YU38903A - Prehrambeni proizvod u obliku emulzije ulje-u-vodi tipa majoneza koji ima smanjen sadržaj masti i postupak za njegovu izradu - Google Patents

Prehrambeni proizvod u obliku emulzije ulje-u-vodi tipa majoneza koji ima smanjen sadržaj masti i postupak za njegovu izradu

Info

Publication number
YU38903A
YU38903A YU38903A YUP38903A YU38903A YU 38903 A YU38903 A YU 38903A YU 38903 A YU38903 A YU 38903A YU P38903 A YUP38903 A YU P38903A YU 38903 A YU38903 A YU 38903A
Authority
YU
Yugoslavia
Prior art keywords
oil
preparation
emulsion
water
reduced fat
Prior art date
Application number
YU38903A
Other languages
English (en)
Inventor
Thomas Oberacker
Volker Schroeder
Original Assignee
Societe Des Produits Nestle 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26071604&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=YU38903(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from EP00125190A external-priority patent/EP1206914A1/en
Priority claimed from EP00128339A external-priority patent/EP1222957A1/en
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Publication of YU38903A publication Critical patent/YU38903A/sh

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
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/40—Mixing liquids with liquids; Emulsifying
    • B01F23/41—Emulsifying
    • B01F23/4105—Methods of emulsifying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
    • B01F25/40—Static mixers
    • B01F25/45—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
    • B01F25/40—Static mixers
    • B01F25/45—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads
    • B01F25/452—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads characterised by elements provided with orifices or interstitial spaces
    • B01F25/4521—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads characterised by elements provided with orifices or interstitial spaces the components being pressed through orifices in elements, e.g. flat plates or cylinders, which obstruct the whole diameter of the tube
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0436—Operational information
    • B01F2215/0468—Numerical pressure values

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Prehrambeni proizvod u obliku emulzije ulje-u-vodi tipa majoneza koji sadrži jestivo ulje ili mast u količini od 55 pa do manje od 75%, neki emulgator u količini do 10%, neku jestivu kiselinu i vodu i opciono, dodatne sastojke koji su izabrani od šećera ili zaslađivača, soli i drugih sastojaka za poboljšanje ukusa, pri čemu ni jedan od dodatnih sastojaka nema ulogu stabilizatora i/ili učvršćivača, viskozitet emulzije je između 5 i 40 Pa•s.[A foodstuff in the form of an oil-in-water emulsion of the mayonnaise type, comprising an edible oil or fat in an amount of from 55 up to less than 75%, an emulsifier in an amount of up to 10%, an edible acid, and water, and, optionally, additional ingredients selected from sugar or sweetener, salt and other taste improving ingredients, none of said additional ingredients having a stabilizing and/or thickening fuctionality, the viscosity of the emulsion being comprised between 5 and 40 Pa.s.
YU38903A 2000-11-20 2001-11-20 Prehrambeni proizvod u obliku emulzije ulje-u-vodi tipa majoneza koji ima smanjen sadržaj masti i postupak za njegovu izradu YU38903A (sh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP00125190A EP1206914A1 (en) 2000-11-20 2000-11-20 An oil-in-water emulsion and a process for its preparation
EP00128339A EP1222957A1 (en) 2000-12-22 2000-12-22 Process and device for producing a food grade oil-in-water emulsion

Publications (1)

Publication Number Publication Date
YU38903A true YU38903A (sh) 2006-01-16

Family

ID=26071604

Family Applications (1)

Application Number Title Priority Date Filing Date
YU38903A YU38903A (sh) 2000-11-20 2001-11-20 Prehrambeni proizvod u obliku emulzije ulje-u-vodi tipa majoneza koji ima smanjen sadržaj masti i postupak za njegovu izradu

Country Status (8)

Country Link
EP (1) EP1337161B1 (sh)
AU (1) AU2002215049A1 (sh)
ES (1) ES2511715T3 (sh)
HR (1) HRP20030406A2 (sh)
PE (1) PE20020564A1 (sh)
PL (1) PL199997B1 (sh)
WO (1) WO2002039833A1 (sh)
YU (1) YU38903A (sh)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI331903B (en) 2002-07-01 2010-10-21 Kao Corp Acidic oil-in -water type emulsified compositions
US20050244565A1 (en) * 2004-04-29 2005-11-03 Unilever Bestfoods, North America Edible emulsion with reduced fat and cholesterol
EP2430109A4 (en) * 2009-04-28 2016-01-06 Israel State EMULSIONS, EMULTER, METHOD OF USE, AND PROCESS FOR PRODUCING THE SAME
US20120034353A1 (en) * 2010-08-09 2012-02-09 Joerg Eggeling High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
CN113017070A (zh) * 2021-04-01 2021-06-25 沈阳师范大学 一种高内相皮克林乳液及其制备方法和应用、包含高内相皮克林乳液的蛋黄酱

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3230289A1 (de) * 1982-08-14 1984-02-16 Bayer Ag, 5090 Leverkusen Herstellung von pharmazeutischen oder kosmetischen dispersionen
US4923707A (en) * 1989-01-06 1990-05-08 Kraft, Inc. Low oil mayonnaise and method of making
DK0716811T3 (da) * 1994-12-13 2001-07-09 Nestle Sa Varmestabil olie-i-vand emulsion indeholdende æggeblomme samt en fremgangsmåde til fremstilling deraf
US5795614A (en) * 1996-03-01 1998-08-18 Kraft Foods, Inc. Method of making a reduced fat emulsified dressing
DE69915434T2 (de) 1998-12-07 2005-03-03 Dsm Ip Assets B.V. Verfahren und Vorrichtung zum Mischen oder Dispergieren von Flüssigkeiten
DE19856604A1 (de) * 1998-12-08 2000-06-15 Basf Ag Verfahren und Vorrichtung zur Herstellung einer Emulsion

Also Published As

Publication number Publication date
PL365583A1 (en) 2005-01-10
AU2002215049A1 (en) 2002-05-27
PL199997B1 (pl) 2008-11-28
EP1337161A1 (en) 2003-08-27
EP1337161B1 (en) 2014-09-10
ES2511715T3 (es) 2014-10-23
WO2002039833A1 (en) 2002-05-23
HRP20030406A2 (en) 2004-08-31
PE20020564A1 (es) 2002-07-24

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