ES8204463A1 - Un procedimiento para la preparacion de una untura liquida de bajo contenido en grasa. - Google Patents

Un procedimiento para la preparacion de una untura liquida de bajo contenido en grasa.

Info

Publication number
ES8204463A1
ES8204463A1 ES496984A ES496984A ES8204463A1 ES 8204463 A1 ES8204463 A1 ES 8204463A1 ES 496984 A ES496984 A ES 496984A ES 496984 A ES496984 A ES 496984A ES 8204463 A1 ES8204463 A1 ES 8204463A1
Authority
ES
Spain
Prior art keywords
spread
low
fat
emulsifier
flavored
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
ES496984A
Other languages
English (en)
Other versions
ES496984A0 (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.)
Standard Brands Inc
Original Assignee
Standard Brands Inc
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
Priority claimed from US06/095,643 external-priority patent/US4273790A/en
Priority claimed from US06/095,645 external-priority patent/US4292333A/en
Application filed by Standard Brands Inc filed Critical Standard Brands Inc
Publication of ES8204463A1 publication Critical patent/ES8204463A1/es
Publication of ES496984A0 publication Critical patent/ES496984A0/es
Granted legal-status Critical Current

Links

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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23D7/0053—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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads

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)
  • Colloid Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PROCEDIMIENTO PARA LA OBTENCION DE UNA UNTURA LIQUIDA DE BAJO CONTENIDO EN GRASA, QUE CONSTA DE UNA FASE DISPERSA CON MENOS DEL 40 POR 100 DE GRASA, UNA FASE ACUOSA QUE CONTIENE UN ESTABILIZADOR Y UN SISTEMA EMULSIONANTE CONSTITUIDO POR UN EMULSIONANTE LIPOFILICO Y OTRO HIDROFILO. CONSISTE EN INTRODUCIR EN UN MEZCLADOR, A TRAVES DE DOS LINEAS, EL AGUA Y LOS PRODUCTOS SOLUBLES EN AGUA Y CALENTAR HASTA DISOLUCION COMPLETA; PREPARAR LA FASE GRASA EN OTRO RECIPIENTE, POR MEZCLA DE LOS PRODUCTOS SOLUBLES EN LA GRASA A 43 A 88 C, INCORPORANDO EL ESTABILIZADOR Y EL EMULSIONANTE HIDROFLIO INDISTINTAMENTE A LA FASE ACUOSA O GRASA; INTRODUCIR LAS DOS FASES EN UN MEZCLADOR Y AGITAR PARA INICIAR LA EMULSION; PASAR A UN HOMOGENEIZADOR, FORMAR LA EMULSION Y ENFRIARLA RAPIDAMENTE A UNA TEMPERATURA INFERIOR A 21,1 C. ESTOS PRODUCTOS TIENEN APLICACIONES PARA LA FABRICACION DE YOGUR, CREMA AGRIA, ADEREZOS DE ENSALADAS Y MARGARINA LIQUIDA.
ES496984A 1979-11-19 1980-11-19 Un procedimiento para la preparacion de una untura liquida de bajo contenido en grasa. Granted ES496984A0 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US06/095,643 US4273790A (en) 1979-11-19 1979-11-19 Low-fat liquid spread and process
US06/095,645 US4292333A (en) 1979-11-19 1979-11-19 Low-fat, butter-flavored, liquid spread and process

Publications (2)

Publication Number Publication Date
ES8204463A1 true ES8204463A1 (es) 1982-05-01
ES496984A0 ES496984A0 (es) 1982-05-01

Family

ID=26790438

Family Applications (1)

Application Number Title Priority Date Filing Date
ES496984A Granted ES496984A0 (es) 1979-11-19 1980-11-19 Un procedimiento para la preparacion de una untura liquida de bajo contenido en grasa.

Country Status (12)

Country Link
AU (1) AU538724B2 (es)
DE (1) DE3043656A1 (es)
DK (1) DK492980A (es)
ES (1) ES496984A0 (es)
FI (1) FI67993C (es)
FR (1) FR2469876B1 (es)
GB (1) GB2066641B (es)
IT (1) IT1134322B (es)
MX (1) MX6753E (es)
NL (1) NL8006316A (es)
SE (1) SE450452B (es)
WO (1) WO1981001353A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1237939A (en) * 1984-06-11 1988-06-14 Daniel W. Parke Low fat spreads containing emulsion disruptors
GB9101461D0 (en) * 1991-01-23 1991-03-06 Unilever Plc Edible spread
US5607715A (en) * 1995-03-20 1997-03-04 The Procter & Gamble Company Flavored cooking oil having reduced room aroma
WO2004056199A1 (de) * 2002-12-19 2004-07-08 Beisel Guenther Zubereitung zur appetitminderung, sättigung und/oder gewichtsreduktion für kinder
DE60309218T2 (de) * 2003-05-27 2007-08-30 Unilever N.V. Verfahren zur herstellung eines gelierten lebensmittels

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3117010A (en) * 1960-08-26 1964-01-07 Atlas Chem Ind Liquid shortening emulsions
US3223532A (en) * 1963-08-06 1965-12-14 Grace W R & Co Emulsions for food use
US3350209A (en) * 1965-04-07 1967-10-31 Germantown Mfg Company Stabilized topping
ES336574A1 (es) * 1966-03-08 1968-08-16 Grace W R & Co Un metodo de preparar un producto alimenticio plastico parauntar, de bajo contenido en grasas.
US3479190A (en) * 1966-05-23 1969-11-18 Hercules Inc Edible compositions and process
US3533802A (en) * 1967-03-02 1970-10-13 Cpc International Inc Sugar-shortening emulsion and process of making same
DE2006418C3 (de) * 1970-02-12 1973-10-25 Fuji Oil Co. Ltd., Osaka (Japan) Proteinfreie Grundmasse zur Her stellung von Kunstschlagsahne sowie die Verwendung der Grundmasse zur Herstel lung von Ol in Wasser Emulsionen
US3695889A (en) * 1970-06-05 1972-10-03 Avoset Food Corp Emulsifier system for substitute dairy products
GB1335502A (en) * 1972-01-10 1973-10-31 Top Scor Products Frozen confection stabilizer systems
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
US4238520A (en) * 1979-06-28 1980-12-09 Scm Corporation Low-fat comestible spread substitutes

Also Published As

Publication number Publication date
SE450452B (sv) 1987-06-29
GB2066641B (en) 1984-04-26
FR2469876B1 (fr) 1985-09-06
FR2469876A1 (fr) 1981-05-29
AU6451680A (en) 1981-05-28
NL8006316A (nl) 1981-06-16
MX6753E (es) 1986-06-25
FI67993C (fi) 1985-07-10
GB2066641A (en) 1981-07-15
IT8026049A0 (it) 1980-11-17
FI67993B (fi) 1985-03-29
ES496984A0 (es) 1982-05-01
DK492980A (da) 1981-05-20
WO1981001353A1 (en) 1981-05-28
IT1134322B (it) 1986-08-13
DE3043656A1 (de) 1981-08-20
AU538724B2 (en) 1984-08-23
FI803590L (fi) 1981-05-20
SE8007997L (sv) 1981-05-20

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