AR076480A1 - METHOD FOR PREPARING A COMPOSITION CONTAINING EGG - Google Patents

METHOD FOR PREPARING A COMPOSITION CONTAINING EGG

Info

Publication number
AR076480A1
AR076480A1 ARP100101424A ARP100101424A AR076480A1 AR 076480 A1 AR076480 A1 AR 076480A1 AR P100101424 A ARP100101424 A AR P100101424A AR P100101424 A ARP100101424 A AR P100101424A AR 076480 A1 AR076480 A1 AR 076480A1
Authority
AR
Argentina
Prior art keywords
preparing
composition containing
containing egg
composition
egg
Prior art date
Application number
ARP100101424A
Other languages
Spanish (es)
Inventor
Henriette Maria Wilhelmina Jacoba Catharina Uijen
Theodorus Marius Verleun
Original Assignee
Dsm Ip Assets Bv
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
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR076480A1 publication Critical patent/AR076480A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A23B5/16—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un método para preparar una composicion que comprende huevo. Más específicamente, se relaciona con un método para estabilizar dicha composicion. Se provee un método para mejorar la estabilidad de una composicion de huevo, grasa y azucar que comprende el agregado de una fosfolipasa a dicha composicion.A method for preparing a composition comprising egg. More specifically, it relates to a method to stabilize said composition. A method is provided to improve the stability of an egg, fat and sugar composition comprising the addition of a phospholipase to said composition.

ARP100101424A 2009-04-28 2010-04-28 METHOD FOR PREPARING A COMPOSITION CONTAINING EGG AR076480A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP09158922 2009-04-28

Publications (1)

Publication Number Publication Date
AR076480A1 true AR076480A1 (en) 2011-06-15

Family

ID=40872351

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP100101424A AR076480A1 (en) 2009-04-28 2010-04-28 METHOD FOR PREPARING A COMPOSITION CONTAINING EGG

Country Status (2)

Country Link
AR (1) AR076480A1 (en)
WO (1) WO2010124975A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015150372A1 (en) 2014-04-01 2015-10-08 Dupont Nutrition Biosciences Aps Method for increasing crude palm oil yields
JP7020209B2 (en) * 2018-03-16 2022-02-16 不二製油株式会社 Bread manufacturing method

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3423699C1 (en) * 1984-06-27 1986-01-16 Maggi AG, Kempttal Sauce improver in tubes
WO1988005267A1 (en) 1987-01-22 1988-07-28 Kohjin Co., Ltd. Yeast extract and process for its preparation
EP0319064B1 (en) * 1987-12-03 1992-05-13 Unilever N.V. Process for the preparation of a water and oil emulsion
DE69004782T2 (en) * 1989-09-29 1994-03-17 Unilever Nv Food containing dried lysophospholipoprotein.
NL1004214C2 (en) 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Use of modified starch as a means of forming a thermoreversible gel.
US20010055635A1 (en) * 1998-04-20 2001-12-27 Novozymes A/S Preparation of dough and baked products
JP3589904B2 (en) * 1999-06-17 2004-11-17 花王株式会社 Acidic oil-in-water emulsion composition
SI1506291T1 (en) * 2002-05-21 2010-10-29 Dsm Ip Assets Bv Novel phospholipases and uses thereof
US6773731B2 (en) * 2002-10-18 2004-08-10 James S. Campbell Liquid egg yolk product comprising lysophospholipoprotein
DK1701621T3 (en) 2004-01-09 2013-11-25 Dsm Ip Assets Bv Process for preparing compositions containing ribonucleotides for use as flavoring agents
EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (en) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv METHOD FOR PRODUCING CAKE WITH PHOSPHOLIPASE A.

Also Published As

Publication number Publication date
WO2010124975A1 (en) 2010-11-04

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