WO2000016638A1 - Dispersions eau dans huile comestibles - Google Patents

Dispersions eau dans huile comestibles Download PDF

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Publication number
WO2000016638A1
WO2000016638A1 PCT/CH1999/000441 CH9900441W WO0016638A1 WO 2000016638 A1 WO2000016638 A1 WO 2000016638A1 CH 9900441 W CH9900441 W CH 9900441W WO 0016638 A1 WO0016638 A1 WO 0016638A1
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WO
WIPO (PCT)
Prior art keywords
dispersion
weight
percent
yogurt
fat
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Application number
PCT/CH1999/000441
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German (de)
English (en)
Inventor
Werner Martin
Original Assignee
Coop Schweiz
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 Coop Schweiz filed Critical Coop Schweiz
Priority to AU55020/99A priority Critical patent/AU5502099A/en
Publication of WO2000016638A1 publication Critical patent/WO2000016638A1/fr

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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
    • A23D7/001—Spread compositions
    • 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"

Definitions

  • the present invention relates to edible water-in-oil dispersions comprising non-milk fats, yogurt and a water phase dispersed in the fat phase, and a process for their preparation.
  • W / O dispersions plasticized dispersions of water in oil (hereinafter referred to as W / O dispersions) in which some of the milk fat has been replaced by non-milk fats. It is also possible to produce W / O dispersions in which the water content is higher than that of butter, as a result of which such dispersions have a lower calorie content than butter.
  • W / O dispersions with a fat content of at least 80 percent by weight are defined as “margarines”; W / O dispersions with a fat content of between 39 and 41 percent by weight and a water content of at least 50 percent by weight are referred to as "half-fat margarine” or “minarine”.
  • the corresponding W / O can be referred to as “vegetable margarine” or “vegetable minarine” -Dispersions are called if they are made exclusively from vegetable fats or oils.
  • Margarines and similar W / O dispersions are usually produced by mixing a fat phase in the liquefied state with a water phase with the addition of emulsifiers (for example lecithin, fatty acid monoglycerides) and the intermediate water-in-oil emulsion formed (hereinafter W / O-emulsion) is cooled quickly.
  • emulsifiers for example lecithin, fatty acid monoglycerides
  • the properties of this W / O emulsion i.e.
  • the size of the water droplets and the proportions of the fats have an influence on the behavior of the finished margarine or semi-fat margarine; for example, whether it is subject to excessive post-crystallization or is gradually releasing water.
  • the properties of the W / O emulsion can be controlled by the type and amount of the emulsifier added.
  • the use of emulsifiers as additives is considered to be necessary in particular in the production of half-fat arganes (cf. Ulimann's Encyclopedia of Industrial Chemistry, vol. 16, p. 487). To the applicant's knowledge, no margarine without emulsifiers was able to prevail on the market.
  • British patent publication GB-A-574 389 describes a food of cream-like consistency which consists of 30 to 70 percent by weight of fat and a "homogeneously coagulated milk product" (called yogurt as an example) as the remainder, ie 70 to 30 percent by weight
  • a homogeneously coagulated milk product is referred to as an "emulsifying medium", but according to claim 3, the additional use of emulsifiers is a preferred embodiment.
  • the present invention is based on the object of producing a W / O dispersion which does not require artificial emulsifiers even in the case of relatively large amounts of water and which has a content of milk fats and non-milk fats such that it comes close to and from a margarine or semi-fat margarine The taste is still butter-like.
  • emulsifiers are to be referred to as "artificial", the permissibility of which is regulated by law in foods and which e.g. are known in Europe under E numbers.
  • a water-in-oil dispersion comprising non-milk fats, yoghurt and a water phase dispersed in the fat phase, characterized in that a) the yogurt is present in an amount between 1 and 20 percent by weight of the dispersion, b) the water phase comprises the serum of the yogurt and further water in an amount of at least 192 parts by weight per 525 parts by weight of yogurt and the water phase is 5 to 65 percent by weight of the dispersion and c) the dispersion is essentially free of further emulsifying substances.
  • yoghurt can emulsify fat and water phase, even if it is used without the aid of artificial emulsifiers.
  • the yoghurt is preferably used in amounts of about 1 to about 15 percent by weight, based on the W / O dispersion.
  • a yoghurt amount of 1 to 7 percent by weight is generally sufficient to achieve an optimal emulsifying effect.
  • amounts of up to about 12 percent by weight may preferably also be present.
  • the yogurt content for a margarine can e.g. about 7 percent by weight.
  • the preferred range of the yoghurt content in terms of emulsification is 4 to 15 percent by weight, which is also a preferred range in terms of taste.
  • the proportion of milk fat and thus the amount of lipoproteins and phospholipoids is significantly reduced (by a factor of about 10) compared to the dispersions of application PCT / CH 98/00335.
  • “margarines” are to be understood as meaning W / O dispersions with 75 to 95 percent by weight of fat, based on the dispersion; “half-fat margarines” are intended to mean W / O dispersions with 35 to 45 percent by weight of fat, based on the dispersion.
  • yogurt is understood to be a milk product which is produced by bacterial acidification of milk (for example whole milk or partially skimmed milk), the milk proteins (in particular the casein) at least partially coagulating through the action of the lactic acid formed.
  • bacterial acidification are the bacteria commonly used for yoghurt production (in particular Lactobacillus delbgurii subsp. Bulgaricus and Streptococcus thermophilus, but also Lactobacillus jugurti or optionally also Bifidu ⁇ bacteria), which, individually or as a mixed culture, in amounts of about 2 to 5 percent by weight Milk can be used.
  • the yogurt which can be used according to the invention has a pH in the serum of 3.8 to 4.5, preferably 4.0 to 4.3, particularly preferably about 4.2. It contains milk proteins, especially casein in amounts of a few percent by weight (about 2 to 6%, typically about 4%), carbohydrates (typically 3 to 5%), minerals (typically about 0.6 to 0.9%) and milk fats (about 0.04 to 10%, typically about 3 to 4%).
  • Yogurt which can be used according to the invention can also contain approximately racemic lactic acid in amounts of between 0.7 and 2.0 percent by weight and acetaldehyde in amounts of about 25-50 ppm (typically about 40 ppm). Examples of yogurt varieties which can be used according to the invention are those which correspond to Article 55 of the Swiss Food Ordinance of March 1, 1995 (with amendments of December 19, 1997). Types of yogurt which correspond to the corresponding regulations of the European Union can also be used according to the invention.
  • the milk proteins from the yoghurt then give weight fractions of about 0.02 to about 1.2 percent by weight of the finished W / O dispersion. When using a typical yoghurt in preferred amounts according to the invention, it is about 0.4 to about 0.6 percent by weight.
  • the carbohydrates from the yoghurt then give parts by weight of about 0.03 to about 1 percent by weight of the finished W / O dispersion. When using a typical yogurt in preferred amounts according to the invention, it is about 0.4 to about 0.6 percent by weight.
  • the acetaldehyde from the yogurt is a flavor component in the W / O dispersion according to the invention and can be present in this in amounts of 0.000025 to 0.001, typically about 0.0003 to 0.0005 percent by weight.
  • Yogurt which can be used according to the invention can be obtained in the food trade or from dairies.
  • the yoghurt can optionally also have been subjected to physical ripening (ie storage at 5 to 10 ° C. for a few hours).
  • physical ripening ie storage at 5 to 10 ° C. for a few hours.
  • the physical ripening of yogurt is also a common technique in the art.
  • Examples of yoghurt are so-called "organic" yoghurts, which were produced under near-natural conditions, for example taking into account the guidelines of the Association of Swiss Organic Farming Organizations (Bio altogether), version of January 1, 1997 (with corrections of September 18, 1997) The latter types of yoghurt are commercially available in Switzerland with a figurative mark (bud).
  • the water phase of the W / O dispersion according to the invention comprises the yogurt serum, i.e. the water from the yoghurt and the water-soluble components typical of yoghurt, such as proteins, minerals, lactic acid, etc.
  • the water phase includes water in addition to the yogurt serum.
  • the additional water used can, if desired, be partially or completely in the form of aqueous salt solutions, and buttermilk, whey or other milk products or serum from these milk products can also be present.
  • the water phase can also contain acidic additives such as citric acid or other natural fruit acids, citrus juice, lactic acid or vitamin C or natural, nature-identical or synthetic flavorings.
  • the water phase of the dispersion according to the invention preferably has a pH of 4.0 to 5.0, preferably 4.5 to 5.0, particularly preferably 4.5 to 4.8.
  • buttermilk or serum also changes the proportions of proteins and carbohydrates in the finished W / O dispersion. Since buttermilk and yoghurt are very similar in terms of their content, adding a certain amount of buttermilk causes about the same change in these levels as adding an equal amount of yogurt. Because of the presence of the yogurt serum, the pH of the water phase is generally in the acidic range.
  • An additional acidic agent such as citric acid or other fruit acids, lactic acid, ascorbic acid, buttermilk, buttermilk serum, etc., can preferably also be added to the dispersion.
  • the addition of buttermilk or buttermilk serum is particularly preferred.
  • non-milk fats and / or oils which can be used for the fat phase of the W / O dispersion according to the invention are not critical. It can be animal as well as vegetable fats or mixtures thereof. If desired, they can be hardened and / or fractionated and / or transesterified. Examples of animal non-milk fats are beef tallow, lard and fish oil. Examples of vegetable non-dairy fats are soybean oil, rapeseed oil, sunflower oil, palm oil, palm kernel oil, peanut oil, cottonseed oil, coconut oil, olive oil, safflower oil, corn oil, grape seed oil, semen oil, cocoa butter and ski stearin.
  • Milk fats are the fats usually found in milk products, preferably they are essentially yogurt and buttermilk fats.
  • fats and / or oils which have high proportions of mono- or polyunsaturated fatty acid residues in a cis configuration are preferred as non-milk fats.
  • Olive oil and beef tallow are examples of fats with a noticeable proportion of mono- unsaturated fatty acids.
  • examples of fats with a high proportion of poly-cis-unsaturated fatty acids are soybean oil, safflower oil and fish oils.
  • fats with high proportions of saturated fatty acids are, in addition to the actual milk fats, palm oil and ski stearin.
  • non-milk fats are those that were produced in accordance with the guidelines of the Association of Swiss Organic Farming Organizations (BioChina), version dated January 1, 1997 (with corrections made on September 18, 1997). Such fats are commercially available in Switzerland with a figurative mark (button).
  • non-milk fats are at least 25 percent by weight fats that are liquid at 25 °.
  • the non-milk fats can preferably be used in the form of a fat mixture in the production of a W / O dispersion according to the invention.
  • This fat mixture preferably has such a large proportion by weight of high-melting fats that the fat mixture is solid at 25 ° C. despite a possible proportion of liquid oils.
  • Fat mixtures usable according to the invention or previously mixed fat mixtures preferably have a proportion of solid fats measured by nuclear magnetic resonance spectroscopy at 10 ° C. (SFC 10. ) Of at most 60 percent, preferably from 20 to 45 percent and particularly preferably from 20 to 30 percent. You can then typically use an SFC 20 - of at most 30 percent, preferably from 5 to 25 percent and particularly preferably from 5 to 15 percent, and / or an SCF 30 . of at most 15 percent, preferably from 1 to 12 percent and particularly preferably from 1 to 7 percent.
  • natural, nature-identical or synthetic fat-soluble flavorings known from the conventional margarine production can be added to the fat mixture.
  • Such flavorings are commercially available.
  • An example of this is the "Grinsted Flavoring 2590 Type Butter” flavor mixture sold by Grinsted, Denmark.
  • a preferred fat mixture is a mixture of partially fractionated palm oil, sunflower oil and palm kernel oil.
  • a mixture of 20 to 55 percent by weight of palm oil is preferably partially fractionated, 25 to 45 percent by weight of sunflower oil and 5 to 35 percent by weight of palm kernel oil are partially hardened. It is particularly preferred if, in such a mixture, the fraction of palm oil is approximately 51% by weight, the proportion of sunflower oil is approximately 40% by weight and the proportion of palm kernel oil is approximately 9% by weight.
  • the ratio of fat phase: water phase in the W / O dispersion according to the invention can be varied from 95: 5 to 35:65, the fat phase being understood as the combination of non-milk fats and the milk fats from the yogurt and the water phase means the combination of yoghurt serum, additional water and other aqueous solutions.
  • the W / O dispersion according to the invention preferably has a total fat content (ie the percentage by weight of the fat phase) of 75 to 95 percent by weight
  • the water phase: fat phase ratios range from 25:75 to 5:95 or 65:35 to 55:45.
  • the yogurt and, if desired, additional milk products contribute a small proportion of milk fats to the fat phase of the W / O dispersion, so that the weight proportion of milk fats in the dispersion is a maximum of approximately 3 percent by weight for semi-fat margarines and a maximum of approximately 1.5 percent by weight for margarines can. ⁇ r is usually over 0.03 percent by weight.
  • the proportion typically ranges from about 0.5 to 1 percent by weight.
  • the weight ratio between non-milk fats and milk fats can therefore be 10: 1 or more, in most cases even more than 20: 1. In the case of margarines, this ratio can be 50: I or more.
  • the presence of these milk fats is not an essential or necessary feature of the W / O dispersion according to the invention.
  • indications of the presence of yogurt in the W / O dispersion according to the invention can also be given via the yoghurt-specific microorganisms.
  • a sample of the dispersion is subjected to a Gram staining, whereupon the two types of microorganisms, ie Lactobacillaceae (sticks) as well as streptococci (cocci) can be recognized in the microscope.
  • the two types of microorganisms ie Lactobacillaceae (sticks) as well as streptococci (cocci) can be recognized in the microscope.
  • streptococci cocci
  • the enantiomeric ratio of the lactic acid formed is known for each of the lactic acid-forming microorganisms. Lactobacillus delbschreibii subsp. bulgaricus or Lactobacillu ⁇ lactis produce pure D- (-) lactic acid, while Streptococcus thermophilus and most other lactic acid bacteria form the L- (+) form. A noticeable proportion of the D- (-) -lactic acid in a dispersion, together with the detection of corresponding fats and / or proteins, is therefore also an indication of the presence of a subso by Lactobacillus delbschreibii. bulgaricus or Lactobacillus lactis acidified milk product.
  • the dispersion according to the invention is essentially free of other emulsifying substances, in particular free of artificial emulsifiers such as (in brackets the corresponding E numbers from the Swiss Ordinance on Additives): lecithin (E 322), mono- and diglycerides of fatty acids esterified with citric acid (E 472c), mono- and diacetyltartaric acid (E 472e), fatty acids esterified with sucrose (E 473), sodium (E 481), potassium or or calcium stearyl-2-lactylate (E 482), sodium lauryl sulfate (E 487).
  • lecithin E 322
  • mono- and diglycerides of fatty acids esterified with citric acid E 472c
  • mono- and diacetyltartaric acid E 472e
  • sucrose E 473
  • sodium sodium
  • E 481 potassium or or calcium stearyl-2-lactylate
  • E 482 sodium lauryl sulfate
  • the w / o dispersion according to the invention can, if desired, contain dyes which are approved under food law and for preservatives which have been approved for use under food law.
  • additives are (in brackets the corresponding E numbers from the Swiss Additives Ordinance): benzoic acid (E 210), sorbic acid (E 200) and beta-carotene (E 160a).
  • benzoic acid E 210
  • sorbic acid E 200
  • beta-carotene E 160a
  • natural, nature-identical or synthetic flavorings can also be present.
  • no other preservatives, colorants or flavorings are preferably added. If coloring without additives or without E numbers is to be achieved, this can also be done with red palm oil.
  • the dispersion according to the invention is preferably also free of edible gelatin.
  • the W / O dispersion according to the invention has a continuous fat phase and a water phase emulsified therein.
  • the presence of a W / O dispersion can be checked by pouring some of the dispersion into a glass of cold water. If the dispersion is not distributed in the cold water, it is a W / O dispersion.
  • the invention also relates to a process for the preparation of the W / O dispersion according to the invention, in which a liquefied fat mixture containing non-milk fats is introduced, then yoghurt in an amount of 1 to 20 percent by weight, based on the dispersion, and then water is added and cooled until the mixture solidifies.
  • the liquefied fat mixture, yoghurt and water initially form a mixture in the form of a W / O emulsion.
  • the water phase of the W / O emulsion is obtained from the water added, the yogurt serum and any other aqueous solutions and additives added; was e.g. If buttermilk or another milk product is added, the water phase also includes the serum of this milk product.
  • the fat phase of the W / O emulsion is obtained from the original fat mixture and the milk fats of the yogurt and, if another milk product such as buttermilk was added, from the fat portion of this milk product.
  • the fat mixture used as the starting material is liquefied beforehand by heating. Fats or fat mixtures which have a high melting point 'can advance until completely melted above the temperature at which the emulsification is carried out, also be heated and then cooled to form a supercooled melt to the desired temperature.
  • the temperature at which the fat mixture and the yoghurt are mixed, and the temperature at which the water is added, are preferably in the range between 30 and 40 ° C.
  • the yogurt is preferably stored refrigerated until just before use to suppress the growth of microorganisms and, when used, is preferably at a temperature of about 10 to about 25 ° C.
  • the mixing of fat mixture, yogurt and water can be carried out as a batch process (discontinuous) or continuously and using equipment customary in the art of margarine production.
  • the individual components i.e. the fat phase, the yoghurt and the aqueous phase
  • a mixing unit cherry
  • the desired temperatures can be set in the mixing unit itself, or in that the individual components are thermostatted to the desired temperature in storage containers before being mixed together. or by bringing the components to the desired temperature in the flow through heat exchangers.
  • the relationships between the individual components can be monitored by means of a flow meter or, more precisely, set directly by means of metering pumps.
  • the actual mixing takes place by means of static mixers and / or mixing units with agitators.
  • the temperature can be set in the same way as described for the static variant.
  • the W / O emulsion is to be kept in the liquid state for a long time, this is preferably done with mechanical stirring or agitation.
  • the W / O emulsion can be pasteurized to improve the durability of the finished W / O dispersion.
  • the W / O dispersion is cooled until it solidifies.
  • the cooling happens very quickly, for example using a so-called tube cooler.
  • tube coolers are known from conventional margarine production and are commercially available, for example, under the brand names “Votator” or “Thermutator” (Chrry-Burrell, USA), “Perfector” (Gerstenberg and Agger, Denmark) or “ Kombinator” (Schröder, Germany) available.
  • Scraper cooler for ice cream production proven These coolers have an agitator which scrapes off solid parts from the walls of the cooler with low shear during cooling. In these coolers, the emulsion can be mixed first and then cooled directly to solidification.
  • the transition from the W / O emulsion to the W / O dispersion according to the invention by cooling does not change the composition of the fat phase and water phase significantly if the tube coolers described above are used.
  • Example 5 represents the best embodiment of the invention.
  • example 1 A fat mixture consisting of 433 g palm oil, 200 g palm stearin, 366 g palm kernel oil, 1.769 kg sunflower oil and 12 g red palm oil (all fats were produced taking into account the guidelines of Bio whatsoever, cf. general disclosure) was produced in a stirred tank at 30 to 40 ° C submitted. 525 g of yoghurt (organic whole milk yogurt from Swis ⁇ Dairy Food, Bern, Switzerland; 4.6% protein, 5.0% carbohydrates, 3.8% fat, pH 4.2; while taking into account the guidelines of the Bio Suisse manufactured, see general disclosure) and a pasteurized aqueous phase consisting of 192 g water and 3.4 g table salt added.
  • the resulting W / O emulsion was pasteurized and cooled in a scraper cooler for ice cream production (two-blade stirrer, 240 rpm).
  • the finished W / 0 dispersion had 80% fat phase and 20% water phase and the weight fraction of yogurt was about 15%.
  • the procedure was the same as in Example 1, except that the aqueous phase in the preparation of the O / W emulsion contained 192 g of acidic buttermilk (Aargauer Gottmolkerei, Suhr, Switzerland) instead of 192 g of water and was not pasteurized.
  • the finished W / O dispersion had about 80% fat phase and 20% water phase and the weight fraction of yogurt was about 15%.
  • a fat mixture consisting of 608 g of soybean oil, 397 g of palm oil, 236 g of rapeseed oil (all hydrogenated), 1652 g of sunflower oil (refined) and 12 g of red palm oil were placed in a stirred tank at 40 ° C. Then 400 g of yogurt (yogurt Na- door of Swi ⁇ s Dairy Food, Bern, Switzerland; 4.1% protein, 5.3% carbohydrates, 3.5% fat, pH 4.2) and 595 g pa ⁇ teuri ⁇ ierter ⁇ water was added. The W / O emulsion obtained was pasteurized and cooled in a scraper cooler for the production of food (stirrer with two blades, 240 rpm). The finished W / O dispersion had approximately 75% fat phase and 25% water phase and the weight fraction of yogurt was approximately 11%.
  • a fat mixture consisting of 450 g of palm oil, 208 g of palm stearin, 381 g of palm kernel oil, 1852 g of sunflower oil and 12 g of red palm oil (all fats produced taking into account the guidelines of Biostory, see general disclosure) were placed in a stirred container at 40 ° C . Then 269 g of yoghurt (yogurt nature stab-proof from Swiss Dairy Food, Bern, Switzerland; 4.1% protein, 5.5% carbohydrates, 3.5% fat, pH 4.2) and a pasteurized aqueous
  • a fat mixture consisting of 408 kg of palm oil was partially fractionated in a stirred container, 320 kg of sunflower oil and 72 kg of palm kernel oil (all fats and those added below Components manufactured taking into account the guidelines of Bio founded, cf. general disclosure) submitted at 54 ° C. 119 kg of pasteurized water with 1.5 kg of salt were added and the mixture was cooled to approx. 40 ° C.
  • a portion of 30 kg buttermilk and 50 kg yogurt organic drinking yogurt Nature "COOP Naturaplan", from Swiss Dairy Food; 3.3% protein, 4.2% carbohydrates, 2.1% fat; pH 4.0-4.4 ) were added.
  • the W / O emulsion thus produced was cooled and crystallized using a combiner with two knife shafts and an aftertreatment.
  • the solid W / O dispersion had approximately 80% fat phase and 20% water phase and the weight fraction of yoghurt was approximately 5%.

Abstract

L'invention concerne un procédé permettant de préparer des dispersions E/H comestibles, qui consiste à mélanger des lipides, du yaourt et de l'eau et/ou des solutions aqueuses, puis à refroidir l'émulsion ainsi obtenue. La présence du yaourt permet de ne pas ajouter d'émulsifiant et améliore le goût. Le yaourt peut être présent à raison de 1 à 20 % en poids de la dispersion. Le rapport entre la phase grasse et la phase aqueuse est compris entre 95/5 et 35/65 environ.
PCT/CH1999/000441 1998-09-17 1999-09-16 Dispersions eau dans huile comestibles WO2000016638A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU55020/99A AU5502099A (en) 1998-09-17 1999-09-16 Edible water-in-oil dispersions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH190398 1998-09-17
CH1903/98 1998-09-17

Publications (1)

Publication Number Publication Date
WO2000016638A1 true WO2000016638A1 (fr) 2000-03-30

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB574389A (en) * 1943-06-15 1946-01-03 Eugen Better A process of manufacturing a foodstuff
EP0233565A2 (fr) * 1986-02-19 1987-08-26 Unilever N.V. Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière
EP0344651A2 (fr) * 1988-05-31 1989-12-06 Johann Maroudas Procédé de préparation d'un produit alimentaire
EP0440203A1 (fr) * 1990-02-01 1991-08-07 Lotte Co., Ltd Composition émulsifiée et son procédé de préparation
EP0468560A1 (fr) * 1990-07-23 1992-01-29 Unilever N.V. Dispersion de protéines dans les produits alimentaires
EP0537126A2 (fr) * 1991-10-07 1993-04-14 L & L INTERNATIONAL SWEDEN AB Méthode pour la fabrication de margarine à teneur extrêmement réduite en graisse
US5756142A (en) * 1993-04-30 1998-05-26 Van Den Bergh Foods Company, Division Of Conopco, Inc. Squeezable spreads

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB574389A (en) * 1943-06-15 1946-01-03 Eugen Better A process of manufacturing a foodstuff
EP0233565A2 (fr) * 1986-02-19 1987-08-26 Unilever N.V. Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière
EP0344651A2 (fr) * 1988-05-31 1989-12-06 Johann Maroudas Procédé de préparation d'un produit alimentaire
EP0440203A1 (fr) * 1990-02-01 1991-08-07 Lotte Co., Ltd Composition émulsifiée et son procédé de préparation
EP0468560A1 (fr) * 1990-07-23 1992-01-29 Unilever N.V. Dispersion de protéines dans les produits alimentaires
EP0537126A2 (fr) * 1991-10-07 1993-04-14 L & L INTERNATIONAL SWEDEN AB Méthode pour la fabrication de margarine à teneur extrêmement réduite en graisse
US5756142A (en) * 1993-04-30 1998-05-26 Van Den Bergh Foods Company, Division Of Conopco, Inc. Squeezable spreads

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