HK1202230A1 - Plant-based egg substitute and method of manufacture - Google Patents
Plant-based egg substitute and method of manufactureInfo
- Publication number
- HK1202230A1 HK1202230A1 HK15102776.9A HK15102776A HK1202230A1 HK 1202230 A1 HK1202230 A1 HK 1202230A1 HK 15102776 A HK15102776 A HK 15102776A HK 1202230 A1 HK1202230 A1 HK 1202230A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- plant
- manufacture
- egg substitute
- based egg
- substitute
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
Classifications
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/35—Egg substitutes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- 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
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- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- Feed For Specific Animals (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161554928P | 2011-11-02 | 2011-11-02 | |
US201261621425P | 2012-04-06 | 2012-04-06 | |
PCT/US2012/063453 WO2013067453A1 (fr) | 2011-11-02 | 2012-11-02 | Substitut d'œufs à base de plantes et procédé de fabrication associé |
Publications (1)
Publication Number | Publication Date |
---|---|
HK1202230A1 true HK1202230A1 (en) | 2015-09-25 |
Family
ID=48192864
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK15102776.9A HK1202230A1 (en) | 2011-11-02 | 2015-03-17 | Plant-based egg substitute and method of manufacture |
HK18107048.7A HK1247532A1 (zh) | 2011-11-02 | 2018-05-30 | 基於植物的蛋替代物和製造方法 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK18107048.7A HK1247532A1 (zh) | 2011-11-02 | 2018-05-30 | 基於植物的蛋替代物和製造方法 |
Country Status (7)
Country | Link |
---|---|
US (4) | US20140356507A1 (fr) |
EP (1) | EP2773223B2 (fr) |
CN (2) | CN104203000B (fr) |
AU (2) | AU2012332180B2 (fr) |
CA (3) | CA3175808A1 (fr) |
HK (2) | HK1202230A1 (fr) |
WO (1) | WO2013067453A1 (fr) |
Families Citing this family (62)
Publication number | Priority date | Publication date | Assignee | Title |
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US20150037485A1 (en) * | 2013-08-01 | 2015-02-05 | Corn Products Development, Inc. | Reduced saturated and total fat content pie crusts |
US20150313269A1 (en) * | 2014-05-05 | 2015-11-05 | Aniceto González Rodríguez | Egg substitutes and methods for making the same |
US20170251708A1 (en) * | 2014-09-30 | 2017-09-07 | Conopco, Inc., D/B/A Unilever | Oil-in-water emulsion containing first flour and second flour high in amylopectin |
CN114365792A (zh) | 2014-11-11 | 2022-04-19 | 克莱拉食品公司 | 用于生成卵清蛋白的方法和组合物 |
US20160309732A1 (en) * | 2015-04-24 | 2016-10-27 | General Mills, Inc. | Legume-based dairy substitute and consumable food products incorporating same |
WO2016189389A1 (fr) * | 2015-05-26 | 2016-12-01 | González Rodríguez Aniceto | Fromage végétal et son procédé de fabrication |
US10070655B2 (en) | 2015-07-21 | 2018-09-11 | Earth Island | Plant-based egg substitute compositions |
US10070654B2 (en) * | 2015-07-21 | 2018-09-11 | Earth Island | Plant-based egg substitute compositions |
WO2017040610A1 (fr) | 2015-09-01 | 2017-03-09 | Cargill, Incorporated | En-cas à base d'œuf soufflé à haute teneur en protéines |
EP4009246A1 (fr) | 2015-09-30 | 2022-06-08 | Just, Inc. | Systèmes et procédés permettant d'identifier des entités qui ont une propriété cible |
EA201891109A1 (ru) | 2015-11-13 | 2018-10-31 | Юнилевер Н.В. | Способ получения водной дисперсии, включающей горчичные отруби, и эмульсия масло-в-воде, содержащая такую дисперсию |
US20190029304A1 (en) * | 2016-01-25 | 2019-01-31 | Archer Daniels Midland Company | Improved pulse processing and products produced therefrom |
WO2017129830A1 (fr) * | 2016-01-27 | 2017-08-03 | Soluciones Etoké, S.L. | Procédé d'obtention d'un composé nutritionnel substitutif, pour remplacer des produits d'origine animale |
EP3416498A1 (fr) * | 2016-02-19 | 2018-12-26 | Just, Inc. | Compositions fonctionnelles dérivées de haricot adzuki |
US11266163B2 (en) | 2016-02-19 | 2022-03-08 | Eat Just, Inc. | Functional mung bean-derived compositions |
EP3216354A1 (fr) * | 2016-03-08 | 2017-09-13 | Antersdorfer Mühle GmbH & Co Vertriebs KG | Succédané de blanc d' oeuf |
EP3731652A4 (fr) * | 2016-12-30 | 2021-08-25 | Innovopro Ltd. | Produits de protéines de pois chiches et leurs procédés de fabrication |
JP7108167B2 (ja) | 2017-06-01 | 2022-07-28 | ザ ヴェグレット カンパニー ピーティーワイ リミテッド | 卵非含有模造卵食品 |
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IT201700095748A1 (it) * | 2017-08-24 | 2019-02-24 | Univ Degli Studi Udine | Prodotto alimentare e relativo procedimento per la sua preparazione |
WO2019204793A1 (fr) * | 2018-04-19 | 2019-10-24 | Phytoption Llc | Émulsifiants et leurs utilisations |
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EP3979810A4 (fr) * | 2019-06-10 | 2023-06-28 | Washington University | Aliments dirigés dans le microbiote pour réparer le microbiote intestinal d'un sujet |
WO2020252388A1 (fr) | 2019-06-14 | 2020-12-17 | Just, Inc. | Produit alimentaire aviaire in vitro |
US20220256878A1 (en) * | 2019-06-18 | 2022-08-18 | Corn Products Development, Inc | Pulse protein emulsifiers |
JP2022539879A (ja) | 2019-07-11 | 2022-09-13 | クララ フーズ カンパニー | タンパク質組成物およびその消費可能な製品 |
US10927360B1 (en) | 2019-08-07 | 2021-02-23 | Clara Foods Co. | Compositions comprising digestive enzymes |
CA3092021A1 (fr) | 2019-09-03 | 2021-03-03 | Prairie Tide Diversified Inc. | Composition d`aquafaba et procedes de fabrication |
WO2021058238A1 (fr) | 2019-09-23 | 2021-04-01 | Unilever Ip Holdings B.V. | Émulsion huile dans l'eau comprenant une protéine végétale |
US20220338517A1 (en) * | 2019-10-11 | 2022-10-27 | Conopco, Inc., D/B/A Unilever | Dressing composition comprising plant protein |
CN111165790A (zh) * | 2020-01-06 | 2020-05-19 | 河南工业大学 | 一种高蛋白低脂蛋黄酱及其制备方法 |
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-
2012
- 2012-11-02 CA CA3175808A patent/CA3175808A1/fr active Pending
- 2012-11-02 EP EP12845681.1A patent/EP2773223B2/fr active Active
- 2012-11-02 CN CN201280065833.5A patent/CN104203000B/zh active Active
- 2012-11-02 CN CN201710298558.6A patent/CN107439992A/zh active Pending
- 2012-11-02 CA CA3065980A patent/CA3065980C/fr active Active
- 2012-11-02 AU AU2012332180A patent/AU2012332180B2/en not_active Ceased
- 2012-11-02 US US14/356,138 patent/US20140356507A1/en not_active Abandoned
- 2012-11-02 CA CA2873413A patent/CA2873413C/fr active Active
- 2012-11-02 WO PCT/US2012/063453 patent/WO2013067453A1/fr active Application Filing
-
2015
- 2015-03-17 HK HK15102776.9A patent/HK1202230A1/xx not_active IP Right Cessation
-
2016
- 2016-10-31 US US15/339,767 patent/US20170042204A1/en not_active Abandoned
-
2017
- 2017-01-19 AU AU2017200379A patent/AU2017200379B2/en not_active Ceased
-
2018
- 2018-05-30 HK HK18107048.7A patent/HK1247532A1/zh unknown
-
2019
- 2019-03-14 US US16/354,103 patent/US20190364948A1/en not_active Abandoned
-
2023
- 2023-07-06 US US18/218,802 patent/US20240180213A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
EP2773223A4 (fr) | 2015-11-25 |
CA3175808A1 (fr) | 2013-05-10 |
AU2017200379B2 (en) | 2018-05-10 |
CA2873413A1 (fr) | 2013-05-10 |
EP2773223B8 (fr) | 2019-07-17 |
AU2012332180B2 (en) | 2016-11-03 |
US20140356507A1 (en) | 2014-12-04 |
CA3065980C (fr) | 2022-12-06 |
US20190364948A1 (en) | 2019-12-05 |
CN104203000A (zh) | 2014-12-10 |
AU2017200379A1 (en) | 2017-02-09 |
EP2773223A1 (fr) | 2014-09-10 |
EP2773223B2 (fr) | 2024-03-06 |
WO2013067453A1 (fr) | 2013-05-10 |
CA3065980A1 (fr) | 2013-05-10 |
US20170042204A1 (en) | 2017-02-16 |
AU2012332180A1 (en) | 2014-06-12 |
CA2873413C (fr) | 2020-03-10 |
HK1247532A1 (zh) | 2018-09-28 |
CN107439992A (zh) | 2017-12-08 |
EP2773223B1 (fr) | 2019-03-20 |
US20240180213A1 (en) | 2024-06-06 |
CN104203000B (zh) | 2017-10-27 |
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