JP2012525123A5 - - Google Patents

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Publication number
JP2012525123A5
JP2012525123A5 JP2012507643A JP2012507643A JP2012525123A5 JP 2012525123 A5 JP2012525123 A5 JP 2012525123A5 JP 2012507643 A JP2012507643 A JP 2012507643A JP 2012507643 A JP2012507643 A JP 2012507643A JP 2012525123 A5 JP2012525123 A5 JP 2012525123A5
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JP
Japan
Prior art keywords
product
emulsion
protein
food
weight
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
JP2012507643A
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English (en)
Japanese (ja)
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JP2012525123A (ja
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Priority claimed from DE102009019551.3A external-priority patent/DE102009019551B4/de
Priority claimed from DE102009019550.5A external-priority patent/DE102009019550B4/de
Application filed filed Critical
Priority claimed from PCT/EP2010/002654 external-priority patent/WO2010124870A1/de
Publication of JP2012525123A publication Critical patent/JP2012525123A/ja
Publication of JP2012525123A5 publication Critical patent/JP2012525123A5/ja
Pending legal-status Critical Current

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JP2012507643A 2009-04-30 2010-04-30 濃縮された、クリーム状から固体状の、水中油型エマルジョンの乾燥組成物、その製造方法、及び官能的側面及び栄養生理学の点で改良された食品を製造するためのその使用 Pending JP2012525123A (ja)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DE102009019551.3 2009-04-30
DE102009019550.5 2009-04-30
DE102009019551.3A DE102009019551B4 (de) 2009-04-30 2009-04-30 Sensorisch und ernährungsphysiologisch veränderte Nahrungsmittel und Verfahren zu deren Herstellung
DE102009019550.5A DE102009019550B4 (de) 2009-04-30 2009-04-30 Zusammensetzung aus einer phasenstabilen Öl-in-Wasser-Emulsion, Verfahren zu deren Herstellung, diese enthaltende Formulierung und deren Verwendung
PCT/EP2010/002654 WO2010124870A1 (de) 2009-04-30 2010-04-30 Konzentrierte, cremige bis feste und trockene zusammensetzungen einer öl-in-wasser-emulsion, verfahren zu deren herstellung und deren verwendung zur herstellung sensorisch und ernährungsphysiologisch verbesserter nahrungsmittel

Publications (2)

Publication Number Publication Date
JP2012525123A JP2012525123A (ja) 2012-10-22
JP2012525123A5 true JP2012525123A5 (https=) 2013-03-28

Family

ID=42668676

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2012507643A Pending JP2012525123A (ja) 2009-04-30 2010-04-30 濃縮された、クリーム状から固体状の、水中油型エマルジョンの乾燥組成物、その製造方法、及び官能的側面及び栄養生理学の点で改良された食品を製造するためのその使用

Country Status (13)

Country Link
US (1) US20120135125A1 (https=)
EP (1) EP2424380A1 (https=)
JP (1) JP2012525123A (https=)
KR (1) KR20120024570A (https=)
CN (1) CN102458139A (https=)
AU (1) AU2010243827A1 (https=)
BR (1) BRPI1007782A2 (https=)
CA (1) CA2760490A1 (https=)
DE (2) DE202010017298U1 (https=)
EA (1) EA201190246A1 (https=)
MX (1) MX2011011535A (https=)
NZ (1) NZ596026A (https=)
WO (1) WO2010124870A1 (https=)

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