PT2119364T - Composição passível de ser batida - Google Patents

Composição passível de ser batida

Info

Publication number
PT2119364T
PT2119364T PT09160066T PT09160066T PT2119364T PT 2119364 T PT2119364 T PT 2119364T PT 09160066 T PT09160066 T PT 09160066T PT 09160066 T PT09160066 T PT 09160066T PT 2119364 T PT2119364 T PT 2119364T
Authority
PT
Portugal
Prior art keywords
whippable composition
whippable
composition
Prior art date
Application number
PT09160066T
Other languages
English (en)
Inventor
Heuvelman Lambertus
Braakhekke Marcel
Louisa Alfonsine Carmans Anne
Original Assignee
Frieslandcampina Nederland Bv
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 Frieslandcampina Nederland Bv filed Critical Frieslandcampina Nederland Bv
Publication of PT2119364T publication Critical patent/PT2119364T/pt

Links

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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • 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)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Grain Derivatives (AREA)
PT09160066T 2008-05-14 2009-05-12 Composição passível de ser batida PT2119364T (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2001576A NL2001576C2 (nl) 2008-05-14 2008-05-14 Opklopbare samenstelling.

Publications (1)

Publication Number Publication Date
PT2119364T true PT2119364T (pt) 2019-06-14

Family

ID=40409923

Family Applications (1)

Application Number Title Priority Date Filing Date
PT09160066T PT2119364T (pt) 2008-05-14 2009-05-12 Composição passível de ser batida

Country Status (7)

Country Link
EP (1) EP2119364B1 (pt)
DK (1) DK2119364T3 (pt)
ES (1) ES2728666T3 (pt)
HU (1) HUE043960T2 (pt)
NL (1) NL2001576C2 (pt)
PL (1) PL2119364T3 (pt)
PT (1) PT2119364T (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD806351S1 (en) 2016-09-06 2018-01-02 Mars, Incorporated Food product
USD805728S1 (en) 2016-09-06 2017-12-26 Mars, Incorporated Food product

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2346986A1 (fr) * 1976-04-08 1977-11-04 Gen Foods Ltd Preparation seche pour dessert du type yaourt
NL8400121A (nl) * 1984-01-13 1985-08-01 Holland Melkunie Opklopbare, niet-gehomogeniseerde room met een vetgehalte van 20 tot 30 gew. %.
US4732772A (en) * 1986-09-09 1988-03-22 Blanke Baer/Boweykrimko Corp. Cheesecake filling mix and process
US5238699A (en) * 1991-11-27 1993-08-24 Kraft General Foods, Inc. Ready-to-eat, low/no-fat puddings and process
ZA935729B (en) 1992-08-21 1995-02-06 Unilever Plc Bakery custard
CH685590A5 (de) * 1993-03-31 1995-08-31 Nahrin Ag Nahrungsmittelprodukt.
US5505982A (en) 1994-01-28 1996-04-09 Fmc Corporation Chocolate confection
US5707677A (en) 1996-01-25 1998-01-13 Kraft Foods, Inc. Process for fat-free/low-fat, frozen whipped topping
ID29607A (id) * 1999-01-29 2001-09-06 Avebe Coop Verkoop Prod Komposisi berbasis pati yang dikait silang dan pati yang dipolimerisasi yang sesuai sebagai pengganti gelatin
NL1012877C2 (nl) 1999-08-23 2000-09-12 Friesland Brands Bv Werkwijze voor de bereiding van banketbakkersroom
NL1018884C2 (nl) * 2001-09-04 2003-03-05 Friesland Brands Bv Vloeibaar voedingsmiddel.
EP1369041A1 (en) 2002-06-07 2003-12-10 Campina B.V. Gelatine free dairy dessert
AU2004210394A1 (en) * 2003-02-06 2004-08-19 Unilever Plc Edible emulsion spread
US20060193956A1 (en) * 2005-02-28 2006-08-31 Kraft Foods Holdings, Inc. Sugar-free dessert products
GB2437239B (en) * 2006-04-20 2010-11-24 Lakeland Dairy Proc Ltd A process for preparing a low fat whipping cream
US20080241333A1 (en) * 2007-03-27 2008-10-02 Thomas Cina Foamy coating or topping compositions

Also Published As

Publication number Publication date
EP2119364B1 (en) 2019-03-27
NL2001576C2 (nl) 2009-11-17
DK2119364T3 (da) 2019-06-24
PL2119364T3 (pl) 2019-08-30
EP2119364A1 (en) 2009-11-18
HUE043960T2 (hu) 2019-09-30
ES2728666T3 (es) 2019-10-28

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