JP5479662B2 - ゼラチン代替製品および食品分野での適用 - Google Patents
ゼラチン代替製品および食品分野での適用 Download PDFInfo
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- JP5479662B2 JP5479662B2 JP2004522242A JP2004522242A JP5479662B2 JP 5479662 B2 JP5479662 B2 JP 5479662B2 JP 2004522242 A JP2004522242 A JP 2004522242A JP 2004522242 A JP2004522242 A JP 2004522242A JP 5479662 B2 JP5479662 B2 JP 5479662B2
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- gelatin
- preparation
- cocoa butter
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- 229920000159 gelatin Polymers 0.000 title claims description 31
- 235000019322 gelatine Nutrition 0.000 title claims description 31
- 108010010803 Gelatin Proteins 0.000 title claims description 30
- 239000008273 gelatin Substances 0.000 title claims description 30
- 235000011852 gelatine desserts Nutrition 0.000 title claims description 30
- 235000013305 food Nutrition 0.000 title description 6
- 229940110456 cocoa butter Drugs 0.000 claims description 35
- 235000019868 cocoa butter Nutrition 0.000 claims description 35
- 238000002360 preparation method Methods 0.000 claims description 34
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- 230000008569 process Effects 0.000 claims description 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 description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 6
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 30
- 239000006071 cream Substances 0.000 description 17
- 239000003925 fat Substances 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 9
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- 235000014113 dietary fatty acids Nutrition 0.000 description 7
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- 150000004665 fatty acids Chemical class 0.000 description 7
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- 244000299461 Theobroma cacao Species 0.000 description 4
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- 239000004615 ingredient Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 4
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 244000307700 Fragaria vesca Species 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
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- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
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- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
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- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 229910000564 Raney nickel Inorganic materials 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241001412173 Rubus canescens Species 0.000 description 1
- 244000275562 Rubus moluccanus Species 0.000 description 1
- 235000014548 Rubus moluccanus Nutrition 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
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- 208000005881 bovine spongiform encephalopathy Diseases 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/002—Processes for preparing or treating cocoa beans or nibs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0023—Cocoa butter extraction by pressing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
調理調製物に低温の該製品を導入し、調製物を60℃を超える温度に加熱することと、
好ましくは調製物を冷却しながら均一なペーストが得られるまで混合することと、
冷蔵庫に入れる前に室温に冷却することにしたがって同一の様式で該製品がゼラチンの代わりに使用されることを意味するために使用される。
ゼラチン代替物としてココアバターを含む最終製品は、ゼラチンを使用して調製したものよりも口の中で新鮮であり、これにより、調製物中に存在する他の成分(例えば、一般に、フルーツムースのフルーツおよびクリーム)の味、自然の風味、および芳香が向上する。
fat)により、口中で油質風味が得られる。現在、ココアバターは、その特異的組成により、上記のいかなる不快な効果も得られない。
ゼラチンは、調製物にいくぶん弾力性があるかゴム状の泡のようなテクスチャーを付与し、調製物に人工的な特徴を与える。他方では、ココアバターベースの調製物は、良質のヨーグルトのテクスチャーに匹敵する気持ちの良い滑らかでクリーミーなテクスチャーを与える。
ゼラチン使用に関して、ココアバターベースの代替製品により、調理調製物で使用される他の成分により近い(より自然で忠実な)色調を得ることが可能である。調製物の最終的外観は、より光沢がある。
ココアバターは、高コレステロール血症を発症しない非常に良好な栄養価を有する。
ココアバターから構成されるゼラチン代替物は、カカオ豆に由来する天然産物である。カカオ豆により、良好なトレーサビリティを得ることができる。有利には、本発明の代替物は、100%ココアバターから構成される。
果肉600g
グラニュー糖150g
卵黄20g
全卵55g
ココアバターパウダー40g
ホイップしたシングルクリーム600g
フルーツ果肉を使用してペーストリークリームと同様に調理し、ココアバターを添加し、30℃に冷却し、ホイップしたシングルクリームを添加する。
カシス果肉300g
グラニュー糖175g
ココアバターパウダー60g
ホイップしたシングルクリーム650g
果肉の1/3をグラニュー糖と共に70℃に加熱し、ココアバターを添加する。十分に混合する。3℃で残りの果肉を加える。
ワイルドベリー果肉250g
ブラックベリーピューレ100g
グラニュー糖200g
卵黄60g
ココアバターパウダー80g
ホイップしたシングルクリーム750g
ワイルドベリー果肉およびブラックベリーピューレをボイルし、予め混合したグラニュー糖および卵黄に注ぐ。85℃で調理し、シノワで漉し、ココアバターを添加し、18℃に冷却し、十分にホイップしたシングルクリームを添加する。
果肉250g
グラニュー糖250g
全卵200g
卵黄200g
ミルクバター200g
ココアバターパウダー150g
果肉をボイルし、予め混合した全卵、卵黄、およびグラニュー糖に注ぎ、電子レンジまたは湯せんにて85℃で調理し、ミルクバターおよびココアバターを添加し、冷却する。
Claims (7)
- 少なくとも99%のココアバターで構成され、90〜95%脱臭されており、粉末形態で存在し、かつ、ゼラチン代替物として、ゼラチンと同等の保形性を有する保形剤。
- 抗酸化剤、レシチン、および/または他の乳化剤を含むことを特徴とする、請求項1に記載の保形剤。
- 調理調製物が60℃を超える温度に加熱されたときに、請求項1又は2に記載の保形剤を直接、該調理調製物に混合することを特徴とする、請求項1又は2に記載の保形剤を調理調製物に混合する方法。
- 調理調製物の含水率が40〜50%であることを特徴とする、請求項1又は2に記載の保形剤を調理調製物に混合する方法。
- 保形剤を混合して得られた調理調製物を室温に冷却する、請求項3に記載の方法。
- 調理調製物を調製することを目的とする、請求項1又は2に記載の保形剤。
- 菓子調製物を調製することを目的とする、請求項1又は2に記載の保形剤の使用。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR02/09155 | 2002-07-18 | ||
FR0209155A FR2842395B1 (fr) | 2002-07-18 | 2002-07-18 | Produit de substitution de la gelatine et applications dans le domaine alimentaire |
PCT/FR2003/002239 WO2004008882A2 (fr) | 2002-07-18 | 2003-07-15 | Produit de substitution de la gelatine et applications dans le domaine alimentaire |
Publications (3)
Publication Number | Publication Date |
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JP2005537788A JP2005537788A (ja) | 2005-12-15 |
JP2005537788A5 JP2005537788A5 (ja) | 2014-01-30 |
JP5479662B2 true JP5479662B2 (ja) | 2014-04-23 |
Family
ID=29797561
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2004522242A Expired - Lifetime JP5479662B2 (ja) | 2002-07-18 | 2003-07-15 | ゼラチン代替製品および食品分野での適用 |
Country Status (9)
Country | Link |
---|---|
US (1) | US8932660B2 (ja) |
EP (1) | EP1523245B1 (ja) |
JP (1) | JP5479662B2 (ja) |
AU (1) | AU2003271809A1 (ja) |
CA (1) | CA2493097C (ja) |
EG (1) | EG23459A (ja) |
ES (1) | ES2478000T3 (ja) |
FR (1) | FR2842395B1 (ja) |
WO (1) | WO2004008882A2 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2876248B1 (fr) * | 2004-10-11 | 2008-02-29 | Barry Callebaut Ag | Utilisation du beurre de cacao dans les preparations culinaires |
FR2876249A1 (fr) * | 2004-10-11 | 2006-04-14 | Barry Callebaut Ag | Utilisation du beurre de cacao dans des preparations culinaires |
ES2408690B1 (es) * | 2011-10-31 | 2014-07-15 | Consejo Superior de Investigaciones Cientficas (CSIC) | Fabricación y aplicación de emulsión sustituta de grasa. |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
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US2203643A (en) * | 1938-09-26 | 1940-06-04 | Musher Corp | Thickened food compositions and method for producing them |
CA1080539A (en) * | 1975-08-18 | 1980-07-01 | William L. Baugher | Gelatinized fat particles |
JPS55150845A (en) * | 1979-05-11 | 1980-11-25 | Nisshin Flour Milling Co Ltd | Preparation of fat and oil powder |
CH643439A5 (de) * | 1979-11-15 | 1984-06-15 | Maggi Sa | Verfahren zur herstellung einer in wasser sofort dispergierbaren nahrungsgrundlage. |
CH650647A5 (de) * | 1982-12-10 | 1985-08-15 | Knorr Naehrmittel Ag | Lagerfaehiges, zu einer dessert-mousse aufschlagbares produkt und verfahren zu dessen herstellung. |
US4663176A (en) * | 1985-09-20 | 1987-05-05 | Glacial Confections, Inc. | Frozen mousse and method of making same |
US4913921A (en) * | 1987-09-11 | 1990-04-03 | General Mills, Inc. | Food products containing fish oils stabilized with fructose |
US4952224A (en) * | 1989-04-17 | 1990-08-28 | Canadian Oxygen Limited | Method and apparatus for cryogenic crystallization of fats |
BE1003493A6 (fr) * | 1989-12-28 | 1992-04-07 | Ferme Charlemagne Sprl | Preparation a base de cacao. |
JP2748704B2 (ja) * | 1991-02-06 | 1998-05-13 | 不二製油株式会社 | 製菓用素材 |
JP3844513B2 (ja) * | 1992-02-20 | 2006-11-15 | 株式会社Adeka | 製菓用油脂組成物及びその製造方法 |
JP3126470B2 (ja) * | 1992-03-11 | 2001-01-22 | 旭電化工業株式会社 | 戻り臭の防止された脱臭ココアバター |
US5460847A (en) * | 1992-04-15 | 1995-10-24 | Fuji Oil Co., Ltd. | Chocolate component-containing food and method for preparing same |
KR100343664B1 (ko) * | 1993-12-20 | 2002-11-27 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | 안정된유화조성물및그를함유하는식품 |
EP0664083A1 (en) * | 1994-01-21 | 1995-07-26 | Unilever N.V. | Low calorie foodstuffs, comprising a mesomorphic phase of surfactants |
GB9702886D0 (en) * | 1996-09-28 | 1997-04-02 | Agglomeration Technology Ltd | Spray crystallised products and processes |
NL1008564C2 (nl) | 1998-03-11 | 1999-02-01 | Avebe Latenstein B V | Additief met emulgerende en/of gelerende en/of schuimvormende werking. |
MY133541A (en) * | 1998-08-31 | 2007-11-30 | Nestle Sa | Cream substitute |
EP1180941B1 (de) * | 1999-05-29 | 2003-03-05 | Institute für Lebensmittelwissenschaft Laboratorium für Lebensmittel Verfahrenstechnik; ETH-Zentrum/LFO | Verfahren zur herstellung von fettschmelze basierten impfkristallsuspensionen |
DE10007061A1 (de) | 2000-02-16 | 2001-09-06 | Aventis Cropscience Gmbh | Verfahren zur Herstellung von säuremodifizierter Stärke |
EP1369041A1 (en) * | 2002-06-07 | 2003-12-10 | Campina B.V. | Gelatine free dairy dessert |
-
2002
- 2002-07-18 FR FR0209155A patent/FR2842395B1/fr not_active Expired - Lifetime
-
2003
- 2003-07-14 EG EG2003070677A patent/EG23459A/xx active
- 2003-07-15 ES ES03753645.5T patent/ES2478000T3/es not_active Expired - Lifetime
- 2003-07-15 US US10/521,579 patent/US8932660B2/en active Active
- 2003-07-15 WO PCT/FR2003/002239 patent/WO2004008882A2/fr active Application Filing
- 2003-07-15 CA CA2493097A patent/CA2493097C/fr not_active Expired - Lifetime
- 2003-07-15 EP EP03753645.5A patent/EP1523245B1/fr not_active Expired - Lifetime
- 2003-07-15 JP JP2004522242A patent/JP5479662B2/ja not_active Expired - Lifetime
- 2003-07-15 AU AU2003271809A patent/AU2003271809A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CA2493097C (fr) | 2012-12-04 |
ES2478000T3 (es) | 2014-07-18 |
EP1523245A2 (fr) | 2005-04-20 |
CA2493097A1 (fr) | 2004-01-29 |
FR2842395A1 (fr) | 2004-01-23 |
AU2003271809A1 (en) | 2004-02-09 |
EG23459A (en) | 2005-10-02 |
WO2004008882A2 (fr) | 2004-01-29 |
EP1523245B1 (fr) | 2014-04-16 |
JP2005537788A (ja) | 2005-12-15 |
US8932660B2 (en) | 2015-01-13 |
WO2004008882A3 (fr) | 2004-04-08 |
FR2842395B1 (fr) | 2005-06-24 |
AU2003271809A8 (en) | 2004-02-09 |
US20050220967A1 (en) | 2005-10-06 |
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