ES2086061T3 - Procedimiento para la preparacion de una pasta alimenticia para extender, que tiene bajo contenido de grasas. - Google Patents

Procedimiento para la preparacion de una pasta alimenticia para extender, que tiene bajo contenido de grasas.

Info

Publication number
ES2086061T3
ES2086061T3 ES92203678T ES92203678T ES2086061T3 ES 2086061 T3 ES2086061 T3 ES 2086061T3 ES 92203678 T ES92203678 T ES 92203678T ES 92203678 T ES92203678 T ES 92203678T ES 2086061 T3 ES2086061 T3 ES 2086061T3
Authority
ES
Spain
Prior art keywords
fat
phase
preparation
procedure
extend
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
ES92203678T
Other languages
English (en)
Inventor
Johannes Eduard Schaap
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.)
STICHTING NL I ZUIVELONDERZOEK
Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo)
Original Assignee
STICHTING NL I ZUIVELONDERZOEK
Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo)
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=19859985&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2086061(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by STICHTING NL I ZUIVELONDERZOEK, Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) filed Critical STICHTING NL I ZUIVELONDERZOEK
Application granted granted Critical
Publication of ES2086061T3 publication Critical patent/ES2086061T3/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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Fats And Perfumes (AREA)

Abstract

UN PROCESO PARA LA PREPARACION CONTINUA DE UN PRODUCTO ALIMENTARIO EXTENSIBLE DEL TIPO DE AGUA EN ACEITE CON UN CONTENIDO DE GRASA DE 30-60% EN PESO BASADO EN GRASA DE LECHE, EN DONDE UNA FASE GRASA Y UNA FASE ACUOSA, EN DONDE SE HA AÑADIDO UNA PROTEINA DE LECHE Y UN ESPESADOR, Y EN DONDE SE UTILIZA MANTEQUILLA COMO FASE GRASA Y COMO FASE ACUOSA UNA CREMA EN DONDE EL DIAMETRO MEDIO DE LOS GLOBULOS GRASOS TIENE UN VALOR MAXIMO DE 1,2 MICRAS, ESTANDO LA FASE ACUOSA BOMBEADA A LA FASE GRASA CONTINUAMENTE.
ES92203678T 1991-11-29 1992-11-27 Procedimiento para la preparacion de una pasta alimenticia para extender, que tiene bajo contenido de grasas. Expired - Lifetime ES2086061T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL9102010 1991-11-29

Publications (1)

Publication Number Publication Date
ES2086061T3 true ES2086061T3 (es) 1996-06-16

Family

ID=19859985

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92203678T Expired - Lifetime ES2086061T3 (es) 1991-11-29 1992-11-27 Procedimiento para la preparacion de una pasta alimenticia para extender, que tiene bajo contenido de grasas.

Country Status (5)

Country Link
EP (1) EP0545489B1 (es)
AT (1) ATE135888T1 (es)
DE (1) DE69209453T2 (es)
DK (1) DK0545489T3 (es)
ES (1) ES2086061T3 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SK284280B6 (sk) * 1998-04-01 2004-12-01 Unilever Nv Spôsob prípravy nátierky a linka na vykonanie tohto spôsobu
HU226354B1 (en) * 2000-06-01 2008-09-29 Magyar Tejgazdasagi Kiserleti Butter cream with live floka and process for its production
ATE346505T1 (de) * 2002-02-01 2006-12-15 Comby Alexandre Milchprodukt

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1450269A (en) * 1974-02-26 1976-09-22 Unilever Ltd Low fat spread
CH609535A5 (es) * 1975-07-31 1979-03-15 Nestle Sa
SE443282B (sv) * 1981-06-25 1986-02-24 Alfa Laval Ab Fettprodukt som er bredbar vid kylskapstemperatur samt forfarande for framstellning derav
GB8630555D0 (en) * 1986-12-22 1987-02-04 Unilever Plc Producing butter-like w/o emulsion spread
GB8908941D0 (en) * 1989-04-20 1989-06-07 Unilever Plc Improvements in butter spreads

Also Published As

Publication number Publication date
ATE135888T1 (de) 1996-04-15
DE69209453D1 (de) 1996-05-02
EP0545489A1 (en) 1993-06-09
DK0545489T3 (da) 1996-04-22
EP0545489B1 (en) 1996-03-27
DE69209453T2 (de) 1996-09-19

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