SK8972001A3 - Pourable water and oil containing emulsions comprising gas bubbles - Google Patents

Pourable water and oil containing emulsions comprising gas bubbles Download PDF

Info

Publication number: SK8972001A3
Authority: SK; Slovakia
Prior art keywords: oil; water; phase; aqueous phase; gas bubbles
Prior art date: 1998-12-23

Application number

SK897-2001A

Other languages

English (en)

Slovak (sk)

Inventor

Jan Benjamins

Jochen Effey

Eckhard Floeter

Gelder Rowdy Van

Original Assignee

Unilever Nv

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.)

1998-12-23

Filing date

1999-12-07

Publication date

2001-12-03

1999-12-07 Application filed by Unilever Nv filed Critical Unilever Nv

2001-12-03 Publication of SK8972001A3 publication Critical patent/SK8972001A3/sk

Links

XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 66
239000000839 emulsion Substances 0.000 title claims abstract description 57
239000008346 aqueous phase Substances 0.000 claims abstract description 59
230000001965 increasing effect Effects 0.000 claims abstract description 11
239000007789 gas Substances 0.000 claims description 78
239000012071 phase Substances 0.000 claims description 51
235000019197 fats Nutrition 0.000 claims description 41
239000007788 liquid Substances 0.000 claims description 27
238000000034 method Methods 0.000 claims description 19
235000013310 margarine Nutrition 0.000 claims description 10
238000002360 preparation method Methods 0.000 claims description 9
239000003264 margarine Substances 0.000 claims description 7
238000004062 sedimentation Methods 0.000 claims description 7
239000007762 w/o emulsion Substances 0.000 claims description 7
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
238000005119 centrifugation Methods 0.000 claims description 5
230000008569 process Effects 0.000 claims description 5
229910052757 nitrogen Inorganic materials 0.000 claims description 3
239000003921 oil Substances 0.000 description 68
235000019198 oils Nutrition 0.000 description 57
239000000047 product Substances 0.000 description 54
239000003925 fat Substances 0.000 description 40
239000000523 sample Substances 0.000 description 23
239000006260 foam Substances 0.000 description 21
230000000052 comparative effect Effects 0.000 description 16
238000003860 storage Methods 0.000 description 11
239000000243 solution Substances 0.000 description 10
230000015572 biosynthetic process Effects 0.000 description 8
238000005755 formation reaction Methods 0.000 description 8
229930006000 Sucrose Natural products 0.000 description 7
239000012467 final product Substances 0.000 description 7
239000000203 mixture Substances 0.000 description 7
239000005720 sucrose Substances 0.000 description 7
239000004615 ingredient Substances 0.000 description 6
238000004519 manufacturing process Methods 0.000 description 6
238000002156 mixing Methods 0.000 description 6
238000005191 phase separation Methods 0.000 description 6
238000000926 separation method Methods 0.000 description 5
238000013112 stability test Methods 0.000 description 5
-1 sucrose ester Chemical class 0.000 description 5
XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 4
235000019484 Rapeseed oil Nutrition 0.000 description 4
239000000654 additive Substances 0.000 description 4
238000001816 cooling Methods 0.000 description 4
238000004945 emulsification Methods 0.000 description 4
239000012263 liquid product Substances 0.000 description 4
238000000746 purification Methods 0.000 description 4
239000002562 thickening agent Substances 0.000 description 4
VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 3
229920002774 Maltodextrin Polymers 0.000 description 3
239000005913 Maltodextrin Substances 0.000 description 3
235000019486 Sunflower oil Nutrition 0.000 description 3
239000012736 aqueous medium Substances 0.000 description 3
239000007864 aqueous solution Substances 0.000 description 3
235000014121 butter Nutrition 0.000 description 3
238000009826 distribution Methods 0.000 description 3
239000003995 emulsifying agent Substances 0.000 description 3
229940035034 maltodextrin Drugs 0.000 description 3
239000013049 sediment Substances 0.000 description 3
239000007787 solid Substances 0.000 description 3
235000002316 solid fats Nutrition 0.000 description 3
239000002600 sunflower oil Substances 0.000 description 3
150000003626 triacylglycerols Chemical class 0.000 description 3
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
235000019482 Palm oil Nutrition 0.000 description 2
235000019483 Peanut oil Nutrition 0.000 description 2
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
229910052786 argon Inorganic materials 0.000 description 2
QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
238000004581 coalescence Methods 0.000 description 2
235000015089 cold sauces Nutrition 0.000 description 2
235000005687 corn oil Nutrition 0.000 description 2
239000002285 corn oil Substances 0.000 description 2
235000012343 cottonseed oil Nutrition 0.000 description 2
239000002385 cottonseed oil Substances 0.000 description 2
239000008121 dextrose Substances 0.000 description 2
150000002148 esters Chemical class 0.000 description 2
238000011156 evaluation Methods 0.000 description 2
235000013305 food Nutrition 0.000 description 2
235000019869 fractionated palm oil Nutrition 0.000 description 2
239000011521 glass Substances 0.000 description 2
238000011065 in-situ storage Methods 0.000 description 2
238000010348 incorporation Methods 0.000 description 2
239000000787 lecithin Substances 0.000 description 2
235000010445 lecithin Nutrition 0.000 description 2
238000002844 melting Methods 0.000 description 2
230000008018 melting Effects 0.000 description 2
239000001301 oxygen Substances 0.000 description 2
229910052760 oxygen Inorganic materials 0.000 description 2
239000002540 palm oil Substances 0.000 description 2
239000000312 peanut oil Substances 0.000 description 2
239000013074 reference sample Substances 0.000 description 2
235000015067 sauces Nutrition 0.000 description 2
239000003549 soybean oil Substances 0.000 description 2
235000012424 soybean oil Nutrition 0.000 description 2
230000000087 stabilizing effect Effects 0.000 description 2
235000000346 sugar Nutrition 0.000 description 2
239000006228 supernatant Substances 0.000 description 2
239000000725 suspension Substances 0.000 description 2
230000008961 swelling Effects 0.000 description 2
238000012360 testing method Methods 0.000 description 2
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
102000002322 Egg Proteins Human genes 0.000 description 1
108010000912 Egg Proteins Proteins 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
239000002253 acid Substances 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
230000002411 adverse Effects 0.000 description 1
239000003570 air Substances 0.000 description 1
238000004458 analytical method Methods 0.000 description 1
239000006265 aqueous foam Substances 0.000 description 1
238000000149 argon plasma sintering Methods 0.000 description 1
235000013361 beverage Nutrition 0.000 description 1
238000004364 calculation method Methods 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
238000004140 cleaning Methods 0.000 description 1
239000000084 colloidal system Substances 0.000 description 1
239000003086 colorant Substances 0.000 description 1
238000010924 continuous production Methods 0.000 description 1
238000007796 conventional method Methods 0.000 description 1
238000002425 crystallisation Methods 0.000 description 1
230000008025 crystallization Effects 0.000 description 1
230000003247 decreasing effect Effects 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
238000007865 diluting Methods 0.000 description 1
230000000694 effects Effects 0.000 description 1
235000013345 egg yolk Nutrition 0.000 description 1
210000002969 egg yolk Anatomy 0.000 description 1
230000002708 enhancing effect Effects 0.000 description 1
210000000416 exudates and transudate Anatomy 0.000 description 1
239000000796 flavoring agent Substances 0.000 description 1
235000019634 flavors Nutrition 0.000 description 1
238000005187 foaming Methods 0.000 description 1
235000003599 food sweetener Nutrition 0.000 description 1
239000003205 fragrance Substances 0.000 description 1
239000013538 functional additive Substances 0.000 description 1
125000005456 glyceride group Chemical group 0.000 description 1
230000007407 health benefit Effects 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
239000001307 helium Substances 0.000 description 1
229910052734 helium Inorganic materials 0.000 description 1
SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
229920013821 hydroxy alkyl cellulose Polymers 0.000 description 1
230000001771 impaired effect Effects 0.000 description 1
230000006872 improvement Effects 0.000 description 1
239000011261 inert gas Substances 0.000 description 1
229940067606 lecithin Drugs 0.000 description 1
235000004213 low-fat Nutrition 0.000 description 1
239000002609 medium Substances 0.000 description 1
239000012528 membrane Substances 0.000 description 1
239000004006 olive oil Substances 0.000 description 1
235000008390 olive oil Nutrition 0.000 description 1
235000014366 other mixer Nutrition 0.000 description 1
239000002245 particle Substances 0.000 description 1
JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical class C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
230000000704 physical effect Effects 0.000 description 1
239000004033 plastic Substances 0.000 description 1
229920000728 polyester Polymers 0.000 description 1
229920000223 polyglycerol Polymers 0.000 description 1
239000003755 preservative agent Substances 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
238000005204 segregation Methods 0.000 description 1
235000013599 spices Nutrition 0.000 description 1
239000007921 spray Substances 0.000 description 1
239000003381 stabilizer Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
238000013517 stratification Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
150000003445 sucroses Chemical class 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1
239000004094 surface-active agent Substances 0.000 description 1
239000003765 sweetening agent Substances 0.000 description 1
UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
238000010977 unit operation Methods 0.000 description 1
235000021081 unsaturated fats Nutrition 0.000 description 1
125000005314 unsaturated fatty acid group Chemical group 0.000 description 1
235000013311 vegetables Nutrition 0.000 description 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
- 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
- A23D7/001—Spread compositions
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—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
- 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
- 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
- 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
- A23P2030/405—Forming foamed food products by sonication
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Oil, Petroleum & Natural Gas (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Edible Oils And Fats (AREA)
Colloid Chemistry (AREA)

SK897-2001A 1998-12-23 1999-12-07 Pourable water and oil containing emulsions comprising gas bubbles SK8972001A3 (en)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
EP98204442		1998-12-23
PCT/EP1999/009573 WO2000038546A1 (en)	1998-12-23	1999-12-07	Pourable water and oil containing emulsions comprising gas bubbles

Publications (1)

Publication Number	Publication Date
SK8972001A3 true SK8972001A3 (en)	2001-12-03

Family

ID=8234555

Family Applications (2)

Application Number	Title	Priority Date	Filing Date
SK897-2001A SK8972001A3 (en)	1998-12-23	1999-12-07	Pourable water and oil containing emulsions comprising gas bubbles
SK898-2001A SK8982001A3 (en)	1998-12-23	1999-12-08	Food product comprising gas bubbles

Family Applications After (1)

Application Number	Title	Priority Date	Filing Date
SK898-2001A SK8982001A3 (en)	1998-12-23	1999-12-08	Food product comprising gas bubbles

Country Status (19)

Country	Link
US (2)	US6589587B1 (de)
EP (2)	EP1139799B1 (de)
AR (1)	AR021982A1 (de)
AT (1)	ATE243947T1 (de)
AU (2)	AU756286B2 (de)
BR (2)	BR9916447A (de)
CA (2)	CA2353869A1 (de)
CZ (2)	CZ20012328A3 (de)
DE (1)	DE69909325T2 (de)
DK (1)	DK1139799T3 (de)
EA (2)	EA003174B1 (de)
ES (1)	ES2203242T3 (de)
HU (2)	HUP0104958A3 (de)
PL (2)	PL349513A1 (de)
PT (1)	PT1139799E (de)
SK (2)	SK8972001A3 (de)
TR (2)	TR200101844T2 (de)
WO (2)	WO2000038546A1 (de)
ZA (1)	ZA200104449B (de)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6388113B1 (en)	1999-06-04	2002-05-14	Consejo Superior De Investigaciones Cientificas ( Csic)	High oleic/high stearic sunflower oils
MXPA03004985A (es) *	2000-12-07	2003-09-05	Unilever Nv	Composicion fluida para freir.
EP1355544A2 (de) *	2001-01-30	2003-10-29	Unilever N.V.	Proteinumhüllte mikrogasblasen enthaltendes nahrungsmittel
US6863915B2 (en) *	2001-10-24	2005-03-08	Cargill, Inc.	Aerated flake shortening
WO2003051136A1 (en) *	2001-12-19	2003-06-26	Unilever N.V.	Stable dispersion of particles in edible oil
WO2003051134A2 (en)	2001-12-19	2003-06-26	Unilever N.V.	Pourable fatty dispersions
WO2003053174A1 (en) *	2001-12-21	2003-07-03	Unilever N.V.	Protein coated gas microbubbles
US7470119B2 (en)	2004-05-18	2008-12-30	Wm. Wrighley Jr. Company	Confection center fill apparatus and method
AU2005293868B2 (en) *	2004-10-13	2008-09-25	Upfield Europe B.V.	Aerated oil in water emulsion comprising vegetable fat
US20060204642A1 (en) *	2005-03-09	2006-09-14	Adams Leslie N	Reduced-density foodstuff having improved flavor aroma, and mouth feel
CA2617544C (en)	2005-09-23	2014-03-18	Unilever Plc	Low ph aerated products
CN101267747B (zh)	2005-09-23	2012-11-28	荷兰联合利华有限公司	乳油化减少的充气产品
FR2892270B1 (fr)	2005-10-26	2008-02-01	Gervais Danone Sa	Puree de fruits ou de legumes microfoisonnee et son procede de preparation
ATE394935T1 (de) *	2005-12-21	2008-05-15	Unilever Nv	Gefrorene belüftete süssspeisen
DE602007009795D1 (de) *	2006-01-31	2010-11-25	Unilever Nv	Mit luft durchsetzte zusammensetzungen mit hydrophobin
KR100814468B1 (ko) *	2006-02-28	2008-03-17	권태국	버블화 공법에 따라 제공되는 버블드링크 음료
BRPI0705417B1 (pt) *	2006-12-20	2016-08-16	Unilever Nv	produto alimentício aerado e processos para a produção de um produto alimentício aerado
BRPI0808588A2 (pt) *	2007-03-26	2014-08-12	Unilever Nv	"produtos alimentícios aerados e processo para produzir um produto alimentício aerado"
EP2129238A1 (de) *	2007-03-26	2009-12-09	Unilever N.V.	Warme belüftete lebensmittel, die lösliche und/oder unlösliche feststoffe enthalten und herstellungsverfahren dafür
AU2008313721B2 (en) *	2007-10-18	2013-03-21	Unilever Plc	Method for producing a foaming agent
WO2009080423A1 (en) *	2007-12-19	2009-07-02	Unilever Plc	Food products with reduced salt levels
US20100112139A1 (en) *	2008-03-28	2010-05-06	Conopco, Inc., D/B/A Unilever	Foaming Agents Comprising Hydrophobin
US8647696B2 (en)	2008-12-12	2014-02-11	The University Of Birmingham	Low fat food containing gas bubbles
AU2009328324B2 (en) *	2008-12-16	2013-03-21	Unilever Plc	Method for extracting hydrophobin from a solution
GB0905672D0 (en) *	2009-04-01	2009-05-20	Cadbury Holdings Ltd	Confectionery product
US8394444B2 (en) *	2009-05-29	2013-03-12	Conopco, Inc.	Oil-in-water emulsion
US8357420B2 (en) *	2009-05-29	2013-01-22	Conopco, Inc.	Oil-in-water emulsion
CA2704702C (en) *	2009-06-02	2018-06-12	Unilever Plc	Aerated baked products
BR112013022330A2 (pt)	2011-04-08	2016-12-06	H R D Corp	método para produzir um óleo, e, sistema de alto cisalhamento para processar óleo
EP2833729B1 (de)	2012-04-03	2015-12-09	Unilever N.V.	Verfahren zur herstellung von belüfteten wasser-in-öl-emulsionen und belüfteten emulsionen
ITCS20130026A1 (it) *	2013-11-15	2015-05-16	Ingegneria Alimentare Srl	Sistema emulsionanti naturali di acqua in olio costituiti principalmente da oli vegetali con formulazione dipendente dal grado di consistenza desiderato
US10645967B2 (en)	2017-08-08	2020-05-12	The Clorox Company	Shelf-stable acidified aerated food emulsion
US20230001279A1 (en) *	2021-06-30	2023-01-05	Jesse Sherrod, III	Golf Swing Trainer

Family Cites Families (24)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
BE758950A (de)	1969-11-14	1971-05-13	Margarinbolaget Ab
JPS54110210A (en)	1978-02-18	1979-08-29	Hohnen Oil Co Ltd	Preparation of oil for meat-roasting hot plate
US4308294A (en) *	1980-06-20	1981-12-29	General Foods Corporation	Oil replacement composition
GB2134117B (en) *	1983-01-21	1986-05-29	British Food Manufacturing Ind	Protein composition
SU1136831A1 (ru) *	1983-07-18	1987-08-30	Институт технической теплофизики АН УССР	Способ получени эмульсий
US5086620A (en) *	1991-02-14	1992-02-11	Wayne State University	Method of microencapsulation of hyperbaric gas
CH666991A5 (fr) *	1986-05-16	1988-09-15	Jacobs Suchard Ag	Produit alimentaire aere a base de lait frais et procede pour sa preparation.
CH669888A5 (de) *	1986-07-28	1989-04-28	Battelle Memorial Institute
GB8706711D0 (en) *	1987-03-20	1987-04-23	Unilever Plc	Edible plastic product
DE3741201A1 (de) *	1987-12-02	1989-06-15	Schering Ag	Ultraschallarbeitsverfahren und mittel zu dessen durchfuehrung
US4960606A (en) *	1988-07-07	1990-10-02	Bunge Foods Corporation	Microbially-stable shortening containing butter
US4957656A (en) *	1988-09-14	1990-09-18	Molecular Biosystems, Inc.	Continuous sonication method for preparing protein encapsulated microbubbles
US5228446A (en) *	1989-12-22	1993-07-20	Unger Evan C	Gas filled liposomes and their use as ultrasonic contrast agents
CA2068334C (en) *	1990-10-05	1996-09-03	Bracco International B.V.	Method for the preparation of stable suspensions of hollow gas-filled microspheres suitable for ultrasonic echography
GB9111880D0 (en) *	1991-06-03	1991-07-24	Unilever Plc	Forming minute gas cells in a liquid medium
ATE128822T1 (de) *	1991-06-14	1995-10-15	Nestle Sa	Nahrungsmittel und verfahren zur herstellung.
EP0547647A1 (de)	1991-11-12	1993-06-23	Unilever N.V.	Brotaufstriche und Würze mit niedrigem Fettgehalt
GB9221255D0 (en)	1992-10-09	1992-11-25	Unilever Plc	Improvements relating to cleaning compositions comprising solvent,surfactant and enzymes
WO1994012063A1 (en)	1992-12-02	1994-06-09	Unilever N.V.	Use of stable gas cells in food products
CN1042190C (zh) *	1992-12-02	1999-02-24	尤尼利弗公司	一种冷冻甜点心及其制备方法
PL312387A1 (en) *	1993-07-02	1996-04-15	Molecular Biosystems Inc	Proteinous microbeads of encapsulated non-dissolving gas and method of making them and their application as ultrasonic visualisation medium
US5730955A (en) *	1994-08-02	1998-03-24	Molecular Biosystems, Inc.	Process for making gas-filled microspheres containing a liquid hydrophobic barrier
JP3369329B2 (ja) *	1994-09-27	2003-01-20	鐘淵化学工業株式会社	起泡性水中油型乳化物
NL1001689C2 (nl) *	1995-11-17	1997-05-21	Ver Coop Melkind	Luchtig zuur voedingsmiddel en werkwijze ter bereiding van een dergelijk voedingsmiddel.

1999
- 1999-12-07 HU HU0104958A patent/HUP0104958A3/hu unknown
- 1999-12-07 PL PL99349513A patent/PL349513A1/xx unknown
- 1999-12-07 TR TR2001/01844T patent/TR200101844T2/xx unknown
- 1999-12-07 SK SK897-2001A patent/SK8972001A3/sk unknown
- 1999-12-07 BR BR9916447-7A patent/BR9916447A/pt not_active IP Right Cessation
- 1999-12-07 CZ CZ20012328A patent/CZ20012328A3/cs unknown
- 1999-12-07 DK DK99966919T patent/DK1139799T3/da active
- 1999-12-07 AT AT99966919T patent/ATE243947T1/de not_active IP Right Cessation
- 1999-12-07 US US09/868,998 patent/US6589587B1/en not_active Expired - Fee Related
- 1999-12-07 DE DE69909325T patent/DE69909325T2/de not_active Expired - Fee Related
- 1999-12-07 ES ES99966919T patent/ES2203242T3/es not_active Expired - Lifetime
- 1999-12-07 PT PT99966919T patent/PT1139799E/pt unknown
- 1999-12-07 WO PCT/EP1999/009573 patent/WO2000038546A1/en not_active Ceased
- 1999-12-07 EP EP99966919A patent/EP1139799B1/de not_active Expired - Lifetime
- 1999-12-07 EA EA200100693A patent/EA003174B1/ru not_active IP Right Cessation
- 1999-12-07 AU AU22810/00A patent/AU756286B2/en not_active Ceased
- 1999-12-07 CA CA002353869A patent/CA2353869A1/en not_active Abandoned
- 1999-12-08 CA CA002357718A patent/CA2357718A1/en not_active Abandoned
- 1999-12-08 SK SK898-2001A patent/SK8982001A3/sk unknown
- 1999-12-08 EA EA200100691A patent/EA002672B1/ru not_active IP Right Cessation
- 1999-12-08 AU AU22811/00A patent/AU743555B2/en not_active Ceased
- 1999-12-08 TR TR2001/01966T patent/TR200101966T2/xx unknown
- 1999-12-08 EP EP99966920A patent/EP1139800A1/de not_active Withdrawn
- 1999-12-08 HU HU0104921A patent/HUP0104921A2/hu unknown
- 1999-12-08 WO PCT/EP1999/009574 patent/WO2000038547A1/en not_active Ceased
- 1999-12-08 CZ CZ20012327A patent/CZ20012327A3/cs unknown
- 1999-12-08 BR BR9916510-4A patent/BR9916510A/pt not_active IP Right Cessation
- 1999-12-08 PL PL99348415A patent/PL348415A1/xx unknown
- 1999-12-13 US US09/459,485 patent/US6579557B1/en not_active Expired - Fee Related
- 1999-12-22 AR ARP990106669A patent/AR021982A1/es not_active Application Discontinuation
2001
- 2001-05-30 ZA ZA200104449A patent/ZA200104449B/en unknown

Also Published As

Publication number	Publication date
AU2281000A (en)	2000-07-31
ZA200104449B (en)	2002-09-27
ES2203242T3 (es)	2004-04-01
US6579557B1 (en)	2003-06-17
CA2353869A1 (en)	2000-07-06
AU2281100A (en)	2000-07-31
DK1139799T3 (da)	2003-10-20
PL349513A1 (en)	2002-07-29
EP1139799A1 (de)	2001-10-10
TR200101844T2 (tr)	2001-11-21
HUP0104958A3 (en)	2005-05-30
AU756286B2 (en)	2003-01-09
EP1139800A1 (de)	2001-10-10
HUP0104958A2 (hu)	2002-04-29
PL348415A1 (en)	2002-05-20
WO2000038547A1 (en)	2000-07-06
BR9916510A (pt)	2001-09-04
ATE243947T1 (de)	2003-07-15
EA003174B1 (ru)	2003-02-27
TR200101966T2 (tr)	2002-04-22
EA002672B1 (ru)	2002-08-29
CA2357718A1 (en)	2000-07-06
AU743555B2 (en)	2002-01-31
DE69909325D1 (de)	2003-08-07
EA200100691A1 (ru)	2001-12-24
AR021982A1 (es)	2002-09-04
EA200100693A1 (ru)	2001-12-24
EP1139799B1 (de)	2003-07-02
HUP0104921A2 (hu)	2002-04-29
US6589587B1 (en)	2003-07-08
SK8982001A3 (en)	2001-12-03
WO2000038546A1 (en)	2000-07-06
DE69909325T2 (de)	2004-06-03
PT1139799E (pt)	2003-10-31
CZ20012328A3 (cs)	2001-11-14
BR9916447A (pt)	2001-09-04
CZ20012327A3 (cs)	2001-11-14

Publication	Publication Date	Title
SK8972001A3 (en)	2001-12-03	Pourable water and oil containing emulsions comprising gas bubbles
Timms	1994	Physical chemistry of fats
Li et al.	2020	Effects of triglycerol monostearate on physical properties of recombined dairy cream
EP3267801B1 (de)	2025-02-12	Emulsion für fettarme nahrungsmittel
KR101879465B1 (ko)	2018-07-17	기포성 수중유형 유화물용 유지 조성물 및 이 유지 조성물을 포함하여 이루어지는 기포성 수중유형 유화물
Munk et al.	2015	Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition
CZ200286A3 (cs)	2002-04-17	Tvrdý tuk
HUP0402214A2 (hu)	2005-02-28	Önthető zsírdiszperziók
SK285477B6 (sk)	2007-02-01	Potravinový výrobok, spôsob jeho výroby a jeho použitie
JP2562329B2 (ja)	1996-12-11	食用分散物の製造方法
Walstra et al.	1995	Crystallization and rheological properties of milk fat
Adleman et al.	2001	Lipid crystallization and its effect on the physical structure of ice cream
Arboleya et al.	2009	Rheological behaviour of aerated palm kernel oil/water emulsions
MXPA01006492A (en)	2001-12-13	Pourable water and oil containing emulsions comprising gas bubbles
CN110403043B (zh)	2022-07-26	乳液及含该乳液的巧克力
SK16692002A3 (sk)	2003-05-02	Emulzia voda v oleji a spôsob jej prípravy
JP2766429B2 (ja)	1998-06-18	油脂乳化組成物の製造方法
XIE et al.	2022	ARTICLE Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species
CN120130564A (zh)	2025-06-13	一种蜂蜡基花生油体凝胶的制备方法及其在制备低饱和高抗融性冰淇淋中的应用
JP2000106823A (ja)	2000-04-18	ハードキャンディー
JPH0669341B2 (ja)	1994-09-07	耐熱性食用油脂組成物及びその製造方法
Hotrum et al.	2005	Proposing a relationship between the spreading coefficient and the whipping time of cream
CN115812798A (zh)	2023-03-21	一种水油糖乳化稳定体系的制备及其应用
Sung	2009	Fat crystallization and structural partial coalescence in ice creams containing palm kernel oil and high oleic sunflower oil
Johansson et al.	1995	Sintering of fat crystal networks in oils