JPH01199559A - 水−油エマルジョンの製造方法 - Google Patents
水−油エマルジョンの製造方法Info
- Publication number
- JPH01199559A JPH01199559A JP63298010A JP29801088A JPH01199559A JP H01199559 A JPH01199559 A JP H01199559A JP 63298010 A JP63298010 A JP 63298010A JP 29801088 A JP29801088 A JP 29801088A JP H01199559 A JPH01199559 A JP H01199559A
- Authority
- JP
- Japan
- Prior art keywords
- water
- oil
- producing
- oil emulsion
- emulsion according
- 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.)
- Granted
Links
- 239000002569 water oil cream Substances 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 28
- 239000000839 emulsion Substances 0.000 claims abstract description 44
- 229920002472 Starch Polymers 0.000 claims abstract description 39
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 31
- 239000002562 thickening agent Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims description 32
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical group CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 25
- 102000015439 Phospholipases Human genes 0.000 claims description 25
- 108010064785 Phospholipases Proteins 0.000 claims description 25
- 235000013345 egg yolk Nutrition 0.000 claims description 24
- 210000002969 egg yolk Anatomy 0.000 claims description 24
- 102000002322 Egg Proteins Human genes 0.000 claims description 19
- 108010000912 Egg Proteins Proteins 0.000 claims description 19
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 239000007764 o/w emulsion Substances 0.000 claims description 6
- 239000003778 fat substitute Substances 0.000 claims description 5
- 235000013341 fat substitute Nutrition 0.000 claims description 5
- 239000010685 fatty oil Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 150000005846 sugar alcohols Polymers 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 4
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 102100037611 Lysophospholipase Human genes 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 108010058864 Phospholipases A2 Proteins 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 125000000217 alkyl group Chemical group 0.000 claims description 2
- 235000012000 cholesterol Nutrition 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 239000001993 wax Substances 0.000 claims description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 claims 2
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 claims 2
- 229920001971 elastomer Polymers 0.000 claims 2
- 150000002191 fatty alcohols Chemical class 0.000 claims 1
- 235000021588 free fatty acids Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 16
- 238000003860 storage Methods 0.000 abstract description 9
- 239000008268 mayonnaise Substances 0.000 abstract description 4
- 235000010746 mayonnaise Nutrition 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 description 25
- 239000003925 fat Substances 0.000 description 14
- 235000015071 dressings Nutrition 0.000 description 7
- 235000014438 salad dressings Nutrition 0.000 description 7
- 239000012071 phase Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000021419 vinegar Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- -1 C24 fatty acid Chemical class 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 125000005313 fatty acid group Chemical group 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 102100031415 Hepatic triacylglycerol lipase Human genes 0.000 description 1
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP87202399.9 | 1987-12-03 | ||
| EP87202399 | 1987-12-03 | ||
| EP88202144 | 1988-09-30 | ||
| EP88202144.7 | 1988-09-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01199559A true JPH01199559A (ja) | 1989-08-10 |
| JPH0581228B2 JPH0581228B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1993-11-11 |
Family
ID=26109479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63298010A Granted JPH01199559A (ja) | 1987-12-03 | 1988-11-25 | 水−油エマルジョンの製造方法 |
Country Status (9)
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6660312B2 (en) | 2001-04-20 | 2003-12-09 | Kewpie Kabushiki Kaisha | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof |
Families Citing this family (42)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR244514A1 (es) * | 1989-01-25 | 1993-11-30 | Cpc International Inc | Condimento para ensalada, libre de colesterol. |
| US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
| US5037661A (en) * | 1990-03-16 | 1991-08-06 | Kraft General Foods, Inc. | Functional decholesterolized egg yolks |
| DK0546215T3 (da) * | 1991-12-12 | 1998-10-19 | Nestle Sa | Varmestabil olie-i-vandemulsion og proces til dens fremstilling |
| DE69313102T2 (de) * | 1993-06-11 | 1997-12-11 | Nestle Sa | Zusammensetzung für Wärmestabilisierung von Proteinen und Produkt daraus |
| EP0716811B1 (en) * | 1994-12-13 | 2001-03-07 | Societe Des Produits Nestle S.A. | Heat stable oil-in-water emulsions containing egg yolk and process for its preparation |
| EP0810825B1 (en) * | 1995-02-22 | 2001-08-08 | Unilever Plc | High temperature cooking sauce |
| US5800850A (en) * | 1995-07-07 | 1998-09-01 | Nestec S.A. | Process for reducing spoilage of sterilized liquid products |
| DK2290059T3 (en) | 1998-11-27 | 2016-02-22 | Novozymes As | Lipolytic enzyme VERSIONS |
| AU2001254623A1 (en) | 2000-04-28 | 2001-11-12 | Novozymes A/S | Production and use of protein variants having modified immunogenicity |
| JP4343689B2 (ja) * | 2001-11-06 | 2009-10-14 | ノボザイムス ノース アメリカ，インコーポレイティド | 改良された発泡性質を有する改良されたホエータンパク質組成物 |
| DK2295556T3 (en) | 2002-01-16 | 2015-01-26 | Novozymes As | Lipolytic Enzyme Variants and Method of Preparation thereof. |
| WO2003071875A1 (en) * | 2002-02-21 | 2003-09-04 | Land O'lakes, Inc. | Method of preparing a milk polar lipid enriched concentrate and a sphingolipid enriched concentrate |
| US6863908B2 (en) * | 2002-04-25 | 2005-03-08 | Unilever Bestfoods, North America Division Of Conopco Inc. | Universal sauce base |
| US6773731B2 (en) | 2002-10-18 | 2004-08-10 | James S. Campbell | Liquid egg yolk product comprising lysophospholipoprotein |
| US7309510B2 (en) * | 2003-02-28 | 2007-12-18 | Unilever Bestfoods, North America Division Of Conopco, Inc. | Stable cheese condiment |
| US20050136165A1 (en) * | 2003-12-23 | 2005-06-23 | Unilever Bestfoods, North America | Flavor and microbiologically stable food composition |
| US20050169970A1 (en) | 2004-02-02 | 2005-08-04 | Unilever Bestfoods, North America | Food composition with fibers |
| EP1802205A1 (en) * | 2004-04-16 | 2007-07-04 | Inovatech Egg Products | Liquid egg yolk product comprising lysophospholipoprotein |
| US20050244565A1 (en) * | 2004-04-29 | 2005-11-03 | Unilever Bestfoods, North America | Edible emulsion with reduced fat and cholesterol |
| US20060040022A1 (en) * | 2004-08-20 | 2006-02-23 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Chilled food composition |
| US20060093724A1 (en) * | 2004-11-03 | 2006-05-04 | Conopco, Inc., A Corporation Of New York D/B/A Unilever Foodsolutions | Frozen food |
| US9102103B2 (en) * | 2006-02-02 | 2015-08-11 | The Boeing Company | Thermoplastic composite parts having integrated metal fittings and method of making the same |
| US20070259096A1 (en) * | 2006-05-03 | 2007-11-08 | Conopco, Inc. D/B/A Unilever Foodsolutions | Frozen foodstuff |
| ES2424265T3 (es) | 2009-03-11 | 2013-09-30 | Unilever Nv | Procedimiento de preparación de una emulsión que contiene fibras |
| WO2010124975A1 (en) * | 2009-04-28 | 2010-11-04 | Dsm Ip Assets B.V. | Method of preparing an egg composition |
| RU2409988C1 (ru) * | 2009-05-04 | 2011-01-27 | Открытое акционерное общество "Нижегородский масло-жировой комбинат" | Майонез |
| RU2437576C2 (ru) * | 2009-08-13 | 2011-12-27 | Открытое акционерное общество "Жировой комбинат" | Майонез |
| CA2716652A1 (en) * | 2009-10-09 | 2011-04-09 | H.J. Heinz Company | Emulsified food product |
| US8916156B2 (en) | 2010-07-02 | 2014-12-23 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
| US8642038B2 (en) | 2010-07-02 | 2014-02-04 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
| US20120034353A1 (en) | 2010-08-09 | 2012-02-09 | Joerg Eggeling | High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products |
| JP5698959B2 (ja) * | 2010-11-08 | 2015-04-08 | キユーピー株式会社 | ジャガイモ加工食品用調味液及びこれを用いたジャガイモ加工食品。 |
| US20120164276A1 (en) | 2010-12-22 | 2012-06-28 | Conopco, Inc., D/B/A Unilever | Dressing |
| GB201107221D0 (en) * | 2011-05-03 | 2011-06-15 | Givaudan Sa | Process |
| WO2014001030A1 (en) | 2012-06-27 | 2014-01-03 | Unilever N.V. | Edible oil-in-water emulsion |
| EP2866583B1 (en) | 2012-06-27 | 2016-05-25 | Unilever N.V. | Edible oil-in-water emulsion |
| WO2015169527A1 (en) * | 2014-05-06 | 2015-11-12 | Unilever N.V. | Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed |
| CA3004512C (en) | 2015-11-13 | 2023-07-04 | Unilever Plc | Process for the manufacture of an aqueous dispersion comprising mustard bran and oil-in-water emulsion containing such dispersion |
| EP3644761A4 (en) | 2017-06-26 | 2021-03-24 | Michael Foods, Inc. | FRACTIONATION OF EGG YELLOW |
| CN115151141B (zh) * | 2020-03-02 | 2025-03-25 | 玉米产品开发公司 | 豆类蛋白乳化剂 |
| AU2022233346B2 (en) * | 2021-03-08 | 2022-12-01 | Fable Holdings Pty Ltd | Native-whole-starch-based fat replacer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6229950A (ja) * | 1985-07-31 | 1987-02-07 | Q P Corp | 水中油型乳化食品の製造方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1525929A (en) * | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
| GB1585105A (en) * | 1976-04-29 | 1981-02-25 | Unilever Ltd | Emulsions |
| US4107335A (en) * | 1977-04-08 | 1978-08-15 | The United States Of America As Represented By The Secretary Of The Army | Freeze-dried mix for spoonable salad dressing and method therefor |
| US4368213A (en) * | 1981-06-23 | 1983-01-11 | The Procter & Gamble Company | Emulsion concentrate for palatable polyester beverage |
| CA1208068A (en) * | 1983-02-07 | 1986-07-22 | Richard E. Rudin | Coated pregelatinized starch and process for producing the same |
| DE3423699C1 (de) * | 1984-06-27 | 1986-01-16 | Maggi AG, Kempttal | Saucenverbesserer in Tuben |
-
1988
- 1988-11-15 DE DE8888202547T patent/DE3871095D1/de not_active Revoked
- 1988-11-15 EP EP19880202547 patent/EP0319064B1/en not_active Expired - Lifetime
- 1988-11-15 ES ES198888202547T patent/ES2032000T3/es not_active Expired - Lifetime
- 1988-11-25 JP JP63298010A patent/JPH01199559A/ja active Granted
- 1988-11-30 AU AU26389/88A patent/AU598703B2/en not_active Ceased
- 1988-11-30 CA CA000584561A patent/CA1310224C/en not_active Expired - Fee Related
- 1988-12-01 PH PH37877A patent/PH25356A/en unknown
-
1990
- 1990-08-21 US US07/571,005 patent/US5028447A/en not_active Expired - Lifetime
-
1992
- 1992-06-29 GR GR920401377T patent/GR3005049T3/el unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6229950A (ja) * | 1985-07-31 | 1987-02-07 | Q P Corp | 水中油型乳化食品の製造方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6660312B2 (en) | 2001-04-20 | 2003-12-09 | Kewpie Kabushiki Kaisha | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0581228B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1993-11-11 |
| US5028447A (en) | 1991-07-02 |
| EP0319064A3 (en) | 1989-08-23 |
| DE3871095D1 (de) | 1992-06-17 |
| EP0319064A2 (en) | 1989-06-07 |
| EP0319064B1 (en) | 1992-05-13 |
| AU2638988A (en) | 1989-06-08 |
| PH25356A (en) | 1991-05-13 |
| AU598703B2 (en) | 1990-06-28 |
| GR3005049T3 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1993-05-24 |
| ES2032000T3 (es) | 1993-01-01 |
| CA1310224C (en) | 1992-11-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH01199559A (ja) | 水−油エマルジョンの製造方法 | |
| US9700063B2 (en) | Amylose and amylopectin derivatives | |
| FI58715B (fi) | Foerfarande foer framstaellning av en vatten och olja innehaollande stabil emulsion | |
| CA2455717C (en) | Controlled-viscosity food flavoring system | |
| GB2162039A (en) | Preparation of soybean food products | |
| JP2004215539A (ja) | 容器詰め水中油型乳化パスタソース | |
| JP7232255B2 (ja) | 熱抑制されたワキシーキャッサバスターチ | |
| US5922391A (en) | Composition like mayonnaise but having less or no edible oil | |
| JP4861374B2 (ja) | 酸性水中油型乳化食品 | |
| US20190281850A1 (en) | Starch-based texturizers for food compositions | |
| JP2009082099A (ja) | 酸性デザートの製造方法 | |
| JPWO2012002285A1 (ja) | 酸性水中油型乳化食品 | |
| DE2305494B2 (de) | Verfahren zur enzymatischen Herstellung von Stärkehydrolysenprodukten | |
| TWI392459B (zh) | Contains dextrin processed food composition | |
| JP3060965B2 (ja) | ヨーグルト類の製造法 | |
| US11571013B2 (en) | Starch-based texturizers for food compositions | |
| US20070259096A1 (en) | Frozen foodstuff | |
| JPH0523133A (ja) | 水中油中水型エマルジヨンおよびそれを用いたマヨネーズ様食品 | |
| EP0187575B1 (fr) | Procédé de fabrication d'un produit lacté fermenté à faible teneur en lipides et à faible valeur énergétique à usage de sauce de type mayonnaise ou de base pour sauce | |
| JP2000316521A (ja) | 酸性水中油型乳化物 | |
| KR100783272B1 (ko) | 치즈 함유 드레싱 조성물 및 그 제조방법 | |
| JPH0339065A (ja) | 低カロリーマヨネーズ様食品 | |
| JP3489418B2 (ja) | 水中油型乳化油脂組成物 | |
| JPH0553467B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| JP2011244787A (ja) | 酸性水中油型乳化組成物 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Effective date: 20040908 Free format text: JAPANESE INTERMEDIATE CODE: A621 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20060213 |
|
| A131 | Notification of reasons for refusal |
Effective date: 20060216 Free format text: JAPANESE INTERMEDIATE CODE: A131 |
|
| A02 | Decision of refusal |
Effective date: 20060615 Free format text: JAPANESE INTERMEDIATE CODE: A02 |