ES2017912T3 - Procedimiento para preparar una emulsion a modo de mayonesa. - Google Patents

Procedimiento para preparar una emulsion a modo de mayonesa.

Info

Publication number
ES2017912T3
ES2017912T3 ES89122958T ES89122958T ES2017912T3 ES 2017912 T3 ES2017912 T3 ES 2017912T3 ES 89122958 T ES89122958 T ES 89122958T ES 89122958 T ES89122958 T ES 89122958T ES 2017912 T3 ES2017912 T3 ES 2017912T3
Authority
ES
Spain
Prior art keywords
fat
emulsion
weight
water
mayonnaise
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES89122958T
Other languages
English (en)
Other versions
ES2017912A4 (es
Inventor
Olaf Kortum
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gen Foods Kraft R & D
Kraft Foods R&D Inc Deutschland
Original Assignee
Gen Foods Kraft R & D
Kraft General Foods R&D Inc Deutschland
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 Gen Foods Kraft R & D, Kraft General Foods R&D Inc Deutschland filed Critical Gen Foods Kraft R & D
Publication of ES2017912A4 publication Critical patent/ES2017912A4/es
Application granted granted Critical
Publication of ES2017912T3 publication Critical patent/ES2017912T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • 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)

Abstract

PARA FABRICAR UNA EMULSION ANALOGA A LA MAYONESA SE FABRICA UNA EMULSION ESTABLE CON ENTRE 10 Y 40 % DE GRASA, DE 40 HASTA 70 % DE AGUA Y DEL 20 HASTA EL 30 % DE ADITIVOS. EN ELLA, EN UNA PARTE DE LA FASE DE LA GRASA SE AÑADE UN EMULGENTE Y UN HIDROCOLOIDE, Y LLEGADO EL CASO, SE DISPERSAN MAS SUSTANCIAS ADITIVAS NO GRASAS. A LA DISPERSION SE LE AÑADE AGUA CALIENTE O UN MEDIO ACUOSO Y SE LA BATE CON FUERZA, AÑADIENDOLE ESPESANTES Y TODOS LOS ADITIVOS NO HUMEDOS Y DESPUES SE LE AÑADE LA GRASA RESTANTE Y SE BATE LA MEZCLA, HASTA QUE SE HAYA FORMADO UNA EMULSION. PARA ELEVAR EL PH A UNA MAGNITUD QUE ESTE EN LA ZONA DE 3,5 HASTA 4,2 SE LE AÑADE UN ACIDO GENERADOR DE SABOR Y LA MEZCLA EMULSIONADA SE HOMOGENEIZA A UNA PRESION DE AL MENOS 80 BARIOS, Y SE CALIENTA A UNA TEMPERATURA QUE PERMANECE ENTRE LOS 80 Y LOS 100 GRADOS C. SE LA ENVASA EN CALIENTE Y FINALMENTE SE LA PONE EN EL FRIGORIFICO RAPIDAMENTE.
ES89122958T 1989-03-09 1989-12-12 Procedimiento para preparar una emulsion a modo de mayonesa. Expired - Lifetime ES2017912T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3907677A DE3907677A1 (de) 1989-03-09 1989-03-09 Verfahren zur herstellung einer mayonnaiseartigen emulsion

Publications (2)

Publication Number Publication Date
ES2017912A4 ES2017912A4 (es) 1991-03-16
ES2017912T3 true ES2017912T3 (es) 1994-01-01

Family

ID=6375943

Family Applications (1)

Application Number Title Priority Date Filing Date
ES89122958T Expired - Lifetime ES2017912T3 (es) 1989-03-09 1989-12-12 Procedimiento para preparar una emulsion a modo de mayonesa.

Country Status (4)

Country Link
EP (1) EP0386336B1 (es)
AT (1) ATE91215T1 (es)
DE (3) DE3907677A1 (es)
ES (1) ES2017912T3 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK19592D0 (da) * 1992-02-14 1992-02-14 Danish Crown Inc As Levnedsmiddelprodukt
DK1593D0 (da) * 1993-01-07 1993-01-07 Danish Crown Inc As Emulsionsproces
ES2296924T3 (es) * 2001-05-03 2008-05-01 Unilever N.V. Emulsion de tipo aceite en agua comestible con un contenido en aceite reducido.
DE602005013537D1 (de) * 2004-08-23 2009-05-07 Unilever Nv Herstellungsverfahren für eine öl-in-wasser-emulsion mit einem öl mit ungesättigten fettsäuren
ES2288109B1 (es) * 2006-02-22 2008-11-01 Universidad De Sevilla Producto alimenticio en forma de salsa tipo mayonesa y procedimiento de preparacion.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1442377A (en) * 1973-10-08 1976-07-14 United Food Industries No-cholesterol mayonnaise type salad dressing
GR77808B (es) * 1982-01-18 1984-09-25 Corning Glass Works
CA1216768A (en) * 1983-05-25 1987-01-20 Carolyn M. Niemand Whey protein food product base
US4596715A (en) * 1984-09-24 1986-06-24 General Foods Corporation Dry mix for low-oil salad dressing

Also Published As

Publication number Publication date
EP0386336A3 (de) 1991-01-23
ES2017912A4 (es) 1991-03-16
EP0386336B1 (de) 1993-07-07
DE8916081U1 (de) 1993-11-18
EP0386336A2 (de) 1990-09-12
DE58904876D1 (de) 1993-08-12
DE3907677A1 (de) 1990-10-31
ATE91215T1 (de) 1993-07-15

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