MX2019007167A - Emulsion aceite en agua comestible que comprende componentes de yema de huevo. - Google Patents
Emulsion aceite en agua comestible que comprende componentes de yema de huevo.Info
- Publication number
- MX2019007167A MX2019007167A MX2019007167A MX2019007167A MX2019007167A MX 2019007167 A MX2019007167 A MX 2019007167A MX 2019007167 A MX2019007167 A MX 2019007167A MX 2019007167 A MX2019007167 A MX 2019007167A MX 2019007167 A MX2019007167 A MX 2019007167A
- Authority
- MX
- Mexico
- Prior art keywords
- egg yolk
- emulsion
- oil
- water emulsion
- water
- Prior art date
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
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
- Colloid Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
La presente invención proporciona un método para preparar una emulsión aceite en agua comestible que tiene un pH en el rango de 3.0 a 5.0 y que comprende 30% a 78 % en peso de aceite, 65 % a 20% en peso de gua y 0.5% a 6% en peso de un componente proteico de yema de huevo en peso seco, donde dicho componente proteico de yema de huevo consiste en una combinación de lipoproteína de baja densidad (LDL), livetina, lipoproteína de alta densidad (HDL) Y fosvitina, dicho método comprende los siguientes etapas de: a. aumentar el pH en una mezcla acuosa líquida, que comprende una primera fracción de plasma de yema de huevo, hasta un pH de al menos 9 y mantener la mezcla acuosa líquida a dicho pH durante 1 a 300 minutos, seguido de la reducción del pH de la mezcla hasta un pH de 7 o menor, para producir un líquido de plasma de yema de huevo tratado alcalinamente, que comprende una fracción de plasma de yema de huevo tratada alcalinamente; b. preparar una primera preemulsión, combinando aceite, agua, una fracción de yema de huevo en gránulos y, opcionalmente una segunda fracción de plasma de yema de huevo; c. combinar el líquido de plasma de yema de huevo tratado alcalinamente con la preemulsión, para producir una segunda preemulsión y d. homogeneizar la segunda preemulsión para obtener una emulsión aceite en agua; en donde el componente proteico de yema de huevo de la emulsión aceite en agua tiene la siguiente composición: 60 % a 75 % en peso de LDL; 8 % a 14 %en peso de livetina; 11 % a 18 % en peso de HDL; 2 % 5 % en peso de fosvitina.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP16205004 | 2016-12-19 | ||
PCT/EP2017/079833 WO2018114174A1 (en) | 2016-12-19 | 2017-11-21 | Edible oil-in-water emulsion comprising egg yolk components |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2019007167A true MX2019007167A (es) | 2019-08-29 |
Family
ID=57681313
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2019007167A MX2019007167A (es) | 2016-12-19 | 2017-11-21 | Emulsion aceite en agua comestible que comprende componentes de yema de huevo. |
Country Status (11)
Country | Link |
---|---|
US (1) | US20210282442A1 (es) |
EP (1) | EP3554277B1 (es) |
AR (1) | AR110534A1 (es) |
BR (1) | BR112019012658A2 (es) |
CA (1) | CA3046404A1 (es) |
CL (1) | CL2019001690A1 (es) |
EA (1) | EA201991500A1 (es) |
ES (1) | ES2797914T3 (es) |
MX (1) | MX2019007167A (es) |
PH (1) | PH12019501137A1 (es) |
WO (1) | WO2018114174A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3099212A1 (en) * | 2018-05-18 | 2019-11-21 | Unilever Plc | Emulsified food composition |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6235336B1 (en) | 1999-09-02 | 2001-05-22 | Kraft Foods, Inc. | Egg yolk compositions |
JP2003135034A (ja) * | 2001-11-01 | 2003-05-13 | Knorr Foods Co Ltd | 卵加工品とその製造方法 |
EP2096940B1 (en) | 2006-12-28 | 2010-07-07 | Unilever N.V. | Edible oil-and-water emulsion |
-
2017
- 2017-11-21 EA EA201991500A patent/EA201991500A1/ru unknown
- 2017-11-21 ES ES17800870T patent/ES2797914T3/es active Active
- 2017-11-21 MX MX2019007167A patent/MX2019007167A/es unknown
- 2017-11-21 US US16/470,250 patent/US20210282442A1/en not_active Abandoned
- 2017-11-21 EP EP17800870.2A patent/EP3554277B1/en active Active
- 2017-11-21 WO PCT/EP2017/079833 patent/WO2018114174A1/en active Application Filing
- 2017-11-21 CA CA3046404A patent/CA3046404A1/en not_active Abandoned
- 2017-11-21 BR BR112019012658A patent/BR112019012658A2/pt not_active Application Discontinuation
- 2017-12-18 AR ARP170103547A patent/AR110534A1/es unknown
-
2019
- 2019-05-22 PH PH12019501137A patent/PH12019501137A1/en unknown
- 2019-06-19 CL CL2019001690A patent/CL2019001690A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
EP3554277A1 (en) | 2019-10-23 |
WO2018114174A1 (en) | 2018-06-28 |
EA201991500A1 (ru) | 2019-11-29 |
ES2797914T3 (es) | 2020-12-04 |
CA3046404A1 (en) | 2018-06-28 |
EP3554277B1 (en) | 2020-04-01 |
CL2019001690A1 (es) | 2019-10-04 |
PH12019501137A1 (en) | 2019-12-16 |
US20210282442A1 (en) | 2021-09-16 |
AR110534A1 (es) | 2019-04-10 |
BR112019012658A2 (pt) | 2019-12-10 |
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