ES2721934T3 - Materia grasa aligerada y su utilización en panadería y pastelería - Google Patents
Materia grasa aligerada y su utilización en panadería y pastelería Download PDFInfo
- Publication number
- ES2721934T3 ES2721934T3 ES14710260T ES14710260T ES2721934T3 ES 2721934 T3 ES2721934 T3 ES 2721934T3 ES 14710260 T ES14710260 T ES 14710260T ES 14710260 T ES14710260 T ES 14710260T ES 2721934 T3 ES2721934 T3 ES 2721934T3
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- Spain
- Prior art keywords
- sieve
- weight
- fraction retained
- test
- pastry
- Prior art date
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- 235000014594 pastries Nutrition 0.000 title 1
- 230000000717 retained effect Effects 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- 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
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/20—No-fat spreads
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/122—Egg replacer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/124—Fat replacer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/13—Protein replacer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Edible Oils And Fats (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Seaweed (AREA)
Abstract
Materia grasa aligerada caracterizada por que al menos 5% de su carga lipídica inicial se reemplaza por una harina de microalgas en forma de gránulos que presenta las tres características siguientes: - una distribución granulométrica monomodal, medida con un granulómetro láser LS de marca COULTER®, comprendida entre 2 y 400 μm, centrada en un diámetro de partículas (modo D) entre 5 y 15 μm, - notas de fluidez, determinadas según un ensayo A, comprendidas entre 0,5 y 60% en peso para la fracción retenida por el tamiz a 2.000 μm, comprendidas entre 0,5 y 60% en peso para la fracción retenida por el tamiz 1.400 μm y comprendidas entre 0,5 y 95% en peso para la fracción retenida por el tamiz a 800 μm, - un grado de mojabilidad, expresado según un ensayo B, por la altura del producto decantado en un vaso de precipitado, con un valor comprendido entre 0 y 4 cm, preferentemente entre 0 y 2 cm, y más preferentemente entre 0 y 0,5 cm.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP13159385.7A EP2777400A1 (en) | 2013-03-15 | 2013-03-15 | Microalgal flour granules and process for preparation thereof |
FR1356392A FR3003134B1 (fr) | 2013-03-15 | 2013-07-01 | Matiere grasse allegee et son utilisation en boulangerie et patisserie |
PCT/EP2014/055061 WO2014140245A1 (fr) | 2013-03-15 | 2014-03-14 | Matière grasse allégée et son utilisation en boulangerie et pâtisserie |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2721934T3 true ES2721934T3 (es) | 2019-08-06 |
Family
ID=47891478
Family Applications (4)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES14711202T Active ES2754173T5 (es) | 2013-03-15 | 2014-03-14 | Utilización de harina de microalgas para la preparación de productos cocidos |
ES14711947T Active ES2752019T3 (es) | 2013-03-15 | 2014-03-14 | Grasa vegetal a base de harina de microalgas y su uso en panificación y pastelería |
ES14711722T Active ES2701049T3 (es) | 2013-03-15 | 2014-03-14 | Gránulos de harina de microalgas y método para la preparación de los mismos |
ES14710260T Active ES2721934T3 (es) | 2013-03-15 | 2014-03-14 | Materia grasa aligerada y su utilización en panadería y pastelería |
Family Applications Before (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES14711202T Active ES2754173T5 (es) | 2013-03-15 | 2014-03-14 | Utilización de harina de microalgas para la preparación de productos cocidos |
ES14711947T Active ES2752019T3 (es) | 2013-03-15 | 2014-03-14 | Grasa vegetal a base de harina de microalgas y su uso en panificación y pastelería |
ES14711722T Active ES2701049T3 (es) | 2013-03-15 | 2014-03-14 | Gránulos de harina de microalgas y método para la preparación de los mismos |
Country Status (11)
Country | Link |
---|---|
US (6) | US20160021893A1 (es) |
EP (5) | EP2777400A1 (es) |
JP (4) | JP2016509848A (es) |
KR (1) | KR20150132159A (es) |
CN (4) | CN105050410A (es) |
BR (4) | BR112015023726A8 (es) |
DK (3) | DK2983479T3 (es) |
ES (4) | ES2754173T5 (es) |
FR (3) | FR3003132B1 (es) |
MX (4) | MX2015013016A (es) |
WO (4) | WO2014140244A1 (es) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2777400A1 (en) | 2013-03-15 | 2014-09-17 | Roquette Freres | Microalgal flour granules and process for preparation thereof |
FR3008581B1 (fr) | 2013-07-19 | 2016-11-04 | Roquette Freres | Farine de microalgues riches en lipides et procede de preparation |
CN110536485B (zh) | 2013-09-27 | 2022-12-23 | Sk电信有限公司 | 支持双连接的用户设备 |
EP3082459B1 (fr) | 2013-11-29 | 2019-01-30 | Corbion Biotech, Inc. | Granules de farine de biomasse de microalgues riches en protéines et leur procédé de préparation |
FR3030191B1 (fr) * | 2014-12-18 | 2018-03-23 | Corbion Biotech, Inc. | Composition pour produit frit allege en matiere grasse et procede de fabrication |
US20180000137A1 (en) * | 2015-01-26 | 2018-01-04 | Roquette Freres | Method for preparing a flour of lipid-rich crushed microalgae |
JP6181839B1 (ja) * | 2016-11-18 | 2017-08-16 | 株式会社東洋新薬 | 飲食用組成物 |
GB2558673B (en) * | 2017-01-17 | 2019-05-01 | Nueber Food Ltd | Baked food product |
US20190021374A1 (en) * | 2017-07-18 | 2019-01-24 | Frito-Lay North America, Inc. | Extruded Starch-Based Ready-to-Eat Snack and Methods of Making |
KR101889276B1 (ko) * | 2017-09-01 | 2018-08-21 | 주식회사 르뺑 | 식품 보존용 첨가제 및 이를 함유하는 식품조성물 |
PL3886603T3 (pl) * | 2018-11-26 | 2023-06-26 | Purac Biochem B.V. | Kompozycja konserwująca żywność w postaci cząstek |
JP2020202786A (ja) * | 2019-06-17 | 2020-12-24 | 国立研究開発法人国際農林水産業研究センター | 微細藻類の培養方法 |
CN110463929A (zh) * | 2019-09-09 | 2019-11-19 | 福建冠丰生物科技有限公司 | 一种香辣黄鱼罐头的制备方法 |
CN115226784B (zh) * | 2022-07-28 | 2023-09-29 | 江南大学 | 一种基于微藻蛋白制备植物肉专用脂肪的方法及应用 |
Family Cites Families (37)
Publication number | Priority date | Publication date | Assignee | Title |
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SU567432A1 (ru) * | 1976-03-09 | 1977-08-05 | Узбекский Научно-Исследовательский Институт Животноводства | Заменитель цельного молока дл молодн ка сельскохоз йственных животных |
FI89448C (fi) * | 1986-03-06 | 1993-10-11 | Unilever Nv | Foerfarande foer framstaellning av en bredning |
US4978553A (en) * | 1987-11-02 | 1990-12-18 | Jules Silver | Method of making low-fat butter or margarine spread and resulting product |
US5294455A (en) * | 1991-04-08 | 1994-03-15 | Petrella Limited | Food product |
JP3143636B2 (ja) | 1991-09-11 | 2001-03-07 | 株式会社サン・クロレラ | 細胞破裂によるクロレラ細胞壁の破砕方法 |
US5512311A (en) * | 1992-07-21 | 1996-04-30 | National Starch And Chemical Investment Holding Corporation | Starch based lipid mimetic for foods |
US5346716A (en) * | 1992-08-28 | 1994-09-13 | Cumberland Packing Corp. | Low calorie low fat butter-like spread |
JPH078215A (ja) * | 1993-04-30 | 1995-01-13 | Kawasaki Steel Corp | ドコサヘキサエン酸含有海洋性微細藻類食品素材およびその製造方法 |
US5695806A (en) * | 1993-06-11 | 1997-12-09 | Mrs. Bateman's Bakery, L.C. | Fat substitute for one-to-one replacement |
US5603976A (en) * | 1993-12-07 | 1997-02-18 | Lifewise Ingredients, Inc. | Method of reducing the animal fat content of meat products |
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2013
- 2013-03-15 EP EP13159385.7A patent/EP2777400A1/en not_active Withdrawn
- 2013-06-21 FR FR1355895A patent/FR3003132B1/fr active Active
- 2013-07-01 FR FR1356390A patent/FR3003133B1/fr active Active
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2014
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- 2014-03-14 ES ES14711202T patent/ES2754173T5/es active Active
- 2014-03-14 EP EP14711202.3A patent/EP2983478B2/fr active Active
- 2014-03-14 KR KR1020157025154A patent/KR20150132159A/ko not_active Application Discontinuation
- 2014-03-14 CN CN201480014074.9A patent/CN105050410A/zh active Pending
- 2014-03-14 EP EP14711722.0A patent/EP2983479B1/en active Active
- 2014-03-14 ES ES14711947T patent/ES2752019T3/es active Active
- 2014-03-14 CN CN201480014081.9A patent/CN105050412A/zh active Pending
- 2014-03-14 EP EP14710260.2A patent/EP2986124B1/fr not_active Revoked
- 2014-03-14 BR BR112015023726A patent/BR112015023726A8/pt not_active Application Discontinuation
- 2014-03-14 CN CN201480014079.1A patent/CN105050411A/zh active Pending
- 2014-03-14 BR BR112015023692-8A patent/BR112015023692B1/pt active IP Right Grant
- 2014-03-14 DK DK14711722.0T patent/DK2983479T3/en active
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- 2014-03-14 JP JP2015562177A patent/JP2016509848A/ja not_active Ceased
- 2014-03-14 US US14/776,949 patent/US20160021893A1/en not_active Abandoned
- 2014-03-14 WO PCT/EP2014/055063 patent/WO2014140247A1/fr active Application Filing
- 2014-03-14 JP JP2015562181A patent/JP6471104B2/ja active Active
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- 2014-03-14 ES ES14710260T patent/ES2721934T3/es active Active
- 2014-03-14 US US14/776,930 patent/US20160021895A1/en not_active Abandoned
- 2014-03-14 MX MX2015013016A patent/MX2015013016A/es unknown
- 2014-03-14 CN CN201480015655.4A patent/CN105050413A/zh active Pending
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2018
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