MX2009006858A - Emulsion de aceite-y-agua aireada comestible. - Google Patents

Emulsion de aceite-y-agua aireada comestible.

Info

Publication number
MX2009006858A
MX2009006858A MX2009006858A MX2009006858A MX2009006858A MX 2009006858 A MX2009006858 A MX 2009006858A MX 2009006858 A MX2009006858 A MX 2009006858A MX 2009006858 A MX2009006858 A MX 2009006858A MX 2009006858 A MX2009006858 A MX 2009006858A
Authority
MX
Mexico
Prior art keywords
egg yolk
aqueous phase
water emulsion
weight
overrun
Prior art date
Application number
MX2009006858A
Other languages
English (en)
Inventor
Jadwiga Malgorzata Bialek
Donald Joseph Hamm
Marc Joaquin Antoine Anton
Valerie Anne Marie Beaumal
Helga Francoise Sirvente
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Publication of MX2009006858A publication Critical patent/MX2009006858A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
    • 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
    • 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 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/04—Aeration

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth 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)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • Colloid Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Un aspecto de la invención se relaciona con una emulsión de aceite-y-agua continua-agua aireada que tiene un esponjamiento en el intervalo de 10-500%, la emulsión comprende: 5-90 % en peso de una fase oleosa; 10-95 % en peso de una fase acuosa; 0.3-30% en peso de la fase acuosa de una o más proteínas de gránulo de yema de huevo seleccionada de lipoproteína de alta densidad (HDL) y fosvitina; y desde 0.05 hasta 10 % en peso de la fase acuosa de una o más proteínas de plasma de yema de huevo seleccionada de lipoproteína de baja densidad (LDL) y livetina; en donde la proporción en peso de proteínas de gránulo de yema de huevo a proteínas de plasma de yema de huevo excede 1:1. Las emulsiones aireadas de conformidad con la presente invención pueden ser producidas fácilmente con un esponjamiento alto. Además, la estructura de espuma de estas emulsiones permanece sorprendentemente estable durante la vida de almacenamiento.
MX2009006858A 2006-12-28 2007-12-04 Emulsion de aceite-y-agua aireada comestible. MX2009006858A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06292059 2006-12-28
PCT/EP2007/063280 WO2008080738A1 (en) 2006-12-28 2007-12-04 Edible aerated oil-and-water emulsion

Publications (1)

Publication Number Publication Date
MX2009006858A true MX2009006858A (es) 2009-07-03

Family

ID=38015297

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009006858A MX2009006858A (es) 2006-12-28 2007-12-04 Emulsion de aceite-y-agua aireada comestible.

Country Status (13)

Country Link
US (1) US8425970B2 (es)
EP (1) EP2094097B1 (es)
CN (1) CN101573039B (es)
AU (1) AU2007341458B2 (es)
BR (1) BRPI0719606B1 (es)
CA (1) CA2672381C (es)
CL (1) CL2007003864A1 (es)
ES (1) ES2452322T3 (es)
MX (1) MX2009006858A (es)
MY (1) MY148857A (es)
RU (1) RU2436403C2 (es)
WO (1) WO2008080738A1 (es)
ZA (1) ZA200904101B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA201101313A1 (ru) 2009-03-11 2012-02-28 Юнилевер Н.В. Способ приготовления эмульсии, содержащей волокна
GB0905672D0 (en) * 2009-04-01 2009-05-20 Cadbury Holdings Ltd Confectionery product
BR112014023715B1 (pt) 2012-04-03 2020-03-24 Unilever N.V. Método para preparar uma composição na forma de uma emulsão água em óleo aerada, composição obtida e uso da mesma
KR101425610B1 (ko) * 2012-06-26 2014-07-31 한국교통대학교산학협력단 유화 안정성이 개선된 마요네즈의 제조 방법
EP2695527A1 (en) 2012-08-08 2014-02-12 Unilever N.V. Aerated oil-in-water emulsion composition containing egg yolk fraction and hydrophobin
US20140255556A1 (en) * 2013-03-05 2014-09-11 Frito-Lay North America, Inc. Shelf-stable snack and method for making same
CN110742851B (zh) * 2019-11-12 2022-08-19 沈阳师范大学 一种充气乳液及其制备方法和应用

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2585925A (en) * 1945-11-27 1952-02-19 Norma B Gallenkamp Machine for making emulsions
US2858925A (en) * 1956-05-04 1958-11-04 Ibm Keyboard touch device
US3224883A (en) * 1962-10-01 1965-12-21 Lever Brothers Ltd Aerosol topping
US3728133A (en) * 1971-08-11 1973-04-17 Scm Corp Foamed mayonnaise composition
US3958034A (en) * 1975-02-06 1976-05-18 Cornell Research Foundation, Inc. Fractionated egg yolk product
AU3111384A (en) * 1983-08-02 1985-02-07 Battelle Memorial Institute Mayonnaise foam
DE69003014T2 (de) 1989-06-07 1993-12-16 Kao Corp Essbare Öl-in-Wasser-Emulsion.
US5084295A (en) * 1990-02-02 1992-01-28 The Procter & Gamble Company Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel
US6770317B2 (en) * 2000-02-10 2004-08-03 Asahi Denka Kogyo Kabushiki Kaisha Whipped cream
CA2587484A1 (en) * 2004-11-16 2006-05-26 Unilever Plc Satiety emulsions and food compositions

Also Published As

Publication number Publication date
US20080268131A1 (en) 2008-10-30
MY148857A (en) 2013-06-14
EP2094097B1 (en) 2014-02-12
CL2007003864A1 (es) 2009-01-16
RU2436403C2 (ru) 2011-12-20
CA2672381A1 (en) 2008-07-10
WO2008080738A1 (en) 2008-07-10
AU2007341458B2 (en) 2011-03-17
EP2094097A1 (en) 2009-09-02
BRPI0719606A2 (pt) 2013-12-10
US8425970B2 (en) 2013-04-23
AU2007341458A1 (en) 2008-07-10
ZA200904101B (en) 2010-08-25
CA2672381C (en) 2015-12-01
BRPI0719606B1 (pt) 2016-02-10
CN101573039A (zh) 2009-11-04
RU2009128995A (ru) 2011-02-10
CN101573039B (zh) 2013-06-26
ES2452322T3 (es) 2014-03-31

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