RU2009128995A - Съедобная аэрированная эмульсия масло-в-воде - Google Patents
Съедобная аэрированная эмульсия масло-в-воде Download PDFInfo
- Publication number
- RU2009128995A RU2009128995A RU2009128995/13A RU2009128995A RU2009128995A RU 2009128995 A RU2009128995 A RU 2009128995A RU 2009128995/13 A RU2009128995/13 A RU 2009128995/13A RU 2009128995 A RU2009128995 A RU 2009128995A RU 2009128995 A RU2009128995 A RU 2009128995A
- Authority
- RU
- Russia
- Prior art keywords
- egg yolk
- aqueous phase
- emulsion
- emulsion according
- weight
- Prior art date
Links
- 239000007764 o/w emulsion Substances 0.000 title claims abstract 3
- 108010000912 Egg Proteins Proteins 0.000 claims abstract 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract 14
- 235000013345 egg yolk Nutrition 0.000 claims abstract 14
- 210000002969 egg yolk Anatomy 0.000 claims abstract 12
- 239000000839 emulsion Substances 0.000 claims abstract 12
- 239000008346 aqueous phase Substances 0.000 claims abstract 10
- 102000015779 HDL Lipoproteins Human genes 0.000 claims abstract 6
- 108010010234 HDL Lipoproteins Proteins 0.000 claims abstract 6
- 239000008187 granular material Substances 0.000 claims abstract 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract 6
- 102000004506 Blood Proteins Human genes 0.000 claims abstract 4
- 108010017384 Blood Proteins Proteins 0.000 claims abstract 4
- 102000007330 LDL Lipoproteins Human genes 0.000 claims abstract 4
- 108010007622 LDL Lipoproteins Proteins 0.000 claims abstract 4
- 239000012071 phase Substances 0.000 claims abstract 4
- 210000000991 chicken egg Anatomy 0.000 claims abstract 2
- 108010052522 livetin Proteins 0.000 claims abstract 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/04—Aeration
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
1. Аэрированная водно-непрерывная эмульсия масло-в-воде, имеющая взбитость в диапазоне 10-500%, которая содержит ! 5-90 мас.% масляной фазы; ! 10-95 мас.% водной фазы; ! 0,3-30% (от массы водной фазы) одного или более белковых гранул яичного желтка, выбранных из липопротеина высокой плотности (ЛВП) и фосвитина; ! и от 0,05 до 10% (от массы водной фазы) одного или более белков плазмы яичного желтка, выбранных из липопротеина низкой плотности (ЛНП) и ливетина; ! в которой массовое соотношение белков гранул яичного желтка к белкам плазмы яичного желтка превышает 2:1. ! 2. Эмульсия по п.1, в которой яичный желток является куриным яичным желтком. ! 3. Эмульсия по п.1, содержащая от 30-90 мас.% масляной фазы и от 10-70 мас.% водной фазы. ! 4. Эмульсия по п.1, в которой эмульсия содержит ЛВП и фосвитин в массовом соотношении свыше 1:1. ! 5. Эмульсия по любому из предшествующих пунктов, в которой эмульсия содержит 0,5-15% белков гранул яичного желтка от массы водной фазы.
Claims (5)
1. Аэрированная водно-непрерывная эмульсия масло-в-воде, имеющая взбитость в диапазоне 10-500%, которая содержит
5-90 мас.% масляной фазы;
10-95 мас.% водной фазы;
0,3-30% (от массы водной фазы) одного или более белковых гранул яичного желтка, выбранных из липопротеина высокой плотности (ЛВП) и фосвитина;
и от 0,05 до 10% (от массы водной фазы) одного или более белков плазмы яичного желтка, выбранных из липопротеина низкой плотности (ЛНП) и ливетина;
в которой массовое соотношение белков гранул яичного желтка к белкам плазмы яичного желтка превышает 2:1.
2. Эмульсия по п.1, в которой яичный желток является куриным яичным желтком.
3. Эмульсия по п.1, содержащая от 30-90 мас.% масляной фазы и от 10-70 мас.% водной фазы.
4. Эмульсия по п.1, в которой эмульсия содержит ЛВП и фосвитин в массовом соотношении свыше 1:1.
5. Эмульсия по любому из предшествующих пунктов, в которой эмульсия содержит 0,5-15% белков гранул яичного желтка от массы водной фазы.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06292059.0 | 2006-12-28 | ||
| EP06292059 | 2006-12-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2009128995A true RU2009128995A (ru) | 2011-02-10 |
| RU2436403C2 RU2436403C2 (ru) | 2011-12-20 |
Family
ID=38015297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2009128995/13A RU2436403C2 (ru) | 2006-12-28 | 2007-12-04 | Съедобная аэрированная эмульсия масло-в-воде |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US8425970B2 (ru) |
| EP (1) | EP2094097B1 (ru) |
| CN (1) | CN101573039B (ru) |
| AU (1) | AU2007341458B2 (ru) |
| BR (1) | BRPI0719606B1 (ru) |
| CA (1) | CA2672381C (ru) |
| CL (1) | CL2007003864A1 (ru) |
| ES (1) | ES2452322T3 (ru) |
| MX (1) | MX2009006858A (ru) |
| MY (1) | MY148857A (ru) |
| RU (1) | RU2436403C2 (ru) |
| WO (1) | WO2008080738A1 (ru) |
| ZA (1) | ZA200904101B (ru) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2424265T3 (es) | 2009-03-11 | 2013-09-30 | Unilever Nv | Procedimiento de preparación de una emulsión que contiene fibras |
| GB0905672D0 (en) * | 2009-04-01 | 2009-05-20 | Cadbury Holdings Ltd | Confectionery product |
| EP2833729B1 (en) | 2012-04-03 | 2015-12-09 | Unilever N.V. | Method for production of aerated water-in-oil emulsions and aerated emulsions |
| KR101425610B1 (ko) * | 2012-06-26 | 2014-07-31 | 한국교통대학교산학협력단 | 유화 안정성이 개선된 마요네즈의 제조 방법 |
| EP2695527A1 (en) | 2012-08-08 | 2014-02-12 | Unilever N.V. | Aerated oil-in-water emulsion composition containing egg yolk fraction and hydrophobin |
| US20140255556A1 (en) * | 2013-03-05 | 2014-09-11 | Frito-Lay North America, Inc. | Shelf-stable snack and method for making same |
| CN110742851B (zh) * | 2019-11-12 | 2022-08-19 | 沈阳师范大学 | 一种充气乳液及其制备方法和应用 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2585925A (en) * | 1945-11-27 | 1952-02-19 | Norma B Gallenkamp | Machine for making emulsions |
| US2858925A (en) * | 1956-05-04 | 1958-11-04 | Ibm | Keyboard touch device |
| US3224883A (en) * | 1962-10-01 | 1965-12-21 | Lever Brothers Ltd | Aerosol topping |
| US3728133A (en) * | 1971-08-11 | 1973-04-17 | Scm Corp | Foamed mayonnaise composition |
| US3958034A (en) * | 1975-02-06 | 1976-05-18 | Cornell Research Foundation, Inc. | Fractionated egg yolk product |
| AU3111384A (en) * | 1983-08-02 | 1985-02-07 | Battelle Memorial Institute | Mayonnaise foam |
| ES2043279T3 (es) | 1989-06-07 | 1993-12-16 | Kao Corp | Emulsion comestible de aceite en agua. |
| US5084295A (en) * | 1990-02-02 | 1992-01-28 | The Procter & Gamble Company | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| CN100366182C (zh) * | 2000-02-10 | 2008-02-06 | 株式会社艾迪科 | 掼奶油 |
| MX2007005879A (es) * | 2004-11-16 | 2007-06-19 | Unilever Nv | Emulsiones y composiciones alimenticias de saciedad. |
-
2007
- 2007-12-04 EP EP07847781.7A patent/EP2094097B1/en not_active Not-in-force
- 2007-12-04 MX MX2009006858A patent/MX2009006858A/es active IP Right Grant
- 2007-12-04 WO PCT/EP2007/063280 patent/WO2008080738A1/en active Application Filing
- 2007-12-04 ZA ZA200904101A patent/ZA200904101B/xx unknown
- 2007-12-04 RU RU2009128995/13A patent/RU2436403C2/ru not_active IP Right Cessation
- 2007-12-04 CN CN2007800488333A patent/CN101573039B/zh not_active Expired - Fee Related
- 2007-12-04 BR BRPI0719606A patent/BRPI0719606B1/pt not_active IP Right Cessation
- 2007-12-04 CA CA2672381A patent/CA2672381C/en not_active Expired - Fee Related
- 2007-12-04 ES ES07847781.7T patent/ES2452322T3/es active Active
- 2007-12-04 MY MYPI20092750A patent/MY148857A/en unknown
- 2007-12-04 AU AU2007341458A patent/AU2007341458B2/en not_active Ceased
- 2007-12-21 US US12/004,776 patent/US8425970B2/en not_active Expired - Fee Related
- 2007-12-28 CL CL2007003864A patent/CL2007003864A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| MX2009006858A (es) | 2009-07-03 |
| EP2094097A1 (en) | 2009-09-02 |
| AU2007341458A1 (en) | 2008-07-10 |
| US8425970B2 (en) | 2013-04-23 |
| MY148857A (en) | 2013-06-14 |
| BRPI0719606B1 (pt) | 2016-02-10 |
| CL2007003864A1 (es) | 2009-01-16 |
| US20080268131A1 (en) | 2008-10-30 |
| CN101573039B (zh) | 2013-06-26 |
| BRPI0719606A2 (pt) | 2013-12-10 |
| RU2436403C2 (ru) | 2011-12-20 |
| CA2672381C (en) | 2015-12-01 |
| CN101573039A (zh) | 2009-11-04 |
| CA2672381A1 (en) | 2008-07-10 |
| WO2008080738A1 (en) | 2008-07-10 |
| ZA200904101B (en) | 2010-08-25 |
| AU2007341458B2 (en) | 2011-03-17 |
| ES2452322T3 (es) | 2014-03-31 |
| EP2094097B1 (en) | 2014-02-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20161205 |