ES462604A1 - Un procedimiento para la preparacion de margarina. - Google Patents
Un procedimiento para la preparacion de margarina.Info
- Publication number
- ES462604A1 ES462604A1 ES462604A ES462604A ES462604A1 ES 462604 A1 ES462604 A1 ES 462604A1 ES 462604 A ES462604 A ES 462604A ES 462604 A ES462604 A ES 462604A ES 462604 A1 ES462604 A1 ES 462604A1
- Authority
- ES
- Spain
- Prior art keywords
- margarine
- frying
- margarines
- spattering
- follow
- 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
Links
- 235000013310 margarine Nutrition 0.000 title abstract 2
- 239000003264 margarine Substances 0.000 title 1
Classifications
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Abstract
Un procedimiento para la preparación de margarina del tipo de agua en aceite, en la cual se agita vigorosamente 5 a 50 partes en peso de una fase acuosa que contiene proteínas y opcionalmente fosfátidos, fracciones de fosfátidos y/o glicéridos parciales con un pH de alrededor de 4 a 7, con 95 a 50 partes en peso de una grasa fundida para emulsificar la fase acuosa en la grasa, después de la cual la emulsión se enfría rápidamente y se trabaja mecánicamente para obtener una margarina, caracterizado dicho procedimiento porque las proteínas se tratan para separar por lo menos una parte del material protéico de un punto isoeléctrico que oscila entre pH 4-6 para aumentar la relación ponderal de las proteínas proteosa-peptona con respecto a dicho material proteico de un punto isoeléctrico que oscila entre pH 4-6 a un valor de por lo menos 0.5.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3981576 | 1976-09-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES462604A1 true ES462604A1 (es) | 1978-12-01 |
Family
ID=10411655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES462604A Expired ES462604A1 (es) | 1976-09-24 | 1977-09-23 | Un procedimiento para la preparacion de margarina. |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US4148930A (es) |
| JP (1) | JPS5352658A (es) |
| AT (1) | AT357852B (es) |
| AU (1) | AU2894877A (es) |
| BE (1) | BE859019A (es) |
| DE (1) | DE2743006A1 (es) |
| ES (1) | ES462604A1 (es) |
| FR (1) | FR2365296A1 (es) |
| NL (1) | NL7710377A (es) |
| NO (1) | NO773260L (es) |
| PT (1) | PT67073B (es) |
| SE (1) | SE7710706L (es) |
| ZA (1) | ZA775712B (es) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1175712A (en) * | 1980-08-05 | 1984-10-09 | Albert J. Dijkstra | Frying oil composition and process of production |
| JPS6028245B2 (ja) * | 1982-04-16 | 1985-07-03 | 花王株式会社 | 製菓・製パン用練り込み油脂組成物 |
| JPS63251066A (ja) * | 1987-04-07 | 1988-10-18 | Snow Brand Milk Prod Co Ltd | 異臭味をマスキングした水中油型乳化食品の製造方法 |
| ES2670828T3 (es) * | 2012-04-10 | 2018-06-01 | Frieslandcampina Nederland B.V. | Composición alimentaria que comprende grasas vertibles que comprende fracciones de grasa láctea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3887715A (en) * | 1972-11-29 | 1975-06-03 | Gen Foods Corp | Edible polyunsaturated emulsions |
| US4038436A (en) * | 1972-12-21 | 1977-07-26 | Anderson, Clayton & Co. | Margarine-like product having controlled browning properties |
| US3982039A (en) * | 1975-01-16 | 1976-09-21 | Stauffer Chemical Company | Use of modified whey solids as margarine additive and product thereof |
-
1977
- 1977-09-20 AU AU28948/77A patent/AU2894877A/en active Pending
- 1977-09-21 AT AT678177A patent/AT357852B/de not_active IP Right Cessation
- 1977-09-22 US US05/835,624 patent/US4148930A/en not_active Expired - Lifetime
- 1977-09-22 NL NL7710377A patent/NL7710377A/xx not_active Application Discontinuation
- 1977-09-22 NO NO773260A patent/NO773260L/no unknown
- 1977-09-22 JP JP11447577A patent/JPS5352658A/ja active Pending
- 1977-09-22 FR FR7728608A patent/FR2365296A1/fr active Pending
- 1977-09-23 ZA ZA00775712A patent/ZA775712B/xx unknown
- 1977-09-23 BE BE181176A patent/BE859019A/xx unknown
- 1977-09-23 SE SE7710706A patent/SE7710706L/ not_active Application Discontinuation
- 1977-09-23 DE DE19772743006 patent/DE2743006A1/de active Pending
- 1977-09-23 PT PT67073A patent/PT67073B/pt unknown
- 1977-09-23 ES ES462604A patent/ES462604A1/es not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL7710377A (nl) | 1978-03-29 |
| BE859019A (fr) | 1978-03-23 |
| PT67073A (en) | 1977-10-01 |
| US4148930A (en) | 1979-04-10 |
| PT67073B (en) | 1979-09-12 |
| NO773260L (no) | 1978-03-29 |
| ZA775712B (en) | 1979-04-25 |
| ATA678177A (de) | 1979-12-15 |
| SE7710706L (sv) | 1978-03-25 |
| AT357852B (de) | 1980-08-11 |
| FR2365296A1 (fr) | 1978-04-21 |
| JPS5352658A (en) | 1978-05-13 |
| AU2894877A (en) | 1979-03-29 |
| DE2743006A1 (de) | 1978-03-30 |
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