ES8202679A1 - Un procedimiento para la preparacion de una emulsion de aceite en agua que es microbiologicamente estable en almace-namiento - Google Patents

Un procedimiento para la preparacion de una emulsion de aceite en agua que es microbiologicamente estable en almace-namiento

Info

Publication number
ES8202679A1
ES8202679A1 ES496271A ES496271A ES8202679A1 ES 8202679 A1 ES8202679 A1 ES 8202679A1 ES 496271 A ES496271 A ES 496271A ES 496271 A ES496271 A ES 496271A ES 8202679 A1 ES8202679 A1 ES 8202679A1
Authority
ES
Spain
Prior art keywords
oil
temperature
shock
preparation
final emulsion
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
Application number
ES496271A
Other languages
English (en)
Other versions
ES496271A0 (es
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of ES496271A0 publication Critical patent/ES496271A0/es
Publication of ES8202679A1 publication Critical patent/ES8202679A1/es
Expired 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Colloid Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

PROCEDIMIENTO PARA LA PREPARACION DE UNA EMULSION DE ACEITE EN AGUA QUE ES MICROBIOLOGICAMENTE ESTABLE EN ALMACENAMIENTO. CONSISTENTE EN PREPARAR LA EMULSION A BASE DE AGUA, UN ESPESANTE, UN EMULGENTE Y OPCIONALMENTE OTROS INGREDIENTES, CARACTERIZANDOSE POR SOMETER POR LO MENOS UNO DE LOS COMPONENTES A UN CHOQUE OSMOTICO Y/O ACIDO Y A UN CHOQUE TERMICO LLEVANDO SU TEMPERATURA DENTRO DE UN PERIODO DE TRES MINUTOS A 40-55 GRADOS C Y MEZCLANDOSE EL COMPONENTE O COMPONENTES ASI TRATADOS CON LOS RESTANTES INGREDIENTES PARA FORMAR UNA EMULSION FINAL QUE SE INTRODUCE EN CONTENEDORES, MANTENIENDO LA TEMPERATURA ENTRE LOS LIMITES CITADOS HASTA QUE LOS CONTENEDORES NO SE HAYAN CERRADO HERMETICAMENTE. ES UTILIZABLE PARA LA PREPARACION DE UNA EMULSION DE ACEITE EN AGUA DEL TIPO DE MAYONESA, ADEREZO FRANCES O ADEREZO PARA ENSALADAS.
ES496271A 1979-10-25 1980-10-24 Un procedimiento para la preparacion de una emulsion de aceite en agua que es microbiologicamente estable en almace-namiento Expired ES8202679A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7907831A NL7907831A (nl) 1979-10-25 1979-10-25 Werkwijze ter bereiding van een conserveermiddel-vrije olie-in-water emulsie.

Publications (2)

Publication Number Publication Date
ES496271A0 ES496271A0 (es) 1982-02-16
ES8202679A1 true ES8202679A1 (es) 1982-02-16

Family

ID=19834069

Family Applications (1)

Application Number Title Priority Date Filing Date
ES496271A Expired ES8202679A1 (es) 1979-10-25 1980-10-24 Un procedimiento para la preparacion de una emulsion de aceite en agua que es microbiologicamente estable en almace-namiento

Country Status (8)

Country Link
US (1) US4336272A (es)
EP (1) EP0028428B1 (es)
JP (1) JPS6033465B2 (es)
AT (1) ATE1878T1 (es)
CA (1) CA1153270A (es)
DE (1) DE3061230D1 (es)
ES (1) ES8202679A1 (es)
NL (1) NL7907831A (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072226A1 (es) * 1993-12-22 1995-07-01 Neto Fernando Neto Emulsion alimenticia y su procedimiento de obtencion

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4490400A (en) * 1982-12-29 1984-12-25 Mallinckrodt, Inc. Spoonable tomato product and method of making the same
CH660445A5 (de) * 1983-07-15 1987-04-30 Thomi Franck Ag Stabile fluessige oel-in-wasser-emulsion und ihr herstellungsverfahren.
NL8401026A (nl) * 1983-11-09 1985-06-03 Unilever Nv Eetbare w/o/w emulsie.
GB2166337B (en) * 1984-11-02 1988-07-06 Nestle Sa Processing of an egg yolk
US4649057A (en) * 1985-12-30 1987-03-10 Thomson Tom R Preservative coating and method for preserving fresh foods
US5104670A (en) * 1990-08-09 1992-04-14 Felix Endico Method of making a seasoning delivery system
WO1992007475A1 (en) * 1990-10-31 1992-05-14 The Procter & Gamble Company Calcium fortified sauces
US5393554A (en) * 1991-05-29 1995-02-28 Fuji Oil Company, Limited Cream composition
EP0716811B1 (en) * 1994-12-13 2001-03-07 Societe Des Produits Nestle S.A. Heat stable oil-in-water emulsions containing egg yolk and process for its preparation
US5902622A (en) * 1996-06-04 1999-05-11 Konstantinos Poulgouras Natural heat stable flavorings for bakery applications

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2781270A (en) * 1953-03-31 1957-02-12 American Mach & Foundry Manufacture of mayonnaise
US2844469A (en) * 1955-08-18 1958-07-22 Melnick Daniel Pressurized salad dressing and method of preparing the same
US2944906A (en) * 1957-12-23 1960-07-12 Carter Prod Inc Mayonnaise product and method of manufacture
GB1130634A (en) * 1966-01-27 1968-10-16 Unilever Ltd Treatment of food dressings
US3764347A (en) * 1971-05-12 1973-10-09 United Food Industries No cholesterol mayonnaise type salad dressing
US3955010A (en) * 1974-07-03 1976-05-04 Kraftco Corporation Emulsified oil dressings
DE2609748A1 (de) * 1976-03-09 1977-11-03 Kraft Inc Oelemulsionswuerzzubereitung
JPS5417012A (en) * 1977-09-14 1979-02-08 Sanyo Electric Co Ltd Code detecting circuit for automatic accompanying system
JPS5484040A (en) * 1977-12-14 1979-07-04 Lion Dentifrice Co Ltd Production of emulsified food
JPS54117068A (en) * 1978-03-03 1979-09-11 Yooku Honshiya Kk Production of viscous liquid or semiisolid food based on fermented milk
SU719594A1 (ru) * 1978-05-18 1980-03-05 Московский Ордена Трудового Красного Знамени Институт Народного Хозяйства Им. Г.В.Плеханова Способ получени майонеза

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072226A1 (es) * 1993-12-22 1995-07-01 Neto Fernando Neto Emulsion alimenticia y su procedimiento de obtencion

Also Published As

Publication number Publication date
JPS5682078A (en) 1981-07-04
US4336272A (en) 1982-06-22
JPS6033465B2 (ja) 1985-08-02
ES496271A0 (es) 1982-02-16
DE3061230D1 (en) 1983-01-05
CA1153270A (en) 1983-09-06
EP0028428B1 (en) 1982-12-01
EP0028428A2 (en) 1981-05-13
EP0028428A3 (en) 1981-05-27
ATE1878T1 (de) 1982-12-15
NL7907831A (nl) 1981-04-28

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