WO2008104779A2 - Aliments à faible teneur en matière grasse et procédés pour les produire - Google Patents
Aliments à faible teneur en matière grasse et procédés pour les produire Download PDFInfo
- Publication number
- WO2008104779A2 WO2008104779A2 PCT/GB2008/000672 GB2008000672W WO2008104779A2 WO 2008104779 A2 WO2008104779 A2 WO 2008104779A2 GB 2008000672 W GB2008000672 W GB 2008000672W WO 2008104779 A2 WO2008104779 A2 WO 2008104779A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fruit
- pulp
- product
- low fat
- juice
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 43
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 77
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- 238000005549 size reduction Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 13
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- 239000007789 gas Substances 0.000 claims abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 9
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- 239000003381 stabilizer Substances 0.000 description 3
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000011236 Persea americana var americana Nutrition 0.000 description 1
- 240000002426 Persea americana var. drymifolia Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 208000034526 bruise Diseases 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
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- 235000020971 citrus fruits Nutrition 0.000 description 1
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- 235000015263 low fat diet Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
Definitions
- the invention relates to methods of producing low fat foodstuffs, and to foodstuffs produced by such methods.
- Foodstuffs in the form of sorbets, ice-creams, fruit drinks and fruit flavoured concentrates constitute a well known broad class of product. All are currently in vogue and efforts are continually being made to minimise their fat content in view of what is now known of the benefits of a low fat diet generally.
- ice-creams are in many ways the most palatable because they combine an appealing flavour with a creamy viscous texture. But they are known to have a relatively high fat content, of at least 5% and typically some 12% to 14%. Much of the remainder is sugars, thickeners, and flavourings and as a result - and again talking in typical terms - a relatively small proportion of this product consists of edible fruit pulp as such. In many instances, fruit essences are used, or frozen fruit, rather than fruit pulp, is used. Furthermore, many consumers have a desire, or in some instances a need, to reduce or remove dairy products from their diet, and so the desire for a crearpy dessert cannot be satisfied by ice cream. Conventional ice-cream products also have a well-known tendency for their oil/fat constituents to separate if the ice-cream is allowed to melt and left standing for any length of time and this makes it impossible for them to be immediately re-frozen for future serving.
- Fruit flavoured juices by contrast have little or none of the fat content problems associated with ice-cream but typically need excessive sweetening, usually by way of added sugars, before the natural sharpness of the pure juice is sufficiently countered to result in a saleable product.
- This relatively high sugar content is a source of public concern as is the tendency to water down the natural fruit juices so that, for example, one very well known current product contains typically no more than about 12% of real fruit.
- the vast majority of fruit-flavoured juices and fruit juices contain concentrates in various quantities - in some instances all the fruit is from concentrate; there are concerns that concentration process might lead to loss of nutritional and flavour characteristics.
- Fruit flavoured concentrates conventionally known as "smoothies" - have been developed to overcome the watering-down problem. These contain a proportion of fruit pulp as well as fruit juice. The problem with these is how to converge the relatively chewy fibrous fruit pulp into an acceptably creamy tasting mass.
- Various additives have been blended in but none of them can be said to be entirely successful. Either the taste of the additive too easily overpowers the natural fruit or it has an unacceptably high carbohydrate content; or both. There may, furthermore be loss of fruit-derived fibre components, known to be beneficial in the diet.
- the invention provides a method of producing a fruit flavoured foodstuff comprising the steps of sending peeled and de-pipped fruit pulp through a juicer; weighing separately the juice, and the de-juiced pulp, so produced; and then blending the juice and the pulp with a soy-based emulsifier to produce an edible foodstuff of desired viscosity and flavour.
- a particularly suitable emulsifier is lecithin and the resultant viscous foodstuff, with blending percentages appropriately tailored to the fruits being used, can have a fat content of no more than about 1% and contain typically of the order of some 35% edible fruit pulp and juice content with as little as (again typically) 0.5% emulsifier and of course a proportion of air.
- Such a product is not a form of ice-cream, for reasons which will be obvious when the background above is visited by the reader. Although it can be frozen and then have a shelf life of approximately up to one year like ice-cream, it is more accurately described as a "Melt" because of its low emulsifier content and lack of dairy-based ingredients and it is best chilled, stored, and served as a healthy alternative to ice-cream in the latter's traditional form. Preferably, there would be no addition of exogenous sugars such as fructose, glucose syrup or sucrose.
- a fruit juice product is produced by juicing the peeled and de-pipped fruit pulp and then weighing, separately, the juice and the de-juiced pulp so produced and blending them with a sweetener which is itself another natural fruit juice.
- an energy drink is produced by juicing and then blending in 50/50 proportions avocado and pineapple pulp, the juicing of each being carried out separately and then the separately juiced fruit pulps being brought together to give a drink with slow-release energy properties and without an abnormally high carbohydrate content.
- a particularly preferred sweetener is the fruit known as Soursop [Annona mu ⁇ cata) which is found in the Caribbean as a distant relative of the pawpaw.
- This particular fruit has a unique and very pleasant flavour with sour citrus notes contrasting with an underlying creamy roundness of texture reminiscent of coconut or banana.
- the edible white pulp can be juiced and used to flavour the product.
- Soursop is high in carbohydrates but without the overpowering taste of the banana fruit. It also contains significant amounts of vitamins and is believed to have inherent herbal and medicinal qualities. Its combination of fructose content, creamy smooth taste, and ability to counteract the contrasting sharpness of many natural fruits make it an ideal additive.
- the juice obtained from Soursop is known as a flavouring for sorbets and ice-creams in the Caribbean but, as has been pointed out, the present invention is not concerned with making ice-creams or sorbets.
- the foodstuff products produced in accordance with the inventive concept are Melts, smoothies, pure fruit juices and energy drinks. Using this fruit in these contexts is believed to be entirely new and as such is therefore inherently inventive.
- the invention also provides a method of producing a ready-to-eat low fat fruit-based food product comprising the steps of: (i) pulping fruit to produce a fruit pulp; (ii) combining portions of fruit pulp from a plurality of different fruits; and (iii) freezing said combined portions to produce a frozen product, all without adding any - or substantially any - sweetening or flavouring constituent other than the fruits and/or their juices.
- fruit pulp is sieved to remove a portion of juice before combining with other fruit pulps at step (ii). More preferably, an aliquot of said removed juice is recombined with the pulp. This allows acidity and /or sweetness to be adjusted without the use of additional sugars or flavourings.
- said combined portions of pulp are subjected to a further size reduction step.
- an emulsifier is added to said combined portions of pulp.
- said emulsifier is lecithin.
- soursop Annona muricata
- freezing is carried out by use of a scraped surface heat exchanger.
- gas is incorporated into said combined pulp before freezing.
- the gas is nitrogen.
- a low fat fruit-based food product obtainable by a method described herein.
- lecithin was added to act as an emulsifier and the blend was further adjusted for taste by sweetening it with white or black seedless grape juice or sharpening it with pure lemon juice.
- Peeled and de-pipped grapes were treated as outlined above but were juiced specifically in a "blank”( i.e. non-mesh-strained) juicer.
- Raspberries were treated as previously outlined but were juiced through a relatively course-mesh-filtering juicer.
- Strawberries in this example we used as the basic fruit pulp and were fed through a relatively fine-mesh filter in the first stage of the process.
- a fruit juice product was produced in accordance with the invention by juicing the fruit pulp through a relatively coarse mesh in order to let relatively high amounts of pulp through and then adding lemon juice, pineapple juice, and/or Soursop to adjust the flavouring; and the final product was gently pasteurised in order for it to be supplied to retail outlets as a shelf-life of six weeks, as fresh-taste product intended to be drunk within two to three days of opening.
- Figure 1 is a schematic diagram illustrating a production process for preparing fruit prior to manufacture of products of the present invention.
- Fruit is initially prepared by removing stones or pips that might interfere with subsequent processing, or might impart an unpleasant taste or texture to the product.
- stones of mangoes and avocado pears would be removed, as would stones of smaller fruits such as cherries.
- Much smaller seeds, such as those found on the surface of strawberries or raspberries may be removed in subsequent stages, if required.
- fruit has a thick or unpalatable skin, this may also be removed. Fruits such as mango, avocado and orange would fall into this category.
- pulping and sieving stage to produce up to two process streams: a pulp stream and - depending on the nature of the fruit - a juice stream.
- Methods for fruit pulping will be generally known to the skilled addressee. Having obtained a pulp stream and a juice stream, a proportion of the juice may be re-mixed with the pulp to obtain a desired viscosity and sweetness.
- the sugar and acid content of fruits varies with variety and with ripeness, and so this stage of the process allows the operators to tailor the final organoleptic properties of the product. It is envisaged that incoming fruits may be tested for sugar and acid content to guide the amount of re-mixing required. Alternatively, the pulp and juice may be tasted by a skilled operator, to judge the appropriate proportions required. We refer to this mixture of pulp and juice (or the pulp alone if no juice is either removed or added back) as "let-down pulp”.
- a number of different types of fruit may be combined at the pulping and sieving stage if they have similar physical characteristics: for example, raspberries and blackberries require similar degrees of applied forces to reduce them to pulp, and they may therefore be processed together.
- fruit ingredients may be pulped and sieved individually, and the stage of juice re-addition carried out independently before eventual mixing. This provides greater control over the eventual flavour and rheological properties of the let-down pulp.
- Figure 2 illustrates, schematically, a further stage of the process for manufacturing products of the present invention.
- the let-down pulp is, by preference, subject to a further size-reduction process to achieve the desired viscosity.
- the size reduction process itself leads to an increase in viscosity of the let-down pulp.
- Two process options are illustrated in Figure 2: in one option, illustrated on the top left-hand side of Figure 2 (box A), letdown pulps of different fruit types or varieties are blended in proportions to achieve the desired flavour characteristics of the required product before the further size reduction step. In another option (box B), fruit of different types (if required) are subjected to a size reduction process before being blended.
- This secondary size reduction process (i.e. following pulping) has the effect of increasing the viscosity of the fruit mixture, which is highly beneficial in the subsequent stages of processing.
- a particularly preferred form of size reduction for this stage is homogenisation by use of a high shear mixer, such as those sold under the registered trademark Silverson.
- size reduction (such as homogenisation) is carried out at an elevated temperature such as above 30°C, or preferably above 40 0 C, above 5O 0 C, or at an especially preferred temperature of above 60 0 C.
- the temperature should not exceed about 80 0 C, as this would result in deterioration of product quality.
- the size-reduced let-down pulp may be subjected to a microbial-load-reduction stage such as pasteurisation. If pasteurisation is to be used, a guide would be to hold the product at 79°C for 15s. To this end, the process stream of size-reduced material may be passed through a heat exchanger, such as a plate heat exchanger.
- the process stream may be frozen, producing a stable product that may be used to produce fruit "smoothies".
- the stream may be further processed to produce the "Melt" described above.
- the stream is introduced into a scraped surface heat exchanger (SSHE), often used in the ice-cream and margarine industries, for cooling and subsequent freezing.
- SSHE scraped surface heat exchanger
- Batch-mode SSHEs may be employed for smaller quantities of material.
- continuous or semi-continuous SSHEs can be used for processing larger quantities.
- the use of a scraped surface heat exchanger for freezing the product is particularly advantageous to create a frozen product having the creamy texture and other characteristics discussed above, without the need to introduce fat into the mixture.
- SSHEs allow for a rapid freezing of the product where it is in contact with the cold surface; the continual mixing and scraping of the product against the cold surface ensures that the product freezes evenly and quickly, and that the ice crystal size within the frozen product remains small.
- the production of small ice crystals is a key factor in producing the creamy texture. It is especially preferred that the majority of ice crystals (by mass) have a size of less than 50microns.
- the inventors have found that a cooling rate that can bring the temperature of the product down to -18 0 C within 2 minutes from a chilled state (i.e. below 4°C) is particularly effective. After freezing, storage at -25 0 C or below is particularly advantageous to maintain the product structure.
- SSHEs for the freezing stage also introduces air into the product, creating a foamed structure (i.e. gas bubbles dispersed throughout the fruit pulp matrix).
- the foamed nature of the product improves the mouthfeel of the Melt, and makes it "soft and creamy” rather than ice-like.
- especially preferred embodiments of the process include a step of introducing gas into the fruit pulp before freezing to increase the effect.
- Air may be introduced to the pulp, for example, at the inlet of the SSHE. More preferably, however, other gases may be used: the use of Nitrogen, for example, leads to more stable bubble formation due to its reduced solubility in the fruit pulp.
- Carbon Dioxide also has advantages: although it is more soluble than Nitrogen (and especially so at low temperatures), when the product is eaten, the elevated temperature of the mouth causes the CO2 to come out of solution, so producing a fizzing effect in the mouth.
- the combination of a creamy initial texture and a subsequent fizziness has particular appeal making it more attractive to consumers, thus increasing the likelihood that they will consume more of the fruit-based product and benefit from the known health advantages of fruit consumption.
- an air (or other gas) content of up to 80%(v/v) is envisaged.
- an air content of approximately 25%(v/v) is envisaged. Air contents between these values provide a range of textures. Air contents in the range of 30-50%(v/v) are particularly preferred.
- the increase of viscosity of the process stream, imparted by the size reduction stage has the effect of increasing the product's ability to stabilise the foam structure created by the introduction of air or other gases.
- a surfactant stabiliser may also be used.
- a particularly preferred stabiliser is lecithin, and especially soya bean lecithin. The inventors have found that the use of lecithin at a concentration of approximately 0.025%(w/w) is particularly suitable. It is envisaged, however, that concentrations up to 0.1%(w/w) would also be effective.
- the stabiliser is preferably added at the size-reduction stage.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Inorganic Chemistry (AREA)
- Confectionery (AREA)
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Abstract
La présente invention concerne un procédé pour produire un produit alimentaire à base de fruit à faible teneur en matière grasse et prêt à être consommé, comprenant les étapes consistant à décortiquer un fruit; à combiner des parties de pulpes de fruit provenant de plusieurs fruits différents; et à congeler les parties combinées afin de produire un produit congelé, toutes ces étapes sans ajouter, ou presque sans ajouter, un quelconque composant aromatique ou édulcorant autre que ceux des fruits et/ou de leur jus. Une caractéristique supplémentaire comprend le retrait d'une partie de jus de fruit à partir de la pulpe, et éventuellement sa recombinaison, en partie, avec la pulpe. D'autres étapes de réduction de taille sont fournies afin d'ajuster des propriétés rhéologiques; un émulsifiant, comme la lécithine, peut être ajouté. Dans des procédés particulièrement préférés, le mélange est congelé avec un échangeur de chaleur à surface irrégulière; du gaz, comme du nitrogène, peut être injecté dans le mélange.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0703873A GB0703873D0 (en) | 2007-02-28 | 2007-02-28 | Low fat foodstuffs |
GB0703873.0 | 2007-02-28 | ||
GB0705338.2 | 2007-03-21 | ||
GB0705338A GB2447602B (en) | 2007-03-21 | 2007-03-21 | Low fat foodstuffs and methods for producing same |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2008104779A2 true WO2008104779A2 (fr) | 2008-09-04 |
WO2008104779A3 WO2008104779A3 (fr) | 2008-12-24 |
Family
ID=39721646
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB2008/000672 WO2008104779A2 (fr) | 2007-02-28 | 2008-02-27 | Aliments à faible teneur en matière grasse et procédés pour les produire |
Country Status (1)
Country | Link |
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WO (1) | WO2008104779A2 (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016126182A1 (fr) * | 2015-02-06 | 2016-08-11 | Berries By Astrid Ab | Procédé de production d'une purée pour smoothie |
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
US10667546B2 (en) | 2013-02-15 | 2020-06-02 | Pepsico, Inc. | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2842820A1 (de) * | 1978-09-30 | 1980-04-10 | Pedro Hoyos | Fruchtmischung |
EP0187438A2 (fr) * | 1984-12-13 | 1986-07-16 | The J.M. Smucker Company | Mélange de jus de fruits pour des applications frappées et/ou gelées |
US4816283A (en) * | 1984-12-13 | 1989-03-28 | Olympus Industries, Inc. | Fruit juice mix for whipped and/or frozen applications |
EP0322469A1 (fr) * | 1987-12-24 | 1989-07-05 | Frisco-Findus Ag | Article glacé moulé et procédé de fabrication |
US4971824A (en) * | 1989-08-09 | 1990-11-20 | Chiquita Brands, Inc. | Frozen natural food product |
EP0460330A1 (fr) * | 1990-06-05 | 1991-12-11 | David Feldpausch | Dessert congelé non lacté à base de bananes |
-
2008
- 2008-02-27 WO PCT/GB2008/000672 patent/WO2008104779A2/fr active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2842820A1 (de) * | 1978-09-30 | 1980-04-10 | Pedro Hoyos | Fruchtmischung |
EP0187438A2 (fr) * | 1984-12-13 | 1986-07-16 | The J.M. Smucker Company | Mélange de jus de fruits pour des applications frappées et/ou gelées |
US4816283A (en) * | 1984-12-13 | 1989-03-28 | Olympus Industries, Inc. | Fruit juice mix for whipped and/or frozen applications |
EP0322469A1 (fr) * | 1987-12-24 | 1989-07-05 | Frisco-Findus Ag | Article glacé moulé et procédé de fabrication |
US4971824A (en) * | 1989-08-09 | 1990-11-20 | Chiquita Brands, Inc. | Frozen natural food product |
EP0460330A1 (fr) * | 1990-06-05 | 1991-12-11 | David Feldpausch | Dessert congelé non lacté à base de bananes |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
US10667546B2 (en) | 2013-02-15 | 2020-06-02 | Pepsico, Inc. | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
WO2016126182A1 (fr) * | 2015-02-06 | 2016-08-11 | Berries By Astrid Ab | Procédé de production d'une purée pour smoothie |
Also Published As
Publication number | Publication date |
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WO2008104779A3 (fr) | 2008-12-24 |
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