WO2009080423A1 - Produits alimentaires avec teneurs en sel réduites - Google Patents

Produits alimentaires avec teneurs en sel réduites Download PDF

Info

Publication number
WO2009080423A1
WO2009080423A1 PCT/EP2008/065992 EP2008065992W WO2009080423A1 WO 2009080423 A1 WO2009080423 A1 WO 2009080423A1 EP 2008065992 W EP2008065992 W EP 2008065992W WO 2009080423 A1 WO2009080423 A1 WO 2009080423A1
Authority
WO
WIPO (PCT)
Prior art keywords
gas
food product
vol
salt
bubbles
Prior art date
Application number
PCT/EP2008/065992
Other languages
English (en)
Inventor
Johanna Louise Helene Christine Busch
Suk Meng Goh
Original Assignee
Unilever Plc
Unilever Nv
Hindustan Unilever Limited
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 Unilever Plc, Unilever Nv, Hindustan Unilever Limited filed Critical Unilever Plc
Publication of WO2009080423A1 publication Critical patent/WO2009080423A1/fr

Links

Classifications

    • 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
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to food products.
  • it relates to food products having reduced salt levels and to a method of reducing salt levels in food products .
  • Salt or sodium chloride is an essential nutrient (Lindemann B., Physiol. Rev. 1996, 76, 718-766) . It is, however, consumed in Western societies at relatively high levels, which are thought to be positively related to high blood pressure and related diseases, e.g. strokes and ischemic heart disease (He F.J., MacGregor G. A., Hypertension 2003, 42, 1093-1099) .
  • DASH Dietary Approaches to Stop Hypertension
  • salty taste that it imparts. It is also important as a general taste enhancer, contributing to the overall flavour profile of a food product.
  • potassium salts have been used to replace sodium salts.
  • a clear disadvantage of using potassium salts is the bitterness and the metallic off-taste that it causes in the complete food product, when more than about 20% of the sodium ions are replaced with potassium ions.
  • One of the other functionalities of salt is that it is a general bitter masker (R.S.J. Keast et al . , Chimia 2001, 55, 441- 447) . The implication of this is that at reduced salt levels only limited amounts of potassium chloride can be masked by salt.
  • US-A-4 988 521 describes ready-to-eat cereals with reduced salt content but whose taste profile is organoleptically equivalent to conventional cereals having higher salt concentrations. The salt reduction is achieved by distributing the reduced salt content between a portion being distributed uniformly throughout the cereal piece and a second portion being uniformly topically applied to the cereal pieces' exterior.
  • US-A-5 094 862 describes a salt substitute granule comprising a core composition made with a non-sweet carbohydrate bulking agent and a coating on the core comprising sodium chloride.
  • US-A-5 098 724 describes a low sodium salt composition which tastes, handles and flows like a table salt and which contains sodium chloride, a bulking agent and optionally a binder.
  • oils or fats can be used as fillers.
  • Malone et al . Food Hydrocolloids 2003, 17, 775-784
  • Yamamoto & Nakabayashi Yamamoto & Nakabayashi
  • the object can be achieved by the edible product of the invention, which comprises homogeneously distributed gas bubbles in an aqueous phase containing sodium ions. It is surprising that unlike the oil, gas bubbles do not give a decreased taste perception.
  • a food product having a reduced salt level comprising 5 to 40 vol.% of a gas in the form of bubbles.
  • a second aspect of the invention relates to a method of reducing the salt level in a food product whereby 5 to 40 vol.% of a gas is incorporated into a food product to reduce the salt level of said food product.
  • a third aspect of the invention relates to the use of a gas in an amount of 5 to 40 vol.% of a gas in a food product to reduce the salt level of said food product.
  • the present invention relates to a food product which contains an aqueous phase with sodium ions and a discrete phase which is made up of gas bubbles and which are homogeneously distributed in the aqueous phase.
  • the gas bubbles have a volume mean diameter in the range of 1 to 1,000 micrometer, preferably from 40 to 600 micrometer, more preferably from 60 to 400 micrometer.
  • the aim of the invention is to provide a food product having a reduced salt level.
  • salt we mean sodium salts, in particular sodium chloride.
  • the food product according to the present invention may suitably take any physical form.
  • it may be a liquid or a spreadable, spoonable solid or a supplement.
  • it may be a soup, a sauce, a beverage, a spread, a dressing, a dessert or a mayonnaise.
  • the product is a soup, a sauce or beverage.
  • a conventional soup will typically have a salt content in the range of 20- 800 mg/100 ml
  • a conventional sauce will typically have a salt content in the range of 40-1,200 mg/100 ml
  • a typical savoury beverage will typically have a salt content in the range of 10-500 mg/100 ml.
  • a soup product in accordance with the invention containing 30 Vol.% gas bubbles will typically have a salt content in the range of about 14-560 mg/100 ml.
  • a sauce in accordance with the invention containing 30 Vol.% gas bubbles will typically have a salt content in the range of about 28-840 mg/100 ml.
  • a beverage in accordance with the invention containing 30 Vol.% gas bubbles will typically have a salt content in the range of about 7-350 mg/100 ml.
  • the products of the invention will have a lower limit for the salt content of at least about 4 mg/100 ml.
  • the product is a spread, it is preferably in the form of an oil-in-water emulsion.
  • spread encompasses spreadable products such as margarine, spreadable cheese based products and processed cheese, but also hydrolysed yeast extracts such as MarmiteTM. If it is a beverage it typically contains at least 90 wt . % water and 0-10 wt .% of dispersed fat.
  • the foamed product should be stable such that creaming and bubble growth are prevented. Creaming arises when the gas bubbles rise to the surface of the aqueous phase due to the buoyancy of the bubbles. To prevent creaming, the aqueous phase must have either an apparent yield stress or viscosity. Common ingredients that provide a yield stress or increased viscosity are xanthan gum, starches, agar, carrageenan, pectin, alginate, galactomannans such as guar gum, gelatin, gelling proteins such as whey protein, fibres such as those of fruit or vegetable origin, carboxy methyl cellulose and/or mixtures thereof.
  • Bubble stability can be achieved by using suitable surface active agents.
  • suitable surface active agents are proteins such as caseinate and whey, protein hydrolysates, saponins, hydrophobins and surface active particles.
  • surface active particles can be found in WO2007/068344 which discloses stable foams comprising a surface-active material that comprises fibres which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60° and 120°, wherein the fibres have an aspect ratio of more than 10 to 1,000.
  • the yield stress agent (s) and/or thickener (s) and surface active agents used are preferably tasteless or have no strong off-taste or are used in such low concentrations that they have no influence on the taste.
  • the gas bubbles can be incorporated into the aqueous phase by known methods, such as by high speed whipping using food blenders or rotary mixers.
  • the bubble characteristics such as their size and volume fraction can be controlled by varying the mixing time and speed.
  • all of the ingredients are present in the final food composition before the gas bubbles are incorporated by the whipping process.
  • Mixing or whipping leads automatically to the homogeneous distribution of the gas bubbles.
  • some ingredients, such as liquid fat can interfere with the stability of the bubbles such that no foam can be formed during whipping.
  • a foamed composition comprising mostly of water and the surface active agent, can be whipped separately and then the foamed composition is thoroughly mixed into the rest of the composition. After the desired gas bubble structure has been created, the application of high shear force on the total composition is preferably avoided.
  • gas examples include air, nitrogen, carbon dioxide, nitrous oxide, oxygen or mixtures thereof. These gases can also be loaded with volatile flavour compounds.
  • An example of a stable foam can be found in WO2007/068127 which discloses a method to prepare wet foams exhibiting long-term stability, wherein colloidal particles in a suspension are used to stabilize the gas-liquid interface and wherein the particles are present in amounts of at least about 1% by volume referred to the volume of the suspension, and wherein the whole of the suspension is homogeneously foamed.
  • the incorporation of the gas bubbles into the aqueous phase which contains sodium ions does not preclude the use of other salts such as potassium or other cations or novel molecules or bitter maskers or other salt substitutes in the aqueous phase to further reduce the sodium content of the overall product.
  • Foam stability and the spatial distribution of the bubbles in the product can be determined by visual method by observing the product in measuring cylinders. Further methods that can be used are optical microscopy and light scattering technique. For example, the Turbiscan Tlab measurement system (Formulaction, France) as described in US-A-20070116848, which analyses both the backscattered and transmitted light from the aerated sample of interest, can be conveniently used.
  • the present invention relates to a method of reducing the salt level in a food product, whereby 5 to 40 vol.% of a gas is incorporated into a food product in the form of bubbles, to reduce the salt level of said food product.
  • a third aspect of the invention is the use of a gas in an amount of 5 to 40 vol.% of a gas in a food product to reduce the salt level of said food product.
  • Example 1 relates to a gelled product with 40% volume of gas incorporated by high shear mixing of the whole composition .
  • Example 2 relates to a soup product with up to 30% volume of gas incorporated via post dosing of the gas bubbles into the non-aerated aqueous phase.
  • Figure 1 shows a sensory evaluation of soups.
  • Example 1 A soft gel, containing 40 Vol.% (volume fraction) of gas bubbles, was prepared according to Table 1.
  • a solution of water with 1OmM potassium chloride and sodium chloride (according to Table 1) was heated to 90 0 C. 0.5% Xanthan and 0.25% agar were then added and the solution was stirred for one hour.
  • the solution was then cooled to 50 0 C and 1% Bipro 95 whey protein was then added.
  • the solution was then beaten using a Silverson mixer at 8,000 rpm for 5 minutes to get 40% volume fraction of gas bubbles.
  • the resulting foam was then cooled down in an ice bath to induce gelation of the agar to keep the foam stable.
  • the foams were kept in a fridge (4°C) for a night before the panel sessions.
  • a premix soup composition was prepared according to Table 1.
  • a ready to eat thickened chicken soup was prepared by mixing 2 1 of water per 127 g premix soup composition. This was brought to boil and it was simmered for 5 minutes.
  • One soup was prepared with 25 % less sodium.
  • Foam was prepared separately by adding 0.1 wt. % saponin (Desert King Ultra Dry 100) to lOOg freshly boiled water. The mixture was beaten in a Kenwood kitchen mixer (KMC550) at maximum speed for 10 minutes.
  • KMC550 Kenwood kitchen mixer
  • Foam was added to the soup and stirred in gently by hand, according to Table 3.
  • Bubble size was estimated using the soup containing 20% VoI foam.
  • the soup was sampled at two different locations and transferred to an optical microscope.
  • the volume weighted mean diameter of the bubbles at both locations was approximately 180 ⁇ m.
  • the samples were rated on a linear scale from 0-10.
  • the reference soup was anchored at a score of 5 on this scale for each attribute. All samples were compared to the reference soup for each attribute. Water and crackers were used to rinse the mouth in between samples.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

L'invention porte sur un produit alimentaire ayant une teneur en sel réduite, comprenant de 5 à 40 % en volume d'un gaz. L'invention porte également sur un procédé de réduction de la teneur en sel dans un produit alimentaire comprenant de 5 à 40 % en volume d'un gaz. L'invention porte également sur l'utilisation d'un gaz sous une proportion de 5 à 40 % en volume d'un gaz, dans un produit alimentaire pour réduire la teneur en sel dudit produit alimentaire.
PCT/EP2008/065992 2007-12-19 2008-11-21 Produits alimentaires avec teneurs en sel réduites WO2009080423A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07123706.9 2007-12-19
EP07123706 2007-12-19

Publications (1)

Publication Number Publication Date
WO2009080423A1 true WO2009080423A1 (fr) 2009-07-02

Family

ID=39345370

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/065992 WO2009080423A1 (fr) 2007-12-19 2008-11-21 Produits alimentaires avec teneurs en sel réduites

Country Status (1)

Country Link
WO (1) WO2009080423A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013085858A2 (fr) 2011-12-08 2013-06-13 Dow Global Technologies Llc Composition de sel
WO2013085859A1 (fr) 2011-12-08 2013-06-13 Dow Global Technologies Llc Composition de sel
WO2018114177A1 (fr) 2016-12-22 2018-06-28 Unilever N.V. Adjuvant culinaire aéré
KR20180110196A (ko) * 2009-04-23 2018-10-08 인터디지탈 패튼 홀딩스, 인크 랜덤 액세스 성능 개선을 돕는 기지국
CN108777993A (zh) * 2016-03-08 2018-11-09 F·H·加西亚 用于制备液体低钠食品级盐的方法

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3682656A (en) * 1969-11-14 1972-08-08 Margarinbolaget Ab Pourable margarine
GB1596879A (en) * 1978-05-31 1981-09-03 Howard A N Compositions for making savoury beverages especially for use in low-calorie diets
US4420495A (en) * 1980-05-17 1983-12-13 Grosskuchenanlagen Ing. Josef Hammer Method and apparatus for preparing foamy sauces or the like
US4578278A (en) * 1983-08-02 1986-03-25 Battelle Memorial Institute Lighter foodstuffs and method for preparation of such products
US4592919A (en) * 1984-12-28 1986-06-03 Sandoz, Inc. Souffle compositions
US5230919A (en) * 1991-05-10 1993-07-27 The Procter & Gamble Company Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters
EP0777969A1 (fr) * 1995-11-17 1997-06-11 Verenigde Coöperatieve Melkindustrie Coberco B.A. Produit alimentaire acide et aéré et procédé de sa préparation
WO2000038547A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Produit alimentaire contenant des bulles de gaz
WO2001097638A1 (fr) * 2000-06-19 2001-12-27 Societe Des Produits Nestle S.A. Produit alimentaire mousseux cremeux longue conservation et son procede de preparation
US20030228393A1 (en) * 2002-05-31 2003-12-11 Zhao Iris Ginron Multi-phase food & beverage
WO2006039991A1 (fr) * 2004-10-13 2006-04-20 Unilever N.V. Emulsion huile dans eau aeree comprenant de la graisse vegetale
DE19581948B4 (de) * 1995-10-18 2006-12-28 Kabushiki Kaisha Kibun Shokuhin Verfahren zur Herstellung geschäumter verarbeiteter Fleisch-Nahrungsmittel
EP1797772A1 (fr) * 2005-12-13 2007-06-20 Nestec S.A. Aides culinaires et procédés auto-moussantes
WO2007087968A1 (fr) * 2006-01-31 2007-08-09 Unilever Plc Compositions aérées comprenant de l'hydrophobine
WO2008046742A1 (fr) * 2006-10-17 2008-04-24 Unilever N.V. Composition alimentaire comprenant des bulles de gaz et son procédé de préparation

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3682656A (en) * 1969-11-14 1972-08-08 Margarinbolaget Ab Pourable margarine
GB1596879A (en) * 1978-05-31 1981-09-03 Howard A N Compositions for making savoury beverages especially for use in low-calorie diets
US4420495A (en) * 1980-05-17 1983-12-13 Grosskuchenanlagen Ing. Josef Hammer Method and apparatus for preparing foamy sauces or the like
US4578278A (en) * 1983-08-02 1986-03-25 Battelle Memorial Institute Lighter foodstuffs and method for preparation of such products
US4592919A (en) * 1984-12-28 1986-06-03 Sandoz, Inc. Souffle compositions
US5230919A (en) * 1991-05-10 1993-07-27 The Procter & Gamble Company Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters
DE19581948B4 (de) * 1995-10-18 2006-12-28 Kabushiki Kaisha Kibun Shokuhin Verfahren zur Herstellung geschäumter verarbeiteter Fleisch-Nahrungsmittel
EP0777969A1 (fr) * 1995-11-17 1997-06-11 Verenigde Coöperatieve Melkindustrie Coberco B.A. Produit alimentaire acide et aéré et procédé de sa préparation
WO2000038547A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Produit alimentaire contenant des bulles de gaz
WO2001097638A1 (fr) * 2000-06-19 2001-12-27 Societe Des Produits Nestle S.A. Produit alimentaire mousseux cremeux longue conservation et son procede de preparation
US20030228393A1 (en) * 2002-05-31 2003-12-11 Zhao Iris Ginron Multi-phase food & beverage
WO2006039991A1 (fr) * 2004-10-13 2006-04-20 Unilever N.V. Emulsion huile dans eau aeree comprenant de la graisse vegetale
EP1797772A1 (fr) * 2005-12-13 2007-06-20 Nestec S.A. Aides culinaires et procédés auto-moussantes
WO2007087968A1 (fr) * 2006-01-31 2007-08-09 Unilever Plc Compositions aérées comprenant de l'hydrophobine
WO2008046742A1 (fr) * 2006-10-17 2008-04-24 Unilever N.V. Composition alimentaire comprenant des bulles de gaz et son procédé de préparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Celeriac and apple soup, whipped goats' cheese and chives", CATERERSEARCH, 21 September 2006 (2006-09-21), XP002481054, Retrieved from the Internet <URL:http://www.caterersearch.com/Articles/2006/09/21/309187/celeriac-and-apple-soup-whipped-goats-cheese-and-chives.html> [retrieved on 20080509] *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180110196A (ko) * 2009-04-23 2018-10-08 인터디지탈 패튼 홀딩스, 인크 랜덤 액세스 성능 개선을 돕는 기지국
KR102026957B1 (ko) 2009-04-23 2019-09-30 인터디지탈 패튼 홀딩스, 인크 랜덤 액세스 성능 개선을 돕는 기지국
KR20190112184A (ko) * 2009-04-23 2019-10-02 인터디지탈 패튼 홀딩스, 인크 랜덤 액세스 성능 개선을 돕는 기지국
KR102078980B1 (ko) 2009-04-23 2020-02-19 인터디지탈 패튼 홀딩스, 인크 랜덤 액세스 성능 개선을 돕는 기지국
WO2013085858A2 (fr) 2011-12-08 2013-06-13 Dow Global Technologies Llc Composition de sel
WO2013085859A1 (fr) 2011-12-08 2013-06-13 Dow Global Technologies Llc Composition de sel
CN108777993A (zh) * 2016-03-08 2018-11-09 F·H·加西亚 用于制备液体低钠食品级盐的方法
JP2019508048A (ja) * 2016-03-08 2019-03-28 ガルシア，フェルナンド ホラシオ 液状低ナトリウム食用塩の製造法
WO2018114177A1 (fr) 2016-12-22 2018-06-28 Unilever N.V. Adjuvant culinaire aéré

Similar Documents

Publication Publication Date Title
AU660812B2 (en) Low calorie fat substitute
US5308639A (en) Low calorie fat substitute
US5080921A (en) Low calorie fat substitute
EP2505076B1 (fr) Produit de type mousse comestible pour le traitement ou la prévention de l&#39;obésité
AU651219B2 (en) Protein dispersant comprising water-soluble hemicellulose
EP2096940B1 (fr) Émulsion huile-eau comestible
KR101200991B1 (ko) 수중유형 유화 조성물
JP5004750B2 (ja) 食感改良剤及びその製造方法
JPH09103264A (ja) 無脂肪および低脂肪マヨネーズ組成物
WO2009080423A1 (fr) Produits alimentaires avec teneurs en sel réduites
JPH11299435A (ja) 乳化安定剤組成物および食品
CA2748058C (fr) Homogeneisation a haute pression en combinaison avec des oeufs fonctionnalises pour la production de produits alimentaires emulsifie
CN101573039B (zh) 可食用的充气的油-水乳状液
EP3740082B1 (fr) Compositions de crème optimisées pour systèmes de moussage
Moser et al. Nutritional and technological benefits of inulin‐type oligosaccharides
EP0786947A1 (fr) Procede de fabrication et utilisation d&#39;un succedane de matiere grasse pour des aliments a faible teneur en matiere grasse et cholesterol
US5589215A (en) Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
JP2011101637A (ja) 起泡性水中油型乳化組成物
JP7460895B2 (ja) Ｗ１／ｏ／ｗ２型乳化物を含む食品の製造方法
JP2004105180A (ja) 卵加工食品
AU5259699A (en) Method and composition of one pot preparation of full fat and reduced fat viscous salad dressings and reduced fat mayonnaise
JPH11299426A (ja) アイスクリーム様食品
JP2894969B2 (ja) 味噌含有液状調味料の製造方法
WO2023157458A1 (fr) Procédé de production d&#39;un liquide contenant de l&#39;oignon moulu, et procédé de production d&#39;un condiment liquide acide
WO2009102040A1 (fr) Emulsion sous forme de crème

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08865889

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08865889

Country of ref document: EP

Kind code of ref document: A1