HUE043347T2 - Eljárás folyamatos zsírfázisú, zsírban szegény emulziók elõállítására - Google Patents
Eljárás folyamatos zsírfázisú, zsírban szegény emulziók elõállításáraInfo
- Publication number
- HUE043347T2 HUE043347T2 HUE16794295A HUE16794295A HUE043347T2 HU E043347 T2 HUE043347 T2 HU E043347T2 HU E16794295 A HUE16794295 A HU E16794295A HU E16794295 A HUE16794295 A HU E16794295A HU E043347 T2 HUE043347 T2 HU E043347T2
- Authority
- HU
- Hungary
- Prior art keywords
- fat
- preparing
- continuous emulsions
- low
- emulsions low
- Prior art date
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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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"
-
- 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
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15195619 | 2015-11-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
HUE043347T2 true HUE043347T2 (hu) | 2019-08-28 |
Family
ID=54695569
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HUE16794295A HUE043347T2 (hu) | 2015-11-20 | 2016-11-08 | Eljárás folyamatos zsírfázisú, zsírban szegény emulziók elõállítására |
Country Status (10)
Country | Link |
---|---|
US (1) | US11154070B2 (hu) |
EP (1) | EP3376876B1 (hu) |
AU (1) | AU2016357938B2 (hu) |
CA (1) | CA3003096C (hu) |
HU (1) | HUE043347T2 (hu) |
MX (1) | MX2018006154A (hu) |
PL (1) | PL3376876T3 (hu) |
TR (1) | TR201905559T4 (hu) |
WO (1) | WO2017084910A1 (hu) |
ZA (1) | ZA201802418B (hu) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EA202090219A1 (ru) * | 2017-07-24 | 2020-04-15 | Апфилд Юроп Б.В. | Способ смешивания жидкого пищевого масла и расплавленного пищевого жира |
US11564400B2 (en) | 2017-12-22 | 2023-01-31 | Upfield Europe B.V. | Hardstock fat composition |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3472661A (en) | 1966-10-21 | 1969-10-14 | Corn Products Co | Process for preparing liquid margarine |
LU60482A1 (hu) | 1970-03-09 | 1970-05-11 | ||
ZA9510847B (en) * | 1994-12-23 | 1997-06-20 | Unilever Plc | Process for the production of liquid compositions |
US6322843B1 (en) | 1995-06-19 | 2001-11-27 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Recirculation process for a fat continuous spread |
WO2001043559A2 (en) * | 1999-12-16 | 2001-06-21 | Unilever N.V. | Process and equipment for the manufacture of edible spreads |
WO2001080659A2 (en) | 2000-04-20 | 2001-11-01 | University Of Guelph | Process for preparing high liquid oil margarine |
ATE329681T1 (de) * | 2000-11-10 | 2006-07-15 | Maelstrom Advanced Process Tec | Dynamischer mischer |
PT1651338E (pt) | 2003-07-17 | 2011-06-14 | Unilever Nv | Processo para a preparação de uma dispersão comestível incluindo um óleo e um agente estruturante |
PL2654443T3 (pl) | 2010-12-23 | 2016-09-30 | Nisko-tłuszczowa emulsja typu woda-w-oleju zawierająca znaczne ilości triglicerydów hoh | |
WO2013056964A1 (en) * | 2011-10-17 | 2013-04-25 | Unilever N.V. | Method for production of edible water-in-oil emulsion |
ITBO20110734A1 (it) | 2011-12-20 | 2013-06-21 | Gd Spa | Unita' di alimentazione di un flusso ascensionale di tabacco trinciato di una macchina confezionatrice di sigarette a doppio baco. |
EP2606743A1 (en) * | 2011-12-22 | 2013-06-26 | Grupo Leche Pascual, S.A.U. | Whipped spreadable fat product |
EP2833729B1 (en) | 2012-04-03 | 2015-12-09 | Unilever N.V. | Method for production of aerated water-in-oil emulsions and aerated emulsions |
HUE030421T2 (hu) * | 2012-07-06 | 2017-05-29 | Unilever Bcs Europe Bv | Zsírpor és eljárás azt tartalmazó, ehetõ víz-az-olajban emulzió elõállítására |
WO2014117883A1 (en) * | 2013-01-31 | 2014-08-07 | Unilever N.V. | Process for the manufacture of edible water-in-oil emulsions |
US20160213018A1 (en) * | 2013-10-07 | 2016-07-28 | Conopco, Inc., D/B/A Unilever | Process for preparing emulsifier-free edible fat-continuous emulsions |
-
2016
- 2016-11-08 PL PL16794295T patent/PL3376876T3/pl unknown
- 2016-11-08 MX MX2018006154A patent/MX2018006154A/es active IP Right Grant
- 2016-11-08 WO PCT/EP2016/076921 patent/WO2017084910A1/en active Application Filing
- 2016-11-08 US US15/776,538 patent/US11154070B2/en active Active
- 2016-11-08 TR TR2019/05559T patent/TR201905559T4/tr unknown
- 2016-11-08 HU HUE16794295A patent/HUE043347T2/hu unknown
- 2016-11-08 AU AU2016357938A patent/AU2016357938B2/en active Active
- 2016-11-08 CA CA3003096A patent/CA3003096C/en active Active
- 2016-11-08 EP EP16794295.2A patent/EP3376876B1/en active Active
-
2018
- 2018-04-12 ZA ZA2018/02418A patent/ZA201802418B/en unknown
Also Published As
Publication number | Publication date |
---|---|
CA3003096C (en) | 2023-06-20 |
ZA201802418B (en) | 2019-07-31 |
TR201905559T4 (tr) | 2019-05-21 |
AU2016357938A1 (en) | 2018-04-26 |
CA3003096A1 (en) | 2017-05-26 |
WO2017084910A1 (en) | 2017-05-26 |
MX2018006154A (es) | 2018-08-01 |
US20180325137A1 (en) | 2018-11-15 |
AU2016357938B2 (en) | 2019-02-21 |
PL3376876T3 (pl) | 2019-08-30 |
US11154070B2 (en) | 2021-10-26 |
EP3376876B1 (en) | 2019-03-13 |
EP3376876A1 (en) | 2018-09-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ZA201705673B (en) | Methods for treating skin | |
ZA201708142B (en) | Process for preparing 4-amino-pyridazines | |
HUE059158T2 (hu) | Eljárás pridopidin elõállítására | |
SG11201707078YA (en) | Fat-based flavour concentrates and process for producing same | |
IL257258B (en) | A method for preparing chilled products | |
IL250682A0 (en) | A method for the preparation of 2'-o-fucosyl lactose | |
PL3196196T3 (pl) | Sposób wytwarzania kalcobutrolu | |
HUE040500T2 (hu) | Feltöltés irányú kapcsolati szinkronizálás elõtag nélkül SC-FDMA-ban | |
HK1243461A1 (zh) | 瓜氨酸的製備方法 | |
ZA201608252B (en) | Method for refining lipid phases, and use | |
IL255924B (en) | Method and machine for preparing insoles | |
IL253877A0 (en) | Process for preparing 3-chloro-2-vinylphenylsulfonates | |
IL258981A (en) | Methods for the production of proteins | |
IL250193A0 (en) | A cheese compound and a process for its preparation | |
IL246870B (en) | Method for preparing 1-alkyl-3-difluoromethyl-5-fluoro-1h-pyrazole-4-carbaldehydes and 1-alkyl-3-difluoromethyl-5-fluoro-1h-pyrazole-4-carboxylates | |
GB201714060D0 (en) | Method for preparing itraconazole preparation | |
ZA201802418B (en) | Process for preparing fat continuous emulsions low in fat | |
GB2536979B (en) | Process for preparing boscalid | |
GB201614656D0 (en) | Improvements in or relating to apparatus for cooking | |
ZA201802880B (en) | Process for preparing fat continuous emulsions | |
GB2539022B (en) | Process for preparing boscalid | |
HK1209484A1 (en) | Method for evaluating skin texture | |
ZA201802879B (en) | Process for preparing fat continuous emulsions containing midstock or cream | |
PL3376875T3 (pl) | Sposób otrzymywania zawierających białko emulsji z tłuszczową fazą ciągłą | |
GB2518466B (en) | Food preparation method |