 2008-10-16 Salvador Vidal Castaño Gelatina de frutas y procedimiento para su obtencion.

Also Published As

Publication number Publication date
PT931463E (pt) 2003-07-31
MY117481A (en) 2004-07-31
US6183801B1 (en) 2001-02-06
JP2000060453A (ja) 2000-02-29
ATE237950T1 (de) 2003-05-15
ID21660A (id) 1999-07-08
CN1101147C (zh) 2003-02-12
EP0931463A1 (en) 1999-07-28
AR014429A1 (es) 2001-02-28
DE69813757T2 (de) 2004-03-18
DE69813757D1 (de) 2003-05-28
EP0931463B1 (en) 2003-04-23
CN1227723A (zh) 1999-09-08

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