IE40809B1 - Low fat spread - Google Patents
Low fat spreadInfo
- Publication number
- IE40809B1 IE40809B1 IE407/75A IE40775A IE40809B1 IE 40809 B1 IE40809 B1 IE 40809B1 IE 407/75 A IE407/75 A IE 407/75A IE 40775 A IE40775 A IE 40775A IE 40809 B1 IE40809 B1 IE 40809B1
- Authority
- IE
- Ireland
- Prior art keywords
- aqueous phase
- weight
- milk
- spread
- originating
- Prior art date
Links
- 235000004213 low-fat Nutrition 0.000 title abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 6
- 102000014171 Milk Proteins Human genes 0.000 abstract 3
- 108010011756 Milk Proteins Proteins 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 235000021239 milk protein Nutrition 0.000 abstract 3
- 239000000126 substance Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 239000012071 phase Substances 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 125000005456 glyceride group Chemical group 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 239000007762 w/o emulsion Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB858674A GB1450269A (en) | 1974-02-26 | 1974-02-26 | Low fat spread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE40809L IE40809L (en) | 1975-08-26 |
| IE40809B1 true IE40809B1 (en) | 1979-08-15 |
Family
ID=9855330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE407/75A IE40809B1 (en) | 1974-02-26 | 1975-02-26 | Low fat spread |
Country Status (15)
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1564800A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Low fat spread |
| GB1564801A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Phase inverting low fat spreads |
| DE2962738D1 (en) * | 1978-11-16 | 1982-06-24 | Unilever Nv | Water-in-oil emulsion |
| EP0052899B1 (en) * | 1980-11-22 | 1985-01-02 | Unilever N.V. | Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt%, which comprises a dispersed aqueous phase containing a gelling system |
| NL8101638A (nl) * | 1981-04-02 | 1982-11-01 | Unilever Nv | Laag-calorisch produkt op basis van botervet. |
| DE3435269A1 (de) * | 1984-09-26 | 1986-03-27 | Nordbutter GmbH & Co KG, 2354 Hohenwestedt | Verfahren zur herstellung eines halbfetterzeugnisses |
| ATE61710T1 (de) * | 1986-04-28 | 1991-04-15 | Unilever Nv | Brotaufstriche. |
| US4820541A (en) * | 1987-04-16 | 1989-04-11 | Lever Brothers Company | Spread containing dairy fat |
| US4882187A (en) * | 1987-07-02 | 1989-11-21 | Thomas J. Lipton Inc. | Edible spread and process for the preparation thereof |
| NL8801149A (nl) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie. |
| DE68902429T2 (de) * | 1988-06-17 | 1992-12-24 | Unilever Nv | Brotaufstrich, verfahren und vorrichtung zur rahm- und brotaufstrichbehandlung. |
| EP0368805B1 (de) * | 1988-11-07 | 1992-05-27 | Verband nordostschweizerischer Käserei- und Milchgenossenschaften | Verfahren zur Herstellung von streichfähiger Butter mit reduziertem Fettgehalt |
| GB8826994D0 (en) * | 1988-11-18 | 1988-12-21 | Unilever Plc | Low fat spread |
| GB8911089D0 (en) * | 1989-05-15 | 1989-06-28 | Unilever Plc | Fatty spread containing native whey protein |
| DK167302B1 (da) * | 1989-11-08 | 1993-10-11 | Apv Pasilac As | Fremgangsmaade til fremstilling af lavfedtsmoer samt anlaeg til anvendelse ved udoevelse af fremgangsmaaden |
| NL9000379A (nl) * | 1990-02-16 | 1991-09-16 | Dmv Campina Bv | Werkwijze ter bereiding van halfboterprodukten en verkregen produkten. |
| ATE135888T1 (de) * | 1991-11-29 | 1996-04-15 | Stichting Nl I Zuivelonderzoek | Verfahren zur herstellung eines fettarmen brotaufstrichs |
| DE69304518T2 (de) * | 1992-01-17 | 1997-02-20 | Unilever Nv | Verfahren zur herstellung von brotaufstrichen und nach diesem verfahren hergestellte brotaufstrichen |
| EP1332678B1 (fr) * | 2002-02-01 | 2006-11-29 | Comby Alexandre | Préparation laitiére |
| EP1350433A1 (en) * | 2002-04-05 | 2003-10-08 | Quest International B.V. | Acid stable, dairy protein based, textured products |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1200113B (de) * | 1962-03-23 | 1965-09-02 | Unilever Nv | Verfahren zur Herstellung eines proteinreichen, kalorienarmen Streich- oder Backfettes vom Wasser-in-OEl-Emulsionstyp |
| US3366492A (en) * | 1963-11-19 | 1968-01-30 | Armour & Co | Process for making low fat spread |
| GB1094268A (en) * | 1963-12-10 | 1967-12-06 | Unilever Ltd | Fatty compositions |
| NL6616246A (enrdf_load_html_response) * | 1966-11-18 | 1967-12-27 | ||
| GB1452600A (en) * | 1972-12-19 | 1976-10-13 | Didier Werke Ag | Refractory linings for furnaces |
-
1974
- 1974-02-26 GB GB858674A patent/GB1450269A/en not_active Expired
-
1975
- 1975-02-24 NO NO750614A patent/NO140849C/no unknown
- 1975-02-24 ZA ZA00751128A patent/ZA751128B/xx unknown
- 1975-02-25 FR FR7505767A patent/FR2261713B1/fr not_active Expired
- 1975-02-25 DE DE2508133A patent/DE2508133C3/de not_active Expired
- 1975-02-25 IT IT67489/75A patent/IT1030223B/it active
- 1975-02-25 SE SE7502106A patent/SE449420B/xx not_active IP Right Cessation
- 1975-02-25 JP JP50023389A patent/JPS5198359A/ja active Pending
- 1975-02-25 FI FI750536A patent/FI57876C/fi not_active IP Right Cessation
- 1975-02-26 CH CH238675A patent/CH627050A5/de not_active IP Right Cessation
- 1975-02-26 LU LU71921A patent/LU71921A1/xx unknown
- 1975-02-26 NL NLAANVRAGE7502259,A patent/NL183976B/xx not_active Application Discontinuation
- 1975-02-26 BE BE153783A patent/BE826026A/xx not_active IP Right Cessation
- 1975-02-26 IE IE407/75A patent/IE40809B1/xx unknown
- 1975-02-26 AT AT148275A patent/AT343988B/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| SE7502106L (enrdf_load_html_response) | 1975-08-27 |
| GB1450269A (en) | 1976-09-22 |
| ZA751128B (en) | 1976-10-27 |
| NL183976B (nl) | 1988-10-17 |
| NO750614L (enrdf_load_html_response) | 1975-08-27 |
| IT1030223B (it) | 1979-03-30 |
| NL7502259A (nl) | 1975-08-28 |
| FI57876B (fi) | 1980-07-31 |
| FR2261713A1 (enrdf_load_html_response) | 1975-09-19 |
| ATA148275A (de) | 1977-10-15 |
| DE2508133B2 (de) | 1980-07-31 |
| AT343988B (de) | 1978-06-26 |
| SE449420B (sv) | 1987-05-04 |
| AU7852475A (en) | 1976-08-26 |
| DE2508133A1 (de) | 1975-09-04 |
| DE2508133C3 (de) | 1985-02-07 |
| FI57876C (fi) | 1980-11-10 |
| FI750536A7 (enrdf_load_html_response) | 1975-08-27 |
| NO140849B (no) | 1979-08-20 |
| IE40809L (en) | 1975-08-26 |
| CH627050A5 (en) | 1981-12-31 |
| FR2261713B1 (enrdf_load_html_response) | 1981-08-07 |
| BE826026A (fr) | 1975-08-26 |
| JPS5198359A (enrdf_load_html_response) | 1976-08-30 |
| NO140849C (no) | 1979-11-28 |
| LU71921A1 (enrdf_load_html_response) | 1975-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IE40809B1 (en) | Low fat spread | |
| IE44072L (en) | Food composition. | |
| IE36976L (en) | Meat analog. | |
| GB1439184A (en) | Process of preparing a fat emulsion | |
| KR940003467A (ko) | 저칼로리 저지방 버터류 스프레드 | |
| IE790285L (en) | Artificial cream composition | |
| AU570647B2 (en) | Process for preparing a butter-like spread | |
| JPS533594A (en) | Preparation of brewed foods | |
| GB1521829A (en) | Method for preparing food products from a suspension of milk proteins with texturization | |
| GB1527526A (en) | Mayonnaise-type dressings | |
| KR840003394A (ko) | 풍미 조성물의 제조방법 | |
| GB1400662A (en) | Low fat egg product | |
| IE43336L (en) | Low calorie cream | |
| IE43810L (en) | Phase inverting low fat spreads | |
| JPS548785A (en) | Preparation of protein hydrolyzate | |
| IE37798B1 (en) | Filled cream concentrate | |
| IE36813L (en) | Dry milk protein products. | |
| CH607890A5 (en) | Process for the preparation of a fatty emulsion of the water-in-oil type having a low calorific value and high in proteins | |
| JPS55156580A (en) | Food covering composition, its preparation, and preservation of food freshness | |
| CA1057571A (en) | Low fat spread | |
| JPS5233903A (en) | Preparation of refined natural food oil | |
| JPS5523987A (en) | Modification of food | |
| JPS57186436A (en) | Preparation of sour cream food | |
| GB1088195A (en) | Improvements in or relating to cheese-like food spread | |
| FR2225103A1 (en) | Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking |