ES8605667A1 - Procedimiento de preparacion de una composicion de espesamiento para napados de productos alimenticios tales como, en particular, postres lacteos - Google Patents

Procedimiento de preparacion de una composicion de espesamiento para napados de productos alimenticios tales como, en particular, postres lacteos

Info

Publication number
ES8605667A1
ES8605667A1 ES536316A ES536316A ES8605667A1 ES 8605667 A1 ES8605667 A1 ES 8605667A1 ES 536316 A ES536316 A ES 536316A ES 536316 A ES536316 A ES 536316A ES 8605667 A1 ES8605667 A1 ES 8605667A1
Authority
ES
Spain
Prior art keywords
composition
foodstuffs
coating
dairy desserts
topping
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
ES536316A
Other languages
English (en)
Other versions
ES536316A0 (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.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
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 Gervais Danone SA filed Critical Gervais Danone SA
Publication of ES536316A0 publication Critical patent/ES536316A0/es
Publication of ES8605667A1 publication Critical patent/ES8605667A1/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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PROCEDIMIENTO DE PREPARACION DE UNA COMPOSICION DE NAPADO PARA PRODUCTOS ALIMENTICIOS Y, EN PARTICULAR, PARA POSTRES LACTEOS. COMPRENDE: A) APORTAR GOMA DE XANTANO, EN FASE DE CALENTAMIENTO, ENTRE 95 Y 135JC, A UNA COMPOSICION DE ESPESAMIENTO, EN ASOCIACION CON UNA BASE DE NAPADO, ELEGIDA, EN FORMA DE TRAZOS, POLVO, PASTA, SUSPENSION O SOLUCION; Y B) ACONDICIONAR LA MEZCLA, ENFRIANDO A 60-70JC. PARTICIPANDO EN LA COMPOSICION DE NAPADO UN EXTRACTO SECO EN PROPORCION SUPERIOR AL 40% Y, EN LA COMPOSICION DE ESPESAMIENTO, UNA COMBINACION DE CARRAGENATOS (DE LOS TIPOS LAMBDA, IOTA Y KAPPA); Y SIENDO LA RELACION PONDERAL, DE LA GOMA DE XANTANO, DE 0,4 A 1,5. SE UTILIZA EN LA PREPARACION DE COMPOSICIONES DE NAPADO, QUE A PESAR DE UN CONTACTO PROLONGADO CON UN GELIFICADO DE EXTRACTO SECO, PRESENTAN UNA TEXTURA HOMOGENEA, Y SIN APARICION DE SINERESIS.
ES536316A 1983-09-27 1984-09-27 Procedimiento de preparacion de una composicion de espesamiento para napados de productos alimenticios tales como, en particular, postres lacteos Expired ES8605667A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8315309A FR2552307B1 (fr) 1983-09-27 1983-09-27 Perfectionnements apportes aux compositions de nappage pour produits alimentaires tels que desserts lactes notamment

Publications (2)

Publication Number Publication Date
ES536316A0 ES536316A0 (es) 1986-04-01
ES8605667A1 true ES8605667A1 (es) 1986-04-01

Family

ID=9292561

Family Applications (1)

Application Number Title Priority Date Filing Date
ES536316A Expired ES8605667A1 (es) 1983-09-27 1984-09-27 Procedimiento de preparacion de una composicion de espesamiento para napados de productos alimenticios tales como, en particular, postres lacteos

Country Status (8)

Country Link
US (1) US4650683A (es)
EP (1) EP0139570B1 (es)
JP (1) JPS60156352A (es)
AT (1) ATE31380T1 (es)
DE (1) DE3468084D1 (es)
ES (1) ES8605667A1 (es)
FR (1) FR2552307B1 (es)
GR (1) GR80468B (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2649299A1 (fr) * 1989-07-07 1991-01-11 Sias Mpa Produits alimentaires reconstitues sous forme de gel et procede de preparation
CH681343A5 (es) * 1990-10-26 1993-03-15 Nestle Sa
DE4111476A1 (de) * 1991-04-09 1992-10-15 Frubella Gmbh Fruchtbackmischung
US5385747A (en) * 1992-07-23 1995-01-31 Mama Tish's Italian Specialties, Inc. Process for making a fruit gel composition in squeeze container
US5955136A (en) * 1998-05-15 1999-09-21 Pepsico, Inc. Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages
KR100676297B1 (ko) * 2005-07-19 2007-01-30 씨제이 주식회사 근채류 또는 과채류의 가공 식품 제조 방법
US20070212453A1 (en) * 2006-03-08 2007-09-13 Niness Kathy R Botanical dispersions
EP1832180A1 (en) * 2006-03-10 2007-09-12 Campina Nederland Holding B.V. Composite dessert product comprising a non-acidic dairy component, and the preparation thereof
EP1929880A1 (en) * 2006-12-05 2008-06-11 Compagnie Gervais Danone New products with a dairy milk filling and a gel coating
BR112014000868A2 (pt) * 2011-07-22 2017-02-14 Nestec Sa preparação de polpa seca a partir de matérias-primas não processadas
HUP1500011A2 (en) * 2015-01-15 2016-07-28 Attila Rakosi Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2183597A (en) * 1938-06-04 1939-12-19 John J Naugle Stabilized sugar sirup
US2864706A (en) * 1956-04-11 1958-12-16 Seaplant Chemical Corp Method and compositions for the preparation of carrageenin water gels
US3342612A (en) * 1965-01-26 1967-09-19 Marine Colloids Inc Dessert gel
US3445243A (en) * 1966-05-16 1969-05-20 Marine Colloids Inc Dessert gel and composition therefor
US3658556A (en) * 1970-04-28 1972-04-25 Borden Inc Canned jel dessert
FR2296376A1 (fr) * 1975-01-06 1976-07-30 Pierrefitte Auby Sa Preparation industrielle de flans aux oeufs et nouveau produit en resultant
CH619117A5 (en) * 1977-02-02 1980-09-15 Nestle Sa Process for the manufacture of stable coating syrups
US4242367A (en) * 1979-01-26 1980-12-30 Merck & Co., Inc. Milk shake and soft serve frozen dessert stabilizer
US4276320A (en) * 1980-01-25 1981-06-30 Fmc Corporation Compositions and method for preparing dessert gels
US4307124A (en) * 1980-03-17 1981-12-22 Fmc Corporation Composition and method for preparing dessert gel
ATE18495T1 (de) * 1980-06-19 1986-03-15 Cadbury Typhoo Ltd Fruchtzusammensetzung und verfahren zu ihrer herstellung.
DE3138620A1 (de) * 1981-09-29 1983-04-14 Adolf Dr.med. Ing.(grad.) 3000 Hannover Kuhl Dilatationsvorrichtung
GB2110517B (en) * 1981-12-04 1985-07-10 Gen Foods Ltd Gelled milk compositions
US4479973A (en) * 1983-02-16 1984-10-30 General Foods Limited Gelled milk compositions

Also Published As

Publication number Publication date
ES536316A0 (es) 1986-04-01
DE3468084D1 (en) 1988-01-28
EP0139570A1 (fr) 1985-05-02
GR80468B (en) 1985-01-25
FR2552307B1 (fr) 1989-04-14
EP0139570B1 (fr) 1987-12-16
FR2552307A1 (fr) 1985-03-29
US4650683A (en) 1987-03-17
JPS60156352A (ja) 1985-08-16
ATE31380T1 (de) 1988-01-15

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