BRPI0416104A - estabilizadores úteis na produção de pasta de baixa gordura - Google Patents

estabilizadores úteis na produção de pasta de baixa gordura

Info

Publication number
BRPI0416104A
BRPI0416104A BRPI0416104-1A BRPI0416104A BRPI0416104A BR PI0416104 A BRPI0416104 A BR PI0416104A BR PI0416104 A BRPI0416104 A BR PI0416104A BR PI0416104 A BRPI0416104 A BR PI0416104A
Authority
BR
Brazil
Prior art keywords
low fat
production
pulp
methods
aqueous phase
Prior art date
Application number
BRPI0416104-1A
Other languages
English (en)
Inventor
John Charles Madsen
Henrik K Frederiksen
Hans Burling
Original Assignee
Arla Foods Amba
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 Arla Foods Amba filed Critical Arla Foods Amba
Publication of BRPI0416104A publication Critical patent/BRPI0416104A/pt
Publication of BRPI0416104B1 publication Critical patent/BRPI0416104B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Peptides Or Proteins (AREA)

Abstract

"ESTABILIZADORES úTEIS NA PRODUçãO DE PASTA DE BAIXA GORDURA". A presente invenção refere-se a métodos para a produção de emulsões de pasta de baixa gordura estabilizadas com proteínas do leite. A fase aquosa é estabilizada por proteínas de soro de leite termicamente desnaturadas a baixas concentrações de cálcio. Depois do tratamento térmico, o pH da fase aquosa é ajustado a condições neutras ou ácidas. A presente invenção também refere-se a métodos para a produção de um produto de proteína de soro de leite que pode ser usado como ingrediente alimentar estabilizador.
BRPI0416104-1A 2003-10-30 2004-10-29 Métodos para produção de um produto de proteína de soro de leite e de uma pasta de baixa gordura, bem como pasta de baixa gordura, e uso de um produto de proteína de soro de leite BRPI0416104B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US51543203P 2003-10-30 2003-10-30
US60/515,432 2003-10-30
PCT/DK2004/000752 WO2005041677A1 (en) 2003-10-30 2004-10-29 Stabilisers useful in low fat spread production

Publications (2)

Publication Number Publication Date
BRPI0416104A true BRPI0416104A (pt) 2007-01-02
BRPI0416104B1 BRPI0416104B1 (pt) 2021-04-13

Family

ID=34549410

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0416104-1A BRPI0416104B1 (pt) 2003-10-30 2004-10-29 Métodos para produção de um produto de proteína de soro de leite e de uma pasta de baixa gordura, bem como pasta de baixa gordura, e uso de um produto de proteína de soro de leite

Country Status (16)

Country Link
US (2) US7579034B2 (pt)
EP (3) EP2274988A3 (pt)
JP (1) JP4744448B2 (pt)
AU (1) AU2004284866B2 (pt)
BR (1) BRPI0416104B1 (pt)
CA (1) CA2543264C (pt)
DK (1) DK1677613T3 (pt)
ES (1) ES2388856T3 (pt)
HR (1) HRP20120672T1 (pt)
IL (1) IL175031A (pt)
MX (1) MXPA06004758A (pt)
NZ (1) NZ546655A (pt)
PL (1) PL1677613T3 (pt)
PT (1) PT1677613E (pt)
SI (1) SI1677613T1 (pt)
WO (1) WO2005041677A1 (pt)

Families Citing this family (43)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1795257B1 (en) 2003-07-17 2013-05-08 Unilever N.V. Method of stabilizing an edible dispersion comprising oil
PL1677613T3 (pl) 2003-10-30 2012-10-31 Arla Foods Amba Stabilizatory stosowane w produkcji past do smarowania o niskiej zawartości tłuszczu
US8147895B2 (en) 2005-02-17 2012-04-03 Conopco, Inc. Process for the preparation of a spreadable dispersion
CN101184780B (zh) 2005-05-05 2012-10-03 森馨香料公司 β-葡聚糖和甘露聚糖的制备
FI121451B (fi) * 2005-09-02 2010-11-30 Valio Oy Menetelmä maitotuotteiden valmistamiseksi, näin saadut tuotteet ja niiden käyttö
US20090087538A1 (en) * 2006-03-23 2009-04-02 Palatasa Havea Dairy Product and Process
JP2008000082A (ja) * 2006-06-23 2008-01-10 Fuji Oil Co Ltd ファットスプレッド
NZ549470A (en) * 2006-08-28 2009-01-31 Fonterra Co Operative Group Dairy product and process
NZ551500A (en) * 2006-11-23 2010-04-30 Ganugapati Vijaya Bhaskar Yoghurt product and process using divalent cation depleted milk
FI121161B (fi) * 2006-12-11 2010-08-13 Valio Oy Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi
NZ554744A (en) * 2007-04-24 2009-12-24 Fonterra Co Operative Group Dairy product and process for the preparation of gelled emulsions used in food products
NZ554743A (en) * 2007-04-24 2009-12-24 Fonterra Co Operative Group Dairy product and process
JP2010011800A (ja) * 2008-07-04 2010-01-21 Nof Corp 油中水型乳化物の製造方法
AU2009328392B2 (en) 2008-12-19 2013-08-22 Upfield Europe B.V. Edible fat powders
CA2747084C (en) * 2008-12-19 2016-06-21 Unilever Plc Process for the preparation of an edible fat continuous spread
JP4966984B2 (ja) * 2009-01-21 2012-07-04 森永乳業株式会社 熱安定性に優れた改質ホエイ製品およびその製造方法
JP2010220579A (ja) * 2009-03-25 2010-10-07 Kaneka Corp 可塑性油中水型乳化油脂組成物
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
CA2795860A1 (en) * 2010-04-08 2011-10-13 Arla Foods Amba Butter-derived spread and a method of producing it
NL2004594C2 (en) * 2010-04-22 2011-10-25 Fred Neumann A process for removing divalent cations from milk by-products.
WO2011160921A1 (en) 2010-06-22 2011-12-29 Unilever Nv Edible fat powders
US8747936B2 (en) 2010-07-22 2014-06-10 Vita-Mix Corporation Method for preparing starch-thickened compositions
US9005664B2 (en) * 2010-10-17 2015-04-14 Technion Research And Development Foundation Ltd. Denatured lactoglobulin and polyphenol coassemblies
WO2012079955A1 (en) 2010-12-17 2012-06-21 Unilever Nv Process of compacting a microporous fat powder and compacted fat powder so obtained
US8993035B2 (en) 2010-12-17 2015-03-31 Conopco, Inc. Edible water in oil emulsion
SG194676A1 (en) * 2011-04-28 2013-12-30 Meiji Co Ltd Dairy product in which whey is used, and method for manufacturing same
KR102025448B1 (ko) * 2011-11-02 2019-09-25 폰테라 코-오퍼레이티브 그룹 리미티드 유제품 및 그 제조 방법
EP2825064A1 (en) * 2012-03-15 2015-01-21 Fresenius Kabi Deutschland GmbH Compositions for dysphagia assessment
JP7034710B2 (ja) * 2014-08-21 2022-03-14 パーフェクト・デイ・インコーポレイテッド カゼインを含む組成物およびこれを作製する方法
GB201416293D0 (en) * 2014-09-15 2014-10-29 Solvotrin Therapeutics Ltd Methods and preparations
AU2015344999C1 (en) 2014-11-14 2023-02-16 Arla Foods Amba Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production
FI129057B (en) 2014-12-22 2021-06-15 Valio Oy Method for making a spoonable fermented milk product
AU2016310541B2 (en) * 2015-08-24 2021-03-11 Arla Foods Amba Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods
DK3362151T3 (da) * 2015-10-15 2020-08-31 Cargill Inc Sammensætning indeholdende oleosomer af forskellig størrelsesfordeling
HUE070063T2 (hu) * 2016-03-15 2025-05-28 Solvotrin Therapeutics Ltd Készítmények és módszerek a vasbevitel növelésére emlõsök esetében
EP3503735A4 (en) 2016-08-25 2019-10-02 Perfect Day, Inc. FOOD PRODUCTS COMPRISING DAIRY PROTEINS AND PROTEINS OF NON-ANIMAL ORIGIN, AND PROCESSES FOR PRODUCING THEM
CA3065427A1 (en) * 2017-06-01 2018-12-06 Societe Des Produits Nestle S.A. A method of producing a food or beverage product with free divalent cations dairy and plant protein aggregation
JP2022512740A (ja) 2018-10-17 2022-02-07 パーフェクト・デイ・インコーポレイテッド 食料製品において使用するための組換え成分および組成物
CN114173568A (zh) * 2019-04-18 2022-03-11 方塔拉合作集团有限公司 乳制品和工艺
EP4251313A1 (en) * 2020-11-25 2023-10-04 Givaudan SA Improvements in or relating to organic compounds
KR102770448B1 (ko) * 2021-09-29 2025-02-20 주식회사 케이에스프레시 프로틴 잼 제조방법
RS67308B1 (sr) * 2021-09-30 2025-11-28 Unilever Ip Holdings B V Mimetik masnog tkiva
CN118058451A (zh) * 2024-03-22 2024-05-24 大连工业大学 一种低脂高蛋白蛋黄酱的制备方法

Family Cites Families (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US858441A (en) 1907-03-05 1907-07-02 Jules M Mouchet Filter.
NL27261C (pt) * 1929-09-11
US3637643A (en) * 1970-02-02 1972-01-25 Borden Inc Protein separation from whey using a solubilized phosphate
US3791283A (en) * 1970-08-28 1974-02-12 Gen Foods Corp Method for producing heat and acid stable whey protein material
NL181326C (nl) 1979-11-20 1987-08-03 Stichting Bedrijven Van Het Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen.
DE3262809D1 (en) 1981-10-07 1985-05-02 Unilever Nv Low-fat spread and process for producing same
NZ202514A (en) * 1981-11-24 1985-08-16 J Czulak Whey protein recovery process
SU1329743A1 (ru) * 1984-12-19 1987-08-15 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Композици дл производства молочного продукта дл детского и диетического питани
GB8716111D0 (en) * 1987-07-08 1987-08-12 Unilever Plc Edible plastic dispersion
GB8802223D0 (en) 1988-02-02 1988-03-02 St Ivel Ltd Low fat spread
GB8819444D0 (en) 1988-08-16 1988-09-21 Unilever Plc Spread & process for preparing spread
GB8819445D0 (en) * 1988-08-16 1988-09-21 Unilever Plc Spread comprising aqueous phase containing heatsettable storage protein & process for preparing such spread
GB8911089D0 (en) 1989-05-15 1989-06-28 Unilever Plc Fatty spread containing native whey protein
US5080921A (en) 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
EP0459566A1 (en) * 1990-05-29 1991-12-04 Unilever N.V. Translucent thixotropic hygel
WO1995003706A1 (en) * 1993-08-03 1995-02-09 Immunopath Profile, Inc. Dairy permeate-based beverage and process of making
DK0765125T3 (da) * 1994-06-15 1999-09-13 Dairygold Tech Ltd Fremgangsmåde til fraktionering af vallebestanddele
NZ292110A (en) * 1994-09-16 1998-05-27 Novo Nordisk As A process for producing a spread and the use of enzymes in this process
US5858441A (en) 1995-08-31 1999-01-12 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread
SK284280B6 (sk) 1998-04-01 2004-12-01 Unilever Nv Spôsob prípravy nátierky a linka na vykonanie tohto spôsobu
JP3733748B2 (ja) * 1998-06-24 2006-01-11 味の素株式会社 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用
US6312755B1 (en) * 1999-07-16 2001-11-06 Ampc Whey treatment process for achieving high concentration of α-lactalbumin
JP3506102B2 (ja) * 2000-04-27 2004-03-15 不二製油株式会社 パン類の改質材及びパン類の製造法
US20030091722A1 (en) * 2000-09-25 2003-05-15 Foegeding E. Allen Method of forming whey protein products
EP1281322A1 (en) 2001-07-31 2003-02-05 Wageningen Centre for Food Sciences Preparation of a gelled aqueous composition by means of microbial acidification
RU2005122643A (ru) * 2002-12-19 2006-01-20 Юнилевер Н.В. (Nl) Продукт с непрерывной водной фазой, стабилизированный уксусной кислотой
NZ526878A (en) 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
NZ527678A (en) * 2003-08-19 2006-01-27 Fonterra Co Operative Group Dairy product and process
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
PL1677613T3 (pl) 2003-10-30 2012-10-31 Arla Foods Amba Stabilizatory stosowane w produkcji past do smarowania o niskiej zawartości tłuszczu

Also Published As

Publication number Publication date
AU2004284866B2 (en) 2007-07-26
US20050170062A1 (en) 2005-08-04
EP2274988A2 (en) 2011-01-19
US8182856B2 (en) 2012-05-22
ES2388856T3 (es) 2012-10-19
EP2274987A2 (en) 2011-01-19
IL175031A0 (en) 2006-08-20
AU2004284866A1 (en) 2005-05-12
NZ546655A (en) 2008-12-24
DK1677613T3 (da) 2012-09-03
US20090311410A1 (en) 2009-12-17
JP4744448B2 (ja) 2011-08-10
JP2007509619A (ja) 2007-04-19
CA2543264C (en) 2012-06-26
CA2543264A1 (en) 2005-05-12
EP2274987A3 (en) 2011-03-30
EP1677613B1 (en) 2012-05-30
WO2005041677A1 (en) 2005-05-12
EP2274988A3 (en) 2011-03-30
HRP20120672T1 (hr) 2012-10-31
IL175031A (en) 2012-10-31
MXPA06004758A (es) 2006-12-14
PT1677613E (pt) 2012-08-24
PL1677613T3 (pl) 2012-10-31
EP1677613A1 (en) 2006-07-12
US7579034B2 (en) 2009-08-25
SI1677613T1 (sl) 2012-11-30
BRPI0416104B1 (pt) 2021-04-13

Similar Documents

Publication Publication Date Title
EP2274988A3 (en) Stabilisers useful in low fat spread production
BR0309724A (pt) Emulsão de óleo em água de manteiga ácida, processo para conferir, melhorar ou modificar as propriedades de aroma de um gênero alimentìcio ou bebida, gênero alimentìcio ou bebida, processo para a preparação de uma emulsão a seco, e, usos de uma emulsão e de uma combinação de pectina com alto teor de metoxila e proteìna de soro de leite
BR0114471A (pt) Composições para a saúde dos ossos, derivadas do leite
EP1938695A4 (en) POWDER HAVING A HIGH INGREDIENTS OF MILK-DERIVED COMPLEX LIPIDES
BRPI1006982B8 (pt) processo de preparação de um produto de proteína de soja solúvel a partir de massa micelar de proteína de soja ("s200ca"), produto de proteína de soja e solução ácida
CO6561822A2 (es) Emulsiones nutricionales que comprenden hmb de calcio y proteinas soluble
FR2827290B1 (fr) Procede d'obtention d'une fraction proteique enrichie en tgf-beta sous forme activee, fraction proteique et applications therapeutiques
BRPI0517410A8 (pt) Fórmula para bebês contendo beta-soro e seu uso
BRPI0518588A2 (pt) produto de queijo cremoso, e, processo para a fabricaÇço de um produto de queijo cremoso
AU2019384948B2 (en) Dairy product and process
BRPI0509407A (pt) composição de bebida ácida e processos de sua fabricação
CA2873127A1 (en) Sterilized liquid protein supplement including a solubility enhancing nutritional protein
MX2009005401A (es) Producto lacteo y proceso.
BR0302501A (pt) Método papa produzir um produto de queijo processado homogêneo contendo soja
RU2019137298A (ru) Экстракты белка молочной сыворотки и их применение в качестве источника сфингомиелина
Ranjan et al. Bioavailability of calcium and physicochemical properties of calcium‐fortified buffalo milk
BR0107086A (pt) Processo para produzir um aditivo para produto lácteo, aditivo para produto lácteo, processo para produzir um produto lácteo, e, produto lácteo
BRPI0419183A (pt) ingrediente lácteo - preparo e uso
US20110319318A1 (en) Covalent milk protein/isothiocyanate complexes
BR112022021647A2 (pt) Bebida contendo proteína, e, métodos para fazer uma bebida contendo proteína e para fabricar um produto de bebida contendo proteína
BRPI0416568A (pt) laticìnios e processo
CY1113595T1 (el) Σταθεροποιητες χρησιμοι εις την παραγωγη προϊοντων επαλειψης χαμηλων λιπαρων
CR7143A (es) Proceso de incorporacion de las proteinas del suero de los comestibles.
US20060030519A1 (en) Composition for reducing blood lipids
RU2008129689A (ru) Пищевой продукт и способ его приготовления

Legal Events

Date Code Title Description
B25G Requested change of headquarter approved

Owner name: ARLA FOODS AMBA (DK)

Free format text: ENDERECO ALTERADO CONFORME SOLICITADO NA PETICAO NO 020100051099/RJ DE 08/06/2010.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 13/04/2021, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 19A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2746 DE 22-08-2023 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.