ATE207701T1 - Brotaufstrich auf basis von pflanzlichem fett und milchfett - Google Patents

Brotaufstrich auf basis von pflanzlichem fett und milchfett

Info

Publication number
ATE207701T1
ATE207701T1 AT96928468T AT96928468T ATE207701T1 AT E207701 T1 ATE207701 T1 AT E207701T1 AT 96928468 T AT96928468 T AT 96928468T AT 96928468 T AT96928468 T AT 96928468T AT E207701 T1 ATE207701 T1 AT E207701T1
Authority
AT
Austria
Prior art keywords
fat
spread based
dairy
milk
vegetable
Prior art date
Application number
AT96928468T
Other languages
English (en)
Inventor
Freek Reckweg
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.)
Filing date
Publication date
Application filed by Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of ATE207701T1 publication Critical patent/ATE207701T1/de

Links

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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/104—Water-continuous butterlike spreads; spreads from cream prepared without phase inversion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT96928468T 1995-09-08 1996-08-13 Brotaufstrich auf basis von pflanzlichem fett und milchfett ATE207701T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP95202447 1995-09-08
PCT/EP1996/003603 WO1997008956A1 (en) 1995-09-08 1996-08-13 Vegetable and dairy fat based spread

Publications (1)

Publication Number Publication Date
ATE207701T1 true ATE207701T1 (de) 2001-11-15

Family

ID=8220622

Family Applications (1)

Application Number Title Priority Date Filing Date
AT96928468T ATE207701T1 (de) 1995-09-08 1996-08-13 Brotaufstrich auf basis von pflanzlichem fett und milchfett

Country Status (10)

Country Link
EP (1) EP0848590B1 (de)
JP (1) JPH11511978A (de)
AT (1) ATE207701T1 (de)
AU (1) AU723622B2 (de)
CA (1) CA2231787C (de)
DE (1) DE69616572T2 (de)
DK (1) DK0848590T3 (de)
MX (1) MX9801730A (de)
WO (1) WO1997008956A1 (de)
ZA (1) ZA967222B (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19711805A1 (de) * 1996-03-27 1998-09-24 New Zealand Milk Products Euro Modifizierte Molkenkäse- und Dessertprodukte auf Milchbasis
SK284280B6 (sk) * 1998-04-01 2004-12-01 Unilever Nv Spôsob prípravy nátierky a linka na vykonanie tohto spôsobu
TR200002864T2 (tr) * 1998-04-03 2000-12-21 Unilever N.V. Asitlendirilmiş tereyağı benzeri yumuşak ürün.
DE60223762T2 (de) 2001-08-10 2008-10-23 Unilever N.V. Zusammensetzung enthaltend Diätfasern
HUP0402425A3 (en) * 2001-11-23 2005-11-28 Unilever Nv Water continuous food product with cooling flavour
RU2310333C2 (ru) * 2001-11-23 2007-11-20 Юнилевер Н.В. Подкисленный пищевой продукт и способ его получения
RU2005122643A (ru) * 2002-12-19 2006-01-20 Юнилевер Н.В. (Nl) Продукт с непрерывной водной фазой, стабилизированный уксусной кислотой
AU2003277928A1 (en) * 2002-12-19 2004-07-14 Unilever Plc Edible emulsion for hot food products
WO2005041676A1 (en) * 2003-10-10 2005-05-12 Unilever N.V. Process for the preparation of a water continuous acidified emulsion and product obtainable by the process

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB574389A (en) * 1943-06-15 1946-01-03 Eugen Better A process of manufacturing a foodstuff
GB1261910A (en) * 1968-07-26 1972-01-26 Unilever Ltd Process for preparing lactic spread
JPS5816636A (ja) * 1981-07-23 1983-01-31 Nisshin Oil Mills Ltd:The 乳酸発酵食品の製造法
EP0483896B1 (de) * 1990-10-29 1994-04-06 Unilever N.V. Mit dem Löffel essbare nicht-milchhaltige Sahne
EP0540087B1 (de) * 1991-10-31 1995-05-17 Unilever N.V. Mit dem Löffel essbare, angesauerte, fettarme, nichtmilchhaltige Sahne
EP0540085B1 (de) * 1991-10-31 1995-03-29 Unilever N.V. Mit dem Löffel essbare, nichtmilchhaltige saure Sahne
CA2131451C (en) * 1992-03-06 1997-11-18 Stephen Charles Daniels Low fat spread
AU695202B2 (en) * 1994-08-01 1998-08-06 Unilever Plc Water continuous edible spread

Also Published As

Publication number Publication date
AU6821896A (en) 1997-03-27
MX9801730A (es) 1998-08-30
CA2231787A1 (en) 1997-03-13
EP0848590A1 (de) 1998-06-24
WO1997008956A1 (en) 1997-03-13
DK0848590T3 (da) 2001-12-27
EP0848590B1 (de) 2001-10-31
ZA967222B (en) 1998-02-26
DE69616572D1 (de) 2001-12-06
CA2231787C (en) 2002-01-01
JPH11511978A (ja) 1999-10-19
AU723622B2 (en) 2000-08-31
DE69616572T2 (de) 2002-07-04

Similar Documents

Publication Publication Date Title
DE69426703D1 (de) Streichfähiger fettarmer käse und herstellung davon
CA2306597A1 (en) Process for making cheese using transglutaminase and a non-rennet protease
ATE220509T1 (de) Nahrungsmittelzusammensetzung mit keksen oder schokolad schalen und auf fermentierten oder nicht fermentierten milch produkten basierten füllungen
AU2899789A (en) Low fat spread
ATE227085T1 (de) Gesäuerter butterähnlicher brotaufstrich
DK0841856T3 (da) Smøremateriale baseret på mejeriprodukt
EP0535728A3 (de) Verfahren zur Zubereitung von Käsezusammensetzungen
DE69616572D1 (de) Brotaufstrich auf basis von pflanzlichem fett und milchfett
EP1383394A4 (de) Verfahren zur herstellung von pikant schmeckenden produkten durch fermentation von proteinen
ES2152691T3 (es) Fabricacion de quesos pasta filata.
FR2814913B1 (fr) Emulsion comestible comprenant des micro-organismes vivants et vinaigrette ou sauce d'accompagnement comprenant ladite emulsion comestible
DE69713942D1 (de) Verpackter Milchprodukt-Brotaufstrich mit heterogener Textur
AU6447796A (en) A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby
Rabie et al. Ripening changes and quality of recombined milk blue cheese as affected by mould strain and salting method
DK154862B (da) Loebningsmiddel til anvendelse ved ostefremstilling, indeholdende mindst et loebeenzym af svampeoprindelse
JPS5779837A (en) Preparation of food like tofu(bean curd) using milk
Dolezalek et al. Influence of microbial rennet Fromase and pepsin rennet on ripening and quality of Edam cheese.
MX9704591A (es) Queso con control para fundir.
UA9048A (uk) Спосіб стабілізування жироводних емульсій
GEP20002171B (en) Method for Acidified Cream Production

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties