MX346578B - Composicion de gel. - Google Patents
Composicion de gel.Info
- Publication number
- MX346578B MX346578B MX2014000275A MX2014000275A MX346578B MX 346578 B MX346578 B MX 346578B MX 2014000275 A MX2014000275 A MX 2014000275A MX 2014000275 A MX2014000275 A MX 2014000275A MX 346578 B MX346578 B MX 346578B
- Authority
- MX
- Mexico
- Prior art keywords
- gel composition
- composition
- gelling agents
- gel
- flavourings
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 3
- 239000003349 gelling agent Substances 0.000 abstract 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 229920001285 xanthan gum Polymers 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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
La presente invención se refiere a una composición en forma de un gel para la preparación de un producto alimenticio, composición que comprende a) agua una cantidad de 30 a 70% (en peso de la composición total); b) saborizantes en la cantidad de 1 a 40% ( en peso de la composición total), c) sal en la cantidad de 10 a 25% ( en peso de la composición total) y d) agentes gelificantes en la cantidad de 0,15 a 12% ( en peso de la composición total), en las que los agentes gelificantes comprende al menos agar y xantano. Un proceso para preparar una composición en forma de un gel para la preparación de un producto alimenticio caracterizado porque comprende los pasos de: a) agregar agentes gelificantes, incluyendo al menos agar y xantano al agua y mezclar, b) calentar a una temperatura de al menos 75°C preferentemente al menos 80°C, c) añadir sal y saborizantes y mezclar, d) calentar a una temperatura de al menos 75°C preferentemente al menos 80°C durante un tiempo suficiente para pasteurizar la mezcla, y e) enfriar a temperatura ambiente para formar el gel.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011076937 | 2011-07-07 | ||
| PCT/EP2012/057949 WO2013004413A1 (en) | 2011-07-07 | 2012-05-01 | Gel composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2014000275A MX2014000275A (es) | 2014-02-27 |
| MX346578B true MX346578B (es) | 2017-03-24 |
Family
ID=46085563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2014000275A MX346578B (es) | 2011-07-07 | 2012-05-01 | Composicion de gel. |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US20140141146A1 (es) |
| EP (1) | EP2729021B1 (es) |
| JP (1) | JP2014518075A (es) |
| CN (1) | CN103648296B (es) |
| AR (1) | AR087099A1 (es) |
| AU (1) | AU2012280646B2 (es) |
| BR (1) | BR112014000221A2 (es) |
| CA (1) | CA2840910A1 (es) |
| CL (1) | CL2014000035A1 (es) |
| DK (1) | DK2729021T3 (es) |
| ES (1) | ES2574417T3 (es) |
| MX (1) | MX346578B (es) |
| MY (1) | MY162948A (es) |
| PL (1) | PL2729021T3 (es) |
| PT (1) | PT2729021E (es) |
| RU (1) | RU2590717C2 (es) |
| TW (1) | TW201302099A (es) |
| UA (1) | UA111214C2 (es) |
| WO (1) | WO2013004413A1 (es) |
| ZA (1) | ZA201400910B (es) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170056542A1 (en) * | 2015-08-27 | 2017-03-02 | The Dial Corporation | Aqueous-based gels, free-standing air fresheners, and methods for manufacturing aqueous-based gels |
| CA2998961A1 (en) | 2015-09-18 | 2017-03-23 | Nestec S.A. | Savoury concentrates with a flowable texture based on two starches |
| AU2017256519B2 (en) * | 2016-04-26 | 2019-04-11 | Unilever Plc | Savoury concentrate comprising structured aqueous phase |
| CN107361298A (zh) * | 2017-07-28 | 2017-11-21 | 遵义市桐梓县宇强农产品开发有限公司 | 一种杂粮挂面 |
| MX2020011832A (es) * | 2018-05-09 | 2021-03-29 | Domalina Pty Ltd ATF the Domalina Unit Trust | Metodo de suministro de gel consumible con ingredientes para la salud. |
| UA128430U (uk) * | 2018-05-30 | 2018-09-10 | Анатолій Анатолійович Ряснянський | Засіб для ароматизації харчового продукту |
| MX2021000755A (es) * | 2018-07-19 | 2021-06-15 | Unilever Ip Holdings B V | Concentrado salado liquido. |
| BE1027921B1 (nl) * | 2020-05-08 | 2021-07-26 | Cosmotrend | Smaakcreatieproces om de onaangename tonen te neutraliseren/maskeren van functionele ingrediënten |
| CN113545476A (zh) * | 2021-07-15 | 2021-10-26 | 苏州珈颐健康科技有限公司 | 一种冷塑型凝胶剂组合物及含有该凝胶剂的食品 |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63251051A (ja) | 1987-04-09 | 1988-10-18 | Kibun Kk | カツプ入り食品の製造方法 |
| ES2195204T3 (es) | 1998-01-19 | 2003-12-01 | Nestle Sa | Gelatina de agua refrigerada y un procedimiento para su preparacion. |
| JP2000069919A (ja) | 1998-08-31 | 2000-03-07 | Api Co Ltd | プロポリス含有食品 |
| JP2000189073A (ja) | 1998-12-25 | 2000-07-11 | Snow Brand Milk Prod Co Ltd | ゼリ―状食品 |
| JP2001045989A (ja) * | 1999-08-05 | 2001-02-20 | Snow Brand Milk Prod Co Ltd | ゼリー状食品 |
| JP3282726B2 (ja) | 2000-03-22 | 2002-05-20 | 明星食品株式会社 | ゲル状粒子含有液体スープ組成物及びその製造方法 |
| US20030138938A1 (en) | 2001-12-13 | 2003-07-24 | Masaaki Kojima | Agar composition |
| JP2007159564A (ja) | 2005-11-18 | 2007-06-28 | Sanei Gen Ffi Inc | 麺類用食感改良剤 |
| SI2229825T1 (sl) | 2005-12-12 | 2016-08-31 | Unilever N.V. | Koncentrat za pripravo čiste goveje juhe, juhe, omake, pečenkine omake ali za uporabo kot začimba, pri čemer koncentrat obsega delce ter ksantan gumi in gumi iz zrn rožičevca |
| ZA200902388B (en) * | 2006-12-20 | 2010-07-28 | Unilever Plc | Edible composition comprising a cheese ingredient and method of manufacturing such composition |
| JP2008237186A (ja) | 2007-03-29 | 2008-10-09 | Nof Corp | ゲル状流動食 |
| EP2005839A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum |
| DE602007001074D1 (de) | 2007-06-12 | 2009-06-18 | Unilever Nv | Abgepacktes Konzentrat zur Zubereitung von Bouillon, Suppe, Sauce, Tunke oder zur Verwendung als Würze sowie das Konzentrat mit Xanthan und Tarakernmehl |
| EP2005843A1 (en) | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
| EP2005838B2 (en) * | 2007-06-12 | 2020-02-19 | Unilever N.V. | Packaged cencentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan |
| JP2009045018A (ja) | 2007-08-21 | 2009-03-05 | Morinaga Milk Ind Co Ltd | ゲル状食品及びその製造方法 |
| ES2435493T3 (es) * | 2009-12-24 | 2013-12-19 | Unilever Nv | Concentrado alimenticio salado |
-
2012
- 2012-01-05 UA UAA201401211A patent/UA111214C2/uk unknown
- 2012-05-01 ES ES12721214.0T patent/ES2574417T3/es active Active
- 2012-05-01 US US14/131,265 patent/US20140141146A1/en not_active Abandoned
- 2012-05-01 BR BR112014000221A patent/BR112014000221A2/pt not_active IP Right Cessation
- 2012-05-01 WO PCT/EP2012/057949 patent/WO2013004413A1/en active Application Filing
- 2012-05-01 PL PL12721214.0T patent/PL2729021T3/pl unknown
- 2012-05-01 MX MX2014000275A patent/MX346578B/es active IP Right Grant
- 2012-05-01 DK DK12721214.0T patent/DK2729021T3/en active
- 2012-05-01 MY MYPI2013702566A patent/MY162948A/en unknown
- 2012-05-01 PT PT127212140T patent/PT2729021E/pt unknown
- 2012-05-01 AU AU2012280646A patent/AU2012280646B2/en not_active Ceased
- 2012-05-01 EP EP12721214.0A patent/EP2729021B1/en not_active Not-in-force
- 2012-05-01 RU RU2014104217/13A patent/RU2590717C2/ru not_active IP Right Cessation
- 2012-05-01 CA CA2840910A patent/CA2840910A1/en not_active Abandoned
- 2012-05-01 CN CN201280033743.8A patent/CN103648296B/zh not_active Expired - Fee Related
- 2012-05-01 JP JP2014517537A patent/JP2014518075A/ja active Pending
- 2012-05-24 TW TW101118585A patent/TW201302099A/zh unknown
- 2012-07-06 AR ARP120102474A patent/AR087099A1/es unknown
-
2014
- 2014-01-07 CL CL2014000035A patent/CL2014000035A1/es unknown
- 2014-02-06 ZA ZA2014/00910A patent/ZA201400910B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ES2574417T3 (es) | 2016-06-17 |
| AR087099A1 (es) | 2014-02-12 |
| JP2014518075A (ja) | 2014-07-28 |
| CA2840910A1 (en) | 2013-01-10 |
| ZA201400910B (en) | 2016-01-27 |
| PL2729021T3 (pl) | 2016-11-30 |
| MX2014000275A (es) | 2014-02-27 |
| AU2012280646B2 (en) | 2015-10-15 |
| WO2013004413A1 (en) | 2013-01-10 |
| EP2729021B1 (en) | 2016-04-13 |
| PT2729021E (pt) | 2016-06-15 |
| AU2012280646A1 (en) | 2014-01-23 |
| RU2590717C2 (ru) | 2016-07-10 |
| DK2729021T3 (en) | 2016-06-06 |
| MY162948A (en) | 2017-07-31 |
| CL2014000035A1 (es) | 2014-08-01 |
| UA111214C2 (uk) | 2016-04-11 |
| RU2014104217A (ru) | 2015-08-20 |
| CN103648296A (zh) | 2014-03-19 |
| TW201302099A (zh) | 2013-01-16 |
| BR112014000221A2 (pt) | 2017-01-10 |
| US20140141146A1 (en) | 2014-05-22 |
| EP2729021A1 (en) | 2014-05-14 |
| CN103648296B (zh) | 2016-06-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |