GR3031522T3 - Foodstuff and method for its preparation. - Google Patents

Foodstuff and method for its preparation.

Info

Publication number
GR3031522T3
GR3031522T3 GR990402618T GR990402618T GR3031522T3 GR 3031522 T3 GR3031522 T3 GR 3031522T3 GR 990402618 T GR990402618 T GR 990402618T GR 990402618 T GR990402618 T GR 990402618T GR 3031522 T3 GR3031522 T3 GR 3031522T3
Authority
GR
Greece
Prior art keywords
preparation
foodstuff
maturing
matured
refined
Prior art date
Application number
GR990402618T
Other languages
English (en)
Inventor
Ernest Badertscher
Marianne Bruelhart
Original Assignee
Nestle 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8206827&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=GR3031522(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of GR3031522T3 publication Critical patent/GR3031522T3/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fats And Perfumes (AREA)
GR990402618T 1991-06-14 1999-10-13 Foodstuff and method for its preparation. GR3031522T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP91109769A EP0517944B2 (fr) 1991-06-14 1991-06-14 Produit alimentaire et procédé de préparation

Publications (1)

Publication Number Publication Date
GR3031522T3 true GR3031522T3 (en) 2000-01-31

Family

ID=8206827

Family Applications (2)

Application Number Title Priority Date Filing Date
GR950403421T GR3018302T3 (en) 1991-06-14 1995-12-05 Foodstuff and method for its preparation.
GR990402618T GR3031522T3 (en) 1991-06-14 1999-10-13 Foodstuff and method for its preparation.

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GR950403421T GR3018302T3 (en) 1991-06-14 1995-12-05 Foodstuff and method for its preparation.

Country Status (10)

Country Link
US (1) US5393549A (el)
EP (1) EP0517944B2 (el)
AT (1) ATE128822T1 (el)
BR (1) BR9202245A (el)
CA (1) CA2070483C (el)
DE (1) DE69113790T3 (el)
DK (1) DK0517944T4 (el)
ES (1) ES2079519T5 (el)
GR (2) GR3018302T3 (el)
PT (1) PT100585B (el)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69613688T2 (de) * 1995-03-29 2001-10-18 Unilever Nv Sossegrundzusammensetzung
ATE214547T1 (de) * 1996-09-05 2002-04-15 Nestle Sa Füllung für backwaren- oder keks- oder süsswarenprodukte, herstellungsverfahren und zusammengesetzte füllung
JP2001505046A (ja) * 1996-09-06 2001-04-17 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム アイスクリーム
US6458402B1 (en) 1997-04-04 2002-10-01 Pepsico, Inc. Process for making milkshake beverage compositions having improved consistency, flavor and physical stability
US5869125A (en) * 1997-06-17 1999-02-09 Rich Products Corporation Whipped low fat spread
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
DK1139799T3 (da) * 1998-12-23 2003-10-20 Unilever Nv Hældbare vand- og olieholdige emulsioner, der indeholder gasbobler
AU3008800A (en) * 2000-04-20 2001-10-25 Mars, Incorporated Heat stable confectionery
WO2007039066A1 (en) * 2005-09-23 2007-04-12 Unilever Plc Process for producing a frozen aerated composition
EP1926389B8 (en) * 2005-09-23 2009-03-04 Unilever PLC Low ph aerated products
ZA200800990B (en) * 2005-09-23 2009-08-26 Unilever Plc Process for producing a frozen aerated composition
CA2617548C (en) * 2006-01-31 2014-04-08 Unilever Plc Aerated compositions comprising hydrophobin
BRPI0705417B1 (pt) * 2006-12-20 2016-08-16 Unilever Nv produto alimentício aerado e processos para a produção de um produto alimentício aerado
CA2681594C (en) * 2007-03-26 2015-06-02 Unilever Plc Aerated food products being warm or having been heated up and methods for producing them
US20100112179A1 (en) * 2007-03-26 2010-05-06 Andrew Richard Cox Aerated food products being warm containing soluble and/or insoluble solids and methods for producing them
US20100291630A1 (en) * 2007-10-18 2010-11-18 Andrew Richard Cox Method for producing a foaming agent
AU2008229927B2 (en) * 2007-10-25 2009-08-06 Unilever Plc Aerated fat-continuous products
US20100112139A1 (en) * 2008-03-28 2010-05-06 Conopco, Inc., D/B/A Unilever Foaming Agents Comprising Hydrophobin
MX2011004080A (es) * 2008-10-16 2011-07-28 Unilever Nv Solucion de hidrofobina conteniendo antiespumante.
ES2395224T3 (es) 2008-12-16 2013-02-11 Unilever Nv Procedimiento para extraer hidrofobina de una disolución
GB0905672D0 (en) * 2009-04-01 2009-05-20 Cadbury Holdings Ltd Confectionery product
US8394444B2 (en) * 2009-05-29 2013-03-12 Conopco, Inc. Oil-in-water emulsion
US8357420B2 (en) * 2009-05-29 2013-01-22 Conopco, Inc. Oil-in-water emulsion
CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
CN111227042A (zh) * 2018-11-29 2020-06-05 内蒙古伊利实业集团股份有限公司 一种乳饮料及其制备方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT942028B (it) * 1968-05-17 1973-03-20 Mosimann G Procedimento e dispositivo per la fabbricazione di una massa base per cioccolato
FR2302046A1 (fr) * 1975-02-28 1976-09-24 Normandie Centrale Laitiere Ht Procede pour la preparation d'un produit alimentaire a base de lait et produit ainsi obtenu
FR2397792A1 (fr) * 1977-07-19 1979-02-16 Normandie Laitiere Nouveau produit alimentaire a base d'extrait proteique de lait
US4323588A (en) * 1980-08-07 1982-04-06 Life Savers, Inc. Aerated confections
US4431682A (en) * 1982-06-15 1984-02-14 General Foods Corporation Frozen aerated creamy frosting and method therefore
FR2541868B1 (fr) * 1983-03-04 1988-07-15 Haute Normandie Centrale Laiti Procede pour stabiliser un produit alimentaire solide ayant une teneur residuelle en humidite et produits obtenus
FR2541870B1 (fr) * 1983-03-04 1985-08-16 Haute Normandie Centrale Laiti Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications
JPS61170351A (ja) * 1985-01-24 1986-08-01 Morinaga Milk Ind Co Ltd 気泡を含有するデザ−ト類の製造法
ES2038123T3 (es) * 1985-12-20 1993-07-16 Morinaga & Co., Ltd. Productos de dulceria.
CH666991A5 (fr) * 1986-05-16 1988-09-15 Jacobs Suchard Ag Produit alimentaire aere a base de lait frais et procede pour sa preparation.
US4698232A (en) * 1986-06-17 1987-10-06 Warner-Lambert Company Soft-textured confectioner composition containing fiber
NL193652C (nl) * 1986-08-19 2000-06-06 Ferrero Ohg Zoete lekkernij en werkwijze voor de bereiding daarvan.
CH669890A5 (el) * 1986-12-05 1989-04-28 Nutricia Nv
US4714620A (en) * 1986-12-12 1987-12-22 Warner-Lambert Company Soft, sugarless aerated confectionery composition
CH672996A5 (el) * 1987-06-26 1990-01-31 Battelle Memorial Institute
US4851239A (en) * 1987-09-29 1989-07-25 Kathleen M. Dalziel Shelf-stable aerosol dispensable yogurt products
US5112626A (en) * 1990-12-31 1992-05-12 The Pillsbury Company Aerated frozen dessert compositions and products
IT1247102B (it) * 1991-02-21 1994-12-12 Orlando Nuovi Investimenti Ali Prodotto dolciario aereato spalmabile del genere costituito da un' emulsione acqua in olio
US5154942A (en) * 1991-04-11 1992-10-13 Continental Baking Company Aerated reduced-fat creme and process of making

Also Published As

Publication number Publication date
CA2070483A1 (en) 1992-12-15
DE69113790T2 (de) 1996-03-21
ES2079519T5 (es) 1999-11-16
DK0517944T4 (da) 2000-02-07
EP0517944B2 (fr) 1999-08-04
DE69113790D1 (de) 1995-11-16
EP0517944A1 (fr) 1992-12-16
PT100585B (pt) 2000-01-31
ATE128822T1 (de) 1995-10-15
EP0517944B1 (fr) 1995-10-11
ES2079519T3 (es) 1996-01-16
DE69113790T3 (de) 1999-12-02
CA2070483C (en) 1998-10-20
GR3018302T3 (en) 1996-03-31
BR9202245A (pt) 1993-02-02
DK0517944T3 (da) 1996-01-29
US5393549A (en) 1995-02-28
PT100585A (pt) 1993-09-30

Similar Documents

Publication Publication Date Title
GR3018302T3 (en) Foodstuff and method for its preparation.
AU7960187A (en) Apparatus for producing frozen confection foods
GB8822940D0 (en) Improved low fat yogurt product & method
HK49894A (en) Edible oil/fat compositions
AU7984187A (en) Low fat cream cheese product and method for making
IL102827A0 (en) Method of preparing reduced fat foods
AU581802B2 (en) Method for producing processed soybean foods
AU7521494A (en) Process for the production of low fat meats
GB2205849B (en) Low fat spread and process for producing same
EP0787436A4 (en) PROCESS FOR PRODUCING LOW-FAT SAUSAGES
GB8909492D0 (en) Instant food product
GB9025235D0 (en) Process for producing shaped food
IL102829A0 (en) Method of preparing reduced fat foods
EP0556392A4 (en) PROCESS FOR PRODUCING A FATTY EMULSION.
ZA86989B (en) Process for the preparation of a fat product
HUT44425A (en) Method for producing food emulsion of mayonnaise type
IL102826A0 (en) Method of preparing reduced fat foods
IL102828A0 (en) Method of preparing reduced fat foods
CS35689A2 (en) Method of last making for footwear especially of orthopaedic character
AU4238189A (en) Method of producing an edible extract from bovine animal bone
PL281290A1 (en) Method for thermo-oxidative stabilizing of polyenthylene
PL268698A2 (en) Method for making dough for full-grain bread
IL80837A0 (en) Apparatus for cooking food
ZA908084B (en) Edible fat composition
PL266869A2 (en) Method of obtaining solid food odorants