NO20012052L - Vandig blanding anvendelig for stabilisering og stoffliggjöring av meieriprodukter og fremgangsmåte forfremstilling av samme - Google Patents

Vandig blanding anvendelig for stabilisering og stoffliggjöring av meieriprodukter og fremgangsmåte forfremstilling av samme

Info

Publication number
NO20012052L
NO20012052L NO20012052A NO20012052A NO20012052L NO 20012052 L NO20012052 L NO 20012052L NO 20012052 A NO20012052 A NO 20012052A NO 20012052 A NO20012052 A NO 20012052A NO 20012052 L NO20012052 L NO 20012052L
Authority
NO
Norway
Prior art keywords
stabilizing
aqueous composition
dairy products
fabricating
same
Prior art date
Application number
NO20012052A
Other languages
English (en)
Norwegian (no)
Other versions
NO20012052D0 (no
Inventor
Thomas Schwegle
Klaus Sanladerer
Original Assignee
Kraft Foods R & D Inc
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 Kraft Foods R & D Inc filed Critical Kraft Foods R & D Inc
Publication of NO20012052D0 publication Critical patent/NO20012052D0/no
Publication of NO20012052L publication Critical patent/NO20012052L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy 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
    • A23C19/06—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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
NO20012052A 2000-04-28 2001-04-26 Vandig blanding anvendelig for stabilisering og stoffliggjöring av meieriprodukter og fremgangsmåte forfremstilling av samme NO20012052L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP00109232A EP1149534B1 (fr) 2000-04-28 2000-04-28 Composition aqueuse pour stabiliser et texturer des produits laitiers et son procédé de fabrication

Publications (2)

Publication Number Publication Date
NO20012052D0 NO20012052D0 (no) 2001-04-26
NO20012052L true NO20012052L (no) 2001-10-29

Family

ID=8168588

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20012052A NO20012052L (no) 2000-04-28 2001-04-26 Vandig blanding anvendelig for stabilisering og stoffliggjöring av meieriprodukter og fremgangsmåte forfremstilling av samme

Country Status (9)

Country Link
US (2) US6793954B2 (fr)
EP (1) EP1149534B1 (fr)
AT (1) ATE243941T1 (fr)
AU (1) AU782947B2 (fr)
CA (1) CA2345427C (fr)
DE (1) DE60003637T2 (fr)
DK (1) DK1149534T3 (fr)
ES (1) ES2197033T3 (fr)
NO (1) NO20012052L (fr)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2197033T3 (es) * 2000-04-28 2004-01-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Composicion acuosa util para estabilizar y texturizar productos lactos, y procedimiento para prepararla.
US20060134132A1 (en) * 2004-12-20 2006-06-22 Watkins Jackie M Protective barriers for micronutrients, phytochemicals, and nutraceuticals
US7687095B2 (en) * 2005-09-30 2010-03-30 Kraft Foods Global Brands Llc High moisture, low fat cream cheese with maintained product quality and method for making same
US20080160133A1 (en) * 2006-12-27 2008-07-03 Kraft Food Holdings, Inc. Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture
US8568697B2 (en) 2008-03-21 2013-10-29 Colgate-Palmolive Company High fluoride ion recovery compositions
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
US20130196030A1 (en) 2012-02-01 2013-08-01 Anthony William Criezis Dairy Products With Added Dairy Minerals And Methods Of Producing The Same
EP3062625A1 (fr) * 2013-10-31 2016-09-07 FrieslandCampina Nederland B.V. Gel laitier à phases séparées, procédé de préparation d'un gel laitier à phases séparées et son utilisation dans la préparation de produits laitiers, en particulier de fromage
CN103609687B (zh) * 2013-11-15 2015-04-08 内蒙古蒙牛乳业（集团）股份有限公司 一种风味稳定的长保质期酸奶及其制备方法
US20150320064A1 (en) * 2014-05-08 2015-11-12 Kristin Lee Lyle Creamy Yogurt Base
WO2016003972A1 (fr) * 2014-06-30 2016-01-07 Taneja Leena Produit laitier et son procédé de fabrication
CN104757112B (zh) * 2015-03-26 2017-10-10 南京师范大学 一种特色风味功能性酸奶及其制备方法
WO2017115101A1 (fr) * 2015-12-30 2017-07-06 Compagnie Gervais Danone Compositions comprenant une protéine de lactosérum et de la gomme arabique

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104674A (en) * 1983-12-30 1992-04-14 Kraft General Foods, Inc. Microfragmented ionic polysaccharide/protein complex dispersions
US4568555A (en) * 1985-05-02 1986-02-04 Nabisco Brands, Inc. Cheese sauce
US5125777B1 (en) * 1989-12-18 1998-02-03 Eiichi Osawa Rotary tool
US5215777A (en) * 1991-05-16 1993-06-01 Ault Foods Limited Process for producing low or non fat ice cream
US5252352A (en) * 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
WO1993021784A1 (fr) * 1992-04-23 1993-11-11 Pfizer Inc. Complexes ioniques d'emulsifiants ionisables comprenant des polypeptides ionisables et/ou des hydrocolloides ionisables
US5589215A (en) * 1993-09-29 1996-12-31 Griffith Laboratories Worldwide, Inc. Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
WO1995027003A1 (fr) * 1994-03-31 1995-10-12 Opta Food Ingredients, Inc. Agent texturant a base d'amidon
CA2177429A1 (fr) * 1995-06-29 1996-12-30 Charles Allen Rodgers Produit a gout de fromage et pauvre en matieres grasses pour casse-croute
DE19536338A1 (de) * 1995-09-29 1997-04-03 Solvay Alkali Gmbh Verfahren zur Konfektionierung von Lebensmitteln
US6093439A (en) * 1998-05-08 2000-07-25 National Starch And Chemical Investment Holding Corporation Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
ES2197033T3 (es) * 2000-04-28 2004-01-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Composicion acuosa util para estabilizar y texturizar productos lactos, y procedimiento para prepararla.

Also Published As

Publication number Publication date
EP1149534B1 (fr) 2003-07-02
EP1149534A1 (fr) 2001-10-31
CA2345427C (fr) 2010-09-14
ES2197033T3 (es) 2004-01-01
AU3894001A (en) 2001-11-01
AU782947B2 (en) 2005-09-08
ATE243941T1 (de) 2003-07-15
US6793954B2 (en) 2004-09-21
US20020061357A1 (en) 2002-05-23
DE60003637D1 (de) 2003-08-07
US7033635B2 (en) 2006-04-25
DE60003637T2 (de) 2004-06-09
CA2345427A1 (fr) 2001-10-28
US20040091577A1 (en) 2004-05-13
DK1149534T3 (da) 2003-10-06
NO20012052D0 (no) 2001-04-26

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