MX2007015542A - Composiciones y productos alimenticios espesados con acido. - Google Patents

Composiciones y productos alimenticios espesados con acido.

Info

Publication number
MX2007015542A
MX2007015542A MX2007015542A MX2007015542A MX2007015542A MX 2007015542 A MX2007015542 A MX 2007015542A MX 2007015542 A MX2007015542 A MX 2007015542A MX 2007015542 A MX2007015542 A MX 2007015542A MX 2007015542 A MX2007015542 A MX 2007015542A
Authority
MX
Mexico
Prior art keywords
products
acid
food compositions
compositions
thickened food
Prior art date
Application number
MX2007015542A
Other languages
English (en)
Inventor
Michael D Weisberg
Original Assignee
Dazzlepie Partners Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Dazzlepie Partners Ltd filed Critical Dazzlepie Partners Ltd
Publication of MX2007015542A publication Critical patent/MX2007015542A/es

Links

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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D2/36—Vegetable material
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)

Abstract

La presente invencion proporciona las composiciones alimenticias que contienen proteina lactea espesada y saborizantes que carecen de suficiente acidez para espesar la proteina, los productos alimenticios que contienen las composiciones, y los metodos de preparacion de las composiciones.
MX2007015542A 2005-06-08 2006-06-01 Composiciones y productos alimenticios espesados con acido. MX2007015542A (es)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US68865405P 2005-06-08 2005-06-08
US72821005P 2005-10-18 2005-10-18
US11/263,815 US8628814B2 (en) 2005-06-08 2005-10-31 Acid-thickened food compositions and products
PCT/US2006/021563 WO2006133014A2 (en) 2005-06-08 2006-06-01 Acid-thickened food compositions and products

Publications (1)

Publication Number Publication Date
MX2007015542A true MX2007015542A (es) 2008-04-17

Family

ID=37498961

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2007015542A MX2007015542A (es) 2005-06-08 2006-06-01 Composiciones y productos alimenticios espesados con acido.

Country Status (10)

Country Link
US (1) US8628814B2 (es)
EP (1) EP1903880A4 (es)
JP (2) JP2008543282A (es)
AU (1) AU2006255237B2 (es)
BR (1) BRPI0611803A2 (es)
CA (1) CA2611514C (es)
IL (1) IL187983A (es)
MX (1) MX2007015542A (es)
NZ (1) NZ564564A (es)
WO (1) WO2006133014A2 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8628814B2 (en) 2005-06-08 2014-01-14 Dazzlepie Partners, Ltd. Acid-thickened food compositions and products
US20090208611A1 (en) * 2008-02-18 2009-08-20 Mary Elizabeth Williams Food Product
JP2013158312A (ja) * 2012-02-07 2013-08-19 Sugihara Craft:Kk 菓子・ケーキの製造方法
EP2858657B1 (en) 2012-06-11 2020-11-04 Callaghan Innovation Feijoa fruit extract
MX2015002742A (es) * 2012-09-12 2015-05-15 Nestec Sa Productos lacteos o tipo lacteo acidificados, texturizados y espesos, y metodos para producir los mismos.
KR101909715B1 (ko) * 2016-09-01 2018-10-18 주식회사 에이치비푸드 크림치즈 오징어 먹물 빵의 제조방법
US20180279629A1 (en) * 2016-10-06 2018-10-04 Edward Turner Pecan Lemon Meringue Pie
EP4248152A1 (en) 2020-11-20 2023-09-27 Abstract Ice, Inc. Devices for producing clear ice products and related methods

Family Cites Families (32)

* Cited by examiner, † Cited by third party
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GB469490A (en) 1934-03-07 1937-07-27 Alete Pharmazeutische Produkte Process for the manufacture of a dried milk preparation suitable for infants
US2784099A (en) 1955-01-03 1957-03-05 Gen Foods Corp Pudding composition
US3830947A (en) * 1969-02-03 1974-08-20 Battelle Development Corp Preparation of creamed cottage cheese
GB1416279A (en) 1972-06-22 1975-12-03 Drevici Kux Method of utilising the fruit juice and the parenchyma tissue obtained from theobroma fruit
US3996391A (en) 1974-12-17 1976-12-07 Calpis Shokuhin Kogyo Kabushiki Kaisha Method for production of syrup for soft drink
US3996390A (en) 1975-10-08 1976-12-07 Merck & Co., Inc. Acidified milk gel and method of producing the same
JPS58126741A (ja) * 1982-01-21 1983-07-28 Kyushu Nyugyo Kk 醗酵乳を主原料とした低粘性かつ風味良好な濃縮乳製品の製造方法
US4518622A (en) 1984-03-30 1985-05-21 Nabisco Brands, Inc. Dry mix for preparation of pie and pastry fillings
SU1482642A1 (ru) * 1986-12-16 1989-05-30 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Способ получени сгущенного молочного продукта
JP2883247B2 (ja) * 1992-08-06 1999-04-19 キユーピー株式会社 水中油型酸性乳化食品
US5356655A (en) 1993-04-27 1994-10-18 Iowa State University Research Foundation, Inc. Starch-thickened acidic foodstuffs and method of preparation
US5614241A (en) 1993-05-10 1997-03-25 Monte; Woodrow C. Low pH antimicrobial food composition
JP2632639B2 (ja) 1993-07-08 1997-07-23 雪印乳業株式会社 新規な食品素材およびその製造方法
JPH0779300A (ja) * 1993-09-09 1995-03-20 Fujitsu Ltd Ｉｓｄｎターミナルアダプタ
US5925394A (en) 1995-01-09 1999-07-20 Levinson; Melvin L. Methods for denaturing and whipping into a foam protein certain denaturable proteins found in milk products, egg products and meat products
US5825394A (en) * 1996-02-20 1998-10-20 Lasermaster Corporation Thermal print head calibration and operation method for fixed imaging elements
US5820903A (en) 1997-06-30 1998-10-13 General Mills, Inc. Calcium fortified yogurt and methods of preparation
ATE304296T1 (de) * 1997-08-28 2005-09-15 Nestle Sa Nahrungsmittel auf basis von rahm und verfahren zu dessen herstellung
US6149964A (en) 1998-05-21 2000-11-21 Beech-Nut Nutrition Corporation Egg yolk-containing baby food compositions and methods therefor
US6579551B1 (en) 1998-05-21 2003-06-17 Beech-Nut Nutrition Corporation Baby-food compositions containing egg yolk and methods therefor
US5958491A (en) 1998-08-10 1999-09-28 Jones-Hamilton Co. Sodium bisulfate as acidulant in foods
JP2000166468A (ja) * 1998-12-10 2000-06-20 Sapporo Breweries Ltd 味質改善された乳成分含有酸性飲料の製造方法及び味質改善された乳成分含有酸性飲料
ES2235393T3 (es) 1999-03-16 2005-07-01 Societe Des Produits Nestle S.A. Composicion alimenticia esterilizada liquida para elaborar productos gelificados por calor y su procedimiento de preparacion.
US6183802B1 (en) 1999-05-27 2001-02-06 General Mills, Inc. Dairy products and method of preparation
US6261624B1 (en) 1999-07-14 2001-07-17 North Carolina State University Thermal and PH stable protein thickening agent and method of making the same
US6887505B2 (en) * 1999-11-03 2005-05-03 Moo Technologies, Llc Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
US20030069202A1 (en) 2000-06-02 2003-04-10 Kern Kenneth Norman Compositions, kits, and methods for promoting defined health benefits
US6423354B1 (en) 2000-09-01 2002-07-23 Woodrow C. Monte Low pH antimicrobial food composition from total milk protein and process of manufacturing same
US6528104B1 (en) * 2000-12-27 2003-03-04 The J. M. Smucker Company Low water activity filling
JP2003093005A (ja) 2001-09-21 2003-04-02 Fuji Oil Co Ltd ペースト状の水中油型乳化物
US6863908B2 (en) 2002-04-25 2005-03-08 Unilever Bestfoods, North America Division Of Conopco Inc. Universal sauce base
US8628814B2 (en) 2005-06-08 2014-01-14 Dazzlepie Partners, Ltd. Acid-thickened food compositions and products

Also Published As

Publication number Publication date
JP2012210220A (ja) 2012-11-01
AU2006255237A1 (en) 2006-12-14
WO2006133014A3 (en) 2007-04-19
NZ564564A (en) 2011-01-28
IL187983A (en) 2016-04-21
IL187983A0 (en) 2008-03-20
EP1903880A4 (en) 2011-10-05
EP1903880A2 (en) 2008-04-02
AU2006255237B2 (en) 2012-05-17
CA2611514C (en) 2017-05-02
US8628814B2 (en) 2014-01-14
WO2006133014A2 (en) 2006-12-14
US20060286254A1 (en) 2006-12-21
CA2611514A1 (en) 2006-12-14
BRPI0611803A2 (pt) 2008-12-09
JP2008543282A (ja) 2008-12-04

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Legal Events

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