NL9301965A - Schenkbare, gebonden basissaus. - Google Patents

Schenkbare, gebonden basissaus. Download PDF

Info

Publication number: NL9301965A
Authority: NL; Netherlands
Prior art keywords: sauce; cellulose; sauce according; butter; product
Prior art date: 1993-11-12

Application number

NL9301965A

Other languages

English (en)

Dutch (nl)

Original Assignee

Ver Coop Melkind

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.)

1993-11-12

Filing date

1993-11-12

Publication date

1995-06-01

1993-11-12 Application filed by Ver Coop Melkind filed Critical Ver Coop Melkind

1993-11-12 Priority to NL9301965A priority Critical patent/NL9301965A/nl

1994-11-10 Priority to CZ942770A priority patent/CZ277094A3/cs

1994-11-11 Priority to AT94203306T priority patent/ATE172602T1/de

1994-11-11 Priority to EP94203306A priority patent/EP0653166B1/de

1994-11-11 Priority to ES94203306T priority patent/ES2124838T3/es

1994-11-11 Priority to DE69414223T priority patent/DE69414223T2/de

1995-06-01 Publication of NL9301965A publication Critical patent/NL9301965A/nl

Links

235000015067 sauces Nutrition 0.000 title claims abstract description 100
239000002562 thickening agent Substances 0.000 claims abstract description 19
229920002678 cellulose Polymers 0.000 claims abstract description 18
239000001913 cellulose Substances 0.000 claims abstract description 18
229920000609 methyl cellulose Polymers 0.000 claims abstract description 13
239000001923 methylcellulose Substances 0.000 claims abstract description 13
235000010981 methylcellulose Nutrition 0.000 claims abstract description 13
239000001856 Ethyl cellulose Substances 0.000 claims abstract description 7
235000019325 ethyl cellulose Nutrition 0.000 claims abstract description 7
235000010944 ethyl methyl cellulose Nutrition 0.000 claims abstract description 7
229920001249 ethyl cellulose Polymers 0.000 claims abstract description 6
239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 5
235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 5
ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims abstract description 4
229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 4
UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 4
229920003087 methylethyl cellulose Polymers 0.000 claims abstract description 4
LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims abstract description 3
239000008346 aqueous phase Substances 0.000 claims abstract description 3
235000014121 butter Nutrition 0.000 claims description 27
235000019197 fats Nutrition 0.000 claims description 18
210000002969 egg yolk Anatomy 0.000 claims description 16
235000013345 egg yolk Nutrition 0.000 claims description 14
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
102000002322 Egg Proteins Human genes 0.000 claims description 13
108010000912 Egg Proteins Proteins 0.000 claims description 13
239000005862 Whey Substances 0.000 claims description 11
102000007544 Whey Proteins Human genes 0.000 claims description 11
108010046377 Whey Proteins Proteins 0.000 claims description 11
239000003995 emulsifying agent Substances 0.000 claims description 8
239000000796 flavoring agent Substances 0.000 claims description 8
235000019634 flavors Nutrition 0.000 claims description 8
239000002253 acid Substances 0.000 claims description 7
235000013351 cheese Nutrition 0.000 claims description 7
239000012466 permeate Substances 0.000 claims description 7
239000000843 powder Substances 0.000 claims description 7
239000012071 phase Substances 0.000 claims description 6
229920000881 Modified starch Polymers 0.000 claims description 4
239000004368 Modified starch Substances 0.000 claims description 4
235000019426 modified starch Nutrition 0.000 claims description 4
239000003086 colorant Substances 0.000 claims description 2
239000000047 product Substances 0.000 description 35
239000003925 fat Substances 0.000 description 17
239000000839 emulsion Substances 0.000 description 8
239000000203 mixture Substances 0.000 description 8
235000019640 taste Nutrition 0.000 description 8
239000003921 oil Substances 0.000 description 7
235000019198 oils Nutrition 0.000 description 7
238000010438 heat treatment Methods 0.000 description 6
238000001816 cooling Methods 0.000 description 5
235000015112 vegetable and seed oil Nutrition 0.000 description 5
239000008158 vegetable oil Substances 0.000 description 5
230000008901 benefit Effects 0.000 description 4
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
235000019871 vegetable fat Nutrition 0.000 description 4
229920002472 Starch Polymers 0.000 description 3
KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
230000000694 effects Effects 0.000 description 3
238000000034 method Methods 0.000 description 3
238000002360 preparation method Methods 0.000 description 3
238000000926 separation method Methods 0.000 description 3
239000008107 starch Substances 0.000 description 3
238000003756 stirring Methods 0.000 description 3
235000013311 vegetables Nutrition 0.000 description 3
235000014101 wine Nutrition 0.000 description 3
229920002907 Guar gum Polymers 0.000 description 2
229920003091 Methocel™ Polymers 0.000 description 2
150000002148 esters Chemical class 0.000 description 2
239000001761 ethyl methyl cellulose Substances 0.000 description 2
239000003205 fragrance Substances 0.000 description 2
239000000665 guar gum Substances 0.000 description 2
235000010417 guar gum Nutrition 0.000 description 2
229960002154 guar gum Drugs 0.000 description 2
238000000265 homogenisation Methods 0.000 description 2
-1 hydroxypropyl ethyl Chemical group 0.000 description 2
235000014655 lactic acid Nutrition 0.000 description 2
239000004310 lactic acid Substances 0.000 description 2
229920000223 polyglycerol Polymers 0.000 description 2
230000008569 process Effects 0.000 description 2
235000019698 starch Nutrition 0.000 description 2
239000000126 substance Substances 0.000 description 2
235000020097 white wine Nutrition 0.000 description 2
239000000230 xanthan gum Substances 0.000 description 2
229920001285 xanthan gum Polymers 0.000 description 2
235000010493 xanthan gum Nutrition 0.000 description 2
229940082509 xanthan gum Drugs 0.000 description 2
235000019737 Animal fat Nutrition 0.000 description 1
229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
235000005979 Citrus limon Nutrition 0.000 description 1
244000131522 Citrus pyriformis Species 0.000 description 1
108010082495 Dietary Plant Proteins Proteins 0.000 description 1
229920000161 Locust bean gum Polymers 0.000 description 1
229920002774 Maltodextrin Polymers 0.000 description 1
239000005913 Maltodextrin Substances 0.000 description 1
101710109488 Salt stress-induced protein Proteins 0.000 description 1
230000002378 acidificating effect Effects 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
230000002411 adverse Effects 0.000 description 1
239000010775 animal oil Substances 0.000 description 1
239000012223 aqueous fraction Substances 0.000 description 1
OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
235000015278 beef Nutrition 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
238000009835 boiling Methods 0.000 description 1
239000006227 byproduct Substances 0.000 description 1
239000001768 carboxy methyl cellulose Substances 0.000 description 1
235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
239000008112 carboxymethyl-cellulose Substances 0.000 description 1
229940071162 caseinate Drugs 0.000 description 1
235000015165 citric acid Nutrition 0.000 description 1
238000004040 coloring Methods 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
235000013601 eggs Nutrition 0.000 description 1
230000001804 emulsifying effect Effects 0.000 description 1
125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
238000001704 evaporation Methods 0.000 description 1
230000008020 evaporation Effects 0.000 description 1
230000009969 flowable effect Effects 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000011389 fruit/vegetable juice Nutrition 0.000 description 1
235000008216 herbs Nutrition 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
230000003993 interaction Effects 0.000 description 1
239000007788 liquid Substances 0.000 description 1
235000010420 locust bean gum Nutrition 0.000 description 1
239000000711 locust bean gum Substances 0.000 description 1
230000005923 long-lasting effect Effects 0.000 description 1
229940035034 maltodextrin Drugs 0.000 description 1
239000008268 mayonnaise Substances 0.000 description 1
235000010746 mayonnaise Nutrition 0.000 description 1
238000005259 measurement Methods 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
230000004048 modification Effects 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000007935 neutral effect Effects 0.000 description 1
235000016709 nutrition Nutrition 0.000 description 1
238000004806 packaging method and process Methods 0.000 description 1
239000002245 particle Substances 0.000 description 1
230000001766 physiological effect Effects 0.000 description 1
239000003531 protein hydrolysate Substances 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
235000013580 sausages Nutrition 0.000 description 1
235000012424 soybean oil Nutrition 0.000 description 1
239000003549 soybean oil Substances 0.000 description 1
235000013599 spices Nutrition 0.000 description 1
239000003381 stabilizer Substances 0.000 description 1
238000010561 standard procedure Methods 0.000 description 1
239000007858 starting material Substances 0.000 description 1
238000006467 substitution reaction Methods 0.000 description 1
230000008719 thickening Effects 0.000 description 1

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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- 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
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Landscapes

Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Dispersion Chemistry (AREA)
Seeds, Soups, And Other Foods (AREA)

NL9301965A 1993-11-12 1993-11-12 Schenkbare, gebonden basissaus. NL9301965A (nl)

Priority Applications (6)

Application Number	Priority Date	Filing Date	Title
NL9301965A NL9301965A (nl)	1993-11-12	1993-11-12	Schenkbare, gebonden basissaus.
CZ942770A CZ277094A3 (en)	1993-11-12	1994-11-10	Pourable, easy to use thickened base sauce
AT94203306T ATE172602T1 (de)	1993-11-12	1994-11-11	Vergiessbarer verdickter saucegrund
EP94203306A EP0653166B1 (de)	1993-11-12	1994-11-11	Vergiessbarer verdickter Saucegrund
ES94203306T ES2124838T3 (es)	1993-11-12	1994-11-11	Salsa espesa fluida.
DE69414223T DE69414223T2 (de)	1993-11-12	1994-11-11	Vergiessbarer verdickter Saucegrund

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
NL9301965		1993-11-12
NL9301965A NL9301965A (nl)	1993-11-12	1993-11-12	Schenkbare, gebonden basissaus.

Publications (1)

Publication Number	Publication Date
NL9301965A true NL9301965A (nl)	1995-06-01

Family

ID=19863131

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NL9301965A NL9301965A (nl)	1993-11-12	1993-11-12	Schenkbare, gebonden basissaus.

Country Status (6)

Country	Link
EP (1)	EP0653166B1 (de)
AT (1)	ATE172602T1 (de)
CZ (1)	CZ277094A3 (de)
DE (1)	DE69414223T2 (de)
ES (1)	ES2124838T3 (de)
NL (1)	NL9301965A (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
BR9808971A (pt) *	1997-04-24	2000-08-01	Unilever Nv	Composição de gordura despejável e processo para preparar a mesma
WO2000013513A1 (en) *	1998-09-04	2000-03-16	Nexus A/S	Masa-based products comprising polyglycerol fatty acid ester and/or modified starch
US6548100B1 (en) *	1999-05-21	2003-04-15	Lipton, Division Of Conopco, Inc.	Functionally interdependant two component cooking systems
EP2629626B1 (de)	2010-10-22	2014-11-12	Unilever N.V.	Lebensmittelprodukt mit ethylcellulose
DK2888945T3 (en) *	2013-12-24	2019-02-18	Dmk Deutsches Milchkontor Gmbh	Compositions based on acid whey and its use
EP2888946B1 (de) *	2013-12-24	2018-07-04	DMK Deutsches Milchkontor GmbH	Verwendung von Pektin zur Verbesserung der sensorischen Eigenschaften von Sauermolke-basierten Zubereitungen
IT202000023362A1 (it) *	2020-10-05	2022-04-05	4 Chef S R L	Composizione per la preparazione di condimenti istantanei per riso e condimenti istantanei ottenuti da detta composizione
DE102020132293A1 (de)	2020-12-04	2022-06-09	Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken	Mehrkomponentensystem zur Herstellung von Soßen und/oder Suppen auf pflanzlicher Basis

Citations (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4214009A (en) *	1978-01-11	1980-07-22	Stauffer Chemical Company	Replacement of egg albumen in food compositions
EP0049705A1 (de) *	1980-10-09	1982-04-21	Scm Corporation	Ein fettarmer essbarer Brotaufstrich und Verfahren zu seiner Herstellung
AU549519B2 (en) *	1981-07-23	1986-01-30	Swift And Co. Ltd.	Food flavour enhancer
GB2249467A (en) *	1990-11-08	1992-05-13	Dow Europ Sa	Process for pasteurizing or sterilizing an aqueous composition

1993
- 1993-11-12 NL NL9301965A patent/NL9301965A/nl not_active Application Discontinuation
1994
- 1994-11-10 CZ CZ942770A patent/CZ277094A3/cs unknown
- 1994-11-11 ES ES94203306T patent/ES2124838T3/es not_active Expired - Lifetime
- 1994-11-11 DE DE69414223T patent/DE69414223T2/de not_active Expired - Lifetime
- 1994-11-11 EP EP94203306A patent/EP0653166B1/de not_active Expired - Lifetime
- 1994-11-11 AT AT94203306T patent/ATE172602T1/de not_active IP Right Cessation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4214009A (en) *	1978-01-11	1980-07-22	Stauffer Chemical Company	Replacement of egg albumen in food compositions
EP0049705A1 (de) *	1980-10-09	1982-04-21	Scm Corporation	Ein fettarmer essbarer Brotaufstrich und Verfahren zu seiner Herstellung
AU549519B2 (en) *	1981-07-23	1986-01-30	Swift And Co. Ltd.	Food flavour enhancer
GB2249467A (en) *	1990-11-08	1992-05-13	Dow Europ Sa	Process for pasteurizing or sterilizing an aqueous composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J.KAMSTEEG ET AL.: "E = eetbaar? Alle E-nummers en de belangrijkste overige additieven", 1986, H.J.W.BECHT, AMSTERDAM,NL *

Also Published As

Publication number	Publication date
CZ277094A3 (en)	1995-08-16
DE69414223T2 (de)	1999-06-10
DE69414223D1 (de)	1998-12-03
ES2124838T3 (es)	1999-02-16
EP0653166A1 (de)	1995-05-17
EP0653166B1 (de)	1998-10-28
ATE172602T1 (de)	1998-11-15

Legal Events

Date	Code	Title	Description
1995-06-01	A1B	A search report has been drawn up
1996-06-03	BV	The patent application has lapsed

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EP0817574B1 (de)	2001-07-04	Sossegrundzusammensetzung
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