ES8603748A1 - Procedimiento para preparar productos alimenticios ligeros del tipo mayonesa - Google Patents

Procedimiento para preparar productos alimenticios ligeros del tipo mayonesa

Info

Publication number
ES8603748A1
ES8603748A1 ES534830A ES534830A ES8603748A1 ES 8603748 A1 ES8603748 A1 ES 8603748A1 ES 534830 A ES534830 A ES 534830A ES 534830 A ES534830 A ES 534830A ES 8603748 A1 ES8603748 A1 ES 8603748A1
Authority
ES
Spain
Prior art keywords
mayonnaises
foamed
products
preparation
amt
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
ES534830A
Other languages
English (en)
Other versions
ES534830A0 (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.)
Battelle Memorial Institute Inc
Original Assignee
Battelle Memorial Institute 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
Application filed by Battelle Memorial Institute Inc filed Critical Battelle Memorial Institute Inc
Publication of ES8603748A1 publication Critical patent/ES8603748A1/es
Publication of ES534830A0 publication Critical patent/ES534830A0/es
Granted 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
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

PROCEDIMIENTO PARA LA PREPARACION DE PRODUCTOS ALIMENTICIOS LIGEROS DEL TIPO MAYONESA, EN FORMA DE UNA ESPUMA CONSTITUIDA POR UNA DISPERSION HOMOGENEA DE MICROBURBUJAS DE GAS O AIRE INCORPORADAS EN DICHOS PRODUCTOS ALIMENTICIOS. COMPRENDE LAS SIGUIENTES ETAPAS: PRIMERA, SE DISUELVE UN AGENTE ESTABILIZADOR SELECCIONADO ENTRE LA GELATINA, LA PECTINA, LOS ALGINATOS, EL AGAR, LOS POLISACARIDOS Y EL ALMIDON, EN AGUA, Y SE AÑADE A LA SOLUCION FORMADA, YEMA DE HUEVO Y CONDIMENTOS; SEGUNDA, BAJO AGITACION, SE AÑADE PROGRESIVAMENTE UN ACEITE COMESTIBLE HASTA LA FORMACION DE UNA EMULSION; Y POR ULTIMO, SE BATE A PUNTO DE NIEVE UNA SOLUCION DE CLARA DE HUEVO EN AGUA Y SE INCORPORA EN LA EMULSION ANTERIOR, PARA FORMAR UNA DISPERSION HOMOGENEA DE MICROBURBUJAS GASEOSAS EN DICHO ALIMENTO.
ES534830A 1983-08-02 1984-08-02 Procedimiento para preparar productos alimenticios ligeros del tipo mayonesa Granted ES534830A0 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH419283 1983-08-02

Publications (2)

Publication Number Publication Date
ES8603748A1 true ES8603748A1 (es) 1986-01-01
ES534830A0 ES534830A0 (es) 1986-01-01

Family

ID=4271502

Family Applications (1)

Application Number Title Priority Date Filing Date
ES534830A Granted ES534830A0 (es) 1983-08-02 1984-08-02 Procedimiento para preparar productos alimenticios ligeros del tipo mayonesa

Country Status (7)

Country Link
US (1) US4578278A (es)
EP (1) EP0134196B1 (es)
JP (1) JPS6054659A (es)
AT (1) ATE28119T1 (es)
AU (1) AU3111384A (es)
DE (1) DE3464535D1 (es)
ES (1) ES534830A0 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002041710A1 (es) * 2000-11-24 2002-05-30 Yemas De Santa Teresa, S.A. Una salsa mayonesa y su procedimiento de fabricacion

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5194282A (en) * 1987-04-12 1993-03-16 Bar Ilan University Food products having a reduced fat content
JPH082260B2 (ja) * 1988-11-30 1996-01-17 正田醤油株式会社 泡状調味料
US4923707A (en) * 1989-01-06 1990-05-08 Kraft, Inc. Low oil mayonnaise and method of making
JPH0319667A (ja) * 1989-06-15 1991-01-28 Kikkoman Corp 泡状調味料、起泡性調味料組成液及びその製造法
US5082682A (en) * 1990-11-09 1992-01-21 Fantasy Flavors, Inc. Nonfat frozen dairy dessert with method and premix therefor
FR2688384B1 (fr) * 1992-03-13 1994-12-09 Gerard Lecoindre Sauce alimentaire de type mayonnaise, procede de preparation d'une telle sauce et preparation alimentaire la contenant.
AU5650394A (en) * 1992-12-02 1994-06-22 Unilever Plc Use of stable gas cells in food products
DK0716811T3 (da) * 1994-12-13 2001-07-09 Nestle Sa Varmestabil olie-i-vand emulsion indeholdende æggeblomme samt en fremgangsmåde til fremstilling deraf
DE69613688T2 (de) * 1995-03-29 2001-10-18 Unilever Nv Sossegrundzusammensetzung
DK0800769T3 (da) * 1996-04-12 2002-10-28 Unilever Nv Emballeret mejerismøremateriale med heterogen tekstur
JPH1033108A (ja) * 1996-07-23 1998-02-10 Kankyo Kagaku Kogyo Kk 菓子類における気泡抱込生地と、その製造方法および製造装置
PT979613E (pt) * 1998-04-24 2006-10-31 Unilever Nv Composicao para molho contendo camadas separadas de oleo e agua
DE60131616T2 (de) * 2000-10-03 2008-10-23 Unilever N.V. Dressing oder Marinade
AU2005257925A1 (en) * 2004-06-15 2006-01-05 Nestec S.A. Aerated creamers and processes
RU2377784C2 (ru) * 2004-10-13 2010-01-10 Юнилевер Н.В. Аэрированная эмульсия типа "масло в воде", содержащая растительный жир
US20060141107A1 (en) * 2004-12-29 2006-06-29 Kraft Foods Holdings, Inc. Method and system for controlling product density
US20060204642A1 (en) * 2005-03-09 2006-09-14 Adams Leslie N Reduced-density foodstuff having improved flavor aroma, and mouth feel
FR2892270B1 (fr) 2005-10-26 2008-02-01 Gervais Danone Sa Puree de fruits ou de legumes microfoisonnee et son procede de preparation
RU2436403C2 (ru) * 2006-12-28 2011-12-20 Юнилевер Н.В. Съедобная аэрированная эмульсия масло-в-воде
WO2009080423A1 (en) * 2007-12-19 2009-07-02 Unilever Plc Food products with reduced salt levels
EP2774493B1 (en) * 2011-11-04 2017-06-28 Kewpie Corporation Acidic oil-in-water emulsified food
DE102012003953A1 (de) * 2012-03-02 2013-09-05 DOJA T.E.C. Sondermaschinen GmbH Vorrichtung und Verfahren für ein kontinuierliches und/oder diskontinuierliches statisches Verschäumen von Lebensmitteln und/oder Lebensmittelmassen
US10645967B2 (en) 2017-08-08 2020-05-12 The Clorox Company Shelf-stable acidified aerated food emulsion
JP2020058316A (ja) * 2018-10-12 2020-04-16 キユーピー株式会社 気泡含有酸性水中油型乳化調味料、気泡含有酸性水中油型乳化調味料を用いたサラダ、及びそれらの製造方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2162585A (en) * 1937-12-14 1939-06-13 Musher Corp Aerated products
US2217699A (en) * 1938-09-14 1940-10-15 Musher Corp Salad dressing and method of preparing the same
US3414413A (en) * 1966-02-01 1968-12-03 Hca Food Corp Edible composition and method of making the same
US3764347A (en) * 1971-05-12 1973-10-09 United Food Industries No cholesterol mayonnaise type salad dressing
US3728133A (en) * 1971-08-11 1973-04-17 Scm Corp Foamed mayonnaise composition
JPS497221A (es) * 1972-05-29 1974-01-22
JPS5130145B2 (es) * 1972-11-07 1976-08-30
JPS5218865A (en) * 1975-07-30 1977-02-12 Kyupi Kk Production of acidic emulsified food
CH617573A5 (es) * 1976-08-05 1980-06-13 Grace W R & Co
NL7811439A (nl) * 1978-11-21 1980-05-23 Unilever Nv Werkwijze ter bereiding van opgeschuimde emulsies.
US4238519A (en) * 1978-12-18 1980-12-09 Stauffer Chemical Company Egg albumen extender prepared from derived protein-containing compositions and additives
US4420495A (en) * 1980-05-17 1983-12-13 Grosskuchenanlagen Ing. Josef Hammer Method and apparatus for preparing foamy sauces or the like
US4308294A (en) * 1980-06-20 1981-12-29 General Foods Corporation Oil replacement composition

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002041710A1 (es) * 2000-11-24 2002-05-30 Yemas De Santa Teresa, S.A. Una salsa mayonesa y su procedimiento de fabricacion
ES2177429A1 (es) * 2000-11-24 2002-12-01 Yemas De Santa Teresa S A Una salsa mayonesa y su procedimiento de fabricacion.

Also Published As

Publication number Publication date
DE3464535D1 (en) 1987-08-13
ES534830A0 (es) 1986-01-01
US4578278A (en) 1986-03-25
AU3111384A (en) 1985-02-07
JPS6054659A (ja) 1985-03-29
EP0134196A1 (en) 1985-03-13
ATE28119T1 (de) 1987-07-15
EP0134196B1 (en) 1987-07-08

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