DK1014802T3 - Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf - Google Patents

Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf

Info

Publication number
DK1014802T3
DK1014802T3 DK97924949T DK97924949T DK1014802T3 DK 1014802 T3 DK1014802 T3 DK 1014802T3 DK 97924949 T DK97924949 T DK 97924949T DK 97924949 T DK97924949 T DK 97924949T DK 1014802 T3 DK1014802 T3 DK 1014802T3
Authority
DK
Denmark
Prior art keywords
protein
pct
product
preparation
water
Prior art date
Application number
DK97924949T
Other languages
Danish (da)
English (en)
Inventor
Janos Bodor
With Axel De
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of DK1014802T3 publication Critical patent/DK1014802T3/da

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
DK97924949T 1996-05-30 1997-05-09 Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf DK1014802T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP96201508 1996-05-30
EP97924949A EP1014802B1 (fr) 1996-05-30 1997-05-09 Produit laitier a phase de dispersion aqueuse et procede de preparation associe
PCT/EP1997/002502 WO1997046111A1 (fr) 1996-05-30 1997-05-09 Produit laitier a phase de dispersion aqueuse et procede de preparation associe

Publications (1)

Publication Number Publication Date
DK1014802T3 true DK1014802T3 (da) 2005-03-14

Family

ID=8224032

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97924949T DK1014802T3 (da) 1996-05-30 1997-05-09 Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf

Country Status (11)

Country Link
US (1) US6113969A (fr)
EP (1) EP1014802B1 (fr)
AT (1) ATE283638T1 (fr)
AU (1) AU709561B2 (fr)
BR (1) BR9709044A (fr)
CA (1) CA2256367C (fr)
DE (1) DE69731852T2 (fr)
DK (1) DK1014802T3 (fr)
NZ (1) NZ332853A (fr)
WO (1) WO1997046111A1 (fr)
ZA (1) ZA974461B (fr)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000008951A1 (fr) * 1998-08-12 2000-02-24 Societe Des Produits Nestle Sa Base de texture pour un aliment
DE19927444A1 (de) * 1999-06-16 2000-12-21 Oetker Nahrungsmittel Streicherzeugnis, im wesentlichen aus Creme fraiche und Butter bestehend sowie Verfahren zu seiner Herstellung
FR2853259B1 (fr) * 2003-04-04 2006-09-08 Gervais Danone Sa Procede d'homogeneisation haute pression
AU2003293932A1 (en) * 2003-05-27 2005-01-21 Unilever Plc A semi-finished food product and a process for preparing it
US20050226985A1 (en) * 2004-04-13 2005-10-13 Land O'lakes, Inc. Method of producing a heat stable oil-in-water emulsion and the products made therefrom
MX2011008462A (es) * 2009-02-13 2011-09-01 Nestec Sa Productos aireados congelados.
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
KR20140001196A (ko) * 2010-08-05 2014-01-06 네스텍 소시에테아노님 우유 단백질 함유 액체 음료 제품
RU2571064C2 (ru) * 2010-08-05 2015-12-20 Нестек С.А. Замороженные кондитерские продукты с усовершенствованной текстурой
CN107080039A (zh) * 2010-08-05 2017-08-22 雀巢产品技术援助有限公司 保存稳定的甜食产品
PH12012502556A1 (en) 2010-08-05 2017-05-19 Socia‰Ta‰ Des Produits Nestla‰ S A Frozen confectionery products
EP3366145A1 (fr) 2013-10-23 2018-08-29 Arla Foods amba Compositions de protéines de lactosérum dénaturées riches en protéines contenant du caséinomacropeptide (cmp), produits les contenant et utilisations associées
CA2927686C (fr) 2013-10-23 2022-09-06 Arla Foods Amba Composition de proteine de lactoserum denaturee a forte teneur en proteine, produits associes, procede de production et utilisations correspondants
EP3395178B1 (fr) 2013-10-23 2023-09-06 Arla Foods Amba Préparation de fruits et de légumes à haute teneur en protéines et procédés associés et produits alimentaires
ES2705406T3 (es) 2014-06-25 2019-03-25 Nestec Sa Mezcla láctea líquida para productos alimenticios culinarios
HUE042417T2 (hu) 2014-12-22 2019-06-28 Nestec Sa Fogyasztásra kész tejes italok szabályozott fehérje aggregáció révén javított textúrával/szájérzettel, és eljárás ennek elõállítására
AU2018350144A1 (en) * 2017-10-13 2020-04-23 Societe Des Produits Nestle S.A. A method of producing frozen confection with protein agglomeration and delayed sucrose addition
AU2018392197B2 (en) * 2017-12-19 2023-08-10 Fonterra Co-Operative Group Limited Dairy product and process
US11407180B2 (en) 2018-05-04 2022-08-09 Desktop Metal, Inc. Support edifice for three-dimensional printing
EP3881685A1 (fr) * 2018-11-15 2021-09-22 Yolo Consumer Pte. Ltd. Composition de fruit de caroubier et procédé de préparation associé et utilisation associée

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3929892A (en) * 1972-12-01 1975-12-30 Kraftco Corp Preparation of a low fat cream cheese product
SE443282B (sv) * 1981-06-25 1986-02-24 Alfa Laval Ab Fettprodukt som er bredbar vid kylskapstemperatur samt forfarande for framstellning derav
NL8700661A (nl) * 1987-03-20 1988-10-17 Dmv Campina Bv Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
DE3710152A1 (de) * 1987-03-27 1988-10-13 Kraft Europ R & D Inc Kalorienarmer brotaufstrich mit niedrigem fettgehalt und verfahren zu seiner herstellung
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
GB2212380A (en) * 1987-11-19 1989-07-26 Danish Fancy Food Group As Milk concentrate and process for the preparation thereof
SU1576129A1 (ru) * 1988-01-18 1990-07-07 Воронежский технологический институт Способ производства сметаны
NL8801149A (nl) * 1988-05-02 1989-12-01 Friesland Condensfab Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie.
ATE124603T1 (de) * 1989-04-06 1995-07-15 Jules Dr Silver Verfahren zur herstellung von fettarmer butter oder margarine und derart hergestelltes produkt.
FR2672471B1 (fr) * 1991-02-08 2000-12-01 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
WO1995014389A1 (fr) * 1993-11-29 1995-06-01 Unilever N.V. Fromage a tartiner allege et sa fabrication

Also Published As

Publication number Publication date
DE69731852T2 (de) 2005-12-01
WO1997046111A1 (fr) 1997-12-11
US6113969A (en) 2000-09-05
BR9709044A (pt) 1999-08-03
CA2256367A1 (fr) 1997-12-11
NZ332853A (en) 1999-05-28
EP1014802B1 (fr) 2004-12-01
AU3027097A (en) 1998-01-05
ZA974461B (en) 1998-11-23
CA2256367C (fr) 2005-12-27
EP1014802A1 (fr) 2000-07-05
ATE283638T1 (de) 2004-12-15
DE69731852D1 (de) 2005-01-05
AU709561B2 (en) 1999-09-02

Similar Documents

Publication Publication Date Title
DK1014802T3 (da) Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf
Fox et al. Rennets: their role in milk coagulation and cheese ripening
CA2306597A1 (fr) Processus de fabrication du fromage au moyen de transglutaminase et d'une protease sans presure
BR9703653A (pt) Queijo de derretimento controlado
EP0782825A4 (fr) Proteine de lactoserum modifiee et son procede de production
WO2001022830A8 (fr) Utilisation de proteines de soja pour la production de fromage frais ou affine
DE69426703D1 (de) Streichfähiger fettarmer käse und herstellung davon
ATE516714T1 (de) Kultiviertes proteinhydrolysat
WO2003051130A3 (fr) Produit laitier et procede
AU671206B2 (en) Method for production of an acidified edible gel on milk basis, and use of such gel
JP2002199842A5 (fr)
ES2152691T3 (es) Fabricacion de quesos pasta filata.
PT99793A (pt) Processo para a preparacao de queijo fundido e seus aditivos
DK0741522T3 (da) Valleprotein-dominant spædbørnsmælkeernæringsmiddel
NZ502532A (en) Milk calcium composition where the amount of calcium is 0.2-30%, method for preparation by ultrafiltration, and use in a drink or food
AU6615796A (en) Dairy based spread
TW200513190A (en) A method for modifying the texture of a dairy product
AU5901596A (en) Process for preparing fresh cheese and fresh cheese obtainab le thereby
HUP0004785A2 (hu) Sajt- és kekszalapú összetett élelmiszeripari termék, valamint eljárás annak előállítására
FR2508281B1 (fr)
CA2306664A1 (fr) De digestion des proteines du lactoserum dans le fromage
GB2371732A (en) Partially hydrolysed protein nutrient supplement
AU6112298A (en) Process for the manufacture of milk proteins
EP0761101A3 (fr) Procédé de préparation d'un fromage ou substitut de fromage et fromage ou substitut de fromage ainsi obtenu
Garba et al. INDIGENOUS MILK COAGULANTS AND THE TRADITION OF CHEESE MAKING IN NIGERIA: A REVIEW