HRP20230802T1 - Pripravak dijetetskog margarina za lisnato tijesto sa smanjenim sadržajem zasićenih masti - Google Patents
Pripravak dijetetskog margarina za lisnato tijesto sa smanjenim sadržajem zasićenih masti Download PDFInfo
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- HRP20230802T1 HRP20230802T1 HRP20230802TT HRP20230802T HRP20230802T1 HR P20230802 T1 HRP20230802 T1 HR P20230802T1 HR P20230802T T HRP20230802T T HR P20230802TT HR P20230802 T HRP20230802 T HR P20230802T HR P20230802 T1 HRP20230802 T1 HR P20230802T1
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- 235000013310 margarine Nutrition 0.000 title claims 3
- 239000003264 margarine Substances 0.000 title claims 3
- 235000005911 diet Nutrition 0.000 title 1
- 230000000378 dietary effect Effects 0.000 title 1
- 235000014594 pastries Nutrition 0.000 title 1
- 235000021003 saturated fats Nutrition 0.000 title 1
- 238000002360 preparation method Methods 0.000 claims 19
- 239000000835 fiber Substances 0.000 claims 14
- 239000000839 emulsion Substances 0.000 claims 8
- 238000000034 method Methods 0.000 claims 8
- 239000012071 phase Substances 0.000 claims 7
- 235000019871 vegetable fat Nutrition 0.000 claims 7
- 235000003441 saturated fatty acids Nutrition 0.000 claims 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 6
- 239000008158 vegetable oil Substances 0.000 claims 6
- 150000004671 saturated fatty acids Chemical class 0.000 claims 5
- 238000001816 cooling Methods 0.000 claims 4
- 239000006185 dispersion Substances 0.000 claims 4
- 235000019197 fats Nutrition 0.000 claims 4
- 235000018102 proteins Nutrition 0.000 claims 4
- 108090000623 proteins and genes Proteins 0.000 claims 4
- 102000004169 proteins and genes Human genes 0.000 claims 4
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 4
- 244000020551 Helianthus annuus Species 0.000 claims 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims 3
- 235000021355 Stearic acid Nutrition 0.000 claims 3
- 235000013325 dietary fiber Nutrition 0.000 claims 3
- 239000003995 emulsifying agent Substances 0.000 claims 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 3
- 239000008117 stearic acid Substances 0.000 claims 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 2
- 108010068370 Glutens Proteins 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 claims 2
- 244000134552 Plantago ovata Species 0.000 claims 2
- 235000003421 Plantago ovata Nutrition 0.000 claims 2
- 239000009223 Psyllium Substances 0.000 claims 2
- 244000061456 Solanum tuberosum Species 0.000 claims 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 2
- 239000008346 aqueous phase Substances 0.000 claims 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 2
- 235000021312 gluten Nutrition 0.000 claims 2
- 239000007970 homogeneous dispersion Substances 0.000 claims 2
- 239000000787 lecithin Substances 0.000 claims 2
- 229940067606 lecithin Drugs 0.000 claims 2
- 235000010445 lecithin Nutrition 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 2
- 229940070687 psyllium Drugs 0.000 claims 2
- 239000002600 sunflower oil Substances 0.000 claims 2
- 150000003626 triacylglycerols Chemical class 0.000 claims 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 1
- 235000017491 Bambusa tulda Nutrition 0.000 claims 1
- 229920002498 Beta-glucan Polymers 0.000 claims 1
- 241000195493 Cryptophyta Species 0.000 claims 1
- 244000303965 Cyamopsis psoralioides Species 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 claims 1
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 239000005642 Oleic acid Substances 0.000 claims 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims 1
- 108010084695 Pea Proteins Proteins 0.000 claims 1
- 235000019483 Peanut oil Nutrition 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 1
- 235000019484 Rapeseed oil Nutrition 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims 1
- 239000011425 bamboo Substances 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 239000002285 corn oil Substances 0.000 claims 1
- 235000005687 corn oil Nutrition 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 230000001804 emulsifying effect Effects 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims 1
- 238000010030 laminating Methods 0.000 claims 1
- 238000003475 lamination Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000002844 melting Methods 0.000 claims 1
- 230000008018 melting Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims 1
- 235000019702 pea protein Nutrition 0.000 claims 1
- 239000000312 peanut oil Substances 0.000 claims 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims 1
- 229920006395 saturated elastomer Polymers 0.000 claims 1
- 229940001941 soy protein Drugs 0.000 claims 1
- 239000003549 soybean oil Substances 0.000 claims 1
- 235000012424 soybean oil Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
Classifications
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- 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
- A23D7/003—Compositions other than spreads
-
- 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
-
- 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
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
-
- 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
- A21D2/366—Tubers, roots
-
- 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
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Colloid Chemistry (AREA)
Claims (20)
1. Pripravak margarina „za laminiranje“ sa smanjenim sadržajem zasićenih masnih kiselina koji sadrži, u postocima po težini ukupne težine pripravka, od 60% do 80% masne faze i od 40% do 20% vodene faze koja sadrži vodu, proteine i dijetetska vlakna, pri čemu se navedena masna faza sastoji od 30% do 45% najmanje jedne biljne masti bogate u stearinskoj kiselini i 70% do 55% najmanje jednog biljnog ulja, pri čemu su navedena dijetetska vlakna topljiva vlakna izabrana iz grupe koja se sastoji od beta-glukana, koncentriranih algi, vlakna graška, vlakna krumpira, psyllium vlakna, vlakna guara i/ili netopljiva vlakna izabrana iz grupe koja se sastoji od celuloza, pšeničnog vlakna, vlakna ovojnice graška, vlakna mrkve i vlakna bambusa, i navedeni proteini su izabrani iz grupe koja se sastoji od glutena, proteina soje i proteina graška.
2. Pripravak prema zahtjevu 1, naznačen time što navedeni pripravak ima sadržaj zasićenih masnih kiselina između 20% i 40%, poželjno između 25% i 30% u težinskim postocima ukupne težine pripravka.
3. Pripravak prema zahtjevima 1-2, naznačen time što navedena biljna mast masne faze ima sadržaj zasićenih masnih kiselina od najmanje 50% (u odnosu na ukupnu težinu masnih kiselina) i gdje se najmanje 80%, poželjno od 85% do 95% navedenih zasićenih masnih kiselina sastoji od stearinske kiseline.
4. Pripravak prema zahtjevu 3, naznačen time što je navedena biljna mast izabrana iz grupe koja sadrži shea stearin, stearin suncokreta sa visokim sadržajem stearinske kiseline i frakciju masti iz mikroalgi.
5. Pripravak prema zahtjevima 1-4, naznačen time što se najmanje 55% triglicerida sadržanih u navedenoj biljnoj masti sastoji od SOS (stearinsko-oleinsko-stearinskih) triglicerida.
6. Pripravak prema zahtjevu 1, naznačen time što je navedeno biljno ulje masne faze izabrano iz grupe koja se sastoji od kukuruznog ulja, sojinog ulja, ulja uljane repice, suncokretovog ulja i ulja od kikirikija, i pogodno je suncokretovo ulje sa visokim sadržajem oleinske kiseline.
7. Pripravak prema zahtjevu 1, pri čemu je navedena masna faza naznačena time što zasićene, mononezasićene i polinezasićene masne kiseline su u odnosu između 0.42:1:0.12 i 0.60:1:0.12.
8. Pripravak prema zahtjevu 1, naznačen time što navedena masna faza dalje sadrži najmanje jedno emulgatorsko sredstvo u količini manjoj ili jednakoj 3 težinska % ukupne težine pripravka.
9. Pripravak prema zahtjevu 8, naznačen time što je navedeno najmanje jedno emulgatorsko sredstvo izabrano od monoglicerida i tekućeg lecitina porijeklom od suncokreta ili soje.
10. Pripravak prema zahtjevu 1, naznačen time što je voda navedene vodene faze sadržana u količini koja je jednaka 22-28 težinskih % težine pripravka.
11. Pripravak prema zahtjevu 1, naznačen time što se navedeni proteini sastoje od glutena.
12. Pripravak prema zahtjevu 1, naznačen time što su navedena topljiva vlakna vodene faze izabrana iz grupe koja se sastoji od vlakna graška, vlakna krumpira i psyllium vlakna.
13. Postupak za proizvodnju pripravka margarina „za laminiranje“ sa smanjenim sadržajem zasićenih masnih kiselina prema bilo kojem od prethodnih zahtjeva, koji sadrži korake:
a) pripremanja homogene vodene disperzije navedenih dijetetskih vlakana i navedenih proteina u vodi na temperaturi između 55°C i 65°C;
b) pripremanja homogene disperzije navedenog najmanje jednog biljnog ulja i navedene najmanje jedne biljne masti, topljenjem ove druge na temperaturi između 55°C i 65°C i miješanjem sa navedenim najmanje jednim biljnim uljem;
c) emulgiranja na temperaturi od 55-80°C, poželjno na 60°C, navedene dvije disperzije dobivene u koracima a) i b) da bi se dobila homogena emulzija;
d) plastificiranja navedene emulzije dobivene u koraku c) i ostavljanje da sazri.
14. Postupak prema zahtjevu 13, naznačen time što se navedena plastificirana emulzija ostavlja da sazri najmanje 7 dana na 15-20°C.
15. Postupak prema zahtjevu 13 ili 14, naznačen time što u navedenom koraku b), navedena homogena disperzija navedenog najmanje jednog biljnog ulja i navedene najmanje jedne biljne masti sadrži najmanje jedan emulgator izabran od monoglicerida i tekućeg lecitina porijeklom od suncokreta ili soje.
16. Postupak prema bilo kojem od zahtjeva 13-15, naznačen time što prije navedenog koraka c) emulgiranja disperzija dobivenih u navedenim koracima a) i b), navedena disperzija navedenog najmanje jednog biljnog ulja i navedene najmanje jedne biljne masti dobivena u navedenom koraku b) se održava na 45-55°C, uz miješanje.
17. Postupak prema bilo kojem od zahtjeva 13-16, naznačen time što se u navedenom koraku d) plastificiranja navedene emulzije dobivene u navedenom koraku c), navedena emulzija hladi do temperature između 8°C i 13°C uzastopnim transportiranjem u prvi rashladni cilindar, srednji kristalizator i drugi rashladni cilindar.
18. Postupak prema zahtjevu 17, naznačen time što je temperatura navedene emulzije koja izlazi iz prvog rashladnog cilindra između 10°C i 18°C.
19. Postupak prema zahtjevu 17, naznačen time što je temperatura navedene emulzije koja izlazi iz srednjeg kristalizatora između 20°C i 30°C.
20. Postupak prema zahtjevu 17, naznačen time što je temperatura navedene emulzije koja izlazi iz drugog rashladnog cilindra između 8°C i 13°C.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102016000117079A IT201600117079A1 (it) | 2016-11-18 | 2016-11-18 | Composizione alimentare tipo margarina per sfoglie a ridotto contenuto di grassi saturi |
| EP17811205.8A EP3541195B1 (en) | 2016-11-18 | 2017-11-15 | Dietary margarine composition for puff pastry with reduced saturated fat content |
| PCT/EP2017/079305 WO2018091521A1 (en) | 2016-11-18 | 2017-11-15 | Dietary margarine composition for puff pastry with reduced saturated fat content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20230802T1 true HRP20230802T1 (hr) | 2023-10-27 |
Family
ID=58266126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20230802TT HRP20230802T1 (hr) | 2016-11-18 | 2017-11-15 | Pripravak dijetetskog margarina za lisnato tijesto sa smanjenim sadržajem zasićenih masti |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US20190335780A1 (hr) |
| EP (1) | EP3541195B1 (hr) |
| CA (1) | CA3044315A1 (hr) |
| DK (1) | DK3541195T3 (hr) |
| ES (1) | ES2951266T3 (hr) |
| FI (1) | FI3541195T3 (hr) |
| HR (1) | HRP20230802T1 (hr) |
| HU (1) | HUE062386T2 (hr) |
| IT (1) | IT201600117079A1 (hr) |
| LT (1) | LT3541195T (hr) |
| PL (1) | PL3541195T3 (hr) |
| PT (1) | PT3541195T (hr) |
| RS (1) | RS64367B1 (hr) |
| RU (1) | RU2756317C2 (hr) |
| SI (1) | SI3541195T1 (hr) |
| WO (1) | WO2018091521A1 (hr) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220000138A1 (en) * | 2018-11-09 | 2022-01-06 | North Carolina State University | Suspension of polymerizable materials in a solid fat matrix to prevent aggregation and extend shelf life of food materials |
| NL2029000B1 (nl) * | 2021-08-19 | 2023-02-24 | Smilde Foods B V | Wikkel omvattende een plantaardig vetproduct |
| WO2023156847A1 (es) * | 2022-02-17 | 2023-08-24 | Team Foods Colombia S.A. | Composición de emulsión gelificada con bajo contenido de grasas saturadas para aplicaciones de hojaldrado y proceso de preparación de la misma |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1091593A (en) * | 1964-03-25 | 1967-11-22 | Unilever Ltd | Fatty emulsions and their preparation |
| HUP0302775A3 (en) * | 2000-06-15 | 2004-12-28 | Unilever Nv | Preparation of a blend of triglycerides |
| EP1335650A1 (en) * | 2000-11-21 | 2003-08-20 | Unilever N.V. | Edible spread containing a natural fat phase |
| US20060251789A1 (en) * | 2002-11-06 | 2006-11-09 | Fiberstar, Inc. | Novel dairy product compositions using highly refined cellulosic fiber ingredients |
| ATE552730T1 (de) * | 2004-06-30 | 2012-04-15 | Barilla Flli G & R | Margarineähnliche lebensmittelzusammensetzung mit reduziertem fettgehalt |
| CN102006779B (zh) * | 2008-04-17 | 2013-04-03 | 帝斯曼知识产权资产管理有限公司 | 低脂肪油包水乳液 |
| EP2153725A1 (en) * | 2008-07-24 | 2010-02-17 | Vandemoortele Izegem naamloze vennootschap | Composition for laminated dough |
| RU2416920C1 (ru) * | 2009-11-18 | 2011-04-27 | ОАО "Нижегородский масло-жировой комбинат" | Маргарин для слоеного теста |
| FR2986692A1 (fr) | 2012-02-14 | 2013-08-16 | Lesieur | Preparation huileuse comme substituant de l'huile de palme. |
| EP2692238A1 (en) | 2012-08-03 | 2014-02-05 | Bunge Növényolajipari Zártköruen Muködo Részvénytársasag | New fat blend composition |
| CA2885497C (en) * | 2012-09-18 | 2020-03-10 | Omnis Biotechnology Inc. | Composition |
| FR3015184B1 (fr) | 2013-12-23 | 2017-07-07 | Savane Brossard | Composition lipidique sans huile de palme, son procede de fabrication, son utilisation dans un produit alimentaire et produit alimentaire en comprenant |
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2016
- 2016-11-18 IT IT102016000117079A patent/IT201600117079A1/it unknown
-
2017
- 2017-11-15 RS RS20230553A patent/RS64367B1/sr unknown
- 2017-11-15 HR HRP20230802TT patent/HRP20230802T1/hr unknown
- 2017-11-15 LT LTEPPCT/EP2017/079305T patent/LT3541195T/lt unknown
- 2017-11-15 DK DK17811205.8T patent/DK3541195T3/da active
- 2017-11-15 RU RU2019115038A patent/RU2756317C2/ru active
- 2017-11-15 HU HUE17811205A patent/HUE062386T2/hu unknown
- 2017-11-15 PT PT178112058T patent/PT3541195T/pt unknown
- 2017-11-15 SI SI201731378T patent/SI3541195T1/sl unknown
- 2017-11-15 FI FIEP17811205.8T patent/FI3541195T3/fi active
- 2017-11-15 US US16/349,781 patent/US20190335780A1/en not_active Abandoned
- 2017-11-15 ES ES17811205T patent/ES2951266T3/es active Active
- 2017-11-15 WO PCT/EP2017/079305 patent/WO2018091521A1/en active Application Filing
- 2017-11-15 PL PL17811205.8T patent/PL3541195T3/pl unknown
- 2017-11-15 EP EP17811205.8A patent/EP3541195B1/en active Active
- 2017-11-15 CA CA3044315A patent/CA3044315A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| HUE062386T2 (hu) | 2023-10-28 |
| EP3541195B1 (en) | 2023-05-03 |
| WO2018091521A1 (en) | 2018-05-24 |
| ES2951266T3 (es) | 2023-10-19 |
| DK3541195T3 (da) | 2023-07-24 |
| CA3044315A1 (en) | 2018-05-24 |
| IT201600117079A1 (it) | 2018-05-18 |
| RS64367B1 (sr) | 2023-08-31 |
| US20190335780A1 (en) | 2019-11-07 |
| LT3541195T (lt) | 2023-08-25 |
| RU2756317C2 (ru) | 2021-09-29 |
| RU2019115038A (ru) | 2020-12-18 |
| PL3541195T3 (pl) | 2023-10-02 |
| FI3541195T3 (fi) | 2023-07-27 |
| EP3541195A1 (en) | 2019-09-25 |
| SI3541195T1 (sl) | 2023-10-30 |
| PT3541195T (pt) | 2023-07-17 |
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