JP4593779B2 - ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物 - Google Patents

ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物 Download PDF

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Publication number
JP4593779B2
JP4593779B2 JP2000547862A JP2000547862A JP4593779B2 JP 4593779 B2 JP4593779 B2 JP 4593779B2 JP 2000547862 A JP2000547862 A JP 2000547862A JP 2000547862 A JP2000547862 A JP 2000547862A JP 4593779 B2 JP4593779 B2 JP 4593779B2
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JP
Japan
Prior art keywords
starch
composition
gelling
hydrocolloid
food
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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.)
Expired - Fee Related
Application number
JP2000547862A
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English (en)
Japanese (ja)
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JP2002514395A (ja
JP2002514395A5 (https=
Inventor
ケー． ホアリー，ジュディス
ジェイ． カシカ，ジェームズ
エル． センケルスキ，ジェイミー
ダブリュ． フォス，ジェフリー
アール． ヘイギス，ジョン
Original Assignee
ブルノプ トゥヴェーデ ベスローテン フェンノートシャップ
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Publication of JP2002514395A publication Critical patent/JP2002514395A/ja
Publication of JP2002514395A5 publication Critical patent/JP2002514395A5/ja
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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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Materials For Medical Uses (AREA)
  • Colloid Chemistry (AREA)
  • Confectionery (AREA)
JP2000547862A 1998-05-08 1999-05-05 ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物 Expired - Fee Related JP4593779B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US09/074,791 1998-05-08
US09/074,791 US6093439A (en) 1998-05-08 1998-05-08 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
PCT/US1999/009798 WO1999057996A1 (en) 1998-05-08 1999-05-05 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2006329841A Division JP2007075124A (ja) 1998-05-08 2006-12-06 ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物

Publications (3)

Publication Number Publication Date
JP2002514395A JP2002514395A (ja) 2002-05-21
JP2002514395A5 JP2002514395A5 (https=) 2006-02-09
JP4593779B2 true JP4593779B2 (ja) 2010-12-08

Family

ID=22121716

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2000547862A Expired - Fee Related JP4593779B2 (ja) 1998-05-08 1999-05-05 ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物
JP2006329841A Pending JP2007075124A (ja) 1998-05-08 2006-12-06 ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2006329841A Pending JP2007075124A (ja) 1998-05-08 2006-12-06 ゲル化剤、増粘剤および安定剤としての使用のためのヒドロコロイド組成物

Country Status (10)

Country Link
US (1) US6093439A (https=)
EP (1) EP1075193B1 (https=)
JP (2) JP4593779B2 (https=)
AT (1) ATE272327T1 (https=)
AU (1) AU748021B2 (https=)
CA (1) CA2331403A1 (https=)
DE (1) DE69919154T2 (https=)
DK (1) DK1075193T3 (https=)
ES (1) ES2228040T3 (https=)
WO (1) WO1999057996A1 (https=)

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GEP20063764B (en) 2001-06-25 2006-03-10 Afp Advanced Food Products Llc Imitation Cheese Compositions for Use in Manufacture of Cheese Loaves, Slices and the Like, and Method of Producing Such Compositions
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RU2297221C2 (ru) 2002-04-26 2007-04-20 Ф.Хоффманн-Ля Рош Аг Фармацевтическая композиция, включающая ингибитор липазы и глюкоманнан
US20030207005A1 (en) * 2002-05-03 2003-11-06 Martin John M. Method and system for retaining high viscosity of fluid food product with the reduction of gums
FR2839246B1 (fr) * 2002-05-03 2006-05-05 Cie Laitiere Europeenne Creme laitiere legere ou preparation laitiere acide pasteurisation haute
US6861080B2 (en) * 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
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US20060254738A1 (en) * 2005-05-16 2006-11-16 Anderson Kevin R Cationic crosslinked starch containing compositions and use thereof
US20060254737A1 (en) * 2005-05-16 2006-11-16 Anderson Kevin R Cationic crosslinked starch containing starch compositions and use thereof
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
AR070959A1 (es) * 2007-12-18 2010-05-19 Cargill Inc Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos
MY173929A (en) * 2010-12-28 2020-02-27 Abbott Lab Pouch, method of manufacturing a pouch and a method of dispensing a product from a pouch
WO2015041211A1 (ja) * 2013-09-17 2015-03-26 和宏 室谷 固形化物及び固形化調味料の製造方法
EP2873328B1 (de) * 2013-11-17 2020-10-28 DMK Deutsches Milchkontor GmbH Verfahren zur Herstellung von Tiefkühlpizza belegt mit gesäuertem Milcherzeugnis mit guten Backeigenschaften und hoher Gefrier-Tau-Stabilität
WO2016049591A1 (en) * 2014-09-25 2016-03-31 Aladdin Foods, Llc Formulations for use in food products
US10143224B2 (en) * 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches
US11622565B2 (en) * 2016-04-18 2023-04-11 Coöperatie Avebe U.A. Cheesecake filling
WO2018098180A1 (en) * 2016-11-28 2018-05-31 Corn Products Development, Inc. Starch-based texturizers for food compositions
CN109996448A (zh) * 2016-11-28 2019-07-09 玉米产品开发股份有限公司 用于低蛋白质酸奶组合物的淀粉类调质剂和制备低蛋白质酸奶的方法
CN109996445A (zh) * 2016-11-28 2019-07-09 玉米产品开发股份有限公司 用于食物组合物的淀粉类调质剂
CN111479469A (zh) * 2017-12-19 2020-07-31 方塔拉合作集团有限公司 乳制品及工艺
JP7237490B2 (ja) * 2018-08-21 2023-03-13 三栄源エフ・エフ・アイ株式会社 飲食品の製造方法
JP7497593B2 (ja) * 2020-03-27 2024-06-11 王子ホールディングス株式会社 チーズ様食品用アセチル化澱粉およびチーズ様食品
JP7435148B2 (ja) * 2020-03-27 2024-02-21 王子ホールディングス株式会社 チーズ様食品
US12419322B2 (en) 2020-07-31 2025-09-23 Ferrara Candy Company Multi-texture confection
US20230126786A1 (en) * 2021-05-21 2023-04-27 Kraft Foods Group Brands Llc Plant-Based Cheese Product And Method Of Making A Plant-Based Cheese Product
US20240215598A1 (en) * 2021-05-21 2024-07-04 Kraft Foods Group Brands Llc Plant-based cheese product and method of making a plant-based cheese product
JP2025507540A (ja) 2022-02-16 2025-03-21 イーストマン ケミカル カンパニー 溶融加工可能なセルロースエステル組成物、それから製造される溶融物および溶融成形物品
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Also Published As

Publication number Publication date
EP1075193B1 (en) 2004-08-04
JP2002514395A (ja) 2002-05-21
US6093439A (en) 2000-07-25
ATE272327T1 (de) 2004-08-15
CA2331403A1 (en) 1999-11-18
DE69919154T2 (de) 2005-09-01
DK1075193T3 (da) 2004-12-06
WO1999057996A1 (en) 1999-11-18
AU748021B2 (en) 2002-05-30
ES2228040T3 (es) 2005-04-01
AU3881899A (en) 1999-11-29
JP2007075124A (ja) 2007-03-29
EP1075193A1 (en) 2001-02-14
DE69919154D1 (de) 2004-09-09

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