MX2021005678A - Vinagreta. - Google Patents
Vinagreta.Info
- Publication number
- MX2021005678A MX2021005678A MX2021005678A MX2021005678A MX2021005678A MX 2021005678 A MX2021005678 A MX 2021005678A MX 2021005678 A MX2021005678 A MX 2021005678A MX 2021005678 A MX2021005678 A MX 2021005678A MX 2021005678 A MX2021005678 A MX 2021005678A
- Authority
- MX
- Mexico
- Prior art keywords
- starch
- composition
- water
- modified
- vegetable oil
- Prior art date
Links
- 235000014348 vinaigrettes Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 9
- 229920002472 Starch Polymers 0.000 abstract 7
- 235000019698 starch Nutrition 0.000 abstract 7
- 239000008107 starch Substances 0.000 abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 7
- 235000013305 food Nutrition 0.000 abstract 4
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 3
- 239000008158 vegetable oil Substances 0.000 abstract 3
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 239000006185 dispersion Substances 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
Classifications
-
- 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
- A23L29/20—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
- 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
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- A23L29/20—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
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
La presente invención se refiere a una composición alimenticia en forma de una dispersión, comprendiendo la composición agua, almidón ceroso modificado, y aceite vegetal, donde el aceite y el almidón están dispersos en el agua, en donde el almidón ceroso modificado está presente en una cantidad desde 4 hasta 6 % en peso con base en el peso del agua en la composición alimenticia, en donde la composición no comprende emulsionante derivado del huevo, preferiblemente la composición no contiene un emulsionante de superficie activa, tiene una viscosidad de entre 800 hasta 3000 mPa s (medido a 20 °C con un viscosímetro Brookfield DV-II y husillo RV#3 a 50 rpm), tiene un pH desde 2.5 hasta 5, no contiene goma o almidón no modificado. El proceso de fabricación de una composición alimenticia que comprende las etapas de preparar a) una fase acuosa que comprende agua y almidón ceroso modificado, b) hinchar el almidón o permitir que se hinche el almidón, mezclar la composición resultante de b) con aceite vegetal. El almidón es preferiblemente almidón físicamente modificado. El uso de almidón ceroso modificado en una composición alimenticia que comprende agua y aceite vegetal para proporcionar una composición de fases estables en la forma de una dispersión.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP18205807 | 2018-11-13 | ||
| PCT/EP2019/079469 WO2020099117A1 (en) | 2018-11-13 | 2019-10-29 | Vinaigrette |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2021005678A true MX2021005678A (es) | 2023-02-27 |
Family
ID=64564539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2021005678A MX2021005678A (es) | 2018-11-13 | 2019-10-29 | Vinagreta. |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US20210368841A1 (es) |
| EP (1) | EP3880007B1 (es) |
| AR (1) | AR117055A1 (es) |
| BR (1) | BR112021009253A2 (es) |
| CA (1) | CA3116258A1 (es) |
| CL (1) | CL2021001226A1 (es) |
| ES (1) | ES2928439T3 (es) |
| IL (1) | IL282062A (es) |
| MX (1) | MX2021005678A (es) |
| PH (1) | PH12021550739A1 (es) |
| WO (1) | WO2020099117A1 (es) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2338083A (en) * | 1942-12-18 | 1944-01-04 | American Maize Prod Co | Salad dressing |
| JPH072763B2 (ja) * | 1985-05-08 | 1995-01-18 | 日澱化學株式会社 | 変性澱粉の製造方法 |
| US6221420B1 (en) | 1993-07-30 | 2001-04-24 | National Starch And Chemical Investment Holding Corporation | Foods containing thermally-inhibited starches and flours |
| JP5854994B2 (ja) * | 2010-06-29 | 2016-02-09 | キユーピー株式会社 | 酸性水中油型乳化食品 |
| PL2895514T3 (pl) * | 2012-09-14 | 2020-10-19 | Stichting Wageningen Research | Skrobia modyfikowana hydrotermicznie |
| PL3349595T3 (pl) * | 2015-09-18 | 2020-06-01 | Société des Produits Nestlé S.A. | Wytrawne koncentraty o płynnej teksturze na bazie dwóch skrobi |
| ES2785692T3 (es) * | 2016-05-17 | 2020-10-07 | Unilever Nv | Emulsión de aceite en agua que contiene harina de trigo y almidón físicamente modificado |
-
2019
- 2019-10-29 WO PCT/EP2019/079469 patent/WO2020099117A1/en unknown
- 2019-10-29 EP EP19794564.5A patent/EP3880007B1/en active Active
- 2019-10-29 ES ES19794564T patent/ES2928439T3/es active Active
- 2019-10-29 CA CA3116258A patent/CA3116258A1/en active Pending
- 2019-10-29 US US17/286,786 patent/US20210368841A1/en active Pending
- 2019-10-29 BR BR112021009253-6A patent/BR112021009253A2/pt unknown
- 2019-10-29 MX MX2021005678A patent/MX2021005678A/es unknown
- 2019-11-13 AR ARP190103321A patent/AR117055A1/es active IP Right Grant
-
2021
- 2021-04-02 PH PH12021550739A patent/PH12021550739A1/en unknown
- 2021-04-05 IL IL282062A patent/IL282062A/en unknown
- 2021-05-10 CL CL2021001226A patent/CL2021001226A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CL2021001226A1 (es) | 2021-10-29 |
| WO2020099117A1 (en) | 2020-05-22 |
| PH12021550739A1 (en) | 2021-10-11 |
| CA3116258A1 (en) | 2020-05-22 |
| IL282062A (en) | 2021-05-31 |
| ES2928439T3 (es) | 2022-11-18 |
| US20210368841A1 (en) | 2021-12-02 |
| EP3880007B1 (en) | 2022-08-31 |
| BR112021009253A2 (pt) | 2021-08-10 |
| AR117055A1 (es) | 2021-07-07 |
| EP3880007A1 (en) | 2021-09-22 |
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