MX2014015135A - Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados. - Google Patents

Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados.

Info

Publication number
MX2014015135A
MX2014015135A MX2014015135A MX2014015135A MX2014015135A MX 2014015135 A MX2014015135 A MX 2014015135A MX 2014015135 A MX2014015135 A MX 2014015135A MX 2014015135 A MX2014015135 A MX 2014015135A MX 2014015135 A MX2014015135 A MX 2014015135A
Authority
MX
Mexico
Prior art keywords
gel
healthy food
food compositions
compositions
egg products
Prior art date
Application number
MX2014015135A
Other languages
English (en)
Inventor
Castro Marta Miguel
Huertas Mario Sandoval
Rimon Marta Garces
Fandiño Rosina Lopez
Original Assignee
Consejo Superior Investigacion
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 Consejo Superior Investigacion filed Critical Consejo Superior Investigacion
Publication of MX2014015135A publication Critical patent/MX2014015135A/es

Links

Classifications

    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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
    • 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 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • 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
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

La invención se refiere a composiciones alimentarias saludables con textura de gel o espuma, ricas en proteínas, con propiedades antioxidantes, bajas en grasa, libres de lactosa y caseína y de fácil masticación, que comprenden como ingrediente básico un hidrolizado de huevo de sabor neutro. Estas composiciones se presentan como alternativa a platos de cocina dulce y salada que utilizan como base productos lácteos, puesto que presentan características de sabor, apariencia y textura similares, pero también como nuevos alimentos, que están especialmente indicados para su consumo por personas con intolerancia a los lácteos y con problemas de obesidad.
MX2014015135A 2013-12-20 2014-12-10 Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados. MX2014015135A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201331886A ES2539735B1 (es) 2013-12-20 2013-12-20 Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados

Publications (1)

Publication Number Publication Date
MX2014015135A true MX2014015135A (es) 2015-09-07

Family

ID=53398657

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014015135A MX2014015135A (es) 2013-12-20 2014-12-10 Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados.

Country Status (8)

Country Link
US (1) US9648897B2 (es)
EP (1) EP3106042B1 (es)
JP (1) JP6723685B2 (es)
AR (1) AR098685A1 (es)
ES (3) ES2539735B1 (es)
MX (1) MX2014015135A (es)
PT (1) PT3106042T (es)
WO (1) WO2015092098A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SG11201802582XA (en) 2015-09-30 2018-05-30 Hampton Creek Inc Systems and methods for identifying entities that have a target property
WO2022048857A1 (en) 2020-09-03 2022-03-10 Interlaap Corporation Drinkable egg white

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB784555A (en) 1955-05-05 1957-10-09 Standard Brands Inc Pudding compositions
US3889001A (en) * 1973-08-20 1975-06-10 Gen Foods Corp Hydrolyzed protein in non-dairy whipped topping
JPS58155048A (ja) 1982-03-11 1983-09-14 Kao Corp 卵白加水分解物の製造法
JPS6058056A (ja) 1983-09-10 1985-04-04 Nippon Shokuhin Kaihatsu Kenkyusho:Kk 透明な卵白製ゲル材の製造法
JPS63133963A (ja) * 1986-11-25 1988-06-06 Q P Corp 卵白分解物の製造方法
JP3051744B1 (ja) 1999-09-16 2000-06-12 クノール食品株式会社 卵加工品並びにその製造方法
JP2003052336A (ja) * 2001-08-14 2003-02-25 Kanegafuchi Chem Ind Co Ltd 卵黄液及びこれを含有する卵加工食品
US7658962B2 (en) 2002-09-06 2010-02-09 Rich Products Corporation Cooking cream
US6824810B2 (en) 2002-10-01 2004-11-30 The Procter & Gamble Co. Creamer compositions and methods of making and using the same
EP1631156A4 (en) 2003-03-20 2007-03-07 Rich Products Corp FOOD PRODUCT, NOT DAIRY, WHICH CAN BE FISH
EP1685764A1 (en) * 2005-01-27 2006-08-02 Globus Egg Sciences B.V. Anti-hypertensive functional food products
JP4839040B2 (ja) 2005-08-23 2011-12-14 太陽化学株式会社 清澄性の高い卵白加水分解物の製造方法
EP1867237A1 (en) * 2006-06-15 2007-12-19 Nestec S.A. Hypoallergenic Egg
JP5242579B2 (ja) * 2006-10-05 2013-07-24 ソレイ リミテッド ライアビリティ カンパニー 構築した植物性タンパク質製品のテクスチャーを改変するための低ｐＨの使用
US20090246319A1 (en) * 2008-03-31 2009-10-01 Kraft Foods Holdings, Inc. Process And Formulation For Making An Egg Product With Increased Functionality And Flavor
WO2012146717A1 (en) * 2011-04-29 2012-11-01 Dsm Ip Assets B.V. Preparation of an egg white composition
ES2409086B1 (es) 2011-12-20 2014-04-29 Expafruit, S.A. Postre de frutas con textura de flan y procedimiento de obtención.

Also Published As

Publication number Publication date
EP3106042A1 (en) 2016-12-21
JP6723685B2 (ja) 2020-07-15
ES2539203B1 (es) 2016-02-02
US9648897B2 (en) 2017-05-16
ES2539735B1 (es) 2016-02-02
EP3106042B1 (en) 2018-05-02
WO2015092098A1 (es) 2015-06-25
AR098685A1 (es) 2016-06-08
ES2539203A1 (es) 2015-06-26
EP3106042A4 (en) 2017-03-08
US20150173394A1 (en) 2015-06-25
PT3106042T (pt) 2018-08-08
JP2015130856A (ja) 2015-07-23
ES2682393T3 (es) 2018-09-20
ES2539735A1 (es) 2015-07-03

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