BR0115565A - Molho de maionese e seu procedimento de fabricação - Google Patents

Molho de maionese e seu procedimento de fabricação

Info

Publication number
BR0115565A
BR0115565A BR0115565-2A BR0115565A BR0115565A BR 0115565 A BR0115565 A BR 0115565A BR 0115565 A BR0115565 A BR 0115565A BR 0115565 A BR0115565 A BR 0115565A
Authority
BR
Brazil
Prior art keywords
mayonnaise
manufacturing procedure
sauce
acid
porridge
Prior art date
Application number
BR0115565-2A
Other languages
English (en)
Inventor
Martin Berasategui
Original Assignee
Yemas De Santa Teresa 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
Application filed by Yemas De Santa Teresa S A filed Critical Yemas De Santa Teresa S A
Publication of BR0115565A publication Critical patent/BR0115565A/pt

Links

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

"MOLHO DE MAIONESE E SEU PROCEDIMENTO DE FABRICAçãO". A invenção refere-se a um molho de maionese e seu procedimento de fabricação, tendo a dita maionese como ingrediente oleoso principal o azeite de oliva extra virgem e como ingrediente oleoso secundário o azeite de oliva, um sabor e uma textura como os das melhores maioneses caseiras, estabilidade durante os períodos prolongados de tempo, ausência de aditivos, de ser comercializada acondicionada em Tetra Brik. O procedimento de fabricação compreende a preparação, em separado, simultânea ou seq³encialmente, em qualquer ordem de: (I) uma papa ácida constituída pelo vinagre de cidra, pelo sumo de limão e pelo sal; e (ii) a emulsão de gema de ovo + fase oleosa, misturando com vigor a papa ácida (i) com a emulsão (ii) até obter uma dispersão homogênea e acondicionando a maionese resultante em embalagens Tetra Brik mediante um sistema de acondicionamento automático.
BR0115565-2A 2000-11-24 2001-11-24 Molho de maionese e seu procedimento de fabricação BR0115565A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200002821A ES2177429B1 (es) 2000-11-24 2000-11-24 Una salsa mayonesa y su procedimiento de fabricacion.
PCT/ES2001/000451 WO2002041710A1 (es) 2000-11-24 2001-11-24 Una salsa mayonesa y su procedimiento de fabricacion

Publications (1)

Publication Number Publication Date
BR0115565A true BR0115565A (pt) 2003-09-23

Family

ID=8495756

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0115565-2A BR0115565A (pt) 2000-11-24 2001-11-24 Molho de maionese e seu procedimento de fabricação

Country Status (11)

Country Link
US (1) US20040081740A1 (pt)
EP (1) EP1336340B1 (pt)
JP (1) JP4128869B2 (pt)
AT (1) ATE287648T1 (pt)
AU (1) AU2002221952A1 (pt)
BR (1) BR0115565A (pt)
DE (1) DE60108663T2 (pt)
ES (2) ES2177429B1 (pt)
MX (1) MXPA03004594A (pt)
PT (1) PT1336340E (pt)
WO (1) WO2002041710A1 (pt)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4495932B2 (ja) * 2003-08-05 2010-07-07 花王株式会社 麺サラダ用ソース
ES2317816B1 (es) * 2008-12-29 2010-03-15 Gourmed Diet,S.L. Producto emulsionado untable a base de aceite de oliva y/u otros aceites vegetales y su procedimiento de preparacion.
EP2484218A1 (en) * 2011-02-03 2012-08-08 Bunge ZRt. New process for preparing stable oil in water emulsion without additives
CN105614398A (zh) * 2015-06-25 2016-06-01 开平市水口镇卡摩商行 一种陈皮柠檬酱的制备方法
EP4678006A3 (en) 2017-09-22 2026-04-08 Unilever IP Holdings B.V. Composition comprising vegetable oil, a source of organic acids and phenolic compounds
EP3459365B8 (en) 2017-09-22 2025-10-22 Unilever IP Holdings B.V. Composition comprising vegetable oil and apple cider vinegar
WO2019066645A1 (en) 2017-09-28 2019-04-04 JPN Business Development B.V. NUTRIENT BEVERAGE COMPRISING VIRGIN OLIVE OIL
US11582982B2 (en) * 2017-10-13 2023-02-21 Glycosbio Inc. Method of making monoacylglyceride oils and food products containing monoacylglyceride oils
MX2020008712A (es) 2018-02-20 2020-09-25 Kerry Luxembourg S A R L Composiciones para retrasar la rancidez en salsas y aderezos de alimento a base de aceite.

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1820909A (en) * 1922-04-08 1931-09-01 Samuel B Drucker Method of making mayonnaise
AU3111384A (en) * 1983-08-02 1985-02-07 Battelle Memorial Institute Mayonnaise foam
US4923707A (en) * 1989-01-06 1990-05-08 Kraft, Inc. Low oil mayonnaise and method of making
US6221420B1 (en) * 1993-07-30 2001-04-24 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
US6113971A (en) * 1994-07-25 2000-09-05 Elmaleh; David R. Olive oil butter
EP0934701A4 (en) * 1997-07-03 2001-05-09 Morita Co Ltd PRE-MIX FOR MAYONNAISE AND METHOD FOR PRODUCING THE SAME
US6132793A (en) * 1998-06-12 2000-10-17 Olivia Gourmet Ltd. Method of manufacturing a butterlike composition
SI20103A (sl) * 1998-11-25 2000-06-30 Mirjana Lekič Majoneza z novimi osnovnimi sestavinami olivnim oljem in sirotko
PT1013753E (pt) * 1998-12-22 2006-06-30 Unilever Nv Refinacao de um oleo vegetal
AU763067B2 (en) * 1998-12-23 2003-07-10 Unilever Plc Fortification of food products with olive fruit ingredients
WO2001083654A1 (en) * 2000-05-04 2001-11-08 Unilever N.V. Method for processing olives
US6475549B1 (en) * 2000-11-06 2002-11-05 Jeanne M. Ruhl Caesar salad dressing

Also Published As

Publication number Publication date
EP1336340A1 (en) 2003-08-20
ES2236359T3 (es) 2005-07-16
AU2002221952A1 (en) 2002-06-03
JP4128869B2 (ja) 2008-07-30
MXPA03004594A (es) 2004-10-14
ATE287648T1 (de) 2005-02-15
DE60108663D1 (de) 2005-03-03
ES2177429A1 (es) 2002-12-01
WO2002041710A1 (es) 2002-05-30
ES2177429B1 (es) 2004-08-16
DE60108663T2 (de) 2005-12-22
EP1336340B1 (en) 2005-01-26
JP2004513659A (ja) 2004-05-13
US20040081740A1 (en) 2004-04-29
PT1336340E (pt) 2005-05-31

Similar Documents

Publication Publication Date Title
BR0115565A (pt) Molho de maionese e seu procedimento de fabricação
DK0851735T3 (da) Ny fremgangsmåde
DE59803974D1 (de) Balneologische Badezusätze, insbesondere in Form einer Brausetablette, Verfahren zu ihrer Herstellung und ihre Verwendung
ATE254404T1 (de) Mehrteiliges nahrungsmittel, verfahren zu dessen herstellung und verwendung desselben
PT1361804E (pt) Metodo de producao de um produto de carne contendo azeite
BR9917445A (pt) Pré-misturas alimentìcias completas estáveis em prateleira
EP0703911A1 (en) SECOND AMINE AS AN ANTI-DIABETIC AGENT AND FOR THE TREATMENT OF OBESITY
ATE329571T1 (de) Wasser verdünnte emulsion mit niedrigen emulgatorgehalt
DE60008529D1 (de) Säure öl-in-wasser emulgierte zusammensetzungen
CO4410292A1 (es) Sistema preservativo sinergistico de base amplia para productos tipo mayonesa y aderezos de bajo contenido graso y valor calorico reducido
ATE55056T1 (de) Einfach absorbierbare fettsaeureemulsionen.
ATE264623T1 (de) Essbare emulsionen mit niedrigem fettgehalt
BR9902467A (pt) Produto de macarrão
BR0315941A (pt) Emulsão do tipo água-em-óleo-em-água, composição alimentìcia e método para a produção de uma emulsão
EP2432330B1 (de) Tierfutter
BR0114806A (pt) Emulsão comestìvel e cobertura ou molho de acompanhamento
BR8601985A (pt) Composicao de resina oleosa liquida homogenea,composicao liquida homogenea de condimentos,alimento,bebida,e composicao comestivel util como agente dispersante
ES2062236T3 (es) Emulsion de agua en aceite.
EP1354584A4 (en) PREVENTIVA FOR ARTHRITIS
PT1005275E (pt) Formulacao inibidora e profilactica
JPS56151479A (en) O/w type emulsified composition having acidity
IE891855L (en) Propanolamine derivatives
BR9907208A (pt) "pré-mistura aditivada para produtos alimentìcios"
RU93028902A (ru) Сухая смесь для шипучего безалкогольного напитка
EA200301318A1 (ru) Пищевая композиция, содержащая пищевое волокно, а также ее применение для приготовления пищевых продуктов

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements
B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. A CLASSIFICACAO IPC ANTERIOR ERA A23L 1/24.

Ipc: A23L 27/60 (2016.01)

Ipc: A23L 27/60 (2016.01)