ES2351502A1 - Food composition comprising edible fat and dehydrated fruits. (Machine-translation by Google Translate, not legally binding) - Google Patents
Food composition comprising edible fat and dehydrated fruits. (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2351502A1 ES2351502A1 ES201031473A ES201031473A ES2351502A1 ES 2351502 A1 ES2351502 A1 ES 2351502A1 ES 201031473 A ES201031473 A ES 201031473A ES 201031473 A ES201031473 A ES 201031473A ES 2351502 A1 ES2351502 A1 ES 2351502A1
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- dehydrated
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 20
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- 239000003921 oil Substances 0.000 claims abstract description 10
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- 238000004108 freeze drying Methods 0.000 claims abstract description 6
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- 239000000843 powder Substances 0.000 claims description 20
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- 235000009122 Rubus idaeus Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
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- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000021400 peanut butter Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 241000271566 Aves Species 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims description 2
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 240000002791 Brassica napus Species 0.000 claims description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 2
- 241000283707 Capra Species 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
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- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
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- 244000018633 Prunus armeniaca Species 0.000 claims description 2
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- -1 acidulants Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 210000000577 adipose tissue Anatomy 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
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- 244000281247 Ribes rubrum Species 0.000 claims 1
- 239000003086 colorant Substances 0.000 claims 1
- 235000008390 olive oil Nutrition 0.000 claims 1
- 239000004006 olive oil Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 239000007788 liquid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 238000010907 mechanical stirring Methods 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000016911 Ribes sativum Nutrition 0.000 description 1
- 244000281209 Ribes triste Species 0.000 description 1
- 235000016897 Ribes triste Nutrition 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005289 dietary characteristics Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021135 plant-based food Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000008522 spreadable oils and fats Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Composición alimenticia que comprende grasa comestible y frutas deshidratadas.Food composition comprising fat Edible and dried fruits.
La presente invención se encuentra dentro del sector de la alimentación, en particular en el sector de la alimentación humana.The present invention is within the food sector, particularly in the food sector human food
Más en particular, la presente invención se refiere a una composición comestible, preferentemente untable, que comprende grasas o aceites comestibles y frutas que han sido deshidratadas mediante liofilización o secado por pulverización. Dicha composición muestra características organolépticas sorprendentes, fundamentalmente en cuanto a su textura, color, homogeneidad y estabilidad.More in particular, the present invention is refers to an edible composition, preferably spreadable, that includes edible fats or oils and fruits that have been dehydrated by lyophilization or spray drying. Said composition shows organoleptic characteristics. surprising, mainly in terms of texture, color, homogeneity and stability.
Las grasas, junto con los carbohidratos, proteínas, vitaminas y minerales, se encuentran entre los nutrientes necesarios para que el cuerpo humano funcione de forma adecuada. Las grasas alimenticias son una parte importante de la nutrición diaria, aunque sólo necesitamos una pequeña cantidad para mantener el equilibrio químico del organismo.Fats, along with carbohydrates, Proteins, vitamins and minerals are among the nutrients necessary for the human body to function properly. The Dietary fats are an important part of daily nutrition, although we only need a small amount to maintain the chemical balance of the organism.
Las grasas (sólidas a temperatura ambiente) o aceites (líquidos) alimenticios son, generalmente, glicéridos de los ácidos grasos con cantidades menores de otros lípidos. Pueden ser de origen vegetal, tales como la manteca de cacahuete o de coco, o de origen animal, tales como la mantequilla o la margarina.Fats (solid at room temperature) or food (liquid) oils are generally glycerides of fatty acids with smaller amounts of other lipids. Can be of plant origin, such as peanut butter or coconut butter, or Animal origin, such as butter or margarine.
Una de las formas de consumo de las grasas alimenticias es untándolas, por ejemplo, en rebanadas de pan o cualquier otro alimento confeccionado con harina habitualmente de trigo o de maíz, junto con mermeladas o confituras de frutas. Para ello hay que untar por separado la grasa comestible y la mermelada o confitura de frutas.One of the forms of fat consumption food is spread, for example, in slices of bread or any other food made with flour usually of wheat or corn, along with jams or fruit jams. For this must be spread separately edible fat and jam or Fruit jam
Por lo tanto, existe la necesidad de disponer de una composición comestible que comprenda grasas alimenticias y alimentos de origen vegetal, en especial frutas, que presente los componentes nutritivos y aromatizantes que aportan las frutas, que presente una textura suficientemente fluida y estable, y con la que además se elimine el problema de tener que untar por separado estos dos alimentos comunes en la dieta diaria.Therefore, there is a need to have an edible composition comprising food fats and plant-based foods, especially fruits, that present the nutritive and flavoring components that provide fruits, which present a sufficiently fluid and stable texture, and with which also eliminate the problem of having to spread these separately Two common foods in the daily diet.
Los presentes inventores han encontrado de forma sorprendente que, utilizando polvo de origen vegetal, preferentemente frutas deshidratadas mediante liofilización o secado por pulverización, y mezclándolas con una grasa comestible preferentemente untable, se obtiene una composición alimenticia preferentemente untable que presenta características organolépticas sorprendentes, tales como color, sabor y homogeneidad, así como una excelente estabilidad. Además posee características dietéticas mejoradas, puesto que carece de azúcares añadidos.The present inventors have found surprising that, using plant-based powder, preferably dried fruits by lyophilization or drying by spraying, and mixing them with an edible grease preferably spreadable, a food composition is obtained preferably spreadable with organoleptic characteristics surprising, such as color, taste and homogeneity, as well as a excellent stability It also has dietary characteristics. improved, since it lacks added sugars.
Tal como se utiliza en el presente documento, el término "grasa" se refiere a cualquier grasa o aceite comestible, de origen vegetal o animal, o sus mezclas, cuyos componentes principales son glicéridos de ácidos grasos, aunque pueden contener otras sustancias en proporciones menores.As used herein, the term "fat" refers to any fat or oil edible, of vegetable or animal origin, or mixtures thereof, whose Main components are fatty acid glycerides, although They may contain other substances in smaller proportions.
Entre las grasas de origen vegetal que se pueden utilizar en la composición de la presente invención se encuentran, sin que constituyan una limitación, mantequilla de cacahuete, manteca de coco, manteca de palma, manteca de cacao, margarina vegetal, aceites de semillas oleaginosas, tales como el aceite de oliva, de soja, de colza, de girasol, de cacahuete virgen o refinado, de maíz, de cártamo o una mezcla de las mismas.Among the fats of plant origin that can be use in the composition of the present invention are found, without constituting a limitation, peanut butter, coconut butter, palm butter, cocoa butter, margarine vegetable, oilseed oils, such as oil olive, soy, rapeseed, sunflower, virgin peanut or refined, corn, safflower or a mixture thereof.
También puede utilizarse preferentemente aceite texturizado con monoglicéridos, que presenta una textura untable.Oil can also preferably be used. textured with monoglycerides, which has a texture spreadable
Entre las grasas de origen animal que se pueden utilizar en la composición de la presente invención se encuentran, sin que constituyan limitación, la manteca o sebo comestibles obtenidos del tejido adiposo de animales, tales como cerdos, vacas, cabras o aves, o de productos derivados de dichos animales, tales como mantequilla, margarina, nata o crema o mezclas de los mismos.Among the fats of animal origin that can be use in the composition of the present invention are found, Without limitation, edible butter or tallow obtained from the adipose tissue of animals, such as pigs, cows, goats or birds, or products derived from such animals, such such as butter, margarine, cream or cream or mixtures of same.
Los presentes autores han encontrado que la composición de la presente invención presenta unas características organolépticas sorprendentes cuando para la preparación de dicha composición se utilizan frutas que han sido deshidratadas, ya sea mediante liofilización o mediante secado por pulverización, preferentemente mediante secado por pulverización.The present authors have found that the Composition of the present invention has characteristics surprising organoleptics when for the preparation of such Composition fruits that have been dehydrated are used, either by lyophilization or by spray drying, preferably by spray drying.
Más en particular, la presente invención consiste en una composición alimenticia caracterizada porque comprende una mezcla de grasa comestible y un polvo deshidratado de origen vegetal.More in particular, the present invention It consists of a food composition characterized by it comprises a mixture of edible fat and a dehydrated powder of vegetable origin.
El polvo deshidratado puede ser, por ejemplo, polvo de verdura, fruta o café. Muy preferentemente el polvo de origen vegetal será polvo de fruta.The dehydrated powder can be, for example, Vegetable, fruit or coffee powder. Very preferably the powder of Vegetable origin will be fruit powder.
Los métodos de deshidratación de alimentos mediante liofilización o secado por pulverización ("spray-drying"), y en particular de frutas, son conocidos en la técnica. Sin embargo, una ventaja de la utilización de estos métodos de deshidratación de frutas es que gran parte de las propiedades químicas y físicas de la fruta se conservan y que el resultado final es en forma de polvo. Además, de forma ventajosa, la utilización de frutas deshidratadas en la composición de la presente invención evita la adición de agua a la composición, lo que podría provocar problemas en la estabilidad del producto, así como el posible crecimiento de diversos microorganismos no deseados.Food dehydration methods by lyophilization or spray drying ("spray-drying"), and in particular fruit, They are known in the art. However, an advantage of the utilization of these fruit dehydration methods is that great part of the chemical and physical properties of the fruit are preserved and that the end result is in powder form. In addition, in a way advantageous, the use of dehydrated fruits in the composition of the present invention prevents the addition of water to the composition, which could cause problems in product stability as well as the possible growth of various microorganisms not desired
La composición alimenticia de la presente invención puede comprender de 25-99%, más preferentemente de 62-99% en peso de grasas y de 1-75% de polvo deshidratado de origen vegetal, mas preferentemente de 1-38%, aun más preferentemente, de 5-33%.The food composition of the present invention may comprise 25-99%, more preferably 62-99% by weight of fats and of 1-75% dehydrated powder of vegetable origin, plus preferably 1-38%, even more preferably, of 5-33%.
Entre las frutas deshidratadas que se pueden utilizar en la composición de la presente invención se encuentran, sin que constituyan limitación, naranja, fresa, frambuesa, cassis, grosella, kiwi, manzana, pera, albaricoque, melocotón, cereza, mandarina, frutas del bosque, frutas exóticas o mezclas de las mismas.Among the dehydrated fruits that can be use in the composition of the present invention are found, without constituting limitation, orange, strawberry, raspberry, cassis, redcurrant, kiwi, apple, pear, apricot, peach, cherry, tangerine, berries, exotic fruits or mixtures of same.
La composición de la presente invención también puede comprender uno o varios aditivos utilizados comúnmente en la industria alimenticia, tales como, sin que constituyan una limitación, aromatizantes, colorantes, conservantes, antioxidantes, acidulantes, edulcorantes, agentes espesantes, saborizantes o emulsionantes.The composition of the present invention also may comprise one or more additives commonly used in the food industry, such as, without constituting a limitation, flavoring, coloring, preservatives, antioxidants, acidulants, sweeteners, thickening agents, flavorings or emulsifiers
Muy preferentemente, la composición objeto de la presente invención se presentará en forma de semisólido no-newtoniano untable. Resulta especialmente ventajoso el producto untable con frutas deshidratado, puesto que permite la realización de tostadas para el desayuno untando un único producto y no mantequilla y mermelada de manera separada.Most preferably, the composition object of the The present invention will be presented in semi-solid form. non-Newtonian spreadable. It turns out especially advantageous the spreadable product with dried fruits, since allows the realization of toast for breakfast spreading a single product and not butter and jam separately.
El procedimiento de preparación de la composición alimenticia untable de la presente invención puede comprender las siguientes etapas: añadir la grasa a un recipiente, a continuación, añadir el polvo deshidratado, mezclar los componentes mediante agitación mecánica, preferentemente a temperatura ambiente, y dejar en reposo la mezcla hasta que se obtenga una composición homogénea. Cuando la composición untable se prepara utilizando una grasa sólida, tal como mantequilla o margarina, preferentemente el procedimiento anterior puede comprender una etapa inicial de calentamiento de la grasa hasta una temperatura adecuada en la que ésta se fusiona y puede ser mezclada con el polvo deshidratado con mayor facilidad.The procedure for preparing the spreadable food composition of the present invention can understand the following steps: add fat to a container, to then add the dried powder, mix the components by mechanical stirring, preferably at room temperature, and let the mixture stand until a composition is obtained homogeneous When the spreadable composition is prepared using a solid fat, such as butter or margarine, preferably the previous procedure may comprise an initial stage of heating of the fat to a suitable temperature at which it is fused and can be mixed with the dried powder with more easily
A continuación la presente invención será descrita en relación a varios ejemplos de realizaciones preferentes, que no se deben considerar limitativas de la presente invención.Next, the present invention will be described in relation to several examples of preferred embodiments, which should not be considered limiting of the present invention.
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Se colocaron en un recipiente 600 g de aceite de girasol con monoglicéridos y se añadieron 400 g de cassis deshidratado en polvo: A continuación, se mezclaron mediante agitación mecánica a temperatura ambiente. Posteriormente, se dejó reposar la mezcla durante 30 minutos adicionales. Se obtuvo una composición untable homogénea, en la que no se observó polvo de cassis no disuelto, de color lila oscuro, con un sabor característico a cassis, que permaneció estable en el tiempo.600 g of oil were placed in a container sunflower with monoglycerides and 400 g of cassis were added dehydrated powder: They were then mixed by mechanical stirring at room temperature. Subsequently, it was left stand the mixture for an additional 30 minutes. One was obtained homogeneous spreadable composition, in which no dust was observed undissolved cassis, dark lilac, with a taste characteristic of cassis, which remained stable over time.
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Se añadieron a un recipiente 1000 g de mantequilla y se calentó a 40ºC hasta que estuvo completamente líquida. Se añadieron 2 g de frambuesa liofilizada y se mezclaron mediante agitación mecánica. A continuación, se dejó reposar hasta que la composición alcanzó la temperatura ambiente. Se obtuvo una mantequilla untable homogénea, de color rojo intenso, que permaneció estable en el tiempo.1000 g of butter and heated at 40 ° C until it was completely liquid 2 g of lyophilized raspberry was added and mixed by mechanical agitation. It was then allowed to stand until that the composition reached room temperature. One was obtained homogeneous spreadable butter, deep red, which remained stable over time.
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Se añadieron a un recipiente 680 g de margarina y se calentó a 40ºC hasta que estuvo completamente líquida. Se añadieron 320 g de melocotón deshidratado en polvo y se mezclaron mediante agitación mecánica. A continuación, se dejó reposar hasta que la composición alcanzó la temperatura ambiente. Se obtuvo una margarina untable homogénea, de color amarillo, que permaneció estable en el tiempo. Las propiedades dietéticas del preparado son superiores a las de una mezcla de margarina con mermelada de melocotón, puesto que el producto carece de azúcares añadidos.680 g of margarine were added to a container and heated at 40 ° C until it was completely liquid. Be added 320 g of dried peach powder and mixed by mechanical agitation. It was then allowed to stand until that the composition reached room temperature. One was obtained homogenous spreadable margarine, yellow, which remained stable over time. The dietary properties of the preparation are superior to those of a margarine mix with marmalade peach, since the product lacks added sugars.
Si bien la invención se ha descrito con respecto a ejemplos de realizaciones preferentes, éstos no se deben considerar limitativos de la invención, que se definirá por la interpretación más amplia de las siguientes reivindicaciones.While the invention has been described with respect to examples of preferred embodiments, these are not due consider limiting the invention, which will be defined by the broader interpretation of the following claims.
Claims (17)
- a)to)
- añadir la grasa a un recipiente,add fat to a container,
- b)b)
- añadir la fruta deshidratada a dicho recipiente con la grasa,add dehydrated fruit to said container with fat,
- c)C)
- mezclar los componentes mediante agitación mecánica, ymix the components by mechanical agitation, and
- d)d)
- dejar en reposo la mezcla hasta que se obtenga una composición homogénea.leave stand the mixture until a composition is obtained homogeneous
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201031473A ES2351502B1 (en) | 2010-10-05 | 2010-10-05 | Food composition comprising edible fat and dehydrated fruits. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201031473A ES2351502B1 (en) | 2010-10-05 | 2010-10-05 | Food composition comprising edible fat and dehydrated fruits. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2351502A1 true ES2351502A1 (en) | 2011-02-07 |
| ES2351502B1 ES2351502B1 (en) | 2011-11-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201031473A Expired - Fee Related ES2351502B1 (en) | 2010-10-05 | 2010-10-05 | Food composition comprising edible fat and dehydrated fruits. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2351502B1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005025337A1 (en) * | 2003-09-17 | 2005-03-24 | Warane Pty Ltd | A food product |
| US20060093727A1 (en) * | 2004-10-28 | 2006-05-04 | Unilever Bestfoods, North America | Nut butter variegate and process for preparing |
| DE202007004415U1 (en) * | 2007-03-22 | 2007-06-06 | Pflaum's Feine Frische Vertriebs Gmbh | Vegetable cream, as herb butter, comprises vegetable margarine and herbs and/or vegetables, mushrooms and/or fruits |
| US20080299265A1 (en) * | 2007-06-01 | 2008-12-04 | Van Miller | Fruit Infused Fat Based Table Spread |
| CA2630710A1 (en) * | 2008-05-07 | 2009-11-07 | Van Miller | Fat-based table spread having a jam or marmalade constituent |
| ES2334544A1 (en) * | 2008-08-20 | 2010-03-11 | Francisco Cruz Tobias | Procedure for the obtaining of butter with flavor of fruits, mixed previously (Machine-translation by Google Translate, not legally binding) |
-
2010
- 2010-10-05 ES ES201031473A patent/ES2351502B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005025337A1 (en) * | 2003-09-17 | 2005-03-24 | Warane Pty Ltd | A food product |
| US20060093727A1 (en) * | 2004-10-28 | 2006-05-04 | Unilever Bestfoods, North America | Nut butter variegate and process for preparing |
| DE202007004415U1 (en) * | 2007-03-22 | 2007-06-06 | Pflaum's Feine Frische Vertriebs Gmbh | Vegetable cream, as herb butter, comprises vegetable margarine and herbs and/or vegetables, mushrooms and/or fruits |
| US20080299265A1 (en) * | 2007-06-01 | 2008-12-04 | Van Miller | Fruit Infused Fat Based Table Spread |
| CA2630710A1 (en) * | 2008-05-07 | 2009-11-07 | Van Miller | Fat-based table spread having a jam or marmalade constituent |
| ES2334544A1 (en) * | 2008-08-20 | 2010-03-11 | Francisco Cruz Tobias | Procedure for the obtaining of butter with flavor of fruits, mixed previously (Machine-translation by Google Translate, not legally binding) |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2351502B1 (en) | 2011-11-10 |
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