WO1989008988A1 - Succedanes de produits laitiers destines a l'alimentation - Google Patents

Succedanes de produits laitiers destines a l'alimentation Download PDF

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Publication number
WO1989008988A1
WO1989008988A1 PCT/AU1989/000131 AU8900131W WO8908988A1 WO 1989008988 A1 WO1989008988 A1 WO 1989008988A1 AU 8900131 W AU8900131 W AU 8900131W WO 8908988 A1 WO8908988 A1 WO 8908988A1
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WIPO (PCT)
Prior art keywords
formulation
maltodextrin
dairy
oil
fat
Prior art date
Application number
PCT/AU1989/000131
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English (en)
Inventor
Maxwell John Strong
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Melkridge Pty Ltd
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.)
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Publication date
Application filed by Melkridge Pty Ltd filed Critical Melkridge Pty Ltd
Publication of WO1989008988A1 publication Critical patent/WO1989008988A1/fr

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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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • 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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • 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
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • the present invention relates to maltodextrins and to processes for their production.
  • the invention also relates to dairy food substitutes which employ such maltodextrins and to processes for the manufacture of those substitutes.
  • the process disclosed in US 3 974032 results in a product with a dextrose equivalent (DE) of 9 to 20 and the initial heating step is at a high temperature.
  • the process comprises: dextrinizing starch (to obtain at least a 7% to 16% degree of branching) by heating in the range of from about 65oC to about 210oC, preferably 100oC-180oC, particularly 120oC to 165oC, cooling the starch dextrin to about 50oC to about 135oC, hycrolyzing an aqueous slurry of the dextrin with bacterial ⁇ -amylase at a temperature of about 60oC to about 85oC and a pH of from about 6 to about 9 to achieve a hydrolyzate product having a DE of from about 9 to about 20, preferably 9- 16 , stopping the hydrolytic reaction (by lowering the pH or raising the temperature), and recovering the hydrolyzates.
  • dextrinizing starch to obtain at least a 7% to 1
  • Examples 7 of US 3 974032 discloses a continuous process wherein the starch is first acidified with anhydrous hydrogen chloride, subsequently heated to a temperature of 148.8oC and then treated, as described above, with bacterial ⁇ -amylase, etc.
  • the process disclosed in US 4447 532 produces a maltodextrin having a high DE, i.e., 10-13, and has ⁇ -amylase present in the initial heating step.
  • the process of Example 1 comprises: cooking the starch, in the presence of ⁇ -amylase, to gelatinize and liquefy the starch by heating at a temperature within the range of from about 104o-107o to obtain a DE of about 4.2-4.6; cooling to 93-96oC and dextrinizing the hydrolyzate at a temperature above about 93oC while maintaining the pH at about 5.0-5.5, in the presence of ⁇ -amylase, to a DE level within the range of from about 10-13; deactivating (at 93o) the ⁇ -amylase by lowering the pH to 3.3-3.5 with mineral acid; refining the hydrolyzate at a temperature above 96oC; and spray drying the refined hydrolyzate to produce a dry free- flowing starch hydrolyzate.
  • Example 2 a comparative example, demonstrates the poor results, i.e., high DE», obtained with Tow cooking temperatures, low processing temperatures, poor control of hydrolyzate reaction pH, and improper termination of the hydrolysis reaction.
  • US 4 699 669 and related US 4 699 670 disclose, respectively, a starch hydrolyzate product and a process for producing same.
  • acid or an enzyme is present during the initial heating step and the process does not have a 5-15oC cooling step.
  • the process disclosed comprises: liquefying starch by heating to either 80o; 95o; or 99oC, with either acid or a liquefying enzyme, such as ⁇ -amylase at a pH of about 7.2, to produce a DE not substantially above 3, adjusting the pH to about 3.5-4.0, adding bacterial ⁇ -amylase and maintaining the temperature at about 95oC or above, particularly 95-100oC for a period of 10 to 60 minutes, or until the desired DE, preferably between 3 and 6 is attained, acidifying to a pH below 4.5, preferably between 3.5 and 4.0, to inactivate the enzyme, and recovering by filtration.
  • a liquefying enzyme such as ⁇ -amylase at a pH of about 7.2
  • a critical feature of the process disclosed in the '670 patent is the use of an extended treatment with ⁇ -amylase at temperatures at least about 95oC.
  • US 4 298 400 discloses a process for the production of low DE starch hydrolyzates and also includes ⁇ -amylase in the first step.
  • the process comprises: slurrying corn starch and solubilizing by gelatinization, and subjecting the mixture to treatment with bacterial ⁇ -amylase to hydrolyze the starch to a DE between about 2 and about 15, heating the starch hydrolyzate to a temperature greater than about 95oC, preferably between about 110oC and 150oC, to terminate the hydrolytic action of the enzyme, cooling the starch hydrolyzate to a temperature less than 95oC, subjecting the hydrolyzate to further treatment with bacterial ⁇ -amylase to hydrolyze the starch to a DE between about 5 and about 20, and recovering a starch hydrolyzate product characterized by high water solubility and a descriptive ratio of at least about 2.0.
  • US 3 849 194 and the related US 3 853 706 disclose a process for preparing low DE starch hydrolyzates. This process also utilizes ⁇ -amylase in the initial step.
  • '706 discloses a process comprising the steps of: slurrying corn starch in water to a solids concentration of between about 10 percent and about 50 percent; solubilizing the starch by gelatinization; subjecting the mixture to treatment with bacterial ⁇ -amylase at a temperature range of 90o-92oC to hydrolyze the starch to a DE between about 2 and about 5; heating the starch hydrolyzate to a temperature greater than about 95oC, preferably between about 100oC and 150oC to terminate the hydrolytic action of the enzyme, cooling the starch hydrolyzate to a temperature less than 95oC, subjecting the hydrolyzate to further treatment with bacterial ⁇ -amylase to hydrolyze the starch to a DE between about 5 and about 20; and recovering a starch hydrolyzate product characterized
  • US 3 849 194 also discloses a process wherein ⁇ -amylase is utilized during the initial step and comprises the steps of: treating an aqueous slurry of waxy starch with a bacterial ⁇ -amylase at a temperature above about 85oC to about 92oC at a pH of about 6 to about 8 to liquefy the waxy starch to a DE of about 2.79 or 5, adjusting the pH to less than 4.5 to destroy ⁇ -amylase activity, cooling to a temperature below about 85oC to 60oC and adding additional bacterial ⁇ -amylase to saccharify the waxy starch to a DE of from about 5 to 25, stopping the reaction by adjusting to a pH of 3.8 to 4.0, and recovering the waxy starch hydrolyzate.
  • US 3 974 033 discloses a process for preparing an oxidized maltodextrin comprising: treating an aqueous slurry of oxidized starch with an acid or enzyme to liquefy and hydrolyze the oxidized starch to a DE not substantially above about 7, and treating the li ⁇ uened hydrolyzate with a saccharifying enzyme to produce an oxidized starch hydrolyzate having a DE not substantially above about 20.
  • Liquefaction is carried out at a temperature within the range of 60o to 100oC and a pH of from about 5.0 to about 9.0.
  • Both the liquefying enzyme and the saccharifying enzyme can be ⁇ -amylase.
  • FR 2 555 992 describes the preparation of maltodextrins with a DE of 6 and less by treatment of starch from non-cereal grains with ⁇ -amylase at temperatures about 95oC and higher, for use in the food industry. A similar process is described in EP 0252 730.
  • maltodextrins as food additives.
  • Maltodextrins are known for use in milk substitutes. See, for example, Repetto, L. "Tests of Maltodextrin Use in Milk Substitutes for Young Calves* Production” Tec. Molitoria, 1975, 25 (12), 81-95.
  • US 4 596 602 relates to a method for the preparation of aqueous maltodextrin solutions which are stable against molds and yeast for long periods of time.
  • US 3 639 389 discloses the production of low DE starch hydrolyzate derivatives, including cationic, anionic, and non-anionic types.
  • US 4 510 166 discloses the use of converted starches as a fat or oil replacement in food products.
  • the converted starches are prepared by conventional procedures, such as enzyme conversion, and have a preferred DE of less than 3.
  • Disclosed food utilities include ice cream, margarine and whipped toppings.
  • US 4308 294 discloses a composition for replacing oil disclosed in food products including ice cream and margarine comprising a modified starch.
  • the present invention provides a dairy substitute formulation comprising 6 to 10 parts by weight of an oil in a carbohydrate or protein matrix, 4 to 8 parts by weight of a maltodextrin produced by partial hydrolysis of tuber or cereal starch, and of the formula (C 6 H 10 O 5 ) n wherein n has an average value of 300 to 1000, characterized by a dextrose equivalent (DE) of 2 to 5, especially 3 to 4, and a pH of 5.5 to 7 in aqueous solution at a concentration of 25% w/w, sufficient emulsifier to create a stable emulsion when the formulation is mixed with water at a rate of about 16g per 250ml, and an effective amount of an antioxidant.
  • DE dextrose equivalent
  • the oil is preferably a polyunsaturated oil, especially of marine or vegetable origin.
  • Albumin is a suitable protein matrix.
  • a carbohydrate matrix may be provided by starch or a maltodextrin.
  • the maltodextrins of the invention have a bulk density of 300 ⁇ g.m -3 to 600kg.m -3 , preferably 350kg.m -3 to 450kg.m -3 , especially
  • Potato starch is the preferred starting material for producing the maltodextrins used in the formulations of the invention.
  • the maltodextrins may be manufactured by cooking a starch, preferably a potato starch, at 100oC to 105oC, preferably 105oC for 3 to 8 minutes, decreasing the temperature by 5oC to 15oC and adding an endoamylase capable of the hydrolysis of starches at the 1,4- ⁇ -glucosidic linkages, monitoring the DE until it reaches the desired level between 2 and 5, terminating the enzyme action by lowering the pH to less than about 6 and drying the resulting hydrolyzate.
  • a starch preferably a potato starch
  • Suitable emulisifiers include esters of monoglycerides or fatty acids which would usually be included in the formulations at about 3% by weight based on the total weight of the dry pre mix.
  • antioxidants for the formulations of the invention include ⁇ -tocopherol and ascorbyl palmitate.
  • Antioxi ⁇ ants will generally be present at about 0.1% by weight based on the total weight of the dry pre mix.
  • the preferred maltodextrin for use in the present invention is a fat substitute which is a cold-swelling starch which hydrates readily in water at ambient temperatures under mild agitation. At concentrations of 25%, w/w in water it has a pH of 5.5 to 7. It is preferred that it has a dextrose equivalent of 3 to 4, a bulk density of 400kg.m -3 and a calorific value of 0.9kcal.g -1 .
  • the maltodextrins used in the invention produce gels with a typical fat-like texture at a concentration of 20% w/w in water and greater.
  • the preferred method of production involves jet cooking of potato starch or wheat starch at 105oC for 5 minutes followed by addition of the endoamylase and temperature reduction to 95oC.
  • the starch is held at that temperature for a time sufficient to produce a DE of 3 to 4.
  • the enzyme activity is then stopped by lowering the pH.
  • a suitable enzyme dosage is 0.5kg of enzyme per tonne of substrate.
  • Drying of the product can be achieved in a number of ways including spray drying or freeze drying.
  • the resulting product has no taste or odour.
  • the maltodextrin produces the organoleptic properties and mouth feel of a normal butter fat.
  • the formulations of the invention may also include vitamins, especially the fat soluble vitamins which are removed during the production of skim milk. These are A, D, E and K, which are usually added in the amounts in which they are present in whole milk.
  • vitamins especially the fat soluble vitamins which are removed during the production of skim milk. These are A, D, E and K, which are usually added in the amounts in which they are present in whole milk.
  • the formulations may also contain minerals such as calcium in the form of calcium carbonate.
  • the formulation of the invention can be used to produce a range of dairy products including milk (powder or liquid), custard, ice cream, soft serve, yoghurt and the like.
  • the saturated fats are replaced by the formulation of the invention which is combined with the conventional dairy products from which the saturated fats have been removed.
  • the oil in the formulation is a polyunsaturated oil which may be derived from vegetable or marine sources.
  • the oil replaces the saturated fats of the dairy products.
  • the oil may also include protein as well as carbohydrate.
  • a typical vegetable oil component has an analysis of 54% w/w polyunsaturated vegetable oil, 41.5% w/w carbohydrate, 2.0% moisture and 2.5% ash.
  • the formulation of the invention can be mixed with skim milk to produce a whole milk substitute or with skim milk powder to produce a whole milk powder substitute.
  • Other dairy product substitutes can be manufactured from the whole milk substitute, alternatively, the formulation of the invention can be added to skim milk in greater quantities to produce a cream substitute.
  • the formulations may also include dietary minerals and antioxidants.
  • the milk substitute produced from the formulation of the invention has the taste and mouth feel of full cream dairy milk but has the important advantages of no cholesterol, no saturated fats and a lower energy value. Such a milk substitute may be used successfully in the formulation of a range of dairy products. Production of a Potato Based Maltodextrin
  • 100kg of potato starch [analysis: colour - white; etc] is mixed with 235kg of water and cooked in a jet cooker for 5 minutes at a temperature of 105oC.
  • This partially liquified starch is cooled to 95oC by passing through a heat exchanger and held at that temperature.
  • Enzymatic liquifaction is then carried out by adjusting the pH to 6.0 to 6.5 and adding a suitable enzyme such as Termamyl which is a heat-stable ⁇ -amylase produced by a selected strain of Bacillus licheniformis.
  • This enzyme is an endoamylase which will hydrolyze 1,4- ⁇ -glucosidic linkages.
  • the dosage rate is 0.05kg of the enzyme.
  • the resulting aqueous maltodextrin is pumped to a spray dryer where the moisture content is reduced to about 90mg/g maximum.
  • This product an off-white coloured powder with no taste enables stable gel to be formed with a typical fat-like texture at a concentration of 20% to 25% dry substance.
  • the maltodextrin powder is packaged in poly-lined 25kg multi-wall paper sacks.
  • 100kg of wheat starch purchased from Goodman Fielder is mixed with 235kg of water and cooked in a jet cooker for 5 minutes at a temperature of 105oC.
  • This partially liquified starch is cooled to 95oC by passing through a heat exchanger and held at that temperature.
  • Enzymatic liquifaction is then carried out by adjusting the pH to 6.0 to 6.5 and adding a suitable enzyme such as Termamyl which is a heat-stable ⁇ -amylase produced by a selected strain of Bacillus licheniformis.
  • This enzyme is an endoamylase which will hydrolyze 1,4- ⁇ -glucos ⁇ dic linkages.
  • the dosage rate is 0.05kg of the enzyme.
  • the resulting aqueous maltodextrin is pumped to a spray dryer where the moisture content is reduced to about 90mg/g maximum.
  • This product an off-white coloured powder with no taste enables stable gel to be formed with a typical fat-like texture at a concentration of 20% to 25% dry substance.
  • the maltodextrin powder is packaged in poly-lined 25kg multi-wall pacer sacks.
  • Vegetable oil is refined and deodorized and mixed with protein and an emulsifier then spray dried. This is achieved by solubilizing the oil and protein and then atomizing this mixture into an enclosed cabinet or room where the temperature is maintained at about 170oC. This powder was used in the examples which follow. Marine Oil Powder
  • Marine oil is extracted from fish, refined and deodorized and mixed with albumin and an emulsifier. The mix is then spray dried or freeze dried. This powder was used in the examples which follow.
  • the marine oil powder or vegetable oil powder can also be prepared in a carbohydrate matrix derived from, for example, starches or maltodextrins or the like.
  • To the dried oil-protein powder may be added other food additives such as maltodextrin, emulsifiers, mineral salts and antioxidants to produce a free-flowing powder as desired.
  • other food additives such as maltodextrin, emulsifiers, mineral salts and antioxidants to produce a free-flowing powder as desired.
  • a dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 10.0g Potato Based Maltodextrin fat substitute 6.0g Cremodan Super (emulsifier) (powder) 0.5g ⁇ -tocopherol (antioxidant) 0.05g
  • ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder.
  • a dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 6g Potato Based Maltodextrin fat substitute 7g Cremodan Super 0.5g ⁇ -tocopherol 0.05g
  • ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to Droduce a free-flowing, homogeneous powder.
  • a dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 7g Wheat Based Maltodextrin fat substitute 8g Cremodan Super 0.5g ⁇ -tocopherol 0.05g
  • a dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 8g Wheat Based Maltodextrin fat substitute 4g Polymuls GMS (emulsifier powder) 0.5g ⁇ -tocopherol 0.05g
  • ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder.
  • a dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 9g Potato Based Maltodextrin fat substitute 5g Polymuls GMS 0.5g ⁇ -tocopherol 0.05g
  • ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder.
  • a dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 10g Potato Based Maltodextrin fat substitute 6g Polymuls GMS 0.5g
  • Vitamin A 750 ⁇ g
  • a dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 6g Wheat Based Maltodextrin fat substitute 7g Cremodan Super 0.5g
  • ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder.
  • Examples 1 to 7 are then ready for mixing with 250ml of skim milk to produce a low-fat, no-cholesterol, polyunsaturated liquid milk.
  • non-fat milk solids can be added to the above pre-mixes.
  • the resulting pre-mix powders are then mixed with 250ml of water to produce liquid milk products.
  • the resulting homogenized and pasteurized milk is ready for packaging in a standard milk carton or bottle.
  • Emulsifier 2g is prepared together with suitable flavourings and mixed in a ribbon-mixer to prepare a free-flowing powdered pre-mix.
  • a vegetable oil blend is prepared from:
  • Emuldan-distilled monodiglyceride emulsifier Ig Emuldan-distilled monodiglyceride emulsifier Ig
  • the above mixture is blended at 40oC.
  • Dairy milks and butter fat are ingredients in a wide range of food applications.
  • the fat-modified dairy milk of the invention can be substituted for a normal full-fat dairy milk.
  • Products produced in this way include custards, cream substitutes, ice cream and ice confections, soft serve creams, coffee whiteners, yoghurt, cakes and pastries, biscuits, and table spread (butter replacer).

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention se rapporte à des succédanés de produits laitiers destinés à l'alimentation qui utilisent des maltodextrines et à des procédés de fabrication de ces succédanés. La présente invention permet d'obtenir une préparation de succédanés de produits laitiers qui comprend 6 à 10 parties en poids d'une huile dans une matrice de carbohydrates ou de protéines, 4 à 8 parties en poids d'une maltodextrine produite par hydrolyse partielle d'amidons de tubercules ou de céréales et qui est représentée par la formule (C6H10O5)n, où n a une valeur moyenne de 300 à 1000, ladite préparation se caractérisant par un équivalent de dextrose (DE) compris entre 2 et 5, en particulier entre 3 et 4, et par un pH compris entre 5,5 et 7 en solution aqueuse avec une concentration de 25% en poids, ainsi que par un émulsifiant en quantité suffisante pour créer une émulsion stable lorsque la préparation est mélangée avec de l'eau à un débit d'environ 16 g par 250 ml et par une quantité efficace d'un anti-oxydant. Les laitages et les matières grasses sont des ingrédients utilisés dans de nombreuses applications de l'industrie alimentaire. Dans chacune de ces applications, le laitage à matières grasses modifiées de la présente invention peut remplacer un laitage normal non écrémé. Dans les produits ainsi obtenus on trouve des crèmes de dessert ou flans, des substituts crémeux, des glaces et des confections à base de crème glacée, des crèmes servies molles, des crèmes à café, des yoghourts, des gâteaux ou des pâtisseries, des biscuits, ainsi que des produits de table à tartiner (en remplacement du beurre).
PCT/AU1989/000131 1988-03-30 1989-03-30 Succedanes de produits laitiers destines a l'alimentation WO1989008988A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
AUPI753088 1988-03-30
AUPI7530 1988-03-30
AUPJ0919 1988-10-13
AUPJ091988 1988-10-13

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0369519A2 (fr) * 1988-11-16 1990-05-23 Unilever N.V. Matière à tartiner
EP0425213A2 (fr) * 1989-10-23 1991-05-02 Bocm Pauls Limited Compositions solides à l'état sec contenant des lipides
WO1991007105A1 (fr) * 1989-11-10 1991-05-30 Consulfarm S.R.L. Preparation de produits alimentaires solides a base d'huiles vegetales polyinsaturees
EP0504055A1 (fr) * 1991-03-13 1992-09-16 Clintec Nutrition Company Compositions à usage diététique et thérapeutique comprenant des glucides et leurs applications
WO1992022214A1 (fr) * 1991-06-14 1992-12-23 Associated Food Technology Pty. Ltd. Produits laitiers mono-insatures
WO2000021391A1 (fr) * 1998-10-09 2000-04-20 Sanacare Aps Aliment de regime
EP1066761A2 (fr) * 1999-07-06 2001-01-10 F. Hoffmann-La Roche Ag Composition contenant des substances solubles dans la graisse dans une matrice de glucides
EP1155620A1 (fr) * 2000-05-18 2001-11-21 SportsCom Danmark ApS Composition nutritive comme suppléments diététiques
ITTO20090811A1 (it) * 2009-10-23 2011-04-24 Fabio Ciriaci Composizione alimentare sostitutiva del burro e della margarina
JP2012115247A (ja) * 2010-12-03 2012-06-21 Sanei Gen Ffi Inc コク味が増強されたコーヒー含有飲料又は茶飲料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH585028A5 (fr) * 1973-05-23 1977-02-28 Cpc International Inc
DE2646971A1 (de) * 1975-10-16 1977-05-05 Neil Lyall Milchersatz in pulverform
US4756913A (en) * 1985-09-30 1988-07-12 Khorkova Evgenia A Sour milk product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH585028A5 (fr) * 1973-05-23 1977-02-28 Cpc International Inc
DE2646971A1 (de) * 1975-10-16 1977-05-05 Neil Lyall Milchersatz in pulverform
US4756913A (en) * 1985-09-30 1988-07-12 Khorkova Evgenia A Sour milk product

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0369519A2 (fr) * 1988-11-16 1990-05-23 Unilever N.V. Matière à tartiner
EP0369519A3 (fr) * 1988-11-16 1991-08-21 Unilever N.V. Matière à tartiner
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EP1066761A2 (fr) * 1999-07-06 2001-01-10 F. Hoffmann-La Roche Ag Composition contenant des substances solubles dans la graisse dans une matrice de glucides
EP1066761A3 (fr) * 1999-07-06 2001-07-18 F. Hoffmann-La Roche Ag Composition contenant des substances solubles dans la graisse dans une matrice de glucides
AU773754B2 (en) * 1999-07-06 2004-06-03 Dsm Ip Assets B.V. Compositions containing fat-soluble substances in a carbohydrate matrix
US6887502B2 (en) 1999-07-06 2005-05-03 Dsm Ip Assets B.V. Compositions comprising fat soluble substances in a glassy carbohydrate matrix
EP1155620A1 (fr) * 2000-05-18 2001-11-21 SportsCom Danmark ApS Composition nutritive comme suppléments diététiques
WO2001087079A1 (fr) * 2000-05-18 2001-11-22 Sportscom Danmark Aps Composition nutritionnelle de supplements dietetiques
AU2001256142B2 (en) * 2000-05-18 2005-05-26 Q-Mega Healthcare A/S A nutritional composition for dietary supplements
EP1554933A1 (fr) * 2000-05-18 2005-07-20 SportsCom Danmark ApS Un comprimé contenant une composition nutritive pour des suppléments diététiques
ITTO20090811A1 (it) * 2009-10-23 2011-04-24 Fabio Ciriaci Composizione alimentare sostitutiva del burro e della margarina
JP2012115247A (ja) * 2010-12-03 2012-06-21 Sanei Gen Ffi Inc コク味が増強されたコーヒー含有飲料又は茶飲料

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