FR2469877A1 - Produit a tartiner a faible teneur en matieres grasses et son procede de fabrication - Google Patents

Produit a tartiner a faible teneur en matieres grasses et son procede de fabrication

Info

Publication number
FR2469877A1
FR2469877A1 FR8024559A FR8024559A FR2469877A1 FR 2469877 A1 FR2469877 A1 FR 2469877A1 FR 8024559 A FR8024559 A FR 8024559A FR 8024559 A FR8024559 A FR 8024559A FR 2469877 A1 FR2469877 A1 FR 2469877A1
Authority
FR
France
Prior art keywords
fat
product
fat content
emulsion
manufacturing
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.)
Granted
Application number
FR8024559A
Other languages
English (en)
Other versions
FR2469877B1 (fr
Inventor
Peter M Bosco
William L Sledzieski
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 US06/095,644 external-priority patent/US4273795A/en
Priority claimed from US06/095,626 external-priority patent/US4279941A/en
Application filed by Standard Brands Inc filed Critical Standard Brands Inc
Publication of FR2469877A1 publication Critical patent/FR2469877A1/fr
Application granted granted Critical
Publication of FR2469877B1 publication Critical patent/FR2469877B1/fr
Expired 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—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
    • A23D7/005—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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'INVENTION DECRIT UN PRODUIT A TARTINER A FAIBLE TENEUR EN MATIERES GRASSES, COMME UN PRODUIT A TARTINER AROMATISE AU BEURRE, ET SON PROCEDE DE PREPARATION. LE PRODUIT EST SOLIDE A 4C, DE PREFERENCE A 21 C, ET CONTIENT: DE 5 A 40 DE MATIERES GRASSES DISPERSEES; UNE PHASE AQUEUSE CONTINUE CONTENANT UN STABILISANT; ET UN SYSTEME EMULSIFIANT CINCONTENANT A LA FOIS DES EMULSIFIANTS LIPOPHILE ET HYDROPHILE. LES INGREDIENTS SONT EMULSIFIES A UNE TEMPERATURE SUFFISAMMENT ELEVEE POUR MAINTENIR LA MATIERE GRASSE A L'ETAT LUQUIDE PUIS L'EMULSION EST RAPIDEMENT REFROIDIE ET ENFIN AGITEE POUR PROMOUVOIR LA CRISTALLISATION DE LA MATIERE GRASSE ET AMELIORER LA SOLIDIFICATION. LE PRODUIT EST TRES STABLE ET A DE BONNES QUALITES DE TEXTURE ET D'ASPECT, AINSI QU'UNE FAIBLE TENEUR EN CALORIES. LA FIGURE 2 EST UNE MICROPHOTOGRAPHIE AGRANDIE 500 FOIS DE L'EMULSION AINSI OBTENUE.
FR8024559A 1979-11-19 1980-11-19 Produit a tartiner a faible teneur en matieres grasses et son procede de fabrication Expired FR2469877B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US06/095,644 US4273795A (en) 1979-11-19 1979-11-19 Low-fat spread and process
US06/095,626 US4279941A (en) 1979-11-19 1979-11-19 Low-fat, butter-flavored spread and process

Publications (2)

Publication Number Publication Date
FR2469877A1 true FR2469877A1 (fr) 1981-05-29
FR2469877B1 FR2469877B1 (fr) 1985-07-12

Family

ID=26790410

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8024559A Expired FR2469877B1 (fr) 1979-11-19 1980-11-19 Produit a tartiner a faible teneur en matieres grasses et son procede de fabrication

Country Status (13)

Country Link
AU (1) AU538723B2 (fr)
CA (2) CA1151466A (fr)
DE (1) DE3043655A1 (fr)
DK (1) DK492780A (fr)
ES (1) ES496983A0 (fr)
FI (1) FI69952C (fr)
FR (1) FR2469877B1 (fr)
GB (1) GB2066039B (fr)
IT (1) IT1134321B (fr)
MX (1) MX6378E (fr)
NL (1) NL8006317A (fr)
SE (1) SE450451B (fr)
WO (1) WO1981001354A1 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0098663B1 (fr) * 1982-07-08 1987-03-11 Unilever N.V. Procédé de fabrication d'un aliment á tartiner pauvre en matières grasses
CA1237939A (fr) * 1984-06-11 1988-06-14 Daniel W. Parke Tartinades a faible teneur en lipides contenant des agents de dispersion de l'emulsion
FR2580471B1 (fr) * 1985-04-22 1987-10-09 Agronomique Inst Nat Rech Produit alimentaire tartinable a faible teneur en lipides et son procede d'obtention
GB8716111D0 (en) * 1987-07-08 1987-08-12 Unilever Plc Edible plastic dispersion
DE68910299T2 (de) * 1988-12-23 1994-02-24 Unilever Nv Brotaufstrich.
DE3907676A1 (de) * 1989-03-09 1990-11-22 Kraft Europ R & D Inc Verfahren zur herstellung einer margarine mit reduziertem fettgehalt
DK0422713T3 (da) * 1989-10-09 1995-04-10 Unilever Plc Spiseligt smøremateriale
US5346716A (en) * 1992-08-28 1994-09-13 Cumberland Packing Corp. Low calorie low fat butter-like spread
US5360627A (en) * 1992-11-30 1994-11-01 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat shortening substitute for bakery products
DE19736429C2 (de) * 1996-08-29 1998-11-19 Karlheinz Altvater Brotaufstrich aus Cola-Getränken
DE19730150C1 (de) * 1997-07-14 1998-10-08 Claudia Wagner Lebensmittel aus Bananenmark, Nußkernen und Kakao sowie Verfahren zur Herstellung eines solchen Lebensmittels
CA2885436C (fr) 2015-03-20 2020-12-15 Champions Of Butter, Inc. Dispositif d'etalement

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU411013B2 (en) * 1970-01-22 1971-02-22 Fuji Oil Company, Limited Whipping topping anda process for producing thesame
GB1335502A (en) * 1972-01-10 1973-10-31 Top Scor Products Frozen confection stabilizer systems
GB2014426A (en) * 1978-02-17 1979-08-30 Unilever Ltd Artificial creams

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
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
US4115548A (en) * 1974-01-18 1978-09-19 The Procter & Gamble Company Detergent compositions comprising modified proteins
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
US4107343A (en) * 1976-11-08 1978-08-15 Scm Corporation Whippable emulsion stable at room temperature
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
US4208444A (en) * 1977-11-30 1980-06-17 Scm Corporation Whippable topping mix
US4238520A (en) * 1979-06-28 1980-12-09 Scm Corporation Low-fat comestible spread substitutes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU411013B2 (en) * 1970-01-22 1971-02-22 Fuji Oil Company, Limited Whipping topping anda process for producing thesame
GB1335502A (en) * 1972-01-10 1973-10-31 Top Scor Products Frozen confection stabilizer systems
GB2014426A (en) * 1978-02-17 1979-08-30 Unilever Ltd Artificial creams

Also Published As

Publication number Publication date
IT8026048A0 (it) 1980-11-17
MX6378E (es) 1985-05-23
FI69952B (fi) 1986-01-31
ES8205256A1 (es) 1982-06-01
NL8006317A (nl) 1981-06-16
GB2066039A (en) 1981-07-08
DK492780A (da) 1981-05-20
FI69952C (fi) 1986-09-12
CA1170498A (fr) 1984-07-10
SE450451B (sv) 1987-06-29
SE8007996L (sv) 1981-05-20
AU538723B2 (en) 1984-08-23
AU6448680A (en) 1981-05-28
DE3043655A1 (de) 1981-05-27
GB2066039B (en) 1984-04-04
WO1981001354A1 (fr) 1981-05-28
FI803591L (fi) 1981-05-20
CA1151466A (fr) 1983-08-09
ES496983A0 (es) 1982-06-01
IT1134321B (it) 1986-08-13
FR2469877B1 (fr) 1985-07-12

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Legal Events

Date Code Title Description
ST Notification of lapse