GR3003165T3 - An egg-based cream for industrial scale confectionary production - Google Patents

An egg-based cream for industrial scale confectionary production

Info

Publication number
GR3003165T3
GR3003165T3 GR91401794T GR910401794T GR3003165T3 GR 3003165 T3 GR3003165 T3 GR 3003165T3 GR 91401794 T GR91401794 T GR 91401794T GR 910401794 T GR910401794 T GR 910401794T GR 3003165 T3 GR3003165 T3 GR 3003165T3
Authority
GR
Greece
Prior art keywords
industrial scale
egg
based cream
cream
confectionary production
Prior art date
Application number
GR91401794T
Other languages
English (en)
Inventor
Giuseppe Bastetti
Claudio Russo
Maria Luisa Solzi
Original Assignee
Barilla Flli G & R
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=11162368&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=GR3003165(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Barilla Flli G & R filed Critical Barilla Flli G & R
Publication of GR3003165T3 publication Critical patent/GR3003165T3/el

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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GR91401794T 1988-03-24 1991-11-21 An egg-based cream for industrial scale confectionary production GR3003165T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8819923A IT1216511B (it) 1988-03-24 1988-03-24 Crema alle uova per pasticceria industriale.

Publications (1)

Publication Number Publication Date
GR3003165T3 true GR3003165T3 (en) 1993-02-17

Family

ID=11162368

Family Applications (1)

Application Number Title Priority Date Filing Date
GR91401794T GR3003165T3 (en) 1988-03-24 1991-11-21 An egg-based cream for industrial scale confectionary production

Country Status (9)

Country Link
US (1) US4992290A (el)
EP (1) EP0338121B2 (el)
JP (1) JPH0763334B2 (el)
AT (1) ATE67075T1 (el)
CA (1) CA1325356C (el)
DE (1) DE3864816D1 (el)
ES (1) ES2024613T5 (el)
GR (1) GR3003165T3 (el)
IT (1) IT1216511B (el)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5432162A (en) * 1989-04-03 1995-07-11 Interneuron Pharmaceuticals, Inc. Reducing post-prandial fluctuations in plasma concentrations of large neutral amino acids (LNAA)
US5698525A (en) * 1989-04-03 1997-12-16 Interneuron Pharmaceuticals, Inc. Reducing post-prandial fluctuations in plasma concentrations of large neutral amino acids (LNAA)
IT1264793B1 (it) * 1993-05-31 1996-10-10 Orlando Nuovi Investimenti Ali Prodotto dolciario aereato spalmabile a base di un'emulsione acqua in olio, e processo per prepararlo
FR2716341B1 (fr) * 1994-02-23 1996-05-10 Gervais Danone Sa Composition alimentaire comportant un biscuit ou une coque de chocolat et un fourrage à base de produit laitier, fermenté ou non .
FR2781647B1 (fr) * 1998-07-31 2000-10-13 Gervais Danone Co Procede de sterilisation d'un produit alimentaire a faible teneur en eau, produit alimentaire obtenu et composition alimentaire le contenant
US20030094104A1 (en) * 2001-11-21 2003-05-22 Roger Jeffcoat Process tolerant low amylose tapioca distarch adipates
JP4269941B2 (ja) * 2004-01-08 2009-05-27 株式会社日立製作所 風力発電装置およびその制御方法
US11234448B1 (en) 2017-09-08 2022-02-01 The Hershey Company High water activity confectionery product and process of making same

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2970918A (en) * 1959-03-12 1961-02-07 Petersen Olga Topping and confectionary composition and method of producing the same
US3726690A (en) * 1965-10-22 1973-04-10 Kelco Co Acidified food products containing xanthomonas colloid
GB1306384A (el) * 1969-05-05 1973-02-07
US4229489A (en) * 1979-05-29 1980-10-21 National Starch And Chemical Corporation Cold-water dispersible, gelling starch
IT7903550A0 (it) * 1979-11-20 1979-11-20 Pre Gel Di Rabboni Dr Luciano Semilavorato alaa crema all uovoper gelateria e pasticceria
US4582711A (en) * 1983-05-06 1986-04-15 The Pillsbury Company Storage stable, ready-to-eat cooked goods
US4610884A (en) * 1984-06-29 1986-09-09 The Procter & Gamble Company Confectionery cremes
US4636397A (en) * 1985-11-27 1987-01-13 General Foods Inc. Process for making an improved instant filling mix
US4761292A (en) * 1986-07-08 1988-08-02 Staley Continental, Inc. Ready-to-spread cake frosting
US4707374A (en) * 1986-11-12 1987-11-17 Frito-Lay, Inc. Thermostable edible creme

Also Published As

Publication number Publication date
EP0338121B2 (en) 1998-09-30
IT1216511B (it) 1990-03-08
ES2024613T5 (es) 1999-11-01
EP0338121A1 (en) 1989-10-25
CA1325356C (en) 1993-12-21
JPH0763334B2 (ja) 1995-07-12
DE3864816D1 (de) 1991-10-17
IT8819923A0 (it) 1988-03-24
JPH01277451A (ja) 1989-11-07
EP0338121B1 (en) 1991-09-11
ES2024613B3 (es) 1992-03-01
ATE67075T1 (de) 1991-09-15
US4992290A (en) 1991-02-12

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