MX359081B - Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante. - Google Patents
Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante.Info
- Publication number
- MX359081B MX359081B MX2009011703A MX2009011703A MX359081B MX 359081 B MX359081 B MX 359081B MX 2009011703 A MX2009011703 A MX 2009011703A MX 2009011703 A MX2009011703 A MX 2009011703A MX 359081 B MX359081 B MX 359081B
- Authority
- MX
- Mexico
- Prior art keywords
- dairy product
- gum
- shelf stable
- mixture
- hot temperature
- Prior art date
Links
Classifications
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
La presente invención se refiere a una composición alimenticia aireada, que comprende una base de alimento lácteo, una fuente de grasa que comprende al menos parcialmente una grasa con alto punto de fusión teniendo una temperatura de punto de fusión entre 37.8°C y 43.3°C (100°F a 110°F), y un sistema estabilizador a base de hidrocoloides en una cantidad efectiva para proveer un producto alimenticio lácteo aireado, estable en estante, con alto contenido de humedad; en donde el producto alimenticio lácteo es aireado entre 2 y 20% de sobre-corrida a una temperatura mayor que 65.6°C (150°F) para micro-estabilidad y posteriormente llenado en empaques a una temperatura final mayor que 65.6°C (150°F) pero menor que 82.2°C (180°F) mientras mantiene su estructura aireada; en donde el sistema a base de hidrocoloides comprende dos gomas, donde una de las gomas es gelatina en un rango de entre 0.4% y 1% y la otra goma está en un nivel que es igual a o menor que una cantidad de la gelatina, o al menos tres gomas, donde una de las gomas es gelatina o carrageenina; y en donde el producto alimenticio lácteo tiene una vida en estante de al menos tres meses a temperatura ambiente.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/261,767 US20100112147A1 (en) | 2008-10-30 | 2008-10-30 | Hot Temperature Aerated Dairy Product Having Shelf Stable Properties |
Publications (2)
Publication Number | Publication Date |
---|---|
MX2009011703A MX2009011703A (es) | 2010-05-17 |
MX359081B true MX359081B (es) | 2018-09-11 |
Family
ID=41682862
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2009011703A MX359081B (es) | 2008-10-30 | 2009-10-29 | Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante. |
Country Status (12)
Country | Link |
---|---|
US (1) | US20100112147A1 (es) |
EP (1) | EP2181603B1 (es) |
JP (1) | JP5676873B2 (es) |
AR (1) | AR073999A1 (es) |
AU (1) | AU2009227812B2 (es) |
BR (1) | BRPI0904263B1 (es) |
CA (1) | CA2683298C (es) |
ES (1) | ES2644462T3 (es) |
MX (1) | MX359081B (es) |
NZ (1) | NZ580342A (es) |
RU (1) | RU2009140137A (es) |
ZA (1) | ZA200907580B (es) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10149483B2 (en) * | 2011-08-05 | 2018-12-11 | Kraft Foods Group Brands Llc | Ready-to-bake batter and methods of making the same |
BR112014013311A2 (pt) | 2011-12-06 | 2017-06-13 | Nestec Sa | mousse de leite estável em prateleira |
WO2013087729A1 (en) | 2011-12-14 | 2013-06-20 | Nestec S.A. | Dairy dessert composition |
WO2014173416A2 (en) * | 2013-04-22 | 2014-10-30 | Arla Foods Amba | An aerated cheese product |
WO2016050420A1 (en) * | 2014-10-03 | 2016-04-07 | Nestec S.A. | Physically stable liquefied cheese composition and process for making it |
WO2016187041A1 (en) | 2015-05-16 | 2016-11-24 | Big Heart Pet, Inc. | Palatable expanded food products and methods of manufacture thereof |
US10645967B2 (en) * | 2017-08-08 | 2020-05-12 | The Clorox Company | Shelf-stable acidified aerated food emulsion |
EP3784043A2 (en) | 2018-04-24 | 2021-03-03 | Société des Produits Nestlé S.A. | Aerated shelf-stable dairy-based ready-to-drink beverage |
JP7240152B2 (ja) * | 2018-11-26 | 2023-03-15 | オルガノフードテック株式会社 | クリーム状イヌリン組成物用のクリーム化剤、クリーム状イヌリン組成物、クリーム状イヌリン組成物の製造方法、食品、および食品の製造方法 |
CN111374181B (zh) * | 2018-12-27 | 2023-04-14 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种乳制品及其制备工艺 |
Family Cites Families (35)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US999150A (en) * | 1909-10-25 | 1911-07-25 | Louis Prisant | Combined bicycle lock and bell. |
GB999150A (en) * | 1962-08-06 | 1965-07-21 | Nat Dairy Prod Corp | Cheese product |
DE1922526C2 (de) * | 1969-05-02 | 1982-04-01 | Isar Union KG Tegernseer Camembert-Industrie GmbH & Co, 8136 Wangen | Verfahren zur Herstellung eines nichtgefrorenen Nahrungsmittels |
US3985902A (en) * | 1971-12-22 | 1976-10-12 | Fromageries Picon | Process for preparing a food product |
US3903310A (en) * | 1973-12-10 | 1975-09-02 | Gen Foods Corp | High polyunsaturated non-dairy whipped products |
US4482575A (en) * | 1982-09-08 | 1984-11-13 | Frito-Lay, Inc. | Aerated oil-based cheese mixture |
DE3314551C1 (de) * | 1983-04-21 | 1984-11-08 | Unilever N.V., Rotterdam | Aufgeschäumter Schmelzkäse und Verfahren zu dessen Herstellung |
US4732772A (en) * | 1986-09-09 | 1988-03-22 | Blanke Baer/Boweykrimko Corp. | Cheesecake filling mix and process |
JPS63202339A (ja) * | 1987-02-17 | 1988-08-22 | Snow Brand Milk Prod Co Ltd | 凍結・解凍可能なチ−ズデザ−トの製造方法 |
NL8701011A (nl) * | 1987-04-29 | 1988-11-16 | Vonk Holding Bv | Werkwijze voor de bereiding van een kaasprodukt. |
JPH0292238A (ja) * | 1988-09-29 | 1990-04-03 | Snow Brand Milk Prod Co Ltd | ホイップチーズの製造法 |
US5112626A (en) * | 1990-12-31 | 1992-05-12 | The Pillsbury Company | Aerated frozen dessert compositions and products |
US5266343A (en) * | 1992-02-14 | 1993-11-30 | Stauffer John E | Pasteurization process for dairy products |
US5250316A (en) * | 1992-03-27 | 1993-10-05 | Harris Booker T | Non-baked cheesecake |
US5470391A (en) * | 1992-06-18 | 1995-11-28 | Opta Food Ingredients, Inc. | Starch-based texturizing agent |
US5584937A (en) * | 1992-06-18 | 1996-12-17 | Opta Food Ingredients, Inc. | Starch-based texturizing agent |
AUPM540494A0 (en) * | 1994-05-02 | 1994-05-26 | Flynn, Michael Shaun | A settable dessert |
US6228415B1 (en) * | 1997-11-11 | 2001-05-08 | Nestec S.A. | Beverage topping |
ATE258015T1 (de) * | 1997-11-11 | 2004-02-15 | Nestle Sa | Topping für getränke |
DE19806020A1 (de) * | 1998-02-13 | 1999-08-26 | Maxs Ag | Schüttelbecher |
US6095676A (en) * | 1998-12-30 | 2000-08-01 | Kuan; Huo Feng Hsia | Dairy product whipping apparatus |
NL1019785C2 (nl) | 2002-01-18 | 2003-07-21 | Friesland Brands Bv | Samenstelling voor de bereiding van een schuimend zuivelproduct. |
EP1369041A1 (en) * | 2002-06-07 | 2003-12-10 | Campina B.V. | Gelatine free dairy dessert |
DE60227293D1 (de) | 2002-08-16 | 2008-08-07 | Gen Mills Marketing Inc | GEFRORENE DESSERTPRODUKTE MIT STuRKEHYDROLYSAT |
CN1761407A (zh) * | 2003-03-20 | 2006-04-19 | 里奇产品有限公司 | 非乳制品的可搅打食品 |
US20040213886A1 (en) * | 2003-04-23 | 2004-10-28 | Toves Frances Ann | Soy-based fruit and/or vegetable food product and processes for making same |
US7150894B2 (en) * | 2003-05-01 | 2006-12-19 | Kraft Foods Holdings, Inc. | Acid whey texture system |
US20060216390A1 (en) * | 2003-05-27 | 2006-09-28 | Blindt Renoo A | Method for preparing a gelled food product |
US20050186312A1 (en) * | 2004-02-23 | 2005-08-25 | Kraft Foods Holdings, Inc. | Shelf-stable foodstuffs and methods for their preparation |
US20050226985A1 (en) * | 2004-04-13 | 2005-10-13 | Land O'lakes, Inc. | Method of producing a heat stable oil-in-water emulsion and the products made therefrom |
WO2006067064A1 (en) * | 2004-12-21 | 2006-06-29 | Nestec S.A. | Shelf stable mousse |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
US20070071874A1 (en) * | 2005-09-28 | 2007-03-29 | Cash Mary J | Cream compositions and food foams made therefrom |
RU2325067C2 (ru) * | 2005-12-14 | 2008-05-27 | Государственное Научное Учреждение Всероссийский Научно-Исследовательский Институт Молочной Промышленности (Гну Вними) | Композиция для получения мусса творожного |
US20080075816A1 (en) * | 2006-09-21 | 2008-03-27 | Jensen Mark W | Dairy-based product and method and process for producing same |
-
2008
- 2008-10-30 US US12/261,767 patent/US20100112147A1/en not_active Abandoned
-
2009
- 2009-10-09 ES ES09172698.4T patent/ES2644462T3/es active Active
- 2009-10-09 EP EP09172698.4A patent/EP2181603B1/en active Active
- 2009-10-12 NZ NZ580342A patent/NZ580342A/en unknown
- 2009-10-16 AU AU2009227812A patent/AU2009227812B2/en active Active
- 2009-10-22 CA CA2683298A patent/CA2683298C/en not_active Expired - Fee Related
- 2009-10-28 ZA ZA200907580A patent/ZA200907580B/en unknown
- 2009-10-28 JP JP2009247682A patent/JP5676873B2/ja not_active Expired - Fee Related
- 2009-10-28 BR BRPI0904263-6A patent/BRPI0904263B1/pt active IP Right Grant
- 2009-10-29 RU RU2009140137/10A patent/RU2009140137A/ru not_active Application Discontinuation
- 2009-10-29 MX MX2009011703A patent/MX359081B/es active IP Right Grant
- 2009-10-29 AR ARP090104173A patent/AR073999A1/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
EP2181603A3 (en) | 2012-07-18 |
ES2644462T3 (es) | 2017-11-29 |
MX2009011703A (es) | 2010-05-17 |
AU2009227812B2 (en) | 2011-11-10 |
AU2009227812A1 (en) | 2010-05-20 |
BRPI0904263A2 (pt) | 2010-09-14 |
CA2683298C (en) | 2013-01-15 |
RU2009140137A (ru) | 2011-05-10 |
ZA200907580B (en) | 2010-07-28 |
BRPI0904263B1 (pt) | 2017-10-10 |
CA2683298A1 (en) | 2010-04-30 |
EP2181603A2 (en) | 2010-05-05 |
JP2010104366A (ja) | 2010-05-13 |
NZ580342A (en) | 2011-02-25 |
US20100112147A1 (en) | 2010-05-06 |
AR073999A1 (es) | 2010-12-15 |
EP2181603B1 (en) | 2017-08-16 |
JP5676873B2 (ja) | 2015-02-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX359081B (es) | Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante. | |
MX354726B (es) | Producto dulce congelado con estabilizante natural. | |
EP2571375A4 (en) | COOLED YOGHUR PRODUCTS IN BIT SIZE | |
MY162356A (en) | Natural stabiliser system for frozen dessert | |
BR112013013958A2 (pt) | produtos de confeitaria congelados compreendendo grão integral hidrolisado | |
WO2007144770A8 (en) | Bacterium | |
NZ624936A (en) | Confectionery composition comprising a fat system | |
PH12016502368A1 (en) | Potato based protein mixtures and nutritional compositions comprising potato protein | |
PL2057902T3 (pl) | Kompozycje strukturyzowanych lipidów i sposoby ich formułowania | |
BRPI0516304A (pt) | produto lácteo congelado de confeitaria com baixo teor de gordura, usos de uma proteìna estruturante do gelo, método para estabilizar um produto, método para aumentar a retenção da forma e método para a redução dos efeitos deletérios dos estabilizantes | |
BRPI0702887A2 (pt) | formulaÇÕes nutricionais contendo amido de tapioca modificado com octil succinato anidrido | |
BR112012018857A2 (pt) | "líquidos nutricionais com embalagem de plástico compreendendo hmb" | |
AU2008364174A8 (en) | Center-filled confection and method | |
BR112014017469A8 (pt) | produto de confeitaria congelado de baixa proteína | |
MX2010001259A (es) | Base lactea de retortable. | |
WO2009116894A3 (ru) | Кровезаменитель с функцией переноса кислорода, фармацевтическая композиция (варианты) | |
WO2008012424A3 (fr) | Produit alimentaire gélifié et procédé de fabrication d'un tel produit | |
BRPI0704197A (pt) | métodos para fabricar uma composição de produto de laticìnio, uma composição de laticìnio e um produto de queijo fresco | |
ATE543396T1 (de) | GEFRORENE SÜßWARE MIT HOHEM PROTEIN- UND GERINGEM FETTANTEIL | |
ATE473646T1 (de) | Präbiotikumhaltiges flüssiges nahrungsmittelprodukt | |
PH12014502039A1 (en) | Three-layered confectionery with improved temporal stability | |
TH136647A (th) | ผลิตภัณฑ์ขนมหวานที่เสถียรต่อการเก็บรักษา | |
BR112018072891A2 (pt) | estabilização do doce aerado congelado | |
WO2008047025A3 (fr) | Procédé de fabrication d'une mousse | |
Hayes | New labelling regulations come into force |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
HC | Change of company name or juridical status |
Owner name: THE CHEMOURS COMPANY FC, LLC Owner name: STRATACA SYSTEMS LIMITED |
|
FG | Grant or registration |