WO2009080547A3 - A shelf-stable food composition and a process for the preparation thereof - Google Patents

A shelf-stable food composition and a process for the preparation thereof Download PDF

Info

Publication number
WO2009080547A3
WO2009080547A3 PCT/EP2008/067341 EP2008067341W WO2009080547A3 WO 2009080547 A3 WO2009080547 A3 WO 2009080547A3 EP 2008067341 W EP2008067341 W EP 2008067341W WO 2009080547 A3 WO2009080547 A3 WO 2009080547A3
Authority
WO
WIPO (PCT)
Prior art keywords
shelf
food composition
preparation
range
stable food
Prior art date
Application number
PCT/EP2008/067341
Other languages
French (fr)
Other versions
WO2009080547A2 (en
Inventor
Shiok Guat Teh
Amarinder Pal Singh Bhandari
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Priority to CA2701987A priority Critical patent/CA2701987A1/en
Priority to BRPI0821380-1A2A priority patent/BRPI0821380A2/en
Priority to RU2010129521/13A priority patent/RU2481003C2/en
Priority to EP08864778A priority patent/EP2224827A2/en
Priority to NZ584852A priority patent/NZ584852A/en
Priority to UAA201008854A priority patent/UA104582C2/en
Priority to CN2008801215658A priority patent/CN101902928A/en
Priority to AU2008340435A priority patent/AU2008340435A1/en
Publication of WO2009080547A2 publication Critical patent/WO2009080547A2/en
Publication of WO2009080547A3 publication Critical patent/WO2009080547A3/en
Priority to IL204833A priority patent/IL204833A/en

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a food composition which is shelf-stable, has a low acidic content in the range of pH3.5 to pH5.0, a water activity value (Aw) in the range of 0.6 to 0.9 and a salt content in the range of 13% to 22% by weight based on the total weight of liquid content. The present invention further relates to a process for the production thereof.
PCT/EP2008/067341 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof WO2009080547A2 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
CA2701987A CA2701987A1 (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
BRPI0821380-1A2A BRPI0821380A2 (en) 2007-12-19 2008-12-11 NON-PERCEPTABLE FOOD COMPOSITION AND PROCESS FOR PREPARING IT
RU2010129521/13A RU2481003C2 (en) 2007-12-19 2008-12-11 Preserving agents free liquid culinary base stable during storage, base production method and food composition containing base
EP08864778A EP2224827A2 (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
NZ584852A NZ584852A (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
UAA201008854A UA104582C2 (en) 2007-12-19 2008-12-11 Shelf-stable liquid culinary base without preserving agents, a process for production thereof and a food composition comprising thereof
CN2008801215658A CN101902928A (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
AU2008340435A AU2008340435A1 (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
IL204833A IL204833A (en) 2007-12-19 2010-04-06 Shelf-stable acidic food composition and a process for the preparation thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EPPCT/EP2007/064184 2007-12-19
PCT/EP2007/064184 WO2009080093A1 (en) 2007-12-19 2007-12-19 A shelf-stable food composition and a process for the preparation thereof

Publications (2)

Publication Number Publication Date
WO2009080547A2 WO2009080547A2 (en) 2009-07-02
WO2009080547A3 true WO2009080547A3 (en) 2009-10-15

Family

ID=40225349

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/EP2007/064184 WO2009080093A1 (en) 2007-12-19 2007-12-19 A shelf-stable food composition and a process for the preparation thereof
PCT/EP2008/067341 WO2009080547A2 (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof

Family Applications Before (1)

Application Number Title Priority Date Filing Date
PCT/EP2007/064184 WO2009080093A1 (en) 2007-12-19 2007-12-19 A shelf-stable food composition and a process for the preparation thereof

Country Status (12)

Country Link
CN (1) CN101902928A (en)
AR (1) AR069816A1 (en)
AU (1) AU2008340435A1 (en)
BR (1) BRPI0821380A2 (en)
CA (1) CA2701987A1 (en)
CL (1) CL2008003856A1 (en)
IL (1) IL204833A (en)
NZ (1) NZ584852A (en)
RU (1) RU2481003C2 (en)
TW (1) TW200948289A (en)
UA (1) UA104582C2 (en)
WO (2) WO2009080093A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2768731C2 (en) 2015-10-06 2022-03-24 Вм. Ригли Джр. Компани Edible compositions with high moisture content and methods for their production
CN115307254A (en) * 2022-07-06 2022-11-08 广东久量股份有限公司 Control method, system, equipment and medium of ultraviolet human body induction germicidal lamp

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0970619A2 (en) * 1998-07-09 2000-01-12 Unilever N.V. soup and sauce concentrates
US6586033B1 (en) * 1999-05-21 2003-07-01 Lipton, Division Of Conopco, Inc. Ionic stable emulsion sauce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0970619A2 (en) * 1998-07-09 2000-01-12 Unilever N.V. soup and sauce concentrates
US6586033B1 (en) * 1999-05-21 2003-07-01 Lipton, Division Of Conopco, Inc. Ionic stable emulsion sauce

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "CHEF Sauce Tomate à la Provençale 840 g", FICHE TECHNIQUE NESTLE, September 2007 (2007-09-01), XP002510612, Retrieved from the Internet <URL:http://www.nestleprofessional.com/france/fr/Documents/Fiches_Techniques/FT_Culinaires/3033710031207.pdf> [retrieved on 20090115] *

Also Published As

Publication number Publication date
CA2701987A1 (en) 2009-07-02
RU2481003C2 (en) 2013-05-10
IL204833A0 (en) 2010-11-30
UA104582C2 (en) 2014-02-25
CL2008003856A1 (en) 2010-01-11
BRPI0821380A2 (en) 2014-12-23
AU2008340435A1 (en) 2009-07-02
RU2010129521A (en) 2012-01-27
WO2009080547A2 (en) 2009-07-02
AR069816A1 (en) 2010-02-17
NZ584852A (en) 2012-06-29
WO2009080093A1 (en) 2009-07-02
CN101902928A (en) 2010-12-01
TW200948289A (en) 2009-12-01
IL204833A (en) 2013-10-31

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