WO1995005751A1 - Produit alimentaire encapsule apte a etre utilise comme base pour une sauce - Google Patents

Produit alimentaire encapsule apte a etre utilise comme base pour une sauce Download PDF

Info

Publication number
WO1995005751A1
WO1995005751A1 PCT/GB1994/001824 GB9401824W WO9505751A1 WO 1995005751 A1 WO1995005751 A1 WO 1995005751A1 GB 9401824 W GB9401824 W GB 9401824W WO 9505751 A1 WO9505751 A1 WO 9505751A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
product according
fats
suspension
sauce
Prior art date
Application number
PCT/GB1994/001824
Other languages
English (en)
Inventor
Kelvin Royce Garnett
Sally Moorhouse
Nicola Sandra Page
Original Assignee
R.P. Scherer Corporation
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 R.P. Scherer Corporation filed Critical R.P. Scherer Corporation
Priority to AU73908/94A priority Critical patent/AU7390894A/en
Publication of WO1995005751A1 publication Critical patent/WO1995005751A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/63—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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • This invention relates to food products and particularly to concentrated food products for use as sauce bases and flavourings.
  • the invention seeks to provide such products in an easily dispensable liquid form.
  • Sauce bases and flavourings are commonly available in powder or dry form, and are diluted either directly or indirectly for use in a culinary dish. In such dry or substantially dry form, these products have a limited shelf life, and give rise to some packaging problems. Particularly, a dry package must be effectively sealed against the ingress of liquid and vapours, and failures in such a seal cannot always easily be detected. For this reason, such packages can be interfered with with relatively little risk of discovery.
  • the dry or substantially dry products referred to above also have a problem in their final use. During dilution uneven wetting particularly can result in the formulation of lumps, detracting from the appearance of a dish, and deleteriously affecting its quality.
  • the present invention is directed at a concentrated food product for use as a sauce base, in the form of an encapsulated suspension of powdered starch in a formulation comprising an oil, a mixture of fats and an emulsifier.
  • a suspension is stable and has a long storage life so long as it remains out of contact with water.
  • the suspension acts as a liquid, and can thus be packaged in sealed containers to which access can be had only with great difficulty if the container is not to show any sign of interference.
  • the suspension will normally include a thickening agent, and a hydrophillic thickening agent such as xanthan gum is suitable in many such embodiments of the invention. Flours can also be used, but the selection of a thickening agent, if used, will of course depend upon the particular eventual intended use.
  • a suspension according to the invention is confined within a flexible capsule or sachet, which can conveniently be made of a soluble comestible material such that when the product is to be used the entire capsule can be added to a dish in which it will disappear.
  • Gelatin-based capsules are particularly suitable in this context as such materials can be substantially tasteless, odourless and colourless. Examples of gelatin based capsules are described in the following Patent Specifications to which reference is directed:
  • Shell materials of the above type normally comprise Gelatin and a physiologically acceptable plasticiser such as Glycerol, the Gelatin forming a matrix for the plasticiser.
  • a capsule material particularly suitable for confining food products according to this invention is one which comprises gelatin and a plasticiser, the gelatin forming a primary matrix for the plasticiser; and a further component compatible with the gelatin, which component forms a secondary matrix for the plasticiser.
  • a typical such composition includes 18 to 30% by weight of gelatin and 30 to 45% by weight of the plasticiser.
  • the further component is normally a potato starch acetate, another starch derivative, starch itself or mixtures thereof.
  • the amount of the further component is at least 3% by weight, and does not exceed 25%.
  • a typical maximum is 12% by weight.
  • the preferred further component is unbleached starch acetate, most preferably derived from potato, and a suitable product is available under the Trade Name PERFECTAMYL GEL MB from Avebe BA.
  • Another suitable potato starch acetate is available from Roquette Freres, under the Trade Name CLEARAM.
  • the ratio by weight of the oil formulation to the suspended starch and other agents, if used, is normally in the range 1:4 to 3:1, preferably 1:3 to 2:1, and most preferably 1:2 to 3:2.
  • the oil formulation will normally comprise 65 to 90% by weight of oil (preferably 72 to 90%) , and typical quantities therein of the mixture of fats and the emulsifier are 5 to 30% (preferably 5 to 20%) , and 0.5 to 12% (preferably 1 to 8%) respectively.
  • a particularly preferred oil formulation comprises 83% vegetable oil; 10% fats mixture; and 7% emulsifier. However, these amounts and particularly that for the emulsifier will vary according to the desired nature of the eventual sauce; the materials to be suspended, and of course any additional flavourings.
  • the mixture of fats is of particular importance in the oil formulation as it is this component that has a critical effect upon the maintenance of the suspension.
  • a product according to the invention will normally be prepared using fats having different melting points to ensure that the suspended components remain suspended as the initially blended product cools.
  • a typical mixture of fats has a high and a low melting point fat.
  • the high melting point fat can be chosen to solidify in the range 50 to 65°C whereas the low melting point fat solidifies at a lower temperature of say 30 to 40°C. In this way, the product is protected from separation as the standard processing is conducted.
  • a typical range of weight ratios of high melting point fat to low melting point fat is 1:2 to 1:7, preferably 1:3 to 1:6.5 with a particularly preferred ratio being 1:4.
  • the low melting point fat is the more important of the fats in the final product as high melting point fats alone would become too hard and brittle hence not protect the suspension in the same manner.
  • a product according to the invention can be prepared by melting two fats together and adding them to a portion of the oil which has been preheated. This is further mixed with the remaining oil, emulsifier and powder ingredients to form the suspension. Milling the mixture to eliminate any powder agglomerates and deaerating the final mixture are preferred additional steps which can assist in obtaining a stable product.
  • Suitable flavourings can be added at any stage during the preparation of a product according to the invention and indeed, flavourings may be inherent in one or more of the constituents already referred to.
  • the oil formulation can be used alone as a culinary supplement or as a sauce base, merely requiring the addition of a hot liquid such as water or milk.
  • the hot liquid may already be part of a food dish.
  • flavourings may be added or be inherent in one or more of the constituents.
  • an encapsulated flavoured oil formulation can be used in place of a conventional stock cube.
  • Oil formulation 5621mg
  • Emulsifier 390m 6.94
  • the sauce base was made by mixing the fats with a preheated portion of the oil, after which the remaining components were added. THe suspension was then delivered to and enclosed in a gelatin-based capsule having the following composition by weight:
  • the sauce proper was made by adding the suspension to 300 mis of cold milk in a pan which was gently heated with simultaneous gentle stirring. The result was a substantially lump free sauce with a grainy white appearance, the grains were rice shaped, less than 1mm long. The consistency was of a thick pouring sauce with a neutral taste and a smooth mouthfeel (grains not detectable) .
  • Emulsifier lOOmcr 1.14
  • the sauce base was made in the same way as that of Example 1, but using only 250mls of milk. The result was a very smooth lump-free pouring sauce. There were no visible grains or particles. The savoury flavour was good, with a smooth and slightly gummy feel in the mouth.
  • Emulsifier 200mcf 2.11
  • the sauce base was made in the same way as that of Example 1, but using 300mls of water. The result was a smooth essentially lump-free thick pouring sauce. A few loosely bound agglomerates of milk powder were visible. The taste was similar to that of Example 2, but lacked the feel of "body” from the milk. A less opaque sauce than either of those of Examples 1 and 2.
  • Oil (Soya Bean + Flavour) 8410mg 89.37
  • Emulsifier 400m 4.25 9410mg
  • the sauce base was made in the same way as that of Example 2, using 250ml milk. This formulation allows separation of approximately 10% of oil in the capsule. A higher fat ratio may be preferred for some products. Produces a smooth lump free pouring sauce as Formulation 2. A very small quantity of oil remains as droplets on the surface of the sauce.
  • Example 5 Cheese Sauce
  • Oil (Soya Bean) 4740mg 55.76
  • the sauce base was made in the same way as that of Example 1, using 200ml of milk.
  • the result was a very smooth, lump free, thin pouring sauce. Smooth mouth feel with a dairy type taste including a cheese note.
  • a cheese flavour booster is required to produce a stronger flavour profile, but would readily coat pasta as made here.
  • Example 6 Custard (sugar free)
  • Fats were solely high melting point to aid the set of the low melting point fat of the Butter Oil.
  • the sauce base was made in the same way as that of Example 1, using only 200mls of milk. The result was a smooth pale yellow sauce with thin pouring sauce consistency. Two very small (less than 2mm) unbroken soft powder agglomerates were visible at the end. Pleasant buttery, vanilla taste with correct sweetness level and a short mouthfeel texture. A few oil droplets remain on the custard surface.
  • Oil (Soya Bean) 5250mg 60.00
  • Fats are solely high melting point to aid the set of the low melting point fat of the Butter Oil.
  • the sauce was made in the same way as that of Example 6. The result was a similar smooth textured thin pouring consistency as with the custard, maybe closer to a coating sauce. Pale brown drinking chocolate colour with brown flecks which dissipate on standing. A very pleasant tasting milk chocolate sauce.
  • Emulsifier lOOmcr 1.48
  • the sauce was made in the same way as that of Example 6. The result was a very smooth and lump free off white pouring sauce. A smooth slightly gummy mouth feel with a good smell and taste of herbs.
  • Example 9
  • Oil (Soya Bean + Flavour) 6350mg 75.60
  • Emulsifier 500mq 5.95 8400mg
  • the sauce was made in the same way as that of Example 6. A curdling like effect occurred during heating of this sauce which requires a more thorough stirring at the boiling point to fully disperse. A smooth lump free thin pouring sauce still resulted with noticeable flecks from the red tomato powder. A pale pink coloured sauce with a short texture.
  • Example 11 Chicken Stock
  • Emulsifier 16mg 0.9
  • a typical manufacturing process for a product according to the invention prior to encapsulation, comprises the following steps: 1. Oil and emulsifier weighed and mixed. 2. Fats weighed and mixed.
  • compositions when formed into a capsule can be dissolved in hot water to form a thickened base for a sauce.
  • suitable capsule compositions are those described in International Application No. GB94/01361, referred to above.
  • further components to the formulation such as flavourings and a milk powder similarly suspended by adjusting the oil formulation to powder ratio results in a white sauce.
  • cocoa powder, sugar and other minor flavour components results in a chocolate sauce.
  • the relative proportions of the components could well vary with regard to the nature of the end product and the quantities in which it is to be prepared.
  • products according to the invention are preferably confined in a comestible capsule, and different sizes of capsule can tolerate different thicknesses or viscosity in the suspension.
  • suitable components for use in products according to the invention are listed below, the list is not exhaustive, but offered as an indication of the range of components that can be used.
  • Emulsifier Phospholipids Lecithin, Butter Oil etc.
  • Tapioca Modified Starches Crosslinked, pre-gelatinised, stabilised Gums: Xanthan, Locust Bean, Guar, Carboxy, Methyl cellulose, micro crystallise cellulose, Gellan, Soluble Fibres.
  • Yeasts Yeast Extracts, Hydrolised vegetable proteins, Ribonucleotides, Mono-sodium Glutamate, other Glutamates, Cheese enhancers.

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)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention se rapporte à un produit alimentaire concentré se présentant sous forme d'une suspension encapsulée d'amidon en poudre dans une formulation à base d'huile comprenant une huile, un mélange de matières grasses et un émulsifiant. La formulation d'huile peut être aromatisée pour des applications particulières. On utilise ce produit en le dissolvant dans un liquide chaud pour préparer une sauce. On fabrique ce produit en mélangeant soigneusement les ingrédients d'une manière prescrite avant d'effectuer l'encapsulation.
PCT/GB1994/001824 1993-08-20 1994-08-18 Produit alimentaire encapsule apte a etre utilise comme base pour une sauce WO1995005751A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU73908/94A AU7390894A (en) 1993-08-20 1994-08-18 Encapsulated food product for use as sauce base

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9317352.4 1993-08-20
GB939317352A GB9317352D0 (en) 1993-08-20 1993-08-20 Concentrated food products

Publications (1)

Publication Number Publication Date
WO1995005751A1 true WO1995005751A1 (fr) 1995-03-02

Family

ID=10740795

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1994/001824 WO1995005751A1 (fr) 1993-08-20 1994-08-18 Produit alimentaire encapsule apte a etre utilise comme base pour une sauce

Country Status (3)

Country Link
AU (1) AU7390894A (fr)
GB (1) GB9317352D0 (fr)
WO (1) WO1995005751A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0954981A2 (fr) * 1998-05-08 1999-11-10 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
EP0954985A2 (fr) * 1998-05-08 1999-11-10 Bestfoods Produits alimentaires hydratables granulaires et leurs procédés de production
EP1046346A2 (fr) * 1998-05-08 2000-10-25 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
GB2356789A (en) * 1999-10-06 2001-06-06 Raymond Mark Malbon A composition for adding an additive to a food product
WO2002043511A1 (fr) * 2000-11-28 2002-06-06 Bestfoods Assaisonnements encapsules
WO2004049822A1 (fr) * 2002-12-02 2004-06-17 Nestec S.A. Composition epaississante pour sauces et analogues
EP1709876A3 (fr) * 2006-05-31 2006-11-02 Drogheria e Alimentari S.r.l. Sauces instantannées pour usage alimentaire
EP2005838B2 (fr) † 2007-06-12 2020-02-19 Unilever N.V. Concentré conditionné pour la préparation de bouillon, soupe, sauce, jus ou en tant qu'assaisonnement, ledit concentré contenant du konjac mannan

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0173646A1 (fr) * 1984-07-30 1986-03-05 Battelle Memorial Institute Procédé de fabrication d'un concentré épaississant pour sauces liées
EP0224157A1 (fr) * 1985-11-22 1987-06-03 R.P. Scherer GmbH Préparations orales d'ail et leur procédé de fabrication
EP0337509A1 (fr) * 1985-08-20 1989-10-18 R.P. Scherer GmbH Capsules de gélatine molle et leur procédé de fabrication

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0173646A1 (fr) * 1984-07-30 1986-03-05 Battelle Memorial Institute Procédé de fabrication d'un concentré épaississant pour sauces liées
EP0337509A1 (fr) * 1985-08-20 1989-10-18 R.P. Scherer GmbH Capsules de gélatine molle et leur procédé de fabrication
EP0224157A1 (fr) * 1985-11-22 1987-06-03 R.P. Scherer GmbH Préparations orales d'ail et leur procédé de fabrication

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J.VERONESE: "Mikroverkapselung von Aromen, Riechstoffen, Wirkstoffen und ölen", SEIFEN-ÖLE-FETTE-WACHSE, vol. 100, no. 12, 20 June 1974 (1974-06-20), AUGSBURG, pages 281 - 294 *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1046346A3 (fr) * 1998-05-08 2001-09-26 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
EP0954985A2 (fr) * 1998-05-08 1999-11-10 Bestfoods Produits alimentaires hydratables granulaires et leurs procédés de production
EP0954985A3 (fr) * 1998-05-08 2000-08-09 Bestfoods Produits alimentaires hydratables granulaires et leurs procédés de production
EP0954981A3 (fr) * 1998-05-08 2000-08-23 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
EP1046346A2 (fr) * 1998-05-08 2000-10-25 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
US6217918B1 (en) 1998-05-08 2001-04-17 Bestfoods Microwavable pasta in a bowl
EP0954981A2 (fr) * 1998-05-08 1999-11-10 Bestfoods Pâtes alimentaires dans un bol pour cuisson au micro-onde
GB2356789A (en) * 1999-10-06 2001-06-06 Raymond Mark Malbon A composition for adding an additive to a food product
US6531177B1 (en) 1999-10-06 2003-03-11 Raymond Mark Malbon Composition for use in adding an additive to a liquid
GB2356789B (en) * 1999-10-06 2003-12-10 Raymond Mark Malbon A composition for use in adding an additive to a liquid
WO2002043511A1 (fr) * 2000-11-28 2002-06-06 Bestfoods Assaisonnements encapsules
WO2004049822A1 (fr) * 2002-12-02 2004-06-17 Nestec S.A. Composition epaississante pour sauces et analogues
EP1709876A3 (fr) * 2006-05-31 2006-11-02 Drogheria e Alimentari S.r.l. Sauces instantannées pour usage alimentaire
US8524305B2 (en) 2006-05-31 2013-09-03 Drogheria E Alimentari S.R.L. Instant sauces for food use
EP2005838B2 (fr) † 2007-06-12 2020-02-19 Unilever N.V. Concentré conditionné pour la préparation de bouillon, soupe, sauce, jus ou en tant qu'assaisonnement, ledit concentré contenant du konjac mannan

Also Published As

Publication number Publication date
AU7390894A (en) 1995-03-21
GB9317352D0 (en) 1993-10-06

Similar Documents

Publication Publication Date Title
CN101146457A (zh) 密封的可食用薄膜条状包装物及其制备和使用方法
CA2144684A1 (fr) Assaisonnements a base d'hydrolysat d'amidon particulaire hydrogene; utilisation
WO1998018338A1 (fr) Compositions d'encapsulation permettant d'obtenir des revetements gras et procede de preparation de ces compositions
US4693901A (en) Shelf stable dairylike products
CA2328320C (fr) Alcools a longue chaine encapsules
PL211247B1 (pl) Sposób wytwarzania ciekłego albo w postaci pasty sosu, zupy lub koncentratu takiego sosu albo zupy, i koncentrat zupy lub sosu
JP3611652B2 (ja) コーティング粉末の製造方法
PL212602B1 (pl) Trwala przy przechowywaniu, plynna, stezona kompozycja do stosowania jako srodek zageszczajacy przy przygotowaniu potraw
JP4249816B2 (ja) ソフトカプセル
WO1995005751A1 (fr) Produit alimentaire encapsule apte a etre utilise comme base pour une sauce
JPH07101882A (ja) 水溶性ヘミセルロースを含有する製剤
CA2177429A1 (fr) Produit a gout de fromage et pauvre en matieres grasses pour casse-croute
JPS6244134A (ja) タン白を含まない乾燥ホワイトナ−およびその製造法
EP1416811B1 (fr) Composition alimentaire equilibree en poudre
JP3342550B2 (ja) 水溶性ヘミセルロースを含有する製剤
AU2002352113A1 (en) Kit for preparing a spread
EP1294234B1 (fr) Composition convenant a la preparation d'une emulsion de type aqueux
US20020168450A1 (en) Melting body
DE69918929T2 (de) Polysaccharid zur Verminderung der psylliuminduzierten Viskosität, und Nahrungsmittel enthaltend Psyllium und dieses Polysaccharid
JPH07101881A (ja) 水溶性ヘミセルロースを含有する製剤
JPH0779712A (ja) 水溶性ヘミセルロースを含有する製剤
US20220132900A1 (en) Flavored food product
JPH0799930A (ja) 水溶性ヘミセルロースを含有する製剤
JPH0769865A (ja) 水溶性ヘミセルロースを含有する製剤
WO1993015617A1 (fr) Produit comestible a faible teneur en matieres grasses pouvant couler, composition et procede pour sa preparation

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR BY CA CH CN CZ DE DK ES FI GB HU JP KP KR KZ LK LU LV MG MN MW NL NO NZ PL PT RO RU SD SE SK UA US UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA