BRPI0501094A - métodos para acidular um produto alimentìcio, para a preparação de um produto alimentìcio conservado, para a preparação de vegetais conservados, para acidular um produto alimentìcio formulado, e para a preparação de massa conservada, produto alimentìcio acidulado, produto alimentìcio conservado, vegetal conservado, massa conservada, e, produto alimentìcio formulado - Google Patents

métodos para acidular um produto alimentìcio, para a preparação de um produto alimentìcio conservado, para a preparação de vegetais conservados, para acidular um produto alimentìcio formulado, e para a preparação de massa conservada, produto alimentìcio acidulado, produto alimentìcio conservado, vegetal conservado, massa conservada, e, produto alimentìcio formulado

Info

Publication number
BRPI0501094A
BRPI0501094A BRPI0501094-2A BRPI0501094A BRPI0501094A BR PI0501094 A BRPI0501094 A BR PI0501094A BR PI0501094 A BRPI0501094 A BR PI0501094A BR PI0501094 A BRPI0501094 A BR PI0501094A
Authority
BR
Brazil
Prior art keywords
preserved
food product
preparing
food
acidulating
Prior art date
Application number
BRPI0501094-2A
Other languages
English (en)
Inventor
Loh P Jimbay
Albert Hong Yeong-Ching
Crowley P Colin
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0501094A publication Critical patent/BRPI0501094A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/60—Preservation of foods or foodstuffs, in general by treatment with electric currents without heating effect
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Noodles (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

"MéTODOS PARA ACIDULAR UM PRODUTO ALIMENTìCIO, PARA A PREPARAçãO DE UM PRODUTO ALIMENTìCIO CONSERVADO, PARA A PREPARAçãO DE VEGETAIS CONSERVADOS, PARA ACIDULAR UM PRODUTO ALIMENTìCIO FORMULADO, E PARA A PREPARAçãO DE MASSA CONSERVADA, PRODUTO ALIMENTìCIO ACIDULADO, PRODUTO ALIMENTìCIO CONSERVADO, VEGETAL CONSERVADO, MASSA CONSERVADA, E, PRODUTO ALIMENTìCIO FORMULADO". A invenção atual é direcionada para métodos para a acidulação e a conservação de composições alimentícias, utilizando-se composições eletrodialisadas. Os produtos alimenticios são contatados com uma quantidade da composição de eletrodiálise que é efetiva para reduzir o pH do produto alimentício e ao mesmo tempo manter a qualidade organoléptica desejável.
BRPI0501094-2A 2004-02-23 2005-02-22 métodos para acidular um produto alimentìcio, para a preparação de um produto alimentìcio conservado, para a preparação de vegetais conservados, para acidular um produto alimentìcio formulado, e para a preparação de massa conservada, produto alimentìcio acidulado, produto alimentìcio conservado, vegetal conservado, massa conservada, e, produto alimentìcio formulado BRPI0501094A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/784,699 US20050186311A1 (en) 2004-02-23 2004-02-23 Method for acidifying and preserving food compositions using electrodialyzed compositions

Publications (1)

Publication Number Publication Date
BRPI0501094A true BRPI0501094A (pt) 2006-04-18

Family

ID=34750461

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0501094-2A BRPI0501094A (pt) 2004-02-23 2005-02-22 métodos para acidular um produto alimentìcio, para a preparação de um produto alimentìcio conservado, para a preparação de vegetais conservados, para acidular um produto alimentìcio formulado, e para a preparação de massa conservada, produto alimentìcio acidulado, produto alimentìcio conservado, vegetal conservado, massa conservada, e, produto alimentìcio formulado

Country Status (14)

Country Link
US (1) US20050186311A1 (pt)
EP (1) EP1568287B1 (pt)
CN (1) CN1698480A (pt)
AR (1) AR047893A1 (pt)
AT (1) ATE407578T1 (pt)
AU (1) AU2005200807A1 (pt)
BR (1) BRPI0501094A (pt)
CA (1) CA2497588A1 (pt)
DE (1) DE602005009588D1 (pt)
MX (1) MXPA05002098A (pt)
NO (1) NO20050950L (pt)
NZ (1) NZ538365A (pt)
OA (1) OA12912A (pt)
RU (1) RU2355255C2 (pt)

Families Citing this family (9)

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US7582326B2 (en) 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
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US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20070082095A1 (en) * 2004-02-23 2007-04-12 Loh Jimbay P Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
US20080268115A1 (en) * 2007-04-26 2008-10-30 Kraft Foods Holdings, Inc. Hot Boned Poultry Process
IT1403910B1 (it) * 2011-01-28 2013-11-08 Silvestri Processo di cottura e conservazione diretta di prodotti vegetali
JP2018520705A (ja) * 2015-07-10 2018-08-02 ハーゼットペーセー・ホラント・ベスローテン・フェンノートシャップＨＺＰＣ Ｈｏｌｌａｎｄ Ｂ．Ｖ． 乾燥したクランチポテト体を消費物として調製する方法
US20180228189A1 (en) 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
JP2022512592A (ja) * 2018-10-03 2022-02-07 コーネル・ユニバーシティー 貯蔵安定なポテト製品

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Also Published As

Publication number Publication date
CN1698480A (zh) 2005-11-23
AU2005200807A1 (en) 2005-09-08
EP1568287B1 (en) 2008-09-10
RU2355255C2 (ru) 2009-05-20
NO20050950L (no) 2005-08-24
DE602005009588D1 (de) 2008-10-23
NZ538365A (en) 2008-02-29
RU2005104966A (ru) 2006-08-10
US20050186311A1 (en) 2005-08-25
EP1568287A1 (en) 2005-08-31
ATE407578T1 (de) 2008-09-15
NO20050950D0 (no) 2005-02-22
CA2497588A1 (en) 2005-08-23
MXPA05002098A (es) 2005-08-25
OA12912A (en) 2006-10-13
AR047893A1 (es) 2006-03-01

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