ATE327682T1 - Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten - Google Patents
Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponentenInfo
- Publication number
- ATE327682T1 ATE327682T1 AT02718097T AT02718097T ATE327682T1 AT E327682 T1 ATE327682 T1 AT E327682T1 AT 02718097 T AT02718097 T AT 02718097T AT 02718097 T AT02718097 T AT 02718097T AT E327682 T1 ATE327682 T1 AT E327682T1
- Authority
- AT
- Austria
- Prior art keywords
- oxyded
- producing
- product based
- acid components
- ferulic acid
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 title 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 title 1
- 229940114124 ferulic acid Drugs 0.000 title 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 title 1
- 235000001785 ferulic acid Nutrition 0.000 title 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 title 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 229920000642 polymer Polymers 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03001—Catechol oxidase (1.10.3.1), i.e. tyrosinase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03002—Laccase (1.10.3.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
- C12Y111/01—Peroxidases (1.11.1)
- C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP01200722 | 2001-02-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE327682T1 true ATE327682T1 (de) | 2006-06-15 |
Family
ID=8179943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT02718097T ATE327682T1 (de) | 2001-02-26 | 2002-02-06 | Verfahren zur herstellung eines geschäumten produkts auf basis von oxydierten ferulasäurekomponenten |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US7297359B2 (de) |
| EP (1) | EP1367906B1 (de) |
| AT (1) | ATE327682T1 (de) |
| BR (1) | BR0207180B1 (de) |
| DE (1) | DE60211864T2 (de) |
| ES (1) | ES2264726T3 (de) |
| WO (1) | WO2002071870A1 (de) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060073256A1 (en) * | 2004-06-15 | 2006-04-06 | Frederic Destaillats | Self-foaming liquid creamers and processes |
| EP1731043A1 (de) * | 2005-06-10 | 2006-12-13 | Nederlandse Organisatie voor Toegepast-Natuuurwetenschappelijk Onderzoek TNO | Pektinkonjugate |
| FR2932679B1 (fr) * | 2008-06-24 | 2010-08-27 | Oreal | Utilisation de l'acide ferulique ou ses derives pour ameliorer l'etat de surface d'une peau alteree. |
| US8747936B2 (en) | 2010-07-22 | 2014-06-10 | Vita-Mix Corporation | Method for preparing starch-thickened compositions |
| PT2606733T (pt) * | 2011-12-23 | 2018-11-28 | Nestle Sa | Composição de recheio aerada |
| WO2014147053A1 (en) * | 2013-03-19 | 2014-09-25 | Nestec S.A. | Plant based emulsifier for frozen confection products |
| EP3979808B1 (de) | 2019-06-05 | 2025-01-01 | Société des Produits Nestlé S.A. | Geschäumte gefrorene lebensmittelprodukte |
| CN120775501B (zh) * | 2025-07-15 | 2026-04-10 | 东北农业大学 | 一种针对超低温条件下防干耗食源基活性涂层及制备方法 |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4292972A (en) * | 1980-07-09 | 1981-10-06 | E. R. Squibb & Sons, Inc. | Lyophilized hydrocolloio foam |
| US5008254A (en) | 1982-09-03 | 1991-04-16 | Weibel Michael K | Sugar beet pectins and their use in comestibles |
| US4505943A (en) * | 1982-12-02 | 1985-03-19 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
| FR2545101B1 (fr) * | 1983-04-29 | 1985-08-16 | Agronomique Inst Nat Rech | Procede de modification des pectines de betterave, produits obtenus et leurs applications |
| US4510166A (en) * | 1984-01-19 | 1985-04-09 | National Starch And Chemical Corporation | Converted starches for use as a fat- or oil-replacement in foodstuffs |
| IL104441A (en) | 1993-01-19 | 2001-01-28 | Yossi Res Dev Company Of The H | Sponges from hydrocolloids and method for their production |
| US5384145A (en) | 1993-08-19 | 1995-01-24 | Kraft General Foods, Inc. | Low-fat, frozen whipped topping |
| US5384146A (en) * | 1993-08-31 | 1995-01-24 | Kraft General Foods, Inc. | Frozen whipped toppings |
| US6232101B1 (en) | 1994-07-26 | 2001-05-15 | Novozymes A/S Patents | Oxidase-promoted gelling of phenolic polymers |
| EP0939773B1 (de) | 1996-11-21 | 2002-04-03 | Cambridge Biopolymers Limited | Verfahren zur herstellung von pflanzlichen gelen |
| GB9718518D0 (en) * | 1997-09-01 | 1997-11-05 | Dalgety Plc | Fractionation of Hemicellulosic Materials |
| GB9900227D0 (en) | 1999-01-06 | 1999-02-24 | Danisco | Use of a composition |
| US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
| US20020142992A1 (en) * | 2001-03-28 | 2002-10-03 | Scherr George H. | Cellulosic foam compositions |
-
2002
- 2002-02-06 ES ES02718097T patent/ES2264726T3/es not_active Expired - Lifetime
- 2002-02-06 DE DE60211864T patent/DE60211864T2/de not_active Expired - Lifetime
- 2002-02-06 WO PCT/EP2002/001212 patent/WO2002071870A1/en not_active Ceased
- 2002-02-06 US US10/471,482 patent/US7297359B2/en not_active Expired - Fee Related
- 2002-02-06 EP EP02718097A patent/EP1367906B1/de not_active Expired - Lifetime
- 2002-02-06 BR BRPI0207180-0B1A patent/BR0207180B1/pt not_active IP Right Cessation
- 2002-02-06 AT AT02718097T patent/ATE327682T1/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2002071870A1 (en) | 2002-09-19 |
| EP1367906A1 (de) | 2003-12-10 |
| US20040069158A1 (en) | 2004-04-15 |
| DE60211864T2 (de) | 2006-11-30 |
| US7297359B2 (en) | 2007-11-20 |
| BR0207180A (pt) | 2004-03-30 |
| DE60211864D1 (de) | 2006-07-06 |
| ES2264726T3 (es) | 2007-01-16 |
| BR0207180B1 (pt) | 2013-07-16 |
| EP1367906B1 (de) | 2006-05-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |