ES2174935T3 - Alimentos con termoestabilidad y rendimiento de batido mejorados. - Google Patents

Alimentos con termoestabilidad y rendimiento de batido mejorados.

Info

Publication number
ES2174935T3
ES2174935T3 ES95908807T ES95908807T ES2174935T3 ES 2174935 T3 ES2174935 T3 ES 2174935T3 ES 95908807 T ES95908807 T ES 95908807T ES 95908807 T ES95908807 T ES 95908807T ES 2174935 T3 ES2174935 T3 ES 2174935T3
Authority
ES
Spain
Prior art keywords
product
component
less
triglyceride
fat
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
ES95908807T
Other languages
English (en)
Other versions
ES2174935T5 (es
Inventor
Robert J Lynch
John Sean O'mahony
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.)
Rich Products Corp
Original Assignee
Rich Products Corp
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=22724967&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2174935(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Rich Products Corp filed Critical Rich Products Corp
Application granted granted Critical
Publication of ES2174935T3 publication Critical patent/ES2174935T3/es
Publication of ES2174935T5 publication Critical patent/ES2174935T5/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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

UN PRODUCTO ALIMENTARIO QUE SE PUEDA BATIR APTO PARA PREPARAR UNA CONFITURA BATIDA ESTABLE, COMPUESTA DE UNA EMULSION DE ACEITE EN AGUA DE (1) UN COMPONENTE GRASO TRIGLICERIDO EN EL QUE AL MENOS UN 50% O MAS DE SUS ACIDOS GRASOS TENGAN UNA LONGITUD DE C14 O MENOS, (2) AGUA, (3) UN COMPONENTE EMULSOR EN CANTIDAD SUFICIENTE PARA ESTABILIZAR TAL EMULSION DE PRODUCTO Y, OPCIONALMENTE, (4) UN COMPONENTE DE PROTEINA QUE FACILITA LA PREPARACION O ESTABILIZACION DE TAL PRODUCTO O TAL CONFITURA Y, OPCIONALMENTE, (5) UNA O MAS SUSTANCIAS ADICIONALES SIEMPRE QUE TAL COMPONENTE GRASO TRIGLICERIDO TENGA UN PERFIL DE UN INDICE DE GRASA SOLIDA DE 70 A UNA TEMPERATURA DE 50 F, DE 40 A 75 A 80 F Y MENOS DE 20 A 100 F, CUYO PRODUCTO SE CARACTERIZA POR OFRECER UN EXCEDENTE DE ENTRE UN 300 Y UN 500% QUE SE PUEDE LOGRAR ENTRE 45 F Y 50 F EN MENOS DE 4 MINUTOS. ADEMAS, SE COMPONE DE UN METODO DE OFRECER UN PRODUCTO ALIMENTICIO BATIBLE CON PROPIEDADES ORGANOLEPTICAS APTAS PARA EL CONSUMIDOR QUE CONTIENEN UN COMPONENTE GRASO TRIGLICERIDO Y UN COMPONENTE EMULSOR, EN EL CUAL TAL COMPONENTE GRASO TENGA UN PUNTO DE FUSION RELATIVAMENTE ALTO CARACTERIZADO POR UN PERFIL DE INDICE DE GRASA SOLIDA DE UNOS 70 A 50 F, UNOS 40 A 75 A 80 F, MENOS DE 20 A 100 F. TAL METODO CONSTA DE UN PASO DE SELECCIONAR PARA INCLUIR EN TAL PRODUCTO UN COMPONENTE EMULSOR QUE AUMENTA SUSTANCIALMENTE EL BATIDO EXCEDENTE DE TAL PRODUCTO, MINIMIZANDO LA CANTIDAD DE TAL COMPONENTE TRIGLICERIDO PRESENTE EN CIERTA CANTIDAD DE TAL PRODUCTO.
ES95908807T 1994-02-14 1995-02-07 Alimentos con termoestabilidad y rendimiento de batido mejorados Expired - Lifetime ES2174935T5 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US19633494A 1994-02-14 1994-02-14
US196334 1994-02-14
PCT/US1995/001553 WO1995021535A1 (en) 1994-02-14 1995-02-07 Improved temperature stability and whipping performance foods

Publications (2)

Publication Number Publication Date
ES2174935T3 true ES2174935T3 (es) 2002-11-16
ES2174935T5 ES2174935T5 (es) 2012-07-25

Family

ID=22724967

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95908807T Expired - Lifetime ES2174935T5 (es) 1994-02-14 1995-02-07 Alimentos con termoestabilidad y rendimiento de batido mejorados

Country Status (12)

Country Link
US (1) US6203841B1 (es)
EP (1) EP0743824B2 (es)
JP (1) JPH09508798A (es)
CN (1) CN1085049C (es)
AT (1) ATE216840T1 (es)
AU (1) AU693854B2 (es)
DE (1) DE69526573T3 (es)
ES (1) ES2174935T5 (es)
MX (1) MX9603377A (es)
NZ (1) NZ279762A (es)
PT (1) PT743824E (es)
WO (1) WO1995021535A1 (es)

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AU768609B2 (en) * 1999-12-10 2003-12-18 Unilever Plc Heat treated, whippable oil in water emulsion
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US6692789B2 (en) 2000-06-22 2004-02-17 Archer Daniels Midland Company Reduced fat spreadable corn syrup compositions and methods of preparation thereof
US20050031764A1 (en) * 2000-12-21 2005-02-10 G.C. Hahn & Co. Creamy, milk-free o/w emulsion, process for its preparation and its use
JP2002291421A (ja) * 2001-03-30 2002-10-08 Ajinomoto Co Inc 水中油型乳化食品
JP4408585B2 (ja) * 2001-04-20 2010-02-03 株式会社ロッテ 冷菓及びその製造方法
JP3674624B2 (ja) * 2001-09-26 2005-07-20 不二製油株式会社 起泡性水中油型乳化物及びその製造方法
CA2519152A1 (en) * 2003-03-20 2004-10-07 Rich Products Corporation A non-dairy whippable food product
JP4851935B2 (ja) 2003-05-14 2012-01-11 リッチ プロダクツ コーポレイション 安定性の改善されたホイップ可能食料製品
US20090214741A1 (en) * 2003-11-12 2009-08-27 Chandrani Atapattu Low density stable whipped frosting
US20130101703A9 (en) * 2005-03-03 2013-04-25 Green Rabbit, Llc Non-dairy, non-soy whippable food product and method of making
JP2008532554A (ja) * 2005-03-17 2008-08-21 ハーキュリーズ・インコーポレーテッド 食品および飲料の加熱加工中のファウリングを減少させる方法
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EP2059135A4 (en) * 2006-09-08 2010-02-17 Aarhuskarlshamn Sweden Ab NOVEL COMPOSITION
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KR101460575B1 (ko) * 2006-10-06 2014-11-13 리치 프러덕츠 코포레이션 안정된 무단백질의 휩가능한 식품
EP2124593B1 (en) * 2007-03-14 2012-08-01 Unilever PLC Aeratable and aerated products
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JP2012217413A (ja) * 2011-04-12 2012-11-12 Shin-Etsu Chemical Co Ltd 起泡性乳組成物
PL2561764T3 (pl) * 2011-08-23 2019-07-31 Kraft Foods R & D, Inc. Kompozycja jadalna
US8906441B2 (en) 2011-09-22 2014-12-09 Hormel Foods Corporation Peanut spread
BR112015008728B1 (pt) 2012-10-25 2020-04-22 Dow Global Technologies Llc composição de cobertura batível, cobertura batida e método para preparar uma composição de cobertura batível
CN104137917B (zh) * 2013-05-07 2017-07-18 中粮营养健康研究院有限公司 一种食品软夹心用油脂组合物及其制备方法
CN104719504B (zh) * 2013-12-23 2018-03-27 中粮营养健康研究院有限公司 一种冰淇淋专用油脂以及使用该油脂制造的冰淇淋组合物
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US10383352B2 (en) * 2015-03-23 2019-08-20 Societe Des Produits Nestle S.A. Food composition comprising gas bubbles
JP6715700B2 (ja) * 2016-06-28 2020-07-01 ミヨシ油脂株式会社 油脂組成物とそれを用いたコーティング油脂およびサンドクリーム
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CN106616508A (zh) * 2016-12-16 2017-05-10 四川大学 一种高起泡性蛋液及其制备方法
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Also Published As

Publication number Publication date
ATE216840T1 (de) 2002-05-15
AU1700295A (en) 1995-08-29
CN1085049C (zh) 2002-05-22
MX9603377A (es) 1998-07-31
DE69526573T3 (de) 2012-09-06
PT743824E (pt) 2002-10-31
NZ279762A (en) 1998-01-26
US6203841B1 (en) 2001-03-20
EP0743824A1 (en) 1996-11-27
JPH09508798A (ja) 1997-09-09
EP0743824B1 (en) 2002-05-02
CN1143306A (zh) 1997-02-19
DE69526573D1 (de) 2002-06-06
DE69526573T2 (de) 2002-12-19
AU693854B2 (en) 1998-07-09
ES2174935T5 (es) 2012-07-25
EP0743824A4 (en) 1997-02-26
EP0743824B2 (en) 2012-04-11
WO1995021535A1 (en) 1995-08-17

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