MX340236B - Alternativa a la crema lactea. - Google Patents

Alternativa a la crema lactea.

Info

Publication number
MX340236B
MX340236B MX2014011170A MX2014011170A MX340236B MX 340236 B MX340236 B MX 340236B MX 2014011170 A MX2014011170 A MX 2014011170A MX 2014011170 A MX2014011170 A MX 2014011170A MX 340236 B MX340236 B MX 340236B
Authority
MX
Mexico
Prior art keywords
dairy cream
cream alternative
water
food product
fat
Prior art date
Application number
MX2014011170A
Other languages
English (en)
Other versions
MX2014011170A (es
Inventor
Chantal Von Harras Jaimy
Flöter Eckhard
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 MX2014011170A publication Critical patent/MX2014011170A/es
Publication of MX340236B publication Critical patent/MX340236B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención se refiere a un producto alimenticio fermentado, de fase acuosa continua, no líquido, que se puede servir con cuchara, que tiene un valor de pH que oscila entre 3.5 y 5.8, y el producto alimenticio comprende al menos el 60% en peso de agua, y también comprende entre el 10 y el 25% en peso de grasa y entre el 0.05 y el 15% en peso de proteína. La invención también se refiere a un procedimiento para la preparación de los productos alimenticios, que comprende el uso de una grasa a base de palma que comprende al menos el 30% en peso de triglicéridos P2U.
MX2014011170A 2012-03-23 2013-03-08 Alternativa a la crema lactea. MX340236B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12160924 2012-03-23
PCT/EP2013/054683 WO2013139614A1 (en) 2012-03-23 2013-03-08 Dairy cream alternative

Publications (2)

Publication Number Publication Date
MX2014011170A MX2014011170A (es) 2014-11-14
MX340236B true MX340236B (es) 2016-07-01

Family

ID=47846000

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014011170A MX340236B (es) 2012-03-23 2013-03-08 Alternativa a la crema lactea.

Country Status (9)

Country Link
US (1) US10582719B2 (es)
EP (1) EP2827723B1 (es)
AR (1) AR090454A1 (es)
CA (1) CA2867722C (es)
ES (1) ES2587076T3 (es)
MX (1) MX340236B (es)
PL (1) PL2827723T3 (es)
WO (1) WO2013139614A1 (es)
ZA (1) ZA201406673B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11154069B2 (en) * 2015-11-20 2021-10-26 Upfield Europe B.V. Process for preparing fat continuous emulsions containing protein

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0540085B1 (en) 1991-10-31 1995-03-29 Unilever N.V. Spoonable, soured non-dairy creams
EP0540087B1 (en) 1991-10-31 1995-05-17 Unilever N.V. Spoonable soured low-fat non dairy creams
JP2689816B2 (ja) 1991-12-18 1997-12-10 不二製油株式会社 クリーム用油脂及びそれを使用した低油分クリーム
JP2897629B2 (ja) 1993-12-27 1999-05-31 不二製油株式会社 低油分クリーム
PL205942B1 (pl) * 2001-11-23 2010-06-30 Unilever Nv Produkt żywnościowy zawierający zdyspergowaną fazę olejową i ciągłą fazę wodną oraz sposób jego wytwarzania
US20080057176A1 (en) 2003-10-10 2008-03-06 Arjen Bot Process For The Preparation Of A Water Continuous Acidified Emulsion And Product Obtainable By The Process
KR101202052B1 (ko) 2004-01-26 2012-11-15 후지 세이유 가부시키가이샤 수중 유형 유화물
ZA200806267B (en) 2006-02-21 2009-11-25 Unilever Plc Non-dairy product
JP4657239B2 (ja) 2007-04-16 2011-03-23 日清オイリオグループ株式会社 水中油型乳化物用油脂組成物及び該水中油型乳化物用油脂組成物を含有する水中油型乳化物
CN102098925B (zh) 2008-07-16 2013-05-08 日清奥利友集团株式会社 油脂组合物和含有该油脂组合物的水包油型乳化物
JP5306757B2 (ja) 2008-09-24 2013-10-02 株式会社Ａｄｅｋａ 起泡性水中油型乳化油脂組成物
MX2011006644A (es) * 2008-12-23 2011-07-12 Unilever Nv Composicion de recubrimiento para confiterias congeladas.
PL2641476T3 (pl) 2012-03-19 2015-03-31 Unilever Bcs Europe Bv Mleczarski zamiennik śmietany
US8809388B2 (en) 2012-11-06 2014-08-19 Brandeis University Vegetable oil composition containing palm mid-fraction fat and method of reducing plasma cholesterol

Also Published As

Publication number Publication date
EP2827723B1 (en) 2016-05-18
US10582719B2 (en) 2020-03-10
PL2827723T3 (pl) 2016-12-30
ZA201406673B (en) 2016-05-25
ES2587076T3 (es) 2016-10-20
AR090454A1 (es) 2014-11-12
CA2867722C (en) 2020-07-14
MX2014011170A (es) 2014-11-14
US20150044329A1 (en) 2015-02-12
WO2013139614A1 (en) 2013-09-26
EP2827723A1 (en) 2015-01-28
CA2867722A1 (en) 2013-09-26

Similar Documents

Publication Publication Date Title
MX2020005376A (es) Sustituto de crema que comprende proteina de leguminosas.
MY170876A (en) Dairy product and process
PH12017500753A1 (en) Coffee aroma composition
IT1398477B1 (it) Macchina per la produzione e l'erogazione di prodotti alimentari, quali prodotti di gelateria e/o prodotti di pasticceria.
ZA201104459B (en) Process for the preparation of an edible fat continuous food product
MX374418B (es) Mezcla lactea liquida para productos alimenticios culinarios.
HK1246097A1 (zh) 含有壳多糖和可消化蛋白的组合物
IN2014DN05735A (es)
MX387769B (es) Queso fresco estable al calor.
EP4512249A3 (en) A product and a method
SG11201607546YA (en) Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product
BR112017013004A2 (pt) produto frito obtido a partir de uma composição para um produto frito, uso de uma farinha de microalgas como substituta da gordura e método de preparação de um produto frito
PH12021552636A1 (en) Dairy product and process
WO2014210326A3 (en) Stable beverage and liquid food products and process for making such
WO2013150067A3 (en) Process for the coagulation of wasted eggs
PH12015501166B1 (en) Cheese product and production method therefor
BR112015012631B8 (pt) métodos de fabricação de um produto comestível compreendendo chocolate e produtos comestíveis
MX2014009413A (es) Producto de confiteria congelado con estabilidad mejorada.
MX2014002324A (es) Producto y proceso para su manufactura.
MX2013014377A (es) Composiciones liquidas de alimento que comprenden proteina de suero de soja que se ha aislado de las corrientes de procesamiento.
MY169075A (en) Cheese and production method therefor
AU2019268060A1 (en) Novel food product and method of use
HK1251413A1 (zh) 基於蛋白质的膨化乾燥食品及其生产方法
Lechevalier et al. Processed egg products
MX340236B (es) Alternativa a la crema lactea.

Legal Events

Date Code Title Description
FG Grant or registration