ATE12338T1 - Fettarmer brotaufstrich und verfahren zur herstellung desselben. - Google Patents

Fettarmer brotaufstrich und verfahren zur herstellung desselben.

Info

Publication number: ATE12338T1
Authority: AT; Austria
Prior art keywords: cream; making; low; same; fat
Prior art date: 1981-10-07

Application number

AT82201220T

Other languages

English (en)

Inventor

David Patrick Joseph Moran

David George Sharp

Original Assignee

Unilever Nv

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.)

1981-10-07

Filing date

1982-09-30

Publication date

1985-04-15

1982-09-30 Application filed by Unilever Nv filed Critical Unilever Nv

1985-04-15 Application granted granted Critical

1985-04-15 Publication of ATE12338T1 publication Critical patent/ATE12338T1/de

Links

235000008429 bread Nutrition 0.000 title 1
235000004213 low-fat Nutrition 0.000 title 1
238000004519 manufacturing process Methods 0.000 title 1
239000006071 cream Substances 0.000 abstract 4
108010046377 Whey Proteins Proteins 0.000 abstract 2
102000007544 Whey Proteins Human genes 0.000 abstract 2
235000021119 whey protein Nutrition 0.000 abstract 2
238000001816 cooling Methods 0.000 abstract 1
230000001804 emulsifying effect Effects 0.000 abstract 1
239000000839 emulsion Substances 0.000 abstract 1
238000010438 heat treatment Methods 0.000 abstract 1
238000000034 method Methods 0.000 abstract 1
235000018102 proteins Nutrition 0.000 abstract 1
108090000623 proteins and genes Proteins 0.000 abstract 1
102000004169 proteins and genes Human genes 0.000 abstract 1
239000003381 stabilizer Substances 0.000 abstract 1
239000002562 thickening agent Substances 0.000 abstract 1
239000007762 w/o emulsion Substances 0.000 abstract 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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"

Landscapes

Chemical & Material Sciences (AREA)
Oil, Petroleum & Natural Gas (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Edible Oils And Fats (AREA)
Grain Derivatives (AREA)
Dairy Products (AREA)

AT82201220T 1981-10-07 1982-09-30 Fettarmer brotaufstrich und verfahren zur herstellung desselben. ATE12338T1 (de)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
GB8130323		1981-10-07
EP82201220A EP0076549B1 (de)	1981-10-07	1982-09-30	Fettarmer Brotaufstrich und Verfahren zur Herstellung desselben

Publications (1)

Publication Number	Publication Date
ATE12338T1 true ATE12338T1 (de)	1985-04-15

Family

ID=10525009

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT82201220T ATE12338T1 (de)	1981-10-07	1982-09-30	Fettarmer brotaufstrich und verfahren zur herstellung desselben.

Country Status (8)

Country	Link
US (1)	US4515825A (de)
EP (1)	EP0076549B1 (de)
JP (1)	JPS5871844A (de)
AT (1)	ATE12338T1 (de)
AU (1)	AU548795B2 (de)
CA (1)	CA1190431A (de)
DE (1)	DE3262809D1 (de)
ZA (1)	ZA827303B (de)

Families Citing this family (39)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4546003A (en) *	1982-07-28	1985-10-08	Lever Brothers Company	Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix
US5102681A (en)	1984-05-04	1992-04-07	John Labatt Limited/John Labatt Limitee	Reduced fat salad dressing
US5098728A (en)	1989-06-16	1992-03-24	John Labatt Limited/John Labbat Limitee	Reduced fat food product
US4961953A (en)	1986-06-20	1990-10-09	John Labatt Limited/John Labatt Limitee	Fat emulating protein products and process
US5139811A (en)	1984-05-04	1992-08-18	John Labatt Limited	Viscous salad dressing
US4734287A (en)	1986-06-20	1988-03-29	John Labatt Limited	Protein product base
GB2161496B (en) *	1984-05-14	1988-04-07	Unilever Plc	Two phase fat product
CH659765A5 (fr) *	1984-07-30	1987-02-27	Battelle Memorial Institute	Procede de fabrication d'un concentre epaississant pour sauces liees.
CH662707A5 (fr) *	1985-03-19	1987-10-30	Nestle Sa	Preparation de produits alimentaires gelifies.
FI89448C (fi) *	1986-03-06	1993-10-11	Unilever Nv	Foerfarande foer framstaellning av en bredning
ES2021340B3 (es) *	1986-04-28	1991-11-01	Unilever Nv	Margarinas.
US5096730A (en)	1986-06-20	1992-03-17	John Labatt Limited/John Labatt Limitee	Reduced fat sour cream
US4820541A (en) *	1987-04-16	1989-04-11	Lever Brothers Company	Spread containing dairy fat
US4978553A (en) *	1987-11-02	1990-12-18	Jules Silver	Method of making low-fat butter or margarine spread and resulting product
US4849243A (en) *	1987-12-21	1989-07-18	Lever Brothers Company	Process for producing low fat spreads by phase inversion
DE3913125A1 (de) *	1988-05-31	1989-12-14	Maroudas Johann	Verfahren zur herstellung eines nahrungsmittels
DE68914724T2 (de) *	1988-06-16	1994-08-11	Unilever Nv	Geniessbare plastische Zusammensetzung.
GB8817093D0 (en) *	1988-07-18	1988-08-24	Unilever Plc	Treatment of gelling agents
GB8819444D0 (en) *	1988-08-16	1988-09-21	Unilever Plc	Spread & process for preparing spread
US5021248A (en) *	1988-09-19	1991-06-04	Enzytech, Inc.	Hydrophobic protein microparticles and preparation thereof
GB8826994D0 (en) *	1988-11-18	1988-12-21	Unilever Plc	Low fat spread
US5096731A (en)	1989-06-16	1992-03-17	John Labatt Limited/John Labatt Limitee	Reduced fat yogurt
US5104679A (en) *	1989-07-11	1992-04-14	The Clorox Company	Dressing or marinade of the multiple-phase separating type
US5080921A (en)	1990-02-05	1992-01-14	Pfizer Inc.	Low calorie fat substitute
GB9100761D0 (en) *	1991-01-14	1991-02-27	St Ivel Ltd	Process for making a vegetable fat cream and cheese product therefrom
GB9101461D0 (en) *	1991-01-23	1991-03-06	Unilever Plc	Edible spread
US5413804A (en)	1991-04-23	1995-05-09	Cacique, Inc.	Process for making whey-derived fat substitute product and products thereof
US5120561A (en) *	1991-04-25	1992-06-09	American Lecithin Company	Food composition and method
NL9202245A (nl) *	1992-12-23	1994-07-18	Ver Coop Melkind	Werkwijze voor het bereiden van een emulsie met instelbare viscositeit; de aldus bereide emulsie en voedingsmiddel verkregen onder toepassing van deze emulsie.
NL9202246A (nl) *	1992-12-23	1994-07-18	Ver Coop Melkind	Werkwijze voor het bereiden van een emulsie met instelbare viscositeit.
US6136364A (en) *	1994-09-08	2000-10-24	Kraft Foods, Inc.	Microcapsule flavor delivery system
WO2001080659A2 (en) *	2000-04-20	2001-11-01	University Of Guelph	Process for preparing high liquid oil margarine
EP1309243A1 (de) *	2000-08-11	2003-05-14	Novozymes North America, Inc.	Molkeprotein emulsion
US7314045B2 (en) *	2001-07-26	2008-01-01	Tru-Fire Corporation	Bow string release having floating jaws and a trigger force adjustment mechanism
JP4744448B2 (ja)	2003-10-30	2011-08-10	アルラ・フーズ・エイ・エム・ビィ・エイ	低脂肪スプレッド製造において有用な安定剤
US20070048431A1 (en) *	2005-08-31	2007-03-01	Budwig Christopher E	Emulsions for confectionery applications
US7927646B2 (en) *	2006-11-03	2011-04-19	Land O'lakes, Inc.	Refrigeration-temperature spreadable butter-based product
JP5128982B2 (ja) *	2008-02-21	2013-01-23	株式会社Ａｄｅｋａ	油中水型クリーム
JP6002491B2 (ja) *	2012-07-27	2016-10-05	ミヨシ油脂株式会社	二重乳化油脂組成物の製造方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR1023781A (fr) *	1950-08-25	1953-03-24		Procédé de fabrication de crème et produit obtenu par ce procédé
GB1091593A (en) *	1964-03-25	1967-11-22	Unilever Ltd	Fatty emulsions and their preparation
US3729325A (en) *	1971-07-07	1973-04-24	Procter & Gamble	Process for forming a stable oil and water-soluble protein-containing emulsion and product thereof
GB1440181A (en) *	1972-05-18	1976-06-23	Unilever Ltd	Food compositions
US3892873A (en) *	1973-11-19	1975-07-01	Kraftco Corp	Emulsified oil dressing
US3892039A (en) *	1974-01-21	1975-07-01	Fred W Fisher	Compound removal tool
GB1564400A (en) *	1975-11-07	1980-04-10	Unilever Ltd	Proteinaceous low fat spread
JPS55120745A (en) *	1979-03-09	1980-09-17	Asahi Denka Kogyo Kk	Oil-in-water-in-oil type double emulsified oil composition
NL8002925A (nl) *	1980-05-21	1981-12-16	Unilever Nv	Werkwijze ter bereiding van vetarme olie-in-water-in-olie emulsies.
ATE9430T1 (de) *	1980-11-27	1984-10-15	Unilever Nv	Verfahren zur herstellung einer kontinuierlichen fettemulsion, bestehend aus einer fettmischung mit hohem gehalt an festem fett bei verhaeltnismaessig hohen umgebungstemperaturen.

1982
- 1982-09-30 AT AT82201220T patent/ATE12338T1/de not_active IP Right Cessation
- 1982-09-30 US US06/431,986 patent/US4515825A/en not_active Expired - Lifetime
- 1982-09-30 EP EP82201220A patent/EP0076549B1/de not_active Expired
- 1982-09-30 DE DE8282201220T patent/DE3262809D1/de not_active Expired
- 1982-10-04 AU AU88995/82A patent/AU548795B2/en not_active Ceased
- 1982-10-05 ZA ZA827303A patent/ZA827303B/xx unknown
- 1982-10-06 CA CA000412976A patent/CA1190431A/en not_active Expired
- 1982-10-06 JP JP57176023A patent/JPS5871844A/ja active Granted

Also Published As

Publication number	Publication date
JPS5871844A (ja)	1983-04-28
EP0076549B1 (de)	1985-03-27
AU8899582A (en)	1984-04-12
EP0076549A1 (de)	1983-04-13
CA1190431A (en)	1985-07-16
DE3262809D1 (en)	1985-05-02
ZA827303B (en)	1984-05-30
AU548795B2 (en)	1986-01-02
US4515825A (en)	1985-05-07
JPS6217495B2 (de)	1987-04-17

Legal Events

Date	Code	Title	Description
1985-07-15	UEP	Publication of translation of european patent specification
1987-06-15	REN	Ceased due to non-payment of the annual fee

Publication	Publication Date	Title
ATE12338T1 (de)	1985-04-15	Fettarmer brotaufstrich und verfahren zur herstellung desselben.
DE69303892D1 (de)	1996-09-05	Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes
KR927002923A (ko)	1992-12-17	단백질형 지방 대체물
AU617219B2 (en)	1991-11-21	Gelled emulsion and process for producing the same
JPS6455155A (en)	1989-03-02	Artificial cream and method of manufacturing the same
SE8103998L (sv)	1982-12-26	Bredbar fettprodukt samt sett for dess framstellning
ATE147586T1 (de)	1997-02-15	Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln
ATE12337T1 (de)	1985-04-15	Verfahren zur herstellung von brotaufstrich aus einer bimodalen dispergierten phase.
ATE142083T1 (de)	1996-09-15	Verfahren zur herstellung von brotaufstrichen und nach diesem verfahren hergestellte brotaufstrichen
GB1383149A (en)	1975-02-05	Soy cheese and process for making same
CA2040241A1 (en)	1991-10-12	Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread
DE3876373D1 (de)	1993-01-14	Margarine fuer aufstrich bei kuehlschranktemperatur und mit sehr niedrigem fettgehalt und verfahren zu ihrer herstellung.
KR890001451A (ko)	1989-03-27	기포성 수중유형 에멀션의 제조법
EA199800162A1 (ru)	1998-08-27	Способ получения заправки
JPS5753232A (en)	1982-03-30	Preparation of microcapsule
AU694091B2 (en)	1998-07-16	Edible spread
ATE135888T1 (de)	1996-04-15	Verfahren zur herstellung eines fettarmen brotaufstrichs
DE68906888D1 (de)	1993-07-08	Verfahren zur herstellung eines nahrungsmittels auf der basis von milchproteinen, fetten und wasser.
DE68923360D1 (de)	1995-08-10	Verfahren zur Herstellung von fettarmer Butter oder Margarine und derart hergestelltes Produkt.
DE3580947D1 (de)	1991-01-31	Verfahren zur herstellung von dispersionen mit zusammenhaengender lipider phase.
ATE103469T1 (de)	1994-04-15	Verfahren zur herstellung von kaese oder kaesespezialitaet.
ATE8006T1 (de)	1984-07-15	Simuliertes fettgewebe und verfahren zu seiner herstellung.
JPS5668350A (en)	1981-06-09	Preparation of powdery pizza topping
JPS57102147A (en)	1982-06-25	Food like soybean curd
DE69528183D1 (de)	2002-10-17	Verfahren zur herstellung eines brotaufstrichs