ATE524982T1 - Emulsionsnahrungsmittel des öl-in-wasser-typs - Google Patents

Emulsionsnahrungsmittel des öl-in-wasser-typs

Info

Publication number: ATE524982T1
Authority: AT; Austria
Prior art keywords: oil; water; food product; plant sterol; emulsified food
Prior art date: 2003-10-31

Application number

AT04793246T

Other languages

English (en)

Inventor

Hideaki Kobayashi

Yukiyoshi Kobayashi

Masahiro Goto

Shunsuke Wakami

Original Assignee

Q P Corp

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.)

2003-10-31

Filing date

2004-10-29

Publication date

2011-10-15

2004-10-29 Application filed by Q P Corp filed Critical Q P Corp

2011-10-15 Application granted granted Critical

2011-10-15 Publication of ATE524982T1 publication Critical patent/ATE524982T1/de

Links

XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract 5
235000013305 food Nutrition 0.000 title abstract 4
239000000839 emulsion Substances 0.000 title 1
235000002378 plant sterols Nutrition 0.000 abstract 3
102000002322 Egg Proteins Human genes 0.000 abstract 2
108010000912 Egg Proteins Proteins 0.000 abstract 2
102000004895 Lipoproteins Human genes 0.000 abstract 2
108090001030 Lipoproteins Proteins 0.000 abstract 2
HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
235000013345 egg yolk Nutrition 0.000 abstract 2
210000002969 egg yolk Anatomy 0.000 abstract 2
238000004945 emulsification Methods 0.000 abstract 2
239000004615 ingredient Substances 0.000 abstract 2
239000008280 blood Substances 0.000 abstract 1
210000004369 blood Anatomy 0.000 abstract 1
235000012000 cholesterol Nutrition 0.000 abstract 1
239000006185 dispersion Substances 0.000 abstract 1
239000007788 liquid Substances 0.000 abstract 1
238000004519 manufacturing process Methods 0.000 abstract 1
238000003756 stirring Methods 0.000 abstract 1

Classifications

- 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
- 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
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
- 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

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Nutrition Science (AREA)
Health & Medical Sciences (AREA)
Botany (AREA)
Mycology (AREA)
Oil, Petroleum & Natural Gas (AREA)
Seasonings (AREA)
Edible Oils And Fats (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
General Preparation And Processing Of Foods (AREA)

AT04793246T 2003-10-31 2004-10-29 Emulsionsnahrungsmittel des öl-in-wasser-typs ATE524982T1 (de)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
JP2003408182		2003-10-31
JP2004035691		2004-02-12
PCT/JP2004/016145 WO2005041690A1 (ja)	2003-10-31	2004-10-29	水中油型乳化食品

Publications (1)

Publication Number	Publication Date
ATE524982T1 true ATE524982T1 (de)	2011-10-15

Family

ID=34554849

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT04793246T ATE524982T1 (de)	2003-10-31	2004-10-29	Emulsionsnahrungsmittel des öl-in-wasser-typs

Country Status (8)

Country	Link
US (1)	US7597923B2 (de)
EP (1)	EP1679007B1 (de)
JP (1)	JP3844011B2 (de)
KR (1)	KR101203030B1 (de)
CN (1)	CN1623432B (de)
AT (1)	ATE524982T1 (de)
CA (1)	CA2543697C (de)
WO (1)	WO2005041690A1 (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP4727443B2 (ja) *	2006-02-22	2011-07-20	キユーピー株式会社	サラダの製造方法
JP4489045B2 (ja) *	2006-03-28	2010-06-23	キユーピー株式会社	分離液状調味料
US20110111097A1 (en) *	2009-10-09	2011-05-12	H.J. Heinz Company	Emulsified food product
JP5717374B2 (ja) *	2010-08-17	2015-05-13	花王株式会社	酸性水中油型乳化組成物
EP2720554A1 (de) *	2011-06-20	2014-04-23	Nestec S.A.	Emulsion mit lyso-phospholipiden
US20150099054A1 (en) *	2013-10-05	2015-04-09	Dan Steinberg	High Saturated Fat Mayonnaise
JP6498500B2 (ja) *	2015-04-09	2019-04-10	キユーピー株式会社	水中油型乳化食品およびこれを用いた調理パン
CN106174123A (zh) *	2016-07-09	2016-12-07	东北农业大学	一种植物甾醇酯功能乳液的制备方法
CN110089694B (zh) *	2019-05-08	2022-11-04	江南大学	一种蛋黄-植物甾醇-多糖复合乳液凝胶及其制备方法
CN110279123B (zh) *	2019-07-31	2023-05-05	江南大学	一种水溶性植物甾醇纳米水凝胶乳液的制备方法
CN112352932B (zh) *	2020-11-10	2022-04-08	江西农业大学	一种改善蛋黄液乳化稳定性的制备方法
CN112753779A (zh) *	2021-02-20	2021-05-07	贵州大学	一种低丙烯酰胺油辣椒制品
CN116762890A (zh) *	2023-05-12	2023-09-19	武汉轻工大学	一种植物蛋白肉的制备方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2995304B2 (ja)	1990-10-08	1999-12-27	日本精化株式会社	レシチン―ステロール複合体及びその製造方法
US5780095A (en) *	1992-01-24	1998-07-14	Jackeschky; Martin	Method of preparing a dietary, cholesterol-reduced whole egg or egg yolk product, and its processing into food stuffs
DE19511944C1 (de) *	1995-03-31	1996-02-15	Jackeschky Hans Joachim	Verfahren zur Herstellung eines diätetischen, cholesterolreduzierten Vollei- oder Eigelbproduktes
US6200624B1 (en) *	1996-01-26	2001-03-13	Abbott Laboratories	Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids
US6177120B1 (en) *	1996-05-20	2001-01-23	Martin Jackeschky	Dietary low cholesterol whole egg or egg yolk product
FI120290B (fi) *	1996-12-30	2009-09-15	Mirador Res Oy Ltd	Menetelmä, jonka avulla voidaan valmistaa sellaisia mausteseos-, ruoan ainesosa- ja elintarvikekoostumuksia, jotka alentavat seerumin kolesterolia
US6113972A (en) *	1998-12-03	2000-09-05	Monsanto Co.	Phytosterol protein complex
JP3589904B2 (ja) *	1999-06-17	2004-11-17	花王株式会社	酸性水中油型乳化組成物
JP4197222B2 (ja)	2000-12-05	2008-12-17	株式会社Ａｄｅｋａ	水中油型乳化物
US6660312B2 (en) *	2001-04-20	2003-12-09	Kewpie Kabushiki Kaisha	Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof
JP3765762B2 (ja)	2001-04-20	2006-04-12	キユーピー株式会社	卵黄を含有する低コレステロール水中油型乳化食品およびその製造方法
JP5118284B2 (ja) *	2002-01-25	2013-01-16	花王株式会社	水中油型乳化組成物
TWI331903B (en) *	2002-07-01	2010-10-21	Kao Corp	Acidic oil-in -water type emulsified compositions

2004
- 2004-10-29 AT AT04793246T patent/ATE524982T1/de not_active IP Right Cessation
- 2004-10-29 WO PCT/JP2004/016145 patent/WO2005041690A1/ja not_active Ceased
- 2004-10-29 JP JP2005515183A patent/JP3844011B2/ja not_active Expired - Fee Related
- 2004-10-29 CN CN2004100917905A patent/CN1623432B/zh not_active Expired - Fee Related
- 2004-10-29 KR KR1020067008463A patent/KR101203030B1/ko not_active Expired - Fee Related
- 2004-10-29 CA CA2543697A patent/CA2543697C/en not_active Expired - Fee Related
- 2004-10-29 EP EP04793246A patent/EP1679007B1/de not_active Expired - Lifetime
- 2004-10-29 US US10/559,629 patent/US7597923B2/en not_active Expired - Fee Related

Also Published As

Publication number	Publication date
EP1679007B1 (de)	2011-09-21
CA2543697A1 (en)	2005-05-12
CN1623432A (zh)	2005-06-08
WO2005041690A1 (ja)	2005-05-12
HK1077712A1 (en)	2006-02-24
US20060222751A1 (en)	2006-10-05
JP3844011B2 (ja)	2006-11-08
KR20060113691A (ko)	2006-11-02
CA2543697C (en)	2012-06-19
KR101203030B1 (ko)	2012-11-21
EP1679007A1 (de)	2006-07-12
EP1679007A4 (de)	2007-02-28
JPWO2005041690A1 (ja)	2009-01-29
CN1623432B (zh)	2011-01-12
US7597923B2 (en)	2009-10-06

Similar Documents

Publication	Publication Date	Title
EP1679007A4 (de)	2007-02-28	Emulsionsnahrungsmittel des öl-in-wasser-typs
Selmane et al.	2008	Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties
Komaiko et al.	2015	Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids
EP0174377B1 (de)	1988-11-17	W/o/w-mehrfachemulsion zur medizinischen oder kosmetischen verwendung
Roohinejad et al.	2018	Emulsion-based systems for delivery of food active compounds: formation, application, health and safety
Lima Nascimento et al.	2023	Combination of milk and plant proteins to develop novel food systems: what are the limits?
Stöckmann et al.	1999	Partitioning of low molecular weight compounds in oil-in-water emulsions
MX2012013337A (es)	2013-04-05	Metodo para hacer emulsiones nutricionales que contienen aceites encapsulados.
Rajasekaran et al.	2024	Shrimp oil-enriched mayonnaise prepared using fish myofibrillar protein as a substitute for egg yolk: Physical, rheological, and sensory properties
Lai et al.	2022	Particle size distribution and homogenisation efficiency in high-pressure homogenisation of wheat germ oil-water system
Frank et al.	2011	Formulation of labile hydrophilic ingredients in multiple emulsions: influence of the formulation's composition on the emulsion's stability and on the stability of entrapped bioactives
Akhtar et al.	2014	A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment
ATE515197T1 (de)	2011-07-15	Komplex
Tyowua et al.	2022	Functional properties of emulsified honey–vegetable oil mixtures
Lueamsaisuk et al.	2015	The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?
JP6114145B2 (ja)	2017-04-12	ウニ含有水中油型乳化ソース
RU2296474C2 (ru)	2007-04-10	Способ получения майонеза
WO2010074164A1 (ja)	2010-07-01	水存在下における親油性成分の分解・劣化を抑制する方法
JP6978295B2 (ja)	2021-12-08	酸性水中油型乳化調味料の耐熱性付与方法
BR0309801A (pt)	2005-03-29	Emulsão comestìvel de óleo em água e seus processos para preparação
Serdaroğlu et al.	2013	Multiple emulsions and their applications in food
JPS6244904B2 (de)	1987-09-24
Abbou et al.	2022	Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions
JP3768497B2 (ja)	2006-04-19	大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース
Gomes et al.	2021	Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

Legal Events

Date	Code	Title	Description
2012-03-15	RER	Ceased as to paragraph 5 lit. 3 law introducing patent treaties