MXPA05009006A - Condimento estable para queso. - Google Patents

Condimento estable para queso.

Info

Publication number
MXPA05009006A
MXPA05009006A MXPA05009006A MXPA05009006A MXPA05009006A MX PA05009006 A MXPA05009006 A MX PA05009006A MX PA05009006 A MXPA05009006 A MX PA05009006A MX PA05009006 A MXPA05009006 A MX PA05009006A MX PA05009006 A MXPA05009006 A MX PA05009006A
Authority
MX
Mexico
Prior art keywords
cheese condiment
condiment
cheese
stable cheese
stable
Prior art date
Application number
MXPA05009006A
Other languages
English (en)
Inventor
Mohamed Bouraoui Moez
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 MXPA05009006A publication Critical patent/MXPA05009006A/es

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
    • A23C19/09—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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Colloid Chemistry (AREA)

Abstract

Se describe el condimento de queso exprimible. El condimento de queso es estable al ambiente, y es agrio en un pH abajo de 3.75. El condimento de queso contiene una emulsion de aceite en agua, acidulante y componente de queso que ha sido agregado antes de la formacion de la emulsion.
MXPA05009006A 2003-02-28 2004-02-06 Condimento estable para queso. MXPA05009006A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/376,778 US7309510B2 (en) 2003-02-28 2003-02-28 Stable cheese condiment
PCT/EP2004/001183 WO2004075662A1 (en) 2003-02-28 2004-02-06 Stable cheese condiment

Publications (1)

Publication Number Publication Date
MXPA05009006A true MXPA05009006A (es) 2005-10-18

Family

ID=32907995

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05009006A MXPA05009006A (es) 2003-02-28 2004-02-06 Condimento estable para queso.

Country Status (11)

Country Link
US (1) US7309510B2 (es)
EP (1) EP1596669B1 (es)
CN (1) CN100577034C (es)
AR (1) AR043401A1 (es)
AU (1) AU2004216502B2 (es)
BR (1) BRPI0408045B1 (es)
CA (1) CA2516030C (es)
MX (1) MXPA05009006A (es)
PL (1) PL212323B1 (es)
WO (1) WO2004075662A1 (es)
ZA (1) ZA200505999B (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US7887867B2 (en) * 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
ITTO20040263A1 (it) * 2004-04-28 2004-07-28 Abele Bertozzi Spa Composizione di condimento a base di formaggio grattugiato
US20080050494A1 (en) * 2006-08-25 2008-02-28 Meyer Richard S Low pH, shelf-stable, milk-based food product
US20080152759A1 (en) * 2006-12-22 2008-06-26 Yeong-Ching Albert Hong Fresh Dairy Products with Improved Microbial Stability
CN101108000B (zh) * 2007-08-20 2012-07-18 杨林伟 一种功能性植脂食品配料的添加应用方法
US20100239740A1 (en) * 2009-03-17 2010-09-23 Meyer Richard S Low sodium salt substitute compositions
US10264803B2 (en) 2010-09-01 2019-04-23 Kraft Foods Group Brands Llc Cheese products with enhanced melt and methods
US10258057B2 (en) * 2011-08-26 2019-04-16 Kraft Foods Group Brands Llc Cheese with enhanced organoleptic and melting properties
US8999425B2 (en) 2012-01-04 2015-04-07 Jcr Technologies Llc Low sodium salt substitute compositions
CN103783168B (zh) * 2012-11-05 2016-01-20 内蒙古伊利实业集团股份有限公司 一种含牛油果的再制干酪及其制备方法
WO2014149986A1 (en) * 2013-03-15 2014-09-25 Pepsico, Inc. Tailoring the wetting and lubrication properties of edible fat with low hlb emulsifiers or lecithins
WO2014146010A1 (en) * 2013-03-15 2014-09-18 Jeneil Biosurfactant Company, Llc Restructured natural protein matrices
CN103392817B (zh) * 2013-07-02 2015-02-04 黑龙江八一农垦大学 一种促熟切达干酪制备方法
CN105076461A (zh) * 2015-08-31 2015-11-25 朱爱群 一种助于消化的奶酪

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2882168A (en) 1955-12-20 1959-04-14 Anthony J Rossi Method of making a cheese flavored salad dressing
US3836683A (en) 1971-05-10 1974-09-17 Nabisco Inc Method of preparing shelf-stable pates
US4568555A (en) 1985-05-02 1986-02-04 Nabisco Brands, Inc. Cheese sauce
EP0319064B1 (en) 1987-12-03 1992-05-13 Unilever N.V. Process for the preparation of a water and oil emulsion
US5320860A (en) 1991-04-25 1994-06-14 Recot, Inc. Retort-stable low solid cheese base composition
US5427815A (en) 1993-12-10 1995-06-27 Arco Chemical Technology, L.P. Linked esterified alkoxylated polyols useful as reduced calorie fat substitutes
WO1996025857A1 (en) 1995-02-22 1996-08-29 Unilever Plc High temperature cooking sauce
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
US5731026A (en) 1996-09-20 1998-03-24 Nestec S.A. Homogenized starch-based cheese product and methods of making same
US6013303A (en) 1997-01-09 2000-01-11 Lipton Low fat squeezable spread
US6227430B1 (en) 1998-04-30 2001-05-08 The Boeing Company FSW tool design for thick weld joints
AU4609599A (en) 1998-08-12 2000-03-06 Societe Des Produits Nestle S.A. Texture base for a food product
US6153238A (en) 1999-04-22 2000-11-28 Schreiber Foods, Inc. Packaged decorator cheese product with cap
JP4211217B2 (ja) 1999-12-01 2009-01-21 味の素株式会社 食用油脂代替物

Also Published As

Publication number Publication date
WO2004075662A1 (en) 2004-09-10
EP1596669B1 (en) 2014-07-02
ZA200505999B (en) 2008-04-30
US20040170747A1 (en) 2004-09-02
EP1596669A1 (en) 2005-11-23
CN100577034C (zh) 2010-01-06
CA2516030C (en) 2012-04-17
CN1802099A (zh) 2006-07-12
US7309510B2 (en) 2007-12-18
AR043401A1 (es) 2005-07-27
CA2516030A1 (en) 2004-09-10
PL381131A1 (pl) 2007-04-30
PL212323B1 (pl) 2012-09-28
BRPI0408045A (pt) 2006-02-14
BRPI0408045B1 (pt) 2014-07-01
AU2004216502B2 (en) 2007-10-04
AU2004216502A1 (en) 2004-09-10

Similar Documents

Publication Publication Date Title
MXPA05009006A (es) Condimento estable para queso.
WO2004013001A3 (en) No-spill drinking products
WO2003037215A3 (en) Areal implant
WO2007070603A3 (en) System and method for providing dynamic qos based upon group profiles
WO2004099352A3 (en) Additives and methods for reducing odor
HK1039976A1 (en) Diaphragm valve.
EP1594454A4 (en) FILMOGENIC HYDRO-ALCOHOLIC FOAM
GEP20115291B (en) Waterproof vapor-permeable multilayer article
WO2003102012A3 (en) New etonogestrel esters
CA106274S (en) Toilet paper
WO2004112731A3 (de) O/w-emulgator, o/w-emulsion und deren verwendungen
ZA200103011B (en) Dispersions.
MX2007007355A (es) 5-(2,2-dimetil-ciclopropil)-3-metil-pen-2-en nitrilo como fragancia y sabor.
MXPA04007028A (es) Dispositivo de sellado para un recipiente para beber y metodo para fabricar el dispositivo de sellado.
AU2001271218A1 (en) Method and arrangement for identifying and processing commands in digital images, where the user marks the command, for example by encircling it
MXPA05001074A (es) Combustible emulsionado por agua/hidrocarburos, su preparacion y sus utilizaciones.
CA102034S (en) Beverage package
NZ510908A (en) Savoury snack product
MY155329A (en) Natural rubber latex
RS51900B (en) DEGLIKOZILOVANI AND DIGIALIDOVAN DUGI PENTRAKSIN PTX3
EP4086287A4 (en) ANTI-CLAUDIN 18.2 ANTIBODIES AND USE THEREOF
EP1417970A3 (en) Anti-allergic, anti-bacteric and anti-redden compound for eyes
WO2007101095A3 (en) Using a document model to create and maintain dynamic mathematic representations through problem spaces
HK1047605A1 (en) Carbon film and method of forming the same.
TW200518713A (en) Funduscopic image processing unit and method

Legal Events

Date Code Title Description
FG Grant or registration